Toasted Coconut and Dark Chocolate Ice Cream

Toasted Coconut and Dark Chocolate Ice Cream

Julia   

A favorite ice cream shop of mine carries a toasted coconut ice cream, that is oh so delicious. I am not sure why I have never decided to make a homemade version before now, but I am so glad I found this recipe and tried it. It has so much coconut flavor and the dark chocolate just made the ice cream even better.

Toasted Coconut and Dark Chocolate Ice Cream

Ingredients:

• 2 cups heavy cream
• 1 1/4 cups half and half
• 3/4 cup granulated sugar
• 1 1/3 cups shredded coconut, toasted, divided
• 1/3 cup dark chocolate chips

Directions:

1. In a medium saucepan, combine the heavy cream, half and half and 6 tablespoons sugar.
2. Heat the mixture over medium-high heat.
3. When the mixture begins to bubble around the edges add 1 cup toasted coconut. Allow the mixture to return to a bubble around the edges.
4. Remove from the heat and cover the saucepan. Allow to sit for 20 minutes.
5. Over a large bowl, strain the mixture through a fine mesh sieve, pressing on the coconut to extract as much liquid as possible. Discard the coconut.
6. Cover the bowl and refrigerate the mixture until completely cold, at least 3 hours.
7. Place a container for storing the ice cream in the freezer.
8. Once the mixture is completely cold, pour it into the ice cream machine and churn according to the manufactures directions.
9. During the last 2 minutes of churn time add 1/3 cup toasted coconut and dark chocolate chips.
10. Remove the container from the freezer and transfer the ice cream into it.
11. Cover the container and place in the freezer.

Enjoy!!!
*Adapted from Brown Eyed Baker.

Pumpkin Oat Squares

Pumpkin Oat Squares

Julia   

Last week, a friend of mine shared with me that she recently made these delicious banana oatmeal chocolate chip squares and loved them.  I agree; they are a great snack and just sweet enough to be dessert. 

I wanted to make them, but needed to make them more fit for fall.  So, I subbed the banana out and replaced it with pumpkin.  Everything is better with pumpkin! These are my new favorite.  I hope they will be yours! 

Pumpkin Oat Squares – Adapted from Finding Joy in My Kitchen

Ingredients

• 2 1/2 C pumpkin puree (or sweet potato puree)
• 1/2 C unsweetened applesauce
• 2 tsp. vanilla
• 1/8 C molasses
• 1/8 C maple syrup or brown sugar
• 4 1/2 C old fashioned oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C chocolate chips, divided

Directions

Begin by pulsing the 4 1/2 C of oats in a blender or food processor until finely ground.  Mix in 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon and 1/2 tsp. salt. 

Blend together the 2 1/2 C pumpkin, 1/2 C applesauce, 2 tsp. vanilla, 1/8 C molasses and 1/8 C brown sugar/maple syrup. Mix the wet and dry ingredients together.  Stir until moist.  The batter will be thick.  If it is really stiff, add in a 1/4 C more pumpkin or applesauce. 

Stir in 2/3 of the chocolate chips, reserving 1/3 of them for the top of the squares. 

Pour into a lightly greased 9x13 baking dish and top with the remaining chocolate chips. 

Bake at 350 for 18-20 minutes until the edges are lightly browned and the center is set.

Cool and slice into squares. 

Serve and enjoy!

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

Julia   

Our little E loves bananas.  Every morning she eats one, saying “nana” and signing it at the same time.  Inevitably, we end up with leftover bananas that are past their prime.  Please tell me I am not the only one that ends up with that scenario! 

But, these muffins make me want to end up with over-ripe bananas.  In fact, since we’ve made these, I’ve even picked up the “red-banded” clearance bananas at the store just so I could make these again.  Bananas and chocolate chips – a delightful combination.   

Banana Chocolate Chip Muffins – Adapted from my mom’s banana bread recipe

Ingredients

• 3/4 C sugar
• 1 T butter, melted
• 1/3 C applesauce
• 3 mashed overripe bananas (about 1 C of mashed banana)
• 2 eggs
• 1/2 tsp. vanilla
• 1 3/4 C white whole wheat flour
• 1/4 tsp. salt
• 1 tsp. baking soda
• 1/2 C dark chocolate chips

Directions

In a large bowl, combine 1 3/4 C white whole wheat flour, 1/4 tsp. salt, 1 tsp. baking soda and stir well.  In a second bowl, mix together 1/3 C applesauce, mashed bananas, 3/4 C sugar and 1 T butter.  Mix in 2 lightly beaten eggs and 1/2 tsp. vanilla.  Then, stir in the chocolate chips.  If desired, reserve 1-2 T of chocolate chips to sprinkle on the tops of the muffins.   

Using a cookie scoop, measure out batter into 12 lightly greased muffin cups, filling them 2/3 of the way full.  Sprinkle with remaining chocolate chips, if desired. 

Bake at 350 for 18-22 minutes, checking with a toothpick after 18 minutes for doneness.  The toothpick should come out clean when the muffins are done.  Don’t over bake! 

Cool for 2 minutes in the pan, then transfer to a cooling rack and cool completely.  Store extras in the freezer so they don’t dry out! 

Banana Oatmeal Chocolate Chips Squares

Banana Oatmeal Chocolate Chips Squares

Julia   

These healthy, filling sweet squares are the perfect after school treat!  Omit the chocolate chips, and you have a snack perfect for little eaters. 

Free from eggs, dairy and wheat, these are also an allergy friendly snack!  Just be sure you also use allergy friendly chocolate chips. 

Banana Oatmeal Chocolate Chip Squares – Adapted from Mel’s Kitchen Café

Ingredients

• 5 overripe bananas
• 1/2 C unsweetened applesauce
• 2 tsp. vanilla
• 1/4 C sugar {or honey}
• 4 1/2 C old fashioned oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C chocolate chips, divided

Directions

Begin by pulsing the 4 1/2 C of oats in a blender or food processor until finely ground.  Mix in 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon and 1/2 tsp. salt. 

Blend together the 5 overripe bananas, 1/2 C applesauce, 2 tsp. vanilla and 1/4 C sugar. 

Mix the wet and dry ingredients together.  Stir until moist. 

Stir in 2/3 of the chocolate chips, reserving 1/3 of them for the top of the squares. 

Pour into a lightly greased 9x13 baking dish and top with the remaining chocolate chips. 

Bake at 350 for 18-20 minutes until the edges are lightly browned and the center is set.

 

Cool and slice into squares. 

Serve and enjoy!

S’more Oatmeal Bars

S’more Oatmeal Bars

Julia   

For a twist on the campfire classic, try these S’more Oatmeal Bars.

S’more Oatmeal Bars – Mom

Ingredients

• 1 C white whole wheat flour
• 1 C quick cooking oats
• 1/2 C butter, softened
• 1/2 C brown sugar
• 1/2 tsp. salt
• 1/4 tsp. soda
• 2 tsp. milk
• 3/4 C dark chocolate chips, divided
• 2 C mini marshmallows (I used large but recommend mini!)

Directions

Being by combining 1 C flour and 1 C oats with 1/2 C brown sugar, 1/2 tsp. salt and 1/4 tsp. soda.  Stir well.  Add in 1/2 C melted/softened butter and 2 tsp. milk and mix until clumpy. 

Press into the bottom of a 7x11 baking dish that has been lined with parchment or tinfoil. 

Bake at 350 for 10 minutes. 

Remove from the oven, top with 1/2 C chocolate chips and marshmallows. 

You will see I used large marshmallows (that was all I had), but I recommend mini marshmallows.  The large marshmallows overcooked and got really hard.  If all you have are large marshmallows, cut them into smaller mini-marshmallows.

Return to the oven and bake for 15 additional minutes.

Remove from the oven and sprinkle on 1/4 C chocolate chips. 

Cool completely, slice and serve.

Cherry Chocolate Blondie

Cherry Chocolate Blondie

Julia   

Chewy, tasty and delicious – a special treat for an after school snack, these cherry chocolate blondies are a hit! 

Cherry Chocolate Blondie – Adapted from Averie Cooks

Ingredients

• 1/4 C butter, melted
• 1/4 applesauce
• 1 C brown sugar
• 1 egg
• 2 tsp. vanilla
• 1 C white whole wheat flour
• 1/4 tsp. salt
• 1 C dried cherries (we LOVE these)
• 1 C dark chocolate chips

Directions

In a large bowl, combine 1/4 C (half a stick) of butter, melted, with 1/4 C applesauce and 1 C brown sugar.  Stir to combine. 

Add in 1 egg, 2 tsp. vanilla, 1 C white whole wheat flour and 1/2 tsp. salt.  Stir well. 

Pour in 1 C dried cherries and 1 C dark chocolate chips. 

Pour/scoop the batter into a lightly greased 8x8 inch baking pan. 

Bake at 350 for 25-30 minutes until a toothpick inserted into the center of the blondie comes out clean. 

Enjoy!

Pumpkin S’mores

Pumpkin S’mores

Julia   

In honor of Halloween, here’s a cute little treat you can whip up today!

These are best eaten soon after making, so decide how many s’mores you want to make, and go from there. 

They’d go great with a cup of hot cocoa, if it’s a bit chilly tonight trick-o-treating! 

Pumpkin S’mores – From my sister

Ingredients

• Pumpkin shaped marshmallows
• Dark chocolate dipping chocolate (we used Bakers)
• Crushed graham crackers

Directions

Begin by melting the chocolate until smooth and ready to use, following manufacturers directions.  Crush up the graham crackers and prepare an assembly line: Marshmallows, dipping chocolate, graham cracker crumbs and wax paper. 

Begin by dipping the lower 1/3 of the marshmallow into the dipping chocolate.  Immediately following, dip the marshmallows into the crushed graham crackers, leaving a little ring of chocolate visible.  To get the best coverage, you will likely need to use one hand to guide the graham cracker crumbs onto the marshmallow. 

Place on a sheet of wax paper to harden, flipping once.  When the chocolate has hardened, place into an airtight container.  Note: Do not leave the marshmallows out too long – they will harden too! 

Enjoy!

Chocolate Dark Chocolate Chip Cookies

Chocolate Dark Chocolate Chip Cookies

Julia   

It is inevitable, every semester some of my students discover this blog.  Once word is out, they usually joke with me about when I will cook or bake for them. 

What they don’t know is that I always bring a treat at the end of the semester.  This year, I made cookies for them for their final exam. 

These cookies were a fantastic hit and are officially college student approved. 

Chocolate Dark Chocolate Chip Cookies – Adapted from Nestle

Ingredients

• 3 C dark chocolate chips
• 2 2/3 C white whole wheat flour
• 1 tsp. baking soda
• 1 tsp. salt
• 3/4 C butter, soften (1 1/2 sticks of butter)
• 1 C brown sugar
• 1/3 C sugar
• 1 tsp. vanilla
• 3 eggs

Directions

In a small saucepan, melt 2 C dark chocolate chips over medium heat until smooth.  You’ll want to stir these chocolate chips often as they melt.  Set aside. 

Meanwhile, combine 2 2/3 C (a little scant) white whole wheat flour with 1 tsp. baking soda and 1 tsp. salt.  I like to do this in a large 4 C liquid measuring cup because it is easy to pour the flour into my mixer this way! 

In the base of your mixer, cream the softened butter together with 1 C brown sugar and 1/3 C sugar.  Beat until light and fluffy. 

Add in 1 tsp. vanilla and 3 eggs, one at a time and mix well in between eggs. 

Add in the melted chocolate chips, and flour, alternating additions.  Mix well until blended.  The batter will be fluffy, or airy, not dense like a typical cookie dough. 

Stir in 1 C dark chocolate chips. 

Think brownie.  Yum!

Using a cookie scoop (we’ve used both a 2-inch and a 1-inch scoop), place cookie dough onto a lightly greased or baking-mat lined cookie sheet.  The cookies do spread out, so be sure to place them about 2 inches apart (12 cookies per tray). 

Bake at 375 for 8-9 minutes until just set.  Remove from the oven and cool on the tray for 1-2 minutes.  Remove to a cooling rack and cool completely.  Store in an airtight container, or in the freezer for longer-term storage. 

If you use the 1-inch cookie scoop, this recipe easily makes 48 cookies.  If you use the 2-inch scoop, you are looking at 24 or so cookies. 

They are especially delicious topped with ice cream.  Enjoy!