Wednesday, September 28, 2011

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.


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

Saturday, September 3, 2011

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  

  • 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!