Newfoundland Coconut Snowballs

These no bake little nuggets are a Newfoundland Christmas treat. Since my great grandmother was a Newfoundlander I felt I should give these a look see! Keep them in the freezer or fridge. And if you are the type that wants your treat like now then these are for you because you can eat them straight from the freezer!

These are similar to but not the same as Hairy Moose Farts. You'll find the link to that recipe at the end of this post!

Ingredients:

1 1/2 cups graham cracker crumbs

3/4 cup oats

1 cup + 1 1/2 cups shredded, unsweetened coconut

1/3 cup cocoa powder

1 tsp salt

1/3 cup butter, melted

1 can sweetened condensed milk

1 tsp vanilla, coconut or almond extract

1 package large marshmallows

Mix the graham crumbs, oats, 1 cup coconut, cocoa powder and salt together in a large bowl. In another bowl combine the melted butter, condensed milk and extract of your choice, then pour the wet ingredients into the large bowl of dry ingredients and mix to combine.

Have a small bowl of water ready. You will need to wet your hands to handle the dough. Place 1 1/2 cups of coconut into another shallow bowl. Take a heaping tablespoon of dough and flatten it in the palm of your hand. Now take a marshmallow and wrap it in the dough. Roll into a ball then into the coconut to coat.

Place the snowballs on a lined cookie sheet and freeze for 2 hours. After 2 hours take a sharp knife and slice the snowballs in half.

This recipe makes 13 snowballs/26 halves.

Store in an airtight container in the refrigerator or freezer and if you're not into eating them frozen just defrost for about 20 minutes.

Here's that other Newfoundland sweet:

https://www.hotandcoldrunningmom.ca/2018/12/hairy-moose-farts.html

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Slice and Bake Coconut Shortbread

Melt in your mouth buttery goodness with a hint of nutty coconut! A perfect teatime treat!

Ingredients:

1 cup butter, room temperature

3/4 cup sugar

1 tsp almond or vanilla extract

2 pinches of salt

1 3/4 cup flour

1 cup flaked or shredded coconut + extra for sprinkling

Beat the butter in a mixer until creamy then add the sugar and continue beating until fluffy. Add the extract and salt. Then add the flour and coconut and mix until combined. Don't overmix.

Form into a 12 X 3 X 1" log. Wrap with plastic wrap and freeze 2 hours or refrigerate overnight. I slid it onto an overturned baking sheet to make it easier to move without worrying about messing up the log.

When ready to bake slice 1/3" thick cookies and place them 1" apart on parchment lined baking sheets. Sprinkle extra coconut on top of each cookie and very gently tap to adhere.

Bake at 300°F for 20 minutes or until lightly golden.

Makes 34 cookies

Adapted from: tasteofhome.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Coconut Pound Cake with Chocolate Chips

Toasty, crisp coconut tops this moist homemade coconut loaf, while  chocolate chips add just the right amount of sweetness. Perfect with your afternoon tea! This recipe can also be made into 4 mini loaves, just reduce the baking time to 40 minutes.

Ingredients:

2 cups flour

3/4 tsp baking powder

1/4 tsp salt

1/2 cup unsweetened shredded coconut

3/4 cup coconut oil (or vegetable oil)

1 3/4 cup sugar

4 eggs

3/4 cup coconut milk (shake well)

1 tbsp vanilla extract

1/2 tsp coconut extract 

3/4 cup semi-sweet chocolate chips

Topping:

1/4 cup chocolate chips

1/4 cup shredded coconut

2 tbsps coconut milk

1/4 tsp coconut extract

Mix the flour, baking powder, salt and shredded coconut together and set aside. Then, in a large mixer bowl, combine the coconut oil and sugar. Start adding the eggs, one at a time, and beat until fluffy then add the extracts. Alternate adding the coconut milk and the flour mixture and mix just until combined. Stir in the chocolate chips.

Grease and flour a 9 X 5" loaf pan and pour in the batter. Mix 1/4 cup chocolate chips and 1/4 cup coconut together and sprinkle on top. Bake at 325°F for 1 hour and 35-45 minutes. A cake tester should come out clean.

Cool in pan on rack for 10-15 minutes, then loosen the sides with a knife and carefully turn out. Mix 2 tbsps coconut milk with 1/4 tsp coconut extract and drizzle over the warm loaf. This last step is completely optional but adds just a little more moisture to the cake. Cool completely on rack before slicing.

Adapted from: themondaybox.com

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Queen Elizabeth Cake

To commemorate Queen Elizabeth II on the occasion of her passing I decided to finally make a Queen Elizabeth Cake. It has been on my radar for several years but somehow I never baked one. Today seemed a fitting time.

On researching the Queen Elizabeth cake I found a few differing stories of it's origin. One is that it was first made in 1937 to recognize the coronation of King George VI and Queen Elizabeth, the Queen Mother. Another suggests it was invented in 1953 to celebrate the coronation of Queen Elizabeth II. And while it has been made in both the U.K. and U.S.A. it has been most popular in Canada since the 1950s which would lead one to believe it's association with Queen Elizabeth's coronation. Whatever story is correct there's one thing for sure, this cake is tender and delicately sweet like I imagine the Queen was 👸

This is the picture of the Queen that hung in my elementary school classrooms, (many years ago).

Ingredients:

1 cup packed, chopped dates

1 tsp baking soda

1 cup boiling water 

1/4 cup butter, at room temperature

1 cup sugar

1 egg

1 tsp vanilla

1 1/2 cups flour

1 tsp baking powder 

1/4 tsp salt

1/2 cup chopped walnuts

Topping:

1 cup shredded coconut

1/2 cup brown sugar

1/4 cup butter

3 tbsps 10% cream

Start by chopping the dates. Personally I prefer to snip them with scissors. Toss them with the baking soda and add the boiling water. Let sit until cooled.

Take the walnuts and toss them in a frying pan to toast 2-3 minutes or until slightly fragrant. Set aside.

Once you are ready to bake beat the butter and sugar together in a large bowl. Then add the egg and vanilla. 

In a separate bowl mix the flour, baking powder and salt together. Take 1 tbsp of this and toss with the walnuts. Now mix 1/3 of the dry mix and 1/3 of the dates (including the liquid) into the butter mix. Continue adding thirds until fully combined then add the walnuts.

Pour into an oiled 9" square pan and bake at 350°F for 40-45 minutes.

In a small saucepan combine the brown sugar, butter and 10% cream for the topping. Bring to a boil and cook 1 minute then remove from heat and stir in the coconut. Pour the topping over the cake as soon as it comes out of the oven. It can be left like this to cool or you can place it 6" under the broiler for 2 minutes then cool completely on a rack before cutting.

Queen Elizabeth... may she rest in peace. Long live the King.

Makes 16 squares

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂

Coconut Truffles

Simple, 2 ingredient, no bake truffles ... ready in no time!

A sweet spring treat for that sweet tooth craving!

Ingredients:

400 g (14 oz) unsweetened shredded medium coconut 

1 - 300 ml can sweetened condensed milk

1/3 cup shredded coconut

In a large bowl combine the 400 g of coconut with the condensed milk.

Next form into 1 heaping tablespoon sized balls and roll in the shredded coconut. I won't lie, rolling this stuff into balls is a little sticky on the hands, but if you wash them off a couple of times you'll find it much easier to handle.

Place on a lined tray and chill for 30 minutes in the fridge. 

That's it, they are ready to serve!

Makes 35-40 truffle balls.

Original recipe from: lifestyleofafoodie.com

Pina Colada Macaroons

Make these with a mini ice cream scoop for a
bite-sized gluten-free treat.

2 cups finely shredded coconut
1/2 cup sugar
2 egg whites
1/4 tsp rum or rum extract
4 tbsps chopped candied pineapple (plus more to garnish)
1/4 tsp lime zest

Whip the sugar and egg whites together then mix in the coconut.

If you want plain old macaroons stop here.  But if you're going for the pina colada ones add the rest of the ingredients.

Use a small ice cream scoop and mound it onto a parchment lined cookie sheet.

We made half the recipe plain and half pina colada. Place a couple pieces of candied pineapple on top of the pina colada ones. Here's a shot of the plain ones.

Bake at 325 F for 15-17 mins.
And here are the pina colada ones.

Ta dah!

Lemon Coconut Oatmeal Cookies

A light and crispy cookie

Mix together:

1 cup flour
1/4 tsp cream of tartar
1/2 tsp baking soda

and set aside.

Cream together in a mixer:

1/4 cup margarine
3/4 cup sugar

And add:

Zest and juice of 1 lemon
1 egg
1/4 tsp salt

Then add the flour mixture to the creamed mixture.

And finally mix in:

1/3 cup shredded coconut
1 cup oatmeal

Roll heaping teaspoonfuls into a ball and lightly flatten.

Place on a parchment lined baking sheet and bake in a 350F oven for 12 minutes.

Makes 3 dozen cookies

Pineapple Coconut Custard Pie

So yesterday was Pi Day (3.14). Actually, double Pi Day as it was 3.14.14.  So I made 2 pies!  

I actually used an 8 inch cake pan for this one.

Ingredients:

Single pie crust
1/2 sugar
1/2 cup syrup (corn preferably, but you can use pancake)
3 tbsp flour
3 eggs
1 cup roughly chopped fresh pineapple
1 tsp vanilla
1 cup sweetened coconut flakes
1/3 cup melted butter or margarine

In a large bowl mix sugar, syrup and flour.

Whisk eggs in one at a time.  Now add pineapple, vanilla and coconut.
Pour into a pastry lined 8 inch cake pan.
Melt butter and brush over top.  I thought this was going to be messing, but it worked fine.

Bake 50 minutes in a 350F oven.
Cool completely and enjoy!

Thanks to original post:
http://www.tablefortwoblog.com/tropical-pie

Oh ya.....my second pie was a tourtière (meat pie)
http://hotandcoldrunningmom.blogspot.com/2013/12/meat-pie-tourtiere-la-quebecoise.html