Baked Coconut Shrimp

Over the weekend for Nick and I’s three year anniversary we decided to make dinner instead of going out. That morning Nick had gotten his daily email from allrecipes.com and it was Baked Coconut Shrimp!

Quick, easy and YUMMY!

Baked Coconut Shrimp

via allrecipes.com

Ingredients

  • 1 pound large shrimp, peeled and deveined (FRESH shrimp) You buy get it deveined with the shells on and take the shells off yourself or deveined and peeled but definitely use FRESH shrimp, not the pre-cooked stuff.
  • 1/3 cup cornstarch
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 2 cups flaked sweetened coconut
  • 3 egg whites, beaten until foamy
  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
  3. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

These come out perfect! Plump shrimp with sweetened coconut with the hint of cayenne – nomnomnom sign me up!

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Toffee-Coffee Brownies

I’ve been craving toffee and chocolate – a wonderful combination. Especially the toffee from Azure Chocolat! (It is delicious and what I will be using for this recipe!) Check out my Azure Chocolat review! (Seriously if you are on Long Island GO HERE!) OK, let’s get to the recipe!

Toffee-Coffee Brownies

Adapted from Better Homes and Gardens 

Ingredients

  • 1 19.8 – 21 ounce package brownie mix (Betty Crocker Gluten Free Brownie Mix)
    • All ingredients called for to make the brownies
  • 1/2 cup toffee pieces (Azure Chocolat toffee) or your favorite toffee
  • 2 – 3 tablespoons instant espresso powder or instant coffee crystals
  • 3/4 cup canned vanilla frosting (Betty Crocker)
  • 1 tablespoon Irish cream liqueur or coffee liqueur
  • 1/4 cup toffee pieces (Azure Chocolat toffee)
  1. Preheat oven to 350ºF. Line a 9-inch square baking pan with foil, extending the foil up and over the edges of the pan. Grease foil very well (Earth Balance Vegan Butter works well); set aside.
  2. Prepare brownie mix according to package directions, except stir the 1/2 cup toffee pieces and the espresso powder into batter. Spread batter into prepared pan.
  3. Bake in preheated oven for 35 minutes.
  4. Cool in pan on a wire rack. Remove baked mixture from pan by lifting foil. Make sure your brownies are cooled COMPLETELY before you frost them – a cool brownie is a happy brownie! 🙂
  5. In a small bowl, combine vanilla frosting and liqueur.
  6. Spread frosting mixture onto cooled brownies. Sprinkle with the 1/4 cup toffee pieces. Cut into bars.
  7. Serve with rice whipped cream and your favorite gluten free ice cream! (or non-dairy ice cream)

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Snickerdoodle Bread

Snickerdoodles. Great as a cookie so why not a snickerdoodle bread? Perfect for breakfast or a nice snack. Enjoy with your favorite cup of tea!

Snickerdoodle Bread

Ingredients

For the Bread:
  • 2 1/2 cup gluten free flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1 cup vegan butter, softened
  • 2 cup sugar
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup vegan sour cream
  • 1 1/2 cup cinnamon chips
  • 2 tablespoon gluten free flour

For the Topping:

  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  1. Preheat your oven to 350º. Grease four/five mini loaf pans and set aside.
  2. Combine 2 1/2 cups flour and baking powder in a bowl.
  3. In a separate bowl cream butter, 2 cups sugar, salt and cinnamon until fluffy, about two minutes.
  4. Add eggs one at a time mixing well after each addition.
  5. Add vanilla and sour cream and mix to combine.
  6. Add flour mixture stirring until just combined.
  7. Coat the cinnamon chips with 2 tablespoons flour and stir into batter.
  8. Spoon batter into four/five greased mini loaf pans (5 3/4 x 3 1/4 x 2 1/4). Don’t fill more than 2/3 full. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of batter in the pans.
  9. Bake at 350º for 35 to 40 minutes until a toothpick inserted into a crack in the center of the loaf comes out clean.
  10. Remove from oven and let cool 5 minutes before removing from pan.
  11. Note: You can also make this in two 9×5 loaf pans. Bake at 350º for 60 to 70 minutes until a toothpick inserted into a crack in the center of the loaf comes clean.
Love the cinnamon and sugar combination!
ENJOY!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.