coconut Archives - Ari's Menu

Creamy Frozen Coconut Margaritas

August 27, 2014 · by Ari · 17 Comments

Thick and creamy frozen coconut margaritas beat anything you could order at a restaurant. Naturally sweetened with no sour mix, and blended with ultra creamy coconut milk.

Is it bad that I just had a 3 day weekend and all I can think about is the next 3 day weekend? To be fair, my long “weekend” was mostly spent in the back of a van. Oh, and ya know, running to Seaside.

If you’ve been reading for a while, you may remember that I ran Hood to Coast last year. Or…at least I ran some of it. After being out for 6 months with an injury, I had just started running again basically from scratch a couple of months before, and the race was just too much too soon. My injury started acting up during my second leg, and I knew if I wanted to avoid an other 6 months on the sidelines, I had to step back.

It was hard. I took a break from running, rode my first century, and now that I’m almost a year back into running consistently, it was absolutely freaking amazing to go back and finish this year! It was a total whirlwind, and I swear after being awake for a solid 24 hours, I started to lose my shit, but I would do it again in a heartbeat! I mean, like, can we do it again this weekend? Because I’m already missing it.

Anyway, after being home for less than 2 weeks, going back to Oregon, running this race, and then landing Monday morning to go straight into work, I am really ready for this 3 day weekend. And I plan to spend it lounging by my pool drinking frozen coconut margaritas. Oh, maybe you’d actually like to know a little bit about them, and not just about how I’m obsessed with relays?

What makes these babies so special is the coconut milk / tequila / orange liquor ICE CUBES! It takes an extra step, but making the coconut milk ice cubes is essential to getting the right creamy texture for your margaritas. We’ll use regular ice too, but too much, and you’ll have a watery mess on your hands. They are also made with a to-die-for coconut simple syrup and they include coconut extract for triple coconut-y flavor! And ya know what? Even my husband who usually hates coconut enjoyed them!

Creamy Frozen Coconut Margaritas

Prep Time: 10 minutes

Total Time: 8 hours

Yield: 6 margaritas

Serving Size: 1 margarita

Creamy Frozen Coconut Margaritas

Thick and creamy frozen coconut margaritas beat anything you could order at a restaurant. Naturally sweetened with no sour mix, and blended with ultra creamy coconut milk.

Ingredients

For the coconut milk ice cubes:

1 x 14 ounce can full fat coconut milk
1/2 cup tequila
1/4 cup orange liqueur (like triple sec, grand marnier, etc.)

For the coconut simple syrup:

1 1/2 cups water
1 tablespoon agave nectar
3/4 cup sweetened toasted coconut

To make the margaritas:

8 coconut milk ice cubes
2 shots coconut simple syrup
1-2 tablespoons agave nectar
1/2 teaspoon coconut extract
1 tablespoon lime juice
2 handfuls regular ice

Instructions

To make the coconut milk ice cubes, whisk together coconut milk, tequila, and orange liqueur. Transfer to ice cube tray and freeze until solid.
To make the coconut simple syrup, bring water and agave nectar to a boil in a medium sauce pan. Add toasted coconut, remove from heat and let sit for 30-60 minutes. Strain liquid through a fine mesh strainer. Return to heat and bring to a boil for 5 minutes, then remove and let cool.
To make the margaritas, blend all margarita ingredients together until smooth. Repeat with remaining ingredients when desired.

http://www.arismenu.com/creamy-frozen-coconut-margaritas/

them!

Toasted Coconut Cold-brewed Iced Coffee

June 25, 2014 · by Ari · 17 Comments

Ultra smooth, nutty cold-brewed iced coffee without a hint of bitterness. Literally THE BEST iced coffee I have ever tasted.

I think it’s safe to say I have a little coffee problem. I need it, have to have it, can’t live without it, want to swim in a big pool of it and never come out. And let me just tell you, making this cold brew has amplified that by about 1,000%.

So let’s chat a little bit about iced coffee. There are a few different ways to do it. When you order an iced coffee at Starbucks, they’ve taken their regular brewed hot coffee, poured it over ice and then stuck it in the refrigerator. Don’t get me wrong, I will drink the crap out of an iced coffee from Starbucks, but it doesn’t a candle to cold brew!

Cold brew is less acidic and bitter, and more caffeinated than drip coffee. It truly is the best of every world. Also, making a big batch means absolutely no work to get your morning coffee. Pour, add water (we’ll get to why in a moment), drink. Simple as that. And with the smooth taste and lack of bitterness, it really doesn’t need a thing. I add a little half and half–yes, the real deal–but that’s it.

Okay, about that coconut. It doesn’t taste like coconut. At least, not in the way you’d expect coconut to taste. Maybe it’s just me, but I almost always eat coconut in dessert, and it is the sweetness that I associate with the flavor. Have you ever eaten plain old flaked coconut? It is completely different. This means that coconut lovers and non coconut lovers alike will love this stuff!

So why even add the coconut? The result is a slightly nutty and creamy flavor and literally the smoothest coffee I have ever tasted. Of course, if you want some extra coconut flavor, you can add coconut extract while brewing or use coconut cream as your creamer. I’m pretty sure coconut cream in this coffee would be insanely addicting. Oh, who am I kidding, this stuff already is on its own!

Alright, remember when I said you have to add water? I brewed this stuff wayyyyy stronger than my other cold brew recipes, and ya know what? I like it even better! I tasted it on without adding water, and it was way too intense even for me. This recipe makes a concentrate and you really do need to add water. I used 1/3 concentrate / 2/3 water and that’s perfect for me. Silky and smooth, but not watered down because that is the worst. I recommend using coffee with a hint of cocoa for optimal flavor, but really any coffee you like will work great! Let me just say, I’m already working on batch #2 and I made triple the amount this time. 😉

Toasted Coconut Cold-brewed Iced Coffee

Prep Time: 30 minutes

Total Time: 24 hours, 30 minutes

Yield: approximately 12 cups (when combined with water)

Serving Size: 1 cup (combined with water)

Toasted Coconut Cold-brewed Iced Coffee

Ultra smooth, nutty cold-brewed iced coffee without a hint of bitterness. Literally THE BEST iced coffee I have ever tasted.

Ingredients

12 ounces ground coffee (preferably dark roast)
2 cups unsweetened toasted coconut*
8 cups filtered water

Instructions

Pour coffee and coconut into a large air tight container (at least 1.5 gallons or larger). Pour water on top and stir lightly to combine. Cover and store at room temperature for 24-36 hours.
Scoop out as much of the grounds and coconut as possible with a fine mesh strainer. Rinse strainer, then cover with a double layer of cheesecloth. Place covered strainer over a 1 gallon jug (or desired container). Use a measuring cup to pour coffee over your covered strainer to filter any remaining grounds. If your coffee begins to have trouble filtering through, change your cheesecloth out for a fresh one.
To serve, combine 1 part coffee with 2 parts water. Add any desired cream or sweetener.

Notes

*To make your own toasted coconut, just place shredded or flaked coconut on a large cookie sheet and bake at 350 for 3-5 minutes. Watch carefully because it can burn quickly.

http://www.arismenu.com/toasted-coconut-cold-brewed-iced-coffee/

And to see step by step photos of how this cold brew process works, check out my post on how to make cold brewed iced coffee!

Vanilla Bean Coconut Pistachio Granola

August 11, 2013 · by Ari · 29 Comments

You know those people who rarely speak, and when they do everyone listens? Those quiet people who only speak out when they have something really important to say, and so you know you want to take note, soak it up, and really hear their words?

Yeah, that’s not me. I’m more on the end of talks-too-much-so-most-of-it-must-be-pretty-inconsequential. In fact, the other day, Stacey told me she knew a recipe was mine by the long, overly descriptive title. It’s the truth. And not just in recipe writing. I am a human with a lot to say, and no matter how hard I try to be one of those people that only speaks when I need to like a character on stage, I just keep talking until someone finally stops me and puts the rest of the room out of their misery. 😉

Here’s what you actually need to know about this granola:

Crunchy
Sweet
Vanilla bean flavor
Rich pistachios
Nutty coconut
Big snack-worthy clusters
Vegan
Gluten-free
Ridiculously good

Got it?

Vanilla Bean Coconut Pistachio Granola

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: approx 12 cups

Serving Size: 1/2 cup

Vanilla Bean Coconut Pistachio Granola

Ingredients

5 cups rolled oats (use gluten-free if applicable)
3 cups shelled pistachios, coarsely chopped
2/3 cups almonds, coarsely chopped
1 cup shredded unsweetened reduced fat coconut
1/4 cup packed brown sugar
3 tsp cinnamon
heavy pinch sea salt
3/4 cup unsweetened applesauce
1/4 cup pure maple syrup
1/3 cup honey or agave
2 tbsp coconut butter or coconut oil
Seeds from 1 vanilla bean
1 tsp coconut extract

Instructions

Preheat the oven to 300. Line two large baking sheets with silpat or parchment paper. Set aside.
In a very large bowl, mix together the oats, nuts, coconut, brown sugar, cinnamon and salt.
In a small saucepan, warm the applesauce, maple syrup, honey/agave, coconut butter, vanilla bean seeds, and coconut extract until well combined, whisking constantly.
Add the applesauce mixture into the dry ingredients and toss to combine. Divide mixture evenly between your 2 prepared baking sheets.
Bake until browned and crispy, about 1 hour. Lightly toss granola every 10-20 minutes while cooking. DO NOT skip the tossing--the pistachios can burn easily if you skip this step.
Cool completely. Store in an airtight container at room temperature. The granola will stay fresh for at least one month. I’ve never made a batch last any longer than that, but it’s still great a month in!

http://www.arismenu.com/vanilla-bean-coconut-pistachio-granola/

Vanilla Bean Coconut Butter

July 23, 2013 · by Ari · 16 Comments

So, if it weren’t for other blogs, I wouldn’t even know coconut butter was a thing. Coconut is, like, the next big thing in the food world it seems. Coconut milk, coconut oil, coconut butter, COCONUT EVERYTHING!

I didn’t even have an idea what it would actually taste like, but one day I just threw some coconut in my food processor, and decided to give it a try. I do love anything with the word ‘butter’ in the name, so I figured there was no way it could be bad…

In fact, you could tell me that broccoli butter is a thing, and I’d probably be convinced I needed to get in the kitchen and make it rightthatsecond.

Turns out, coconut butter is good. Like, really good. It’s like a combination of creamy, drippy homemade peanut butter with chewy coconut flavor and texture. It’s great on toast, bananas, and especially smoothies. It’s actually kind of magical in smoothies.

The coconut is already slightly sweet, so you don’t need a lot of sugar. I used 1/2 tbsp, and I probably would have REALLY loved it with 1-2 tbsp, but I wouldn’t use more than 2. Also, if you don’t like to add sugar, you can totally leave it out. Either way, you are in for a creamy, drippy jar of deliciousness.

Vanilla Bean Coconut Butter

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: Scant 1/2 pint

Serving Size: 2 tbsp

Vanilla Bean Coconut Butter

Creamy, simple and delicious coconut butter with bold vanilla bean and lightly sweetened with brown sugar.

Ingredients

2 cups unsweetened shredded coconut
1 vanilla bean (or 1 tbsp vanilla bean paste)
1/2 tbsp brown sugar*

Instructions

Blend coconut in your food processor until a creamy, peanut-butter-like texture forms, about 5-7 minutes. Split vanilla bean length wise and scrape seeds into coconut mixture. Add brown sugar and continue to pulse until well combined, about an other 1-2 minutes. Store in an airtight container at room temperature, or in the refrigerator. Stir before serving.

Notes

*You can omit the brown sugar if you wish, or if you like things sweeter, add up to 2 tbsp. I would add it 1/2 tbsp at a time, and taste as you go.

I've had my jar for over 2 weeks and it is still going strong. If it will last you longer than that, you may wish to keep refrigerated.

http://www.arismenu.com/vanilla-bean-coconut-butter/

Macadamia Crusted Halibut

July 16, 2013 · by Ari · 17 Comments

For most of my life, I hated seafood. Anything other than canned tuna was totally out, and I wouldn’t even dream of giving it a try. I passed up cedar-grilled salmon, spicy shrimp, and never knew that swordfish tasted like steak and chilean sea bass tastes like butter (serious, it does). I missed out on a ridiculous amount of awesomeness, and now that I LOVE fish, I still rarely make it at home. I forget that I love it, and because it’s still fairly new to me, I don’t always know what to do with it.

People are always crusting fish with macadamia nuts and, well, macadamia nuts are AWESOME, so I figured this dish would be a sure thing. That’s the way I like it. No stress, don’t have to work too hard to make something awesome–just use awesome ingredients and your dish will be, well, awesome. How many times can I say awesome in one post? Awesome awesome awesome awesome awesomeawesomeawesome. It’s like when you repeat a word too many times and then it doesn’t even make sense anymore.

This dish is a perfect healthier grilling option. It’s grain and dairy free using only fresh, whole ingredients. It also fits into the paleo and whole 30 diets (if you buy organic) that everyone and their mom are doing right now. I’m not. I just like fish. And macadamia nuts. And coconut. Really, I just like food in general.

The macadamia nuts and coconut add a great buttery flavor and lightly brown at the bottom for some crispness. Halibut is a mildly flavored fish, so even if you’re like the Ari-of-10-years-ago and think you hate fish, you will probably love this, but you could always use chicken if you’re really against the sea, or any fish of your choosing. It’s a simple recipe with only 5 ingredients that’s easy to play around with and change up, and it comes together in minutes!

Macadamia Crusted Halibut

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 10 minutes

Yield: 2 servings

Serving Size: 1 x 6-8 oz halibut fillet

Macadamia Crusted Halibut

Ingredients

2 x 6-8 oz halibut fillets
1 large egg white, beaten
1/3 cup macadamia nuts, crushed or finely chopped
2 tbsp unsweetened shredded coconut
3 tbsp finely chopped parsley + extra for garnish
pinch each salt and pepper

Instructions

Place beaten egg white in a wide, shallow bowl. In a separate large shallow bowl, toss together macadamia nuts, coconut, parsley, salt and pepper.
Dip one halibut fillet in egg whites coating completely, then submerse in macadamia mixture. Press coating in lightly and ensure that the fish is fully covered. Repeat with remaining fillet.
Wrap each fillet in aluminum foil and grill over medium heat for about 3 minutes per side. Do not overcook. Fish should be tender and flaky. Serve immediately.

http://www.arismenu.com/macadamia-crusted-halibut/

3 Ingredient Roasted Banana Coconut Milk Ice Cream

May 12, 2013 · by Ari · 33 Comments

Of course I would need the most complicated title ever to describe the simplest recipe. In fact, it’s probably more difficult to say the title out loud than it is to make it. It’s that chronic over-sharing thing I do. I just can’t help it.

So after an amazing cold front, it is officially into the triple digits for the next 5 months or so with very little hope at dipping back down into anything resembling a reasonable temperature, which means I need ice cream. Not want, need. Have I ever told you that ice cream is my favorite dessert? I rarely make it because I have the hardest time getting the right texture when I make it at home, but coconut milk is pretty much the best ingredient on earth, and when you combine that with sweet, roasted banana, you are looking at a pretty sure thing.

Between the sweetness and creaminess of those two ingredients, I promise you don’t need anything else. You can always add a little pure maple syrup or brown sugar if you prefer something a little sweeter, but believe me when I say that roasting that banana brings out all of it’s rich sweetness, and totally does the trick. You can also add chocolate chips, cinnamon, extra fruit, pretty much any add-ins you’d like. This recipe is more like your base–your starting point, and a great and simple treat for the long summer months coming our way!

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

3 Ingredient Roasted Banana Coconut Milk Ice Cream

Simple, easy, vegan roasted banana coconut milk ice cream with only 3 ingredients.

Ingredients

1 tbsp coconut oil, melted
3 medium bananas, peeled and sliced
1 can full fat coconut milk

Instructions

Preheat oven to 400. Place banana slice in a rimmed baking dish and drizzle with coconut oil. Bake for 15-20 minutes, until soft and syrupy, tossing half way through.
Transfer cooked bananas to a blender, scraping your pan well to include the syrup that cooked out from them. Add coconut milk and blend until combined.
Chill mixture until cooled throughout, about 4 hours up to overnight.
Freeze according to ice cream maker's instructions. Store in an airtight freezer-safe container for up to 2 weeks.

http://www.arismenu.com/3-ingredient-roasted-banana-coconut-milk-ice-cream/

Samoas Donuts {vegan}

March 1, 2013 · by Ari · 9 Comments

It’s here. The season I love to hate. Or hate to love. Yes, definitely hate to love: Girl Scout Cookie Season.

For the past few years, I’ve avoided purchasing any all together, but this year a special girl in my life was selling them, and I just couldn’t let her not win the special prize for selling the most boxes, right???? But really, girl scout cookies happen only once a year, and the two boxes I purchased aren’t going to be the end of the world, as long as I don’t eat them all in one sitting. In fact, I’m proud to announce that a week in, and only one box has even been opened!

This is what we call MASSIVE WILLPOWER over in my house. Plus, now that I have these donuts, that opened box of samoas isn’t drawing me in quite so heavily. The unopened thin mints in my freezer? Well, that’s an other story. Those long tubes of cookies are portion control’s worst nightmare. Oh, you say all of these delicious cookies come in 2 tubes? Well, clearly one tube is a “serving”, right?

I’m actually trying to save them for when I decide just how I want them to be a part of a cupcake, or milkshake, or cookie inside of a cookie.

So how did I make these indulgent cookies into a completely vegan, and health(ier) dessert? Well, the donut part was easy. I have a pretty basic donut recipe that I love, and it didn’t require too much tweaking. Chocolate and coconut? Piece of cake. I don’t even buy that sweetened coconut. I love the finely shredded unsweetened low fat stuff. You can, of course, use whatever you want, but if I can get that delicious coconutty taste without the added sugar, I’ll take it!

The caramel portion was tricky. I’ve seen date caramel all over the internet, and I’d been dying to try it. Dates are so sweet and gooey that it seemed like they could definitely do the trick! So I got out the food processor, played around, heated the mixture on the stove a little to get that extra-gooey effect, and voila! Now, I’m gonna be real with you here. It doesn’t just just like that gooey buttery caramel we’re all used to and love. It is not an exact replica, but it does give you a sweet, caramel texture with no added sugar. I could have just eaten it with a spoon if I didn’t have donuts to make!

And not just any donuts–ultra soft, pillowy donuts that taste like biting into a sweet, fluffy cloud. I don’t know why anyone fries these things when they bake up perfectly soft and sweet on their own. Add rich, bold dark chocolate, and you have everything you could ever need in a dessert.

**Note: To get closer to the Samoas look, you can also coat the bottom in chocolate, but I was trying to keep this light, so I just drizzled it on the top. Also, you can totally drizzle it in a straighter line for the resemblance I tried…we all have our strengths and weaknesses 😉

Samoas Donuts

yield 6 donuts

1 cup white whole wheat flour
3 tbsp sugar
3 tbsp dark brown sugar, packed
1 tsp baking powder
1 tbsp corn starch
dash salt
3/4 cup unsweetened almond milk, divided use
1 tsp vanilla extract
1/2 tbsp melted coconut oil
20 pitted dates (and water for soaking)
2 tbsp reduced fat unsweetened shredded coconut
1/4 cup dark chocolate chips
1/2 tsp coconut oil, at room temperature

Directions:

Preheat oven to 325. Spray a donut pan with nonstick spray, and set aside.
Place dates in a bowl and cover with hot water. Allow to soak while you prepare the donuts.
In a medium bowl, whisk together flour, sugars, baking powder, corn starch and salt. Stir in 1/2 cup + 2 tbsp almond milk, vanilla and melted coconut oil. Gently stir until ingredients are just combined.
Evenly divide batter between 6 donut molds. Smooth out tops. Bake for 10-12 minutes, until golden and a toothpick inserted in the center comes out clean. Cool completely in molds.
Transfer dates + 2-3 tbsp of water from soaking to your food processor. Process until dates begin breaking down to more of a paste, about 2-3 minutes. Add a pinch of salt (you can also add a dash of vanilla extract if you’d like) and 2 tbsp almond milk. Continue to process until a caramel texture forms, about 2-3 minutes.
Transfer mixture to a small saucepan, and cook on medium-low heat for about 5 minutes whisking constantly. Return back to the food processor, and blend again for about one minute.
Top donuts with date caramel sauce, followed by a heavy pinch of coconut.
Melt chocolate and room temperature coconut oil in the microwave for about 90 seconds, stirring every 20-30 seconds. Transfer melted chocolate to a large ziplock bag. Snip off the corner of the bag, and drizzle chocolate over donuts. Allow to cool completely. Store in an airtight container for 5-7 days.

Peanut Butter Oatmeal Cookies with Dark Chocolate, Cherries & Coconut

January 14, 2013 · by Ari · 8 Comments

Friends, these are not the prettiest cookies I’ve ever made.

In fact, when I made them for our first Ragnar team meeting, I almost didn’t serve them because I didn’t love the look, but as I kept reaching over, and over, and over for the pieces of the uglier ones I planned to throw away, I realized they were so delicious, I just had to save them, and post about them, pretty or not.

I don’t think I’ve mentioned it yet, but this February I will be running Ragnar Del Sol with 11 other amazing ladies! The line up includes Nicole, Karla, Melissa, Megan, Tara, Stacey, Jaime, Bety, Jennifer, Jenn, and Kelli. I am sosoSO excited! We had our first official meeting a couple of weeks ago, and did a potluck at my house, so of course I called dibs on making dessert. 😉 Tara and Jaime don’t eat gluten or dairy, so I wanted to make something that everyone would be able to enjoy.

So I did end up serving my visually-challenged cookies, and I’m even sharing them with you, because I love them. They are so chewy, and packed with flavor. In true Ari style, there is definitely a lot going on, which leads to my new longest title ever (I think?), but it all comes together perfectly in a way that rather than tasting each component, you taste the combination as a whole.

Peanut Butter Oatmeal Cookies with Dark Chocolate, Cherries & Coconut

1 tbsp coconut oil, melted
3 tbsp apple butter
1 cup natural peanut butter
1 cup brown sugar
1/3 cup sugar
½ cup unsweetened almond milk
1 and 1/2 tsp vanilla extract
1 and 1/4 tsp baking soda
2 tbsp cornstarch
dash salt
1/3 cup reduced fat unsweetened shredded coconut
3 cups raw oats (use gluten-free if you care about that sort of thing)
6 oz good quality dark chocolate, chopped into chunks (I used 2 bars—a coconut dark chocolate and a sea salt dark chocolate)
3/4 cup sweet cherries, pitted and chopped

Directions:

Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silpat.
In a large bowl, beat together coconut oil, apple butter, peanut butter, and sugars until smooth. Add almond milk, vanilla, baking soda, cornstarch, salt, and coconut, and beat until well combined. Fold in oats, followed by chocolate, cherries and coconut.
Use a small cookie scoop to drop batter onto prepared baking sheet about 2 inches apart (these spread quite a bit).
Bake for 12-15 minutes until golden brown around the edges. Cool completely on baking sheet before transferring to serve.

**Notes: These cookies are very sticky. I don’t recommend sealing them for storage. You also don’t want to crowd them. They work best unstacked in a large Tupperware with the lid resting on top, but unsealed.

Lemon Coconut Cupcakes {vegan}

January 2, 2013 · by Ari · 19 Comments

Hi. There’s cupcakes. But first, can we please talk about Les Miserables for a hot minute? My poor, sweet, perfect husband ~~got forced~~ volunteered to go with me to see it. When I first saw the trailer, I was convinced it was going to be horrible, but as time went on, the hype got bigger and bigger, and I started to believe I was actually going to love it.

And I’m really sorry, because if you saw it, I’m sure you probably loved it too. But we walked out and Steve said “My favorite part was when he jumped off the bridge because that meant he couldn’t sing anymore.” Spoiler alert: Javert jumps off a bridge. Spoiler #2: I kind of agree. I don’t want to talk about everything that was wrong with the movie, because flaws and all, I still enjoyed all 2.5 hours of it. Well maybe like 2 of them, but what was sooooo funny was listening to Steve go on and on and ON about it the whole car ride home. I’ve never seen him hate a movie so much!

His other finest quote was “No wonder they couldn’t get anything done in that French revolution! They had to sing about everything first!” If you didn’t love the movie, you should really ask him about it, but if you’re one of the people who cried in the theatre, then it’s probably a subject best left untapped. Okay, musical theatre snobbery is over. Let’s talk about cupcakes!

You guys know how I’m always talking about perfect flavor combinations. I’m not one to just have one flavor. I like variety. I get bored easily, and I need a lot going on in order to stay interested. I hadn’t ever had lemon and coconut together before (that I can remember), but I had a hunch it was going to be pretty great, and it may not be peanut butter and chocolate, but it is definitely a contendor for my secret mental list. 😉

The light, citrusy flavor of the lemon complements the rich, creamy coconut flavor in these soft and fluffy cupcakes. They are definitely dessert, but not too sweet, and that slightly tart lemon glaze is the perfect finishing touch. And I promise, the best part is not when they jump off a bridge. Unless the bridge is your hand and they are jumping into your mouth. Worst joke ever?

Lemon Coconut Cupcakes

yield 1 1/2 dozen cupcakes

2 cups white whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
dash salt
1 1/2 tbsp cornstarch
1/2 tsp coconut extract
2/3 cups sugar
zest of 1 extra large lemons
1/3 cup unsweetened applesauce
1 2/3 cups canned light coconut milk
reduced fat unsweetened shredded coconut and yellow sprinkles for topping (optional)

For the glaze:

½ cup powdered sugar
dash lemon extract
1-2 tbs hot water

Directions:

Preheat oven to 350F. Line 18 muffin tins with paper liners. Set aside
In a medium bowl, whisk together flour, baking soda, baking powder, salt and cornstarch. Set aside.
In a large bowl, beat together sugar and lemon zest until fragrant. Add applesauce and coconut extract and beat until combined. Slowly pour half of the coconut milk and beat until well incorporated. Add half of the flour mixture, beating until incorporated, followed by remaining coconut milk. Beat until smooth, then add remaining flour mixture, and continue beating until well incorporated, scraping down the sides of the bowl when necessary.
Evenly divide batter between cupcake tins (they should be about 2/3 full) and bake for 18-25 minutes until a toothpick inserted in the center comes out clean. Transfer to wire rack to cool completely.
To make the glaze, in a small-medium mixing bowl, whisk together powdered sugar, lemon extract and 1 tbs hot water. Slowly continue to add more water (and I mean very slowly. A little bit of liquid goes a long way with powdered sugar) until desired drippy consistency. Spread onto cooled cupcakes, and top with sprinkles and coconut if desired.

Chocolate Chip Coconut Oatmeal Cookies

November 1, 2012 · by Ari · 15 Comments

If you had to choose only one cookie to eat for the rest of your life, what would it be?

For me, it’s definitely a toss up between oatmeal and peanut butter, but then you have to take into account black and white cookies which, you know, could solve all of our problems.

Okay, so can we just talk for a second about that moment you search for something strange on the internet, or at least you think it’s strange, and then a few words in, it pops up all the way because so many other people searched for it too? It makes me giggle. I didn’t realize how many other Seinfeld fanatics were out there searching for the black and white cookie episode on youtube. Turns out, there are tons of crazies out there just.like.me. Scary thought. Look out world.

You know what else is scary??? My “baby” brother just got his freaking learners permit. You see, I’m so much older than him (wahhh) that most of his life I referred to him as my baby brother, but somehow he got to be 15, and I got to be pushing 30 (well, I mean I’m pushing it from a distance, I guess, but still, IT’S LOOMING), and the world as I knew it has ended. I can’t even handle it.

And he had to go and do it on marathon week when I am an emotional basket case. Rude. Umm, today I got teary eyed IN FRONT OF MY STUDENTS when I spoke the word “marathon”. I should be locked away until this thing is over.

Okay, so back to the cookies. “Look to the cookie, Elaine.” Sorry. Go watch the video on youtube, and that will make sense. These cookies would definitely be on my list if I had to choose one to eat for the rest of my life. I kinda feel like I’ve developed my perfect oatmeal cookie recipe, and I keep coming up with different variations on it, but the basics stay the same, and it all started with this cookie. The edges just slightly brown, the soft is so gooey that you would swear I used a Paula Dean portion of butter (spoiler alert: I used none), and they have the perfect amount of sweetness for my taste–somewhere between diabetic coma and healthy tasting. 😉

I made these for an event my mom was attending, and they were a huge hit. Everyone that tasted them fell just as in love as I did. Also, they’re vegan so some of my awesome friends can enjoy them too!

Chocolate Chip Coconut Oatmeal Cookies

yield 3 dozen

1 1/2 cup white whole wheat Flour
1 tsp baking soda
1 tsp baking powder
dash salt
1 tbs cornstarch
1/2 cup apple butter
1 1/2 tbs coconut oil
1/2 cup turbinado sugar
1/2 cup brown sugar, not packed
1/4 cup water or unsweetened almond milk (+ the corn starch = egg replacement)
2 tsp vanilla extract
1 cup reduced fat unsweetened shredded coconut
1 cup rolled oats
1 cup mini dark chocolate chips

Directions:

Preheat oven to 350. In a medium bowl whisk together flour, baking soda, baking powder, salt, and corn starch. Set aside.
In a large bowl, beat together apple butter, coconut oil, sugar, water/almond milk and vanilla until combined. Slowly beat in dry ingredients, then fold in oats and coconut, followed by the chocolate chips.
Line a baking sheet with parchment paper, and drop cookies onto the sheet using a small cookie scoop.
Bake for 12 minutes until golden. Let stand on cookie sheet for 3-5 minutes, then transfer to a wire rack to cool completely.

Coconut Mocha Brownies

October 23, 2012 · by Ari · 2 Comments

There was a time in my life where I didn’t love chocolate.

I mean, I liked it okay, but I always preferred vanilla based desserts. Now? Let’s just say I’m an equal opportunity dessert eater. 😉

My friend Jason, however, has always been a chocolate fiend. He always chooses the chocolate desserts, and it was only through tasting his amazing drink at Dutch Bro’s that I found the perfect post long run coffee drink (Cocomo–basically an iced latte made with chocolate milk + coconut syrup. I get sugar free coconut to make this drink so healthy 😉 ).

When Jason’s birthday came around (back in June…), I knew immediately that I had to make something chocolate, and after several post run coffee dates, I was super inspired to make something based off a coffee drink. Espresso makes chocolate sound even chocolatier, and these brownies are ohhhhh so chocolatey. Like, must have a glass of milk chocolatey.

I honestly don’t even know how I did it. I don’t know how I made the gooeyest brownie I’ve ever tasted without using any butter or oil, and I don’t know how or why they tasted so freaking good, but I just know they didn’t taste the slightest bit healthy. I mean, they really aren’t, but they tasted like they had ALL of the bad stuff, rather than compromising somewhere in the middle.

The flavors just all complement each other perfectly, and the melty chocolate chips in the center with the rich chocolate cream cheese frosting are just to die for. They are definitely a little indulgent, but worth the treat, in my opinion.

Coconut Mocha Brownies

yield 32 brownies

For the brownies:

1 1/3 cups white whole wheat flour
1 tbs espresso powder
dash salt
11 ounces dark chocolate, melted and cooled
1 cup nonfat vanilla yogurt
1 1/4 cup turbinado sugar
1 cup egg substitute
1 1/2 tsp vanilla extract
1/2 tsp coconut extract
1 cup shredded unsweetened reduced fat coconut
2/3 cup dark chocolate chips

For the frosting:

12 oz reduced fat cream cheese
1/4 cup + 2 tbs unsweetened cocoa powder (dutch process or special dark are best)
2 tsp espresso powder
1 1/2 cups powdered sugar
1 1/4 oz dark chocolate, melted and cooled
1/2 tsp vanilla extract
1/2 tsp coconut extract
extra shredded coconut for topping (optional)

Directions:

Preheat the oven to 350. Grease a 9×13 pan, then line with parchment paper. Set aside.
In a medium bowl, whisk together flour, espresso powder and salt.
In a large bowl, beat together yogurt, chocolate, and sugar, eggs, and extracts until combined. Fold in the flour mixture, followed by coconut and chocolate chips. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 30-40 min, rotating the pan halfway through, until a toothpick inserted into the center of the brownies comes out mostly clean. Let the brownies cool completely, then use parchment paper to lift them out of the pan.
To make frosting, beat cream cheese in a large bowl on medium speed until smooth. Add extracts. Add in powdered sugar 1/2 cup at a time, beating on low speed, followed by cocoa powder. Increase to medium speed and add melted chocolate. Beat until smooth, scraping down sides of bowl often.
Frost completely cooled brownies, then serve immediately or store in an air tight container in the refrigerator.

Hawaiian Macadamia Butter Cookies

August 29, 2012 · by Ari · 5 Comments

Sometimes you make a cookie that you just don’t want to share with anyone.

Well, if you’re Heather, that is every cookie. I’m sorry Heather, but I will never stop teasing you no matter how good you get at sharing. My friend Heather used to have a sharing problem. She’s worked on it, and recently shared some amazing food with me in Seattle. I was so proud of her. My mom also has a sharing problem. If you ask for a bite of her ice cream, she goes all food aggression and practically growls at you like Clementine. Basically, that was me with these cookies.

Every once in a while, a recipe just turns out so perfect that you can’t wait to make it for every event for the rest of your life, and make double because half of it will never even make it out the front door.

I was really inspired by all of the food in Hawaii. I came home with a full out list. Some people relax on vacation. I wrote lists. And you know what, awesome things came out of it. I like lists.

So let’s discuss these magical cookies, shall we? They have every single food I loved in Hawaii: macadamia nuts, coconut and banana. Also, they have white chocolate, because how could you have those foods and NOT include white chocolate?! That sounds like a terrible idea. When I was little, I used to eat mass amounts of solid white chocolate. It was my favorite. I also don’t ever remember being a single digit size in elementary school. I’m sure there’s no correlation….

Not only are these babies stuffed with all good things that exist in the world, they are the perfect texture. It’s like they were made with real butter! Okay, so I will never stop believing that fat substitutes are awesome for baking, and that baked goods made with applesauce are still seriously delicious. However, they do not taste like butter. These do. I think it’s something about the oil/fat content of the macadamia butter. It works perfectly, and I love it so much more than a peanut butter cookie.

Soft, gooey and perfectly balanced. These are a guaranteed crowd pleaser.

Make these cookies. Make them today. And tomorrow. And next week. Trust me.

Hawaiian Macadamia Butter Cookies

yield approx 1.5 dozen

1 1/4 cups white whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
dash salt
1 medium extra ripe banana, mashed
1 cup Roasted Macadamia Butter
3/4 cup turbinado sugar
1/2 cup brown sugar, packed
1/4 cup egg substitute
1 tsp vanilla
1/2 cup white chocolate chips
1/3 cup unsweetened coconut (I found unsweetened low fat, but regular unsweetened is fine too)

Directions:

Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside. In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the banana, macadamia butter and sugars. Beat until smooth. Add the egg substitute and vanilla and mix well. Add the flour mixture and beat thoroughly. Fold in white chocolate chips and coconut.
Using a small cookie scoop, drop dough onto lined cookie sheet. Use an extra piece of sprayed parchment paper to slightly flatten each dough ball.
Bake for 10 to 12 minutes until just golden. Do not overbake. Let cookies stand on sheet for 2-3 minutes before transferring to a wire rack to cool completely.

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Samoas Donuts {vegan}

Peanut Butter Oatmeal Cookies with Dark Chocolate, Cherries & Coconut

Lemon Coconut Cupcakes {vegan}

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Hawaiian Macadamia Butter Cookies

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