Tag Archive: coconut oil

Jan 23 2014

Chocolate Chunk Cookies

I have a friend who is an insatiable sweets addict. If he gets a whiff that anyone he knows is baking, he’s all over it. He’s a bit of a cookie monster and he doesn’t mind one bit. He’s also a bit of a pain in that he’s a purist when it comes to chocolate chip cookies. He turns his nose up at my variations like Coconut Chocolate Chip Cookies, insisting that all those extras have no place in a cookie–especially nuts. His loss.

Chocolate Chunk Cookies

I can’t remember ever making chocolate chip cookies that weren’t packed full of extras, whether they be pecans, walnuts, coconut, toffee chips, etc. Chocolate chip cookies are the perfect vehicle for a gathering of all your favorites contained in one bite-sized bit of goodness. It seems a waste to pass on that opportunity. Still, I started to doubt myself. Was I wrong? Was I the one who was missing out on something by soiling the purity of this perennial favorite? I had to find out.

Chocolate Chunk Cookies

If you’re going to bypass the mix-ins, you need to make your chocolate count. It has to be the star of the show! In this case, I went with semi-sweet chocolate chunks that I found at Trader Joe’s. You can also chop up a gourmet chocolate bar or bittersweet baking chocolate for a similar effect. It’s all good.

Chocolate Chunk Cookies

What’s the verdict? Not bad. It’ll take some getting used to–where are my nuts???–but I could see myself making them again. Which would probably make my friend quite happy, if I choose to share them. He’s always looking for a good cookie.

Chocolate Chunk Cookies

Chocolate Chunk Cookies
 
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Author:
Recipe type: Cookie
Serves: 48
Ingredients
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ¾ cup unsalted butter, softened
  • ¼ cup coconut oil, room temp
  • ½ cup granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1½ teaspoons vanilla extract
  • 2 large cage-free eggs
  • 10 ounces semi-sweet chocolate chunks
Instructions
  1. Preheat oven to 375 degrees Fahrenheit. Line 2 cookie sheets with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat butter and coconut oil until creamy.
  4. Add sugars, beating until light and fluffy, 3-4 minutes.
  5. Beat in eggs, one at a time, waiting for the first to be fully incorporated before adding the next.
  6. Stir in the vanilla.
  7. Gradually add the flour mixture, beating until just incorporated.
  8. Using a #60 cookie scoop (2-tsp), portion out dough onto the prepared baking sheets, leaving 2 inches between each dough ball.
  9. Bake 9-11 minutes, or until the edges have browned.
  10. Leave on cookie sheet for 2 minutes, then remove to wire racks to finish cooling.

 

Dec 23 2013

Salted Whiskey Caramel Corn #client

We’re down to the wire here. Christmas is hours away now and the stores are mobbed with last-minute shoppers. And there’s nothing I dislike more than crowds. I have a strong fear of being buried alive–and shopping on the day or two before Christmas feels a little too much like being buried alive.

Salted Whiskey Caramel Corn

You’re in luck, though! You probably already have all you need right in your kitchen to make the perfect gift for those who remain on your list: Salted Whiskey Caramel Corn. Homemade is better than anything store-bought anyway, right? Who needs those brightly-colored tins of stale popcorn when you can make your own scrumptious caramel corn at home. And by making it yourself, YOU control the ingredients–which means better flavor (especially with the addition of a bit of Irish whiskey!).

Salted Whiskey Caramel Corn

I highly recommend paying the little bit extra and using Kerrygold butter for this recipe. The butter you use will make a huge impact on the overall flavor of this caramel corn, and Kerrygold’s grass-fed Irish butter can’t be beat! You’re worth it–and so are your gift recipients!

Salted Whiskey Caramel Corn

Merry Christmas! May your holiday be full of joy and love!

Salted Whiskey Caramel Corn
 
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Author:
Recipe type: Snack
Serves: 8
Ingredients
  • ½ cup popcorn kernels
  • 2 Tablespoons coconut oil
  • 1 cup pecan halves
  • ¾ cup (12 Tablespoons) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ¼ cup light corn syrup
  • ¾ teaspoon flaky sea salt (Maldon is a good one)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Irish whiskey
  • 1 teaspoon baking soda
Instructions
  1. Pop your corn however you prefer to get about 10 cups of popped corn. I have one of those Whirly Pop things that has a hand crank to help toss the kernels around inside so the heat is more evenly distributed, so I added the coconut oil and popcorn kernels to that and popped my corn. Dump popped corn into a large, heat-resistant bowl, add the pecans, and set aside.
  2. Preheat oven to 250 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper or spray with cooking spray and set aside.
  3. In a 3-quart heavy-bottomed sauce pan, melt the butter over medium to medium-high heat.
  4. Add to it the brown sugar, corn syrup, and sea salt and stir until it starts to boil.
  5. Boil for 4-5 minutes without stirring. If the caramel isn’t dark enough after the time has elapsed, you can cook it longer, but watch it carefully; it will go from perfect to burned in no time if you’re not paying attention.
  6. Remove from heat and add the vanilla extract, whiskey, and baking soda. It will bubble up, so be careful not to get burned.
  7. Stir until smooth, then quickly pour over the popcorn and pecans.
  8. Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet. Repeat with the other.
  9. Bake for about 30-45 minutes, or until it has reached desired dryness. Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.
  10. Store in air-tight containers for up to 3 days.
Notes
I referred to [url href="http://food52.com/blog/7767-how-to-make-any-caramel-corn-in-5-steps" target="_blank"]food52[/url] and [url href="http://allrecipes.com/recipe/classic-caramel-corn/" target="_blank"]allrecipes[/url] for advice on the method for this recipe.

Disclosure: Kerrygold Cheese & Butter provided me with butter to develop a recipe for a contest they were running (which this recipe ultimately won!). No other compensation was received for this post. All photos and opinions remain my own.

Nov 11 2013

Easy Mornings: Coconut Pecan Overnight Oats

Not being a morning person, breakfast can be a whirlwind in our home. Luckily, my kids have been making their own breakfasts for ages. Unluckily, it often consisted of boxed cereal, which is a compromise I make in that I buy organic or non-GMO boxed cereals for them, but I still am not entirely thrilled about it. There is a better way to get nutrition in them! And Coconut Pecan Overnight Oats are it!

Coconut Pecan Overnight Oats

I’m sure you’re thinking that you don’t have enough time for steel cut oats. They take so long to cook, after all! I promise you, you can have your oats and eat them, too! This actually was a weekly ritual for me for a while. Sunday night, make the oats. Flavor and fill Mason jars with them, then line them up in the fridge for my daughter. In the morning, all she had to do was grab a jar, dump the contents into a bowl, then reheat at will. Easy!

Coconut Pecan Overnight Oats

But then we started the “microwave experiment” and the daily dose of oats fell to the wayside. With limited counter space and only one electrical outlet to share, we removed our microwave from the kitchen for 4 months. It was supposed to be a permanent change; a giving up of convenience and gaining an appreciation for the traditional ways things have been done. It didn’t last. I brought my Keurig in to work in order to get the microwave back–and I don’t regret it!

Coconut Pecan Overnight Oats

The jars last long enough for you to line up a week’s worth of school- and work-day breakfasts as you get ready for bed Sunday night. After that, it only takes a little while in the microwave to rejuvenate them. You could probably reheat the oats on the stove top, too, but that seems counter-intuitive. If you’re going to dirty a saucepan, you may as well make them fresh every day instead of working on overnight oats. Maybe it’s just me…?

Coconut Pecan Overnight Oats

Here’s to a wonderful day started with a hearty breakfast!

5.0 from 1 reviews

Coconut Pecan Overnight Oats
 
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Author:
Recipe type: Breakfast
Serves: 7
Ingredients
  • 1 Tablespoon coconut oil
  • 1½ cups steel cut oats
  • ⅓ cup ground flax meal
  • 4 cups water
  • 1 13.5-ounce can coconut milk, shaken
  • ½ teaspoon sea salt
  • ½ cup pecans, chopped
  • 1 cup roasted coconut strips, crumbled
  • ½ cup light brown sugar
Instructions
  1. Set out 7 half-pint Mason jars and remove tops.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. In a large, heavy-bottomed pan, heat the coconut oil over medium-high until it’s melted
  4. Add the oats, stir to evenly coat them, and cook over medium-high heat for a few minutes until they smell a little nutty, stirring frequently.
  5. Add the flax meal, water, coconut milk, and salt.
  6. Once it’s started boiling, turn down the heat and simmer for 20 minutes.
  7. While the oats are simmering, place the chopped pecans in a shallow pan and toast in the oven until fragrant, about 7 minutes. Remove and set aside.
  8. After 20 minutes have passed, remove oats from heat and stir in pecans, coconut, and brown sugar.
  9. Ladle into half-pint jars, cover, and let sit on the counter until cooled.
  10. Store in the refrigerator until ready to reheat.
Notes
*Mix-ins: This is where you can go crazy. Maple sugar, maple syrup, chocolate chips, walnuts, bananas, apples… So many wonderful ways to jazz it up! Have fun with it!

**To reheat: remove lid and heat on high in the microwave for 1 minute, remove and stir. Return to the microwave for 30 seconds, if not heated through.

 

Sep 17 2013

Chocolate Chip Oatmeal Raisin Cookies #client #OXOGoodCookie

Sometimes you just need a cookie. The kind that brings back childhood. Not too fussy. Not too difficult to make. And universally loved. These are those kind of cookies.

Chocolate Chip Oatmeal Raisin Cookies

Chocolate Chip Oatmeal Raisin Cookies came about one night when I wanted just that–youth recaptured–and yet, slightly altered. Elevated? Maybe. Enhanced? Definitely. I wanted chocolate and raisins and a little bit of oatmeal for texture. I wanted salty and sweet combined, balancing each other out. I wanted something that was initially crunchy on the outside and then gave way to a delightful chewiness inside. I wanted a cookie that would taste great days later when I rediscovered the few I stashed out of the kids’ sight. And that’s exactly what I managed to create.

Chocolate Chip Oatmeal Raisin Cookies

My taste testers agree: these cookies really hit the spot! (They also worked out nicely in helping me bring treats to 3 different events by yielding 4 dozen–woohoo!) Whip up a batch tonight and feel like a kid again!

Chocolate Chip Oatmeal Raisin Cookies

Not all kids get to have the fun we did, though. During the month of September, OXO will donate $100 to Cookies for Kids Cancer for each blog post dedicated to this campaign. They also sent me a cookie baking kit, including measuring cups, measuring spoons, an egg separator, and a cookie spatula, to help me on my cookie baking way, but I would have written the post for the donation alone. I’m pretty proud to be a part of this campaign!

#OXOGoodCookie

You can Bake a Difference, too! OXO has placed nifty green stickers on some of their baking tools. For every specially marked item purchased, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.)

Chocolate Chip Oatmeal Raisin Cookies

I know which recipe you can start with…

Chocolate Chip Oatmeal Raisin Cookies
 
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Author:
Recipe type: Cookie
Serves: 4 dozen
Ingredients
  • ¾ cup (12 Tablespoons) unsalted butter, softened
  • ¼ cup organic coconut oil
  • 1 cup organic sugar
  • 1 cup light brown sugar, lightly packed
  • 2 large cage free eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1⅓ cups white whole wheat flour
  • ½ Tablespoon (1½ teaspoons) baking powder
  • ½ Tablespoon (1½ teaspoons) Himalayan pink salt (yeah, it’s a lot, but it’s for the salty-sweet combo; you can also use a flaky sea salt)
  • ½ teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats
  • 2 cups raisins
  • 1 12-ounce package semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment cream the butter, coconut oil, and sugars until light and fluffy, 3-5 minutes.
  3. Beat in the eggs one at a time, fully incorporating the first before adding the second.
  4. Stir in the vanilla extract.
  5. In a medium bowl, whisk together the white whole wheat flour, baking powder, salt, and ground cinnamon.
  6. Gradually beat in the flour mixture.
  7. Remove bowl from mixer and stir in the oats, raisins, and chocolate chips.
  8. Portion out dough with a #40 cookie scoop, 6 on a sheet at a time to allow room for spreading. Flatten slightly before baking.
  9. Bake for 12-14 minutes, or until the edges are lightly browned.
  10. Let sit on baking sheet for 2 minutes before removing to wire racks to cool completely.

*In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

Disclosure: OXO sent me an #OXOGoodCookie baking kit for participating in this campaign. All views and photos remain my own.

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