Coffee Toffee Ice Cream Cupcakes

(recipe and photo from myrecipes.com)





• 1 10 3/4-oz. frozen pound cake
  
• 3/4 cup heavy cream
  
• 1/2 cup confectioners' sugar
  
• 2 pints coffee ice cream, slightly softened
  
• 1 cup chocolate-covered toffee bits, such as Heath Bar Bits O'Brickle

1. Arrange 12 paper liners in a 12-cup muffin tin. Cut pound cake into 1/2-inch-thick slices. Use a 2-inch biscuit cutter to cut 12 circles from slices, reserving scraps for another use. Place circles in bottoms of cupcake liners.
2. Combine heavy cream and confectioners' sugar in a bowl and whip with an electric mixer until cream holds stiff peaks.
3. Scoop ice cream into a large bowl. Reserve 1/4 cup Heath Bar Bits; add remaining Bits to bowl with ice cream. Combine by mashing ice cream and candy with back of a large spoon. (If ice cream gets too soft, place bowl in freezer for 10 minutes before continuing.)
4. Top each pound-cake circle with a scoop of ice cream and cover with whipped cream. Sprinkle with remaining Heath Bar Bits. Lightly drape cupcakes with plastic wrap and place in freezer until firm, at least 2 hours or up to 3 days.

Tropical Coconut Macaroons

(Recipe and photo from the Cottage Journal, Hoffman Media)

Makes about 4 dozen
2 (14-ounce) bags sweetened flaked coconut
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
8 egg whites
1/2 cup finely chopped salted macadamia nuts
1/2 cup finely chopped dried pineapple
1/2 cup finely chopped dried mango

1. Preheat the oven to 325°. Line baking sheets with parchment paper.
2. In a large bowl, combine coconut, sugar, flour, and salt. Beat at medium speed with an electric mixer until well combined. Add egg whites, beating until well blended. Stir in macadamia nuts, dried pineapple, and dried mango. Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets.
3. Bake for 18 to 20 minutes or until edges are lightly browned. Let cool on pans for 2 minutes. Remove from pans, and cool completely on wire racks. Store in airtight containers.



Key Lime Pound Cake

(Recipe and photo from  Daily Indulgence of MyRecipes.com)

(Originally from Kathleen Blackman, Ponce Inlet, Florida, Southern Living  MARCH 2011) 



1 cup butter, softened

1/2 cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1 teaspoon lime zest

1/4 cup fresh Key lime juice

Key Lime Glaze

 

1. 1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
   
2. 2. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan.
   
3. 3. Bake at 325° for 1 hour and 15 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack.
   
4. 4. Prepare Key Lime Glaze, and immediately brush over top and sides of cake. Cool completely (about 1 hour).

 Key Lime Glaze 

1 cup powdered sugar

2 tablespoons fresh Key lime juice

1/2 teaspoon vanilla extract

 

Whisk together powdered sugar, fresh Key lime juice, and vanilla until smooth. Use immediately.