Peanut Butter Marshmallow Magic Bars

 Oh my goodness.  Seriously, OMG.  That's how I feel about these magic bars.  Chocolate chips, peanut butter chips, coconut and marshmallow.  Ridiculously good.

I have another version of Magic Bars on my blog, but those are the ones that people typically think of.  Coconut, butterscotch chips, walnuts...and those are good, but these peanut butter/marshmallow ones will be replacing those for a little while...  

So gooey, melty and downright decadent.  If your marshmallows aren't quite melted at the end, stick them under the broiler for a minute or so.  And don't forget about them like I did, as you can see they got a little crispy.  But honestly, I don't know if I would make them any other way.  

Makes 24 bars

Peanut Butter Marshmallow Magic Bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 cup semi sweet chocolate chips
1 cup peanut butter chips
1 cup flaked coconut
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees.  In a 9 x 13-inch pan, melt the butter in the oven.  Sprinkle the graham cracker crumbs over the melted butter, then pour the sweetened condensed milk evenly over the entire pan.  Top with the remaining ingredients, ending with the marshmallows.  Press down firmly.  Bake 25-30 minutes until golden brown.  Place under the broiler for a minute to further melt the marshmallows if desired.  Cool and chill and cut into bars.

You may also like:

Deep Dish Oatmeal Cookie Bars

Cream Cheese Toffee Bars

Chocolate Butter Pecan Bars

Chocolate Chip Peanut Butter Bars

Brownie Bottom Pecan Pie Bars

Sweet and Spicy Chicken Tenders with Poppy Seed Honey Mustard Sauce

I rarely make fried foods because it causes such a mess in the kitchen.  Also, of course, it's not great for you - but all in moderation, right?  Anyway, I took one look at the Coconut Crunch Chicken Fingers from The Cozy Apron and I knew I had to have them!  Chicken tenders coated with a dusting of flour and a hint of cayenne, then dipped into sweetened coconut flakes.  

I also have weakness for the chicken fingers at Wild Wing Cafe (found mostly in the Southeast but if you ever come across one - you gotta try it! Amazing food!).  Their chicken fingers are served with a honey mustard sauce that is to die for.  It has poppy seeds in it and is so different from any other honey mustard.   

I found a recipe for the sauce on yummmpop and it is pretty much exact.  You have no idea how excited I am to find this!  Poppy seed dressing and honey mustard - and that's it!  So simple, but perfect.  

My daughter, always the helper, trying to show off the chicken fingers dipped in sauce.  Yummy, right??

Sweet and Spicy Chicken Tenders

6-8 cups vegetable oil

2 large chicken breast cutlets

salt, pepper

pinch of cayenne pepper (or more depending on your taste)

1/2 cup flour

2 eggs

2 cups shredded sweetened coconut

Poppy Seed Honey Mustard Sauce*
1/4 cup honey mustard (I used French's)
3/4 cup poppy seed dressing (I used Publix Premium Poppy Seed Dressing)

Fill a medium size pot with the vegetable oil and set between medium and medium high.  Slice the chicken breasts into 4 or 5 slices, then cut those in half again.  Place in a bowl and toss with salt, pepper and a pinch of cayenne.  

Set up your coating station with 3 bowls:  flour, a little salt, pepper and another pinch of cayenne in one bowl.  Beat the eggs in another bowl, and the coconut in the 3rd bowl.  Coat the chicken strips by dipping into the flour first, eggs second and last in the coconut.  Press the strips into the coconut to ensure they are well coated.  Set the strips aside until you are finished with all of them.

Working in batches of about 4-5, drop the strips in the hot oil and fry for about 2 minutes, flipping them occasionally until they are a deep, golden color.  Remove from oil and place on a paper towel lined plate to drain.  Sprinkle with salt and pepper while still hot.  Repeat with the remaining strips.  Serve warm with the poppy seed honey mustard sauce.   

*If you need to make more or less sauce, just remember it's a 1-3 ratio.  

(Source:  Adapted from The Cozy Apron and yummmpop)

The Best Summertime Cocktail

I guess summer is winding down, but here in Savannah, it just means that school is starting, not that the temperatures get any less oppressive - at least for awhile.  This has been my go-to summertime cocktail.  Not only is it quite tasty, but it's simple to make and have whenever the mood strikes!

Since it will be pretty warm for the next couple of weeks (and I'm sure we will make it to the beach at least a couple more times), I know I'll be making this drink again and stretching out summer as long as I can.  Also great with a slice of lime.  Cheers! 

Makes 2 quarts

The Best Summertime Cocktail

1 packet of Crystal Light Strawberry/Orange/Banana

1 cup of pineapple juice

Coconut Rum

sprig of mint or slice of lime

Combine the Crystal Light packet with the pineapple juice in a 2 quart pitcher.  Add water to fill to the 2 quart line.  Fill a small glass with ice, 2 ounces of coconut rum and fill to top of the glass with the juice from the pitcher.  Garnish with mint or lime. 

  

Magic Bars

Here's another one of those cookies that there are plenty of versions of...you might call them Layer Bars or 7 Layer Bars.  We've always called them Magic Bars and I usually only break this recipe out around Christmas time.  Yesterday, I guess I was just feeling a little festive!  Plus I had all the ingredients (minus the nuts which I usually omit anyway) and we needed a cookie in the house.  We always need some sort of sweet something in the house!  

I used a mix of baking chunks and regular semi-sweet chocolate chips.  I had them both in the cupboard, but you can use any size, any variety you like.

Right out of the oven...

I love how the sweetened condensed milk gives the edges sort of a caramel color and texture.

Magic Bars

1/2 cup margarine or butter

1 1/2 cups graham cracker crumbs

1 (14 oz) can sweetened condensed milk

1 cup semi-sweet chocolate chips

1 1/3 cup flaked coconut

1 cup chopped walnuts (optional)

1 cup butterscotch chips

Preheat oven to 350 degrees.  In a 9x13 pan, melt the margarine in the oven.  Sprinkle graham cracker crumbs over the melted margarine, then pour the sweetened condensed milk evenly over entire pan.  Top with remaining ingredients and press down firmly.  Bake 25-30 minutes until golden brown.  Cool and chill and cut into bars.

Chocolate Cupcakes with Coconut Cream Cheese Icing

I happen to think that I am incredibly spoiled when it comes to chocolate cake recipes...because I use my Great Aunt Libby's recipe.  Or my version of it anyway.  But it's pretty darn close.  It is moist and light (so light) and so good that you won't be able to keep your hands off of these cupcakes.  Coconut or no coconut (whatever your family prefers - I actually did mine half and half), the icing is also divine.

The first weekend in October, Savannah has Picnic in the Park in Forsyth Park.  It is just too much fun!  You do it up as fancy or casual as you want - I saw too little old ladies with beach chairs and a small table with a candelabra, too cute.  We took our beach chairs and a big blanket, some wine, chicken salad on croissants, corn dip and these cupcakes.  Perfect.  

As a cake or cupcake, the recipe begins the same, by creaming the butter and sugar until it becomes light and fluffy.  

Add your eggs one at a time, beating well after each until your batter becomes smooth and light yellow in color.  Add almond extract. 

Dry ingredients and sour cream are added next, followed by a prepared mixture of water and cocoa powder.  Beat well until everything is combined. 

Using an ice cream scoop, fill your cupcake cups about 2/3 of the way full.  Bake at 350 degrees for about 20 minutes.  Meanwhile, you'll prepare your cream cheese icing.  Frost when cooled and sprinkle with coconut. 

Makes 14-16 cupcakes

Chocolate Cupcakes with Coconut Cream Cheese Icing

1/2 cup boiling water

1/2 cup cocoa powder

1/2 cup butter, room temperature

1 1/4 cups sugar

2 eggs, room temperature

1 teaspoon almond extract

1 1/2 cups cake flour

1 teaspoon baking powder

1/4 cup baking soda

1/4 cup salt

1/2 cup sour cream

For the icing:

4 oz butter, room temperature

4 oz cream cheese, room temperature

2 cups powdered sugar

1 teaspoon almond extract

1/2 cup - 1 cup sweetened shredded coconut

Make the cupcakes - Dissolve cocoa powder in boiling water, let stand until cool.  Preheat oven to 350 degrees and line your cupcake tins with paper liners.  Cream butter and sugar together until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Add almond extract.  Combine flour, baking powder, baking soda and salt; add to wet mixture alternately with sour cream, beating well.  Add cocoa mixture and mix until completely incorporated.  

Scoop batter into the cupcake liners using a cookie scoop, filling about 2/3 way full.  Bake for about 20 minutes until a toothpick inserted in the center of a cupcake comes out clean.  Cool before frosting.

Make the frosting - Beat butter and cream cheese with an electric mixer.  With the mixer on low, slowly add the powdered sugar, one cup at a time, until smooth and creamy.  Beat in the almond extract.  Spread on cooled cupcakes and top with a sprinkle of coconut.  

Brownie Bottom Coconut Bars

I don't really cook with coconut all that much...it's just not one of those ingredients that I always have on hand.  It's one of those things that I consciously have to buy at the grocery store, not one of those you pick up without thinking, like milk or butter.  But I love it!  And I wish I did have it around more often!  I think I've pinned about 20 different coconut recipes on Pinterest and will now definitely make sure I have it in my cupboard at all times.  This recipe is a simplified version of one from Martha Stewart (although her's is pretty easy peasy too).  These are basically a coconut macaroon sitting on top of a fudgy brownie - if that is wrong, then I don't want to be right!  So yum!  

Makes 24 bars

1 box of brownie mix (I used Betty Crocker Low Fat - crazy, but they are so fudgy and dense!) and ingredients from the box (water, eggs, oil)

2 eggs

3/4 cup sugar

1/2 teaspoon vanilla extract

1 cup flour

1 package of sweetened shredded coconut (7 oz), 1/2 cup reserved for sprinkling

Preheat oven to 375 degrees.  Prepare brownie mix according to package and bake for 15-20 minutes, until the edges start to pull away from the sides.  Do not overbake, they will not be done yet! 

Meanwhile, prepare coconut topping:  In a medium bowl, whisk eggs, sugar and vanilla.  Gently mix in flour and coconut (reserving 1/2 cup).  Drop by mounds onto slightly cooled brownie base and with moistened fingers, spread mixture out to cover entire pan.  Sprinkle with reserved coconut.  

Bake for an additional 20-25 minutes until a toothpick inserted into the center comes out with moist crumbs attached.  Let cool in pan and cut into 24 squares.  

Coconut Shrimp

I love me some shrimp.  Any which way...steamed, fried, roasted, in pasta, you name it, I'll eat it!  Like Elaine on Seinfeld, who said, "I love shrimp.  I'm a shrimp eater.  You put shrimp in front of me and I'll eat it until my stomach pops!"  Don't you feel like anything you do in your daily life can be referenced back to Seinfeld?  I don't know, maybe it's just my family...

Anyway, these coconut shrimp are just amazing...sweet and crunchy and the perfect size to just pop into your mouth.  This took absolutely no time to prepare or make.  I mean, shrimp literally take minutes to cook, any which way you make them.  I served mine with a sweet chili sauce, right out of the bottle.  It added a little more sweetness and some spice, which was just perfect.

Serves 4

1 pound medium shrimp, peeled and deveined (tail on or off)

1 1/2 cups sweetened shredded coconut

3/4 cup panko breadcrumbs

2 eggs

4 cups vegetable oil 

In a large, deep pan, heat oil between medium and medium high heat until the temperature reaches 350 degrees.  Meanwhile, combine the coconut and panko in a shallow bowl and the beat the eggs in another shallow bowl.  Season shrimp with salt and pepper.  

Dip each shrimp in egg and shake off excess before dipping into coconut mixture.  Set aside.  When oil reaches 350 degrees, fry shrimp in batches (about half at a time) for 2-4 minutes until they are golden brown.  Use a slotted spoon to remove shrimp from oil and place on a plate lined with a paper towel.  Bring the oil temperature back up to 350 degrees and fry remaining shrimp.  Serve with Sweet Chili Sauce.  

Homemade Granola

What a great snack this is!!  My husband has been on this healthy, yogurt and granola parfait kick lately and I thought I would give homemade a try - so much cheaper than buying it at the store!  And you can add your own mix-ins to make it your way.  I was thinking dried cranberries would be a great addition.  Dried apples, walnuts, almonds, chocolate chips, dates, even pumpkin seeds...I could go on and on.  This turned out really sweet and good, but I think I would've liked it to be a little clumpier.  Like so you can eat it in bite size pieces.  I'll have to try adding a little more liquid (probably the maple syrup) next time.  If you want to add more than one type of nut, I would do 3 cups of oats and 1 cup each of the nuts.  

Makes about 5 cups

4 cups rolled oats (I had the quick cooking kind in my cabinet)

1 cup chopped pecans

3/4 cup shredded sweet coconut

1/4 cup plus 2 tablespoons brown sugar

1/4 cup plus 2 tablespoons maple syrup 

1/4 cup vegetable oil

3/4 teaspoon salt

1 cup raisins

Preheat oven to 250 degrees.  In a large bowl combine the oats, nuts, coconut and brown sugar.  In a separate bowl, combine the maple syrup, oil and salt.  Combine both mixtures and pour onto 2 sheet pans.  Cook for 1 hour and 15 minutes, stirring every 15 minutes.  

Remove from oven and transfer to a big bowl.  Add raisins and mix until evenly distributed (if adding chocolate chips, I would wait until it cools so they don't melt!).

Coconut Sandwich Cookies

You wouldn't know it from my blog so far, but chocolate is my life! I have to have something chocolately every day, I just do. However, since starting this blog, I've been really trying to think outside my usual desserts, such as brownies or chocolate chip cookies (which, yes, of course I've already written about!). I asked my husband last night if he liked coconut because I wanted to make these...well, his expression told me everything (the sour face and scrunched up nose definitely told me no)! I say this because he LOVED these and could not get enough of them. So, even if your loved ones do not like coconut, I guarantee they will like these. Just don't roll them in the extra coconut, or do half with and half without. They are the most buttery cookies and the filling is to die for!

Makes 30

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 package (7 ounces) sweetened shredded coconut

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

Creamy Vanilla Filling (see below)

Preheat oven to 350 degrees. Whisk together flour, baking powder and salt; set aside. Place 1/2 cup shredded coconut in a small bowl and set aside. Place remaining coconut in a food processor and pulse until coarsely ground.

Using an electric mixer, beat butter and sugars until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture and ground coconut until combined. Using a small ice cream scoop (approximately 1 tablespoon), drop dough onto two baking sheets. Bake until lightly golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack to cool completely.

Dividing evenly, spread filling on flat side of half the cookies; sandwich with remaining cookies. Roll edges in reserved coconut and chill until ready to serve.

Creamy Vanilla Filling

Makes 1 Cup

Using an electric mixer, beat 1/2 cup (1 stick) room-temperature butter until light and fluffy. Beat in 1 cup confectioner's sugar, 1/2 cup at a time. Add 1/2 teaspoon vanilla extract and increase speed to high. Beat until filling is light and fluffy, 5 minutes.