Almond Joy Bread

I love Almond Joy candy bars and knew I'd love this amazing bread ( inspiration HERE). I amped up the coconut flavor and  gave it my own spin. It turned out amazing, it was moist and had a great texture with those crunchy almonds inside. Break out your cup of coffee (or cold milk) you're gonna love this.

4 eggs
2 c sugar
3/4 c canola oil
1 tsp vanilla
1 tsp coconut extract
1/4 c melted unsalted butter
3 c flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 c buttermilk
1 c coconut flakes
1/2 c sliced raw almonds
1 c semi-sweet choc chips

Combine first 6 ingredients in the bowl of mixer, using the paddle attachment beat on medium speed for about 2 minutes until fully incorporated.
In a separate bowl, sift flour, baking soda, baking powder, and salt together.
Starting with flour mix alternating with buttermilk until it's all used. Mix until combined. Fold in coconut, chocolate chips and almonds.

Now pour into your prepared loaf pans. Bake at 350º for about 1 hour and until golden. While your breads are baking, make your glaze.
Glaze:
1 c sugar
1/2 c coconut water
1 tbsp butter
1 tsp coconut extract

In a saucepan bring  everything to a boil and all the while stirring. Let in boil for about 1 minute. Turn off and use to glaze bread.
Melt some chocolate chips to drizzle over tops.

Remove loaves from oven and poke holes all over tops of warm bread.Using a pastry brush, drizzle glaze into holes and all over loaves, I used all of the glaze. Let breads cool and drizzle with chocolate. Sprinkle with sliced almonds and coconut flakes.
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Strawberry Shortcake Tarts

My son and his girlfriend went out to Poteet, Texas for their Strawberry Festival and brought me back some juicy sweet berries. I knew I had to whip up some shortcakes of course but wanted to try something a tad bit different - these were more cake like than the other "shortcakes" I've tried. Definitely a step up :) Loved them.

1c flour
1 1/2 tsp baking powder
3/4 c sugar + more for tossing strawberries in
1 tsp cinnamon
1/4 c veg oil
1 egg
1/2 c milk
1 1/2 tsp vanilla
1 tbsp vinegar
about 1 c of strawberries, hulled and cut up, enough to cover top  ( I used about 1/2 c for mini tarts)

Preheat oven to 350º
Spray a 9" or 10" tart pan with cooking spray ( I used 5 mini tart pans). In a medium bowl combine flour and cornstarch and set aside. Using another bowl whisk together sugar and oil until combined. Add in egg, milk, vanilla and vinegar until everything is blended. Now mix your wet and dry ingredients until batter forms ( like a pancake batter). Pour into prepared pans.

In a small bowl with about 1 tbsp of sugar and 1 tsp of your cinnamon, toss your chopped berries. Make sure each one is completely covered. Set strawberries into your batter, gently pressing into the batter. Bake at 350º for 50-60 minutes until golden and toothpick inserted into middle comes out clean. I baked mini tarts about 25 minutes until golden and toothpick came out clean. I sprinkled them with a little powdered sugar.

They were super good, the tops and edges had a nice crispy cover. You could drop a scoop of ice cream on top for a real treat:)
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Blueberry Lavender Cupcakes

Had to run to Kroger's for some groceries and came across this pot o gold....they had it paired up to eat with Irish white cheddar cheese and wine. Had to try it of course. Really yummy but got my brain spinning on how to use it in a cupcake. Yes! It worked!

1 box white cake mix (plus eggs, oil and water)
1/2 c blueberry Lavender jam
1/2 c fresh (or frozen) blueberries

Take your jam and fresh blueberries and warm them over low heat until berries pop and jam is melted. Now go make your cake batter. Gently add berry mix to batter (save about 1 tbsp for frosting)and scoop into paper lined cupcake tins. Bake according to box directions.

I used a canned frosting - just add about a tablespoon of the berry mix to the frosting and frost cupcakes. I used some fondant and made flowers and leaves for a little decoration.

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Moon Pie Squares

 If a Moon Pie is new to you...I'll try to explain. Moon Pies are a sandwich type cookie made with 2 round graham crackers (palm-sized) with a marshmallow filling dipped in chocolate. They are individually wrapped and come in other flavors too, like vanilla and banana (my favorite). I'm not sure but they might just be a southern thing, all I know is they have been around forever here in Texas and I love them.

Found this easy bar for you to try. It's like some of the cake bars you've seen before  but full of marshmallow and graham crackers. The cream cheese just brings it all together. You won't be disappointed. Hope you can find Moon Pies in your area.

1 bx yellow cake mix
1 c melted butter
1 egg
16 oz cream cheese, softened
1 1/2 c confectioners' sugar
2 large eggs
1/2 tsp vanilla
4 Moon Pies, chopped into small pieces
1 c milk chocolate chips

 Preheat oven to 350º. Mix together cake mix, butter and 1 egg. Mix well and press into the bottom of a 9x13" pan. Sprinkle with 1/2 of your chopped Moon Pies - set aside.

Beat your soft cream cheese, vanilla and confectioners' sugar until smooth. Add the eggs, one at a time, beating until completely incorporated. Pour over crust.
Bake for about 40 minutes or until set. Remove from oven and sprinkle with chocolate chips - smooth them out a little. Now sprinkle chopped Moon Pies over melted chocolate chips. Let cool then refrigerate in a covered container. Cut into bars.

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Chocolate Coconut Sheet Cake

Martha Stewart calls this her "foolproof cake"....well I guess so.... Made it and it was easy and moist, topping was a little sweet so I would start with 1 c powdered sugar, then add more to your taste. You could also use a boxed mix to save some time. As you can see..I had to make mine for tiny hands :)

cake:

softened butter, to butter pan

3/4 c unsweetened cocoa powder plus more for dish

1 1/2 c flour

1 1/2 c sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp coarse salt

2 lg eggs, lightly beaten

3/4 c low fat buttermilk

3/4 c warm strong brewed coffee

3 tbsp safflower oil

1 tsp vanilla

Topping:

1 stick unsalted butter ,plus more for dish

2 c confectioners' sugar

6 tbsp cocoa powder

3 c finely shredded dried unsweetened coconut

2/3 c strong brewed coffee

1 tsp vanilla

whipped cream and toasted coconut for serving
chocolate eggs (opt)

Cake:

Preheat oven to 350º. Butter a 9x13' baking dish, line bottom and sides with parchment paper, leaving an overhang. Butter parchment and dust with cocoa powder. Whisk together 3/4 c cocoa,flour, sugar, baking soda, baking powder and salt in a large bowl. Gather flour mix in to a mound and create a hole in center. Pour eggs,buttermilk, coffee, oil and vanilla into hole and whisk until smooth and combined. Pour into prepared dish and spread evenly with a spatula. Bake until set and toothpick inserted comes out clean, about 25 minutes.

Topping:

 Meanwhile melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa and coconut in large bowl. Stir coffee and vanilla into butter and pour over coconut mixture. stir to combine and immediately spread over warm cake. Let cool completely on wire rack.

To serve, using parchment paper to transfer cake to cutting board. Cut and serve with whipped cream and toasted coconut (I used a cookie cutter for mini cakes)

Refrigerate up to 3 days.

Simple Vanilla Ice Cream

Found this easy recipe for ice cream over at Woman's Day that I had to try. Only three ingredients AND no ice cream maker either :) Pretty simple right? I added chocolate syrup swirls in the middle to make it special but you could add your favorites to make it for your family. Try caramel syrup, nuts, or chopped fruit, the combinations are endless.

  2 c heavy cream
1 c (14oz) sweetened condensed milk
1 1/2 tsp vanilla
chocolate ice cream syrup (opt)

Using an electric mixer on high speed beat the heavy cream, condensed milk and vanilla in a large bowl until thick stiff peaks form, about 3-5 minutes.
Transfer half the mixture to a freezer safe container add your swirls of chocolate syrup then top with the rest of ice cream mixture. Freeze until firm - at least 8 hours.
Ice cream is good up to 2 weeks.

Pecan Maple Blondies

It's been spring like here for a couple of weeks so I know I can confidently say goodbye to freezing temperatures and this blondie will be my goodbye to winter :) Pfft...a big ol scoop of vanilla ice cream will bring them right into Spring, huh?

  2 c flour
3/4 c chopped pecans (plus extra for sprinkling on top)
1 c brown sugar
3/4 tsp salt
1/4 tsp baking soda
8 tbsp melted butter
1/2 c B grade maple syrup
2 lg eggs
2 tsp vanilla

Maple Cream Glaze:
1/4 c unsalted butter
1/2 c B grade maple syrup
1/4 c brown sugar
1/4 c heavy cream
Heat oven to 350º. Line a 9x13" baking pan with parchment paper with a little overhang (for easier removal). Lightly spray parchment paper with cooking spray and set aside. Melt butter and set that aside too.
In a large mixing bowl, mix flour, pecans, brown sugar, salt and baking soda until everything is incorporated. In another bowl mix melted butter, maple syrup, eggs and vanilla until blended.  Now add wet and dry ingredients together. Stir until combined. Mixture will be thick like a brownie batter. Pour into prepared pan and bake for about 20 minutes, or until set and just a tiny bit soft. In the mean time make your icing.

Melt your 1/4 c butter in pan, add maple syrup, brown sugar and heavy cream. Boil at medium heat for about 2 minutes. Remove from heat and let it cool off a bit. I used a pastry brush and just slathered it on the warm blondies. Sprinkle with chopped pecans and let it cool down and set up.