Banana Coconut Ceam Pie.

Its 10:35 on Sunday night.

Gary went to a guys night...so obviously, I baked.

I NEEDED to bake actually.
So, I made Joy The Baker's Banana Coconut Cream Pie.

This recipe is from her new cookbook which I highly recommend! I have made 4 things so far and have only had it two weeks! I fully intend to try every.single.thing.

This recipe is not on her blog as far as I can tell, but is probably worth buying the book for...um actually totally worth buying the book for.

Here is a bad picture of the pie I took with my ipad. Let me tell you. This looks not so pretty. Joys pie looks pretty. Mine is minus the whipping cream and good lighting. But I died from deliciousness. Before I had actually cut into the pie and had just licked the bowl and spatula and stuck my finger in the pie a time...or three, I thought " holy, I dont even need the crust! Just give me a spoon, I am eating this out of the bowl!" and to be honest, it would be so good that way. But the crust...just kicks things up 100 notches. All coconut-y and kinda chewy and totally good.

So now that I have told you alll about it, I am not giving you the recipe. Mostly because its not on Joys blog, and her book just came out, and you should TOTALLY buy it .. and then maybe come to Seattle with me ( and 3 other friends) for the weekend and get your book signed and actually MEET JOY THE BAKER! AHhhhh SO excited! Anyways. I am not an excitable person but this pie and joy the baker has just got me all fired up.

I need to get this pie out of my house but 9 am. Somebody else has to eat the other 3/4.
( um I only at 1/8th tonight...but you bet I am eating 1/8th for breakfast.)

Maybe I should divide it into 6 pieces and put them on plates and wrap them up and take them to 6 different people rather then just one? Because I really cant decide who I should feed this to.

Chocolate Toasted Coconut Doughnuts

Its been about six months since I wrote and posted my last blog post. I guess I needed to take a break and wait till I knew I could blog once in a while and be ok with one post a week rather then four. Four is too many! That is just too much food for two people to eat and for me to write about and be happy with. So I am going to come back and try and relax and just blog when and how I wanna blog. Ok?

Great.

I made Chocolate Coconut Doughnuts. Baked doughnuts actually, in a special doughnut pan.

If you have a spacious kitchen and a addiction to pans, like me, then I highly suggest you order yourself a doughnut pan. Your friends will thank-you, but your jeans...well, they will just get tighter. Sorry.

I am not sorry.

I bake in yoga pants. A while back, I read something about how women who wear yoga pants all the time actually gain more weight compared to women who don`t. Now this was probably not some special study or anything, but still. Doesn't it make a bit of sense? You would have no idea that your hips were expanding (or your thighs in my case) until it was much too late. I was just going to say something about hole-y crotch yoga pants, but I am not going there today. (Yes there has been such thing once in my life...they were my fav)

Anyways, I took the doughnut pictures with my iPad are kinda...blurry? Or is it me?

Here is the step by step:

 First, sift together flour, cocoa, baking powder and baking soda

Whisk in sugar, nutmeg and salt. 

( I know nutmeg seems weird, but trust me, 

it is the difference between these tasting like 

cupcakes or doughnuts) 

Scoop two tablespoon of coconut oil into the dry mixture and rub in with your fingers until crumbly and well combined. ( You can totally use butter, but I lllooovvveee coconut oil! ) 

Kinda like this. 

(Note to self, yellow bowl + bad light = not good picture) 

Pour milk, yogurt, vanilla and egg into a small bowl or measuring cup and stir and until well combined. 

Pour liquid ingredients into the dry ingredients and stir gently with a spatula until just combined. 

Think, muffin method. 

Fit a piping bag with a medium round tip and fill with doughnut batter. 

Grease doughnut pan and fill 1/2 full with batter. 

Bake in a 350 degree oven for 5 minutes. Let cool in pan for 1 minute and remove from pan. 

Let cool completely on a wire rack. 

Dip in a glaze of icing sugar and milk. and sprinkle with toasted coconut. 

Recipe adapted from Lara Ferroni's website.
She published a book all about doughnuts a while ago so she must be an expert!

Chocolate Cake Doughnuts with Toasted Coconut

1 cup Flour
2 tbsp Cocoa
1 tsp Baking Powder
1/4 tsp Baking Soda
2/3 cup Sugar
1/2 tsp Nutmeg
1/2 tsp Salt
2 tbsp Coconut oil
1/4 cup Buttermilk
1/4 cup Yogurt
1 tsp Vanilla
1 large Egg

1. Sift first four ingredients together into a medium sized bowl.
2. Whisk in sugar, nutmeg, and salt.
3. Rub coconut oil into dry ingredients until crumbly and well combined.
4. Mix wet ingredients together in a small bowl and pour into dry ingredients.
5. Stir carefully until just combined.
6. Scoop into a piping bag fitted with a medium tip.
7. Pipe into a greased mini doughnut pan.
8. Bake at 350 degrees for 5 minutes.
9. Let cool in pan for 1 minute and then remove from pan. Let cool completely and dip in glaze or sprinkle with powdered sugar.

Optional: sprinkle with toasted coconut, sprinkle, nuts, what ever you like!
*Keep in an air tight container, best eaten within a couple of days.