Dark Chocolate No Bake Cookies (gluten free)

 



Happy Monday everyone! I hope you had a happy weekend. Here in Tennessee, Spring has come with flowers, sunshine and birds chirping. Just what I needed! I am sorry I have not posted any new recipes for awhile, I have had a lot going one! As I wrote about before my 10 year old had the worst stomach pain for months and we finally figured out, after many many Doctor visits, that he has Celiac disease. Since this is a genetic disease, our whole family was tested. It turns out that my 7 year old has it too. The same little guy that has been having such trouble with his heart the last few months. Poor guy! The good new is we are headed up to Vanderbilt later this week for a second try at a procedure that will fix his heart once and for all, we hope! When we get that behind us I plan to really jump into Gluten Free cooking and baking because, let me tell you the pre-made packaged GF items are very expensive!! We will be adding a new Gluten Free section to our recipe index and posting all our family favorites there. I have to admit, this has been overwhelming for me, since I love bread and baking, but luckily there are some great resources and products out there. This last week we tried our first homemade GF cookies. If you can't have gluten, just be sure to use gluten free certified oats--crazy but I learned that most oats test positive for gluten. Anyway, these cookies were yummy! I am usually not a fan of no bake cookies but my friend Gloria brought these to our choir practice a couple of weeks ago and I was impressed! These are not your average no bake cookies:) They are really taken up a notch with the Special Dark cocoa powder, toasted pecans and coconut! Yum! Whether you are gluten free or not, you are going to love these little treats! Also, if you eat gluten free, I would LOVE to get your favorite recipes, cookbooks, products etc. I am SO grateful for any advice right now!! Thank you so much:)

Dark Chocolate No Bake Cookies (gluten free)

Author: Melanie

Ingredients

• 3 cups old fashioned oats (or quick-cooking rolled oats, if you prefer)


• 1/3 cup tablespoons unsweetened Speical Dark or Dutch Process cocoa


• 1/2 cup chopped nuts (I like toasted pecans)


• 1/2 cup shredded coconut


• 2 cups sugar


• 1/2 cup milk


• 1/2 cup (1/4 lb.) butter

Instructions

1. In a bowl combine the oats, cocoa, nuts and coconut. In a pan, put sugar, milk, and butter. Bring just to a boil, stirring to combine. Pour over the rolled oats mixture. Mix lightly until blended.


2. Drop from a teaspoon onto waxed paper or foil. let stand until firm, about 10 minutes. Makes about 4 dozen cookies. I use a very small cookie scoop.

3.2.2802

 

Best Coconut Chocolate Cake

I made this cake for a church party and the pan was scraped clean in no time!  It has a mild chocolate cake - kind of like Texas sheet cake - topped with ooey, gooey coconut and almond topping... all drizzled with chocolate sauce. Yum!

Best Coconut Chocolate Cake
submitted by Brittany ~ The Sisters Café

2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

TOPPING:
1 can (12 oz.) evaporated milk, divided
1 1/4 cups sugar, divided
20 large marshmallows
1 (14 oz.) bag coconut
2 cups sliced almonds, toasted, divided
1/2 cup butter, cubed
1 cup semi-sweet chocolate chips

In a large bowl, combine the flour, sugar, baking soda and salt.  In a small saucepan, combine the butter, water, and cocoa.  Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into greased 15x10x1 inch baking pan (9x13 works too).  Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted.  Remove from the heat; stir in coconut.  Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top.  Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with the remaining milk and sugar.  Cook and stir until butter is melted.  Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds.  Cool on a wire rack.

Recipe Source: Taste of Home 2012

Coconut Pumpkin Soup

This soup is a fantastic fall dish!  The pumpkin and other vegetables combine comforting flavors with the creamy subtlety of the coconut milk.  And with a little kick of cayenne pepper, it is just perfect.  Serve it as a delicious and unusual starter or you can amp it up with a little shrimp or chicken for the main course.

Coconut Pumpkin Soup
submitted by Brittany ~ The Sisters Cafe

2 medium carrots, chopped (or 2 handfuls of baby carrots)
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Tb olive oil
1 15oz. can pumpkin
1 14oz. can light coconut milk
1 14oz. can chicken broth
3 Tb brown sugar
3/4 tsp salt
1/2 tsp ground ginger
cayenne pepper to taste (3 dashes is perfect for me - about medium heat)
2 Tb cilantro or parsley, chopped

In a large saucepan, cook carrots, bell pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender.  Stir in pumpkin, coconut milk, and broth. Then add brown sugar, salt, and ginger.  Add cayenne pepper to taste.

Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes, stirring frequently. Pour into blender or food processor and blend until smooth. Before serving, stir in cilantro.  For a heartier meal, add some cooked shrimp or shredded chicken  at the end.  Makes about 6 cups.

recipe source: adapted from Better Homes and Gardens

Gooey Chocolate Coconut Bars

I was in the mood for something rich and chocolaty.  Well ok, I'm usually in the mood for such things!  But anyway, I came across this fantastic sounding recipe at Mel's Kitchen Cafe and I knew it was perfect.  Well, I was right.  It really was perfect.  Smooth, rich chocolate with a hint of coconut.  Wow!  And although I usually hate desserts that seem doughy or undercooked, I followed the directions to a T and made sure these bars were a little "gooey" in the middle.  Can I just say that my hubby and I both oohed and aahed over  an outer piece then dove for an inner, slightly gooier, piece and we both declared it even better!  So please do not over-bake these. They truly are wonderful on the "gooey" side.  And follow Mel's advice and serve them chilled.... delicious!

Gooey Chocolate Coconut Bars
submitted by Brittany ~ The Sisters Cafe

For the base:
3/4 cup all-purpose flour
1/3 cup unsweetened natural cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
4 tablespoons butter, melted
2 eggs, at room temperature
1 teaspoon vanilla
1/4 teaspoon coconut extract

For the topping:
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 egg
1/4 cup natural unsweetened cocoa powder
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup sweetened shredded coconut
Heat the oven to 350 degrees F and spray an 8×8-inch square baking pan with non-stick cooking spray. Line the pan with parchment paper or aluminum foil, leaving a 2-inch overhang on the sides and spray the paper or foil with non-stick cooking spray. Set aside.

In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. Add the butter, egg, vanilla, and coconut extract and mix with a handheld electric mixer (or use a stand mixer) until the mixture is combined. Gently press or spread the dough evenly into the prepared pan. Set aside.

For the topping, cream together the cream cheese and butter in a medium bowl until light and smooth. Add the egg and mix well, then add the cocoa powder and vanilla and mix until well blended. Add the powdered sugar gradually while beating until the mixture is smooth. Fold in the coconut.

Dollop the topping evenly over the base and bake the bars for 30-35 minutes or until the edges are just set and the center is a little wobbly. Cool completely in the pan before lifting out and cutting into squares. The bars taste wonderful chilled, by the way.

recipe source: Mel's Kitchen Cafe

Greena Colada Smoothie

Ever since we got the Blendtec a few months ago, we have turned into a green-smoothie-slurping family!  The blender was a gift to my husband from his loving wife... and I will never, not in a trillion, million years, live it down!!   It doesn't matter that he had been saying for a year that he wanted it.  It doesn't matter that he is the healthy one of the family. It doesn't matter that he is very disappointed if he doesn't have a green smoothie every single morning now.  No, none of that matters because the fact remains that I gave him a kitchen appliance for Christmas!!  :)  Of course he was grateful and gracious but I could tell from the look in his eye that I was going to be teased til kingdom come for pulling this!  Kind of like the year he bought me a handgun for Christmas, when I specifically and repeatedly had told him I DO NOT WANT ONE!  Well, pay back is sweet! :) J/k.  I knew he would love his blender and he does (and of course I knew I would love it too, hee hee)! 

So anyway, this is one of our very favorite green smoothies.  It's cool and delicious, light and refreshing.  And there is no way you can taste the spinach in this one.  Personally I love the citrus-y kick from the lime juice, yum!  Just ignore the fact that it's a lemon in the picture.  Occasionally I improvise but it's best with lime!  Greena Colada is a creamy, guilt-free, green twist on pina coladas that you will love!

Greena Colada Smoothie
submitted by Brittany ~ The Sister's Cafe

3/4 cup light coconut milk
1/2 cup unsweetened coconut flakes
1/2 lime, juiced
3 1/2 cups pineapple chunks, frozen or well chilled
2 cups spinach
1/2 tsp vanilla extract
3 Tb agave nectar
1 cup ice cubes

Add ingredients to blender in order listed.  Blend until smooth and serve.  Makes 4 servings.

*If you don't have a heavy duty blender like Blendtec, you may need to increase the amount of coconut milk, especially if you are using frozen pineapple instead of fresh.

 

recipe source: adapted from Blendtec's Fresh Blends recipe book

Peanut Ginger Chicken with Mango Salsa and Coconut Rice

Let me just say, this dish is FABULOUS!  Seriously, one of my new favorites.  I found it while surfing recipes online. :)  This was from Hilary's Health Blog.  The peanut-ginger chicken is yummy, the rice is sweet and creamy, but the mango salsa just makes it out-of-this-world. Yum!  Be sure to use a soft, ripe mango.  Who would think that mango, cucumber and cilantro would make the yummiest salsa?!
My husband was raving about how delicious dinner was.  We were actually babysitting our friends' four kids, so we had seven kids in the house including ours (all under the age of 7 :), and I was planning on feeding them after my husband and I ate our dinner.  Well, he liked it so much that he said, "Let's not feed this to all the kids.  Let's just keep it and give them something else..." so we made ham, cheese, & tomato sandwiches for them out of the French Bread I had just taken out of the oven. :)  So funny!

I know that this recipe might seem intimidating. But when you break it down, it is actually one of the simplest meals ever:
Step 1 - make the marinade the night before and put the raw chicken in it.
Step 2 - chop up the mango and cucumber and mix up the salsa that afternoon.
Step 3 - just before dinner, put the rice on to cook.
Step 4 - cook the chicken.

simple.

Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Submitted by Erin  ~  thesisterscafe.com

Peanut-Ginger Chicken Marinade
6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve
At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges. (Similar to our Chicken Tikka Masala recipe, that I love.)  Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.

Coconut Tres Leches

Okay, so this cake should really be dos leches.. or maybe even uno leche since I'm not sure the cream of coconut counts as a milk!  But it tastes just like a coconut version of tres leches.  So... I'm calling it coconut tres leches! This cake is seriously to die for.  We are coconut lovers at my house, and we can't get enough of this cake.  Imagine moist, sweet, coconut bliss and you've about got it.  Plus it is better made ahead of time so the cake has time to soak in the flavors, so this is a great dessert for when you're having guests for dinner.  I make it the night before and then frost it sometime the next day.  If you like a thicker layer of whipped cream on the top, use 2 cups of whipping cream and bump the powdered sugar up to 1/2 cup.  Sometimes I use as much as 1/3 cup of powdered sugar per cup of whipping cream, but I decreased it to 1/4 cup powdered sugar in this recipe because the cake is pretty sweet.  If you're in a hurry, Cool Whip would be okay, too.  Thank you to my cute friend Karissa Holzer for introducing me to this seriously amazing cake.

Coconut Tres Leches
Submitted by Mindy ~ The Sisters Cafe

White Cake (prepared as directed)
1 - 14 oz can sweetened condensed milk
1 - 14 oz can cream of coconut*
1 cup whipping cream
1/4 cup powdered sugar
Shredded coconut

*Cream of coconut is in the mixer section of the grocery store, not the international food section.  Do not substitute coconut milk.

Prepare the white cake mix as directed.  While still warm, poke holes all over the cake with a bamboo skewer.  Whip cream of coconut and sweetened condensed milk until smooth, then pour mixture over cake.  Cover and refrigerate a few hours to overnight so the cake can absorb the milk mixture.  Whip the whipping cream with the powdered sugar and spread over the cake.  Top with shredded coconut.  Cut and serve!

 

Racetrack Cake

I made this adorable Racetrack Cake for my son's first birthday.  We had a Racecar Party!  Cars were definitely his favorite toys at the time, so the theme seemed fitting.  At first I planned on having just a small get-together.  Well you know me, I start gathering ideas, and I just can't seem to help myself from throwing a big, over-planned-but-worth-it PARTY!!  We ate hamburgers and chips and the kinds of food you would find at a racetrack.  I made 2 racecars out of big cardboard boxes and divided the guests into teams and had a obstacle course race with prizes for the winners (at first I was just going to have the kids run the race but at the last minute I made the adults participate and there is only one way to describe what happened next...HILARIOUS!)  We had a tire toss, colored wooden racecars, did cake and presents, and handed out a goodie-bag full of racecar paraphernalia to each kid (gotta love Oriental Trading:) and called it a night.  Phew...  The party turned out to be a so much fun (if I do say so myself!) and of course this cake was at the fore-front of the decorations.  It looked so festive and actually impressive, which is very  funny to me because it might just be the easiest birthday cake I've ever attempted.  In other words, complete success!!

Racetrack Cake

Submitted by Amy ~ The Sisters Cafe
Recipe Source: Family Fun

2 baked 9" round cakes
3 cups white icing
1-2 cups finely crushed chocolate cookie crums
2-3 cups green-dyed coconut
White Good & Plenty candies
Checked Paper or ribbon
2 toothpicks and tape
New toy cars, washed with soap and water

Using a favorite recipe or box, bake 2-9" round cakes according to package directions. Make sure to grease cake pans well. Allow to cool completely before removing from the pans. If time allows, you may even want to freeze them, which makes them much easier to handle. Cut a small semicircular notch from one cake, then position the cakes as shown below.

Using white frosting, apply a quick crumb coat to the cakes. If you have time, RE-FREEZE the cakes! It makes it so much easier to ice. When ready, cover the cakes generously in white frosting.

Place a small bowl in the center of each cake and sprinkle cookie crumbs around it to create the track.

Remove the bowls and softly press dyed-coconut onto each icing circle, then press the remaining coconut onto the sides of the cake for grass.

Lay white Good & Plenty candies in a dotted line along the center of the track.  Line the perimeter of the track with white Good & Plenty's as well.  If you run out of candies, you may also use a pastry bag to pipe a white icing border around the edge of the cake.

Create racing flags by taping small square of the paper or ribbon to the toothpicks and place them on track along with the race cars.

Piña Colada

Last month my husband whisked me away to Orlando for a surprise birthday vacation.  We had such a great time!  The first thing we did when we got situated was go to Bahama Breeze, a Caribbean restaurant on International Drive, and order virgin Piña Coladas.  Ah, perfect bliss!  I love piña coladas!  It was a delicious way to kick-start our fabulous vacation. :)
Since we got back, I've been making Piña Coladas regularly.  Mmmmm!  They are so luscious and creamy... to me, they just emanate tropical deliciousness! :)
This is the standard 'authentic' Piña Colada recipe (minus the rum since we don't drink alcohol).  Our entire family enjoys these for a delicious summer time treat!

Virgin Piña Colada

Submitted by Erin  ~ The Sisters Cafe


4 fluid oz. Cream of Coconut
4 fluid oz. pineapple juice (I use unsweetened)
2 cups ice
(This is not part of the original recipe, but I usually add 4 or so chunks of frozen pineapple - found by the frozen fruits in the grocery store.)

*Cream of Coconut is found in a 15 oz can by the mixers in the grocery store. The most notable brand is Coco Lopez. This is NOT the same as coconut milk.*
Combine ingredients in a blender and mix well. Garnish with pineapple and cherry.  Serves 2.
(For a fun presentation, dip the rim of the glass in colored sugar. I add a drop of red to a small bowl of granulated sugar and mix it in with a spoon. Then I wet the rim of the glass with some of the syrup from the maraschino cherries and dip it in the sugar.)

Oatmeal Coconut Chewies

L.O.V.E. these cookies. I am a serious coconut lover and my hubbie is a huge oatmeal cookie guy.  So when I found these babies on Mel's Kitchen Cafe, I knew it was meant to be.  And oh, I was not disappointed!  I have made these twice in the last ten days alone.  And sadly, I only gave away a measly eight cookies... we ate the rest!  I told you they were good!  100% chewy bliss.  Bet you can't eat just one either!

Oatmeal Coconut Chewies
Submitted by Mindy ~ www.thesisterscafe.com

1 cup granulated sugar

1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour (I have added an extra 1/2 cup of flour, and it makes them slightly puffier - well, less flat anyway - at my altitude)
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

 

Heavenly Coconut Cupcakes

**Melanie will post the winner of the giveaway tomorrow. Sorry for the delay!  She lives in the area of Tennessee where the tornado hit, and while she and her family are okay, her internet and phone have been down.  Our hearts go out to all those affected by the disaster.**

Calling all coconut lovers!  These cupcakes are a little taste of heaven.  I'm thinking they may be perfect for Mother's Day.  They are pretty easy, but they taste gourmet.  And doesn't spring make you crave anything that makes you warm?  How can you eat a coconut cupcake without daydreaming of sun, sand, and ocean waves?  Ahhh.... hope you enjoy!

Heavenly Coconut Cupcakes
Submitted by Mindy ~ The Sisters Cafe

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup packed sweetened shredded coconut
3/4 cup butter, softened
1 1/3 cups sugar
2 large eggs, plus 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons pure vanilla extract

Frosting:
1 cup (2 sticks) butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk, room temperature (see note below*)
1 1/2 teaspoons vanilla extract (can use seeds scraped from 1 split vanilla bean for a more 'gourmet' cupcake)
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut (for garnish - I use raw, but lightly toasted would be awesome, too)

Preheat oven to 350 degrees. Line standard muffin tins with liners. Whisk flour, baking powder, salt, and coconut in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs and egg whites, 1 at a time, beating after each addition.

Reduce speed to low.  Add coconut milk and vanilla. Add dry ingredients to butter mixture.  Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.

Frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk*, vanilla, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.  Frost cupcakes and sprinkle with coconut.

*For reduced coconut milk (I don't think this step is necessary unless you want to pipe the frosting.  If you use the coconut milk right out of the can, the frosting separates slightly, which is not noticeable when you spread it and sprinkle with coconut.  But if you want to pipe the frosting, I would reduce the coconut milk first.)

Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

German Chocolate Cake Frosting

Mom made German Chocolate cake all the time growing up. It was one of our Dad's favorites. The recipe she uses is one of her mothers'. It is so rich and flavorful - mmmm. Making German Chocolate cake frosting from scratch makes a world of difference! If all you have tasted is the canned stuff, then you have got to try this out. It is easy, too. (I have to add, I was in a hurry the night I made this cake. I didn't give the frosting time to thicken up as much as usual and everything was not completely cooled, hence the slightly runny frosting. Sorry guys! Not the best picture but it still tasted sublime!)

German Chocolate Cake Frosting

submitted by Brittany ~ The Sister's Cafe

1 cup milk or cream (I like to use a combination of both)

1 cup sugar

3 egg yolks

1/2 cup butter

1 tsp vanilla

1 1/2 cups coconut

1 cup walnuts or pecans, chopped

Combine cream, sugar, egg yolks, and butter in saucepan over medium heat. Bring to a boil and cook until thickens, 3-5 minutes.

Add vanilla, coconut and chopped nuts. Let it cool completely before icing cake. Makes enough for middle and top of 2 layer, 9-inch round cake.

Pineapple Cheesecake Bars

Can I just say, "Mmmmm....!!!"  These babies were seriously addicting.  Just imagine: a chewy, sugar cookie-like crust, pineapple and coconut, cream cheese with a splash of vanilla and almond...  The combination of flavors is seriously amazing.  I kept teasing my husband, because every time I came into the kitchen he had these bars out again.  He was just cutting off one more little piece, he'd tell me.  I'd laugh.  And then fifteen minutes later, I'd find myself doing the same thing!  So unless you can afford to eat a whole cookie sheet of pineapple cheesecake bars, I'd advise being ready with a party or several little plates to take some around to neighbors. Enjoy!!

**I also think these bars would be awesome with a shortbread curst or the same crust as Amy's cheesecake bars.

Pineapple Cheesecake Bars

Submitted by Mindy ~ The Sisters Cafe

Recipe Source: www.lemonpoppycake.com

Crust:

3 cups flour

1 1/2 cups sugar

1 1/2 cups butter, room temperature

In a medium bowl combine flour, sugar and butter.  Mix until crumbs.  Press into large cookie sheet (12x17x1) and poke holes in the crust with a fork.  Bake at 350 degrees 15-20 minutes or until lightly browned.  While the crust is baking, prepare the coconut topping and cream cheese filling.

Coconut Topping:

2 Tablespoons butter, melted

3 cups sweetened coconut, grated

In a small bowl, mix together melted butter and coconut.  Set aside.

Cream Cheese Filling:

16 ounces cream cheese

2 eggs

4 Tablespoons sugar

4 Tablespoons milk

2 teaspoons almond extract

2 teaspoons vanilla

1 20 oz can crushed pineapple (undrained - juice and all)

Combine cream cheese, eggs, sugar, milk, almond extract and vanilla in a large bowl.  Beat with electric mixer until smooth.  Add crushed pineapple and mix.  Pour cream cheese filling over baked crust.  Sprinkle coconut topping over cream cheese filling.  Bake at 350 degrees 18-20 minutes or until coconut has browned and middle is set.  Chill for at least one hour before serving.

Healthy Homemade Granola Bars

The last few years I have made a huge effort to buy less processed foods for my family and feed them more real ,whole foods. Granola bars are one item that my boys really enjoy and miss when I don't buy them. Do you remember when I posted these granola bars? They are so yummy, but not as hearty as I wanted, more like a treat really. So, I have been on the lookout for a more hearty and healthful homemade granola recipe that my family will still get excited about. Well, thanks to Ms Summer Harms (and her Mother in law) my search is over! These granola bars are really good. My family loves them and I love that they are packed with healthy ingredients. I keep them in the freezer and pop them into snack size baggies for lunches or to grap for an on-the-go snack. Seriously sooo tasty! I hope you enjoy them as much as we do!

PS

Do you plan a weekly menu? I post mine each week on my other blog melandboys. If you do too, let me know! I am always looking for inspiration!

Summer's Healthy Homemade Granola Bars

submitted by Melanie

printable recipe here

2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt

1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses
4 T. butter
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)

1. mix first 8 ingredients together and place on a rimmed baking sheet. toast in a 400 degree oven for 9-12 minutes. watch it so it doesn't burn! stir and let cool at least 15 minutes.
2. bring next 4 ingredients to a simmer, stirring continuously. stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. mix very well.
4. place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. put another butter sheet of paper, buttered side down, on top of the mixture and press down. (i use silpats instead of parchment or wax paper and they work perfectly!)roll with a rolling pin to make it very tight, smooth, and even.
5. let set for 2-3 hours and cut into desired bar size. makes about 20-24 bars. package in snack size bags or an airtight container. if not using within next few days, store in freezer. they keep very well, and thaw quickly. (really yummy frozen, too!)

Coco-Nutties

The recipe for these little balls of goodness come from my friend Karen. If you are a fan of nuts, coconut and chocolate you will LOVE these! They are a fun and healthy alternative to a cookie. I love that they are sweetened naturally with agave and honey and that they use coconut oil which has so many health benefits. And best of all these are really tasty--I promise:) Enjoy!

Coco-Nutties
submitted by Melanie


2 C. pecans
1/4 C. coconut oil
3 Tb. agave
3 Tb honey
pinch of salt
1 tsp vanilla
2 C unsweetened shredded coconut
1 C chopped chocolate

Pulse nuts in blender
Take out and add everything to a bowl
Make into balls and chill or freeze until ready to serve.

 

Chocolate Coconut Almond Fondue

My husband, Griff, always plans the best birthdays for me. One of my favorites was the year he introduced me to fondue at the Melting Pot. We had the whole works, and it was sooooo good! Needless to say, I was taken with fondue. It is the best social dinner or dessert that exists! Fondue is fun, delicious, and it is takes a while to eat. So lots of time to talk and laugh! I bought Griff a really nice fondue pot for the following Valentine's Day, and promptly made the worst fondue the world has ever seen... twice in a row! I have experimented since then, and eventually found this truly TO-DIE-FOR dessert fondue. Ideas for dipping with this recipe: angel food cake, pound cake, strawberries, bananas, brownies, marshmallows. Oh, and I can't forget my husband's favorite... a slice a cheesecake with a spoon to drizzle the fondue over each bite. Enjoy!

Chocolate Coconut Almond Fondue
Submitted by Mindy ~ The Sisters Cafe
Printable recipe

1/2 cup sliced almonds
1 cup cream of coconut, such as Coco Lopez
(this is in the mixers section, NOT the international/asian food section)
1/2 cup heavy cream
12 ounces high-quality milk chocolate, finely chopped
(I use Guittard milk chocolate chips)
1/2 cup toasted coconut flakes

1. Position a rack in the top third of the oven and preheat to 350 degrees. Spread almonds on a baking sheet. Bake, stirring occasionally, until the almonds are toasted, about 8 minutes. Cool completely. Chop the almonds finely and set aside. Now repeat with the coconut, but don't chop.

2. In a medium, heavy-bottomed saucepan, bring the cream of coconut and heavy cream to a simmer over medium heat. Remove from the heat and add the chocolates. Let stand until the chocolates soften, about 3 minutes. Whisk until smooth.

3. Transfer to fondue pot or chafing dish and keep warm over the burner. (I have an electric fondue pot, and I keep it on 2). Serve immediately with the dipping ingredients and bowls of the almonds and coconut. Allow guests to sprinkle their dipped foods with the almonds and coconut before eating.  As an alternative, add the coconut and almonds to the chocolate.

Recipe Source: Adapted from "Fondue" by Rick Rodgers

Favorite Granola and a WINNER!!

Thank you for everyone who entered for the Flirty Apron Giveaway!! I really wish I had one for each one of you. Since I could not possibly choose just one of you myself, I relied on random.org to generate a number for me. The winning number was...206

Comment 206 was left by Michelle, Jack and Charlie! , who wrote:

"The original sassy black is the one I would love to cook up a storm in:) Thanks for doing this! I just love your blog and have told all my friends to check it out:) "

Thanks so much! Please email me at melandboys@gmail.com with your address and I will get the original sassy black apron out to you!

As I type this I have my favorite Granola recipe baking in the oven. My house smells sooo good. This was one of the first recipes I posted in the very beginning of this little blog. Since that was awhile ago and we now have so many recipes to get lost in, I thought I would uncover this little gem for ya'll ( I know the south is rubbing off on me:)!

Melanie's Favorite Granola
This granola recipe is EXCELLENT!! I love it! I have tried different granola recipes and they have been too sweet, soggy or sticky...but this one is just perfect! It even stays crunchy in milk! I love that it has flax seed in it. (they are rich in Omega 3's --always a plus in your diet!) I also love the cardamon in it. I had never used it before (I actually bought the spice for this recipe). I am definitely going to find other recipes to use it in. I think it has a slightly woodsy aroma and adds a subtle, intriguing flavor! (I cannot remember where I scribbled this recipe down from--I made a few changes--but thanks to someone!)

My Favorite Granola
submitted by Melanie

3 ¼ cups oats (Old Fashioned or Quick—any combination)
1 ¼ cup whole wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Sweet Cherry Cheese Ball

This is a unique and very tastey cheese ball! I am usually not a big fan of maraschino cherries, but I love them in this! It is so fun, yummy and very addicting! I got this recipe from my dear friend Starlie, who is a fabulous cook. This would be great for your New Years Eve celebrations. It is always a hit at holiday parties! I like to serve this with apples and crackers.

Sweet Cherry Cheese Ball

submitted by Melanie

1 package (8 oz) cream cheese, softened

1/4 cup powdered sugar

1/3 cup sweetened shredded coconut

8 maraschino cherries, chopped

3/4 cup chopped pecans

In a medium bowl combine cream cheese, and powdered sugar. Blend well. Stir in chopped cherries and coconut. Shape into a ball and roll in chopped pecans to coat. Place on a tray and serve with fruit. Refrigerate until ready to serve.

This makes a big cheese ball or two small ones. I like to put the apple slices in pinapple juice to keep them fresh looking.

Enjoy:) and Happy New Year!

Homemade Chewy Granola Bars

Before I moved my neighbor shared with me a homemade granola bar recipe that is YUM-Mee!! What a fun treat for kids! I like to serve them with some cut up fruit or carrot sticks for an after school snack. They are super easy to make and use ingredients that I usually have on hand. The bars pictured are a little thicker than usual. My boys were having friends over so I tried to double the recipe and baked it in a 9x13 pan. I think that if I double it again I will use a jelly roll pan. We like them best a little thinner (They seem to stay together better that way too). Thanks for sharing the recipe Kaley! We sure miss having you next door!

Homemade Granola Bars

submitted by Melanie

2 1/2 cups quick cooking oats

1/2 cup rice krispy cereal

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/2 cup butter, softened

1/4 cup honey

1/2 tsp vanilla

Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.

Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

Barefoot Contessa's Coconut Cake

Oh wow, this cake is delicious... but then aren't all of Ian Garten's recipes to die for?!! It is dense and moist (almost like a pound cake) and has a delicious flavor! It was definitely a special treat... made for a special birthday girl. Melanie just had a birthday and we had a great big birthday bash with all the family! It was so fun to celebrate our oldest sister. She is an incredible woman and a shining example to the rest of us with all her kindness, strength and optimism. We love you Mel!!

Coconut Cake
from Barefoot Contessa At Home
submitted by Brittany

3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup milk
4 ounces sweetened shredded coconut

Frosting
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 tsp pure vanilla extract
1/4 tsp pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

1. Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line with parchment paper. Grease them again and dust lightly with flour.

2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed , add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

3. In a separate bowl, sift together the flour, baking powder, baking soda , and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extract on low speed. Add the confectioners sugar and mix until just smooth (don't whip!).

6. To assemble , place on layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.