Strawberry White Chocolate Coconut Scones

Hello!  I hope everyone out there is doing well and enjoying their summer.  I wanted to pop in and tell you I’m still alive and okay.  I’m honestly not sure about the future of this blog.  I’ve thought about starting a new blog, maybe continuing this one, or stopping all together.  I’m not sure what’s the right choice. I gotta ponder and do some soul searching, I suppose.  My heart is just not into blogging these days. 

Anyway, here’s a recipe I made a lonnng time ago; three months ago seems like three years ago.  I haven’t created any new recipes since then.  This one was too good to go to waste!  These are yummy Strawberry White Chocolate Coconut Scones.

They’re pretty gorgeous.  They’re made with butter, coconut milk, sweetened flake coconut, white chocolate chips and fresh strawberries.  Now is the time to be eating all of those delicious berries since they’re in season!  I really love the combo of coconut and strawberries.  I wonder if you could substitute coconut oil for some of the butter?  Just an idea.  Take care and thanks for stopping by! 

Love, Me.
Strawberry White Chocolate Coconut Scones

2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup sweetened flaked coconut
1/2 cup white chocolate chips
1 large egg
1/3 cup coconut milk
1/2 teaspoon vanilla extract
Thinly sliced strawberries

Heat oven to 375 degrees F.

In a large mixing bowl, sift together flour, baking powder and salt.  Whisk in sugar until combined.  Work in butter, using a pastry blender or two forks, until well incorporated and mealy.  Stir in coconut and white chocolate chips until combined.

In a small bowl, whisk together egg, coconut milk and vanilla until well combined.  Make a "well" in the center of dry ingredients and pour the liquid mixture into the center.  Gently stir everything together until just combined.

Pat the dough into a 1 1/2-inch thick round on a cookie sheet.  Slice into 8 triangles and space evenly on cookie sheet.  Top with sliced strawberries.  Sprinkle tops of scones with sugar, if desired.
Bake scones 20-25 minutes, or until golden brown.  Cool 2 minutes before transferring to wire racks.

Makes 8 scones

Morning Glory Muffins

Morning Glory Muffins

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups grated carrot (I lightly steamed mine for 1 minute in the microwave to remove some of the "raw" flavor)

3/4 cup crushed pineapple
1/2 cup grated apple
1/2 cup sweetened flaked coconut, toasted
1/2 cup finely chopped pecans, toasted
1/4 cup raisins
2/3 cup quick oats

Heat oven to 350 degrees F.  Grease or line muffins cups with paper liners.  You can make 24 smaller muffins or 12 big muffins.

In a medium bowl, sift together flour, baking soda, baking powder and salt.  In a large mixing bowl, whisk together eggs, brown sugar, oil vanilla and cinnamon until well combined.  Stir in carrot, pineapple, apple, coconut, pecans, raisins and oats until combined.  Stir in dry ingredients until just combined.

Divide batter into muffin pans.  Bake 20-25 minutes or until light golden brown, and a toothpick inserted into muffin cups out with moist crumbs attached.

Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 1 dozen big muffins or 24 regular sized muffins

Coconut Macaroon Cinnamon Rolls

Coconut Macaroon Cinnamon Rolls

Ingredients:
1 1/4 cups warm (not hot) coconut milk

1 packet fast rising yeast
1/3 cup granulated sugar
2 tablespoons unsalted butter, softened or non-dairy butter spread
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/4 cups all purpose flour
2/3 cup brown sugar
1/4 cup unsalted butter, softened or non-dairy butter spread
2 tablespoons unsweetened dark cocoa powder
2 teaspoons ground cinnamon

Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/4 cup toasted sliced almonds
3 tablespoons finely chopped dark chocolate

Instructions:
In a large mixing bowl, stir together coconut milk, yeast, granulated sugar, 2 tablespoons butter, vanilla, salt and flour until just combined.  Using a dough hook on a mixer, on medium speed, mix for 4-6 minutes, or until dough forms a ball and is smooth and elastic.  Cover dough with a towel or plastic wrap, and allow to rise in a warm area, until doubled in bulk - about 1 hour.

Roll out dough thinly on a floured work surface, into a 20x14 inch rectangle.  In a small bowl, stir together brown sugar, 1/4 cup butter, cocoa powder and cinnamon until well combined; spread mixture all over rolled out dough.  Roll up dough, jelly roll style, until you have a big log.  Slice into equal portions and place on a greased cookie sheet.  Cover with a towel and allow to rise for 30 minutes or until doubled in bulk.

Heat oven to 350 degrees F.  Bake cinnamon rolls for 20-25 minutes, or until light golden brown.  Cool on a wire rack for 15 minutes.

To make the glaze, sift confectioners' sugar into a medium sized bowl; whisk in coconut milk and vanilla until well combined.

Drizzle glaze on top of cinnamon rolls.  Sprinkle with coconut, almonds and chocolate.

Salted Caramel, Blueberry, Coconut-Corn Flake Cookies

Layered Strawberry, Blueberry Coconut Cream Pie

Lime in the Coconut Panna Cotta

Lime in the Coconut Panna Cotta
Ingredients:
3/4 cup milk
2 teaspoons granulated gelatin
1/2 cup Greek yogurt
3/4 cup coconut cream
1 teaspoon vanilla extract (I used 1/2 teaspoon vanilla bean paste)
1/2 teaspoon finely grated lime zest
Toasted coconut, for garnish

Directions:
Heat milk until hot; pour into a large bowl and whisk in gelatin until dissolved.  Whisk in yogurt, coconut cream, vanilla and lime zest until well combined.

Divide mixture into 4 ramekins; cover and refrigerate 1 hour or until ready to serve.  Sprinkle with toasted coconut when serving.

Makes 4 servings

Coconut Tapioca Pudding

Coconut Tapioca Pudding
Ingredients:
1/2 cup large pearl tapioca
1 can coconut cream (this is sweetened coconut milk)
1/2 cup water
1/2 cup milk
2 large egg yolks
1/4 teaspoon salt
2 teaspoons vanilla extract

Directions:
Soak the tapioca overnight in a large bowl with 2 cups water.

Drain and rinse tapioca.  Place in a medium saucepan with coconut cream and water; bring to a boil over medium heat.  Cover and reduce heat to medium-low and simmer 1 hour.  Whisk in milk and cook an additional 15 minutes, or until tapioca pearls are tender.

Take saucepan off of the heat and quickly whisk in egg yolks until combined.  Place pan back on heat and cook 2 minutes, whisking constantly.

Remove pan from heat and whisk in salt and vanilla until combined.  For a creamier texture, try blending the pudding with an immersion blender.  Serve warm or chilled.

Makes 6 servings

Coconut Rum Carrot Cake Cupcakes

 





 Coconut Rum Carrot Cake Cupcakes

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt1/2 teaspoon ground cinnamon
1/3 cup coconut oil, melted
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup pineapple juice
1/3 cup Malibu Rum
2 cups shredded carrot
1 cup finely chopped pineapple
1/2 cup finely chopped walnuts, toasted

Frosting
8 ounces reduced fat cream cheese, softened
1/2 cup unsalted butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons Malibu Rum
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup flaked toasted coconut

Heat oven to 350 degrees F.  Line 18 muffin cups with liners.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  In a large mixing bowl, using a mixer on medium speed, beat together coconut oil and sugar until combined.  Beat in eggs and vanilla until combined.  Beat in pineapple juice, rum, carrot, pineapple and walnuts until combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.

Divide batter into liners.  Bake 15-20 minutes, or until well risen, and cake springs back when lightly touched.  Transfer cupcakes to a wire rack to cool.

To make the cream cheese frosting, beat together cream cheese and butter in a large mixing bowl, using a mixer on medium speed, until creamy - about 1 minute.  Sift in confectioners' sugar.  Add rum, vanilla and salt.  Beat for 2-3 minutes, until well combined and creamy.  Pipe frosting onto cupcakes.  Sprinkle with coconut.

Makes 18 cupcakes

Mini Coconut Chocolate Chunk Cookies

Mini Coconut Chocolate Chunk Cookies

Ingredients:
3/4 cup (100 grams) all-purpose flour
1/4 cup coconut flour (30 grams)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup coconut cream
1 teaspoon vanilla extract
1 large egg white
3 ounces coarsely chopped dark chocolate

Directions:
In a medium bowl, sift together flour, coconut flour, baking soda, baking- powder and salt.  In a large bowl, using a mixer on medium speed, beat together butter, sugar and coconut cream until creamy - about 1 minute.  Beat in vanilla and egg white until combined.  Reduce mixer speed to low and beat in flour mixture and chocolate until just combined.  Chill dough in freezer for 20 minutes.
Heat oven to 350 degrees F.

Roll teaspoons of cookie dough into balls; place on cookie sheets, spacing about 3/4-inch apart.  Bake 10 minutes or until golden brown and crisp.  Transfer cookies to wire racks to cool.

Strawberry Coconut Sorbet

Strawberry Coconut Sorbet

Ingredients:

1 can light coconut milk
1/3-1/2 cup granulated sugar (depending on sweetness of strawberries)
1 tablespoon honey
2 teaspoons vanilla extract
1 quart strawberries, stemmed

Directions:
Heat coconut milk and sugar in a small saucepan over medium heat, whisking frequently, until sugar is dissolved.  Stir in honey and vanilla.  Place mixture in a large bowl or pitcher.

Puree strawberries in a food processor; strain into large bowl or pitcher.  Whisk together coconut milk and strawberry puree until combined.  Chill mixture in refrigerator until cold; place in ice cream maker and process until frozen.  Transfer to a freezer-proof container and freeze until ready for serving.

Makes 6 servings

Cashew Caramel Cookie Butter Cake

Cashew Caramel Cookie Butter Cake

Ingredients:
Cake
3 tablespoons unsalted butter, softened
3 tablespoons Cookie Butter or Biscoff Spread
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup coconut milk
1/2 cup finely chopped toasted cashews
1/2 cup sweetened flaked coconut

Caramel1 cup coconut milk, divided use
1/3 cup brown sugar
2 tablespoons corn syrup
2 tablespoons butter
1/8 teaspoon finely ground sea salt

Frosting2 tablespoons unsalted butter, softened
2 tablespoons Cookie Butter or Biscoff Spread
1 cup confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Directions:

Heat oven to 350 degrees F.  Coat a 9-inch cake pan with cooking spray.

To make the cake, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter and sugar until creamy - about 1 minute.  Beat in egg, vanilla, baking powder, baking soda and salt until well combined.  Reduce mixer speed to low, and beat in flour, alternating with coconut until just combined.  Beat in cashews and coconut until combined.  Place batter into pan.  Bake 25 minutes, or until golden brown, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 10 minutes before running a knife around outside edges and inverting cake onto a platter.

To make the caramel sauce, heat 1/2 cup coconut milk, brown sugar and corn syrup in a medium saucepan over medium heat: bring to a boil.  Boil, without stirring, until caramel reaches 236 degrees.  Remove pan from heat and whisk in remaining coconut milk, butter and sea salt until combined.  Poke a generous amount of holes into cake, and pour caramel on top. 

To make the frosting, in a large mixing bowl, using a mixer on medium speed, beat together butter, cookie butter, confectioners' sugar, milk and vanilla until creamy and smooth.  Frost cake.

Makes 8 servings

German Chocolate Monkey Bread

German Chocolate Monkey Bread

3/4 cup unsalted butter, softened, divided use
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups all purpose flour
3/4 cup brown sugar
2 teaspoons ground cinnamon

Glaze
1/3 cup sweetened condensed milk
1/3 cup semi-sweet chocolate chips
1/4 cup sweetened flaked coconut, toasted
1/4 cup finely chopped pecans, toasted

Heat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
In a food processor, pulse together 1/2 cup butter and sugar until creamy. Add eggs, sour cream, baking powder, baking soda and salt, and pulse until well incorporated. Add flour, and pulse until just combined and dough forms a ball.

In a small bowl, stir together brown sugar and cinnamon until well combined. Melt remaining 1/4 cup butter in a small bowl.

On a floured surface, pat dough into an 8x8-inch square. Slice into 6x7 rows, to make 42 pieces. Roll pieces into balls. Roll balls in butter, followed by brown sugar. Line evenly into Bundt pan, sprinkling pecans over each layer. Bake 30 minutes, or until well risen and golden brown. Cool on a wire rack for 12 minutes. Run a knife around outer/inner edges, and invert monkey bread onto a serving platter.

To make the glaze, stir together sweetened condensed milk and chocolate in a small saucepan, over low heat, until melted and smooth. Stir in coconut and pecans until combined. Drizzle glaze over monkey bread.

Serves 6-8, I would say

Carmelita Tres Leches Cake

Hi there! It's been a while, hasn't it? I attempted to blog the other day, but I just wasn't feeling it. So I unplugged from the blog, Facebook and Twitter for a few days. I need to do that more often. Then I tried to blog earlier today, and decided I'd rather go shopping. And so I did. For art, pillows, tablecloths, vases and lighting.

Anyway, this past week has been full of shopping, fishing trips (I caught eight fish!), birthday parties and new nephews.



I baked this cake a while back... I think for my sister's birthday? It's delicious! It's a chocolate tres leches cake. It's a basic chocolate cake made from cocoa powder and melted chocolate chips, baked in a 13x9-inch pan.

After baking, the cake is poked with a wooden skewer, and sweetened condensed milk, evaporated milk, and coconut rum is poured into the holes. Did I catch your attention with the coconut rum? Yes, I know, I love coconut rum, too.



The milks make the cake extra moist. Chilling the cake in the refrigerator allows the cake to soak up all of that moisture. Whipped cream sweetened with dulce de leche and cinnamon is spread on top of the cake, and sprinkled with toasted coconut.

Amazing. My only criticism is I think I would have liked more chocolate in the cake. So feel free to bump up the amount of cocoa powder or chocolate chips if you decide to make this. You can never, never have enough chocolate.



Carmelita Tres Leches Cake

4 large eggs, separated
1/4 teaspoon cream of tartar
3/4 cup granulated sugar, divided use
6 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
1 cup semi-sweet chocolate chips, melted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup heavy whipping cream
1 cup cake flour

1 cup sweetened condensed milk
3/4 cup evaporated milk
1 tablespoon coconut rum

1 3/4 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/3 cup caramel sauce or dulce de leche
1/3 cup sweetened flaked coconut, toasted

Heat oven to 350 degrees F. Coat a 13x9-inch glass baking dish with cooking spray.

In a large mixing bowl, using a mixer on high speed, beat egg white and cream of tartar until soft peaks form; add 1/4 cup sugar, and beat until stiff peaks form.

In an additional large mixing bowl, beat together butter and remaining 1/2 cup sugar until creamy. Beat in egg yolks, 1 teaspoon vanilla, baking powder and salt until combined. Beat in cocoa powder and melted chocolate until well combined. Reduce mixer speed to low and beat in 1/4 cup cream and flour until JUST combined. Fold in egg whites until just combined. Place batter into prepared baking dish.

Bake 30-35 minutes or until well risen and no longer wobbly. Cool 10 minutes on a wire rack. Stir together sweetened condensed milk, evaporated milk and rum in a liquid measuring cup. Poke holes all over cake using a wooden skewer. Pour half of milk mixture all over top of cake. Wait 1 minute to allow the milks to soak in. Pour the remaining milk on top. Chill cake for 1 hour before spreading whipped cream on top.

To make the whipped cream, in a large mixing bowl, using a mixer on high speed, beat together 1 3/4 cups heavy cream, vanilla and cinnamon until stiff peaks form. Beat in caramel syrup until well combined. Spread caramel whipped cream on top of cake. Process coconut in a food processor until finely ground; sprinkle coconut crumbs on top of whipped cream.

Cover and chill overnight.

Makes 10 servings

Chocolate Dipped-Sweet Potato Macaroons

Chocolate Dipped-Sweet Potato Macaroons

2 cups shredded sweetened flaked coconut
2 large egg whites
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups grated peeled sweet potato
1/2 cup pecan chips, toasted
3 ounces orange flavored dark chocolate
1 tablespoon oil

Heat oven to 325 degrees F. Line cookie sheets with foil, and generously coat with cooking spray.

Process coconut in a food processor until finely ground.

In a large mixing bowl, whisk together egg whites, brown sugar, flour, vanilla, cinnamon and salt until well combined. Stir in coconut, sweet potato and pecans until well combined. Drop golf ball sized mounds of dough onto cookie sheets, using an ice cream scoop. Bake 30 minutes or until golden brown. Transfer macaroons to wire racks to cool.

Heat chocolate and oil in a small saucepan over low heat, stirring frequently, until melted and smooth. Pour chocolate into a small bowl or ramekin. Dip half of each macaroon into chocolate. Place on waxed paper to dry.

Makes about 16 macaroons