coconut – Page 3 – The Pajama Chef

Mystery Dish: Tropical Kiwi Fruit Muffins

March 28, 2014March 27, 2014 Sarah

Happy Mystery Dish Friday! Today I have some AMAZING muffins to share with you. They are seriously some of the coolest muffins I have ever made [and from this muffin addicted girl, that’s saying a lot]. But how can you not agree?! They have KIWI on top. So fun, so tropical, so green. Spring, please come soon!

This month for Mystery Dish, Kat from I Want Crazy was in charge. When our original founder, Dani, who has since left blogging due to family, was trying to organize the group, I suggested she ask Kat to join. I knew Kat from church [we were still living in Indiana then] and she had recently started blogging. She joined and the rest is history… errr, the rest being that this month she chose our fun ingredients [including the aforementioned kiwi] to be: boxed cake mix, Peeps, oats, ginger, honey, wine, shallots, coconut, shrimp, cherry tomatoes, kiwi, dried fruit, and cinnamon. Some of those ingredients I looove [COCONUT] and others I hate [Peeps. With a passion.] so the choice was pretty simple.

I pinned these Tropical Kiwi Fruit Muffins months and months ago, and now I finally had an excuse to make them. They are a tropical delight! Basically, you make a soft coconut muffin and top it with a slice of kiwi fruit and a smattering of coconut flakes. The coconut on top gets all golden and toasty, though in an ideal world I’d like it to be toastier [but didn’t want to toughen up the muffins]. I added a touch of ginger to the muffin batter, both to satisfy Kat’s request for us to use three ingredients AND because I just thought it sounded wonderful. And they turned out wonderful, if I do say so myself. Lime, ginger, and coconut go so well together in these fun muffins, and the kiwi is the cherry on top. 🙂 A bit o’ color and flavor if you will. These muffins were perfect for a rainy/snowy week. Hope you enjoy, and that you check out some of the other recipes this month for Mystery Dish!

one year ago: Sweet & Sour Chicken
two years ago: Turkey, Spinach, & Kale Stuffed Shells
three years ago: Baked Potato Skins

Tropical Kiwi Fruit Muffins [slightly adapted from Clever Muffin]
click to print

Ingredients:

2 cups self-rising flour
1/2 cup sugar
1/2 cup shredded coconut
zest of one large lime
1/2 teaspoon ground ginger
scant 1/2 cup coconut oil [90 grams]
1 cup buttermilk [quick shortcut=1 tablespoon vinegar + enough milk to make 1 cup; let sit for about 5 minutes to thicken]
1 egg
3 kiwi fruit, peeled and thinly sliced
2 tablespoons shredded coconut

Directions:

Preheat oven to 400 degrees F. Prepare muffin tin with paper liners or coat with cooking spray.

In a large bowl, whisk together flour, sugar, shredded coconut, lime zest, and ground ginger. Make a well in the center.

In a separate bowl, whisk together coconut oil, buttermilk, and egg. Pour into the well then stir until just combined.

Spoon into prepared muffin tin, then top with a slice of kiwi and some shredded coconut.

Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Eat or freeze within three days.

Time: 30 minutes.
Yield: 12-16 muffins.

1. Coconut Shrimp with Thai Chili Ginger Sauce by Joyful Healthy Eats
2. Sangria Poached Pears by Baking a Moment
3. Baked Mini Carrot Cake Donuts by Culinary Couture Blog
4. Funfetti Cookies with Peeps Marshmallow Frosting by I Dig Pinterest
5. Carrot Oatmeal Cookies by Yummy Healthy Easy
6. Gooey Oatmeal Cranberry Bars by I Want Crazy
7. Honey Lime Coconut Oatmeal Cookies by Blahnik Baker
8. Chocolate Almond Date Balls by The Well Floured Kitchen
9. Tropical Kiwi Fruit Muffins by The Pajama Chef
10. Nesting Peeps Cupcakes by The Dessert Chronicles
11. Carrot Cake Cookies by Chez CateyLou

Main Dishes, Recipes, Soups

SRC: Pumpkin Coconut Soup

September 9, 2013May 6, 2015 Sarah

It’s no secret that I love pumpkin, and since it is now September, it is perfectly acceptable to bake and cook with pumpkin as much as humanly possible! Right? 🙂 Though I must say that while I love pumpkin so so much, it’s a bit odd to use when it’s 90 degrees and 90% humidity outside. That’s why I was so excited last month when it started to get a bit chilly. See, I was assigned to Leigh’s refreshing, classy blog, Chit Chat Chomp for this month’s edition of the Secret Recipe Club, and I couldn’t get this Pumpkin Coconut Soup out of my head!

Leigh writes from Melbourne, Australia and her recipes and photography [and travel accounts!!] are absolutely to die for. I just have to make this Coconut Mint Syrup Cake asap. I actually planned on making it this month as well, but just ran out of time. Alas, this Pumpkin Coconut Soup is totally worth its own post.

I’ve made pumpkin soup before, and have even made a pumpkin-based stew, but this soup is so unique! Aside from the usual suspects like garlic and onion, this pumpkin soup is spiced with fresh ginger, coconut milk, and shredded coconut for some warm notes. The soup is kinda Thai-reminiscent, and though it is simple and comes together in less than 20 minutes, is very sophisticated. Leigh calls it “luxurious” and I would have to agree.

I should note that I took these photos before pureeing the soup with my immersion blender. At first I didn’t think that step was necessary, but after trying a few bites, realized it really was… I think it was the shredded coconut that did it. No matter though–this soup is a wonderful gateway to fall. Be sure to come back to The Pajama Chef often… more pumpkin recipes are in the works! 🙂 Thanks, Leigh, for the first pumpkin recipe of the season. 🙂 Absolutely delicious!

one year ago… Iced Tea with Ginger-Mint Simple Syrup
two years ago… Pumpkin Granola
three years ago… Tropical Granola

Pumpkin Coconut Soup [from Chit Chat Chomp]
click to print

Ingredients:

29 ounces pumpkin puree [or 3 cups fresh pumpkin, diced]
1 onion, diced
2 cloves garlic, peeled
1 walnut sized piece fresh ginger, peeled and finely chopped or grated
1/2 cup shredded coconut
32 ounces vegetable or chicken stock
15 ounces lite coconut milk
salt and freshly ground black pepper to taste

Directions:

Combine pumpkin, onion, garlic, ginger, coconut, and stock in a large saucepan. Bring to a boil then simmer, covered, until heated through, about 5 minutes.

Add coconut milk, then puree soup with an immersion blender, or carefully with a blender or food processor. Season with salt and pepper to taste, and simmer for another 3-4 minutes or until hot.

Time: 10 minutes.

Yield: 4-6 servings.

Be sure to check out other recipes from other SRC members here today too! 🙂

Cakes, Desserts, Recipes

Coconut Chocolate Chip Buttermilk Crumb Cake

June 28, 2013July 18, 2017 Sarah

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Sometimes in the summertime, chocolate can be given the heave-ho as berries and other summer fruits take center stage. Even so, a cake can come along to change this. Cause a girl’s gotta have her chocolate, right?!? Especially when it comes in the form of Coconut Chocolate Chip Buttermilk Crumb Cake. I know that’s a mouthful, and normally I shy away from giving food loooooong names, but in this case, it is totally worth it. I promise. 🙂

This cake! Ohhh this cake. Crumb cakes just can’t be beat, can they? Well, a plain ‘ole crumb cake could get beat by this Coconut Chocolate Chip Buttermilk Crumb Cake, for sure. This cake is a buttery, flavorful masterpiece with a hint of sweet, tropical coconut. Using buttermilk in the cake itself just makes the batter so tangy and irresistible, and it bakes up soft and fluffy every. single. time. To lighten up the cake, I used the ‘ole half applesauce/half butter trick. For an even more decadent cake, use a full cup of butter, but really, the applesauce doesn’t affect the texture one single bit. I’m not a fan of applesauce in quick breads because the texture tends to get a little wonky, but here, the butter and buttermilk balances it out.

Mixed into the batter are some mini chocolate chips and a touch of shredded coconut–see them? Mini chocolate chips > regular chocolate chips any day. Better chocolate to batter ratio, if you will. 🙂 Then, as a topper of this already amazing cake we have some crumbs. Normally, crumbs are a bad thing. A messy thing. [Think toast.] Not so with cake! These crumbs are delectable bits of sugar and butter and coconut emulsion that just melt in your mouth. I couldn’t get enough of them. Seriously folks, when I cut the cake a few crumbs happened to fall off the knife onto the floor or the countertop or even the bottom of the pan, guess where they ended up? If you guessed the trash can, you are dead wrong. If you guessed my mouth… then, well, we’re kindred spirits. For good measure, I threw some more mini chocolate chips and shredded coconut on top. This makes one heck of a cake, friends.

If you like coconut and chocolate, then this is for you. I’ve been on a serious coconut kick over the past year plus and I think… I THINK… that this is the best coconut recipe that I have ever tasted. And I’ve tasted a lot of coconutty treats–candy, muffins, cookies, rice, even chicken. But this cake beats ’em all. I am extremely tempted to throw my day aside right now and head to the store for the few ingredients I need for this delightful cake. I’m starting the training for my fourth marathon soon, so I need the fuel, right? 🙂 Have a great weekend! Enjoy!

Coconut Chocolate Chip Buttermilk Crumb Cake [adapted from The Spiced Life]

click to print

Ingredients:

for the cake

1 cup unsalted butter, softened
1/2 cup unsweetened natural applesauce
1 1/2 cups sugar
3 eggs
1 tablespoon coconut emulsion [or extract]
1 cup low-fat buttermilk
2 1/2 cups all-purpose flour
1/2 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup mini chocolate chips
1/2 cup shredded coconut

for the crumb topping

1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar, packed
1/3 cup unsalted butter, cold & cubed
1 teaspoon coconut emulsion [or extract]

for finish

1/3 cup shredded coconut
1/3 cup mini chocolate chips

Directions:

Preheat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray [or your butter wrapper!].

In the bowl of a stand mixer, cream butter on high for 1 minute. Then add applesauce and beat on medium for 1 minute to incorporate. Then add sugar and beat again until fully incorporated, scraping the sides as needed.

Add eggs one at a time, mixing between additions.

Then, stir together coconut emulsion and buttermilk. In a separate bowl, whisk together flours, baking powder, and baking soda.

Alternately add buttermilk and flour to mixing bowl, beating on low in between additions and frequently scraping the sides. Fold in the chocolate chips and coconut.

Pour cake batter into prepared pan and set aside.

Next, prepare the crumb topping. Stir together flour and sugars, then cut in cubed butter with a pastry blender or two forks. Drizzle on coconut emulsion, then mix in with pastry blender. Sprinkle topping evenly over the batter, including the corners.

Bake for 50 minutes, then remove from oven and sprinkle with coconut. Return to oven for another 5 minutes then check for doneness with a toothpick. If toothpick does not come out clean, cover with foil and bake for another 5 minutes and check again. Bake until toothpick inserted in the center comes out clean. Immediately top with mini chocolate chips, then cool completely before cutting.

Time: 75 minutes [15 minutes active].

Yield: 16-20 servings, depending how you cut it.

Linked up with: Weekend Potluck.

Breakfast, Granola, Recipes

Cinnamon Applesauce Granola

March 27, 2013March 26, 2013 Sarah

There’s nothing better than a good granola. I love having some around on a regular basis as topping for yogurt or to enjoy as a quick snack. Truthfully, half the time I make granola I don’t even bother to photograph and share it here because I think it’s not good enough. Not crunchy enough. Missing those chunks. Too plain. Blah, blah, blah.

In fact, I’ve made several batches of this basic granola without sharing it. But recently as I was eating it I just decided enough was enough. This granola may not be fancy–it doesn’t even have any dried fruit in it, and the walnuts were a last minute [fabulous!!] addition–but it is what we like, and so gosh darn it I’m gonna share it!! 🙂 So I ran outside after I got home, photographed the granola, and am sharing the recipe the very next day. Who am I??!

Well, truthfully, I don’t know, but what I do know is this: I love this granola! It is perfect and pretty much incapable of being screwed up. It’s fairly lowfat and is just sweet enough for my tastes, which means it’s healthy, right? 🙂 The use of the applesauce not only keeps the fat down while still allowing for a crunchy texture, but it also adds a subtle apple flavor. Paired with its classic cinnamon counterpart, this is one flavorful granola! Add in a couple kinds of nuts and some chewy coconut and you won’t even miss the extra sugar or dried fruit [though you can certainly add either if that’s your thing]. I’ve pretty much decided that this is now my go-to granola. It’s crunchy, flavorful, and interesting–and as long as you refrain from stirring too much, those much loved chunks of granola remain after baking. Winner in my book. I know it will be in yours too!

Cinnamon Applesauce Granola [adapted from Macaroni and Cheesecake]
click to print

Ingredients:

3/4 cup natural, no sugar added applesauce
6 tablespoons brown sugar, packed
2 tablespoons honey
2 tablespoons extra virgin olive oil
4 1/2 cups old-fashioned oats
3/4 cup walnuts, chopped
1/2 cup wheat germ
1/2 cup sweetened coconut flakes
1/4 cup sunflower seeds
2 teaspoons cinnamon

Directions:

Preheat oven to 300 degrees. Line a large baking sheet with parchment or a silpat.

In a small saucepan set over low, combine applesauce, brown sugar, honey, and oil. Stir together until sugar melts and mixture is warm. Remove from heat.

In a large bowl, toss together oats, walnuts, wheat germ, coconut, sunflower seeds, and cinnamon. Gradually pour applesauce mixture over oats, stirring to fully coat. Transfer mixture onto prepared baking sheet, then press down firmly with the back of a spatula.

Bake for 45 minutes, stirring once or twice. [If granola starts to burn or get too dark, especially after 30 minutes, cover loosely with foil].

Time: 60 minutes.

Yield: 6 cups.

Breakfast, Granola, Recipes

Peanut Butter Pretzel Granola Bars

February 22, 2013February 25, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from April 12, 2012… these still get alot of traffic from my blog, even though the link is broken! and I figured it was high time to have the recipe here too!

I love granola bars. Love them for a snack after a workout, love them as a sweet treat in my brown bag [well, pink and black insulated tote] lunch, love them any time… day or night. But you know what I don’t love? I don’t love that my favorite varieties are sold for at least $1 a piece, and that the cheap kinds taste like cardboard and still run $3 for 8-10. $3 for a mediocre processed, packaged snack that contains tons of chemicals and/or preservatives? No thanks, I’ll make my own.

I’ve had a few successes in the homemade granola bar department… Chewy Granola Bars–your classic character with dried fruit, nuts, and chocolate chips as mix-ins. Or perhaps, Fruit and Nut Granola Bars are more your thing–they’re a little softer with more variety inside. Lastly, Pumpkin Chocolate Chip Energy Bars–a crispy granola bar with a fall-flavored twist.

These Peanut Butter Pretzel Granola Bars are different. They’re more substantial. Flavorful and filling, but not heavy and dense. Sweet and salty. Pretty much unbelievable, til you try them. And you should, because they’re made up of mostly pantry ingredients, and take virtually no time to whip up. I promise they’ll make your lunchtime and snacktime fabulous!

Peanut Butter Pretzel Granola Bars [adjusted from How Sweet Eats]

click to print

Ingredients:

1 cup old-fashioned rolled oats
1 cup puffed rice cereal
1 cup crushed salted pretzels
1/4 cup ground flaxseed or wheat germ
1/4 cup packed brown sugar
1/4 cup whole wheat flour
1/2 cup chopped dry roasted or honey roasted peanuts
2/3 cup creamy peanut butter
3 tablespoons butter, melted
2 teaspoons vanilla extract
1/3 cup + 1 tablespoon honey
1/3 cup mini chocolate chips
1/3 cup coconut flakes

Preheat oven to 350 degrees. Grease a 9×13 inch baking pan with cooking spray and set aside.

In a large bowl, stir together dry ingredients: oats, cereal, pretzels, flax/wheat germ, brown sugar, flour, and peanuts. Then, add peanut butter and mix with a spoon or your hands to create a rough “dough.” This should take about 5 minutes.

In a smaller bowl, combine butter, vanilla, and honey. Pour into peanut butter dough and stir to combine completely. Fold in chocolate chips and coconut flakes.

Press dough into prepared pan, then bake for 20-25 minutes or until golden brown. But don’t forget the golden rule of granola–it always hardens as it cools, so don’t overcook it! Let pan cool completely before cutting, refrigerating for an added chill if necessary. I let my granola bars cool overnight before cutting just to be safe.

Time: 40 minutes. [15 minutes active].

Yield: 18 servings.

Linked with: Weekend Potluck.