Carrot Cake Oatmeal Cookies #SundaySupper

Carrot Cake Oatmeal Cookies

I’m redesigning my room.  Or maybe just designing it for the first time.

It’s something I’ve thought about and been meaning to do and now I’ve finally taken the plunge.  Well, we have; it’s pretty much a team effort.

Dad is painting the room.  It’s purple-y pink and glorious.  It’s really impossible to love two paint colors more than I love these.

Carrot Cake Oatmeal Cookies

Now it’s time to order the furniture and wait for it to be delivered.  After searching in stores and online, I’ve finally settled on some goodies from Restoration Hardware.  And I only visited the store three times and the website oh about fifty.

It feels sooooo good to be doing something, making progress, creating change.  But it is a lot of work.  Like a lot.

Carrot Cake Oatmeal Cookies

Moving things around, measuring, mapping out, cleaning, generally hustling and organizing and trying to find things when they are all over the place and none of those places are their normal positions.

Really, I shouldn’t complain though, because I think painting is a lot harder than Dad remembered.  It’s slow and tiring.  And yet, he’s determined to paint more rooms, which is kind of super jump up and down exciting, even though I still want to move far, far away from here.  Oh yeah, #CaliforniaDreaming.

But I mean, what’s not to love about pink and purple paint and new furniture and soft bed linens and happiness and sunshine and butterflies?

Carrot Cake Oatmeal Cookies

Okay, maybe I got carried away there.  We’re talking about paint and furniture not agents and book deals.  But still, with some sunshine and warmer temperatures, happy dance may be my new permanent position.

Oh, and lots of Carrot Cake Oatmeal Cookies.  You don’t even have to feel that bad about eating these cookies.  They’re loaded with carrots, raisins, dried cherries, coconut, oatmeal, and coconut oil.  They are soft and moist with a subtle spice and taste even better than they smell.

Really, though, that needs to be the finishing touch for my room.  Carrot Cake Oatmeal Cookie Candles.  Someone needs to get on that ASAP!

Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 15 cookies

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon ground cinnamon
1/3 cup coconut oil, melted and cooled slightly
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 heaping cup shredded carrots
1 cup old fashioned oats
½ cup raisins
½ cup dried tart cherries
½ cup sweetened coconut flakes or chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream coconut oil with sugars until combined. I did this by hand, and it’s super easy – no need to pull out the mixer! Beat in the egg and vanilla.
  3. Add the flour, baking powder, salt, and cinnamon and stir to combine. Add the carrots, oats, raisins, cherries, and coconut and stir until well distributed.
  4. Take about golf ball sized portions of dough and place them on the baking sheet, spreading them out as much as possible. Bake for about 19 minutes, until mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Two Peas and Their Pod

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http://piesandplots.net/carrot-cake-oatmeal-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes! Thanks to Anne from Simple and Savory for hosting!

BREAKFAST

CAKES, PIES, AND SWEETS

COOKIES AND BARS

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

You can tell what day of the week it is by looking in our refrigerator.

We stock up on food one day of the week, typically Saturday or Sunday, unless we’re feeling wild and crazy and head to the grocery store on Tuesday or Wednesday.  I know, we’re major risk takers.

After that grocery store trip, okay, sometimes multiple grocery stores, the refrigerator is basically overflowing.  I try to organize it, but that’s hard when there is so much stuff.

Coconut Oatmeal Chip Cookies

There are the basics: water, milk, almond milk, cheese, cottage cheese, cream cheese, sliced cheese, eggs, egg beaters, butter, coffee drinks.  From there we move to coconut, chia seeds, and almond meal and onto washed fruit and vegetables.

Then there is the mess of produce bags with too much air because my dad and I haven’t learned the skills of tying the bags without adding enough air to fill five balloons.  The bags are stuffed into the crispers, the shelves, and even the doors when necessary.  Add to this maze of puffy bags the meat and fish and giant containers of lettuce and spinach, and immediately following the grocery store trips, the refrigerator is a take your life in your own hands adventure of finding that one thing you are looking for that inevitably is lurking in the very back, buried under and behind bag after bag after bag.

Coconut Oatmeal Chip Cookies

As the week wears on, the contents dwindle.  Since we eat the vast majority of our meals at home, food goes rather quickly.  By the end of the week, a slam of the refrigerator door reverberates a hollow noise as I know it is time to stock up once again.

Though I try to run a tight ship in the refrigerator, sometimes things get away from me.  I realized my bag of coconut was about to expire and I couldn’t live with that, so I made cookies.  Obviously.

Coconut Oatmeal Chip Cookies

These Coconut Oatmeal Chip Cookies are sooooo easy to make and have such a great texture.  All the oatmeal and big coconut flakes make these cookies super interesting.  But then there are the melty chips and gooey undercooked center that add that decadence we all love about cookies.

The coconut oil may be my favorite thing about these cookies.  It’s not something I bake with a lot, but I should totally start.  The cookies aren’t super coconutty but have a rich flavor and texture that I don’t think butter brings to cookies.

My freezer is stocked up with of goodies like these cookies, and yours should be too!

Coconut Oatmeal Chip Cookies

Coconut Oatmeal Chip Cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 12 cookies

Ingredients

1 ¼ cup quick oats
1 ¼ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
¾ cup melted coconut oil (be sure to measure it once it is melted – it’s about 1 cup solid)
¾ cup firmly packed dark brown sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup unsweetened flaked coconut
1 cup carob or dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, stir together oil, sugar, egg, and vanilla until well combined. Add oats, flour, baking soda, and salt, mixing until just combined.
  3. Mix in the coconut and chips until well distributed. You may need to us your hands as the dough is very thick.
  4. Divide the dough into golf ball sized portions. Roll into balls and place on the baking sheet. Bake for about 15 minutes, until golden brown and beginning to set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour or in the microwave about 1 minute.

Notes

Recipe adapted from Ambitious Kitchen

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http://piesandplots.net/coconut-oatmeal-chip-cookies/

Coconut Macaroon Pizza #SundaySupper

Coconut Macaroon Pizza

I loved pizza as a kid.  Probably as much as any other kid.  It’s comforting and easy to eat and can be delivered on a whim.  It was served at birthday parties and as part of our school’s Book It program.  We ate it at the mall and at home.  Pizza.  Who doesn’t like pizza.

While, in most cases me.  Your confused now, as you should be.  See, I don’t like tomato sauce.  At all.  I can’t eat anything with tomato sauce on it.  Pasta.  Pizza.  Mozzarella sticks.  Nothing.

Coconut Macaroon Pizza

Coconut Macaroon Pizza

So I required special pizzas made with no sauce (I was onto the white pizza trend before it was a trend) or in certain circumstances calzones, which almost never have sauce on, or rather in, them.

I haven’t had pizza in a long time, though I have had a craving for it, and there are plenty of awesome pizza places popping up everywhere.  While I could have crossed homemade pizza off my cooking bucket list, I took a different route this pizza themed Sunday Supper.

Coconut Macaroon Pizza

I made dessert pizza.  Coconut Macaroon Pizza.  I wasn’t sure how this would turn out, but upon one bite I realized it was pretty much everything and blows savory pizza out of the water.

It all starts with a giant coconut macaroon base.  Who doesn’t love coconut macaroons?  Okay, people who don’t like coconut, but for the rest of us, this is an awesome start.  Then I topped it with apricot jam and popped it back into the oven to get all caramelized.  Some homemade hot fudge, dried cherries and toasted pecans round everything out.

Coconut Macaroon Pizza

I was surprised at how awesome the apricot and fudge worked together- this awesome sweet, tart, bitter combo that is only enhanced by the chewy cherries, crunchy pecans and coconut macaroon that goes from crispy to chewy as you work your way from crust to center.

Plus, this just happens to be gluten free and totally serves a crowd.  The next party you have, this needs to be on the menu.

Coconut Macaroon Pizza

Coconut Macaroon Pizza #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 servings

Ingredients

3 ½ cups shredded unsweetened coconut
¾ cup granulated sugar
3 large egg whites
1 tablespoon pure vanilla extract
½ cup hot fudge, homemade or store bought
1 cup apricot jam
½ cup toasted pecans
½ cup dried cherries

Instructions

  1. Preheat oven to 350 degrees F. line a baking sheet with parchment.
  2. In a large bowl, stir together coconut, sugar, egg whites, and vanilla. Pour onto the baking sheet and form into a disc about ¾ inch thick, pressing it down slightly. Bake for 12 minutes.
  3. Spread apricot jam in a thin layer on the pizza and return to the oven for about 5 minutes, until just starting to caramelize. Drizzle with warm hot fudge and sprinkle with pecans and cherries.
  4. Serve warm or cool completely on pan. Cookie may be store in an airtight container at room temperature for up to 3 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave 30-60 seconds.
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http://piesandplots.net/coconut-macaroon-pizza-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!  Thanks to Colleen of The Red Headed Baker for hosting!

Appetizers

Breakfast

Condiments

Desserts

Mains

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Toasted Coconut Sour Cherry Sundae #SundaySupper

Toasted Coconut Sour Cherry Sundae

The other day Mom and I were talking about how we never used to order sundaes.  There were more than enough stops at ice cream shops in my youth.  There was one near the doctor’s office that cured sore throats and finger pricks.  One near school that celebrated Fridays and A’s and offered comfort when I had a bad day.  Later in high school we discovered a local custard stand.

We sometimes went with friends from school or my Granny.  We ate in the shops, outside, in the car, and sometimes at home.  Ice cream made its way into our lives on sunny and rainy days, hot and cold days alike.

Toasted Coconut Sour Cherry Sundae

But almost every single time, we just got ice cream.  I always liked mine in a dish, while Mom preferred a cone.  But it was just a scoop, sometimes two, of ice cream.  No melty caramel or crunchy nuts or fluffy whipped cream.

Don’t get me wrong, there’s nothing bad about plain ice cream, but when I came up with the idea for this sundae, Mom lamented that we should have been more adventurous with our ice cream.  We should have tried sundaes and those crazy concoctions they serve upside down.  We should have branched out more and expanded our horizons.

Toasted Coconut Sour Cherry Sundae

But we didn’t.  So we do it now.  I can’t be sure, but I think this Toasted Coconut Sour Cherry Sundae is better than any sundae we could have gotten in an ice cream shop.

While you could make your own ice cream, a high quality, store bought variety saves time and is just as tasty.  Then I topped it with homemade sour cherry sauce which basically tastes like cherry pie filling.  Crunchy toasted coconut finishes the sundae.  The house smelled so good while the coconut was toasting and the sauce simmering.

Toasted Coconut Sour Cherry Sundae

You end up with a wonderful combination of flavors and textures that can be switched up with the ice cream of your choice.  The creamy ice cream, juicy cherries, and crunchy coconut work so well together and really prevent the dessert from feeling overly sweet or heavy.  Plus, it’s gluten free and so perfect for summer.

Branch out, try this sundae.  I promise you’ll love it!

Toasted Coconut Sour Cherry Sundae

Toasted Coconut Sour Cherry Sundae #SundaySupper

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 sundaes

Ingredients

1 pint ice cream, I used caramel and butter pecan

½ cup flaked unsweetened coconut

3 cups sour cherries, washed and pitted

½ cup granulated sugar

1 tablespoon cornstarch

Instructions

Preheat oven to 400 degrees. Once oven is hot, place coconut on a piece of parchment and place that on top of a piece of foil. Roast for about 5 minutes, checking very frequently because it will burn quickly!

Make the sauce. In a small saucepan, combine cherries, sugar, and cornstarch. Bring to a boil over medium heat, stirring occasionally. Reduce to a simmer and cook for about 5 minutes, stirring occasionally, until thickened.

Scoop the ice cream into bowls. Top with the cherry sauce and toasted coconut. Leftover sauce may be stored in an airtight container in the refrigerator for up to 1 week.

http://piesandplots.net/toasted-coconut-sour-cherry-sundae-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Great Starts

Dive in with Sides and Appetizers

Coco-Nutty Main Dishes

“Col-lots-a” Desserts

Sweet to Sip Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Vegan and Gluten Free Peach Coconut Crumb Bars

Vegan and Gluten Free Peach Coconut Crumb Bars

Can you tell I’m obsessed with peaches?  Here on the blog you’ll find tons of them.  From this peach cake which I make every summer to peach granola bars, peach crumb bars, peach oatmeal bars, peach breakfast bars.  I’m sensing a pattern.

I don’t know why, but I just love peaches.  Nectarines are cool too, but peaches are the star in my kitchen.  They are juicy and flavorful and summer in a tangible form.  I buy more peaches than I probably should, but when I see them at the store or Costco, I just can’t resist.

Vegan and Gluten Free Peach Coconut Crumb Bars

I eat at least one every single day in the summer, more if I can.  And then I bake with them.  I try to keep coming up with new and exciting peach recipes for you and these Peach Coconut Crumb Bars are going to be a huge hit with you.

They are a bit messy, but messy food tastes good.  These bars are easy to make, vegan and gluten free, and perfect to share with friends or bring to a party.

Vegan and Gluten Free Peach Coconut Crumb Bars

The base is pretty sturdy with the juicy filling where vanilla bean paste really makes those peaches shine, and then the sandy topping adds fun texture and flavor, especially since I added some flaked coconut to the topping.

While these aren’t quite health food, they fit most dietary concerns and are full of nutrition.  Whether you eat these for breakfast, snack, or dessert, be sure to make the most of peach season with Peach Coconut Crumb Bars.

Vegan and Gluten Free Peach Coconut Crumb Bars

Vegan and Gluten Free Peach Coconut Crumb Bars

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 24 bars

Ingredients

3 cups old fashioned oats (gluten free if necessary)

1 ½, plus 2 tablespoons cups all-purpose gluten free flour mix (I love Bob’s Red Mill)

½ cup packed light brown sugar

½ cup, plus 2 tablespoons granulated sugar

½ teaspoon baking powder

1 1/3 cups coconut oil, room temperature

5 cups peaches, peeled and diced

2 teaspoons vanilla bean paste

1 cup flaked unsweetened coconut

Instructions

Preheat oven to 375 degrees F. Oil a 9 by 13 inch baking pan.

Make the crust. In a large bowl, stir together oats, 1 ½ cups flour, brown sugar, ½ cup granulated sugar, and baking powder. Add coconut oil and work into the dry ingredients using forks or fingers until well combined and mixture resembles sand.

Pour 2/3 of the crust mixture into the prepared pan and press firmly into the pan. Bake for about 13 minutes, until light golden brown.

While the crust is baking, make the topping. In a medium bowl, stir together peaches, remaining 2 tablespoons flour, remaining 2 tablespoons sugar, and vanilla bean paste.

Once the crust is out of the oven, pour the filling over it. Add the coconut to the remaining crust mixture and stir to combine. Sprinkle over the filling and bake an additional approximately 30 minutes until golden brown on top.

Cool completely in pan. Once cool, cut into bars and serve or store in an airtight container at room temperature for up to 4 days. Bars may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 30 seconds.

Notes

Recipe adapted from Texanerin Baking

http://piesandplots.net/vegan-and-gluten-free-peach-coconut-crumb-bars/

Gingerbread Coconut Bundt Cake

Gingerbread Coconut Bundt Cake

Can you believe I’ve never baked anything with yogurt? Sure, I’ve eaten plenty of yogurt in my life, but I’ve never done anything more than open the container, grab a spoon, and dig in.

Luckily that all changed when I made this Gingerbread Coconut Bundt Cake. It is all of your holiday baking dreams come true. It’s super easy to make, you don’t even have to cream butter and sugar. The cake is big and beautiful, perfect for serving at a party or sharing with family and friends. Plus, it has that soft warm spice with cinnamon, ginger, and a hint of cloves.

Gingerbread Coconut Bundt Cake

I almost went with cranberries as the accent flavor in this cake but gingerbread cranberry cakes are a dime a dozen, yet coconut is an unexpected addition that you will love. The flavors pair well since ginger and coconut are both tropical ingredients. And considering I’m looking out at at least half a foot of snow, I’ll take the tropics in any form.

The cool thing about baking with yogurt is that it adds that incredible moisture without all the calories of sour cream or extra oil. The even better thing about this cake is that I used Almond Dream Coconut and Coconut Dream Vanilla yogurt, so not only did I add more coconut flavor to my cake, I kept it dairy free.

Gingerbread Coconut Bundt Cake

I have officially fallen in love with this yogurt. I know it is full of great ingredients since it’s non-GMO. Plus in the vanilla I could see real vanilla beans and in the coconut there were real pieces of toasted coconut. I can’t say that about many, maybe not any, other yogurts.

Gingerbread Coconut Bundt Cake

This cake also happens to be gluten free, which is so easy to do by using your favorite gluten free flour. As if this cake didn’t have enough going for it, from the texture of the coconut to the golden brown crust to the fluffy interior, it is both dairy and gluten free, so most of your guests will be able to enjoy it!

Whip up this cake for your holiday celebration and be sure to check out Almond Dream and Coconut Dream yogurts.

Gingerbread Coconut Bundt Cake

Gingerbread Coconut Bundt Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 10-12 servings

Ingredients

3 cups gluten free flour

2 teaspoons baking powder

1 tablespoon ground ginger

1 tablespoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon kosher salt

½ cup granulated sugar

1 cup packed light brown sugar

½ cup canola oil

½ cup pure maple syrup (or molasses for a richer cake)

3 large eggs

1 6 ounce container Almond Dream Coconut Yogurt

1 6 ounce container Coconut Dream Vanilla Yogurt

2 cups flaked unsweetened coconut

Instructions

Preheat oven to 350 degrees F. Oil and flour a large Bundt pan.

In a medium bowl, stir together flour, baking powder, ginger, cinnamon, cloves, and salt.

In a large bowl, stir together sugar, oil, syrup, eggs, and yogurt until well combined. Add the dry ingredients and stir until combined. Fold in the coconut.

Pour into the prepared pan and smooth into an even layer. Bake for about 1 hour, rotating halfway through, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool in pan for about 15 minutes. Gently loosen the cake from the pan and invert onto a serving plate. Cake may be served warm or room temperature. Cake may be stored in an airtight container at room temperature for up to 4 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to three months. Thaw in the microwave about 1 minute.

http://piesandplots.net/gingerbread-coconut-bundt-cake/

Disclaimer: This post is sponsored by Almond Dream and Coconut Dream Yogurts.  All opinions, as always, are mine.

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

You may have noticed something about my recipes. I almost always use almond milk, even when a recipe calls for buttermilk.

People think I’m crazy for this, but I absolutely love almond milk and I find that it produces amazing results every time. Whether I’m stirring it into oatmeal, baking cake, or whipping up pudding, almond milk is always my go-to.

Every once in awhile, I want something with a little more flavor than traditional almond milk, though, so I was super excited to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original.

Unsweetened Almond Breeze Almondmilk Coconutmilk Original

I wasn’t a fan of coconut as a child, but now, I can’t get enough of it. That rich, tropical flavor is always a welcome addition to baked goods. I mean who doesn’t want a tropical escape while standing in their own kitchen?

Coconut also plays really well with other flavors, like almond in this milk. I used it with my cereal and fell in love with the flavor. And coconut definitely goes well with chocolate, or in my case, carob.

Coconut Carob Texas Sheet Cake

I have had my eye on this Texas Sheet Cake recipe for awhile, and I wish I would have tried it sooner. It is crazy good! I swapped the buttermilk and milk in the cake and frosting respectively for this Almondmilk Coconutmilk and the results were so good I couldn’t stop “tasting” the cake.

There is a hint of a coconut flavor that is intensified by topping the cake with toasted coconut. That coconut adds some major texture!

Coconut Carob Texas Sheet Cake

What I love about this cake is right out of the oven it is so good I kept taking another bite and another bite, the cake and frosting becoming one, almost molten in texture. But then once it cooled, it was still incredibly tender and gooey, a feat for any cake.

What I’m saying is you totally need to make this cake and you totally need to check out Unsweetened Almond Breeze Almondmilk Coconutmilk Original!

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Coconut Carob Texas Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups granulated sugar

1 ½ cups all-purpose flour

½ cup packed light brown sugar

¼ cup carob powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 large eggs

1 stick butter, melted

½ cup Unsweetened Almond Breeze Almondmilk Coconutmilk Original

½ cup olive oil

1 cup water

1 teaspoon pure vanilla extract

Frosting

¼ cup, plus 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original

1/3 cup carob powder

1 stick unsalted butter

3-4 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1 cup toasted coconut

Instructions

Preheat oven to 400 degrees F. Butter and flour a 9 by 13 inch pan.

Make the cake. In a medium bowl, stir together sugars, flour, carob, baking soda, and cinnamon until well combined.

In a large bowl, mix eggs, butter, milk, oil, water, and vanilla together. Add the dry ingredients and mix until a thin, smooth batter forms. Pour into the prepared pan and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

While the cake bakes, make the frosting.

Whisk together milk and carob in a medium saucepan until fully combined. Add the butter and place the pan over medium heat. Whisk frequently until the butter melts. Remove from the heat and whisk in the sugar and vanilla. Add enough sugar so that the frosting is somewhat thick yet still very pourable.

Once the cake is baked, pour the hot frosting over the hot cake. Serve immediately or allow to cool in the pan. Cake may be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 3 months. Thaw in the microwave for 30 seconds to 1 minute.

Notes

Recipe adapted from Food Lust People Love

http://piesandplots.net/coconut-carob-texas-sheet-cake/

This post is sponsored by Almond Breeze Almondmilk.

Blueberry Coconut Macaroons #SundaySupper

Blueberry Coconut Macaroons - A gluten free treat for spring!

So it’s finally spring. And it actually feels pretty spring like here. The sun has been shining. We’ve had lots of temperatures in the fifties. One meteorologist event guaranteed we wouldn’t have any more measureable snow. Life is pretty good!

We have lots of spring in the house too. In the form of ladybugs. Lots of ladybugs.

Blueberry Coconut Macaroons

We have always had some ladybugs in the house over the winter. That’s right. Somehow ladybugs make it through these apocalyptic feeling winters and show up, unannounced in our house.

But this year, it’s been different. There have been lady bugs EVERYWHERE. We have to watch where we step so we don’t crush them. They crawl on the floors, walls, windows. They relish the sun and hide in the shade.

Blueberry Coconut Macaroons

Since the weather has been nicer, we’ve been putting them outside, but it seems like they come right back in.

There are far worse problems to have. Ladybugs are, after all, supposed to be good luck, and we can use all the luck we can get.

Blueberry Coconut Macaroons

You all are pretty lucky that I’m sharing these delightful Blueberry Coconut Macaroons with you. Plain old coconut macaroons are a hit with me, but adding blueberries, one of my favorite fruits, makes them totally irresistible.

These are easy to make, elegant, and feed a crowd. Plus, they are gluten free! Welcome in spring with these fun macaroons and some lucky ladybugs!

Blueberry Coconut Macaroons

Blueberry Coconut Macaroons #SundaySupper

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 24 macaroons

Ingredients

1 12 ounce bag shredded unsweetened coconut

1 cup granulated sugar

3 large egg whites

1 teaspoon vanilla bean paste

1 ½ cups fresh blueberries

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment.

In a large bowl, stir together coconut and sugar. Mix in the egg whites and vanilla bean paste.

Place the blueberries in a small bowl. Gently crush some of them, while leaving others whole. Mix the blueberries into the coconut mixture.

Place 1 ½ to 2 inch mounds of the mixture onto the prepared pan, pressing each together as much as possible. You do not have to space the cookies far apart, as they will not spread.

Bake for 15-20 minutes until golden brown on top and mostly set. Allow to cool completely on pan before serving or storing. Cookies may be stored in an airtight container at room temperature for up to 5 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Une Gamine Dans La Cuisine

http://piesandplots.net/blueberry-coconut-macaroons-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Beverages

Appetizers

Sides

Entreés

Desserts

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Nutty Granola Bars #SundaySupper

Nutty Granola Bars

Healthy eating is a part of life for me. It’s how I live every single day. My countertops and refrigerators are loaded with fresh fruits and vegetables. I rely on oatmeal for breakfast and lean protein and salads for dinner. I actually look forward to these foods. I crave them just like a lot of people crave fast food and decadent desserts.

I still love eating the occasional giant slice of pie or cake. My day doesn’t feel complete without at least a small portion of candy, even if it’s just a couple Starburst. Life doesn’t have to be about deprivation, only moderation. At least that’s what I believe.

Nutty Granola Bars

But eating healthy can sometimes get boring. How many ways are there to make a bowl of oatmeal exciting? After awhile they all taste the same. The premise holds for salads. Sure toppings and dressings can be switched up, but sometimes a salad is just a salad.

So I try to get creative in the kitchen, especially when it comes to breakfast bars. I have made my fair share of granola bars here on the blog. These Fruity Pebbles ones are some of my favorites. But I really have never made anything like these. They are sure to make breakfast or snack time much more exciting and keep things super healthy for the New Year.

Nutty Granola Bars

They are so nutty with coconut, almond butter, and walnuts. Plus the Rice Krispies add an amazing texture. You’ll crave healthy food too if you whip up these no bake, gluten free treats!

Nutty Granola Bars

Nutty Granola Bars #SundaySupper

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 12 bars

Ingredients

¼ cup olive oil

½ cup almond butter (I really like the maple flavored ones)

¼ cup honey

2 teaspoon pure vanilla extract

2 ½ cups quick cooking oats (gluten free, if necessary)

1 cup Rice Krispies (gluten free)

½ cup walnuts

¼ cup unsweetened flaked coconut

2 tablespoons chia seeds

Instructions

Line an 8 inch square pan with parchment.

In a large microwave safe bowl, combine oil, almond butter, and honey. Microwave on high for 2 minutes. Stir. Microwave for an additional minute. The mixture should be bubbling. If it is not, microwave for an additional minute.

Stir in the vanilla. Stir in the oats, Rice Krispies, walnuts, coconut, and chia seeds. Stir until fully combined and coated with the honey mixture.

Pour into the prepared pan and smooth into an even layer. Refrigerate until firm. About 2 hours. Cut into bars. Bars may be stored in an airtight container at room temperature or in the refrigerator for up to 5 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour or in the microwave for 30 seconds.

Notes

Additional chilling time is necessary

http://piesandplots.net/nutty-granola-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Bright Beverages

Blissful Breakfast Items

Appetizing Starters

Savory Soups and Sides

Marvelous Mains

Delightful Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Carrot Cake Sandwich Cookies #SundaySupper

Carrot Cake Sandwich Cookies

Happy Easter! Easter is one of my favorite holidays. In fact, it might be my favorite (don’t tell Christmas!). Yeah Christmas has lots of presents, but it’s in the middle of winter. Yuck! Easter means spring is here. The days are longer and the sun shines more. The daffodils are up and the grass is greener. I love to hear the birds sing. Oh, and I bet one of our backyard bunnies will make an appearance. They are giant – almost the size of cats. They always make me smile 🙂

Candy is pretty stellar at Easter too. So many holidays are all about chocolate, but not Easter. I am stocked up on jelly beans from now to eternity. I even got an Easter basket. Thanks, Mom and Dad!

Carrot Cake Sandwich Cookies

I’ll be spending today coloring eggs, baking a little, hopefully taking a walk (it’s supposed to be 70!), spending time with my parents, and just trying to relax. After all, that’s the best thing about any holiday: taking a break.

Carrot Cake Sandwich Cookies

Carrot cake is another awesome thing about Easter. I’m not sure how the two became so connected but you pretty much can’t have one without the other. These Carrot Cake Cookies are a fun, easy twist on the traditional layer cake. They really do taste just like carrot cake too! Dad proclaimed them his favorite thing I’ve made. The soft, lightly spiced cookies are delightful, especially with the pop of flavor from the raisins. I sandwiched them with traditional vanilla buttercream, but cream cheese frosting or even vanilla ice cream would be killer. Fill them however you like, or don’t fill them at all. It’s up to you! You won’t want to wait for next Easter to make them again!

Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies

Makes 24 cookies, 12 sandwiches

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1 cup old fashioned rolled oats
2 sticks unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup shredded or flaked unsweetened coconut
2 cups grated carrots
1 cup raisins

In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger, and rolled oats.

In a large bowl cream butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla. Add the eggs and mix until once again light and fluffy.

Add the flour mixture and stir until just combined. Add the coconut, carrots, and raisins and stir until evenly distributed. Chill dough in the refrigerator for at least 1 hour and up to overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough onto the sheets, spacing them as far apart as possible. They will spread and may run into each other during baking, but that’s okay. Bake for 15-20 minutes, rotating halfway through, until cookies are mostly set. Cool cookies completely on trays. Once cool, serve or sandwich with frosting. Store unfilled cookies in an airtight container at room temperature for up to 3 days, while filled cookies will need to be stored in the refrigerator. Filled or unfilled cookies may be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.

Recipe adapted from Cooking Channel

Don’t forget to check out all the other Sunday Supper dishes!

Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

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