Pina Colada Smoothie

After being out of town for 11 days and then driving 1,200 book-research miles alone, ending last Friday, it's taken a little time for me to get back into an at-home routine. 80-something weather and brilliant blue skies didn't exactly help me concentrate on computer work this afternoon either. But the refrigerator and cupboard beckoned and I finally got around to creating another original 'concoction' for sharing.

What did I find on hand this time around? Ice cream left by our dog/house sitter, sweetened flake coconut, and some coconut-flavored rum from a party last winter. After making a quick store run for a can of sliced pineapple, I pulled out my blender and got to work. Not as thick as a milkshake or as potent as it's bar-drink-cousin, the result is creamy, smooth and filling with just the right amount of sweetness - and enough volume to serve three people. ENJOY!

Pina Colada Smoothie

Makes about 3, 8-ounce servings

1 20-ounce can sliced pineapple in pineapple juice

1 shot coconut-flavored rum

1 1/2 cups ice cream, packed (may use frozen yogurt)

3/4 cup sweetened flaked coconut

Pour 1/2 cup pineapple juice reserved from fruit into blender. Add rum and ice cream; blend thoroughly. Add four slices of rough chopped pineapple and 1/2 cup coconut and blend again until smooth and creamy.

Cut final pineapple slice into large chunks. Garnish glass rim with pineapple and sprinkle more coconut on top.

Coconut Cupcakes with White Chocolate Icing

I don't know whether its present economic conditions or a desire to test my ingenuity that's recently found me 'foraging' for ingredients I already have in my kitchen before creating a new recipe. Perhaps it's a little of both. Today, I combined sweetened flaked coconut, white chocolate chips, and coconut rum left from a party, in a surprisingly healthy cupcake recipe:

Coconut Cupcakes with White Chocolate Icing
Makes 12

1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup canola oil
1/2 cup honey
1 tablespoon coconut rum (may substitute one teaspoon coconut or vanilla extract)
1/2 cup sweetened flaked coconut

Icing

1/2 cup white chocolate chips
2 tablespoons coconut rum (may use milk and 1 teaspoon vanilla extract instead)
1/4 cup coconut

Preheat oven to 350 degrees. Combine the first three ingredients. Add eggs, oil and honey and then beat all ingredients together on medium high speed for 3-5 minutes. Fold in coconut. Fill 12 muffin papers, approximately 2/3s full. Bake for 15-17 minutes or until tops are light brown.

While cupcakes bake, melt white chocolate in microwave or double boiler, checking frequently to avoid burning the bottom. Remove from heat and allow to cool slightly. Stir in coconut rum thoroughly and then add coconut. Cover each still-warm cupcake with a heaping teaspoon of icing. Enjoy!