15; iced coconut cake.

1/2 c. butter, softened
1/2 c. applesauce
2 c. sugar
3 egg whites
3/4 tsp vanilla extract
3/4 tsp almond extract
1.5 c. AP flour
1/2 tsp baking soda
1/4 tsp salt
1/2 c. milk
1/2 c. sweetened shredded coconut

mix ingredients in order. grease & flour (i used baker's joy spray) a 9x9 square pan. bake at 350*F, cook for 35-45 minutes or as needed.

frosting:
4 oz cream cheese, semi-melted
1/2 c. butter, semi-melted
1 c. confectioners' sugar
1/ c. regular sugar
3/4 tsp vanilla extract
3/4 tsp almond extract
shredded coconut (eyeballed)

this is the original frosting recipe, that i looked at for reference but only very vaguely followed (also only made 1/2 recipe):
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

14; coffee pecan pie.

• 1 egg, separated
• 1/4 tsp salt
• 1/4 cup sugar
• 1 - 1.25 cup chopped pecans
• 1/4 cup boiling water
• 1 tablespoon instant coffee
• ~1.5 cups mini marshmallows
• 1/2 cup vanilla pudding (pre-made)
• 1/4 cup milk
• 1/4 cup half & half

beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.

dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add pudding, milk, & half & half, stir well. pour over cooled pecan crust, chill until ready to serve.

the original recipe (from Southern Living 1982):

• 1 egg, separated
• 1/4 tsp salt
• 1/4 cup sugar
• 1.25 cup chopped pecans
• 1/4 cup boiling water
• 1 tablespoon instant coffee
• ~1.5 cups mini marshmallows
• 2 cups whipping cream, separated

beat egg white & salt in a bowl; gradually add sugar. fold in pecans. spread in a well-greased 9" pie pan & bake at 400*F for 12 minutes. let cool.

dissolve instant coffee grinds in boiling water. place over medium heat & add marshmallows, stirring until marshmallows are melted in. beat egg yolk, then add marshmallow mixture to the yolk. stir well. add 1 cup whipping cream, stir well. pour over cooled pecan crust, chill until ready to serve. whip remaining 1 cup of whipping cream & use to top cooled pie.

i had no whipping cream & not enough marshamallows, so i improvised with what i had in my kitchen. it might not be the most attractive-looking pie there is, but it was absolutely delicious. i've never made any kind of nut-based pie before, but this was really easy, & i will say again, SO TASTY!

13; chewy cheesecake cookies.

• 1/2 c. butter or margarine, softened
• 3 oz. cream cheese, softened
• 1/2 tsp. vanilla extract
  
• 1 c. sugar
• 1 c. AP flour
• 1/2 cup chopped pecans

cream together butter & cream cheese, add in vanilla & sugar, then flour, then pecans.

roll into 1" balls, place on ungreased cookie sheet 2" apart, & press gently with the bottom of a wet glass to flatten cookie balls slightly. bake at 375*F for 11-14 minutes. let cool on sheets enough so they won't break when you remove them with a spatula.

these were amazing! -- the perfect mix between cookies & a cheesecake.

12; m&m cookies.

• 1 cup (2 sticks) butter or margarine softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups AP flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 1/2 c. M&Ms

cream together butter & sugars, add in egg & vanilla, then flour/soda/salt mixture, then M&Ms.

drop by heaping tablespoons on ungreased or parchment paper-lined cookie sheets & bake at 350*F for 10-13 minutes. let cool almost completely on cookie sheet before removing for crispier edges.

11; peanut butter blondies.

• 1/2 c. butter
• 1/2 c. chunky or smooth peanut butter
• 1 tbsp. molasses
• 1 tbsp. honey
• 1 tsp. vanilla
• 1 c. all purpose flour
• pinch of salt
• 1 egg
• 1 c. light brown sugar, firmly packed, or 1 c. regular sugar & add a tiny bit more molasses
  
• 1 c. any combination of chips, nuts, cereals, etc. of your choosing -- this time, i used milk chocolate chips & some rice krispies. the last time, i used milk chocolate chips & butterscotch chips -- highly recommended as well!

mix ingredients in order; you may need to soften the butter & peanut butter to mix them well. lightly grease a 9x9x2 square pan & spread the batter evenly across. bake at 325*F for ~30 minutes, or until edges are brown & center is settled.

this recipe is really easy & very good, & also pretty versatile in terms of what add-ins you choose; i probably whip up a batch or half-batch at least once a week.

10; pecan shortbread bars.

• 3/4 cup butter
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups AP flour
• 1/2 cup chopped pecan pieces

pour batter into a 9x9 greased pan & cook at 350*F for ~20 minutes. let cool, then cut into bars.

9; coconut chocolate bars.

i unfortunately can't give exact amounts for this recipe, since i made it as i went. but i enjoyed it so much, i wanted to share the general gist of it anyway. it's worth experimenting -- it's really hard to go wrong here.

• line a baking tray with aluminum foil, then grease with spray or butter.
• roughly crumble graham crackers to cover the whole bottom of the tray.
• in a pan on the stove, melt together milk or semi-sweet chocolate, butter (approx. 2:1 chocolate:butter ratio), milk, & sugar.
• pour over graham crackers, let sit for a few minutes.
• then top with shredded coconut, & bake at 350 until the coconut shreds begin to brown.
• chill in refrigerator until ready to cut & serve.
  

8; peanut butter chocolate chip cookies.

• generous 1/4 cup canola oil
• generous 1/4 cup creamy peanut butter
• 3/4 cup white sugar
• spoonful molasses
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips

350*F for 8-11 minutes.

these were absolutely delicious! the peanut butter gave the cookies an extra flavor boost without actually taking too much like peanut butter... & made them super soft & chewy.

7; garlic cream cheese drop biscuits.

• 2 cups AP flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1 T garlic powder
• 4-5 T cream cheese, very softened
  
• 2 T olive oil
  
• 3/4 cup buttermilk (i substituted milk + lemon juice as i had no buttermilk)
  

375*F for 12-15 minutes on a tray lined with foil & lightly-greased. dust with parmesan cheese as soon as they come out of the oven. the cream cheese makes these really light & fluffy, but they're still satisfying-ly filling & carb-y.

6; another chocolate chip cookie recipe.

• 1/2 cup canola oil
  
• 3/4 cup white sugar
• spoonful molasses
  
• 1 egg
  
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chocolate chips
• 1/4 cup pecans

350*F for 8-11 minutes.

5; crispy oatmeal chocolate chip drop cookies.

recipe adapted from The Cookie Bible.

1/2 cup vegetable oil
1/2 cup white sugar
small spoonful of molasses
1/2 egg or 1/8 cup egg beaters
1 cup AP flour
1/4 cup quick oats
1/2 tsp cream of tartar
1/4 tsp baking soda
1/8 tsp salt
1/2 cup crispy rice cereal (i.e. Rice Krispies)
1/4 cup shredded coconut
3/4 cup mini semi-sweet chocolate chips

combine molasses, egg, sugar, & oil, mix well. then add dry ingredients, mix again, lastly add mini chocolate chips.

drop on a cookie sheet covered in parchment or wax paper, bake 9-12 minutes at 350*F. let cool on cookie tray before removing.

4; low-fat berry blue muffins.

1 cup self-rising flour
1 tsp. lemon juice
1/4 cup egg-beaters
1/4 cup no-sugar-added blueberry applesauce
1/4 cup skim milk
1/4 cup splenda granular
1/2 cup frozen mixed berries

mix wet ingredients, then dry, then add in berries. bake at 375*F for 17-20 minutes.

101.5 delicious calories per muffin. the photo doesn't do them justice; in person the muffins themselves are actually blue-ish.

3; soft chocolate chip cookies.

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup canola or vegetable oil
  
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 package instant vanilla pudding mix
• 2 eggs or 1/2 cup egg beaters
  
• 1 teaspoon vanilla extract
• 2 cups combined semisweet, milk, & white chocolate chips

combine oil, butter, sugars, egg, & vanilla.

mix in dry ingredients, then chips.

bake for 10-12 minutes at 350*F.

these were delicious & disappeared off the plate in the kitchen within a day.

2; frosted tea cakes.

recipe adapted from joyofbaking.com

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 3/4 cup egg beaters
• 1 tsp vanilla extract
• 1-2 tsp lemon juice
• 2 1/4 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt

combine butter, sugar, eggs, vanilla, & lemon juice; beat until smooth.

add flour, baking powder, & salt; mix until smooth again.

line cookie sheets with parchment paper & cook at 350* for 8-12 minutes. let cool & frost.

**i did not roll & cut the cookies, & i made them very thick drop cookies. i would not recommend this, as the frosting : cookie ration was off, & the cakes are not sweet or moist enough to be very tasty with so little frosting. thinner cookies with a thick layer of frosting would probably be much tastier.

1; victoria sponge cake.

recipe adapted from Ann Nicol's Baking.

• 1/2 cup melted butter
• 1/2 cup confectioner's sugar
• 1/2 cup self-rising flour
• 1/2 tsp baking powder
• 1/2 cup egg beaters
• 1/2 tbsp milk

mixed all together, poured into lightly greased 8-in round cake pan, & cooked for ~25 minutes at 350*.

one cooled, put on plate, spread half with strawberry jam, folded other half on top, dusted with sugar.

i really enjoyed this cake -- it was light & fluffy, not too sweet, & went very well with the strawberry jam & the added texture of sugar dusted on top.