Coconut chocolate chip cookies

I thought I had already posted these because: coconut and chocolate! I discovered that we have dozens of coconut desserts on the site, because we unapologetically insist on a blog heavily unbalanced, with some categories of bakes hardly covered and others…such as banana, peanut butter chocolate, and coconut given every possible recipe known to man because we LOVE THOSE THINGS! These cookies are the epitome of chewy, chocolatey, crisp on the edge, cookie dreaminess. You can go straight up semi sweet chocolate- but I think the milk chocolate mixed with the semi-sweet is one of the things that makes these so uniquely delicious!

1 cup butter

1 cup brown sugar

1 cup sugar

Cream until fluffy.

Add:

2 eggs, beating in one at a time

2 tsp vanilla

Add:

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

(I find at my high elevation and dry climate a tablespoon of water helps the texture)

Mix well and add:

2 2/3 cup coconut (yes, you read that correctly)

1 cup semi sweet chocolate chips

1/2 cup milk chocolate chips

Bake at 350 for 7-10 minutes. You want the bottoms starting to brown but still a bit shiny and doughy in the middle

Peanut Butter Oatmeal Bars

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Peanut Butter Oatmeal Bars by twocarolines

If you bake A LOT like me its necessary to practice moderation or you can quickly slide into a place where all your clothes just laugh at you.  I generally am pretty good at eating my baked delights a little at a time…except when it comes to things of the peanut butter chocolate variety- I have NO CONTROL!  This is one of those desserts I want fed to me intravenously- I want to eat it with non-stop wild abandon! My friend Marci made these for dessert one evening when I was pregnant and I’ve been thinking about them ever since.  If it weren’t for these my baby might have been a dainty 9 pounds instead of a chocolate peanut butter filled 10.  I finally got the recipe from her and they turned out everything I wanted them to be and more.  Enjoy!

 

For the bars:
1/2 cup (1 stick) butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup peanut butter
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups old fashioned rolled oats

For the frosting:
1/4 cup butter (1/2 stick)
1/4 cup milk chocolate chips (optional)
1/4 cup milk
1/4 cup unsweetened cocoa
4 + cups confectioners sugar

  1. Preheat oven to 350 and lightly grease an 8×8 baking pan.  If you’re baking for a crowd double and put in a 9×13.
  2. In a stand mixer of with beaters mix the melted butter with the sugars until well combined.  Add the egg, vanilla and peanut butter (I use Jiff creamy but natural would work too) and mix until everything has come together.
  3. Mix together the flour, baking powder, and baking soda in a separate bowl and add to the butter/sugar mixture.  Once all of that is combined, add the oats and stir until they are well incorporated and there are no dry spots.
  4. Spread into your baking pan, the batter is thick so press it into the corners and even it out.
  5. Bake for 13-15 minutes until it’s just browned around the bottom and corners.  Let cool
  6. For the frosting, melt butter and milk chocolate chips if using, if you’re not using them just melt the butter.  (I really like a more milk chocolate frosting on these bars because it’s sweeter and the perfect compliment to the saltiness of the peanut butter).  Mix butter (choc. chips) with 2 cups of powdered sugar then add the milk.  Now add the cocoa (I sift it in to avoid lumps) and keep adding more and more powdered sugar until you have a pretty light brown frosting that’s not too stiff but starts to harden if you stop stirring it.  Refer to photo’s for look/feel of frosting.
  7. Spread frosting over the top of your bars as thick as you see fit.  You might have frosting left over, I had about 2/3 a cup left over.  Frosting will harden as it cools.  Keep in a airtight container to covered with plastic at room temperature, delicious for at least 5-6 days.

 

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Peanut Butter Oatmeal Bars with Milk Chocolate Frosting by twocarolines

 

Whole Wheat Banana Bread..or Muffins

IMG_9105 whole wheat banana muffins by twocarolines[/

This time of year I like to walk the neighborhood with baked sweets in hand because it’s beautiful outside and people really like you when you bring them treats like this whole wheat banana bread. It’s also fantastic as muffins- both ways shown below. This is my own recipe, it’s so easy and good, plus it’s a great way to sneak some flax and fiber into your kids breakfast.  Not that it’s entirely virtuous, but breads and muffins that don’t taste good are a waste of everyones time.  If you don’t have ground flax or wheat germ you can substitute with bran, or just a little more whole wheat, this recipe is very forgiving and it’s begging to be messed with so have at if you want to add some fruit, top it with raw sugar, or add some chocolate chips, which I do quite regularly because: obvious.

1/3 cup coconut oil (you can use vegetable oil or butter as well)

2/3 cup sugar

1/3 cup brown sugar

2 eggs

3 medium sized banana’s mashed up

1 teaspoon vanilla

3/4 cup all purpose flour

1/2 cup whole wheat flour

1 tablespoon whole wheat flax

2 tablespoons wheat germ

1 teaspoon baking soda

3/4 teaspoon salt

(if you’d like add 3/4 cup chocolate chips, nuts, blueberries, raisins, or whatever sounds good to you!)

Preheat oven to 350 degrees and grease a loaf pan -I also make a parchment sling, or a muffin tin or use cupcake liners and spray just a bit in the bottom of each.

Mix the oil, sugar, and eggs one at a time and vanilla.  In a separate bowl mix up the flours, flax, wheat germ, baking soda and salt.  Add dry ingredients and banana in 3 batches taking turns until it’s all incorporated.  If you’re adding any extra’s do that last.

For bread fill loaf pan 3/4 full and bake about 55 minutes depending on the size of your loaf- start checking if a toothpick comes out with only a few crumbs around 45 minutes. For muffins fill muffin tins about 3/4 full and bake for 17-20 minutes until a toothpick comes out clean.  You can freeze what you don’t eat the first day – I wrap them individually in plastic wrap and freeze for up to a month.