A few weeks ago, I went to a friend’s wedding in Fort Lauderdale. I’ve been so busy since I’ve been back, I haven’t managed to post the pictures and I’m already off to another wedding in the Bahamas just a week from now! With wedding season in full bloom, I shouldn’t really be stuffing my face with sweets (especially since they are all beach weddings!)… but sometimes I just can’t say no to sugar.
Last weekend we hosted dinner for a few friends, a perfect excuse for making dessert. I’ve been thinking about my Pina Colada Cupcakes ever since I made them (so good), so I decided to try a different variation on the flavors.
Before I get to the recipe, let’s get back to that wedding.
Though it poured for a day and a half of the trip, we were lucky enough to get one good beach day and a beautiful night for the (outdoor) wedding. Marta was a beautiful bride, and I had a great time catching up with old friends!
I’d share these photos on Facebook, but, I’d rather make people come read my blog.
There may have been some dancing.
And a beautiful (windy) sunset.
Yep, Lindsey’s still short.
In other news: I’m probably going to have to have a Jewish wedding now. Because they’re like, tons of fun!
Would that be awkward?
With one wedding down, I’ve got two more to go before my own. It’s getting close. Yikes. Lets not talk about it. After the fun we had at Marta’s wedding, I feel like I have a lot to live up to!
Speaking of gorgeous sunsets and tropical places, let’s get back to that pineapple coconutty goodness…
Pina Colada Bars
(adapted from Domestic Rebel)
for the crust
- 1 box yellow cake mix
- 1 stick butter, melted
- 1 egg
for the filling:
- 1 pkg (8 oz) cream cheese, softened
- 2 tbsp sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 egg
- 1 can (8 oz) crushed pineapple, drained
- 1 1/2 cups shredded sweetened coconut
for the glaze:
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1-2 tbsp milk
Preheat oven to 350 degrees. In a large bowl, combine the cake mix, melted butter and egg until a dough forms. Use your hands to spread the dough evenly in the bottom of a greased 9 x 13 pan. Set aside while you prepare the filling.
Using a mixer, beat the cream cheese, sugar, milk, vanilla and egg together until smooth and creamy. Stir in the well-drained crushed pineapple to combine.
Spread the cheese mixture over the crust and bake for 15 minutes. Sprinkle the par-baked bars with coconut and continue to bake for another 10-15 minutes, until center is set and coconut is lightly golden and toasted.
Allow bars to cool completely in the pan before preparing the glaze. In a small bowl, combine the powdered sugar, vanilla and 1 tbsp milk. Add more milk a few drops at a time until the glaze is runny enough to drizzle. Drizzle over the bars, then refrigerate the bars for at least 2 hours before cutting into squares.
The bars came out great. Super scrumptious and decadent. Scrumptious. Kind of a funny word when you really think about it. But also very appropriate here.
Ok, I think I’ll go on my diet now.