#ThursdayTweetTreats, Thursday is Sweet Day at Food is Love

Thursday is Sweet Day at Food is Love! Last Thursday we started a Wonderful New Feature Called #ThursdayTweetTreats where An assortment of my Foodie Friends drop by with their Sweet Treats and we share them on Facebook, Blogs and Twitter!

The end of My Summer Blueberries.Blueberry Sour Cream Coffee Cake

Love Sunday Brunch, Don't you?
It allows me to take a moment and linger a little longer over my first cup of Pumpkin Spice coffee of the season and say goodbye to the Summer's Bounty. I used the last of my Summer Blueberries in a Wonderful Sour Cream Coffee Cake this morning! hmmmm the weather hasn't shown it yet, but Fall is in the air! Yaaaaaaaaaaayyyy!!! 

Blueberry Sour Cream Coffee Cake

1 greased and floured 10" Bundt pan
 (or a 12 count muffin tin)

Ingredients:

1 1/2 sticks unsalted butter, softened (plus 2 tablespoons for buttering the pan)
1/4 cup light brown sugar
2 teaspoons cinnamon
1/4 cup sugar
2 1/4 cups fresh blueberries (if possible, or frozen), 3 quarters of a cup for each layer
3 cups unbleached white flour, plus 1 tablespoon to toss with fresh blueberries
1 1/2 cups sugar 
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 large eggs
2 cups sour cream 

Directions:

Preheat oven to 350° f 
Set oven rack on middle rack (or put Bundt pan on cookie sheet in oven)
Butter and flour Bundt pan. (or put cupcake liners in muffin tins)
In a small bowl combine quarter cup sugar, light brown sugar and cinnamon.
In a separate medium bowl toss fresh blueberries in a tablespoon of flour.
In a large bowl sift all remaining dry ingredients. 
In a large mixing bowl, with an electric mixer on medium speed, cream butter and sugar until light and fluffy. Add vanilla. 
Then add eggs, one at a time, combine until incorporated. Scraping down sides periodically.
Add flour mixture, alternating with sour cream, mixing until just incorporated. Scrape down sides in between additions. 
Spread 1/2 of the batter carefully on bottom of bundt pan, then add the blueberries and sprinkle with 1/2 of the cinnamon sugar mixture.Pour remaining batter on top. Sprinkle the remaining cinnamon sugar mixture over top. 

Bake for 1 hour until cake is golden brown and set, and sides begin to pull away from the pan.
                  (*Baking time is 35-40 mins for muffins.) 
Let cool 10 minutes, then turn cake out onto rack and turn right side up and cool completely.

Serves ten to twelve. (at least) (yields 12 muffins) - 

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.

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!