There is something about a coconut cake that really mesmerizes me. I don’t know what it is about it. Like getting sucked into a huge painting, or a great song, or a field of flowers (ok. or just a few flowers in a park)… but I just can’t get enough. Normal, right?
Ever since I watched Ina Garten on the Food Network make her famous coconut cake, it’s always been on my mind…and that was years ago. So needless to say, when my mom wanted to make one for my sister’s baby shower, I was estatic.
Something about covering a cake in shredded sweetened coconut…kind of whimsical and just so simple. No decorating required. The coconut does it for you.
Please ignore the not-so-perfect slice pictured below. I at home, on my porch, with friends and family, it’s bloody hot…
…and a little imperfection is sometimes the best.
Coconut Cake (one 3-layer cake)
- 1 cup butter or margarine, softened
- 2 cup sugar
- 3 cups sifted cake flour
- 1 tablespoon plues 1 teaspoon baking powder
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 8 egg whites
Directions:
- Beat butter at medium speed with mixer until creamy. gradualy add sugar and beat well. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Stir in flavoring.
-Beat egg whites at high speed until stiff peaks form; fold into batter. Pout into three greased and floured 9-inch round bake pans
- 325 degrees for 18 minutes or until a wooden pick comes out clean. Cool in pans on wire racks 10 minutes; remove from pans; and cool completely on wire racks.
-Make icing for the cake (see below)
Coconut Frosting
- 1 cup crisco
- 3/4 cup cake flour
- 3/4 cup cold water
- almond or vanilla extract (1 teaspoon and add more as desired)
- 2 lb. powdered sugar
- Shredded sweetened coconut
Directions:
- Whip together crisco and cake flour. Slowly add cold water. Add almond or vanilla flavoring. Slowly add 2 lbs powdered sugar. Keep in refrigerator for up to a week.
- Cover icing layer with lots of coconut. YUM.
BAKING NOTES: The cake we made did not have coconut in the batter, but a usual coconut cake does. But, since we were making it for a lot of people, we didn’t want to over-load on the coconut (not everyone is as passionate about coconut as me).
Sooo it was 10 p.m. one night and I was in the mood to whip something quick up. I had a recipe that was basically 3 ingredients: egg whites, cocoa, and powdered sugar.
How hard could that be?
So I started to make these cookies…
Then… I realized it required whipping the egg whites until they form “stiff peaks.”
Then… I realized that I don’t have any patience.
To whip the egg whites, you put the stand mixer on high speed for about 5-10 minutes…to me, it seemed like eternity. Especially since it took me longer than 15 minutes (the key is to use room temperature eggs, which I did not).
I work fast and don’t wait around…
So I came to the conclusion that whipping egg whites is just not my thing.
Nonetheless, the cookies were bomb.
VERY chocolateyyy and VERY few ingredients!
Worth the whip time?
…in hindsight, YES.
Chocolate Brownie Clusters
- 3 large egg whites
- 1/2 teaspoon lemon juice
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cup (more or less) raw walnut halves (roughly chopped)
Directions:
- Preheat oven to 325 degrees
- Put the egg whites and the lemon juice in a bowl with a stand mixer, fitted with a whip attachment (whips best if the egg whites are room temperature)
- Whip at a low speed until foamy. Increase the speed to high and whip until stiff peaks form. (about 5-10 minutes). That means when you left the paddle, the peaks will hold their shape.
- Sift together the cocoa and powdered sugar. Fold into batter with a runner spatula until the batter is smooth. Fold in the walnuts until they are coated.
- Drop heaping tablespoons of batter on a cookie sheet.
- Bake about 15-20 minutes, until the outsides of the cookies are crisp. When you remove them from the oven you should be able to remove the clusters from the sheet. If they can be removed, they are done. Transfer to rack to cool.
Blend this smoothie up.
Super fast. Super healthy. Super deeeelish.
Enough said.
Blueberry Banana Smoothie
(make about 2 servings)
- 1/2 cup nonfat greek yogurt
- 1 tablespoon ground flaxseed
- 1 cup fresh spinach leaves, torn
- 1 small frozen banana, chopped
- 1 cup frozen blueberries
Directions:
- Blend yogurt, spinach and flax until smooth. Add in frozen berries.
- You may need to add a little water if it is too thick.
- I estimated the measurements of the flax and spinach, so add as much as you want.
- Enjoy or store in the fridge for up to a day.
Soooo, here is a recipe if you want a very healthy cookie.
Yumm - o
If I have them on hand, I prefer to use whole, rolled oats when I bake.
A few years back, Alton Brown on the Food Network explained that a pure oat has not been smashed or rolled (the Quaker Oats that most buy have been smashed and rolled). But when the oat is in its whole form, it is gluten free and all oat. I’ve always minimized gluten, so this was right up my alley… And ever since then, I like to use old-fashioned rolled oats to mix things up.
Old-fashioned oats will create a different texture, as opposed to using “instant oats.”
You can usually find them in the organic or specialty section of any grocery store.
If you want, you can also add 1/4 cup of whole-wheat flour to this recipe.
…or chocolate chips. :)
All-Natural Peanut Butter Banana Oatmeal Cookies
- 1 ripe small banana, mashed
- 1/4 cup natural chunky peanut butter (I like to use Smuckers Natural Chunky Peanut Butter)
- 1/2 cup brown sugar
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 tsp. cinnamon (optional)
- 1 1/2 (or more) cups Rolled Oats
- 1/2 cup chopped walnuts (or chopped peanuts)
- Chocolate chips (optional)
Directions:
- Mash banana and pb together. Add the rest of the ingredients.
- Bake at 350 for about 10 minutes.
MY BAKING TIPS: It’s okay if the cookie dough doesn’t seem to hold together! Just form it into cookies (press them down and shape them) on the sheets. They will stay together as they bake. Let them cool on the sheets when you take them out of the oven.
I always adjust recipes and add things when I make a recipe, like this one. I know baking is supposed to be precise. But once I have the basic ingredients down, I just kind of play with the consistency and textures of the dough.
If it’s too wet?…add more oats or flour… If it’s too dry? Maybe add a little milk or more peanut butter.
It doesn’t have to be perfect. It just has to taste good!
When I was in undergrad, my mom would to send me ”cookie mix in a jar.” But she put it in a bag for easy sending. This kind of became a tradition of hers that she still does today. She sends pre-made mixes to me and all my sisters, to whatever city we are living.
Muffins, breads, cookies… you name it.
A little taste of home.
And I, as well, send off cookie mixes to friends and family as gifts.
Cookie mixes are great because all of the ingredients are there. All you have to do is add the butter, eggs, vanilla, or other wet ingredients. It’s like a boxed cake mix…but better :)
It’s a great gift because the recipient can whip up the cookies whenever they want. I’ve kept the mixes for months before I made a batch of cookies. It’s basically flours and sugars, so the ingredients in the mix have a lengthy shelf-life.
HOW TO DO IT: Pick out any recipe. Layer all of the dry ingredients in a jar or a bag. Write down the directions for the recipe —> Write down what other ingredients (eggs, butter, etc) the person needs to add before baking.
See, it’s easy enough! <3
Soooo finding “mini” M&M’s is a challenge.
I’m pretty sure they just don’t sell them anymore.
BUT I finally got my hands on some in a store that sold bulk candy.
Phew.
Whole-Wheat M&M and Chocolate Chip Cookies
- 2 1/2 cups whole-wheat flour
- 1/2 teaspoon baking soda
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted (in microwave) and cooled
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 tsp. salt
- 1 cup mini m&m’s
- 1 cup chocolate chips
- Preheat oven to 350 degrees F.
- Whisk the flour, baking soda and salt in a bowl and set aside.
In another bowl, mix the melted and cooled butter and sugars. Add the egg, egg yolk, and vanilla and stir until mixed.
- Gradually add flour mixture and mix until a dough forms.
- Bake for around 10-12 minutes. Or until edges are slightly brown (don’t over bake! the middle should still look a little underdone).
- Let cool on sheets.
Enjoy …
And don’t forget to share! ;)
This weekend our house was filled with family.
We were all able to come home so over 10 people were staying at our house. It’s always hectic…but, with so many mouths to feed, it’s a great excuse to make cookies.
And even get some extra hands to help decorate. :)
This is one of my family’s go-to sugar cookie recipes.
It’s great for cut-out cookies that you ice. The royal icing hardens when it dries.
Sugar Cookies with Royal Icing
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter
- 1 cup sugar
- 1 large egg, lightly beaten
- 2 tablespoons milk
- 1/2 teaspoon pure vanilla extract
Directions:
- Whisk together flour, salt, and baking powder in a medium bowl; set aside.
- In a mixer, cream butter and sugar; mix until light and fluffy. With mixer running, add egg, brandy, and vanilla; mix until well combined. With the mixer on low, slowly add reserved flour mixture. Mix until just combined.
- Transfer dough to a work surface. Shape into 2 discs, cover with plastic wrap, and refrigerate for at least 1 hour.
- On a lightly floured work surface, roll out dough to 1/8-inch thickness.
-Cut into desired shapes, and transfer to prepared baking sheets, leaving an inch in between. Leftover dough can be rolled and cut once more.
- Bake at 350 degress until lightly golden, about 10 minutes; do not allow to brown. Transfer to wire racks to cool. Ice if desired
Royal Icing
Directions
- Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes.
- If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.
- Separate icing into bowls and add food colorings, if desired. And decorate!
Live. Work. Bake.
I’ve always been a foodie who loves to cook. But there is something special about baking. Call it a stress-reliever, if you will.
Let’s be honest, life can be stressful. But baking is kind of peaceful (if you don’t burn anything).
So give it a try. Whip up a batch of these Double Chocolate Peanut Butter Cookies.
Love double chocolate cookies? Love peanut butter cookies?
Why not combined them? …
Exactly.
See, aren’t you happier already just thinking about it? :)
Double Chocolate Peanut Butter Cookies
- 1¼ cups whole-wheat pastry flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup creamy peanut butter
- 2/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup peanuts
- 1 cup M&M’s (or chocolate chips)
Directions:
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the flour, baking powder, baking soda and salt; set aside.
- Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Stir in M&M’s and peanuts.
- Bake for about 10-12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Rotate sheets halfway through baking
- Cool cookies on the baking sheets.
Recently my friend Tess made cookies from a box of devil’s food cake mix and then mixed in pieces of Reese’s peanut butter cups. It was a wonderful thing…and it inspired these cookies.
Bakers inspire bakers. It’s what makes the world go round.
I took one of my favorite double chocolate cookie recipes and loaded with pieces of Reese’s and chocolate chips.
Today’s trick: Making desserts semi-healthy and still delish.
I’m an avid health freak when it comes to food and turn my nose up to anything greasy, buttery, processed, or fried. Just not my thing. I eat it whole and from the ground, not the factory. But when it comes to sweets, my sweet tooth is out of controooool.
But, you can make a very decadent dessert at least seem healthy. If you are going to load em’ up with chocolate like I do, just make adjustments in the other ingredients such as using whole-wheat flour.
Point proven right here. I did not use butter in these cookies and instead I used unsweetened applesauce. You cannot tell the difference at all!
It’s a no brainer here people… swap out the “bad fats” …to make more room for more chocolate.
Double Chocolate Cookies with Peanut Butter Cups
- 1 cup, plus 2 tablespoons whole-wheat pastry flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup unsweetened applesauce (or 1/2 stick unsalted butter)
- 1/2 cup packed light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 8 Reese’s Peanut Butter cups, broken in pieces (use as many as desired)
- 1 cup semi-sweet chocolate chips
Directions:
- In medium bowl, whisk together dry ingredients (flour, cocoa, baking soda and powder, salt) and set aside.
- In large bowl whisk together the applesauce with the sugars, vanilla, and egg.
-Combine the dry ingredients in the large bowl. Add the broken up Reese’s and the chocolate chips.
- Bake at 325 degrees for about 10 minutes (rotating sheets halfway through baking). Let cool on the sheets.
Eat. me. now.
I was babysitting my little niece this week while my sister was at work. Putting in long hours at her law firm… what I will soon be doing one day. But not yet… and definitely not today.
So I decided to bake cookies.
I mean, what better treat to come home to than a house smelling of vanilla and freshly baked cookies?
There isn’t much else better.
I used a recipe from my favorite blog Howsweetitis.com. The post was titled Brown Butter Oatmeal Chunk Cookies. I decided to see what this “brown butter” was all about.
I have never used browned butter in cookies before. Probably because I don’t really like using butter. I know, I know…I’m a baker who doesn’t like butter. Go figure.
Basically you melt the butter in a saucepan until it turns brown (5-6 minutes, stirring constantly) and then remove it right before it burns. Hmm, simple enough I guess?!?
These cookies are winner.
They will make a great end to anyone’s long day at the office :)
Brown Butter Oatmeal Chocolate Chip Cookies
(adapted from howsweetitis.com. Make about 20 cookies)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark or light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cup whole-wheat pastry flour
- 3/4 cups rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 cup semi-sweet chocolate chunks or chocolate chips
- 1/2 cup dark chocolate chips or chunks (I chop a chocolate bar)
- 1-2 tablespoons milk (if dough is too dry)
Directions:
- Brown the butter. Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until brown bits are on the bottom of the pan (5-6 minutes) Remove mmediately from heat when it turns brown and stir for 30 more seconds. then let cool until warm.
- In a bowl, whisk flour, salt, baking powder, oats and cinnamon.
- Add cooled butter to a bowl with sugars and stir until smooth. Add in egg and vanilla, stirring until smooth once again.
- Add in the dry ingredients and milk if it is dry. Mix dough together and add chocolate chips. (you can refrigerate dough 30 minutes if you want)
- Bake at 375 degree for about 10-12 minutes, or until edges are golden. Rotate sheets halfway through baking. Let cool.
These cookies have very little ingredients but that’s what I love about them.
No butter, no flour… and if you use all-natural peanut butter, by golly, they may even be considered healthy. :o)
All you need is a bowl and spoon and you are good to go.
Give them a try!
Flourless Peanut-Chocolate Chunk Cookies
- 1 cup crunchy peanut butter
- 3/4 cup white sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 cup roasted peanuts, roughly chopped
- 1 cup semi-sweet chocolate chips or chocolate chunks
Directions:
- Mix together (with mixer or just by hand) the peanut butter, sugar and egg. Then add in the rest of the ingredients.
- Form into balls and bake at 350 degrees for about 9-10 minutes, rotating sheets halfway through baking. Let cool on sheets for a few minutes before transferring to wire racks to cool completely.
With Easter candy taking over the aisles of the grocery store… you might as well pick some up.
It’s not every day of the year that you will get to make cookies with egg-shaped M&M’s. So you might as well take advantage.
These are inspired from my classic Monster Cookies. The M&M eggs were a little bigger than regular M&M’s so only a few fit in each cookie. You can use regular peanut butter M&M’s instead because they are a little smaller than the egg-shaped ones.
I used crunchy peanut butter and peanut butter M&M’s for even extra peanut butter goodness.
But beware… these cookies are pretty loaded.
Double Peanut Butter Oatmeal Cookies
(makes 2 dozen or so cookies)
- 1/2 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 5 tablespoons unsalted butter or margarine
- dash of salt
- 1/2 cup extra-crunchy peanut butter
- 1/2 cup whole-wheat pastry flour (you can use white flour)
- 3 cups oats
- 1/2 tablespoon vanilla
- 1 tsp. baking soda
- 1 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
- 1 cup Peanut Butter M&M’s
Directions:
- Preheat oven to 350 degrees.
- Blend sugars, butter, salt. Add eggs and then the peanut butter.
- Add the rest of the dry ingredients. Then mix in the chocolate chips and M&M’s.
- Bake cookies for 9-10 minutes or until just about done. Rotate sheets halfway through baking. Add more chocolate or M&M’s to the tops of cookies when they are done.
Bake cookies. Share Cookies. Eat cookies.
And maybe one day even sell cookies. :)
Yes, the title is correct. You don’t have to make a whole batch of cupcakes when you just want to enjoy one or two. Sometimes you don’t have the time or the space to icing and store 24 cupcakes.
And sometimes you just want to make one cupcake…
Well here is your solution. A recipe for two.
On one of my favorite cooking blogs I read, HowSweetItIs.com, I read a post about making a small batch of cupcakes. So small that it makes only two! Well, now that’s just too perfect. So, I made these by going off the recipe I read. Although, I doubled the recipe posted below, so it made few more (well, still only four cupcakes!). But, I also made them smaller by using mini muffin tins.
With the extra time, and so few to frost, I was able to add a few sprinkles to finish it off. If you are only going to make two, you might as well make them pretty, right? :)
Vanilla Cupcakes for Two
- 1 egg white
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla
- 1/4 cup flour
- 1/4 teaspoon of baking powder
- pinch of salt
- 1 1/2 tablespoons milk
- Preheat oven to 350 degrees.
- Line a muffin pan with 2 liners. Or make in mini muffin tins (will make about 6 mini cupcakes).
- In a bowl, add egg white and sugar and whisk until combined.
- Add in vanilla and melted butter and stir until mixed.
- Add flour, baking powder and salt and stir until smooth. Stir in milk.
- Divide batter equally between the 2 cupcake or in mini muffin tins.
- Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. using whatever icing you would like!
If you go exactly by the recipe above, it will make exactly TWO cupcakes.
So when you have a sweet tooth or having dinner for two or even dining alone, this is a great dessert that won’t leave you searching for a container to store the extras.
WEEKEND TREATS
We all have those weekends - when you are visiting family and friends and don’t want to arrive empty handed…but don’t know what to bring.
Easy. Bake cookies. It’s my go-to gift.
This recipe is a spin-off of my Monster Cookies. Which, if you have some M&M’s, I highly recommend checking out!
Whole Wheat Peanut Butter Oatmeal Cookies
(Makes about 50 cookies)
- 1 cup sugar
- 1 1/4 cup brown sugar
- 1/2 cup unsalted butter
- 1 cup peanut butter
- 1/2 tablespoon vanilla
- 3 eggs
- 4 1/4 cups oats
- 1/2 cup whole-wheat pastry flour
- 2 tsp. baking soda
- 1 cup milk chocolate chips
- 1/2 or 1 cup semi-sweet or bittersweet chocolate chips
Directions:
- Mix all ingredients together. First blend the butter with the sugars. Add PB and vanilla. Add in the rest of the dry ingredients and chips.
- Use a cookie scoop to make them uniform.
- Bake for around 9 minutes at 350 degrees. rotate sheets halfway through baking. Bake until just turning golden.
- Let cool on sheet.
MY TIP: Add chips to the top of the cookies right when they come out of the oven. You can also add them when they are almost done baking.
In need of a baking book to guide you on your quest to be the best baker in the neighborhood? A big feat, but nonetheless, it can’t hurt trying!
The secret: Baking Illustrated — I have posted a few cookies recipes on my blog that have been inspired from this book. Click on the cookies below to check them out:
Triple Chocolate Cookies
Chocolate Chip Cookies
Chocolate Chip Coconut Cookies with Almonds
M & M Cookies
Baking Illustrated is the “bible” for bakers, many say. Each recipe has been tested multiple times and the authors/bakers explain why their methods work.
Enough said.
It’s a must-read… and your coffee table is just calling its name.
