Monthly Archives: May 2014

From Baking Overdose to Sweet Salvation

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An orange and a coconut walk into a bar….

Hahaha, apologies for the bad dad joke. I just couldn’t resist. My humor isn’t as sharp as usual – I’ve been a baking machine over the last few weeks and it’s left me a little delusional. The cause for my baking overdose? Well, a good friend and I just launched Jo&Jo – an LA-based florist/bakery partnership. Like any new project, it’s a ton of fun but there’s a lot of growing pains so we’re learning a lot along the way. Between catering a baptism for a very popular baby and getting all of our Mother’s Day packages out, I’ve been a brownie/cookie/muffin machine and consequential social hermit. Let’s just say that my oven and I are getting pretty intimate, which isn’t really how I pictured my mid-twenties.

Furthermore, baking the same recipes over and over again is putting a definite damper in my baking swag. My tried and trues are definitely that, but I miss the experimentation and the well-deserved / much anticipated bliss earned from the first bite of a new recipe. And then I made these glorious guys:

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Suddenly, my baking mojo was back! Using no recipes, no cookbooks – just me, my appliances and what was left in the fridge. Hey, it was more romantic than it’s sounds. And h-o-l-y lord strike me down if these golden squares of creamy heaven on earth aren’t the most delicious take on the cheesecake an orange could ask for. They’re even making me religious!

Enjoy my friends!

Orange Coconut Cheesecake Bars

Crust:
1.25 cup flour
.25 cup white sugar
.25 cup brown sugar
1/4 cup coconut oil
.25 cup butter
1 tsp vanilla
1/8 tsp salt

Cheesecake:
2 packs cream cheese
1 cup sugar
1 orange (zest and juice)
1 egg
1.5 tsp corn starch
1 tsp vanilla
.5 tsp cardamom
1 cup coconut
.25 tsp salt

Grease an 8×8 pan. Preheat oven to 350.

Make the crust. Combine coconut oil, butter, egg and sugars and beat on high until soft and creamy. Mix in flour and salt until combined. Add vanilla. Pat down mixture into pan and bake for 10-15 mins or until slightly golden brown.

Make the filling. Mix cream cheese, sugar, corn starch, orange zest/juice, lemon zest and vanilla. Add coconut and salt and mix until just combined. Pour mixture over the crust and bake for 55-60 mins or until a toothpick comes out (relatively) clean. Cool completely and then chill in the fridge for at least 2-3 hours before serving. Then, devour.

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