Tiki party mix

For B's birthday, I decided I'd throw together a little impromptu tiki party on our roof deck.  Although it wasn't really that impromptu -- I had put A LOT of thought into almost every detail.  Pineapples, palm trees, and flamingos adorned most everything, and the color theme was mainly pink, yellow, and green to reflect those things. Matching sprinkles.  Pineapple and shark ceramic glasses (but no actual tiki glasses...go figure!).  Ok, so maybe more casual than impromptu. Poor word choice, Julie!

I let my creative juices flow in terms of decor (floating flamingo drink holders, leis, and mini beach balls) and desserts/baking (pina colada marshmallows, pineapple and palm tree chocolate lollipops), and let my trusty friend Trader Joe do most of the catering (I went with tropical/Polynesian themed foods -- coconut shrimp, scallion pancakes, mini meatballs, chicken lemongrass spring rolls, edamame, shrimp toasts -- but ended up serving only about half of those things). B, my resident bartender extraordinaire, mixed up his signature pineapple and mezcal cocktail, among others!  One more place I let my creativity shine through?  This tropical themed snack mix!

I have to say, sometimes I impress myself!  I went with traditional tropical and Polynesian flavors - coconut, mango, pineapple, macadamia, and banana (I was thinking about adding in some sesame sticks for a salty component, but decided to leave them out). Talk about addictive!  I'm so glad I made a huge batch!!

Tiki Snack Mix
A JulieBakes Original!

Ingredients:

1/2 cup roasted coconut chips
1/2 cup banana chips
1 cup dried baby sweet pineapple (unsweetened), cut into 1/4s (larger rings cut into 1/6s)
1/4 cup lightly sweetened coconut strips, cut into 1/4 inch pieces
1/2 cup dried unsweetened mango, cut into 1/2 inch pieces
1 cup roasted macadamia nuts (I used unsalted, but salted would be good, too.).

Directions:

Cut dried fruit into the sizes mentioned above.
Add them all to a gallon sized zip lock bag.
Shake up until well mixed.

Add to the serving bowl of your choice (I used a plastic coconut drink holder to keep with the theme).
Extra snack mix (if there should even be any), can be stored in the ziplock bag.

"Coconut Ranger" cookies

When, while scrolling through my Facebook feed the other day, I came across these cookies.  Immediately, I turned to B and said "these cookies have your name written all over them."  He looked at me quizzically and I explained to him that they had coconut, toffee, and almonds in them, and then he seemed to agree.  I don't remember if he asked me to bake them or if I had already committed myself to baking them, but the next day I left work and went straight to the store to get the ingredients.  It didn't hurt that I was annoyed and I find baking to be therapeutic, so cookie baking that night sounded like a damn good idea!  The only problem I could come up with these cookies was that you have to wait at least 8 hours from when you make the dough till you bake them.  EIGHT HOURS! (Confession: I got 32 cookies worth of dough but only had space for 30 cookies on the tray to put in the fridge, so I baked up the last two after, gulp, not even 8 minutes in the fridge.  And they were goooooood!!)

So when I actually got around to baking these cookies the following day, I baked up a bunch (and then froze the remaining dough for when I wanted a cookie fix and didn't have at least 8 hours to wait for one).  Then, I brought some with me when I met up with friends that night and then also brought some to B.  The response was, across the boards, a resounding "these are awesome!!"

Coconut Ranger Cookies 
Originally from Royal Carribean, recipe found on Chocolate, Chocolate and More

Ingredients:

1/2 cup butter, at room temperature
1 cup Heath Toffee bits (plain toffee, not the ones with the milk chocolate)
1/2 cup sugar
1/2 cup brown sugar
1 tsp vanilla extract
1 egg
1 egg yolk
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup finely chopped almonds
2 Tbsp Cream of Coconut (Coco Lopez or Goya)
2 1/4 cups sweetened shredded flaked coconut

Directions:

Beat together the butter, toffee bits, and both sugars until light and fluffy.
Add in the egg, egg yolk, and vanilla.
Beat well.

In another bowl, combine the flour, baking soda, and salt.
Gradually add to the butter mixture, until combined.
Add in the chopped almonds, cream of coconut, and shredded coconut.
Mix until fully incorporated.

Line a baking sheet with parchment paper or wax paper.
Use a medium cookie scoop or a spoon, then shape into balls.
Place on the prepared sheet and then flatten to about 1/2 inch thick.
Cover with plastic wrap.
Refrigerate dough overnight, or at least 8 hours.

When ready to bake, preheat oven to 325F.
Place cookies on a baking sheet (I used a parchment lined sheet), 2-3 inches apart.
Cookies will spread.
Bake in oven for 12-14 minutes, just until edges start to turn brown (it's OK if they look a little raw in the center....they actually are supposed to).

Remove from oven and let cookies rest on baking tray for 10 minutes to finish baking.
Remove from baking sheet and place on cooling racks to cool completely.

Chocolate dipped toasted coconut shortbread cookies with salt

Remember those Toasted Coconut Shortbread Cookies I made recently?  The ones that B chose as one of his favorites when I forced him to taste test different kinds of shortbread cookies for my online cookie swap?  I decided that as delicious as they are, chocolate could maybe possible likely make them even better.  And a sprinkling of sea salt might just take them over the top.

So I defrosted that second log in the freezer that was just waiting to fill the void when I needed some last minute cookies, baked them up, and then dipped them in some semisweet chocolate and sprinkled them with sea salt.  Because really, when don't chocolate and sea salt make everything better?!

Toasted Coconut Shortbread Cookies
Adapted from this original recipe, also found on the blog here

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup sugar

2 Tbsp milk

1 tsp vanilla extract

2 1/2 cups all purpose flour

1/2 tsp salt

3/4 - 1 cup toasted coconut

1 bag of semisweet chocolate chips, or chocolate of your choice

Sea salt, for sprinkling

Directions:

Toast the coconut on a baking sheet in an oven that has been preheated to 350F.

Watch the coconut closely as it tends to burn quite easily.

Stir often.

Mine took about 8 minutes.

Remove from the oven and allow it to cool.

Set aside.

In a large bowl, using a mixer, cream the butter and sugar together on medium speech until fluffy.

Add milk and vanilla.

Beat to combine.

With the mixer on low, gradually add the flour and salt.

Continue beating until the dough forms.

Add the toasted coconut, crushing it slightly between your fingers as you add it.

Mix with a spatula to combine.

Divide the dough into 2 portions.

Shape each piece into a log.

Wrap logs in plastic wrap.

Place in the freezer for 30 minutes.

Then, move to the fridge for another 30 minutes.

Preheat the oven to 350F.

Using a sharp knife, cut each log into thin slices, about 1/4 inch thick.

Place cookies onto a ungreased cookie sheet (I used a parchment lined cookie sheet).

Bake until edges are just starting to turn brown, about 12 minutes (mine took about 10 minutes).

Remove from the oven.

Place cookies on a wire rack to cool.

Once cookies are cool, melt half of the chocolate in a microwave safe bowl in 30 second increments until melted and smooth.

Place a sheet of wax paper on the counter or a baking sheet.

Dip cookies half way into chocolate.

Shake off excess chocolate.

Place cookie on wax paper.

Sprinkle a pinch of sea salt on the chocolate while it's still wet.

Repeat with remaining cookies.

Melt more chocolate as needed.

Once all cookies are done and the chocolate has hardened, place cookies in an airtight container.

Cookies will last at least 3 days in the container (if they'll even last that long!!).

Toasted coconut shortbread cookies

When I made the cookies for The Great Food Blogger Cookie Swap, I started off with four different flavors, and then employed B to do a taste test.  One of his two favorites were these toasted coconut shortbread cookies (his other favorite will make an appearance on the blog soon).  They're jam-packed with toasted coconut flavor and the buttery crispiness of a shortbread cookie.  They're absolutely delicious and insanely easy to make.  And like these - where I subbed the toasted coconut for the original chopped dried cranberries - you can add almost any kind of dried fruit (spoiler alert, I'll be making two more varieties of these for my doormen this holiday season), or even nonpareils like I did with these last month...

The nice thing about these is that you can also keep the logs in the freezer for last minute cookie baking, and then just thaw them in the fridge a little longer before slicing (take it from my experience -- if they're in the freezer for a long time, they're too hard to slice if you have to use your entire body weight on the knife and you don't even make a dent....).

Toasted Coconut Shortbread Cookies
Adapted from this original recipe, also found on the blog here

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup sugar

2 Tbsp milk

1 tsp vanilla extract

2 1/2 cups all purpose flour

1/2 tsp salt

3/4 - 1 cup toasted coconut

Directions:

Toast the coconut on a baking sheet in an oven that has been preheated to 350F.

Watch the coconut closely as it tends to burn quite easily.

Stir often.

Mine took about 8 minutes.

Remove from the oven and allow it to cool.

Set aside.

In a large bowl, using a mixer, cream the butter and sugar together on medium speech until fluffy.

Add milk and vanilla.

Beat to combine.

With the mixer on low, gradually add the flour and salt.

Continue beating until the dough forms.

Add the toasted coconut, crushing it slightly between your fingers as you add it.

Mix with a spatula to combine.

Divide the dough into 2 portions.

Shape each piece into a log.

Wrap logs in plastic wrap.

Place in the freezer for 30 minutes.

Then, move to the fridge for another 30 minutes.

Preheat the oven to 350F.

Using a sharp knife, cut each log into thin slices, about 1/4 inch thick.

Place cookies onto a ungreased cookie sheet (I used a parchment lined cookie sheet).

Bake until edges are just starting to turn brown, about 12 minutes (mine took about 10 minutes).

Remove from the oven.

Place cookies on a wire rack to cool.

Samoa Rice Krispie treats

It's fairly common for me to have all the ingredients on hand for a new recipe.  Chocolate chips, flour, butter, sugar, salt...those usually grace my fridge and cabinets day in and day out.  Other ingredients are less common, but still make a regular appearance: dried fruits, marshmallows, coconut, Rice Krispies.  But it's not all that common that I have homemade caramel sauce just chilling in my fridge.  So when I came across this recipe earlier today, I knew it was fate that I make them tonight!

I made a few modifications -- first, I toasted the coconut.  Samoas are ubiquitous with toasted coconut in my book.  Then, I also added some of the toasted coconut to the Rice Krispie treats, because I thought that would elevate the coconuttiness of the Samoa Rice Krispie Treat (and they were delicious and I may, or may not, have eaten at least 3 4 of them while I was prepping the rest of the stuff for the Samoa treats)!  I actually didn't have as many Rice Krispies as I thought I had, so I halved the recipe and used a 9x9 inch pan, so my Rice Krispie Treats are a little thinner than I had hoped, but they're still delicious!

Samoa Rice Krispie Treats
Based on (but adapted a lot by me) this recipe (makes a 9 x 13 inch pan)

Ingredients:

4 Tbsp unsalted butter
40 large marshmallows, about 1 bag
6 cups Rice Krispies
1 1/2 cup PLUS 2/3 cup toasted coconut flakes, cooled
3/4 cup caramel sauce, preferable homemade (I used the caramel from the salted caramel apple pie, which I know I still owe you the recipe for, and will link to this as soon as the pie is up!!)
3 cups semisweet chocolate chips

Directions:

Spray a 9 x 13 inch pan with cooking spray.

Toast the coconut.
Place coconut on a foil-lined baking sheet and toast at 350F for a few minutes.
Mix/stir often.
Watch coconut very closely as it burns quickly.
Allow coconut to cool.

Measure out the Rice Krispies and add in 2/3 cup toasted coconut flakes.
Toss to mix.

Melt butter in a large microwave safe bowl (be sure to use a bowl a lot bigger than you think you'll need....the marshmallows enlarge....a lot!).
Toss marshmallows in butter to coat.
Microwave marshmallows for about 45 seconds.
Stir the mixture.
Microwave for another 45 seconds or until marshmallows are completely melted and the mixture is well blended.

Add the Rice Krispie-Coconut mixture to the marshmallows and stir well.
Pour into the pan.
Press firmly into the pan (a piece of wax paper lightly sprayed with cooking spray works well).
Allow Rice Krispie Treats to cool.

Once cool, cut into 24 bars (I made mine a little smaller)

Melt chocolate chips in a microwave safe bowl, stirring frequently so that they don't burn.
When completely melted, dip the bottom 1/3 of each Rice Krispie Treat into the chocolate (I skipped this part because my treats were a little thin, but look down below for the * and I'll tell you what I ended up doing myself).
Let them dry, upside down, on a piece of wax paper.
Mix together the caramel sauce and coconut in a small bowl.
Place a small spoonful (I used my small scooper, and then flattened it out with a fork) of the coconut-caramel mixture on top of each Rice Krispie Treat.
Drizzle with melted chocolate.
Let the Rice Krispie Treats set.

Try not to eat all of them at once!

* Because my treats were a little thin, I did the following:
I mixed together the caramel and coconut as above, and placed a small spoonful (scoopful) of the mixture on top of each Rice Krispie Treat, and the flattened it with a fork.
Then, I put them on a cooling rack with a piece of wax paper beneath.
I spooned 1-1.5 tsp of the melted chocolate over the caramel-coconut mixture.
I debated -- but ended up not actually -- sprinkling some additional toasted coconut on them, which I might do the next time I make them

Allow them to harden.

Piña colada cupcakes

I'm not generally a complainer. But if I'm going to be honest with you, the past few weeks have been a little rough. The shortest possible way to give you the rundown is this: I started having thumb pain about 5 weeks ago....when it wasn't feeling better, I bought myself a brace.....then, about a week and a half to two weeks ago, I noticed that my thumb was swollen and went to see my colleague at our adult office....I was diagnosed with synovitis and tendonitis, prescribed some meds, was told to keep wearing the brace, and told to get an X-ray if it wasn't getting better... so fast forward to this past Friday, my day off, where I went to the orthopedist, was diagnosed with tendonitis and a ligament injury (that thank g-d does not require surgery), and ended up getting a cortisone shot in my thumb. Before going home to bake these cupcakes. Did I mention that the cortisone shot was unpleasant, at best, and it didn't make my finger feel any better right away? Oh, and the added lidocaine? Numbed up my thumb completely. Yeah, so you might imagine I wasn't in the best condition to actually be baking and decorating 2.5 dozen cupcakes...but they were for our annual party that my friends host on Long Island and I wasn't going to let them down! So I made the cupcakes. Piña Colada cupcakes, to be exact, since the theme of this years party is summer!!

So these cupcakes had been on my "to bake" list for a while.  I wanted to throw a luau this summer just so that I could make them.  The luau didn't happen, but these cupcakes remained high on my list.  So when the theme for our annual fall/winter bash was decided, and it was "summer," I was so excited to have an event to make these cupcakes for!  I have to say that these cupcakes were delicious, partly because they were really well flavored and not too sweet.  But the standout was the coconut cream cheese icing, of which I am currently regretting dumping out the leftovers instead of freezing, because there's a good chance I would've eaten it with a spoon for dessert!

Piña Colada Cupcakes

From Glorious Treats

For the cupcakes:

2.5 cups flour

1.5 tsp baking powder

1/2 tsp baking soda

1/2 teaspoon salt

3 eggs

1 3/4 cup sugar

1 cup vegetable oil (I used canola, since that's what I had on hand)

1 tsp vanilla extract

3/4 cup sour cream

1.5 cups canned crushed pineapple (drained slightly)

For the icing:

1/2 cup (1 stick) butter, cool

8 oz cream cheese (directly from fridge)

1/2 teaspoon vanilla extract

1 1/2 teaspoons coconut extract

4 cups powdered sugar (I'm pretty sure that, as i'm typing this up, I only used half of the powdered sugar, since I doubled the recipe but only remember using 1 box of powdered sugar....which might explain my previous "not too sweet comment."  But either way, the icing was AMAZING and I'd add the powdered sugar to taste)

1 Tbsp heavy cream, heavy whipping cream, or milk OR 1 Tbsp dark rum

For the garnish:

Maraschino cherries, with stems if you can find them

Toasted coconut

Cocktail umbrellas

Paper straws, cut into thirds

Pineapple wedges, I actually debated using crispy dried pineapple pieces, but opted not last minute

Directions:

Preheat oven to 350F.

Line a 12-cup cupcake tin with cupcake liners (I used cups, which I thought were adorable and very "summery").

Mix together flour, baking powder, baking soda, and salt in a medium bowl.

Set aside.

In a large bowl, beat the eggs and sugar with an electric mixer, until slightly thickened and a light cream color.

On low speed, add in oil and vanilla.

Add the pineapple and sour cream (don't worry if it looks too liquidy....it'll be fine!).

Mix until completely incorporated.

Add the flour mixture.

Blend until just combined and smooth.

Fill each of the cups about 2/3 full.

Bake cupcakes for about 22 minutes (mine took 18 minutes, so keep an eye on them towards the end).

Remove cupcakes from the pan and allow them to cool on a wire rack.

While cooling, make the icing.

If using toasted coconut, this is a good time to toast it.  Keep an eye on it as coconut tends to go from toasted to burnt VERY.  QUICKLY.

Place the butter in a large mixing bowl and blend until smooth.

Add cream cheese and blend until well combined.

Add the vanilla and coconut extracts.

Add the powdered sugar 1 cup at a time, blending at low speed until combined.  I add the last cup in 1/4 cup increments to make sure it doesn't get too sweet.

Once all sugar is added, increase to medium speed and beat until it begins to get fluffy.

Slowly add the heavy cream or rum (I used cream)

Beat again, until fluffy.

Frost the cupcakes.  I used a piping bag with a star tip.

Top cupcakes with the garnishes of your choice.

Lime macaroons

I wanted to make a Passover dessert for my sister.  My non-chocolate-loving sister (I know -- shocking that I, of all people, have one of those!).  I ended up deciding that macaroons would be the best in a fruity flavor, especially because coconut is fruity and tropical.

So these lime macaroons were born!  I have to say, they taste kinda like a tropical vacation :)  Now if only I could find out if rum was kosher for Passover... :-)

*In terms of "kosher for Passover," please see my disclaimer here.*

Lime Macaroons
Adapted from this recipe

Ingredients:

14 oz sweetened coconut
2 tsp vanilla
14 oz can condensed sweetened milk
Juice of 1-2 limes
Zest of 1-2 limes, finely grated

Directions:

Preheat oven to 350.
Line cookie sheet with non-stick foil (I didn't have non-stick foil so I sprayed foil with non-stick spray)/

Mix coconut, vanilla, condensed milk, and chocolate chips together in a large mixing bowl.
Take a teaspoon-sized amount of the mixture and roll it into a ball with your hands (or cheat like me, and use a mini scooper).
Place them on a cookie sheet, spaced apart.
Bake about 15-20 minutes until golden brown (watch them carefully so they don't burn).  Mine took 14 minutes.
Cool on a wire rack.

Chocolate chip macaroons

These are macaroons.  Not macrons.  I've made those before (and probably will again soon, for Passover).  These are those good, old fashioned shredded coconut cookies that come in cans, which are ubiquitous with Passover.  Except they're not from a can.  These are homemade.  With just 4 ingredients.  And they're goooood.

OK, those of you that keep kosher for Passover will argue that this recipe is not really kosher for Passover.  For one, it uses condensed sweetened milk.  But I'm working on making them without the sweetened condensed milk....hopefully I can figure it out, and then I'll let you know.

Now one thing -- these call for being dipped in chocolate after they've been baked and cooled.  Although I used mini chocolate chips, and they seemed SO chocolatey, that I left out the dipping part.  Which is fine with me, especially because the dipping process can be long and annoying.  But if you wanted to dip them in chocolate, no one would hold it against you!

Chocolate Chip Macaroons
Adapted from this recipe

Ingredients:

14 oz sweetened coconut
2 tsp vanilla
14 oz can condensed sweetened milk
2 cups chocolate chips (I used mini chocolate chips)

Directions:

Preheat oven to 350.
Line cookie sheet with non-stick foil (I didn't have non-stick foil so I sprayed foil with non-stick spray)/

Mix coconut, vanilla, condensed milk, and chocolate chips together in a large mixing bowl.
Take a teaspoon-sized amount of the mixture and roll it into a ball with your hands (or cheat like me, and use a mini scooper).
Place them on a cookie sheet, spaced apart.
Bake about 15-20 minutes until golden brown (watch them carefully so they don't burn).  Mine took 14 minutes.
Cool on a wire rack.

Chocolate oatmeal coconut cookies

So by now those of you who know me (either personally or through the blog) know that when it comes to baking, I tend to do things in excess.  My friends 30th birthday a few years ago?  Yeah, I made two cakes.  My birthday this year?  A week of treats (ok, ok, it was only 4 days...).  A 30th birthday party last year resulted in 36 cupcakes for about 15 people (red velvet and Samoa).  And when we went wine tasting this past fall, I brought another 36 cupcakes (this time cannoli-inspired and chocolate-peanut butter-pretzel ones).  I could go on, but I think you get the picture...

So when my friend P asked me to bake cookies for a baby shower last weekend, I couldn't stop at one, two, or three varieties.  I needed to make a fourth type.  I debated a fifth, but we can talk about that later.

This time I set out to make some chocolate oatmeal coconut cookies. For some reason, they intrigued me. I used to hate coconut, but lately it's been growing on me.  I think it started with those Samoa cupcakes, but then there were also the toasted coconut marshmallows and the coconut caramel cupcakes on New Years.

These cookies were really good, but I think you lose out on a little by making them so big.  Therefore, my bottom line with these cookies is make them, just don't make them huge!

Chocolate Oatmeal Coconut Cookies
from Taste and Tell

Ingredients:

1 cup unsalted butter, at room temperature

1 cup brown sugar, packed

6 tablespoons sugar

2 eggs

1 1/2 teaspoons vanilla

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 cups flour

2 1/4 cups oats

1 1/2 cups coconut

12 oz semi-sweet mini chocolate chips (2 cups)

 

Directions: 

 

Preheat the oven to 350F.

In a mixer, beat together the butter and the sugars until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla, salt, and baking soda.
Add in the flour and beat just until combined.
Add in the oats, coconut and chocolate chips.
Beat until combined.

 

Place 1/4-cup scoops of the dough on a greased cookie sheet, at least 3 inches apart.

Pat down to circles 1/2-inch high.

 

Bake in the preheated oven for about 15 minutes, rotating cookie sheet halfway through the baking time.

Cool on cooling racks.

The result?  19 ginormous cookies!

2013 - The year in review (in baked goods)

2013 was a busy year both for me personally, and for JulieBakes. 

I went to Thailand. 
JulieBakes turned two!! 
I graduated with my doctorate. 
JulieBakes reached 175 fans on Facebook.
This year, JulieBakes had a week of birthday treat posts leading up to my (33rd) birthday.
B and I celebrated a year together. 
JulieBakes had a record 23 posts in December (24 if you include this one!).
Oh, and on December 23rd was JulieBakes' 200th post!


I decided that to cap off this great year, I'd do a "Year in Review" of JulieBakes posts for 2013.  My version of a "Best of" JulieBakes, so to speak.  So I've gathered my favorite shots from the blog from 2013, categorized them my type of treat, and posted them all here for you to see in one place!

Hope you had a great 2013 -- and that you have a sweet and happy 2014! 

Love,
Julie

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