Saturday, July 9, 2016

A New Twist on The Mile-High Lemon Coconut Cake..... CUPCAKES!!!!


Fist I want to perfidiously apologize on my serious lacking of non posting of deliciousness. Over the last year we have had quite a stir up with near death experiences and more recently my awesmazing older sister Keeley Saint James has been suffering with a major head injury so we as a family have been rallying to help her rehabilitate and get her back to what is her and our new "normal".

What hasn't changed is her LOVE for this recipe. It was her idea that I turn it into cupcakes as it meant that there would be more for her  everyone else to go around. 

For the original recipe look Here  

Not much changes from the original the only difference is you will need at least 

  • 2  muffin tins that make 12 muffins lined with what ever fancy cupcake papers you have (Or the .79 cent ones from Wal-mart it rally doesn't matter) 
  • 1 Box of white cake mix
  • 1 can of lite coconut milk, divided
  • 1 cup sweetened flaked coconut
  • 1 tbsp. lemon zest
  • 1 can lemon pie filling
  • 1/2 cup butter, room temperature
  • 4 cups icing sugar
  • 1 tsp. vanilla
  • Wilton Filling piping tip
  • Piping bag (Or Large Freezer bag)

How to make:

Prepare cake mix according to the directions on the box; EXCEPT replace water with coconut milk. Reserve the remaining milk.

Line Muffin tines with papers

Fill each cup about half way full and bake as directed *I personally start with the least amount of time and go from there*

While cake is baking in the oven get a small fry pan and put 1 cup flaked coconut on medium-low heat. Stirring continuously, toasting until lightly golden.

When cupcake's are finished baking take them out of the oven and let them fully cool on cooling racks.

When fully cooled remove from pans. **TIP Before filling your cupcakes you should put them in the freezer for about 30 minutes. A cold cake is easier to work with then a warm crumbly cake**

Grate lemon zest into medium bowl

Add and Mix in pie filling with lemon zest; set aside

Beat butter in a large bowl until pale and creamy

On low speed with your electric mixer gradually add 2 cups of icing sugar; mix till well blended

Add 3/4 cup of coconut milk

Add remaining 2 cups of Icing sugar and 1 tsp. vanilla; blend well

Cover icing with a damp towel and set aside * Damp towel prevents the icing from going hard*

 Putting it all together:

With you piping bag place the filling tip in the bag (Tip # 230) If you do not have this tip you can always cut out small circles in the tops I have included this video for you to see ways to help you fill your cupcakes!

Once cupcakes are filled you now can pipe you piping onto your cupcakes. If you are not into all the fancy piping By all means spoon in on then sprinkle with your toasted coconut. 

The Finished Product!

Sunday, August 2, 2015

My Second Test with Secret #IGotItFreeFromSecret

Hey Everyone!

Well this big day has come and gone, The kids are all away for camp! (YES YES YES!!! LET THE ADULT PARTY BEGIN!)

As promised in my last post I was really excited to be a #BUZZAGENT and to get to see how this product (Secret antiperspirant/deodorant) would stand up to the hustle and bustle of my crazy life. Well I am happy to say I still have no white marks I am saddened to say I am not as dry and promised. 

I don't know if you can tell but the shirt is not suppose to be that dark under my arms. 
We had a malfunction of the actual applicator where I could not get it to dispense the product. I got my Fabulous Daughter to monkey with it till it started to work again. Though it lives up to the promise of "No white marks" I am finding it is falling short so far on the keeping me "Dry all day."  

I will give it a go for a few more days and see if it is just the hot weather mucking with the results. 

Till then Cheers!

Thursday, July 23, 2015

Well my First test with Secret.... #GotItFreeFromSecret

I have been given the opportunity to test out The new Secret antiperspirant/deodorant By BuzzAgent.

So far challenge one has held up. Took the Fur Babies out and well they maybe tuckered out the Deodorant is still going. What a win for Secret! Dark Tank top and no white marks!

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Next will be will it hold up to all the craziness of getting the kids ready to go to camp? Stay tuned and I will let you know!

Sunday, May 24, 2015

Peach Cobbler Mug Cake {5 Minute Recipe}

Good Morning Everyone!!

Now I have a question.... Who doesn't LOVE a good old Southern Peach Cobbler?
So far I have yet to find anyone that will honestly answer that question with a "OH HECK NO!"

For my family and friends that answer remains the same. So as we enter into one of my most FAVORITE seasons... Peach season.

Now for this it is light enough to be served ANYTIME of day. Breakfast.  Brunch. Lunch. Dinner, even as that late night snack when you JUST HAVE TO HAVE CAKE. (If you have been following this blog for a while you will know what my family thinks of Cake.)

So with not further hesitation here it is:

Peach Cobbler Mug Cake {5 Minute Recipe}


1 Tbsp butter
3 Tbsp white cake mix (I used Betty Crocker)
1 - 2 pinches of cinnamon (can also add a small pinch nutmeg too)
2 1/2 Tbsp milk
1 (4 oz) diced peaches in light syrup OR 4 slices of Peaches from a can packed in light syrup
1 12 oz Mug or Ramekin


  • Place butter in a mug and melt in microwave.

  • Meanwhile, in a small bowl whisk together cake mix and cinnamon then whisk in milk and stir until well blended. Pour mixture over melted butter in mug (don't stir). 

  • Drain 2 Tbsp liquid from peaches (about 2/3 of the liquid. Discard or drink it) then pour peaches over top of cake mix (don't stir). Microwave on 50% power for about 3 - 4 minutes, until desired firmness (time may vary depending on each microwave oven and wattage). Allow to cool slightly (it will be ridiculously hot) then optionally top with vanilla ice cream and a light dusting of cinnamon.