Coconut cake

RecipeComments (21)

Ingredients

SERVINGS:
16–20Cake
Nonstick vegetable oil spray
2 3/4 cups cake flour plus more for pans
2 1/2 cups unsweetened shredded coconut (not reduced-fat)
1 tablespoon baking powder
2 teaspoons kosher salt
2 3/4 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
5 large eggs
1/2 cup coconut oil, warmed to melt
1 cup buttermilk

Frosting And Assembly
4 cups unsweetened coconut chips
2 8-oz. packages cream cheese, room temperature
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 tablespoons plus 1/4 cup Southern Comfort
1/2 teaspoon kosher salt
5 cups powdered sugar

Preparation

Cake

Arrange racks in top and bottom thirds of oven; preheat to 350°. Coat cake pans with nonstick spray; dust with flour. Whisk 2 3/4 cups flour and next 3 ingredients in a medium bowl. Using an electric mixer, beat sugar and butter at medium speed, occasionally scraping down sides of bowl, until smooth, 3–4 minutes. Add eggs one at a time, beating to blend between additions. Beat until light and fluffy, 2–3 minutes. Gradually beat in oil. Beat in dry ingredients at low speed in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Divide among four 9" cake pans (about 2 generous cups batter per pan); smooth tops with a spatula.

Bake until a tester inserted into center of cakes comes out clean, 22–27 minutes. Transfer pans to wire racks; let cool in pans for 5 minutes. Invert cakes onto racks, remove pans, and let cakes cool completely.

Frosting And Assembly

Preheat oven to 350°. Place coconut chips in a single layer on a rimmed baking sheet lined with parchment paper. Toast until some of the chips are golden brown (some will remain white), 5–7 minutes; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Using an electric mixer, beat cream cheese and butter on high speed, occasionally scraping down sides of bowl, until smooth and creamy, 2–3 minutes. Add 1 1/2 Tbsp. Southern Comfort and salt; beat to blend, about 1 minute longer. Add sugar; beat on low speed to blend. Increase speed to high; beat until fluffy, 5–6 minutes.

Using a long serrated knife, cut each cake in half horizontally (see page 106 for instructions). Place 1 layer, cut side up, on a cake stand or plate. Lightly brush with about 1/2 Tbsp. of Southern Comfort. Spread 1/2 cup frosting over. Repeat with remaining 7 layers, Southern Comfort, and frosting. Chill cake for 30 minutes. Leave remaining frosting at room temperature.

Cover sides of chilled cake with frosting. Cover cake loosely with foil and chill overnight. DO AHEAD: Can be made 2 days ahead. Keep chilled. Let cake stand at room temperature for at least 30 minutes.

Gently pat handfuls of toasted coconut chips over sides and top of cake and serve.

Recipe by Martha Hall Foose

No bake nut free granola bar

NO-BAKE NUT-FREE GRANOLA BARS

An easy snack filled with indulgent chocolate and coconut flavors, but not loaded with sugar.

Author: Brenda @ Sugar-Free Mom

Recipe type: Snack

Serves: 16

INGREDIENTS

1 cup crispy brown rice cereal
3⁄4 cup rolled oats
1⁄2 cup unsweetened shredded coconut
1⁄4 cup unsweetened cocoa powder
1⁄4 cup ground flaxseeds
1⁄4 cup sunflower seeds
2 Tbsp. pumpkin seeds, divided
2 packets powdered stevia or 1⁄2 tsp. pure stevia extract (I used about 35 drops of liquid stevia)
2 Tbsp. sugar-free chocolate chips, divided (I used 1 Tablespoon mini chips, divided)
⅓ cup coconut butter
⅓ cup creamed clover honey (I used brown rice syrup, which Brenda recommends as an alternative)
1⁄4 cup coconut oil1 tsp. vanilla extract

INSTRUCTIONS

Combine the first 7 ingredients together in a large bowl. Add 1 tablespoon pumpkin seeds and 1 tablespoon chocolate chips. Save the rest for topping the bars.Combine coconut butter, honey, coconut oil, and vanilla extract, and melt together in the microwave for 1 minute or over the stove on low heat until melted and stirred to combine. Pour wet ingredients into dry and combine well.Line an 8 × 8 baking dish with parchment paper that extends over the sides for easy grasping to remove later. Spray or grease the parchment. Spread mixture onto the parchment paper and level with a spatula. Sprinkle remaining pumpkin seeds and chocolate chips over the top and press into mixture.Refrigerate 30 minutes and then remove by holding the ends of the parchment paper and place onto a cutting board to slice. They do not need to be kept refrig- erated. Wrap individually for packing/storing. Good up to 1 week.

Popcorn toffee crack bars

Ingredients

SERVINGS: 30
Nonstick vegetable oil spray
15 graham crackers
4 cups popped popcorn (from ¼ cup kernels)
1 cup coarsely chopped salted, roasted peanuts
¾ cup puffed rice cereal
1½ cups (3 sticks) unsalted butter
¾ cup sugar
½ teaspoon Aleppo pepper (optional)
1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)
Flaky sea salt (for serving)

Preparation

Preheat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and puffed rice.

Bring butter, sugar, and Aleppo pepper, if using, to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.

Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and evenly top with chocolate and sprinkle with salt. Let cool in baking sheet before breaking into pieces.

Do Ahead: Bars can be made 3 days ahead. Store airtight at room temperature.

Recipe by Dawn Perry

Turtle thumbprint cookies.(found this delicious cookie on Google +)

Turtle Thumbprint Cookies
Prep Time: 25 minutes

Cook Time: 12 minutes

Yield: 2 dozen

Ingredients
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg, yolk and white separated
1 1/2 tsp vanilla extract
2 Tbsp buttermilk
1 1/4 cups finely chopped pecans
15 caramels (such as Kraft)
2 1/2 Tbsp heavy cream
Flaky or coarse sea salt
3 oz chopped milk chocolate or semi-sweet chocolate chips, or chopped chocolate
2 tsp shortening
Make Caramel Toffee Cheesecake Bars

Directions
In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar and brown sugar on medium-high spread until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in buttermilk. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm (or up to 1 day. If chilling longer than a few hours, I'd recommend letting the dough rest a room temperature a bit so the dough isn't too firm and cracking when making indentations).
Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped pecans in a bowl. Shape dough into 1-inch balls (18 grams each) then working with one at a time, drop into egg white and roll to evenly coat the lift and allow excess egg white to run off and immediately place in bowl with chopped pecans and roll to evenly coat (if necessary, you can gently press into the nuts to help them stick). Transfer to Silpat or parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation (to create more space for caramel). Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
For the topping:
Place caramels and cream in a microwave safe bowl. Heat mixture in microwave on HIGH power in 30 second intervals, stirring after each interval until melted and smooth. Spoon caramel into indentation in cookies and sprinkle tops with a small pinch of sea salt.
Place chocolate and shortening into a separate microwave safe mixing bowl. Heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour into a piping bag or ziplog bag and cut tip of corner. Drizzle over cookies. Allow to set then store in an airtight container.

Recpie from the pint size baker Perfect candy pop

First, pre-stick the cake pops flat on the cookie sheet. It'll help to create a flatter bottom.

Second, place candy disks down every 2 inches.

Third, dip your pop, tap off the excess, then place it on top of the candy disk.

Easy!

The candy coating will ooze down to cover the disk and hide it. There will be a bit of an extra candy crunch at the bottom. They stand up straight. They have a flat bottom with no hole.

Try it next time and they will look great on your dessert table!

Slutty brownies with white chocolate chips

Slutty brownies with white chocolate chips

Total time: 60 minutes

Inspired by What’s Gaby Cooking.

Blondie layer:

8 tablespoons butter melted
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 and 1/4 cup all-purpose flour
1/2 teaspoon baking soda
pinch of salt
1/2 cup to 1 cup chocolate chips
Oreo layer:
1 package of Oreo

Brownie layer:
1 and 1/2 cups sugar
3/4 cup cocoa
1/2 teaspoon baking soda
2/3 cup butter
1/2 cup boiling water
1 teaspoon vanilla
2 eggs
1 cup flour
pinch of salt
1/2 cup to 1 cup white chocolate chips

Use one 9×9 brownie pan.

Makes 16-20 brownies.

To prepare blondie layer:

1) Beat melted butter with brown sugar, using electric mixer, until smooth. Add eggs and vanilla extract and continue beating.

2) In a separate bowl, combine flour, baking soda, and salt. Add to the butter mixture and beat just until combined, without over-mixing. Stir in chocolate chips.

To prepare brownie layer:

1) Mix sugar, cocoa, baking soda in a medium bowl. Add melted butter to the mixture of dry ingredients, whisking to combine. Add boiling water and stir to combine and thicken the mixture. Add vanilla, eggs, beating using electric mixer to blend ingredients together. Add flour and salt and stir until just combined without over-mixing. Stir in white chocolate chips.

To assemble:

1) Pre-heat the oven to 350 degrees.

2) Line the bottom and the sides of a 9×9 baking pan with aluminum foil. Grease the foil with baking spray.

3) Layer the blondie cookie dough on the bottom of the baking pan. Layer a single layer of oreos on top of the blondie cookie dough. Pour the brownie batter over the oreo layer. Break some oreos into smaller pieces and sprinkle them over the top of the brownie layer.

4) Bake for 35 minutes or until set on top in the middle. You want to underbake these slutty brownies rather than overbake them. Cool on rack before cutting into slices.

Crock pot candy

Ingredients

1 – 16 oz jar unsalted peanuts
1 – 16 oz. jar salted peanuts
1 – 12 oz bag semi-sweet chocolate chips
1 – 12 oz bag milk chocolate chips
2 – 10 oz bags peanut butter chips
2 – 1 lb pkg white chocolate chips

Directions
Layer all ingredients in a large crockpot (starting with peanuts).  Pile chips on top of peanuts and not too close to sides of pot or they will burn.   Turn the pot on low, cover with lid, and leave sitting for 2 hours. Next, time I would stir this after an hour to prevent any scorching of the peanuts!!!!!  Watch it closely.  Then stir and spoon mixture on to wax paper or into cupcake liners.  Chill 1 hour.