2 cups rolled oats
1/2 cup sucanat or honey
1/2 tsp sea salt
1 tsp baking powder
2 eggs
3/4 cup milk
1/3 cup melted butter
Topping choices: mini chocolate chips, raisins, other dried fruit, coconut flakes, apple chunks
Mix together oats, sucanat, salt and baking powder. Stir in eggs, milk, and melted butter.
Scoop batter into 12 paper lined muffin cups. Sprinkle toppings of choice into the center of each cup.
Bake in a 350° for about 30 minutes, or until the oats are golden brown.
Showing posts with label coconut. Show all posts
Showing posts with label coconut. Show all posts
Tuesday
Golden Bars of Happiness
3/4 cup peanut butter or sunbutter
3/4 cup honey
1 cup oats
1 cup brown rice cereal
2 cups total of any combination of: chopped nuts, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, etc.
In a medium sized saucepan, melt together peanut butter and honey.
Remove from heat and add oats and cereal. Mix in chosen nuts/fruits.
Line 9x13 or quarter sheet baking pan with wax or parchment paper. Spread and press mixture into pan.
Chill for two hours, then cut into bars.
Wrap in plastic wrap for a quick grab and go snack!
3/4 cup honey
1 cup oats
1 cup brown rice cereal
2 cups total of any combination of: chopped nuts, coconut flakes, sunflower seeds, dried fruit, mini chocolate chips, etc.
In a medium sized saucepan, melt together peanut butter and honey.
Remove from heat and add oats and cereal. Mix in chosen nuts/fruits.
Line 9x13 or quarter sheet baking pan with wax or parchment paper. Spread and press mixture into pan.
Chill for two hours, then cut into bars.
Wrap in plastic wrap for a quick grab and go snack!
Thursday
Coconut Cream Rice Pudding
3 cups cooked brown rice1 1/2 cups refrigerated coconut milk
14 oz canned coconut milk
2/3 cup sucanat
2 tbsp butter
1/2 cup raisins
1 tsp cinnamon, divided
3/4 cup unsweetened coconut
Combine cooked rice, coconut milks, sugar and butter in a large, heavy-bottomed saucepan. Add raisins. Simmer for 20 minutes, stirring every few minutes. It should still be soupy. Remove from heat. Mix 1/2 teaspoon of cinnamon into rice mixture.
Meanwhile toast coconut flakes in a dry skillet over medium low heat just until edges start to turn golden. Remove from heat.
Spoon pudding into a serving dish and dust with remaining cinnamon and toasted coconut. Serve warm or chilled.
Wednesday
Peach Dessert
I have wonderful memories of sneaking into the orchard, picking the perfectly ripe peaches off the trees and savoring every bite with the sweet juices dripping down my arms as I sat in the shade of the peach tree. My mouth is watering...
My mom would make this dessert every year when the peaches were coming on. I don't have a peach tree so I don't think about making this very often. I just talked with her the other day and she mentioned making it and I remembered how much I loved it. So in the spirit of I-rarely-follow-a-recipe-exactly, I've made some changes.
The original recipe calls for 2 cups powdered sugar, 2 eggs and 1/2 cup butter in place of the Bird's Custard. I used to not care about eating raw eggs, but now it bothers me. So I used the custard. I found it in the baking section or next to the pudding and jello. If you can't find the Bird's, Jello and Junket both make a custard. Two small packages either should work, but it won't be as good. :) Also, I didn't have whipped cream so I used coconut milk. It works basically the same. Refrigerate a can of coconut milk for a few hours. The cream will separate from the coconut water. Carefully spoon the cream off the top, put it into a bowl and whip it as you would whipped cream.
18 oz pkg vanilla sandwich cookies
1 recipe Bird's Custard
6-8 fresh peaches, peeled, pitted and slices
1 pt whipping cream OR 15 oz can coconut milk
Crush cookies in a ziptop bag. Pour crumbs into a 9"x13" baking pan, reserving 1/2 cup for garnish. Make custard according to directions on can. Pour custard over crumbs. Layer peaches on custard. Whip cream, but don't add sugar. Spread whipped cream over peaches. Top with remaining cookie crumbs. Refrigerate for about 2 hours and enjoy!
My mom would make this dessert every year when the peaches were coming on. I don't have a peach tree so I don't think about making this very often. I just talked with her the other day and she mentioned making it and I remembered how much I loved it. So in the spirit of I-rarely-follow-a-recipe-exactly, I've made some changes.
The original recipe calls for 2 cups powdered sugar, 2 eggs and 1/2 cup butter in place of the Bird's Custard. I used to not care about eating raw eggs, but now it bothers me. So I used the custard. I found it in the baking section or next to the pudding and jello. If you can't find the Bird's, Jello and Junket both make a custard. Two small packages either should work, but it won't be as good. :) Also, I didn't have whipped cream so I used coconut milk. It works basically the same. Refrigerate a can of coconut milk for a few hours. The cream will separate from the coconut water. Carefully spoon the cream off the top, put it into a bowl and whip it as you would whipped cream.
18 oz pkg vanilla sandwich cookies
1 recipe Bird's Custard
6-8 fresh peaches, peeled, pitted and slices
1 pt whipping cream OR 15 oz can coconut milk
Crush cookies in a ziptop bag. Pour crumbs into a 9"x13" baking pan, reserving 1/2 cup for garnish. Make custard according to directions on can. Pour custard over crumbs. Layer peaches on custard. Whip cream, but don't add sugar. Spread whipped cream over peaches. Top with remaining cookie crumbs. Refrigerate for about 2 hours and enjoy!
Tuesday
Chewy Nutty Candy
Compliments of Simple Healthy Tasty
1 cup honey
1 tsp vanilla
½ cup peanut butter
1 cup unsweetened shredded coconut
½ cup almonds, chopped
1 cup oatmeal
Chopped walnuts or coconut (to roll candies in)
Cook honey over medium heat until it reaches the soft ball stage using a candy thermometer. Take off heat and add vanilla. Cool and add peanut butter, coconut, almonds and oatmeal. Scoop out tablespoonfuls and form into round balls. Roll in chopped nuts. Chill and enjoy!
1 cup honey
1 tsp vanilla
½ cup peanut butter
1 cup unsweetened shredded coconut
½ cup almonds, chopped
1 cup oatmeal
Chopped walnuts or coconut (to roll candies in)
Cook honey over medium heat until it reaches the soft ball stage using a candy thermometer. Take off heat and add vanilla. Cool and add peanut butter, coconut, almonds and oatmeal. Scoop out tablespoonfuls and form into round balls. Roll in chopped nuts. Chill and enjoy!
Oat Crispies
Compliments of Simple Healthy Tasty
½ cup peanut butter
½ cup syrup
1 tsp vanilla
½ tsp maple flavoring
3 cups rolled oats
pinch of salt (optional)
Options: chocolate chips, raisins, raw cashews, unsweetened coconut or whatever you like.
Mix peanut butter, syrup, vanilla and flavoring together in large bowl. Add remaining ingredients and mix well. Press into 9”x13” baking pan spreading to about 1-inch thick. Freeze.
½ cup peanut butter
½ cup syrup
1 tsp vanilla
½ tsp maple flavoring
3 cups rolled oats
pinch of salt (optional)
Options: chocolate chips, raisins, raw cashews, unsweetened coconut or whatever you like.
Mix peanut butter, syrup, vanilla and flavoring together in large bowl. Add remaining ingredients and mix well. Press into 9”x13” baking pan spreading to about 1-inch thick. Freeze.
Tee Pee Granola
Adapted from Clawson Live
1 cup honey
1 cup oil
1¼ cups brown sugar
8 cups old fashioned oats
1 cup wheat germ
1 cup wheat bran
3/4 cup flax seed
1 cup honey
1 cup oil
1¼ cups brown sugar
8 cups old fashioned oats
1 cup wheat germ
1 cup wheat bran
3/4 cup flax seed
½ cup millet
1½ cups sunflower seeds
2 cups coconut
1 cup sesame seeds
2 cups slivered almond (or any kind of nut you like)
1-2 tbsp cinnamon
Dried fruit (cherries, blueberries, raisins, mangos, apricots, craisins, chopped dates, etc.)
Preheat oven to 350°. Divide oats between two large cookie sheets and toast for 20 minutes.
Meanwhile, bring honey, oil and sugar to a simmer on the stove. Make sure the sugar has dissolved.
1½ cups sunflower seeds
2 cups coconut
1 cup sesame seeds
2 cups slivered almond (or any kind of nut you like)
1-2 tbsp cinnamon
Dried fruit (cherries, blueberries, raisins, mangos, apricots, craisins, chopped dates, etc.)
Preheat oven to 350°. Divide oats between two large cookie sheets and toast for 20 minutes.
Meanwhile, bring honey, oil and sugar to a simmer on the stove. Make sure the sugar has dissolved.
Combine remaining ingredients, except fruit, with honey mixture and mix until everything is coated.
Spray cookie sheets with Pam and divide the granola between the pans. Bake for 30 minutes stirring every 10 minutes.
Allow to cool. Break up granola and add dried fruit of choice. Place in bags and freeze what won’t be immediately used.
Spray cookie sheets with Pam and divide the granola between the pans. Bake for 30 minutes stirring every 10 minutes.
Allow to cool. Break up granola and add dried fruit of choice. Place in bags and freeze what won’t be immediately used.
Cereal Crunch
1 box Golden Grahams
1 box Corn Chex
1 lb slivered almonds
1 small pkg shredded coconut
1½ cups butter
2 cups sugar
1 box Corn Chex
1 lb slivered almonds
1 small pkg shredded coconut
1½ cups butter
2 cups sugar
2 cups light corn syrup
In a large bowl, mix cereals, almonds and coconut. Set aside.
In a medium saucepan, melt butter. Add sugar and corn syrup; bring to boiling. Boil 2 minutes stirring constantly.
Pour syrup over cereal mixture and mix well. Spread out on wax paper and let cool at least 2 hours.
In a large bowl, mix cereals, almonds and coconut. Set aside.
In a medium saucepan, melt butter. Add sugar and corn syrup; bring to boiling. Boil 2 minutes stirring constantly.
Pour syrup over cereal mixture and mix well. Spread out on wax paper and let cool at least 2 hours.
Coconut Cream Cake
I couldn't believe how awesome this cake is! WOW!! The flavors are perfect! The frosting isn't too sweet and with the added coconut flavor it is heavenly. I didn't have the extract, but I didn't miss it. Use the unsweetened coconut so it's not too sugary. If you don't have or can find the unsweetened coconut, I just rinsed the sweetened kind and slightly toasted it to dry it out quickly. It ended up having a nice toasted flavor and slight crunch. It blended nicely with the creaminess of the cake. I then grated some chocolate over the top. Words don't do this justice. You HAVE to try it!!
1 18.25 oz pkg white cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
½ tsp coconut extract
1 14 oz can coconut cream milk
1 3.5 oz pkg instant vanilla pudding
1 cup milk
1 tsp vanilla extract
1 8 oz container frozen whipped topping, thawed
1½ cups unsweetened flaked coconut
Preheat oven to 350°. Grease and flour two 9” round cake pans.
In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and divide into pans. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
In a medium bowl, combine coconut cream with a few tablespoons of milk and stir until smooth and slightly runny. Let cake cool slightly and remove from pans. Line bottom and sides of cake with foil; poke holes in cake using chopsticks. Pour milk mixture over (reserving about 2 ounces), allowing it to soak into the cake. Refrigerate for several hours or overnight.
In a medium bowl, combine pudding mix with milk, vanilla and reserved coconut cream. Mix until smooth. Gently fold in whipped topping until no streaks remain.
Spread about 1 cup of frosting on top of one cake. Place second cake on frosting. Spread remaining frosting evenly over sides and top of cake. Press coconut onto sides and top of cake.
Ranger Cookies
I did a bit of research on these cookies and noticed that most have crushed corn flakes or rice crispies in them. I wasn't that brave. So I guess this is just a glorified oatmeal raisin cookie... But hey, it's something different. And in this case, different is good. :)
½ cup butter, softened
½ cup sugar
½ cup brown sugar
½ tsp baking powder
¼ tsp baking soda
1 egg
1 tsp vanilla
1¼ cup flour
1 cup quick oats
1 cup coconut
1 cup raisins
Preheat oven to 375°. In a large mixing bowl beat butter with electric mixer on high about 30 seconds. Add sugars, baking powder and soda; mix well. Add egg and vanilla; beat until combined. Add flour. Stir in oats, coconut and raisins.
Drop by tablespoonfuls onto un-greased cookie sheet. Bake for 8-10 minutes or until edges are golden brown. Cool on cookie sheet 1 minute then transfer to cooling rack.
Wednesday
Coconut Caramel Bars
Holy cow these are delicious! They are so easy to make and taste so good they will be gone before the end of the day. I didn't have pecans when I made them, but I'm sure they would be delicious with them as well. If you aren't a chocolate fan, try butterscotch or white chocolate chips instead.
I have also discovered the BEST way to cut brownies, sheet cakes, bars, etc. In this recipe I lined my pan with parchment paper. When the bars where mostly cooled, I lifted them out and put it on my counter. Then I used my pizza cutter to cut the very edges off. Then I cut them into 2" squares. The pizza cutter doesn't drag through the bars like a knife does so you end up with much nicer looking pieces. I did the same with my frosted brownies and they looked store bought! So get yourself a nice sharp pizza cutter and have perfect looking desserts!
1 cup all-purpose flour
½ cup brown sugar
½ cup butter
2 cups pecans, coarsely chopped
1 cup flaked coconut
1 14-oz can sweetened condensed milk
2 tsp vanilla
20 caramels
2 tbsp milk
1 cup chocolate chips
Crust
Preheat oven to 350°. In a medium bowl, stir together the flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse bread crumbs. Press crumb mixture into an un-greased 9"x13" baking pan. Bake for 15 minutes. Sprinkle pecans and coconut over hot crust.
Filling
Combine sweetened condensed milk and vanilla; pour over pecans and coconut. Bake for 25-30 minutes more or until filling is set. Cool on a wire rack for 10 minutes.
In a small saucepan, combine caramels and milk. Cook and stir over medium-low heat just until caramels melt. Drizzle caramel over filling. Sprinkle with chocolate chips. Cool completely and cut into bars.
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