Coconut Pecan Scones with Coconut Glaze

      This morning I had an idea for muffins and my mom said that she had extra ideas for muffins. But we did not have an ingredient for them so decided that we would make biscuits.  And then my mom found the recipe for these scones so I made those instead. They are delicious and easy and I loved them and I hope that you do, too.  My mom got this recipe from my grandma, who got it from Food Network a long time ago.  We only made 1/4 the recipe, so it is easy to adjust the size.

Coconut Pecan Scones with Coconut Glaze 

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk (I used regular milk)

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped

Glaze:

2 tablespoons unsweetened coconut milk (I used regular milk)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.  Makes 20 scones.

Enjoy!- Hungry Puppy M

Mango Chocolate Chip Cookies

I picked up some dried mango the other day, and I thought that it would be perfect in some cookies!  I started with  one of my favorite chocolate chip cookie recipes and added some chopped dried mango, coconut extract, and mini chocolate chips.  All in all, I think they are amazing.  Those little bursts of mango are delightful, and the amount of chocolate is perfect and doesn't overpower the fruit flavor.  

Mango Chocolate Chip Cookies

1/2 cup butter, room temperature
1/4 cup shortening
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon coconut extract
2 cups all purpose flour
1 Tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (about 6 ounces) dried mango, chopped small
1/2 cup mini chocolate chips

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.  Add the egg, vanilla, and coconut extract and beat until well blended.  Add the flour, cornstarch, baking soda, and salt and beat until just combined.  Stir in the dried mango and mini chocolate chips until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake the cookies for 10 minutes, or until just set in the center.  Remove from the oven and let cool for several minutes on the pan.  Transfer cookies to a cooling rack to cool completely.  Makes about 36 cookies.

Enjoy!  -Cardamommy

Flourless Pecan Triple Chocolate Chip Cookies

You know I'm always on the lookout for a new chocolate chip cookie recipe.  Well, I found one.  These chocolate chip cookies are flourless, and totally spoke to me because they use pecan butter!  How cool is that?  Pecans have a such a mellow flavor, and can go hand in hand with chocolate chip cookies.  All you have to do is toast some pecans, process them into butter, stir in some sugar, eggs, chocolate chips, and other good stuff, chill, and bake!  These delightfully chewy cookies may take a few extra steps, but they are totally worth it for a slightly elevated chocolate chip cookie experience.  Original recipe found here.

Flourless Pecan Triple Chocolate Chip Cookies

16 ounces pecans, toasted and cooled
3/4 cup packed brown sugar
2 Tablespoons granulated sugar
2 teaspoons vanilla extract
2 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Place the pecans in a food processor and process for 5 to 7 minutes, or until they form a thick, smooth paste that looks slightly oily on the top.  Transfer the pecan butter to a bowl and add the brown sugar, granulated sugar, vanilla, and eggs.  Stir well until completely incorporated.  Stir in the baking soda, baking powder, and salt until well blended.  Fold in the semi sweet, milk, and white chocolate chips.  Chill the dough for 30 to 60 minutes, or until firm.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet, leaving some room between for them to spread.  Bake the cookies for about 8 to 9 minutes, or until the tops are just set and the edges are golden.  Remove from the oven the let cool 3 to 4 minutes on the pan.  Carefully transfer to a cooling rack (they will be soft) to cool completely.  Makes about 36 cookies.

Enjoy! -Cardamommy

Inside Out S'mores Brownies

Oh these brownies.  If you are in need of rich chocolatey, fudgy, gooey, marshmallowy brownies, just stop here.  Run to the kitchen, and make these now.  You will thank me.  These luscious brownies are filled with graham crackers and marshmallow cream, and topped with mini marshmallows and chocolate chips.  These brownies are super soft and gooey at room temperature, but will firm up when chilled.

Inside Out S'mores Brownies

3/4 cup canola oil
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
3 eggs
3/4 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup marshmallow cream
3 graham crackers (full sheets), broken into pieces
1/2 cup mini marshmallows
1/4 cup semi sweet chocolate chips

Preheat the oven to 350F.  Grease an 8x11 inch baking dish.

In a large bowl, stir together the oil, sugar, vanilla, and eggs until well blended.  Add the flour, cocoa powder, baking powder, and salt, and stir until just combined.

Spread half of the brownie batter into the prepared pan, drop the marshmallow cream in by spoonfuls over the batter.  Use a knife to spread and swirl the marshmallow cream over the batter.  Place the graham cracker pieces evenly over the top of the marshmallow cream.  Carefully pour the remaining brownie batter over the top and spread to cover all of the marshmallow cream and graham crackers.

Place the brownies in the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove brownies from the oven and sprinkle the mini marshmallows and chocolate chips over the top.  Return brownies to the oven for 1 to 2 more minutes.  Remove brownies from the oven and let cool completely before cutting.  If you would like a firmer brownie and cleaner cut, chill before cutting and serving.  Makes 12 to 16 brownies.

Enjoy!  -Cardamommy

S'Mores Oatmeal Cream Pies

I know that S'mores day was last week, and it made me realize that I haven't done many s'mores recipes this summer, and that definitely had to change fast.  I've been thinking lately about making oatmeal cream pies, and decided to go for and make them s'mores!  I tried two different graham cracker oatmeal cookie recipes for this. One was a complete and utter flop, which was a total bummer because the flavor was amazing.  The other recipe turned out perfectly!  Even better than I had hoped.  Once I nailed down the cookie part, I just filled them with marshmallow filling (which is so completely amazing!) and hot fudge sauce!  They are soft, chewy, chocolatey marshmallow filled food for your soul.  Original cookie recipe found here.

S'Mores Oatmeal Cream Pies

Graham Cracker Oatmeal Cookies:
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups old fashioned oats
1 1/2 cups all purpose flour
1 1/2 cups graham cracker crumbs (about 12 full sheets)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon

Marshmallow Filling:
1 (7 ounce) jar marshmallow cream

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

2 teaspoons very hot water

Hot Fudge Sauce (I used a jar of Hershey's hot fudge sauce)

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

For the cookies, cream together the butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.  Beat in the eggs, one at a time until incorporated.  Add the oats, flour, graham cracker crumbs, baking soda, salt, and cinnamon, and beat until combined.

Drop tablespoon size scoops of dough onto the prepared baking sheet and use your fingers to flatten the cookies slightly.  Bake for 9 to 10 minutes, or until the tops are set.  Remove cookies from the oven and let cool on the pan for 2 to 3 minutes.  Transfer cookies to a cooling rack to cool completely.

For the marshmallow filling, beat together the marshmallow cream, shortening, powdered sugar, vanilla and salt until smooth and fluffy.  Add the hot water and beat until blended.  

To assemble the cream pies, spread marshmallow filling on the bottom of half of the cookies, and spread hot fudge on the remaining half.  Gently press one of each together, then repeat with remaining cookies.  Makes about 26 cream pies.

Enjoy!  -Cardamommy 

Swig Sugar Cookies with Chocolate Coconut Sour Cream Frosting

I've been hearing about these amazing cookies for a really long time now, and have run across the recipe a handful of times, but have always just kind of shrugged it off and moved on.  I finally decided to make them, and they were absolutely a hit with my family.  This is actually the second time making them in a week!  The first time, I used Vintage Revivals' recipe and it turned out perfectly.  This time, I used her cookie recipe, but changed the frosting to chocolate coconut instead!  Totally delicious.  I linked up to the original cookie recipe, and just posted my own frosting here.

Swig Sugar Cookies with Chocolate Coconut Sour Cream Frosting

Swig Sugar Cookies:
Vintage Revivals Swig Sugar Cookies

Chocolate Coconut Sour Cream Frosting:
5 Tablespoons butter, room temperature
1/2 cup sour cream
1 teaspoon coconut extract
1/4 teaspoon salt
5 cups powdered sugar
1 cup semi sweet chocolate chips, melted and cooled 
2 Tablespoons milk (if necessary)

For the frosting, beat together the butter, sour cream, coconut extract, and salt until smooth.  Beat in the powdered sugar, one cup at a time, until incorporated.  Add the melted chocolate and beat until combined.  Beat in the milk, if necessary, to reach the desired consistency.  

Spread the frosting over the cooled cookies.  Makes about 24 to 30 large cookies.

Enjoy!  -Cardamommy

Apple Surprise Muffins

     This morning I wanted to make some muffins with apples in them. I added chopped apples to a simple Costco Muffin recipe. And all I did is add an apple. These muffins are very delicious and me and my family loved it! I hope you like them, too! Bon Appitite!


Apple Surprise Muffins

1 (18.25 ounce) box cake mix
2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder
1 apple (any kind), chopped

Preheat the oven to 375 F. Lightly grease 24 normal sized muffin cups. Mix all ingredients together. Spoon into prepared muffin tins. Bake for about 15 minutes or until tops are golden brown.                                                  
   
Enjoy!  - Hungry Puppy M 

Double Chocolate Macadamia Nut Cookies

Double Chocolate Macadamia Nut Cookies

1/2 cup butter, room temperature
1/2 cup butter flavored shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon chocolate extract (optional)
1 1/2 cups all purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semi sweet chocolate chips
1/2 cup chopped macadamia nuts

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

In a large bowl, cream togethre the butter and shortening until smooth.  Add the granulated and brown sugar and beat until well blended.  Beat in the egg, vanilla extract, and chocolate extract until smooth.  Add the flour, cocoa powder, baking soda, and salt, and beat until just combined.  Stir in the chocolate chips and macadamia nuts.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Using your fingers or the bottom of a glass, press the cookies to flatten them into disks.  These will not spread much.  Bake in the preheated oven for about 8 to 9 minutes, or until just set (they will look slightly puffy and underdone).  Remove cookies from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 40 cookies.

Enjoy!  -Cardamommy

Chocolate Strawberry Ice Cream

I am so loving this chocolate strawberry ice cream.  I've been working on a strawberry ice cream recipe, and I stumbled across the chocolate and strawberry idea.  So then I had to figure out two strawberry ice cream recipes.  It was totally worth it though!  This yummy chocolate ice cream is full of sweet little bursts of strawberry.  The chocolate is mild enough to let the flavor of the strawberries come through, and the flavor is perfect.

Chocolate Strawberry Ice Cream

Strawberries:
1 pound fresh strawberries, washed and hulled
1/4 cup granulated sugar
1 teaspoon lemon juice

Ice Cream Base:
1 can (14 ounces) sweetened condensed milk
1/2 cup cocoa powder
1 quart (4 cups) half and half
1/2 teaspoon vanilla extract


Place the strawberries in a food processor and pulse until the berries are chopped (you don't want them puree). Place the pulsed strawberries, sugar, and lemon juice in a small saucepan.  Cook and stir over medium high heat until the mixture comes to a boil.  Continue to cook for about 5 to 10 minutes.  Transfer the strawberries to a bowl, cover and place in the refrigerator to chill, about 4 hours, or overnight.

For the ice cream base, whisk together the condensed milk and cocoa powder until smooth. Gradually add the half and half and vanilla.  Cover and place in the refrigerator to chill, about 2 hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, pour the chilled strawberries into the ice cream maker.  You may need to freeze this in two batches, depending on the size of your ice cream maker (my ice cream maker is 1 1/2 quarts, so I did this in two batches).  When the ice cream has finished freezing, serve immediately for soft serve, or transfer to a container with a lid and place in the freezer until ready to eat.  Makes about 2 quarts.

Enjoy!  -Cardamommy