SANDRA'S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it's a quick and easy recipe...

Yield: 3 Doz.

Prep:30 Mins.

Bake:28 to 30 Mins.

INGREDIENTS:

Crust

1/3 cup all-purpose flour

1/2 cup packed dark brown sugar

1 stick (1/2-cup) unsalted butter

1 tsp vanilla extract

1/4 tsp kosher salt

Middle Layer

1 cup (6 oz.) milk chocolate chips

Topping

2 whole large eggs, beaten

1 tsp vanilla extract

2 TB all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1-1/2 cups sweetened coconut

METHOD:

Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!

SANDRA’S STRAWBERRY-BANANA CANDIED-GINGER SMOOTHIES

A fruity and healthy
smoothie to start your
day off right...

Serves: (2)

Prep: 5 Mins.

INGREDIENTS

1 frozen organic *banana

1 cup (16) fresh organic strawberries, hulled and cut in half

2 cups organic milk

½ cup filtered, cold water

½ teaspoon vanilla extract

1 tablespoon honey

½” piece of organic candied ginger

1 tablespoon wheat germ

METHOD

Place quartered, frozen banana, strawberries, milk, water, vanilla extract, honey, candied ginger, and wheat germ in blender, then puree until smooth. ~ Enjoy!

Ready to puree...

~~~~~~~~~~~~~

*Tip:  I freeze ripe bananas by peeling, quartering, and placing the equivalent of one banana in each freezer bag, which makes it easier when using specific portions later in preparing smoothies, baking, and so on.

SANDRA'S COCONUT MILK RICE PUDDING over RASPBERRY CINNAMON PUREE

An elegant and luscious twist 
to a classic dessert ~ It's superb!

Servings: (6)
Prep: 15 Mins. |
Bake: 1 Hr. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
2 cups cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of fine-grain kosher salt
1 (13.5 oz. can) coconut milk
½ cup whole milk
½ cup raisins

***Raspberry Cinnamon Puree:
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup frozen raspberries

METHOD

Preheat oven to 350 degrees. Prepare a 9x9x2 casserole dish by spraying it with baking spray.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and kosher salt. Gradually add the coconut milk, and whole milk; whisking to combine. Fold in the rice and raisins; mixing to combine. Pour into a prepared 9x9x2 square casserole dish. Place casserole inside of a larger baking pan. Pour hot tap water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding). Bake for 1 hour. Remove casserole from water and place on cooling rack, letting it stand for 10 minutes to set before serving.

Meanwhile, whisk together all the puree ingredients, except the raspberries, in small saucepan over medium heat until sugar and cornstarch are dissolved. Add the raspberries and constantly stir with wooden spoon until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring. Carefully pour the hot mixture into a blender and remove center of lid. Place a clean kitchen towel over the hole of the lid, and puree until smooth, and then strain through a sieve using a spoon to push the puree through to remove most of the seeds. (Please use a cheesecloth to strain the puree instead if you want to remove all of the seeds.)

To serve, spoon the raspberry sauce onto serving plate, and dampen an ice cream scoop with tap water (to prevent sticking) to scoop a mound of rice pudding on top of puree (see above photograph). – Enjoy!

SANDRA'S FROZEN BANANA and BLUEBERRY SMOOTHIE

What a great way to start
the morning with this
refreshingly tasting smoothie...

Serving: (1 lg., or 2 small)
Prep: 3 Mins.

Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
1/2 cup frozen blueberries
2/3 cup milk
1 (8 oz.) container blueberry yogurt
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

--1 straw (optional)

METHOD

Pour all ingredients into a blender, puree for 1 minute until smooth, and serve. – Enjoy!


~~~~~~~~~~~~~


*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S FRESH NECTARINE SMOOTHIES

A wonderfully refreshing
smoothie that has a slight tang,
which compliments its other
ingredients rather nicely...

Serving: (2)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

2 ripe unpeeled nectarines, deseeded, and quartered
2/3 cup milk
A generous handful of ice cubes
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon
1 to 2 tablespoons of honey,
--depending upon the sweetness of your fruit

-- 2 drinking straws

DIRECTIONS

Pour all ingredients into a blender, pulse a couple of times, then puree for 1 minute until smooth, and serve. – Enjoy!


(Note: Photo contains divine mini-cream puffs I just made, click here for recipe:  Raspberry Nutella Profiteroles)

SANDRA'S FROZEN BANANA STRAWBERRY SMOOTHIE

A perfect marriage of fruit
makes up this very satisfying
and refreshing smoothie...

Serving: (1)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
2/3 cup milk
1 (8 oz. container) strawberry yogurt

-- A straw

METHOD

Pour all ingredients into a blender, and puree for 1 minute until smooth, and serve. – enjoy!


~~~~~~~~~~~~~


*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed

SANDRA'S FROZEN BANANA CHOCOLATE SMOOTHIE

A very satisfying smoothie 
you can have within minutes...

Serving: (1)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

1 frozen and peeled banana, cut into 4 pieces
2/3 cup milk
2 Lindt Lindor chocolates (any flavor)
2 tablespoons hot espresso, or strong coffee
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract

--1 french vanilla pepperidge farm creme filled pirouette rolled wafer, broke in half

METHOD

Pour all ingredients into a blender, and puree for 1 minute, just until smooth, and serve. – Enjoy!

~~~~~~~~~~~~~


Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S BANANA and MILK CHOCOLATE CHIP COOKIES

These cookies have a softer cake
type of texture and are my absolute
favorite cookie of all time...

Yields: (About 4 Dozen)
Prep: 15 Mins. |
Bake: 12 to 14 Mins.
Posted by Sandra

INGREDIENTS

1/2 cup unsalted butter, at room temp.
¾ cup packed dark brown sugar
1/3 cup  granulated sugar
1 teaspoon vanilla extract
1 large egg, at room temp.
1 cup of mashed bananas
2 cups all-purpose flour
1 teaspoon of baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup milk chocolate chips

METHOD

Preheat the oven to 350. Set aside a baking sheet lined with a silpat liner or parchment paper.

In a small bowl, mash the bananas with a fork, and set aside.

Meanwhile, in a large bowl, with a hand mixer, cream the butter, brown sugar, granulated sugar together until light and fluffy. Add vanilla extract, and egg, and mashed bananas, beating just until incorporated. Through a sieve, sift the flour, baking soda, and spices into the bowl with the butter and banana mixture, blending with a spoon just until combined, and then fold in the milk chocolate chips.

Drop by teaspoon dollops onto prepared baking sheets about 1” apart. Bake in batches; each for 12 to 14 minutes, until golden brown. Let cookies cool on baking sheet for a couple minutes so they don’t break apart when transferring, and then remove cookies with a spatula to wire rack to cool completely.

SANDRA'S APPLE and ORANGE SMOOTHIES

Now these smoothies will guarantee
a bright and refreshing
start to any day...


Wow, a fantastic historical write-up on smoothies that included
featuring my photograph in the mention...
http://www.healthysmoothierecipeshq.com/
smoothies-history-what-every-smoothie-maker-should-know 

Serves: (2)

Prep: 5 mins.
Posted by Sandra

INGREDIENTS


Note: 
Before peeling oranges, you may want to cut a slice off first for garnishing.



2 oranges, peeled, and chopped into small chunks
1 apple, peeled, cored, and chopped into small chunks
1 (6 oz. container) of orange yogurt
½ cup milk
1 cup ice cubes
½ teaspoon vanilla extract
1 tablespoon honey

--2 drinking straws

METHOD:

Add all ingredients to blender, and puree until smooth and creamy. Pour into glasses and serve. – Enjoy!

SANDRA'S CHOCOLATE TOFFEE SALTINE CANDY

This is a recipe that I created
due to my affinity for toffee, hence this
candy made with a saltine cracker crust...
~~~~~~~~~~~
I'm honored that my 
Chocolate Toffee Saltine Candy photograph
 was added on 2-5-11 
to the Flickr contest 
@ http://www.flickr.com/
groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!