Josie's Tropical Cupcakes

Today was Tamra's 2 year anniversary with Heinz. You know what that means-- an excuse to bake! Hooray!

I made Tropical Cupcakes. Very easy and light- just perfect for summer. They really hit the spot.

After work, Tamra and I are going shopping. $2 camis at Old Navy! Sa-weet!!

JOSIE'S TROPICAL CUPCAKES

Cupcakes:

1 box angelfood cake mix

20 oz. can crushed pineapple

Frosting:

2 tubs Cool Whip (fat free or sugar free is ok)

2 tsp. Coconut extract, divided

2 tsp. Vanilla, divided

Sweetened coconut

1. Preheat oven to 375°F. Line 3 cupcake pans with liners.

2. Dump the cake mix into a very large bowl. Add the crushed pineapple and mix on low with an electric mixer for 30 seconds. Scrape the bowl and mix on medium speed for 1 minute. The cake batter will triple in size so you really need a big bowl!

3. Fill prepared cupcake cups 3/4 full with the batter. Bake for 20 minutes.

4. Let cool 5 minutes, then run a knife around the edge to loosen and transfer to a cooling rack. Cool to room temperature.

5. While cupcakes are cooling, lower the oven temperature to 350°F. Spread the coconut on a sheet pan and bake for 3-5 minutes. Stir well and let cool. Set aside.

6. Meanwhile, thaw the cool whip in the refrigerator. Once thawed, stir 1 tsp coconut extract and 1 tsp vanilla into each tub.

7. When cupcakes are cool (just before serving), top each with about 2 Tbl flavored cool whip and a bit of toasted coconut.

8. Enjoy!

BLT-A's

Easy and delicious! I took two slices of Parma Sourdough bread and toasted them. Then I cooked turkey bacon in the microwave and added fresh sliced tomato & lettuce greens from the veggie stand. Instead of mayo, I used a freshly mashed avocado. Absolutely wonderful! I also served corn on the cob and marinated cucumbers (seasoned rice vinegar, salt and pepper). Watermelon for dessert. Perfect meal for a hot summer day!

The veggies of Fruitland

Hooray! The veggie stands in Fruitland are FINALLY open! Currently in my fridge: orange cauliflower, fresh broccoli, cucumbers, zuchini, green beans, lettuce greens, patty-hat squash (that's what a little kid called them), corn on the cob, a sweet onion, and a jar of dilly beans. Going to be some good stuff. I also got some Parma Sourdough bread and Chocolate milk. Yum!

Last night, I cut up two small zucchini and sauted them in a pan with canola oil, a little garlic, and some Lawry's seasoning (reduced sodium). When they were almost done, I threw in a tomato I cut up. It was devine! Tonight for dinner, we'll put the Sourdough bread to good use and make some BLT-A's (BLT with Avocado). Can't wait!

I've made some really good friends here that live just down the street. Aimee and Corby are great and their pup, Eddy, loves Ralfie and Tobie. We went on a drive out to Steck Park last night (about 20 miles outside of Weiser, ID). Tobie went directly into the water. He loves to swim! Ralfie doesn't even like to get his feet wet. Here are a few photos.

That's all for now. I'll dig out the camera and post some pics of the produce and dishes I make out of them.