Tag Archives: coconut

toasted marshmallow and coconut lemon bars

toasted marshmallow and coconut lemon bars via Drag it Through the GardenWarning: These toasted marshmallow and coconut lemon bars are super sweet, super sticky, and super yummy. And they are super easy to bake up. In fact, I baked these before class one morning (which is surprising considering it’s pretty hard to get me to do anything beyond what is necessary in the morning) and then proceeded to daydream about them all day until I finally ate one after classes. And they definitely lived up to my expectations.

It has been a while since my last post. Two weeks. Needless to say, I have been swamped.

Can they just give me my degree already? I am so over school right now. Like, seriously over it. I spent between 15 and 20 hours last week working on a lab report. For a one credit hour course. I have a class that has exams pretty much every Friday (10 for the semester). And they are not easy multiple choice, fill-in-the-blank exams. They’re take-two-hours-and-hope-and-pray-you-gave-the-right-answer kind of exams. Oh yeah, and they are only two questions long. Two hours? For two questions?

Unfortunately, I could probably keep complaining for a long time about school right now. And quite honestly, I am tempted to do it. But, I do not want to bore you all to death. Or make you annoyed with my whiny-ness. Good thing I have a lot of Easter candy in my living room so I have something to stress-eat. Maybe I should bake these lemon bars again.

Not a bad idea…

toasted marshmallow and coconut lemon bars

Makes one 8×8” pan

Ingredients:
1 19-oz. box lemon bar mix*
3 eggs
1 cup mini marshmallows
1 cup sweetened coconut
½ 14-oz. can sweetened condensed milk

Preheat oven to 350 °F. Grease an 8x8x2” pan. Press crust (in a bag in the lemon bar box) into the bottom of pan. Bake for 8 minutes.

Meanwhile, whisk 1/3 cup water and 3 eggs together until homogeneous. Stir in lemon filling mix until smooth. Pour over hot, baked crust. Bake for 10 minutes.

Remove from oven. Sprinkle with marshmallows and coconut. Drizzle over sweetened condensed milk. Bake for an additional 14-18 minutes, until lightly golden on top. If the top starts to get too brown, cover with foil to prevent burning. Remove to cool. Chill in refrigerator for a couple hours to slice easier.

*Baking instructions follow Krusteaz lemon bars mix. If using a different brand, eggs, water, and baking time may need to be adjusted.

Source: Adapted from Inside BruCrew Life

 

Advertisements

german chocolate filled cupcakes

I will admit to you that I baked these cupcakes well before I left for Spain… like in December. Now, don’t freak out. They were all eaten and everything before I actually left. This isn’t some weird thing where I let cupcakes sit for five months before eating them. Yuck.

I baked these for my momma’s birthday way back in December and just never posted them on here for whatever reason, although they were incredibly delicious. Momma’s favorite cake is German chocolate. I really wanted to bake her a whole German chocolate cake, but I didn’t have any way to transfer a whole cake from my apartment (where I was baking it) to my house (where Momma was). So, next best thing that might have actually been better? German chocolate cupcakes with that delicious coconut pecan frosting inside. Perfect.

I would probably make them again right now if everyone around here was not on some freaky no-carb, no-fat, no-yummy-food-filled-with-butter diet. Well, everyone except for me. So, if I made these now, I’d have to eat them all myself. Not that I would be complaining or anything.

German Chocolate-Filled Cupcakes

Makes 24 Cupcakes

Ingredients:
For the cupcakes:
1 box any chocolate cake mix
1 4-serving box chocolate pudding mix
Ingredients listed on back of cake mix box

For the coconut pecan filling:
3 egg yolks
1 cup packed brown sugar
12 tablespoons butter, cut into chunks
1 12-oz. can evaporated milk
1 teaspoon vanilla
Pinch of salt
1 ½ cups toasted pecans, chopped (plus extra for decorations, if desired)
2 cups toasted flaked unsweetened coconut (plus extra for decorations, if desired)

For the chocolate ganache frosting:
12 ounces semisweet chocolate chips
2 cups heavy cream
1 tablespoon corn syrup

Prepare cupcakes as described on box, adding the powdered pudding mix to the batter. Let cupcakes completely cool before filling.

In a medium saucepan, combine egg yolks, brown sugar, butter and evaporated milk over low heat. Stir constantly until butter is melted and mixture is combined. Remove from heat.

Stir in vanilla extract and salt. Add pecans and coconut and stir until combined. Transfer to a bowl and refrigerate until ready to use.

Meanwhile, add chocolate chips and heavy cream in a medium saucepan over low heat. Stir constantly until chocolate is melted. Increase heat to medium and cook for an additional 2 minutes.

Remove from heat and stir in corn syrup. Transfer to a metal bowl and refrigerate for about two hours.

Remove from refrigerator. Whip with a mixer for about 2-3 minutes. Frosting will increase in volume and become spreadable.

Using a knife, small biscuit cutter, or pastry tip, remove the middle portion of each cupcake. Fill generously with the coconut pecan filling. Cut off the tip of each removed cupcake portion so only a disk remains and place back on the filled cupcake so you can no longer see the filling.

Pipe the chocolate ganache frosting on to each cupcake. Garnish with extra toasted pecans and toasted coconut, if desired.

Source: Back to Her Roots

coconut meringue pie

I knew I wanted to make a coconut meringue pie for dessert on Father’s Day, but I just wasn’t exactly sure where to look for a recipe. I had one printed out that I found online, but the portions were made for a 5-inch pie plate, something that I neither had nor wanted to use.

So, seeing me in a panic, my mom told me that I should go ask Betty. Now, at first, I thought my mom had gone a little psychotic. See, Betty is the name of my sister’s fish, and I was pretty sure Betty didn’t know how to make a coconut meringue pie.

Little did I know, my mom was talking about Betty Crocker’s Cookbook. I had seen the orange binder sitting on the recipe shelf in the Butler’s pantry ever since I could remember, but I had never opened it, expecting old and outdated recipes.

Boy, was I wrong.

I swear to you, this cookbook had amazing looking recipes for almost anything I could think of, and a bunch of things I had never even heard of. And if what I was looking for wasn’t contained within the covers, I know I would probably have had a 90% chance of finding something remotely similar to adapt.

Anyway, I don’t normally like to brag on myself, and a lot of times I find myself a bit apathetic about foods that I make (or I’m not hungry when it comes time to eat them). But, I have to say, this is probably one of the best pies I have ever had the pleasure of eating. And it’s not because I have an insane love of coconut. I’m pretty sure even if coconut wasn’t one of my favorite flavors, this pie would be just as delicious.

So, eat up and enjoy.

[Heed these words of advice: Make sure you put enough water in the pie crust. I know I didn’t put enough in, and although my crust was tasty, it definitely wasn’t the prettiest thing in the world to look at.

Also, make sure your meringue is flush with the crust before baking. If not, the cooked meringue will pull away from the edges.

Finally, cut with a wet knife when serving. The meringue will stick to the knife otherwise.]

Coconut Meringue Pie

Print this recipe

Makes 8 Servings
Adapted from Betty Crocker’s Cookbook

Ingredients:
9-inch pie crust:
1 c. all-purpose flour
1/3 c. plus 1 tbsp. shortening
¼ tsp. salt
3 to 4 tbsp. ice-cold water

Filling:
2/3 c. granulated sugar
¼ c. cornstarch
1 ½ c. coconut milk
1 ½ c. milk
4 egg yolks
2 tbsp. butter, softened
2 tsp. vanilla extract
1 tsp. coconut extract
¾ c. flaked coconut

Meringue:
3 egg whites
¼ tsp. cream of tartar
6 tbsp. granulated sugar
3 tbsp. flaked coconut


To make the pie crust:

Preheat oven to 450 degrees Fahrenheit.

Combine flour and salt in a medium bowl. Cut in shortening until pea-sized. With a fork, mix in water one tablespoon at a time, until a ball forms. Additional water may be needed.

Turn out onto a floured surface and form into a disc. Roll out pastry until two inches larger than an inverted 9-inch pie plate. Fold into quarters and transfer to pie plate. Cut off any excess. Cover twice with heavy-duty aluminum foil.

Bake in preheated oven for 5 minutes. Remove foil. Bake for an additional 5 minutes. Set aside to cool.

To make the filling:
In a medium saucepan, combine sugar and cornstarch. Slowly add both milks and whisk until well combined. Place over medium heat. Stirring constantly, bring mixture to a boil. Boil for an additional minute.

Add half of the mixture to a medium bowl with the egg yolks. Whisk. Return egg mixture to the pan. Return to a boil. Boil for an additional minute. Remove from heat and strain into a separate bowl.

Stir in butter, vanilla and coconut extracts, and flaked coconut. Pour into pastry shell.

To make the meringue:

Preheat oven to 400 degrees Fahrenheit.

In a large bowl, add egg whites and cream of tartar. Beat until stiff peaks form, while gradually adding the sugar 1 tbsp. at a time. Spoon over the pie filling. Make sure meringue is right against the pastry shell. Swirl the meringue with a rubber spatula to produce small peaks.

Place pie in preheated oven for 10 minutes, turning halfway through.

To finish:
Preheat oven to 350 degrees Fahrenheit.

On a lined baking sheet, spread out coconut. Bake in the preheated oven for 5 minutes, until golden brown and toasted.

Sprinkle over hot meringue.

Allow pie to cool completely before serving

tropical fruit salad

Whenever I go to the supermarket, I am usually tasked with picking up some fruit for the family; usually this ends simply with bananas and strawberries. But, I decided to switch it up a bit and buy the beautiful tropical fruit the market had to offer.

Tropical Fruit Salad

Print this recipe

Ingredients:
1 medium pineapple
2 mangoes
6 kiwis
1/2 c. coconut
1 lemon
2 tbsp. sugar, or more to taste

Cut up the flesh of each fruit into desired shapes and sizes and place into a large bowl. Add coconut, the zest and juice of the lemon, and the sugar. Mix well.