Chocolate Fudge Pie

I love making pies! So many flavor combinations. Each one is a work of art, carefully crafted for your loved ones’ eating pleasure. Definitely an activity that makes me happy.

Chocolate Fudge Pie

1 unbaked 9″ pastry shell
2 eggs
1 cup sugar
1/2 cup butter, cut in chunks
1 cup semisweet chocolate chips
1 cup chopped pecans
1 cup coconut

Preheat oven to 450°. Line the unbaked pastry shell with foil and bake for 8 minutes. Remove from oven and remove foil. While shell bakes, make filling. In a saucepan, whisk eggs and sugar. Add butter  and chocolate chips. Cook over medium heat  whisking constantly until butter and chips melt and mixture is creamy and coats the back of a spoon (about 4-5 minutes). Stir in pecans and coconut. Pour filling into pastry shell as it comes from the oven. Turn oven heat down to 350° and bake pie for 20-22 minutes more. Serve warm or room temp with vanilla ice cream and a glass of milk!

One Year Ago: Cranberry Cinnamon Coffee Cake Cranberry Cinnamon Coffee Cake

Two Years Ago: Sweet & Savory Sausage Stuffing Sweet & Savory Sausage Stuffing

Three Years Ago: Crispy Crunchy Peanut Butter Brownies Krispie Crunchy Peanut Butter Brownies

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Chewy Granola Bars

These granola bars are so easy to make, a perfectly delicious treat! Recipe from moneysavingmom.com.

Chewy Granola Bars

2½ cups Rice Krispie Cereal
1¾ cups oats
1/4 cup wheat germ
1/2 cup each of other mix-ins (raisins, coconut, craisins, nuts, sunflower seed, etc.)
1/2 cup honey
1/2 cup brown sugar
1/4 tsp salt
2/3 cup peanut butter
1 tsp vanilla
1/2 cup mini chocolate chips

Combine Rice Krispies, oats, wheat germ, and mix-ins in large bowl. In saucepan, mix honey, brown sugar, and salt. Over medium-low heat, stir until the mixture comes to a complete boil for 30-60 seconds. Remove from heat and stir in peanut butter and vanilla, mixing until smooth. Pour over dry mixture and stir until well coated. Let cool for 5-10 minutes then gently stir in mini chocolate chips. Press into sprayed 9″x13″ pan. Let cool and set up then cut into bars.

One Year Ago: Dark Chocolate Mint Cupcakes Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Peanutty Pretzel Brownies Peanutty Pretzel Brownies

Three Years Ago: Cookies’n Cream Fudge White Chocolate Cookies 'n Cream Fudge

Breakfast Cookies

Grab ‘n’ Go!

Breakfast Cookies

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup wheat flour
1 cup old fashioned oats
1 cup crushed Total Whole Grain Cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
3/4 cup mini chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter, applesauce, peanut butter, sugar, and brown sugar. Add egg and vanilla. In medium bowl, stir together flour, wheat flour, oats, Total cereal, baking soda, and salt. Mix dry ingredients into creamed mixture just until combined. Mix in walnut, coconut, and mini chocolate chips. Drop 2″ scoops of batter onto silpat or parchment lined baking sheets. Press down with bottom of glass dipped in sugar to flatten to 3″ in diameter. Bake 7-8 minutes. Makes 32 cookies. 140 calories and 20 carbohydrates per cookie.

One Year Ago: Chocolate Zucchini Bread Chocolate Zucchini Bread

Two Years Ago: Cake Mix Rice Krispie Treats Cake Mix Rice Krispie Treats

Three Years Ago: White Chocolate Macadamia Blondies White Chocolate Macadamia Nut Blondies

Coconut Pecan Bread

I need a little something to take when I go visit a friend. A little loaf of bread is perfect!

Coconut Pecan Bread

2½ cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl butter, melted
1 cup sugar
2 Tbl oil
2 eggs
1 tsp coconut extract
3/4 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 325°. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stir together melted butter, sugar, oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk to butter mixture, stir just until combined. Stir in coconut and pecans. Divide batter evenly between three well sprayed mini loaf pans. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pans for 5 minutes, remove to cooling rack to cool completely.

One Year Ago: Zucchini Bread Zucchini Bread

Two Years Ago: Peanut Butter Chocolate Chip Oat Bars Peanut Butter Chocolate Chip Oat Bars

Three Years Ago: Frosted Peanut Butter Milk Chocolate Cookies Double Frosted Peanut Butter Milk Chocolate Cookie

Oatmeal Butterscotch Cookies

I believe this is the first time I have ever used a cookies recipe that uses oil. I was curious. The end result is delicious, slightly crisp as you bite into it, then a tender chewy cookie on the inside. Simply yummy!

Oatmeal Butterscotch Cookies

2½ cups flour
2 cups old fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup butterscotch chips
1 cup white chips
1 cup coconut

Preheat oven to 350°. Line baking sheets with silpats or parchment. Stir together flour, oats, baking soda, baking powder, and salt. In another bowl, cream butter, oil, sugar, and brown sugar with electric mixer. Mix in eggs and vanilla. Add dry ingredients to creamed mixture, mix well. Stir in butterscotch chips, white chips, and coconut. Drop by scoopfuls onto prepared baking sheets, press down slightly. Bake 9-10 minutes. Cool on baking sheet for a few minutes, then transfer to cooling rack.

One Year Ago: Carrot Cake Cupcakes Carrot Cake Cupcakes

Two Years Ago: Peanut Butter Chocolate Chip Cupcakes Peanut Butter Chocolate Chip Cupcakes

Three Years Ago: Hamwiches on Homemade Buns Hamwiches

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.

Individual Coconut Custard Pies

Is it old fashioned to love custard? If it is, then call me old fashioned! I love custard, the texture, the flavor…add coconut, put it in a flaky pastry and it’s perfect! This recipe can be made into one 8″ or 9″ pie, I wanted to use my little individual pie plates I received from one of my daughters. The only problem I can see here is the guilt you feel when you realise you are only one individual who just ate two individual pies! Oops!

Individual Coconut Custard Pies

Individual Coconut Custard Pies 1   Individual Coconut Custard Pies 2

Single Pie Pastry recipe
1 cup half & half (can use milk)
1 cup shredded sweetened coconut
2 eggs, beaten
1 egg, separated
1 tsp vanilla
1 cup sugar
2 Tbl flour
pinch of salt
2 Tbl butter, melted, cooled
nutmeg

Preheat oven to 375°. Stir half & half and coconut together in large bowl, set aside. Roll out pastry, cut into six circles, fit into six individual pie plates, set on baking sheet, and set aside. Add the 2 beaten eggs plus the 1 egg yolk (will use the 1 egg white in a minute), and vanilla to the milk/coconut mixture, stir until combined. Stir in sugar, flour, salt, and cooled melted butter. Brush inside of each pastry shell with egg white. Distribute filling evenly into each of the six prepared pastries (approximately 1/2 cup). Sprinkle with nutmeg. Bake 20-25 minutes, until golden on top. Cool, then refrigerate. Serve with whipped cream if desired. *Can be made into one 8″ or 9″ pie.
Recipe comes from boymeetsbowl.

One Year Ago: Apple Pie Cupcakes Apple Pies Cupcakes

Two Years Ago: Peach Cobbler Cupcakes Peach Cobbler Cupcakes 1

Three Years Ago: Brownie Cookies Brownie Cookies with Toffee & Toasted Walnuts

Giant Chocolate Chunk Cookies

I’m a little obsessed right now with BIG cookies. Yummy, 4″ in diameter, smile making, taste-bud pleasing cookies!

Giant Chocolate Chunk Cookies

2 cups flour
2 Tbl corn starch
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/4 cup butter flavor shortening
1/2 cup sugar
1 cup brown sugar
1 egg
2 tsp vanilla
3 Tbl sour cream
1 bag dark chocolate chunks (or Dark chocolate chips)
1 cup coarsely chopped pecans
3/4 cup coconut

Preheat oven to 325°. In medium bowl, stir together flour, corn starch, baking soda, and salt. In large bowl, cream butter, shortening, sugar, and brown sugar with electric mixer. Add egg, vanilla, and sour cream; mix thoroughly. Add dry ingredients and mix just until combined. Stir in chips, pecans, and coconut. Drop 1/4 cup scoops of dough onto silpat lined baking sheet, flatten to make 3″ diameter discs. Bake for 14-15 minutes. Cookies will be 4″ in diameter after baking. Makes 14 cookies.

One Year Ago: Caramel Nut Bars Caramel Nut Bars

Two Years Ago: Double Frosted Milk Chocolate Malt Cookies Double Frosted Milk Chocolate Malt

Three Years Ago: Lemon Pound Cake with Candied Lemon Frosting Lemon Pound Cake with Candied Lemon Walnut Frosting

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.

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.

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.