Coconut Dream Brownies

Coconut Dream Brownies | Sweet Treats and More

School started last week for Owen and I’m having a hard time adjusting to the schedule. I feel like our morning are rushed. I rush to get him to school, rush to the gym, rush home to shower, then rush to pick him up. All while dealing with a toddler and a cranky, teething 11 month old. 

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Slow Cooker Thai Coconut Chicken & Sweet Potato Curry

Slow Cooker Thai Coconut Chicken and Sweet Potato Curry | Sweet Treats and More

I learned something new about my mother-in-law over the weekend.  She doesn’t like sweet potatoes!! This would have been nice to know before I made this Slow Cooker Thai Coconut Chicken & Sweet Potato Curry for Sunday dinner 😐  This is also shocking information for someone who is a lover of sweet potatoes.

But guess what??

She liiiiked it!  She even said the sweet potatoes were here favorite part of the dish. Whaaa?   

Slow Cooker Thai Coconut Chicken and Sweet Potato Curry | Sweet Treats and More

I love, love love this Slow Cooker Coconut Chicken Curry, but it requires a few more ingredienst and a few more steps for prep.  But this one, it takes just a few minutes to prepare, is so so simple, and has that curry flavor we love.  Served over warm white or brown rice and it’s a winner. 

Slow Cooker Thai Coconut Chicken & Sweet Potato Curry
Serves 4
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Ingredients
  1. 2 large chicken breasts (or 6 chicken tenders)
  2. 1 large sweet potato, peeled and diced
  3. 2 red bell peppers, seeds removed and chopped
  4. 1/2 white onion, chopped
  5. 1 (14 oz) can coconut milk
  6. 1/2 cup chicken broth
  7. 1 1/2 tsp curry powder
  8. 1 1/2 tsp garham masala
  9. 1/2 tsp garlic salt
  10. salt and pepper to taste
  11. ***see note below to thicken sauce if needed
Instructions
  1. Whisk coconut milk, chicken broth and seasonings together in a bowl and pour into a 6qt slow cooker.
  2. Place diced sweet potato, red bell peppers, onion, and chicken in the slow cooker.
  3. Cook on low for 4-6 hours or high 3-4 hours (until chicken is cooked through and vegetables are tender). Remove chicken and shred with a fork. Add back into the slow cooker.
  4. Serve over warm white or brown rice.
Notes
  1. ***If you want a thicker sauce, whisk 2 tbsp cornstarch into 1/4 cup cool water. Pour into the slow cooker and let cook for another 20-30 minutes (until it simmer and thickens)
boys ahoy http://boysahoy.com/

Coconut Mango Sticky Rice

Thanks to my friend Aarean from The Color Issue for sharing this Coconut Mango Sticky Rice today! Be sure to check out her blog — about all things colorful and creative!! 

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WAIT! Ok, before you judge this delectable treat let me just say it was one of the most delicious things my taste buds have had in…a while!I wish I could say I tried this for the first time while perusing the street markets in Bangkok…but instead it was at this mind blowing Thai food restaurant that our friends introduced us to. This place took Thai food to the next level; dare I say it has even become one of my favorites!

 photo IMG_0713.jpgSo back to the rice…It’s warm, sweet and soaked in coconut milk. If that doesn’t make you jump for joy…the soft mangos add a tangy and distinctive twist that’ll have you coming back for thirds and maybe fourths. If it doesn’t, well I guess we just can’t be friends :-).

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Here is the recipe and seriously don’t judge it ’til you taste it…I promise it’s a game changer. Plus, it’s kind of nice to change it up in the dessert department!

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Coconut Mango Sticky Rice
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Ingredients
  1. 1 1/2 cups uncooked short-grain white rice
  2. 2 cups water
  3. 1 1/2 cups coconut milk
  4. 1 cup white sugar
  5. 1/2 teaspoon salt
  6. 1/2 cup coconut milk
  7. 1 tablespoon white sugar
  8. 1/4 teaspoon salt
  9. 1 tablespoon tapioca starch
  10. 3 mangos, peeled and sliced
  11. 1 tablespoon toasted sesame seeds
Instructions
  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
  3. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil.
  4. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
boys ahoy http://boysahoy.com/
 

Chewy Coconut Cookies {Great Food Blogger Cookie Swap}

Chewy Coconut Cookies 1

I made these cookies for the Great Food Blogger Cookie Swap of 2013, a virtual charitable cookie exchange whose proceeds go to Cookies for Kids Cancer.  If you’re not familiar with the Great Food Blogger Cookie Swap you can read all about it here.

Basically, bloggers around the world pay a small fee to join the swap then send a dozen cookies to three different bloggers (assigned at random).  And three different bloggers send you a dozen cookies.  Needless to say, I’ve consumed a lot of scrumptious cookies lately:) 

619 bloggers participated this year (from eight different countries) and what’s really incredible is several great brands–OXO, Dixie Crystals, Gold Medal Flour, and Grandma’s Mollasses matched what the bloggers earned (in terms of entry fee and extra donations) dollar for dollar up to $3,ooo per brand.  Together we raised over $13,000 for Cookies for Kids Cancer.  Amazing right?!

cookieswaplogo2013

 

These Chewy Coconut Cookies are a really simple cookie.  My mom shared the recipe with me a few weeks ago, they’re a new favorite of my dads.  The only thing that keeps them from being so incredibly boring is a nice touch of coconut.  Think soft and chewy, buttery, coconutty sugar cookies.  

Sometimes I think I need to make the next craziest, most unique cookie.  Loaded with a variety of chocolate chips or stuffed with something fun and crazy.  And then I eat one of these simple coconut cookies and am reminded how much I like simple, classic cookies.  

Chew Coconut Cookies | Sweet Treats and More

BUT, if you want to get a little crazy, give them a drizzle of chocolate.  The chocolate lover in me couldn’t resist and it still keeps them simple. Yum yum!

Chewy Coconut Cookies | Sweet Treats and More

Chewy Coconut Cookies
Yields 36
simply chewy coconut cookies! jazz them up with a drizzle of chocolate too!
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Ingredients
  1. 1 cup butter (or coconut oil)
  2. 1 1/2 cups sugar
  3. 2 tsp vanilla
  4. 2 eggs
  5. 3 cups flour
  6. 2 1/2 tsp baking powder
  7. 1/2 tsp salt
  8. 1/2 - 3/4 cup shredded coconut
  9. Addition sugar to roll the cookies in
  10. Chocolate chips (optional for melting and drizzling over the cookies)
Instructions
  1. Preheat oven to 350.
  2. Sift flour, powder and salt together and set aside. Beat the butter, sugar, vanilla and eggs together until creamy. Fold dry ingredients into the wet mixture. Lastly, fold in the coconut.
  3. Roll dough into one-inch balls then roll in the sugar. Place on cookie sheets lined with parchment and bake for 8 minutes and remove and let cool.
  4. If desired melt chocolate chips and drizzle over the cookies.
Notes
  1. recipe from my mom's friend Jolene!
boys ahoy http://boysahoy.com/