Lamington

453. A Lamington is a simple yet complex sweet.  It is cake-candy-cookie-dessert and yet it is a pastry all wrapped up in one.  Simple is the size and a perfect size to lift and bite but, complex, because of the process necessary to create these little delicacies.

These sweet delights are an Australian treat although I have seen them in Italian bakeries for years.  You can find a recipe online very easily.  Laminations by Allrecipies

Although the recipe is time consuming, it is a labor of love.  Australians celebrate National Lamington Day each year on July 21st.  Good to know!

"There is nothing more than the lamination that you need in the afternoon to lighten up your mood."

"National Lamington Day messages are for all people in the world to enjoy a day from the bottom of their hearts. The original recipe called for the sponge cake to be dipped in chocolate and then rolled in desiccated coconut.  Today, there are many variations of the lamington, but the most popular version is still the original. So if you’re an Australian and looking for an excuse to enjoy a delicious lamington, head down to your local bakery on National Lamington Day – you won’t be disappointed. If you’re not an Australian but still want to try it, then you can search for the recipe online and make it by yourself."

Apricot Bars by Grammy Fitzgerald

417.  It was 1980, my college roommate had long beautiful hair and wore hand knit woolen sweaters.  We munched on homemade granola and other fine treats smuggled into our room made expertly by maternal family members.  One of those treats will forever be a delightful memory and truly a gift during those long, hungry stretches of time between breaks and money in the mail.

In my memory lingers the taste of "Grammy Fitzgerald's Apricot Bars"!  Perfection of sweetness, crunchiness, tartness, and dessert satisfaction, they were.  We would cut each into tiny pieces and portion out a small bite daily savoring every bite.  When the tin would grow lighter, it was washed and set aside to send back home for the next batch of delights.  And, I was so grateful to my roommate for sharing her trove.  It helped bring delight to those college famine days. 

It is hard to recollect my thinking for having the presence of mind to ask Grammy Fitzgerald for the recipe.  One of my hobbies over the years has been to collect recipes and recipe books.  I'm pleased to say after sending Grammy a note, she mailed the recipe to me in her own handwriting.  What a treasure!

This recipe was on my dessert menu for Easter and is a recipe to categorize under "Special".

This dessert brought many compliments.  

Here are a few pictures of my process.

"Did I offer peace today?  Did I bring a smile to someone's face?  Did I say words of healing?  Did I let go of my anger and resentment?  Did I forgive?  Did I love?  These are the real questions.  I must trust that the little bit of love that I sow now will bear many fruits, here in this world and the life to come."

~ Henri Nouwen

Coconut Cake

379.  The month of June in our family is filled with special days:  Birthdays, Anniversaries, Father's Day.  And all of these days require CAKE!  There are moments when I dream of b-day or Wedding cake, but when every week is cake, cake, cake...you have to get creative.

This year, rather than have store-bought cake we ventured into homemade cakes of variety.  The last cake we enjoyed was a homemade Coconut Cake.  My Southern Cakes cookbook by Nancie McDermott had a wonderful recipe called "Pearl Mae Oakley's Coconut Cake".  You can find the original recipe Here.

This cake was so delicious, full-flavored, satisfying, rich and lovely.

I used my own buttercream frosting and then covered the cake in sweetened coconut.

To save recipe select and drag to desktop and print or select and print from smart device.

 We all agreed this was 1000 times better than a store-bought b-day cake!

"There's lotion for your face, for your hands, for your feet, for your body.  Why?  What would happen if you put hand lotion on your feet?  Would you feet get confused and start clapping?  Each kind has something special in it - aloe, shea butter, coconut, cocoa butter, vanilla, lemon extract.  

That's not lotion.    That's one ingredient short of a Bundt cake."

~  Ellen DeGeneres

Chocolate Coconut Pecan Pie

328.  There is no better way to start off your week than with a slice of warm Chocolate Coconut Pecan Pie.  And don't forget the whipped cream on top.
I adapted my recipe to satisfy the chocolate lovers, coconut lovers and pecan pie lovers in my household.  Needless to say, all the lovers were satisfied.

Chocolate Coconut Pecan Pie

1 pie crust (or two if you double the recipe)

1/2 cup light brown sugar
1/4 cup soft butter
1 cup light corn syrup
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
pinch of salt
1 cup sweetened flaked coconut
8 oz dark chocolate chips or chopped Ghirardelli baking bar
2 cups pecan halves

Directions:

Prepare your crust, roll out and place in a 9" pie plate.  Crimp edges to your desired look.

First, spread flaked coconut in a non-stick pan and toast on the stove.  Allow the coconut to heat up watching carefully and stir occasionally making sure edges do not burn.  Remove from stove and allow to cool completely.
In a mixing bowl place brown sugar, butter, corn syrup, eggs, salt and extracts.  Blend till incorporated.  With a spatula, stir in the toasted coconut, chocolate and pecans.  Transfer the mixture to your prepared pie crust.  Turn over the pecans with your fingers for desired look and even texture on top. The filling will rise in baking so make sure you do not overfill your crust.
Bake at 350∘ for approximately 50 to 55 minutes or till no longer wet in center. Check by running a cool knife into the center. The filling is set when the knife comes out clean.

Serve warm or cooled with a dollop of whipped cream

You may choose to toast coconut in the oven but for myself, it is easier to eliminate burned batches.

I used dark chocolate chips but would have preferred the chopped chocolate bar.  The chocolate just seems to be softer and doesn't harden up once the pie cools.  

 This was a delicious pie!  The chocolate hides beneath the surface and is a sweet surprise.  If you are a hardcore pecan pie lover...you may want to stick to the original.  But if you are a chocolate lover...this is the pie for you!

"I just clipped two articles from a current magazine. 

 One is a diet guaranteed to drop 5 pounds off my body in a weekend.  

The other is a recipe for a 6 minute pecan pie."

- Erma Bombeck

Granola

 296.  Crunchy, sweet, healthy, delightful, satisfying and so simplistic!  GRANOLA
Sprinkle it on yogurt, spoon it over your peanut butter.  Or just fill a bowl and add ice cold milk and a spoon.

I am amazed each time I purchase granola bars or granola in the market and realize how pricey it is.  I decided to create and make my own.

 While researching other recipes there was a large variety of ingredients to choose from.  I practiced and experimented with many items.  Here is one recipe that was ace.

Granola

Old Fashioned Oats  6 to 8 cups
Finax Nut and Fruit Oat mix from IKEA Marketplace 4 cups
Almonds 2 cups
Coconut Flakes 2 cups
Coconut Oil 1 cup
Craisins 1 cup, dried cranberries
Sea Salt 2 Teaspoons
Brown Sugar 1 cup
Egg White 2
Cinnamon 1 Teaspoon
Molasses 2 Tablespoons

Place all ingredients in a large bowl.  Wash your hands and arms very well and dry.  Mix the ingredients together with your hands.  You will be able to feel the ingredients blending together.  This is much more effective than using a spoon or spatula.

Place mixed ingredients into a baking pan with sides (jelly roll pan).  Bake in a 230 degree oven for approximately an hour.  Stir the granola every 15 minutes to make sure the outer edge does not burn.

 Allow the granola to cool.  Then store in an airtight container.  It will store for up to a month...but it won't last that long.

 To make granola bars, just add more egg white, brown sugar and coconut oil.  When you are mixing the granola it will be more sticky and hold together.  Press into the same type of baking sheet.  Bake but do not mix during the baking process.  You may need to adjust the baking time and temperature. Then,  wait for 5 minutes and cut bars into desired shape.  Wrap each bar separately or store in an airtight container between waxed paper sheets.

The other items you could add are endless!  Just use your imagination and add what you love.  One hint:  When adding chocolate chips, make sure you refrigerate the chips then add them after the granola cools.  In bars, refrigerate chips then drop them on the top of the bars after you cut them.  The chocolate will begin to melt slightly and adhere to the top of the bars.

"God has already done everything He's going to do.  The ball is now in your court.  If you want success, if you want wisdom, if you want to be prosperous and healthy, you're going to have to do more than meditate and believe; you must boldly declare words of faith and victory over yourself and your family."

~Joel Osteen

Chocolates: Coconut and Peanut Butter Filled

269. When I lived in Ohio, every holiday, I would stop by the Amish farm that would sell chocolate by the slab and candy making supplies. They always had the freshest ingredients to choose from and I always came away with tempting goodies to make chocolate delights for my family.

It has been a couple years since I have had that privilege. Recently, we were traveling home from a conference and decided to take the rural route. As we drove, we realized we were driving through Pennsylvania Amish farms. And then we spotted an Amish store. There was chocolate by the slab and wonderful bulk supplies and foods to stock up on.

My tradition was reinstated this year. Homemade chocolates are on our menu for Easter dinner. Coconut and peanut butter filled bonbons and filled eggs. My filling recipes are my own recipe and are delicious.

Coconut Almond Cream Filling

(small batch)

1 cup shredded sweetened coconut

3 Tablespoons almond paste

2 Tablespoons softened butter

1 teaspoon coconut extract

pinch kosher salt

1 1/2 cup powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Peanut Butter Cream Filling

(small batch)

1/2 cup peanut butter

2 Tablespoons butter

1 teaspoon vanilla

pinch kosher salt

1 1/2 cups powdered sugar

heavy cream

Mix all together in a processor till smooth, and cookie dough consistency. Cover and set aside.

Melt your chocolate in a double boiler.

In an egg mold place a small amount of chocolate in each section and move your mold around, tilting and tapping to cover the bottom of each section. Place in the freezer for about 10 or so minutes till the chocolate has set.

With a small teaspoon, scoop coconut or peanut butter filling and press into an oblong shape.

Place on the set chocolate. Then cover completely with more chocolate to hide the filling inside. Place back in the refrigerator till chocolate is set, about 15 to 20 minutes.

Be careful not to leave the chocolate in the freezer too long because it will crack. Turn over and unmold the chocolates.

The filling is evenly distributed in the center and taste so good!

Repeat the same process with the peanut butter filling.

You can also make bonbon truffles. Just roll a tablespoon of filling into balls and dip in chocolate.

I drizzled milk chocolate on the dark chocolate bonbons and topped them with toasted coconut. Then, I drizzled dark and white chocolate on the milk chocolate bonbons.

I made these on a cold marble slab so the chocolates begin to set as soon as you place them down.

Once the chocolates were set I cut a few open to taste the finished product.

The coconut bonbons were perfect! The peanut butter bonbons are my favorite!

I think my family will be excited on Easter...now to hide the chocolates...that is always difficult.

"I have this theory that chocolate slows down the aging process. It may not be true, but do I dare take the chance?"

~Author Unknown

Almond Joy Bars

264. Who doesn't love an Almond Joy Bar? Soft, sweet coconut with dark chocolate and a crunch of almond. One bite and palm trees start popping up all around.

I found this recipe on Pinterest and I just had to make it immediately! "Just a Pinch Blog's" Almond Joy Bars Recipe. The ingredients are basic, as well as the process but the flavor is over the top! The only item I realized, after they were done, was...there were no almonds in the recipe!! I plan to make another batch for a bake sale this weekend and will, most defiantly add the toasted almonds.

Almond Joy Bars

10 Tbsp unsalted butter, room temp

3/4 cup light brown sugar, packed

2 1/2 cup flour

1/2 tsp fine sea salt

28 oz sweetened condensed milk

28 oz shredded coconut

1 tsp vanilla extract

5 cups bittersweet chocolate baking chunks

1 cup whole toasted almonds

Preheat oven to 350. Line with parchment paper a 9" x 13" sided baking pan.

Cream together butter and brown sugar for 3 minutes. Add flour and salt. Carefully mix till crumbly as bread crumbs. Transfer into lined baking pan and evenly press the crumbs into an even layer. Bake for 8 minutes. Cool while you prepare the coconut topping.

Combine the condensed milk, coconut and vanilla. Spread over the crust evenly. Return to oven for 18 to 20 minutes till it begins to lightly brown.

Melt the chocolate over a double boiler. Remove baking pan from oven and place whole toasted almonds onto the top in a pattern. Pour chocolate over top and spread evenly. Allow to cool then refrigerate until hardened, about 1 hour. Be careful not to leave the bars in the cooler too long. Remove from the baking pan onto a smooth surface. Cut into 36 squares.

Personal Notes: I would under-bake rather than over-bake. Use semi-sweet chocolate and dark chocolate mix. I also considered grinding toasted almonds and using 1/2 cup in the crust.

... I don't understand how the coconut and crust in the picture, on the recipe's blog, looks so white. Sweetened condensed milk always has an off-white color and when mixed with vanilla, the mixture is a light beige color. Also the crust, brown sugar causes the crust to be an off-white color, not white. Could they have enhanced the picture and lightened it, or used different ingredients???

All these questions aside, the recipe is a keeper!

Delicious!!!

This is a great recipe to welcome spring!

"Sometimes you feel like a nut; sometimes you don't. Almond Joy's got nuts Mound's don't."

~Hershey's Peter Paul jingle from Almond Joy and Mounds candy bars

Recipe from March 2009

Shamrock Vanilla-Butter Cookies