Better For You Chocolate Fudge (tofu) Pie

I'm very much a last minute, procrastinator person. Which is odd, because I can't stand procrastinators...
It's not that I mean to be, or want to be unorganized and not plan things, but I do much better last minute.

A friend and I had to make food for a baby shower last weekend, and we didn't decide what we were making til the morning before. '


I do my best work under pressure, what can I say?


Those people that plan things months in advance, and have everything all ready to go the day of an event or what not- I envy them. But, you know, that's just not me... I like the thrill of living on the edge. Or something of that nature.


So, all that to say, I had made this pie in pi day like, 3 weeks ago. Not that that has anything to do with procrastinating, but.....well, yeah, I guess it does.

I had originally intended to share this pie with you ON Pi day. But since I didn't, now all you plan ahead people can plan to make this pie for pi day NEXT year. See what I did there?

Honestly though, Jon didn't believe me that this was a tofu based pie. Which makes me sad. Poor tofu has such a bad rep. So don't be fooled by the fact that this has the stuff in it. You won't know. No one will know. Cross my heart.

It tastes so decadent and rich and is amazingly creamy. I topped ours with coconut milk whipped cream to.
Yes, that was a good day.

Better For You Chocolate Fudge Pie
(Adapted slightly from:Chocolate Covered Katie)

13 oz firm tofu
1 tsp. cocoa powder
1 tsp. pure vanilla extract
2 Tbsp. Almond Milk
1/8 tsp. salt
1/4 cup raw honey or agave nectar
1 1/2 cups Ghiardelli semi sweet chocolate chips

In a small pan, stir the chocolate chips over low heat until right before they are completely melted.
Turn off heat, and continue to stir til smooth.

Combine all ingredients (including melted chocolate) in a food processor or Ninja, and blend for a minute or so until completely smooth.

You can either pour directly into a pie plate and refrigerate until firm or if you are using a crust, pour into  completely cooled crust.

I used THIS crust recipe. Any will do though!

For the coconut milk whipped cream:
1 can FULL FAT coconut milk
1 Tbsp. sugar (or more depending on your tastebuds)
1 tsp. vanilla

Place coconut milk in your fridge overnight, or at least 6 hours.
It will get very thick.
Scoop out the thick, creamy deliciousness off the top, and leave the liquidy stuff on the bottom behind.

In a mixer with a whisk attachment, whip the cream for 30 seconds on high.
Add sugar and vanilla.
Whip for another minute or so until you have a light fluffy, whipped cream texture.

Serve with your pie and enjoy heaven on a plate!

Chocolate Coconut and White Chocolate Chip Cookies

I keep thinking today is Friday.

Erg.

But, I guess when you're a stay at home mom weekends aren't much different than the week. I just like the sound of them I suppose...

In celebration of the "weekend" I made cookies. I love making cookies. I love eating the dough, my husband loves eating the actual cookies. It's perfect. 

These cookies are wonderful- you will love them- if you love coconut. I never understood non coconut lovers...

You can totally make these without coconut stuff in them though, and I guarantee you will still adore them.

Chocolate Coconut and White Chocolate Chip Cookies

Pre-heat oven to 350.

1 Cup (to sticks butter, softened)

1 1/4 cups sugar

2 eggs

1/2 cup cocoa powder

2 1/4 cups AP flour

1/4 tsp. salt

1 tsp. baking powder

2 tsp. vanilla extract

1 tsp. coconut extract

1 cup white chocolate chips

1 cup sweetened coconut

1 cup coconut m&m's

Cream together butter and sugar for 2-3 minutes on medium-high.

Add in eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.

Mix in the cocoa powder and add in the vanilla and coconut extract, and mix until very well blended 

Add in the flour, salt and baking powder all at once, and on low speed mix just until combined.

Fold in the chips, coconut and m&m's.

On a greased baking sheet, drop tablespoon sized balls 2 inches apart and bake for 10 minutes.

Let cool for 2-3 minutes before transferring to a wire rack to cool completely.

Enjoy!

Coconut Chocolate Macaroon Sandwiches

These cookies are so easy and so cute! Perfectly sized to pop in your mouth....so that before you know it, you ate 1/2 of them(who does those kind of things?).
But no worries! It's better than popping a pint of Ben and Jerry's in your mouth! I just saved you like, 2 pant sizes!

I love anything coconut and chocolate, and sometimes you need a lighter dessert...and these are just perfect!

Coconut Chocolate Sandwich Cookies
Makes 32-43 cookies, 15-25 sandwiches.


3 Cups sweetened flaked coconut
3/4 Cups sugar
3 egg whites
1/4 Tsp. salt
1 Tsp. vanilla
1/8 Tsp. almond extract

1-Combine all ingredients, mixing well.

2-Refrigerate for 30 minutes.

3-Pre-heat oven to 375.

4-Drop by rounded teaspoons onto parchment paper covered cookie sheets.

5-Bake 10-15 minutes, until lightly golden.

6-Let cool for 1-2 minutes, remove onto cooling rack.

Chocolate filling:
6 Tbsp. chocolate chips
3 Tbsp. Heavy cream
1/4 cup confectioners sugar

1-Heat over low heat on stove top til chocolate is smooth. Stir in sugar.

2-Spread about 1/2 tsp. filling on cookie half, and sandwhich with another cookie.
OR you can just drizzle the chocolate glaze over the tops and make them look all fancy instead of going through the work of making a sandwich!

Almond Joy Brownie Stacks

Today I had a weird day.

Weird days deserve dessert.

Not just any dessert- EXCELLENT dessert. Also, it's the weekend! 

Hooray for Fridays! We love you!

This stuff will make you happy, I promise :)

Almond Joy Brownie Stacks

Makes anywhere from 9-20 stacks, depending on the size you want.

For the brownies:

Your favorite brownie recipe or mix.

Bake it up, and let cool completely.

For the coconut Filling:

2 Cups sweetened, shredded coconut

1/2 cup cream

1 tsp. vanilla

1/2 tsp. coconut extract

1 1/2 cups cool whip

3/4 cup powdered sugar

In a small sauce pan, over medium heat combine cream and coconut and mix until heated through and coconut has absorbed the cream mostly.

Turn off heat, and mix in extracts.

When mixture is completely cooked, fold in cool whip and powdered sugar.

This stuff is dangerously yummy!

For the Chocolate Glaze:

Melt 1 bag of milk chocolate chips, with 4 Tbsp (1/4 cup, half a stick) Butter.

For the Almond Topping:

1 Cup of sliced almonds, toasted

Drizzle with some melted chocolate, if your heart wants to do such a thing.

To assemble:

Cut your brownies into desired size squares.

Remove a brownie, and cut in half horizontally, so you have 2 very flat brownie halves.

Spread a generous amount of melted chocolate glaze on one half.

Top with 5-8 toasted almonds.

On top of that, Plop on a generous tablespoon(ish) of coconut filling.

Top with other brownie half and repeat, except top with the almonds this time. 

Drizzle with More chocolate glaze if desired!

Enjoy!

Coconut Biscotti

The best mornings are when I get up with my husband, before the baby wakes up, and get to spend a few minutes with him and a cup of coffee before he heads out the door for the day.


We both love coffee, and things that pair well with coffee. Like chocolate cake, cinnamon rolls and biscotti.


This is some of the best biscotti I have had- perfect for dunking in your cup o' joe. And it goes amazingly with this:

The combination is to-die-for good! Probably the most perfect way to start the day. Try it.

Coconut Biscotti

Inspiration:Annies Eats

Pre-heat oven at 300.

1 1/2 cups all purpose flour

3/4 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Mix together.

3/4 cup sugar

2 eggs

1 tsp. vanilla extract

1/2 tsp. coconut extract

1 Cup flaked, sweetened coconut

3 oz. semi-sweet or milk chocolate

Beat sugar and eggs for 2 minutes, til thickened.

Add in extracts.

Mix in dry ingredients just until combined.

Fold in coconut.

Turn dough out onto a parchment paper lined baking sheet. I didn't have any, so I just greased mine and it was fine!

Divide dough in half, and make two logs about 1 inch deep, and 4 inches wide.

Leave room between the logs as they will spread while baking.

Bake for 40 minutes.

Let cool for 5 minutes, then cut diagonally into 7-10 biscotti per log.

Turn slices onto their side, and return to oven for 10 minutes.

Flip onto the other side, and bake for another 10 minutes.

Melt chocolate at 20 second intervals in microwave til smooth.

Drizzle over biscotti and allow to cook until chocolate is set.

Store in airtight container.

Enjoy!

Coconut Truffles (for my pumpkins 5 month birthday!)

My baby girl is 5 months today and it's freaking me out.



Maybe I'm freaking cause that means next month she'll be a whopping 6 months old!!!! 1/2 a year!!!!
aaaaahhhhhhhh.



As much as I want her to grow up and crawl, and sit up by herself, learn to talk, and all that stuff....I also always want her to be my little baby :(



But. I am taking advantage of this opportunity to make something delicious.
In my house, there is always an excuse/reason to celebrate with yummy things!



So in honor of you, my pumpkin-head: The Amazing White Chocolate Coconut Truffle.
May you grow up to love sweets as much as mommy.


Oh, and you might want to halve this recipe. It makes 64ish truffles. I don't really see a problem with ever having 64 truffles in the house, but I'm told there are people that do.

White Chocolate Coconut Truffles

3/4 Cup Evaporated Milk

1 Cup Sugar

1/2 Tsp. Salt

1/2 Tsp. Coconut Extract

1 Bag White Chocolate Chips

2 Cups Mini-Marshmallows

1/2 Cup Coconut, toasted

6-8 squares melting chocolate

In a heavy duty sauce pan, combine milk, sugar and salt.

Over Medium heat, stir constantly for 3-5 Minutes.

When it comes to a boil, shut off heat, and stir in coconut extract, chips, and marshmallows.

Mix very very well until chips and marshmallows are completely melted and mixture is smooth.

Pour into an 8x8 parchment paper lined pan, and refrigerate for 1-2 hours until no longer sticky.

To toast your coconut, Just place it in a skillet on the stove top over medium-low heat and stir until lightly browned,

If after the couple hours in the fridge your dough isn't cooperating and is too soft, Mix a 1/2 cup of powdered sugar in and then freeze for half an hour and try again.

Keep Hands coated with powder sugar when rolling.

Once all your truffles are rolled, stick them in the freezer again for 30 minutes.

Melt your chocolate, and dip one at a time putting back on the frozen plate. Garnish with toasted coconut or sprinkles!

Chill until you are ready to serve and store in the fridge/freezer!

Enjoy!!

Mocha Coconut Fudge

Hi.




Does fudge scare you?


Not the actual fudge........but the prospect of making it?


It's always terrified me. So I've never made it up until like, the last month. 




But I learned a trick. Make the easy kind of fudge. It's not called cheating, it's called being smart. I mean, how sad is it when you have a whole pan of what is supposed to be amazing-ness, only to have it turn out like poo and seize on you?!




So, un-complicate things, save money/ingredients, and enjoy more happiness. And by happiness, I mean fudge indulgence.
What could be better?


This fudge is seriously easy.






This fudge is THE fudge to make for the coconut lovers in your life.








Because this fudge, tastes like heaven.










Or, If you aren't familiar with what heaven tastes like, a better example of this gloriousness is a coconut mocha iced coffee from Dunkin's. Not even lying about this.




Coconut Mocha Fudge


Makes an 8x8 inch pan


1 bag semi-sweet chocolate chips
1 bag white chocolate chips
1 can (15 oz) sweetened condensed milk

1 1/2 tbsp. espresso powder (or instant coffee)
1 tso. vanilla extract
1 1/2 tsp. coconut extract
1/2 cup flaked coconut, toasted

Spray an 8x8 pan with non-stick spray.

First layer (mocha):Add  semi-sweet chocolate to a pan on the stove top and melt completely on low heat, careful not to seize.

Once melted, add in half of the sweetened condensed milk, vanilla, the coffee powder.

Stir with a spatula until combined and fairly smooth, then spread evenly in the bottom of the greased pan. 

Mixture will be thick. Place in the freezer for 30 minutes while you make your second layer.

Second layer (coconut):
Add white chocolate to another pan and melt completely on low heat, again, careful not to seize.

Add in remaining condensed milk, and coconut extract, stirring til combined well.

Remove first layer of fudge from freezer and add white chocolate layer on top, spreading evenly to coat.

Top with toasted coconut and chill in the refrigerator for 60-90 minutes.

When you are ready to cut your fudge, fill a large cup with hot water, dip a very sharp knife into the water, blot with a towel and cut your fudge into the size you desire!

So easy!

                                                                                         Enjoy!