Wednesday, January 21, 2015

Coconut Dream Cookies

Here it is again, my eldest granddaughter's birthday!  
It snuck up so fast!  And she will be 16 to boot!  She is a beautiful young woman!  So as you all know, if you follow my blog at all, I bake cookies and send them on my grand daughters birthdays.  It is Stella's turn...I am currently on one of my wonderful juice fasts so I wanted to make this one quick and easy....not too much fuss, but delicious.  

I found this recipe on Pinterest (where else!). Yeah I am still addicted to it and pin far too many recipes!  More than I could ever make!  But like I said...I am addicted!  Sad but true.

It caught my eye because it was made with coconut oil instead of butter.
And I used Truvia baking blend instead of all sugar.  So they are delicious as well as a little bit healthier for you.  And yes...I ate a bit of one just to see if they were gotta taste it!  I know, I know there is little hope for me...haha!  Hopefully it won't set back my fast too drastically!

They came together very fast and smelled heavenly!  I think I would try them again making them even healthier using flax "eggs" and some kind of gluten free flour option.  I think it could work!  I hope Stella likes them.
Happy Birthday Stella Blue!
Love you to the moon!

Until next time...

Coconut cookies make a for a favorite of holiday cookie recipes.
These Coconut Dream Cookies are filled with mounds of coconut,
chocolate, and use coconut oil.

Serves: 20 cookies ( I got 24 cookies)

½ cup firm coconut oil 
¾ cup granulated sugar ( used 1/2 cup Truvia)
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon Kosher salt
1 cup chocolate chips
1 cup sweetened coconut flakes

1. Preheat oven to 325ยบ F. Line baking sheets with parchment paper or a non-stick baking
2. Cream together the coconut oil (or shortening) and sugar until light and fluffy with an
electric mixer. Mix in the egg and vanilla. In a medium bowl, whisk together the flour,
baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips
and coconut flakes.
3. Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1½-
inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly
brown and are set. Allow to cool completely. Store in an airtight container.

Recipe by Cooking | Add a Pinch at

Sunday, January 4, 2015

Double Chocolate Chip Banana Muffins: ABC

This is our first bake from the blog Scientifically Sweet. Last year we had a great time baking from the King Arthur Flour site...we tried some really great recipes.  I made as many as I could and they all were good!  This year, I am really looking forward to using Scientifically Sweet for our inspirations.  I took a look at the blog and there are some 
wonderful looking goodies on there!

 I followed the recipe, but added a little something extra...the chocolate crumb topping made of butter, banana, cocoa, flour and milk chocolate chips.  The muffins on their own are very good!  The banana/chocolate ratio is just right and I quite liked my little addition.  It just made them look pretty!  And you know me, I love pretty food.

This is a quick and easy recipe. Would be a nice little breakfast treat or a yummy snack with a nice cold glass of milk or cup of hot tea.

If you would like to see what the other Avid Bakers did with this challenge....just click here.

Our next challenge is Orange, Date and Almond Biscotti!  
Sounds like a winner!

Until then,

Double Chocolate Chip Banana Muffins
Makes 12 muffins

1 ¼ cups all-purpose flour
1/3 cup unsweetened Dutch-processed cocoa powder
1 ¼ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
¾ cup mashed ripe banana (about 2 medium bananas, previously frozen)
1/3 cup sour cream
1 large egg
½ cup granulated sugar
¼ cup canola oil
1 tsp pure vanilla extract
½ cup semi-sweet chocolate chips

Preheat your oven to 350°F. Line a standard 12-cup muffin pan with paper liners and set aside.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, salt and cinnamon; whisk together to blend evenly and set aside.

In a large bowl, whisk together mashed bananas and sour cream until smooth. Whisk in egg, sugar, canola oil and vanilla extract until well blended. Add the flour mixture and the chocolate chips and fold gently until just combined. Do not over-mix.

Divide batter evenly among muffin cups. Bake until the muffin tops spring back when touched gently and a toothpick inserted into the center comes out clean despite any melted chocolate chips, 20-22 minutes. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Saturday, January 3, 2015

Hair of the Dog Cake: Baked Sunday Mornings

Here it is the new year already!  I can't believe how fast 2014 flew by!  I had quite a few good things happen to me this past big was that I lost 70 pounds!  Never thought I would be able to do that! 

Pretty cool huh?

Way cool in my book.  While I still have a ways to go I am very proud of the progress that I made last year.  I have been working very hard at achieving this goal so I haven't been baking as much as I have in the past.  But I so love to bake!  I don't know why something I enjoy doing so much has to be so bad for me.  I have practiced moderation and am trying to only have one taste of whatever I bake.  Oh my gosh, that is so hard sometimes.  But so far I have been able to be pretty much in control.
Well enough of that...on to the Hair of the Dog Cake!

This is a milk cake infused with Rum.  Then topped with a sugary rum syrup that is place under the broiler to get all crackly and brown.  It is really very good!  I took to a party and got it out of the house!  Whew!  That could have been very dangerous!  This cake could be very addictive!

I halved the recipe and baked it in a long vintage loaf pan that I had.  It worked really well.  I love how the rum syrup oozed into the cake.  This recipe is the second one I have baked from Baked Occasions.  Both have been delicious! To see what the other bakers did just click here.

 To get this wonderful recipe click here

Next up is Gingersnaps with Lemon Sugar...sounds like a good one!

Until then

Sunday, December 21, 2014

Wintermint Cake: Baked Sunday Mornings

I have been looking forward to making this cake.  It is a chocolate cake with chocolate ganache and peppermint buttercream.   I made a full recipe, but I made a small cake.  I baked a sheet cake and cut out circles then the left over cake and frosting and ganache will be used for cake balls!  Yummy!  I will post those when I get them done.

I really did think about doing the ombre petal frosting technique but I just didn't want to deal with all that mess...feeling a bit lazy.  I am pretty happy with the results.  I sampled the cake and it is moist and delicious.  I always have the best luck with Baked chocolate cakes...they are amazing!

Please take a look at what the other bakers did here.  To get the recipe go here.  It is really long, but don't let that shy you away from trying this beautiful and delicious cake!  It really was simple to make.  And might I say, I am getting pretty dang good at making the Baked buttercream!  :) 

Next up is Hair of the Dog Cake.  Now that sounds interesting!
Until then
Enjoy and have yourself a Merry Little Christmas!

Sunday, December 7, 2014

Date Squares: Baked Sunday Mornings

These were certainly an easy bake!  They smell so delicious but crazy me...I was in such a hurry to get these done, I forgot the oatmeal!   I was wondering why I didn't have much of the crumb mixture...I really had to stretch! Oh well, they still look pretty good even without the oats.

I sure do love dates!  I will make these again, only next time I won't forget the oats!

Please go and see how these bars are actually suppose to look.  My fellow bakers did a wonderful job! Take a peek here.

Recipe is here.

Next is Wintermint Cake!  Yummm!


Wednesday, November 5, 2014

Election Day Palmiers: Baked Sunday Mornings

This is our first recipe from the new Baked cookbook, Baked Occasions!!  I am so excited to start baking from this cookbook, I really enjoy baking along with this fine group of bakers.  I am not sure I am worthy, but I love to give as many recipes as I can a try, most of recipes I have baked from the other Baked cookbooks have been winners and many were first time bakes which were great learning this one.

I have never attempted Palmiers, although have been tempted to on occasion.  I thought they would be really difficult, but I found these to be not as bad as I imagined.  The recipe included cayenne pepper in the cinnamon-sugar mix, which I fully intended to do, but there was no 
cayenne pepper in my spice cupboard, *sigh*  I thought I had some, 
I forged ahead, with disappointment, sans the cayenne. 

The dough had to be shaped and folded like a business letter and chilled several times which made this time intensive but the end result was worth it as these were light, crispy and so delicious. 

I loved them!

and I could have eaten them all...but 
I had to be happy with just one.

The recipe is here.
Make these....they are worth the effort!
I just may add these to my Christmas cookie line up!

Next up for the Baked group is Campfire Cookies. 
Sounds interesting!
See you then!

As Always,

Sunday, November 2, 2014

Cranberry-Pumpkin Rolls: ABC

It's pumpkin time!  And the Avid Bakers are baking Cranberry-Pumpkin Rolls from the King Arthur Flour site. These rolls are very easy to make and pretty gosh darn delicious!  They would be perfect for Thanksgiving.  The recipe said to bake them in a muffin pan but there was a suggestion to do them in a 9x13 pan as well....I decided to do that since I wanted a soft sided pull apart roll.

They are light and fluffy and extra special with a little bit of pumpkin butter.

Next month we are baking Chocolate Eclairs! 
OMG! still my heart!

Until next time,

These deep-gold rolls will look lovely in your holiday breadbasket.

4 3/4 cups (20 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves (optional)
1/4 cup (1 3/4 ounces) firmly packed brown sugar, light or dark
1 1/2 teaspoons salt
1 tablespoon instant yeast
3/4 cup (6 ounces) canned pumpkin or squash
2 large eggs
3/4 cup (6 ounces) water
1/4 cup (2 ounces) unsalted butter, softened
3/4 cup (4 1/2 ounces) dried cranberries or golden raisins
1/4 cup (1 1/2 ounces) diced crystallized ginger
Mix and knead all of the dough ingredients except the fruit and crystallized ginger — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough. Pumpkin varies in water content, so add extra water or flour if needed. Right at the end, knead in the fruit and crystallized ginger. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk.

Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces, roughly 2 3/4 ounces each. Roll each piece into a ball. Place rolls in the lightly greased cups of a couple of standard muffin pans (which will help them maintain their round shape); or onto a greased or parchment-lined baking sheet. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 350°F oven for 25 to 30 minutes, until they're lightly browned and the center of one reads 190⁰F on an instant-read thermometer. Remove the pans from the oven and turn the rolls out onto a rack to cool. Serve warm or at room temperature. Yield: 16 rolls.