Tag: coconut

Oatmeal Coconut Brown Sugar Cookies

Most of my cooking starts with this thought…”What ingredients do I have in the house?” I live 10 miles from a grocery store and their hours are limited, so I have to go with what I got! Truth be known, it is more of a grocery dessert out here.

oatmeal coconut cookie 3

Oatmeal and brown sugar are normal staples at my house and I just happened to have some coconut so this was the cookie I decided on.

It was all going fine until I got to this part…”refrigerate for 3 hours”. Gulp. Ain’t nobody got time for that!

So, I did you all a favor and took a chance on cooking them immediately!  My conclusion…it’s somewhat of a different cookie all together…but yummy none-the-less. I made it like a regular cookie and rolled them into balls. The original author made hers really thin.

You can read both recipes and do what you like, but all you need to know is this cookie has a yum factor that is both unique and delicious! someday soon I might try the thin version, but for now, all you need to know is give this cookie a try!

Here is the original recipe. The author does a great job walking you through the steps of what she calls an Anzac Biscuit. I don’t know what Anzac is but if they call a cookie a biscuit, I want to be their friend. 🙂

[recipe title = “Oatmeal Coconut Brown Sugar Cookies”]

Ingredients

  • 1/2 cup of unsalted butter, melted
  • 1 cup of light brown sugar, packed
  • 2 tablespoons honey (golden syrup may be substituted)
  • 1 cup all-purpose flour
  • 1 cup old fashioned whole oats (I actually used quick oats because it was all I had. It worked okay, but I recommend sticking with old fashion if you have them.)
  • 3/4 cup sweetened shredded coconut
  • pinch of salt
  • 2 tablespoons of boiling water
  • 1 teaspoon of baking soda

Directions.

  1. Melt the butter
  2. Add the brown sugar, honey, maple and stir to combine. (You do not need to use a mixer.)
  3. Add the flour, oats, coconut and salt. Stir to combine and set aside.
  4. In a small microwave safe bowl, add the water and heat for 1 minute. Slowly and very carefully add the baking soda to the water. Make sure your bowl is big enough or it will bubble over. Stir and dissolve.
  5. Pour baking soda mixture over dough and stir to combine.
  6. Dough will look like a streusel topping. Fluffy and loose, but when squeezed together, it compacts to forma  dough.
  7. Scoop mixture into mounds. Place mounds on a large plate, flatten mounds about halfway with your palm, **cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat. ** (Mine were baked immediately and did not flatten too much.)
  8. Preheat oven to 350 degrees. Line baking sheets with parchment paper (this helps them not flatten). The original recipe calls for lightly spraying your pan, I did not do that.
  9. Bake for 9-12 minutes. They will firm up as they cool. Cool on baking racks. (If you refrigerate your dough, let it come to room temperature for 10 minutes before cooking. [/recipe]

oatmeal cookie dough

You can see the crumbly dough. This will cling together when you make them into balls.

oatmeal balls

I did not flatten mine as the recipe called for. I was afraid they might run and be too thin. This made the cookies really dense. You only needed to eat one!

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Earthquake Cake

When the cat is away the mice will…bake!

Yep, that is what went down tonight. There hasn’t been much baking lately. My husband asked me to stop because he has been watching his weight.

Earthquake Cake – gooey goodness

He was gone a while back, and I saw this recipe on Facebook so…why not, right? Who can resist this?

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The Muddy Mississippi Cake 

If  you love chocolate, marshmallows, nuts and coconut, this is your dream cake.  

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Frozen on the Farm: Sour Cream Coconut Cake

The farm is frozen. 

 
The animals are bunkered down and trying to stay warm while this three-day freeze passes over us. It was 70 degrees on Saturday, and I’m pretty sure it hasn’t been much above 20 today. 
 
My family needed me to make something sweet. After all, they ate the last cake I made in under 24 hours, so it was imperative that I make another one. 

 
Since the weather is cold and icy, I haven’t been to town in a couple of days. That translates to …  I had to find a recipe with ingredients I had on hand. 

Once again, I turned to one of my favorite cookbooks. 
Dream with God
Have you ever heard of Dream Whip? It looks like this. 
Dream with God

I had never heard of it until a friend of mine used it one day. I actually laughed hysterically when she showed it to me. My first impression was that it was fake cool whip. For some reason I found that really funny. I assume it’s an older version of something we have since replaced with regular cool whip or pudding. 

 
This was my first time to see it in a cake. I see it sprinkled throughout this old cookbook. It might have been the new kid on the block in 1978 when this cookbook was printed. 
 
The recipe calls for mixing all the ingredients together at once, but I always recommend adding the eggs one at a time. And this one has 4 eggs, so mix accordingly. And of course I always advocate for fresh eggs.  They make everything better. By the way, I’m sure I have some frozen ones in a nest right about now. 
 
Dream with God


The recipe also calls for three round pans, but I wasn’t sure the icing would hold up. I went with a 9×13. Call me lazybones! 
 
I used a plain, boxed, butter cake mix but any white or yellow cake will do. Pillsbury is my favorite brand of boxed cake.
Dream with God
Bake it up at 350 for 30-35 minutes. Then let it cool. 
 
I mixed up the frosting and put it in the fridge until the cake cooled.
 
The icing recipe leaves you wondering on the correct quantities. I used about 12 oz of sour cream, 3 cups of powdered sugar and a full bag of coconut. It tastes great but it has the consistency of tapioca pudding. Good thing I went with the 9×13 pan.  
Dream with God
The kids have whined because it has coconut in it, but I’m betting it won’t be here in 24 hours!
 
Here is the finished result! 
Dream with God


The cake is totally different than anything I’ve had before. It’s really good, but so different I don’t know how to explain it. It’s not overly sweet, but sweet. The sour cream almost gives it a cream cheese consistency, but without the smoothness.
Dream with God
 
The cake is moist and has a little bit of a sponge consistency. And it doesn’t taste like a box cake. The dream whip did its job! 
 
I’m thinking this is an old-school flavor that I’m not familiar with…but I liked it. My husband liked it too. The kids haven’t tried it yet. 
 
Give it a whirl and tell me what you think. Make it for your grandmother and see if it reminds her of something from long ago. 

Ingredients
1 boxed cake, yellow or white
1 package of dream whip
4 farm fresh eggs
1 cup of water
1/2 cup of oil

Icing
3 cups of powdered sugar
12 oz of sour cream
1 bag of coconut flakes

CAKE: Mix the cake ingredients together, blending the eggs in one at a time. Bake at 350 degrees in a greased 9×13 inch pan.

ICING: Mix powdered sugar, sour cream and coconut together. Once cake has cooled, spread the icing over the cake. Store in the refrigerator.

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