Tag Archives: coconut

#24 – Nutty Banana Bread

There’s something cozy about banana bread. Maybe it’s the fall weather (my favorite season!).

Making banana bread is super easy, especially since we seem to accumulate a number of ripe bananas over time (which we then conveniently throw into the freezer for later). Just make sure you freeze them well, and not put anything over or underneath the bananas (like something that has a sharp edge that would cut into the soft banana, making them leak- not pretty!). I learned the hard way.

This banana bread is similar to this one I made before, but adding walnuts in – extra crunch and yum!

_DSC1838

_DSC1843

#13 – Madeleines: many ways

DSC00833I have always wanted to make madeleines. These pretty little things fall somewhere between a small cake and a soft cookie. My husband, while in Denmark a couple of months ago, purchased a silicone madeleine mold. Today was my first time using the mold and making madeleines! You can leave them simple and elegant with just a fine dusting of icing sugar, or finish them off in a variety of ways! I hope your year is as sweet as these Madeleines!

My madeleine silicone mold

My madeleine silicone mold

Ingredients:

  • 1/2 cup granulated sugar
  • 1 1/2 eggs, room temperature
  • 1/8 cup milk
  • 1 tsp vanilla extract
  • 1 cups sifted cake flour
  • 1/2 tsp baking powder
  • 4 tablespoons salted butter, melted (and cooled); plus extra for buttering the madeleine mold/pan
  • icing sugar (optional)
  • orange zest (optional)
  • semi-sweet chocolate chips (optional)
  • unsweetened coconut (optional)

Method:

  1. Beat sugar and eggs together in an electric mixer on high speed.
  2. When it is pale and foamy (about 45 seconds to 1 minute), beat in the milk and vanilla.
  3. On low speed, add in flour and baking powder
  4. Add butter; mix until smooth (about 1 minute)
  5. Cover bowl and let stand about 2 hours (or put in fridge overnight)
  6. Preheat oven 400F; position rack in the centre
  7. Lightly butter 2 madeleine pans (I just had 1, so I did one batch after another)
  8. Using a spoon (or a 2 tablespoon/1 oz food portion scoop), transfer batter to the pan. Spoon the batter in the middle (this will create the signature madeleine “hump”)DSC00822
  9. Bake for about 12 minutes, or until madeleine springs back when you press with fingertip

    Freshly baked madeleines, ready for chocolate dipping, or just a fine dusting of icing sugar

    Freshly baked madeleines, ready for chocolate dipping, or just a fine dusting of icing sugar

  10. In the meantime, if you are using coconut, toast the coconut in the oven, for about 1 minute (watch carefully, as it burns easily); or if you are using orange zest, zest the orange with a microplaner
  11. Immediately remove from pan, when madeleines are done
  12. If you are dipping the madeleine in chocolate: melt chocolate in a double boiler (do not heat chocolate over heat directly). Dip the madeleine in the chocolate, and have fun with the orange and/or coconut!
  13. Alternatively, if you want just a fine dusting of sugar, sift the sugar over the cooled madeleines before serving.

Makes about 18 madeleines

#12- Crunchy Maple Granola

20141214_160229For those looking to make a great and healthy (and edible) (and last-minute) Christmas gift, here is a granola recipe I’ve always used. Granola is really good with some fruit and milk/yogurt – or just alone as a snack!

To gift it, you can put the granola in a mason jar, and put a decorative ribbon/twine around it. Or use a cookie/goodie bag, with a window to reveal the granola!

20141222_192839

Bag from Michael's

Bag from Michael’s

20141215_074851

Ingredients:

  • 6 cups rolled oats
  • 2 cups chopped nuts (almonds/pecans/cashews)
  • 1 cup unsweetened shredded coconut
  • 1 cup pepitas
  • 2 tsp cinnamon
  • 1 tsp nutmeg (optional)
  • 1 tsp salt
  • 1/2 cup canola oil
  • 1/2 cup maple syrup (or honey)
  • 2 tsp vanilla extract
  • 1 Tbsp orange zest (optional)
  • 1 1/2 cups dried fruit (raisins, cranberries, blueberries, cherries)

Method

  1. Preheat oven to 325F
  2. Line 2 large rimmed baking sheets with parchment paper
  3. Combine oats, nuts, pepitas, coconut in a large bowl.
  4. Combine oil, maple syrup, cinnamon, nutmeg, salt, and vanilla in a saucepan
  5. Heat the syrup mixture until just boiled. Take off heat
  6. Pour the oil mixture all over the oat mixture. Mix until well coated.
  7. Spread granola in the baking sheets.
  8. Bake for 30-35 minutes, checking and stirring often to prevent burning (every 10-15 mins).
  9. In the meantime, scrub oranges and grate the orange for zest (use a microplaner, and don’t grate any of the white pith)
  10. Cool
  11. Stir in zest and dried fruits. Store granola in a cool place.
  12. When kept in an airtight container (at room temperature), this can last for 2 weeks.

#10 – Chocolate Pudding Banana Bread Trifle

Instagram_Trifle

So here it is! I combined the previously made coconut banana bread and chocolate pudding to make this super trifle! We had a Christmas party, and I brought this along. This trifle scores more points as a fun dessert than an elegant one.

Since there wasn’t any baking involved in this trifle (other than the banana bread), this is 0.5 of a bake, which means I’m on my 10th bake! Woohoo.

Ingredients:

  • Banana bread
  • 2 barely ripe bananas, sliced
  • Chocolate pudding (about 3 cups)
  • 1/2 cup chocolate chips
  • 1/2 cup toasted chopped pecans/walnuts
  • Sweetened whipped cream and chocolate shavings/cocoa powder/raspberries for garnish

Method:

  1. Cut banana bread into bite-sized chunks; spread half of them over the bottom of a trifle bowl (or any deep glass serving bowl)

20141217_1943572. Cover with sliced bananas (pressing some against the glass), half of the chocolate pudding, chocolate chips, and pecans.

20141217_19545420141217_200117

20141217_2017533. Top with remaining banana bread cubes and pudding.

20141217_2043204. Shake the bowl a little, so pudding spreads and oozes down between the layers.

5. Cover with plastic wrap, chill in fridge overnight.

6. Before serving, spoon/pipe whipped cream around the edge of bowl. Sprinkle with shaved chocolate and raspberries. Or instead of the shaved chocolate, dust a very small amount of cocoa powder on top.

(adapted from The Girl Can’t Cook)

#9 – Coconut banana bread

20141216_100334Today, I made a special banana bread.  This may seem to you quite the ordinary banana bread. It’s special because no one is allowed to eat it right now. This banana bread is reserved to be used for something special later this week. Stay tuned!

Ingredients:

  • 1/2 cup brown sugar
  • 1/4 cup melted butter or canola oil
  • 3 very ripe bananas (about 1 1/2 cups/375 mL mashed)
  • 2 eggs
  • 1/3 cup buttermilk/plain yogurt
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup unsweetened shredded coconut

Method:

  1. Butter a 9×5 inch loaf pan, and preheat oven to 350 F
  2. Combine sugar, butter/oil, bananas, eggs, and buttermilk/yogurt. You can do this in a food processor if you’d like. Process until smooth.
  3. In a separate bowl, combine flour, baking powder, baking soda and salt. Add this to the wet ingredients. Combine well. Pour batter into buttered pan.
  4. Bake for 50-60 minutes (test with toothpick – the banana bread is done if toothpick comes out clean)
  5. Cool.

(adapted from the Girl Can’t Cook)

20141216_100236-1

#8- Vanilla & Chocolate pinwheel cookies

Christmas baking is in effect! This week, I made pinwheel cookies. These cookies are great because they freeze well before baking and you can pull them out whenever if you want something baked in just a few minutes. Because of that, I made 2 batches, and separated into 3 occasions to bake this week (one I baked today, another I left in the fridge to bake in 2 days, and then froze the rest to bake in 5 days).

These look and taste great!

20141206_085257

Vanilla & Chocolate pinwheel cookies – Recipe

Ingredients:

  • 1/2 cup butter
  • 1 cup sifted sugar
  • 1 beaten egg
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 1/4 -1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup unsweetened shredded coconut
  • 1 oz melted unsweetened chocolate

Method:

  1. Beat butter until soft (I used my trusty stand-mixer; but I suppose you could work out your arm muscles and do it by hand in a large bowl)
  2. Gradually add and blend sugar, until creamy
  3. Beat egg in a separate bowl; add egg to butter mixture
  4. Add in vanilla and cinnamon
  5. Sift flour in a separate bowl (approximate the amount); then measure and re-sift with salt and baking powder
  6. Add the dry ingredients to the butter mixture
  7. Mix well
  8. Divide the dough into half
  9. Melt chocolate over a double boiler – cool for 5 minutes
  10. To one half of the dough, add the chocolate and incorporate well
  11. Wrap the doughs separately in plastic wrap or tin foil, and put in fridge for at least 2 hours to harden
  12. After the 2 hours (or more), roll dough out on a floured surface into oblong shapes to about 1/8 inch thick (I rolled the light dough first, then dark; this way the light dough won’t get chocolate bits stuck onto it)
  13. Place the dark dough onto the light dough and starting from the far end, roll the layers together towards you, length-wise
  14. (optional) Scatter the coconut underneath the light dough and roll the dough on the coconut to coat. 20141206_094322
  15. You should now have a 2-inch diameter roll. Wrap this in plastic wrap tightly (not tin foil, as this can leave marks).
  16. (Optional) Put roll in a paper towel tube, to keep the shape when chilling. I bypassed this step and put the roll on a plate in the fridge – as a result, the bottom part of the roll was more square. Not a big deal though
  17. Chill in fridge for 12-24 hours; or if you would like to bake the cookies much later, you can put in the freezer at this point.
  18. (12-24 hours later) Preheat oven to 400 degrees F.
  19. Thinly slice cookies (about 1 inch thick), and place on a greased cookie sheet
  20. Bake for 8-10 minutes

(adapted from the Joy of Cooking)

20141206_085307

#5 – Coconut Carrot Cupcakes (3 C’s and 3 ways)

20141112_143541After a month of this challenge and baking up a buttery storm, I’ve decided to make something a little healthier this week. In this coconut carrot cupcake, there’s a ton of carrots! Maybe I’m not still over the orange-themed October month yet…

These cupcakes were super easy to make.

Recipe (modified from Martha Stewart’s Great Food Fast):

Ingredients

  • 1 1/4 cups shredded coconut
  • 1 cup sugar
  • 1/3 cup vegetable oil, plus some to coat pan if needed
  • 2 Tbsp fresh orange juice
  • 1/2 tsp vanilla extract
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/2 tsp salt
  • 3/4 cup + 2 Tbsp flour
  • 1 1/2 cups shredded carrots (I used the shredding disk of a food processor)
  • 1/2 cup chopped walnuts

Method

  1. Preheat oven to 350 F
  2. Spread 1 cup of the coconut on a baking sheet, toast in the oven until golden brown, for 5 minutes (watch this carefully; coconut browns really quickly!) Set aside to cool .
  3. In a medium bowl, combine sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in baking powder and soda, allspice, salt. Add flour and mix. Finally, stir in the carrots, walnuts, and the remaining 1/4 cup coconut.
  4. Oil a standard muffin tin or line with paper liners; spoon and distribute battter evenly.
  5. Bake until toothpick/cake tester comes out clean, about 25 minutes. Let the cupcakes cool, before frosting with the below cream cheese icing.
  6. Garnish with the reserved toasted coconut.

20141112_135036

Cream Cheese Icing

Ingredients

  • 8 oz cream cheese, at room temperature
  • 3/4 cup icing sugar
  • 1/4 tsp vanilla extract

Method

  1. In a mixing bowl, whisk (I used my hand-mixer) the cheese, sugar and vanilla together until smooth.
  2. Use immediately, or store in fridge in a container up to 5 days.

I had some leftover brown butter glaze from last week, which I froze. So I halved the above cream cheese icing recipe and used both the cream cheese icing and brown butter glaze for these cupcakes. Both are topped with the shredded coconut! Alternatively, you can leave them unfrosted/unglazed for a quick on-the-run breakfast item. There you go – coconut carrot cupcakes, 3 ways!

Coconut carrot cupcakes - 3 ways

Coconut carrot cupcakes – 3 ways

PS: After sharing some of our goodies with a neighbor, we got some amazing blueberry pancakes in return. Yum!

20141112_152246

Mama OT

Occupational Therapy blog with tips and tricks for those who care for children

Figure One

Science. Communication. Community.

home is what you make it

creating family friendly spaces

Pen and Fire

chasing truth & making art :: a storytelling blog

Something Wild

pursuing the best of this one, wild life

experiencenorthcape

Everyday life in the North of Norway

Endless Frame Photography

Photography by Frank Cademartori

A LEAP OF FAITH

life's stories

KA's bakery

'Smile, eat cake and you'll make the world a better place'

kawaii kitchen

Welcome to kawaii kitchen, my personal blog about cooking, baking and cute food decoration!

%d bloggers like this: