Coconut Oatmeal Chocolate Chip Cookies

Hi everyone! I wanted to post this cookie recipe earlier this weekend, but Maryland was it with a horrible storm and most of us lost power for most of the weekend. I was one of them. 

Anyways, before the storm hit Friday night, my sweet tooth attacked. I was looking for a recipe that was quick and easy so I headed to Pinterest to check my recipe board. I found the recipe below (thanks Two Peas & Their Pod for blogging this recipe from the Tasty Kitchen) and I had the ingredients for a shortcut method (I listed my method in the notes section). The cookies still came out great!! Try this recipe (or the shortcut) and let me know what you think! :)

Take care!

Coconut Oatmeal Chocolate Chip Cookies

• 1-¼ cup All-purpose Flour
• ¼ cups (Rounded) Cocoa Powder, Unsweetened
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ⅛ teaspoons Salt
• 6 Tablespoons Unsalted Butter, Room Temperature
• 3 Tablespoons Coconut Oil
• ½ cups Granulated Sugar
• ½ cups Light Brown Sugar, Packed
• 1 whole Large Egg
• 1-½ teaspoon Pure Vanilla
• 1 cup Shredded Coconut (unsweetened)
• 1 cup Old Fashioned Rolled Oats
• 1 cup Semi-Sweet Chocolate Chips

1. Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
2. In an electric mixer, cream together the butter, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).
3. Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. 

Notes:

• Shortcut method: 
• 1 package of the Betty Crocker Double Chocolate Chip cookie mix will all ingredients listed on package
• 1 cup of oatmeal
• 1 cup of shredded coconut
• 2 teaspoons of water

1.  Mix cookie mix according to package instructions.
2. Mix in oatmeal, shredded coconut, and water. The dough will be solid yet slightly sticky. Form into balls that are about a tablespoon in size and place on baking sheet.
3. Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes on cookie sheet. Remove from cookie sheet and place on a cooling rack or in an open container.

Chocolate Bread Pudding

Hi everybody! I know I was supposed to blog this surprise recipe last weekend, but this one took me a little longer than I expected (I had to go purchase missing ingredients and I started later than expected). But as they say, it's better late than never so here is my first non-cupcake recipe. This is my first time ever making bread pudding and my second time ever eating it. I found this recipe on Pinterest (thanks inspiredbycharm.com for pinning this Better Homes and Gardens recipe) and thought it would be interesting to try. It came out pretty good. Try it and let me know what you think.

Take care!

Chocolate Bread Pudding

• Nonstick cooking spray
• 3 cups milk
• 3/4 cup semisweet chocolate pieces
• 3/4 cup presweetened cocoa powder
• 3 eggs, lightly beaten
• 5 cups cubed Hawaiian sweet bread or cinnamon-swirl bread (no raisins) (1/2-inch cubes), dried* 
• Whipped cream (optional)
• Presweetened cocoa powder (optional)

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
2. In a medium saucepan, heat milk over medium heat until very warm but not boiling. Remove from heat. Add chocolate pieces and the 3/4 cup cocoa powder (do not stir); let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes).
3. In a large bowl, whisk together the eggs and chocolate mixture. Gently stir in bread cubes. Transfer bread mixture to the prepared cooker.
4. Cover and cook on low-heat setting (do not use high-heat setting) for about 2 1/2 hours or until a knife inserted near center comes out clean (mixture will puff).
5. Remove liner from cooker, if possible, or turn off cooker. Let pudding stand, uncovered, for 30 minutes to cool slightly before serving (pudding will fall as it cools).
6. To serve, spoon warm pudding into dessert dishes. If desired, top each serving with whipped cream and sprinkle with additional presweetened cocoa powder.

Notes:

• *To dry bread cubes: Spread fresh bread cubes in a single layer in a 15 1/2x10 1/2x1-inch baking pan. Bake, uncovered, in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice. Cool. (Cubes will continue to dry and crisp as they cool.)
• I used dark chocolate pieces instead of semisweet chocolate. (I am a fan of the dark chocolate.)