RSS Feed

Tag Archives: Coconut

Almond Joy Cookies

Almond Joy CookiesHow good does Sweet Pea’s Kitchen » Almond Joy Cookies sound?  Well they are worth the calories and taste just if not more satisfying as one of my favorite candy bars.  The cookies have the perfect crunch to chew ratio.  I am thinking they would be really good turned into ice cream sandwiches come summer time.

I will admit the one of my few food weaknesses are cookies.  I can’t seem to help myself if they are in the house.  Store bought cookies are easy to turn away but homemade cookies are the best.  Homemade cookies are particularly hard to resist if they are hot from the oven (I like them gooey).

Mr.Picky on the other hand enjoys himself a cookie (as long as it has no nuts) but they must have cooled completely.  Warm dessert is my favorite and something Mr.Picky finds unappetizing.  Mr.Picky’s one exception to the hot dessert rule is my homemade cinnamon rolls, which he will reheat for day.

As I sit here typing I am enjoying myself an afternoon cookie and for once pleased Mr.Picky is not around.  Not often I get to enjoy nuts in my dessert.  Enjoy one for me and keep on baking.

Almond Joy Cookies:Almond Joy Cookies

Yields about 2 dozen

  • 1 cup flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup unsalted butter, softened
  • 1/3 cup brown sugar,lightly packed
  • 1/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp almond extract (I didn’t have any so I left it out)
  • 1 cup shredded or flaked coconut
  • 1 cup chocolate chips
  • 3/4 cup almonds,finely chopped

Preheat oven to 300 degrees.

Sift flour,baking soda, and pinch of salt together.  Set aside.

Cream together butter and sugars until light and fluffy.

Beat in egg, vanilla, and almond extract.

Add in dry ingredients until just combined.

Stir in coconut, almonds, and chocolate chips until incorporated.

Almond Joy Cookies

Drop on a baking sheet in about 1-2 Tbs size balls (a scoop works well)

Bake 18-20 minutes until just set, allow to cool on cookie sheet 3-5 minutes before moving to a cooling rack.


(adsbygoogle = window.adsbygoogle || []).push({});


Buffalo Chip Cookies

Buffalo Chip CookiesAs a girl I remember my mom making Buffalo Chip cookies all the time.  In fact as I was making them she stopped by.  She mentioned that it had been many years since she had made them and that they are one of her favorite.

Years ago when I moved from my mother’s house I wrote copies of most of her recipes.  Some how this one was forgotten.   A few weeks ago I was looking through an old cookbook with my Grandma and we came across the original recipe.  It was typed and given to her along with a handwritten note.  The note read something like,” It was wonderful to visit with you in the pharmacy today here is a copy of the recipe I was telling you about.  I also attached a few extra to pass around”.

This note made me laugh and smile.  Something I admire most about my Grandma is how outgoing and friendly she is, not to mention we like to give her a hard time about knowing everyone.  I am sure you all have someone in their lives with similar traits.  I am lucky to inherit these friendly outgoing genes and enjoy visiting in long line anywhere.  Slow down and give a stranger a smile is the lesson here today, you never know what kind of recipe you could get out of it.

Usually I prefer a chewy gooey cookie.  This is one of the few exceptions, well almost they are still chewy but with some crunchy.  The crunch is not from the overdone cookie but the corn flakes.  It is a secret weapon that makes these cookies delicious.  I left out the nuts and coconut due to some picky guests but I really love it with the coconut added.

I made them for a larger group and had many requests for the recipe so here it is.

Buffalo Chip CookiesBuffalo Chip Cookies:

Recipe yields about 3 dozen large cookies

  • 1 cup sugar
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup corn flakes
  • 1 cup oats
  • 2 cups flour
  • 3/4 cup chocolate chips
  • 1/2 cup walnuts, chopped (optional)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch salt

Cream both sugars and butter until light and fluffy.  Add in eggs and vanilla until combined.

Meanwhile sift together flour, pinch of salt, baking soda, and baking powder.

Add flour mix to the butter mixture and add all remaining ingredients, mix until just combined.

Scoop on a cookie sheet and bake 350 degrees for 10-13 minutes.

Cool for 1-2 minutes on sheet before removing to wire rack.

Optional add ins:

3/4 cup raisins

1/2 cup coconut

(adsbygoogle = window.adsbygoogle || []).push({});

Coconut Cream Pie Bars

Coconut Cream Pie Bars were not an original idea but I hate to say I have had the recipe for a few years on an index card.  I have tweaked the recipe any ways and include my amazing Never Fail Pie Crust recipe.  The pan to this dessert will empty so quickly you might just want two pans.

After bringing this to an event a few years back my Grandpa fell in love.  For the last two years on his birthday he requests I bring coconut cream pie.  Making the coconut cream pie into bars feeds the whole family a lot easier than splitting up a pie.  So here I am again making this wonderful dessert for my Grandpa’s 90th birthday party.  I hope there are many more pies in your future Grandpa.

Coconut Cream Pie Bars

Coconut Cream Pie:

  • 1 prepared pie crust, I suggest half of my Never Fail Pie Crust
  • 1 large and 1 small box of instant vanilla pudding
  • 4 1/2 cup cold milk
  • 2 cups shredded coconut, divided
  • 1 (8 oz.) tub of cool-whip

Roll out pie dough into a rectangle large enough to fit a 9 x 13″ pan.

Crust will be covered and doesn't need to look perfect!

Crust will be covered and doesn’t need to look perfect!

Bake at 350 degrees for 15 minutes, until barely golden brown.  Allow to cool.

Combine instant pudding and cold milk, whisk for about 5 minutes until soft set.  Fold in 1 cup of coconut.

Pour pudding into prepared pie crust and allow to set for up for at least one hour.

Top with the tub of cool-whip.

Meanwhile toast the remaining cup of coconut on a sheet pan at 350 degrees for 2-4 minutes.  Until just golden, watch closely.

Sprinkle toasted coconut on top just before serving.

Coconut Cream Pie Bars

As you can see I did not watch my coconut as closely as usual.

(adsbygoogle = window.adsbygoogle || []).push({});

Frozen Banana Bites

Frozen Banana Bites

This is an easy summer treat.  Cool and at least a little better for you than ice cream.  Plus two little banana bites would fix a sweet tooth.  I know I like bananas but believe most people who don’t would like this treat.  My daughter had a blast topping the bananas as I dipped them, so get the kids in the kitchen and have some fun!

Frozen Banana Bites:Frozen Banana Bites

  • 3 large bananas, peeled
  • 1 cup chocolate melts
  • 1/4 cup chocolate chips
  • 1-3 Tbs shortening
  • Crushed peanuts,coconut,crushed cookies, or any other topping you can think of

Prepare a sheet pan with wax or parchment paper, and clear a space in the freezer large enough to fit the sheet pan.

Slice bananas in thick slices.  Prepare toppings by crushing or chopping, and set aside in bowls.

Melt chocolate and 1 Tbs of shortening, using a double boiler method or method of melting choice.

Dip bananas in chocolate (I think laying banana slices on a fork worked the best), set on a cookie sheet and sprinkle with toppings.  If chocolate becomes to thick or starts to seize because of the moisture of bananas add a Tablespoon of shortening at a time stirring until smooth.  Continue until all bananas are covered and on the cookie sheet.

Place cookie sheet in freezer for about two hours.  Then transfer banana bites to freezer bags and store in freezer, until you have eaten them all.

Coconut Topping over Brownies

Mr. Picky hates nuts and anything they touch, he is not allergic.  I don’t think I will ever get him over that one.  Although I don’t quite get it, he will eat peanuts.  And at one point he told me someone gave him a white chocolate (the only kind of chocolate he likes) macadamia nut cookie and he actually said macadamia nuts aren’t to bad.  Thinking he tried those, I bagged him to eat a cashew and that was a big “no go” on those.  He continues to hate them and I continue to love nuts especially if I am making chocolate anything.  So ten years into our relationship I decided he can just not eat any, if he doesn’t want to try it.  Half the time he doesn’t want anything with chocolate anyway, although Mr.Picky does like coconut.  So I gamble and put nuts in my dessert where I want to.  My theory being if he wants to try it bad enough he will taste it nuts and all.

For the last week I have been craving coconut topping with nuts.  About 4 months ago, I made German chocolate cookies. Since then I have been dreaming of how easy it is to make coconut topping and how good it tastes.  I have to say before that I had never made homemade coconut topping, but love it.  We are not big chocolate eaters at our house, but in my eyes chocolate and coconut just go together hand in hand.  So after a week of craving and eyeing desserts in the bakery at the store, I broke down and made some coconut topping.  But I couldn’t just eat it with a spoon (OK, I could have) so I cheated and make a box of brownies.  I did use applesauce instead of oil, and make them in a large pan so they would be thin and spread my delicious topping all over.  Feel free to use whatever brownie or cake recipe is your favorite.  It was just late and I quickly needed a chocolate and coconut fix.

Coconut Topping on Brownies

This is a recipe for coconut topping I used, I spread it over boxed brownie mix and cheated.  It makes enough to cover a whole cake, I used only half the amount to cover the brownies with a thin layer.  Or double the brownies and use all your topping.  I had everything on hand, and it really only took about 40 min. with baking and all.

Coconut Topping over Brownies:

  • 1 cup sugar
  • 1 cup evaporated milk
  • 1/2 cup (1 stick) butter
  • 1 tsp vanilla
  • 3 egg yolks, beaten
  • 1 1/2 cup flaked coconut
  • 1 1/2 cup pecans, chopped

In a heavy 2 quart sauce pan, combine sugar, milk, butter, vanilla, and egg yolks.  Cook over medium heat for 10-13 minutes until thick and bubbly.  Stir frequently.  Stir in coconut and pecans, and remove from heat to cool.

I made my topping, and allowed it to cool while I put my brownies together.  I baked my brownies and let them cool slightly before covering with my topping.  Again, I only used half my topping and made my brownies more into a bar dessert.

%d bloggers like this: