PINEAPPLE-COCONUT BUNNY CUPCAKES


BUTTERMILK PIE WITH RASPBERRY DRIZZLE


Kids will love lending a hand to decorate these adorable bunnies. Get creative with colored sprinkles and nonpareils.


PREP TIME 25 MIN. – COOK TIME 20 MIN. READY IN 45 MIN. – SERVINGS 12


12 /3 cups flour


1 tsp baking powder ½ tsp salt ½ cup (1 stick) butter, softened ¾ cup sugar 2 large eggs 1 tsp vanilla extract


1 (8 oz) can crushed pineapple (undrained) 1½ cups Nature’s Promise Organic Flake Coconut Unsweetened 1 (16 oz) container white frosting


STEP 1 Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners. STEP 2 In a medium bowl, combine the flour, baking powder, and salt. To a large bowl, add butter. Using a hand or stand mixer, beat the butter on medium- high speed until creamy, about 2 min. Add the sugar and beat 1 min. Add the eggs, one at a time, beating well after each one. Slowly add flour mixture, mixing until just combined. Stir in vanilla extract and crushed pineapple. STEP 3 Divide batter among cups in muffin pan,


filling each about ²∕³ full. Bake 15–20 min., until a toothpick inserted in the center comes out clean. Cool cupcakes completely. STEP 4 Add the coconut to a shallow bowl. When cupcakes have cooled, spread frosting onto each one and then dip into the coconut to coat.


TURN THEM INTO BUNNIES: Place 2 mini chocolate chips on each cupcake as eyes and a sugar pearl/pink nonpareil as the nose. With kitchen shears, snip marshmallows diagonally in half and dip cut sides in pink sugar or sprinkles. Pinch ends to form ears and place on cupcake. Break pretzel sticks in half and insert into cake as whiskers.


Tip For extra coconut flavor, add 1 tsp coconut extract to the batter.


Per serving: 369 calories, 15g fat, 8g saturated fat, 62mg cholesterol, 219mg sodium, 54g carbohydrate, 1g fiber, 38g sugar, 3g protein


56 MARCH 2018


Fresh berries and prepared jam make a sweet (but easy) topping for this tangy pie.


PREP TIME 15 MIN. – COOK TIME 1 HOUR READY IN 1 HOUR 15 MIN. – SERVINGS 8


1 ready-to-bake 9-inch refrigerated pie crust 1 lemon 3 large eggs 1 cup sugar 2 tbsp flour


½ cup melted butter 1 cup low-fat buttermilk 1 tsp vanilla extract 1 pint raspberries ¼ cup raspberry jam


dough Pie


Ready-to-bake pie crusts save so


much time during the holiday season.


STEP 1 Preheat oven to 350°F. Roll out the pie crust. Line a 9-inch pie plate with dough. Crimp edges, if desired. STEP 2 Zest and juice the lemon, reserving the zest and juice separately. To a large bowl, add the eggs and whisk. Stir in the sugar and flour. Pour in the melted butter and mix well. Add buttermilk, vanilla extract, reserved lemon juice, and half of reserved lemon zest. Stir to combine. STEP 3 Pour filling into pie shell. Cover edges of pie crust with foil. Bake 50–60 min., until a toothpick inserted in center comes out clean. Remove foil from pie edges halfway through baking. STEP 4 Meanwhile, add half the raspberries to a small bowl. Mash with a fork and stir in raspberry jam and remaining lemon zest. STEP 5 Cool pie at least 30 min. before slicing. To serve, top with raspberry sauce and remaining 1 cup raspberries.


Per serving: 409 calories, 20g fat, 10g saturated fat, 93mg cholesterol, 161mg sodium, 55g carbohydrate, 4g fiber, 34g sugar, 5g protein


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