FOOTBALL IS OVER

But cupcakes never go away! I bought these cupcakes from Mind Over Batter in Tempe for Billy's 38th birthday! He loves football and his team is the NY Giants! Aren't they cute?!

FRUIT DIP

This is just another creamy addicting dip! During the holidays Billy and I had picked up some extra bags of Stacy's cinnamon and sugar pita chips. They were a $1 after the holidays. I was bringing over some appetizers for a Super Bowl party we were invited to. I immediately thought of those pita chips. Here is what I came up with. A sweetened cream cheese layered with fruit salsa.

Ingredients:

Fruit Salsa

1/2 c strawberries, chopped
1/2 c blueberries, chopped
1/4 c blackberries, chopped
2 kiwis chopped
1 tbsp honey

Dip

1 c whipped cream
1 c cream cheese, softened
1 tsp cinnamon
2 tbsp sugar

Directions:

Combine all fruit and honey. After that mix the cream cheese and whipped cream with a mixer on low, slowly add sugar and cinnamon. Once the cheese is soften use a spatula to scoop it out into a small bread/ meatloaf pan. Once you've leveled out the sweetened cheese pour fruit salsa right on top. I used a little sprinkle of cinnamon on top and served it with cinnamon and sugar pita chips. This is like a seven layer dip but with fruit. Add any fruit combinations you want it's sure to be DELISH!

NOIR NOUAR

I just love these paintings by Noir Nouar. The poor little apple!

Put a lime in the coconut

I love Ina Garten! All of her recipes are delicious. Last year I had made Billy a coconut cake for Valentines Day. All he wanted was for me to cook him dinner. I went all out and made him a four course meal. I did get help from my mom on this one because quite frankly I HATE baking. I find myself doing it more but each time I do it.. I cry! I kid, I kid. This is by far my favorite cake EVER! Ina Garten's Coconut Cake. I'm a huge fan of anything coconut, and I think you'll feel the same way after trying this cake. My mouth is watering !!

Ingredients:

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans

• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

With a little bit of red food coloring and a heart cookie cutter I shaped a pink heart in the middle. Billy could have cared less but it's the little things that make such a huge impact!

Pop pop

This mango chili popsicle from
Paleta's Betty in downtown Chandler is SO GOOD!

Sfinge

1cup flour
1tsp baking powder
2 tbsp sugar
1tsp vanilla extract
1 1lb tub of whole milk Ricotta
Vegetable oil for frying
Powdered sugar for dusting or honey
Cinnamon (optional)

Sfinge is a dessert that Billy's great Aunt made when he was younger. Billy and his family talked about it during a family dinner. I knew I had to recreate it for him and his family during Christmas this year.

Instructions:
I combined the wet ingredients (eggs, ricotta, and extract) first at room temperature. I then added all the dry ingredients (sugar and flour). I added a tsp of cinnamon because.. Why the hell not? I heated the veg. oil to *325 with a candy thermometer. I used a small spoon to scoop dough into oil and let them fry for 6 minutes! And voilà!!!! Sfinge!!!
Billy likes his with honey, I prefer the powdered sugar! Enjoy this fluffy deliciously addicting doughnut!

Single Serving Apple Tart

Your leftover pie scraps
One apple (any type will work)
4 tablespoons brown sugar
A sprinkle of cinnamon
1 tablespoon butter

Last night I was craving something sweet. Big surprise, right! I had made a Chicken Pot pie the other night and had some of the store bought dough scraps!

Instructions:
I rolled the dough out into a small 1/4 inch thick circle. I cut one apple very thinly and placed it on top of the dough, and sprinkled some cinnamon on top of them. Next, I spooned as much brown sugar as my little sweet tooth desired. Last topping was BUTTER, just a couple little nibs to give it a golden glow! I baked it in my toaster oven at *375 for 30minutes! It tasted like a caramel apple pie. Billy and I shared it and it was O..so..yummy!