Tag: coconut

Cookies, Desserts, Recipes

Triple Chip Coconut Cookies

Sarah

So as Ben shared on Monday, last Tuesday I just wasn’t in the mood for making dinner. I wanted chocolate chip cookies. Like, yesterday. Or more accurately, last Monday. So many yesterdays ago. Late in the night, I understood why… it was National Chocolate Chip Day! But I promise I didn’t know that when my craving hit. Nope nope nope–I just needed cookies, which is weird because I’m not much of a cookie person. In fact, I can’t remember the last time I baked cookies. Probably Christmastime! Clearly, that was going to change. And fast! In fact, I planned on making cookies for dinner and was pretty satisfied with that choice. I mean, wouldn’t you be?

But Ben nixed that idea, and said he’d make dinner. So sweet! Probably raking up husband points since our anniversary was coming up [it’s today, actually! and I’m totally just kidding. He’d make dinner even if our anniversary wasn’t approaching. He’s sweet like that.] I flipped through my recipe binder and about a zillion cookbooks, and as he was almost done I found a winner [from this semi-local bakery, no less].

After scarfing down some dinner and doing some cleanup [round one, to Ben’s chagrin], I started in on the cookies. Only to discover I had no chocolate chips! Whaaaaat? So, I improvised. Meet Triple Chip Coconut Cookies!

triple chip coconut cookiesThey’re buttery, caramely delights! I used chocolate chunks, white chocolate chips, and butterscotch chips, but feel free to use what you’ve got–these cookies are perfect for using up half-full chip bags leftover from other recipes. Some dark chocolate chips would be fantastic, I think. My favorite part, beyond the traditional chocolate punch and vanilla aftertones was the chew and nuttiness added by the coconut flakes. Yum! Coconut is one of my new favorite flavors, and this cookie illustrates why. Coconut is amazing with everything it touches!

These cookies are simply the best combination of fabulous flavors, textures, and personality… perfect for cookies, and a perfect illustration for our three years of marriage.

Triple chip, three years! Works for me! Maybe I should rename [the renamed!] the cookies to Triple Chip Three Year Marriage Cookies? Hmmm…. gotta work the coconut in there somehow, I think I’ll leave the title the same. If you want more wedding photos, click the photo for some I shared last year. But if you just want the cookies, read on. They’re totally worth it!

Happy anniversary, dear Ben, and happy Wednesday to everyone else!

Triple Chip Coconut Cookies [adapted from Rene’s Chocolate Chip Cookies as featured in Midwest Living April 2010]
click to print

Ingredients:

  • 2 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 3/4 cup brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chunks
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 3/4 cup coconut flakes

Directions:

Preheat oven to 350 degrees.In a small bowl, stir together flour, salt, and baking soda, then set aside.

In the bowl of an electric mixer, beat butter for 30 seconds. Next add sugars and beat for 5 minutes or until mixture is light and fluffy, scraping the sides of the bowl every minute or so. Beat in eggs and vanilla.

Then, add flour mixture slowly while mixer is running on low. Turn off mixer and stir in chips and coconut with a wooden spoon.

You can cover and store in the refrigerator for up to 24 hours or bake immediately. [Obviously if you wait to bake, turn off oven!]

Drop 2 tablespoon size balls onto ungreased cookie sheets about 2 inches apart. Press down on each ball to flatten. Bake for 10-14 minutes [more if it’s chilled], or until light brown and still soft in the center as these cookies harden as they cool. Cool on cookie sheet for 1 minute, then remove to cooling rack.

Time: 45 minutes.

Yield: 48 cookies.

Notes: I found this dough was best popped in the fridge in between batches as it was hard to handle when soft.

Breakfast, Granola, Recipes

Peanut Butter Pretzel Granola Bars

Sarah

EDITED FEBRUARY 26, 2013: recipe is now here on my blog as the original blog is defunct.

They’re sweet. They’re salty. They’re crunchy. They’re the best new addition to your lunchbox. Check out my post on Today’s Housewife for the recipe!

Main Dishes, Recipes, Seafood and Fish

Thai Seared Shrimp with Tomato, Basil, and Coconut

Sarah

This dish is a keeper! Full of creamy ‘n spicy [if you like it that way] goodness, this easy shrimp dish will impress anyone… 🙂
Thai Seared Shrimp with Tomato, Basil, and Coconut via thepajamachef.comDear Thai Seared Shrimp with Tomato, Basil, and Coconut,

How I love thee! You have taught me two very important lessons. Is it okay if I share them now? I hope so, because that is the plan.

Lesson Number 1: Good food gets a man excited for marriage.

I first made you, you delicious dish you, back in spring 2009 [how do I remember these things?] for my then-fiancé, now-husband, Ben, when I visited him before we were married. He was living in a tiny one-bedroom apartment at the time, working in Bloomington, Indiana while I was still in Athens, Ohio working with Cru [which is where we met]. I had to bring most of the ingredients with me, because what bachelor keeps limes, coconut milk, and basil around their kitchen? I did, however, hit up the grocery store for the shrimp because a 5 hour drive with seafood is not advisable. Just a little tip to start your Monday off right [you can thank me later :)]. Anyways, I had you ready when Ben came home from a long day at work and it only made him that more excited for marriage. He loved how spicy and creamy your sauce was, how tender your shrimp was, and how comforting your rice was. Sad to say, he did not love the prospect of going back to boxed dinners for the next several months before we got married. Fortunately though, that has made Ben more appreciative of good food now that we are married. Win-win! And now, when I serve you, he just smiles and grins and asks for more. So thank you, Thai Seared Shrimp with Tomato, Basil, and Coconut. You have served me well.

But that is not all. You have also taught me another vital lesson.

Lesson Number 2: Always double check with herbs. There is a big difference between dried and fresh.

Oh yes. There is a definite difference between dried and fresh herbs. Yes, yes there is. I know that now. But after I made you for the first time, I went back to Ohio and raved about you to my roommates. One of the girls ended up making it for her Bible study a few weeks later and accidentally used 1/4 cup dried basil instead of 1/4 cup fresh basil [or 1-1 1/2 tablespoons dried basil]. We spent 20 minutes straining your sauce through a fine colander, hoping and praying that the girls would not be early that week, laughing at the ridiculousness of it all. So thank you, dear dinner, for such a vital lesson, and for such a fun memory.

I believe this letter is getting long, and I am getting hungry. But again I want to say thank you, for all you have done and for your wonderful nourishment, your tantalizing aroma, and your speedy preparation time. I hope others love you as much as I.

XOXO,
Sarah

Thai Seared Shrimp with Tomato, Basil, and Coconut

  • Servings: 4
  • Print

from Betty Crocker

Ingredients:

  • 1 tablespoon canola oil
  • 1 cup sliced red onion
  • 1/2 cup chopped green pepper
  • 1-2 teaspoons red or green Thai curry paste [or substitute Thai chili garlic sauce]
  • 1 pound uncooked shrimp, shells removed, devined, and peeled
  • 14.5 ounce can fire roasted diced tomatoes [use regular diced tomatoes to tone down the spice]
  • 1 tablespoon lime juice
  • 2 teaspoons brown sugar, packed
  • 1/2 cup light coconut milk
  • 1/4 cup chopped fresh basil [Thai if possible, can also substitute 1- 1 1/2 tablespoons dried basil]
  • nam pla [Asian fish sauce, if desired]
  • hot cooked rice

Directions:

In a large skillet, heat oil over medium-high heat. Add onion and green pepper and cook for about 2 minutes or until just soft. Add curry paste and cook an additional minute. Add shrimp, tomatoes, lime juice, and brown sugar. Heat to boiling, stirring constantly. Reduce heat and simmer for 2-3 minutes, or until shrimp are fully cooked. Slowly pour in coconut milk, basil, and a dash or two of nam pla [if desired], stirring well to incorporate. Continue to simmer until hot. Serve over rice.

Breakfast, Pancakes, Recipes

Strawberry Chocolate Coconut Pancakes

Sarah

Confession time: I almost didn’t even bother taking pictures of these Strawberry Chocolate Coconut Pancakes.

It was a Saturday morning two weeks ago, the first in about six weeks that I was a) home and b) not doing a marathon training run, so I just wanted to eat. my. breakfast. In peace. No photography. [I apologize! Bad blogger attitude. Shame on me!] But… my dear husband thought differently. And for that, you should be eternally grateful. Just kidding… kinda. 🙂 One bite of these delicious dream boat pancakes and I knew that my husband saved me from making a terrible, horrible mistake.

I started out by whipping up a batch of my basic pancake batter, the origin of which is a mystery to me. I’ve been making these pancakes for several years, and the recipe is handwritten in my recipe journal, so I unfortunately cannot take credit for the basic recipe. However, I can take credit for the mix-ins!

After the basic batter was prepared, I perused my refrigerator and cupboards and took inspiration from two of my favorite sweet treats: luscious, fresh strawberries and creamy, rich chocolate. Both flavors are complimented by a hint of tropical coconut in the batter, in the form of coconut oil and coconut flakes.

As I fried these babies up on a hot skillet, I dropped on plenty of chopped strawberries and mini chocolate chips. Once my plate was piled high, I covered the lot with more strawberries, chocolate, and coconut and dug in. It was like a trip to the tropics before 10 a.m., I tell ya!

I’m so glad that my Ben knows a winning recipe when it’s right in front of him. Now, if only a trip to the tropics was right in front of him… I suppose for now I’ll just have to settle for a delicious, indulgent tropical breakfast instead. 🙂 It’s just as good, I promise!

Strawberry Chocolate Coconut Pancakes
printable version

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • sprinkle of salt
  • 1 tablespoon sugar
  • 1 1/4 cups skim milk, at room temperature
  • 1 egg, at room temperature
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup cut strawberries + more for topping
  • 2 tablespoons mini chocolate chips + more for topping
  • 2 tablespoons unsweetened dried coconut flakes + more for topping

Directions:

In a medium bowl, whisk together dry ingredients [flour, baking powder, salt, and sugar]. In a small bowl, stir milk, egg, coconut oil, and vanilla until well combined. Make a well in the dry ingredients and then pour wet ingredients over top and stir until just moistened. [Lumps are a-okay!] Then, fold in coconut. Spoon out batter onto hot griddle in 1/4-1/3 cup increments and sprinkle on desired amounts of strawberries and chocolate chips. Cook until golden brown and serve topped with more strawberries, coconut, and chocolate. Enjoy! Makes 10-12 medium size pancakes.

Notes:

If the milk and eggs aren’t at room temperature, it’s not the end of the world. I think the consistency is better if they are, but I’m not always that organized [or patient!]. Also, melted butter can be used in place of oil. I haven’t tried this, but for even more of a coconut emphasis, consider using lite coconut milk instead of skim.

Main Dishes, Pork, Recipes, Rice, Sides

A Tropical Dinner

Sarah

dinnerSo, I know this dinner doesn’t look like much. But it tastes like a million bucks… like a trip to the tropics! Except much, much cheaper, albiet not as relaxing or as fun considering the recent springtime rain we’ve been experiencing here. 🙂

Succulent pork topped with a sweet and tangy pineapple glaze, paired with the nutty, refreshing flavor of toasted coconut-infused rice…. incredible! This dinner whips up in a flash and is great for a quick weeknight. It definitely satisfied our desire for vacation, and hope it does the same for you too! [Well, maybe not our need for vacation, but our need to get away for a moment… even if just for dinner!

**Don’t forget to enter my Chobani giveaway before Saturday!

Sweet and Tangy Pork Chops with Pineapple [from Robin to the Rescue by Robin Miller]

Ingredients:

  • 1 tablespoon olive oil
  • 4 pork chops
  • freshly ground black pepper
  • 8 ounce can crushed pineapple, undrained
  • 2/3 cup orange juice
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch

Directions:

In a large skillet, heat oil over medium-high heat. Season the pork chops with pepper, then sear each side in hot skillet for about 2-3 minutes, or until golden brown.

In a medium bowl, whisk together pineapple, orange juice, brown sugar, soy sauce, and cornstarch, stirring until cornstarch dissolves. Add mixture to pan with pork chops. Cover and let cook for about 5 minutes more, until pork is fully cooked and sauce has thickened.

Coconut Toasted Rice [from Robin to the Rescue by Robin Miller]

Ingredients:

  • 1/4 cup unsweetened coconut
  • 1 teaspoon honey
  • 1 cup white or brown rice, uncooked
  • one 14 ounce can unsweetened coconut milk

Directions:

Toast coconut in a dry medium saucepan set over medium heat for about 3-5 minutes, or until coconut is golden brown. Stir frequently to prevent burning. Add the rice, honey, and coconut milk, then bring mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes for white rice or 45 minutes for brown rice, until rice is soft and fluffy. Fluff with a fork before serving.

Click here for the printable version: A Tropical Dinner