coconut

Oatmeal Crispy Bars

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One of my favorite cookbooks is The Pastry Queen by Rebecca Rather.  I won’t say any more about it except for this: If you don’t own a copy, as I have said before, go buy one…now!

I made these quick and easy oatmeal cookie bars this past weekend when our small group from church came over.  Originally I was going to make brownies from a mix since that would not require too much in the ways of time or effort on my part.  I just did not feel like spending any more time than I had to in the kitchen that day.  When I came across this recipe and realized how simple they would be, I had no choice but to make them.  Homemade is always better than a box.

The ingredients and preparation for these crispy oatmeal bars are both incredibly simple and easy.  You probably have everything you need in your kitchen.  The prep could be done with your eyes closed.  They bake for a measly 20 minutes and are ready to enjoy or drizzle with chocolate soon after making their exit from the oven.  Easy and delicious.  It doesn’t get much better than that.

I melted my chocolate chips in the microwave in a Pyrex measuring cup.  Zap the chips on high for 30 second intervals, stirring in between until the chips are smooth.  I didn’t do the best job of drizzling.  A few spots were more globbed on than drizzled.  Another good idea is to chill these after drizzling the chocolate to let them harden up a bit before removing them from the pan and plating them.  A few of my crispy oatmeal treats broke when I took them out, which is a blessing in disguise because that means more for me!  These treats are a simple and humble cookie, and they are definitely worth the time and energy it takes to make them.

Oatmeal Crisps

Ingredients

  • 1 stick butter
  • 1/2 cup brown sugar
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla
  • 2 cups old fashioned oats
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup sweetened shredded coconut
  • 1/2 cup bittersweet chocolate chips (if desired)

Directions

  1. Preheat oven to 350 F
  2. Spray a 9×13 inch pan with cooking spray
  3. Melt butter, brown sugar and corn syrup in a saucepan set over medium heat.  Stir 1 to 2 minutes, until brown sugar dissolves.  Remove the pan from the heat and stir in vanilla.
  4. In a medium bowl stir together oats, baking powder, salt and coconut.  Add butter mixture and stir to combine.
  5. Spoon the batter into the pan and with fingers coated in cooking spray, press the batter evenly into the pan.
  6. Bake for 20-25 minutes.  Cool for 20 minutes and cut into bars.
  7. Melt the chocolate chips and drizzle over the bars.  Chill in the fridge for a few minutes to let the chocolate harden.

Cherry, Almond and Coconut Bread

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A fellow 6th grade math teacher gave me a bag of Amish friendship bread starter about a 6 weeks ago and I have been going strong giving away starter and baking bread every ten days since then.  The problem now is that I’m running out of friends to give it to!  Nothing like realizing you only have 12 friends to really boost the self esteem.  Sad day.  Anyone in Amarillo need some starter?  Let me know.  I will even drive it to your house.  There is one caveat, you have to then become my friend…

I’ve tried a few variations on the basic cinnamon bread.

  1. butterscotch pudding with toffee bits
  2. butterscotch pudding with toffee bits and vanilla chips
  3. vanilla pudding with pecans
  4. chocolate pudding with white chocolate chips

These cookies I made last week inspired my latest bread experiment.  Seeing as how I had dried cherries, almonds and coconut on hand it only seemed natural to give these ingredients a chance in the bread.  I made one loaf plain with vanilla pudding and cinnamon, and to the remaining batter I added the cherries, almonds and coconut; about a handful of each.  What am I doing?  No measuring?  I think I’m turning in to Rachel Ray!  Before you know it I am going to be writing EVOO in my posts and giving all my posts super cutesy names!  OK, OK.  I will not turn in to Rachel Ray.  I will tell you that the amounts were about 3/4 cup each.  Give or take…

If you have friendship bread starter, then just add 3/4 cup each cherries, sliced almonds and sweetened shredded coconut.  If you do NOT have starter, then you can try to make your own using the following recipe from allrecipes.com.  After you make the starter you can make the bread!  The recipe I have been using is at the bottom of this post.  One of the best parts about this bread is the cinnamon sugar coated pans.  It gives such a wonderful, crunchy exterior.  I used some Sugar in the Raw on top of my loaves and it was incredibly good.  Perfect crunchy sweetness.

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Kitchen Sink Carrot Cake

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This recipe came to me through my magical Google reader.  I love this thing.  I don’t have to go from blog to blog looking for new posts.  The new posts come to me!  That is how life should be, right?  You want it…it arrives.  If only everything in life was like this…or would that be too boring?  Always getting what you wanted when you wanted it?  Another topic for another time…

Almost all of the posts I read are foodie blogs.  I have a few news feeds from Amarillo and Austin as well as a few design blogs including my sister-in-law’s blog Grey is Pink which has some design, some fashion and some life stories.  I have to sift through lots of recipes every day as many bloggers post at least once a day.  I must admit this, the pictures are what hook me.  If there is a tasty looking photo to accompany a tasty sounding recipe, I am in.  This is how I happened upon this recipe for carrot cake.

King Arthur Flour has a ton of yummy sounding recipes.  Their blog, Baker’s Banter, tests some of those recipes and gives an honest opinion of their success and also includes step-by-step photos to accompany the recipe.  So, I won’t make you look at my step-by-step photos since the one’s on Baker’s Banter are pretty thorough.  I will just show you this one photo of my completed cake since many of the ones I took did not turn out that great.  This cake is full of so many yummy ingredients that I could barely control my pure and utter happiness!  Carrots, pecans, coconut and pineapple.  Yum.  The cream cheese icing isn’t too sweet, but sweet enough to pair perfectly with the mild sweetness of the cake.  You will not be disappointed if you enjoy a carrot cake like this…packed with all kinds of goodness and topped with creamy frosting.

Kitchen Sink Carrot Cake

Courtesy of King Arthur Flour

Cake Ingredients
  • 4 large eggs
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup melted butter
  • 3/4 cup vegetable oil
  • 2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 3 ½  cups finely grated carrots
  • 1 cup diced pecans or walnuts, toasted if desired
  • 1 cup shredded unsweetened coconut (preferred) or sweetened coconut
  • 1 8-ounce can crushed pineapple, drained and squeezed dry
Frosting Ingredients
  • 6 tablespoons butter, at room temperature
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3 ½ cups confectioners’ sugar, sifted
  • 2 tablespoons milk, or enough to make frosting spreadable
Directions
  1. Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan.
  2. Beat the eggs, sugars, and vanilla in a large mixing bowl till smooth, about 2 minutes at medium-high speed.
  3. Mix the melted butter with the oil. With the beater running, add the oil mixture in a stream, beating till smooth.
  4. In a separate bowl, whisk together the flour, leaveners, salt, and spices. Add these dry ingredients to the wet ingredients, stirring to make a smooth batter.
  5. Stir in the carrots, nuts, coconut, and pineapple.
  6. Spoon the batter into the pan, spreading it to the edges.
  7. Bake the cake for 40 to 50 minutes, until the cake is golden brown, and a cake tester inserted into the center comes out clean.
  8. Remove the cake from the oven, and cool right in the pan.
  9. When it’s completely cool, make the frosting.
  10. Combine the butter, cream cheese, vanilla, and salt in a medium-sized bowl, and beat together until light and fluffy.
  11. Add the sugar gradually, beating well.
  12. Add the milk a little at a time, until the frosting is a spreadable consistency.
  13. Spread frosting over the cake. Garnish with minced crystallized ginger, if desired.

Yield: 9″ x 13″ sheet cake, about 24 servings.

Cherry, Almond & Coconut Oatmeal Cookies

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When Ben ate one of these he practically fell over, overtaken by deliciousness.  The tart cherries, sweet coconut, crunchy almonds and oats make this an incredible cookie.  I have nothing else to say.  Enjoy.

Cherry, Almond & Coconut Oatmeal Cookies
Ingredients
  • 1/2 cup shortening
  • 1/2 cup butter, room temperature
  • 1 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cup flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 cups quick cooking oats
  • 1 cup blanched, chopped
  • 1 cup shredded coconut
  • 1 cup dried cherries (or cranberries)
Directions
  1. Preheat the oven to 350°
  2. In a large bowl, cream together butter, shortening, brown sugar, and white sugar until fluffy.
  3. Beat in eggs one at a time, then add the vanilla.
  4. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats, almonds, coconut and cherries until just blended.
  5. Drop by rounded tablespoons onto cookie sheets, about 6 to a sheet.
  6. Bake for 10-12 minutes rotating half-way through. Cool cookies on a wire rack.

My Favorite Banana Bread Part II: Hawaiian Banana Bread

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Banana Bread Part I was posted almost 8 months ago.  I get these ideas in my head about how I’ll post a series of recipes in a row devoted to one thing or another.  I get very excited about it, but after my first post in a series…I usually fail to continue.  This was the case with the banana bread and with my Seinfeld recipes.  I did succeed in a series of pumpkin recipes and a rolled food series.  OK, so I guess I’m 2-2 in my attempts at a series of posts.  This (if I can get one more banana bread recipe completed) will make my record 3-2!  Not too bad.

There is a freezer bag with 18 bananas in my freezer.  I was about to place 6 more soft, blackened beauties in there today when I thought, “This is silly.  Why don’t I just bake some crazy delicious banana bread?”  My favorite banana bread has coconut and pecans.  It is so very decadent.  Almost dessert like.  You should definitely try it.  Seriously.

This banana bread also contains coconut, but with the addition of buttery macadamia nuts and sweet pineapple this banana bread becomes…Hawaiian banana bread!  I love the way that it has made my house smell during its hour long baking time.  I adapted a recipe from epicurean.com to create this bread.  The amounts of the ingredients are the same, I just made some substitutions: walnuts replaced by macadamias, a cup of all purpose flour traded in for a cup of whole wheat, and I added a cup of shredded coconut.

I love banana bread sliced and eaten plain, but banana bread sliced, buttered and broiled is tremendously delicious.  The contrast of the crunchy top and soft interior is lovely.  Try it both ways and let me know what you think.

I found a great way to mash my bananas when I made this bread.  Turns out that a potato masher is a great way to mash your bananas to a perfect smooth consistency.  I love finding new ways to use things in my kitchen!

The combination of flavors in this bread is great.  Sweet pineapple, mellow coconut, buttery macadamias all mixing with delicious banana.  Feel free to change the macadamias to any nut you like, but I think they make this bread a bit different than other banana breads.

Hawaiian Banana Bread

Adapted from epicurean.com

Ingredients:
  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 cup macadamia nuts – chopped
  • 3 eggs – beaten
  • 1 cup oil
  • 2 cups mashed bananas – (about 5)
  • 2 teaspoons vanilla extract
  • 1 can crushed pineapple – (8 oz)—drained
  • 1 cup shredded coconut
Directions:
  1. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  2. In a separate bowl, combine wet ingredients and pineapple; mix well.
  3. Pour wet mixture into dry mixture, stirring just until dry ingredients are moistened. Fold in macadamias and coconut.
  4. Spoon batter into 2 greased and sugared 8×4″ loaf pans.
  5. Bake for 1 to 1 1/2 hours at 350 degrees F. Cool in pan for 10 minutes, then remove from pans.

Daring Bakers: Nanaimo Bars

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First thing’s first…I cheated.  I did not make the graham wafers.  I am a terrible person.  I promise to make them another time, pinky promise!  I just did not have the time.  Well, that is only partially true.  I could have had the time if I’d actually looked at my January commitments and planned ahead.  This last week of January finds me in San Diego for 3 days for a conference for work, two days at home in Amarillo and then I head to Austin for 4 days for my sister’s baby shower and grandpa’s 90th birthday celebration.  AND I have to somehow fit in the baking of a few dozen cut-out bird cookies for the shower.  When it rains it pours, people.

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca.

Now you’re thinking, “She’s a double cheater!”  You’re right.  I didn’t even consider trying to make anything gluten free.  Again, the lack of time and my laziness got the better of me!  Also, I think I like gluten.  It sounds like glutton…

I had to make the bars before I left for sunny (sorta) San Diego in order to get them done before the craziness began.  When you’re a cheater like me and you use store-bought graham crackers these bars come together very quickly.  You have to give them some time in the fridge before enjoying them, but other than that they are quick and simple.

After chilling in the fridge they have a beautiful hard chocolate-y layer which innocently hides the sweet soft vanilla layer beneath it.  I was not thinking about this HARD chocolate layer when I took a knife to these bars.  All, or almost all, of the chocolate cracked and popped off the top of the bars.  I should have waited a few minutes after taking them from the fridge to let the chocolate soften a bit and adhere to the creamy layer.  You live, you learn.

Even with the shattered chocolate layer, which I managed to somehow replace on a few pieces, these were very delicious.  I will be making these again.  Delicious.

Nanaimo Bars
Ingredients:

Bottom Layer

  • 1/2 cup (115 g) (4 ounces) Unsalted Butter
  • 1/4 cup (50 g) (1.8 ounces) Granulated Sugar
  • 5 tablespoons (75 mL) Unsweetened Cocoa
  • 1 Large Egg, Beaten
  • 1 1/4 cups (300 mL) (160 g) (5.6 ounces) Gluten Free Graham Wafer Crumbs
  • 1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
  • 1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)

Middle Layer

  • 1/2 cup (115 g) (4 ounces) Unsalted Butter
  • 2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
  • 2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
  • 2 cups (254 g) (8.9 ounces) Icing Sugar

Top Layer

  • 4 ounces (115 g) Semi-sweet chocolate
  • 2 tablespoons (28 g) (1 ounce) Unsalted Butter

Directions

1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.

Banana Oatmeal Cookies with Coconut, Walnuts & Chocolate Chips

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Bethenny Frankel was on the Today Show yesterday talking about her cookbook, The Skinny Girl Dish, and I was inspired to search for a healthy dessert recipe to try out.  I found a recipe for banana oatmeal cookies that sounded very tasty.  To my dismay, I did not have all the ingredients.  So I searched a bit more, and saw some other tasty sounding banana cookie recipes, but none were exactly what I wanted, so I made my own.

These are definitely not the original healthy banana oat cookie that inspired me, but they are yummy and at least a bit healthy thanks to the bananas, oats and protein packed walnuts!

I love the coconut and the dark chocolate chips.  You could easily omit the coconut if you’re not a fan, or substitute the walnuts for pecans, or go nut free if you must.  Milk chocolate chips would be good, and peanut butter chips would also be terrific.

My only complaint with these cookies is that the banana makes them very moist and they become soft when stored in an airtight container, and they will stick together.  Make sure to cook them so that there isn’t a gooey center, and don’t store them on top of each other.  Another way to avoid stickiness is to eat them all, but I wouldn’t recommend that unless you have some help.  Here is the original healthy recipe, and here is my version.

Banana Oatmeal Cookies with Coconut, Walnuts & Chocolate Chips

Ingredients
  • ¾ cup butter
  • ¼ cup shortening
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 ripe bananas, smooshed up good
  • 2 cups oats
  • ¾ cup coconut
  • ¾ cup walnuts, toasted and chopped
  • ¾ cup chocolate chips, dark or milk
Directions
  1. Cream together butter, shortening and sugars.  Add in egg and vanilla and mix well.
  2. Stir in bananas, then stir in flour, baking soda, and salt until well combined.
  3. Mix in oats, coconut, walnuts and chocolate chips.
  4. Drop by tablespoons onto a cookie sheet lined with parchment paper, and baker for 10-11 minutes until browned lightly on top.

Italian Cream Cake & “Happy Birthday Ben!”

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I love my husband.  I love when he has a birthday because I get to shower him with gifts, and a special birthday dinner.  I really love that his favorite cake is Italian cream because that is also MY favorite cake!  What are the chances?  We were meant to be.  So, when November 30th rolls around I have a great reason to make this cake.  It is so perfect.

icc1I have several recipes for this cake.  All 3 are from mothers of my college friends.  They are hand written and marked with water, cake batter, and one is even scorched on the edge.  I love when recipes get like that.  I like to see the differences in recipes and figure out how those differences effect the end product.  With these recipes however, the ingredients and processes are almost identical.  This leaves me to conclude that over time this recipe has been perfected and therefore should not be messed with.

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Coconut Macaroon Pie

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I found this cookbook in a box of books I’ve inherited from various people’s discarded books in the last year or so.  I can’t even remember now who I got this cookbook from.  Anyway, it caught my eye this week and I decided to find something in it to make.  I wanted to make something that I’d never seen or tried before, and that I had all the ingredients for already on hand.  I chose this crust-less, coconut macaroon pie.

This budget cookbook has some good tips on freezing cookies and cakes.  There are also some great recipes for meals that use some very budget friendly ingredients.  I cannot wait to try them!

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Here is the recipe from the cookbook.  I omitted the dates and added about 1/2 cup sweetened shredded coconut to the pie.  I topped the cooled pie with whipped cream, toasted coconut and almonds.

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This is a rich and sweet pie.  I loved the flavor and texture.  The coconut makes the pie more like a macaroon in flavor.  The texture is already very macaroon-like with a crunchy exterior and almost gooey interior.  This a great use for your broken saltine crackers, leftover nuts and egg whites.

Any nut would work.  I think pecans would be great, but would probably use vanilla extract instead of almond.  I saw another recipe similar to this one on allrecipes.com that uses this pie as a crust and then tops the pie with a fruit filling.  Here is the recipe if you are interested.

Thai Coconut Soup

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My parents came up from Round Rock to visit for a day on their way to Oklahoma City.  They also came to drop off my amazing Swedish truck!  I am not quite sure where to put it yet.  It’s one of the biggest pieces in our house other than our bed and the couch which makes the options for placement a bit limited.

trunk

There is no rhyme or reason to our house.  I have some modern, some traditional, and some antique furniture and decor.  The problem is that I love certain things about all those styles.  While I dream of a house that would embarrass the homes in Dwell, I know that day will never come.  I am OK with that.  A lot of what we have has been given to me from my mom or Ben’s mom, and I can’t imagine replacing it with anything.  So, welcome to my hodge podge home.

While my mom was here we got pedicures and then went to the store to get ingredients for dinner.  One of the other things my mom brought to me was a wok that I’d bought for $7.99 at IKEA last weekend.  It’s not the best quality piece of cookware I own, but I still wanted to use it.  I decided to make a chicken stir fry and coconut soup.

stirfry

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