If it ain't one damn thing it's another....

Original Recipe: Banana Butterfinger Cupcakes With Coconut Cream Cheese Frosting

This recipe will make 12 average-sized cupcakes.

Ingredients:

** = substitute with your favorite milk if desired

 4-5 very ripe bananas

1-1/4 cups all-purpose flour

3/4 cup granulated sugar

2 medium eggs

3/4 cup vegetable or canola oil

1/2 cup water

 

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup Butterfinger baking bits

For frosting:

16 ounces cream cheese

1/2 cup powdered sugar

1/3 cup almond/coconut blend milk **

1 teaspoon pure vanilla extract

1/2 cup sweetened coconut flakes

additional coconut flakes for garnish

 

Directions:

•  Preheat oven to 400 degrees Fahrenheit.
• Line cupcake tin with papers if necessary.
• Mash the bananas. Whisk in the eggs, oil, water, and vanilla extract.
• In a separate bowl whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
• Pour dry mixture slowly into wet mixture and mix just until incorporated.
• Fold in the Butterfinger baking bits. Don't overwork the batter.
• Fill the cupcake tin between 2/3 and 3/4 full with the batter. For simplicity I use an ice cream/cookie dough scoop.
• Bake for 24-26 minutes, or until a toothpick inserted in the middle comes out clean.
• Cool the cupcakes in the pan for about 20 minutes, then cool completely on a cooling rack before frosting.
• Using a mixer, beat together the cream cheese, powdered sugar, milk, vanilla extract, and sweetened coconut flakes until it has the consistency of frosting. If it's too thin add more powdered sugar; it it's too thick add more milk.
• Fit a larger nozzle onto a piping bag and scoop the frosting into the bag. Or go old school and use a good old table knife. Frost the cupcakes, topping each one with additional coconut.

 

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Copycat Recipe: Red Lobster Cheddar Bay Biscuits

This recipe will make 12 oversized biscuits, or 18 average sized biscuits. If making 18, I would cut down the baking time to about 12-14 minutes.

Ingredients:

** = directions on how to make your own substitution

4 cups self-rising flour**

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon granulated sugar

1 teaspoon original Old Bay seasoning

1/2 teaspoon salt

1/2 teaspoon garlic powder

1-1/2 to 2 cups cold buttermilk **

1/3 cup frozen unsalted butter

1/3 cup frozen all-vegetable shortening

1 cup shredded sharp cheddar cheese

For topping:

1/4 cup butter

1 teaspoon fresh parsley

2-3 cloves garlic, minced

 

** Substitution for buttermilk: Use either 1 teaspoon distilled white vinegar OR 1 teaspoon lemon juice per 1 cup of whole milk. Mix together and let sit until curdled, about 5 minutes.

 ** Substitution for self-rising flour: Use 2 teaspoons baking powder and 1/2 teaspoon salt per 1 cup of all-purpose flour. This is in addition to the salt and baking powder already in the recipe. Whisk together until well combined.

 

Directions:

• Preheat oven to 400 degrees Fahrenheit.
• Whisk together the baking soda, baking powder, salt, garlic powder, sugar, Old Bay seasoning, and 3 cups of the flour until combined.
• Put the remaining flour and the frozen butter and shortening in a food processor or blender and pulse until the butter and shortening are in pea-sized pieces. A pastry blender or cheese grater can be used for this step if you don't have access to a food processor or blender.
• Combine the flour/butter/shortening mixture with the rest of the dry ingredients. Mix in the buttermilk just until combined. Fold in the cheese. Do not overmix - 15 to 20 times will result in nice flaky biscuits.
• Scoop mounds of dough on an ungreased baking sheet. I use an ice cream/cookie dough scoop so the biscuits are the same size and bake evenly. Lining the baking sheet with parchment paper will make cleanup fast and easy.
• Bake for 18-20 minutes or until golden brown.
• While biscuits are baking, melt butter in saucepan and add minced garlic and fresh parsley. Using a pastry brush, spread some of this mixture over the tops halfway through baking and then spread the rest the minute they come out of the oven the final time.

 

Notes:

If using dried parsley, only use 1/3 teaspoon.

If using powdered garlic instead of fresh, only use 1/4 teaspoon.

I highly recommend using the muffin tin shown in the photo. Nothing sticks to it and clean up is a breeze.

 

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