Cheesecake

  Recipe by: Cindy Carnes This chocolate cake with coconut-pecan frosting is a favorite dish at all of our potlucks. Ingredients  1 h 10 m 24 servings 430  cals     4 (1 ounce) squares German sweet chocolate     1/2 cup water     2 cups all-purpose flour     1 teaspoon baking soda     1/4 teaspoon salt     1 cup butter, softened     2 cups white sugar     4 egg yolks     1 teaspoon vanilla extract     1 cup buttermilk     4 egg whites     12 fluid ounces evaporated milk     1 1/2 cups white sugar     3/4 cup butter     4 egg yolks     1 1/2 teaspoons vanilla extract     1 (8 ounce) package flaked coconut     1 1/2 cups chopped pecans Directions       ...

St. Patrick would certainly give his approval. Because these cupcakes are the real deal! No pudding mixes here, just roasted pistachios. A wonderfully not-too-sweet pale green cupcake that is sure to please. Easy and quick to make, too Ingredients 35 m 24 servings 175 cals 1 cup roasted pistachio nut meats 1 1/2 cups white sugar, divided 3/4 cup all-purpose flour 3/4 cup cake flour 2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup unsalted butter, at room temperature 4 large eggs 2/3 cup milk, at room temperature 2 teaspoons vanilla Directions Prep 15 m Cook     15 m Ready In  35 m Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Blend pistachios with 1/2 cup sugar in a blender until finely ground. Sift all-purpose flour, cake flour, baking powder, and salt together in a bowl. Beat 1 cup sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time int...