Coconut Gooey Cake Bars

Two words: Ooey. Gooey.

I have to say, I am a HUGE coconut fan. 

The great thing about these bars is how easy they are to make.  You just prepare a basic dough with cake mix, pecans, and chocolate chips, sprinkle it with coconut and drown it in lots of condensed milk.  That’s it.

As the name suggests, these cake bars are well...ooey and gooey! They are even better straight out of the oven. :)

Coconut Gooey Cake Bars

Recipe adapted from Inside BruCrewLife

Ingredients:

1 white cake mix

1 stick butter, softened

1 egg

1 tsp. vanilla extract

3/4 cup mini chocolate chips
1 cup chopped pecans, toasted

2 1/2 c. shredded coconut

1 (14 oz.) can condensed milk

1 cup coconut M&M’s

Directions:

• Preheat oven to 350 degrees. Lightly spray a 9x13 inch pan with cooking spray.
• In a large mixing bowl, beat the cake mix, butter, vanilla and egg until a soft dough forms. Stir in the chocolate chips and pecans. Press the dough into pan.
• Combine coconut and condensed milk in a bowl. Spread evenly on top of the cake dough. Sprinkle the top with the M&M’s. Bake for 28-30 minutes.
• Loosen the edges of the cake from the pan with a knife, when it comes out of the oven. Cool completely on a wire rack. Cut into bars. Store at room temperature.

Carrot Cake Whoopie Pies

There's just something about whoopie pies...they are the perfect little snack! 

These little sandwiches are very light and fluffy, with orange specks from the carrots.  I made my classic cream cheese frosting and sandwiched it between the cookies. 

Carrot cake + cream cheese frosting = best dessert EVER.  

The combination of cinnamon, nutmeg, and ginger was amazingly delicious! This is the perfect option if you're looking for a dessert to make for Easter.  

Carrot Cake Whoopie Pies

Recipe adapted from Tracey's Culinary Adventure

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots

Directions:
Preheat oven to 350 degrees.  Line baking sheet with parchment.

In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt together.  In the bowl of a stand mixer cream the butter and both sugars on medium speed until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Mix in the vanilla.  Add the dry ingredients and beat just until combined.  Finally, add the grated carrots.

Chill the batter in the refrigerator for at least one hour.

Using a small cookie scoop, place cookies on a prepared baking sheets, about 2 inches apart.  Bake for about 12 minutes, or until the cookies spring back when gently pressed.  Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes then remove the cookies to the wire rack to cool completely. 

Cream Cheese Frosting

Ingredients:

1 stick butter, softened

8 ounces light cream cheese, room temperature

4 cups confectioner sugar, sifted

2 teaspoons vanilla extract

 

Directions:

In a mixer, beat softened cream cheese and butter until light and fluffy. Slowly add confectioner sugar until just incorporated.  Add vanilla and beat until smooth.