Summer Sweets!

Oh summer, how I've missed you! In usual fashion, I've hit the ground running. Taking a 4 day class to get some iPads for my classroom, Michigan to see my brother graduate, fostering little baby kitties, buying  my first pair of adult roller blades...I am so excited for my time off!

And now for the recipes! My friend and I were in charge of making a dessert for a BBQ, so we had to get creative. Here are the two we came up with. They did not disappoint!

Lemon Bars (original recipe found here.)

Ingredients for the Crust:

- 1 cup flour 

- 1/3 cup coconut oil, melted

- 1/2 cup powdered sugar

Ingredients for the filling:

- 1 ripe banana

- zest and juice of 3-4 lemons, I used 4

-3/4 cup granulated sugar

- 1 tsp. vanilla extract

- 2 tbsp (although I added about 6 tbsp) cornstarch 

- 2 tbsp (although I added about 6 tbsp) all-purpose flour

- powdered sugar for dusting

Directions:

1. Preheat oven to 350 degrees F. Grease an 8x8 pan and set aside. 

2. In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together. Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. Set aside.

3. In a medium bowl with a handheld mixer, beat together the banana, lemon juice and zest, sugar, vanilla extract, cornstarch, and flour until fairly smooth and combined. **I used 4 lemons, which made me add a bit more cornstarch and flour.**

4. Bake for 30 minutes, until filling is set. Allow to cool and refrigerate for at least 1 hour, until cool. 

5. Dust with powdered sugar before serving. 

Enjoy!

Coconut No Bake Cookies (original recipe can be found here.)

Ingredients:

- 1/2 cup cane sugar

-2 tbsp unsweetened almond milk

- 3 tbsp coconut oil

-2 tbsp unsweetened cocoa powder

-1/2 cup unsweetened shredded coconut

- 1 cup rolled oats

-1/3 cup salted natural peanut butter

-1/2 tsp pure vanilla extract

-pinch of salt

Directions:

1. Line a baking sheet with parchment or wax paper.

2. Add sugar, almond milk, cocoa powder, and coconut oil to a medium saucepan and bring to a low boil over medium heat, stirring frequently. 

3. Once bubbling, let boil for 1 minute, then remove from heat, and add peanut butter, oats, shredded coconut, vanilla, and salt and stir to combine and fully incorporate all ingredients. 

4. Drop heaping Tablespoon amounts of the batter onto the prepared baking sheet and sprinkle with additional coconut flakes.

5. Let sit at room temperature until cooled and hardened- about 25-30 minutes. 

6. Keep leftovers (what are those??!!) covered at room temperature or in the refrigerator for up to 3 days, though best when fresh. 

Enjoy!