Chocolate Almond Coconut Granola

It's been a while since I've been this excited about a recipe but... holy smokes, y'all.  I am in love with this granola!

I recently saw a recipe for Triple Chocolate Crunch Granola and knew that was something I needed to try.  But shortly thereafter, I was inspired by a very nice representative from Nuts.com* to develop a recipe using almonds.  I had the idea to make a chocolate granola, with almonds... and coconut.

For a coconut lover like me, that's essentially a trifecta of deliciousness.  Almond joy-ous, if you will!  Plus I keep hearing about all the health benefits of almonds and coconut oil, so I feel like it's an indulgence you don't have to feel too guilty about.

And while I had a pretty decent first attempt at this, I tweaked a few things and my second try was spot on.  I have been sneaking handfuls of this stuff every time I walk by the container.  It's addicting!

Honestly.  The photo session was like 30% shooting, 70% snacking.

Soo good.

I just feel badly for Mr. Vittles-- he's not big fan of granola, and he's REALLY not a fan of people crunching food in his presence.  It's a weird pet peeve of his.

I didn't realize how super crunchy this granola really is until The Mini was chomping away on some as her "after-dinner treat" the other night.  Pretty much her dad's worst nightmare.  I wasn't sure if I should be more worried about her tiny teeth chipping, or his soul being crushed with every bite.

So... uh, sorry, Mr. V.  But everyone else - you're welcome!

Chocolate Almond Coconut Granola

• 2 1/2 C. old-fashioned rolled oats (not quick-cooking)
• 1/2 C. sliced almonds
• 1/2 C. sweetened, shredded coconut
• 1/4. C. agave nectar
• 1/3 C. dark brown sugar
• 1/4 C. coconut oil (use unrefined for coconut flavor)
• 1 T. almond butter
• 1/2 C. unsweetened cocoa powder
• 1 t. vanilla extract
• 1/8 t. salt
• 2/3 C. mini chocolate chips

Preheat oven to 325 degrees Fahrenheit.  Line a baking sheet with parchment or nonstick foil, & set aside.

In large bowl, mix oats with almonds and coconut until evenly distributed.  Set aside.

In small saucepan over medium-low heat, combine agave, brown sugar, coconut oil, and almond butter.  Stir until oil and almond butter are melted, then add cocoa powder.  Mix until no lumps remain (mixture will be thick, like brownie batter).

Remove saucepan from heat and stir in vanilla and salt.  Add to oat mixture, and use clean hands to coat oats with cocoa mixture until evenly covered. (I know this is messy, but I recommend using your hands because you'll be able to coat the dry ingredients more thoroughly if you stir & squeeze the ingredients through your fingers.)

Spread granola evenly onto prepared sheet, and bake for 30 minutes, stirring well but gently every 10 minutes with a rubber spatula.  Remove from oven, and immediately sprinkle with mini chocolate chips.  Stir well to form larger clusters of granola, then spread back out evenly on pan to cool.  Place pan on wire rack until granola has cooled completely & chocolate has hardened (2-3 hours). Store in airtight container.

Recipe Loosely Adapted from Sally's Baking Addiction

*Note: I did not receive any free samples or compensation from Nuts.com when collaborating on this post.

Banana Coconut Chia Muffins

I'm sorry to report that it's been a bit of a sad and stressful week in the Vittles family.  My grandmother (mom's mom) went in for heart surgery on Monday, and on the same day my grandfather (stepmom's dad) passed away.

Luckily Grammy seems to be doing ok, but my grandpa, who we knew as Pop Pop, will be sorely missed.

I have happy memories of listening to him play guitar, and he would always keep us laughing - about anything from how he wooed my grandma, to his fondness for his "cream puff" of a car, that faithfully transported him from Florida to New Jersey at least once a year.

As the years go by, I know I will be forced to say goodbye to more and more people that I love.  But now I also watch our Mini grow with each passing day - I guess this is what they refer to as the 'circle of life?'

Well today our little munchkin floored me, and I think that was just what I needed to lift my spirits this week.

Our good friend Pauline came over with her beautiful, almost 5-month old daughter Genevieve, and Mini was going to meet the baby for the first time.  They arrived while Mini was napping, and we put G in her old bouncy seat.  G was having a blast, but I couldn't help but wonder what Mini's reaction would be - she is not exactly known for sharing.

But after waking up and getting past a brief bout of shyness, she was not only fine with G using her seat, she was excited.  G was excited to see her too, smiling and kicking.  Then my heart melted when Mini, without any prompting, bent over and gave G a kiss.

Unfortunately Pauline and I were completely unprepared for this moment of cuteness, but we were still able to capture a reenactment a few minutes later:

I said that when they get older, we'll have to tell them they had an instant connection!

Speaking of which, I had an instant connection with these muffins I made to accompany our coffee this morning.

You may know by now that I love me some coconut, but I found out today that Pauline does too!  And with both shredded coconut and coconut oil, these muffins have a double dose of the good stuff.

Banana Coconut Muffins

• 2 C. flour
• 1 t. baking soda
• 3/4 t. salt
• 1/4 t. nutmeg
• 2 T. chia seeds*
• 1/2 C. unsweetened, shredded coconut (you can also use sweetened, flaked if you prefer)
• 1 C. brown sugar
• 1/2 C. coconut oil
• 4 mashed bananas
• 2 eggs
• 1 t. vanilla extract

Preheat oven to 350 degrees Fahrenheit. Grease 12 muffin tins with non-stick cooking spray, or line with muffin cups.

In a large bowl, whisk together the flour, baking soda, salt, nutmeg, chia seeds, and shredded coconut. Set aside.

Cream the coconut oil and brown sugar until well combined. Add the egg, and beat well. Add the mashed banana and vanilla, and mix until blended.

Stir the dry ingredients into wet ingredients, and mix only until just combined (be sure not to over-mix here!). Scoop batter into prepared muffin tins, about 3/4 of the way full.

Bake for 23-25 minutes, or until golden brown and a toothpick inserted in center comes out clean.  Yield 12 muffins.  *If you do not wish to use the chia seeds, you can either substitute poppy seeds or leave them out completely.

Recipe Adapted from Jenna Weber, as found on PBS online

Pina Colada Smoothie

Well... you know you're a parent when you catch an illness you haven't had since the 4th grade.

In fact, my supervisor put it all in perspective when he texted me Friday morning "You worked 31.75 hours in the past 2 weeks - when you come back, I may need to reintroduce you to the group."

Yup.  Between a snow day, the Mini getting pink eye, and then ME getting a random virus followed by my own case of pink eye... I did not even work the amount of hours in two weeks that I would usually work in one.

<Sigh>

My father-in-law did warn us that a young child is like a Petri dish, and boy was he right.  Although the Mini has been fairly healthy (almost shockingly so), I feel like I  have not been able to go longer than a month without catching something since she was born.

The addition of the Petri Dish to our household has also spelled trouble for Mr. Vittles.  Once known for a powerful immune system my friend Joe nicknamed "Super Blood," he too has fallen victim to a surprising number of "bugs" in the past 17 months.

While he was able to avoid the pink eye this week, he was not so lucky with the virus that left us both with the worst sore throat in the history of sore throats, and a cough that still won't quit.

At its peak, the only things that gave us any relief were frozen treats.  Not only is the cold temperature soothing, but apparently the sugar is as well.  The two days that I managed to drag myself to work last week, I had a smoothie for lunch.

At home, it was more smoothies and ice cream.  Not great for the girlish figure... but desperate times call for desperate measures.  And after this brutal winter (with snow storms aplenty) I figured a little tropical treat would be good for the soul as well as the throat!

Pina Colada Smoothie

• 1 C. full-fat coconut milk
• 1 C. canned crushed pineapple, with juice
• 1 ripe banana
• 1 T. sugar (optional)
• ice

Add coconut milk, pineapple, banana, and sugar (if using) to blender with about 2 handfuls of ice cubes.  Blend until smooth.  Makes 2 smoothies, approx. 12 oz. each.

Original Recipe

Frozen Coconut Chocolate Chip Mousse (Vegan)

Whether it's for medical necessity or personal preference, in this day and age I feel like everyone knows at least one person who has dietary restrictions.

After having some medical issues myself, I had a blood test done in October that seemed to indicate I had mild food allergies to basically every staple of the American diet (namely milk, wheat, corn, eggs, soy, peanuts, and beef).

Let me tell you, this can really mess with your mind.  I challenge anyone to walk into the average grocery store and load up their cart with a variety of foods that do NOT contain any of the above.

Not easy.

Well after getting a skin test done by an allergist a few weeks ago, it turns out I do not have allergies to any foods, except fish.  The doctor suggested that at worst, I may have a sensitivity to gluten and recommended I try a "GF" diet.

But this all came after 6 weeks of avoiding eggs, wheat, and dairy as much as possible.  So although it pains me to give up my breads and flour-based treats, it has been a lot more manageable to avoid one type of food than 3+.

I have only just begun being gluten free after the New Year (and a pasta-filled visit to my grandmother's house yesterday broke my streak!).  But I have to say, whether it was all in my mind or not, I did feel better after limiting those foods.  And in the process, I also realized that while there is really no true substitute for milk (at least in my mind), you can still make some tasty things with alternatives.

Not that I'll be going vegan any time soon.  Right after my allergist appointment, the first thing I did was head to Dunkin' Donuts for an iced coffee with cream - heaven!

Frozen Coconut Chocolate Chip Mousse (Vegan)

• 1 14-oz. can full-fat coconut milk*
• 1/3 C. cocoa powder
• 1/2 C. powdered sugar
• 1/4 t. salt
• 1 t. vanilla extract
• 1/3 C. vegan chocolate chips

Refrigerate coconut milk until cold.  In a large bowl, combine coconut milk with cocoa powder, powdered sugar, and salt.  Mix with an electric mixer on high speed, until fluffy (about 3 minutes).  Add vanilla extract and mix until combined. Stir in vegan chocolate chips.  Transfer to a freezer-safe, coverable container and freeze until firm.

*Note: I have read on more than one occasion that not all coconut milks are created equal.  For one, I don't think this would work with a "lite" coconut milk, or the refrigerated kind in a carton - make sure you use canned, full-fat.  Also, you may need to experiment with different brands of coconut milk.

Recipe Adapted from Kojodesigns

Lamingtons (Chocolate Coconut-Covered Cakes)

Have you ever made Lamingtons before?

Have you ever even heard of Lamingtons before?

Me either.  But over the summer, my dad saw some show on television about a bakery in NYC that makes these.  He was going on and on about how amazing they looked, except he couldn't remember what they were called.

After some digging online, I discovered these magical chocolate & coconut-covered square cakes were called Lamingtons and originated in Australia.

Well, my dad was supposed to come over last weekend to celebrate his birthday, so I decided I would surprise him and make these for dessert.  I found what looked like an easy recipe on one of my go-to sites, Joyofbaking.com, so I figured I'd be on my way to deliciousness in no time.

Or... not.

The cake part came out fine, but when it came to coating them in chocolate icing and rolling them in coconut, I was a complete disaster.  It took me way longer than it probably should have, and I made an absolute mess.  All the while, the blog's photo of Stephanie Jaworksi's beautifully covered cakes were taunting me, saying "This is totally possible - you just SUCK."

Well I think I managed to get about 6 of the 16 squares thoroughly covered (in addition to my dining room table and floor) before I threw in the towel.  For the remaining squares, I just ladled some chocolate icing over the tops, sprinkled them with coconut, and called it a day.

Our scheduled dinner ended up being cancelled anyway, because my dad got super sick (no, it was not the Sickness of Death from my last post, but it did leave him bed-ridden for 2 days!)  I still gave the Lamingtons to him, because I am never. making. these. again.

Not that it should stop YOU from trying, however - you can get the recipe here.  (Apologies, normally I would not do that to you, but for once I followed the recipe to the letter.  So per the rules of blogging etiquette, I cannot re-post it here on V&B!)

I will tell you that I had a bite of one, and saved a couple squares for Mr. Vittles, and we both agreed they tasted pretty amazing.

That is, as long as someone else makes them!

Lamingtons Recipe can be found at Joyofbaking.com

Coconut Patty Brownies

I feel like there are not many people out there who like coconut as much as I do, but Mr. Vittles is an exception.

As I told you last year, he loves coconut patties in particular.  I was reminded of this at Easter last month when his mom gave him one of his childhood favorites, a giant coconut egg, and he refused to share with me.  He claimed that she gave it to HIM not "us."

While I highly doubt this (and he did eventually offer me a slice regardless),  I can understand his desire to covet the coconut egg.  Coconut drenched in chocolate - especially of the dark variety - is a magical experience.  Not much can beat it.  Except maybe coconut drenched chocolate... on top of a fudgy brownie.

YES.

Mini Smalls better get ready to love coconut or she's going to have a tough childhood.

But alas, since we don't even have teeth yet, we're still working on things like watered-down peas and bananas.  Though I am happy to report that she has gotten over her aversion to most "1st foods" (except oatmeal - still brings tears to the Mini's eyes) since my last post.

In fact... she turned 6 months this week!

"Who, me?"

Time flies when you're eating coconut patty brownies.  (Which, let's face it, is one & the same as "having fun.")

Coconut Patty Brownies

• an 8"x8" pan of your favorite brownies (I like this recipe; you could also use a mix)
• 3 oz. sweetened condensed milk
• 1 t. vanilla extract
• 1/4 C. confectioners sugar
• 1 1/2 C. loosely packed sweetened, shredded coconut
• 1 1/2 C. chocolate chips 
• 1 T. coconut oil (optional)

Combine sweetened condensed milk, vanilla, and confectioners sugar in a medium bowl.  Add coconut and mix until evenly distributed.  Using a rubber spatula, spread thinly over surface of cooled brownies.  (If the mixture is too sticky, spray the spatula with a little nonstick spray before spreading).

In a medium, microwave-safe bowl, microwave chocolate chips in 30 second intervals, stirring after each, until melted.  (The coconut oil is optional, but imparts a slight coconut flavor & also makes the mixture more runny & therefore easier to pour/spread).  Spread melted mixture over coconut layer.  Allow to set (you may place the brownies in the refrigerator for about 30 minutes to speed this up) and cut into small squares.  Makes 16 brownies.

Original Recipe

Carrot Cake Cookies

I wanted to make something festive for Easter, and now (almost 2 weeks later!) I am finally getting around to posting it.  Luckily it's not something in the shape of bunnies - these are good anytime.

Mr. Vittles thought these should have some cream cheese frosting to make them more like carrot cake - actually, the original recipe was for a frosted cookie, but I was looking for a plain one.  If you agree with him, you can always whip some frosting after they cool.   I happen to think they are tasty un-frosted, but that's just me!

We had a nice holiday at my in-laws' house, although of course the Mini decided she was not going to nap and was a bit of a disaster.  But she did have some good moments, particularly toward the end of the day, where she just hung out on her Aunt Melissa's lap or with my father-in-law.  She also looked incredibly adorable in her polka dot dress!

In other news, Miss Mini is intent on bringing me back to the Vampire World of last fall.  She has been waking up multiple times in the night since she caught a cold a month ago.  In the midst of all this, we stopped feeding her before our bedtime (around 10:30 PM) however I do not think the cause is hunger.  While the cold itself is gone, the congestion is not - so I suspect that is what's waking her up.  We just give her a pacifier and go back to sleep, but that still requires getting out of bed.

And can be anywhere from 3-7 times per night.

This is a very mean April Fools joke to play on your tired parents, Mini Smalls!  Months ago you showed us you had the ability to sleep all night without making a peep... and now you've yanked the proverbial rug out from under us.  Not nice.

Which basically sums up the majority of her behavior, actually.  Mr. Vittles told her, "You have to start being nicer to people."  Of course she doesn't know what that means... or that she's not being "nice" in the first place.  But it's the truth!  He and I have seen her smiling, laughing, & happy more than most, just because of the sheer amount of time we spend with her.  But people like my dad & stepmom, who only get to see her for an hour or so per week, have seen mostly grumpiness and crying.

Thankfully, now that it's getting warmer, we're figuring out that she really likes the outdoors.  It doesn't always work, but her demeanor seems to be better when we're either outside or "on-the-go."  I guess there's more to look at and keep her busy little brain occupied.

<Sigh.>  Someday I'll be able to just bribe ol' Grumpelstilskin with carrot cake cookies.  That is, assuming she ever decides to eat solid foods.  So far we've tried oatmeal and sweet potatoes, and both have essentially been a bust.

Oatmeal was a complete failure.  Her immediate reaction was wailing, 3 days in a row.

Our journey into the land of the sweet potato seemed much more promising...

...but still ended in despair.

My dad suggested we try carrots next, he said those were my favorite when I was her age.  (Apparently... some things never change!)

Carrot Cake Cookies

• 1/2 C. (1 stick) butter, softened
• 1/3 C. white sugar
• 1/2 C. brown sugar
• 2 T. cream cheese, softened
• 1 egg
• 1 t. vanilla extract
• 1 1/4 C. flour
• 1/2 t. baking soda
• 1 1/4 t. ground cinnamon
• 1/8 t. salt
• 1/3 C. sweetened, shredded coconut
• 1/3 C. old fashioned oatmeal (not quick-cook)
• 3/4 C. finely grated carrots

Line baking sheets with parchment, or grease with non-stick spray, and set aside.  Preheat oven to 350 degrees Fahrenheit.

In medium bowl, whisk flour, baking soda, cinnamon, and salt until evenly distributed.  Set aside.

In large bowl of stand mixer, cream butter & sugars until light & fluffy (about 2 minutes).  Beat in cream cheese, egg, and vanilla until well-combined.

Add flour mixture and stir until no streaks of flour remain.  Add coconut, oatmeal, and carrots.  Stir to combine.

Drop by rounded tablespoonful onto prepared cookie sheets.  Bake 11-14 minutes in preheated oven until edges are lightly browned.  Cool 2 minutes on sheets, then transfer to wire racks to cool completely.  Makes about 20 cookies.

Recipe Adapted from Land O'Lakes

Baked Chocolate Coconut Coffee Donuts

In case anyone was wondering how my 30th birthday shaped up to be (I'm sure you were on the edge of your seat) -- it was great!

It was a little more low-key than going on vacation (as we had planned pre-Mini Smalls) but it was still perfect!  Last weekend I celebrated with all my fellow February B-Day people in Mr. Vittles' family, at his parents' house.  Then on Sunday my dad & stepmom came over for Super Bowl with enough snacks for a small army and also a delicious, homemade chicken parm dinner!

On Monday (my actual birthday) Mr. Vittles had to work but my stepdad & his wife babysat The Mini so we could go somewhere after & sit down for a nice dinner.  They also brought me a fabulous chocolate mousse cheesecake (which turned out to be the THIRD birthday cake I enjoyed - yeah that's right, don't hate!)

You probably think it ends there.  But noooo.

This past weekend, my mother & father-in-law watched The Mini for a night while we continued the festivities out west in Lambertville, NJ.  Mr. Vittles planned for us to stay over in a really cute old hotel there, and we went to a great restaurant over the bridge in New Hope, PA.  It was awesome to do "couple stuff" for a night!

I heart us :)

So anyway, Valentine's Day is this week and I thought it was time to honor another couple I heart...

Coffee and coconut!

As I've mentioned previously, the discovery of Coconut Iced Coffee at Dunkin' Donuts was a life-changer for me.  I do not know who came up with this holy marriage of deliciousness, but I hope that today finds this person very, very rich and successful.

Now in my opinion, baked donuts are more like cake than traditional donuts.  So really this is like eating chocolate cupcakes with coconut coffee frosting for breakfast.

(If that sounds like a problem to you, you should probably leave this blog.  Immediately.)

But if you're still here - I heart you too.   Happy Valentine's Day, hope you enjoy it!


Baked Chocolate Coconut Coffee Donuts

Donuts:

• 1 C. flour
• 1/4 C. unsweetened cocoa powder
• 1/2 t. baking soda
• Pinch salt
• 1 t. instant coffee granules
• 1 T. water
• 1/2 C. low-fat buttermilk
• 1/2 C. packed brown sugar
• 1 egg
• 3 T. melted butter
• 1 t. vanilla extract

Glaze/Topping:

• 1 C. confectioner’s sugar
• 1 T. melted butter
• 2 T. half & half (or cream or milk)
• 1 t. instant coffee 
• 1/2 t. coconut extract 
• 1/2 C. toasted coconut flakes

Preheat oven to 325 degrees F. Coat mini donut pan with non-stick cooking spray. (If you do not have a donut pan, you can also use a mini muffin tin).

In small bowl, whisk flour, cocoa, baking soda, and salt to combine.  In very small bowl, mix water with instant coffee granules to dissolve.  Then add to large bowl with buttermilk, sugar, egg, butter, and vanilla.  Whisk to combine.  Add dry ingredients to wet and whisk until batter is smooth.

Spoon batter into a large resealable plastic bag. Cut a little bit off of one corner and squeeze batter into prepared mini-donut pan, about 2/3 full.  Bake for about 6 minutes, until donuts spring back when lightly pressed.  Allow to cool in pan 2-3 minutes before carefully turning out donuts onto a wire rack to cool completely.  Repeat with remaining batter (unless you're really cool and have two mini donut pans?  I'm not that cool.)

In a very small bowl, combine the half and half with coffee granules and mix until dissolved.  In a medium bowl, stir coffee mixture into confectioner's sugar, melted butter, and coconut extract until consistency is thick.

Dip cooled donuts into glaze and top with toasted coconut.  Return to rack to dry, or serve immediately.  Makes 24 mini donuts

Recipe Adapted from Shutterbean (who originally adapted from Full Circle Magazine)

Coconut Blondies

I'm beginning to think there needs to be at least 4 more hours in the day.

I am still working full-time, and at 34 weeks pregnant I feel like have so many things I want to do to prepare for the baby.

Plus, be social with friends & family.  Maybe relax & watch a TV show.

Blog.  Bake some coconut blondies.

Hmm what else... oh yeah, SLEEP.  That is, if I could get comfortable, which is nearly impossible these days with the raging heartburn and feeling like I can't breathe.  (My father reads this occasionally so allow me to clarify - not in a 'hospitalization required' sort of way, Dad.  It's normal for us preggos to feel a bit winded, things are getting awfully crowded in there so that means the ol' lungs can't expand like they used to.)

But oh well, I guess it's all just preparing me for the ZERO sleep I'll probably be getting in a matter of weeks!

I'm starting to rethink this 4 hours though - maybe we should go with an extra 6 or 8 hours in the day, just to be safe?

Coconut Blondies

1 C. plus 2 T. all-purpose flour
1 t. baking powder
1/4 t. salt
3/4 C. packed light brown sugar
1/3 C. (5 T.) butter, softened
1/2 t. vanilla extract
1 large egg
1 C. (6 oz.) semi-sweet chocolate chips
3/4 C. sweetened shredded coconut

Preheat oven to 350° F. Grease 8-inch square baking pan.

In medium bowl, combine flour, baking powder and salt. Set aside.

In large bowl, beat brown sugar, butter and vanilla extract until creamy.  Beat in egg.  Gradually beat in flour mixture until combined and no flour streaks remain.

Stir in morsels and coconut.  Press into prepared baking pan.

Bake for 25-30 minutes, or until golden brown.  Cool completely in pan on wire rack, then into bars.  Makes 16 bars.

Recipe Slightly Adapted from Nestle Very Best Baking

Coconut Patties

I don't know why these seem appropriate for Easter to me, but they do.

Maybe it's just because I love chocolate and coconut, so it seems appropriate for every occasion?

The only person I know who enjoys this combo as much as me is Mr. Vittles.  He doesn't usually get too excited about my treats, but coconut patties are one of his favorite things.

If you have ever taken a trip to Florida, you have probably seen these in airport gift shops and rest stops.

Mr. Vittles grandparents lived down there when he was growing up, so I'm assuming that's how he got introduced.  As for me, my mom's parents had a second home down there and I eventually went to college in Sarasota.

My dad and I used to make the trip to and from school together, so I could have my car on campus.

We always had grand plans for stopping along I-95 & I-75 to see some attractions, such as the Weeki Wachee mermaids.  But as the hours and miles ticked by (and it seemed more & more cramped inside my little 2-door Chevy Cavalier) my dad would inevitably get too impatient to make any side trips.

So after almost 4 years the only things we saw were some rest stops boasting 13-foot gators, this weird place called Alligator Town (where oddly enough we saw not one alligator, nor one other human being?) and South of the Border.

Which, judging by the myriad billboards along the highway, should have been way cooler.  Instead it was mostly disgusting and run-down and just overall tired.

Anyway... back to the coconut patties.  These bad boys are cavity-inducing, chocolate-covered sugar bombs.

But they are freakin' delicious.

Hope you all have a happy holiday!

Coconut Patties

• 1 1/4 C. powdered sugar
• 1/2 stick (4 T.) butter, cubed
• 1 egg white
• 1 1/4 cups sweetened shredded coconut
• 1 t. vanilla extract
• 1/2 t. coconut extract (optional)
• 1 C. semi-sweet chocolate
• 1 t. vegetable shortening

Fill a medium saucepan with an inch of water, and set it over medium heat to simmer.
In the bowl of a double boiler (or a heatproof bowl that fits snugly on top of your saucepan), combine the powdered sugar, butter, and egg white, and whisk together. Place the bowl over the saucepan of simmering water, and continue to heat and stir until the mixture is well-combined and very runny, about 5-10 minutes.

Remove the bowl from the heat and stir in the coconut, vanilla, and coconut extract (if using). Cover with plastic wrap, and refrigerate until it is firm enough to scoop, about 2 hours.

Once the candy has firmed up, line a baking sheet with waxed paper or nonstick aluminum foil. Using a teaspoon or small cookie scoop, scoop small balls of the coconut mixture and flatten them into discs between your palms.  Place the discs on the baking sheet, and place sheet in freezer while you prepare the melted chocolate.

Place the chocolate chips and shortening in a microwave-safe bowl and microwave until melted, stirring after every minute.

Remove baking sheet with discs from freezer.  Using a fork or dipping tools, dip the discs in the chocolate and drag the bottom against the lip of the bowl to remove excess chocolate. Place the dipped patty on the prepared baking sheet and repeat with remaining coconut candy and chocolate.

Place the dipped patties in the refrigerator to set the chocolate, about 20 minutes. Store coconut patties in a airtight container in the refrigerator for 1-2 weeks.

Recipe slightly adapted from About.com

Ambrosia Salad

Both my mother and father grew up in Connecticut.  My mother was from Wilton, and my father is from Waterbury.  They met in college (Eastern Connecticut State), got married, bought a house in Cheshire, and we lived there until I was about three.

Then they bought a bed & breakfast in Bay Head, New Jersey.

My parents had never run a bed & breakfast before.  In fact, my dad had a full-time job in New York City so he was only around on weekends.  I'm not sure what possessed them to up & move, and try their hand at something so random, but I'm happy they did.

It makes for a good story.

Most of my memories from the few years they owned the place are pretty fuzzy - but I do recall the house in surprising detail.  It was huge (3 floors, with a basement as well) and we lived in part of the first floor.

image from trulia.com

One of my favorite things about the house is that it had not only a main staircase, but also a "secret" one, connecting our kitchen to the 2nd floor.

I can also vaguely remember my mom cooking breakfast in our kitchen, and the guests sitting at a big table in the main room of the first floor.  (As a teenager, I worked at a bed & breakfast down the street that had individual tables for their guests, like a restaurant - but in our house, it was family-style).

Sometimes I would walk around and talk to the guests.  Most of them thought I was cute.  Some of them thought I was annoying.  My mother explained to me that some people are just cranky, and I shouldn't take it personally.

my mom, working at the B&B, circa 1988

That was a good life lesson.

About 9 months ago, my dad and stepmom noticed that the old house was up for sale - but not as a bed & breakfast, as an actual house.

We decided to go on a tour during an open house, just to see what it looked like.  We never told the real estate agent that we used to own it.

And although they had knocked down walls in our 'apartment', painted some rooms, and closed off my secret staircase, it was mostly the same over 20 years later.

Still 12 bedrooms, 4 1/2 baths (!)

Still had the racks my dad built & fastened to the wall of each bedroom.

image from trulia.com

Still had a creepy old basement.

And in the creepy old basement was a sewing table that apparently belonged to my dad's grandmother.

By his reaction to it, it didn't seem like he had meant to leave it at the house.  It was covered in dust and clearly not in use by the current owners, but he went on & on about how he remembered his grandmother using it.

We left a little while later but I couldn't help feeling badly about my great-grandmother's table sitting in that basement.  It had long since had the sewing machine removed and was painted a few times, but it had sentimental value to my dad - which meant it had sentimental value to me.

So I went back.

You would think that the real estate agent of a house listed for $1.5M would not be overly friendly to someone like myself.  But it was a dreary day and she didn't have any other potential buyers, so she listened politely as I told her the story - that we used to live in this house when I was a little girl, and our table was still in the basement, and now I was asking if the current owners would sell it back to me.

She took down all my information and said she would find out.  She seemed so nice, but I wondered if I would ever hear back from her.

About a week later, she called and said the table was mine.  The owners had no use for it and were happy to simply give it to me.  So she met Mr. Vittles and I at the house, and we took it home.

I didn't tell my dad about it, because I wanted him to be surprised.  The next time he came over, he walked by it once without noticing.  Then he came out of the kitchen and stopped dead in his tracks.

"Wait a minute..." he said, and pointed at the table.

I was smiling ear to ear.  "Yep.  That's it," I said.  "We rescued it from the house."

He was so happy, he took my picture next to it to send to my grandmother (it was her mother's).

He even texted me after he left, saying how much he appreciated that we went back for the table.

And after visiting the house, the strangest thing happened to me - I got a hankering for this ambrosia 'salad' my mom used to make at the bed & breakfast, something that I hadn't thought of since I was a kid.

As an incredibly picky child, I didn't appreciate the delicious things that she cooked & baked for breakfast - this recipe included.  But the guests raved about her meals, and although this was a simple but unusual dish for the northeast, ambrosia was among their favorites.

And now I realize why.

Ambrosia Salad

• 1/2 C. heavy cream
• 2 t. sugar
• 1/4 C. sour cream
• 1 15-oz. can mandarin oranges, drained
• 1 8-oz. can crushed pineapple, drained
• 1 8-oz. can chunk pineapple, drained
• 1 C. miniature marshmallows
• 1 C. shredded sweetened coconut
• maraschino cherries & toasted, sliced almonds, for garnish (optional)

In a large bowl, beat beat heavy cream and sugar with an electric mixer until stiff peaks form (whipped cream).  Fold in sour cream to combine well.  Add drained oranges & pineapple, marshmallows and shredded coconut.  Mix to combine.  Cover and refrigerate at least 2 hours before serving.   Garnish bowls with toasted, sliced almonds & maraschino cherries `(if desired).  Leftovers can be stored in airtight container in refrigerator for 2-3 days.

Family Recipe

Coconut Rum Horchata

So on my way home from work today, I got into a car accident.

Really it was just a fender bender - both cars were completely drivable, and thankfully no one was hurt.

And, it was in no way my fault.

Yessssssssssss.

(Just sayin'.)

But get this - I was hit by a woman making an illegal left turn into a Dunkin' Donuts.

Who, as it turns out, did not even have a license to drive a car.

I guess she really needed some donuts?

I can kinda relate though.

After waiting an hour in the heat, humidity, and impending thunderstorms for the officer to do his thing, I was wishing like Cher that I could turn back time and pour me some of this coconut rum horchata I made over the weekend.

I mentioned I had something up my sleeve for "Rum Day" at the beach, and let me tell you - this drink did not disappoint.

If you've never heard of horchata, it is a traditional sweet Mexican drink made with rice and cinnamon.  Which sounds kinda weird, but trust me when I say it basically tastes like rice pudding in liquid form.

Now I honestly have no idea how 'traditional' the original recipe is that I adapted, but I decided to take it to another level and use coconut milk & coconut rum.

Holy smokes.

Even people who said they do not like coconut thought this drink was awesome.

FYI - it's also quite scrumptious without the rum, so don't feel compelled to add it.

Unless you had an afternoon like mine.

In that case, feel free to double the amount!

Coconut Rum Horchata

• 1 C. uncooked long grain rice
• 2 quarts warm water
• 1/2 t. ground cinnamon
• 1 C. coconut milk
• 1/4 C. fat free half & half
• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 t. pure vanilla extract
• 1/2 C. coconut or light rum, or to taste (this is optional – drink is great virgin!)

Mix the rice and warm water together in a bowl, and let stand for half an hour. Reserving the water, drain, and place the rice in the bowl of a food processor. Add the cinnamon and process until a paste forms. Return the rice to the water and let stand at least 2 hours, stirring occasionally as the water turns milky white.

Strain the rice through a very fine sieve (I used a coffee filter) into a bowl or pitcher, and discard the solids. Re-strain liquid to ensure all particles are removed.  Stir in coconut milk, half & half, condensed milk, vanilla, and rum (if desired) until evenly blended. Refrigerate at least 2 hours before serving.

To serve, divide ice cubes between eight glasses, and pour the chilled horchata over the ice.  Serves 8.

Recipe Adapted from Allrecipes.com

Crunchy Granola Bites

Do you like granola bars?

I do, but unless you get some expensive organic brand, you probably don't like what you see on the side of the box.

You know, the likes of high fructose corn syrup...  partially hydrogenated oil.... artificial flavoring...

Ech.  Not ideal for a supposedly "healthy" breakfast or snack.

My friend, Super Mom Natalie, already shared with you her fabulous recipe for granola, but sometimes I want something that doesn't require a bowl.

Something I can easily grab and eat on the go.

Like a granola bar.  But without all that bad stuff.

So that's why I made these.  They are full of wholesome goodies like oatmeal, flax seeds, almonds, and pumpkin seeds, and wheat germ.

Also, if you're feeling crazy, they are easily customizable to whatever you're craving at the moment.  Raisins, cranberries, pecans, mini chocolate chips (I won't tell if you won't!), sesame seeds - anything your little heart desires.

But nooo hydrogenated oils or corn syrup in these bad boys.

And they're more fun than a granola bar because they are bite-sized.

Everything is more fun when it's mini :)

Crunchy Granola Bites

• 1 1/2 C. old-fashioned oats
• 1/4 C. flax seeds
• 1/4 C. sliced almonds
• 1/4 C. pumpkin seeds
• 1/2 C. shredded coconut
• 1/4 C. wheat germ
• 2 T. blonde coconut palm sugar (or light brown sugar is fine)
• 1 T. molasses
• 2 T. honey
• 1 T. agave nectar
• 1 T. almond butter
• 4 T. Earth Balance spread (or butter)
• 2 t. pure vanilla extract
• 1/8 - 1/4 t. salt (to taste)

Preheat oven to 300 degrees.  Grease a 24-cup mini-muffin tin and set aside.

Combine oats, flax seeds, almonds, pumpkin seeds, coconut, and wheat germ on a rimmed baking sheet and spread into an even layer.  Bake 20 minutes, stirring every 6 or 7 minutes, until ingredients are lightly toasted.

Meanwhile, combine sugar, honey, molasses, agave, almond butter, and Earth Balance spread in a small saucepan on stove.  Heat over medium-low, stirring until melted, and bring to a gentle simmer.  Stir occasionally, lowering heat if necessary to prevent burning, until oats are done.

Empty oat mixture from baking sheet into a bowl, and stir.  Remove sugar syrup from stove, and add vanilla and salt.  Pour syrup over oats in bowl, and stir to coat mixture well.

Increase oven heat to 325 degrees, then divide granola mixture among cups of prepared mini-muffin tin (I used a small cookie dough scoop to distribute evenly).  Press mixture firmly into cups - you want the mixture to adhere to itself, otherwise you'll just end up with cups of loose granola!

Bake in pre-heated oven for 13-15 minutes until golden.  Let bites sit in pan for 10 minutes before removing and cooling completely on wire rack.

Original Recipe

Chocolate Chip Coconut Cookies

So... the madness of my life continues.

With the move in high gear, I barely have anything left in my kitchen - but I managed to make a pasta salad and an appetizer for a family party this weekend.

However, that is not what I am sharing with you today.  I wanted to post this recipe for chocolate chip coconut cookies that I made while Lauren Vittles was here.

I know, I know - my obsession with coconut is bordering on obscene at this point.

But there is a method to my madness.  Lauren's husband Tyler housed about 75% of the batch single-handedly, and 'hinted' (not-so-subtly) to her that he is hoping she'll make some.

And by 'some,' I mean like... a truck load.  ASAP.

But I can't say I blame him - these are pretty awesome! 

Chocolate Chip Coconut Cookies

• 1/2 C. (1 stick) butter
• 1/2 C. white sugar
• 1/4 C. light brown sugar
• 1 egg
• 1/2 t. vanilla extract
• 1 C. flour
• 1/2 t. baking soda
• 1/2 t. salt
• 1 C. semisweet chocolate chips
• 1 C. sweetened flaked coconut

Preheat the oven to 375 degrees.

In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Makes about 3 dozen.
Recipe from Allrecipes.com

Coconut Bread

Ok so I today I turn 28.

And for my birthday I made myself a little treat.

As you may have already noticed, I loooove me some coconut.

Let's see... Coconut Kona Ice Cream, Chewy Chocolate Coconut Blondies, Coconut Cake, Coconut Tres Leches Hot Chocolate... ok, you get the idea.

Well I didn't think it was right to make myself a cake on my own birthday.

I'm assuming Mr. Vittles is handling that - my favorite is actually ice cream cake anyway.

But I did think it was not only right, but perhaps necessary, to make myself some of this coconut bread.

Happy birthday to ME!

Coconut Bread

• 1/2 C. canola oil
• 1/2 C. unsweetened coconut cream (or coconut milk)
• 2 eggs
• 1 t. vanilla extract
• 1 1/4 C. flour
• 3/4 C. sugar
• 1/4 t. baking soda
• 1/4 t. baking powder
• 1/4 t. salt
• 1/2 C sweetened flaked coconut

Preheat oven to 350 degrees.  Grease one 8 1/2 x 5 1/2 loaf pan.

In a small bowl, whisk canola oil, coconut cream, eggs, and vanilla extract until blended.

In large bowl, combine flour, sugar, baking soda, baking powder, salt and flaked coconut and mix well.  Add wet ingredients from small bowl, and mix just until combined - do not overmix.

Pour batter into prepared pan, and bake 45 minutes to 1 hour, until golden brown on top and a toothpick inserted in center comes out clean.  Cool on baking rack (I took mine out of the pan after 10 minutes).  When completely cooled, cut into slices.  Store in airtight container. 

Recipe Adapted from The Food Nanny Rescues Dinner, by Liz Edmunds

Coconut Cake

This past Saturday I left for a trip to California to visit my roommate from college, Natalie Vittles, and her family.  She is married with two sons - Otto just turned three, and Felix is five months old.  She also just started law school.

So... I'm gonna go ahead and state the obvious by saying she has her hands full.  But it was a great trip, and I had a lot of fun with her, her husband, and the kids.

 Otto, Me, and Felix

Some of the highlights included: touring the playgrounds of Sacramento, eating at an Ethiopian restaurant, seeing the movie Wall-E for the first time, trying some of Nat Vittles' homemade foods - such as her homemade granola (which is hopefully making an appearance on here soon!) and sunflower seed pate wrapped in collard greens - AND chuckling at about 75% of the comments that came out of Otto's mouth.

He is extremely smart for his age, but as Nat V put it - he is at the point where he knows what he wants to do, but not mature enough to understand why he isn't allowed to do most of it.

In other words - his parents (and now Auntie Maggie) are The Meanest People On Earth.

The beauty of being three, though, is that you get over it pretty quickly.  Tuesday night when I told him I had to go home, he grabbed my hand and said "But I want you to stay here!"

Melted my heart :(

I took an overnight flight back and didn't get much sleep, but oddly enough I felt very energized when I got home yesterday around 12:30 PM.

Being home this "early" I was thinking of all the things I could do - namely catch up on some baking and cooking!  I unpacked (arguably the worst part of traveling), did all my laundry, and noticed the cookie jar was empty.

Somebody ate all the cookies in the house while I was gone.  I wonder who that could be?

So I thought maybe I would make some cookies to fill up the jar.  But I made some cookies at Nat's and so I ultimately decided I wasn't feeling like it.

Then I remembered a request I had the weekend before, from Dan's cousin Devon Vittles for a coconut cake.  She and her parents had some at a restaurant that sounded incredible, and she was wondering if I had any good recipes.

I made one with chocolate coconut icing last year for Mr. Vittles' birthday that came out really good, and I thought I wrote it down.

Mr. Vittles' Birthday, September 2009

I didn't.  ...sigh...

Thus I went searching online, and found a recipe for Fresh Coconut Cake which sounded pretty yummy.  But since there was not even a banana nor an apple left in the house, I figured the chance of fresh coconut suddenly appearing in the fridge was about as likely as me spending my day 'off' at the dreaded grocery store.

So I ended up adapting the recipe quite a bit and I sort of made up the frosting based on what I had (ice at your own risk!) but Mr. V gave it his seal of approval.  "Its good... no, actually, really good."

That's what I like to hear.

Of course, I used up all my energy on making cake and toasting coconut and assembling the darn thing, so we had this elaborate dessert and some Boboli-crusted pizza for dinner.

Oh well.  Guess the 2 hours of plane sleep didn't do much for me after all.

Coconut Cake

• 2 1/4 C. cake flour*
• 2 t. baking powder
• 1/2 t. salt
• 3/4 C. coconut milk
• 1/2 t. vanilla extract
• 1/2 t. coconut extract/flavoring
• 1 1/4 C. sugar
• 8 T. butter (1 stick), softened
• 1/4 C. canola oil
• 3 eggs
• 1 C. shredded sweetened coconut

Preheat oven 350 degrees.  Spray two 9" round pans with nonstick spray or grease with butter.  In a medium bowl, combine cake flour, baking powder, and salt.  In another small bowl, combine coconut milk and extracts.

In the bowl of a mixer fitted with paddle attachment, beat butter on medium until light & fluffy.  Add sugar and cream, scraping down sides of bowl as needed with a spatula.  Add oil and mix on medium speed until combined.  Then add eggs one at a time, beating well after each addition. 

Add coconut mixture to the mixing bowl alternately with the flour mixture, beating on low speed & scraping down sides after each addition until all are combined.  Spoon batter into prepared pans, and spread evenly.

Bake 20-25 minutes, or until top is browned, sides of cake are pulling away from the pan, and a toothpick inserted in the center comes out clean.  Cool in pans 15 minutes, then invert cake directly onto wire racks to cool completely.

Meanwhile, turn down oven to 300 degrees.  Spread the cup of shredded coconut on a baking sheet and place in oven.  Bake in 5 minute increments, stirring after each increment, until coconut is toasted.  (Be careful here - it burns easily if you don't pay attention to it).  Set toasted coconut aside.

Once cake is completely cooled, prepare Coconut Buttercream Frosting**:

• 8 T. (1 stick) butter, softened
• 1 C. powdered (confectioners') sugar
• 2 T. milk
• 1/4 t. vanilla extract
• 1/4 t. coconut extract/flavoring

Beat butter on medium speed until light & fluffy.  Add sugar and cream together.  Add milk and extracts, and blend on low.  Then switch speed to med-high until frosting reaches desired consistency.

Assemble cake - place one round on a plate or cake stand and frost the top.  Add the next layer and frost as desired (note that the frosting recipe above is enough to frost the tops of both layers, but NOT the sides).  Sprinkle toasted coconut on the top.

Notes:
*If you don't have cake flour, you can substitute a mixture of all-purpose flour & cornstarch.  For each cup of cake flour a recipe calls for, first place 2 T of cornstarch in the bottom of the measuring cup. Then fill the rest of the cup with flour.  For a half cup, use only 1 T cornstarch.  For 1/4 cup, use 1 1/2 t. of cornstarch.

**I use frosting pretty sparingly.  This recipe makes enough to frost the tops of each layer but not the sides of the cake.  I recommend doubling the recipe if you want to do the sides as well, or if you like a lot of icing. 


Cake recipe adapted from About.com - frosting recipe is original

Chewy Chocolate Coconut Blondies

The hubbs and I went to Grammy Vittles' house for dinner last week.  Her girlfriends Mae and Josie Vittles were visiting from Florida, so she had us and my stepdad over.

And oh my goodness.  I only hope that I can have as much fun as these ladies do when I am old and gray.

All three women are widows with condos in the same building on the beach in Florida.  My grandmother spends January through May there, and another month sometime in the fall as well.  (The rest of the time she lives about 5 minutes away from our house!)  And over the years the three of them have found wonderful friends in each other.

Mae, Grammy, & Josie Vittles

Mae and Josie spend an unfathomable amount of time together, and they argue like a married couple.  And after spending 15 straight days with them, I think they were getting on Grammy Vittles' last nerve!

For instance, Mae is always hot and Josie is always cold - so Gram V was doing a whole lot of thermostat shifting throughout their visit.  They also have a very particular way of doing things, and Lord help you if you get in their way!

But in the words of Chris Vittles, they are a hoot.  They had us cracking up.

At this point, I don't think any of them have much of a filter left.  "When you get to be our age," Mae explained, "you get to say and do whatever you want."

Mr. Vittles can hardly wait to get to that point. 

He's already got his fingers crossed for dentures.

"My teeth will be perfect.  Bright & white... straight as a whip..."

He is also anxiously awaiting the transformation of his eyebrows into furry caterpillars.

And at the age of 29, his brows are already growing at an alarming rate.  Not to mention, this trait does run in the family.  So this is a very real possibility.

 actual age simulation

 
As for me, I'm not too psyched for old age.

I already have a few rogue chin hairs I have to pluck, and as time goes on they're only going to make more & more friends. 

Yaya Vittles has been telling me since I was a wee Maggie "Don't get old, Mag."  If only I didn't have to!

But when I do get there, I think I'll say and do whatever I want, too.

And I will definitely eat as many of these blondies as I want.

Chewy Chocolate Coconut Blondies

• 1 C. cup flour
• 1 stick (8 T.) butter, melted and cooled to room temperature
• 1 C. light brown sugar, packed
• 1 large egg
• 1 1/2 t. vanilla extract
• 1 C. sweetened flaked coconut
• 1 C. chocolate chips or chunks

Topping:

• 1/2 C. chocolate chips
• 1 t. butter (which is 1/3 of a tablespoon)

Grease and flour an 8" inch square baking pan.  Heat oven to 350°.

Beat melted butter and brown sugar together until smooth; beat in egg and vanilla extract until well blended.

Slowly beat in the flour until blended, then stir in the coconut and chocolate chips or chocolate chunks.

Bake for 20 to 25 minutes, or until set in the center but still soft. Do not overbake.

Let the bars cool slightly before drizzling with chocolate (melt chocolate & butter together in microwave-safe dish, in 10-second intervals, & keep stirring until smooth - then use a spoon to drizzle over bars).  Cool completely before cutting into small squares.


Recipe (barely) Adapted  from Southern Food on About.com

Coconut Strawberry Banana Smoothie

So, it's Memorial Day Weekend and, at least where I live, that can only mean one thing...

...the official start of summer.

Which is something I used to get really excited for.  Warm weather, lots of time at the beach and in the sun, barbecues and corn on the cob, getting crazy with your friends, etc etc.

Now... not so much.

While I do still like all these things, (although at this point, 'getting crazy' means making it past 11PM and maybe throwing in a glass of wine) summer has become somewhat of a hassle.

For one, it seems like there's always a party or barbecue or wedding or some other type of shindig to go to.  Which is fun in the beginning, but usually gets pretty old by August.

Also, its awfully hot.  I can't spend all day in the sun anymore without getting cranky.  Plus within the past few years, I discovered this thing called sunscreen - which is great for preventing skin cancer, but very unhelpful when you are trying to get a tan.

I guess that means it's working.

Worst of all, there are tons of tourists & day-trippers around, which also means lots & lots of TRAFFIC.

(In case you don't know, I live a couple miles from the beach at the Jersey Shore - except, unlike good old Snookie and JWowwwwww, I acually grew up here.) 

After so many years of living at the beach (I went to college in a touristy area of Florida as well), I guess maybe all the hubbub is starting to get to me?  I mean, it's only Day 2 and I'm already complaining!  

I know, I know.  Most people would kill to live a couple miles from the beach. 

Maybe I just woke up on the wrong side of the bed or something today.

But what did make me feel better was this smoothie that I made for breakfast.

All the best parts of summer without the any of the hassle :)

Coconut Strawberry Banana Smoothie

• 1/2 C. coconut milk (unsweetened)
• 1/2 C. regular milk (skim, lowfat, whole- whatever you have is fine)
• 5 large strawberries, hulled*
• 1/2 banana
• 2-3 T. sugar (depending on how sweet you like it)

Place all ingredients in a blender and blend until liquefied.  Makes one smoothie.

*Tip: You can use frozen strawberries instead, if you like your smoothies to be icy.

Original Recipe

Coconut Kona Ice Cream

It seems like coffee is one of those things you either love or you hate.  Rarely do you find a person that drinks just an occasional cup - its either all or nothing.

Personally, I always hated the stuff.  Bitter and nasty.  I wondered how people could actually bring this repulsive beverage to their lips every morning.

And then... a few things happened.

First, I graduated college and got myself a "real" job.

Let me tell you something, my friends.  Commuting every day to New York City from an hour and a half away will drive you to drink a lot worse than coffee.

That's when I realized most people don't drink coffee for the taste, they drink it to stay the h%#$ awake.

But, with this new-found realization, I also discovered cream, sugar, and ice can go into the coffee.

Meaning, it doesn't have to be bitter and nasty ... some people just prefer it that way. 

And then, just when I thought my chilly new friend couldn't get any more delicious, I walked into a Dunkin' Donuts where I found 'coconut' was a flavor choice for iced coffee.

I thought I had died and gone to heaven.

Now I'll admit, the marriage of coconut and coffee is an unlikely one.  But if you like each flavor separately, then take my word that you must give this combo a chance.

Mr. Vittles actually didn't like coffee, either, before met me - not so much because of the taste, but because he doesn't like warm beverages.  However,coconut iced coffee converted him to a believer as well.

Now, as I mentioned a few posts ago, Food Network Magazine has a contest where you come up with an original recipe featuring their "secret" ingredient for that issue.  And when I saw the secret ingredient was coconut for an issue I had read, I felt inspired.

Unfortunately ... my inspiration did not lead me to victory.

Apparently, coconut kona ice cream pales in comparison to coconut SCONES.

(Yup... I'm still bitter.)

But the good news is, I did create one of the most delicious ice creams I've ever tasted.  So at least it was a victory on some level.

I hope you enjoy this creation as much as Mr. V and I.

And please tell me if you do!

It will help me feel less bitter about the scones :) 

Coconut Kona Ice Cream

• 1 C. sweetened coconut flakes
• 1 C. half & half
• 1/4 C. coconut milk
• 3/4 C. sweetened cream of coconut
• 1/2 C. whole Kona coffee beans
• 3 egg yolks
• 1 C. heavy cream
• 1 t. vanilla

In medium saucepan over medium heat, stir flaked coconut until browned (about 5 minutes) being careful not
to burn.

Remove from heat and add coconut milk and cream of coconut, stirring after each addition.  Add half & half and whole coffee beans, and return saucepan to burner over medium heat.  Stir until mixture returns to a simmer.

Remove from heat and let beans steep for about 30 minutes.  In the meantime, prepare an ice bath big enough to fit the saucepan.

Strain coconut mixture through medium mesh sieve over a container, pressing the solids with the back of a spatula or spoon to extract all liquid.

While mixture is straining, rinse out saucepan and add 3 egg yolks to pan.  Whisk to combine.  Then discard solids from sieve, and return half the liquid in container to saucepan with the yolks.  Whisk to combine, then add remaining liquid.

Return pan to stove burner on medium-low heat, stirring constantly until mixture thickens & coats back of spatula (about 7-8 minutes). Be careful here - you want this to become a custard, but you don't want to cook the eggs too much and have them get chunky!

Immediately transfer saucepan to prepared ice bath and allow mixture to cool to room temperature, stirring occasionally.

When mixture is cooled, transfer to a coverable container and stir in vanilla.  Then add heavy cream but do NOT stir after addition.  Cover & refrigerate until chilled, at least an hour.

Transfer to ice cream maker & freeze according to manufacturer's instructions. Then transfer to coverable container, and freeze about 3-4 hours before serving.

Original Recipe