German Chocolate Cake Cookies

  

Ingredients

1 (13.35 to 15.25-ounce) package (2-layer-size) devils food cake mix

2 1/4 cups shredded sweetened coconut, divided

3/4 cup chopped pecans, toasted

1 (8-ounce) container frozen whipped dessert topping, thawed

 

Preparations

  

Preheat the oven to 350 degrees F (175 degrees C).  Line baking sheets with parchment paper.  

In a large bowl combine cake mix, 3/4 cup of the coconut, and pecans. Stir in whipped dessert topping until completely combined (dough will be sticky). 

Place remaining 1 cup coconut in a small bowl. Coat a 1 1/2 tablespoon size cookie scoop with nonstick cooking spray. Drop scoopfuls of dough into coconut; roll to coat and shape into balls.

Place balls 2 inches apart on the prepared baking sheets. 

Bake until edges are just set, 10 to 11 minutes. Cool on baking sheets for 2 minutes. Remove; cool completely on wire racks.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Delicious Earthquake Cake

   

The reason this is called an Earthquake Cake is because the ingredients shift around during and after baking. For example, the cream cheese mixture sinks while the pecans and coconut rice. All in all, it is a disastrous looking cake, but don't let that put you off as it tastes absolutely delicious.

Ingredients:  

1 cup shredded sweetened coconut 

1/2 cup chopped pecans 

1 box German chocolate cake mix 

3 eggs  

1 1/3 cup water 

1/2 cup vegetable oil 

8 oz softened cream cheese  OR 250 gm

½ cup (4 oz) butter 

2 cups powdered sugar (also known as confectioners’ sugar or icing sugar) 

1 tsp vanilla extract 

1 cup dark chocolate chips

Directions :  

 

1. Preheat your oven to 350℉ and spray a 9x13 baking pan with a non-stick spray. 

 

2. Sprinkle the coconut in an even layer in the pan and add the pecans. 

 

3. In a large mixing bowl, whisk the cake mix, eggs, vegetable oil, and water. 

 

4. When mixed thoroughly, pour the mixture over the coconut and pecans. 

 

5. In a medium saucepan over medium heat, melt the butter and cream cheese together, then transfer over to a 4 cup measuring cup and whisk in the powdered sugar with a hand mixer until smooth. Stir in the vanilla.

6. Pour this mixture in ribbons on top of the cake batter and swirl with a knife. 

 

7. Top with the chocolate chips. 

 

8. Place in the oven for 45-55 minutes. 

 

TIP - The commonly used toothpick test will not work for this cake because of the gooey chocolate and cream cheese; the cake is ready if the center of the cake no longer jiggles when you gently shake the pan.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

No-Bake Chia Pudding Bars with Coconut n Lime flavours

   

Ingredients

1 can (13.5 oz / 400ml) full-fat coconut milk

1/2 cup / 80g chia seeds

1/4 cup / 60ml maple syrup or agave nectar

Zest of 1 large lime

Juice of 1/2 large lime (about 2 tbsp / 30ml)

1 tsp 5ml vanilla extract

Pinch of salt

1 cup / 140g almonds or cashews (optional crust)

1/2 cup / 45g shredded unsweetened coconut (optional crust)

1/4 cup / 45g Medjool dates, pitted (optional crust)

1 tbsp 15ml melted coconut oil (optional crust)

Pinch of salt (optional crust)

Toasted coconut flakes (topping)

Extra lime zest (topping)

 

Preparations

Prepare the optional crust: Add almonds/cashews, shredded coconut, pitted dates, melted coconut oil, and salt to a food processor. Process until the mixture clumps together and sticks when pressed. Press this mixture firmly into the bottom of an 8×8 inch (20×20 cm) pan lined with parchment paper. Chill while preparing the filling.

Prepare the chia pudding filling: In a medium bowl, whisk together the full-fat coconut milk, chia seeds, maple syrup/agave, lime zest, lime juice, vanilla extract, and salt. Whisk well to prevent clumps.

Let the mixture sit for 5-10 minutes, then whisk again thoroughly to break up any clumps and ensure seeds are evenly distributed.

Pour the chia pudding mixture over the prepared crust (if using) or directly into the parchment-lined pan if making crustless bars. Spread evenly.

Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the chia pudding is very firm and set.

Once firm, lift the slab out using the parchment paper overhang. Sprinkle generously with toasted coconut flakes and extra lime zest.

Cut into squares or bars using a sharp knife.

Store leftovers covered in the refrigerator for up to 4-5 days

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs