Almond Joy Brownie Bites! An Adult Easter Candy Choice!

Almond Joy Bites
They're and Adult Easter Treat!

Lemon Coconut Tartlets for a Hint of Spring

You must be so tired of Winter! I hope these bring you the hope that Spring is around the corner!
Sometimes I get bogged down with the traditional way a recipe is prepared and don't play with my food. Today was different. Today I decided that Lemon was the addition to this little tart I needed to brighten up a traditional recipe. I also had a little coconut hanging around and said, Why not?!?
Why not, indeed!
Hope you love them as much as I do!

Lemon Coconut Tartlets By Laurie Alves, Feb 25, 2014
Prep Time: 10 minutes 
Cook time: 35 minutes 
Yield: 48 Tartlets 

Ingredients:

 For Tartlets:

 - 3 Eggs plus one yolk. 
 - 1 1/2 cup Sugar 
 - 3 Tblsp butter (melted) 
 - 1 1/2 cup Milk (pref whole) 
 - 1/2 cup Coconut Milk (may use All whole milk if coconut milk unavailable) 
 - 1 Tblsp Lemon Zest (1 lemon worth) 
 - 3/4 cup AP Flour (sifted) 
 - 7 oz Shredded Coconut (set aside 2 Tblsp for muffin tops) ... 

Instructions: 

In Blender: 

Combine, Eggs, Sugar and Milks. (blend)
Add Butter. Whip until frothy. 
Add Lemon Zest,  Combine. 
Add Flour & Coconut (blend for 30 seconds to a min) 
Mixture will be thin. 
Pour Mixture into each prepared muffin tin to 3/4 filled. 
Top with scant amt coconut 
Bake @ 325 for 35 minutes. 
No longer. 
Remove from oven and move from pan to cooling rack immediately. 

If using Cupcake Tin recipe yields 24. 
If using Mini Muffin Tin yield is 48 
Serve as is or glaze with Lemon Glaze

image credit: tarladalal.com

For Glaze 
- 3 cups Confectioners Sugar 
 - 2 Tbsp Lemon Juice 
 - 2 Tbsp Milk 

 Instructions: 

Combine well 
Dip tarts into glaze and allow to dry on cooling rack.

Time for Cookies !!!!

Hey Everyone.... As I said on my Facebook page It is time to get out the "Cookie Binder"!

My Cookie Binder is chock full of Cookie Recipes, ideas, and the like. I used to only do Cookies.

That's how I became a food blogger. I wrote cookie recipes , decorated cookies & make cookie baskets....

But having that many cookies in my house wasn't good for the family waistline.

Now I save them for the one week a year I go all out.

For Christmas I send cookies to family and friends and make dozen and dozens for the house. 

Back to Facebook... I set out a question this week and asked what should be the starter??? The consensus was my Cousin Ginnie's Favorite! 

It's a fabulous cookie that hits all the tastebuds! It's Sweet, Salty, Buttery, Nutty...and oooooh so good!

For a cookie to not be Chocolate and still draw waves and waves of raving good marks, it has to be good!

So here ya go First for the Cookie Week I give you Ginnie's Favorite!!

Ingredients                             

1 cup Butter (Room temp)

1 1/2 cups Brown Sugar

1/2 cup Sugar (white)

2 tsp Vanilla

2 Eggs

2 cups Flour

1/4 tsp Salt

1/4 tsp Baking Soda

1 cup Oatmeal

1 1/2 cups Coconut

1 1/3 cups Walnuts

1 10oz Bag Toffee Candy Bits

(I use Heath)

Instructions

Preheat Oven to 350° f

Line baking sheet with Parchment Paper

Butter and Eggs should be at room temp before beginning.

In a Mixing Bowl Combine, Butter and Sugars.

Add Eggs. Combine thoroughly.

Add Vanilla, Combine.

In Large mixing bowl combine flour, oatmeal, salt, baking soda.

Add Wet ingredients to dry ingredients.

Mix well.

Fold in Coconut, Toffee and Walnuts.

Mixture will be stiff.

Spoon Tablespoon measure of mixture onto a parchment lined baking sheet.

Bake in a 350 Pre-heated oven for 10 minutes exactly. (do not over bake)

Remove from oven cool on cooling rack for 15 mins.

Recipe yields 30 cookies, depending on size.

Cookies will remain fresh for 2 weeks in a covered plastic container.

Serve "as is" or can Drizzle a little melted chocolate along top.

This year I will be dipping them into chocolate so the bottom is chocolate covered and then I'll be drizzling chocolate lines over the top... just that hint of chocolate :) We'll see how it goes.

Variation: 

I substituted a 10 oz bag of the chocolate covered toffee (broken up) and  added chocolate chips. Awesome!!

Coconut Macaroon Brownies

Have you ever had a hankering for something and just can't get it out of your head? That's exactly what happened to me last week. I had a brownie in my mind that I had made months ago. It is a combination of my best brownie recipe ever and a moist, sweet coconut macaroon on top! I couldn't get it out of my head. The last time I made them the whole 9x13 pan went in 3 days! But now, where was the recipe? Had I published it before? Was it in my cookie Binder? ugh...
Luckily now, that I have the blog, I never misplace recipes anymore. What I did realize although, was that I hadn't posted the actual recipe for this fantastic confection before. As I usually go to my Blog first, when looking for a certain recipe..I was not so fortunate in this instance. I then have to go to my Facebook Recipe Box, if I don't find it there and it's not a "5 Ingredient Recipe", I then have to go to my "Binder". The Binder is left over from my cookie days. I bet everyone has specific places they look for recipes...this was my trek to find this one. So I finally found it in my "Binder" and here it is for you...While I have to admit, the recipe may seem a bit pretentious. Make from scratch brownies and make from scratch macaroons...I have to say it really works. Now, for those who are time and patience bound..take my advice...Make a box mix Brownie and make the coconut macaroon topping with sweetened condensed milk.
The results will still be so satisfying! Believe me! Enjoy!

Coconut Macaroon Brownies

Ingredients:

Brownie:

(8) 1 oz squares Unsweetened Chocolate

1 cup Butter (melted)

5 Eggs

3 cups Sugar

1 tbsp Vanilla

1 1/2 cups Flour (AP)

1 tsp Salt

2 1/2 cups chopped Walnuts  (optional)

**Easy: Brownie mix (enough for 9x13 pan)

Macaroon:

4 Egg Whites

2 1/2 cups sweetened shredded Coconut

1/4 cup Sugar

2 tsp Vanilla

1/4 tsp Salt

**Easy:

(20 oz sweetened shredded Coconut & (1) 14 oz can Sweetened Condensed Milk)

Instructions:

Preheat oven to 350°

Grease 9x13 baking dish.

In a small sauce pan on medium heat, place butter and chocolate.

Stir constantly until butter and chocolate are melted and smooth.

Once smooth and combined remove from heat and set aside. 

For Brownies layer, Combine eggs & sugar.

Beat until light yellow and sugar has dissolved.

Add chocolate and Butter mixture.

Combine thoroughly.

Stir in Vanilla.

Add remaining ingredients, beat until mixture is smooth.

Will be dense and shiny.

Pour mixture into prepared pan.

Set aside.

**Easy: Prepare brownie mix as directed on box then pour into prepared baking dish.

Macaroon :

Beat Egg Whites until combined.

Add Sugar.

Beat until soft peaks form.

Add salt and vanilla, mix to combine.

Fold coconut into Egg white mixture.

Be sure to coat coconut with the mixture.

**Easy: Combine Coconut and Sweetened Condensed Milk

Spoon/Spread coconut mixture over top of Brownie mixture.

Bake at 350° 35-40 minutes.

Coconut will be golden and brownies done in center.

Almond Joy Brownie Bites

Have I told you lately how much I Love my Foodie Blogging Friends????? They give me inspiration to make my own Easter Basket Treats!!! They Rock where the inspiration factor goes! Just take a look at what they have inspired me to make.

This oh so easy recipe is a must have for Easter Basket Treats!

Almond Joy Brownie Bites

(my interpretation)

Instructions

1 box Entenmann's Brownie Bites

(if you want to make brownies, please do. You can use a mini muffin pan!)

1 Can Sweetened Condensed Milk

2 pkgs (7oz) Shredded Coconut.

15 whole Almonds

16-18 oz Chocolate for melting (I use ghirardelli bars)

(may use, Chocolate melts or Chocolate chips)

Instructions:

Place in a mixing bowl, Condensed Milk and Coconut.

Combine well.

Place each brownie bite on a parchment lined sheet

Top each brownie with 2 tbsp of coconut mixture.

Top each brownie with an almond.

Refrigerate for 2 hours.

In a microwave safe bowl, place chocolate.

8 oz (at a time)

Place in microwave and heat for 30 seconds on high.

Remove and stir . If necessary heat again. Stir in between. Be sure to not over heat as it will cease.

Once chocolate is melted. Dip each brownie bite top into chocolate.

Set on baking sheet and set out until hardened. (approx 30 minutes)

They are now ready to decorate, package or serve.

Delish!!!!!

Enjoy!

Coconut Macaroons

Sometimes you feel like a nut and sometimes ya don't!

Today is Sunday and I felt like I needed to bake something.
Looked in the pantry and had coconut, flour (always have flour), Sweetened condensed milk....So it was Either Coconut Flan or Macaroons..My sister Loves Coconut..and was thinking of her so.. Macaroons!
They are beautiful, tasty and the easiest thing to make on this earth!
Here's the recipe. See if you agree.

Coconut Macaroons

Ingredients:


2/3 cup Flour
14 oz Sweetened Flaked Coconut
1/4 tsp Salt
2 tsp Vanilla
14 oz Can sweetened Condensed Milk

Instructions:

Combine in mixing bowl, Flour Coconut and Salt. Combine well.
Combine in a separate bowl Condensed Milk and Vanilla.

Pour Milk mixture into bowl with coconut mixture and combine well.
Refrigerate Mixture for 1 hour.

Preheat Oven to 350° f
Line Baking Sheet with parchment.










Use an ice cream scoop or 2 teaspoons to spoon even mounds of dough onto parchment lined baking sheet.
Bake @ 350° f for 15 minutes. (exactly) They may seem soft when coming out of the oven.
When they cool, they'll be the right consistency. Chewy and sweet Just like you know.

Enjoy!   

Ginnie's Favorite Cookie

A few years ago I was enthralled with cookies. I had such a passion for cookies, that I started a cookie company. I baked and baked to my heart content. I have to say this is what brought me really to blogging and eventually to Recipe and Cookbook Author. My passion for cooking is truly that. The smiles and warmth of heart you receive when someone loves something you have created is immeasurable. So is true of this cookie. When I decided to make cookies for a living, my cousins and friends were kind enough to be guinea pigs. My cousin Ginnie loved one cookie especially. I made dozens and dozens of many different varieties of cookies. Chocolate, Peanut Butter Chocolate Chip, Oatmeal, Shortbread, Chocolate Dipped Shortbread, and my specialty, Hand Decorated Sugar Cookies. Ginnie wasn't having any of it.
This Toffee Coconut Walnut Oatmeal cookie was the one for her. So I have aptly named the cookie, Ginnie's Favorite Cookie. The draw of this cookie is it's combination of flavors. Crunchy, Chewy, Buttery, Nutty, Sweet and Salty. It truly is a perfect combination. Hope you enjoy as much as Ginnie and I do!

Ginnie's Favorite Cookie

Ingredients:

1 cup Butter (unsalted)

1 1/2 cups Brown Sugar

1/2 cup Sugar (white)

2 tsp Vanilla

2 Eggs

2 cups Flour

1/4 tsp Salt

1/4 tsp Baking Soda

1 cup Oatmeal

1 1/2 cups Coconut

1 1/3 cups Walnuts

1 10oz Bag Toffee Candy Bits

(I use Heath)

Instructions

Preheat Oven to 350f

Line baking sheet with Parchment Paper

Butter and Eggs should be at room temp before beginning.

In a Mixing Bowl Combine, Butter and Sugars.

Add Eggs. Combine thoroughly.

Add Vanilla. combine.

In Large mixing bowl combine flour, oatmeal, salt, baking soda.

Add Wet ingredients to dry ingredients.

Mix well.

Fold in Coconut, Toffee and Walnuts.

Mixture will be stiff.

Spoon Tablespoon measure of mixture onto a parchment lined baking sheet.

Bake in a 350 pre-heated oven for 10 minutes exactly. (do not over bake)

Remove from oven cool on cooling rack for 15 mins.

Recipe yields 30 cookies, depending on size.

Cookies will remain fresh for 2 weeks in a covered plastic container.

Variation: 

I substituted a 10 oz bag of the chocolate covered toffee (broken up) and  added chocolate chips. Awesome!!