Snowballs

There seemed to be some problems with my reblogged post, so lets see if this works!  This is one of our very early posts and we have so many newer followers since this post we thought we would share it again. This is a Christmas staple and an excellent addition to any Christmas cookie tray. We are making these right now, Evie is rolling in coconut as I type!

I should call these cookies Newfoundland snowballs.

IMG_2929

These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

img_2932_1024

The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

cookswithevie

I should call these cookies Newfoundland snowballs.

IMG_2929

These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

Into another bowl add the next 3 ingredients and mix to combine.

Add the melted butter mixture to the oat mixture and mix.  Let this cool, I usually put it in the fridge for about half an hour until it will hold shape when rolled into balls.

Roll into balls and then roll in coconut.  That is it!

thumb_img_2926_1024IMG_2929

These also freeze well and are good in the freezer for a few months.  Sometimes I freeze…

View original post 8 more words

Advertisements

SMARTIE CAKE

IMG_6279There are two types of Smarties, the Canadian/UK kind, candy coated chocolate pieces.  There is another kind in the United States that resemble the hard sugar candies.  We are Canadian and to us it is the candy coated chocolate.  We are Smartie girls, not M&M’s.  This was our Easter desert, it is a favourite of some family members so we decided to bring it for Easter dinner….of course in bunny form.  This is a nice moist cake with flecks and small pieces of Smarties chocolate throughout.

For this recipe you will need:

1 box vanilla cake mix (I use French vanilla), make batter according to box directions

1-2 boxes of Smarties, crushed (I buy a scoopful at the bulk food store)

We used about 1/3-1/2 cup of crushed Smarties, gently fold that into the prepared cake batter. Pour into a greased round cake pan that has had the bottom lines in parchment paper.

Bake according to box directions.  The box makes two cakes, we did one round cake and the rest of the batter into 1 dozen cupcakes.

IMG_6258

Cut cake in half and stick flat sides together with frosting.  Then lay on serving plate cut side down and frost the rest.

IMG_6265

Then add jelly bean eyes and black licorice whiskers and mouth.  We made the ears from white paper with the pink coloured in with crayon.

IMG_6279

For the grass we used a bag of shredded coconut with green food colouring added and tossed around in a zip top bag.  Keep adding more drops and mix around until it is the colour green that you want.

The cupcakes Evie frosted by herself and sprinkled with the leftover Smartie crumbs and jellybeans.

Tropical Coconut Rum Banana Bread with Lime Glaze

That is not a typo, there is rum in the banana bread!  This banana bread is delicious, moist and perfect for summer baking.

A banana bread with flecks of coconut throughout with a hint of rum and a sweet-tart lime citrus glaze.  Heaven in a loaf.

IMG_4246

I scored a huge bag of bananas which were marked down, I think there were 18 bananas for .99 cents…and they weren’t even that black yet!  I sliced and froze a large bag full for making smoothies.

IMG_4220

Preheat over to 350F and grease a 9X5″ loaf pan.

In a large bowl combine 2 cups all purpose flour, 3/4 tsp baking soda, 1/2 tsp salt.  Stir to combine and set aside.

In another large bowl place 1 cup of granulated sugar with 1/2 cup softened butter, beat with mixer until creamy. Add in 2 eggs, one at a time, beating well after each addition.

Add 1&1/2 cups of mashed banana (about 3 ripe bananas), 1/4 cup of plain yogurt, 3 tbsp dark rum, 1/2 tsp vanilla. Beat until well blended.  Add flour mixture and beat at a low speed until just moistened. Stir in 1/2 cup flaked sweetened coconut.

IMG_4222

IMG_4224

IMG_4225

Add batter to a 9X5″ loaf pan that has been coated in cooking spray.

IMG_4226

Sprinkled the top with with 1 tbsp of coconut.

IMG_4227

Bake at 350F for about 1 hour or until done.  I always test with a wooden skewer.IMG_4239

Cool for about 10 minutes in pan on wire rack and then remove from pan.

For the glaze combine 1/2 cup powdered sugar with 1& 1/2 tbsp of freshly squeezed lime juice (you could use lemon juice if you don’t have lime).  Whisk it together to make a glaze then pour the glaze over the top of the loaf into all of the cracks and crevices.  I also poked holes all over the top with a toothpick to let some more of the glaze sink in.

IMG_4243

And to make it pretty a fine zest of the lime sprinkled over the top!

IMG_4246

This is sooooo deliciously moist and flavourful with the hints of coconut and rum coming through, and that pairs really well with the hit of citrus from the sweet tangy glaze.  You really have to try it to see for yourself how good it is! ……and let me know what you think.

IMG_4253

Shreddies Breakfast Squares

IMG_3663

These are a pretty good homemade cereal bar for a morning snack and would be great to take hiking or biking for when you need a little something.  I am not sure that my flavour combination went together well, but it was what I had on hand.  They didn’t look too pretty either since I did have a little problem cutting them, mainly because I couldn’t wait long enough for them to cool properly before cutting to have a taste.  I will make them again and be more patient next time.

Microwave about 1/2 to 3/4 cup (I used a little more than 1/2 cup) corn syrup (light or dark, I used dark because that is all I had) with 3/4 cup peanut butter (I used Kraft smooth variety) for 1-2 minutes on high.  Stir well until all melted and blended.

IMG_3637

IMG_3644

For the mix-ins I used a small Lindt dark chocolate and orange chocolate bar broken up along with 1/4 cup dried cranberries and  1/4 cup fine shredded unsweetened coconut.

IMG_3642

Mixed that all in together with about 3 cups of Shreddies cereal.  Note: wait until PB mixture has cooled a little so it doesn’t melt the chocolate, mine pretty much melted.  Chocolate chips probably wouldn’t have melted, next time I will make sure I have some to use.

IMG_3645

Press into an 8″ square pan, that has been sprayed with cooking spray, and let cool until solid and then cur into squares or bars.

IMG_3654

IMG_3663

Next time I make these I am going to try out some different mix-ins, I am not very fond of dried cranberries.  I think salted peanuts and chocolate chips would be tasty.  I will have to play around with the ingredients a little, I will let you know how it turns out!

Snowballs

I should call these cookies Newfoundland snowballs.

IMG_2929

These are cookies that I grew up eating and Evie loves them now.  I haven’t met anyone that didn’t like them.  I made a batch recently and shared with a few people.  They are really easy, no bake and quick to make with few ingredients.

img_2932_1024

The coconut used is fine or medium desiccated unsweetened coconut.

Put the first 4 ingredients in a small saucepan and melt stirring to combine.

Into another bowl add the next 3 ingredients and mix to combine.

Add the melted butter mixture to the oat mixture and mix.  Let this cool, I usually put it in the fridge for about half an hour until it will hold shape when rolled into balls.

Roll into balls and then roll in coconut.  That is it!

thumb_img_2926_1024

IMG_2929

These also freeze well and are good in the freezer for a few months.  Sometimes I freeze them and eat straight out of the freezer.