Coffee Coconut Nutella Loaf

Sometimes I just want to do something out of the usual. Like have my coffee in seven shot glasses instead of a mug, go into a high-end store and try on fifteen dresses that will not be purchased by this guy, go get a tattoo.. or another cat, or maybe just drive to Texas one day to see if everything really is bigger. 

 As a routine follower and hater of change, I need to do these things every once in a while. Seriously, it took my mum five years to convince me to buy a new set of sheets because she was tired of repairing the tears in the old ones just because I'm a "nut case." 

Since Texas is out of the question until school is over, I have to settle for baking up weird concoctions and drinking coffee out of shot glasses. Luckily the two actually go together pretty well. And luckily this bread worked out too. I was contemplating throwing the batter out which is something that does not happen in my kitchen. Thank Gale that didn't happen. 

Coffee Coconut Nutella Loaf [-acinnos! Zoolander anyone?]
Adapted from Martha Stewart

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg
3/4 tsp coconut extract
1 tbsp instant coffee dissolved in 1 tbsp hot water
2/3 cup milk
1/2 cup coconut
1/2 cup nutella

Preheat the oven to 350º. Butter a loaf pan, preferably 4 x 8 inches, and set aside. Whisk together the flour, baking powder, salt and sugar. Set aside. In a cereal bowl, whisk together the egg, extract, coffee and milk. Add to the flour mixture. Stir until almost combined, there are a few bits of flour left, and stir in the coconut. Mix the batter just until combined. The batter will be very thick. Take half of the batter, it will be a thin layer, and spread it in the prepared loaf pan. Take heaping tablespoons of the nutella and plop it over the batter. It will essentially cover the batter. Top with the remaining coconut batter. Take a knife and attempt to swirl it around. Smooth the top with a spatula. Bake for 50 minutes or until a toothpick comes out clean.  Let it sit in the pan for 10 mintutes then remove to cool completely on a wire rack before slicing. Makes 1 loaf.

* I recommend adding 1/4 cup of oil or melted butter to the batter. If you decide to do this, add the oil/butter to the egg mixture before adding to the flour mixture.

Coconut Nutella Bird's Nests

I've tried several times to write this post and nothing seems to work. Anything that's come across the screen seems superficial or just too simple to capture what I want to say. It's hard to handle huge waves emotion and most people deal with them differently. I don't know how to handle, talk about or even think about grief and it seems that the only thing I could do was hurt someone else.

But as soon I walked away, all the emotions I'd tried so hard to lock away overflowed. And for the first time in four years, my heart hurt. This immeasurable weight was pressing on my chest and it felt like I was sinking. It's funny, in that way, how sadness can be forced and self-inflicted. It turns out the stories are true, I really didn't know what I had until it was gone.

Basically, emotions are hard to handle but if the rest of the stories are true, time can heal most hurts. Let's have some cookies and throw some cares away. And hey! Happy Valentine's Day! I hope that didn't sound sarcastic, it was supposed to be sincere. Promise.

Coconut Nutella Bird's Nests
These pups are so easy to make you should make them right now. The cookies are three ingredients. Three. Plus, they are a tasty shortbread that can be rolled in and filled with just about anything. Except cilantro.

1 cup butter, softened
1/2 cup brown sugar, packed
2 cups all-purpose flour
2 egg whites, beaten until frothy 
3/4 cup sweetened, shredded coconut
1/2 cup nutella

Preheat the oven to 350º. Line two baking sheets with parchment paper or butter 'em up. In a bowl, beat together the butter and brown sugar until nice and fluffy. Beat in the flour just until combined. It won't be the smoothest of doughs, it is more like a shortbread dough. Scoop up heaping tablespoons and roll into balls and flatten slightly between your palms. Roll the flattened ball in the egg whites then roll through the coconut. Place on the prepared baking sheet and press a dent into the center. Hold the sides of the dough with one hand and press the dent with a finger from the other hand. Repeat. Bake for about 10 to 12 minutes, until the coconut is golden. Remove from the oven and press on the dents again. Allow to cool. Once cool, plop in a teaspoon of nutella in the dent. Voila! You have yourself some birds nests.. minus the evil birds. Makes 24, on the dot, cookies. 

Nutella Coconut Caramel Pecan Bars

Canada is awesome. The one little problem is Thanksgiving. We get to celebrate way ahead of the States, all the way in early October. This gives us a few months to rest before the Christmas turkey rolls in. 

But the issue is the internet. Before food blogs came into my life, American Thanksgiving slipped by without me even knowing. Now the minute November strikes, I know something bad this way comes. Every food website becomes a turkey/potato/pie palooza.

Americans, this is my plea. Please stop making every-dang-thing you bake and cook look amazing. The drool has ruined my keyboard. Since there is nothing I can do about this, the only option is to give in and bake. And bake I did. This little number is like a pecan pie but one that likes to party with nutella and coconut on a shortbread dance floor. 

Nutella Coconut Caramel Pecan Bars

Adapted from my favourite shortbread and very loosely from beloved Buns in the oven

crust

2/3 cups flour

1/3 cup cornstarch

1/3 cup icing sugar

1/4 tsp kosher salt

1/2 cup butter, softened

filling

1 egg

1/4 cup brown sugar, packed

1/4 cup salted caramel or caramel sauce

2/3 cups sweetened flaked coconut

2/3 cups pecans toasted, some left whole and some halved

3/4 cup nutella

Preheat the oven to 300º. In a bowl, sift together the flour, cornstarch, icing sugar and salt. Set aside. In a larger bowl, beat the butter. Dump in half the flour mix and stir until almost combined. Add the rest of the flour mix and stir until just combined. Press the dough into a ungreased 8 x 8 inch pan*. Bake for 20 minutes, until it starting to look dry on the top but not golden or coloured. Meanwhile this is cooking, beat together the egg, brown sugar and caramel sauce. Fold in the coconut and pecans. Spread the nutella over the hot crust. I let it sit on the crust so it would loosen then I spread it around. Pour the pecan mixture over top of the nutella. Return the pan to the oven for about 20 to 25 minutes, until the pecan mixture looks set. Remove from the oven. Immediately run a knife around the edges. Allow to cool completely then slice into squares and enjoy! Makes 12-16 squares. 

* My pan is boss. It is has a removable bottom. This is a life saver. Instead of having to panic about lifting things out of it or trying to get them from sticking, all I gotz to do it pop it out. If you do not possess this, perhaps line the pan with parchment paper to make your life a little easier. Or be a rebel, and do not do a thing. 

(Vegan) Mocha Coconut Banana Bread

There's something wrong with brains. They convince you that you must have your nails done perfectly everyday otherwise you don't feel right. They make you believe it's the school library's computer's fault that you didn't plug your headphones in properly and everyone was staring at you as you continued to turn up the volume for the Arcade Fire soundtrack whilst remaining completely oblivious. They make you believe that a loaf of banana bread is healthy because it has bananas. All of this seems logical according to brains.

remember this phota?

While this is mostly false in reality, banana bread is still glorious. It is probably to the thing that is whipped out of my kitchen the most. I intentionally buy loads of bananas knowing that they will never be eaten in time thus become brown and nasty. Banana bread likes them that way. 

(Vegan) Mocha Coconut Banana Bread
Adapted from Joy the Baker
 

1 cup mashed very very ripe bananas, about 3 bananas
1/4 cup canola oil
1 tbsp instant coffee dissolved into 1 tbsp of hot water

1/2 cup plus 2 tablespoons brown sugar
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup sweetened shredded coconut 

2/3 cup milk chocolate chips (or a vegan alternative to make the bread, well, vegan) 

1-2 tbsp cinnamon sugar (optional)

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan. In a large mixing bowl, whisk the bananas, oil, coffee and sugar briskly to combine. Sift the flours, baking soda, and salt in a separate bowl. Dump the dry ingredients into the wet ingredients. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut and chocolate. Transfer the batter to the prepared pan and sprinkle with cinnamon sugar if you’d like. Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely. Slice and lather it in caramel sauce and enjoy!

Maple Pecan Oatmeal Cookies

For the third time, this post has not saved. That means that it comes up blank or with a single sentence. I am about to drop kick this computer to Abbotsford. The dam world wide web is the devil's craft. There was a teacher at my high school who told us that the internet was demon work. I am starting to see where he was coming from. 

This should have been posted years ago. Not because the internet hasn't been working for years or that I made them years ago but because this combination is what my body runs on. Maple and pecans were born together. (This is an assumption, not a fact.) Thus they were reborn together in these cookies. Holla.

Maple Pecan Oatmeal Cookies

Adapted from Martha

1 1/2 cups old-fashioned oatmeal
3/4 cup sweetened shredded coconut
1 1/3 cups all-purpose flour
1/2 teaspoon kosher salt
1 cup packed light-brown sugar
1/4 pound (1 stick) plus 1 tablespoon unsalted butter
1/3 cup pure maple syrup
1 teaspoon baking soda
2 tablespoons boiling water
1 teaspoon pure maple extract
2 3/4 ounces (1 cup) walnuts, coarsely chopped 

Preheat oven to 350 degrees. Have ready 2 baking sheets lined with parchment. In a medium bowl, whisk the oatmeal, coconut, flour, salt, and sugar. Set aside. In a small saucepan over medium heat, combine the butter and maple syrup. Heat until the butter is melted. Remove from heat, and set aside. In a small bowl, combine the baking soda with the boiling water. Immediately stir this mixture into the melted butter until combined. Add the maple extract; stir into the oat mixture. Fold in pecans. Form heaping tablespoon sized balls. Place about an inch and a half apart. They don't really spread. Flatten each of the balls slightly. Bake until golden brown and set, about 12 minutes, rotating halfway through. Transfer to wire rack to cool. Store in an airtight container up to 1 week. Makes about 2 dozen.

Coconut Nutella Bundt Cake

I like to think that I have a pretty level head. As in, I can determine what is stupid and what is not. And this includes my own actions. It's quite funny how one event can cause you to completely question yourself. Here is some insight: You are Frodo and you are carrying the ring. The ring is completely bad for you, the cons outweigh the pros by a mile. It is carries the weight of the world and breaks you down. Yet, Frodo does not want to give up the ring. From an outside perspective, it seems the sensible solution would be to rid of the ring. But there is something very powerful making Frodo keep it. Catch my drift? Well I feel like Frodo.. and dam do I wish I was Gandolf.

My head is pretty unstable when it comes to this cake too. When we were traveling, we discovered the colossal combination. Not an O' Henry but nutella and coconut. My friend, Bo, loves coconut and nutella but it was only when we saw them on a crepe menu together that we realized what we were missing. It seems so obvious. And it is amazing. When I got home I wanted to get my bundt on and then the colossal craving hit and the birth of this cake came to be. 

Coconut Nutella Bundt Cake
Adapted from Bon Appetit Desserts

3 cups cake flour
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup whole milk*
2 cups (packed) sweetened flaked coconut (about 7 ounces) 
1 1/2 cups Nutella, divided

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan. In heaping tablespoons, drop 3/4 cup of the Nutella onto the batter. Using a long knife swirl the batter and the Nutella to marbleize. Smooth the top. Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Check the cake about 30 minutes in to see if the top is browning. If so, cover with tin foil. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely. Heat up the remaining 3/4 cup Nutella in the microwave to loosen it. Spread over the cool cake. Dust with powdered sugar. Serves 16.

* The original recipe called for coconut milk but I only had light and did not want to risk it. Feel free to try it with regular coconut milk instead of whole milk.

Toasted Coconut Rice Krispy Squares

My brothers do not like coconut. They like it in certain cookies were it is subtle but when it is straight coconut, it is a no go. But since my friends love coconut, they are a great outlet for my coconut lovin'. The PLL (Pretty Little Liars) finale was not to long ago and I brought these babies along. That finale was awful. Every story line was not concluded and everything was a straight mess. I mean come on. Normally the show concludes one issue and begins another (See vampire diaries, daws, etc.). Sweet heavens, kill me now.

Apologies. It was late, they weren't going to last until the morning and the camera was in Mexico (long story).

I clearly have a poor choice in TV shows but why fight it when one can embrace it. The worst of it was is when we ran to the computer to see when the series would start again we freaked out that weren't going to be home. Because we would be in Europe. We took a step back at that point and realized we were morons and then our minds shifted to how excited we were for Europe. Oh, if I only had a life. (Imagine that being sung Wizard of Oz style.)

Toasted Coconut Rice Krispy Squares

1/2 cup sweetened shredded coconut

3 tbsp butter

5 cups marshmallows

1 tsp vanilla

4 cups rice krispies

Preheat the oven to 350º. Butter a 8 x 8 pan. On a baking sheet, spread out the coconut. Bake the coconut for 3 to 4 minutes, tossing halfway through. Do not leave it unattended as it can burn in a heartbeat. While the oven is heating up, place the butter in a small saucepan over medium heat. Stir occasionally until brown bits begin to form on the bottom. Remove from heat. Place the marshmallows in a bowl big enough to fit in the microwave. Microwave the marshmallows for about 30 seconds, until they start to melt. Add the butter. Stir around and microwave for another 30 seconds or until the marshmallows are completely melted. Stir in the vanilla. Stir in the rice krispies until fully combined. Press into the prepared pan. Sprinkle the coconut on top and press into the bars. Allow to set, if you can, and dig in. Makes 16 bars.  

Coconut Macaroons

These cookies were one of the first I ever made. One of my best friends, Lee, and I made these together probably seven years ago. Since then, I have made them several times because they are just so gosh darn good and easy. (Not sure when I decided to start talking like a little bumpkin.) Most my friends also seem to have a strong love for coconut. Therefore, these are great to give away to all of them.

When I made these I clearly used fat free sweetened condensed milk. But any sweetened condensed milk has worked before like regular and low fat. The only reason I used the low fat one was because when I recently went to Montana I stocked up on groceries from the States. They have so many more products! I love grocery shopping. The cart was loaded with Guittard milk chocolate chips, popcorn and other baking goods. And that's how I have a good time! ..I really need to get out more.

Coconut Macaroons

From the Big Cookie Book

1/3 cup flour

pinch of kosher salt

2 1/2 cups coconut*

2/3 cup sweetened condensed milk

1 tsp vanilla

Preheat the oven to 350º and line two cookie sheets with parchment paper or butter them. In a large-ish bowl, sift together the flour and salt. Add the coconut and stir till coconut is coated. Make a little well in the middle of the bowl and pour in the sweetened condensed milk and vanilla. Mix until fully combined, it will be quite thick. Scoop up rounded tablespoons (or any size really) onto the lined cookie sheets. Bake in the oven, alternating sheets halfway through, for about 20 minutes/until they are a nice golden brown. 

* For the coconut I normally use sweetened medium flaked coconut. This time I used about 1 1/2 cups of this one and about 1 cup unsweetened shredded coconut. Anything really goes. 

Sweet Potato Walnut Spiced Muffins

Spring is finally here. That means summer is that much closer. For some reason, Vancouver rain went away for a bit and now that spring is here it has made a come back. Mind you, I can handle rain but definitely not snow. While I am rejoicing about Spring, there is a part of me that does not want to move on. What about thick and heavy desserts like bread pudding? What about pumpkin and apple? Panic has set in.

In such a state of panic, I thought I better get on and get my fall flavoured fill before its too late. With three sweet potatoes baked and cooled and ready to go, it was just right. I seem to get these urges to bake late at night. Come 1 in the morning, I was sitting there enjoying my dreamy muffin.

Sweet Potato Walnut Muffins

Adapted from the Bon Appetit Cookbook

muffins
2 pounds tan-skinned sweet potatoes (about 3 medium)  
3 cups cake flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves
3/4 cup + 2 tbsp vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
1 tsp vanilla
2/3 cup walnuts, chopped and toasted
topping
1/3 cup walnuts, finely chopped and toasted
2 tbsp sweetened flake coconut
2 tsp raw sugar
1 tsp cinnamon

Preheat oven to 400°F. Pierce potatoes with fork and wrap in tinfoil. Roast potatoes until soft, about 1 hour. I turned off the oven and accidentally left them in there for, well, 3 hours. Cool, peel, and mash potatoes. Measure out 2 cups and 2 tbsp mashed potatoes; cool to lukewarm. Reduce oven temperature to 350°. Line 26 muffin tins with paper liners. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes and vanilla. Whisk in flour mixture in 3 additions.  Divide batter between the muffin tins, they should be nearly full. In a small bowl, stir together the topping mix. Sprinkle over the muffins. Bake muffins, rotating halfway through, until tester inserted into center comes out clean, about 22 minutes. Let them cool in the tins for about 5 minutes then let cool completely on a wire rack. 

 

P.S. Last night my Mum made pumpkin bread, another love of mine, and I am in heaven.

Our Cookies

My family reached an agreement a few years ago. As everyone has different tastes and favourites, it is hard to accommodate everyone. For example, my Dad loves his baked goods burnt (great for when I slip up) and is not too keen on things that are exceedingly sweet. Where as my Mum and younger brother love everything and anything sweet. But my younger brother doesn't like chocolate. Don't worry, he is being checked out by several doctors to solve out this problem. As for my older brother, he pretty much likes everything except potato salad.

Given all of these preferences, we still reach a common ground when it comes to these cookies. While everyone will eat the baked goods that I pump out of the kitchen regardless of whether it is their favourite, it is nice to see these fly out with these. Whenever I suggest that I am going to only make a third of the recipe because it literally makes a million, they look at me like I am crazy. I put two ziploc freezer bags full of these in the freezer and we had two big cookie tins full. And they lasted in the freezer for probably a day at the most so there was really no point and putting them in there.

Our Cookies (Laura Bush Cookies) 
Recipe from a BHG (?) Christmas cookie special magazine 

3 cups all-purpose flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp ground cinnamon
1 tsp salt
1-1/2 cups (3 sticks) butter room temperature
1 1/2 cups granulated sugar
1-1/2 cups packed light-brown sugar
3 large eggs
1 tbsp vanilla extract
3 cups milk chocolate chocolate chips
3 cups old-fashioned rolled oats
2 cups sweetened flake coconut
2 cups chopped, toasted pecans

Preheat oven to 350º. Mix flour, baking powder, baking soda, cinnamon and salt in small bowl. In large(I mean LARGE) bowl, beat butter until smooth and creamy. Slowly add in sugars until light and fluffy. Add eggs, one at a time, beating until fully mixed after each. Beat in vanilla extract. Gradually add  flour mixture until just combined. Add chocolate chips, oats, coconut and pecans. Scoop using whatever size scoop you want onto a baking sheet lined with parchment paper. Depending on the size, bake from 12 to 17 minutes, until edges are lightly browned and rotate sheets halfway through. Remove cookies onto a wire rack to cool. Makes about 6-8 dozen cookies.

Fudge Filled Toffee Cookies

I have not given up on these cookies. One thing I can not stand is an unsuccessful recipe. While this recipe was loved by my family, they didn't do anything for me. They had this marvelous name and they just didn't live up to it! The base was not sandy but not chewy. It really lacked in flavour. However, this name deserves a better recipe so never fear, I will come back with a better one. I'm going to try and redo these on the weekend and hopefully I succeed!


Fudge Filled Toffee Cookies

cookies
1/2 cup butter (softened)
1/2 cup sugar
1/2 cup confectioner's sugar
1/2 cup canola oil
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 3/4 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 cup toffee chips, like skor
2/3 cup chopped pecans
2/3 cup flaked sweetened coconut
filling
1 1/2 cups semi sweet chocolate, melted - I used chips
3/4 cup sweetened condensed milk
1 1/2 teaspoon vanilla extract
1/2 to 3/4 cup pecan halves

Mix butter and sugars. Beat in oil, egg and extracts. Combine the flours, salt, baking soda and cream of tartar; slowly add to butter mix. Stir in toffee bits, pecans and coconut. Cover and refrigerate for 1 hour or till easy to handle. Shape dough into 1 inch balls, roll in sugar. Using wooden sugar handle to make indentation. In bowl melted chocolate, milk and vanilla till smooth. Spoon 1 teaspoon into the center of the cookies. Top with a pecan half. Bake for 12 to 14 minutes or lightly browned.

Coconut Cream Filled Macaroons

Merry Christmas! I can't believe it is already over. It seems like yesterday, or last week, that I was up to my elbows in flour and butter. Mind, I really need to stop eating everything and anything sweet. It is getting bad.
Speaking of bad.. Meet coconut cream filled macaroons. They are oh so coconut-y. It doesn't help that they have a chewy center, slightly crisp edges and that nice creamy filling. Like I said, bad.

Coconut Cream Filled Macaroons
These lovelies adapted from Martha Stewart's Cookie Book!

cookies
3 cups unsweetened medium shredded coconut
1/2 cup sugar
2 or 3 large egg whites*
1 teaspoon coconut extract
1/8 teaspoon coarse salt
filling
2 tablespoons unsalted butter, softened
2 tablespoons cream of coconut, or unsalted butter, softened
1/4 cup vegetable shortening
3/4 cup confectioners’ sugar
1 teaspoon coconut extract

cookies: Stir together coconut, granulated sugar, egg whites, coconut extract and salt in a medium bowl. Refrigerate, covered, until cold, at least 1 hour or overnight (so helpful). Preheat oven to 325 degrees. Form heaping teaspoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks and let cool completely.
filling: Put butter, cream of coconut and shortening in a bowl and mix until nice and smooth about a minute or so (or use an electric mixer fitted with the paddle attachment, mix on medium speed until smooth, about a minute). Add confectioners’ sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
assemble: Place a heaping teaspoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Transfer to a tray and cover with plastic wrap. Refrigerate until filling is firm, about 30 minutes to an hour. Let stand at room temperature 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
* I have made these cookies a few time and the first time around I used two egg whites. However, this time the coconut just wasn't holding together so I threw in another egg white. This may have been a result of staying in the fridge overnight, I'm not sure.

Question, I received two baking cookbooks for Christmas (Babycakes by Erin Mckenna and All Cakes Considered by Melissa Gray) and I was wondering if anyone had a suggestion on what to try first.