Recipe – “Chocolate Coconut Layers”

Missed out blogging on Valentine’s Day, out with sweetie to a movie date.  I am sure many of you were out for dinner with that special loved one.

Sorry if the font is screwed on this one.    Many times over, copying this recipe won’t correct the issue.   Anyhow, these go great with tea or coffee, enjoy.

“Chocolate Coconut Layers”
Cookbook: “Cookies and Bars” – “Paragon Publishing”
Scant 6 tbsp. Unsalted butter or margarine, plus extra for greasing
8            oz. Chocolate graham crackers
7            fl. oz. Canned evaporated milk
1            egg, beaten
1            tsp. Vanilla extract
2            tbsp. Superfine sugar
Scant 1/2 cup self-rising flour, sifted
Scant 1-1/3 cups dry unsweetened coconut
1-3/4     squares semisweet chocolate (optional)
(tsp. – teaspoon)            (tbsp. – tablespoon)
–    Preheat the oven to 375 degrees Fahrenheit. Grease a shallow 8-inch square cake pan and line the bottom with parchment paper.
–    Crush the crackers in a plastic bag with a rolling pin or process them in a food processor.  Melt the butter in a pan and stir in the crushed  crackers thoroughly.   Remove from the heat and press the mixture into the bottom of the prepared cake pan.
–    In a separate bowl, beat together the evaporated milk, egg, vanilla, and sugar until smooth.  Stir in the flour and grated coconut.  Pour over the cracker layer and use a spatula to smooth the top.
–    Bake in the preheated oven for 30 minutes, or until the coconut topping has become firm and just golden.  Remove from the oven and let cool in the cake pan For about 5 minutes, then cut into squares.  Let cool completely in the pan.
–    Carefully remove the squares from the pan and place them on a cutting board.   Melt the semisweet chocolate (if using) and drizzle it over the squares from the pan and place them on a cutting board.   Melt the semi-sweet chocolate (if using) and drizzle it over the squares to decorate them.  Let the chocolate set before serving.     -Makes 9-

Recipe – “Chocolate and Coffee Whole-Wheat Cookies”

“Chocolate and Coffee Whole-Wheat Cookies”
Cookbook: “Cookies and Bars” – “Paragon Publishing”
3/4        cup unsalted butter or margarine, plus extra for greasing
1            cup soft brown sugar
1            egg
1/2        cup all-purposed flour
1            tsp. Baking soda
Pinch of salt
Scant 1/2 cup whole-wheat flour
1            tbsp. Bran
1-1/3    cups semisweet chocolate chips
Generous 2 cups rolled oats
1            tbsp. strong coffee
2/3        cup hazelnuts, toasted and chopped coarsely
(tsp. – teaspoon)        (tbsp. – Tablespoon)
–    Preheat the oven to 375 degrees Fahrenheit.  Grease 2 large cookie sheets.   Cream the butter and sugar together in a bowl.   Add the egg and beat well, using a hand whisk if preferred.
–    In a separate bowl, sift together the all-purpose flour, baking soda, and salt, then add in the whole-wheat flour and bran.   Mix in the egg mixture, then stir in the chocolate chips, oats, coffee, and hazelnuts.   Mix well, with an electric whisk if preferred.
–    Put 24 rounded tablespoonfuls of the mixture onto the prepared cookie sheets, leaving room for the cookies to spread during cooking.  Alternatively, with lightly floured hands, break off pieces of the mixture and roll into balls (about 1 oz. Each), Then place on the cookie sheets and flatten them with the back of a teaspoon.   Transfer the cookie sheets to the preheated Oven and bake for 16 – 18 minutes, or until the cookies are golden brown. 
–    Remove from the oven, then transfer to a cooling rack and let cool before serving.
(Makes 24)

Coffee Leaves

Lavendar Cove — teabytheocean blog                    February Newsletter 2013


The popular coffee and tea have a new runner up, not quite on the market yet and waiting to get approved is the new Coffee leaves which are high in antioxidants and can be brewed just like tea, but grinding up the leaves.

Apparently the Coffee leaves taste like tea. Also the Coffee leaves have a natural chemical called “Mangiferin” that is also found in Mangoes. The leaves only produce the natural chemical “Mangiferin”, non is found in the beans.

Also these leaves from the Coffee plant are known to have more antioxidants that coffee or tea.

More information can be found in “the Annals of Botany” according to the news and video.

According to “Leslie Beck “(a registered dietician) has mentioned that these coffee leaves are consumed in Ethiopia and Indonesia.

Reference: “CTV news” – Article – “Hot Hybrid, Coffee-leaf tea packs antioxidant punch”


The Coffee leaf produces “Mangiferin” which is also found in Mangoes.

Since the “Mangiferin” is a “xanthonoid” is a classified as a “natural Phenolic”. —- More of a breakdown and learning about the pigments found in fruits and vegetables.

Breakdown of pigment structure found in plants:
– “Mangiferin” is a “xanthonoid”
– the “xanthonoid” is classified as a “natural Phenolic”

“Biological pigments” in plant structure is called “photosynthesis”
– Now Chlorophyll generates a green hue in plants with the pigment colors of red and yellow that has the lightest energy.

Chlorophyll – the chlorin that produces yellow and blue to create green leaves.

Cartenoids – to create the colorful array of yellow, red and orange pigments in fruit and vegetables is called “ tetraterpenoids”.

— (cartotene – found in carrots, orange pigments);
–a yellow version of fruits and vegetables is called lutein.
— the vibrant red tomatoes have the lycopene.
yellow, red, orange pigments are called tetraterpenoids .
– There is over 600 cartenoids in both plant and animals.


Anthyocyanins – are known as “flowery blue”, although these are found in the full array of plants, showing up mostly in the flower petals. In the shaded tropical plants the purple color of the reversible side of the green leaf is also known as “Anthyocyanins” Because light is passed through the leaves and chlorophyll is present and this maximizes quantity of light. “Water-soluable”.

Betalaines – Pigment color is yellow and red, these are also like the Anthocyanins and are also water-soluble. These compounds are synthesized from “tryosine”. The deep red in beets is this particular pigment and is used in food coloring. The classification of the Caryophyllales is also found in carnations, carnivorous, cactus, amaraths and known for relation to the succulents plant life.

Now if the coffee leaf was like a Anthyocyanins the shaded version of tropical plants in the shade of purple, it maybe toxic to congest it, several tropical leafed plants are toxic. Specially that the succulents related to the tropical plant range, like the
Deffenbalker (known to be toxic to cats), the white fluid inside the tropical plants are also known to be not good.

Some tropical fruits for instance are not for human consumption. For instance, the one yellow fruit grown on a tree in Jamaica looks ripe, but is not edible and is known to be quite toxic.

It is know that the article brings up the coffee leaf study. Coffee has been around for a long time, although there is many more options in our future to expand the knowledge of the plant itself.

Until there is further study about the coffee leaf tasting quite like tea, I think it is best to know that there is further study.                                        Research:  Wikipedia

Since coffee is grown around the world, to take into consideration of the nutrients that the coffee plant is exhuming in the soil as it grows, climate also plays a part of the growth of the plant.

According the coffee article more research is being done for the coffee leaf and until more information is available it is not available to consume.

For more information, learn more about the Coffee Leaf — Kew Royal Botanic Gardens —-The Annals of Botany —