No bake Coconut Cookies #CreativeCookieExchange

no bake coconut cookiesThis month we have no bake ideas for you, the cookies you can make the hold summer without the heat of the oven.
We want you to share with you family delicious, easy and amazing recipes, specially when the weather is not that friendly.
Thats way we at the #CreativeCookieExchange group want you to enjoy this amazing recipes.
Grab a chair and start cooking some incredible cookies.
I made this soft and chewy coconut cookies, with corn flakes and sweet condensed milk, two of my daughters favorites, no bake, no problem because they love them, easy and fast, for a simple dessert after a great meal.

INGREDIENTS

  • 4 cups corn flakes
  • 1 can sweet condense milk
  • 1 cup grated coconut
  • 1 teaspoon vanilla extract
  • 1 stick butter

DIRECTIONS

  1. In a sauce pan ad butter and condensed milk and let ir bowl in low heat for 1 minute, then ad vanilla, coconut and corn flakes and mix until combine.
  2. Place tablespoons of the cookie in a wax paper and let ir cool completely.

This recipe makes 30 cookies.

Preparation time: 10 minutes
Cooking time: 5 minutes
Level of the recipe: Easy

The Creative Cookie Exchange theme this month is Beat the Heat with No Bake Cookies. Even if we don’t want to turn on the oven, we still want cookies! If
you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group
where we coordinate events. You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page our Pinterest Board and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

No Bake Cookie Butter Cookies from Heather at Hezzi-D’s Books and Cooks

No Bake Bourbon Pecan Cookies from Renee at Magnolia Days

Kashata Cookies from Stacy at Food Lust People Love

Strawberry and Cream No Bake Cookies from Miranda at Cookie Dough and Oven Mitt

No Bake Lemon Cheesecake Cookies from Becca at It’s Yummi!

No Bake Kit Kat Squares from Holly at A Baker’s House

Indoor S’mores Bars from Karen at Karen’s Kitchen Stories

Nutella Clusters from Tara at Noshing with the Nolands

Chunky Chocolate Fruit and Nut Cookie Slice from Jill of Made with Love

No Bake Coconut Cookies from Kathya at Basic N Delicious

Strawberry Lemonade #SundaySupper

strawberry lemonadeI’m so happy to be back and posting for this amazing family, is bean a long time since my last recipe in the group and let me tell you sharing with all of you my recipes and all the recipes from the #SundaySupper family is amazing.
Today we have BBQ inspired ideas for summer, and I made this delicious and different strawberry lemonade, nothing like a good homemade lemonade.
It 100% natural with organic strawberries and lemons, and just because I like to make all things different I use sparkling water, which give a different kind of tone to the lemonade.
You will see the it is delicious and refreshing.
Hope you like it, enjoy.

INGREDIENTS

  • 1 cup whole strawberries the bigger the better
  • 1/2 cup lemon juice
  • 1 cup sugar
  • 4 cups sparkling water

DIRECTIONS

  1. In a pitcher mix lemon juice and sugar, then add about 4 strawberries and crush them with the juice and sugar, add the water, cut the rest of the strawberries in pieces, ad to the lemonade.
  2. Place in the refrigerator for 1 hour.
  3. Serve super cold.
Preparation time: 0 minutes
Cooking time: 10 minutes
Level of the recipe: Easy

And theres no better way to keep you more and more inspired with all this recipes.

Beverages

Appetizers

Sides and Accompaniments

Main Dishes

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 4:00 pm PT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Raisin Coconut Bread #TheLeftoversClub

raisin coconut breadAfter a long time not posting I’m glad to be sharing with all of you again some recipes.
Summer is become a little busy, funny right, thats why is bean like a month without recipes here, but have no fear, we are back and ready for more delicious and exited recipes.
Now today I want to share this delicious raisin coconut bread the I made for my friend Faye at the The Leftovers Club.
Is delicious and perfect to take on a road trip, picnic or BBQ, is great with coffee, tea or any kind of drink.
It had two of my favorite flavors, lemon and coconut, of course the raisins are not bad at all but you know me, I love coconut.
I know is a little hot to bake in the summer, but this bread is to good not to make.
Enjoy and I hope you like it.

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 3 cups AP Flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • zest of one lemon
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 stick of butter
  • 2 cups sugar
  • 1 cup half and half
  • 1 cup raisins
  • 1 cup graded coconut

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In the bowl of a stand mixer ad sugar and butter and cream for 5 minutes, then add the eggs one by one and the vanilla extract.
  3. In a bowl sift flour, baking powder, salt, ad the lemon zest.
  4. The alternated the dry ingredients with the half and half, ad by hand the raisins and the coconut.
  5. Pour the mixture in a baking pan previously grease, and bake for one hour.

This recipe makes 1 bread.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

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Lemon Blueberry Cookies #CreativeCookieExchange

lemon blueberry cookiesOk guys is the time to share delicious cookies, are you ready? Well this month we have a variety of cookies inspired in next month independence day, so you can plan ahead for the picnic or family gather.
All things delicious, with different ingredients and all shapes and colors.
I made this lemon blueberry cookies, pack in fresh blueberries, and refreshing lemon flavor, they are like cake type of cookie, so not the typical crunchy cookie, but super delicious.
I hope you like them as much as we did.

INGREDIENTS

  • 2 tablespoons cream cheese
  • 1/2 cup of butter (1 stick)
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 cups AP flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • the zest of one lemon
  • 1 cup fresh blueberries
  • pitch of salt

DIRECTIONS

  1. Preheat the oven to 325° F.
  2. Place sugar, brown sugar, cream cheese and butter in the bowl of a stand mixer and cream for 5 minutes, add the egg and mix for 1 more minute.
  3. Add vanilla extract, in another bowl mix together flour, salt, baking powder and lemon zest, and alternate with the milk to the above mixture.
  4. Add by hand the blueberries and incorporate very carefully,
  5. Chill for 1 hour.
  6. After the hour place the dough in little balls, about 1 tablespoon each, and bake for 20 minutes or until golden brown.

This recipe makes 30 cookies.

Preparation time: 20 minutes plus 1 hour of chilling
Cooking time: 20 minutes
Level of the recipe: Easy

The Creative Cooke Exchange theme this month is Red, White, and Blue. Independence Day is coming soon and we have to celebrate! If you are a blogger and want to join in the fun, contact Laura via email (thespicedlife AT gmail DOT com) and she will get you added to our Facebook group where we coordinate events.

You can also use us as a great resource for cookie recipes. Be sure to check out our Facebook page, our Pinterest Board, and our monthly posts. You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

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Mini Crunchy Macaroons #TheLeftoversClub

mini crunchy macaroonsThis month for #TheLeftoverClub I have the pleasure to send some delicious mini treats to my friend Shaina Wizov from Take a bite out, and it is amazing because I feel the we know each other even thought she lives in the other side of the country.
And I choose something not so sweet or heavy because she ask me to make her a light treat.
So I made this mini crunchy macaroons, a little different from the one you normally eat because I add some corn flakes, to make it more crunchy and lest heavy with the coconut.
This recipe is inspired by a cookbook a friend gave me long time ago, and the recipe is similar but I chance a few ingredients to make it low sugar, low sodium and low carb.
If you make this macaroons, you will notice the difference because the low sugar make them just perfect, not as sweet and heavy on the flavor and the best part you can eat 3 of these, Amazing!
So hope you enjoy and enjoy and enjoy.
Did I said enjoy? I meant devore :)

If you want to join The Leftovers Club just click and make sure to read all the rules or just send me an email and I will send the info to you.

INGREDIENTS

  • 2 egg whites
  • 3 tablespoons super fine sugar
  • 1/8 teaspoon coconut extract
  • 1 1/2 cups corn flakes
  • 1 1/2 cups flaked coconut

DIRECTIONS

  1. Preheat the oven to 300°F.
  2. Place the corn flakes in a ziploc bags and using your hands just break the corn flakes into little peaces, not powder.
  3. Place all the ingredients in a bowl and mix until incorporated well.
  4. With your hands damp grab about a teaspoon of the mixture and place them in a baking sheet.
  5. Bake for 25 minutes until golden brown.

This recipe makes about 18 to 24 mini macaroons.

Preparation time: 15 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

leftovers-club-badge


Cherry Oatmeal Muffins #TwelveLoaves

cherry oatmeal muffinsSo happy to start the month with a fabulous recipe, and such a delicious ingredient. Cherries are my number one, well besides strawberries in the summer, and the #TwelveLoaves team, had created a bunch of delicious and creative recipes for you to enjoy this summer.
I made a good for you muffin, low in sugar but pack with the cherry flavor, some fiber came to the party to add some fiver to the mix and of course cherries, in this case I used frozen because sometime you need to work with what you have.
This are perfect for a pick me up or as a complement to breakfast, definitely a delicious way to start of end you day.
Hope you like them and enjoy.

INGREDIENTS

  • 1/2 cup of oats (not the instant one)
  • 1 1/2 cups AP flour
  • 1/2 cup of super fine sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon grown cinnamon
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/2 cup fat free half and half
  • 1 1/2 cup of frozen cherries
  • 1/2 teaspoon lemon zest

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In a bowl mix all the dry ingredients, flour, baking soda, baking powder, cinnamon, sugar, lemon zest and oats, mix, then in another bowl also mix eggs, vegetable oil and half and half, then add in 2 additions the wet ingredients to the dry, mix until incorporated.
  3. Add the cherries and combine, don’t go crazy we want to see the cherries in the muffins.
  4. Now, in a grease muffin tin add 2 small scoops of the mixture, then bake for 25 minutes.

This recipe makes 12 cherry muffins.

Preparation time: 15 minutes
Cooking time: 25 minutes
Level of the recipe: Easy

#TwelveLoaves June: Cherries
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this June, 2014, and posted on your blog by June 30, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.
#TwelveLoaves runs smoothly with the help of our friends. Thanks to the wonderful Renee Dobbs and Liz Berg for their help this month!



Orange Blueberry Bundt Cake for #BundtBakers

orange blueberry bundt cakeDefinitely time goes fly, and I can’t believe the its already #BundtBakers time, and I want to say thank you to Kelly Lawson of Passion kneaded for hosting this month.
We have a very interesting theme, we make all kinds of bundt cake s, sweet and savory inspired by breakfast, because is the most important meal of the day.
And I love making different kinds of cake specially if you can enjoy it with a cup of tea or coffee in the morning.
I incorporate two of my favorites flavors in the morning, blueberries and orange, in this case I used orange juice, well you work with wherever you have on hand, specially without coffee… :D
And let me tell you, this is a perfect, delicious, balance for your morning, not super sweet between, a tart orange flavor, and a explosion in your mouth of the blueberries, is just out of this world.
I hope you like it and let me know whats your favorite bundt or breakfast flavor.

INGREDIENTS

  • 3 cups AP flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 teaspoon baking soda
  • 2 sticks of softened butter
  • 1/2 cup orange juice
  • 1/2 cup buttermilk
  • 1 1/2 cups blueberries
  • 1 cup sugar
  • 1/2 brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Sift together flour, baking soda, baking powder, salt and add the orange zest.
  3. Cream sugars and butter for 5 minutes, then add the eggs one by one, the vanilla extract and start alternating dry ingredients with buttermilk and orange juice, remember start with dry and end with dry.
  4. Add by hand the blueberries, mix until incorporate, be carful wit the blueberries.
  5. Place the batter in a grease bundt cake and bake for one hour.

This recipe makes 1 bundt cake.

Preparation time: 25 minutes
Cooking time: 1 hour
Level of the recipe: Easy

1017566_10202999157927034_1472340532_n#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

This month, the Bundt Bakers are baking up breakfast. We have 15 beautiful Bundts (both sweet and savory) that would be perfect for your breakfast or brunch table.