Monday, August 25, 2014

Secret Recipe Club: Cocada de Forno



It's time for another Secret Recipe Club reveal day. Time is really flying by this summer isn't it!?  For August, we were assigned Sally's blog, the Bewitching Kitchen.  I've been looking forward to being assigned her blog for a long time now. She has tons of great recipes and a really interesting background. I knew that Sally was from Brazil, so I was really looking forward to making a Brazilian recipe from her blog. My obsession with coconut made this recipe for baked coconut, or Cocada de Forno, an easy choice. It has a creamy texture and depending on how long you bake it, could be either a pudding or a bar. I opted to bake it into bars for easier consumption. Delicious and oh so coconutty!

Cocada de Forno (Baked Coconut)
From Bewitching Kitchen

1/2 cup butter, at room temperature
1/2 cup granulated sugar
3 eggs
1/3 cup coconut milk
1/3 cup sweetened, condensed milk
1 Tablespoon rum (optional, but why not)
1- 1/2 cups grated coconut (unsweetened)
2 Tablespoons all-purpose flour, sifted

Heat the oven to 350F. Lightly grease an 8x8 inch baking dish with butter or cooking spray.
In a medium bowl, beat the butterand sugar together at medium speed until creamy, about 5 minutes.  Add the eggs, one at a time, and continue to mix.  Scrape the sides of the bowl after each addition.
Add the coconut milk, condensed milk, and rum, and continue to mix until well blended.  Add the coconut and mix until incorporated.   Fold the flour with a rubber spatula, and spread the batter into the prepared baking dish.
Bake until the top looks golden brown, the edges are set, but the center is slightly jiggly, about 20 minutes (or if you prefer a firmer consistency, bake until set, 30 to 35 minutes). Remove it from the oven and let it rest for 10 minutes.

Wednesday, August 20, 2014

Sparkling Watermelon Strawberry Sangria

Sparkling Watermelon Strawberry Sangria recipe


Have no fear, we still have a lot of summer ahead of us.  It may be August, but we still have a whole month left.  To me, summer time means summery drinks shared with friends on the patio.  Sangria is the perfect choice for sharing, and what better way to celebrate the flavors of summer than with strawberries and watermelon. Add a splash of sparkle and you're ready to fiesta. 

Sparkling Watermelon Strawberry Sangria recipe

Sparkling Watermelon Strawberry Sangria


3 cups cubed watermelon
2 cups sliced strawberries
1 cup white rum
1/2cup fresh lime juice
2 sprigs of mint
1 bottle dry white wine
1 bottle strawberry champagne (I used Passion Pop)
1 lime thinly sliced

Muddle 1 cup watermelon, 1/2 cup strawberries, mint, rum, and lime juice.

Add the remaining fruit, lime slices, mint, white wine, and champagne. Stir and refrigerate for several hours before serving.

Friday, August 15, 2014

Coco-Kale Banana Muffins

Coco-kale banana muffins recipe

It's been ages, I know.  I even made these muffins weeks ago, and I've been totally holding out on you by not posting them until now. Life has just been pretty darn crazy lately!  Which makes it more important than ever to have healthy food on hand to grab and go as you rush about town. Right?!

Well, these muffins are just perfect for a quick breakfast or snack with your afternoon coffee (because duh, afternoon coffee is a must when you're busy!).  I tried these muffins at a friend's house during an ice cream social (gotta love a bunch of athletes eating ice cream with a side of kale muffins).  The recipe came from the Ottawa Public Health Food Advisor program newsletter edition on kale.  You know I love kale, so I had to ask for the recipe.  Well, when I read it, I decided that there was way too much sugar and other junk in there for my taste, so I made a few tweaks. Then I added some coconut flakes for good measure, because I've been cuckoo for coconut lately!  These muffins were awesome and I will be making them again soon!

Coco-kale banana muffins recipe

Coco-Kale Banana Muffins


1 cup all-purpose flour
1/2 cup spelt flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup unsweetened apple sauce
1 egg, lightly beaten
2 tablespoons maple syrup
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1-1/2 cups chopped kale
1/2 cup toasted coconut flakes

Preheat the oven to 350F.

Whisk together dry ingredients in a medium bowl.  In a separate bowl, whisk together wet ingredients (mashed bananas, apple sauce, maple syrup, coconut oil, and egg).  Add the wet ingredients to the dry ingredients and stir until just combined.  Gently stir in chopped kale and coconut flakes.

Pour batter into a non-stick muffin tin (or into paper muffin liners) using a 1/3 cup measuring cup.

Bake at 350F for 16-18 minutes or until the top of the muffin is browned and springs back when gently pressed.

Adapted from Ottawa Public Heath Food Advisor
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