Coconut Almond Bars

Coconut Almond Bars

When it comes to baking, these bars are as healthy as they get. Due they have a decent amount of sugar? Of course. Can we taste the butter? Absolutely. But there is also coconut and almonds, which means these are the epitome of ~healthy snacking~ right?

Okay, maybe not.

But they’re delicious, which is what counts.

Even if you’re not big on coconut or almonds, you might like these! My boyfriend, who hates both coconut and almonds found himself asking for more. These reason is that they’re more about adding texture, not so much flavor. Sure, you can taste them, but these bars produce a sweet vanilla flavor, augmented by the coconut flakes and sliced almonds. Definitely a crowd pleaser!

*A quick note: I cooked these on the shortest time possible as to end up with a gooey center. I’m talking fork-and-knife potential. If you’d like a firmer filling, simply bake for 5-10 minutes longer.

What You Need

Blog Crust Ingredients

Crust

  • 1 cup flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 8 tablespoons salted butter, softened

Blog FIlling Ingredients

Filling

  • 1 ½ cups brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • ¾ cups unsweetened coconut flakes
  • ⅓ cups sliced almonds

 

How You Do It
Crust

  1. Preheat oven to 375 F and butter an 8″ x 8″ glass dish.
  2. Mix together the dry ingredients: flour, sugar, and salt.
  3. Add in the butter until combined. There shouldn’t be any chunks of butter, and a ball of dough should form, able to hold its shape.Blog Crust Dough
  4. Press crust into glass dish and bake for 15 minutes, or until the top begins to brown. Note: the crust doesn’t have to be fully cooked at this point because it’s going to continue to bake later on.Blog Pressed in Pan

Filling

  1. Mix together the brown sugar, eggs, and vanillas until texture resembles a thin, grainy syrupBlog Filling Wet Ingredients
  2. Add in the unsweetened coconut flakes and sliced almondsBlog Filling Almonds CoconutFilling All Ingredients
  3. Pour over crust, making sure to cover the edges. If you’d like, sprinkle on some more coconut flakes. Bake for 30-40 minutes, depending on how gooey or firm you’d like the centers.Blog Glass Filled.jpg
  4. Cool for at least 20 minutes. If the bottom of the glass is still warm, don’t cut them yet! You’ll want them at least room temp–if not colder–otherwise, they’ll fall apart when you cut them. If you helps, stick them in the fridge or freezer. When they’ve finally cooled, cut and enjoy!Bars Stacked Done

Look at how deliciously gooey.Blog Bars Done

That’s all for now! If you give these coconut bars a go, let me know how they turn out. Until next time,

♥Danielle

Mix it up: Not a big fan of almonds? Try it with any other nut: walnuts, pecans… Completely up to you!

Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake

Ever notice how versatile cheesecake it? You can have a plain cheesecake, cheesecake with fruit, cheesecake with chocolate, coffee-infused cheesecake…Basically, cheesecake is so forgiving that you can pair it with just about anything sweet and you’ll come out with something amazing.

Take the recipe below. There’s chocolate incorporated throughout–from the cookies in the crust to the chocolate in the filling to the chocolate on the top, this is truly the cheesecake for the person who never turns down chocolate. And don’t worry if you don’t have a spring form pan (see note below); you’ll still be able to make this with whatever pan you do have.

What You’ll Need
Crust20180422_092328

  • 4 cinnamon graham crackers
  • 8 sandwich cookies, filling removed
  • 1 tablespoon sugar
  • 2-3 tablespoons butter, melted

Filling20180422_095058.jpg

  • 2 oz semi-sweet chocolate
  • 4 packages cream cheese, softened
  • 1 ½ cup sugar
  • 1 ¼ tablespoon vanilla extract
  • ¾ cup milk
  • 4 eggs
  • 1 cup sour cream
  • ¼ cup flour

Topping

  • ½ cup milk chocolate, crush (I used a chocolate Easter bunny!)
  • ½ to 1 cup caramel sauce

A quick note about the pan20180311_083300.jpg

Ideally, cheesecake should be cooked in a spring form pan. But if yours is leaking, or you just want to try something different, there’s nothing stopping you from using a regular ol’ pie pan or a tart pan. The one I used has a glass bottom and removable silicon sides. This produced a thinner cheesecake (see pictures below) and cook time wasn’t as long, but this recipe is written as if you’ll have a spring form pan. If you use anything other than a spring form, don’t sweat it–you’ll just have leftover filling.

How You Do It

Crust

  1. Using a food processor, combine graham crackers, sandwich cookies, sugar, and 2 tablespoons of butter. Pulse until texture is crumb-like. Mixture will hold its shape when pressed. If not, add another tablespoon of butter.20180422_092850
  2. Press crust into pan.20180422_093459

 

Filling

  1. Preheat oven to 350 F.
  2. Cut up semi-sweet chocolate into desired chunks and sprinkle over crust. I left larger chunks, but the size is up to use. The smaller the chunks, the more likely they are to melt into the crust, creating a fudge texture, so it’s completely up to you.20180422_095937(1)
  3. Mix together cream cheese, sugar, and vanilla. When combined, add in milk.
  4. Adding one at a time, beat in eggs until combined.20180422_101337.jpg
  5. Add sour cream and flour into the filling. When fully combined, spoon filling over prepared crust. If there are a few lumps in the batter, that’s okay. *Remember, if you’re using a pie pan instead of a spring form pan, you’re going to have some extra filling. If you’d like, save it and make another cheesecake!20180422_101925
  6. Bake for 65-75 minutes (about 45 if not using a spring form). Remove from oven and let cool for at least 1 hour at room temp. Refrigerate for at least 2 hours afterwards. Note: if there are cracks, don’t worry–that’ll be covered up later.

 

Topping

  1. After cheesecake has cooled, remove the rim of the pan.
  2. Begin to decorate. The pattern is up to you, but I created a cross-cross pattern using caramel sauce. Make sure the sauce is warm enough to easily spread/ drizzle over the cheesecake. If not, put it in the microwave for 10-20 seconds.20180422_154251
  3. Break the milk chocolate into desired chunks and sprinkle around the rim.20180422_154327.jpg
  4. When you’re done, cut into it, and enjoy!

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Can we talk about the crust for a moment? Look how gorgeous!

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So much chocolate; I’m getting hungry just thinking about it.

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Truly a cheesecake you won’t want to share.

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That’s all for today, but what do you think? Are you big on chocolate cheesecakes, or are you more of a strawberry cheesecake person? If you give this a try, let me know how it goes. Until next time,

♥Danielle

Mix it Up: Prefer dark chocolate? I bet it would be amazing, especially it you use a sea salt caramel sauce.

PB&J Cupcakes

I know what you’re thinking: “Wow, another peanut butter recipe? Danielle must really be obsessed with peanut butter.”

The answer is yes, yes I am.

These bring me back to my childhood. Lunch was always a PB&J on wheat bread. And these taste so much like a peanut butter and jelly sandwich that I can’t help but be nostalgic. They make me want to watch Nickelodeon and then go play with my Skip-It. These are fun and yummy, producing an instant smile.

Plus, if you’re like me and like a lot of jelly, these recipe can easily accommodate that. I just put a dollop of jelly on the top, but there’s nothing stopping you from putting on more. Nothing at all.

What You’ll Need

Blog Ingredients

Cupcakes

  • 8 tablespoons of butter, softened
  • ½ cup peanut butter
  • 1 ¼ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups and 2 tablespoons flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅔ cup milk

blog-frosting-and-filling.jpg

Frosting and Filling

  • 5 tablespoons butter, softened
  • ¼ cup and 1 tablespoon peanut butter
  • 1 ¼ teaspoon vanilla extract
  • 2 ½ cup powdered sugar
  • 2 ½ tablespoon milk
  • 1 cup strawberry jelly

How You Do It
Cupcakes

  1. Preheat oven to 350 F and line cupcake pan.
  2. Cream together the butter, peanut butter, and sugar. When butter is completely mixed in, beat in eggs and vanilla.Blog Wet Ingredients.jpg
  3. In a large bowl, combine the dry ingredients: flour, salt, baking powder, and baking soda.
  4. In batches and alternating with the milk, add dry ingredients into the wet ingredients, mixing thoroughly after each batch is added. Use the following suggestion:
    1. 1 cup flour
    2.  1/3 cup milk
    3. 1/4 cup flour
    4. 1/3 cup milk
    5. 1/4 cup and 2 tablespoons flour Blog All Ingredients Incorporated.jpg
  5. Fill cupcakes ⅔ of the way full and bake for 20-22 minutes, until a toothpick comes out clean. As cupcakes cool, make the frosting.

Frosting

  1. Combine the butter, peanut butter, and vanilla extract.
  2. Add in the powdered sugar in batches. Frosting will be thick.Blog Frosting.jpg
  3. To fill the cupcakes, use a corer or, using a knife, cut out the centers. Keep the centers.blog-centers-removed.jpg
  4. Fill with jelly. I piped them in, but you can certainly spoon it in. Cut off some of the cupcake centers and place over jelly filling.Blog Jelly Fillingblog-filling-topped.jpg
  5. In order to frost the cupcakes, using the tip of your choice, pipe on a base layer. Frost two circles on top of each other, making sure there’s a hole in the center.Blog Base LayerBlog Icing Center
  6. Fill the hole with jelly, and you’re all done!

Blog Finished 1

Look at the height on these babies!Blog Individual

And can we talk about the centers for a second? Because I’m in love.

blog-centers.jpg

I know this makes 16 cupcakes, but do I really have to share? Do I?

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That’s all we have time for now. In the comments below, let me know what recipe you’d like to see next! Until next time,

♥Danielle

Mix it up: Obviously I used strawberry jelly, but there’s nothing stopping you from using grape or any other flavor!

Brown Sugar Orange Triangles & Peanut Butter Cookies

It’s so hard to believe that it’s already April–and Spring! I don’t know about you, but I was getting tired of snow…and snow…and more snow. Don’t get me wrong, it gave me the perfect excuse to stay in and bake, but sometimes it’s nice to have a bit of sunshine and not need to ear snow boots everywhere you go.

April also means that I’ve had this blog for just over two months–can you believe it? In case you missed anything from last month, this post is perfect for you!


In Case You Missed It

Brown Sugar Orange Triangles
12 triangles | 2 hours
Dense. Sweet. Delightful.

Cut use 3

These make the perfect breakfast treat. The icing is made with cream cheese, and there’s orange juice woven throughout the entire recipe. Serve them with some coffee or tea!

Peanut Butter Cookies
Approximately 24 cookies |45 minutes
Classic. Simple. Rich.

Use above shot

Fair warning: these are only for the biggest peanut butter lovers. They so rich and flavorful, that you just have to have a glass of milk with them. Plus, it’s pretty much impossible to eat only one. Trust me; I tried.

Hungry for More?

The next recipe doesn’t come out for almost two weeks, but if you still want more, check out my Instagram, daniellesmixingbowl. Hope to see you there!

Until next time,

Danielle

Banana Bread

Happy Easter! Today I wanted to share something that’s quick, easy, and completely stress free: banana bread.

To be honest, I never set out to make banana bread. I get a bunch of bananas for breakfast, don’t end up eating all of them, and, just as the rest are starting to brown, realize, oh yeah! Banana bread!

Now, a quick note: this recipe has some flexibility with the amount of banana you put in. Add 3 if you want a very banana-y taste; add 2 if you want more of a subtle flavor. Both work!

What You’ll Need
Bread

20180325_083953

  • ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon vanilla
  • 5 tablespoons salted butter, melted
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 2-3 mashed bananas
  • 1 egg

Topping

20180325_090629.jpg

  • 2 tablespoons flour
  • ½ cinnamon
  • 1 tablespoon butter

How You Do It

  1. Preheat the oven to 375 degree F. Line the bread loaf tin with parchment paper.
  2. Mix together the flour, baking soda, and baking powder.20180325_090001.jpg
  3. In a small bowl, combine the melted butter, vanilla, and brown and white sugars. The mixture will be grainy, similar in texture to apple sauce.20180325_085305.jpg
  4. Mix mashed bananas into the butter mixture. Along with the egg, add to the flour mixture and mix until combined. Pour into the loaf pan.20180325_09004320180325_090710
  5. Make the topping. Using a fork, cut the flour into the sugar and cinnamon until the chunks of butter are pea-sized or smaller. Sprinkle over loaf. Note: If you would like the top to be crunchy, allow some larger chunks to remain.20180325_092600.jpg
  6. Bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Let set for ten minutes then remove from tin. Peel off the parchment paper, slice, and enjoy!

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Just look at how gorgeous.

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It’s crazy how easy it is to make banana bread, right?

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♥Danielle
Mix it up: Prefer muffins instead? Bake for 13 to 15 minutes instead.