Posts Tagged ‘coconut’
Lip Balms
February 7, 2013 | 
Author 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
PEPPERMINT LIP BALM
Makes 1.5 dozen (depending on container size)
Ingredients:
3 Tbsp (1 oz.) beeswax
2 Tbsp coconut oil
4 Tbsp shea butter
5-10 drops of peppermint (or your favorite) essential oil
Directions:
- Melt beeswax in a small pan over low heat. Add coconut oil, shea butter, and essential oil to the mixture.
- Using a small spoon, pour the melted liquid into your lip balm containers.
- Cool completely to harden. Cover with cap and decorate or label if you’d like.
HONEY LIP BALM
Makes 1.5 dozen (depending on container size)
Ingredients:
3 Tbsp (1 oz.) beeswax
2 Tbsp coconut oil
4 Tbsp shea butter
4 pink candy melts
1 Tbsp honey
Directions:
- Melt beeswax in a small pan over low heat. Add coconut oil, shea butter, candy melts and honey to the mixture.
- Using a small spoon, pour the melted liquid into your lip balm containers.
- Cool completely to harden. Cover with cap and decorate or label if you’d like.
Source: Both lip balms adapted slightly from Cheeky Kitchen.
Christmas Magic Cookie Bars
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
Two years ago: Pizza Tart
CHRISTMAS MAGIC COOKIE BARS
Makes 24 bars
Ingredients:
1 stick (1/2 cup) unsalted butter
1 cup graham cracker crumbs
1/2 cup Biscoff cookie crumbs (or another 1/2 cup graham cracker crumbs)
3/4 cup Holiday or regular chocolate chips, divided
1/4 cup white chocolate chips, divided
1 cup chopped walnuts
1 cup chopped Holiday or regular Oreos, divided
1-1/2 cups flaked coconut
14 oz. can of sweetened condensed milk
Holiday sprinkles (optional)
Directions:
- Unwrap butter and place in 13″ x 9″ pan. Place pan, with butter, in the oven and turn the oven on to 350 degrees. Butter can melt in pan while preheating. Keep an eye on it, checking every few minutes and pulling out of the oven when butter is melted. Please be careful while preparing recipe as pan will be very hot.
- When butter is melted, remove pan from oven and carefully sprinkle the graham cracker crumbs over the melted butter. Press in lightly with fork or back of spoon.
- Sprinkle 1/2 of both the chocolate chips, 1/2 of the Oreos & the nuts over the base layer. Sprinkle coconut on top, followed by remaining chocolate chips & Oreos.
- Pour sweetened condensed milk evenly over everything, and top with sprinkles, is using.
- Bake in oven for 25-30 minutes or until lightly browned. Remove from oven. Allow bars to cool completely. Slice, give and enjoy!
Source: Adapted slightly from Love From The Oven’s guest post on In Katrina’s Kitchen.
Posted in Brownies & Bars, Christmas, Desserts, Holidays | 
Tags: Biscoff, chocolate, coconut, graham crackers, oreo, sweetened condensed milk, walnuts, white chocolate | 
4 Comments »
Pineapple Muffins with Coconut Streusel
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!
One year ago: Gnocchi with Goat Cheese, Grape Tomatoes and Basil
PINEAPPLE MUFFINS WITH COCONUT STREUSEL
Makes 14 muffins
Ingredients:
STREUSEL
1/4 cup all-purpose flour
1/4 tsp ground cinnamon (optional)
1 Tbsp sugar
3 Tbsp sweetened flaked coconut, chopped
1 pinch salt
2 Tbsp butter
MUFFINS
12 oz. (1-1/2 cups) 2% Pineapple Chobani Greek yogurt
1 egg
1/2 cup canola oil
2/3 cup brown sugar
8 oz. can crushed pineapple
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
Directions:
- Preheat the oven to 425 degrees. Butter/grease muffin pans (or line with paper liners).
- Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Cut in 2 tablespoons of butter until completely incorporated into the flour; set aside.
- In the bowl of a stand mixer, combine yogurt and egg. Mix until combined. Add the oil, brown sugar and pineapple to the bowl and mix until combined. In a separate medium bowl, whisk together flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated.
- Fill the prepared muffin cups with batter and sprinkle with the coconut streusel. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely.
Source: Streusel from Allrecipes. Muffins from Annie’s Eats.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
German Chocolate S’mores Gooey Cake Bars
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.
While Liz of Little Bitty Bakes is taking her turn traveling to Europe, I am guest posting over on her blog today with the recipe for the treats you see below! Find out more HERE.
GERMAN CHOCOLATE S’MORES GOOEY CAKE BARS
Source: Adapted from Picky Palate.
Posted in Brownies & Bars, Cakes, Desserts | Tags: chocolate, coconut, German chocolate, graham crackers, marshmallows, pecans, sweetened condensed milk | 8 Comments »
Berries & Cream Granola
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
Ingredients:
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
Directions:
- 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.
Posted in Breakfast, Granola | Tags: coconut, flaxseed, fruit, oats, white chocolate | 10 Comments »
Carrot Cake Oatmeal
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
Serves 2
Ingredients:
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)
Directions:
- 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.
Source: Adapted slightly from Oh She Glows, discovered on Steph’s Bite By Bite.
Posted in Breakfast, Oatmeal | Tags: carrots, coconut, cranberry, maple syrup, oats, walnuts | 23 Comments »
White Chocolate Coconut Chili Macadamia Nut Cookies
White chocolate macadamia nut cookies have always been a favorite. I first discovered these cookies at Subway and they were ridiculously buttery and chewy. Although I do not eat there often, I want one every time I walk into the place. However, like many things in my food-life, the thought of making them myself didn’t grow until recently. I finally decided to make them when I saw a bag of coconut chili macadamia nuts in my monthly Foodzie tasting box (if you are not signed up, you really should). Adding coconut to these cookies was a no brainer, however the chili flakes mixed in there were definitely a different twist. But I was excited to see how it would turn out.
I was actually a little disappointed that you cannot tell there is a single flake of chili in these cookies. I really was curious how the flavors would all blend together. But alas, all I was left with was a supremely yummy cookie. Oh wait that’s not a bad thing is it? Definitely not, especially since these cookies dissappeared faster than almost anything I’ve ever brought into work before. I’m an expert ruin-er of diets around these parts 
.
And if you will notice, the title for today’s post was very close to following the unplanned ABCs for the week. There are enough C’s in there to make up for it not starting with one, right?
WHITE CHOCOLATE COCONUT CHILI MACADAMIA NUT COOKIES
Makes approximately 2.5 dozen cookies
Ingredients:
2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter, melted & cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg, plus one egg yolk
2 tsp vanilla extract
1-1/2 cups white chocolate chips
1-1/2 cups coconut chili macadamias (or 1/2 cup toasted coconut, 1 cup chopped macadamia nuts and a pinch of red pepper flakes)
Directions:
- Adjust an oven rack to lower-middle position and heat the oven to 325 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl.
- In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth. Beat in the egg, egg yolk, and vanilla until combined.
- Reduce mixer speed to low and slowly add the flour mixture until combined. Mix in the white chocolate chips and coconut chili macadamias until incorporated.
- Working with 2 tablespoons of dough at a time, roll the dough into even balls* and lay them on the baking sheets, spaced about 2 inches apart.
- Bake the cookies until the edges are set and beginning to brown but the centers are still soft and puffy, about 12-15 minutes. Let the cookies cool on the baking sheet for about 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
* I used a 2 tablespoon cookie scoop
Source: Adapted slightly from Handle the Heat
German Chocolate Brownies
Brent’s favorite dessert is German chocolate cake, but mostly because of the type of frosting that goes on top. So every year for his birthday I make some sort of German chocolate dessert. First it was the traditional cake, next it was cookies, this year was brownies! And I think it’s my favorite so far. Especially since there is SO much frosting on top and the brownies are incredible. Thankfully the restaurant where we had dinner with friends last night allowed me to bring them. But we had to sit and stare at them on the table the entire time prior to ordering food, waiting on the food, etc. I’m surprised no one, especially myself, caved and had dessert first.
Last night was a good time however it was bittersweet because today, the day after his birthday, he is leaving for Medical Officer basic training with the National Guard in San Antonio, TX for the entire month of July. Sad face.
In other news, check out Lauren at Keep It Sweet’s bake sale to beat cancer featuring tons of great goodies including my peanut butter, banana & nutella bars! Bidding is open until midnight today!
BROWNIES
Ingredients:
12 oz German chocolate, broken into pieces
8 Tbsp butter, cut into pieces
3 Tbsp cocoa powder
1-1/4 cups sugar
3 eggs
2 tsp vanilla extract
1/2 tsp coarse sea salt
1 cup flour
Directions:
- Preheat oven to 350 degrees. Line an 8-inch square pan with parchment paper, allowing the to overhang the sides of the pan. Coat the lined pan with vegetable spray.
- Melt the German chocolate, butter and cocoa powder in the microwave, about 1-3 minutes, stirring every 20 to 30 seconds. Let cool slightly.
- Beat the sugar, eggs, vanilla and salt together in a large bowl until combined, about 15 seconds. Beat in the chocolate mixture until smooth. Beat in the flour just until no streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs, about 35 to 40 minutes.
- Let cool completely on a wire rack. Top with the coconut pecan frosting (below) and let set completely. Grab the paper and remove the brownies from the pan. Cut into bars.
PECAN COCONUT FROSTING
Ingredients:
1 cup evaporated milk
1 cup sugar
1 egg and 1 egg yolk, beaten
1/2 cup (1 stick) butter
1 tsp vanilla extract
1 Tbsp cornstarch
1 cup chopped pecans
1 cup flaked sweetened coconut
Directions:
- In a large saucepan combine evaporated milk, sugar, eggs, butter, vanilla and cornstarch. Cook over medium-low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut.
- Spread on brownies while still warm. Allow the frosting to set completely before cutting the brownies.
Source: Adapted slightly from Journal Sentinel
Posted in Brownies & Bars, Desserts | Tags: cocoa, coconut, German chocolate, pecans | 13 Comments »
Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette
Before I get to the delicious salad I am sharing with you today, I decided to follow Lindsey’s (Gingerbread Bagel) lead and fill out the ABCs of me. You may not care, which is totally fine, but today it provided me with some entertainment.
A. Age: 25 (26 on May 4th – hint hint).
B. Bed size: Queen. But my sectional couch’s chaise suffices at times.
C. Chore you hate: Cleaning out hair from the shower drain. Compromised with Brent saying I’d clean the rest of the bathroom if he did that.
D. Dogs: I think Jack Russel’s are my favorite kind I’ve ever met. But I’m more of a cat person.
E. Essential start to your day: Breakfast. Doesn’t matter what it is, but I need something in my belly to get me going. No coffee though.
F. Favorite color: Purple. So much so that it was in my hair for several years. I used to be a little punky.
G. Gold or silver: Silver. But platinum is okay too .
H. Height: 5’5″ which is why I own so many heels. Yet I wear my low-top Converse more than anything.
I. Instruments you play: I played the Flute starting in Elementary school all the way through highschool. Tried to teach myself the bass guitar in college but haven’t touched it in years 
.
J. Job title: Graduate student (PhD Candidate to be technical) – AKA cheap labor.
K. Kids: I have no idea if I want kids or not. Besides, apparently I am one myself because I get carded for Rated R movies still. Hopefully I can retain my youthful look for when it will feel more like a compliment.
L. Live: Memphis, TN for the past four years, and two more to come until I graduate. I can only tolerate the heat & humidity 6 months out of the year for so much longer.
M. Mom’s name: Anna.
N. Nicknames: Air-In, Rin, Rinny, Nire.
O. Overnight hospital stays: None ::knocks on wood::
P. Pet peeve: Flaky people.
Q. Quote from a movie: ‘The goat?” – “The REMOTE!” – Muppets from Space.
R. Right or left handed: Right.
S. Siblings: Older brother (w/ sister-in-law), and older step-sister.
T. Time you wake up: Weekdays I try to be up by 6:30am to get to lab before 8am, but sometimes I fail due to gross traffic or being lazy. The weekends I’m usually up between 7:30-9am. I’ve completely lost my ability to sleep in.
U. Underwear: Yes, I am pro underwear. I have the black VIP Victoria’s Secret card to prove it.
V. Vegetables you dislike: Mushrooms, mushrooms, and more mushrooms. And cucumber. I’m actually impressed with myself right now for only listing two. I used to be such a picky eater growing up, the only vegetables I ate were potatoes, carrots and corn. Thankfully my taste buds finally woke up.
W. What makes you run late: Traffic in the morning. Gym at night.
X. X-Rays you’ve had: Teeth for routine dentist things, left shin from a bad flag football incident (but not broken thankfully just bruised from the knee down), right wrist broken from snowboarding.
Y. Yummy food you make: Is it okay that I think almost everything I make is yummy? I cannot pick and choose which are my favorites.
Z. Zoo – favorite animal: Elephants, especially when there are babies. I wish they could make mini ones as household pets.
And now for the main event! Coconut chicken had been lingering in the back of my mind for a couple months and I’m glad it finally come out with this! The coconut is perfectly crispy on the chicken and is complimented by the vinaigrette. The leftovers will make for a great lunch too. This may be the first time I finish a bag of salad greens before they spoil.
VINAIGRETTE
Ingredients:
1 Tbsp apricot preserves
1 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp Balsamic vinegar
2 tsp Dijon mustard
Directions:
- Whisk all vinaigrette ingredients; set aside.
CHICKEN
Ingredients:
1 egg
1 cup sweetened coconut flakes
1/2 cup flour
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
10 chicken tenderloins
1/2 cup unsalted butter, melted
6 cups mixed baby greens
3/4 cup shredded carrots
1 large tomato, sliced
Directions:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Lightly beat the egg in a medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.
- Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Place on the baking sheet. Once all chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 to 40 minutes, flipping once halfway.
- Place baby greens on each plate. Divide carrots and tomato evenly between each plate. When chicken is ready slice on the diagonal and place on top of greens. Top with Vinagrette.
Source: Vinagrette adapted slightly from Skinny Taste, Chicken from Pennies on a Platter
