23

Mar

Mochanut Cookies

You like that word, Mochanut?

Yeah, I made it up. A LOOOONNNG season of being MIA on this lovely blog means I must come up with a new word. And the definition:

Mo-cha-nut [moh-kuh-nuht, -nuht], noun  
1. the combination of espresso powder, semi-sweet chocolate, and shredded coconut into the perfect  trifecta of awesome happiness for your tastebuds
2. Hawaii, in cookie form
3. If you don’t care for Hawaii, insert your favorite dream vacation land and add “, in cookie form”

But enough about definitions and textbooks and whatnot….let’s make some cookies!


Proof that I didn’t eat ALL of the cookie dough..
 mochanut cookies
barely adapted from Annie
makes 3 dozen small cookies
not too sweet, not too rich. these cookies are breakfast-worthy with a little coffee. they’re also perfect for a grab-and-go sweet treat.
3½ cups all-purpose flour
1 tsp. baking soda
1 tsp. sea salt
3 tbsp. espresso powder (or fine coffee grounds…no joke)
1 stick margarine + 1 stick butter at room temp
¾ cup brown sugar (not packed)
¾ cup granulated sugar
2 large eggs
1 tbsp. vanilla extract
1 tsp. coconut extract
1 1/4 cup semisweet chocolate chips
1 cup shredded coconut  (I used unsweetened)
step one: Preheat oven to 350 degrees. In a large bowl, combine first 4 ingredients (flour to coffee). Set aside.
step two: In a second bowl, combine butters, sugars and eggs. Use a mixer if you like. Stir well, until all combined. Add in the two extracts.
step three: Pour the wet mixture into the dry mixture and stir until combined. Lastly, add the chocolate chips and coconut. Stir! 
step four: Drop by rounded tablespoons on a non-stick baking mat or cookie sheet. 12 will fit on a sheet. If you’d like giant cookies, get out an ice cream scoop. Either size, flatten cookies down with the back of a fork so they’ll cook more evenly. (This dough will be thick, friends.)
step five: Bake at 350 degrees for 12 minutes, or until cookies are cooked through but soft to the touch. Try not to burn your fingers or mouth while devouring. Unleash your inner cookie monster! 🙂 

There you have it. A cookie recipe with the trifecta. Be sure to share with others. And now for some updates…
1. We moved. It’s a fun old house on a church campus. And a new job came with it that I’m really enjoying. And the wonder that is Oregon means that it’s sunny, hailing and rainy all at the same time. But it’s okay…I’m totally distracted by the AMAZING SPRING BLOOMS everywhere! I don’t know what most of the plants/flowers/trees/shrubs are called, but I’m thoroughly enjoying them. Every day I see a new bit of pink, purple, white or yellow that is a new bloom in our neighborhood. Here are a couple of recognizable ones right outside my door…
 2. My mom took me to Israel. Our group was amazing, and it was truly the trip of a lifetime. I’m ready to go back with Matt! It is the only trip I’ve taken that I don’t have words to describe it…a pilgrimage. Yes, that works. I’ll tell more later. And it was beautiful. Here’s the Sea of Galilee (outside of our hotel room): 
Shamrock Shake? Yeah, I had 1/2 of one…those things are huge! Happy (belated) St. Patty’s Day! 
 Okay, that’s enough updating. Bye for now, friends! It’s great to be back.
 

Happy eating! 
Laurel

~Laurel~

13 years ago Short URL

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20

May

Tropical Popsicles

I’m dreaming of a summer vacation…

 Just like the one I had before…

 Where the sea foam glistened…

 And palm trees listened…

 To fireworks booming on the shore, the shore…

Okay, so that trip to Hawaii wasn’t exactly a White Christmas, but it was like a summer vacation right smack at the end of December. And I miss that gorgeous place.

But a gorgeous budget to visit Hawaii for a few weeks isn’t even on the radar…

So we’ll make tropical popsicles instead!

Tropical Popsicles
Transform yourself to your favorite summer spot, under a palm tree, while indulging in these little frozen gems. These popsicles are a sweet treat, using fruit to sweeten rather than sugar. Taste the banana-coconut-pineapple trio of flavors in each bite.

Makes 2 cups (8 1/4-cup popsicles), but you can adjust (double) to fill your pop holders

You’ll need:

One

  • Popsicle mold
  • Food processor or blender
  • 1/4 cup measuring cup
  • 1/3 cup pineapple (4 rings)
  • 2 bananas, peeled
  • 1/3 cup light coconut milk
    • Two
  • 1/3 cup shredded, toasted coconut flakes

step one: Combine pineapple, bananas, coconut milk, and 2 TB of coconut flakes into a food processor or blender until combined (a few small chunks of banana are okay).

step two: In the popsicle molds, sprinkle 1 teaspoon of toasted coconut into the bottom of each one. Pour 1/4 or more of the banana mixture into each mold, then top with an additional 1 teaspoon of toasted coconut. Insert the handles/sticks. Freeze for 2 hours, or until firm. (Use hot water to loosen popsicles or use fancy silicone molds that release easily.)

Three!

Enjoy your little vacation…at home!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

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29

Apr

Birds Nest Cupcakes

It’s really looking like Spring, isn’t it? Birds singing, puppies running, kids squealing in parks. Mesquitos biting, allergies flaring, and A/C required. But no biggie. Here’s a sunny, happy little treat for you and the KIDS in your life, whether or not they’re under 18.

Birds Nest Cupcakes
(Almond cupcakes with chocolate frosting toasted coconut and egg candies)
Adapted from Martha
Makes 24 regular size or 40 mini cupcakes

This sweet treat is simple, fun and fancy free. 

1 3/4 cups all-purpose flour
2 t. baking powder
1/2 t. salt
2 1/2 cups shredded coconut
1 & 1/2 sticks unsalted butter, softened
1 cup sugar
2 eggs plus 2 egg whites
3/4 cup unsweetened coconut milk (reg milk works, too)
2 t. almond extract
1 t. vanilla extract
Pastel candy-coated chocolate eggs or almonds

step one: Preheat the oven to 350 degrees, putting racks in the middle of the oven. Line 24 muffin cups with liners. In a medium bowl, mix together flour, baking powder, and salt. In a second bowl (or your elec. mixer), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs, almond, and vanilla, then the dry mixture. Mix until blended and smooth. At the very end, add 1/2 cup shredded coconut and mix in.

step two: Fill each cupcake liner 2/3 full of batter. Bake 15 minutes, or until a toothpick comes out clean from the middle of the cupcakes. Let the cupcakes cool on a rack for at least 30 minutes.

step three: Prepare the quick frosting or use a jar of ready-made (I used chocolate, but if you have 7 extra minutes, it’s worth making the one below…

step four: [While the cupcakes are cooling] Toast the coconut by spreading out 2 cups of it onto a rimmed baking sheet. Bake at 350 degrees for 5-10 minutes, shaking halfway through to avoid burning. NOTE: Watch this carefully, as it is VERY EASY to burn sweetened coconut in the oven. If you have extra, store in an airtight container and put on your ice cream, yogurt or oatmeal in the mornings; it’ll keep for over a month! When the coconut is toasted to your liking, put into a small bowl. Try not to eat it all.

step five: Spread 1-2 TB of frosting onto each cooled cupcake. Then either 1)dip or 2)sprinkle 1-2 TB of coconut onto each frosted cupcake. Top with one or two candy eggs and -voila!- you have Spring in a Cupcake!

Quick Frosting:

Basic Vanilla Buttercream
Barely Adapted from Billy

1 cup (2 sticks) butter, softened
6 cups powdered sugar
1/3 cup milk
2 t. vanilla extract (clear in color if you have it)

Put the paddle attachment onto your mixer. Cream the butter until smooth, about 3 minutes. On low speed, add sugar, milk and vanilla. Mix 3 minutes or so, until light and fluffy. Spread onto cupcakes or cake.

These would be great as a gift or at a brunch, or maybe for kids to take to school (although I hear that isn’t allowed in all schools these days…). Either way, happy weekend and happy baking!!

Laurel

~Laurel~

14 years ago Short URL

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