Coconut Cream Pie Wednesday, Oct 24 2012 

 

Coconut Cream Pie is my favourite! I love it because it’s not too sweet, compared to a lot of other pies out there. 🙂

Here’s the recipe I use! It’s from Betty Crocker’s Cookbook.

 

 

 

 

Coconut Cream Pie

4 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
2 Tbsp butter or margarine, softened
2 tsp vanilla
1 cup flaked coconut
1 pie crust, cooked

Beat egg yolks with a fork, set aside.

Toast 1/4 cup of the coconut in the oven on broil for a couple minutes, just to brown them. Set aside.

Mix sugar, cornstarch and salt in a medium size pot. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for 1 minute.

Immediately stir at least half of the hot mixture gradually into egg yolks, then stir back into hot mixture in pot. Boil and stir 1 minute; remove from heat. Stir in butter, vanilla, and 3/4 cup of the coconut. Pour into cooked pie crust. Sprinkle with toasted coconut.

Cover with a plastic wrap to prevent a tough layer from forming on top. Refrigerate at least 2hrs until set.

Eat as is, or with whipped cream. Keep leftovers in fridge.

Advertisements

Brown Sugar Coconut Frosting Friday, Sep 14 2012 

I use this frosting when I make this Oatmeal Rye Cake (pictured above), and it totally makes the cake! I know it would be equally delicious on other cakes too, just haven’t gotten around to trying it yet. 🙂  It’s quick and easy, and so yummy!

Brown Sugar Coconut Frosting

1/2 cup brown sugar
1/2 cup butter or margarine (softened)
4 1/2 Tsp light cream (I use regular milk)
1 cup shredded coconut

Mix ingredients until well blended. Spread on warm cake. Broil until frosting is golden brown (approximately 5 minutes).

Makes enough to cover a 9″x13″ pan.

Recipe from Sensible Cooking.

Cranberry Chocolate Chip Oatmeal Cookies Wednesday, May 9 2012 

We were recently on a trip for 18 days. Towards the end of the trip, I was getting pretty antsy to get back into my kitchen! I think I’m addicted to cooking and baking, is that bad? 🙂  My birthday was right when we returned and I had no time or energy to make a cake. I still craved a homemade sweet though, and really wanted cranberries and chocolate, and these cookies were the result! Yum! I’ll be making these again! I thought there would be some left for potluck on Sunday… but I doubt it. 😉 They are loaded, with yummy-ness!

Cranberry Chocolate Chip Oatmeal Cookies

(Makes 3 dozen small cookies)

1 cup butter/margarine
1 cup brown sugar
2 eggs
3/4 cup shredded coconut
1 1/2 cups oatmeal
1 1/2 cup wheat or white flour (I used 1 3/4 cups of spelt)
1 tsp baking soda
1 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt
3/4 cup dried cranberries
3/4 cup chocolate chips

Cream together butter, brown sugar, and eggs. Mix together dry ingredients, and add in to the butter mixture. Finally, stir in cranberries and chocolate chip. Scoop unto greased cookie sheets, bake 12 minutes at 350F!

Coconut Chocolate Bars Sunday, Dec 18 2011 

I first made these last year and OH. MY. GOODNESS! These little babies are like a chocolate bar from the store… but homemade. And SO. GOOD! Yum! They’re a bit of a pain to make, but well worth the effort!

This year, I decorated the tops of half of them. Leave it to me to forgot to take a picture though! I melted white chocolate and made stripes on the top of these. Pretty!

If you like chocolate. And coconut. You’ll want to make these!

Recipe is from Tea Time Magazine, issue 2010. Recipe is also available online.

(Picture from Tea Time Magazine’s website)

Coconut Chocolate Bars

14 oz shredded coconut (1 2/3 cup)
1/2 cup corn syrup
24 whole roasted almonds (optional)
18 oz semisweet chocolate chips
2 Tbsp oil

In large bowl, combine coconut and corn syrup. Using your hands or a wooden spoon, knead until coconut is saturated. Place in refrigerator for about 20 minutes.

Line a cookie sheet with waxed or parchment paper. Remove coconut from refrigerator, and shape into bite-size rectangles. Top each rectangle with an almond (if desired). Refrigerate for 20 to 30 minutes.

Melt chocolate on low heat until melted and smooth. Let cool slightly, and stir in oil. Using a fork, dip each coconut rectangle in chocolate, tapping off excess. Refrigerate on prepared cookie sheet until chocolate is set. Once cooled completely, decorate with melted chocolate, if desired.

Store in an airtight container with waxed or parchment paper between layers.

Coconut Chicken Curry Friday, Sep 23 2011 

Today is a guest post by Jessica! She made up this recipe herself, and it looks great! Thanks for sharing it, Jessica. :)

If any of you would like to share a recipe, please contact me! I ask for submissions to include 1-3 pictures, as it makes it much more appealing to try the recipe. 🙂 I know many of you have delicious recipes. Share the love! :)

~~~

Coconut Chicken Curry

2- 4 chicken breasts
1- 2 eggs, beaten
1- 2 cups (unsweetened) coconut flakes
2 Tbsp coconut oil (or olive oil)

3 cups coconut milk
2 Tbsp curry powder
2 tsp cumin
2 tsp cayenne pepper
2 tsp crushed red pepper (or more for more spice!)
1 tsp poppy seeds
2 tsp turmeric
1 tsp garlic powder
1 tsp onion powder
dash salt
2 Tbsp cornstarch

Prepare chicken. You can either do this as whole (boneless) breasts, or cut into one inch pieces, both works well. Dip the chicken into the egg mixture, then roll in the coconut flakes. I have made the chicken in my NuWave oven for a delicious no-fry version: cook 8- 10 mins on both sides till done (even if cut in pieces), watching that the coconut does not brown too quickly. If it starts to toast before the chicken is cooked through, cover in foil. Or, pan fry in 2 Tbsp coconut oil (or olive oil). (Tip: add the cold oil to a hot pan immediately followed by the chicken, and the coconut won’t stick and will stay on the chicken.) Cook until done. In the meantime, start the curry sauce. Make this like a white sauce: place 2 Tbsp oil in a sauce pan over med heat, whisk in the remaining ingredients, including the cornstarch. Stir occasionally, bring to a boil just to thicken.

Serve over rice or Japanese Udon noodles (my favorite!) with the chicken on top. Very pretty and delicious, yet simple!

Tollhouse Cookies Wednesday, Jul 27 2011 

Another yummy whole wheat cookie option! A combination of wheat, oatmeal, coconut and chocolate chips? Can’t go wrong with that!

Tollhouse Cookies

1 cup butter/margarine
1/2 cup honey
2 eggs
1 tsp vanilla
1 tsp baking soda
1 tsp salt
2 cups whole wheat flour
2 cups chocolate chips or raisins
1/2 cup of any nuts
1/2 cup unsweetened coconut
1/2 cup oatmeal

Cream together butter and honey. Beat in eggs and vanilla. Sift together soda, salt, and flour and add to butter mixture. Fold in rest of ingredients. Drop by tablespoon onto greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Makes 2 1/2 – 3 dozen cookies.

%d bloggers like this: