Archive for the ‘Coconut’ Category

Felicia Bars

Procrastinate: to put off until another day or time; defer; delay.

Well that word certainly sums up what I’m doing right now. As I sit here needing to plan lessons and mark papers and get ready for the week all that I can think of is everything that I want to bake. This is not good.

Productive: having the power of producing.

That is 100% what I need to be right now. Spending time on Pinterest and Facebook is not helping my productivity. Staring out the window at the sunshine makes me want summer that much more. Watching the clock tick has turned into a fun past time, and thank goodness for baking and baking blogs which make the time go by even faster. As if that’s what I need right now…

Making Felicia Bars wouldn’t be a form of procrastination. I don’t think.

Who Felicia is I’ll never know. What I do know though is that these bars are amazing and delicious and remind me of my childhood and they take no time to make. Butterscotch chips, mini marshmallows, coconut and rice krispies, what’s not to love?

You have my permission to join me in procrastinating whatever it is you need to avoid doing and make these instead. In no way is that a waste of time, I promise.

Felicia Bars

1/4 cup margarine

1/2 cup peanut butter

1 cup butterscotch chips

1 cup Rice Krispies

1/2 cup coconut

1/2 pkg mini colored marshmallows

In a saucepan melt the margarine, peanut butter and butterscotch chips. Allow to cool.

Pour the remaining ingredients into the pan and mix until well combined.

Pat into an 8 x 8 pan and refrigerate.


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Easter brunch, Easter lunch, or Easter breakfast. It really doesn’t matter which meal you decide to consume this at, the important thing is that it gets consumed. Oh, and it’s not just an Easter thing, this is an I don’t need an excuse to make it type meal. So maybe that means that it could be an Easter dinner meal as well?

I unfortunately will be opting for none of the above answers.

Easter breakfast? Most definitely reserved for Hot Cross Buns. But can someone please tell me why the song lies? I want 2 Hot Cross Buns for a penny, not the $3.50 or whatever it was that I paid for them.

Easter brunch? I’ll be busy because “this I know with all my heart, His wounds have paid my ransom.”

Easter lunch? Why the heck would I want to get full before…

Easter dinner? Turkey and the works plus a homemade peach pie for dessert. Yeah, I’m saving all of my calories for you.

That being said, I like french toast, I like coconut and therefore I like love coconut crusted french toast. You probably will too.






Coconut Crusted French Toast

Adapted from Two Peas and their Pod

3 large eggs                         3/4 cup light coconut milk
1/2 tsp coconut extract        1/4 tsp vanilla
1/8 tsp salt                          1 cup shredded sweetened coconut
6 slices of Texas Toast white bread

In a shallow dish, whisk together the eggs, coconut milk, coconut extract, vanilla extract, and salt.

Place the shredded coconut on a plate.

Dip both sides of each slice of bread into the egg mixture. Dip both sides of the coated bread into the shredded coconut. Drizzle a little egg mixture on top of the coconut to make it stick to the bread.

Meanwhile, heat a large non-stick frying pan medium-high heat.

Cook the slices of bread until golden brown on one side and then turn and cook the other side. Serve immediately.

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Samoa Cupcakes

Friends are a good thing. Friends who bake are even better. This week I got to spend some time in Minnesota with one of my closest friends and her precious family. Needless to say we got our bake on.

Banana chocolate chip muffins? Done and done.

Samoa Cupcakes? Holy cow did we ever demolish them.

Girl Guide Cookies are popular here in Canada, but like most things, we lack the variety that the States has. Thin mints and normal vanilla or chocolate cookies are all that we have access to. Mention samoas, tagalongs, trefoils and do-si-dos and you have me completely lost. Sometimes I wish that I could import an American grocery store into my neighbourhood…

Even though I had no idea what a samoa was, when my friend mentioned that she had found a recipe for samoa cupcakes I decided that they needed to be made. Just a word of warning, these cupcakes are INCREDIBLY sweet (and that’s coming from someone who could eat sweets all day long!) and do take a bit of preparation time, but they are a thousand percent worth it.

Think chocolate cake, iced with caramel buttercream, topped with a caramel and toasted coconut sauce, sprinkled with more toasted coconut, and finished off with a chocolate drizzle. A bit over the top, no?

Regardless, these are a delicious indulgence and the rave reviews that we received were worth all of the effort that we had put in. I can only imagine what we will think of to bake the next time that we are reunited.

Samoa Cupcakes

Adapted from Chef in Training

Chocolate Cake

1 box chocolate cake mix and required ingredients

Prepare and bake cupcakes according to package directions. Let cool completely
Salted Caramel Buttercream Frosting

1/4 cup sugar                2 tbsp water

1/4 cup heavy cream     1 tsp vanilla

1 cup butter                   1/2 tsp sea salt

2 cups icing sugar (more if needed to reach desired consistency, which we did)

In a saucepan, stir together sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color, about 5 – 10 minutes.

Remove from heat and slowly add in cream and vanilla, stirring until very smooth.

Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In another bowl, beat butter and salt together until light and fluffy.
Reduce speed to low and add icing sugar.  Mix until thoroughly combined.
Add the caramel sauce.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
Once cupcakes have cooled, frost onto cupcakes.
Toasted Coconut
1 cup sweetened coconut
Place coconut on a baking sheet and bake at 350 degrees F for 5-7 minutes.
Caramel Sauce
20 Kraft Caramels      1/4 cup milk
Melt Caramels and milk together in microwave in 30 second increments, stirring in between until it has reached a smooth melted consistency.
Stir in 1/2 cup of toasted coconut.
Place the caramel-coconut mixture into a ziplock bag and seal.  Snip off one of the bottom corners of the bag and squeeze a little onto the tops of each frosted cupcake.
Take the remaining 1/2 toasted coconut and put a little on top of each cupcake.
Chocolate Drizzle
1/4 cup semi-sweet chocolate chips       1 tsp. oil
Melt chocolate and oil in microwave for 30 second increments or until it has reached a smooth melted consistency.
Pour into a ziplock bag and seal.  Cut a tiny snip off one of the bottom corners and drizzle onto cupcakes.

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Hello Dolly Bars

And just like that, it’s officially not summer any more. Where did the sun decide to disappear to and why am I not there? I don’t like all of this gray sky, but regardless I’m still in my glory because it’s September.

Do you have a favourite month? Hands down September is mine. Call me a nerd but I love the start of a new school year; think new clothes, new binders, new classes to teach, new students to get to know, a new volleyball season to coach, a new soccer season to play in, and this year…a new run club!

Football season has started, the leaves are starting to change colour even though the weather is still warm, I can wear shorts in the day and then snuggle up in sweats at night, and it’s almost time to start baking with pumpkin. Seriously, this time of the year is perfect.

Want to know what else is perfect? These hello dolly bars. What’s not to like? They’ve basically got everything in them minus the kitchen sink. Coconut, pecans, graham crackers, chocolate chips, butterscotch chips, what more could a girl want?

A word of warning though. Even though I think that these are perfect, if you aren’t a big sweets person you might think that these are, for lack of a better word, too sweet. Should that be the case, you know where to find me, I can take them off of your hands for you, no need to thank me…

Hello Dolly Bars

Adapted from Smitten Kitchen

1/2 cup butter, cut into large pieces
1 1/2 cups graham crackers crumbs
1 1/2 cups chocolate chips      1 cup butterscotch chips
1 cup shredded coconut          1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk

Preheat oven to 350 degrees.

Melt butter in microwave until just melted. Add graham cracker crumbs. Mix and then press evenly into the bottom of an 8×8 baking pan.

Layer coconut, pecans, butterscotch chips and chocolate chips on top of the graham cracker base.

Pour sweetened condensed milk over the whole mixture.

Bake in the oven for 25 to 30 minutes, or until the top is light brown.

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