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
- 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
- Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
- 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.
- 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!
On National Chocolate Chip Cookie Day (which is May 15th so mark your calendars!) I wanted to celebrate. Armed with my new found favorite King Arthur Gluten Free Cookie Mix, we (my boyfriend and I) set out to make cookies. Then I said, oooh we should make Peanut Butter Chocolate Chip Cookie and Nick said “Sure, I think we can do that”. Nick is REALLY good at baking so he figured out the PERFECT amount of peanut butter to make these cookies just AMAZING! The perfect amount of peanut butter and the perfect amount of chocolate chips makes a very happy cookie! (and a very happy me!)
Peanut Butter Chocolate Chip Cookies
- 1 Box King Arthur Gluten Free Cookie mix
- 1 Egg
- 7 – 8 Tbls dairy free butter (Earth Balance is the best)
- ½ C smooth peanut butter
- ¼ c brown sugar
- 2 Tsp vanilla (gluten free of course)
- 1 Tbls water
- 1 Cup mini chocolate chips (Enjoy Life)
- Cream together butter and egg as best you can
- Add King Arthur Gluten Free Cookie Mix
- Cream together butter and egg mixture with the dry as best you can.
- Add in water, vanilla, peanut butter, and brown sugar.
- Stir in chocolate chips.
- Roll into 1-inch balls and place on an ungreased cookie sheet.
- Bake at 350 degrees for 10 minutes. (REMEMBER – they are small, it will only take 10 minutes. Do not over bake!)
- Remove from oven and place on wire rack to cool for 10 – 15 minutes.
- Enjoy off the rack or a la mode! (HELLO So Delicious Vanilla “ice cream”)
Peanut Butter Chocolate Chip Cookie Ice Cream Sandwiches with Steve’s Ice Cream in Cold Brewed Coffee Cinnamon!
Fresh on the Rack!
Warm, gooey chocolate chip cookies with a hint of peanut butter…oh yea! J These are one of my FAVORITE cookies now. If you have been searching for a great GF mix for cookies that is delicious, King Arthur’s Gluten Free mix is perfect for any mix in. Try adding your favorite mix-ins to this recipe. Sweetened shredded coconut? SURE! Nuts, go crazy!
We’ve got our sweets for St. Patrick’s Day. We have our Irish Soda Bread. But I feel like we are missing something. Maybe a potato recipe? Of course! These baked french fries have some basil for that touch of green that you can’t leave out on St. Patrick’s Day. Plus they are baked so they are better for you! Preheat that oven and let’s get to it!
Baked Basil Fries
- 2 lb fresh russet potatoes (about 2 large)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- Heat oven to 425°F. Line a cookie sheet with foil and set aside.
- Cut potatoes into 1/4-inch-thick strips.
- In medium bowl, mix remaining ingredients. Toss potatoes with mixture.
- Spray foil with cooking spray. Place potatoes on cookie sheet in single layer. Bake 15 minutes; turn potatoes, and bake 15 to 20 minutes longer or until tender.
French fries are so easy, delicious and the perfect lunch or dinner side. Eat by themselves or your favorite dipping sauce.
Whether apple,coconut, or savory Jamaican beef patty, I hope everyone had an AMAZING Pi(e) day! 🙂
Hope you aren’t too full. It’s coconut pie time! Coconut is great in baked goods and pie is no exception. This coconut pie is incredibly easy with only 10 minutes of preparation time!
Impossibly Easy Coconut Pie
- 3 eggs
- 1 3/4 cups rice or coconut milk
- 1/4 cup vegan butter, melted
- 1 1/2 teaspoons vanilla
- 1 cup sweetened shredded coconut
- 3/4 cup sugar
- 1/2 cup Bisquick Gluten Free mix
- Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
- In large bowl, stir together all ingredients until blended. Pour into pie plate.
- Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
HOW EASY IS THAT!?! Easy as…pie! 🙂
A sugar-kissed apple pie is the PERFECT first pie recipe on this Pi(e) Day! Let’s get right to it!
Sugar Kissed Apple Pie
For the Pastry:
- 2 cups all-purpose gluten free flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons vegan shortening
- 4 to 6 tablespoons cold water
For the Filling:
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1/4 cup all-purpose gluten free flour (Better Batter)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- 6 cups thinly sliced peeled tart apples (6 medium)
- 2 tablespoons vegan butter
For the Topping:
- 1 tablespoon water
- 1 tablespoon sugar
- Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
- On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix 1/2 cup sugar,1/4 cup brown sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
- Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.
mmmm classic apple pie slightly kissed with sugar. Delicious, simple and definitely my favorite pie!
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.
Baked Oatmeal with Strawberries, Banana and Chocolate
This is perfect when serving a crowd for breakfast. You can bake this the night before and reheat in the morning for an easy and impressive breakfast. Replace strawberries with blueberries or other berry. If you do not have Chinese five spice, you can simply substitute with 1 teaspoon of ground cinnamon, the flavor will be slightly different, but still delicious.
- 2 cups old fashioned gluten free rolled oats
- 1/3 cup light brown sugar
- 1 teaspoon baking powder
- 1 tablespoon grated orange zest
- 1 teaspoon Chinese five spice
- 1/2 teaspoon salt
- 1/2 cup walnut pieces, chopped (optional)
- 1 cup sliced strawberries
- 1/3 cup semi-sweet gluten free chocolate chips
- 2 cups almond or coconut milk
- 1 large egg
- 3 tablespoons vegan butter, melted (Earth Balance)
- 2 teaspoons pure vanilla extract
- 1 ripe banana, peeled, 1/2-inch slices
- Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray and place on a baking sheet.
- In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts (if you choose to add nuts), half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
- In another large bowl, whisk together the almond milk, egg, vegan butter and vanilla extract.
- Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
- Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds. Serve warm with an extra sprinkle of sugar or drizzle of maple syrup.
This can also be a great, healthy dessert? Oatmeal for dessert? Yes you can!