Graham Cracker Coconut Bars

Just five ingredients and you have Graham Cracker Coconut Bars, YUM!

Graham Cracker Coconut Bars

2 cups graham cracker crumbs
2 cups shredded coconut
1 (14 oz) can sweetened condensed milk
1/4 cup butter, melted
4 (1.55 oz) milk chocolate candy bars

Preheat oven to 400°. Line 8″x8″ or 9″x9″ baking pan with foil and spray with nonstick spray. In a bowl, stir together graham cracker crumbs and coconut. Pour in sweetened condensed milk and melted butter, stir until well combined. Press mixture evenly into prepared pan. Bake 12-15 minutes, just until edges are barely starting to turn golden. Remove and cool completely. Melt milk chocolate bars (can use  1 cup milk chocolate chips) slowly in microwave until just melted and smooth. Spread evenly over cooled bars. Sprinkle with mini chocolate chips and nuts if desired. Chill until chocolate is set. Holding edges of foil, remove bars from pan onto cutting board. Peel back foil from sides and cut into bars.

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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.

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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.

 

Graham Cracker Milk Chocolate Chunk Cookies

I’ve just been messing around in the kitchen and I really like the way these cookies turned out.

Graham Cracker Milk Chocolate Chunk Cookies

Graham Cracker Milk Chocolate Chunk Cookies 2

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla
1½ cups flour
1 cup fine graham cracker crumbs
1 tsp baking soda
1/2 tsp salt
1 (4.4 oz) Hershey’s Milk Chocolate Bar, cut in chunks
1 cup coarsely chopped graham crackers, chunks

Preheat oven to 375°. With electric mixer, cream butter, sugar, and brown sugar. Add egg and vanilla; mix well. Add flour, graham cracker crumbs, baking soda, and salt, mix just until combined. Gently stir in milk chocolate chunks and graham cracker chunks. Drop by tightly packed scoopfuls onto Silpat lined baking sheet or cookie sheet. Bake 8-9 minutes or until lightly browned (do not overbake). Let cool on baking sheet 10 minutes, remove to cooling rack.

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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.

Snickerdoodle Cream Pie

After making my Triple Chocolate Brownie Cream Pie, this idea popped into my head. Not all things that pop into my head are great ideas, believe me…but this one is yummy! If you are a cream pie fan, and a snickerdoodle/cinnamon fan, this is a pie I think you will love! Cinnamon, creamy goodness with chewy chunks of snickerdoodle throughout.

Snickerdoodle Cream Pie

Snickerdoodle Cream Pie 1    Snickerdoodle Cream Pie 2    Snickerdoodle Cream Pie 3

Snickerdoodle Chunks:
½ cup butter, softened
¾ cup sugar
1 egg
1 ½ cups flour
1 tsp cream of tartar
½ tsp baking soda
1/8 tsp salt
3 Tbl sugar
2 tsp cinnamon

Preheat oven to 350°. Spray a 9″x9″ pan with non-stick spray. Cream butter and 3/4 cup sugar. Mix in egg. Add flour, cream of tartar, baking soda, and salt; mix well. Stir together the 3 Tbl sugar and cinnamon, sprinkle 1 Tbl evenly in bottom of prepared pan. Spread batter in pan and sprinkle another 1 Tbl of cinnamon/sugar evenly over the top. Bake for 15 minutes. Cool, cut into small chunks, put in a large bowl, sprinkle remaining cinnamon/sugar and toss. Cover and set aside. Make cinnamon graham cracker crust.

Cinnamon Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1 tsp cinnamon
5 Tbl butter, melted

Mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter and press into 9″ deep dish pie plate and bake in preheated 375° oven for 8 minutes. Cool while making the cream pie filling.

Vanilla Cream Pie Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1/2 cup  white vanilla chips
3 Tbl butter
1 tsp vanilla

Combine sugar, cornstarch, and salt in heavy saucepan, whisk until combined. In small bowl whisk together milk and egg yolks. Add milk mixture to saucepan slowly, whisking until mixture is smooth. Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes. Turn heat down to simmer and cook, whisking constantly, another minute more until thick. Remove from heat, stir in white vanilla chips, butter, and vanilla.  Beat several times while cooling to just warm. Fold snickerdoodle chunks into vanilla cream filling (reserve some little snickerdoodle chunks for garnish if desired). Pour into crust, cover with plastic wrap or wax paper. Chill until cold and set throughout, at least 4 hours (I usually chill overnight). Serve with whipped cream, reserved snickerdoodle chunks and a sprinkle of cinnamon sugar.

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

Berry Cream Pie

Easy, cool, and delicious!

Berry Cream Pie

Walnut Graham Cracker Crumb Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup finely chopped walnuts
6 Tbl butter, melted

Preheat oven to 375°. Stir together graham cracker crumbs, sugar, and walnuts. Stir in butter. Press into a 9″ deep dish pie plate. Bake for 8-10 minutes. Cool completely.

Berry Cream Pie Filling:
1 heaping cup washed, hulled & quartered fresh strawberries
1 heaping cup washed fresh raspberries
1 Tbl sugar
1 (8 oz) cream cheese, room temperature
1/2 cup powdered sugar
1 (8 oz) Cool Whip, thawed
1/4 cup finely chopped walnuts

Stir together strawberries and raspberries, sprinkle the 1 Tbl sugar over and stir. Refrigerate berries for 30 minutes. With electric mixer, whip cream cheese and powdered sugar. Fold in Cool Whip. Add berries and walnuts, fold gently. Spoon into completely cool crust, refrigerate. Add whipped cream and berries on top if desired. Keep refrigerated.

One Year Ago Today: Skinny Chocolate Fudge Muffins Skinny Chocolate Fudge Muffins 2

Two Years Ago Today: Malted Milk Ball Chocolate Chip Cookies Malted Milk Ball Chocolate Chip Cookies

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

Cinnamon Graham Pecan Muffins

Something warm and fragrant on a cold day, comfort food.

Cinnamon Graham Pecan Muffins

Streusel:
3 Tbl brown sugar
3 Tbl graham cracker crumbs
2 Tbl flour
1/2 tsp cinnamon
1/2 cup finely chopped pecans
3 Tbl butter, softened

Preheat oven to 375°. Mix brown sugar, graham cracker crumbs, flour, cinnamon, and pecans.  Cut softened butter into dry ingredients, set aside.

Muffin Batter:
1¾ cups flour
1 cup sugar
1/2 cup fine graham cracker crumbs
1/2 cup finely chopped pecans
1 Tbl baking powder
½ tsp salt
1/2 cup butter, melted
1 cup milk
1 egg
1/2 tsp vanilla

In large bowl, combine flour, sugar, graham cracker crumbs, pecans, baking powder, and salt. Melt butter in small bowl, set aside. In another small bowl mix milk, egg, and vanilla, add to dry ingredients. Add melted butter also, and stir just until combined. Spray 12 cup muffin pan with non-stick spray or use Demarle Muffin Tray (no spray necessary). Evenly distribute half the batter among the 12 muffin cups. Sprinkle a scant tablespoon of streusel mixture in each muffin cup over batter, press down gently. Evenly distribute remaining batter in each muffin cup. Sprinkle remaining streusel evenly over top, press down gently. Bake 20 minutes, or until center of muffins are set.

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

Pumpkin Pie Cupcakes with Candied Pecan Streusel & Spiced Buttercream

‘Tis the season for pumpkin everything.  So how about a pumpkin cupcake with a streusel topping made of candied pecans & graham cracker crumbs and cinnamon spiced buttercream frosting.  It’s was just an idea, well, now made into reality.  We think it turned out delicious, hope you do too, whip some up!

                       

Candied Pecan Graham Cracker Topping:
1/4 cup brown sugar
1/4 cup graham cracker crumbs
1/4 cup flour
1/2 tsp cinnamon
1/4 tsp nutmeg
4 Tbl butter, softened
3/4 cup chopped candied pecans (purchased or recipe below)

Combine brown sugar, graham cracker crumbs, flour, cinnamon, and nutmeg.  Cut in butter until crumbly.  Stir in chopped pecans, set aside.

Pumpkin Pie Cupcake Batter:
1 box white cake mix (I used Duncan Hines)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
1 cup pumpkin
1/2 cup water
1/3 cup oil
4 eggs

Heat oven to 350°.  Place paper baking cup in each of 24 muffin cups.  In large bowl, mix cake mix, cinnamon, nutmeg, cloves, and ginger.  Add pumpkin, water, oil, and eggs, beat with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes.  Divide batter evenly among muffin cups, about 2/3 full.  Sprinkle 1 heaping Tbl of candied pecan graham cracker topping over each cup of batter, gently pressing down.  Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.  Remove from pan to cooling rack.  Cool completely before frosting.

Cinnamon Spiced Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
3 Tbl whole milk or cream
1 Tbl honey

Whip butter until light and creamy.  Mix in 3 cups powdered sugar, cinnamon, and nutmeg.  Mix in vanilla, milk, and honey.  Add remaining powdered sugar.  Whip well.  Pipe onto cupcakes.  Garnish with graham cracker crumbs and candied pecans if desired.

Candied Pecans:
1 large egg white
1/2 cup sugar
½ tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
4 cups pecan halves

Preheat oven to 300°.  Spray baking sheet or use silpat on perforated sheet. Whisk egg white in bowl until foamy.  Add sugar, nutmeg, cinnamon, and salt.  Whisk until mixture is thick and opaque.  Add pecans, stir until completely coated.  Transfer nuts to sheet, spread out evenly.  Bake nuts until deep golden brown, about 30-35 minutes, stirring a couple times while baking.  Cool completely on sheet.  Transfer to airtight container, cover and store at room temperature.

One Year Ago Today:  Pumpkin Spice Cake with Maple Buttercream 

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

Graham Cracker Chocolate Chips Muffins

I am always on the look out for new muffin recipes, they are a perfect package of bread with some element of flavor.  No, it’s not cake, I can feel good about eating a muffin, right?  No guilt.  Maybe I’m fooling myself, but I do love muffins.  These muffins are a variation of a recipe from tastykitchen.com.  They were a hit with the Fam.

                       

Graham Cracker Chocolate Chip Muffins:
2 cups flour
1 Tbl baking powder
1/2 tsp salt
3/4 cup sugar
1 cup graham cracker crumbs (OK to have chunks)
3/4 cup milk
1/2 cup sour cream
1/3 cup oil
1 egg
2 tsp vanilla
3/4 cup chocolate chips

Graham Cracker Crumb Topping:
1/4 cup flour
1/4 cup brown sugar
1/4 cup graham cracker crumbs
1/4 cup chopped walnuts
1/2 tsp cinnamon
3 Tbl butter

Preheat oven to 400º.  Line 12 muffin cups with liners or spray with cooking spray or use Demarle muffin tray (no prep necessary), set aside.  In large bowl whisk flour, baking powder, salt, sugar, and graham cracker crumbs until blended. Set aside.  In medium bowl, beat milk, sour cream, oil, egg, and vanilla.  Stirring by hand, add milk mixture to dry ingredients and mix until just combined.  Fold in chocolate chips.  Using large scoop, divide batter evenly into the 12 muffin cups, about 2/3 full.  For topping, mix flour, brown sugar, graham cracker crumbs, walnut, and cinnamon.  Add melted butter and mix until crumbly and looking like wet sand.  Sprinkle 1 heaping tablespoon of crumb topping over each muffin cup of batter.  Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.

One Year Ago Today:  Big Pink Frosted Sugar Cookies 

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

Milk Chocolate Peanut Fudge Bars

Oh baby, intense.  I had to try these bars because the mixture of ingredients is quite something.  It’s best not to think about the amount of calories, just enjoy the experience.  Adapted from tasteofhome.com.

1 pkg (18¼ oz) chocolate fudge cake mix
1 cup graham cracker crumbs
1/2 cup peanut butter
1 egg
3 Tbl milk
1 pkg (8 oz) cream cheese, softened
1 jar (11¾ oz) hot fudge ice cream topping
2 cups milk chocolate chips
1 cup honey roasted peanuts

Preheat oven to 350°.  In large bowl, combine cake mix and graham cracker crumbs.  Cut in peanut butter until mixture resembles coarse crumbs.  In small bowl, whisk egg and milk, stir into crumb mixture just until moistened.  Set aside 3/4 cup crumb mixture for topping.  Press remaining crumb mixture into sprayed 13″ x 9″ baking pan.

In large bowl, beat cream cheese and ice cream topping until smooth.  Spread over crumb mixture in pan.  Sprinkle with milk chocolate chips, peanuts and reserved crumb mixture.

Bake 25-30 minutes or until set.  Cool on wire rack.  Cover and refrigerate at least 4 hours.  Cut into bars.

One Year Ago Today:  Chocolaty Chunk Cookies

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Dark Chocolate Cream Pie

Chocolate Pie is a favorite in our family.  On Thanksgiving day the chocolate pie is gone faster than the pumpkin pie.  So, the perfect dessert for Father’s Day…Chocolate Pie!  Not the prettiest picture, not a perfect slice, but oh so good!  We were in a hurry to leave town on business, I snapped a picture (notice a bite already taken) then my husband and I took a couple bites and had to go.  Tonight we sit in our hotel room thinking about that smooth, rich, creamy, chocolate pie sitting at home in our refrigerator…

Chocolate Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
3 Tbl unsweetened cocoa
1/3 cup brown sugar
5 Tbl butter, softened

Chocolate Cream Filling:
2/3 cup brown sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup dark chocolate chips
2 Tbl butter, softened
1 tsp vanilla

Cream Topping:
3/4 cup heavy whipping cream
1 Tbl powdered sugar
1/2 tsp vanilla
dark chocolate, grated or shaved

Preheat oven to 375°.  Crust: Combine graham cracker crumbs, cocoa, sugar and butter until combined.  Press mixture into 9″ deep dish pie plate, over bottom and up sides.  Bake for 10 minutes.

Filling:  Combine brown sugar, cornstarch and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat and stir in dark chocolate chips, butter, and vanilla.  Beat several times while cooling.  Pour into crust (there may be a little extra, bonus for eating right away!) cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours.

Cream Topping:  Whip cream with electric mixer until soft peaks, add sugar and vanilla, continue whipping to stiff peaks.  Spread whipped cream over pie and garnish with dark chocolate.

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