I had plans to make mustard for today’s post. I bought mustard seeds. I soaked them in vinegar for a day. I followed adapted a recipe. I thought I was going to be the new Queen of Mustard. Then I tasted it and almost had to call 911. For now, I will be happy to buy mustard made and flavored by someone who knows what they are doing. So I am punting today. I hope you are not too disappointed.In keeping with that stupid Make Your Own theme that I imposed upon myself, I present Coconut Cream Cheese Bars with this link to my post on Homemade Cream Cheese. You could also make your own cake mix to go with it, but because I used a coconut cake mix in these, I am not sure about a homemade equivalent.
Lest you think that I have lost my mind and put Wasabi on top of these little bars, put your mind at ease. I needed a little extra color for the photos and grabbed the last of some candied mint that was sitting in my spice cupboard. Only this piece received the mint treatment. The family made sure of that. They told me in no uncertain terms that mint and coconut should not even be used in the same sentence, let alone put on the same dessert. Because they are the ones who eat my food, I do have to take their opinions into consideration. Most of the time.
I do have to give them credit, though. Families of food bloggers must be long suffering to put up with, “Don’t eat that! It’s for the cake, casserole, sandwich, etc I am making for the blog!” or “You will have to wait to eat those cookies you have been salivating over because I need a photo. And while we are at it, will you hold this light for me while I take a picture in the dark?” I do love my patient family!!
1. Info for Coconut Cream Cheese Bars
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Coconut Cream Cheese Bars
- 1 coconut cake mix
- 1 egg
- ⅓ cup oil
- 2 8 oz bricks cream cheese, room temperature
- 1 Tbsp fresh lemon juice
- 2 tsp vanilla
- 1 tsp coconut extract
3. Directions:
- Mix the cake mix, egg and oil until crumbly.
- Pat into a greased 9 X 13 pan.
- Beat the remaining ingredients until smooth.
- Pour on top of crust.
- Bake 30 minutes in a 350 degree oven.
- Let cool and store in the refrigerator.
