Coconut Caramel Blondies

Happy 'Day After Valentine's Day,' everyone! How did you spend yesterday? Joe and I aren't much for fighting the crowds of people on February 14th. Instead, we opted to take Nutmeg on a walk when we got home, make dinner together (salmon, asparagus, garlic rye toast) and watch The Biggest Loser. Pretty great night if you ask me!

Now moving on to matters related to blondies...

Working for a publishing company, magazines, bookazines and cookbooks are never in short supply. All the new publications land on our administrative assistant's desk, which I frequently scan. A couple weeks ago, I found a Better Homes and Gardens Special Interest Publication called 'Our Best Desserts'. If you can get your hands on a copy, I highly suggest doing so.

And as usual, the recipe I made first was dependent on the ingredients I had on hand. But since I was short on pecans, I swapped them for slivered almonds. And since ice cream was lurking in our freezer, it got tossed into the mix, too. I've yet to find a dessert that doesn't taste better with ice cream.

I served these blondies when Joe's parents were visiting a couple weeks ago, and they were a huge hit. Although you can't see from the photos, there are marshmallows stirred into the batter for extra chew, and the coconut, butter, brown sugar, and almond mixture you press into the pan before the batter makes for a caramelized, chewy crust underneath the actual blondies.

Oh, and did I mention that these bars actually taste better as the days go by? Well, they do. I was able to slip a bar into Joe's lunch for about a week without feeling like the flavor or texture suffered. Which is a major win in my book.

Coconut Caramel Blondies
Adapted from Our Best Desserts bookazine

Ingredients
*1/3 cup butter, softened
*1 1/2 cups sweetened flaked coconut
*3/4 cup slivered almonds
*2/3 cup packed brown sugar
*1/2 cup butter, softened
*1 cup packed brown sugar
*1/2 teaspoon baking soda
*1/4 teaspoon salt
*3 large eggs
*1/2 teaspoon vanilla extract
*1 1/2 cups all-purpose flour
*1/2 cup tiny marshmallows
*Vanilla ice cream (optional)

Instructions
*Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. Set aside. In a small saucepan, heat the 1/3 cup butter over medium high heat until melted. Stir in the coconut, almonds and 2/3 cup brown sugar. Press mixture evenly onto bottom of prepared pan. Set aside.
*In a large bowl, beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup brown sugar, baking soda and salt. Beat until combined, scraping down sides of bowl occasionally. Add eggs and vanilla. Beat until combined. Beat in flour until combined. Stir in the marshmallows until they are completely coated with the batter. Carefully spread mixture over the coconut layer.
*Bake about 25 to 28 minutes or until top is evenly brown. Center may jiggle slightly when gently shaken. Cool in pan on wire rack. Cut into bars. If desired, serve with ice cream.

Happy Baking!
Madison

Emily Dickinson's Coconut Loaf Cake

 

I have a bit of a thing for old, passed-along recipes that have survived decades and generations. Something about the fact that they are old and cherished just sucks me in every time. So last week, when the recipe for Emily Dickinson's Coconut Cake started floating around the internet, I couldn't resist giving the recipe a try. 

Not surprisingly, I really enjoyed the cake because of the one-bowl nature of the whole thing. Very few ingredients were required, all of which I had on hand, and it had only a mild level of sweetness that appealed to me. Beware, the texture of this loaf cake is fairly dense and resembles a pound cake rather than a traditional cake. 

If you're looking for a cake that will bowl you over with sweetness, this is not your cake. But if you are looking for a cake that is perfect for serving with a pat of butter at breakfast or as an afternoon snack with coffee, this would totally fit the bill. 

Emily Dickinson's Coconut Loaf Cake

Ingredients

*1 cup sweetened flaked coconut

*2 cups flour

*1 cup sugar

*1/2 cup butter, softened

*1/2 cup milk

*2 large eggs

*1/2 teaspoon baking soda

*1 teaspoon cream of tartar 

Instructions

*Preheat oven to 350°F. Grease a 9x5-inch baking pan and line the bottom with parchment paper. Cream together the butter and sugar. Add in the eggs, followed by the remaining ingredients. Pour batter into the pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. 

Happy Baking!

Madison

Tropical Coconut Smoothie

 

Thanks to everyone who entered the Larabar giveaway. The winner is Roxy who said: 

E-mail me at madisonjanemayberry@gmail.com and I will get your Larabars in the mail! 

On Tuesday I had the pleasure of visiting the dentist and having four fillings done. It was, as you can imagine, about as fun as it sounds. Two new cavities and two old repairs makes for one awfully sore mouth and some pretty numb lips. 

I really should do a better job at brushing my teeth at night. Typically, I laugh at Joey for taking so darn long to brush his teeth. Guess he got the last laugh this time.

When I got home, I decided a smoothie was the best plan of attack for lunch, along with a salad and a veggie 'hot dog'. The whole process of trying to eat was comical, to say the least. I'm just glad there wasn't anyone around to see the little drops of smoothie dribbling down my chin. 

Attractive. Joey has sooo much to look forward to when we get married. 

This smoothie, on the other hand, is a real beauty inside and out. To keep things interesting I've been switching up what types of milk I buy: rice milk, almond milk, regular milk and coconut milk beverage. And when I found myself with some coconut milk in my fridge last week and a half eaten bag of frozen tropical fruit mix in the freezer, I knew a beautiful smoothie was about to be born.

Tropical Coconut Smoothie

Ingredients

*1 cup frozen mixed tropical fruit mix (I get mine at Target)

*3/4 to 1 cup coconut milk beverage, such as So Delicious brand 

*1 teaspoon stevia or other natural sweetener

*1/2 teaspoon coconut extract (optional)

*1/4 cup vanilla or coconut flavored yogurt (I prefer Dannon Light and Fit)

Instructions

*Combine all ingredients in the blender and blend until smooth. You can add an ice cube or two, if an even thicker consistency is desired. 

Happy Cooking!

Madison

Easy Coconut Cake

On Friday night I was sitting on my couch, waiting impatiently for J to arrive so the weekend could officially start. And when I heard a knock at the door, I sprung off the couch to answer the door. I wish I would have thought to take a photo of the sight in front of me: J, holding a homemade coconut cake with two candles numbering '23' glowing brightly. Seriously one of the best birthday cakes I can remember receiving.

Although my birthday isn't until Tuesday, celebrating solo during the week isn't nearly as fun as celebrating the entire weekend long with someone you love. That someone baked a heck of a birthday cake, satisfying the craving I've been harboring for coconut cake over the past two months.

This morning when I told J this cake and the recipe was going on Espresso and Cream, he balked at the idea. Sure, we spent the weekend marveling at the pure deliciousness of each bite, but I'll be the first to admit this dessert hardly fits the mold of what I traditionally post. It starts with a boxed cake mix and is full of all types of bad-for-you ingredients, like half and half, sugar and Cool Whip. Yes, you read that right. Cool Whip. Just go with it for my sake, because it's my birthday (almost!) and everyone has the right to eat deliciously low-brow birthday cake on their special day. 

P.S. - My dad sent me something special to celebrate the occasion, too. Check it out here.

Easy Coconut Cake
From Cooks.com 
(Printable Recipe)

Ingredients
*1 box yellow cake mix
*2 cups half and half
*16 oz. fresh coconut
*1 cup sugar
*1 large carton Cool Whip

Instructions
*Bake prepared cake mix in a 13x9-inch pan according to package directions. About 10 minutes before cake is done, mix half the coconut, the half and half and sugar and bring to a boil. Remove from heat.
*Remove baked cake from the oven and let it cool about 10 minutes. Punch holes in top of the cake with a fork and pour mixture over it. Let cake stand at room temperature for an additional 30 minutes, then refrigerate for 2 hours.
*To ice cake, mix the whipped topping with the remaining coconut. Cover cake with frosting and return to refrigerator.

Happy Baking!

Madison

Coconut Lace Cookies

Another Monday, another weekend come and gone, and while I've never really been the type of person who loathes Mondays, I do loathe the end of the weekend for the sole fact that it means J. and I have to part yet again. As I write this on Sunday night he's back in the car on his way home to Illinois. I, on the other hand, am cuddled up on my bed watching Netflix on my computer and taking comfort in the fact that I've sent a dozen of these cookies along with him for the week ahead, if they last that long.

Saturday afternoon between a morning run and a trip to the mall I decided cookies were in order. Instead of running out to the store to buy supplies, I decided to let my pantry lead. This, my friends, is where my pantry led. Coconut, oatmeal, peanut butter, white chocolate chips. Maybe I should let my pantry lead more often. These cookies are one serious bite of yum.

Oh, and on the coconut note, if anyone has a killer recipe for coconut cream pie or coconut cake, passing them my way would really make my week and earn you my eternal gratitude. Either e-mail me at madisonjanemayberry@gmail.com or post below. After eating these coconut cookies, I've realized I need a little more coconut in my life.

Update: J. just texted me. He said they are pretty darn delicious. And that all of you should consider making them. Okay, so maybe I added in the last part. But my favorite taste tester gave them a thumbs up if that means anything at all.

Coconut Lace Cookies
(Printable Recipe)

Ingredients
*1 cup butter, softened
*1/4 cup creamy peanut butter 
*1 cup sugar
*1 cup firmly packed brown sugar
*2 large eggs
*1 teaspoon vanilla extract
*2 cups all-purpose flour
*1/2 tsp. baking powder
*1 tsp. ground cinnamon
*1 tsp. baking soda
*1/4 tsp. salt
*1 cup regular oats
*1 cup sweetened, flaked coconut
*1/2 cup white chocolate chips

Instructions
*Preheat oven to 350°F. Line two baking sheets with parchment paper or grease lightly with nonstick cooking spray. Set aside. 
*Beat butter at medium speed with an electric mixer until creamy. Add in peanut butter, followed by sugar and brown sugar and beat until well combined and fluffy, 1 to 2 minutes. Add in eggs, one at a time, until just combined. Beat in vanilla.
*In a small bowl combine flour, baking powder, cinnamon, baking soda, and salt. Add into butter mixture in two additions, beating until just combined. Beat in the oats, coconut, and white chocolate chips.
*Drop dough by rounded tablespoonfuls onto baking sheets and bake for 12 to 14 minutes, until edges are golden and centers are still slightly soft. Remove and cool for 10 minutes on baking sheets. Cool completely on wire racks. Sprinkle with additional coconut, if desired.

Happy Baking!

Madison

Coconut Cupcakes with Raspberry Filling and Coconut Cream Cheese Frosting

I'm not saying Martha Stewart should hand over her perfectly polished crown to me for good, but these cupcakes might make her reconsider lending it to me for the day, or maybe the week. Heck, these cupcakes are so darn good they may warrant the whole month. It's a bit of a shame cupcakes have become so trendy and popular that they've become a cliché. Because no matter how many cupcakes I taste or see, they never cease to stop me in my tracks. Something about them makes me feel like I'm 5 years old and I absolutely have to have one. 

I'm not sure there is such a thing as a bad cupcake. Like pizza, there are just amazing cupcakes, less amazing, and good. Unless you make Martha Stewart's Carrot Cake Cupcakes. Then there is such a thing as a bad cupcake. Learn from my mistake and just make these instead. 

Being the responsible blogger that I am, I decided to try a cupcake myself to be sure they fell in the 'amazing' category before I shared them with you all. Now I can safely say that these cupcakes don't just turn out, they have the most amazing texture and flavor. Biting into one is how I would imagine it feels to bite into a cloud, with pillowly, sweet cream cheese frosting and a cakey base that is sturdy enough to support the frosting without being overly dense. I could go on and wax poetic a few more paragraphs, but I'll let the pictures speak for themselves. 

This (above) is coconut cream. Below the cream is the coconut milk. 

Ingredients:

Cupcakes

*1 1/2 cups self-rising flour

*1 1/4 cups all-purpose flour

*1 cup (2 sticks) butter, softened

*2 cups granulated sugar

*4 large eggs

*1/2 cup coconut milk

*1/2 cup milk 

*2 tsp. coconut extract 

*1 cup shaved coconut 

Filling

*3/4 cup raspberry preserves 

Frosting

*4 oz. cream cheese 

*1/2 stick butter, softened

*1/4 cup coconut cream from top of coconut milk (see photo above) 

*4 1/2 cups powdered sugar

*2 tsp. coconut extract 

Additional coconut for garnishing (optional)

Instructions:

*Preheat oven to 350*F. Line 24 muffin cups with cupcake liners. 

*In a bowl, combine flours; set aside. With an electric mixer, cream butter. Add sugar and beat until fluffy, about 2 minutes. Add in eggs, one at a time, beating after each addition. Beat in coconut milk, followed by half of the flour mixture. Repeat with milk and remaining flour mixture, beating just until combined. Beat in coconut extract and shaved coconut. 

*Spoon batter into cupcake lines, 2/3 of the way full. Bake for 20-25 minutes, or until toothpick inserted in center comes out clean. Remove from oven and cool completely on wire racks. 

*Once cooled, with a paring knife, make a well in the center of each cupcake. Spoon a teaspoon of the raspberry preserves into each well. Cover with part of the removed cupcake.

*For the frosting, cream together the cream cheese, butter, and coconut cream. Add the powdered sugar in three additions. Beat in coconut extract. 

*Top each cupcake with frosting and garnish with shredded coconut. 

Happy Baking!

Madison