white chocolate, coconut blondies

blondies_final

These white chocolate, coconut blondies are a dump everything, mix, and wait dessert. No fuss, no frills. Just a pretty decadent, delicious treat that’s the perfect hybrid between brownie and cookie. The coconut keeps them oh, so moist and the creamy white chocolate’s the perfect companion to the coconut’s chewiness.

This was a Sunday night improvisation a few weeks ago, and I encourage you to do the same. Swap coconut for pecans or white chocolate for dark chocolate or butterscotch chips! Mix in peanut butter instead of coconut oil and add peanut chips. The pantry’s full of possibilities, but this version’s definitely worth a whirl!

Ingredients_blondies

1 cup coconut
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter
1/2 c coconut oil
1 1/2 cup brown sugar
2 eggs
4 tsp vanilla
1 cup white chocolate chips

Start by creaming together butter and coconut oil in the bowl of a stand mixer.

blondies_butter&coconutoil

Add vanilla.

vanilla_blondies

Add brown sugar and cream until well combined.

blondies_brownsugar

Add your two eggs.

blondies_eggs

Remove your bowl from the stand mixer and fold in flour, salt, baking powder, coconut, and chocolate chips. That’s right. Dump everything in!

blondies_dry_wchoc_coco

Pour into a greased square pyrex dish and bake at 350 for about 25 minutes or until the top of your blondies glisten and the middle passes the toothpick test.

blondies_batter

 

blondies_in_pan

Cut into squares and shower these blondies’ deliciousness upon adoring coworkers.

xo,

Julia

coconut cream pie

coconut cream pieHappy Pi Day, Hungry Texans! In celebration, I wanted to share a Lovett family favorite. We fell in love with this pie during childhood trips to Emeril’s Delmonico in New Orleans, and it wasn’t long before Big Daddy perfected it and this coconut cream pie became the dessert de résistance of every dinner party.

I took a couple creative liberties with Daddio’s classic – 3 mini pies instead of one big one (it’s the closest I could get to 3.14!) & adding coconut oil to the crust, but the core is the same and the proof is in the pudding…or in this case, the coconut custard!

Try it for yourself!coconute_pie_crust_ingredients

Coconut Crust

1 ¼ cups all purpose flour
½ tsp table salt
1 tbl sugar
6 tbl cold unsalted butter, cubed
¼ cup coconut oil
2 tbl vodka, cold
2 tbl cold water

Coconut Filling

Coconut Custard

2 ¼ cups whole milk
¾ cup sugar, plus 1/4 cup for the egg whites
3 egg yolks
¼ cup cornstarch
1 ½ tsp vanilla
2 cups toasted coconut
1 tbl butter

 

For your crust (which you can make a few days in advance if you’re feeling crafty!), start by pulsing sugar, 1/2 of your flour, and salt in a food processor. Add butter and coconut oil. Pulse, pulse, pulse and then add the rest of your flour. Remove from the food processor and transfer into a bowl. Trickle your water and vodka (vodka helps prevent pie crust from getting goopy & too sticky!) on top of your mixture and combine gently with a spatula. The coconut oil will give it a little bit of a crumblier texture, but it should get pretty smooth.

Next, press your dough between two sheets of plastic wrap and chill for at least 45 minutes in the fridge (or a quick 15 in the freezer). When you’re ready to bake, roll your dough out on a well-floured surface. I divided and rolled my dough into thirds for three itty bitty pies. Fold your dough into your lightly greased pie pan and then mold the crust to the pan (don’t forget to poke it!). Bake at 425 until golden brown. I admittedly could have used some pie weights for these itty bitty pies (my crusts won’t win a beauty contest!), but if your crusts start to rise, I recommend smooshing them down with the back of a spoon while they’re still warm.

Pie Crust Steps

Now, for the custard. This custard’s super simple and quite similar to the custard we made for our Mardi Gras King Cake. Start by heating your milk and sugar in a small saucepan until it starts to simmer. While your milk is heating, whisk your egg yolks together and set aside. When your milk is the desired temp, pour a little bit into your egg mixture to temper the eggs (we want to make sure we don’t scramble our yolks!). Stir, stir, stir, and then combine the egg and milk mixture completely.

coconut Custard

Return your milky-egg mixture to the heat and bring to a boil. Once it boils, add in your corn starch. Stir completely and then remove from heat. Allow mixture to cool slightly and then stir in vanilla & coconut! Let your custard cool completely before even thinking about filling your crusts (no one wants a soggy crust!). Once your custard has cooled, fill your crusts and refrigerate until ready to serve. Right before you’re ready to serve, top with whipped cream (or a meringue if you’re into that…these Hungry Texans prefer heavy whipping cream over egg whites, thank you very much!). Slice and enjoy, or if if you’re making the personal size – grab a fork and forget about swimsuit season!

custard filled crusts

three little pies

You’d be (coco)nuts not to love this pie!

xoxo,

HungryTexans

cupcakes we can believe in

Coconut Cupcakes Title

Even though Obama ate more custards than cupcakes during his first term in office, there are few desserts more “DC” right now than cupcakes. We took a tropical, Hawaiian twist on the DC favorite with these Pineapple-Coconut Cupcakes. What makes these cupcakes extra-special is they use crushed cookies instead of flour. You read right…cookies! One bite of these coconutty, cookie cupcakes & you’ll want to forget flour all together!

Pineapple Coconut Cupcakes Ingredients

For the cupcakes: (makes about 22)
1 stick unsalted butter
½ c coconut oil
2 c sugar
1 ½ tsp vanilla
6 eggs
1 c sweetened coconut flakes
¼ c crushed pineapple
1 box of crushed vanilla wafers, crushed into a fine crumb
½ cup of pecans, crushed into a pecan meal

For the icing:
8 oz cream cheese
4 tbl butter
1 tsp vanilla
4 c powdered sugar (or until reaches desired thickness)
2 tbl pineapple

Coconut Cupcakes 1

Start by creaming your coconut oil & butter together with the paddle attachment of a stand mixer. Once your fats are combined and a nice pale yellow, add your sugar & continue creaming.

Coconut Cupcakes 2

Splash in your vanilla & then start adding eggs. Add eggs one at a time allowing enough time for each egg to integrate (scraping the side of the bowl as necessary). Once you’ve added all six eggs, your mixture should look almost custardy.

Coconut Cupcakes 3

At a slow speed fold your coconut and pineapple into the batter. Once combined, add your vanilla wafer & pecan meals to the mix thickening it all up. Scrape the sides of your bowl and give your mixture a final few paddle rotations.

DSC_0273

Prep your favorite cupcake pan with liners.

DSC_0276

Fill close to the top. These cupcakes will rise a little bit, but not too much, so be generous with your fill!

DSC_0280

Bake at 325 for 25-30 minutes or until they’re golden and pass a toothpick test.

For your pineapple cream cheese frosting, start by creaming softened butter & cream cheese together. Add vanilla & pineapple. Begin gradually adding powdered sugar until your frosting reaches your desired thickness (we erred on the thinner side). Once your cupcakes have cooled, frost ’em up!

Excellent room temperature or chilled, we dare you to eat just one!

xoxo,

Hungry Texans