Kathy's Coconut Cupcakes (from Kathy VanSlyke)

FOR THE CUPCAKES:
1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1 cup coconut milk
2/3 cup sugar
1 tsp vanilla
1 cup unsweetened shredded coconut

FOR THE FROSTING:
1/4 cup margarine at room temperature
1/4 cup coconut milk
1 tsp vanilla
2 cups confectioner's sugar, sifted
1 cup unsweetened coconut

Preheat oven to 350 degrees. Sift together the flour, baking powder, baking soda and salt. In a separate bowl combine the oil, coconut milk, sugar, and vanilla. Pour the dry ingredients into the wet and mix until smooth. Fold in 1 cup coconut. Fill each muffin tin about 2/3 full. Bake at 350 for 20 to 22 minutes until they are slightly browned around the edges and spring back when touched.

For the frosting,cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted confecitoner's sugar and mix until smooth. Add the coconut and combine. Refrigerate until ready to use. Frost when cakes are cool.

Lazy Rolls [or how to make homemade rolls before school]

Lazy Roll Dough

In a stand mixer (I use a Bosch), combine 1 1/2 cups of warm water (warm enough to activate the yeast, but not hot enough to kill it), 2 TBSP instant yeast, 1/3 cup canola oil (or vegetable oil), 1/4 cup sugar, 1 egg, and 1 tsp. salt. Mix lightly and let set for 5 minutes.

Turn the mixer on and mix in 3-3 1/2 cups all purpose flour one cup at a time until dough pulls away from the side of the bowl but is still very soft.

Mix for 4-5 minutes.

Dump onto a lightly floured surface.

 

For lazy rolls, press the dough into a rectangle (about 9x12 or so). Use a pizza cutter to cut the hot dog way, lol, into 2 long strips. Cut each strip into 8

square-ish pieces and put on a greased or Silpat lined baking sheet (a quarter size jellyroll pan is perfect for one batch of rolls). Cover and let rest 10 minutes. Bake at 425* for about 10 minutes (8-12 is our average) until golden brown and no longer doughy.

For cheddar garlic twists, pat the dough into a rectangle twice as tall, but the same length as before. In a small microwave safe bowl, melt 4 TBSP butter. Stir in garlic powder to taste (1/2 - 1 tsp) and 1 cup of shredded cheddar cheese. Mix well. Crumble over dough and press lightly. Fold the dough in half, capturing the cheesy mixture inside. Press to seal. Cut into 16 strips, twist each strip and place on a greased or silpat lined baking sheet. Sprinkle with 1/2-1 cup shredded cheddar. Bake as before.

These really are so easy and pretty much fool proof!  They stay soft for a couple of days unlike ordinary homemade rolls.  Happy Baking!