Genius Bars

     Seven-layer, magic, hello dolly bars--whatever they happen to call them where you live... The point is they are outrageously rich, sweet, gooey bars of goodness. And surprisingly fast and simple at the same time. Genius!

     I would argue that there is not much magic here. I mean if you put a crap-ton of tasty goodies together and douse them in sweetened condensed milk, the result is going to taste good. These are out of control decadent, so make sure you cut the pieces nice and small or people won't be able to finish them. I borrowed the mini-muffin liner idea from Deb at Smitten Kitchen. That woman knows what she's doing.

     I particularly liked these bars because not only are they going to make you lots of friends at work, you do not have to slave away for hours to impress them. People will like these, and you will only have to spend about 10 minutes making them. This is perfect for me, because as a first year public school teacher--you may have noticed--I do not have an abundance of free time.

     Ok, that's it. I am officially renaming these Genius Bars. You don't have to be a genius to make these, but you will sure look like one when you bring them anywhere.

Genius Bars

~Print Recipe~

• 1 1/2 cups graham cracker crumbs
• 1/2 cup (1 stick) melted butter
• 1 can (14 oz.) sweetened condensed milk, separated (try nonfat!)
• 1 cup bittersweet chocolate chips (or semisweet)
• 1 cup peanut butter chips (or butterscotch)
• 1 cup chopped pecans (or walnuts)
• 1 1/3 cup shredded coconut, separated
• 1/2 cup slivered almonds (optional)

1. Preheat the oven to 350 degrees. Spray a 13x9 inch pan with non-stick cooking spray. 
2. Combine graham cracker crumbs and butter in a medium bowl. Press crumb mixture into bottom of prepared pan. Pour half a can of sweetened condensed milk over the crumbs.
3. In a large bowl mix chocolate chips, peanut butter chips, pecans and 1 cup coconut. Spread mixture evenly over the crumb and condensed milk layer. Press down to combine. Drizzle evenly with more sweetened condensed milk, leaving a couple of tablespoons for a final layer.
4. Spread slivered almonds in a thin layer on top. Sprinkle lightly with 1/3 cup shredded coconut and top with the remaining tablespoons of condensed milk.
5. Bake for 25-30 minutes, until coconut and almonds are toasty, golden brown. Cool in pan on a wire rack, loosening sides while the pan is still warm. Cool completely. For easiest cutting, chill in the refrigerator for about an hour (and up to over night) before slicing into 1 and a half inch squares. Bring to room temperature and serve in mini-muffin liners.

Makes about 30 servings

Chocolate Chip Coconut Macaroons

I hear that macarons are the new cupcakes, but I've never actually tried a macaron. Anyway, they don't look as good as one of my all time favorite cookies (if they even should be called cookies---these dense, sticky, sweet stacks of shredded coconut): macaroons. I don't know exactly what the difference is, but I think maracons are more meringue-y, French and have no coconut (boo). Someone out there should try one and let me know. Or I'll just wait to try one myself when some hip young entrepreneur opens up a macaron food cart here in Portland, which will probably happen any moment now.

But let's focus on the moral of the story here---COCONUT MACAROONS are the best--- if you like coconut, of course, which everyone in their right mind absolutely must; although I am sad to report that I personally know at least a few coconut haters. I do feel very sorry for them and their missed dessert opportunities. But, you know, their loss really.

My favorite way to enjoy a macaroon is covered in chocolate. (See The Upper Crust Bakery in Chico, CA or The French Corner Bakery in Cambria, CA for particularly fantastic specimens.) To save time when making these at home, I made a batch with chocolate chips mixed in--not the same, but close. It is exceedingly important to use the best sweetened coconut you can get your hands on here. I used the regular supermarket sweetened flaked coconut and it tastes good, but not as coocnut-y as it should. I would consider adding a drop of coconut extract in addition to the vanilla next time if I had to use that generic coconut again.( I'd happily take suggestions on which brands to buy/where to get extra delicious coconut. No, really, do tell.)

Even so, these coconut macaroons are pretty tasty. Toasted coconut crunch and chewy, chocolate-y center! And, really truly EASY. Thanks---yet again---Martha.

Chocolate Chip Coconut Macaroons

~Print Recipe~

• 1 tablespoon sugar (2 Tbsp if you like them sweeter)
• 2 1/2 cups sweetened shredded coconut
• 1/2 cup chocolate chips or chunks
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• pinch of salt

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. Combine all ingredients in a large bowl. Mix well, using your hands to fully incorporate the ingredients.
3. Form 1 1/2 tablespoon mounds on prepared baking sheet, spacing 1 inch apart.
4. Bake until golden brown, 15-20 minutes, rotating halfway through. Cool on a wire rack.

Cajeta and Coconut Tres Leches Cake

This was a birthday present to a dear friend. It may seem odd, gifting food which won't last past the day it is given---but, what is better? It may be easier to grab a book or something, but that doesn't require the investment of hours of your time. And it is definitely not as satisfying as producing something with your own hands. I like to give food because it is thoughtful and personal and won't clutter up a person's house after you are done. Besides, if all goes according to plan, the memory of your gift will probably last longer than some trinket anyway.

This cake came together as a cross between techniques from my Dona Tomas cookbook, multiple online resources and my own tweaking.

The Cake

• 5 eggs
• 1/2 cup unsalted butter
  
• 1 cup white sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 teaspoon coconut extract
• Dash of cinnamon

1. Line a round cake pan with a piece of parchment, then grease the paper and sides of the pan with butter. Preheat the oven to 350 degrees.
2. Sift flour and baking powder together and set aside.
   
3. Cream butter and sugar together until fluffy.
4. Add the eggs and both extracts. Beat well.
5. Add the flour mixture a little at a time, mixing until well combined.
6. Pour batter into prepared pan and bake at 350 for 30 minutes or until golden and a cake tester inserted into the center comes out clean.
7. Turn the cake onto a cooling rack and allow to cool completely. Remove paper.

Cajeta

• 3 cups whole milk
• 3/4 granulated sugar
• 1/4 cup corn syrup
• 2 inch cinnamon stick
• A rounded 1/8 teaspoon baking soda
• 2 teaspoons cold water

1. Put the milk, sugar, corn syrup and cinnamon stick in a saucepan. Bring to a boil over high heat. Whisk occasionally to prevent boiling over.
   
2. In a small bowl, dissolve the baking soda in water. Rapidly whisk the baking soda mixture into the saucepan, removing it from the heat if it looks like it will spill over.
3. Decrease the heat to medium and simmer for 45 minutes to an hour, until the mixture has cooked down and turned dark brown and thick.
4. Remove from heat and pass through a fine-mesh strainer.
   

The Sauce and Fillings

• 1 1/2 pints strawberries, sliced (reserve a few unsliced for garnish)
• 2 tablespoons granulated sugar

• 2/3 cup cajeta (room temperature)
• 2/3 cup sweetened condensed milk
• 3/4 cup heavy whipping cream
  
• 3/4 cup coconut milk

• 1 quart heaving whipping cream
• 1 teaspoon vanilla extract (or more to taste)
  
• 1 teaspoon coconut extract (or more to taste)
• 1 cup powdered sugar, sifted

• Shredded coconut as needed

1. In a bowl, toss the strawberries with 2 tablespoons granulated sugar. Set aside.
2. In a separate bowl, combine the cajeta, condensed milk, 3/4 cup heavy whipping cream and coconut milk. Mix well. Set aside.
   
3. In another separate bowl, use an electric mixer on high to whip the 1 quart whipping cream to medium peaks. Add both extracts and the powdered sugar towards the end of the whipping process.

The Assembly

1. Slice the cake in half crosswise with a long serrated knife. Place the bottom half on the serving plate. On a separate plate, place the top half of the cake with the cut side up. Using a tablespoon, spoon half of the milk mixture over the bottom of the cake, letting it soak in evenly and completely. (This may take awhile. I used a toothpick to prick little holes throughout the cake so the sauce would soak into the cake more readily.)
2. Using half of the remaining milk mixture, soak the top half of the cake.
3. Spread a 1/8 inch layer of the whipping cream evenly over the bottom half of the cake. Sprinkle a good layer of shredded coconut over the whipped cream. Arrange a layer of the strawberries on top. Sprinkle with more coconut.
   
4. Cover with another layer of whipped cream, coconut, strawberries and more coconut.
   
5. Finish with another thin layer of whipped cream. Carefully place the top half of the cake on top of the last whipped cream layer, cut side down.
6. Soak the very top of the cake with the remaining milk mixture. (I had some left over, which I drizzled over the slices of cake.)
7. Cover the entire cake with the remaining whipped cream, spreading evenly over the top and sides. Sprinkle cake with shredded coconut and decorate with whole or sliced strawberries on top.
   
8. Refrigerate at least 2 hours before slicing and serving. (Refrigerate any leftovers.)

* The cake part of this recipe can be substituted with any white cake that is spongy enough to soak up the milk, but strong enough to hold up and not become too soggy. I've read online that boxed white cake mix works well and cuts down on the time involved.

Jam Thumbprint Cookies

Originally from the Food Network, but tweaked a tiny bit.

For some reason, when I tried to make the recipe as posted on the site, it came out very crumbly and dry. It couldn't have been my fault, since I bake perfectly. It may have been that I used a hand electric mixer instead of a real one with the paddle attachment. So, I tweaked it a bit, and if your dough comes out too dry, just add some more butter. I had to add another half stick to mine. These guys were absolutely incredible! I've been obsessed with thumbprint cookies these days, and since I don't eat jam with my toast, I can always justify a few batches with the fancy jam still sitting in my fridge. This time, I had some extra coconut flakes which lead me to this wonderful creation:

1.5 sticks of unsalted butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1/8 teaspoon kosher salt
1 egg yolk
1 egg white beaten with 1 tablespoon water, for egg wash
3.5 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Yields 16 cookies.

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Thai Mango Sticky Rice

Breakfast, lunch, dinner, desert.  This tasty treat is good at any time of day, just like all good Thai food.  The newest iteration of Yum Sunday* happened last Sunday when I made this and Thai Iced Tea, and brunched at Lauren and Mary Ann's house.  

This treat is really easy to make, although it has a few steps, so if you have any questions, let me know!  I actually think mango sticky rice may be the avenue for world peace.

What's in it

1 1/2 C long grain sticky rice (I have a bag from Koda Farms, and it's called Premium Sweet Rice)

2 C unsweetened coconut milk (I use one can)

1 C sugar

2 tsp salt

ripe mangoes or other fruit (berries and bananas work really well)

sesame seeds

How it's done

Soak the rice in water overnight.

Drain the soaked rice, and place in a steamer basket.  You can use a traditional bamboo steamer inside a pot, or place cheesecloth over your own steamer basket to keep the rice from falling through.  Steam the rice 30-45 minutes, until the rice is plump and glistens, and pinches into chewy lumps.

While the rice is steaming, combine the coconut milk, sugar and salt in a medium pot and cook over medium heat.  Cook, stirring gently, for about five minutes until sugar is dissolved.  Remove from heat and set aside.

When rice is ready, place in a large bowl, and pour the coconut mixture on top, stirring gently to mix.  Cover and set aside for at least 30 minutes.  I did this the night before and re-heated in the microwave.

Slice the mango and/or the other fruit.  

Serve the sticky rice on small dessert plates with sliced fruit on top, and sprinkled sesame seeds (or dried mung beans if you have any).  The rice tastes best when served warm.

*Yum Sunday was originally known as Waffle Sunday, which happened every Sunday at Alexis' house in Forest Ranch.  Alexis' mom, Patty, would make homemade Belgian waffles, and serve them up with a minimum of five of your favorite toppings.  When Alexis and I lived together in college, we had a revival of Waffle Sunday, although then it would happen at any time or day of the week.  After Andy and I dated a couple years, he finally introduce me to Thai Temple here in Berkeley, which is a temple that serves Thai food for breakfast every Sunday.  This is where I discovered Mango Sticky Rice.  After ritually going to Thai Temple months in a row, it became known as Yum Sunday (Yum!, for short).  I would have to say each of these iterations of breakfast were life changing.  Each of these iterations brought together friends and family, taking time out of the busy pace of life.  I highly encourage you to start your own Yum Sunday tradition.