Sliders - Dessert Style

These are super cute sliders for dessert at a BBQ, kid's birthday, or any other party you're having.

They are VERY easy to make.

Here is what you need:

Nilla Wafers
Peppermint Patties
Butter Cream Frosting
Shredded Coconut
Food Coloring: Red, Yellow, Green

1. Make a recipe of Butter Cream Frosting and separate into two.  Dye one batch yellow for 'Mustard' and one batch red for 'Ketchup.
2. Put the shredded coconut into a small bowl and mix with green food coloring for 'Lettuce'.
3. Take a Nilla wafers and put a little bit 'Ketchup' and 'Mustard' on the flat side.  This will be the bottom on the Slider.
4. Stick an unwrapped Peppermint Patty to the small amount of icing, then pout a lot of 'Ketchup' and 'Mustard' on top of the Peppermint Patty, as shown in the picture.  
5. Pile some green coconut 'Lettuce' on top of the 'Ketchup' and 'Mustard', then top it off with a second Nilla Wafer.

Double Chocolate Chip Cookies - Gluten Free

Another first time recipe to try out gluten free desserts. Very easy to make.


1 cup of sugar
1 cup of brown sugar
2 cups of peanut butter
4 eggs, beaten
1/2 tsp vanilla extract
1/2 cup shredded coconut
2 cups chocolate chips (dairy free is possible)


Mix together in a large bowl and let cool in the refrigerator for an hour.
Preheat oven to 350 degrees.
Drop heaping teaspoons of dough onto cookie sheet.
Bake for 10 to 12 minutes.
Let cool for 5 to 10 minutes (at least) bscore removing from cookie tray to a cooling rack. The cookies are soft when warm and can fall apart.

Coconut Cupcakes

I made 5 different types of cupcakes tonight with one recipe of my favorite White Cake.

Substitute 1 tsp of vanilla extract with 1 tbsp coconut flavoring.
Add 3/4 cup of medium, unsweetened coconut.

Mix coconut into Butter Cream Frosting or frost cupcakes once the have cooled and roll frosting into a bowl of coconut.

Lemon Squares

"These are my downfall"

I made these, as well as my FAMOUS Ginger Crinkles for my last day at work with all the ladies, before I leave to a new Ministry. 

 They are always a BIG hit.  You should try making them and see how fast they go!

Crust
1/2 cup butter or margarine
1/4 cup sugar
1 1/2 cup flour

Lemon Filling
2 eggs
3 tbsp lemon juice
zest of 1 lemon
1 cup sugar
2 tbsp flour
1/2 tsp baking powder
1/4 tsp salt
1 cup coconut

Preheat to 350 degrees.
In 9x9 pan, mix butter, sugar, and flour for crust until crumbly like pictures below (you can do it in a bowl as well).  I used a pastry cutter.
Press evenly into ungreased pan and bake for 15 to 20 minutes, until starting to get a little golden around the edges.
While crust is baking, beat the eggs and add the remaining ingredients.
Once crust is done, take out of over, pour lemon coconut mixture over crust and spread evenly.
Put into the oven for 15 to 20 minutes. 
Do not let it cook for too long, or the lemon will be dry and not custard like.  Make sure to check after 15 minutes.
Let it cool before cutting it into squares.

Banana Coconut Milk Pancakes

For breakfast, lunch, or dinner.  These are the best pancakes I have ever had. 

My dad would make them camping with a pancake mix and using coconut milk instead of regular milk and added bananas into the mix as well.  He was told about the recipe in a cooking class and they were called Malaysian Pancakes.

Try them with syrup and butter, or even jam.

I like making them from scratch, so here you go.

2 1/4 cups flour

1  tbsp + 1 1/2 tsp baking powder

1 teaspoon salt

1  tbsp + 1 1/2 tsp white sugar

1 can coconut milk (400 ml)

3 eggs

3 tbsp vegetable oil

2 bananas, mashed

In a large bowl, mix flour, baking powder, salt and sugar.  In a separate bowl, mix coconut milk, eggs, oil, and mashed bananas.  Add to flour mixture and stir until combined.

Heat a lightly oiled frying pan over medium high heat or an electric frying pan to 375 degrees. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Lime in da Coconut Sorbet

This was the second recipe I made when I received my ice cream maker.  My parents' friends came over out of the blue and I started making this.  I asked everyone if they wanted some, and they all said "only a little bit."  The whole recipe was almost finished by the time they left.  I brought the rest of the recipe to work and gave it to 4 of the ladies that were in that day.  They loved it too.

My parents still say that this is their favorite recipe, but not in my opinion.  They like it because it is tart and not too rich. 

Here is the recipe for the second batch I made:

2 ½ cups thick coconut milk

¾ cup granulated sugar

½ cup of fresh lime juice

Zest of 1 lime

1. Place coconut milk and sugar in saucepan and bring to a boil while stirring and boil for one minute.
2. Remove from heat and cool for 1 hour.
3. Add lime juice and zest then chill for 8 hours.
4. Pour into ice cream maker and let it mix for 20 minutes. Store in air tight container until hard.
   
   
   
   
   

   

   Here is the mixture after everything has been
   added together. It sat in the fridge overnight
    until it was fully cooled.  I then mixed it before
   I poured it into the ice cream machine.

   

   Ready to be put to work.

   
   

   

   8 minutes into mixing.

   
   

   

   13 minutes into mixing. Almost done!

   
   

   

   In airtight container after an hour in the freezer.
   Mixed to thicken quicker.