Coconut | The Domestic Rebel

Coconut Cream Pie Gooey Bars

March 21, 2016 3 Comments

I am obsessed with random facts.

I absolutely, positively love learning random things that have no use in my brain whatsoever. My personal favorite are facts that totally blow my mind, leaving me in a state of semi-paralysis while I ponder my existential crisis.

You know, just a normal Tuesday.

Like, okay – did you know Maine is the closest U.S. state to Africa?

Or that humans share 50% of our DNA with bananas?

Or that there are more fake flamingos in the world than there are real flamingos?

CRAZY, RIGHT?

My family is completely annoyed with me and my random factoids. In fact, when I start off my fact with, “Did you know…?” they all groan and grumble. But like, why wouldn’t you want to know that if you folded a piece of paper 42 times it’d reach the moon? I mean, come on people – it’s science!

So anyway, now I read random facts and keep them all to myself. If there was ever a bar trivia night starring random questions wondering how many hearts an octopus has, I can clearly win when I say “three.” Boom.

Since my facts aren’t as appreciated as they probably should be, let’s talk about these Coconut Cream Pie Gooey Bars. They taste exactly like a coconut cream pie but without all of the hassle of making a homemade pie crust and whatnot. The filling and crust come together in minutes and then the whole shebang is baked until golden and gooey. I do want to warn ya that you should let these sit in the fridge for at least two hours to set up, but other than that, you’ll be eating these bad boys in no time.

Random fact: these bars will rock your socks off. Guaranteed!

5.0 from 1 reviews

Coconut Cream Pie Gooey Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 15

These Coconut Cream Pie Gooey Bars are phenomenal! They taste just like a coconut cream pie but without the hassle of making a crust.

Ingredients

FOR CRUST:
1 box white cake mix
½ cup (1 stick) butter, melted
1 egg
1 (3.4 oz) box instant coconut creme pudding mix (just the dry mix)
FOR GOOEY BARS:
1 (8 oz) pkg cream cheese, softened
3 eggs
½ cup (1 stick) butter, melted
2 tsp coconut extract
1 (16 oz) box powdered sugar
2 cups shredded coconut
Additional powdered sugar, for dusting on finished product

Instructions

Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
In a large bowl, combine the cake mix, melted butter, egg and dry coconut creme pudding mix until combined. Press the mixture onto the bottom of the pan in an even layer. Set aside.
In the bowl of a stand mixer, cream the cream cheese until soft, about 1 minute. Add in the eggs, one at a time, then add in the coconut extract. Beat in the powdered sugar and melted butter until completely combined. Fold in the shredded coconut.
Pour the mixture evenly over the crust in the pan and bake for approximately 30-40 minutes or until golden brown and just about set. The center may be slightly gooey still - this is okay and you do not want to over-bake! Cool completely, then refrigerate for about 2 hours or until set. Dust with additional powdered sugar just before serving.

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These Coconut Cream Pie Gooey Bars are AMAZING! This EASY recipe tastes JUST like coconut cream pie but in a gooey, chewy bar form! Sweet, nutty and bursting with coconut flavor!

Gooey, chewy, and loaded with buttery, nutty coconut flavor, these bars are a wonderful treat for any season!

Have a super sweet day!

xo, Hayley

Filed Under: Bars, Coconut, Easter, Everything!, Holiday

Hummingbird Bundt Cake

March 18, 2016 5 Comments

Can you believe this was the first time I’ve tried Hummingbird Cake?!

I know. Me either.

In my defense – and probably in many of yours – I hadn’t really known about Hummingbird Cake until recently. It’s a Southern cake, so if you’re from the South you’re probably way ahead of me. Allow me to catch up!

Most people know about red velvet cake – aka, the most Southern cake there is. But a lot of people overlook this beautiful Hummingbird Cake, which, by the way – I have no idea why they call it that. And no hummingbirds were involved in the making of this cake. Just FYI.

But there’s kinda something magical that happens when you bake up a Hummingbird Cake. First, it’s a spice cake base which automatically makes it awesome. Then you jazz it up with crushed pineapple, mashed banana and pecans. Lastly, I finished this off with a super thick, ultra rich cream cheese glaze, more chopped pecans and a sprinkling of toasted coconut.

JESUS TAKE THE WHEEEEEL.

The result is a supremely moist cake bursting with a bunch of different flavors and textures. You get the sweetness from the pineapple and banana, the crunch from the pecans, and the warmth from the cinnamon, nutmeg and cloves spicing the batter. Then you get the creaminess from that glaze – seriously, pass a straw – and a wonderful nuttiness from the toasted coconut.

And yes, toasting the coconut is mandatory. If you’ve ever had toasted coconut, you’ll know why. It’s only the bestthingever.

With spring vastly approaching, Easter coming up and Mother’s Day along the way, I highly suggest bookmarking this cake to make for any of those events! It’s so simple – thanks to a cake mix – but is doctored up so much that no one will know you took a shortcut. It’s definitely a cake that wows!

Plus, you can pretend to be Southern when you make it. Accent required, obvi.

Hummingbird Bundt Cake

Author: Hayley Parker, The Domestic Rebel

Recipe type: Cakes/Cupcakes

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 12

This Hummingbird Bundt Cake is filled with delicious flavors like pineapple, banana and pecans, then topped with a luscious cream cheese glaze and toasted coconut.

Ingredients

1 box spice cake mix
3 eggs
1 cup buttermilk
½ cup oil
2 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 small box instant banana pudding mix (just the dry mix)
1 cup mashed banana (about 2 medium bananas)
1 (8 oz) can crushed pineapple
1 & ½ cups chopped pecans, divided
FOR GLAZE & TOPPING:
4 oz cream cheese, softened to room temp
2 Tbsp butter, softened
1 tsp vanilla extract
¼ cup heavy cream
2 cups powdered sugar
1 cup toasted coconut

Instructions

Preheat oven to 350 degrees F. Liberally grease a bundt pan with cooking spray, preferably the kind with flour in it. Set aside.
In a large bowl, beat the cake mix, eggs, buttermilk, oil, cinnamon, nutmeg, cloves and dry pudding mix with an electric mixer for about 2 minutes or until combined. Fold in the mashed banana, crushed pineapple and one (1) cup of the chopped pecans.
Pour the batter evenly into the prepared pan and bake for approx. 50-60 minutes, or until a toothpick or skewer inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting onto a wire rack.
Once cool, make your glaze. In a medium bowl, beat together the cream cheese, butter, vanilla and heavy cream until combined. Add in the powdered sugar, beating until smooth and pourable. Pour the mixture over the cake, allowing it to drip down the sides. Immediately sprinkle with the remaining chopped pecans and the toasted coconut.
Store leftovers covered in the fridge.

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This Hummingbird Bundt Cake is a Southern favorite that you can enjoy at home! A spice cake bursting with pineapple, banana and pecans is topped with a creamy homemade cream cheese glaze and toasted coconut. A perfect, EASY cake recipe for any time!

Rich, moist, flavorful deliciousness all up in here!

Have a super sweet day!

xo, Hayley

Filed Under: Cake, Coconut, Easter, Everything!, Holiday

German Chocolate Cake Cookies

October 5, 2015 8 Comments

So over the past two years, I’ve gained quite a bit of weight.

This is mostly due to a medication I’m taking, but also due to the fact that I’m allergic to the gym. Seriously, I try and try with the gym but I just can’t get it to stick. I’ve tried being brutal with myself and forcing myself to go, but I’d honestly rather be waterboarded because that sounds more refreshing than push-ups.

ANYWAY. For the longest time I was in denial about my new body and new size. I’d still try to squeeze my curvaceous figure into my size Medium tops and try to pour myself into my old jeans with my attempts failing miserably. I liken it to Jabba the Hutt wearing skinny jeans.

So needless to say, for awhile it was rough. I was depressed, couldn’t fit into anything and felt betrayed by my own body and left out. It sucked. I cried a lot and spent many hours criticizing myself in the mirror. AKA, super fun things we women do to ourselves when no one’s watching. Commence shame spiral.

But one day it just kind of clicked in my head that I could continue to be miserable and nitpick myself over and over, or I could accept the fact that this is what I look like now. So I decided to accept myself, because this figure I have isn’t permanent, and when I feel ready to reconcile with the gym, I can always go back and get back on the bandwagon of tightening up my figure.

So with this newfangled appreciation of myself, I had to get rid of the old clothes that made me look like a constipated sausage and get new clothes that I feel good in.

But there’s one minor problem I have with plus-size clothing. It’s the fact that it’s labeled differently from regular women’s clothing. You see, most stores have a “women’s” or a “misses” section for women’s clothes, right? But the plus size is over in the WOMAN section. And it’s always in upper caps – WOMAN – as if we’re trying to scare off petite people or something. WOMAN.

And I personally take issue with this whole WOMAN business. Sure, I’m a woman, but I’m not some beast of a woman who deserves an all uppercase spelling. I’m still a miss. I’m still a woman. But I’m not a WOMAN. ‘WOMAN’ implies I’m effing huge and beastly, like I carry around a stick and wear a loin-cloth or something like some kind of Tarzanian creature. Why can’t plus sized gals just be women?

Just a thought for the clothing industry. Not that they read my little ol’ blog for labeling advice, but should they come around, now they know. I am WOMAN, hear me complain about your crappy labels.

And have I used the word ‘woman’ enough in this post? Jeez, it doesn’t even look like a word anymore.

But anyways, this post has nothing to do with these cookies except for the fact that I ate a few because they were SO GOOD. I love German Chocolate Cake because of the coconut pecan frosting it has. It’s so luscious, rich and just downright delicious, and it pairs perfectly with that not-super-chocolaty German chocolate cake. Well this is kinda the same concept, but with cookies! Because everyone loves cookies and because I can’t frost cakes for crap.

I got this idea from my friend Nikki who made them awhile back. They’re so delicious – you guys have to give them a try…

…or else I may have to pull out my stick 🙂

5.0 from 1 reviews

German Chocolate Cake Cookies

Author: Hayley Parker, The Domestic Rebel

Recipe type: Cookies

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 18

These German Chocolate Cake Cookies are absolutely delicious! The homemade coconut pecan frosting really takes them over the top.

Ingredients

1 pkg German Chocolate Cake Mix
2 eggs
½ cup oil
FOR FROSTING:
1 cup evaporated milk
1 cup white sugar
3 egg yolks
½ cup (1 stick) butter, cut into cubes
1 tsp vanilla
½ cup chopped pecans
1 cup coconut
3 squares chocolate candy melts or candy coating chocolate, for drizzling

Instructions

Preheat oven to 350 degrees F. Line 2 baking pans with silicone liners or spray the pans lightly with cooking spray. Set aside.
In a large bowl, combine the cake mix, eggs and oil with a spoon until a soft dough has formed. Drop rounded Tablespoonfuls of dough onto the baking sheets 1-2" apart from one another. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Cookies may appear soft and slightly undone; this is okay and do not overbake them. Allow the cookies to cool completely on the baking sheet.
Meanwhile, while cookies bake and cool, prepare your frosting. In a large heavy bottomed pot, combine the evaporated milk, sugar, egg yolks, cubed butter and vanilla over medium heat. Stir occasionally until butter has melted. Once the mixture is hot and bubbling, stir constantly for 12 minutes exactly. After 12 minutes, remove from heat and stir in the coconut and pecans. Set aside for about 5-10 minutes to thicken and set up.
Once frosting is cool to the touch, drop heaping Tablespoonfuls onto each cookie and spread out. Drizzle with melted candy melts or candy coating chocolate for a finished look.

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These German Chocolate Cake Cookies taste exactly like the famed dessert but in a soft & chewy cookie! You'll love the homemade, easy coconut pecan frosting!

These cookies are so supremely soft, chewy and loaded with that authentic German chocolate cake flavor! I can’t get over the buttery richness of that homemade coconut pecan frosting that sits atop each chocolaty cookie. You and your family will flip for this easy recipe!

Have a sweet day!

xo, Hayley

Filed Under: Chocolate, Coconut, Cookies, Everything!

The Easiest Coconut Macaroons

August 12, 2015 17 Comments

So you guys know how much I hate the TV show House Hunters, right?

I still hate it with a fiery passion in my soul.

And my family? Loves it. It’s always on in my house, probably just to spite me. I cannot fathom how anyone with emotions can successfully watch an episode without erupting into a manic rage. It is so infuriating.

Everyone on that show is aggravating, nit-picking every.single.thing about each house like they’re being paid to criticize every excruciating detail (which they probably are). And they have such crazy, outlandish requests which always baffle me to no end.

“My husband travels a lot for work, so we need to be close to an airport… but we want to live in the country.”

“Well, this house is about 200 miles from a jail. So if a prisoner hypothetically broke out of jail, he’d come straight for our house since it’s so convenient.”

“This spare bedroom holds a bed, a dresser, and a nightstand, but it’s too small. Guests who stay over will feel uncomfortable, since they’ll likely spend all day in this room like antisocial weirdos.”

“I’m a voyeur who likes spying on her neighbors, so there must be a window in every room in the house, including the closets.”

“We want to live five minutes from downtown but we want a big yard for our kids.”

“Well, this is on the beach like we wanted, but now we’ll probably track sand in the house. Does this house have sand-preventing floors?”

“We asked for a duplex, you gave us a duplex, but we don’t want to hear our neighbors, so let’s complain to the real estate agent about it.”

“I want an open floor plan but I also want the home to be 400 sq. feet.”

“This house has white appliances. I want black. Let’s not buy it for this reason alone.”

“This house has a hideous paint job. Let’s not buy it for this reason alone.”

“I want a house on the beach but I don’t want to hear the ocean.”

See? Totally infuriating. I still don’t understand how this show is on-air. Or how they find that many irritating people to try out for it.

End rant.

Anywho, for the past couple of months I’ve been searching for the perfect Coconut Macaroon recipe and folks, these are it. They’re perfectly domed, chewy bites of heaven that are bursting with toasty coconut. There are a couple of different ways to prepare coconut macaroons, but I chose the sweetened condensed milk way. To me, it’s easier than the egg white version and produces a sweeter, better-tasting macaroon. (And by the way, these are macaroons. Macarons, with one ‘o’, are the French style sandwich cookies).

So if you’re looking for the easiest coconut macaroons ever, this is your recipe!

Enjoy!

*adapted from allrecipes

5.0 from 3 reviews

The Easiest Coconut Macaroons

Author: Hayley Parker, The Domestic Rebel

Recipe type: Cookies

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 15

These tender and chewy Coconut Macaroons are the easiest cookies ever!

Ingredients

5 & ½ cups shredded coconut (I used sweetened)
⅔ cup flour
2 tsp vanilla extract
1 tsp almond extract
1 (14 oz) can sweetened condensed milk
Melted chocolate, if desired

Instructions

Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
In a large bowl, toss together the coconut and flour until coated. Pour in the sweetened condensed milk and both extracts and using a spoon or spatula, blend together to coat.
Drop rounded, heaping Tablespoonfuls of the sticky mixture onto the cookie sheets about 1-2" apart. Bake for approx. 12-15 minutes or until golden and lightly toasted. Cool completely.
*if you'd like, dip the bottoms in the melted chocolate and allow to set before serving.

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These are the EASIEST Coconut Macaroons you'll ever make! Only 5 simple ingredients you probably have on hand produces the chewiest, sweetest cookies!

Chewy, toasty, flavorful and sweet – these cookies are the ultimate for any coconut lover!

Have a sweet day!

xo, Hayley

Filed Under: Chocolate, Coconut, Cookies, Everything!

Easy Coconut Cream Pie

July 31, 2015 27 Comments

I am the worst packer.

Well, the best and the worst wrapped up into one messed up person.

You see, I just got home from a quick little jaunt to NYC and I spent hours packing for this long-weekend trip. Ruminating over every piece of clothing, every necklace, every cosmetic, everything. And then I packed.

And promptly unpacked.

And promptly repacked, after assessing I had everything in there appropriately the first time.

And then an hour later, unpacked again. Because last time I checked, I maybe forgot something.

So then I repack again. Will this cycle never end?

And finally, after hours of deliberation, rumination, and excruciating unpacking and repacking, I finally decided I was good to go… only to second-guess myself at the very last minute the morning I was to leave.

WHYYYYY does this happen to me?!

Why am I such a control freak who has to have everything in its perfect little place? Or feel like I’m going to die if I don’t bring XYZ necklace or XYZ pair of shoes? Hello, that’s just another excuse to go shopping, after all.

But regardless, time and time again I go through the packing and unpacking motions. Thanks, OCD, you’re a real help in this whole vacation thing.

ANYWHO. Before my jaunt, I made this Easy Coconut Cream Pie. You guys – this pie could not be simpler to whip up. It’s so creamy, luscious, thick and light, it’s like you’re eating coconut cream clouds. And it’s prepared in a premade graham cracker crust, so there’s no baking, no muss, no fuss. Amazing!

I wish I could have packed this.

5.0 from 4 reviews

Easy Coconut Cream Pie

Author: Hayley Parker, The Domestic Rebel

Recipe type: Pie

Prep time: 4 hours 15 mins

Total time: 4 hours 15 mins

Serves: 8

This Coconut Cream Pie couldn't be easier to whip up! Light, thick, creamy and luscious, it tastes like it's made from scratch but comes together in minutes.

Ingredients

1 prepared graham cracker pie crust
2 boxes (3.4 oz each) instant Coconut Cream pudding mix
2 cups milk (I used 1%)
⅔ cup shredded coconut
1 (8 oz) tub Cool Whip Free, thawed
About ½ cup toasted coconut (I toasted mine in a skillet)

Instructions

In a large bowl, whisk together the pudding mixes and milk until thick and creamy, about 2 minutes. Fold in ¾ of the Cool Whip and the ⅔ cup of shredded coconut until combined and creamy. Pour into the prepared pie crust.
Spread carefully with remaining Cool Whip and top with toasted coconut. Refrigerate to set for at least 4 hours or until firm. Cut into slices and serve. Store leftovers in the fridge.

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This No-Bake Easy Coconut Cream Pie is a classic recipe you must try! Creamy, light, fluffy and coconutty, it tastes like it's made from scratch without all the effort.

No-bake, classic pudding pie. What’s not to love?!

I hope you enjoy! Have a sweet day!

xo, Hayley

Filed Under: Coconut, Everything!, Guilt-Free, No-Bake, Pie

Tropical Pina Colada Ambrosia Salad

March 15, 2015 11 Comments

So. Easter’s coming up — it’s hard to believe it’s so soon with an early April 5th this year! So if ya don’t mind me, I’m going to be posting Easter recipes up the wazoo, mmkay?

First up: Tropical Pina Colada Ambrosia. But first, a story! *collective sighs*

As a kid, my family and I would go to my grandma’s house for Easter breakfast every year. And every year, she’d hide plastic Easter eggs full of candy and quarters around her yard for me and my brother & sister. She would color code the eggs so I would be purple, Chloe would be green, and Alex would be blue, or whatever.

But the thing was, she put all three colors together in any given spot. So if I saw Alex bend down behind the garden hose and extract an egg, I knew my egg would be back there, too. If Chloe saw me elbow-deep in the rose bush reaching for my egg, she would race over to collect hers. I can see why my grandma did this when we were all younger, perhaps so it could be fair to Chloe (who’s the youngest), but as we got older and I was seventeen and hunting for eggs, it became a little ridiculous. (One, because of the obviousness of it all, and two, because I was seventeen and being forced — yes, forced — to hunt Easter eggs).

And the candy was never really good candy. And yes, there’s definitely a distinction between ‘good’ candy and ‘bad’ candy. I’m not talking ‘I prefer Snickers over Reese’s Cups’ or anything. I mean the CANDYCANDY (Snickers, Jelly Bellies, Whoppers, M&M’s) and the …candy? that she would inevitably buy.

You know – the “candy” that doctors offices have. The unmarked lollipops that taste like plastic with a vague hint of fruit (the yellow ones were always the most vile; the red were decent enough to be passable as cherry, depending on your level of hunger). The chewy candies that were probably made with leftover SuperGlue. Those — shudder — strawberry candies, which are by far the foulest things to have graced this planet, right before those toe shoes and Vienna sausages. Or those butterscotch candies, which were always really sticky and hard, like they’d been melted in the bottom of a purse since 1967.

So basically we’d collect for the quarters which essentially paid us to hunt for them, and then we’d toss the candy since it came from an undisclosed location and an even vaguer brand. I mean, do these candy companies know that no one likes their stuff? Are they aware that their lack of branding looks majorly suspicious and that only desperate doctors and banks purchase their lollipops? What’s their name, anyway? “Bank Candy”? “Doctor Lolly”? All’s I know is, I had this terrible doctor once — and I mean terrible — who had this super thick accent and just said to ice or rest everything, no matter what the ailment was, and she’d hand out those unmarked lollies and they always tasted like they were made of candied cough syrup. Mm, Robitussin Raspberry – my favorite! I never liked that, Dr. Lee. AND RESTING MY LEG DIDN’T HELP EITHER.

Anywho. This all comes together because that very color-coding-egg-grandma makes ambrosia every year for Easter dinner. And for the longest time I’d eat it because hello, it’s Cool Whip and marshmallows with fruit… duh. But then I got kinda tired of it, and I figured for this Easter, it’s about dang time I change it up. So I revamped grandma’s classic ambrosia with a tropical twist. My new version happens to be my new favorite… and I guarantee it’ll be yours too! This fruit salad is so easy, light, and delicious!

So. Who’s ready to go hunting for awesome ambrosia? (Game over. It’s right here).

5.0 from 1 reviews

Tropical Pina Colada Ambrosia Salad

Author: Hayley Parker, The Domestic Rebel

Recipe type: No Bake Treats

Prep time: 2 hours

Total time: 2 hours

Serves: 12

This light, fruity and DELICIOUS Tropical Pina Colada Ambrosia has the flavors of the tropics built right in and is perfect any time of year.

Ingredients

1 can (15 oz) cherry fruit cocktail, drained
1 small can mandarin oranges, drained
1 (20 oz) can Dole Pineapple Chunks, drained
1 (15 oz) can mangoes, drained and chopped if in large pieces
1 & ½ cups shredded coconut, divided
1 (8 oz) tub Cool Whip Free, thawed
1 container Pina Colada yogurt
About 2 cups JET-PUFFED Fruity Fun Mallows

Instructions

In a large bowl, fold together the Cool Whip Free and the Pina Colada Yogurt. Add in the canned fruits, marshmallows, and one (1) cup of the shredded coconut. Gently fold and toss to combine until coated.
Refrigerate the mixture for at LEAST 2 hours or until flavors have set together.
Optional, but recommended: if you'd like, toast the remaining ½ cup coconut. In a 300 degree F oven, line a baking sheet with parchment and lay out coconut in an even layer. Toast in 5 minute increments, stirring after each round, until golden. Sprinkle over the top of the ambrosia right before serving. Garnish with a cherry if you'd like.

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This Tropical Pina Colada Ambrosia is a light, luscious and fruit-packed dessert dish that's perfect for Easter! Loaded with marshmallows, coconut, tropical fruit and a tangy pina colada whipped cream, it'll transport you right to the beach!

You guys – this is so fruity and fabulous! I love the sweet softness of the JET-PUFFED Fruit Mallows — they have such fun flavors and add a great pop of rainbow color! And the fruit itself is a great, tropical combination that transports you right to the beach. Ripe pineapple chunks, juicy mango and mandarins, bright cherries, all coated in a luscious and light whipped cream and pina colada yogurt dressing. This salad is totally awesome!!

Have a fabulous Sunday!!

xo, Hayley

Filed Under: Coconut, Easter, Everything!, Guilt-Free, Holiday, No-Bake, Treats

Samoas Sugar Cookie Bars

March 4, 2015 16 Comments

Every year around this time, I start to realize bikini season is creeping up on me… and every year around this time, I vow to eat better, exercise more, and transform myself into a Victoria’s Secret model.

And for awhile, it works. I’ll throw spinach in my smoothies. I’ll walk an extra mile a day. I’ll send Victoria’s Secret my bikini modeling pictures and they’ll call me and tell me to please stop sending photos to them. Same old routine, you know?

But then… then something happens. I’ll be walking to the grocery store to buy more birdseed to snack on when suddenly, I’m attacked by throngs of miniature girls with ribbons in their hair and teeth missing in their mouths asking me in their cute voices if I’d like to buy some Girl Scout Cookies. And then there’s always that one little girl dressed up like a gigantic Tagalong or something and I just want to scream why are you doing this to me!? because it’s so rude to say no to a girl dressed up like a giant cookie, you know?

It’s like, I may say no to a cookie here and there, but a cookie with a face? A cookie with a toothless grin, pigtails, and shoes that light up when she dances? That’s a low-blow to breeze on by and be like, I don’t need you, dancing cookie girl. I just can’t do it.

So inevitably I spend my kale money on Do-Si-Dos and Thin Mints and Samoas and insist to the moms multiple times that I’m buying for my family, we all love cookies, har har har, and then I get home and eat every last crumb of those evil concoctions. I’ll check the boxes later after the damage is done and see that one serving is two cookies and I’ll laugh because everyone knows that eating two Girl Scout Cookies is equivalent to the impossibility of seeing pigs fly, finding Justin Bieber attractive and eating pizza on the moon. It’s just not possible.

So while my kale and boiled chicken diet may be done, my Girl Scout Cookie diet is alive and well. And since Samoas are my favorite Girl Scout Cookie in all the land, I have been ramping up my baking with tons of Samoas-inspired recipes for when Girl Scout season is over and my cravings are still alive and well. And you guys, these bars could not be easier and they taste just like a thicker, softer Samoa cookie!

Don’t mind me, just making the impossible into possibles. Except for J.Biebs. He’s a lost cause.

*sugar cookie bar recipe adapted from Lauren’s Latest

5.0 from 1 reviews

Samoas Sugar Cookie Bars

Author: Hayley Parker, The Domestic Rebel

Recipe type: Bars

Prep time: 20 mins

Cook time: 25 mins

Total time: 45 mins

Serves: 15

Thick, soft and chewy, these Sugar Cookie Samoas Bars taste like the Girl Scout Cookie classic but can be made yearround when the craving strikes!

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 egg
1 Tbsp vanilla extract
½ tsp almond extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 pkg Kraft Caramels, unwrapped
About 3 cups toasted coconut, cooled
1 pkg Chocolate CandiQuik

Instructions

Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending the sides of the foil over the edges of the pan. Mist the foil liberally with cooking spray and set aside.
In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Beat in the egg, vanilla extract and almond extract until combined. Lastly, beat in the baking powder, salt, and flour, adding the flour about a cup at a time, until a soft dough has formed.
Press the dough evenly into the baking pan. Bake for approx. 20-25 minutes or until light golden brown and center is set. Cool the bars completely in the pan.
Melt the caramels according to package directions, or until smooth. Stir in the toasted coconut, tossing to coat. Working very quickly, spread the caramel-coconut mixture on top of the sugar cookie bar base. Using your greased hands or a greased off-set spatula or spoon, spread the mixture to cover the entire base; you may have to press it out, but be gentle about it as to not crush the sugar cookie base beneath. Allow the caramel coconut layer to set, about 15 minutes.
Once the bars are set, lift the bars out using your foil handles and cut them into squares. Melt the CandiQuik according to package directions, until smooth. Dip the bottoms of the bars into the CandiQuik and place onto a wax-paper lined surface. Repeat with remaining bars. Pour the remaining CandiQuik into a resealable plastic bag, seal out the air, snip off a corner of the bag, and drizzle the remaining CandiQuik over top of the bars. Allow the CandiQuik to set, about 10 minutes, before serving.

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Sugar Cookie Samoas Bars - thick and chewy sugar cookie bars topped with rich, buttery caramel and toasted coconut, then drizzled with milk chocolate! Just like a Samoas Girl Scout Cookie!

If I could, I would subsist exclusively on the caramel and toasted coconut layer alone – it is fabulous! These are so chewy and gooey, and such a great way to transform a basic sugar cookie bar into a fantastical Samoas-inspired dessert!

Have a sweet day!

xo, Hayley

Filed Under: Bars, Caramel, Chocolate, Coconut, Cookies, Everything!, Sweet and Salty

Samoas Magic Bar Pie

February 25, 2015 8 Comments

When I was in Girl Scouts, our troop leader totally didn’t do anything cool. Other troops were raising money to go to Disneyland, or sleepovers at the zoo, or other cool things.

We went camping. Once. It was lame because two girls kicked me out of their tent.

We went to a safety school. We learned not to walk in front of cars. All it made me do was want to walk in front of a car.

And the rest of the time, we spent in a cold, empty classroom at my elementary school. All the girls knew each other super well, so they clamored together. I was just kinda the outcast brownie, the one who never had all her patches sewn on, the one who didn’t get along with the other girls, and the one who longed for sleepovers at the zoo while secretly hating our troop leader for being a loser who totally dropped the ball on this life-building girl-power skills thing.

But I didn’t need the girls there. I had cookies, obvi. The cookies were pretty much the only redeeming factor of putting up with all those shenanigans because the second it was cookie season, I was alllll about the Samoas. To me, the Samoas are pretty much the perfect cookie. Crunchy shortbread, creamy caramel, sweet toasted coconut and that perfect drizzle of chocolate… it’s pretty much one heavenly, perfect little bite. And I know I’m not the only Samoa-freak out there… there’s hoards of ya, and this is our time to unite and REJOICE over the invention of this fabtastic pie.

You know magic bars? This is that… in pie form. It’s chewy, gooey and positively luscious. It tastes of Samoas, thanks to the classic components swirled in every bite: actual Samoa cookies, coconut, bits of caramel, chocolate chips, Rolos, and the whole thing is smothered in sweetened condensed milk (aka the nectar of the Gods). Then it’s baked until golden and bubbly and served up to Samoa-lovers everywhere. You’re welcome.

Okay. Enough chit-chat. We need to dig in. This caramel is bananas. Or rather, s-a-m-o-a-s. I’ll stop.

Samoas Magic Bar Pie

Author: Hayley Parker, The Domestic Rebel

Recipe type: Pie

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 8

Samoa-cookie lovers everywhere, rejoice! This chewy, gooey, outrageous pie tastes just like a giant Samoa cookie, in a fun twist between magic bars and pie!

Ingredients

1 refrigerated pie crust, room temperature
1 pkg (24 count) refrigerated chocolate chip cookies, room temperature
1 pkg (about 20) Samoas cookies, roughly chopped (if you can't find Samoas or don't want to chop up a box, Keebler makes a similar cookie sold at most supermarkets)
½ cup chocolate chips
1 cup shredded coconut
1 pkg Kraft caramels, unwrapped and cut in half
½ cup Rolos, unwrapped and chopped
1 can (14 oz) sweetened condensed milk

Instructions

Preheat oven to 350 degrees F. Grease a 9" pie plate with cooking spray. Roll out the pie crust to fit into the bottom and up the sides of the pie plate. Crimp the edges of the pie crust if you'd like.
Using your hands, press the cookie dough into a plane of dough and press into the bottom of the pie crust; it'll be super thick. Top evenly with chopped Samoas cookies, chocolate chips, shredded coconut, caramels and chopped Rolos. Drizzle evenly with the sweetened condensed milk. Cover the edges of the pie crusts with a pie shield.
Bake for approx. 30-35 minutes or until the center is golden brown and bubbly, but appears set. If it slightly jiggles, that's okay, but it shouldn't be sloshing around. Allow the pie to cool completely before cutting into squares. Serve with ice cream or more caramel, if desired.

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Gooooooooey. So very gooey!

To be honest, I added the chocolate chip cookie dough into the bottom layer for a couple reasons. 1) for substance. It helps create a nice, thick, gooey cookie base for this pie. 2) because I needed to use up some refrigerated dough I had in my fridge (oops). And 3) because it’s freaking delicious – why are you questioning my decision? 🙂

Have a delicious day!!

xo, Hayley

Filed Under: Bars, Caramel, Chocolate, Coconut, Cookies, Everything!, Pie, Sweet and Salty

Coconut Ranger Cookies {And My Caribbean Vacay Recap!}

February 1, 2015 13 Comments

So if you’ve been following me on Instagram, you know I went on a blog-related Caribbean cruise a couple weeks ago. And it was amazing.

It was my first time cruising, so I was a little *teensy* bit skeptical. I mean, what if we encountered a rogue iceberg? Or killer pirates? Or sharks with laser beams on their heads, Austin Powers-style? It could happen.

But none of it did (that I know of, anyway) and I lived to tell the tale. And truth be told, it was one of the most amazing weeks of my life. I learned so much, I met so many new, fabulous friends, and I ate my freakin’ weight in food. Like, the laser-beam sharks would surely eat me first since I was filled to the brim with cookies.

We traveled on Royal Caribbean’s Oasis of the Seas, which is actually one of the largest cruise ships on the ocean. It’s taller than the Golden Gate Bridge and what seems like miles upon miles long, and is packed with plenty of things to see and do at any given time. Want to see a Broadway show? They were performing Cats. Want to ride on a surf simulator? Yep, they have that, too (and watching people biff may be my new favorite pasttime). Want to eat free Coconut Ranger Cookies all the live long day? I do, and I did. Oh man, I did.

Thankgodforleggings.

As I mentioned before, it was a blog-related cruise called the Click Retreat. The Click Retreat is a photography based conference that focuses on all things click-y to do with your camera. Not only did I meet some amazing photographers, but I was surrounded by some of the best bloggers you could think of. I felt beyond blessed to be sailing in the middle of the teal blue Caribbean learning about F-stops and ISO, taking pictures of sunsets while drinking champagne. It was seriously like I was a socialite, except with less fancy clothes.

We traveled and toured Nassau, Bahamas; Magen’s Bay, St. Thomas; and Marigot and Philipsburg, St. Maarten, which turned out to be my favorite island by far… and I’ll have pictures of my experience at the end of the post if you’re interested 🙂

Overall, it was a phenomenal experience and I couldn’t have asked for a better time. And before I forget, let’s go back to those aforementioned all-I-can-eat cookies. The cookies I could not get enough of where Coconut Ranger Cookies… have you heard of them? They’re kind of like Kitchen Sink Cookies in that they have a little bit of everything in them: coconut, cornflakes, oats. The kind on the ship didn’t have chocolate chips, but you could totally throw those in there, or even butterscotch or peanut butter chips. But they’re the perfect balance of sweet and salty, crunchy and ultra chewy, with great texture and this wonderful deep, toffee flavor. I fell in love with them, and Joan and I could not stop sneaking them back to our rooms. I vowed that when I returned home, I’d recreate this dreamy cookie … and lucky for me, it’s pretty identical to Royal Caribbean’s!

It’s kinda like I’m on a cruise… except I’m not seasick and I’m not being served champagne. Also, no one makes my bed and there’s dog hair everywhere. Okay, so it isn’t like a cruise at all, but if I can’t live on a ship forever, at least I’ll have ship cookies 🙂

*recipe adapted from All-Recipes

Coconut Ranger Cookies {And My Caribbean Vacay Recap!}

Author: Hayley Parker, The Domestic Rebel

Recipe type: Cookies

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 24

Chewy, crisp and loaded with delicious toffee and coconut flavors, these fabulous cookies are one of my favorites! Feel free to sub in chocolate, butterscotch or even peanut butter chips for an added touch if you'd like!

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup brown sugar
1 cup white sugar
1 Tbsp vanilla extract
2 eggs
¼ tsp salt
1 & ½ tsps baking soda
¼ tsp baking powder
2 cups all-purpose flour
1 tsp dried nonfat milk powder
1 & ¾ cup old fashioned oats (not instant)
1 & ¾ cup crushed cornflakes cereal
½ cup shredded coconut

Instructions

Preheat oven to 325 degrees F. Line 2 baking sheets with silicone liners, or mist baking sheets lightly with cooking spray and set aside.
In the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar with the paddle attachment until creamy, about 2 minutes. Add in the eggs and vanilla until incorporated. Lastly, add in the baking soda, baking powder, milk powder, salt, and flour until a soft dough forms. Stir in the oats, cornflakes cereal and coconut by hand, (and if using chips, stir those in now, too).
Drop rounded, Tablespoon-sized balls of dough onto the baking sheets, keeping about 2" apart. Bake for approx. 10-12 minutes, rotating pans halfway through baking time to ensure even cooking. Cookies are done when the edges are light golden brown. The cookies may appear slightly undone; this is okay - just do not over bake. Allow the cookies to cool for about 15 minutes on the sheets before transferring carefully to a wire rack to cool completely.
Store cookies airtight, at room temperature, up to a week. Cookies are best served warm or at room temperature.

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These are so chewy, with buttery-crisp edges and a scrumptious texture thanks to the chewy, nutty coconut and the crushed cornflakes! The brown sugar, white sugar, vanilla and milk powder help create that deep, rich toffee undertone to these cookies that pairs beautifully with the shredded coconut, old fashioned oats and the crunchy cornflakes cereal. As I said before, feel free to add in chopped nuts or chocolate chips for a different flavor or texture! 🙂

And now, for pictures! Enjoy!

The most delicious banana daiquiris in St. Thomas! And the view is Magen’s Bay, their famous (and gorgeous!) beach.

In St. Thomas, we had the pleasure of sampling some Cruzan Rum! My favorites were the banana and black cherry, but they were all so delicious!

This was my wonderful, incredible, awesome, fantastical room-mate, Alyssa from Simply Quinoa! We couldn’t have more different blogs, but we connected on so many levels. I love her!

I had the unique opportunity to break away from my Click Retreat group and take a Butterfly Farm tour in St. Maarten on the French side, Marigot. The Butterfly Farm was a gorgeous place where hundreds of different species of butterflies lived among flowers, plants and the gorgeous Marigot countryside. I love butterflies!

This was the cutest little street in Philipsburg, the Dutch capital of St. Maarten. And you bet your bottom dollar that I bought nearly every flavor of chocolate in that authentic Belgian Chocolate Shop! I also found this fantastic homemade jam, rum and spice shop called Ma DouDou located on this street. I bought myself a Coconut Caramel jam that’s to-die for! Everything is made in-house and it’s a family owned, artisanal food shop. Loved it.

One of my favorite things about my cruise was touring Royal Caribbean’s Oasis of the Seas‘ kitchen! Um, it’s a mega-kitchen, easily the size of my house or larger. On the Oasis of the Seas, everything is prepared in-house for the upwards of 6,000 guests and crew members daily. One thing I was surprised to learn was that Royal Caribbean chefs prepare the fresh-baked pastries daily, including these phyllo cinnamon buns that I couldn’t get enough of. Must copycat this recipe!

The group and I had lunch at one of the ship’s renowned restaurants, Sabor. I was so excited since I was having Mexican food withdrawals. Sabor had these incredible bacon-wrapped chicken-stuffed jalapenos as an appetizer… but Barbara from Barbara Bakes and I kept ordering plate after plate! They were spicy, smoky, sweet and drizzled with this fabulous Mexican crema. Thankfully, Barbara recreated them, so grab that recipe!

We also had a great spread of Mexican-inspired desserts, including creme brulee, flan, Ancho chile chocolate crepes, churros, and chocolate & banana empanadas. Oh, how I wish I had this spread in front of me right now.

I mean, how can you not fall in love with this!?

Overall, I had an incredible experience and I am so blessed to have gone on this amazing journey! I would love to personally thank the fantastical bloggers I met at the Click Retreat and the AWESOME sponsors who made this trip possible, including Southwest Airlines (for the seamless flights from Sacramento to Fort Lauderdale! — and FREE checked bags!!), Royal Caribbean (for the wonderful accommodations aboard their monster ship), Blurb Books, Sabra Hummus, Chatbooks, Patron, and more! Thank you, thank you, thank you!

And for more information about Click Retreat, be sure to follow Today’s Mama, the most gracious host for this life-changing conference!

Have a wonderful Sunday!!

xo, Hayley

Filed Under: Coconut, Cookies, Everything!

Caramel Coconut Muffins {And A Fun Giveaway from Coffee-Mate® & Girl Scouts®!} GIVEAWAY CLOSED

August 26, 2014 149 Comments

As a child, I was a Girl Scout. I started as a Brownie and ended as a Brownie, and I did it mainly because I had serious patch envy and wanted all the patches, pins and badges my greedy little hands could get on. But of course, in order to get patches and pins, you actually had to do things. Like charity work, special lessons, classwork, and even dreaded camping. Yes, this camping hater even went camping for a patch. I told you, I was obsessed.
However, through the patch-obtaining obstacles, I learned a lot of valuable tools from Girl Scouts. One being that I have absolutely zero resistance when it comes to Girl Scout Cookies. Two: my favorite Girl Scout Cookies were the Caramel Coconut cookies, or Samoas back in my heyday. Three: how to survive in the wilderness (aka, in a campground — throw me into a national forest and I’m doomed). Four: how to be kind to others, share, and be a girl’s-girl — this became extremely helpful when you’re an awkward teen in the throes of adolescence and meanie classmates. And five: how to be especially clever. How do you think I got those patches otherwise? Being clever is how!
Creating games and activities to earn patches, starting fundraisers to earn patches, begging my mom to be Cookie Mom to earn patches — my cleverness worked in my patch-obsession favor. Now as an adult, those tools I learned as a wee girl have stuck with me into adulthood (believe me, I still can’t resist those cookies). But I’m really excited that I maintained that clever resourcefulness.
Whether it be re-purposing an old shelf as a new photography backdrop or using applesauce instead of oil in cakes, I love coming up with new, easy “life hacks.”

Nestle® Coffee-mate® recently launched the “One Smart Cookie” campaign which celebrates the spirit of making the world a better place through smart, clever and resourceful ideas which Girl Scouts are known for. And after my Girl Scout training, I feel qualified to label myself a “Smart Cookie”, too! 🙂
One of my favorite “life hacks” actually has to do with using coffee creamer in place of milk for some baked recipes! As I’m sure you’re aware, coffee creamer isn’t just your standard vanilla and hazelnut flavors anymore. With flavors like peppermint mocha, Dulce de Leche, cinnamon cream, Crème Brulee, and these new Coffee-Mate Girl Scouts flavors in Caramel & Coconut and Thin Mints®, you can enjoy coffee flavors pretty much exactly how you want them — including tasting just like your favorite desserts!

When milk is called in recipes for baked donuts, muffins, or even cupcakes, you can replace the standard milk with flavored coffee creamer for a unique flavor… which is exactly what I did for these Caramel Coconut Muffins. I used Coffee-mate’s Girl Scouts® Caramel & Coconut flavor in place to give the muffin a rich, intense caramel flavor with a hint of coconut — just like the delicious creamer. I think their Girl Scouts® Thin Mints® flavor would be particularly delish inside of a baked chocolate donut!
Another favorite kitchen life-hack of mine involves brown sugar, which is one of my favorite ingredients! But as you know, brown sugar tends to clot and get hard, which makes it difficult to use and salvage. Simply store a piece of white bread or a handful of marshmallows in your brown sugar container or bag, leave it overnight, and the bread or marshmallows will help soften the sugar! No more wasted recipes or brown sugar due to thick and hard clots.

And now for the fun part — you have a chance to win a $100 Visa Card if you answer this question: what is YOUR favorite life-hack? Can be anything from blow-drying your flats to break them in, or using an ice-cube tray to sort jewelry. Tell me in the comments below!!

Now back to this muffin business… These soft & tender muffins taste identical to those addictive Caramel Coconut Girl Scout Cookies® which is a great way to eat cookies for breakfast — in muffin form! Paired with a hot cup of coffee enhanced with a splash of the same Coffee-mate® creamer, and you become the Smart Cookie for having the best breakfast ever, and for being able to enjoy Coffee-mate’s® Girl Scouts® Cookie flavors all year round!!

4.7 from 14 reviews

Caramel Coconut Muffins

Author: Hayley Parker, The Domestic Rebel

Recipe type: Breakfast

Serves: 12

These soft muffins taste identical to the Caramel Coconut Cookies®, thanks to new Coffee-Mate® new line of Girl Scouts®creamers!

Ingredients

2 cups all-purpose flour
3 tsp baking powder
½ tsp cinnamon
⅓ cup oil
1 cup brown sugar
2 eggs
½ cup Coffee-Mate Caramel Coconut Coffee Creamer
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
½ pkg caramel bits
1 cup toasted coconut

Instructions

Preheat oven to 425 degrees F. Line a muffin pan with 12 paper liners and set aside.
In a large bowl, whisk together the oil, brown sugar, eggs, coffee creamer and vanilla until blended. Stir in the flour, baking powder and cinnamon until a thick dough forms. There may still be clumps in the dough, but that's okay -- don't over-mix. Gently fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each cup to just about the brim. Bake for approx. 5 minutes, then immediately turn down the heat to 375 degrees F and continue to bake for another 20 minutes or until muffins are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Cool the muffins completely.
Melt the caramels down in a microwave safe bowl with a splash of milk, or in a small saucepan over low heat until smooth. Dunk each top of the muffin into the caramel, allowing excess caramel to drip off. Dredge the caramel-topped muffins into the toasted coconut to coat completely. Allow the muffins to set before eating.

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To learn more about all the fun experiences girls and volunteers have at Girl Scouts, visit www.girlscouts.org/join. And follow Coffee-mate on Pinterest, Instagram, Facebook, and Twitter for more great ideas. You can also visit the Coffe-mate website!

And don’t forget to leave a comment below with your favorite life hack to enter for a chance to win a $100 Visa gift card!

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

Leave a comment in response to the sweepstakes prompt on this post
Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 8/26-9/30.

Be sure to visit the Coffee-mate brand page on BlogHer.com where you can read other bloggers’ posts!

Have a delicious day!! xo, Hayley

Filed Under: Breakfast, Caramel, Coconut, Everything!, Muffins & Breads

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Coconut Ranger Cookies {And My Caribbean Vacay Recap!}

Caramel Coconut Muffins {And A Fun Giveaway from Coffee-Mate® & Girl Scouts®!} GIVEAWAY CLOSED

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