Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

Gooey Coconut Bars {Blind Spot Monthly Recipe Series}

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Now that I have my diploma in hand, I have a confession.

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Carrot Cake Bites {Blind Spot Monthly Recipe}

Carrot Cake Bites {Blind Spot Monthly Recipe}

This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.

23 - Childhood Read more

Peanut Butter Banana Cake (3 Ingredients, Vegan)

Peanut Butter Banana Cake (3 Ingredients, Vegan)

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Baking in the dorm kitchen is always an adventure for several reasons:

  1. You never know what pans are actually clean.
  2. There is no working mixer.
  3. I have to carry the ingredients from my room to the kitchen (and always have to go back because I forget to take cooking spray).
  4. There are no pot holders.
  5. There is no cake tester, so sometimes I poke holes in the cake and try a piece before I remember to take pictures of the final product.

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Yet, I love to bake, and my hall loves cupcakes, so I find myself vigorously stirring batter every few weeks.

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Several weeks ago, I bought bananas for ten cents a pound. Like all discounted bananas, they were mushy before I could eat them all. Nonetheless, I believe that it is an unpardonable sin to throw away bananas because you can always bake with overripe bananas. I also found powdered peanut butter at a discounted price.  I decided to combine the two ingredients, and this simple banana bread was the result.

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You may have noticed that I tagged this recipe as vegan.  The truth is, I am only 99% sure that the recipe is vegan. Since I am not vegan myself and never will be (it is a proven fact that my body needs dairy to function), I do not know what vegans exclude from their diets other than meat, dairy, eggs, and honey.  I do know that bananas and powdered peanut butter do not contain animal products.  If someone wants, they can enlighten me on the unpronounceable ingredients of boxed cake mix:

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Whether it is vegan or not, this cake tastes delicious, costs less than $3 total, and is simple to make.  I hope you enjoy!

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Ingredients

  • 1 box yellow cake mix
  • 4 overripe bananas
  • 1/2 cup powdered peanut butter
  • 1 tbs. cinnamon (optional)
  • water (as needed)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mash bananas.
  3. Combine cake mix and mashed bananas completely.  Stir in powdered peanut butter and cinnamon, adding water as needed.
  4. Coat a sheet pan with nonstick spray.  Pour batter into pan.
  5. Bake for 10-12 minutes.
  6. Let cool completely.  Eat and enjoy!

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Apple Cinnamon Bites

Apple Cinnamon Bites

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Saturday evening after supper, I was successfully avoiding real schoolwork.

To begin, I downloaded a bunch of “educational” apps so that I could “review” them for my Educational Technology class (actually I just enjoy playing children’s games).  In between trying to create mathematical sentences and type parts of speech, I decided to scroll through my drafts folder.

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Lo and behold, I have multiple recipes waiting to be shared.  I hope you enjoy National Apple Month with these apple cinnamon bites.

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Ingredients

  • 1 1/4 cups flour
  • 3/4 cup oatmeal
  • 2 tbs sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup applesauce
  • 1/4 apple, diced
  • 2/3 cup milk
  • 1 tbs lemon juice
  • 2 tsp vanilla extract
  • extra sugar, for topping

Directions

  • Preheat oven to 450 degrees Fahernheit.
  • Combine milk and lemon juice.  Let sit while completing the next two steps.
  • In a separate bowl, mix together first seven ingredients (flour, oatmeal, sugar, baking powder, baking soda, salt, and cinnamon)
  • Stir in applesauce and diced apple.
  • Add vanilla to milk and lemon juice mixture.
  • Gradually add wet mixture to dry mixture until completely combined into a sticky dough.
  • Coat brownie pan and insert with nonstick spray.  Evenly spread dough into the pan.  Press the insert into the pan.
  • Bake in preheated oven for 12-15 minutes. Remove from oven.
  • Set oven to broil.  Sprinkle sugar over pan and broil for two minutes.
  • Let cool completely before removing from pan.
  • Eat and enjoy with a glass of milk!

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Adapted from “(Relatively) Healthy Oatmeal Scones” by  slicedpeaches.

 

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Irresistible Coconut Oatmeal Cookies

Irresistible Coconut Oatmeal Cookies

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Next to Christmas and my birthday, today might be the best day of the year.  Why?  Because today is National Oatmeal Cookie Day.

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In honor of this wonderful holiday, I am going to share with you my recipe for Coconut Oatmeal Cookies.  In my opinion, these cookies are simply irresistible.

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I must confess, though, that I have substituted one very important secret ingredient.  This ingredient truly makes the difference in the coconut oatmeal cookie recipe.  The recipe you see below is how I made the cookies one time when I was out of my secret ingredient.  They were still delicious and quickly devoured, but they were not quite the same.

You can guess the secret ingredient all you want, but I will neither confirm nor deny any guesses 🙂

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Coconut Oatmeal Cookies

Ingredients

  • 2 sticks of butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 cups rolled oats
    • 1 cup shredded coconut

    Directions

    • Preheat oven to 350 degrees fahrenheit
    • Beat butter and sugars to form a cream
    • Add eggs and vanilla.  Mix well.
    • Combine flour, baking soda, cinnamon, and salt in a flour sifter.  Sift into the egg, butter, and sugar.
    • Beat with a hand mixer until all ingredients are completely combined.
    • Stir in oatmeal.  To make mixing easier, I like to add one cup at a time.
    • Add coconut.
    • Form teaspoon-sized balls and place on an un-greased cookie sheet. Bake for 8-10 minutes.  Let cool 1 minute on the pan before transferring to parchment paper.
    • Let cool, eat, and enjoy!

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    **Note: Pictures were taken of a half-batch of cookies.

    Sour Patch Watermelon Cookie Bars

    Sour Patch Watermelon Cookie Bars

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    I truly love being an RA at my small college.  God has blessed me with an amazing group of girls that desire to serve God above all else.  They all get along so well and encourage me regularly–I am so spoiled!

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    Since the residents on my hall spoil me by being so cooperative and amiable, I spoil them with homemade goodies.  They were a little skeptical at first of these unconventional cookie bars, but the whole pan disappeared within a matter of seconds.

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    Ingredients

    **Note – Pictures were taken of a half-batch

    • 2/3 cup butter flavored Crisco (or butter)
    • 1/2 cup white sugar
    • 1/2 cup brown sugar
    • 1 egg
    • 1 tsp vanilla
    • 1 1/2 cups white flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1/2 tsp watermelon flavored powdered drink mix (such as Kool-aid)
    • 1 1/2 cup Sour Patch Watermelon (Not quite two 8 oz. bags)

    Directions

    • Preheat oven to 375 degrees Fahrenheit.
    • Cream together Crisco and sugars
    • Beat in egg and vanilla
    • Sift flour, baking soda, salt, and drink mix into butter-sugar-egg mixture
    • Cut candies in half.  Stir into cookie batter
    • Line a 9×13 inch baking pan with parchment paper
    • Press dough into pan
    • Bake until golden brown, about 20 minutes
    • Cool completely in pan
    • Cut into 24 bars (about 3 x 1 1/2 inches each)
    • Eat and enjoy!

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    Lemon Meringue Cookies

    Lemon Meringue Cookies

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    I pose the question:  Is it possible to beat an egg for so long that it defies gravity?

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    Yes.  Here is photographic proof:

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    What is even more amazing is that this egg can become a cookie with the addition of one other ingredient.

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    Ingredients

    • 1 egg white
    • 1.5 tbs honey
    • 1/4 tsp lemon juice (optional, for flavor)

    Directions

    • Preheat oven to 250 degrees Fahrenheit.
    • Whisk all ingredients with a hand mixer on high until the eggs form “stiff peaks.”
    • Line a cookie sheet with parchment paper.
    • Using two spoons, place meringues on pan in small dallops.
    • Bake for 30-40 minutes until lightly browned.

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