Tag Archives: Desserts

Coconut White Chocolate Brownies

18 Apr

Yawwwnnnn….I’m barely able to keep my eyes open this morning. Mr. Delish has started this new habit of watching TV on the couch downstairs and then waking up and coming to bed at 3am. Which ends up waking me up in the process and then I lay awake while he sleeps soundly.

He’s been doing this because I am still on my obsession with The Chew and I watch the recorded episodes before I go to sleep. Instead he watches Spartacus, which he is currently obsessed with. I’m sorry but I really don’t want to see someone get their head cut off right before I am about to go to sleep, that’s just a recipe for bad dreams. No, thanks.

Since I might not make it through this post, I’m going to get right into it. I made these a few days ago because I was craving brownies, but at the same time I couldn’t get that coconut whipped cream out of my head. So I combined two of my favorite things, to make what is probably the most decadent brownie around.

And no that’s not whipped cream, it’s just a big helping of white chocolate coconut butter cream. I think someone needs to help me.

As soon as they were frosted Mr. Delish wanted to try one. He ended up pounding back 3 of them and proclaimed that they were the best brownies. Win!

Coconut White Chocolate Brownies:
Makes one 9×12 inch pan

For the brownies:
1 cup salted butter
3 cups semisweet chocolate chips, divided use
2 1/2 cups sugar
4 large eggs
1 1/2 tsp coconut extract
1 cup flour
1/4 tsp salt

For the frosting:
1 cup sweetened shredded coconut
1 cup salted butter at room temperature
3 cups powdered sugar
1 1/2 cups melted white chocolate
2 tsp coconut extract

For the brownies:

Preheat your oven to 350 degrees and place the oven rack in the center position. Line a 9×13 baking pan with aluminum foil and spray the aluminum foil generously with nonstick spray.

In a medium pot, melt the butter over medium heat. Add 2 cups of the chocolate chips and stir until completely melted, remove from heat. Mix in the sugar until completely combined and then mix in the eggs one at a time. Once completely combined, add the coconut extract, flour and salt. Mix well and then stir in the remaining chocolate chips. Pour into the prepared baking pan. Spread out the top evenly with a spatula.

Bake for 40-45 mins until the center feels almost set. Remove to a wire rack to cool completely.

For the Frosting:

Pour the coconut into a small pan and place over medium high heat. Toast the coconut until it is nice and golden brown. Remove to a bowl and allow to cool.

In the bowl of your electric mixer, whip the butter until light and fluffy. With the mixer on low, slowly add the powdered sugar until completely combined. Add the melted white chocolate and mix until combined. Turn up the speed to medium/high and add the coconut extract, whip until light and fluffy, about 30 seconds.

Remove the brownies from the pan and aluminum foil. Frost the tops of the brownies generously and then sprinkle with the toasted coconut. Cut into squares and serve.

Yeah. Seriously, someone come save me from myself.

Tropical Pineapple and Coconut Tarts

5 Apr

So the other day I was browsing Pinterest and saw a post that showed you can whip coconut milk and it will turn into a whipped cream like substance. I was immediately obsessed and had to try this. I loooovveee anything coconut, especially coconut milk. I use it in smoothies, curry dishes and other desserts already but this new idea to whip it just blew my mind.

So I grabbed a can of coconut milk from my pantry and followed the directions to stick it into the fridge until it is completely cold. I left it in the fridge for most of the day until after dinner when I whipped it up for this dessert. Once it is completely cooled you just open the can and scoop out only the hardened coconut solids into the bowl of your mixer. There will be about a 1/2 inch of coconut water at the bottom. Just discard that or use it for something else. Now just start mixing. Once it was softened, I added some powdered sugar and vanilla and continued mixing until it was light and fluffy. So freakin’ good guys. It is light and fluffy just like whipped cream but it has this delicious coconut flavor. It also lasts in the fridge a lot longer than regular whipping cream. Apparently you can keep it in your fridge for up to a week, not that it would last that long.

The other best thing about this recipe is that you can use it on this tart! It really brings together the whole tropical theme!

Tropical Pineapple and Coconut Tarts: 
Serves 4

1/2 package puff pastry (one sheet)
1 egg, beaten
2 cups cubed fresh pineapple
1 cup sweetened shredded coconut
2 tablespoons chopped mint
1 can coconut milk, chilled in the fridge for 4-5 hours
2 tbsp powdered sugar
1 tsp vanilla

Preheat your oven to 350 degrees and set the oven rack in the center position.

Place your puff pastry onto a floured work surface. Using a rolling pin, roll out the pastry slightly. Using a knife, cut out 4 x 6 inch round circles of pastry and place them on a greased cookie sheet. Brush each circle with some beaten egg. Bake for 10-15 minutes until browned and crisp. Remove and set aside to cool.

In a large bowl, mix together the pineapple, shredded coconut and mint. If your pineapple is still tart, you may want to add some sugar but if it is ripe and sweet you shouldn’t need to add any sugar. The juice from the pineapple will start re-hydrating the coconut. Set aside until you are ready to serve.

Grab your can of coconut milk and scoop only the white solids into the bowl of your mixer. There will be about 1/2 an inch of coconut water at the bottom of the can, do not put that into the mixer, either discard it or keep it for a different use. With the whip attachment on your mixer, mix the hardened coconut milk on low speed just until it breaks down slightly, add the powdered sugar and vanilla and mix until combined. Now turn the speed up to medium/high and beat until light and fluffy, about 2 minutes.

Now to assemble the tart. Start with a round of cooled puff pastry, top with the pineapple mixture and then a big scoop of the whipped coconut cream. Dig in!

Salted Caramels

8 Mar

Mmmm…Caramels. Who DOESN’T like caramel? Internet friends OFF if you don’t like caramel. I’m sorry, it’s tough love, I know, but it has to be done because I really don’t think I can relate so someone who doesn’t like this creamy, sugary, goodness.

Both my Dad and Mr. Delish are big fans of caramel and butterscotch so I am constantly trying to think of new and fun things to make with those flavors. Chewy caramels are usually the LAST thing I would attempt to make for a couple reasons:

  1. I am very impatient and easily distracted which causes me to wander off. Usually I am trying to watch the Real Housewives of OC and when I come back to reality I realize my house is filing with smoke from the sugar burning on my stove top. Woops.
  2. I am deathly afraid of catching myself on fire/burning myself. I know this is probably not a very good fear for a cook to have, but such is my burden.

I am also absolutely obsessed with Werthers Originals. I offer them to all my friends by saying “would you like a butterscotch?” They think I’m an 80 year old stuck in a 24 year old body.

Maybe I am.

Also my worst fear came true when I was making these last weekend. I was being irresponsible and using too small of a pot, when I combined the cream mixture with the caramel the whole thing boiled over everywhere and burnt on to my stove like nobodies business. Seriously not impressed. Don’t be like me.

Salted Caramels:
Makes about 40 candies

1 cup heavy cream
1/4 cup salted butter
2 tsp kosher salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Grease a 8 x 8 baking pan with non stick spray, line with parchment paper and then spray the parchment paper too.

Bring cream, butter and 1/2 tsp salt to just to a boil over medium high heat. Remove from heat and set aside.

In a large heavy saucepan with high sides, add sugar, corn syrup and water. Bring to a boil and stir until sugar is dissolved. Allow to boil without stirring until the mixture turns nice and golden brown.

Now very carefully remove the caramel from the heat (wear oven mitts!) stir in the cream mixture, it is going to bubble up and steam. Move the pot back to the heat and simmer for 10-15 minutes until a candy thermometer reads 248 degrees.

Carefully, pour the caramel into the prepared pan. Allow to cool in the fridge for 25-30 minutes. Remove and sprinkle the top with the remaining salt. The salt should stick well to the surface since it should still be quite soft. Refrigerate for another hour and a half.

Remove from the pan and slice into one inch squares. Leave like this if you are serving them right away or wrap each caramel in wax paper if you are serving them later.

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Coconut Honey Buns

1 Mar

Heyyyy honey buns, how you doin? What? I was talking to the buns. 

Okay, so the story about honey buns. Years and years ago, I worked at a grocery store that was owned by a Chinese family. It was a regular old grocery store, but they had a large assortment of Chinese vegetables, meats and specialty Chinese baked goods. One of the things that they had in the bakery were Honey Buns. Basically they were oblong shaped sweet buns with a sticky coconut filling. I loved ’em. When I had to work the opening shift, I would always get a Honey Bun on my first break and devour it.

About 3 years after the store opened it ended up closing down and I have been without these Honey Buns since then. Every now and then I think about them and dream of their sweet coco-nutty filling. So when I instagrammed this and this, that was me creating Coconut Honey Buns! PS Add me on Instagram I’m @missdelish

Okay so side story. Mr. Delish and I met at said grocery store. He worked in the produce department and I was a cashier. We started dating and a few of the cashiers heard about it. So one quiet evening, when there weren’t any customers in the store (no wonder it closed, duh) I was chatting with some of the other cashiers. They asked me if I was dating “that” guy over in the produce department. I turned around, and there is a young Mr. Delish tossing a watermelon up in the air and catching it as he’s walking back to the back area. Right as I turn around, he drops the watermelon on the floor and it literally burst into a million juicy pieces everywhere. I turned back to the girls and confidently said…..”ummm no that’s not him, I don’t think he’s working today.”   

I apologize because this is going to be the longest post ever, but I have been asked to add in some tips about bread making. Bread making can be very touchy, I just recently had an epic fail with croissants, so trust me we’ve all been there! Here are some of the things that have worked for me:

  •  Make sure your house is warm when you are making bread. If your house is really chilly the yeast will have a hard time activating
  •  When I’m mixing the yeast and water, I always warm up the bowl that I’m mixing it in first. Usually I just run some hot water over it. This works especially well for the metal bowls from Kitchenaid Mixers.  Just make sure to dry the bowl off and then get the yeast and water in there quickly after that.
  • While your yeast is activating in the warm water/milk make sure that it is in a warm place, if it’s sitting in a cool environment, there is a chance the liquid can cool down so much that the yeast won’t activate. 
  • If the yeast has been in the liquid for 10 minutes and it is not all frothy and bubbly, it is not activating and you need to start over. 
  • Once you have your yeast activated and you start mixing your dough, use warm hands to kneed the dough. If you tend to have cool hands, just warm them up by running them under warm/hot water for a few minutes.
  • Once your dough is kneaded for the time stated in the recipe. You will want to let it rest. Again make sure your bowl is not cold. Cover with a teatowel and place in a warm spot. I usually turn our gas fireplace on and then place the bowl of dough on a chair in front of the fireplace. 
  • If you try all of these things and your dough is still not working out properly, check the date on your yeast. If it is expired or close to expiring, it may have gone bad. 

And that’s all folks. I am in no way a professional baker, those are just some of the things I do!

You can breathe a sigh of relief because I am going to stop talking now and just show you these Coconut Honey buns….

Coconut Honey Buns:
Makes 12 Buns

For the Dough:

1/3 cup very warm water
1 tsp sugar
2 tbsp active dry yeast
1/3 cup sugar
1/2 tsp salt
3 tbsp canola oil
1/4 cup boiling water
1 egg, beaten
2 1/4 cup flour
Extra flour for kneading

For the Filling:

3 cups sweetened shredded coconut
2 tbsp sugar
1/4 cup melted butter
2 egg yolks

Egg Wash:

1 egg, beaten
1 tbsp water

Honey Glaze:

1 tbsp liquid honey
1 tbsp warm water

For the Dough:

In a small bowl, mix together the warm water and the 1 tsp of sugar until the sugar is dissolved. Sprinkle the yeast on top and set aside in a warm place for 10 minutes.

In a large bowl, mix together 1/3 cup sugar, salt, and oil. Add the boiling water and stir until the sugar is completely dissolved. Stir in the beaten egg and yeast mixture. Slowly stir in the flour until you get a soft dough. Remove from the bowl to a floured surface and begin kneading. Knead for 10 minutes or until the dough becomes soft and elastic.

Transfer dough to a greased bowl and cover with a tea towel. Place in a warm spot and let rise, until doubled, about 2 hours.

For the filling:

In a food processor or blender, add the coconut and sugar and blend until very fine. Remove to a bowl and mix in the melted butter and the egg yolk.

To Fill and Bake:

Punch down the dough and then cut into 12 equal pieces. Using your hands, roll and stretch out the door until it is a 5 x 3 inch oblong shape.

Spoon about 1 1/2 tbsp of filling in the center of the dough. Fold up the short ends and then fold in the long sides and pinch to seal. Set on a greased baking sheet. Repeat with remaining buns. Again, cover with a tea towel and let rise in a warm spot for 1 1/2 hours.

Preheat your oven to 350 degrees. In a small bowl, whisk together the egg and water for the egg wash. Brush each bun with egg wash. Bake for 15 minutes until nice and golden.

As soon as you take them out of the oven, mix together the honey and water in a small bowl and brush over each bun.

Eat them warm or let them cool and eat them at room temperature.


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Meyer Lemon Cupcakes

8 Feb

I promised you a yummy dessert recipe yesterday. So, here it is!

I love lemon, anything that has REAL lemon in it (not that fake stuff) is the bomb.com in my opinion. I love lemon desserts in the spring and summer especially, when you’d rather have something fresh and bright tasting rather than something super decadent and rich. Even though it is not quite springtime, I have been craving something like this for the past few weeks. It made me feel like it was summer time, until 4 seconds later when I remembered that is rained here non stop from September up until like 2 days ago.

I’ve already showed you that I love playing around with cupcake flavors and what better way to showcase delicious and sweet Meyer lemons!

If you’ve never tried a Meyer lemon, you must try one ASAP. It’s very important that you do because if you don’t, well then you’re just missing out on something delicious. They are much sweeter than a regular lemon and are delicious if you substitute them for regular lemons in your favorite lemon dessert. Just make sure that you use a little less sugar as they are fairly sweet on their own.

These cupcakes are a little more involved than a regular cupcake just because of the lemon curd filling, but trust me, they’re worth the extra time and effort.

Ignore my freaky hand. Why do hands look so weird in food photos?


Modified from my Fluffy Vanilla Cupcake recipe.

Meyer Lemon Cupcakes:
Makes 12 cupcakes

for the cupcakes:
1/2 cup room temperature Butter
2/3 cup Sugar
3 Eggs
1 tsp Vanilla Extract
Zest of one Meyer lemon
1 1/2 cup Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 cup Milk
2 tbsp Meyer lemon juice

for the Lemon Curd:

Zest and Juice of 3 Meyer lemons
1/2 cup sugar
2 large eggs
1/2 cup unsalted butter

for the frosting:
1 cup (two sticks) butter at room temperature
2 tbsp Meyer lemon juice
2 cups powdered sugar
1 tsp Vanilla
1/4 cup milk

for the cupcakes:

Preheat the oven to 350 degrees and line a muffin tin with 12 muffin cups.

Cream the butter in the bowl of an electric mixer until light, gradually add the sugar and beat until fluffy. Add the eggs, one at a time and then the vanilla and lemon zest. Beat until combined.

In a separate bowl, sift together the flour, baking powder and salt.

In a measuring cup, mix together the milk and lemon juice, set aside for 3-5 minutes.

With the mixture on low, alternate adding the flour mixture and the milk/lemon mixture. Mix until just combined.

Divide the batter between the prepared liners and bake the cupcakes for 16-18 minutes until a toothpick inserted comes out clean. Remove to cool on a wire rack to cool completely.

for the Lemon Curd:

In a double boiler or metal bowl over a pot of simmering water, whisk together the lemon zest, juice, sugar and eggs. Add the butter and heat until melted, whisking constantly.  Cook until thickened and thermometer reads 160 degrees. Remove and cover with plastic wrap and refrigerate until completely cooled.

for the frosting:

Cream the butter in the bowl of an electric mixer until fluffy. Add the lemon juice and mix until combined. On medium speed using the whisk attachment, alternate adding the sugar and cream until all is incorporated. Add the vanilla and turn the mixer to high. Mix for 2-3 minutes until light and fluffy.

to assemble the cupcakes:

Make sure the cupcakes are completely cooled. Using a small serrated knife cut out about 3/4 inch round piece of cake from the center of the cupcake. Using the knife, dig out the cake from the hole that you cut, making sure to leave about an inch of cake at the bottom (aka don’t dig all the way through.)

With a small spoon, scoop about a teaspoon of the lemon curd at a time, into the holes in the cupcakes until filled. Repeat with all the cupcakes. Once filled, frost the cupcakes using a knife or piping bag.
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