German Chocolate Bars

Tis the season for a little something sweet, right? As mentioned, I write a monthly resident recipe article for our 70-page full color neighborhood magazine. For the month of December I’m featuring a wonderful *pecan coconut bar recipe submitted by this super sweet family who live just down the street from us.

*I actually changed the name of these bars from “Pecan Coconut Bars” to “German Chocolate Bars”. With a chocolatey crust and a sweet coconut filling, after just one bite, they will definitely remind you of a german chocolate cake, in dessert bar format.

Below you’ll find an excerpt from the article:

Spread the holiday cheer this year with sugar, savory pecans and lots of butter with these delicious pecan coconut bars submitted by Faozia and her three kids. Bringing a smile to her family and friends, these tasty bars are always a hit at parties. Faozia adds, “Baking in our house is a wonderful activity for my kids to have fun, learn how to cook and for me forming fond memories when we do it together. These pecan coconut bars are decadent and part of what makes life more enjoyable!” Happy Holidays and enjoy!

German Chocolate Bars

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 24

Ingredients

1 1/4 cups sifted flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
2/3 cup butter
2 eggs, slightly beaten
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 1/3 cups flaked coconut
1 cup chopped roasted pecans

Instructions

Preheat oven to 350 degrees F.
FOR THE CRUST: In a large bowl, combine flour, sugar, cocoa powder and baking powder. Cut in butter until crumbly. Press mixture on bottom of ungreased 9 x 13-inch baking pan. Bake for 12 minutes. Remove from oven, let cool slightly.
FOR THE FILING: In a medium bowl, combine eggs, condensed milk, coconut and roasted pecans. Pour over partially baked crust. Bake 18-20 minutes or until set in center. Cool and cut into bars and enjoy!

Baked Blueberry Coconut Oatmeal

Anyone love blueberries at much as I do? If so, here’s a new baked oatmeal recipe that you must try!

My sister first made it for my mom when they visited each other about a month ago in Michigan. My sister is a major health nut and left out the brown sugar. I don’t recommend that, but supposedly it was still good according to my mom.

When my mom returned home to Texas, she decided to try the baked blueberry coconut oatmeal again… this time with brown sugar, and guess what? She was hooked!

For the past month, my mom has been making a batch of this oatmeal every week for her breakfast. She’s sent me picture after picture via email showing me how good it was!

So, being good daughter that I am, I finally made the oatmeal for myself to try. Guess what? I LOVE it just as much as she does!

Talk about easy. Simply combine the oats, coconut, brown sugar, salt, baking powder and cinnamon in a medium-sized bowl.

Then whisk together the milk, egg, coconut oil and vanilla.

Next, sprinkle two-thirds of the blueberries on the bottom of the pan.

Pour your oat mixture evenly over blueberries.

Then pour the milk mixture over oats. Gently shake the baking dish to make sure milk covers oat mixture.

Sprinkle remaining blueberries on top. (For a quicker prep time, you can mix your wet and dry ingredients plus your blueberries all together in a large bowl. Then pour the contents of the bowl into the prepared baking dish.)

Finally, place the baking dish in 350 degree F oven and bake for 40 minutes.

Let cool for 5 minutes and then dig in!

It’s healthy and pretty! If you’ve never tried the coconut and blueberry combination, put it on your things to-do-list because the flavors are outstanding!

Spoon into individual bowls and eat by itself, add a splash or milk or cream, or if you’re like me, add a touch of vanilla yogurt!

Looking for other blueberry recipes? Here’s a few of my favorites:

Banana Blueberry Bread

Blueberry Muffins with Doughnut Topping

Cornmeal Blueberry Cookies

Baked Blueberry Oatmeal (sans the coconut)

Peach and Blueberry Crumbles

Baked Blueberry Coconut Oatmeal

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6

Recipe adapted from Two Peas & Their Pod

Ingredients

2 cups rolled oats
1 cup shredded coconut, sweetened
1/4 cup light brown sugar
1/2 tsp. salt
1 tsp. baking powder
1 tsp. ground cinnamon
2 cups skim milk
1 large egg
3 Tbsp. coconut oil, melted and cooled slightly
1 tsp. vanilla extract
1 pint fresh blueberries

Instructions

Preheat oven to 350 degrees F. Grease an 8×8-inch square baking dish and set aside.
In a medium bowl, mix together the oats, coconut, brown sugar ,baking powder, salt and cinnamon.
In another medium bowl, whisk together the milk, egg, coconut oil and vanilla. The coconut oil might get a little lumpy/congealed, but that’s okay. It will melt when baking.
Arrange two-thirds of the blueberries on the bottom of the prepared baking dish. Pour the oat mixture evenly over the berries. Pour the milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. Sprinkle the remaining blueberries on top of the oats.
Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

Notes

*Note: Alternatively, when preparing this dish, you can combine the dry mixture with the wet mixture along with the blueberries. Then take that entire mixture and pour it into the prepared baking dish all at once.

Chocolate Chip Oatmeal Coconut Cookies

Perfect for any time of the year, the oatmeal in these cookies yield a tender bite and the coconut lends a a wonderful chewy texture.

My mom, sister and I made these cookies two weeks ago. As chocolate chip cookie fans, we’re always in the mood to try new cookie recipes, and this one from The SoNo Baking Company Cookbook did not disappoint. While yielding 2 dozen cookies, we managed to have leftovers, so I took some to my coworkers the next day.

I must tell you, my coworkers are “smart cookies”. The previous week I made Neiman Marcus chocolate chip cookies and portioned one cookie per person. Well, somehow I either mis-counted or someone ate two cookies, because one guy didn’t get his. I felt sorry for him and made him a half-dozen the next day. Well, the other coworkers learned from that, and when I brought these chocolate chip oatmeal cookies in, they all waited until the afternoon to eat their cookie. Why??? They were in hopes someone would eat the cookie meant for them, and then I would make another half-dozen. Clever!!!

Now for the specifics. Here are a few baking tips:

For crisper cookies, bake longer.
When adding mix-in elements like oats, chocolate chips, nuts or coconut to the dough, be sure to fold them in gently with a rubber spatula, rather than with a standing mixer.
- The force of the mixer can break these ingredients into smaller pieces, thus changing the overall desired texture of the cookie.

Enjoy!

Chocolate Chip Oatmeal Coconut Cookies
Ingredients
2 cups all-purpose flour
1 tsp. baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp. coarse salt
2 large eggs, at room temperature
1 1/2 Tbsp. pure vanilla extract
12 ounces best-quality semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup old fashioned rolled oats (not instant)

Directions
1. Set the oven in the middle position. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.
2. In a medium bowl, whisk together the flour and baking soda; set aside.
3. In a bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
4. With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. Gently fold in the chocolate chips and shredded coconut with a rubber scraper. Gently fold in the oats.
5. Use a 1/4 cup (2 inch wide) ice cream scoop to scoop out the dough onto the prepared baking sheets, placing the scoops about 2 inches apart.
6. Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the cookies are set and browned on the edges but still very soft in the center, 15-18 minutes.
7. Transfer the baking sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely.

Yield: 18 large cookies
Recipe from: The SoNo Baking Company Cookbook

No-Bake Energy Bites

I love Pinterest, and recently discovered a recipe for these no-bake energy bites that I just had to try! Loaded with protein (from the peanut butter), Omega-3 fatty acids (from the ground flaxseed), whole grains (from the oats), and energy & immunity boosting benefits (from honey), these no-bake energy bites are the perfect “pick-me-up” afternoon snack!

I am a huge fan of granola bars as snacks, but with all the processed ingredients, preservatives, and sugar, they probably aren’t as healthy as they seem! They good thing about these energy bites is that they are all-natural, contain ingredients you should have in your pantry, and can be customized to your liking. If you want to leave out the chocolate chips, substitute dried fruit instead. If you like almond butter, substitute it for peanut butter. Want more of a “crunch”? Add pecans, almonds, or walnuts.

Let me know your thoughts. Enjoy!

This recipe is so easy, so I only have a few pictures! Combine all ingredients in a medium bowl until thoroughly incorporated. Refrigerate for 30 minutes.

Roll into balls and eat!

No-Bake Energy Bites
Ingredients
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips (I used half butterscotch chips and half white chocolate chips)
1 tsp vanilla

Directions
1. Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Yield: 18-20 bites
Recipe from: Smashed Peas & Carrots

CocoMac Dreams

As you all know, my favorite cookies are Dream cookies. Dream cookies are different than your normal cookie because of the instant pudding mix added, or what I like to call, “the secret ingredient.” I discovered Dream cookies in Linda J. Amendt’s 400 Sensational Cookies cookbook. I’ve tried her Oatmeal Dreams, Chocolate Chip Dreams, Doodle Dreams, Toffee Pecan Dreams, White Chocolate Cranberry Dreams, and Double Chocolate Dreams. Keep reading my blog, and you’re bound to see about 20 more variations of Dream cookies I plan on trying!

The Dreams I made today are called CocoMacs! The coconut, macadamia nuts (I used pecans), and white chocolate make a rich and crunchy combination in these tender cookies. They are the perfect cookie to make in the summertime. All three ingredients make me think of Hawaii! I made these cookies for tonight’s small groups at my church… lucky people, right? Haha! I wonder if I will have any leftovers???

Enjoy!

In a large bowl, whisk together flour, pudding mix, baking soda, powder, and salt. Stir in coconut.

Beat sugars with butter and shortening. Add eggs, then vanilla and almond extracts. On low speed, add flour mixture, beating until just blended. By hand fold in white chocolate chips and nuts.

Drop tablespoonfuls of dough onto prepared cookie sheet. Bake at 375 degrees F for 8 to 10 minutes.

Slide parchment paper onto wire rack. Cool for 5 minutes then transfer cookies to cooling rack.

Let cool completely.

CocoMac Dreams
Ingredients
2 1/3 cups all-purpose flour
1 package (3.4 oz or 102 g) instant vanilla pudding mix
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups sweetened flaked coconut
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2/3 cup granulated sugar
1/3 cup packed light brown sugar
2 eggs
1 1/2 tsp vanilla extract
1/4 tsp almond extract
1 1/2 cups chopped white chocolate or white chocolate chips
1 cup chopped roasted unsalted macadamia nuts (I substituted pecans)

Directions
1. Preheat oven to 375 degrees F. Prepare cookie sheets lined with parchment paper.
2. In a bowl, whisk together flour, pudding mix, baking powder, baking soda and salt until well combined. Stir in coconut. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter, shortening, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extract. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in white chocolate and macadamia nuts.
4. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches (5 cm) apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.
5. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

Yield: 3 1/2 dozen cookies
400 Sensational Cookies by Linda J. Amendt

Coconut Banana Nut Bread

This is one of my all-time favorite banana breads because it’s sweetness! It is a sweeter and denser version of the Banana Bread I posted a few months ago. The sweetness comes from the shredded coconut…I don’t know of many banana breads with this coconut, so I think it adds to the uniqueness. The bread is very moist on the inside, and the top is lightly browned and just slightly crisp. This Coconut Banana Nut Bread is a Martha Stewart recipe. Enjoy it!

Combine flour, soda, and salt together in large bowl.

In mixer, beat eggs, sugar, and vegetable oil on medium-low speed.

Beat in flour mixture then add vanilla, banana, coconut, nuts, and buttermilk, and beat to just combine.

Pour batter into loaf pans and bake, rotating halfway through in 350 degree oven for 60-65 minutes or until cakes taster comes out clean from the center.

Cool on wire rack for 10 minutes, then remove from pan to cool completely.

Coconut Banana Nut Bread
Ingredients
3 cups flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tbsp vanilla extract
1 1/2 cups ripe mashed banana (about 3)
1 cup unsweetened shredded coconut
1 cup toasted pecans, chopped
1/2 cup buttermilk

Directions
1. Preheat oven to 350 degrees. Coat 2 loaf pans with cooking spray.
2. Whisk first 3 ingredients in large bowl.
3. In electric mixer, beat eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in flour mixture. Add vanilla, banana, coconut, nuts, and buttermilk and beat to just combine.
4. Divide batter evenly between pans. Bake, rotating pans halfway through until cake tester comes out clean at center, 60 to 65 minutes. Transfer to wire rack to cool 10 minutes. Remove from pan and cool completely. Bread can be kept at room temperature, wrapped in plastic for 1 week, or frozen 3 months.

Yield: 2 (9 x 5 inch) loaves