I finally decided to try it out, and bought the two-pack on Amazon. I have read that along with some health benefits, coconut oil can be used as a moisturizer or even in your hair. I love the smell of coconut, and this particular brand seems to get very good reviews (Nutiva’s Cold-Pressed, Organic Extra-Virgin Coconut Oil). No, they’re not paying me.
While I generally try to fry foods as little as possible, this oil is a fun alternative to my good old standby, olive oil. It does lend a slight coconut-y flavor to foods, but was very good in a chicken-broccoli-pineapple stir fry!
I started looking for other ways to use my new ingredient and found this delightfully yummy cookie recipe!
It made about 12 large chunky, chewy (dare I say decadent) cookies.
1/2 cup coconut oil
1 1/2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspon baking soda
1 tablespoon vanilla
1 3/4 cup flour
1 cup semisweet chocolate chips
1 cup white chocolate chips
Preheat oven to 400 degrees.
In an electric mixer, beat together coconut oil, eggs, and brown sugar until well mixed.
Add remaining ingredients, mixing together just until all are incorporated.
Use a 1/3 cup-measuring cup to form cookies on a cookie sheet.
Bake for 9-11 minutes, or just until the outside of the cookies have browned.
I had a package of silken tofu in my refrigerator for weeks before I finally decided to try baking it. We were pleasantly surprised by how moist and good this cake tasted because it contains no dairy or egg products. This is a vegan recipe. Also, rather than use a lime glaze (as suggested in the original recipe), I decided to melt chocolate over it – Yum!
Tofu Pound Cake
5 oz. silken tofu, drained
2/3 cup sugar
1/4 cup canola oil
1/4 cup vanilla soymilk
2 tsp. vanilla extract
1 1/2 cups cake flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350F. Coat 9×5-inch loaf pan with cooking spray.