Easy No-Bake Coconut Cocoa Cookies

I made these cookies twice this month. The first batch was a tasty disaster, edible only if frozen. It is important to use quick cooking oats rather than large flake oats and the milk/sugar/butter mixture must boil for 3 minutes before adding the other ingredients. I doubled the recipe from the link below but cut the sugar down to 3/4c (1-1/2 cups in the double recipe). I had these at a local buffet and they were served as squares rather than as drop cookies. In either form they are easy and delicious.

What's Baking in the Barbershop?!: Easy No-Bake Coconut Cocoa Cookies: This week is all about bringing you recipes that don't require the oven. The first no-bake recipe I shared this week was on the hea...

Here is the recipe in case the link above goes dead. The sugar amount has been decreased

Ingredients:

-1/2 stick (1/4 cup) unsalted butter (or coconut oil)

-1/4 cup milk (I used 1%)

-3/4 cup sugar

-1 cup quick cooking oats

-1/4 cup unsweetened cocoa powder

-1/2 tsp. vanilla

-pinch of salt

-approx. 2/3 to 3/4 cup shredded coconut (optional)

Instructions:

Line two cookie sheets with wax or parchment paper. Put butter, milk, and sugar in small saucepan over medium heat and bring to a boil. Let the mixture boil for 3 minutes; this is important! Set a timer to be sure it boils for 3 full minutes. After 3 minutes, take the pan off the heat, and stir in the oats, cocoa powder, vanilla, and salt. If using, stir in the coconut. Drop mixture by spoonful onto the wax or parchment paper. Let cookies sit until they are set and easily come off the paper. Store in airtight container. Makes about 20 cookies.

Vegetarian Cassoulet

This is what is left of the cassoulet we had for Thanksgiving dinner today. I combined ideas from two different recipes and added different seasoning. It is an ideal vegetarian dish for a special occasion.

Ahead of time...

Cook white beans (navy, kidney etc). You will need 4 cups cooked beans or the equivalent amount of canned beans (2 cans)

I used a wok with a lid for this part of the recipe...

Add 1-2 tbsp of olive oil to the pan and add

• 2 stalks of celery cut in half and sliced 
• 1 large diced onion

Cook until starting to soften and add

• 2-3 cloves of crushed or finely diced garlic
• 1 large potato diced in 1 cm squares
• 1 large carrot diced like the potato
• 3 diced roma tomatoes
• 2 cups water
• 1 tsp sea salt
• herbes de provence*

We were given several pouches of savoury herb rub with our turkey and I added one to the cassoulet. It was perfect. Herbes de provence include a mixture of marjoram, sage, thyme, savory, basil, rosemary and fennel seeds. Add a tablespoon of the herb mixture to the broth and vegetables.

Add 

• 4 cups cooked white beans

Simmer the vegetable-bean mixture until the carrots are tender and some of the liquid has cooked down. You can mash the beans and vegetables a little to thicken the stew.

Topping...

Take 3-4 thick slices of crusty bread (like a baguette) and blend them to make 2-3 cups of coarse bread crumbs. Add a tablespoon of olive oil, some salt and pepper and 2-3 tablespoons of parmesan cheese to the crumbs. You can also add some parsley and garlic of you want (I didn't this time). Spread the crumb mixture thinly in a 9x13 pan and lightly toast it in the oven for a few minutes. 

Add the vegetable mixture to a casserole and top with the crumbs.