Throwdown Coconut Cupcakes

Bobby Flay's Coconut Cake Recipe



When we were in Vegas we went to Bobby Flay's Mesa Grill. I had the coconut cake that was on Throwdown on the Food Network. It was AMAZING! I decided to adapt Bobby Flay's recipes into a throwdown coconut cupcake.

Toasted Coconut:
2 cups shredded coconut

Preheat oven to 325. Line a baking sheet with parchment paper. Spread coconut evenly on paper. Bake 10 minutes or until light brown. Toss coconut occasionally during baking.

For the custard:
3/4 cup milk
1/2 tsp coconut extract
1/2 vanilla bean, seeds scraped
2 large egg yolks
0.115 cup granulated sugar (I just filled my 1/3 cup 1/2 way full)
1-1/2 tablespoons cornstarch
2 teaspoons coconut rum (recommended: Malibu)
1/2 teaspoon pure vanilla extract

Combine the milk and vanilla bean seeds in a medium nonreactive saucepan and bring to a simmer over low heat.

Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature.

For the cupcakes:
1/2 cup milk
2 egg whites (leftover from custard)
1 egg
1/2 vanilla bean, split and seeds scraped (leftover from custard)
1/2 teaspoon pure vanilla extract
1 cup + 2 tablespoons cake flour
3/4 cups + 1 tablespoon granulated sugar
3/4 tablespoon baking powder
1/2 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 6 pieces, slightly cold
1/4 cup coconut custard

Preheat oven to 350. Line a cupcake pan with liners.

Whisk together the milk, egg whites, egg, vanilla bean seeds and vanilla extract in a medium bowl.

In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Add 1/2 of milk mixture and 1/4 cup custard to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer. Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.

Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12-14 minutes. Remove cupcakes from pan and cool on cooling rack.

Coconut Buttercream:
Remaining coconut custard
1-1/2 sticks butter, softened
4 cups powdered sugar

Beat custard and butter on medium-high speed until smooth. Reduce speed to low and gradually add powdered sugar. Once all powdered sugar is mixed in beat on high speed for two minutes.

Fill and ice cooled cupcakes. Top with toasted coconut.

Banana & Roasted Acorn Squash Stove Top Oatmeal

1/2 cup multi grain oatmeal

1 cup unsweetened vanilla almond milk

1/2 cup water

1/2 tsp cinnamon

1 banana, diced

1-2 roasted acorn squash (depending on size I used about a cup), mashed

Combine above ingredients in a saucepan. Bring to a boil over medium-high heat. Turn down temperature to medium. Cook stirring occasionally 10-15 minutes.

Makes 1 serving = 4 points

Oatmeal Bar Cookies

I found this recipe on foodgawker. I have wanted to make it for the kids since I saw it. We are having a lazy morning. I didn't feel like scooping cookies so we made them into bars. I also added an egg and some mix ins. They love it!

1 3/4 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
3 cups old-fashioned oats (I used 6 packets plain instant oatmeal and 6 packets chocolate chip instant oatmeal.)
1/2 cup raisins
1/2 cup toasted coconut
1/2 cup mini chocolate chips

Heat oven to 350°F. Spray a 9 x 13 dish with nonstick cooking spray.


In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until well blended.

On low speed, beat in all-purpose flour, whole wheat pastry flour and baking powder until well combined. Stir in oats, raisins, coconut, and chocolate chips.


Press mixture evenly into prepared pan.

Bake 30-35 minutes or until light golden brown.

Broccoli & Cheese Muglette

1 cup Egg Beaters

1 handful broccoli, chopped

1 wedge laughing cow cheese, chopped

water

Spray a large mug with cooking spray.

Place broccoli and a few tablespoons of water in the mug. Microwave for one minute. Drain off water. Pour egg beaters on top of broccoli. Microwave for one minute. Stir in laughing cow. Microwave 1-2 minutes or until set.

Makes 1 serving = 4 points plus

Overnight Pumpkin Banana Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal
1 Dannon Light & Fit Vanilla Yogurt

1 banana, mashed
1 cup pumpkin
2 tablespoons PB2
1/4 tsp cinnamon

1/8 tsp nutmeg

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 6 points plus

Overnight Peanut Butter, Banana, & Apple Cold Oatmeal

1/2 cup Country Choice Multigrain Hot Cereal

1 Trader Joe's Honey Greek Style Nonfat Yogurt
1 banana, mashed

1 apple, chopped

2 tablespoons PB2

1/4 tsp cinnamon

Combine above ingredients in a cereal bowl. Refrigerate overnight. Eat cold in the morning.

Makes 1 serving = 7 points plus

Use a Fiber 1 yogurt to change it from 7 points plus to 5 points plus

Overnight Apple Banana Steel Cut Oatmeal

1/4 cup steel cut oatmeal

1 apple, cored
1 banana
3/4 cup water
1/2 tsp cinnamon

1/4 tsp nutmeg

pinch of clove

Pulse apple and banana in food processor until apple is finely chopped and banana is mashed.

Combine oatmeal, apple, banana, spices, & water in a bowl that will sit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl.

Cook on low 7-8 hours.

Makes 1 serving = 4 points plus