Tag Archives: coconut

CARROT COCONUT MUFFINS

03 Tuesday May 2016

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I have been experimenting with using different varieties of flour when baking, and mixed garbanzo bean flour into these delicious Carrot Coconut Muffins for a little added protein – perfect for a bright bite in the morning, or a quick afternoon energizer.

CARROT COCONUT MUFFINS

carrot coconut muffins

1/2 cup unsalted butter, melted

2 cups garbanzo bean flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2/3 cup light brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup mashed banana

2/3 cup sour cream

1 cup shredded carrot

1 cup finely shredded unsweetened coconut

Heat oven to 375F. Place paper muffin liners into muffin cups.

Whisk together the butter and sugar. Whisk in the eggs, vanilla, banana and sour cream. Stir in the carrot and coconut. Stir the wet ingredients into the dry ingredients until just combined.

Divide the batter among the prepared muffin cups and bake until a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.

Cool muffins in pan, then turn them out onto a rack to cool further.

Enjoy!

Recipe adapted from Real Simple, October 2015

www.realsimple.com/

 

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TOFFEE FINGERS

05 Monday Oct 2015

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I love this simple recipe with minimal ingredients. It was my Great Grandmothers recipe, handed to me by my Mothers Cousin, who I stayed with while doing a placement in college, and it never fails to remind me of home!

TOFFEE FINGERS

toffee bars

1/4 pound butter plus 2 tablespoons

1 tablespoon golden syrup

2 cups rolled oats

1 teaspoon baking powder

3/4 cup coconut

1/2 cup sugar

Melt butter and golden syrup, mix in rolled oats, baking powder, coconut and sugar. Press into a tin (7-inches by 11-inches) and bake in a moderate oven (350F) until golden brown (about 20 minutes). Cut when cold.

Enjoy!

 

CANDIED BANANAS FOSTER

29 Wednesday Apr 2015

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My daughter was reading the newspaper over my shoulder one morning, and exclaimed how delicious the Candied Bananas Foster recipe sounded. I love the ease of using the slow cooker, so it took no extra time to add dessert to the evening menu.

CANDIED BANANAS FOSTER

candied bananas foster

6 bananas, cut into quarters

1/2 cup flaked coconut

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup dark corn syrup

1/3 cup unsalted butter, melted

1 teaspoon grated lemon zest

3 tablespoons lemon juice

1 teaspoon rum extract

1/4 cup chopped walnuts, toasted

vanilla ice cream

Combine the bananas and coconut in a crock pot. In a medium bowl, combine the cinnamon, salt, corn syrup, melted butter, lemon zest, lemon juice and rum extract. Mix well and pour over the bananas and coconut in the crock pot. Turn on low heat, put cover on and cook for 1 to 2 hours.

To serve, spoon bananas and sauce over individual servings of vanilla ice cream and top with walnuts.

Enjoy!

Recipe adapted from The Dining Guide, March 2015

www.nwaonline.com/dining/

PASSIONFRUIT SLICE and BAKED PASSIONFRUIT TART and PASSIONFRUIT COCONUT CREAM TART

14 Saturday Feb 2015

Posted by in Dessert, Recipes

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Passionate desserts – Happy Valentines Day!

PASSIONFRUIT SLICE

passionfruit slice

1 cup self-rising flour

1/2 cup icing sugar

1 cup desiccated coconut

125 grams butter, melted

395 gram can sweetened condensed milk

1/3 cup strained fresh passionfruit pulp, plus extra to serve

1/3 cup lemon juice

Heat oven to 180C. Line a 20 by 30 cm baking pan with baking paper, extending paper 2 cm above edge on two sides.

Sift flour and icing sugar together into a bowl. Stir in coconut and butter. Press mixture firmly into base of pan. Bake for 10 to 12 minutes until slightly risen and edges are lightly browned.

In a bowl or jug, mix condensed milk, passionfruit and lemon juice together. Pour mixture over base. Return to oven for a further 10 minutes. Cool in pan for 30 minutes. Cover and chill until cold. Cut into slices and drizzle with extra passionfruit pulp to serve.

Enjoy!

Recipe inspired by Woman’s Day

www.womansday.co.nz/

BAKED PASSIONFRUIT TART

baked passionfruit tart 1 1/2 cups flour
1/3 cup icing sugar
125 grams chilled butter, chopped
1 egg yolk
2 tablespoons chilled water
1 cup cream
1/2 cup caster sugar
4 eggs
2/3 cup passionfruit pulp

Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.
Roll out the pastry on a floured surface to a 4mm thick disc. Line a 22cm fluted tart tin with removable base, with the pastry and trim any excess. Place in the fridge for 30 minutes to rest.
Heat oven to 200C. Place tin on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights. Bake for a further 10 minutes or until light golden.
Meanwhile, whisk the cream, caster sugar and eggs in a bowl. Stir in the passionfruit pulp.
Reduce oven to 160C. Pour egg mixture into the pastry case. Bake for 35 minutes or until set. Place in fridge overnight to chill.
Enjoy!

Recipe adapted from The Countdown Magazine, Christmas 2011
shop.countdown.co.nz › Recipes‎

PASSIONFRUIT COCONUT CREAM TART

short pastry
1 cup passionfruit pulp
5 ounces sugar
300ml cream
200g mascarpone
1 2/3 ounce demerara sugar
1 2/3 ounces desiccated coconut, oven toasted until golden
1 capful vanilla essence

Place the pastry in a loose bottomed tart pan. Press down to fill in any gaps and to make the shell as even as possible. Prick the center several times with a fork. Place back in fridge to chill for 30 minutes and turn the oven to 350F.
Bake on the middle shelf of the oven until fully cooked and golden. Remove and let cool.
Meanwhile place passionfruit pulp and sugar in a small pan and bring to the boil. Simmer 4 to 5 minutes until thickish and syrupy. Leave to cool completely.
Just before serving, place cream, mascarpone and demerara sugar in a bowl and whip until soft peaks form. Add coconut and vanilla and mix until firm. Spoon cream into the cold tart shell and even it out, then spoon the cold passionfruit mixture on top.
Enjoy!

Recipe adapted from Peter Gordon, A World in My Kitchen, 2003

GERMAN CHOCOLATE MACAROONS and CHOCOLATE CAKE – FAYETTEVILLE PILATES AND BARRE

22 Thursday Jan 2015

Posted by in bars and cookies, cakes and cupcakes, chocolate, Recipes

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We were out of town for my husbands birthday this year, and although we had an absolutely wonderful celebration with dear friends, I wasn’t able to bake him a cake. Once home, however, we had a special dinner and homemade dessert. I found this fun variation on the German Chocolate Cake he had requested, and also baked a simple Chocolate Cake, which we impaled with candles and presented to the tune of Happy Birthday.

GERMAN CHOCOLATE MACAROONS

german chocolate macaroons

1 bag (7 ounces) coconut flakes

2/3 cup condensed milk

1/2 teaspoon vanilla extract

1/4 cup chopped pecans

1/4 cup mini chocolate chips

pinch of salt

Heat oven to 325F. In a large bowl, gently mix all ingredients until blended. Drop tablespoons onto parchment lined baking sheets. Bake until golden, about 15 minutes.

Enjoy!

CHOCOLATE CAKE

chocolate cake

3/4 cup cake flour

sea salt

7 ounces semi-sweet chocolate

8 tablespoons unsalted butter, softened

1 cup sugar

4 eggs, separated

confectioners’ sugar

Butter and flour a 9 inch round cake pan. Heat oven to 375F.

Whisk together the flour and a generous pinch of salt.

Melt the chocolate, remove from heat and whisk in the butter, until the mixture is smooth. Vigorously whisk in all but 1 tablespoon of the sugar, then add the egg yolks and whisk until the mixture is smooth. Using a wooden spoon, stir in the flour mixture 1 tablespoon at a time until combined.

In a large bowl whisk the egg whites with a pinch of salt until they are foamy and begin to thicken. Add the remaining tablespoon of sugar and continue whisking until they form soft peaks. Fold the egg whites into the chocolate mixture, then turn it into the prepared baking pan and bake in the center of the oven until the cake springs back, 20 to 25 minutes.

Remove the cake from the oven and let it cool to lukewarm in the pan, then turn it out onto a rack to cool thoroughly. To serve, sprinkle with confectioners’ sugar.

Enjoy!

Recipe adapted from On Rue Tatin, Susan Herrmann Loomis, 2001

onruetatin.com/

CRANBERRY GOAT CHEESE CANAPES and ORANGE PORT CRANBERRY SAUCE and CRANBERRY GINGER PUNCH and CRANBERRY PECAN BARS

27 Thursday Nov 2014

Posted by in Appetizers, bars and cookies, Cocktails, Recipes, Sauce

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Happy Thanksgiving!

Four celebratory cranberry recipes to help observe the occasion.

CRANBERRY GOAT CHEESE CANAPES

goat cheese canapes

1 1/2 cups fresh cranberries, chopped

3 tablespoons fresh cilantro, chopped

3 tablespoons sugar

1 1/2 tablespoons fresh jalapeño pepper, chopped

3/4 teaspoon grated fresh ginger

mini tart cases

1 container spreadable goat cheese

Stir together the cranberries, cilantro, sugar, jalapeño and ginger in a medium bowl. Let stand 10 minutes, stirring occasionally. Add salt and pepper to taste.

Divide goat cheese between tart cases, and top with a spoonful of cranberry mixture.

Enjoy!

Recipe adapted from Southern Living, December 2013

www.southernliving.com/food

ORANGE PORT CRANBERRY SAUCE

orange port cranberry sauce

Finely grate zest from 1 orange and set aside. Juice orange into a liquid measuring cup. Add enough port to measure 1 cup total. Pour into a saucepan along with 3/4 cup sugar, bring to a boil over medium-high heat, stirring to dissolve sugar. Add 1 (12-ounce) bag fresh cranberries and cook, stirring, until cranberries begin to burst, 5 minutes. Simmer, stirring, until liquid is reduced, about 8 to 10 minutes. Turn off heat, stir in zest, and let cool before serving.

Enjoy!

CRANBERRY GINGER PUNCH

cranberry ginger punch

1 (32-ounce) bottle of apple cider

2 (12-ounce) bottles of ginger beer

1 cup cranberry juice

garnish with whole cranberries

In a large pitcher, combine apple cider, ginger beer and cranberry juice, stirring to combine. Cover and refrigerate for 30 minutes. Garnish with whole cranberries.

NOTE: I also had vodka and prosecco available so guests could mix to their preference.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate September/October 2014

http://www.celebratemag.com/

CRANBERRY PECAN BARS

cranberry pecan bars

1 1/4 cups flour

3/4 cup sugar

3/4 cup butter

1 cup chopped pecans

2 eggs, slightly beaten

1 1/4 cups sugar

2 tablespoons milk

1 teaspoon finely shredded orange peel

1 teaspoon vanilla

1 cup finely chopped cranberries

1/2 cup coconut

Heat oven to 350F. In a medium mixing bowl, stir together flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup nuts. Press flour mixture into bottom of 13-by-9-inch baking dish. Bake for 10 to 15 minutes, or until crust is lightly brown around edges.

Meanwhile, in mixing bowl, beat eggs, 1 1/4 cups sugar, milk, orange peel and vanilla. Pour over hot crust. Sprinkle with remaining nuts, cranberries, and coconut.

Bake for 30 minutes or until golden. Cool slightly in pan on wire rack. Cut into bars while warm, cool completely in pan.

Enjoy!

Recipe adapted from Better Homes and Gardens, Bars and Brownies

www.bhg.com/

OATMEAL CAKE and WAFFLES and PIMENTO CHEESE BISCUITS

23 Sunday Nov 2014

Posted by in Breakfast & Brunch, Recipes

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Our family, especially the kids, like a solid meal to start the day. Often there isn’t time during the week for anything other than a quick, convenient breakfast. However on the weekend, it is a pleasure to make a dish that is takes a little more time.

OATMEAL CAKE

oatmeal cake

CAKE

1 stick butter

1 cup quick oatmeal

1 1/2 cups boiling water

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 1/4 cups flour

ICING

1 1/2 sticks butter

1 1/8 cup sugar

1/3 cup evaporated milk

1 1/2 teaspoons vanilla

1 1/2 cups coconut flakes

1 1/2 cups chopped pecans

CAKE

Heat oven to 350F.

Put butter and oatmeal in a bowl. Pour in boiling water, and stir. Let stand for 30 minutes then add sugar, brown sugar, eggs, baking soda, cinnamon and flour.

Mix well, pour into a 9-inch by 13-inch pan. Bake for 30 to 40 minutes.

ICING

Melt butter and mix with sugar and milk. Bring to a boil, boil for a couple of minutes until thick. Remove from heat and add coconut, nuts and vanilla. Put icing on hot cake as soon as it is done. Place under broiler until top is brown.

Enjoy!

Recipe adapted from AY Magazine

www.aymag.com/Recipes/

WAFFLES

waffles

2 eggs

2 cups cake flour

1 3/4 cups half and half

1/2 cup vegetable oil

1 tablespoon sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

Heat waffle iron. Beat eggs in a large bowl with a hand beater until fluffy. Beat in flour, half and half, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray heated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Enjoy!

PIMENTO CHEESE BISCUITS

pimento cheese biscuits

2 cups self-rising flour

2 teaspoons sugar

1 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/4 cup mayonnaise

1 cup whole milk

1 cup shredded sharp cheddar cheese

2 tablespoons diced pimentos

melted butter for brushing the tops

Heat oven to 450F.

Coat a baking sheet with nonstick spray. In a large mixing bowl, whisk together flour, sugar, black pepper and cayenne pepper. Stir in the mayonnaise and milk until the flour is moistened. Stir in cheese and pimentos. Drop by heaping tablespoons onto prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes, or until golden brown. Brush the tops with melted butter.

Enjoy!

Recipe adapted from Garden and Gun

gardenandgun.com/tag/recipes

SWEET AND SALTY GRANOLA ENERGY BARS – FAYETTEVILLE PILATES AND BARRE – RECIPEDOODLE WEDNESDAY

28 Wednesday May 2014

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Sometimes we need a little something, other than sheer determination, to get us through the day and all we have going on. We try and get enough sleep, exercise, reduce our stress levels, and of course eat right.

SWEET AND SALTY GRANOLA ENERGY BARS

1/3 cup plus 2 teaspoons coconut oil
2 cups old-fashioned rolled oats
1 1/2 cups whole wheat flour
3/4 cup turbinado sugar
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup honey
1/2 cup crunchy peanut butter
2 eggs
1 1/2 teaspoons vanilla extract

Heat oven to 350F.
Coat a 9 by 13 inch baking pan with 2 teaspoons of coconut oil. In a large bowl, combine oats, flour, sugar, cinnamon and salt.
In a medium bowl, combine honey, peanut butter and remaining 1/3 cup coconut oil. Whisk in eggs and vanilla. Stir egg mixture into oat mixture until combined. Spread the batter in the pan, press to compact.
Bake until golden brown, about 35 minutes. Let stand 10 minutes, before cutting into bars.
Enjoy!

Coconut Mango Pudding {Fayetteville Pilates & Barre}

09 Friday May 2014

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I picked up a rotisserie chicken from the supermarket for dinner, and the kids from school, after their activities and clubs were finished.
I planned to meet friends at a local yoga studio, Urban Asana, to try an aerial yoga class for the first time, but before I gamely threw my yoga mat over my shoulder and walked to the studio, I made this Coconut Mango Pudding. My husband and I chatted and caught up on the events of the day, as I chopped and cooked and poured and cooled.
Although I had difficulty trusting I wasn’t going to crash to the ground, and as uncoordinated and ungraceful as I was, it was a really great experience, and one I would definitely repeat for the novelty, but probably not how I would regularly choose to practice.

Amber at Urban Asana Yoga

COCONUT MANGO PUDDING

1 cup ripe mango, cut into small cubes
1/2 cup sugar
2 tablespoons plus 1 teaspoon of cornstarch
pinch of salt
3 eggs
1 (13 ounce) can of coconut milk

Combine sugar, cornstarch and salt in a medium saucepan. Add eggs and coconut milk, and beat until well mixed. Cook over a medium heat, whisking constantly until pudding thickens, about 3 to 4 minutes.
Remove from heat. Gently mix mango into pudding. Pour into small custard cups or decorative bowl. Cover, and refrigerate until cool.
Decorate with toasted coconut and/or extra mango before serving, if desired.
Enjoy!

Recipe adapted from The Morning News
April 2004

ANZAC Biscuits

25 Friday Apr 2014

Posted by in Dessert, Holidays, New Zealand

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Commemorating ANZAC day.

ANZAC BISCUITS

2 1/4 cups rolled oats
2 cups unsweetened shredded coconut
1 1/2 cups flour
1 cup sugar
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons unsalted butter
3 tablespoons golden syrup

Heat oven to 350F.
Whisk oats, coconut, flour and sugar in a bowl. Stir water and baking soda in another bowl. Melt butter and syrup in a 1 quart saucepan over medium heat, add baking soda mixture. Stir wet ingredients into dry to make a thick dough. Drop cookies onto parchment paper lined baking sheets by the tablespoonfuls. Bake until golden, 10 to 12 minutes.
Enjoy!

Recipe adapted from Saveur, Number 162
www.saveur.com/‎