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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Oooey Gooey Caramel Popcorn

Food Network’s Tyler Florence is one of my favorite Food Network chefs. His recipe for caramel popcorn is perfect for a movie night, girls night in or just a little sweet snack!

Oooey Gooey Caramel Popcorn

Ingredients

  • 1 cup brown sugar, packed
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 2 tablespoons unsalted vegan butter (Earth Balance)
  • Pinch cream of tartar
  • 1/2 (10-ounce) package marshmallows, about 4 cups
  • 10 cups hot, salted popcorn, uncooked kernels removed or if you do not have a popcorn maker or know how to pop the kernels – 10 cups of popped popcorn – kept warm
  1. In a saucepan, combine the brown sugar, water, corn syrup, vegan butter, and cream of tartar (fun food note – this bit of acid keeps the sugar from crystallizing)
  2. Bring to a simmer over medium heat, stirring frequently with a wooden spoon to dissolve the sugar. When thesugar syrup reaches a boil, stop stirring and swirl the pan around over the heat so it doesn’t burn.
  3. As the syrup reaches the caramel stage, the bubbles on top will become smaller, thicker, and closer together. Simmer for 10 to 12 minutes, until the caramel coats the back of the spoon. (If you have one -stick a candy thermometer in the pot and cook until the syrup reaches the “soft-crack stage”, which is about 270ºF. When you drop a bit of this syrup into cold water, it will solidify into threads that, when removed, are hard yet bendable.)
  4. Remove the caramel from the heat and stir in the marshmallows. Fold the marshmallows into the hot caramel so they all melt into a gooey caramel sauce.
  5. The caramel will coat better if the popcorn is hot, so make it while boiling the sugar or pop it first then keep it warm. Put the popcorn in a big bowl and pour the caramel marshmallow mixture over thepopcorn. Gently fold with a wooden spoon to coat each kernel.
  6. If you want to make this into popcorn balls, grab handfuls of the popcorn and squeeze it together to form popcorn balls; make them about the size of a tennis ball. Put the popcorn balls on a sheet pan lined with waxed paper to cool completely.
  7. If not, just spread the popcorn caramel mix onto a baking pan lined with wax paper and let cool then break into pieces.

ENJOY!

Coconut-Almond Popcorn Balls

Another tasty popcorn recipe! This coconut- almond recipe has some of the same ingredients as the Mexican Chocolate Popcorn Balls and is just as delicious! Coconut is one of my favorite flavors!

Coconut-Almond Popcorn Balls

Adapted from Food Network.com

Ingredients

  • 1/4 cup light corn syrup
  • 2 tablespoons vegan butter (Earth Balance)
  • 1 cupconfectioners’ sugar
  • 1 cup mini marshmallows
  • 1 tablespoon water
  • 1/2 teaspoon almond extract
  • A pinch of salt
  • 12 cups popped popcorn until coated
  • Toasted shredded coconut
  1. Bring corn syrup, vegan butter, cup confectioners’ sugar, mini marshmallows and water to a boil in a large pot over medium heat, stirring.
  2. Add almond extract and a pinch of salt.
  3. Remove from the heat; using a rubber spatula.
  4. Stir in popcorn until coated.
  5. Butter your hands, then shape into balls
  6. Roll popcorn balls in toasted shredded coconut.
Don’t want to make popcorn balls? No problem. Instead of rolling the popcorn mixture into balls, spread out onto a baking pan and sprinkle shredded coconut on top. If your coconut it not already toasted, preheat your oven to 350ºF and place popcorn mixture with coconut on top into the oven until the coconut is a nice light brown.

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. 

Honey Muffins

A recipe should make you want to dig right in just by the name alone sometimes. So when I came across a recipe for honey muffins, I thought two things. One – can I make these gluten free? Two – these sound delicious. It’s not hard to make a recipe gluten free. As you know, you can just swap out the flour for an all purpose gluten free flour, and xanthan gum (sometimes – some gluten free flours, such as Better Batter – don’t require you to add xanthan gum. Others like Bob’s Red Mill do). But then you have to think, what KIND of flour. Sometime you may need a sweet sorghum flour, or an almond flour. There are a LOT of different flours out there that are tasty AND good for you! Test them out!

Honey Muffins 

Inspired by One Perfect Bite. For these particular muffins, Better Batter is the way to go (in my opinion but if you test another flour and they taste delicious LET ME KNOW!)

Ingredients

  • 2 cups Better Batter Gluten Free (All Purpose Flour Mix)
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup rice milk
  • 1/4 cup vegan butter, melted (Earth Balance)
  • 1/4 cup good honey
  • 1/2 teaspoon ground cinnamon
  1. Preheat oven to 400ºF. Grease or line standard muffin cups with paper liners. Set aside.
  2. Combine flour, sugar, baking powder and salt in a large bowl.
  3. Combine egg, milk, butter and honey in a small bowl.
  4. Stir wet ingredients into dry ingredients just until moistened.
  5. Fill prepared muffin cups three-fourths full with batter.
  6. Bake for 15-18 minutes or until a toothpick inserted near center comes out clean.
  7. Remove from pan to a wire rack.
  8. Serve warm.

Nice, simple and delicious! I like recipes like this the most. Easy to make, not a lot of prep or bake time and they yield deliciously simple results. Pair with your favorite jam or jelly and a nice cup of tea or coffee and you are all set. (For an extra touch of sweetness, drizzle with some honey 🙂 )

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.

Candied Clementines

Clementines are sweet and delicious and such a quick healthy snack. What if we jazzed it up a little bit? Candied clementines are simple yet so elegant.

Candied Clementines

Ingredients

  • 8 whole clementines, peeled
  • 1/2 cup sugar
  • 2 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons orange liqueur, such as Triple Sec, or fresh orange juice
  • Fresh mint, for garnish
  1. Arrange clementines in a wide shallow bowl or 13 x 9 inch glass baking dish, pulling the tops of each clementine’s segments slightly apart without detaching the bottoms – like opening up the petals of a flower.
  2. In a medium saucepan, combine sugar, water, and lemon juice over medium heat. Bring to a boil, reduce heat to low, and simmer, stirring constantly, until the mixture is clear. Remove from heat and stir in orange liqueur. Cool 15 minutes or until syrup is lukewarm.
  3. Pour syrup over clementines, making sure each are very well coated.
  4. Refrigerate for 2 hours.
  5. Bring to room temperature before serving. Place 2 clementines in serving goblet or glass, drizzle some syrup over and top with a mint spring.

Sweet and simple. ENJOY!

Watermelon Mojito Popsicles

Well it’s the day after Valentine’s Day. Are you off of your sugar high or still calming down from all the sweet deliciousness of chocolates, caramels and toffees? I think it’s time we mix it up a little bit after all that chocolate and enjoy some fruity goodness! What do you say? Are you in? Hopefully you are! Let’s get to it!

Watermelon Mojito Popsicles

I know it’s not spring yet but hey, we can plan ahead!

Ingredients

  • 3 1/2 cups cubed watermelon
  • Handful fresh mint leaves
  • 3 tablespoons agave (or you can sweeten them with regular sugar)
  • 1/2 lime
  • 2 oz. light rum (use your favorite)
  • 1/2 cup club soda
  1. In a large mixing bowl, muddle the watermelon and mint together until the watermelon is a juice consistency with some small chunks. Once it’s fully muddled, remove the muddled mint.
  2. Add the 3 tablespoons agave (or sugar), 2 ounces rum and squeeze the 1/2 lime into the watermelon juice.
  3. Pour half of the mixture into a cocktail shaker… unless you have a shaker large enough for all of the watermelon. Shake until combined and put into a separate bowl with a spout. Do the same with the other half of the juice.
  4. Add the club soda to the shaken juice and stir.
  5. Fill the popsicle tray up and add a skewer (cut to size) in the center.
  6. To garnish, place a small mint leaf in each of the popsicles. 
  7. Time for the freezer! These will need to freeze overnight because of the rum. They also melt a little faster, so make sure you serve them with a napkin!
*This could also make a very delicious refreshing cocktail!
ooooh I can taste spring already! Come on Spring! We miss you! (Well at least I miss you, A LOT!)
This is a great recipe to keep on tap as soon as spring decides to roll around. But as Mr. Groundhog unfortunately said, 6 more weeks of winter 😦
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.