For the new year, 2011, I think I’ll adopt
“Flying By The Seat Of My Pants”
as my motto…with emphasis on flying!!!
Bidding 2010 farewell and good riddance…
My Mom always said that I did everything
“Flying By The Seat of My Pants”…
I Think she meant that I didn't plan ahead well...
I wanted to bake something for a lovely lady
who is hosting a party tonight and I
sure didn’t want to go to the grocery store.
I found this recipe on a great food blog…(in true blogger fashion)
I baked part of them in a cake pan and the other part in a
small cupcake/muffin pan…
Here is the recipe that I used and how I simplified it…
Visit her blog for some terrific recipes.
I simply used a brownie mix and followed the directions for the coconut topping and baked accordingly…
The directions I used are in red.
Black Bottom Coconut Bars
Here’s a cookie that is truly double yummy. I mean a Coconut Macaroon cookie on top of a Brownie. Shut up! Who thinks this stuff up? Well, no surprise, it was Martha Stewart who came up with this unbelievable cookie combo. I’m totally in love with this cookie. Coconut and Chocolate are two of my all-time favorite flavors. Put them together in a bar cookie and I’m one very happy bakin’ mama! I hope you give it a try. It’s a lovely new addition to my Christmas Cookie tray.
Black-Bottom Coconut Bars from Martha Stewart
- FOR CHOCOLATE BASE
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour (spooned and leveled)
- FOR COCONUT TOPPING
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (spooned and leveled)
- 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
- For chocolate base: Preheat oven to 375 degrees. Line a 9-inch square baking pan with aluminum foil, leaving a slight overhang; butter bottom and sides of foil (not overhang).
- Place butter in a large microwave-safe bowl; melt in microwave. Add sugar and salt; whisk to combine. Whisk in egg, then cocoa and flour until smooth. Spread batter in prepared pan.
- Bake just until sides begin to pull away from edges of pan, 10 to 15 minutes (do not overbake). Let cool slightly while preparing coconut topping. Keep oven on for topping.
- For coconut topping: In a medium bowl, whisk eggs with sugar and vanilla. Gently mix in flour and coconut (except 1/2 cup reserved for sprinkling).
- Drop mounds of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers. Sprinkle with reserved 1/2 cup coconut.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Lift cake from pan, peel off foil, and cut into 24 bars. Store in an airtight container 3 to 4 days.