No-Bake Coconut Bars

crack-coconut-bars-recipe

With a coconut addict inhabiting our household (hi hubby!), I always focus my attention a bit sharper when I come across recipes including this lovely ingredient. The same happened with these No-Bake Coconut Bars. And I am so glad I made them.

The coconut bars were a big hit and they tasted just gorgeous!

However, I feel obliged to inform you that they might be little addictive too. Even me, a person who could live her life without coconut and not really regret a single day lived that way 🙂 , I found myself happily snacking on these bars and enjoying every single bite a bit too much, if enjoying something a bit too much is really a thing 🙂 . In other words, they are just moreish, making you want more after each bite. So, you’ve been informed.

Packed with coconut deliciousness, these bars are absolutely worth trying. Here are all the details…

 
 

crack-coconut-bars-recipe

In a saucepan, pan or pot combine the coconut, coconut oil, agave (or maple) syrup, vanilla extract and salt.

 
 

crack-coconut-bars-recipe

Cook over low heat, stirring frequently, about 5 minutes, until the shredded coconut has softened and absorbed some of the oil. Remove from heat.

 
 

crack-coconut-bars-recipe

Line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the batter from the pan once it’s chilled).

Pour the mixture into the loaf pan.

 
 

crack-coconut-bars-recipe

Firmly pack the mixture down and refrigerate for at least two hours.

 
 

crack-coconut-bars-recipe

Using the parchment paper hanging, remove from the pan.

 
 

crack-coconut-bars-recipe

Cut into bars.

 
 

crack-coconut-bars-recipe

And enjoy!

Mmm, they smell really good too!

 
 

crack-coconut-bars-recipe

These are really good!

Love,
Petra

 
 

Crack Coconut Bars
Prep time: 
Cook time: 
Total time: 
Serves: 6 bars
 
Ingredients
  • 2 cups (160 grams) unsweetened shredded coconut
  • 4 tbsp coconut oil
  • ¼ cup (60 ml) agave syrup or maple syrup
  • ½ tsp vanilla extract
  • ⅛ tsp salt
Instructions
  1. Line a 9x5-inch (23x13 cm) loaf pan with parchment paper. Cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (it will be used to remove the batter from the pan once it's chilled).
  2. In a saucepan, pan or pot combine the coconut, coconut oil, agave (or maple) syrup, vanilla extract and salt. Cook, over low heat, stirring frequently, about 5 minutes, until the shredded coconut has softened and absorbed some of the oil.
  3. Remove from heat. Pour the mixture into the loaf pan.
  4. Firmly pack the mixture down and refrigerate for at least two hours.
  5. Using the parchment paper hanging, remove from the pan and cut into bars.

 

(These yummy coconut bars were inspired by this recipe.)

crack-coconut-bars-recipe

Tiramisu Brownies

tiramisu brownies recipe

I have nothing else but sweet words to say about this recipe.

Tiramisu Brownies. Every chocolate and coffee lover’s dream.

If you’ve been wondering about what to make for the upcoming Valentine’s Day, then this is it.

These brownie squares and beautifully fudgy, packed with coffee flavor, decadent and all-in-all amazing and unforgettable. I am definitely making them again soon.

Happy baking!

Love,
Petra

(This recipe was inspired by roxanashomebaking.com.)

 

Tiramisu Brownies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 15 squares
 
Ingredients
  • 12 oz (340 grams) chocolate
  • 1 cup (230 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated white sugar
  • 4 whole eggs
  • 4 egg whites
  • ¼ cup instant coffee granules (I used decaf)
  • 1 cup (130 grams) cake flour
  • 16 oz (450 grams) Mascarpone cheese, room temperature
  • ½ cup (100 grams) granulated white sugar
  • 2 eggs
  • 2 tsp vanilla extract
Instructions
  1. Place a heatproof bowl over a saucepan of simmering water. Place the chocolate in the bowl and stir until melted and smooth. Let cool completely.
  2. Preheat the oven to 350 °F (175 °C) and line a 13 x 9-inch (33 x 23 cm) baking pan with parchment paper.
  3. Pour the melted chocolate into the bowl of your electric mixer. Beat in the butter. Then add 1 cup sugar, 4 eggs (one at a time) and the egg whites. Beat until just incorporated.
  4. Add the instant coffee granules, then 1 cup flour. Mix on low speed until just combined.
  5. Reserve 1 cup of the brownie batter in a separate bowl. Pour the remaining batter in the prepared baking pan.
  6. In a separate bowl, combine the Mascarpone cheese with ½ cup sugar, 2 eggs and vanilla extract.
  7. Spread the cheese mixture on top of the brownie batter.
  8. Working in spoonfuls, place the remaining brownie batter on top of the Mascarpone cheese layer and swirl it lightly with a fork.
  9. Bake at 350 °F (175 °C) for about 45-50 minutes.
  10. Cool completely in the pan before slicing it.
  11. Enjoy!

 

Watermelon And Cucumber Cooler

watermelon and cucumber boozy cooler - recipe

Hi dear Friends!

May I invite you for a drink today? (Or should I say ‘July I invite you …’)? 🙂

It is sweet, cooling, refreshing and boozy too!

Sounds good?

Then here it is…

 

watermelon and cucumber cooler - recipe

To get that lovely drink, all we need to do is cooperate here a little… 🙂

So, to start, let’s find the above mentioned ingredients somewhere.

 
 

watermelon and cucumber boozy cooler - recipe

1. Cut the watermelon and cucumber into cubes or chunks.

Try to get rid of as many watermelon seeds as possible.

Or try to get a seedless watermelon… which would solve the whole situation… which leads me to a thought that I might have mentioned this fact earlier… but better late than never, right? Sorry!

 
 

watermelon and cucumberwatermelon and cucumber boozy cooler - recipe oozy cooler - recipe

2. Place the fruit chunks in a blender.

Save a few for garnish.

 
 

watermelon and cucumber boozy cooler - recipe

3. Blend, blend, blend until all you see is a lovely puree.

 
 

watermelon and cucumber boozy cooler - recipe

4. Set a fine-mesh sieve over a large bowl or pitcher and working in batches, pour the puree through the sieve.

 
 

watermelon and cucumber boozy cooler - recipe

5. Now press on solids with a rubber spatula to get as much liquid as you can…
or want 🙂

🙂 🙂 🙂 I am smiling a lot today. I wonder why…

 
 

watermelon and cucumber boozy cooler - recipe

6. In a small bowl, stir together the lime juice and honey.

 
 

watermelon and cucumber boozy cooler - recipe

 
 

watermelon and cucumber boozy cooler - recipe

7. Add to the watermelon and cucumber juices.

 
 

watermelon and cucumber boozy cooler - recipe

8. And then, ta-dah, add vodka. And if you decide not to, it will still taste very nice.

Adjust sweetness with more honey if desired.

 
 

watermelon and cucumber boozy cooler - recipe

9. To serve, fill four glasses with ice and top each with the cocktail. Garnish with cucumber and watermelon skewers.

I think this drink just screams ‘SUMMEeeeeeeR’!

Enjoy!

With love,
Petra

(This recipe was adapted from MarthaStewart.com. Makes 4 servings.)

 

Strawberry Cheesecake Smoothie

strawberry-cheesecake-smoothie

If you are a fan of cheesecakes and smoothies (just like me), I know what this recipe might mean to you… something like ‘THE BEST THING EVER’? Or ‘THE SWEETEST AND THE MOST WONDERFUL DREAM COME TRUE’? Am I right?

Well, that is what definitely came to my mind when I noticed a recipe for a CHEESECAKE SMOOTHIE.

To bring this extremely delicious thing to your life too, all you need to do is follow these very simple steps…