Pina Colada pineapple upside down cake~ Dessert Now Dinner later

Piña Colada Upside-Down Cake
Ingredients
1/4 cup butter
1 cup packed brown sugar (light or dark)
1 medium pineapple
1/2 cup maraschino cherries, no stems
1 (15.25-18.25oz) box yellow cake mix
3 large eggs
1 (13.25oz) can coconut milk (I used light coconut milk)
1 tsp rum extract
1/2 cup sweetened flaked coconut
Instructions
1. Preheat oven to 350*F. Melt butter in the microwave & spread across the bottom & sides of a 12-
inch round pan. Sprinkle brown sugar over the butter on the bottom of the pan. Set aside.
2. Cut off the top & bottom of the pineapple, creating a flat base; slice off the rind from top to bottom.
Cut pineapple into slices about 3/4" each. Remove the core with a corer. Cut slices in half. Place
two slices in the center of the pan over the brown sugar to form a ring. Arrange additional pineapple
halves around the center ring until it fills up the pan. Place cherries in any holes that you see. Make
it pretty.
3. Combine cake mix, eggs, coconut milk & rum extract in a large bowl. Whisk until well-blended.
Carefully pour batter over the pineapple.
4. Bake 35-45 minutes or until the cake springs back when touched in the center or a toothpick
comes out clean.
5. Meanwhile, in a small saute pan, toast coconut on medium heat stirring frequently until lightly
browned & crisp. Once it starts to brown it happens quickly, so don't walk away or it might burn.
(Once you can hear a slight sizzle & smell it cooking, it will start to turn colors.) Once the coconut is
toasted remove it from the pan & put it in a bowl so it doesn't keep cooking in the warm pan.
6. When the cake is done, remove the cake from the oven & allow it to cool for 5 minutes on a cooling
rack. Then invert cake onto a large platter, removing the cake pan slowly to not burn yourself with
the sticky brown sugar mixture. Sprinkle & press toasted coconut onto the tops & or sides of the
cake. Enjoy!

red velvet white chocolate chip cookies

Red Velvet White Chocolate Chip Cookies
Delicious and chewy red velvet cookies with white chocolate chips.
Ingredients
2 1/4 cups all-purpose flour
2 1/2 Tbsp cocoa powder
1 1/2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp salt
8 Tbsp butter, at room temperature
6 Tbsp all vegetable shortening
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 tsp white vinegar
1 1/2 tsp vanilla extract
1 Tbsp red food coloring
1 1/3 cups white chocolate chips, divided
Instructions
1. Preheat oven to 375 degrees. In a medium mixing bowl, combine flour, cocoa powder, cornstarch, baking soda,
and salt. Set aside.
2. In another mixing bowl or stand mixer, cream together the butter, shortening, and sugar about 3 minutes until fluffy.
Slowly add in the egg yolk and egg and mix to combine. Add vinegar, vanilla, and food coloring and mix until just
combined.
3. Add in the dry ingredients until combined. Mix in 1/2 cup white chocolate chips.
4. Line cookie sheets with parchment paper and scoop out the cookie dough into heaping tablespoons. Press 5 white
chocolate chips onto the top of each cookie dough ball. Be careful not to flatten the cookies.
5. Bake for 8-9 minutes in the preheated oven. Transfer to a wire rack to cool and keep the cookies stored in an
airtight container.
Recipe by The Recipe Critic at http://therecipecritic.com/2014/01/red-velvet-white-chocolate-chip-cookies/

Hot Chocolate Bundt cake~ Cookies and Cups

Hot Chocolate Bundt Cake

Ingredients

Cake
• 2 1/4 cup flour
• 1 tsp baking soda
• 1/4 cup cocoa powder (I used Hershey's Special Dark)
• 1/2 cup dry hot chocolate mix
• 1 cup butter, room temperature
• 1 (8 oz) block cream cheese
• 2 cups sugar
• 3 oz milk chocolate, melted
• 5 eggs
• 2 tsp vanilla
Glaze
• 6 oz milk chocolate
• 2 Tbsp dry hot chocolate mix
• 1/4 cup heavy cream
• 1 tbsp butter

How to Make

1. Preheat oven to 325°
2. Spray 10" bundt pan liberally with baking spray.
3. Sift together flour, baking soda, cocoa powder and hot chocolate mix. Set aside.
4. In large mixing bowl (or stand mixer) cream together you butter and cream cheese until smooth. Add in sugar and beat on medium about 2 minutes until light and fluffy.
5. In microwave safe bowl, melt milk chocolate on 50% power in 30 second increments, stirring after each. Add to butter mixture and mix until incorporated.
6. Add in eggs, one at a time, mixing well in between each and then add vanilla.
7. Turn mixer to low and slowly add in your sifted dry ingredients.
8. Mix ingredients until incorporated. Don't over mix.
9. Fill your pan with batter and bake for 1 hour, or until toothpick comes out clean.
10. Let cool in pan and then transfer to wire rack.
Glaze
11. In small saucepan over low heat melt milk chocolate, 2 Tbsp dry hot chocolate mix, heavy cream and butter together until melted, stirring frequently.
12. Remove from heat and let sit for 10 minutes.
13. Pour over cooled cake.
14. Garnish with mini marshmallows or Marshmallow Bits