Jon's Cocoa CocoNut Cereal Bars

Our friends Jeff & Whitney invite us up to their place on Lake Pymatuning every summer. Whitney and I try to put together a weekend menu and do most of the prep before we head up to the lake.

When I was thinking it over in my head, I realized that there wasn't a chocolate dessert. I don't really care for chocolate, but pretty much everyone else loves it.

Jon made this recipe up standing in the kitchen as I was headed out the door to pick up everything I needed for my share of the cooking.

He's the brains in this operation (ummm recipe) I'm the muscle (I did the work!)



Jon's Cocoa CocoNut Cereal Bars
1 box Cocoa Pebbles (the small box I think it's 13oz)
1 bag mini-marshmallows
1/4 C butter
9 little bags (1.5oz) Coconut M&Ms (about 2 cups)

Melt the butter in a big pot. Add marshmallows and stir until coated. Cook over medium low heat, stirring until all marshmallows are melted. Pour in Cocoa Pebbles and still until well coated in marshmallow. Fold in Coconut M&Ms. Pour into a parchment paper lined or non-stick 13x9 pan. Press firmly. Cool. Cut. Enjoy!

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I started by opening all those bags of Coconut M&Ms.


Then it's your basic cereal bar recipe!

Melt the butter...


Add the marshmallows...


Stir...


Until melty...


Add cereal...


Stir some more...


Add M&Ms...


Fold them in...


I try to do that as gently as I can. I don't want to mush up the M&Ms since the marshmallow is still warm.

Press it into a 13x9 pan...


Cool... Cut... Enjoy!


If you like Chocolate and Coconut... you'll love these!

Bibingka ~ Spryte Style

More Filipino food for my kidlets!

Bibingka is a sweet custardy rice cake.

I know I called this Bibingka... but I think it's really kinda like Bibingka with a Biko topping. Maybe someone more familiar with Filipino Cuisine can help me out!



Bibingka ~ Spryte Style
Cake:
1 C granulated sugar
1/4 C butter
3 eggs, beaten
1 C milk
1 tsp vanilla extract
1 1/2 C mochiko (sweet rice flour - you can get it at the Asian market)
1 TBLS baking powder

Topping:
1/2 C thick coconut milk
1 TBLS mochiko (sweet rice flour)
7 oz (1/2 - 14 oz) sweetened condensed milk
1 egg yolks
1 TBLS grated cheddar cheese (optional)

Preheat oven to 350 degrees F.
Mix sugar and melted butter.
Add eggs and mix until blended with sugar mixture.
Add milk and vanilla. Mix.
Add sweet rice flour and baking powder.
Mix well.
Pour into a 8x8-inch pan and bake for 35 to 45 minutes.

When cake comes out of the oven, start making the topping.
Mix coconut milk with the mochiko.
Add sweetened condensed milk and cook over medium heat till thick.
Whisk in the egg yolks.
Return to heat and cook 5 minutes more.
Pour over baked bibingka.
Sprinkle with the grated cheese and broil till golden brown.

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Mix sugar and melted butter.


Add beaten eggs and mix until blended with sugar mixture.



Add milk and vanilla. Mix.


Time for the mochiko, sweet rice flour.


I have to go to the Asian market for mochiko, but maybe you have a better local grocery store.

Mix in the flour.


Pour into baking dish.

I had no idea how cheap and easy to find banana leaves are. If you have them, line the baking dish with a banana leaf. I'll definitely be trying that next time.

Bake at 350F for 35 - 45 minutes.


When you take the Bibingka out of the oven, it's time to make the topping.


You need coconut milk.


I find that no matter how hard I shake the can, you really can't get it all mixed back together.

So I dump/scrape it out into a bowl and whisk it back together, then measure out how much I need.


In a saucepan, mix the coconut milk with the mochiko. Add the sweetened condensed milk and cook over medium heat until thickened.


Whisk in the egg yolks and cook for 5 more minutes.
It will get thicker.


Pour topping over warm cake.


Spread evenly, and top with shredded cheddar cheese.


I only put cheese on half because everyone doesn't like it with cheese.

Now under the broiler until the cheese is melty and golden brown.


This is wicked moist and rich. I serve it in small pieces.



I try to make this at least once or twice a year for Tawny. She really loves it!

So any readers familiar with Filipino food? Would you call this Bibingka or maybe just Spryte's Custardy Rice Cake?

Toasted Coconut Wafers

These are new to my lineup this year. My husband LOVES coconut, so this was pretty high up on my list of 'cookies to try'. They are crispy, buttery and coconuty!



Toasted Coconut Wafers
1 C butter, softened
1 1/4 C powdered sugar
1/2 tsp almond extract
1/8 tsp salt
1 egg, separated
2 1/4 C flour
1 C shredded coconut, toasted
1 1/2 C shredded coconut

Beat butter with electric mixer. Add powdered sugar, almond and salt. Mix until combined. Beat in egg yolk. Mix in flour. Then stir in toasted coconut.
Divide dough in half and shape each half into and 8-inch roll.
Brush with egg white and roll in coconut. Wrap rolls in plastic wrap and refrigerate 4 hours or overnight.
Preheat oven to 375F
Cut rolls into 1/4 inch slices. Place 1 inch apart on parchment paper lined cookie sheet.
Bake for 10 - 12 minutes or until edges are lightly browned. Cool on cookie sheet for a couple of minutes; transfer to wire rack to finish cooling.
Enjoy.

Better Homes & Gardens

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I had to toast my coconut. I did it in a 300F oven and had to watch it VERY carefully... I ended up throwing out 2 batches, because I didn't pay close enough attention and it got too over-done.

(I think this pic is blurry ~ sorry about that!)


Prepare dough as directed above.

Brush with egg whites.


Then roll in coconut.


Wrap & refrigerate.


Slice and bake on parchment paper lined cookie trays 10 - 12 minutes or until edges are lightly browned.




Enjoy!!


Next time I make these, I think I'll omit the egg whites & roll in coconut and bake as is. Then dip them in dark chocolate and shredded coconut. =)