Baked Chocolate Coconut Doughnuts

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Back to my blog – hope you haven’t forgotten me. I have been cooking and baking a lot this fall but have not taken the time to update and publish. Let me know what you think of these semi-healthy doughnuts..

Preheat oven to 425 degrees. Lightly coat doughnut pan with nonstick cooking spray (I like the ones made with coconut oil)

Ingredients

First, mix together in medium bowl:

1/2 cup whole wheat flour

1 cup all purpose flour

1/2 cup good quality unsweetened cocoa powder

6 tablespoons granulated sugar

2 teaspoons baking powder

1/8 teaspoon salt

Then stir in:

3/4 cup buttermilk

2 large eggs, beaten

3 tablespoons canola or safflower oil

1/2 teaspoon coconut emulsion

Transfer batter to gallon ziploc bag. Snip off corner, then fill each doughnut pan cavity 3/4 full. Bake until puffed and golden, about 8-10 minutes. After 5 minutes, gently transfer to wire rack to cool. Then prepare glaze.

Chocolate Glaze

1/2 cup confectioner’s sugar

1/4 cup good cocoa powder

4-6 tablespoons milk

Blend until smooth. Dip each doughnut in glaze and top with toasted coconut flakes and sprinkle with mini semi sweet chocolate chips.

 

Hawaiian Pineapple Crockpot Chicken

On Sundays, I rarely want to make plans – I like to see how I feel as the day goes along – and many Sundays I don’t feel like spending hours in the kitchen. Here’s a great recipe for those lazy Sundays…or Mondays…or

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1 package (approx. 1.5 lb) boneless skinless chicken breasts

1 6 oz can pineapple juice

1/3 cup reduced sodium soy sauce

1/4 cup brown sugar, firmly packed

1/2 cup BBQ sauce

3/4 cup fresh pineapple, chopped into half inch chunks

Place all ingredients into a crock pot on LOW for 6 hours. I serve this with red pepper brown rice mixed with 2 tbsp mango salsa. This dinner is so easy and delicious you will want to make it all the time. You can also make this as a party appetizer – just chop the chicken into two inch chunks before cooking and serve right in the crock pot. Aloha!

 

Caribbean Rum Coconut Pie

I have been absent from this blog (but not from the kitchen) for a few months. There have been many recipes that haven’t made it from the kitchen to the computer – other priorities beckoned. I just returned from St. Croix and enjoyed many delicious fresh coconut dishes. The one thing I was craving was coconut cream pie – but there was none to be found on the island (I checked)  Here’s a great recipe I created today that is short on prep time and big on taste.

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Ingredients:

1 ready to bake rolled pie crust, brought to room temperature
1 1/4 cups sweetened flaked coconut
2 eggs, beaten
3/4 cup granulated sugar
1/2 cup all-purpose flour
3 cups half and half
1/4 teaspoon salt
1 teaspoon good quality vanilla bean paste or extract

2 tablespoons dark rum

1 cup tru whip or cool whip, thawed

Directions:

Preheat oven to 400 degrees F. Carefully roll out pie crust onto 9 inch pie plate, using  pie weights to help keep shape. Bake 8-10 minutes, until lightly browned. Let cool.

Decrease oven temperature to 230 degrees F.
Spread the coconut out evenly on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 -10 minutes.
In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Add rum and continue stirring consistently for 1 minite more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Pour the filling into the pie shell and chill until firm, about 3-4 hours.
top with whipped topping and with the remaining coconut. Store leftovers lightly covered in the refrigerator.

Christmas Party Meatballs

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These are so simple to make and are the perfect start to your holiday party. These can be made with either beef or turkey pre cooked meatballs. If you want them a bit spicier, then increase the chili powder by a teaspoon.

Ingredients:

2 pounds (32 ounces) frozen pre cooked meatballs, turkey or beef

1  12 ounce jar chili sauce

1  14 ounce can cranberry sauce

3 tablespoons orange marmalade

3 teaspoons chili powder

Directions:

In large saucepan, combine chili sauce, cranberry sauce, marmalade and chili powder. Cook over medium heat, stirring until blended. Add meatballs and cook until heated through, stirring occasionally. Serve immediately. Makes 30 appetizer servings.

If you prefer, you can prepare this appetizer in the slow cooker. Place meatballs in the slow cooker first, then combine sauces, marmalade and chili powder and pour over meatballs. Cover and cook 4 hours on HIGH.

 

 

 

 

 

 

 

 

 

 

 

California Chocolate Chili

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A few weeks ago I went to visit my family in Illinois and we attended one of our favorite events – a local tradition for 30 years, the Belleville Chili Cook Off. I hadn’t been thinking about fall food much, as it was still 90 degrees plus here in California. The chili that won “people’s choice” was a delicious combination of savory, spicy and sweet – chocolate chili! I had never tasted chili with cocoa powder and as soon as I came home I started researching recipes. I am still refining, but this my best effort so far. This doesn’t taste exactly like the winner – I am still working back channels to see if I can get my hands on that one – but it is really close. Try it and see what you think about adding cocoa powder to chili. We are having our own neighborhood chili cook off later this month and this is what I plan to make. Tip: I use the food processor to chop the onions and peppers – it makes the prep time much shorter.

Ingerdients

2 pounds good quality ground beef, 85/15

2 medium white or yellow onions, finely chopped

3 teaspoons chili powder

1 tablespoon ground cumin

2 teaspoons chopped garlic (I use Christoper Ranch, but any jar chopped garlic found in the produce section will work)

4 tablespoons good quality unsweetened cocoa powder ( I use Rodelle)

2 tablespoons white sugar

1 jalapeno pepper, seeded and chopped

2 15 ounce cans dark red kidney beans

2 15 ounce cans black beans, drained and rinsed

1 teaspoon cayenne pepper

1 15 ounce can diced tomatoes

4 cups tomato sauce

sour cream and cilantro to garnish, of desired

Directions

In a large dutch oven, brown the ground beef over medium high heat. After 5 minutes, add the onion, chili powder and cumin, chopping and stirring continuously until beef is browned and onions are soft. Next, add the cumin, garlic, cocoa powder, sugar and jalapeño. Mix together thoroughly and cook for 3 minutes. it should look like this:

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Next, add in the beans, and cayenne, and cook for another minute or so. Add the tomatoes and tomato sauce and mix well.

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Cook partially covered on low heat  for 30 minutes, then adjust seasonings to your taste. Cook an additional 30 minutes. Serve with a dollop of sour cream and chopped cilantro, if desired. Makes 10-12 servings.

Perfect Peach Cobbler

When I was buying peaches for my first Alpha Bakers project, I found a great local source for fresh picked peaches – so of course I had to go back for more. This peach cobbler is super easy to make, uses one of my favorite baking ingredients (those amazing candied walnuts from Trader Joe’s) and tastes delicious!

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Filling ingredients:

6 cups ripe peaches, peeled, pitted and sliced into 1/2 inch slices

1 tablespoon fresh lemon juice

3 tablespoons granulated sugar

1/4 cup firmly packed brown sugar

1/2 teaspoon vanilla bean paste

1/8 teaspoon nutmeg

1/8 teaspoon sea salt

Topping ingredients:

3/4 cup all purpose flour

3/4 cup rolled oats

1/2 cup brown sugar

1/4 cup granulated sugar

8 ounces (1 stick) butter, cut into 1/2 inch chunks

1/2 cup candied walnuts (or chopped almonds, if you prefer)

2-3 tablespoons almond milk or water

pinch of salt

Directions:

Preheat oven to 350 degrees F.

In large bowl, toss peaches with lemon juice, then add all filling ingredients. Mix thoroughly and set aside to macerate at least 30 minutes. For the topping, place chunked butter in a plastic sandwich bag and place in the freezer for 15 minutes. Combine all of the ingredients in the bowl of a food processor except almond milk and pulse for 30 seconds.  Add chilled butter, then add almond milk one tablespoon at a time until mixture resembles coarse crumbs like this:

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Pour peach filling in a buttered 9 by 9 inch baking dish. Crumble topping evenly over top of peaches. Bake for 25-35 minutes, until peaches are bubbly and topping is medium brown. Cool 30 minutes, then serve warm with vanilla ice cream.