coconut chocolate chip monkey bread

To me, the weekend means brunch. Well, brunching on delectable baked goods and then heading out with my fellow dog owners for a long walk with our pooches.

Yield: 1 bundt cake

315 calories, if cut into 12 slices

Active time: 20 minutes

Total time: 150 minutes

ingredients

the dough
2 tablespoons butter
1 cup warm almond milk
1/3 cup warm water
1/4 cup sugar
1 tablespoon yeast
3¼ cups all-purpose flour
2 teaspoons salt

the topping
1 cup brown sugar
1/4 cup butter

1/2 cup chocolate chips

1/2 cup sweetened coconut flakes

preparation

1. In a small bowl, or 2 cup Pyrex measuring cup, warm the milk and water in the microwave, about 1 minute. The liquid should be warm, not hot.  See step 2 of “no-knead brioche” for more on yeast.

2. Add the yeast and a pinch of sugar to the milk mixture. Set aside for 10 minutes.

3. Melt the butter in the microwave for about 30 seconds. Add to the milk mixture. 

4. Combine the flour, sugar, and salt in your stand mixer bowl and "stir". Gradually add the wet mixture. After a shaggy dough forms, increase the speed to 3 and knead until the dough becomes smooth and shiny, about 5 minutes.

5. Turn the dough out onto your counter top. Knead by hand a few turns and shape into ball.

6. Transfer the ball of dough to a lightly greased bowl. Cover and let rise until the dough has doubled in size, about 1 hour.

7. Turn the dough out onto your counter top and cut into approximately 30 pieces. (I cut the dough in half to make the division more manageable.) Shape each piece into a rough ball and place in a well-greased bundt pan. You should get about two layers of balls.

8. Using a small bowl or 2 cup Pyrex measuring cup, melt the ¼ cup of butter in the microwave. Add in the brown sugar, stirring to blend.

9. Sprinkle the balls with the sugar mixture, cover with plastic wrap, and set aside for 30 minutes. Preheat your oven to 350 degrees.

10. After the dough has risen, sprinkle with add-ins. You can also layer the add-ins during step 7 or even incorporate them when you’re making the dough in step 4.

11. Bake for 30 minutes, until the sugar has caramelized and is bubbling.

12. Allow to cool for 15 minutes before turning out onto a cake stand or serving platter. To turn out a bundt, place the base or plate on the top of the bundt pan, turn over, and gently remove the bundt, VOILA!

 

Other modifications:

• Like it really gooey? Double the brown sugar topping and pour in more liberally, at the bottom and through the layers.
• Trying to impress someone special? Dust with confectioners' sugar.
• Don't like coconut? Change up the add-ins to something more to your liking.

Original recipe found here.

double coconut muffins

This recipe includes many of my favorite ingredients, like Greek yogurt and coconut, and can be constructed in about 5 minutes. Perfection!

Yield: 12 muffins
185 calories per muffin
Active time: 5 minutes
Total time: 25 minutes


ingredients
1/2 cup coconut oil

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1½ teaspoons baking powder

1/4 teaspoon salt

1 cup Greek yogurt, at room temperature

1/4 cup sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup sweetened shredded coconut

preparation

1. Preheat the oven to 375 degrees and line your muffin pan with liners. 

2. Warm the coconut oil in the microwave until it melts, about 60 seconds.

4. Add in the flours, baking powder, vanilla, and salt. Then add the egg, yogurt, and shredded coconut. I know, the order is weird. Why? Coconut oil is a solid at room temperature. By putting the dry ingredients in first, you can better regulate the temperature and can stretch the time it takes the coconut oil to turn back into a solid. 

5. Stir the ingredients with a spoon until combined. The batter will be thick. Do not overbeat.

6. Scoop the batter, by the spoonful, into the muffin cups.  I like to use the two spoon method given the thickness of this batter.  Use one spoon to take a heaping scoop the batter out of the bowl, and use a second spoon to drop the batter into the muffin liner. 

7. Bake until golden brown and when a toothpick inserted into the center comes out clean, about 25 minutes.

8. Remove muffins from the tin to cool.

Original recipe found here.