One Pan Magic Cookie Bars

I have VERY fond memories of this recipe. It has always been one of my favorite treats throughout childhood. In fact, I loved it so much, that in my 6th grade speech class, when we had to give "How To" speeches, I taught the class how to make these delicious bars. They are easy enough to let your kids join in (or even make them on their own), and they are easily adaptable to your personal tastes.



ONE PAN MAGIC COOKIE BARS

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can Sweetened Condensed Milk
1 cup flaked coconut
2-3 cups "toppings" (see below)


Heat oven to 350 degrees F. Place stick of butter in the pan, then put the pan in the oven so that the butter will melt.

Pour the graham cracker crumbs over the butter evenly, and press into the pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with your toppings of choice and the coconut.

Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature.

Toppings: One of the BEST parts of this recipe is how adaptable it is. For the bars pictured, I used about 1 cup white chocolate whips, 1 cup semi-sweet chips and 1 cup of M&Ms. Other wonderful toppings I've used include butterscotch chips, peanut butter chips, reeces pieces, etc. Mix & match to suite your tastes.

ENJOY!

Pina Colada Cupcakes

Although summer is quickly coming to an end, and school has already started in parts of the country, it is never too late to enjoy a tasty Pina Colada when the weather is warm & balmy. These cupcakes are an edible version on a favorite summertime drink. They have a very moist pineapple cake base, with a wonderful coconut cream cheese frosting. They were enjoyed by all (especially the kids, who loved the umbrellas).



PINA COLADA CUPCAKES with COCONUT CREAM CHEESE FROSTING (From The Cupcake Project)
Makes 18-24 cupcakes

Cupcakes:
1/3 C coconut rum (or any rum you have on hand)
3/4 C coconut milk
1/4 C pineapple juice (I used the juice from the crushed pineapple)
1 tsp vanilla
1 1/2 C all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 C unsalted butter, room temperature
1 C + 3 tbsp sugar
3 large eggs
1 C shredded baker's coconut
1 C drained, crushed pineapple

In a small bowl, combine rum, coconut milk, pineapple juice, and vanilla. Set aside.

In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs to the sugar mixture one at a time, beating well after each addition.

Alternately add the flour mixture and the rum mixture, beating well after each addition. Fold in the coconut and pineapple. Fill cupcake liners 3/4 full.

Bake at 350 F for 25 minutes or until cupcakes bounce back when lightly touched.


Frosting:

8 oz cream cheese, room temperature
1/4 C unsalted butter, room temperature
4 C powdered sugar
1/3 C coconut cream

Mix cream cheese and butter until light and fluffy. Mix in powdered sugar a little bit at a time. Mix in coconut cream.

Frost as desired. ENJOY!

Coconut M&M Blondies

These were another treat for my treat-loving father. I made these at his place, and it wasn't long before they were stored away in the freezer, hidden from sight, and counted daily to be sure no one was getting into them without permission! (He must not have learned how to share in Kindergarten!)

These were very tasty (especially if you don't think about all the butter in them!) They are easy to dress up with seasonal M&M's - I loved the colors of the harvest ones.



COCONUT M&M BLONDIES (From Eat at Allies)

1 1/4 cups unsalted butter
2 cups packed brown sugar
1/2 cup granulated sugar
2 large eggs
1.5 tablespoons vanilla extract
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 1/2 cups sweetened flaked coconut
1 (12 oz.) bag M&Ms

Preheat oven to 350 degrees F. Line a 9x13 pan with foil and spray lightly with nonstick spray.

Heat butter in a small saucepan over medium heat until it browns and begins to smell nutty (watch it closely so it doesn’t burn). Allow the butter to cool slightly.

In a large mixing bowl, combine the browned butter and sugars.

Stir in eggs, vanilla and salt. Add flour & stir until just combined.

Add the coconut and M&Ms, and stir to combine. Pour the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 25 to 30 minutes.

Let the blondies cool completely before slicing into squares.



ENJOY!

Lime & Coconut Cookies

With a fruit bowl full of limes, I knew I needed to find some new lime recipes. These cookies were perfect for summer! The lime & coconut complement each other well, and the cookies have a wonderful chewy texture. Everyone at work loved them!



LIME & COCONUT COOKIES (Adapted from My Baking Addiction)

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of two medium lime
3 tbsp lime juice
2/3 cup toasted coconut
1 cup sugar for rolling cookies

Preheat oven to 350 degrees.

In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.

Using a mixer, beat together the butter and sugar until smooth and fluffy. Beat in egg, vanilla extract, lime juice and lime zest. Gradually blend in the dry ingredients and toasted coconut.

Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on cookie sheets about 1 1/2 inches apart.

Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks. (This is important! They come off much easier after waiting 2 minutes!)

ENJOY!

Coconut Cupcakes with Lime Cream Cheese Frosting

I made these cupcakes as a counterpart to the Chocolate Raspberry Cupcakes for our housewarming/birthday/belated-Boston-wedding reception - I wanted something lighter to serve for those non-chocolate lovers. These were very light - the cake was almost the texture of an angel food cake. However, they had a slightly dry texture. I'd recommend taking them out of the oven when they are *almost* done, to hopefully help keep them moist. However, I'm my own worst critic, at at the end of the night, most were gone.



COCONUT CUPCAKES WITH LIME CREAM CHEESE FROSTING (Adapted from Beantown Baker)
Makes approx 4-5 doz mini cupcakes, or approx 2 doz regular cupcakes)

CUPCAKES

1 cup butter, room temperature
3 cups cake flour
1 tablespoons baking powder
1 teaspoon salt
1 cup cream of coconut
1/4 cup milk
1 teaspoon vanilla extract
1 – 1 ½ teaspoon coconut extract
1 1/4 cups sugar
2 large whole eggs
3 large egg whites

Preheat oven to 325°

Whisk together flour, baking powder, and salt in a medium bowl.

Whisk together cream of coconut, milk, and extracts in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer on high speed until fluffy, about 3 minutes.

Add whole eggs and egg whites, 1 at a time, beating well after each addition, until combined well.

On low speed, beat in flour mixture and cream of coconut mixture alternately in batches, beginning and ending with flour mixture, until just combined (do NOT overbeat).

Fill cupcake pans 2/3 to ¾ full. Bake for 18-22 minutes for mini cupcakes. Cupcakes are fairly flat on top. Do NOT overbake - these are on the dry side even when just cooked.

FROSTING

8 ounces cream cheese
1/2 cup butter, room temperature
Lime zest from 3-4 limes (to taste)
2 cups confectioners' sugar

5 1/2 ounces sweetened flaked coconut, toasted, optional for topping.

Beat cream cheese in a large bowl with an electric mixer until fluffy.

Beat in butter and lime zest until smooth.

Slowly beat in confectioners' sugar on low speed until smooth for frosting.

Frost as desired. Great when topped with a few strands of toasted coconut!

ENJOY!