Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing and a Cookbook Giveaway!

December 23, 2016 by Nettie 135 Comments

Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing, is a moist, flavorful and delectable cake with a crunchy pecan and coconut icing.

I just love sweet potatoes. I eat them all year round! I am so excited to review Jackie Garvin’s amazing Sweet Potato Cookbook. I tested three recipes and fell in love with all them! I had to share this incredible Sweet Potato Skillet Cake with Broiled Coconut and Pecan Icing, it is the BOMB!! Moist, delectable cake with a crunchy pecan and coconut icing. It is a wonderful cake for any occasion!!

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25 Best Recipes to Go Crazy For Coconut

February 4, 2016 by Nettie 6 Comments

With these cold winter days upon us, the tropics sound like a better place to be. If you can’t physically be there, let me help transport you there with the best ways to use coconut! There are so many ways to cook and bake and eat coconut – have it for breakfast, lunch, dinner, dessert, or a snack. Here you can find decadent desserts to choose from such as fudge, cookies, cakes, cupcakes, and candy. Coconut also is delicious in soups, smoothies, shakes, granola, and popsicles!

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Santa’s Whiskers Cookies

December 16, 2015 by Nettie 10 Comments

This month I am participating in The Great Food Blogger Cookie Swap! I baked 3 dozen Santa Whisker Cookies and sent Three Bloggers one dozen each!

Santa’s Whiskers Cookies

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Swedish Coconut Cookies

December 18, 2014 by Nettie 6 Comments

I am on a coconut kick! These cookies are so light and buttery and coconut-y delicious. Almost like a shortbread, but thinner. This recipe makes 72 cookies, which is great because they disappeared quickly. Keep a roll in the fridge, cut them up and bake when you have a cookie party to go to, or a Christmas party. These will be your new favorite cookie, I promise, they are that good!!

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Swedish Coconut Cookies

Author: Moore or Less Cooking

Prep time: 35 mins

Cook time: 10 mins

Total time: 45 mins

Serves: 72 cookies

Light Buttery crispy coconut cookies, my new favorite cookie!

Ingredients

3½ cups flour
2 cups sugar
2 cups butter, softened
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sweetened flaked coconut

Instructions

Combine all ingredients except coconut in large bowl.
Beat at low speed with a hand mixer, scraping bowl often, until well mixed.
Stir in coconut.
Divide dough in half; shape each half into a 12x2-inch log.
Wrap each log in plastic food wrap; refrigerate for at least 2 hours until firm.
Heat oven to 350°F. Cut logs into ¼-inch slices.
Place 2 inches apart onto parchment lined cookie sheets.
Bake 10-14 minutes or until edges are lightly browned.
Cool 1 minute on cookie sheet; remove to cooling rack.

Recipe from Land O Lakes

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GERMAN CHOCOLATE CAKE

December 10, 2014 by Nettie 6 Comments

The first time I had German Chocolate Cake was when I was a teen. I was at my friend’s house, and we decided to bake a cake. One taste of the Pecan Frosting and I was hooked. It was amazing. Moist delicious chocolate cake paired with a nutty coconut frosting.

I wanted to recreate that flavor sensation all over again. This cake brought back so many memories, I was back in time. I love this cake, I made it as my birthday cake this year. Even though I didn’t make the cake from scratch…..I KNOW! It was still wonderful!!

5.0 from 1 reviews

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GERMAN CHOCOLATE CAKE

Author: Moore or Less Cooking

Recipe type: Cake

Cuisine: American

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 10-12

This German chocolate cake is so delicious with it's amazing Coconut Pecan Frosting.

Ingredients

1 (18.25 ounce) package German Chocolate Cake
1 cup water
3 eggs plus
1 egg yolk
½ cup Pure Vegetable Oil
1 (14 ounce) can Sweetened Condensed Milk
3 tablespoons butter or margarine
⅓ cup chopped pecans
⅓ cup flaked coconut
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F.
In large bowl, combine cake mix, water, 3 eggs, oil and ⅓ cup sweetened condensed milk. Beat on low speed until moistened, then beat on high speed 2 minutes.
Pour into well-greased and floured 13 x 9-inch baking pan. ( I used a Wilton Round 12x2" pan)
Bake 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
In small saucepan, combine remaining sweetened condensed milk, egg yolk and butter.
Over medium heat, cook and stir until thickened, about 6 minutes.
Add pecans, coconut and vanilla; spread over warm cake. Store leftovers covered in refrigerator.

Tropical Pineapple Coconut Bars & VIDEO

July 1, 2014 by Nettie 21 Comments

Our yard sale was a huge success, hubs lifted and carried treasures from before we met 20 years ago, three days of set up.

The man who never gets rid of anything ( some call it hoarding) was on a mission, to make his wife happy and clear out the garage and basement.

I promised the kids that I would turn the garage into a game room, with a ping-pong table and pool table, a fun hang out. So out went the doors and shutters and jacuzzi, and so much more!

I knew a treat was needed for all of this hard work. Since it was too early for Pina Colada’s, Tropical Pineapple Coconut Bars would be just the ticket.

I love the delicious combination of toasted coconut and juicy pineapple. Together with a shortbread crust, these bars are wonderful.

We are already fundraising for Project Graduation 2015, so I had my helpers cut and wrap each bar for our Big Bake Sale! Good Luck Class of 2015!!

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WATCH MY VIDEO!!

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Tropical Pineapple Coconut Bars

Author: Moore or Less Cooking

Recipe type: Dessert

Cuisine: American

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 12

Ingredients

3½ c. all purpose flour, divided
1 c. sweetened flaked coconut
1 c. firmly packed brown sugar
1 tsp. baking soda
1 c. butter, divided
1 c. sugar
3 large eggs
1 (20 oz.) can crushed pineapple, drained well
Garnish: toasted flaked coconut~ Don't forget!

Instructions

Preheat oven to 350.
Lightly grease a 13 x 9 inch baking pan.
In a large bowl, combine 2½ cup flour, coconut, brown sugar and baking soda.
Using a pastry blender or two knives, cut in ½ cup of butter until mixture is crumbly.
Reserve 1 cup crumb mixture for topping.
Press remaining crumb mixture evenly into bottom of prepared pan.
Bake for 10 minutes.
In a medium bowl, beat remaining ½ cup butter and sugar at medium speed with an electric mixture until creamy.
Add eggs one at a time, beating well after each addition.
Gradually beat in remaining 1 cup flour.
Stir in pineapple.
Spread mixture over baked layer.
Sprinkle evenly with remaining crumb mixture.
Bake for 25 minutes, or until a wooden pick inserted comes out clean.
Add the toasted coconut to the top and allow to cool before cutting into squares.

Recipe adapted from The Cozy Little Kitchen and Paula Deen

Looking for more delicious bar recipes?

Blueberry Raspberry Bars

CONGO BARS

CARAMEL PECAN BARS

Groovy Caramel Bars

Lemon Lavender Bars

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now lives with her artist husband. Follow Nettie on her blog, Moore or Less Cooking, or on FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM|

CONGO BARS

January 28, 2014 by Nettie 3 Comments

When I read the description of these amazing bars, I had to make them. The Brown Eyed Baker describes them as Blondies on Crack… too funny…too yummy, can anything be too yummy??? Not in my book.

Congo Bars ( Chocolate, Pecan, Coconut Bars )

INGREDIENTS:
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups light brown sugar
2 eggs
1½ teaspoons vanilla extract
1½ cups unsweetened shredded coconut, toasted
1 cup pecans, toasted and coarsely chopped
½ cup semisweet chocolate chips
½ cup white chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees F. Butter or spray a 9×13-inch baking pan, then line it with parchment paper, leaving a bit of an overhang over all the edges.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. In a large bowl, whisk together the melted butter and light brown sugar until combined. Add the eggs and vanilla and whisk until well combined. Add the dry ingredients to the bowl and, using a rubber spatula, gently fold them into the egg mixture until just combined. Do not overmix. Fold in the toasted coconut, pecans, semisweet and white chocolate chips. Dump the batter into the prepared pan, and smooth it into an even layer.

4. Baking until the top is shiny and cracked and feels firm to the touch, 22 to 25 minutes. Cool completely in the pan on a wire rack. Remove the bars from the pan using the parchment handles and transfer to a cutting board. Cut into 36 bars and serve. The bars can be stored in an airtight container at room temperature for about 5 days.

Note: You don’t have to toast the coconut or pecans if you don’t want to, it just enhances the flavor.

(Recipe adapted from The Brown Eyed Baker and Baking Illustrated)

Old Fashioned Coconut Cream Pie

January 23, 2014 by Nettie 6 Comments

Old Fashioned Coconut Cream Pie. I have tried many recipes for Coconut Cream Pie, one was a complete fail and did not set, the others just didn’t have the flavors that I remember as a child. Coconut is a favorite of mine, especially in desserts. This is a simple recipe that I will make again and again.

Old Fashioned Coconut Cream Pie

Ingredients

1 cup sweetened flaked coconut
3 cups half-and-half ( I have used milk also, both work well)
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. Watch carefully, will burn.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well.
Bring to a boil over low heat, stirring constantly.
Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract.
Reserve the remaining coconut to top the pie.
Pour the filling into the pie shell and chill until firm, about 4 hours.
Top with whipped topping and with the reserved coconut.

Recipe adapted from Allrecipes.com

Very Berry Nut Crumble

July 23, 2012 by Nettie 29 Comments

Very Berry Nut Crumble

Summer is here and I have loads of berries!! What to make? What to make?? A berry crumble!! I couldn’t decide what to call this Crumble. So many gorgeous berries and toppings!( Strawberry, blueberry, blackberry, raspberry, coconut, almond, pecan Crumble) PHEW!!! What a mouthful, so I came up with Very Berry Nut Crumble, much better, but so many goodies are included in this gorgeous PIE, or as we say CRUMBLE!!

Stir together flour, sugar, oats, and salt.

Grind up pecans.

Add cold butter slices to dry mixture and cut up with two knives.

Cut, cut, cut, I sound like a movie director!!

Keep cutting up until butter is in small pieces.

Add ground up nuts.

Ground up nuts give the Crumble a beautiful flavor.

Add Coconut.

Add Roasted Almond Slivers. Mix topping thoroughly.

Cover fruit with topping and bake! Make sure to place dish on a baking sheet, this will bubble and may spill over!

Very Berry Nut Crumble goes FAST in our home, I wish I had made two!!

Now if you don’t have Pecans, you can substitute Walnuts or Macadamias, or whatever is your favorite!

Perfect for a Pie Party or just for dessert! Can’t wait until the next Pie Party!

Really delicious! The berries and nuts work so well together with the creaminess of butter.


Shoot!! I have to be quick to take a picture, those kids could smell this Crumble down the street!! Darn It!! Enjoy!! Nettie

Ingredients

1/2 cup plus 1 tablespoon all-purpose flour (spooned and leveled)
1 cup plus 2 tablespoons packed light-brown sugar
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 pint strawberries (fresh or frozen)

1 cup blueberries ( fresh or frozen)

1 cup raspberries (fresh or frozen)

1 cup blackberries (fresh or frozen)

1/2 cup ground pecans

1/2 cup Coconut

1/2 cup Slivered Almonds

NOTE: Berries really cook down, so don’t be afraid to pile the berries in!

Directions

Preheat oven to 375 degrees. In a medium bowl, stir together 1/2 cup flour, 1 cup sugar, oats, and salt. Using a pastry blender or two knives, cut in butter until coarse crumbs form. Add pecans, coconut and almond slivers to oat topping.
In a shallow 2-quart baking dish or 9 inch Pie Plate, toss berries with remaining 2 tablespoons sugar and 1 tablespoon flour; sprinkle with oat topping. Place dish on a rimmed baking sheet. Bake until topping is golden brown, 40 to 45 minutes. Let cool 20 minutes before serving. This post has been linked up to these fabulous BLOGS!This post has been FEATURED on these blogs!