No-Bake Triple Coconut Mini Cheesecakes with Pretzel Graham Crust

I've shared a plethora of desserts with you here on the blog. This one, though ... this one is pretty darn scrumptious and one that just might "take the (cheese)cake." I didn't necessarily set out to create a mind-blowing, so-good-ya-need-to-smack-yer-momma type of recipe with this one ... I was simply working this past week in the kitchen testing out some different ideas that I had for incorporating coconut into cheesecake. I wanted something simple. I wanted something that didn't require the oven be fired up. (It is mid-August after all.) And, I really wanted a cheesecake that I could work coconut into in a few different ways.

I adore the flavor of coconut - especially toasted coconut. And, I adore cheesecake (but, I usually hate the hassle of making it from scratch).

So, I tinkered around with a few boxes of no bake cheesecake mix (found in the pudding and gelatin section) that I had stashed in my cupboard. (What a time-saver.) This recipe, basically, takes a couple of boxes of cheesecake mix (no shame in my game) and turns them into magical, coconut-y bliss in the form of mini cheesecakes. I truly do prefer to make things from scratch in my kitchen. But, as a busy mom, wife, blogger and super hero (ha!), I, occasionally, take a little help where I can get it when I'm in a hurry (or just feeling lazy). Typically, though, if I do use a boxed mix of some sort (like cheesecake mix or cake mix), I put my own spin on things. Jazz it up. Make it my own.

For this recipe, I fancied up the crust by incorporating some crushed pretzels and coconut oil (in addition to the butter) into the crushed graham crackers included in the boxed mix. I, then, subbed in canned coconut milk in place of the regular milk. Finally, I topped the cheesecakes with toasted coconut.

When it all comes together, it is heavenly. A little saltiness is present in the crust due to the pretzel inclusion. The cheesecake is ultra creamy and luxurious with just a hint of coconut flavor. And, the toasted coconut brings amazing texture and really drives home the coconut flavor.

NOTE: I choose to utilize my muffin tins that have jumbo/king size wells. However, this could be made in traditional muffin tins, if desired. Obviously, the result would be smaller cheesecakes, but the recipe would yield a larger quantity of cakes. Additionally, this could easily be made into one large cheesecake by using a large pie pan or medium size casserole-style glass dish.

Yields 8 mini cheesecakes. (See NOTE above.)

Coconut and Quinoa Granola

Making granola at home is so easy and allows for you to control the ingredients. I've made lots of versions of granola through the years, but this recipe has really caught on in our house as the top contender to nab the title of "Best Homemade Granola Ever."

 

 

I just recently started adding quinoa to my granola. Doing so results in unexpected, yet fun little pops of texture and crunch. And, I like that the quinoa doesn't even have to be cooked prior to assembling the granola.

Granola is one of those recipes that can be adapted easily according to what is on hand and taste preferences. If you like pecans instead of sunflower seeds, go for it. Prefer a stronger cinnamon flavor? Use two teaspoons instead of one. Just be sure to keep the general measurement guidelines the same as you go along.

When I make granola, my family utilizes it mostly as a topping for yogurt. We almost always serve that with some sort of fresh fruit or a good-quality jam/preserve. If we want the granola more for snacking on its own, I usually toss in some dried fruit after the granola comes out of the oven ... we prefer the combination of raisins, dried cherries and dried apricots added in.

I will mention that this granola is not overly sweet. Honey and a little brown sugar are included in the ingredient list, but I don't like my granola cloyingly sweet. I should note, also, that I use unsweetened coconut, but sweetened can be used if desired. We usually serve our granola, yogurt and fruit "bowls" with honey drizzled on top, so that gives everything a little touch of additional sweetness, too.

No-Bake Cranberry Date Energy Bites

My post for No-Bake Energy Bites was a big hit and I've received lots of positive feedback regarding the recipe.  I've tinkered around with some variations in recent weeks and wanted to share with you another version.

My husband and kids have really come to love these bites.  The kids have fought over the last one or two each time I make them.

I really encourage you to play around with what works for you ... what you like and have on hand in your own pantry.  But, this cranberry date version is scrumptious.  It seems to have a perfect texture balance ... and a fabulous balance of sweet and salty.

Yields 25 - 30 bites/balls

No-Bake Energy Bites

These have become a go-to staple in our household. I make a big batch of these amazing little balls on a regular basis. (They freeze wonderfully.) They are so handy for a quick breakfast-on-the-go option, after-school snacks and to toss into lunchboxes. They are wholesome, healthful and a huge hit with our entire family ... one of my kids' favorite homemade treats.

 

The flavor and texture of these remind me of a cross between no-bake cookies and chewy peanut butter power bars.  It takes only a matter of minutes to mix up the ingredients. Then, after thirty minutes of chilling the "dough" in the fridge, you roll the mixture into balls and you're done! Keep a batch of these in the fridge/freezer and you'll have a quick energy-booster to grab on the fly. I double or triple the recipe most of the time because they are so well-loved in the JD house. I think you'll love them, too, and I'd adore hearing from you once you try them.

Yields 2 - 2 1/2  dozen "bites" (balls). 

Oatmeal Cake with Gooey Coconut Topping

Since I had spent Sunday cleaning much of the day, Monday was kind of my day to relax (while the kids were at school anyways).

The house was in order, laundry was all done up, our summer yard items had been packed away in the shed and the van had been cleaned and swept over the weekend. 

So, yesterday I just wanted to curl up with my coffee, catch up on some of my shows that I had recorded, eat some leftover Slow Cooker Cheesy Potatoes with Smoked Sausage and do some baking. 

Yes, I do love days like that!  No where to go and nothing pressing to attend to.  It doesn't happen often, so I relish it when it does!

I decided on this recipe for the baking aspect of my day.  My grandmother made it often.  It was always one of my favorites!

This cake is over-the-top scrumptious!  It has an incredibly moist batter and the gooey, sugary coconut topping is well, truly the "icing on the cake!"  Once cooled, the topping becomes caramel-like and sticky ... and really seeps into the cake!  Oh, so divine!

I love oatmeal and coconut together in dessert recipes!  This one is no exception! 

Laura Bush's Texas Governor's Mansion Cowboy Cookies

As I am beginning to write this post, the last batch of these cookies is finishing off in the oven. I just could not wait to share this amazing cookie recipe with you. Basically, these are an amped up version of oatmeal cookies. Chewy and hearty, they are loaded with oats, coconut, pecans and chocolate chips. So, so good.

 

 

I had found a link on Pinterest a while back for these and repinned it so that I wouldn't forget to try out this yummy-looking cookie recipe for myself.

I did some searching through different websites that have posted this recipe throughout the years (including The New York Times and Family Circle magazine) and it appears that most of the postings have been pretty much the same in terms of ingredients, quantities and directions.

In 2000, this recipe by Laura Bush beat out Tipper Gore's gingersnap cookie recipe in a magazine contest. The two potential first wives each submitted a cookie recipe in the months leading up to the election and readers voted for their favorite. This recipe certainly has my vote and will (undoubtedly) become a favorite in my household.

Yields approximately 4 1/2 dozen cookies.