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Coconut White Chocolate Oatmeal Cookies

May 16, 2013 by 3 Comments
Since I first tried baking with coconut oil I fell in love with the stuff.  It adds so much flavor and moisture to your baking that I am always looking for new recipes that I can use it in.   I knew I liked it with white chocolate so I made these Coconut White Chocolate Oatmeal Cookies to put in the kids lunches.

Coconut White Chocolate Oatmeal Cookies2

With schools being nut-free I’m always trying to make things without nuts, even though my kids love peanut butter.   Finding granola bar recipes that don’t use some form of nut butter is pretty tricky.   That’s why I decided to skip the granola bars this week and made another batch of cookies.   I’m so glad I did because the coconut oil added so much flavor and the kids loved them.  Plus, anything with chocolate in it and my kids are all over it!

Coconut White Chocolate Oatmeal Cookies3

Coconut White Chocolate Oatmeal Cookies4

This past week, while reading some other blogs, I’ve noticed that some of the schools in the US are almost finished for the summer. I’m so jealous!   Since hubby and I both work in a school we’re pretty excited for school to come to an end too.  Unfortunately, our school doesn’t finish up until the end of June.  I’m looking forward to packing away the lunch bags and backpacks and finally being able to eat outside on the deck.   The winter here has been long and the sunshine and warm weather have been missed.  I can’t wait to have the freedom to do what we want all summer long.  Summer days will be welcomed back with big, open arms!

Coconut White Chocolate Oatmeal Cookies1

Coconut White Chocolate Oatmeal Cookies5

 

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Coconut White Chocolate Oatmeal Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 28-30 large cookies

Chewy oatmeal cookies filled with coconut and white chocolate chips. Coconut oil is added to give it an extra coconut taste.

Ingredients

  • 1 cup coconut oil, room temperature
  • 1 1/4 cups brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 Tbsp. milk
  • 2 tsp. vanilla
  • 1 3/4 cups flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 cups rolled oats
  • 2 cups white chocolate chips
  • 1 cup coconut

Instructions

Preheat oven to 375 F. Line 3 cookie sheet with parchment paper and set aside.
In a stand mixer, cream together the coconut oil, brown sugar and white sugar.
Add eggs one at a time until combined.
Add in milk and vanilla.
In a separate bowl, add flour, baking soda, and salt. Mix well. Stir in oats.
Slowly add dry ingredients to the wet ingredients with mixer on low. Mix until just combined.
Remove bowl from stand and stir in chocolate chips and coconut.
Using a large cookie scoop, place each scoop of dough on prepared cookies sheets about 2 inches apart.
Bake in preheated oven for 10 minutes or until golden brown.
Let cool on cookie sheet for 10 minutes before removing to wire rack to cool completely.
Store in an airtight container for up to one week.
Enjoy!
Recipe adapted from Allrecipes
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Filed Under: Cookies Tagged With: coconut, coconut oil, cookies, , white chocolate

Lime Curd Cake

May 14, 2013 by 12 Comments
When I asked my husband what kind of dessert he wanted for his birthday I knew he was going to say something with lime.  Okay, would it be lime pudding?  Lime bars?  Lime cookies  Lime tart?  There’s lot of choices to pick from!  From what he explained, this Lime Curd Cake is exactly what he wanted!

Lime Curd Cake

 

Since it was my husband’s birthday (May 9th), I want to dedicate this post to him.
Dear Hubby,
Happy Birthday!   Ever since I met you, almost 15 years ago, my life has never been the same.  I finally met my best friend and soul mate and we’ve made a beautiful family with our three kids.  You’ve taught me to become a more patient person, not only with people, but with myself as well.   You inspire me to do my best in everything that I do, even if there’s an easier or faster way to do it.  I am more present with people and give them my full attention because I’ve learned that from you.   You make me proud of your hard work and dedication to your career as a teacher and fire fighter, all while trying to do your Master’s degree.  I know you will succeed in everything you do because of your passion for learning and helping others.  As a father, you drop everything to do things with our kids, even in the bitter cold of the winter, when I can’t stand to go outside.  You work hard to give our family a nice home and we appreciate it.  I know that as long as you’re with us, I feel safe and loved.  I hope I’ve made this birthday a special one because you always make me feel special everyday!
I love you!

Lime Curd Cake

 

 

 

 

Lime Curd Cake

 

 

Lime Curd Cake

 

 

Lime Curd Cake

 

 

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Lime Curd Cake

Prep Time: 1 hour

Cook Time: 1 hour, 10 minutes

Total Time: 2 hours, 10 minutes

Yield: 8-10 servings

This cake is for lime lover's! A lime cake with layers of lime curd all topped with a Whipped Cream Lime Frosting!

Ingredients

  • For the Cake:
  • 1 package lime flavored jello
  • 1 1/3 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 cups vegetable oil
  • 3/4 cup orange juice
  • 1 tablespoon lime juice
  • 1/2 teaspoon vanilla extract
  • 5 large eggs, slightly beaten
  • For the Glaze:
  • 1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
  • 1/2 cup icing sugar
  • For the Lime Curd:
  • 1 cup sugar
  • 1/4 cup butter
  • 3/4 cup lime juice, freshly squeezed
  • 2 eggs
  • For the Whipped Cream Lime Frosting:
  • 500 mL 35% whipping cream
  • Zest of one lime
  • 1/4 cup lime curd
  • 1/4 cup icing sugar (more or less, depending on the sweetness you want your frosting)

Instructions

For the Cake:
Preheat the oven to 350 F. Grease and flour two 9 inch round cake pans. Cut a round piece of parchment paper and place at the bottom of the cake pans for easy removal.
In a large mixing bowl, mix the jello, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well.
Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined.
Pour the batter evenly in the pans and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for 5-10 minutes before adding the glaze.
For the glaze:
In a small bowl, mix together the lime juice and icing sugar.
Pierce the cakes with a wooden skewer and pour glaze evenly over the cakes.
Allow cakes to cool completely, then wrap and refrigerate to allow cakes to stiffen up a bit.
For the Lime Curd:
In a double-boiler, add sugar, butter, lime juice and lime zest.
Heat on medium-high until butter is melted.
Add 2 Tbsp. of hot lime mixture to the eggs.
Reduce heat to medium and slowly whisk in egg mixture.
Continue heating until lime curd thickens, about 25 minutes.
Cool slightly, cover and refrigerate until ready to use.
For the Whipped Cream Lime Frosting:
In a stand mixer, with the whisk attachment, whisk whipping cream with lime zest until soft peaks form.
With mixer on low, slowly add in lime curd.
Carefully add in icing sugar until you reach the desired sweetness.
To assemble the cake:
Remove cakes from refrigerator and, with a sharp knife, cut both cakes in half.
Place one half of the cake on the bottom of a cake plate.
Pipe the Whipped Cream Lime Frosting around the outer edge of the cake.
Spoon 1/4 of the lime curd in the center of the cake.
Repeat for the next two layers.
For the top layer, frost entire cake with the Whipped Cream Lime Frosting.
With the remaining lime curd, swirl into the top of the cake.
Enjoy!
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Lime Cake recipe slightly adapted from Food Network, Lime Curd recipe from Allrecipes
Filed Under: Cakes/Cupcakes/Muffins Tagged With: cake, frosting, lime, lime curd, lime zest, whipped cream

Apple Cinnamon Cobblestone Muffins

May 9, 2013 by 20 Comments
Ahhh!  My post is late!  A little busy this week with my hubby’s 40th birthday and my in-law’s are visiting.  Plus, for some reason my camera wasn’t cooperating with me and most of my pictures didn’t turn out.  I had to do two photo shoots because of lighting issues and I’m still getting used to the new camera.  Anyways, better late than never!
I’ve been thinking about making these muffins since March Break when we had lunch at Panera Bread.  My oldest son doesn’t like raisins so  I kept them out and added extra apple.   These Apple Cinnamon Cobblestone Muffins are probably my family’s new favorite treat.

Apple Cinnamon Cobblestone Muffins

 These muffins remind me of individual monkey breads.  Instead of using pre-made biscuits for the dough, this dough is made from scratch.   I used my stand mixer to make the dough and then waited for it to double in size to start making the muffins.  Once the dough was ready, the process is almost the exact same as making monkey bread.  The only thing I didn’t do was the icing part.  I’m not a fan of icing sugar glaze and they were just as good without it.

Apple Cinnamon Cobblestone Muffins

I found the parchment paper liners at my local grocery store but you could make your own.  I loved how big they were and how they held everything together.  I don’t think regular paper liners would cut it for these babies!  So, if you’re a fan of cinnamon, apples, and sweet dough, then you definitely need to make these.  You can share them with family and friends or you can hide them and keep them for yourself!   Well, that would be a little much, right?!
 Apple Cinnamon Cobblestone Muffins

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Apple Cinnamon Cobblestone Muffins

Prep Time: 1 hour

Cook Time: 25 minutes

Total Time: 1 hour, 24 minutes

Yield: 12 large muffins

These muffins are the perfect treat when you're craving something sweet. They're full of apples and cinnamon and you might not want to share them!

Ingredients

  • Dough:
  • 4 eggs
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 cups milk - lukewarm
  • 1/2 cup butter, melted
  • 8 cups all-purpose flour, divided
  • 1 3/4 tablespoons yeast
  • Coating:
  • 3/4 cup butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1/4 cup cinnamon
  • Filling:
  • 2 cups apple, peeled and chopped, divided into 2-1 cup measurements

Instructions

For the dough:
In a stand mixer with the whisk attachment, add eggs, sugar and salt and whisk until blended. Slowly add in milk and butter.
Remove whisk attachment and attach the dough hook.
Carefully add flour one cup at a time until you've added 4 cups.
After adding the fourth cup of flour add in the yeast until well combined.
Continue adding the rest of the flour.
Once the dough is ready, remove from mixer bowl and place in a separate greased bowl and cover until it doubles in size.
For the Coating:
In a small bowl, melt the butter and set aside.
In another bowl, add the white sugar, brown sugar and cinnamon and mix well.
Making the muffins:
Line muffins tins with parchment paper liners and start by pinching off 2 Tbsp. size balls of dough and dip into butter and then roll into sugar mixture.
Place three balls at the bottom of each liner.
Divide 1 cup of the apples evenly over the 3 balls.
Place 4 more balls on top of the apples.
Using the remaining 1 cup of apples, spread evenly over top of muffins.
Bake muffins in a preheated 350 F oven for 25 minutes.
Remove and let cool on a wire rack.
Enjoy!
Dough recipe slightly adapted from Panera Bread at Home Coating recipe from Shugary Sweets
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Filed Under: Cakes/Cupcakes/Muffins Tagged With: apple, brown sugar, , cobblestone muffins

Oreo Cheesecake Bites

May 7, 2013 by 29 Comments
When I was out grocery shopping last week I had a craving for Oreo cookies.  I love Oreo’s but they’re not something I usually buy since they don’t last long in my house.   To make them last longer I made these Oreo Cheesecake Bites and brought them to our Girls Weekend away.

Oreo Cheesecakes Bites

We started off our Girls Weekend by heading to the spa.  After an hour-long massage and 2 hours relaxing in the pools we were ready to start the weekend.  There was 12 of us who rented a cottage and we were so fortunate to have beautiful, warm and sunny weather.   Some of us took in some shopping while others caught up with old friends.  It was nice to get away from all the distractions that life can throw your way.

Oreo Cheesecakes Bites

Each of us paired up with someone to prepare one meal or snacks for the weekend.  That was probably one of the best parts!  You could sit and relax (and not have to do dishes) until it was your one meal to make.   It was perfect!
I think getting away once in a while with your girlfriends is the best way to feel rejuvenated and relaxed.  I think we need to do it more often!  Oh, and eating these Oreo Cheesecake Bites helped too!

Oreo Cheesecakes Bites

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Oreo Cheesecake Bites

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 16 bite-size cheesecakes

An easy and delicious dessert that has all the goodness of Oreo cookies!

Ingredients

  • 1 pkg. Oreo cookies
  • 1 pkg. cream cheese, room temperature
  • 1/3 cup icing sugar
  • 500 ml. tub frozen whipped topping

Instructions

Line muffin tins (16 cups) with paper liners and set aside.
In a stand mixer blend cream cheese until light and fluffy. Add in icing sugar and then frozen whipped topping until well combined.
With a hand-held chopper (or knife), chop remaining cookies.
Add chopped cookies (reserving about 1/3 cup for topping) to cream cheese mixture and stir to incorporate.
Using a cookie scoop, scoop mixture over each cookie in paper liner and smooth with a spoon.
Using reserved chopped cookies, sprinkle over individual cheesecakes.
Place muffin tins in the freezer or refrigerator for 2-3 hours or until set.
Store cheesecakes in an airtight container in the fridge for up to one week.
Enjoy!
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Filed Under: Cakes/Cupcakes/Muffins Tagged With: cheesecake, cookies, cream cheese, frozen whipped topping, Oreo

Hawaiian Strawberry Tart

May 2, 2013 by 22 Comments
Even though strawberries are not in season here (yet!), I couldn’t resist picking up some big, juicy ones when I was out shopping the other day.   I cleaned them up and made this delicious Hawaiian Strawberry Tart with them.  It was a perfect dessert for a warm Spring day.

Hawaiian Strawberry Tart

I love this time of year when the bird’s are singing, the buds are coming out on the trees and the daylight lasts well after the kids have gone to bed.   I can still enjoy some time outside with my husband before dark or until the mosquitoes come out.   This year we’ve already had those pesky little insects in our backyard.   If anyone knows how to ruin a little quiet time outside, it’s them!

Hawaiian Strawberry Tart

Hawaiian Strawberry Tart

Another thing I like about this time of year is strawberry picking.  Where I live it’s not usually until the end of June.  Every year I take my two boys to help me fill up enough baskets to make jam and freeze some for the winter months.   I think every year I’ve taken them they eat about as much as they pick!   It’s a sure sign that the berries are good and I know that they’ll enjoy every last one of them!

Hawaiian Strawberry Tart

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Hawaiian Strawberry Tart

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 40 minutes

Yield: 8-10 servings

A light, refreshing tart that incorporates strawberries, coconut, lime and macadamia nuts for a great Hawaiian twist.

Ingredients

  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup flaked sweetened coconut
  • 1/4 cup toasted macadamia nuts, finely chopped
  • 1/3 cup unsalted butter, melted
  • Filling:
  • 3 pkgs cream cheese, softened
  • 1 cup icing sugar
  • 1/4 cup fresh lime juice
  • 1 tsp. freshly grated lime zest
  • 1 tsp. vanilla
  • Crushed Berry Sauce:
  • 2 1/2 cups fresh strawberries, quartered
  • 2 tsp. sugar
  • Garnishes:
  • 12 fresh strawberries, halved
  • 2 Tbsp. toasted macadamia nuts, chopped

Instructions

Preheat oven to 350 F.
In a small bowl, combine wafer crumbs, coconut and macadamia nuts; stir in butter until evenly moistened. Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake for 8 to 10 minutes or until golden brown around edges. Let cool completely.
For the filling:
In a stand mixer, beat cream cheese until light and fluffy. Gradually beat in sugar until well combined. Add lime juice, lime zest and vanilla. Mix until smooth; spoon over crust. Refrigerate for 2 hours or until set and thoroughly chilled.
Crushed Berry Sauce:
In a bowl, combine strawberries with sugar. If using; let stand for 15 minutes. Lightly crush with a fork.
Garnish:
Arrange strawberries on tart; sprinkle with macadamia nuts.
To serve, cut into wedges and spoon sauce over top.
Enjoy
Recipe from Foodland Ontario
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Filed Under: Pies & Tarts Tagged With: coconut, lime, macadamia nuts, strawberry, tart
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