Healthy Pumpkin Breakfast Cookies

 I get really excited about Fall, because it means beautiful foliage, and pumpkin everything.  So, the other day I had this streak of brilliance and decided I needed to make non-dairy pumpkin yogurt.  While in theory, it was an awesome idea, I failed epically.  But upon my culinary defeat, I had an extra cup of pumpkin to use and alas these cookies were born, and far from a culinary defeat they were.  Plus, who doesn't love the notion of eating a cookie (or four) for breakfast--and at only about 50 calories a cookie, you totally can.

Coconut Caramel Cinnamon Rolls

Poor coconut caramel cinnamon rolls.  I made them all the way back in June, and just now remembered to blog them.  My forgetfulness, however, has absolutely nothing to do with the flavor of these babies, because they are absolutely delicious.  Not to mention they are vegan... which means healthy.... right?!

Coconut French Toast with Mango Sauce

Alas, I feel like I have been neglecting my dear little blog.  With moving, working full-time again, and being separated from my kitchen, I just haven't cooked as much as usual.  When I do cook, it is to quell my hunger, and half of whatever I made is usually gone before the thought to photograph it crosses my mind.  Not to mention, while I do make a killer sandwich... sandwiches aren't particularly bloggable.  (Yes, bloggable is an adjective, thank you) And I have been eating a lot of sandwiches lately...  As a result, I simply haven't had a lot to blog.  Then, last week I threw this recipe together for breakfast when my dear sir was in town.  It was tasty and easy, finally bloggable. Using coconut milk makes the french toast rich and delicious, while adding a naturally satisfying sweetness.  And let's face it, fruit sauce makes anything better.  Plus, the coconut milk added to the sauce reduces down to to be divinely creamy.  I would eat the sauce alone with a spoon and be satisfied, but french toast tastes much better than a spoon :)

Mango Blueberry Muffins with Coconut Streusel

If I was a character in a comic strip, I think I would be The Midnight Baker.  (If 2am Baker had a better ring to it, that title may be more accurate...)  My superhero costume would be my ruffly apron, and I would combat evil with my spatula.  It will be great.  Anyhow, this title is appropriate because when I get bored past 9 o'clock, I bake.  And baking leads to eating, so good thing these mini muffins are pretty healthy.  They boast whole wheat flour, oats, limited fats, AND they are bursting with juicy mangoes and succulent blueberries.

Copy Cat Lara Bars

School has driven me to this thing I shamefully call the granola bar, fruit leather, and vitamin water diet.  How it works is I eat a smoothie for breakfast, and throw a variety of granola bars and fruit snacks in my bag for my lunch and dinner the rest of the day.  This habit is problematic for a few reasons... namely I get hungry and cranky, my groceries get expensive, and let's face it granola bars and dried fruit don't quite complete the food pyramid (whatever the current pyramid is filled up with).  Half of my grocery bill is typically made up of Luna bars, Cliff bars, Lara Bars, etc (Have you eaten the caramel nut brownie Luna bars?? oh my goodness they are divine.  And yes I know they aren't actually that healthy...)  Now, I realize I can't quite duplicate Luna's caramel nut brownie bar with ease, but I can copy Lara Bars with only a few simple ingredients.  And since I can... I did :)

Thai Panang Beef Curry

So, I could live on rice, Nutella, fruit, and cereal--and be incredibly happy.  I am however, dating a carnivore.  So while my idea of a perfect curry is loads of veggies and a light sauce, Mr. Meat is not as fond of water chestnuts, kale, and carrots.  Hence, a rich, flavorful curry with strictly meat.  Even with my preference for veggies, this was really, really tasty.

Coconut Blackberry Tartlets

Juicy, ripe blackberries bursting with tart flavor harmonize perfectly with subtle coconut cream- and in one convenient bite.  All you need is an incredibly good looking man to feed them to you one by one.  And no need to even feel guilty about the situation, these babies are practically healthy*. 

"Tart" shells

• 4 cups sweetened shredded coconut
• 4 egg whites

Coconut filling

• 1 14oz can coconut milk
• 1 cup sugar
• 2 cups water
• 1/2 cup corn starch
• 48 blackberries

1. Preheat oven to 350°F.  Gently whip egg whites in a bowl, and add shredded coconut.  Press a spoonful of coconut mixture into each well of a greased mini muffin tin.  
2. Bake tart shells for 9-12 minutes, or until edges are golden brown.  Remove from oven and allow to cool in the pan.
3. Meanwhile, in a saucepan whisk together 1 cup water, coconut milk, and sugar, and bring to a boil.
4. In a separate bowl, whisk together the corn starch and 1 cup water.
5. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
6. Spoon or pipe the coconut filling into cooled tart shells, and place one blackberry on each tartlet.  Refrigerate for at least a half an hour.

Yields 48 tartlets.

**Absolutely no math involved... but there is no added butter or oil so in dessert world, that means healthy.

Mini Chocolate Coconut Tartlets

Don't you love bite-sized morsels that make you instantly feel classy upon eating?  Nothing like a petite tart loaded with chocolaty coconut goodness to up your country-club-o-meter.  And if the sudden urge to tie a Ralph Lauren sweater around your neck isn't your cup of tea, how about a seemingly gourmet dessert that takes all of 25 minutes to assemble?  I'm sold.

"Tart" shells

• 4 cups sweetened shredded coconut
• 4 egg whites

Chocolate coconut filling

• 1 14oz can coconut milk
• 1 cup sugar
• 2 cups water
• 1/2 cup corn starch
• 2 cups semi-sweet or dark chocolate chips

1. Preheat oven to 350°F.  Gently whip egg whites in a bowl, and add shredded coconut.  Press a spoonful of coconut mixture into each well of a greased mini muffin tin.  
2. Bake tart shells for 9-12 minutes, or until edges are golden brown.  Remove from oven and allow to cool in the pan.
3. Meanwhile, in a saucepan whisk together 1 cup water, coconut milk, and sugar, and bring to a boil.
4. In a separate bowl, whisk together the corn starch and 1 cup water.
5. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
6. In a glass bowl melt the chocolate chips in the microwave in increments of 30 seconds.
7. Stir the chocolate and coconut mixture together, and spoon or pipe into cooled tart shells.  Refrigerate for at least a half an hour.

Notes:

• Whipped cream and grated chocolate add an additional tasty touch
• Milk can be subbed for the 1st cup of water added

Yields 48 mini tarts

Crispy Coconut Chicken Tenders

These tantalizing little tenders are a budget-friendly solution to craving coconut shrimp, and offer a down right delicious option when you want more than the typical chicken tender.

Ingredients:

• 2 lbs boneless, skinless chicken breast, or tenders
• 1 cup shredded, sweetened coconut
• 1 cup panko bread crumbs
• 2 eggs
• 1 tsp paprika
• 1 tsp Chinese 5 spice*
• Canola oil
• Salt and pepper to taste

Directions:

1. Heat your oven to 300F.
2. On a cookie sheet, spread the shredded coconut in a thin, even layer, and toast in the 300F oven for 8-10 minutes, stirring every 5.  Pay close attention because coconut burns quickly.
3. Once toasted, toss the coconut in a food processor and pulse until coconut is similar in consistency to bread crumbs.  Set aside.
4. Turn the oven up to 400F.
5. Cut your chicken into desired size, I like mine in small tenders.  Then season chicken with salt, pepper, Chinese 5 spice, and paprika.
6. Create your breading station, in one bowl beat the two eggs.  In another bowl mix panko breadcrumbs and toasted coconut.
7. Then, utilizing one hand for eggs, and the other dry hand for breadcrumbs, coat each chicken tender in egg, then breadcrumb mixture.  Press mixture on and ensure even coating.  Set coated tenders aside on a cookie sheet.
8. Once all tenders are coated, heat canola oil in a large skillet on medium high, and cook tenders 3 minutes on each side, or until golden brown.  Transfer partially-cooked tenders to a cookie sheet, and finish in the oven with an additional 10 minutes.
9. These tenders are delicious served with my mango ginger dipping sauce, or peanut sauce.

Notes:

• I find that the loose breading in the skillet gets burnt and nasty quick, so I clean the skillet out with a paper towel between batches and use new oil.
• Chinese 5 spice can be found at your local grocery- either in the Asian section or the spice aisle.  I have found it to be much cheaper in the Asian section than the spice section.

Yields 4-6 servings

Coconut Chicken Curry

This has been a staple in my group cooking repertoire for quite some time so I don't know why I am just now posting it... That being said, it is tried and true delicious and pleases a crowd well!

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 head cauliflower (chopped)
• 1 bell pepper (chopped)
• 1 cup snow peas

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for around two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, and tomato sauce into the pan, and stir to combine.  Add cauliflower. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.  With about 10-15 minutes remaining add snow peas and bell pepper.
4. Serve over steamed white rice.

Notes:

• This recipe is also good with tofu, or no meat at all and lotsa veggies
• If you don't have curry on hand, it is simply a blend of spices, so you can make your own (courtesy of Alton Brown) and I personally like to add a dash of cinnamon in there as well: 

Ingredients

2 tablespoons whole cumin seeds, toasted
2 tablespoons whole cardamom seeds, toasted
2 tablespoons whole coriander seeds, toasted
1/4 cup ground turmeric
1 tablespoon dry mustard
1 teaspoon cayenne

Directions

Place all ingredients in a container with an airtight lid. Shake to combine. Store in a cool dry place for up to 6 months. When ready to use, grind and add to dishes according to taste.

Yields 6-8 servings

 
 

Divine Chocolate Coconut Pie

• 2 9" unbaked pie crusts (I cheat and use store bought)
• 1 14oz can coconut milk
• 1 cup milk
• 1 cup water
• 1 cup sugar
• 1/2 cup cornstarch
• 1 cup semi-sweet chocolate chips
• 1 container Cool Whip (or make your own whipped cream)

1. Preheat the over to 350F and bake the pie crust for 15 minutes, or until golden brown.
2. In a saucepan, whisk together the milk, coconut milk, and sugar, and bring to a boil.
3. In a seperate bowl, whisk together the corn starch and water.
4. When the coconut milk is boiling, reduce to a simmer and slowly add in the cornstarch slurry whisking constantly.  Continue stirring over low heat until mixture thickens, about 5 minutes.
5. In a glass bowl melt the chocolate chips in the microwave in increments of 30 seconds.  
6. Add half the coconut mixture to the chocolate chips, and mix well.  Pour it into the cooled pie crust, followed by the coconut layer. 
7. Refrigerate for at least an hour, then top with Cool Whip or whipped cream and refrigerate for another 2-3 hours.

Notes:

• A graham cracker crust can also be used, or an Oreo crust would be quite tasty also.  
• This recipe has a lot of room for creativity, white chocolate chips can be used instead (I would reduce the amount of sugar added) and then sprinkle the top with macadamia nuts.  Or add 2 cups of chocolate chips and make the entire thing chocolate.  Just have fun with it.
• I dust the top with cocoa powder to make it look pretty, or chocolate shavings are lovely also.

Yields 2 pies.

Golden Fried Coconut Shrimp

• Canola or safflower oil, for frying
• 1/2 cup panko bread crumbs
• 1/2 teaspoon salt, eyeball it in palm of hand
• 2 pinches ground cayenne pepper
• 1 1/2 teaspoons Chinese five-spice powder, available in spice aisle or Asian section
  
• 1 cup shredded sweetened coconut
• 2 egg whites
• 1/2 cup flour
  
• 1 pound large fantail shrimp, deveined and peeled — ask for easy peels at fish counter

1. Heat 2 inches oil over medium high heat. (hint: A cube of bread should brown in a 10 count when oil is ready.)
2. Season flour with salt, cayenne pepper and five-spice powder.
   
3. Cut the lime into wedges and reserve.
4. Toss coconut with bread crumbs to combine.
   
5. Lightly beat the egg whites.
   
6. Dip shrimp in the seasoned flour, then egg whites, then coat with the coconut breading.
   
7. Fry shrimp 3 minutes on one side, and 2 minutes on the other in the hot oil until evenly golden and crispy. 
8. Serve with Mango Ginger Dipping Sauce, or orange marmalade.

Yields 4-6 servings.