My Haunted Library

All things spooky. Your source for paranormal and supernatural book and movie reviews, strangeography, Halloween crafts and a little cozy fall baking.

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Dark Chocolate Coconut Candies

Looking for a fast, insanely-easy Valentine’s dessert bite?  Try these delectable chocolate coconut candies.  If you are a fan of Mounds bars – or Almond Joys – you will adore these.  They are moist, rich, and incredible and come together in minutes.  Better than those old candy bars, any day! I love these: I think the original recipe came from a long-ago issue of Gourmet. Customize with your own decorations for Valentine’s day.  Enjoy!

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¾ cup sweetened flaked coconut

¾ cup unsweetened dried coconut

1/3 cup sweetened condensed milk

½ cup bittersweet chocolate chips

Optional tasty/festive garnishes:


Sea salt

Red hot cinnamon hearts or other little candies – or try a piece of candied fruit.  Ginger, maybe?

How to Make Them:

Line the bottom and two opposite sides of an 8-inch square metal baking pan with wax paper.  Leave an overhang on both sides.  You’re only using the pan to shape your treats – the wax paper will allow you to pull the whole square out of the pan in one piece.

In a medium bowl, thoroughly mix together the sweetened coconut, the dried coconut and the sweetened condensed milk.  Use a spoon to get everything evenly combined.

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Press the coconut mixture into the pan in a nice, even layer using an offset spatula.  A regular spatula works, too, but the offset is helpful.  I recently got my first offset spatula and it turns out I didn’t know what I’d been missing.  They’re not expensive, either – this one from Amazon was only $5. I put a link down at the bottom for you, if you want.

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Put the coconut mixture, uncovered, into the refrigerator for 5 minutes to chill.

Meanwhile, melt your chocolate until it is smooth. Ideally, use a double-boiler.  A microwave works too. Or a metal bowl over a saucepan of simmering water.

Pull your coconut mixture from the fridge and spread the chocolate mixture evenly over the coconut layer.  Here’s where the offset spatula comes in handy again.*

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* Want to fancy things up?  After you spread the chocolate over the coconut, add a sprinkle of sea salt or stud some almonds across half of the chocolate.  Half, because when you cut your candy, half of that chocolate is going to be on the bottom. Put your beautifully-decorated half on top when you sandwich the two pieces together.

Chill in the refrigerator until firm, 5-10 minutes.

Lift the whole square out of the pan and put it on a cutting board.  Cut the square in half with a sharp knife.  Now you have two rectangles.

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Next, make a sandwich. Flip one half of the candy over so the chocolate is on the bottom and the coconut faces up.  Place the other half of the candy with the coconut side down on top of it.  Both coconut sides are in the middle, and chocolate layers are on the top and bottom. Press down lightly. Get rid of the waxed paper.

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Cut into 1-inch squares.  Make sure your knife is cold and clean between cuts.  Chill, covered, until you are ready to serve.

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These keep in the fridge for a week.

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Enjoy! If you want to modify things further, consider melting more chocolate, cutting the plain coconut layer into little rectangles and using a fork to dip and coat them completely.

Oh! Here is the offset spatula on Amazon:  Ateco 1305 Ultra Offset Spatula with 4.25 by .75-Inch Stainless Steel Blade, Plastic Handle, Dishwasher Safe

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Wickedly Delicious Russian Teacakes

I knew it was time to bake when I put on a beloved episode of Hogan’s Heroes and reached for a Russian Teacake. And I didn’t have one. Crushing.

From an early childhood, these two disparate things have gone together and somehow signify the holiday season, taking me back to a comforting time.

I think most people have some version of this cookie in their repertoire under a variety of names – Mexican Wedding Cookies, Pecan Balls – but I’ll share the recipe that my mom passed down. There is a little extra step that makes this one stand out on your cookie tray. Since these are one of my favorite cookies, I always double the recipe. They also freeze beautifully.

I know it is down to the wire for holiday baking, but if you have a little time today, treat yourself to a batch of these. You probably have the ingredients around, and these are a simple cookie to bake. If you don’t get to them for this holiday, don’t worry: you really don’t need an occasion. They’re delicious anytime. Enjoy!

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¼ cup sugar

½ pound butter, softened

2 teaspoons vanilla

2 cups flour

½ teaspoon salt

2 cups finely chopped pecans

Confectioners’ sugar

How to Make them: 

Preheat your oven to 325 F. Cream together the sugar and butter until light and fluffy. Beat in the vanilla.

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Add the flour and salt and mix to a soft, smooth dough. Stir in the pecans.

Shape into 1-inch balls by rolling between your hands, and place them 2 inches apart on an ungreased cookie sheet.

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Bake for 25 minutes until the cookies are firm and light brown on the bottom.

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This cookie is nicely light brown on the bottom: this batch is done.

Remove from the cookie sheet and gently roll in the confectioners’ sugar. Cool on wire racks.

Now, here’s the “something special” step: when the cookies are totally cool, roll them a second time in confectioners’ sugar.

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The cookies to the right and bottom middle have been rolled a second time in the powdered sugar…see how much snowier they are than the single-roll cookies!

This leaves them snowy and beautiful! Store in an airtight container or freeze.  Happy Holidays!

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Petrifyingly Perfect Pumpkin Coconut Bread

Fall is in the air and there is no better time for Pumpkin Coconut Bread.  I’ve been baking this for years.  It always turns out beautifully: moist, flavorful.  And it makes three loaves.  Oh yes.  One to eat, one to freeze, and one to give away.  Or maybe two to freeze.  Or… You work out the distribution.

This recipe also lends itself perfectly to other add-ins: chopped candied ginger, mini chocolate chips, raisins, currants.  Change the nuts to walnuts.  Play with it!  This is an easy recipe that will be a keeper for you.

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5 eggs

2 cups canned pumpkin

2 cups sugar

1 ¼ cups vegetable oil

3 cups all-purpose flour

2 packages (3.4 ounces each) instant coconut pudding mix

3 teaspoons cinnamon

2 teaspoons baking soda

1 teasopon ground nutmeg

¾ cup chopped pecans, toasted (optional)

How to Make It:

Preheat your oven to 350F.  Grease and flour three 8-inch x 4-inch loaf pans.

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Toast your nuts if you’re so inclined.

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In a large mixing bowl, beat the eggs and pumpkin until smooth.  Add the sugar and oil; mix well.

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Combine the flour, pudding mixes, cinnamon, baking soda, and nutmeg; add to the pumpkin mixture.

Stir in the nuts and anything else you may be adding.

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Transfer the mixture to your three loaf pans.

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Bake at 350F for 60-65 minutes or until a toothpick inserted near the center comes out clean.

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Cool for 10 minutes before removing from the pans to wire racks.  Let cool completely.  Wrap and freeze for up to six months!

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Happy Fall!

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Bloody Good Cherry Pie

No real blood here: just a ruby beauty of pie that you can pull off in under an hour if you have some piecrust already on hand.

This is the best cherry pie I have ever had, and that’s saying a lot.  I like pie.  This gem is not too sweet, is packed with lots of cherries, and just touched with a wisp of cinnamon and an undertone of almond…perfect.  It is also about the easiest pie you can make.

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1 cup sugar

¼ cup flour

¼ teaspoon cinnamon

¼ teaspoon almond extract

1-2 tablespoons butter, cut into little pieces

2 cans (14.5 ounces) pitted tart red cherries.  Alert: Don’t use pie filling!  You want pitted red tart cherries packed in water.  And…you are only going to use half of the second can.  Put the rest of the cherries in the fridge and spoon them into yogurt or over ice cream later for a lovely treat.

2 tablespoons milk or cream

Granulated sugar for sprinkling

Pastry for a double-crust 9-inch pie.  Use your favorite.

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How to Make It:

Preheat your oven to 425F.

Fit your bottom crust into your 9-inch pie plate.

In a medium saucepan, combine the sugar, flour, cinnamon, and one can of undrained cherries.  Yes, use all that liquid.  Open the second can, and add half of the cherries and a spoonful or two of the liquid.  Cook over medium heat, stirring constantly, until the mixture thickens and boils.  This will take about 7 minutes.   It thickens beautifully!  Remove from the heat, and stir in the almond extract.

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You will know when it is thickened: the filling has come to a boil and a spoon is nicely coated.  

Pour the cherry mixture into your pie shell.  Dot with the butter.  Cover with the top pie crust.

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I pinch the crusts together the way my mom showed me long ago.  Tuck the top crust in with the edges behind the bottom crust.  Using both hands, pinch and seal the dough with your pointer fingers and thumbs, giving a tiny twist.  Your right hand angles away, left hand angles toward you just a tiny bit.   Do this all around the pie.  Sorry there’s no picture: I needed both hands!

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Brush the top with your milk or cream.  Sprinkle lightly with sugar.  Cut a few slits in the top of the crust with a sharp knife to help release the steam as it bakes.    No milk or cream?  Use a beaten egg white for a nice deeper browning and still sprinkle the top with sugar.

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Bake at 425F for 30 to 35 minutes or until the crust is brown.  You don’t really need to put piecrust shields or foil over the edges in this case, it won’t over-brown.

Let it cool to room temperature before slicing.   You did it!

Sadly (well, for you), we ate the entire pie before I could get a nice picture of a slice to put at the end, here.  That’s how good it is.  Try it!


Spicy Gingerbread

March.  A contrary month, but promising.  Still cold. Often blustery and muddy. Yet sprinkled with tiny harbingers of spring. That damp earthy smell.  A hyacinth just peeking out of the ground…

My birthday is in March.  Every year, I take a day around my birthday just to do things I want to do.  Watch a horror movie that has been on my list for a while.  Kick a few more zombies off roofs in Harran.  This year, feeling a little low and beaten up by “springing ahead” an hour, I wanted a comforting baked good to go with my horror binge.

Spicy gingerbread.  It so isn’t just for Christmas.  This recipe makes a moist, stunning little square cake.  Dark and rich with spices.  One-bowl easy and massively comforting.  Your whole house will smell amazing as this bakes.   I love it for breakfast, warmed up in the toaster oven and spread with cream cheese.  For you sweet people (tho’ I’m sure you’re all sweet!)  try it with the cream cheese frosting recipe below.  Really.  Think outside the Christmas box and you won’t be sorry.  You’ll be making spicy gingerbread to improve your mental outlook multiple times a year!

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Dark Night Brownies

“Black as midnight, black as pitch…”

Remember that movie quote, all you children of the ‘80s?  And boy, does it apply to these magnificent, rich, deep, dark brownies.  That is a lot of adjectives.  But you’ll see; they’re completely justified.

This is my favorite brownie recipe:  simple, rewarding, customizable.  You do the whole thing in one big saucepan.  What could be easier?  Alone they are delicious. The decadent chocolate frosting, however, brings them to a new level.   Perfect for some chocolate therapy on a dark night of the soul, or any time you deserve a little indulgence.


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