Chocolate Coconut Cookies [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo

CHOCOLATE COCONUT COOKIES

2 eggs
2 Tblsp butter, melted and cooled
2 Tblsp maple syrup (or more for sweeter cookies)
1/2 tsp vanilla extract
1 cup shredded coconut
2 Tblsp unsweetened cocoa powder
1 pinch baking soda
1/4 cup sliced almonds [I used mini dark chocolate chips instead]

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, whisk the eggs, melted butter, maple syrup, and vanilla. 
• Mix in unsweetened cocoa powder, baking soda, and shredded coconut until well combined. 
• Fold in the almonds, if desired. [or dark chocolate chips]
• Divide into 12 dollops [I used the small ice-cream scoop from Pampered Chef, you get a lot more than 12 cookies!] on a parchment paper-lined cookie sheet, and flatten them with a fork. 
• Bake for 20-30 minutes or until slightly firm to the touch.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Guilty Pleasures: Cappuccino-Chocolate Coffeecake

This recipe is really simple and the flavor in the end isn't overly sweet and the coffee-flavored chocolate swirls in the cake give it a great touch. I especially love the coconut mixture on the top! This is a great dish to bring to a brunch or coffee event!

CAPPUCCINO-CHOCOLATE COFFEECAKE

1/3 cup flaked coconut
1/4 cup chopped nuts
1/2 cup sugar, divided
3 Tblsp butter, melted, divided
2 cups Bisquick mix
2/3 cup milk
1 egg
1/3 cup semisweet chocolate chips, melted
2 tsp powdered instant coffee

• Heat over to 400 degrees F.
• Grease an 8x8-inch square pan.
• Mix coconut, nuts, 1/4 cup sugar and 1 tablespoon butter. Set aside.
• Beat remaining ingredients (including remaining sugar and butter), except chocolate chips and coffee, in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into prepared pan.
• Stir together melted chocolate and coffee; spoon over batter. Lightly swirl chocolate mixture through batter several times with knife for marbled effect. 
• Sprinkle coconut mixture evenly over top.
• Bake 20-25 minutes or until golden brown. Serve warm.
• Serves 6-8.

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Grilled Pineapple & Pancetta Pizza

GRILLED PINEAPPLE & PANCETTA PIZZA

4 oz pancetta, diced small
1 fresh and ripe pineapple, peeled, cored, and cut into 1/2-inch thick rings
1 tblsp vegetable oil
2 tblsp sugar
6 scallions, root ends trimmed
3 tblsp olive oil, divided
Kosher salt to taste; more to taste
1/4 cup uncooked grits or polenta, for rolling the dough
1 ball prepared pizza dough, at room temperature [Pillsbury makes a great crust!]
1/2 cup Onion Marmalade [recipe below]
6 oz Camembert cheese, sliced [or Mozzerella cheese]
2 tblsp flaked sweetened coconut, toasted
Red pepper flakes, optional

• Cook the pancetta in a small skillet over med-high heat until crispy, drain on a paper towel. Reserve for topping.
• Brush pineapple rings with veg oil and sprinkle sugar over both sides. Let sit 5 minutes. Brush scallions with oil and sprinkle with salt.
• Preheat the grill over medium-high heat.
• Place the pineapple and scallions on the cooking grate directly over the heat and grill until the pineapple is well marked and the scallions are limp and charred in spots (3-5 minutes). Remove from grill. Chop scallions, reserve for topping.
• Roll out pizza dough using grits to prevent sticking. Grill dough over INDIRECT low heat until bottom is lightly browned.
• Flip over dough and top with marmalade. Top with cheese. Artfully arrange the pineapple rings on top. Sprinkle with the pancetta and scallions. Finish grilling the pizza until the bottom is lightly browned and toppings are melted and heated through.
• Remove from grill, sprinkle with toasted coconut, and season with salt and pepper. Slice and serve immediately.

Onion Marmalade:

2 tblsp olive oil

1 tblsp unsalted butter

3 large yellow onions, thinly sliced and roughly separated into rings

1 tsp kosher salt

• Heat the oil and butter together in a large, heavy saute pan (like a Dutch oven) over medium heat. When butter bubbles, add the onion rings and salt and cook, covered, for 20 minutes, stirring occasionally. Remove the cover and cook, stirring occasionally, until the onions are all a deep golden color, about 20 more minutes.
• This will keep, tightly covered, in the fridge for up to 2 days. I suggest making this ahead of time to save time when the rest of the pizza is made.

Toasted Coconut Flakes

• Place coconut flakes in a saute pan over med-high heat and stir until the flakes are lightly browned.

I highly suggest you not drop this on the ground...like I did on my first attempt. So. Not. Cool.

#11 White Chocolate Macaroons

WHITE CHOCOLATE MACAROONS

1 7-oz package flaked coconut
2/3 cup sugar
1/3 cup flour
1/4 tsp salt
3 egg whites, lightly beaten
1 tsp vanilla
1/4 cup mini chocolate chips
4-oz white chocolate (bark)

• Preheat oven to 325 degrees F. Line 2 large cookie sheets with parchment paper.
• In a medium bowl, combine coconut, sugar, flour, and salt. Add egg whites and vanilla, stir until combined. Stir in mini chips. Drop small mounds of mix by rounded teaspoons 2 inches apart on cookie sheets.
• Bake in the oven for about 18 minutes or until cookies are light brown. Transfer to wire rack, cool completely.
• Melt white chocolate bark in a double boiler, or carefully in microwave. Drizzle over cooked cookies.
• Let the chocolate set, and serve!

I used "Chirstmas" sprinkles and drizzled with white chocolate. You can easily switch these up to your liking! Try semi-sweet morsels and drizzle melted semi-sweet chocolate over top.

Flash Back Friday #17: German Chocolate Cake

I know, I know. Its about time for another FBF. I went back to school *GASP* and I had finals and several projects to do this past few weeks, so there wasn't much time for my blogging. But thats over now and I got A's in both classes (yeah!) and I have 3 weeks until classes start up again. BUT ANYWAY....

FLASH-BACK-FRIDAY

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GERMAN CHOCOLATE CAKE

Click on image to see post from 1/25/11
This is all from scratch and it was AMAZING.

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Since its been 2 weeks since FBF, I'm gonna just start fresh. Link up and I'll make sure you are on my blogroll!

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Follow Cookin' for my Captain and Cookin Mimi  on GFC [Google Friend Connect] and then Link away!

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Beer-battered Coconut Shrimp w/ Pineapple Sauce

Oh yes, you read that right. I love eating at red lobster--and my favorite thing is the coconut shrimp...but its really the dipping sauce that I can't get enough of. The coconut shrimp wasn't the "big deal" to me...so I found my own way of cooking the shrimp and a "knock-off" recipe for the sauce.

You will be full for DAYS. Really, you'll be in a food coma after this meal. I made rice and salad to go with it, and didn't eat a bite of it. =D

My husband brought home 10 pounds of jumbo shrimp from the Gulf Shores. I have many many many recipes I want to try!

BEER-BATTERED COCONUT SHRIMP

1 pound peeled (tails on) and deveined fresh shrimp (preferably jumbo sized)
1 cup pancake mix (plain)
1 cup beer (a lighter beer the better..)
2 tblsp coconut milk
1/4 cup all purpose flour
1 cup coconut flakes (and more on hand just in case!)
Light cooking oil (like canola oil)

Rinse the shrimp well and butterfly them [cut them down the middle almost through, then spread it out, like butterfly wings, but still attached by the middle].

Combine pancake mix, beer and coconut milk and mix well--no lumps. Dredge the shrimp in flour, then beer batter, then coat with the coconut. [have this done before heating oil--they need constant attention or they will burn--fast!]

Heat the oil in sauce pan [2-3 inches deep] over medium to almost med-high (about 350 degrees F). Fry the shrimp 5 to 6 at a time, until golden brown on all edges. Drain on paper towel and serve with sauce.\

And now for the sauce.....

PINA COLADA DIPPING SAUCE

1 cup pina coloda mix
1/4 cup water
2 tablespoons crushed pineapple
1 heaping tablespoon sweetened coconut flakes
3 heaping tablespoons powdered sugar
1 teaspoon cornstarch
3 teaspoons cold water

Mix together all ingredients, except cornstarch and cold water, in small saucepan. Heat on medium-low temperature until sauce begins to simmer [careful, it can overflow!], stirring frequently. Let mixture simmer slowly for about 10 minutes.

Mix cornstarch and cold water together, and then add it to the saucepan. Let sauce simmer for 5 minutes longer, until at desired thickness.

Remove from heat and serve after cooling off just a bit.

Pina Colada Upside-Down Cake

Today is the official PINA COLADA Day! No, really--it IS! So in honor of that, here is my....

PINA COLADA UPSIDE-DOWN CAKE

1/4 cup butter
1 cup packed dark brown sugar
1 medium pineapple
1/2 cup maraschino cherries
1pkg yellow cake mix
3 eggs
1 can unsweetened coconut milk
1 tsp rum extract
1/2 cup sweetened flaked coconut

Preheat oven to 350 degrees F.

Melt butter in a 12-inch nonstick skillet over low heat (do NOT use stainless cookware!). Brush sides of skillet with butter with a basting brush. Remove from heat; sprinkle brown sugar over butter and set aside. [I used my skillet with "straight up" sides (technical word...?) and the cake wanted to fall apart and I filled in the cracks with more coconut flakes. So make sure you use the skillet with the "curved" sides! I know, I'm really technical. But hey, I'm learning.]

Carefully, slice pineapple into rings; and then cut ring in half. Arrange slices around the outer edge of skillet; place two slices in center, creating a ring. Place one cherry in center and additional cherries around outside of ring.

Combine cake mix, eggs, coconut milk and rum extract in large bowl. Whisk until well blended. Carefully pour batter over pineapple in skillet.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Let cool 5 minutes on wire rack.

Toast coconut in small skillet until lightly browned.

Invert cake on cake stand or platter and lightly press toasted coconut flakes around top edge and sides of cake.

Happy Pina Colada Day!