Coco-Loco Oatmeal Cookies!

I’m sure by now you’ve noticed that I’m a little bit obsessed with Chobani. I’ve been to grocery stores in Delaware, New Jersey, and Maryland in pursuit for as many flavors as I could get my hands on, mainly coconut. Thankfully, the grocery store down the street just started carrying it. Not that distance would’ve kept us apart. Is it possible to have a relationship with yogurt? If so, I think I’m cheating on my boyfriend. Sorry, but I have no regrets. Taking my little obsession into consideration I thought it would only make sense to involve coconut Chobani in my next recipe. This recipe uses not only Chobani, but coconut oil and shredded coconut as well. So, if you’re a fan of coconut these are definitely the cookies for you! 

Yep, I'm in love. 

• 1/4 cup coconut Chobani
• 1/2 cup coconut oil
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups old fashioned oats
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips

Preheat oven to 325° and line a baking sheet with parchment paper. In a small bowl whisk together the flour, baking soda, and salt. Set aside.

With your stand mixer or hand mixer beat together the sugar, Chobani, and coconut oil. 1/4 cup of yogurt is about half of a 6oz container. I'm sure just like me you'll be absolutely devastated that you have to finish off the rest of it ;) beat together until smooth. 

Beat in one egg at a time and then add in the vanilla. Once all of that is incorporated mix in the flour. Be sure to scrape down the sides of the bowl. Next, mix in the oats, coconut, and chocolate chips.

Drop by heaping spoonfuls onto your parchment lined baking sheets, keeping them about an inch apart. Bake for 14 minutes, or until golden brown. Be sure to rotate the baking sheets halfway through the cook time. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Sorry to write and run, but there's some Chobani in the fridge with my name on it. See ya next time :)

Chocolate Coconut Cream Pie

Hi all! I'm sorry it's been so long since my last post! With Nationals, and giving myself some mean 2nd degree burns, I've been a little busy. But now that the season is over, and I have some more down time I promise I will be posting more frequently! I can't believe our season is over, time has flown by! A huge thanks to all the fans! Your support means the world to Colin and I, and we are so excited for next season!

 Now, back to the baking. I love the combination of chocolate and coconut, so I definitely wanted to do something with those flavors. There isn't a lot of chocolate, just a little layer of ganache under the pie filling, but I think it does the trick ;). 

Coconut Crust - recipe from Jan Can Cook

• 3 cups sweetened coconut flakes

• 1 stick butter (1/2 cup)

Butter or spray your favorite pie plate. In a large skillet over medium heat combine butter and coconut. Cook until the butter is completely melted and the coconut flakes are golden brown. 

By the way, I've decided its impossible to be neat when there is coconut involved. Towards the end, I just stopped trying. Place the coconut in the prepared pie plate, and firmly pack with the back of a metal spoon. I started out using my hands, but quickly switched when I decided I wanted to keep my finger prints. You would think since I burned myself I'd be more cautious…but apparently that's not the case. I really am trying to be more careful though, one burn was enough for me! Place in the fridge until firm, about 30 minutes. 

Chocolate Ganache

• 4oz semisweet chocolate

• 1/2 cup heavy cream

• 1/2 tablespoon butter

Place chocolate in a small bowl. Heat heavy cream in a small sauce pan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for about 5 minutes. Add in the butter and stir to combine. Once the crust has hardened, spread the ganache over the bottom of the crust. Stick in the fridge until firm, about 15 minutes. 

Cream Filling - recipe from Jan Can Cook

• 4 egg yolks

• 3/4 cup sugar

• 3 tablespoons cornstarch

• 1/4 teaspoon salt

• 1/4 cup flour

• 3 cups half and half

• 2 teaspoons vanilla extract

In a small bowl whisk together the egg yolks, 1/4 cup of sugar, cornstarch, flour, and salt. Slowly mix in 1 cup of half and half. 

In a saucepan over medium heat, combine the remaining 2 cups of half and half and 1/2 cup of sugar. Bring just to a boil. Add the egg mixture and cook and whisk until the mixture returns to a boil and thickens. 

Remove from heat and stir in the vanilla extract. Transfer to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let cool. 

Once the filling has cooled pour into the crust and spread evenly.

Whipped Cream 

• 1 cup heavy cream

• 1 1/2 tablespoons powdered sugar

• 1/4 teaspoon vanilla extract

Whip heavy cream until it starts to thicken. Add in the powdered sugar and vanilla and continue to beat until light and airy. Spread on top of the pie and enjoy! You can top it with coconut or just leave it as is :). 

If theres anything in particular you'd like to see me post next feel free to send suggestions to me on twitter @stasiarose!