Posts Tagged ‘coconut’
It’s the day before Halloween, which means you should be fully stocked with Halloween candy (unless you plan on turning off all your lights). I rarely get any trick-or-treaters so I don’t bother buying any extra candy because I can easily scrounge up some from my stocks for baking. It’s practically a requirement as a food blogger to have all kinds of stuff on hand at all times. Although I admit I was a food pack-rat even before I started this blog.
But if you did need to buy large amounts of candy in preparation for tomorrow and you happen to have purchased more Halloween candy than you needed, you should make these 7-layer bars! I used the pumpkin spice M&Ms and candy corn but you can easily substitute any of your favorite or leftover candies. Throw those snickers and Reese’s cups in there, you won’t be disappointed.
Wow, it is October people! I have so much left that I need to do before the end of the year when I “officially” graduate that this whole time flying by thing is even less fun. More importantly is nailing down a job so that I don’t go without an income come the end of the year. Oh the joys of no longer being a student – boo real life!
When I was a writing/studying maniac and wasn’t baking as much, Sarah brought these delicious treats into the lab (not the actual lab of course, just our office). I immediately pulled out my camera and took pictures of them while asking for the recipe. I finally acquired said recipe, so today’s recipe was not made by me, but still felt the need to share it with the world. Just as the name indicates, they are graham cracker bars with a sweet cream filling with pecans and coconut. Yea, they’re pretty stinking amazing. They also don’t require turning on the oven which is always a plus.
Happy SSS! After a week full of ice cream, it’s time to share a smoothie that has spinach in it – but doesn’t look like it! Normally when I make smoothies I go for the vibrant green monster. But every now and then I try something new. This particular smoothie caught my eye because pictures of the original recipe still showed a pink smoothie despite having a little bit of spinach blended in. When I made it, it did not come out as pink but it isn’t green either. It was a good change from my normal routine and the addition of tropical flavors was perfect for the summertime.
Valentine’s Day is officially one week away folks! So let’s gets our lips soft and ready with some homemade lip balm. You’ve ever got two different options to choose from! The bases for both are the same but with slightly different additions so if you have a flavor idea to build upon these, go for it!
But first you need a couple of things. I bought my beeswax, shea butter and peppermint essential oil from Whole Foods, however the beeswax was in a solid pound block that I had to struggle with to cut. But I’ve been told you can find beeswax and oil-based candy flavorings at craft stores, which is where I buy my colored candy melts. Also, I used mini plastic bead containers from Joann Fabrics for the peppermint lip balm and and 0.25 oz. mini glass jars from Freund Container & Supply for the honey lip balm. But you can really use anything you want that is lip-balm sized. Ready?
The first bath I made was the peppermint and it reminded me a lot of Burt’s Bees lip balm. If that doesn’t convince you to make this lip balm I am not sure what will. And it was so easy to make, I immediately set out to start another batch!
The second batch was a honey lip balm with some pink candy melts mixed in for a little festive coloring. Unfortunately, the pink candy melts didn’t add hardly any color, so next time I would use red instead. But it did add a hint of sweetness along with the honey, which was quite lovely. But don’t try to east it because it will definitely still taste like beeswax, haha.
One year ago: Whole Wheat Blueberry Cottage Cheese Pancakes
Two years ago: Velveeta Chicken & Veggie Mac
Christmas is creeping up fast, and I am sure you have more baked goods running through your kitchen than you know what to do with, other than the obvious – eat it all!! But sometimes you need to whip up something last minute and magic layer bars are a deceptively easy, one pan dessert that can be customized based upon the ingredients you have on hand.
In this recipe for example, I ran out of bread crumbs so I ground up some Biscoff cookies to add to the bottom layer. Definitely did not disappoint my taste buds with that small substitution. I also did not have holiday M&Ms called for in the original recipe, but I did have a box of holiday Oreos patiently waiting for their destiny to be revealed. The only thing you may not have in your pantry that is more difficult to substitute is a can of sweetened condensed milk, but these bars are worth a quick trip to the store.
Enjoy your holiday weekend!
One year ago: Christmas Recipe Roundup
I have a weakness for fun colored makeup, despite the fact that most of the time these days I don’t wear any at all. But regardless, Urban Decay and I have remained very good friends over the years. And it just so happens that their Fall Sale is going on right now, so I felt like I should share. Even if you like to stick to more basic colors they’ve got you covered, just see for yourself HERE.
Now that your eyes have been filled with fun colors, how about filling your belly with fun flavors? With Chobani’s blended Greek yogurts I have so far showed you recipes using peach, blueberry, and vanilla chocolate chunk. Today is pineapple! Originally I wanted to make a pineapple upside-down cake, but decided to break up the sweets a little bit… so I made muffins! They were so moist that the streusel on top ended up being soft as well, but that was not a problem. In fact I kind of wish I had doubled the streusel recipe.
The Chobani giveaway continues, enter for your chance to win a pack of all 6 flavors HERE!
Did anyone else see the new Batman movie this weekend? Didn’t you love it?? Also, the movie theater I went to super pumped up their security for the movie. Can’t say I blame them. It’s really unbelievable sometimes that people like that exist in this world.
GERMAN CHOCOLATE S’MORES GOOEY CAKE BARS
Source: Adapted from Picky Palate.
Weekends are far too short. I remember waking up late morning on Saturday already thinking how little of the weekend was left. Or at least that’s how it felt. But in the amount of weekend that remained, I managed to be told by two different people that I look like Cobie Smulders/Robin Scherbatsky from How I Met Your Mother (love that show). Now, I’m not often told that I look like anyone, but this was a new one to add to the list. So far there is Lacey Schwimmer when she was a brunette (Dancing with the Stars), Megan Boone only when she was in My Bloody Valentine, and then one rare moment when I was told I looked like Kate Beckinsale in Serendipity (she’s my biggest girl-crush ever so the fact I resembled her for even a fleeting moment made my life haha). From that list and my new addition I have to say I don’t really see the resemblance, but I’m not opposed to others saying I look like any of those ladies :-).
Speaking of pretty things, lets talk about this granola.The first time I made this, I baked the granola at 375 and had the fruit, nuts and half the white chocolate already mixed in. However, it was nearly burned after just 15 minutes of baking, including the nuts and white chocolate. With the use of coconut oil the end result had a hint of burned popcorn flavor to it which wasn’t so happy. So I reduced the temperature to what I have previously used for granola recipes, and left out all of the nuts, fruit and white chocolate until after baking was completed (which is again how I’ve done it in the past). Another great homemade granola to add to the list!
Thankfully no one has told me I look like a bowl of oats, nuts and dried fruit – yet.
One year ago: Bridal Shower
BERRIES AND CREAM GRANOLA
Makes approximately 3.5 cups
2 cups rolled oats, uncooked
1/4 cups wheat germ
2 Tbsp ground flaxseed
1/4 cups shredded coconut
1/4 cups coconut oil
1/2 cups chopped almonds
1/2 cups dried fruit, berry mix
1/4 cups white chocolate chips
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
- Combine oats, wheat germ, flax, coconut and oil in a medium bowl. Stir to combine and make sure mixture is moistened with coconut oil.
- Spread on prepared baking sheet. Bake for 20-25 minutes, stirring every 5-8 minutes to make sure the granola doesn’t burn.
- Once finished, remove from the oven and stir in almonds, dried fruit and white chocolate chips.
Source: Adapted from Tasty Kitchen.
It felt so wonderful to get out of town for a couple days and visit family this weekend, even though I didn’t stay the full 3-day weekend (cell cultures won’t start themselves!). Of course many delicious things were eaten, but before I share those details I want to talk about this oatmeal, which was made this morning. It’s a holiday, so guess who had time to cook herself a warm delicious breakfast? I’ll give you a hint, I cannot get away from this person… yup it’s me.
Without using a lot of sweetener, this oatmeal is a sweet oatmeal delight thanks to the carrots and little bit of maple syrup. And it really does taste like carrot cake, but in creamy form. You will even feel like you are indulging but it is packed with carrots and other goodies that are sneakily nutritious.
P.S. Don’t forget to check out my virtual interview with Fastrecipes.com HERE!
CARROT CAKE OATMEAL
1 heaping cup finely grated carrot (about 1 large)
1 cup unsweetened almond milk
2 Tbsp full-fat coconut milk cream or use more almond milk (I used regular heavy cream)
1 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/8th tsp ground nutmeg
Pinch of salt
1/2 cup regular oats
1 tsp pure vanilla extract
1/2 tsp lemon juice (optional)
2 Tbsp chopped walnuts, divided
2 Tbsp chopped dried cranberries, divided
2 Tbsp pure maple syrup
1 Tbsp sweetened shredded coconut, for garnish
1 Tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)
- Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.
- In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.
- Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 2 tbsp of maple syrup. Remove from heat and portion into bowls.
- Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal. Sprinkle with cinnamon for garnish is desired.