Coconut Pineapple Carrot Sheet Cake

My Mama has had this recipe for years.  She made this when I was a kid and I am 50 years old, so it has been around a long time.  It is moist and delicious and one of my favorite cakes.  However, I make this cake using my food processor.  My mama did it the old fashion way.  You don't have to use a food processor but you would have to grate your carrots and chop your walnuts by hand.  You really don't need any fancy equipment just mix in a big bowl.  Even the frosting can be done in a bowl if your cream cheese is extremely soft and brought to room temperature.  

My Mom always made this cake for potlucks and barbeques.  This is my sister's favorite cake.  


Dry Ingredients
2 cups granulated sugar
2 cups all purpose flour
2 1/4  teaspoons baking soda
pinch salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground clove

Wet Ingredients
2 teaspoons coconut extract
1 cup vegetable oil
3 jumbo eggs or 4 large  (room temperature)
2 tsp. coconut extract
 
Add ins:
4 to 5 medium size carrots (about 2 cups finely grated)
1 can crushed pineapple ( drain juice and reserve)
1 cup sweeten shredded coconut
1 cup Walnuts


Sift all dry ingredients together.

In a food processor add 4 medium carrots, add walnuts, coconut and pineapple and process until chopped. Add all wet ingredients and process until well incorporated. Remove container from processor and pour on to sifted dry ingredients mix with a large spoon until all ingredients are incorporated. You can add  a little of the reserved juice if batter seems dry and needs to be moisten.


Pour batter into a greased/floured 9x13 pan. I bake it for about 1 hour and 10 minutes in a preheated 350 degree oven.


Remove from oven let cool completely then frost with Cream Cheese frosting. Can decorate the top of cake with coconut, pineapple chunks or walnut after frosting cake. 

Cream Cheese Coconut Frosting
1 8 oz. package room temperature soften Cream Cheese
2 to 4 cups powder sugar (depending on how sweet you like your frosting)
1 tsp. coconut extract 

Cream your cream cheese in a mixer until smooth.  Add as much powder sugar to get a frosting like texture and the sweetness you desire.  Add your extract.  Mix until fluffy.  Frost on cooled cake.

 Enjoy! 

Taste even better with age.
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Fudgy Brownie Cookies

Love These Cookies!!!!!!

If you love Brownies as much as I do, then you will love these cookies.  Their moist, cake-like and gooey at the same time.  They are very portable and great for the lunch box for a little extra treat.  Great with a cold glass of milk.

Preheat Oven to 350 degrees
Cookie sheet lined silpat
Spring loaded Ice Cream Scoop

Ingredients:
2 sticks Margarine (not butter) I use Blue Bonnet
3/4 cups brown sugar
3/4 cup granulated sugar
1 extra large egg (room temperature)
1 tsp. vanilla extract

2 cups all purpose flour
1/2 cup Hershey's Cocoa Powder
1 tsp. baking soda
1 1/2 cups semi sweet chocolate chips

(Do not use salt if your are using a salted margarine)
if using unsalted margarine add 1/2 tsp. salt

Cream in stand mixer, margarine, brown sugar and sugar until light nad fluffy, add 1 egg.  Continue to beat until very well incorporated.  Add vanilla.  Sift all dry ingredients together in a bowl.  Add slowly to cream mixture and beat until well mixed.  Add chips and mix.  Let dought sit for 30 minutes.

Using a spring loaded ice cream scoop with a 1/4 cup capacity, put 6 rounded mounds on a cookie sheet with equal distance apart.  Bake for about 12 to 14 minutes.  If making smaller cookies adjust time accordingly.  Remove from cookie sheet gently and cool on cooling rack.

Note:  I find that margarine works best in this recipe.  It makes a moist and not a greasy cookie.  I highly recommend margarine.

Lovely with the additions of walnuts, white chocolate chips and I make a mint version with mint flavored chocolate chips and coarsely chopped  Andes Mint Candies!!!!

Best Ever Peanut Butter Cookie Sandwiches

 

I don't know about you, but I get a craving for a good peanut butter cookie more than I care to admit.  This is my version of what I think a peanut-butter, cookie sandwich should taste like.  I fill my cookies with a creamy peanut butter filling, laced with honey, and sometimes I'll even add a little smear of grape jelly or chocolate ganache for good measure.  This is a special treat for after school snack with a cold glass of milk for the kids, or for that matter for us adults.  Your never to old to enjoy a good peanut butter cookie!

Recipe:  350 degrees

Bake time: 8 - 10 minutes

Cookie Dough

1/2 cup unsalted butter

3/4 cups brown sugar

1 egg, room temperature

1 tsp. vanilla

1 cup flour

1 cup Skippy peanut butter, creamy

1/2 tsp. baking soda

Cream butter, sugar until creamy.  Add egg and vanilla, cream until light and fluffy.  Add peanut butter, continue to cream until incorporated.  Mix flour and baking soda and add to cream mixture.  Mix well.  

Roll 2 Tablespoons of dough into a round ball.  Flatten gently, press with a fork to get the peanut butter traditional cookie design.  Bake 8 to 10 minutes on silpat or parchment.  Cool for 10 minutes, remove from pan and cool on rack.  

Frosting:

1 cup Skippy Peanut Butter, Creamy

1 1/2 cups confectioner's sugar

3 Tablespoons honey

2  Tablespoons water

1/4 cup canola oil

Cream peanut butter with oil, honey and water.  Add confectioner's sugar and beat until smooth.  Add more oil if necessary.  Spread on one cookie and top with underside of another.  Makes 10 sandwich cookies are 20 plain cookies.  

Optional:  You can add grape jelly for a Peanut Butter and Jelly Cookie or Chocolate Ganache.

Chocolate Koulouria

The traditional Greek koulouria cookies are just made with white flour, but I figured why not chocolate.  So here is the result and they are delicious dipped in a hot cup of coffee.  Enjoy!
  
Chocolate Koulouria
Preheat oven to 350 degees
Grease 2-3 cookie sheets
Makes a big batch of cookies.   Recipe can be cut in half.

1 pound unsalted butter
3 cups granulated sugar
1 tsp. vanilla
1 tsp. almond extract
rind of one orange grated
10 large eggs, beaten
1 jigger whiskey

Sift all dry ingredients
4 teaspoons baking powder
10 cups flour
2 cups cocoa powder

Glaze:
2 cups powder sugar
1/2 tsp. powder egg white
Add water to get a medium/thin consistency
Chocolate Sprinkles
 
Melt butter and cool.  Beat with sugar until light and fluffy.  Add vanilla and almond extract.  Add orange rind.  Beat until incorporated.  Add eggs, whiskey  beat well.  Continue beating until all are blended well.  Add sifted flour/cocoa one cup at a time being careful to blend thoroughly.  Knead well and make a 5 inch rope and twist.  Place on greased cookie sheet. Bake 350 degrees for about 15 minutes.  Cool completely.   Make Glaze in a bowl and mix ingrediets for glaze with a whisk until desired consistency is reached.  Dip top half of cookie in glaze and sprinkle with sprinkles.

Special note:  If dough is too sticky add a little  extra flour just until dough is not sticky and you can roll into ropes and twist.  Be prepared to make extra glaze if needed.

Rainbow Cookies

This recipe was originally posted in my old blog Soap Mom's Kitchen.  I found a copy of it, so here it is.  Unfortunately, some of the pics were damaged.

This is definitely my number one requested cookie by my family and friends for the holidays. This recipe is on my blog for all my nieces and friends to make and enjoy throughout the years.  I must tell you this is a time consuming cookie to make and does require some experience in baking to make them without a hitch. There are a few steps involved and I would consider this an advance cookie to make. Read the assembly instructions a few times to make a mental note on the procedure. Once you master it and are comfortable, I think you will be making it all the time. They are wonderful. Keep them in a sealed container and they will stay fresh for about a week. They also make a wonderful gift.

Special Note: If trying this cookie for the first time you can leave out the almond paste. It takes a little practice to make this cookie. I recommend not using almond paste, because it can be pricey until you are comfortable with this cookie. The almond paste does add another dimension of flavor/moistness and I highly recommend using it. Also, you can substitute apricot jam or do one layer apricot and one layer raspberry.  This recipe is scaled down from a professional baker's recipe. This recipe requires a kitchen scale.

Recipe:

3 silpat lined halfsize sheet pans (Must use silpat this is crucial no parchment)

Food coloring: green, red and yellow

1 Large jar of Raspberry seedless jam

Preheat oven to 350 degrees
Food Scale

1 pound unsalted butter, softened (Must be Room Temperature)

1 pound sugar

8 ounces almond paste, not marzipan

(if not using almond paste add 2 teaspoons of almond extract)

2 teaspoons vanilla extract

1 pound eggs (must be room temperature)

1 pound cake flour

I jar of seedless raspberry jam or apricot/must be completely smooth and seedless
Food Colors (red, yellow, green)

Add almond paste to mixer and beat until smooth and creamy. Add butter and sugar beat until light and fluffy. Add eggs slowly to incorporate, mix well. Add extracts.  Add cake flour slowly and beat until very well incorporated.

Divide batter into 3 separate bowls in equal amounts. Add food coloring of different colors to each one. The traditional colors are red, green and yellow. Add enough food coloring to achieve desired color hue.

Pour each color onto a prepared pan lined with a silpat (Must use silpat). Level out with an offset spatula and tap on counter to level out. Bake each cake for about 8 to 12 minutes. When you touch the top with your finger it should be slightly moist and make a slight dent. You do not want to over bake and get a dry cake that would be hard to handle.  This part is tricky and crucial to success. BECAREFUL.  To keep from drying out between baking  each layers, the cake that is cooling should be covered with a tea towel. 

When cakes have cooled, lift one cake that is on silpat and place on a large cutting board covered in parchment or foil slightly bigger than the cake itself for easy lifting to fridge. Peel off the silpat. 

Take your jar of seedless raspberry preserve and pour into a bowl. Smooth out with a wooden-spoon. Place a thin layer of jam on the first layer and level off with a offset spatula.

Lift another cake layer while holding on to the silpat and gently place cake side down on jam layer. Pull off silpat and add another layer of jam. Add the remaining cake layer on top.  

 Over a double boiler on very gentle heat melt 2 large bags of chocolate chips, until smooth.  Be careful not to overheat the chocolate or let steam from the double boiler get into chocolate.  Your chocolate will seize and you will have to throw it out.

Smooth a thin layer of chocolate like picture below, and use a metal pastry comb to make traditional zigzag design.

Ready for the first chocolate layer to go into the fridge to harden. Cake must be on a sturdy board to place into fridge. 

When chocolate on one side is completely cool and completely hard, you must use a second large board covered in parchment or foil (can use a cookie sheet turned upside down instead of a hard board) and flip over like you would a cake to a plate.  Cover that side with melted chocolate and using offset spatula smooth out evenly and use pastry comb doing a zigzag design.  Place in fridge to harden chocolate.

When both sides of the cookie are covered in chocolate and harden, using a very sharp large chef's knife  trim sides and keep for a snack and cut your little rectangles. You can heat the knife under hot water and wipe dry before cutting.  You want to get the cleanest cuts possible.  Keep in a tight sealed container to stay moist and fresh for about a week.

Old Fashion Sugar Shortbreads

I don't know about you, but I love butter cookies.  Actually, I love anything with butter.  You just can't beat the rich smell and taste of butter. These short-breads are as good as it gets when it comes to buttery shortbread cookies.  This recipe is traditional and nothing fancy, but they sure taste fancy.  I love the crunch and texture from the sugar topping. You just need a cup of English Tea.

Old Fashion Sugar Shortbread

Makes about 24 short-breads depending on how big you cut them.

2 cups all purpose flour
1/2 cup corn starch
1/2 cup sugar, plus extra for sprinkling on top
1 cup unsalted butter, melted and cooled

pinch salt

Preheat oven to 350 degrees. Line the bottom of a 8 x 8 or 9 x 9  inch baking pan with aluminum foil or parchment paper.  Make sure you have 2 inches hanging from two sides of the pan, to pull out short-breads once they are completely cool in pan.   

Whisk the flour, corn starch, salt and sugar. Pour in the cooled melted butter and mix with a wooden spoon. Add a little more cornstarch if needed to have a stiff dough, similar to play dough.  Press evenly and firmly into prepared pan. 

Bake for 45 minutes or until the shortbread is golden. Cut immediately into bars while shortbread is hot and sprinkle with lots of extra sugar while they are still hot.  Let cool completely before removing from pan.

Mama's Soft Chewy Chocolate Granola Bars

We love Granola Bars but we love them soft and chewy, not hard and crunchy.  These are fantastic and kid friendly.  Sure you can add dried fruits, seeds, nuts and use plain rice cereal, but we love everything chocolate in this household so we do it our way.  Your kids and family will love them.  I make a batch every week, they are great for breakfast, a snack on the go and wonderful as pick me up right after a work out.  Enjoy!

Mama's Soft Chewy Chocolate Granola Bars
Kid approved
Top rated recipe in Mama's House
No Baking!

 Ingredients

1/2 cup unsalted butter or Coconut Oil

1/4 cup  honey

1/4 cup  real maple syrup or agave nectar

2/3 cup light brown sugar

3 1/2 cups old-fashioned oats

2 cups chocolate rice crispy cereal 

1 tsp. cinnamon

1/2 cup semi-sweet chocolate chips or mini chips 

1/3 cup roughly chopped walnuts

Assembly:

Line a 9" x 13" baking pan with aluminum foil. Spray with Pam. Set aside.

In a large bowl, stir together oats, chocolate rice cereal, cinnamon, nuts and chocolate chips.

Place butter, honey, maple syrup and brown sugar in a medium saucepan.

Heat until melted and sugar is not grainy but thoroughly dissolved.

Pour the butter/syrup mixture over the oats/cereal mixture. Mix with a large spoon until everything is well coated.

Using a rubber spatula put into prepared pan.  Using  plastic gloves or wrapping your hand in cling wrap press mixture into pan.  Press firmly and uniformly until it is well compacted.  Add more chips and nuts on top if desired.  Press those in as well.  

Place in fridge for 2 hours until very firm.  Lift the entire block of granola slab and cut into bars.  Bars can be wrapped up in cling wrap or little plastic bags.  Can be stored in airtight container for up to 2 weeks, if they last that long.