Blogiversary Guest Post: Neopolitan Coconut Bites by The Brunette Baker

My final guest blogger is my girl Jenny from The Brunette Baker.  I really don’t have anything to say about her that isn’t totally obvious in her little intro. She’s fun, crazy and probably the greatest friend you can have.  Please check out her site and give her lots of love!

Neopolitan Coconut Bites

Oh Heather. My sweet, lovely Heather. Happy Fifth Blogibirthday, Blogiversary, or whatever the kids are calling it these days. I am so proud of you. Truly. 

Five years of sharing your knowledge to the world is nothing to squawk about. That’s a whole lotta food, garden, and restaurant love. 

If one were to sit back and really think about five years in the grand scheme of things, it may not seem like a long time, but in reality, it is. A lot of things can happen in that time frame. Let’s digress…

2009

  • US Airways makes an emergency landing in the Hudson River in NYC. 
  • Barack Obama becomes Unites States of America’s first African-American President. 
  • Michael Jackson passes away. So does Heath Ledger. 
  • The BP Oil Spill. Largest oil spill in the history of, like ever. 

2010

  • Icelandic volcano causes havoc for travellers all over the world. Madness. 
  • 33 Chilean miners trapped 2,000 feet underground. 
  • Deadly earthquake strikes Haiti. Cleanup efforts are still effect.
  • Spain wins the World Cup. 
  • Steve Jobs dies.

2011

  • Fourth largest earthquake ever recorded in the history of life hits Japan, causing devastating tsunami.
  • Kate and Wills get married. A record two billion people tuned in to watch.
  • Osama bin Laden is killed. 
  • Kim Kardashian marries Kris Humphries. Kim Kardashian divorces Kris Humphries. 
  • Amy Winehouse dies from drug overdose.

2012

  • Gangnam Style becomes a phenomenon. Ugh.
  • Whitney Houston dies.
  • Amanda Bynes goes bat shit crazy.
  • Felix Baumgartner free falls 127,000 feet from Space back to Earth. 
  • Queen of England’s celebrates Diamond Jubliee.
  • Terrible and unfathomable tragedy strikes the small town of Newtown, Connecticut. 

2013

2014

  • Heather becomes Jenny’s food wife. 
  • Heather celebrates five years of blogging. 

2024

  • Heather becomes President of the World. Diehard foodies hold all the seats. Heather wins Nobel Peace Prize. World is a better place. 

So you see, a lot can happen in a span of five years. Thank goodness your kick ass creations are there to cheer us up in a world full of uncertainty and sadness. Keep on rocking your incredibleness, Heather. I adore you more than cookies and I’m so blessed to have met you. 

Looking forward to the next ten years of food, fun, and friendship. 

Especially the food. Oh, the foooooood. 

Neopolitan Coconut Bites by The Brunette Baker

Recipe adapted and slightly modified from Martha Stewart

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Ingredients

  • 1 cup white chocolate chips
  • 1 tin sweetened condensed milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 1? cup finely shredded sweetened coconut
  • 11/4 cup finely shredded unsweetened coconut
  • 1 ounce dark chocolate, melted
  • 1 drop red food colouring

Instructions

  1. Line an 8" pan with foil, leaving a few inches to hang over the sides.
  2. In a medium saucepan over medium heat, mix together white chocolate chips, condensed milk, butter, salt, and vanilla extract. Stir until all ingredients are melted, incorporated and creamy. Add in coconut and stir to coat.
  3. Remove from heat and divide batter into three bowls. Add red food colouring to one; melted dark chocolate to the other. Leave the third one as is.
  4. Using an offset spatula, spread chocolate batter on the bottom of prepared pan, ensuring an even layer. Carefully add white layer to the top, taking care not to blend into chocolate. Finally, add red batter to the top of the white, smoothing over with an offset spatula, ensuring an even layer.
  5. Place in refrigerator and chill for about two hours. Once chilled, remove from fridge, peel back foil, and cut into bite-sizes.
  6. For a fun gift idea, you can wrap individual pieces in cellophane or parchment paper.
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Blogiversary Guest Post : Chocolate Almond Treats by Living Lou

Louisa is our youngest foodie friend (who probably is so tired of hearing that :)) but she’s that girl I wish I knew I wanted to be at her age.  Does that make sense.  I love my blog and everything it has exposed me too and man do I wish I knew about this when I was a lot younger.  It would probably have completely changed the landscape of my life.  This is why Lou is so special in our group.  She’s young and fresh, yet has her head firmly screwed on tight. And it’s going to be so much fun watching her get bigger and bigger in the world as she chooses her route in life!

Plus when the rest of us are doddy little 80’s year olds she will help keep us spry!

Check out this awesome quick and easy treat (Lou-how did you know I love chocolate and almonds together!) and send love her way over at Living Lou.

Chocolate Almond Treats

When Heather asked if I wanted to do a guest post for her 5th blogging anniversary, of course I said yes. I love celebrating the success of friends and 5 years is a pretty big deal in this blogging world!

I guess that I’ve known Heather for about a year now, but it feels like so much longer. She’s actually the one who looped me in with the wonderful group of bloggers, well I would say friends really who get together on a regular basis to do fun foodie things. It’s been so nice to have a group of people who really “get” this blogging thing, and I’m so thankful to Heather for welcoming me into the group with open arms.

I wasn’t really sure what to make to celebrate 5 years of The Tasty Gardener, but I knew that it had to be something sweet. It also had to be something doesn’t require the oven because it has been hot with a capital H in Toronto over the past couple of weeks. I came up with these simple chocolate almond treats that are chilled in the fridge for a couple of hours. A bit of bittersweet chocolate, salted almonds, sweetened shredded coconut and white chocolate are all you’ll need for this 5 ingredient recipe.

Congratulations Heather on 5 years, I can’t wait for the next 5! 

Yields 20 pieces

Chocolate Almond Treats by Living Lou
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Ingredients

  • 4 oz bittersweet chocolate, melted
  • 3/4 cup salted almonds
  • 1/4 cup sweetened shredded coconut
  • 4 oz white chocolate, melted

Instructions

  1. On a sheet of parchment paper, spoon out about 1 tsp of melted bittersweet chocolate. Repeat with all remaining bitter sweet chocolate.
  2. Top with 3-4 salted almonds.
  3. Sprinkle with sweetened shredded coconut.
  4. Drizzle with melted white chocolate.
  5. Refrigerate until set, at least 1.5 hours.
Recipe Type: Dessert
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Pina Colada Cookies

 Pina Colada Cookies-2

When the weather is cold and crappy imagine yourself on a beach enjoying a cocktail with a fancy umbrella.  If you have trouble make yourself these cookies. 

Yields 3-3 1/2 doz

Pina Colada Cookies
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Ingredients

  • 2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/ tsp salt
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups toasted coconut
  • 1 can (14oz) crushed pineapple, drained

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment.
  2. In a large bowl combine the flour, baking powder, baking soda and salt.
  3. In a seperate bowl cream together the butter and sugar. Beat in the egg and vanilla.
  4. Combine the flour mixture with the butter mixture and then carefully fold in the coconut and pineapple.
  5. Drop by tablespoonfuls onto prepared pans and bake 10-12 minutes or until bottoms begin to brown.
  6. Let cool on wire racks.
Recipe Type: Dessert
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Coconut Cinnamon Cookies

Until I made these cookies I never realized how tasty coconut and cinnamon can be together.

Yields 4-5 dozen

Coconut Cinnamon Cookies
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Ingredients

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 3 tbsp milk
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 2 cups swetened coconut

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large mixing bowl cream together butter and sugars. Beat in egg, vanilla and milk.
  3. In a separate bowl combine the flour, baking powder, baking soda and cinnamon.
  4. Carefully combine the wet and dry ingredients. Fold in the coconut.
  5. Drop dough by tablespoonfuls onto prepared pans and bake in preheated oven 8-10 minutes or until beginning to brown. Let cool on wire racks.
Recipe Type: Dessert
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Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large mixing bowl cream together butter and sugars.

Coconut Cinnamon Cookies from The Tasty Gardener

Beat in egg, vanilla and milk.

Coconut Cinnamon Cookies from The Tasty Gardener

In a separate bowl combine the flour, baking powder, baking soda and cinnamon.

Coconut Cinnamon Cookies from The Tasty Gardener

Carefully combine the wet and dry ingredients. Fold in the coconut.

Coconut Cinnamon Cookies from The Tasty Gardener

Coconut Cinnamon Cookies from The Tasty Gardener

Drop dough by tablespoonfuls onto prepared pans and bake in preheated oven 8-10 minutes or until beginning to brown. Let cool on wire racks.

Coconut Cinnamon Cookies from The Tasty Gardener

Coconut Cinnamon Cookies from The Tasty Gardener

 

Cowboy Cookies

No one really knows the reason behind the name cowboy cookies.  If I had to hazard a guess I would say they remind me a lot of trail mix with all the different ingredients thrown in the batter.  Wherever they got there name matters little with you bite into one of these amazing treats.

Yields 6-7 dozen cookies

Cowboy Cookies
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Ingredients

  • 1 1/2 cups flour
  • 1/2 tbsp baking soda
  • 1/2 tbsp baking powder
  • 1/2 tbsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup butter, room temp
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1/2 tbsp vanilla
  • 1 1/2 cup chocolate chips
  • 1 1/2 cup rolled oats
  • 1 cup sweetened flaked coconut
  • 1 cup pecans

Instructions

  1. Preheat oven to 350 degree F and line baking sheet with parchment paper.
  2. In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt.
  3. In another bowl beat together the butter until smooth then beat in both sugars.
  4. Beat in the eggs and vanilla.
  5. Carefully add the flour mixture until just combined.
  6. Fold in the chocolate chips, oats, coconut and pecans.
  7. Drop the dough my tablespoonfuls onto prepared pans.
  8. Bake in preheated oven 8-12 minutes or until tops and bottoms are just beginning to brown.
  9. Let cool on wire racks.
Recipe Type: Dessert
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Preheat oven to 350 degree F and line baking sheet with parchment paper.
In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt.

In another bowl beat together the butter until smooth then beat in both sugars.

Beat in the eggs and vanilla.

Carefully add the flour mixture until just combined.

Fold in the chocolate chips, oats, coconut and pecans. What a great combination!

Drop the dough my tablespoonfuls onto prepared pans.

Bake in preheated oven 8-12 minutes or until tops and bottoms are just beginning to brown.

Let cool on wire racks.

Butterscotch Coconut Cookies

These are a nice and quick cookie with big flavour.  Feel free to totally change it up by replacing the butterscotch chips with peanut butter chips instead. Recipe adapted from The Daring Gourmet.

Yields 3 dozen

Butterscotch Coconut Cookies
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Ingredients

  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cup sweetened coconut
  • 1 1/2 cup butterscotch chips

Instructions

  1. Preheat oven to 350 degrees F. Line baking pans with parchment.
  2. In a large bowl combine the flour, baking soda, and baking powder.
  3. In another large bowl beat together the butter and sugars until creamy.
  4. Beat in the egg and vanilla.
  5. Carefully add the flour mixture and mix until just combined.
  6. Fold in the coconut and chips.
  7. Drop the batter by tablespoonfuls onto prepared pans.
  8. Bake in preheated oven 10-12 minutes or until bottoms just begin to brown.
  9. Let cool completely on wire racks.
Recipe Type: Dessert
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Preheat oven to 350 degrees F. Line baking pans with parchment.
In a large bowl combine the flour, baking soda, and baking powder.

In another large bowl beat together the butter and sugars until creamy.

Beat in the egg and vanilla.

Carefully add the flour mixture and mix until just combined.

Fold in the coconut and chips.

Drop the batter by tablespoonfuls onto prepared pans.

Bake in preheated oven 10-12 minutes or until bottoms just begin to brown. Let cool completely on wire racks.

Coconut Peanut Cookies

This is a pretty heavy cookie with all of its oats and nuts.  I really enjoy this cookie because it has a peanut not peanut butter flavour. Recipe from www.foodnetwork.com

Serves per cookie

Coconut Peanut Cookies
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Ingredients

  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 3/4 cup butter
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 cup flaked sweetened coconut
  • 1 cup oats
  • 3/4 cup unsalted peanuts, chopped

Instructions

  1. Preheat oven to 400 degrees F. Line cookie sheets with parchment paper.
  2. In a large bowl combine the flour, baking powder, baking soda and salt.
  3. In a medium saucepan over low heat melt the butter.
  4. Once melted remove from heat the stir in the sugar.
  5. Stir in the egg and then the flour mixture.
  6. Add the coconut, oats and nuts.
  7. Using a tablespoon scoop the dough onto your pans.
  8. Bake for 10-12 minutes or until bottoms begin to brown. Remove from oven and let cool for a few minutes before transferring to racks to finish cooling.
Recipe Type: Dessert
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Preheat oven to 400 degrees F. Line cookie sheets with parchment paper.
In a large bowl combine the flour, baking powder, baking soda and salt.

In a medium saucepan over low heat melt the butter.

Once melted remove from heat the stir in the sugar.

Stir in the egg and then the flour mixture.

Add the coconut, oats and nuts.

Using a tablespoon scoop the dough onto your pans. It is very soft and sticky.

Bake for 10-12 minutes or until bottoms begin to brown. Remove from oven and let cool for a few minutes before transferring to racks to finish cooling.

Coconut Chicken Fingers

Here’s a healthy alternative to a kids favorite. Serve these with a spicy chili sauce or a sweet apricot marmalade.

Serves 1/6

Coconut Chicken Fingers
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Ingredients

  • 4 skinless, boneless chicken breasts, cut into 1/2" thick strips
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup flour
  • 1 cup buttermilk
  • 1 large egg
  • 1 1/2 cup unsweetened, flaked coconut

Instructions

  1. Preheat oven to 425 degree F. Live cookie sheets with parchment paper.
  2. Season the chicken strips with salt and pepper.
  3. Place flour on a plate.
  4. In a small bowl beat together the milk and egg.
  5. Place coconut on another plate.
  6. Working one strip at a time, dredge the chicken in the flour.
  7. Coat it with the egg mixture.
  8. Coat it the coconut.
  9. Place the strips on your prepared pans.
  10. Bake for 15-20 minutes, or until browned, carefully flipping them halfway through.
Recipe Type: Main Dishes
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Preheat oven to 425 degree F. Live cookie sheets with parchment paper.
Season the chicken strips with salt and pepper.

Place flour on a plate.

In a small bowl beat together the milk and egg.

Place coconut on another plate.

Working one strip at a time, dredge the chicken in the flour.

Coat it with the egg mixture.

Coat the chicken the coconut.

Place the strips on your prepared pans.

Bake for 15-20 minutes, or until browned, carefully flipping them halfway through.

Pina Colada

 

Serves 1

Pina Colada

When I was in Cuba several years ago I got to enjoy a homemade, from scratch pina colada the locals were making in a road side stand. Made with fresh coconut and pineapple I thought I had died and gone to heaven.

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Ingredients

  • 4 oz fresh pineapple juice
  • 3 oz. coconut rum
  • 2 oz cream
  • 2 cups crushed ice

Instructions

  1. Pour all of the ingredients into a blender and puree for several seconds.
  2. Strain into a glass and serve.
Recipe Type: Drinks
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Coconut Cream Pie

Serves per slice

Coconut Cream Pie
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Ingredients

  • 3 cups half-and-half
  • 2 eggs
  • 3/4 cup white sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup flaked coconut
  • 1 tsp vanilla extract
  • 1 (9 inch) pie shell
  • Frozen whipped topping, thawed

Instructions

  1. Preheat oven to 350 degrees F. Bake the pie shell according to package instructions.
  2. Spread the coconut out on a baking sheet and toast in the oven for 7-10 minutes. Remove and let cool.
  3. In a medium saucepan combine the cream, eggs, sugar, flour and salt and bring to a boil over medium heat, stirring constantly.
  4. Remove from heat and stir in 3/4 cup coconut and the vanilla.
  5. Pour mixture into pie and chill for 2-4 hours.
  6. Top generously with a thick layer of whipped topping and sprinkle with remaining toasted coconut.
Recipe Type: Dessert
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Preheat oven to 350 degrees F.  Bake the pie shell according to package instructions. Let cool.

Spread coconut onto a baking sheet.

Place in oven and toast 7-10 minutes. Let cool.

In a medium saucepan over medium heat add the cream.

Next add the eggs, white sugar, flour and salt.

Bring to a boil stirring constantly.

Remove from the heat and stir in 3/4 cup coconut and vanilla extract.

Carefully pour into baked pie shell.

Let the pie chill in the fridge for 2-4 hours so that the cream filling will set.

Top the pie with a whipped cream.

I think in a cream pie like this you need to make a nice tall layer of topping.

Sprinkle the top of the pie with the remaining coconut.

I don’t even like coconut and this pie is to die for. So smooth and creamy it just melt in your mouth.

Lime and Coconut Torte

Serves per slice

Lime and Coconut Torte

Don't let the color throw you. This dense citrusy cake tastes just like summer.

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Ingredients

  • 1 lb. softened cream cheese
  • 3 oz. softened butter
  • 1 cup sugar
  • 2 tsp. vanilla
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup coconut
  • 1 1/2 cup flour
  • 1/2 cup lime jello powder

Instructions

  1. Preheat oven to 325 degrees F.
  2. Beat cream cheese and butter together until smooth and creamy. Add the sugar, vanilla and salt and mix thoroughly. Mix in the eggs.
  3. Add the two flours and mix until well incorporated. Mix in the jello powder.
  4. Butter a 9-inch cake pan and pour in batter.
  5. Bake for up to 45 minutes or until toothpick comes out clean.
Recipe Type: Dessert
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Preheat the oven and prepare the cake pan.

Combine the butter and cream cheese in a bowl.

Beat together until smooth.

Add the sugar and vanilla, then the eggs.

Beat until creamy.

Mix in the flour.

Add the lime jello powder then the coconut.

Stir everything together well.

Spread the batter into your pan.

Bake for 45-50 minutes until set.  Let cool before slicing.

Given how close today is to St. Patrick’s this just might be the perfect dessert.