Nuts and Coco-nuts!

Oh Nuts, has such great quality nuts, and I get excited to use them every year.  This year I was able to get some coconut and some pecans (2 of my favorites, YUM!), and had a few recipes in mind to try out with them.  Both recipes are quick, easy, and festive!  Looking for some nuts or candies or dried fruits this baking season (or any baking season), head on over to Oh Nuts! and pick some up!

Our first recipe comes from Rachel Shultz.  It is a Pumpkin Crisp. I made this just after Thanksgiving, and it was REALLY good.  It has a nice crumb topping that when combined with the pecans, is really fantastic!

Ingredients:
15 ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 package butter yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream

Directions:
1. Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg
2. Pour into a 9×13 baking dish. Pour cake mix evenly over pumpkin mixture in an even layer.
3. Sprinkle pecans on cake mix.
4. Pour butter evenly over pecans, moistening all the cake mix.
5. Bake for 70-80 minutes, or until golden brown. Allow to cool and top with whipped cream. Serve warm.

Next is Coconut Crack Bars!  I am a coconut lover! And these were quick and easy-and a little healthier than most other bars out there!  Keep in mind it only makes a few bars (6-7).  Found here.

Ingredients:

1 cup shredded coconut (unsweetened)

1/4 cup agave or pure maple syrup

2 tbsp virgin coconut oil

1/2 tsp pure vanilla extract  

1/8 tsp salt

Directions:

1. Combine all ingredients in a food processor. You can mix by hand if you don’t have a food processor, I did, and I have a food processor! 

2.  Squish into any small container (I used a 7×5) and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks.

And done!