Crazy for Coconut!

I love coconut, how about you? Here are some ideas for your coconut cravings…

Toasted Coconut Cream Pies   Coconut Macaroons   Toasted Coconut Banana Bread

Coconut Pecan Cinnamon Chip Oatmeal Cookies   Orange Coconut Pecan Cake   Coconut Cupcakes

Dark Chocolate Coconut Brownies   Coconut Pecan Oatmeal Bread   Coconut Chocolate Chip Cookies

Coconut Almond Chex Mix  Black Bottom Coconut Macadamia Bars  Pecan & Coconut Cream Popcorn  Double Coconut Cream Pie

Chocolate Coconut Crunch Cookies   Raspberry Coconut Muffins   Pineapple Coconut Coffee Cake

Coconut Bundt Cake   Coconut Spice Bars   Double Chocolate Coconut Cookies

Lemon Blueberry Bread with Coconut   Chocolate Chip Coconut Date Nut Bars   Coconut Bites

Chewy Coconut Oatmeal Cookies   Chocolate Coconut Cookie Bars   Oatmeal Cake with Chocolate Coconut Pecan Frosting

Coconut Toffee Ricotta Cheese Cake   Pineapple Coconut Muffins with Almond Crunch   Coconut Vanilla Oatmeal Cookies

One Year Ago: Chocolate Red Velvet Cupcakes Chocolate Red Velvet Cupcakes

Two Years Ago: White Chocolate Cranberry Macadamia Nut Cookies White Chocolate Cranberry Macadamia

Three Years Ago: Parmesan Herb Rolls Parmesan Herb Rolls

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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Toffee Chocolate Bars

A quick little something. A little bit like eating Almond Roca but much better. It has tender shortbread crust with caramely middle, creamy milk chocolate and a little toffee crunch. A Sweet Little Treat!

Toffee Chocolate Bars

Base Layer:
3/4 cup butter,softened
3/4 cup brown sugar
1½ cups flour
Creamy Center Layer:
1 (10 oz) can sweetened condensed milk
2 Tbl butter

Topping Layer:
1¾ cups milk chocolate chips
1¹/3 cups toffee bits
Instructions:

Preheat oven to 350°. Spray 9″x13″ baking pan. Cream together butter, brown sugar and add flour; mix until well blended and mixture sticks together. Press into prepared pan. Bake 20 minutes or until light golden. Leave oven on.

Prepare center layer while base bakes. Heat sweetened condensed milk and butter in heavy pan, stirring constantly over medium heat for 5-10 minutes or until thickened. Drop in globs over base layer and gently spread. Bake 10-12 minutes or until golden. Sprinkle chocolate chips evenly over top. Bake for 1-2 minutes longer or until chocolate is shiny and soft. Remove from oven and spread chocolate evenly. Sprinkle toffee bits evenly on top, pressing lightly into chocolate. Cool completely and cut into bars.

One Year Ago: Nutter Butter Chocolate Cake Nutter Butter Chocolate Cake

Two Years Ago: Peanut Butter & Chocolate Fudge Cream Pie Peanut Butter Pie

Three Years Ago: Blueberry Muffins Blueberry Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Breakfast Pizza

Homemade pizza! Why not mix it up with breakfast toppings and a creamy white sauce. Great for breakfast, lunch, or dinner!

Breakfast Pizza

Pizza Crust:
3/4 cup warm water (about 110°)
1 (2¼ tsp) pkt dry yeast
2 tsp sugar
2 Tbl olive oil
2 cups flour
3/4 tsp salt

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add olive oil, flour, and salt.  knead.  Let rise in warm place until doubled.  Stretch or roll into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake 4-5 minutes. While crust bakes, make creamy sauce.

Creamy White Pizza Sauce:
1 Tbl butter
1 Tbl flour
1/4 tsp season salt
1/2 cup milk

In small saucepan melt butter, stir in flour and salt. Add milk all at once. Cook and stir over medium heat until thickens. Spread sauce over pizza crust. Sprinkle cheese, toppings, and more cheese. Bake additional 5-7 minutes until golden and bubbly.  Makes 1 pizza.

Toppings:
breakfast sausage, cooked crumbled
bacon, cooked crumbled
scrambled eggs
red, yellow, orange, green peppers, chopped
onion, chopped
mozzarella cheese, shredded

One Year Ago: Nutter Butter Chocolate Cake Nutter Butter Chocolate Cake

Two Years Ago: Cinnamon Spud Buns with Chocolate Glaze Cinnamon Spud Buns

Three Years Ago: Dark Chocolate Cookies Dark Chocolate Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sweet Roll Heaven!

When planning a family breakfast, is there any question that there should be homemade sweet rolls on the menu? To me it is one of the most wonderful comfort food there is, hot from the oven with a heavenly aroma hanging in the air. Here are some ideas for Easter breakfast or any morning.

If you’re not an early riser to start the recipe in the morning (how many of us are?) make them the night before up to the step where you put the rolls in the pan. Cover tightly with plastic wrap and put in the refrigerator. Take the rolls out in the morning, remove plastic wrap, cover with a towel and let sit for 1-1½ hours then bake as directed.

Happy Family Breakfast Time to All! Happy Easter!

 

   Cinnamon Rolls_3  Orange Cream Cheese Sweet Rolls II

   Blackberry Sweet Rolls  Fresh Strawberry Cinnamon Rolls

   Oreo Sweet Rolls  Peanut Butter Chocolate Chip Sweet Rolls

   Pumpkin Sweet Rolls Piña Colada Sweet Rolls 1

   Apple Butter Cinnamon Chip Sweet Rolls  Maple Pecan Cinnamon Rolls 2

   Carrot Cake Sweet Rolls_4  Mini Lemon Rolls

Chocolate Chocolate Chip Cinnamon Rolls 1  Strawberry Danish Rolls

One Year Ago: Cinnamon Oatmeal Brownies Cinnamon Oatmeal Brownies

Two Years Ago: Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Double Coconut Cream Pie

I had the most delicious lunch today, the most coconuty coconut cream pie! Rich and creamy with lots of sweet chewy coconut. Dreamy! I do realize that most people would probably eat it for dessert, I’m just a little different. ;o)

Double Coconut Cream Pie

Double Coconut Cream Pie 2

1 (9 inch) deep dish pie shell, baked, pastry or graham cracker
2 (13.5 oz) cans coconut milk
4 1/2 Tbl cornstarch
1/4 tsp. salt
3/4 cup sugar
4 egg yolks, beaten
2 Tbl butter
1½-2 cups sweetened shredded coconut

Combine coconut milk, cornstarch, salt, and sugar in large sauce pan. Heat to boiling over medium heat, whisking constantly. Add a small amount of hot coconut milk mixture to egg yolks to warm, and then add egg yolks to coconut milk mixture. Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and stir in butter. Cool for about a half hour, stirring frequently. Stir coconut into lukewarm filling. Pour into baked pie shell, cover with piece of parchment or wax paper. Cool completely in refrigerator. Serve with whipped cream and toasted coconut.

One Year Ago: Chocolate Peanut Butter Chip Muffins Chocolate Peanut Butter Chip Muffins

Two Years Ago: Peanut Butter & Strawberry Jam Brownies Peanut Butter & Strawberry Jam Brownies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Black Bottom Coconut Macadamia Bars

COCONUT! Mixed with some dark chocolate…um YUM! Original recipe from marthastewart.com. I added a couple things ;o)

Black Bottom Coconut Macadamia Bars

Dark Chocolate Base:
1/2 cup butter, melted
1/2 cup sugar
1/4 tsp salt
1 large egg
1/4 cup unsweetened dark cocoa powder
1/4 cup flour

Preheat oven to 375°. Line a 9″x9″ square baking pan with foil, leaving overhang; spray bottom and sides with nonstick spray. Melt butter in microwave. Whisk in sugar and salt. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan. Bake 10 minutes, just until sides begin to pull away from edges of pan (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.

Coconut Macadamia Layer:
2 large eggs
1/4 cup sour cream
3/4 cup sugar
1/2 tsp vanilla
1 cup flour
1½ cups sweetened shredded coconut, divided
1/2 cup chopped macadamia nuts

Mix eggs, sour cream, sugar, and vanilla. Mix in flour, 1 cup coconut (1/2 cup reserved for sprinkling), and macadamia nuts. Drop spoonfuls of coconut mixture over chocolate base and gently spread to an even layer. Sprinkle with reserved 1/2 cup coconut. Bake 25 minutes until golden and center is set. Cool completely in pan. Lift cake from pan, peel off foil, and cut into bars.

One Year Ago: Sausage & Potato Breakfast Casserole Sausage & Potato Breakfast Casserole 2

Two Years Ago: Double Frosted Ginger Cookies Double Frosted Ginger Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Orange Cream Cheese Sweet Rolls

Something that came to my mind that needed to be played out. I sent a picture of the rolls on my phone to my parents, my dad said, “We’ll be over and I’ll bring a gallon of milk”. That makes me happy!

Orange Cream Cheese Sweet Rolls

Orange Cream Cheese Sweet Rolls 1

Sweet Roll Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ cups flour
1½ tsp salt

Orange Cream Cheese Filling:
8 oz cream cheese, room temp
1/4 cup brown sugar
1 Tbl orange juice
1 Tbl flour
orange zest
1/2 cup chopped pecans

Make sweet roll dough – in bowl of mixer, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled. Make orange cream cheese filling – by whipping cream cheese with electric mixer. Add brown sugar, orange juice, flour, and orange zest. Roll out dough to approx 18″x10″. Spread orange cream cheese filling evenly over dough. Sprinkle pecans over and roll from long end to long end, pinch seam.  Cut into 12 pieces (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13×9 pan*.  Cover and let rise until doubled.  Bake in preheated 375° oven for 17-20 minutes.

Sweet Roll Glaze:
1/4 cup butter, softened
1 cup powdered sugar
1 Tbl orange juice
orange zest

Mix butter, powdered sugar, orange juice, and orange zest.  Spread over warm sweet rolls.

* At this point you can cover the pan of rolls tightly with plastic wrap and put in refrigerator overnight. Take out in the morning, remove plastic wrap covering with towel, and let sit for one hour. Preheat oven and bake & frost as above.

One Year Ago: Oatmeal Creme Pie Cupcakes Oatmeal Creme Pie Cupcakes

Two Years Ago: Orange Cranberry Scones Orange Cranberry Scones

Swedish Cardamom Braid

Back to my roots! I am mainly of English and Danish decent, but I have a great-grandmother who is Swedish. Every once in awhile it is fun to explore recipes from your past, ones that you can imagine your great grandmother making so long ago in her kitchen. This is in memory of Adela Olsson Seely (who probably didn’t bake a loaf like this then promptly eat a third of it for lunch like her great-granddaughter did!).

Swedish Cardamom Braid

   Swedish Cardamom Braid 1   Swedish Cardamom Braid 2

   Swedish Cardamom Braid 3   Swedish Cardamom Braid 4

1/2 cup milk
1/2 cup butter, softened
1 pkt (2¼ tsp) dry yeast
1/4 cup sugar
1 egg, room temp, beaten
3 cups flour
1/2 tsp salt
1 tsp ground cardamom
1/2-3/4 cup raisins

Warm milk and butter to 110-120° and pour into bowl of mixer. Sprinkle dry yeast over milk and butter, sprinkle sugar over yeast. Let sit for 10 minutes for yeast to proof. Add egg and mix. Add flour, salt, cardamom, and raisins; knead. Cover and let rise for 1 hour. Divide dough into three even pieces (no need to use flour while dividing and rolling dough, all the butter in it makes it easy to work with). Roll each piece into 20″ long rope, position three ropes next to each other on Silpat lined baking tray. Braid tightly, pinching ends together, cover and let rise for 30 minutes. Preheat oven to 350°. Brush braid with egg white and sprinkle with sugar crystals (optional) Bake for 30 minutes, or until internal temperature is 200°. Cover with tent of foil during baking if necessary to prevent from over-browning.

One Year Ago: Chocolate Chip Cream Cheese Apricot Bars Chocolate Chip Cream Cheese Apricot Bars

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Coconut Almond Chex Mix

April Fools! The joke is, you make this recipe of Coconut Almond Chex Mix and you won’t be able to stop eating it! It is so very good, sweet and chewy. Oh dang it, in order to make this post I made this Chex Mix and it is sitting right here in my kitchen…I guess the joke is on me!

Coconut Almond Chex Mix

7 cups Rice Chex cereal
5 cups Golden Grahams cereal
1½ cups sweetened shredded coconut
1 cup sliced almonds
3/4 cup butter
1 cup sugar
1 cup light corn syrup

In large bowl, stir together Rice Chex, Golden Grahams, coconut, and almonds. In large saucepan over medium heat, stir together butter, sugar, and corn syrup and bring to”soft ball” stage…about 235° on candy thermometer. Pour over cereal mixture and gently stir until all is well coated. If you want to add M&Ms, or other candies continue stirring until cooled enough not to melt when added. Spread mixture out onto silpat lined baking sheet to cool completely. Store in airtight container.

One Year Ago: Snickerdoodle Cupcakes Snickerdoodle Cupcakes

Two Years Ago: Coconut Toffee Ricotta Cheese Cake Coconut Toffee Ricotta Cheese Cake

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Biscoff Brownies with Biscoff Cookie Spread Frosting

For all those who love Brownies and Biscoff Cookies & Biscoff Cookie Spread, why not? I think it is a winning combination!

Biscoff Brownies

Biscoff Brownies:
1 cup butter, melted
3 cups sugar
1 Tbl vanilla
4 eggs
1½ cups flour
1/2 cup unsweetened cocoa
1/2 cup unsweetened dark cocoa
1 tsp salt
1 (8.8 oz) pkg Biscoff Cookies, finely crushed (I used 26 and ate the rest)

Preheat oven to 350°.  Spray 13″x9″ baking pan with non-stick spray. In large bowl, stir together melted butter, sugar, and vanilla.  Add eggs one at a time, beating after addition.  In medium bowl, stir together flour, cocoa, dark cocoa, and salt.  Stir dry ingredients into butter/egg mixture, mixing just until well combined. Spread half brownie batter (about 2 cups) in prepared pan.  Spoon Biscoff Cookie crumbs evenly across top of batter. Drop remaining brownie batter in small clumps evenly around on top of crumbs.  Using one finger, gently pull across the top of the clumps of batter, gently drawing them together to spread solidly over the crumbs (it takes a few minutes and some patience but it works). Bake 30-35 minutes.  Cool on wire rack.

Biscoff Spread Frosting:
1/2 cup creamy Biscoff Cookies Spread
1/4 cup butter, softened
2 cups powdered sugar
4 Tbl milk

Whip Biscoff Spread and butter together with electric mixer until light and creamy. Add powdered sugar 1/2 cup at a time alternating with milk 1 Tbl at a time, whipping until creamy consistency. Frost completely cooled brownies.

One Year Ago: Marshmallow Caramel Popcorn Marshmallow Caramel Popcorn

Two Years Ago: Outback Steakhouse Bread Outback Steakhouse Bushman Bread

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.