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!

Pin It

coconut bread

My favorite food blogger posted this coconut bread, and I went home and made it without question.  I have a weakness for fruit breads like banana and pumpkin.  Now I can add coconut to the list!  This bread only carries a hint of coconut which makes jellies, jams, peanut butter, Nutella, etc the perfect pairing!

 {coconut bread}

 {can you see the coconut flakes?}

 {I tried it with both peanut butter and Nutella--both delicious!  Also just toasted with some butter--excellent!}

coconut bread
from smitten kitchen

makes 1 loaf

2 large eggs
1 1/4 cups milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup granulated sugar
5 ounces sweetened flaked coconut (about 1 1/2 cups)
6 tablespoons unsalted butter, melted or melted and browned, if desired
Vegetable oil or nonstick cooking spray for baking pan

1. Preheat oven to 350 degrees. 
2. In a small bowl, whisk together eggs, milk and vanilla.
3. In a medium bowl, sift together flour, salt, baking powder and cinnamon. Add sugar and coconut, and stir to mix. 
4. Make a well in the center, and pour in egg mixture, then stir wet and dry ingredients together until just combined. Add butter, and stir until just smooth — be careful not to over mix.
5. Butter and flour a 9×5-inch loaf pan, or coat it with a nonstick spray. 
6. Spread batter in pan and bake until a toothpick inserted into the center comes out clean, anywhere from 1 to 1 1/4 hours. 
7. Cool in pan five minutes, before turning out onto a cooling rack.
8. Serve in thick slices, toasted, with butter and confectioners’ sugar, peanut butter, nutella, butter and honey--the possibilities are endless!

What spread would you use with this bread?

Pin It

coconut curry fish

I've always loved eating coconut, but apparently I was in a coconut kick for a week or two so this week is unofficial coconut week here at a girl eats world!  I've got some delicious recipes lined up starting with this curry dish!

I am always trying to get The Hubby to eat more fish.  He prefers white, lean fish so I make it as often and in different ways to see how he really likes it.  He loved this recipe; he said that all the flavors worked really well together.  Bonus--it can be made in about 40 minutes!

 {served over rice}

coconut curry fish
from myrecipes.com

makes 4 servings

1 1/2 tablespoons brown sugar
1 tablespoon lower-sodium soy sauce
1 tablespoon rice vinegar
1 (14-ounce) can light coconut milk
1 tablespoon fresh lime juice
3 oz tomato paste
1/8 teaspoon ground coriander
1/8 teaspoon chili flakes
1/8 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fresh ginger, minced
4 (6-ounce) halibut fillets
3 basil and/or mint sprigs, with stems removed and chopped
Rice, cooked

1. Combine all ingredients except fish and basil, in a medium saucepan over high heat, whisking until smooth. 
2. Bring to a boil; reduce heat, and simmer until reduced to 3/4 cup (about 25 minutes). Remove from heat. 
3. Add fish and cover.
4. Cook for 10-15 minutes or until fish flakes and turns opaque.
5. Serve over rice with basil/mint sprinkled on top.

Have you tried coconut in a savory dish like the above?  Did you like it?  If you haven't tried it, would you?  I'd love to hear from you!

Pin It

Memorial Day

In the midst of grilling, hanging out with family, opening the pool, laying out in the sun, and generally ushering the summer into our lives, let us remember what this day is for: for those brave men and women who gave their lives so we can do all those things.  Let us take a few moments today to honor their sacrifice.

I forgot the reason for the holiday, and I hope that this reminder helps you to remember as well.

Have a safe holiday!Pin It