coconut brownies

Coconut and chocolate....  Need I say more?

 
coconut brownies
from two peas and their pod

makes 16-24 servings (depending on how you slice them)

1 1/2 cups all purpose flour
1 1/4 cups Dutch-process cocoa
1 teaspoon baking powder
1 teaspoon salt
1 cup coconut oil, melted
2 1/4 cups granulated sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract
4 large eggs, slightly beaten*
2 cups chocolate chips
2 cups coconut flakes, divided

1. Preheat the oven to 350. 
2. Grease a 9″ x 13″ pan and set aside.
3. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside. 
4. In a large bowl, combine melted coconut oil with sugar. Stir until sugar dissolves. Add in the eggs and stir until smooth. Stir in vanilla and coconut extracts. 
5. Slowly add in the dry ingredients. Stir until batter is smooth. Stir in chocolate chips and 1 cup of coconut. 
6. Pour the batter into prepared pan. 
7. Top batter with remaining coconut.
8. Bake the brownies for about 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. 
9. Remove pan from the oven and cool on a rack before cutting and serving.
10. Enjoy! 

*Just eggs makes these brownies more cake-like.  For a fudgier brownie, use 3 eggs and 1/4 cup milk.

Really--just go make some!  It'll be your new favorite brownie!

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July 4th: Frozen Berry Cake

What's the 4th without a themed cake?  I threw my hat into the ring with this re-vamp of a family favorite that was a bit more cumbersome to make!  Plus this is much healthier than the old version because it uses real fruit purees!

 {Frozen Berry Cake}

 {Greek Gods Honey Vanilla yogurt is my absolute favorite!  I really loved it in this cake, but please use your favorite!}

 {Strawberry and Blueberry Filling}

 {Baked and cooled crust}

 {Add blueberry filling and freeze until solid}

 {Add strawberry filling and freeze until solid}

 {Frozen Berry Cake side view}

One year ago:  Grilled Corn
Two years ago:  Triple Berry Summer Buttermilk Cake

Frozen Berry Cake

Makes 15 servings

2 cups flour
1/2 cup brown sugar
6 oz pecans, finely chopped
1 cup butter, melted
20 oz frozen blueberries, slightly thawed
20 oz frozen strawberries, slightly thawed
1 cup sugar, divided (optional--might need more)
6 cups vanilla Greek yogurt. divided
pinch of salt
Whipped cream (optional)

1. Preheat oven to 350.
2. Whisk flour, brown sugar, and nuts together; add butter and stir until combined.
3. Press crust into the bottom of a 9x13 casserole dish.
4. Bake for 20 minutes; cool completely.
5. Place blueberries in a food processor and puree; add yogurt and a pinch of salt.  Add sugar to taste; I only used about 1/2 cup for each berry.
6. Repeat with strawberries.
7. Once crust has cooled, pour blueberry filling over it and freeze until set.
8. Pour strawberry filling over blueberry filling and freeze until set.
9. Place in fridge about 1 hour before serving to make it easier to cut.
10. Serve with whipped cream. 

Another cake that I didn't take ANY leftovers home!  This will be a refreshing and cool treat for the family after all that grilling, running around, swimming, and setting off fireworks!

Have a safe and happy 4th of July!

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Fudge Brownies

So I have a Black Bean Brownies recipe, and that's been my go-to for brownies.  But how can I call myself a food blogger and not have a REAL brownie recipe?  I didn't think I could get away with it for long.  Thankfully, I had a delicious recipe that I made several times during my culinary schooling made with real chocolate and butter!

 {Fudge Brownies}

 {Chocolate melted with butter and sugar}

 {Eggs whipped into shape!}

 {Batter will be bubbly because of the air that was whipped into the eggs so quickly get it in the oven!}

 {They didn't last long....}

One year ago:  Homemade Ginger Ale

Fudge Brownies

Makes 24

1/2 pound butter, room temperature
6 oz semi-sweet chocolate
1 cups sugar
1 teaspoons vanilla
1 1/4 cups all-purpose flour
1 teaspoons salt
1 cups sugar
4 eggs, room temperature

1. Preheat oven to 350.
2. Melt butter and chocolate in a double boiler until smooth; add vanilla and sugar. 
3. Transfer chocolate mixture to a mixing bowl and add flour and salt. 
4. Whisk eggs and sugar until thick and frothy; add to chocolate mixture. 
5. Pour into a greased 9x13 casserole dish.. 
6. Bake 35-40 minutes or until done. 

So there you have it!  I made these for a company cook-out, and I came home with none....  Next I'll make them my black bean brownie recipe.  Hopefully they'll love them like my last company did!

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Gooey Cinnamon Squares

I've been wanting to make these for a while.  I was going to make them for a friend's birthday in January, but they were overseas.  So I made them for my brother's wedding as an alternative to the Nutella Cupcakes.  Although no one really ate them at the wedding, so everyone took some home.  I was flooded with texts and calls that they loved them.  Plus, everyone at work loved them. 

 {Gooey Cinnamon Squares}

In fact, my mother loved them so much, she demanded I make her a batch for Mother's Day (yes-she really did demand, and she has the entire batch frozen, ready for her whims).  They are not too sweet, and the cinnamon sugar goodness on top will win anyone over.  They remind me of a snickerdoodle--buttery cookie goodness covered in a crunchy cinnamon sugar top.

 {Spreading out the cookie base}

 {Spreading out the gooey layer}

 {Mixing cinnamon sugar and a view of the recipe}

 {Top with cinnamon sugar}

 {Cutting Gooey Cinnamon Squares}

One year ago:  Bee Sting Cake (Bienenstich)

Gooey Cinnamon Squares
from smitten kitchen cookbook

Makes 24 squares

Prep time: 20 minutes
Cook time: 30 minutes

Cookie Base
8 tablespoons butter, at room temperature
3/4 cup sugar
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/4 milk. room temperature

Gooey Layer
14 tablespoons butter, room temperature
1 1/4 cup sugar
1/4 teaspoon salt
1/4 cup honey (KY Proud!)
1/4 cup milk or heavy cream
1 tablespoon vanilla
1 egg, room temperature
1 1/4 cups flour

Topping
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 350.
2. Line a 9x13 casserole dish with parchment paper; grease parchment paper with non-stick spray.
3. Cookie base:  Cream butter and sugar until light and fluffy.  Meanwhile, whisk dry ingredients together in a small bowl.  Once butter and sugar are light and fluffy, add egg and milk, and beat until combined.  Scrape down sides and add dry ingredients mixing until just combined.  Spoon cookie base into prepared casserole dish and smooth with an offset spatula.  Set aside.
4. Gooey layer:  Cream butter and sugar together until light and fluffy.  Meanwhile, whisk honey, milk and vanilla together until well combined.  Once butter and sugar are light and fluffy, add egg and beat until combined.  Add 1/3 of flour and mix batter; then add 1/2 of honey mixture and mix batter.  Repeat again, and then add remaining flour.  Dollop gooey layer over cookie base and spread with an offset spatula.
5. Topping:  Mix cinnamon and sugar together until well combined.
6. Sprinkle topping over gooey layer.
7. Bake for 25-30 minutes or until golden brown on top.
8. Cool completely before cutting.
9. Serve.

PS--Don't forget to sign up for my giveaway because today is the last day!!!  I will be announcing the winner tomorrow!

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Salted Brown Butter Crispy Treats

I have never been a big fan of rice crispy treats--they are sticky and bland.  I'd rather have a chocolate bar!  However, as I was looking through the smitten kitchen cookbook, I saw her variation on rice crispy treats, and I thought I'd give it a try.  My mom gave me some marshmallows that needed using (not a big fan of marshmallows either....), and I had nothing else to do with them.  This recipe, let me tell you, WOW!!!  I LOVE THESE CRISPY TREATS!!!!  The browned butter and salt pair unbelievably well!  My mom tried them (almost mawled me to take them home with her) and BEGGED me to make more for her Super Bowl party!

{Soooo DELICIOUS!!!!}

{Melt butter}

{Slowly brown the butter because it goes quick!}

{Browned butter}

{Add salt and then marshmallows}

{Add rice cereal--brown rice cereal can be used too!}

{Spray wax paper with non-stick spray and press the rice crispies into the pan--be careful because they will be hot!}

Salted Brown Butter Crispy Treats

Serves 16

Ingredients

1 stick unsalted butter, plus more to butter pan

1/4 teaspoon kosher salt

10 oz mini marshmallows

6 cups puffed rice cereal

1. Butter an 8 inch square pan (bottom and sides).  Spray wax paper with non-stick spray.
2. Melt butter in a large pot over medium-low heat; it will foam, turn clear golden, and then smell nutty.
3. Stir frequently once butter smells nutty; DO NOT WALK AWAY because it only takes a minute or two until it gets brown.
4. Once brown, turn off heat, add salt, and stir. 
5. Add marshmallows and stir; the residual heat should melt them, but if not, turn back heat to low until smooth.
6. Add rice cereal; folding until cereal is evenly coated.
7. Pour mixture into butter pan.
8. Take paper and press mixture into pan; the mixture will be hot so be careful!
9. Cool; use a serrated knife to cut treats into 16 sqaures.

Share because a diet will get into SERIOUS trouble with these!  (YES MOM I SAID SHARE!!!)  I haven't tried them with chocolate coating or anything...  Because, honestly, I will have to get over how delicious they are on their own first! 

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Thanksgiving: Apple-Cranberry Bars

Need an alternative to pumpkin pie for your Thanksgiving feast?  A fantastic fall dessert is the Apple-Cranberry Bar.  Apples and cranberries and crumble-like bottom and topping?...  YES PLEASE!

{Apple-Cranberry Goodness!}



I am also a sucker for crumble-type recipes (as if I haven't demonstrated that with the two crumbles I made this year!).  Something about baked butter, sugar, and flour is irresistable to me *sigh*  I am eating one as I write this....  FOR BREAKFAST!  :o)  It's got that cereal-bar texture and taste that is perfect for breakfast or just a snack too!

{Apples waiting to be peeled and diced}

{Mixing the filling ingredients}

{Time for the apples and cranberries!}

{Just a dash of cinnamon}

{My favorite part--the CRUMBLE!!!}

{Everythin's betta with butta!}

{Topping}

Apple-Cranberry Bars

Makes 18 bars

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 1/2 cups quick-cooking oats
1 1/4 cup packed brown sugar
1 cup butter, melted
1/2 cup pecans, chopped
1/2 cup sugar in the raw
1 tablespoon ground cinnamon
8 oz sour cream, room temperature
3 eggs, room temperature
8 cups apples, diced into bite-size chunks
10 oz dried cranberries

1. Preheat oven to 375.
2. Mix flour, salt, baking soda, oats, and brown sugar until blended.
3. Add butter and mix until crumbly.  Remove 1 1/2 cups crumb mixture to a small bowl; stir in pecans and set aside for topping.
4. Pat remaining mixture into the bottom of a greased pan.
5. In a small bowl whisk sugar, cinnamon, sour cream, and eggs together.
6. Toss apples and cranberries together; pour sour cream mixture over fruit and stir to coat.
7. Spoon filling onto crust; top with topping.
8. Bake for 45-55 minutes or until topping is golden brown and apples are tender.

Thanksgiving bonus: this can certainly be made the day (or days) before your feast!

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Pumpkin Bars

The only two recipes that I have ever made with pumpkin was pumpkin bread and pumpkin pie.  Sad--I know so I had to fix that!  I made pumpkin bars (yes--I know--not much variation), and they were such a big hit!  They were moist and spiced just right.  To me, they tasted like pumpkin pie but without the crust!  Simply delicious.

{Yummy and moist!  My brother loves to stuff a whole square in his mouth--he has also claimed all of them as his, and I practically had to sneak one to eat it (I made two batches and hadn't even tried them!)}

Another very easy recipe--mix the dry ingredients together then the wet and then combine the two, bake, and serve!  LOVE easy!  In fact, they went sooo quickly, I forgot to get a picture of the first batch!  They are so easy that I whipped them up a few days after the first batch--surprise they went just as fast!

{Mix the dry and wet ingredients separately}

{Add the dry ingredients to the wet ingredients}

{Pour in a baking dish, bake, and serve!}

{Side note--This is how my kitchen looks when I am doing 3 (yes THREE) recipes at once!  Utter chaos!!!  I'm making 2 loaves of sourdough bread, roasted apple spice cupcakes, and pumpkin bars--usually I would make dinner too, but I was exhausted after making everything else!}

Pumpkin Bars

Makes 24 bars

Ingredients

2 cups all-purpose flour
1 1/2 cups dark brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon vanilla
4 eggs, beaten and at room temperature
15 oz pumpkin puree
1 cup vegetable oil

1. Preheat oven to 350.
2. In a large bowl, combine dry ingredients.
3. Add wet ingredients into dry and stir until just combined.
4. Spread into a greased 9x13 ovenproof dish.
5. Bake for 25-30 minutes.
6. Cool and cut.

What are your favorite pumpkin recipes?  Anyone try pumpkin soup?  I might have to try one myself!

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Lemon Bars

Okay....  So maybe I have a slight obsession with lemon!  There was a point in life that I hated it  (as a child).  In fact, culinary school changed my mind!  Plus, your taste buds change every few years.  Either way, I am so sad I missed out on so much lemon-goodness, but I am making up for it!

These lemon bars are DELICIOUS!!!  They are light and lemony but grounded with the flaky, buttery crust.  Ben even mentioned that he preferred the crust over the lemon-goodness (worry not--I gave him the evil eye!).  These are habit-forming though!  Like everything else I make, they didn't last long.  :o)

Lemon Bars

Serves 15

Crust
1/2 cup butter, softened
4 tablespoons powdered sugar
1 cup all-purpose flour

Filling
4 eggs, at room temperature
2 cups sugar
8 tablespoons lemon juice
4 tablespoons all-purpose flour
1/2 teaspoon baking powder

Powdered sugar for dusting on top

1. Preheat oven to 325 degrees.
2. Cream crust butter and sugar together until light and fluffy; add the flour until just combined.
3. Grease the bottom and sides of a 9x13 casserole pan.
4. Press crust into the bottom of the casserole pan; try to get the crust as even as possible, and do not go up the sides or leave holes in it!
5. Bake for 14-16 minutes or until set and the edges are slightly browned.
6. Mix filling ingredients on high for 5 minutes.
7. Pour filling onto the warm (if not just out of the oven) crust.
8. Bake for 18-22 minutes or until set.
9. Cool.
10. Dust with powdered sugar, cut and serve!

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