Toasted Coconut

I made a tray of toasted coconut for a cookie recipe which turned out to be a flop. I was left with a full container of toasted coconut that sat in my pantry for a day or two before I realized just how much I could do with it!

No only did the coconut make my house smell amazing, I ended up using it for so many things! One morning I sprinkled it on my oatmeal, another day I made coconut maple syrup and topped my pancakes with my toasty flakes. You can use it over ice cream & smoothies, or on top of frosted cookies & cupcakes. 

It's an inexpensive way to add a nutty, tropical flavor to SO many dishes!

Just pour a bag on sweetened coconut flakes on a rimmed baking sheet lined with parchment paper. Make sure that the coconut is spread evenly on the sheet. Bake at 350° for about 20 minutes or until all of the flakes are perfectly golden. Be sure to stir the flakes every 5 minutes to ensure an even toast.

♥

Tropical Watermelon Sorbet

Giada De Laurentiis has a show called Giada at Home where she features dozens of delicious dishes. We record her show so I can write down all of my favorites! I've gotten some fabulous recipes from that show! ♥

This Tropical Watermelon Sorbet recipe is one that was featured on her show. When I watched her make it I was instantly smitten! We have the exact ice cream/sorbet maker that she used, so I think it was meant to be! This sweet & tangy dessert is perfect during a hot day or to serve after a dinner party. It will take your tastebuds to a tropical paradise!

What you'll need:

• 1 (2-pound) piece seedless watermelon, rind removed and flesh cut into 1-inch pieces to yield about 3 1/2 cups
• 1 (6-ounce) can pineapple juice, chilled
• 3/4 cup ginger ale, chilled
• 1/3 cup fresh lime juice (from about 3 large limes)
• 1/2 cup grenadine (recommended: Rose's)

I recommend that ALL of the ingredients be chilled before you use them.

In a blender, blend the watermelon, pineapple juice, ginger ale, lime juice, and grenadine until smooth. Pour into an ice cream maker (I have the "Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker") and freeze, according to the manufacturer's instructions, for about 35 minutes.

10 minutes:

20 minutes:

30 minutes

Spoon into glasses or small bowls and serve.

Delicious!! ♥



*Just a note: the ginger ale can be replaced with dark rum.*

Double Chocolate Brownie Dough Balls

Hello September!!

I love Fall and all of it's beauty! Such amazing colors, & warm feelings! I can't get enough of fresh apples & school supplies. :)

September is the perfect time for planning and making fun school snacks and treats. These little bites are adorable, delicious, & perfect for school or work lunches.

This recipe for Double Chocolate Brownie Dough Balls is from OhSheGlows.com  

 

1/2 cup raw cashews

12 Medjool dates (1 cup packed & pitted)

2 tbsp cocoa powder

1/2 tsp pure vanilla extract

1 tbsp pure maple syrup

1/4 tsp kosher salt, or to taste

1/4 cup chocolate chips

1/4 cup shredded coconut

1/4 cup chopped walnuts

1. In a food processor, add the cashews and process until a fine crumb. Be sure not to over process and release the oils too much.

2. Now add in the pitted dates and process until chunky. Add in the rest of the ingredients (except walnuts) and process until a dough forms. Stop to scrape down the sides of the bowl as necessary. Pulse in walnuts so they remain chunky. Add a bit more liquid sweetener if dough is too dry.

3. Form into balls and store in fridge or freezer.

These little bites have the perfect amount of sweetness and pop.

I stored mine in the freezer and they always kept their chew!