Some Pictures and Some Recipes

Chocolate-Frosted Golden Cupcakes with Coconut


Ingredients
CAKE
1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature
FROSTING AND TOPPING
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon light corn syrup
Sweetened shredded coconut, for topping
Mini nonpareil candies, for topping
directions
Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
Meanwhile, make the frosting: Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.
Frost the cooled cupcakes, top with the sweetened shredded coconut and mini nonpareil candies.

He looks like a teenager ready for the Homecoming Dance or something (or are Homecoming Dances only things that happen in little towns like Rainier?).

I just had to add this one because it's Colin's favorite.

So, I am posting a few recipes for those at the party that asked for them and didn't get them. And also for the general public, because I keep these recipes in my arsenal - you can do most of the work ahead of time so you aren't stressed out the day of the event. Also, they are delicious. The egg casserole and sticky bun recipes are courtesy of my dear friend Wisa.

Egg Casserole

10 eggs, beaten

1/2 c flour

1 tsp baking powder

1/2 tsp salt

1 pint small curd cottage cheese

1 lb. jack cheese, grated

1/2 c butter, melted

2 (4 oz) cans of diced green chiles (seeded)

Beat eggs until light. Add flour, baking powder, salt, cottage cheese, jack cheese and butter. Stir in chiles. Pour mixture into a buttered 13" x 9" baking dish. Cover and refrigerate overnight (very important). When ready to serve - bake in a 350 degree oven for 35 minutes or until golden brown and center is firm. This recipe may be halved w/good results. Enjoy!!

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Best Sticky Buns Ever!

1 30 oz. package frozen unbaked dinner rolls (24 rolls)

1/2 c firmly packed brown sugar

1 tsp ground cinnamon

1 4-serving size package butterscotch pudding (not instant)

1/2 c melted butter (1 stick)

1 c nuts - sprinkle in bottom of bundt pan

Place frozen rolls in a greased 12-cup bundt pan. Mix together brown sugar, cinnamon and pudding mix. Sprinkle over the rolls. Drizzle the melted butter over the top. Let rise overnight (uncovered). Preheat oven to 325 degrees. Bake for 30 minutes. Turn out of the pan while hot onto a serving plate (cinnamon mixture will drizzle down onto plate).