Churro Muddy Buddies – #SRC

Churro Muddy Buddies | Famished Fish, Finicky Shark

Another month of the The Secret Recipe Club means another month of sharing. I decided to share with my family again. Smart choice because my family inhaled these Churro Muddy Buddies by Cheese Curd in Paradise. I brought them to a family birthday and they disappeared thirty minutes after the lid came off. Well, they did leave some crumbs behind.
Churro Muddy Buddies | Famished Fish, Finicky Shark
Ashley who blogs at Cheese Curd in Paradise resides in lush Greenbay, Wisconsin. She shares weekly meal plans and recipes such as Texas Caviar -it’s a bunch of beans!, Pizza Muffins, Breakfast Pie, Strawberry Rhubarb Bread (which I really want to try!) and Jalapeño Popper Chicken Skillet (can I dive into that now!?). Just to name a few. I can spend hours scrolling through her site. I’ve actually been following her blog for quite some time so I was more than happy I got to share her site this month!

I chose these Churro Muddy Buddies because, a) she raved about them, b) she made them more than once, and c) I wanted to be evil and bring a sweet snack to my healthy family. Hehehe-they “hated” me for bringing such addictive snackage!

Thanks Ashley!

Churro Muddy Buddies
Directions:
10 cups Chex cereal of choice (I used gluten free rice)
3 cups cinnamon chips
1/2 cup powdered sugar
1/3 cup granulated sugar
1 1/2 tsp cinnamon
Churro Muddy Buddies | Famished Fish, Finicky Shark
First melt the cinnamon chips in a microwave safe bowl on medium heat at 30 second intervals, stirring between intervals.
Measure the cereal in a large bowl with a lid and pour the melted cinnamon chips over the cereal. Stir carefully, coating well.
Churro Muddy Buddies | Famished Fish, Finicky Shark
Whisk the sugars and cinnamon in a small bowl and pour half of the mixture over the coated cereal. Put the lid on the bowl and shake to coat (or transfer to a zip tight bag and shake well). Spread the mixture on a baking sheet and chill awhile in the refrigerator or shake the rest of the mixture on immediately and serve. If chilling, when clumped together, break into pieces and transfer back to bowl or bag to coat completely and serve.
Churro Muddy Buddies | Famished Fish, Finicky Shark

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Coconut Cream and Date Cookies – #FillTheCookieJar

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

So aside from the cookies that I sampled tonight, I’ve been clean eating all week and it feels so wonderful to my body. And with inspiration from little ingredients throughout the week I used my coconut milk, flaked coconut and sweet dates and concocted a rich coconut cream cookie that dazzled my kids taste buds.

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

My finicky shark love the vanilla and coconut flavors of the cookie and my youngest baby love the soft fluffiness of the cookie. While my oldest and youngest sons just loved them.

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark
So here is my recipe for August’s Fill the Cookie Jar where Cynthia of Feeding Big gives fellow bloggers a chance to share cookie recipes. I hope you enjoy this cookie swap as I much as I enjoyed developing this recipe!

Coconut Cream and Date Cookies | Famished Fish, Finicky Shark

Coconut Cream and Date Cookies – #FillTheCookieJar

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Number of servings: 40

Per Serving 116 calories

Fat 6 g

Carbs 15 g

Protein 1 g

40


Coconut Cream and Date Cookies – #FillTheCookieJar

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 1/4 cups flour
  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cream of tartar
  • 1 tsp cardamom
  • 1/2 tsp ginger
  • 3 eggs
  • 1 tsp vanilla
  • 1/3 cup coconut milk
  • 1/2 cup dates, chopped
  • 1/2 cup sweetened flaked coconut

Instructions

  1. Preheat oven to 375F.
  2. In a stand mixer, cream together 1 cup butter that has been softened slightly with the sugars and beat until fluffy.
  3. Add eggs one at a time beating, after each addition, followed by the vanilla. Mix well.
  4. In a medium, bowl whisk together the flour, coconut flour, baking soda, salt, cream of tartar and spices. With the mixture running on low, slowly add in the dry mixture.
  5. Add the chopped dates and coconut and stream in the coconut cream, mixing gently until combined.
  6. Drop by rounded teaspoons full on an ungreased baking sheet and bake for 8 to 12 minutes until lightly golden brown.
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