Coconut Archive

Sunday, February 21, 2010

thick, chewy granola bars

thick, chewy granola bars

I know, I know, I just talked up granola bars last September. Waxing on about granola bars twice in six months is just weird, right? I can’t help it, I honestly don’t remember last September. I was 37 weeks pregnant. I was as big as a house. I had a baby two weeks later, which I barely remember either, though that’s probably for the best. I forgot about the granola bars in my freezer too, until at least December and when I unearthed them they were so crisp I had to crumble them over yogurt. With a mallet. Then two weeks ago I bought a house-made granola bar at Whole Foods, sunk my teeth into it’s thicky, chewy, ingredient-laden madness and was consumed with envy; why haven’t I made granola bars that taste like that? (Minus about half the sugar; they’re crazy sweet. )

oatsbig, flaky coconutpecans, walnuts, wheat germ, cherriesmelted butter is always the answer

So I got back to the drawing board which quickly led me to a recipe on the King Arthur Flour website. I’ve been warm to their recipes since they led me to the best whole wheat muffin I’ve ever eaten and this one did not disappoint. With a few tweaks — reducing the sugar significantly and putting it in a smaller pan in an attempt to make them as thick as those from Whole Foods — these were exactly what I had been pining for.

(And seriously, can you imagine a better food gift to bring to new parents? Trust me, few things are more welcome than delicious nutrient-rich food in compact/one-hand-eating-friendly packages.)

granola "batter", to be baked

Continued after the jump »

Monday, October 12, 2009

breakfast apple granola crisp

breakfast apple granola crisp

As excited as I am to be — slowly, tentatively — back in the kitchen, I seem to be stuck at the beginning, or at least the beginning of the day. I’m fixated on granola and eggy things, breakfast-y quick breads and this thing I made for the sole purpose of eating with my morning yogurt, and I suspect it has everything to do with us feeling almost constantly like we’ve just woken up. And too early, sigh.

apples

Fortunately, the cause is really cute and so we’ve decided to keep him, even if he at the advanced age of three and a half weeks has decided he no longer wants to sleep in those four-hour stretches he had teased us with in his misspent youth. However, I am stubborn and refuse to complain about the sleeplessness because there is nothing more predictable than new parents complaining about sleeplessness, and I hate being predictable. Instead, I have decided to embrace it, thus if I constantly feel like it is breakfast and I need a cup of coffee, then well, breakfast and a cup of coffee we will have.

peelings
cored

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Wednesday, September 2, 2009

granola bars

granola bars

Some of you have asked me to share what kind of cooking I’ve been doing to stash in the freezer and hopefully tide us over for the coming storm (T-minus 22 days, not that anyone is counting). I know it’s common, in a fit of impatient nesting, for soon-to-be mamas to tuck away pans of enchiladas and lasagnas and meatballs and other hearty, freezable fare so that they don’t starve in those early weeks when the baby demands constant surveillance (okay, cooing), but despite understanding the logic behind this, I should confess: I’m prepping nothing.

dried apricots, cranberries and raisins

At least one of the reasons I’ve decided to ignore sound advice to cook and stash while I can is that food could not be easier to come by around here. Hummus platter with fava bean stews, pirogis and borscht and/or Tom Collichio-crafted sandwiches arrive so quickly after you call, we’ve become convinced that they’re actually preparing in our building’s basement and you don’t even want to know how many Thai and sushi restaurants there are per block around here (at least two). Plus, both of our families live within an hour of the city and (Hi Mom! Hi Alex’s Mom!) our moms are not only good cooks, but have vowed to keep us from starving. Wasn’t that sweet of them?

granola mix

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Friday, February 27, 2009

key lime coconut cake

key lime coconut cake

Friends, I may adore you but I have had just about enough of this cold, windy and snow-free excuse for a New York City winter and I’m leaving you. For a week. Maybe more, I’m not making any promises of a swift return.

key limes

I seem to not be the only one with the Caribbean Islands on my brain, because I had barely cracked the cover of the March Gourmet when I saw this lime coconut cake recipe, remembered both the leftover coconut and a bag of withering key limes I had never used in the fridge and knew immediately that this would be the only thing that would get me through the remaining hours between now and that beachfront resort. Tiny violins, please.

toasted coconut

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Tuesday, February 10, 2009

toasted coconut shortbread

toasted coconut shortbread hearts

There is a notable, sad absence of recipes that involve coconut on this site and it’s like totally my husband’s fault. The boy thinks he doesn’t like coconut and every time I mention something that involves it he says “maybe you can make something chocolate instead?” But he’s wrong, no really, he is. I believe that he does like coconut, he just doesn’t like that shredded, hard to chew stuff people stick to the outside of otherwise-tasty frosting. It’s not the flavor that bugs him. And so I set out to prove him wrong by making these cookies, where the coconut is toasted and then ground and you get all of the flavor but not of the annoyingly papery texture. Alex was adamantly opposed, so I promised to either dip or fill them with chocolate or raspberry or even better, filled with raspberry and dipped in chocolate and do you know what happened?

coconut shortbread

None of this was necessary. Because I WAS RIGHT! He loves these cookies and he does love coconut when it’s not gagging and leathery and did I mention I WAS RIGHT? Because, well, I probably have one or three or a dozen times this week. I’m really fun and mature like that.

toasted coconut shortbread hearts

Continued after the jump »


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