Japanese Chocolate Pie

Japanese Chocolate Pie

I love coconut!  However, I’m the only person in our house that likes it.  Therefore, I never make recipes with coconut in them.  That is, until recently when I was craving a pie that my mother made often when I was growing up.  It’s a Japanese Chocolate Pie, made with chocolate, pecans, and coconut.  I mean, what could be better than that?  I gave in to the craving and made myself a pie.  Yes, I hate to admit that I made a whole pie for myself, but I did.  It was a delicious as I remember and I don’t regret it one bit!

I used an already pie crust to save time and I thought it worked just fine.  Watch the pie crust closely, my crust was a little brown before I realized it and covered it with foil.

AAA Amye Signature for blog

Japanese Chocolate Pie
 
Author:
 
Ingredients
  • 1 stick butter
  • 1 c. sugar
  • 2 eggs, beaten
  • ½ c. flaked coconut
  • ½ c. chopped pecans
  • ½ c. semi-sweet chocolate chips
  • ½ tbsp. vanilla extract
Instructions
  1. Melt the butter and stir in the chocolate chips, stirring until the chips melt. Add the sugar, eggs, pecans, coconut and vanilla. Pour into an unbaked pie shell. Bake at 350°F about 45 minutes or until firm.

 

Paleo Bars

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Greg seems to be the world’s best at sticking to a low-carb diet.  He has more willpower than anyone else I know. I can usually stick to a low-carb plan better than any other but I just can’t shake craving something sweet occasionally.

These are a sure-fire way to satisfy that sweet tooth.  These Paleo Bars are full good things, with just a little chocolate on the top.  You can leave the chocolate off if you prefer, or use dark chocolate instead of semi-sweet chocolate.

It’s best to use virgin coconut oil, which can be found in many grocery stores.  Also, eat local raw honey, if possible.  Because local raw honey has not been processed it still contains pollen, enzymes, antioxidants, and many other beneficial compounds that make it nutritious.  Research has shown that local honey, obtained as close as possible to where you live, may help build immunity to some seasonal allergies.  Honey, raw or processed, should never be given to a child under the age of 12 months old.

I don’t think you’ll be disappointed with these Paleo Bars, they are healthy and delicious, even if you are not following a low-carb diet.

Paleo Bars
 
Author:
 
Recipe from the Very Vera show from Augusta, Ga.
Ingredients
  • 2 c. almonds
  • ½ c. flax meal
  • ½ c. shredded coconut, unsweetened
  • ½ tsp. salt
  • ½ c. coconut oil
  • ½ c. almond butter
  • 9 - 10 large Medjool dates, pitted
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tbsp. honey
  • ½ to ¾ c. semi-sweet chocolate chips
Instructions
  1. Place nuts, flax meal, coconut, and salt in food processor. Pulse until you have sizes ranging from the size of sand to the size of a pea.
  2. In a small saucepan melt the coconut oil over low heat. Add the dates, almond butter, vanilla and almond extracts, and honey. Stirring occasionally keep over heat until ingredients are combined and warm.
  3. Add the coconut oil mixture to the food processor and pulse until it all comes together.
  4. Press the mixture into an 8 x 8-inch pan (I lined mine with wax paper). Use the bottom on a glass is you need to in order to press in down tight so that they bars will be solid.
  5. Melt chocolate chips and spread over the bars. Refrigerate at least 1 hour or until the bars cool and chocolate sets.
  6. Remove from refrigerator and cut into small squares.

 

Coconut Frosted Brownies

coconut frosted brownies

Easter is one of my favorite holidays.  When I was growing up Easter was centered around church and family.  It’s a special holiday with many customs and traditions.  My dad was a pastor and we always started the day early at sunrise service.  We would end up at my grandparents house for a big meal, posing for pictures in our new dresses or ties, and shiny new shoes, then off to hunt Easter eggs with my cousins.

As an adult, sunrise service is my favorite part of the day.  I enjoy spending time with family and friends and I enjoy the good food and the swapping of recipes. However, the spiritual meaning of Easter sunrise service is what it’s all about.  It was in the early morning, when it was yet dark, that the tomb was found empty.  Watching the sun rise and knowing what that empty tomb means for me humbles me.

As you make your Easter plans, I want to share a delicious and easy brownie recipe.  These brownies would be great on any Easter table.  They are chewy and fudgy and the coconut cream cheese frosting is the “icing on the cake”…yum, yum, yummy!

My one dilemma was to toast or not to toast.  If you look closely at my photo you may wonder if I toasted the coconut for the topping.  The original recipe from alaskafromscratch.com suggests toasting, and that’s what I started to do…until I changed my mind!  It was already in the oven when I decided that I did not want toasted coconut on top, so do what makes you happy.  For a fun Easter decoration, color the coconut green.  Place the coconut in a zip-lock bag with a drop or two of green food coloring, seal, then shake until evenly colored.  Sprinkle on top of your brownies before cutting.  Then, decorate each brownie with 3 jelly beans, if desired.

As always, thanks for taking the time out of your busy day to read Not Just Sunday Dinner.  I am wishing you a blessed Easter with family and friends.

 

Coconut Frosted Brownies
 
Author:
 
Ingredients
  • ⅔ c. unsalted butter, melted
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 2 c. sugar
  • 1⅓ c. all-purpose flour
  • ¾ c. cocoa powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ c. strong brewed coffee
Instructions
  1. Preheat oven to 350°F. Line a 9 x 13-inch plan with aluminum foil, allowing enough foil to hang over the sides of the pan to use to lift brownies from pan later. Spray foil with non-stick cooking spray.
  2. In a mixing bowl, add the butter, eggs, extracts, and sugar. Whisk until smooth.
  3. In another bowl, stir together flour, cocoa, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir to incorporate. Pour in the coffee and mix just until combined.
  4. Spread batter into the prepared pan and bake for 20 to 30 minutes, or just until set in the center. Watch closely and do not over bake.
  5. Cool on a wire rack. When cooled, top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting
 
Author:
 
Ingredients
  • ½ c. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • ½ tsp. coconut extract
  • ½ tsp. vanilla extract
  • 3 c. powdered sugar
  • ¾ c. shredded coconut (toasted optional)
Instructions
  1. Combine butter and cream cheese in a stand mixer. Beat until smooth and fluffy. Add extracts. Gradually add powdered sugar, beating until incorporated, scraping sides and bottom of bowl as needed.
  2. Spread evenly over cooled brownies. Top with shredded coconut.
  3. Freeze for 1 hour before lifting brownies from pan and cutting. Store in an airtight container in the refrigerator. Serve at room temperature.