Sweet Baked Life

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Banana Coconut Baked Oatmeal Squares

Treat yourself to a tropical adventure at breakfast with these to-dye-for Banana Coconut Baked Oatmeal Squares.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

As the morning sun rises, a new day is upon us.

We slowly stumble from our comfy beds and try to get started to begin our journey for a busy day.

The hustle and bustle of makes most of us cringe. Why can’t we just stay in dreamland for just a moment more?

The aroma of coffee fills the kitchen with delight. Cabinets are open and closed, refrigerators searched and the pantry is thoroughly explored as we try to locate that one special item to satisfy our morning craving.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

Then it hits you — you go back to dreaming of a tropical paradise.

No cares in the world. Relaxed and peaceful. Your mind at ease.

Warm sun, sandy beaches, beautiful sunsets, island cocktails.

You grab some bananas, coconut, pecans and oats and you are on your way to a create a breakfast oasis.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

BANANA COCONUT BAKED OATMEAL SQUARES

  • Servings: 6-8
  • Difficulty: easy
  • Print

By: Sheila | Sweet Baked Life Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

Ingredients

2 cups old-fashioned oats
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 cups milk
2 large ripe bananas, mashed
1 large egg
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, melted
1/2 cup chopped pecans
1 cup sweetened coconut

Instructions

Heat your oven 350 degrees. Prepare an 8×8-inch baking dish with non-stick cooking spray and set aside.

Into a large bowl, add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt. Stir until incorporated. In a medium bowl add the milk, banana, egg, and vanilla. Whisk until blended, then slowly add the butter and continue whisking until fully incorporated..

Pour the wet mixture into the dry ingredients and stir to combine. Fold in the pecans and coconut then add to the prepared dish. Bake for about 30-40 minutes, until golden brown on top. Cool slightly then cut into squares and serve with sliced bananas and sprinkle with pecans.

Banana Coconut Baked Oatmeal Squares | Sweet Baked Life

Now bite into these warm and wonderful Banana Coconut Baked Oatmeal Squares and you’ll start your day relaxed and calm.

Sheila

 

{recipe adapted from Love Grows Wild}

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German Chocolate Cake {with Coconut Pecan Frosting}

Happy Chocolate Cake Day!  Celebrate by turning your ordinary chocolate cake into a fabulous German Chocolate Cake with this heavenly coconut pecan frosting. And believe me it’s easier than you think!

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You see, I was just going to make a chocolate cake with my favorite buttercream frosting,however my husband stated, “how about a German Chocolate Cake?” Well, this usually would not be on the top of my list to make, but I decided to treat my husband by making one of his favorite cakes.

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First, you start by making a basic chocolate layer cake, you can make one from scratch or from a packaged mix. I used a box mix and substituted almond milk for the water and melted butter for the oil and added a bit of vanilla. Then you’ll make the sweet coconut pecan frosting. This amazingly only takes a few ingredients and about 15 minutes to cook, and the outcome is pure coconut pecan perfection.

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German Chocolate Cake with Coconut Pecan Frosting

For the Chocolate Cake:

1 box Pillsbury Chocolate Cake Mix
1 cup almond milk
1/3 cup butter, melted
3 eggs
1 teaspoon pure vanilla extract

Heat your oven to 350 degrees. Prepare 2 8-inch round cake pans with non-stick cooking spray and set aside. Place all ingredients in a large bowl. With a hand-held mixer, beat on medium-speed for 2 minutes. Divide the batter between the two pans and bake for 25-35 minutes, or until a toothpick inserted in the middle comes out clean. Cool cakes in pans for about 15 minutes then remove and place on wire rack and cool completely.

For the Coconut Pecan Frosting
(recipe adapted from A Southern Fairytale)

1 (12 oz) can evaporated milk
4 egg yolks
1- 1/2 teaspoons pure vanilla extract
1- 1/2 sticks (12 tablespoons) butter
3 cups flaked coconut
1 cup granulated sugar
1/2 cup light brown sugar
1- 1/2 cups chopped pecans

In a large saucepan over medium heat, add egg yolks, milk and vanilla and whisk until well blended. Then add the butter and sugar and whisk until combined. Cook over medium heat for about 15 minutes or until mixture turns golden brown and becomes thick. Stir the mixture constantly. Remove from the heat and add the coconut and pecans and mix until well incorporated. Pour into a large bowl and allow to cool completely before frosting your cake. Note, this will take about 1 hour, or so.

Once the frosting is completely cool, put one layer of your cake on a serving tray or cake stand. Put 1/2 of the Coconut Pecan Frosting on the top. With a spatula, gently spread the frosting to the edges of the cake layer. Put the second layer on top and add the remaining Coconut Pecan Frosting and spread to the  edge of the cake.

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Truth be told, this was my fist attempt at making a German Chocolate Cake, and it turned out amazing! The moist chocolate cake smothered in rich, gooey coconut pecan frosting will make your heart skip a beat. Not only was it good, my husband loved it! How did I know this. Well, he is kind of my “goodness gauge”. If he goes for seconds you know you’ve got a winner. But if he goes for thirds or fourths, or eventually eats the entire thing, well, you really know it’s great! And well, yes he pretty much ate the whole thing!

Sheila


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Mini Rum Cakes

Ring in the New Year with these incredibly moist and delicious Mini Rum Cakes! They are easy to prepare and the unique flavor will have your friends and family begging you for more! They go well with a tall glass of champagne or a strong hot cup of coffee. What are you waiting for, get making these now!

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This tried and true recipe was once a large bundt cake, but in spirit of my love of  “mini” desserts, I converted them into absolutely divine Mini Rum Cakes. These tasty morsels consists of a fluffy yellow cake, infused with rum, topped with crunchy pecans, and doused with a sweetened rum glaze. Need I say more?

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Mini Rum Cakes
(recipe adapted from a very old Bacardi Rum booklet)

Cakes:
1 (18.5 0z) package yellow cake mix
1 (3.75 oz) package Jell-O Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof)
1 cup chopped pecans

Glaze:
1/4 cup (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark run (80 proof)

Heat your oven to 350 degrees. Prepare muffin tins with paper or foil liners (I used 2-12 cup tins) and set aside.

Mix all cake ingredients together (except for the nuts) and pour batter into prepared tins, filling about 3/4 full. Sprinkle the chopped pecans on top of each one and bake for about 20-25 minutes or until done. Cool for about 10 minutes, then place muffins on wire rack with wax paper on bottom to cool completely.

For the glaze, put the butter in a medium-sized heat-proof bowl and microwave on high for about 30-45 seconds until completely melted. Add the water and sugar to the bowl and microwave for about 1 minute 30 seconds. Remove from oven and stir in rum.

Prick the tops of the cakes with a toothpick. Spoon the glaze evenly over the tops of the cakes. Allow cakes to absorb the glaze. Repeat until glaze is all used up.

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These Mini Rum Cakes will melt in your mouth — and are the perfect little dessert to serve to your guests to celebrate a big night.

Happy New Year!

Sheila


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Pumpkin Butter Dessert Bars

With the cool weather upon us and Thanksgiving just around the corner, it’s time to warm up your home and your tummy with a batch of these Pumpkin Butter Dessert Bars! You see, a couple of years ago my son and I were wondering through our local mall, when all of a sudden our senses were filled with the most incredible aroma! We discovered it was coming from the Williams Sonoma store. Of course we had to stop in to see what was baking! Fresh out of their oven we were given a sample of the most delicious pumpkin bars ever!

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We instantly fell in love with these bars and I quickly purchased a jar of the pumpkin pecan butter they used; and just our luck, we were given a copy of the recipe with our purchase!  Since then, I have made these Pumpkin Butter Dessert Bars numerous times during the fall and winter months, tweaking the recipe slightly when I can’t find that special pumpkin pecan butter or eliminating the nuts for those who do not like them. This time I used pumpkin butter that I found at my local Trader Joe’s and after I baked the bars, I sprinkled the top with chopped pecans for those who love the added crunch. These turned out delish — a winner in my book!

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Pumpkin Butter Dessert Bars
(recipe inspired from Williams Sonoma Kitchen 2000)

1 package yellow cake mix; set aside one cup
1/2 cup butter, melted
3 large eggs
1 jar (10 oz.) of Pumpkin Butter (I got mine at Trader Joes this year)
1 tablespoon flour
2 tablespoons light brown sugar
1/4 cup butter, softened
1 teaspoon cinnamon
Chopped pecans for garnish

Preheat oven to 350° F. Prepare a 9×13-inch pan with cooking spray and set aside.

Divide yellow cake mix, placing all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of the prepared pan.

In a medium bowl, mix the jar of Pumpkin Butter with the two eggs and whisk until combined. Pour this mixture over the cake mix.

Stir the reserved cup of cake mix with the flour, sugar, softened butter and cinnamon in a small bowl. Mix together until crumbly. Sprinkle over top of the pumpkin layer.

Bake for 40 to 45 minutes or until golden brown. Cool slightly. Cut into 2-inch squares and sprinkle the tops with chopped pecans.

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Warm and yummy — you won’t be able to resist these Pumpkin Butter Dessert Bars! They’re perfect to serve at a family gathering or just as a great breakfast, snack or dessert!

Sheila