Banana coconut upsidedown cake (tablespoon.com)

Ingredients

1

Betty Crocker™ SuperMoist™ yellow cake mix

3

whole eggs

1/4

cup oil

1/2

cup sour cream

1/2

cup water

6

bananas sliced 1/4 inch thick

1 1/2

cups shredded coconut

1

cup packed brown sugar

1/2

cup butter 

2

tablespoons lemon juice

Steps

Preheat oven to 350°F and spray 2 (8 inch) round cake pans with cooking spray.

• 2

  With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
• 3

  Place banana slices evenly on the bottom of the two cake pans.
• 4

  In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas.
• 5

  Sprinkle coconut over brown sugar sauce, and then pour cake batter on top of the coconut into the two pans, dividing equally.
• 6

  Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.

Swig cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 5 1/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
For the Frosting:
• 1/2 c. butter, softened
• 3/4 c. sour cream
• dash of salt
• 1 1/2 - 2 lbs. powdered sugar
• 1-2 Tbsp. milk (or as needed, to taste)
• red food coloring

Instructions

• Preheat oven to 350-degrees.
• In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
• In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
• Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
• Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don't want your cookie to be too thin.
• Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.
For the frosting:
• Cream together butter, sour cream, and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Add milk to thin if needed. Mix in food coloring to desired hue. Spread over cooled cookies and serve!

Swig Peanut Butter Cookies

Ingredients

• 3/4 c. butter, softened
• 1 c. peanut butter
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 3-4 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/2 c. butter, softened
• 1/2 c. peanut butter
• 1/4 c. sour cream
• 1/2 tsp. vanilla
• dash salt
• 2 1/2 – 3 c. powdered sugar

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, peanut butter, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, peanut butter, sour cream, vanilla and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

Soda Run Coconut Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 1 1/2 tsp. coconut extract
• 2 eggs
• 5 1/2 c. flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/2 c. butter, softened
• 3/4 c. sour cream
• 1 tsp. coconut extract
• dash of salt
• 1 1/2 – 2 lbs. powdered sugar
• toasted coconut (for topping)

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together. Add coconut extract and slowly add in eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, sour cream, coconut extract and salt. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies, top with toasted coconut and serve!

Swig Chocolate Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 3/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 2 eggs
• 4 c. flour
• 3/4 c. cocoa powder
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• (see below)

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in eggs.
3. In a medium-sized bowl, combine flour, cocoa powder, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy.
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. For the frosting we used the recipe [url href=”http://www.mynameissnickerdoodle.com/2015/03/chocolate-chocolate-swig-style-cookies.html”]here[/url]

Swig Lemon Cookies

Ingredients

• 1 c. butter, softened
• 3/4 c. vegetable oil
• 1 1/4 c. sugar
• 3/4 c. powdered sugar
• 2 Tbsp. water
• 1 tsp. lemon juice
• 1 Tbsp. fresh lemon zest
• 2 eggs
• 5 1/2 cup flour
• 1/2 tsp. baking soda
• 1/2 tsp. cream of tartar
• 1 tsp. salt
• *extra sugar for pressing cookies
• For the Frosting:
• 1/4 c. butter, softened
• 1 (8z. pkg) cream cheese
• 2 Tbsp. lemon juice
• 2 tsp. lemon zest
• 1 tsp. vanilla extract
• 1 1/2 – 2 lbs. powdered sugar

Instructions

1. Preheat oven to 350-degrees.
2. In a stand-mixer or large mixing bowl, combine butter, oil, sugar, powdered sugar, and water. Cream together and slowly add in lemon juice, lemon zest, and eggs.
3. In a medium-sized bowl, combine flour, baking soda, cream of tartar, and salt. Mix well and slowly add to the butter/sugar mixture until combined and doughy (but not sticky).
4. Roll dough into golf-ball sized balls and place on non-stick cookie sheet or cookie sheet lined with a silicone baking mat.
5. Dip the bottom of a glass into excess sugar and press on to each dough ball (re-dipping in sgar each time) to flatten the cookie. Press lightly because you don’t want your cookie to be too thin.
6. Bake 8-10 minutes or until bottom is lightly golden-brown. Do not over-bake. Set aside to cool.

For the frosting:

1. Cream together butter, cream cheese, lemon juice, lemon zest and vanilla. Slowly add powdered sugar and mix until desired consistency (you may not need it all). Spread over cooled cookies and serve!

Piklets

INGREDIENTS

1 cup of self-raising flour
1 1/2 tablespoons sugar
3/4 cup milk
1 egg

METHOD

♥ Combine all ingredients in a bowl, and mix with a whisk to remove any lumps.
♥ Heat a non-stick frying pan over a medium heat, and add a little butter to the pan to coat. Drop spoonfuls of mixture into the pan. I do about 3/4 of a ladel, but you can do smaller or bigger.
♥ Cook until bubbles form on the surface, and then flip over. Cook for another minute until cooked through.
♥ Serve warm.

fatmumslim.com

ANZAC slice

ANZAC SLICE RECIPE WITH CHOC-CHIPS

INGREDIENTS

1 cup plain flour
1 cup rolled oats
1 cup brown sugar
½ cup desiccated coconut
125g butter
¼ cup golden syrup
¼ teaspoon bicarbonate soda
200g choc-chips {or chocolate, chopped}

METHOD

♥ Preheat oven to 160 degrees Celsius. Line a square baking tin {25cm by 25cm} with baking paper, or whatever slice tin you have.
♥ Combine the flour, oats, brown sugar and coconut into a bowl.
♥ In a small saucepan, place the butter and golden syrup. Cook over a low heat until the butter is melted. Stir to combine.
♥ Add in the bicarbonate soda, and stir. This will puff up. It’s my favourite bit. I love the puff!
♥ Add to the dry ingredients and mix to combine. Put a tea towel over your bowl and go and dance for 15 minutes. You want the mixture to cool so that when you add in the chocolate it doesn’t all melt and become a melty mess. A yummy mess, but it’s not how you want it.
♥ When it’s cool, add the chocolate in and stir to combine. Add to your prepared tin, and smooth over with the back of a spoon.
♥ Cook for 25-30 minutes or until golden. Allow to cool slightly and then cut into squares.

http://fatmumslim.com.au/

Pretzel chocolate bites (all food recipes)

Helpful Hints: With all of the different kinds of Hershey Kisses and M&Ms that there are now, you can use any number of different flavor combinations with these. You can also use Rolo candies instead of Hershey Kisses, and there are plenty of other little chocolates/toppings that could be used in place of the kisses or M&Ms. And of course, with M&Ms, you can always coordinate the colors for a holiday or season.

Pretzel Chocolate Bites

• Pretzel Snaps (small square quilted pretzels)
• Rolos, many
• Hershey Kisses
• Toasted pecans, M&M’s of any variety, chocolate covered coffee beans, peanuts, etcetera.

1. Preheat oven to 220 degrees. Line a cookie sheet with foil.
2. Place the pretzel squares on the baking sheet, and top each one with a Hershey Kiss or Rolos

3. Cook for 3 minutes in a 200 degree oven.

4. Remove from the oven and press on topping of choice. Refrigerate for approximately 15-20 minutes or until cool.

Notes: To toast pecans, spread them out on a plate and microwave for 30 seconds at a time. Stir the pecans around with your hand in between cooking times until toasted.

TOASTED COCONUT LIME RICE KRISPIE TREATS

Recipe by ourbestbites.com

 Ingredients
2 cups shredded, sweetened coconut, divided
8 cups rice Krispie cereal
4 ounces almond bark
6 tablespoons butter
1 15-16 ounce bag mini marshmallows
optional: 3/4-ish teaspoon coconut extract
2 tablespoons fresh lime zest  (zest from about 2 limes)

Instructions
Preheat oven to 400 degrees.  Spread coconut out onto an ungreased baking sheet.  Bake for 10-15 minutes, stirring every few minutes, until coconut is toasted, crisp, and golden brown.  It turns brown quickly at the very end so keep an eye on it!   While coconut is toasting, line a 9×13” pan with foil so the foil extends over the edges of the pan slightly.  Press foil tightly into corners.  Lightly spray lined pan with non-stick spray and set aside.

Reserve ½ cup of the toasted coconut and set aside.  Place Rice Krispies and the remaining 1 ½ cups toasted coconut in an extra large mixing bowl.

Place almond bark in a small heat-proof bowl and heat in microwave in 30 second intervals until melted and smooth.  Cover to keep warm.

In a large heavy pot, melt the butter over medium-high heat, stirring constantly.  When melted, reduce heat to low and add marshmallows.  Stir constantly until completely melted and smooth.  Stir in lime zest.  Pour mixture over rice krispies and immediately stir to evenly coat.   Transfer mixture to prepared pan and gently press down evenly.

Warm up almond bark for a few seconds so it’s nice and smooth.  Use a spoon (or alternately place in heavy duty ziplock bag with a small corner cut off) and drizzle over treats.  Immediately sprinkle with reserved ½ cup toasted coconut (I try to sprinkle it directly on the almond bark so it sticks!)  Let bars set and then cut into squares.  Because these are extra thick, they can yield 24 good sized servings.

Hawaiian Wedding cake

Ingredients

• 1 yellow cake mix
• 1 15 oz can crushed pineapple, not drained
• 1 8 oz cream cheese, softened
• 1 3 oz instant vanilla pudding mix
• 2 cups milk (2% or whole)
• 1 12 oz whipped topping
• 1 cup sweetened coconut flakes

Instructions

• Bake cake mix according to package directions in a 9x13 pan. Cool completely.
• While cake is baking, mix cream cheese, pudding and milk together in a mixer or with electric beaters until blended well and thickened. Place mixture in refrigerator. It will continue to thicken until cake is cooled.
• When cake is cooled, spread crushed pineapple evenly over the cake.
• Add the cream cheese and pudding layer.
• Spread whipped topping over all and sprinkle entire cake with coconut flakes.
• Serve immediately or keep covered and refrigerated until ready to serve.

Almond joy brownies

Almond Joy Brownies

Prep Time: 3 hours

Cook Time: 1 hour

Total Time: 4 hours

Yield: 16 thick, rich brownies

Ingredients

• 
  

• 1 box brownie mix + required ingredients
• 1/3 c chopped + 16 whole roasted salted almonds
• 1 package cream cheese, room temperature
• 1 c + 1/2 c coconut, separated
• 4 c powdered sugar
• 1 t vanilla extract
• 1 t coconut extract
• 1/2 t salt
• 20 oz. quality dark chocolate (or semi-sweet or milk chocolate)
• 2 c heavy whipping cream

Instructions

1. Prepare brownies according to box instructions, adding optional 1/3 c chopped almonds to the brownie batter before baking. Do not overbake. Let cool completely.
2. Whip cream cheese in mixer until fluffy. Add 1 c coconut, whip. Slowly add in powdered sugar. When combined, add vanilla extract, coconut extract, and salt. Spread over completely-cooled brownies.
3. Place chocolate chips in glass bowl. Heat whipping cream in heavy saucepan over medium heat until steamy, but do not let boil. Pour into glass bowl with chocolate chips. Let sit a couple minutes, then stir to melt chocolate until chocolate is completely melted, smooth, and shiny.
4. Let cool to room temperature. Once it has cooled, pour over cream cheese layer.
5. Heat skillet over medium, add remaining 1/2 c coconut to pan. Stir frequently until coconut is toasted, light brown. Set on plate to cool.
6. Arrange toasted coconut into 16 piles, 4 per row. Top each coconut pile with a single almond.
7. Place brownies in refrigerator to chill completely, or at least 2 hours. When ready to serve, remove from refrigerator.
8. Run a sharp knife under hot water, slice one direction, and wipe off knife between slices.

Notes

If you'd like less of a dense layer of chocolate ganache, you may reduce both the chocolate chips and whipping cream by half, to 10 oz. of chocolate (about 1 bag) and 1 c whipping cream

http://ohsodelicioso.com/almond-joy-brownies/