shredded unsweetened coconut

Mix dry coconut, dry chile and garlic together, and you can easily brighten a batch of roasted winter squash. But this South Indian home-cooking technique is versatile and works with many kinds of vegetables too. Cut a head of cauliflower into florets, and roast that instead. Or shave brussels sprouts or red cabbage very thinly, and cook it in a skillet, adding the coconut-chile-garlic mixture when the vegetable is cooked. In the spring, try it with fresh peas or fava beans. In the summer, try corn kernels. The variations are endless.

Roasted Squash With Coconut, Chile and Garlic

winter squash (such

grapeseed oil

salt, plus more to taste

chiles de árbol

unsweetened dried, shredded coconut

garlic clove, peeled

coconut oil

black mustard seeds (optional)

curry leaves (optional)

lemon

Line a sheet pan with parchment paper, and heat the oven to 400. Wash, slice and seed the squash, cutting it into approximately 1/2-inch-thick rings and wedges. Arrange on a sheet pan, drizzle with oil and season with salt. Roast for 30 to 45 minutes, turning the pieces about halfway through, until the squash is tender and slightly browned in places.

In the meantime, put the chiles in a bowl, and cover with very hot water so they soften for about 2 minutes, or longer. In a mortar and pestle or a small food processor, add the coconut and garlic. Grind until the garlic is completely broken down, then fish the chiles out of the water, and add them. Grind, until the chiles are in small but still-visible red pieces.

In a sauté pan, heat coconut oil over medium heat. When it is hot, add mustard seeds and curry leaves, if using. When seeds start to pop, add coconut-chile-garlic mixture, and stir well. Cook for about 1 minute, or less if the paste is very dry and starts to brown quickly, then remove from heat. Toss the warm roasted squash into the coconut mixture, along with a generous squeeze of lemon. Taste a piece for salt and lemon, adjust as needed and serve.

Chocolate Chip Granola Bars are so easy to make, you'll wonder why you ever bought them in stores.    Do you know off hand&nbsp;how much money you spend on...

Chocolate Chip Granola Bars

Cups old fashioned oats

whole wheat flour

Cup coconut

brown sugar

chocolate chips

Tsp kosher salt

Cup vegetable, canola, avocado

Tsp vanilla extract

Cup honey

2. Combine the first 6 ingredients in a bowl.3. In a separate bowl, whisk together the remaining ingredients.4. Pour the wet ingredients over the oat mixture and stir to combine.5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.6. Bake for 40 minutes.7. Allow to cool completely then cut into 3 x 1 inch bars.*** You can substitute raisins or other dried fruit for the chocolate chips.** Individually wrapped, the bars will remain fresh for several weeks.

Chocolate Chip Granola Bars are a lunch box staple, and they are so easy and affordable to make at home!   Subscribe to Weelicious: http://bit.ly/_Weelicious5  Find more Snack Recipes:  https://www.youtube.com/playlist?list=PL756BA578DD3EA087  Get the Weelicious cookbooks for 300 recipes like this! http://weeliciousbook.com/  How did you like this video? Post a comment below and thanks for watching Weelicious!  Chocolate Chip Granola Bars written recipe:  https://weelicious.com/2011/09/06/chocolate-chip-granola-bars/  Ingredients 4 Cups old fashioned oats 1/4 Cup Whole Wheat Flour 1/2 Cup shredded unsweetened coconut 1/3 Cup brown sugar 1 Cup chocolate chips 1/2 Tsp Kosher Salt 1/2 Cup canola oil 1 Tsp Vanilla Extract 1/2 Cup honey  Preparation 1. Preheat oven to 325 F.  2. Combine the first 6 ingredients in a bowl.  3. In a separate bowl, whisk together the remaining ingredients.  4. Pour the wet ingredients over the oat mixture and stir to combine.  5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.  6. Bake for 40 minutes.  7. Allow to cool completely then cut into 3 x 1 inch bars.  Like us on Facebook: http://www.facebook.com/weelicious  Follow on Pinterest: http://pinterest.com/weelicious/  Follow on Twitter: http://twitter.com/weelicious  Check out our Website: http://weelicious.com/  And check out the Channel! http://www.youtube.com/user/jgswife  Video by Mike Ervin Music by Bethany Weber

Chocolate Chip Granola Bars - Snack Recipes - Weelicious

This impressive and wonderfully moist layer cake is less sweet than the usual coconut affair, thanks to a tangy cream cheese frosting on top and dose of orange juice in the batter. This is a great dessert to make in advance. You can bake the cake layers up to 3 days ahead and store them, well-wrapped in plastic, in the refrigerator. The frosted cake will keep for 2 days in the fridge as well, either under a cake dome or overturned bowl, or loosely tented with foil. Just make sure to bring the cake to room temperature before serving.

Here are <a href="http://cooking.nytimes.com/68861692/996375-lovely-layer-cakes">more layer cake recipes</a>.

Coconut Layer Cake

unsalted butter, softened, plus more for pans

all-purpose flour,

fine sea salt

10 baking powder

granulated sugar

eggs, separated, plus 3 whites

coconut milk

30 milliliters coconut or dark rum

104 milliliters orange juice

unsweetened shredded coconut

unsalted butter,

cream cheese,

vanilla extract

sugar

unsweetened shredded or flaked coconut, toasted

Grease 3 8-inch cake pans and dust with flour. Heat oven to 350 degrees.

Whisk together flour, salt and baking powder in a bowl and reserve. Place butter and sugar in the bowl of a standing mixer fitted with paddle attachment and beat until fluffy, about 2 to 3 minutes. Add 3 egg yolks, 1 at a time, beating after each addition and scraping down sides of bowl with spatula. Lower speed and gradually add flour mixture. Batter will be thick and pasty.

Whisk together cream of coconut, coconut milk, rum and orange juice. Alternately add shredded coconut and the orange juice mixture to the batter.

In the clean bowl of a standing mixer fitted with the whisk attachment, whip 6 egg whites until soft peaks form. Gently fold into batter.

Divide batter evenly among prepared pans. Bake for 45 to 60 minutes. Cool in pans on wire rack. Unmold cakes once cool.

Make the cake:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese. Add vanilla extract. Gradually add confectioners’ sugar, scraping down sides of the bowl with a rubber spatula. Mix until combined and fluffy.

Spread 1/4-inch-thick layer of frosting on top of the first layer of cake. Sprinkle with toasted coconut. Place next cake layer on top and repeat with frosting and coconut. Repeat with the third layer, spreading frosting on top and around sides of cake. Hold cake steadily in one hand and use other hand to pat remaining coconut onto edges of cake.

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