bookmark_borderSANDRA’S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it’s a quick and easy recipe…

Yield: 3 Doz.

Prep:30 Mins.
Bake:28 to 30 Mins.
INGREDIENTS:
Crust
1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1 stick (1/2-cup) unsalted butter
1 tsp vanilla extract
1/4 tsp kosher salt
Middle Layer
1 cup (6 oz.) milk chocolate chips
Topping
2 whole large eggs, beaten
1 tsp vanilla extract
2 TB all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1-1/2 cups sweetened coconut
METHOD:
Preheat oven to 375F. Spray a 13×9″ baking dish; set aside.
In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.
Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.
In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.
Bake for 17 to 20 minutes, until golden, brown  
Place hot baking dish on wire rack to cool, completely. 
Cut evenly into 36 (3×1″) bars. ~ Enjoy!

bookmark_borderSANDRA’S ALASKAN SOURDOUGH CINNAMON ROLLS

A spectacular recipe that you’ll be making again and again,
making you want to maintain your sourdough starter over time…

Yields: 12 Rolls

Prep: 30 min. + rising
Bake: Appx. 35 mins.
INGREDIENTS
DOUGH:
–Proof:
2-1/2 teaspoons rapid rise yeast
3/4 cup warm 2% milk
–Additional dough ingredients:
1 cup ‘unfed’ sourdough starter (stirred, and let it come to room temp–before feeding)
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon table salt
3-1/2 to 4 cups all-purpose flour
1 TB water, if needed
FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar
1 tablespoon ground cinnamon (depending upon your preference)
1/3 cup unsalted butter, room temperature
–3/4 cup raisins and/or chopped pecans (optional)
FROSTING:

1/4 cup unsalted butter, softened
3 oz. cream cheese, softened
1 teaspoon vanilla extract
1/8 teaspoon table salt
1-1/2 cups confectioners’ sugar, sifted
1 TB milk, if needed
METHOD
Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.
To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.
Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)
Roll dough out on a lightly floured surface into an 21″ x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13″ long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13×9″ baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)
Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.
When rolls in baking dish have risen. Preheat oven to 400F.
Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.
While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!

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Tip:


To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.