Serving Up {Snack}: Coconut Chex Mix

I am a pretty big fan of coconut.  When I found this recipe (unfortunately I can't remember where I found this recipe) it reminded me of my favorite granola recipe so I just had to try it.  It did not disappoint and I was grateful that it was a hit with the kiddos so that I wasn't left eating it all completely on my own.  Nonetheless, I did eat more than my share because it is just one of those flavors that addicts you after only one bite.  Consider yourself warned.

Actually, the recipe as written called for almonds.  I made half of it with almonds and half of it with cashews (like my granola) and the cashews won in my book.  But even pecans or macadamia nuts would be tasty.  Chex mix is one of those things that you can play with and get creative with.  I added candy corn to it last fall to take to a youth Halloween party and the bowl was returned empty, so I will take that as a good sign.

COCONUT CHEX MIX     Pin It

printable version

6 cups rice chex
6 cups golden grahams
1 cup chopped nuts (cashews, pecans, macadamia)
1 cup coconut
1 1/2 cups butter (3 cubes)
1 cup sugar
1 cup Karo syrup
1 tsp. vanilla (I substituted 1 tsp. of coconut extract and really liked it)

In a large bowl, combine the cereal, nuts and coconut.
In a medium saucepan, combine the butter, sugar, karo syrup and vanilla and bring to a boil.  Boil for two minutes.  Pour sauce over the cereal and toss to coat.
Store in airtight container.

Serving Up {Breakfast}: Coconut Syrup

I could drink this syrup!

My kids probably already have!

I don't buy syrup from the store.  We generally opt for jams or fruit or nutella (or nothing) to top our breakfast goodies.  But when I stumbled across this recipe a couple of years ago, there was no going back!  We have been converted to syrup when it's this syrup.  To prove my point, I always have at least one back up bottle of coconut extract in the cupboard.  My kids just wouldn't have it any other way.

COCONUT SYRUP     Pin It
(recipe from The Sisters Cafe)
printable version

7-8 Tbs. butter
¾ cup buttermilk
1 cup sugar
½ tsp baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a saucepan. Turn heat to medium and stir until butter melts and sugar dissolves. Bring to a boil and boil for one minute. Remove from the heat and add soda and extract. It will bubble up; just continue to stir and give it a few minutes for the “foam” to reduce before serving.

Serving Up {Muffins}: Coconut Banana Muffins

I really ought to dedicate a weeks worth of posts just to bananas!  I love banana bread, banana cookies, banana cake, banana bars, banana pancakes, banana muffins and even banana pudding.  Trust me, I have recipes for them all and never tire of any of them.  Stay tuned for more banana recipes to come (hopefully) soon!

In the meantime, this recipe for Coconut Banana Muffins will have to hold you over.  It's a recipe from Ina Garten (The Barefoot Contessa) who may just be my very favorite Food Network cook ever - though I hope I don't ever have to actually pick just one.  Her original recipe was for a Banana Crunch muffin and called for nuts and granola.  My adaption of her recipe basically dropped the "crunch" (for the sake of the kids!) and I replaced the butter with coconut oil.  We enjoy muffins each Sunday morning at our house and I frequently add coconut oil and raw coconut to our muffins to boost their nutrition.  This recipe just conveniently started with those ingredients.  These muffins are divine - super moist and the perfect balance of banana to coconut.  A bit of the tropics with each bite!

COCONUT BANANA MUFFINS     

(recipe adapted from The Barefoot Contessa)

printable version

3 cups flour
2 cups sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup coconut oil
2  eggs
3/4 cup whole milk
2 tsp. pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup sweetened shredded coconut

Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Serving Up {Breakfast}: Coconut and Cashew Granola

When I first began to weed out processed foods and make more "whole" food for our family, breakfast cereal was one of the first things to go.  Don't let me children's tear stained faces fool you - as a result of my anti-cereal stance they get hot breakfast meals most every single day.  So sad for them, I know!  But there are some days that we do need to be able to pour something into a bowl, drown it in milk and be out the door.  Quick!  Homemade granola is my answer.

I have two recipes that are tied for my favorite granola recipe.  This is one of the two.  Put it in a bowl covered in whole milk and you will find yourself getting out of bed in the morning just to eat it!  My husband and kids even like to eat it dry as a snack.  The only downside to this recipe is that we go through it REALLY fast.  As I have written the recipe below I have already doubled the recipe from what was on the original recipe, but generally I even double this amount.  What can I say?  We like us some granola!

COCONUT AND CASHEW GRANOLA     
(recipe from Mel's Kitchen Cafe)
printable version

6 cups old-fashioned rolled oats
¾ cup dark brown sugar
2 cups slivered or sliced almonds
2 cups cashews
1 ½ cups shredded coconut
½ cup coconut oil
¾ cup pure maple syrup
1 ½ tsp salt

Preheat the oven to 250 degrees. In a large bowl, combine the oats, sugar, nuts and coconut. In a separate bowl, combine the oil, maple syrup and salt and stir until well combined. Slowly pour the liquid over the oatmeal mixture and mix well. Divide in half and pour onto two 11x17 baking sheets, spreading out evenly.
Cook for 1 hour and 15 minutes, checking on it and stirring it every 30 minutes or so.  Bake until golden.

Optional: add 2 cups of raisins after granola is cooled.

Store in an airtight container or freeze.