Holiday Spreads

Peter Cottontail Toasted Coconut Easter Cupcakes

April 3, 2014
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Peter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On MarthaPeter Cottontail Toasted Coconut Easter cupcake recipe, Waiting On Martha

I’m not one to take the cutesy, themed approach to the holidays, but when Wilton and Peeps sent me their Easter collaboration, well I mean how could I resist those ears?!  So for this holiday, and because no one can say no to a Peep or Wilton’s amazing goodness I give you the most amazing of Easter Cupcakes.  The Peter Cottontail Toasted Coconut Cupcake.  A combination of chocolate, toasted coconut, sweet vanilla frosting, and bunny ears.  Happy Easter Loves.  truly, MKR    

P.S.  The adorable cupcake pedestals are currently on sale HERE.

Peter Cottontail Coconut Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 3 cups sugar
  2. 3 cups all-purpose flour
  3. 1 1/2 cups unsweetened cocoa powder
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups buttermilk, room temperature
  8. 3/4 cup vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoons pure vanilla extract
  11. Wilton Ready to Decorate White Icing
  12. 2 cups unsweetened coconut
  13. Wilton & Peeps Cupcake Combo
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin pan with paper liners.
  3. In a large mixing bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
  5. Add eggs and vanilla extract, whisk until smooth.
  6. Divide batter evenly among muffin cups (about 2/3 of the way full)
  7. Bake 12-18 minutes. **I insert a toothpick in the center of the cupcake to check if cupcakes are done, toothpick should come out clean with a few crumbs attached.** Once baked transfer to wire rack and let completely cool.
  8. While cupcakes are baking spread the coconut over a cookie sheet and set to broil for 3-5 minutes. Coconut will toast quickly so keep an eye on it and stir once or twice. Cook until golden brown.
  9. Once cupcakes are cooled frost liberally with Wilton Read to Decorate icing.
  10. Dip into toasted coconut and mold to make a round dome. Add additional coconut till icing is completely covered.
  11. Add Peep ears and an additional cupcake cup for appeal.
Welcome by Waiting on Martha https://waitingonmartha.com/

This post was sponsored by Wilton, a brand which I adore and helps make WOM possible.  Recipe and images original to WOM.

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Homemade Hot Cocoa & Whipped Cream

December 22, 2013
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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Homemade Hot CocoaHomemade Hot Cocoa

I’m wrapping up the week, and almost the year, with one last detail from my “Cold Hands Warm Heart” Cocoa Gathering.  The homemade hot cocoa!  For our trip to the farm I actually used Ticket Chocolate’s Peppermint and Vanilla Mint Hot Cocoa Sticks (pictured above) as they’re easy to transport and super gorgeous.  But when I’m at home, with an actual stove I like to make my oh-so rich, homemade hot cocoa and whipped cream.  And of course you know it wouldn’t be like me to not make a spiked version for those of age.  Merry, Merry Loves!  truly, MKR

Homemade Hot Cocoa & Whipped Cream
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Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Prep Time
5 min
Cook Time
7 min
Total Time
12 min
Ingredients
  1. 1 teaspoon cornstarch
  2. 2 cups half-and-half
  3. 6 ounces bittersweet (60% cacao) chocolate, chopped
  4. 2 tablespoons unsweetened cocoa powder
  5. 1/2 teaspoon vanilla extract (you can sub out the vanilla for 1 pinch of cayenne pepper and 1 pinch of cinnamon for a spiced chocolate cocoa)
  6. 1-2 pinches of salt
  7. Peppermint Schnapps for the spiked Adult only version
For the Whipped Cream
  1. 2 cups heavy cream
  2. 2 ounces sugar
  3. Few dashes vanilla extract (you could also add a few drops of peppermint for peppermint whip)
For the Hot Cocoa
  1. Mix together the cornstarch and salt, and whisk in the half-and-half until cornstarch is dissolved.
  2. Bring the mixture to a boil over medium heat, whisking constantly, reduce the heat and slowly simmer it, whisking frequently, 2 minutes.
  3. Remove the pan from the heat and add the chopped chocolate and whisk the mixture until chocolate is melted. Stir in the cocoa, vanilla, and peppermint schnapps for adults. Reheat over low heat if mixture cools.
  4. Garnish with marshmallow or our homemade whip cream
For the Whipped Cream
  1. Whip all ingredients together until you have soft peaks.
Welcome by Waiting on Martha https://waitingonmartha.com/

 Photos via Rustic White Photography 

 
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Chocolate Candy Cane Popcorn

December 21, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate Candy Cane Popcorn

When creating an easy, kid friendly treat for my “Cold Hands Warm Heart” Cocoa party I immediately thought popcorn.  But not just any popcorn.  How about chocolate candy cane popcorn?  That’s right, festive popped corn topped with melted milk and white chocolate sprinkled with crushed candy cane.  Seriously, this is amazing.  Amazing.  And crazy easy!  I promise you’ll be eating this long past December.  Oh, and I hope you’re not tired of peppermint and chocolate because I’ve got a few more recipes coming your way just in time for your Holiday.  Merry Merry Loves!  truly, MKR

Chocolate Candy Cane Popcorn
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 3/4 cup popcorn seeds
  2. Vegetable Oil
  3. 1 cup Ghirardelli Milk Chocolate Chips
  4. 1 cup Ghirardelli White Chocolate Chips
  5. Crushed Peppermint Candy Cane
Instructions
  1. In a stock pot pour in vegetable oil so it just covers the bottom of the pot. Add popcorn seeds, cover and turn burner on high. **As popping begins make sure to shake the pot a few times to stir up the popping seeds.**
  2. Once full popped remove from burner and transfer popcorn into two large mixing bowls and let sit.
  3. In a small microwavable bowl add white chocolate chips and microwave for 1 minute. Stir, and microwave an additional 30-45 seconds. **When melting chocolate the chips will not full melt until you stir or whisk. Do not let your chocolate cook until chips are melted as chocolate burns easily and quickly.**
  4. Add 1 teaspoon of vegetable oil to melted chocolate and stir until smooth.
  5. With a fork sprinkle melted chocolate on popcorn mixing at least once.
  6. Sprinkle with crushed candy cane.
  7. Repeat above steps with the milk chocolate.
  8. Let sit uncovered until chocolate hardens.
Welcome by Waiting on Martha https://waitingonmartha.com/

Image via Rustic White Photography

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