Cinnamon Almond Coconut Biscotti

They took the vending machine away at work, so I've been spending $2.50 per biscotti at the Second cup in the adjacent building. A waste of time walking there and a waste of money. So I made these this weekend in the hopes of curbing the expenses. The coconut flour gives it an extra crunch, as if it was huge granules of sugar. I used almost 1 c of sugar and find them too sweet - so have adjusted the recipe below to reduce the amount. 
March 2026 Make this every year. Leave out the coconut flour and skip the chocolate. Can find chopped almonds at AH (not Jumbo). April - tried store bought and they're way too sweet. this is why I make home made.

• 1/2 c butter, softened
• 3/4 c sugar (reduced from 1 cup)
• 2 eggs
• 3/4 t vanilla
• 3/4 t almond extract
• 2 c flour
• 1/2 c almond meal (+ coconut flour)
• 2 t cinnamon
• 3/4 t powder
• 1/2 t salt
• 1 c chopped almonds, toasted
• optional topping: 5 oz semi sweet chocolate chips

1. Cream butter and sugar until fluffy.
2. Beat in eggs and extracts.
3. Mix flours, cinnamon, baking powder and salt in a bowl. Mix in with wet ingredients.
4. Stir in almonds.
5. Cut dough into half. Shape each into 12" log. Lay on cookie sheet, and flatten to ~1/2".
6. Bake at 350F for 30 minutes (or until edges are brown and center is firm).
7. Cool (about 10-15 minutes).
8. Slice 1/2"-1" diagonally, placing cut side down on baking sheet.
9. Bake for another 5-7 minutes on one side. Flip and bake another 5-15 minutes. For extra crisp, turn off heat and let sit in oven until cooled. Otherwise cool on the counter.
10. Once completely cooled, put chocolate chips in a bowl. Microwave on 50% power for 30 seconds at a time, stirring after each go. Once melted, spread or drizzle on each biscotti.
11. Let cool until chocolate firms. Store in air tight container.
12. Dip in hot cocoa or cold milk to enjoy.

Coconut Custard Pie

I used to make this when I was a kid. It's incredibly fast to throw together. Pie comes out thin. It has a crust and top layer that forms while it bakes.

• 2 c milk
• 4 eggs
• 1/2 c flour
• 1/2 t salt
• 1 t vanilla
• 1 c shredded coconut (unsweetened)
• 1/2 c sugar (reduced from 3/4)
• 1/4 c butter (very soft)

1. Dump everything in a blender. Blend for 20 seconds.
2. Pour into well greased 9" pie plate.
3. Bake at 350F for 40-50 minutes.

Olive Pesto

aka tapenade or olive spread. All ingredients and ratios to taste. I used the new immersion blender to make a batch.

• 1 c pitted kalamata olives
• 1 T olive oil
• 2 cloves garlic
• freshly grated parmesan

1. Combine all ingredients and pulse with (immersion) blender until smooth. 
2. Serve on crackers with tomato and sliced avocado, or on spaghetti, or on toast.

Optional

• basil leaves - fresh or dried
• pepper
• toasted pine nuts/cashews

History

5/8/15 Made with 2 t minced garlic, grated parmesan, and cashews. Used in empanadas.

Raspberry Lemon Dutch Baby

Based on the original recipe here. Reduced sugar in the sauce since I don't like things too sweet. Used leftover sauce with plain yogurt.

• 2 T unsalted butter

Batter ingredients

• 4 eggs
• 2/3 c flour
• 2/3 c milk
• 1/2 lemon zest
• 1/2 t vanilla

Raspberry Topping

• 1 c frozen raspberries
• 1 t lemon juice (reduced from 2 t)
• 1/2 lemon zest
• 2 T sugar (reduced from 3-4 T)

1. Place a 10-12 inch cast iron skillet in the oven and heat to 425F.
2. With an immersion blender (or whatever you have), mix the batter ingredients until smooth and just combined, but not foamy.
3. Take the cast iron pan out of the oven and add the butter. Once melted, add the batter and put back in the oven.
4. Bake for 20 min, until the Dutch Baby is puffed and golden.
5. Wile the Dutch Baby is baking, make the raspberry topping. In a small saucepan, combine all the ingredients and heat over medium heat, crushing the berries as desired. Cook until it begins to bubble and softened.
6. Serve the Dutch Baby with the sauce and dollops of plain yogurt.

Zucchini Muffins

• 1 1/4 c flour
• 1/2 c almond meal
• 1/2 t salt
• 1/2 t soda
• 1/2 t powder
• 1/2 t nutmeg
• 1 t cinnamon
• 1 egg
• 1/3 c canola oil
• 1/3 c applesauce
• 2 T yogurt
• 1/2 c sugar (reduced from 3/4 c)
• 2 t vanilla
• 1 c zucchini
• 1/4 c shredded coconut

1. Combine flour, almond, salt, soda, powder, nutmeg and cinnamon in a medium sized bowl.
2. Combine egg, oil, applesauce, yogurt, sugar, vanilla in large bowl.
3. Add dry ingredients to wet.
4. Stir in zucchini and coconut.
5. Pour into 12 lined muffin cups. Bake 325 for 30 minutes. 

Pineapple Lime Coconut Muffins

Basic muffin recipe minus the oil/butter plus some flavor ingredients. Topped with Lime Cream Cheese frosting to make it more treat like. Very moist fresh out of the oven.
4/21/14 Well received at work for PLCM release

• 2 c flour
• 3/4 c sugar
• 1/2 t salt
• 1/2 t soda
• 2 t powder
• ~1 c dried coconut
• 2 eggs
• 1 t vanilla
• ~3/4 c crushed pineapple (pressed, reserve liquid)
• ~1/2 c pineapple juice (~7 oz) (if using coconut cream)
• ~1/2 c coconut cream OR ~1 c coconut milk
• 1-2 limes - zest plus juice

1. Combine dry ingredients in a large bowl.
2. In small bowl, beat eggs, vanilla, pineapple, liquid and zest. Ingredients with [~] are estimates. 
3. Stir wet ingredients into dry ingredients, mixing minimally. If too thick, add more pineapple juice/coconut milk.
4. Spoon batter into 12 muffin cups.
5. Bake at 400F for 25 minutes.
6. Let cool on rack.
7. Optional: While still warm, poke holes with fork. Pour lime or pineapple juice into muffin to add more flavor.

Optional: Lime Cream Cheese Frosting

• 1 pkg cream cheese, softened
• ~1 c confectioners sugar
• 1 lime: zest, plus some juice

1. Beat ingredients together for smooth consistency.
2. Add more juice to thin down, more sugar to thicken.
3. Spread on muffins to make them more cupcake like.

Notes

1. 4/19/14 Ran out of coconut, so only had about 1/4 c in it. Used coconut cream (cream from top of can) and extra pineapple juice. Very moist. Could use more pineapple and lime.
2. 4/20/14 Used 2 extra large eggs, less pineapple, and coconut milk (instead of cream...leftover from previous can). Batter was very wet. Topped with frosting.

Meatballs in Tomato Sauce

Based on Baby Led Weaning Cookbook recipe. Removed onions and increased tomatoes. Meatballs are superb for baby since they are soft and easily picked up. First time made this with only 14 oz of tomatoes but the meatball to sauce ratio was a bit high for my liking. Using a 28 oz can came out better.

For the meatballs

• 1 lb lean ground beef (or mix of lamb, pork, beef)
• 1 egg, beaten
• 3-4 cl garlic, finely chopped
• 1 t dried mixed herbs OR oregano
• 2 T fresh parsley, chopped
• 1 T balsamic vinegar
• 1/2 c breadcrumbs
• optional: 1 T parmesan

For the sauce

• 4 cl garlic, chopped
• 2 T tomato paste
• 28* oz can chopped/crushed tomatoes
• 1 handful fresh basil leaves, torn
• black pepper
• optional: bay leaf, basil, parsley

1. Put all the meatball ingredients into a bowl and combine using your hands.
2. Shape into golf ball size. Ideally refrigerate about an hour to firm up.
3. Heat oil (optional) in frying pan and add the meatballs. Fry gently until they are browned all over, turning as needed.
4. Lift out of pan with slotted spoon (to drain off oil) and set aside.
5. Return pan to heat and add the garlic, stirring for a couple minutes.
6. Stir in tomato paste, then add tomatoes, HALF the basil, and black pepper.
7. Stir well and bring to a boil. Return meatballs to the pan, cover, and simmer for 10-15 min until the sauce has thickened and the meatballs are cooked through (test by cutting one in half).
8. Serve warm with pasta, rice or couscous, with remaining basil sprinkled on top

Alternative

Bake the meatballs for 15-25 min (depending on size) at 350F. 

Freeze half the meatballs to cook later.