Sunday, November 22, 2009

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature
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 flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.

Saturday, November 21, 2009

Easy Chicken Enchiladas

2 C chopped cooked chicken
2 C sour cream
1 can cream of chicken soup
1 1/2 C shredded Monterey Jack Cheese (6 oz)
1 1/2 C shredded colby jack cheese (6 oz)
1 (4.5 oz) can chopped green chiles, drained
2 Tb finely chopped onion
1/4 tsp pepper
1/8 tsp salt
10 (10-inch) corn tortillas
vegetable oil
1 C (4 oz) shredded colby Jack cheese)

combine first 9 ingredients; stir well. Fry tortilla's, 1 at a time in a skillet 5 seconds on each side or until softened; drain.
Place heaping 1/2 C chicken mixture on each tortilla; roll up each tortilla and place, seam side down, in 13X9 baking dish.
Cover and bake at 350 degrees for 20 min. sprinkle with 1 C cheese and bake, uncovered 5 min more. Serve with salsa.
yeild: 5 servings

NOTE: I usually just use a mexican blend of cheese, or just cheddar and mozerella. Also,
i cook it at least 30 min. - or until bubbly.