Tag: Fold

To Die For Coconut Cookies

‘Tis the season, so I thought I what a perfect time to revive some of my older Holiday recipes from the archives. If you like coconut macaroons you will love these cookies! Similar to a macaroon, but with the addition of cornflake crumbs, they are sweet and delicious and easily made gluten-free.

Coconut lovers… this is a must! With the holidays quickly approaching, I’m sure lots of you are busy baking so I am dedicating the rest of this week to skinny holiday sweets.

This recipe was emailed to me a while ago by a woman who told me these were “to die for” hence the name. I held on to it for a while with intentions of trying it for the holidays and I was super pleased with the results–I think you will be too! For the cornflake crumbs, you can buy gluten-free crushed cornflakes in many supermarkets, but if you wish to make your own, just put them in the food processor and crush until very fine. If gluten free is an issue, check the labels on the cornflakes, not all are gf.

To Die For Coconut Cookies

gordon-ramsay-recipe.com
Servings: 14 • Size: 2 cookies • Old Points: 3 pts • Points+: 3 pts
Calories: 188.1 • Fat: 2.3 g • Carb: 19.2 g • Fiber: 1.7 g • Protein: 1.3 g • Sugar: 14 g
Sodium: 53.2 g

Ingredients:

3 egg whites
3/4 cup sugar
1/4 tsp cream of tartar
1 cup sweetened coconut flakes
3/4 cup cornflake crumbs (from 2 cups cornflakes crushed almost to powder)

Directions:

Preheat oven to 350°. Line two cookie sheets with parchment paper or silpats.

Whip the eggs whites, cream of tartar and sugar into a meringue until you form thick soft peaks, about 8 – 10 minutes.

Fold in the coconut and cornflake crumbs.

Drop by spoonful onto parchment lined cookie sheets. Bake for about 18 minutes or until golden.

Makes about 28 cookies depending on the size.

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Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom^[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon^[2] and the tossed salad with the Creamy Cilantro Dressing^[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

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Sweet Honey Cornbread

Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.

Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

References

^{^} The Gourmand Mom (thegourmandmom.com)
^{^} Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
^{^} Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Toasted Coconut and Blueberry Muffins

by Pam on April 9, 2013

I made these muffins for my kids and husband on Sunday morning. They were super quick and easy to make and they smelled amazing while they baked in the oven. These muffins were the perfect way to use up my tart blueberries that I had in the refrigerator. The kids ABSOLUTELY loved the muffins and so did my husband. They didn’t last long and the kids have already asked for another batch. I’d say that makes this recipe a keeper!

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast 1/2 cup of coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.

Print^[1]

Save^[2]

Toasted Coconut and Blueberry Muffins

Yield: 11 big muffins (or 12 smaller ones)

Prep Time: 10 min.

Cook Time: 18- 20 min.

Ingredients:

1 1/2 cups of white flour
1/2 cup of whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup sweetened coconut, toasted
1/2 cup of sweetened coconut
1 egg, beaten
4 tablespoons butter, melted and slightly cooled
1 cup milk
1 tsp vanilla extract
1 1/2 cups fresh blueberries (divided)

Directions:

Preheat oven to 400 degrees and coat a 12 cup muffin tin with cooking spray.

Toast the coconut. Place the coconut in a thin layer on a baking sheet. Place into the oven and watch very carefully so it doesn’t burn. Toss to brown evenly. Remove from the oven and let it cool.

Combine flours, baking powder, salt, and sugar together in a large bowl. Add the toasted coconut and combine.

Using an immersion blender, mix together the egg, butter, milk, and vanilla until well combined. Slowly pour the dry ingredients into the wet ingredients and mix well. Fold the blueberries gently into the muffin batter.

Divide the batter among muffin cups (I only used 11 of the cups). Divide the batter among muffin cups (I only used 11 of the cups). Sprinkle the (un-toasted) coconut evenly over the top of each muffin.

Bake for 18-20 minutes or until a tester inserted into the center of a muffin comes out clean. Cool for a few minutes in the muffin tin then remove from the tin and let them cool on a cooling rack. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe in the Food 52 Cookbook

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)