White Chocolate Coconut Bars

When I was younger, I hated coconut. I really, really didn't like it. Now I'm obsessed with it! Is that weird? Come to think of it, I didn't like white chocolate either. My, how things have changed! These velvety bars are amazing.

 White Chocolate Coconut Bars (inspired by Tartlette)
1/2 c. (1 stick) butter, divided
1 (12 oz.) bag white chocolate chips, divided
2 eggs
1/4 c. sugar
1 t. coconut extract
1 c. flour
1/2 c. shredded coconut

On a lined cookie sheet, spread coconut in an even layer. Toast in the oven under a low broiler for about 1-2 minutes. Watch carefully because it can burn quickly!

In a microwave safe bowl, heat 1/2 c. white chocolate chips and 6 T. butter in 20-30 second intervals until melted. Stir until smooth.

 Stir in another 1/2 c. white chocolate chips.

 Stir until smooth.

 Add eggs, sugar, and extract.

 Whisk until smooth.

 Fold in flour.

 Mixture will become a thick batter.

 Spread in a greased or lined 8x8" pan.

 Bake at 350 F for 20-25 minutes. DO NOT OVERBAKE. (I would recommend taking it out when it still looks a little underbaked, otherwise it could be dry.) Cool about 20 minutes.

 In a smaller microwave safe bowl, heat remaining chocolate chips and 2 T. butter until melty (30-60 seconds). Stir until smooth.

 Spread melted white chocolate mixture over bars. Sprinkle with toasted coconut.

 Refrigerate until firm and then cut into bars.

 Enjoy!

Dijon Maple Chicken

I really wish I could take credit for this amazing recipe. But alas, I found it on Pinterest from Rachel Schultz's website. It was titled "World's Best Chicken" and I must say, it just might be true! This chicken is so good. Amazingly simple, yet unbelievably delicious.

 Dijon Maple Chicken (slightly adapted from Rachel Schultz)

4-5 boneless skinless chicken breasts
1/2 c. dijon mustard
1/4 c. maple syrup (honey would be great here, too)
1 T. apple cider vinegar
1/2 t. dried rosemary

Preheat oven to 425 F. Place chicken in a greased 9x13" pan. Season with salt and pepper.

Gather sauce ingredients:

Mix mustard, syrup, and vinegar in a bowl.

 Pour over chicken and sprinkle with rosemary.

 Bake at 425 F for 30-40 minutes. (Internal heat should be at least 165 F.)

 Serve chicken drizzled with sauce from the pan.

 So. Dang. Good!

Thank you, Rachel, for this wonderful recipe. Enjoy!

Brown Butter, White Chocolate & Butterscotch Cookies

Alright, make fun of me if you will, but I am seriously obsessed with brown butter cookies! I'm out of control. In my opinion, browning the butter really makes the texture and flavor so much better. But if you're short on time, you could just use softened butter.

 Brown Butter, White Chocolate & Butterscotch Cookies (adapted from Lil Luna)

1 c. (2 sticks) butter, heated in a saucepan until brown (pictured here)
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1 t. almond extract
1 t. baking soda
1 T. cornstarch
2 & 1/4 c. flour
1 c. white chocolate chips
1 c. butterscotch chips

Cream butter and sugars together. Add eggs and extract. Stir in dry ingredients, adding chips at the end. Using a cookie scoop, drop spoonfuls of dough onto a lined cookie sheet. Bake at 375 F for 7-9 minutes.



 Leave cookies on the pan for a few minutes before removing.

 

Enjoy!!!

Gingerbread Pancakes with Maple Butter Syrup

This recipe is adapted from a neighborhood cookbook that my mom gave me for Christmas last year. These are so fun to have for breakfast at Christmas time.

 Gingerbread Pancakes
2 eggs
2 T. oil
1/4 c. molasses
1 c. buttermilk
1 c. + 2 T. hot water
2 & 1/4 c. whole wheat flour
2 t. baking powder
1 rounded t. cinnamon
1 rounded t. ginger
1 t. baking soda
1/2 t. ground cloves
1/2 t. salt

Maple Butter Syrup
2 c. powdered sugar
1/2 c. (1 stick) butter, melted
1 T. maple syrup
1-2 T. milk (or more if needed)

 

For pancakes, combine all wet ingredients in a mixing bowl.

 Add dry ingredients and mix. Add milk if it's too thick. Cook about 1/4 c. at a time on a hot, greased griddle.

 For syrup, whisk all ingredients together. Add milk until it reaches desired consistency.

Enjoy!

Brown Butter Ginger Cookies

This recipe is adapted from the one my mom used to make when I was a kid. I really love how ginger cookies make the house smell. I have to make them at least once every Christmas season.

 Brown Butter Ginger Cookies

1 c. (2 sticks) butter
1 & 1/4 c. packed brown sugar
2 t. cinnamon
1 t. ginger
1/4 t. ground cloves
1/3 c. molasses
2 eggs
3 c. flour
2 t. baking soda
1/2 t. salt
turbinado sugar (about 1/2 c. or so)

In a saucepan, melt butter and bring to a boil.

 Boil and stir until it becomes really foamy (it takes about 10-15 minutes).

 Remove from heat when it turns a deep golden color and smells like toffee.

 Combine butter and brown sugar in a mixing bowl. Add spices and mix.

 Stir in molasses.

 Add eggs.

 Mix in flour and baking soda.

 Cover and refrigerate dough for a few hours (or until firm).

 Roll 1" balls of dough in turbinado sugar and place on a lined baking sheet.

 Bake at 375 F for 8-10 minutes.

 The soft, chewy cookie with a crunchy sugar coating...heavenly!

Enjoy!