Tag Archives: Coconut

Chocolately, Coconut and Pecan Marshmallows


I wanted to make something fun for the weekly gathering I attend with a bunch of ladies on Friday Nights, and found a link to this recipe  over at   Grandma Loy’s Kitchen.     I thought it would be not only fun, but perfect to take with me.  So I did.

The basic recipe or how-to is just three ingredients, but you know me, I just could not leave it alone.  I had to try some other stuff.

So I did.

Now this is actually a kid friendly recipe, so if you have any kiddo’s running around and want to have fun, have them help you make these.

I believe Easter is coming up?

All you need is either milk, half and half or cream, some toasted chopped pecans and large marshmallows.

How simple is that?

I had to complicate it just a tad though.  I looked at the marshmallows and thought ‘Smores’, and I love toasted coconut so, I made three versions.  And I wanted these to be bite size, so I cut each marshmallow in half.  Took a couple extra minutes, but it was the right thing to do.

Get your stuff ready, remember, Mise en place.

Place your pecans on a sheet pan and toast in the oven, if you’re doing coconut as well, go ahead and toast that as well.  My oven’s weird, and I think I ended up having to toast the pecans and coconut about 10 minutes or so.  Check frequently, umm, if you don’t, you may end up with a cloud of nasty smoke in your kitchen and the smoke alarms going.
I wouldn’t know about that though.  😉

To start with, heat up some half and half until almost boiling.  While that is heating, cut the marshmallows, chop the pecans and get the rest of it ready.  I have some skewers which I set out as well.   I also chopped up some graham crackers and some chocolate covered Craisins.

Dip the marshmallow into the hot milk/half and half or cream.

Then dip or roll it into the chopped pecans, pressing the nuts into the softened marshmallow until it sticks.   Not really that hard to do.   Continuing until you’re all done or you’ve done as many as you want to do at this time.   I stuck mine in the freezer to firm up a little before taking them over to the gathering.
I cut this in half so you could see how great they looked inside, but I had to eat the evidence.

And since I had a little cream left over, and some marshmallows  and some toasted coconut and some pecans, I thought I would throw them all together and make a kinda candy.   They tasted good, but weren’t all that appetizing looking.  But I ate them anyway.

So there you have it, another triumph in the kitchen, just kidding.  I had fun with this and I’m thinking you could have fun with this as well.

Maybe tint the coconut green for St. Patty’s Day, or multi colored pastel colors for Easter, or…

Just go grab you a package of marshmallows and dip them however you want.  I still have some chopped pecans left, and a few more marshmallows, see you later.

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Kitchen Sink Cookies


Kitchen Sink Cookies

Tis’ the season for baking, oh heck with it, any season is the right time to bake.

But this time of the year we I tend to bake a lot more.   One of my favorite cookies is the Kitchen Sink Cookie.   At least that is what I call it.   I use the leftover coconut from another recipe, the rest of the bag of craisins, any nuts I have in the cupboard, sometimes chopped up dried fruit.  It really does not matter.   It’s all good.
I’m also not that fond of Chocolate Chip cookies but my DH loves Oatmeal Chocolate Chip cookies so I compromise.   I make a base Oatmeal cookie, divide it and make some cookies for him, and some for me.

Oatmeal Cookies
1 ½ cup butter (can use only 1 cup if you prefer)
1 cup white sugar
1 cup brown sugar (I use dark brown sugar, cause I like it, oh and if you don’t have any brown sugar, make your own by adding a tbsp. of Molasses to a cup of white sugar)
2 eggs
1-2 tbsp. Kahlua (most recipes call for vanilla extract, but I use Kahlua for this, I like the nuance it brings to the cookie, but go ahead and use your own home made vanilla)
4 cups oats
1 ½ cups flour
½ tsp. Salt (opt.)
1 tbsp. baking soda
1 cup Chocolate Chips
1 cup chopped nuts, walnuts, pecans or whatever you have
1 cup coconut
1 cup craisons or raisins or dried fruit, whatever you have on hand.
Dump the sugar and butter into the mixmaster, or just beat it until the sugar has begun to break down and the mixture starts to lighten a little in color.

Add eggs, one at a time or both at the same time and beat in.

Add the Kahlua at this point, it also helps the sugar break down a little. I like the sugar to be as smooth as possible before I add the rest of the ingredients.

I think it makes for a lighter, crispier cookie.  I will take a smidge out and check the batter to see if the sugar has dissolved.  OK, so I taste it, but don’t do like me if you’re pregnant or ill, just in case.  It does have raw egg in there.

Once that is done, add the oats, flour and baking soda, and the salt as well if you use it. Personally I do a lot of salt free cooking and the salt in the butter is more than sufficient for my taste.

And now for the fun. My DH likes Oatmeal Choc Chip cookies, but I don’t so at this point I divide the dough in half. I add one cup or so of chocolate chips to his half of the dough and mix it together.

At this point I dump the cookie dough onto a long piece of plastic wrap, and make it into a long roll. I put it in the fridge and proceed with the other half of the dough.

Next, I take the other half of the dough and dump in whatever I have on hand, one cup of nuts, one cup of coconut, one cup of dried craisins, or raisins or … even some chopped up dried apricots, peaches or what ever you have on hand.

Now you know why it’s called a Kitchen Sink cookie, anything goes.  I then form this into a log and place it in the fridge to firm up for a little while.

Take out your cookie rolls in an hour or so and slice with a very sharp knife into slices.

Squish them down a little,  and place on a cookie sheet and back in a preheated 350 deg oven for about 15 minutes, or until they’re done to your taste.

Pour yourself a nice glass of milk or in my case a fresh cup of coffee and sit down for a minute and enjoy your treat. In fact, that’s what I’m about to go and do.

Lazy Daisy Cake


 

I’ve revisited some of my older cookbooks lately and wanted to share a quick and easy cake that I used to make when I was younger.   I think this is a great recipe to have in your arsenal if you need a quick dessert, or need to make a cake in a hurry for a tea or…
I first made this cake in economics class in High School, which was a couple of years decades ago.    The cookbook is called Recipes for Young Adults and was put out by the B.C. Sugar Refining Co. Ltd.    I think they supplied them to every school in the province.  I kept mine because there were recipes in there I liked.   They were easy, good and economical.    My book is a little the worse for wear these days, but it is still intact.  There are grease stains, bits of unidentifiable batters spattered over the pages, but it’s still together.
This morning I was heading into the Senior Center to help cook lunch so I decided to whip up a cake and take with me for desserts.   And since I’ve always loved this cake, it was a no-brainer as to which one to make.

Lazy Daisy Cake    Oven at 350-375 degrees    Yield  9×9 pan   Bake 30 minutes

1 cup cake flour  (if you don’t have cake flour then substitute with 3/4 cup all purpose flour and 1/4 cup potato or cornstarch)
2 eggs
1 cup sugar
2 tablespoons butter
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla   (I used 1 teaspoon of Kahlua liqueur)
1/2 cup hot milk

1.  Sift flour, measure
2. Add baking powder and salt and sift three times
3. Beat eggs til thick and nearly white
4. Add sugar gradually, beating constantly
5. Add vanilla
6. Fold flour into egg mixture
7. Heat milk and butter, add to cake mixture and mix quickly.
8. Bake in greased pan.
9. Spread with broiled icing while still hot and brown in oven.

Broiled Icing
5 tablespoons brown sugar
3 tablespoons butter
2 tablespoons cream or milk
1/2 cup coconut

1. Combine all ingredients in small saucepan.
2. Boil on medium heat for 3 minutes.

3. Pour on cake and brown under broiler.

And it was very good.   Nice crunchy top layer, fine crumb cake, totally luscious.   Definitely will make this again and soon.