When we ran the B & B for so many years, I always had different muffins on the go, and this combination makes this one another one to try. They won’t last long either.
Topping
- 1/2 cup cream cheese, softened
- 3 tbsp. sugar
- 2 tbsp. flour
- 1 egg
- 1 cup semisweet chocolate melting discs, divided
- 1 cup flaked coconut
- 1/3 cup toasted pistachios, chopped
This is made in two steps.
- Combine the cream cheese, sugar and flour, mixing until smooth. Add the egg and beat to combine. Stir in 2/3 cup of the melting discs and set aside
- In another bowl, add the remaining melting discs, coconut and pistachios. Set aside
Batter
- 1 1/2 cups flour
- 1 cup dark brown sugar
- 1/4 cup baking chocolate powder
- 1 tsp. baking soda
- pinch of cinnamon
- 1 cup strong black coffee, room temperature
- 1/3 cup Crisco oil
- 2 tbsp. cider vinegar
In a medium bowl combine the flour, sugar, chocolate powder, soda and cinnamon, whisking together until well combined.
In a small bowl, whisk together the coffee, oil and vinegar. Make a well in the dry ingredients and pour in the liquid mixing until moistened. Do not over beat.
In a prepared muffin tin, fill half full and then add a rounded tbsp. of the cream cheese mixture and top with 1 tbsp. of the coconut mixture.
Bake in a 350 degree oven for 20-23 minutes until a toothpick inserted in the middle comes out clean. Cool in pan for 5 minutes and turn out on rack to cool. Serve warm.
Coconut Crab Dip With Plantain Chips
This recipe is a great snack to have when watching the Super Bowl Game this weekend. I know you have gone beyond the same old beer and pretzels and look how surprised and happy your friends will be when you bring this out.
Plantain Chips
- 1 tsp. fine sea salt
- 1/4 tsp. chili powder
- Crisco Oil for frying
- 4 green plantains (about 1 1/2 lbs.)
In a small bowl combine the salt and chili powder and set aside. Heat oil in a deep fryer or large deep pot over medium heat until 375 degrees shows on a deep fry thermometer. Line a baking sheet with paper towels and set aside.
Peel the plantains and with a vegetable peeler, slice lengthwise. Fry the slices about 4 or 5 at a time, turning frequently until they become golden. (about 35-40 seconds). Transfer to the baking sheet and repeat until all are cooked.
If making ahead, store in an airtight container at room temperature for no more than 2 days.
Crab Dip
- 1/2 cup shredded coconut, divided
- 3/4 cup hot water
- 1 green onion, trimmed and chopped fine
- 1 Thai chili, chopped
- 1/2 cup mayonnaise
- 1/4 cup plain cream cheese, room temperature
- 2 tbsp. lime juice (fresh)
- 3 tins Ocean’s Crabmeat (Costco has 5 in a pkg.)
- 1/4 cup finely chopped cilantro leaves
- 3 tbsp. chopped mango for garnish
- lime wedges
- Preheat oven to 350 degrees. Scatter the coconut over a baking sheet and toast, stirring often until lightly browned and fragrant (3-4 minutes). Set aside.
In a blender add remaining 1/2 cup coconut and the hot water. Allow the mixture to sit for 5 minutes. Blend on high for 2 minutes until mixture is a smooth thick puree. Add the onion and chili and blend another minute.
In a medium size bowl stir together the mayonnaise, cream cheese and lime juice until smooth. Add the coconut mixture and stir until well combined. Fold in the crabmeat and cilantro. Taste then season with salt and pepper.
To serve transfer dip to a bowl and garnish with the toasted coconut, mango and lime wedges. Serve with the plantain chips (standing up in a glass for show).
If drinking wine, a Sav. Blanc would be perfect. Ice cold Corona with lime would be excellent as well.
Key Lime Pineapple Squares
This is a party in the mouth! Tangy and rich at the same time.
Graham Base
- 1 cup graham cracker crumbs
- 1/4 cup shredded coconut (sweet)
- 1/4 cup flour
- 2 tbsp. sugar
- 1/3 cup unsalted butter, melted
- 1/8 tsp. cinnamon
Preheat oven to 350 degrees. Line a 9 inch square pan with parchment paper, making sure it hangs over all sides. a prepared pan.
Stir the graham crumbs, coconut, flour, sugar and cinnamon to combine. Add the melted butter to blend and press into the prepared pan. Bake for 8 minutes and let cool. Set aside.
Filling
- 1 can condensed unsweetened milk
- 4 large eggs
- 2/3 cup key lime juice
- 1 tbsp. grated lime zest
- 1 tsp. coconut extract
- 1 cup crushed pineapple, well drained
Whisk all the ingredients together except the pineapple, until smooth. Stir in the pineapple. Pour over the cooled crust and bake for 35-40 minutes, just until the edges bubble. Allow to cool to room temperature, then chill completely before serving.
You could add a dollop of whipped cream on the side…..just sayin’
Lime Bites – Biscotti Style
You are getting ready for the company coming (translate: New Year’s Eve Party) and you need a simple dessert. This, my friend, is the one. It is delectable and has the same irrestible crunch of the store-bought variety…..only better.
- 1 1/4 cups flour
- 1 1/4 cups fine cornmeal (not corn flour)
- 1/2 tsp. baking powder
- 1/2 coarse salt
- 3/4 stick unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups sweetened coconut
- 2 tbsp. grated lime zest
- 12 oz. bittersweet chocolate, finely chopped
- Sanding Sugar (by CK Products)
Preheat oven to 350 degrees. Whisk together the dry ingredients and set aside.
Beat the butter in electric mixer until smooth. Add the sugar and beat until really fluffy. This should take 3-4 minutes….seriously!
Beat the eggs one at a time, and slowly add the flour mixture and beat until combined. Add the coconut, zest and 6 oz. of the chocolate until evenly distributed.
Drop very generous tsp. of dough, spaced 1 inch apart , on parchment lined cookie sheets. Bake 18-21 minutes, rotating pan halfway through baking time and let cool on racks.
In a bowl over simmering water, melt the chocolate, stirring to ensure it has melted and is smooth. Remove from the heat and dip the bottom of the cookies in the chocolate, making sure to scrape the excess off . Set back on the parchment lined cookie sheets and refrigerate until totally set (about 30 minutes).
Yum…you will never buy that rock hard stuff from the store again….EVER!
Coconut Prawns
This is a great Hors d’Oeuvres, serve it anytime.
- 1 lb uncooked prawns, shelled and deveined
- cornflour
- 1 slightly beaten egg white
- 1 cup shredded sweet coconut
- Crisco oil
Toss the prawns in cornflour, shaking off the excess. Dip in the egg white and then the coconut.
When the oil is hot, fry the prawns until they are golden and tender. Serve with the following Papaya Dip.
- 1 fresh papaya
- 2 tbsp. mayo
- 2 tbsp. papaya chutney
Blend the ingredients until smooth. Put in a small bowl and you are ready for a real treat.
YUMMY
Citrus Cocada
This is the last of my Mexican recipes (at least for now). Liam and Moss from Osoyoos made these and, believe me, they are fabulous. They are similar to a macaroon but even better.
- 4 egg whites
- 1 vanilla bean, seeds only
- 1/4 tsp. cream of tartar
- pinch of salt
- 1 1/3 cup sugar
Mix the first 4 ingredients with a whisk to form soft peaks. Begin adding the sugar 2 tbsp. at a time until stiff peaks have formed.
- 14 oz. shredded coconut
- 1/2 cup finely chopped pistachios
- 2 tbsp. lime zest
- 2 tbsp. orange zest
Combine the remaining 4 ingredients. In 3 batches, gently fold coconut mixture into egg whites.
Preheat oven to 325 degrees. On a parchment lined sheet pan using a tsp. form small cookies 1 inch apart. Bake for 15 minutes and then cool on a rack.
Ice Cream Sprinkles For The Kids
All kids love sprinkles on their ice cream. Here is a homemade one you will even enjoy. No preservatives and you know what is in it.
- 1/3 almonds, with skins, finely chopped
- 1 cup sweeted flaked coconut
- 3 1/2 oz. fine quality bittersweet chocolate (not unsweetened) OR
- 2/3 cup semisweet chips
Preheat oven to 350 degrees.
Toast the almonds on a baking sheet for about 10 minutes then transfer to a bowl.
Toast the coconut on a baking sheet, stirring until it becomes golden (8-10 minutes) and remove from the oven.
Sprinkle the almonds, chocolate and a generous pinch of salt over the coconut and let alone for about 5 minutes, until the chocolate has melted. Now toss to coat everything. With a rubber spatula, transfer this out on a parchment lined tray and let cool for about 1 – 2 hours.
Loosen with a spatula and sprinkle this over the cones or bowl of ice cream. YUMMY
Toasted Coconut/Lime Loaf
To start with, CAREFULLY toast the coconut. Put the flakes on a baking pan and in a 350 degree oven and watch it for about 5-6 minutes. It will burn very quickly if you don’t watch it. You want this to be barely browned.
- 2 cups flour
- 1 cup sugar
- 2 tsp. baking powder
- pinch of salt
- 1 egg
- 1 cup coconut milk
- 1/3 cup melted butter
- 1 cup flaked coconut, lightly toasted
- 3/4 cup lime marmalade, melted*
- 1 tbp. lime marmalade, melted
- 1/4 cup chipped coconut, toasted
Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of a loaf pan and set aside.
In large bowl, sift together the flour, sugar, baking powder and salt. Stir in the milk and melted butter. Stir with a wooden spoon until just moistened. Fold in 1 cup of the toasted coconut.
Spoon 1/3 of the batter into the pan. Spoon one half of the marmalade over the batter. Repeat with the remaining batter and marmalade, ending with the batter.
With a thin melta spatula, swirl through the batter – just once! You do not want to mix this up too much. Bake for 55-58 minutes until a wooden toothpick inserted comes out clean.
Cool on a rack. Wrap in palstic wrap and store on the counter overnight before slicing.
Before slicing, brush the top of the loaf with the melted tbsp. of marmalade and sprinkle with the coconut.
Yummmy!
* To melt the marmalade, put in a heat-proof bowl in the microwave. On high for about 45-50 seconds, stir every 15 seconds.
Puerto Rican Flan
This makes a nice light dessert (is there really such a thing?)
- 3/4 cup shredded coconut
- 1/3 cup plus 1/2 cup sugar
- 2 large eggs, room temperature
- 4 large egg yolks, also at room temperature
- pinch of salt
- 2 tsp. white rum
- 1/2 tsp. pure vanilla extract
- 2 1/4 cups canned coconut milk, scalded
Heat oven to 450 degrees. In a nonstick frypan toast the shredded coconut until golden in colour. This takes about 4 minutes. Set aside.
Reduce the temperataure to 300 degrees.
Prepare 4 custard cups with buttering the sides. In a small saucepan, bring 1/3 cup sugar and 1/3 cup water to a boil. Cook over medium heat WITHOUT stirring until colour is dark brown. This will take about 10 minutes. Immediately pour 1 tbsp. of the caramel into each dish, coating the bottom. Set aside.
In a large bowl, whisk together the eggs, egg yolks, remaining 1/2 cup sugar, salt, rum and vanilla. Slowly whisk in the scalded milk. Strain the mixture into each of the dishes. Put the dishes in a deep sided pan and fill with boiling water about halfway up the sides of the dishes.
Bake about 50 minutes in the oven. Remove from the water bath and cool thoroughly. To unmold, run a knife around the edges and turn out on plates. Garnish with whipping cream and sprinkle with the toasted coconut and serve to 4 adoring guests.
Yum!
Impossible Lime Pie
When we had our Bed and Breakfast on the go, I would make a dessert as well. I did this for about the first 5 years in our 12 year stint. Then, for whatever reason, couldn’t locate the recipe. Of all pies, this is MY favourite, second would be pecan pie. Oh yeah….I found it!
- 2 cups milk
- 1 cup flaked coconut
- 4 eggs
- 1 tsp.pure vanilla extract
- 1/2 cup flour
- 6 tbsp. butter-melted
- 3/4 cup sugar
- zest from two limes
Butter and flour 10 inch pie plate. Place all the ingredients, except the lime zest, in a bowl and beat until all is mixed well and the colour is a pale yellow.
pour into the pie plate and sprinkle the lime zest over the top.
Bake in a 350 degree oven for about 45-60 minutes. This pie makes its own crust and when served barely warm is magnificent. Yummmmmm.
My Favourite Impossible Pie
The first few years operating a B & B, I always added a little dessert (thought we needed the 5th course), and this was by far the most favoured.
- 4 eggs
- 2 cups milk
- 1 cup sugar
- 1/2 cup flour
- 1/4 cup melted butter
- 1 cup flaked coconut
- 1 tsp. pure vanilla
- 1/2 tsp. baking powder
- pinch of salt
- zest from one orange
Preheat oven to 350 degrees. Combine all the ingredients and beat until well mixed. Pour into a buttered pie plate (10″) and bake for 60 minutes.
When serving, drizzle with warm maple syrup.
The center will still be soft and when cooled the “crust” will be set and the custard filling is bloomin’ awsome.
I love this pie and found it almost addictive. So did everyone else. This was one pie that was never thrown out.
Poppy seed cake with White Chocolate Frosting
This is a lovely tasting and moist cake. The icing is the perfect topping.
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup Crisco oil
- 1 1/4 cups sweetened coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup vanilla yogurt
- 1 tsp. chocolate flavoring
Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add oil and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the yogurt, flavouring and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
Frosting
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.