Coconut, Almond, Date Balls

I'm always looking for new and healthy snacks for my four insatiable children. I get tired of feeding them the same snacks day after day and I'm sure they're tired of it too. I was on a hunt for something, not only easy but tasty and that they could help me make. I found just the thing, and what I'm even more excited about is the variations these can take on, I could make just about any flavor I want. The kids devoured them, and I honestly think it may be my favorite "cookie" like snack ever. As in the best cookie I've ever had. These were so simple, I'm all ready to make another batch and am inventing other twists of ingredients on this recipe.

Coconut, Almond, Date Balls
1 cup almonds
1/2 cup shredded coconut
1 cup pitted dates (about 8)
2 tbsp. coconut oil
1/2 tsp sea salt
1/2 tsp vanilla bean paste
1 tsp cinnamon
1 tsp nutmeg

In food processor blend together the almonds and shredded coconut until a fine consistency.
Add in the remaining ingredients and process for about 45 seconds, or until the mixture starts to come together (sticky).
Take 1 teaspoon at a time and roll together in your hands to make small balls.
Place on parchment lined cookie sheet for an hour.
Store in fridge for up to 3 weeks.
Enjoy!

Coconut Flax Scones

What I love most about this scone recipe is how versatile it is. I've used this same scone recipe, and probably have created over 100 different variations. I use what I have in the house and every time the scones turn out so good. Yesterday's addition of coconut and flax made one of our all time favorite. The great thing about this is you can personalize it for what your favorite flour, milk and flavors. The recipe is so basic you just change up for what sounds good to you at that time. Frozen raspberries, frozen blueberries, chocolate chips, coconut, flax seed....anything you can imagine. Next time I make this one I'm going to use canned coconut milk as my liquid, I know it will bring these even more amazing.

Scones
2 cups flour (I love using cake flour, but you can use AP, coconut, almond, whatever your favorite type of flour is)
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsp coconut oil (or butter)
1/2 cup milk of any sort coconut milk, almond, soy, half and half...(may need a little more, for right consistency)
1 tbsp vanilla bean paste
1/2 cup shredded coconut
1/4 cup flax seed

Mix flour, sugar, baking powder, salt and baking soda
Cut in coconut oil (or butter), until crumbly
Add vanilla bean paste, shredded coconut and flax (or whatever additions you've chosen)
Now add 1/2 cup milk, you may need to add a little extra.
Cook in round greased pan @ 425 for 15 minutes

Coconut Drip Cake

Some call this a "drip cake," a "poke cake," "tres leches." I call this cake the most amazing cake I've ever eaten. Seeing that our wedding cake was coconut I've dreamed of a good coconut cake since my wedding 14 years ago and sadly haven't come close. That was until yesterday. I was a little hesitant when I made this cake for a few reasons but the main reason I like a moist, but not soggy cake. I hate eating cake and ice cream together because the ice cream melts and ruins the texture of the cake. So when I read this recipe although all the ingredients together sounded delectable it would really depend on the final product to see if the texture was too mushy.  It wasn't, instead it was the most moist, delicious, coconut cloud on a plate.  This is only the second time I've used cake flour and I will say I can never go back to All Purpose flour for my cakes or cupcakes, the cake flour really does make such a difference. I also will never use vanilla extract again now that I've found vanilla bean paste, it is the experience of actual vanilla beans without having to buy and scrape my own vanilla beans.

Cake
2 cups plus 1 tablespoon cake flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 stick butter, softened
1 cup granulated sugar
1 tsp vanilla bean paste
2 large eggs, room temperature
1 cup buttermilk

Topping
1/2 can condensed milk
1/2 can unsweetened coconut milk
1 cup whipping cream
1 tablespoon powdered sugar
1 tsp vanilla bean paste
Generous handful of unsweetened shredded coconut

Preheat oven to 350
Grease a 9X9 cake pan
Stir together flour, baking soda, baking powder and salt.
In bowl of stand mixer beat butter and sugar at medium speed until pale and fluffy
Beat in vanilla
Add eggs one at a time, beating well and scraping the down the bowl after each addition
At low speed beat in buttermilk until just combined
Add flour mixture in three batches mixing until each addition is just incorporated
Spread batter evenly in pan and tap on counter to eliminate air bubbles
Bake 35-40 minutes, until toothpick comes out clean
Cool in pan on rack for 10 minutes
Use a fork to puncture all over the surface of the cake
Combine condensed milk & coconut milk and pour all over cake
Let cake cool in the fridge for at least 2 hours
Using whisk attachment on a stand mixer, gently whip up cream, sugar and vanilla bean paste
Spread over cake and cover with a sprinkling of shredded coconut.
***The original recipe was double this, so 4 cups + 2 tablespoons cake four, 1 full can condensed milk, 1 full can coconut milk, etc. However seeing that there was only a few of us to serve I didn't want a ton of cake. If I was taking this to a party I would definitely double this recipe.