Coconut White Chocolate Oatmeal Chippers

Just a quick little post today... I'm going to try and make it to a morning pilates class. I've never taken pilates before but I think I'm going to like it.

I joined the gym this month and have been enjoying going to all of the classes they offer. So far I think I like the boot camp class the best, or spinning... or step. I'm not completely coordinated in the step class yet. I have to really watch the instructor.

You should have seen me in the zumba class. Not pretty.

Anyway, instead of working on this post earlier, I was creating a cookie recipe (thumbprint cookies) that I'll share with you soon. I'm excited by that recipe, but this recipe for Coconut White Chocolate Chip Chippers may be even better!



I mean, seriously, I'm telling you the truth here. You MUST believe me and you MUST bake these cookies soon. They were delicious! This is a recipe I would make again and again. By the way, don't you love calling a cookie a chipper? I know I do.



This chipper has a lot of good things going for it; it's chewy, soft, crispy on the outside and full of flavor. I used finely ground coconut in these, along with white chocolate chips and toasted old fashioned oats. I'm going to have to start toasting my oats now because it makes such an incredible difference... so much more flavor!

You could use some nuts in these cookies, too. I think almonds or macadamia nuts would be nice.

All right, that's all for today. Now it's time for pilates and then I'm going to check out a new cupcake shop in town. :)

I hope you have a wonderful day, and be sure to watch Top Chef tonight. Go Richard!



Coconut White Chocolate Oatmeal Chippers
Printable Recipe

2 cups sweetened flaked coconut
1/3 cup oil
1 cup bread flour
1 cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup white chocolate chips
3/4 cup old fashioned oats (I lightly toasted mine in the oven for 10 minutes)

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Process coconut and oil in a food processory until very finely ground.

In a medium bowl, sift together bread flour, cake flour, baking soda, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together ground coconut and sugar until well combined. Beat in vanilla and eggs until combined - about 2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined. Stir in white chocolate chips and oats until well combined.

Chill dough in refrigerator or freezer for 20 minutes or until firm. Using a cookie scoop, place scoops of dough onto cookie sheets. Bake 12 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool.

Makes about 2 dozen cookies

Kabocha-Satsuma Asian Pear Tart with Almond-Maple Caramel

A few months ago I tried my first kabocha squash. Since then, I've found the squash at a local Asian market and also the farmers' market, but not at grocery stores.

I love the flavor of kabocha because it tastes like butternut squash and pumpkin, which I love. I'd been wanting to create a pie with kabocha for some time.



Recently, I discovered a tart contest sponsored by Food52 and Martha Stewart. You had to create a tart recipe using late winter produce. The winner won a trip to New York to be on Martha's show! Wouldn't that be fun? I think it would be fun except being scared of Martha. She's such a powerful woman!

Well, I mulled over this contest for a week, trying to decide what to make. I thought about winter squash and how much I love them, and then remembered my beloved kabocha pie recipe idea and knew that's what I had to make.



This tart took me ALL day to bake, write the recipe and photograph. Entering recipe contests can be a lot of work! I have a lot of fun entering them, but man, they can be time consuming.

For this recipe I went with an Asian theme, and used the kabocha, almonds, coconut, satsuma orange and Asian pear. The crust is made of butter, brown sugar, almonds and flour. The filling of the tart is made with kabocha squash, brown sugar, eggs, coconut milk, satsuma orange juice, zest and spices, and topped with Asian pear and flaked coconut.



I garnished the tart with fresh whipped cream and an almond-maple caramel made with butter, maple syrup, brown sugar, cream, almonds and salt.

Sadly, I didn't win the contest (which happens 95% of the time with recipe contests). I still wanted to share the recipe with you all because this tart was delicious!

Now it's time to get work on some more contest recipes! Have you guys entered any recipe contests before? If you're not a paid food blogger you should enter the Pillsbury Bake-Off! That one seems like a lot of fun and you can win a million dollars...


Kabocha-Satsuma Asian Pear Tart with Almond-Maple Caramel
Printable Recipe

Crust
1/4 cup unsalted butter, softened
1/4 cup packed brown sugar
1/2 cup finely ground almonds
1/2 cup all purpose flour

Filling
1 cup cooked pureed Kabocha squash
1/4 cup packed brown sugar
2 large eggs
1/3 cup coconut milk
1/4 cup fresh Satsuma orange juice
1 teaspoon finely grated Satsuma orange zest
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 large Asian pear, peeled, cored, cut into 1/4-inch thick slices
3 tablespoons unsweetened flaked coconut

Almond-Maple Caramel
1 tablespoon unsalted butter
3 tablespoons packed brown sugar
3 tablespoons pure maple syrup
1/4 cup heavy cream
1/8 teaspoon salt
3 tablespoons sliced almonds, toasted

Whipped cream, for serving

Heat oven to 350 degrees F. Coat inside and removable bottom of an 8-inch tart pan with cooking spray.

To make the crust, in a large bowl, using a mixer on medium speed, beat together 1/4 cup butter and 1/4 cup brown sugar until creamy – about 1 minute. Beat in 1/2 cup ground almonds and flour until combined, and a crumbly dough forms. Place dough in tart pan and press into bottom and sides. Bake 10-12 minutes or until light golden brown and fragrant.

To make the filling, in a large bowl, using a mixer on medium speed, beat together squash and brown 1/4 cup sugar until well combined – about 1 minute. Beat in eggs, coconut milk, orange juice, orange zest, vanilla, cinnamon, ginger and 1/4 teaspoon salt until well combined – about 2 minutes. Place filling into cooled tart shell; place pear slices on top; sprinkle with coconut. Bake 30-35 minutes or until set, and pear is light golden brown; cool on a wire rack.

To make the Almond-Maple Caramel, in a medium saucepan over medium heat, whisk together 1 tablespoon butter, 3 tablespoons brown sugar, maple syrup, cream and 1/8 teaspoon salt; bring to a boil. Boil 3 minutes, whisking frequently, until sugar is dissolved; whisk in 3 tablespoons sliced almonds until combined. Remove outer ring from tart pan. Evenly drizzle Almond-Maple Caramel on top of tart. Serve tart slices with whipped cream.

Makes 9 servings

Just Call Me Suzy Homemaker

I bought flowers for the first time the other day. Purple pansies (!) that I planted in a pot from Marshalls and set on our front stoop.

I was only motivated to do this because our neighbor set out a pot of gerber daisies the other day and I didn't want to be outdone.

I also purchased a raspberry bush and planted it. It was a spontaneous purchase fueled by my desire to eat fresh raspberries off the bush during summertime. I greatly underestimated how big of a pot you would need to plant it in. Or maybe you can only plant raspberry bushes in the ground? How would I know?



I might have to let my mom adopt the bush and plant it in her yard. I'll still come visit it though.

What else have I been up to, you ask? Well, I've been making batches of homemade kefir. Kefir is thick-yogurty milk drink. It tastes like a smoothie made with buttermilk, and it's really good for you. I didn't care for it at first, but I've grown to like it.


I made mine with coconut milk, but you could also use cow's milk, soy, almond, rice or goat milk. I recommend cow or goat milk, because the coconut was a little watery.


I bought the kefir starter grains on Amazon... they were pretty cheap. You place the grains in an clean, empty bottle or jar, pour in your milk of choice, and allow the mixture to sit for 24-48 hours (at room temperature). The longer you let it sit, the more bite it will have.

Yeah, I know... this seems wrong. It's okay, just don't think about it.



After that I strained the kefir grains out and set them aside for another future batch. Then I blended my homemade kefir with strawberries and bananas.





I chilled it down before drinking it, and you know what? It was good! And I didn't get violently ill! I call that a success.

You know what else? I prefer store bought-Lifeway kefir. It tastes better and I don't have to go through the hassel of making it.

Oh well, it was a fun experiment. Maybe I'll try making my own wine next. Teehee. That could be some reallll good times.



I've been using my bread machine... not a lot, but some. I have to freeze bread because I can never get through a loaf before it gets old.

It's really easy to use. You basically just throw all of the ingredients in the machine and push some buttons. You have to put the liquids in the bottom first before adding the dry ingredients.



Then, a couple of hours later you have bread!



I cooled this loaf upside down on a wire rack - that's why it has lines on top. I think I read once that you're supposed to cool bread upside down.
Or was that resting a turkey? Hmmm.





This is a buttermilk cinnamon bread recipe I made up. It made the whole house smell good while it was baking. I made French toast with it one night after work for dinner.

Breakfast for dinner is the best. Who wants to go to Denny's with me right now? IHOP?

I'll buy.

You can get those sausage patties and hash browns you've been craving.

Love,

Meyer Lemon Vanilla Shortbread

A new cookie recipe! I adore cookies and I really adore shortbread, so I'm happy to share this new recipe with you.

But first, a quick recap of my recent trip to Columbia, Missouri to see the Cold War Kids perform at the Blue Note. Feel free to skip this if you don't care - I won't be offended. Haha.

I went with my mom and my sister Hannah. Mom drove, which I was thankful for. I get panicked whenever I have to drive somewhere other than the Springfield area.


I rode in the back seat and covered up with a baby blanket for warmth.


We stopped in the Lake of the Ozarks and did some outlet shopping and had lunch.


We ate lunch at Panera. Question: why does Panera serve bread with their soup in a bread bowl? It's just soooo wrong, Panera. I love bread and couldn't eat all of it.


We drove through Jefferson City and saw the capitol building. There she is!
Apparently I have family that's buried in Jefferson City. Mom wants to take me and show me someday. I told her that it wasn't necessary.


This is our suite. My dad booked this for us, because he gets free Holiday Inn points because he travels so much. Thanks, dad! I dedicate this post to you.




I contemplated ordering room service, but instead we went to Shakespeare's Pizza.


It's this famous pizza place in Columbia that my sister told me about.


It was packed full of people! We had to search for parking and waited forty-five minutes for our pizza. This was on a Tuesday evening at 5:00.




The souvenir cups made up for the long wait.


There she be! Isn't that a beautiful pie? It's loaded up with cheese, peppers, onions, mushrooms and olives. It was really, really good. The crust was nice and light, the sauce was delicious, and the toppings were fresh. It wasn't New York pizza, but it wasn't bad at all.


Then we went to the concert, and that's pretty much when I stopped having fun on our trip.


The Cold War Kids were great; they put on a good show. I'm not a big fan of their newer album, but I like their older songs. The problem I had was with all of the drunk, rude people in the crowd. They totally ruined the show for me.


We had a lot of people push their way in front of us, even though we were there first, and refused to move. A man shoved my mom. People knocked into us constantly A man pounded my head with his arms as he wildly clapped, over and over again. It was awful. I was relieved when the show was over.


I've decided if I ever to to a concert again I'll sit down or stay in the back. It's not worth it to get beaten up! I guess I'm getting old.

Later we snuck around back and had our picture taken with Nathan Willett from Cold War Kids!
That's how he smiles.


That was fun. This was after getting beaten up for four hours... that's why I'm so pale. I'm only smiling on the outside.


The next day before leaving Columbia, we stopped at a Hyvee grocery store, which was my favorite part of the trip. I heart Hyvee. I could have spent hours in there! I had never been to one before; now I can't wait until we get one built in Springfield!


Here are my finds: vanilla hazelnut rice milk, Kerrygold Pure Irish butter, canned sweet potato and butternut squash, and Guittard chocolate chips. The butter is SO good. I haven't tried the chocolate yet, but I'm looking forward to baking with it.


On to the shortbread recipe! I tried to make that a short recap, but it wasn't, was it? It was short for me.


I love the simple flavor of shortbread. You can really taste the butter, since there aren't a lot of ingredients, which is why I would recommend using some high quality butter such as Kerrygold.

The vanilla and lemon flavors come through also. I used meyer lemon zest and juice in this. You can still find meyer lemons out there, by the way... they're not out of season yet!






For this recipe you make up the cookie dough, chill it, then roll it out flat and slice into squares before transferring to cookie sheets and baking. This shortbread was so delicious! It was crisp, tender, light and full of flavor.


Meyer Lemon Vanilla Shortbread
Printable Recipe

6 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 cup granulated sugar
1 1/4 teaspoons finely grated Meyer Lemon zest, divided use
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 tablespoon Meyer Lemon juice
1 1/2 cups all purpose flour
1 tablespoon coarse sugar, for sprinkling

In a large mixing bowl, using a mixer on medium speed, beat butter and cream cheese until creamy - about 1 minute. Beat in sugar, 1 teaspoon lemon zest, lemon extract, vanilla extract until well combined - about 1 minute. Reduce mixer speed to low and beat in lemon juice and flour until just combined. Chill cookie dough in refrigerator for 30-45 minutes or until cold and firm.

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

Roll out shorbread dough on a lightly floured surface to an 1/8-inch thickness using a rolling pin. Try to roll the dough into a perfect rectangle. Cut off some of the raggedy edges, if necessary. Cut dough into squares; transfer to cookie sheets. In a small bowl, rub together remaining 1/4 teaspoon lemon zest and 1 tablespoon coarse sugar, using fingertips. Sprinkle over tops of shortbread.

Bake 12-15 minutes or until very light golden brown. Transfer shortbread to wire racks to cool.

Makes 2 dozen shortbread