Coconut Macaroons with Chocolate Drizzle

I had a whole bag of coconut flakes in my fridge and figured I should do something with them.

So I made these:


{ coconut macaroons drizzled in chocolate }

Now I'm not normally a huge coconut macaroon fan.  I don't drool at the sight of them or ever have a craving.  But since I had all the ingredients and it seemed easy enough to make, I figured I'd give it a try.

I found a recipe in my Taste of Home cookbook that called for coconut flakes, egg whites. vanilla extract, sugar, and flour.  It seemed way too easy to be true.  Well, it was. 

Now I feel it's important to be open and honest, even in this venture of learning to bake and cook.  So here's the skinny on my first attempt at coconut macaroons:  I misread the amount of sugar (added 2/3 cup instead of 1/3), forgot to whip the egg white, skimped on the coconut flakes, and added more flour than called for (basically I didn't listen to instructions).  What I got was this:


{ coconut UFOs? }

Coconut saucers, anyone?  If these look appealing to you, I can give you the recipe.  Ugh.  My poor husband.  He hates to let anything go to waste, so he ended up eating all of these.  Crazy thing is he actually enjoyed them.  Glad someone did.

I had to redeem myself, so I tried making another batch using a different recipe which called for sweetened condensed milk and the end result was so much better!  They actually looked and tasted like macaroons!  YAY!

{ ah, that's more like it. }

Here's the recipe I used from Ina Garten (you can't go wrong with Barefoot Contessa).   The only variations I made were adding 1/2 teaspoon almond extract, using regular salt instead of kosher, and adding the chocolate drizzle.

Coconut Macaroons with Chocolate Drizzle

Ingredients

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 extra-large egg whites, at room temperature
1/4 teaspoon salt
1 cup of semi-sweet chocolate chips (for drizzle)

Directions

Preheat the oven to 325 degrees F.  Line baking sheet with parchment paper and dust with flour (this will help the cookies from sticking).  Use the upper level of the oven to help toast the coconut while baking.

Combine the coconut, condensed milk, and vanilla in a large bowl.  Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.  Bake for 25 to 30 minutes, until golden brown.  Remove and cool on wire rack.

For the chocolate drizzle, pour 1 cup semi-sweet chocolate chips in a microwaveable bowl.  Microwave on high for 1 minute or until chocolate is smooth enough to stir.  Then drizzle on top of coconut macaroons.

Spinach Salad with Cranberry Citrus Dressing

I don't want to have the reputation of being the culprit for expanding people's waistlines.  So here's a recipe that doesn't involve butter or cream cheese.  :)

A few summers ago, our friends invited us to their lovely new home located in the New York burbs.  A simple but delicious lunch was prepared for us courtesy of our friend, K.  She makes the most amazing desserts (her pastry school background comes in handy).

But it wasn't her dessert that stood out that afternoon.  It was the incredible fresh spinach salad she prepared with a citrus twist.  She pulled out plump, juicy cranberries from the fridge which she had soaked in orange juice overnight.  They were so deliciously sweet, and I loved the citrus flavor.  I watched her put the whole thing together, and it is now my go-to salad recipe.  The added bonus is it's so simple and easy to make!

It's absolutely perfect in the summer, but I can eat this all-year round.  Kids love it, too. 
 

{ spinach with fruit, nuts, and cheese with a citrus twist }

Spinach Salad with Cranberry Citrus Dressing

The basic ingredients are as follows:
2/3 cup dried cranberrries
1 cup orange juice
2 or 3 tablespoons olive oil
1/4 teaspoon salt
Black pepper
1 red apple, diced (fuji is my personal favorite)
1 pound spinach (chopped if you prefer)

Directions:

1. Pour dried cranberries and orange juice into a bowl.  Cover and place in refrigerator to sit overnight so cranberries get plump and juicy (2-4 hours will suffice).
2. Remove bowl from the fridge.  Dice apple into small cubes and mix with the cranberries and orange juice.
3. Add olive oil, salt, and pepper to taste.  Stir. 
4. Pour the mix of cranberries, apples, and dressing over spinach.  Mix and serve.

This is the very basic recipe.  But to give it some real punch and extra flavor, add halved grapes, chopped walnuts/pecans, and grated cheese (I used medium sharp provolone in the one pictured above).  And then top with chicken salad.  Yum!

Now I'm craving salad, and I hope you are, too.

Almond Drop Cookies with Almond Glaze

{ almond drops glazed in almond sweetness }

The family went over to a friend's for dinner for some amazing Chinese hot pot (fondue-style Asian stew)!   It was delicious and totally hit the spot.  I'll have to endeavor to make some and host a hot pot party at our home this winter. 

We were in charge of dessert.  I wasn't sure what to make to complement hot pot, but I was in the mood for something with almonds.  Inspired by the vanilla cookie sandwiches, I played around with the recipe and made almond drop cookies drizzled with almond glaze.  They were a hit.

What I love about this cookie is that it's soft, chewy, and has just a touch of sweetness, which is perfect for the kids.  And if you want something a little extra sweet, just drizzle it with some almond glaze goodness. 

I think these could easily become a household favorite.

Almond Drop Cookies with Almond Glaze
{ Prep time: 30 min Bake: 15 min per batch Makes: about 36 cookies }

Ingredients

1/2 cup butter, softened

1 4-ounce package cream cheese, softened

1 cup sugar (or reduce to 3/4 cup)

1/2 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1 teaspoon almond extract

1/2 teaspoon vanilla extract

2 3/4 cups all-purpose flour

2/3 cup coursely chopped almonds

1 recipe Almond Glaze (see below)

Directions

1. Preheat oven to 325 degrees. Line cookie sheet with parchment paper and set aside. In a large mixing bowl beat butter and cream cheese with electric mixer on medium speed for 30 seconds. Add the sugar, the baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, vanilla, and almond extract until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Mix in chopped almonds.
2. Drop dough by placing rounded balls (about the size of a ping pong ball) 2 inches apart onto the prepared cookie sheet. Bake about 13 minutes or until bottoms are light brown. Transfer cookies to a wire rack; cool.
3. Once the cookies are cool, drizzle icing on top.

Almond Glaze

In a small bowl stir together 1 cup powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make an icing of drizzling consistency. [Tip:  Prepare the almond glaze while the cookies are baking.]

Cranberry Almond Biscotti

{ cranberry almond biscotti with citrus zest.
perfect in the morning with fresh, hot coffee. }

Cheers and happy 2011, everyone!

Hubby and I actually made it to the strike of midnight (and then passed out shortly thereafter).  We rang in the new year by enjoying a glass of white wine and a plate of homemade biscotti right out of the oven.   I know what you're thinking.  We are such exciting people, and you can hardly contain your excitement at the mere thought of ours!   :)

Okay, so what you're probably really thinking is biscotti?  Why biscotti?  Because I was in the mood.  A friend shared homemade pistachio and almond biscotti with me over the holidays and it was fabulous!  I never thought to make my own, but I figured I'd give it a try.  I was amazed it turned out quite nicely.  The proof is in the empty bowl by noon today. 

I got the recipe for almond biscotti from Better Homes and Gardens but modified it a bit by adding cranberries, almond extract, and using less sugar.

Hubby is already requesting another batch.  Something tells me I'll be making a lot of biscotti in 2011.

Cranberry Almond Biscotti
{Prep: 25 min  Bake: 25 min/20 min  Stand: 15 min.  Oven: 325 degree  Makes: About 24 large cookies}

Ingredients 

• 2 3/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons butter, melted
• 1 teaspoon almond extract
• 1 1/2 teaspoons finely shredded orange peel
• 1 cup coursely chopped almonds
• 3/4 cup dried cranberries

Directions

1. Preheat oven to 325 degrees.  Line cookie sheet with parchment paper; set aside.  In a large bowl, stir together flour, baking powder, salt, and sugar.  Make a well in the center of the flour mixture.  Place eggs and egg yolks in the well and stir into the flour mixture.  Add butter, almond extract, and orange peel. Stir until dough starts to form a ball.  Stir in almonds and dried cranberries.
2. Divide dough into two equal portions.  On a lightly floured surface, shape each portion of dough into a 12-inch-long loaf.  Place the loaves about 3 inches apart on the cookie sheet.  Flatten the loaves until about 1 1/2 inches wide (from top to bottom).  Bake for about 25 to 30 minutes or until firm and light brown.  Let stand on cookie sheets on a wire rack for 15 minutes.
3. Transfer logs to a cutting board.  Using a serrated knife, cut loaves diagonally into 1/2 inch slices.  Place slices, cut sides down, on cookie sheets.  Bake for 10 minutes.  Turn cookies over; bake for 10 to 15 minutes more or until crisp and golden brown.  Transfer to a wire rack and let cool. 

Moist Banana Bread

There is truly nothing better than fresh-baked bread right out of the oven (well, actually fresh-baked cookies could give it a run for its money). 

This holiday, I was on a banana bread fix and made 6 loaves over a 3-day span.   I made it Christmas eve morning for the boys and my in-laws, made it for my extended family gathering on Christmas day, and then made another batch for my college holiday gathering on the 26th.  And amazingly enough, I'm still not banana-ed out!

Here's the recipe I use for a moist great-plain-for-breakfast or even-better-when-paired-with-vanilla-ice-cream banana bread.

MOIST BANANA BREAD
{ Prep time: 15 minutes; Bake time: 1 hour }

Ingredients

• 4 ripe bananas
• 1/3 cup melted butter
• 1 cup sugar (you can reduce to 3/4 cup)
• 1 egg, beaten
• 2 tablespoons applesauce (this is key to making the bread moist)
• 1 teaspoon pure vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour

Directions

Preheat the oven to 350°F.  Place bananas in a large mixing bowl and mash with a potato masher.  Mix the melted butter into the mashed bananas.  Then mix in the sugar, egg, applesauce, and vanilla.  Mix in the baking soda and salt.  Add the flour last and mix.  Pour the mixture into a buttered 4x8 inch bread loaf pan.  Bake for 1 hour (if your oven tends to heat faster, you should check it at 45 minutes and see if it's cooked - overcooking will dry out the bread).  Keeping the bread in the pan, cool it on a rack.  Remove from pan and slice to serve.

The slice of bread goes perfectly with a scoop of vanilla ice cream.  You could easily add chopped walnuts or raisins.  But if you're making it for an event or gathering, I'd suggest keeping it simple because (1) you never know if someone has nut allergies and (2) you just can't go wrong with plain banana bread.

Peppermint and More Peppermint

{ peppermint pretzels with peppermint cocoa.  yum.  }

Chocolate-covered peppermint pretzel rods drizzled with white chocolate paired with peppermint chocolate cocoa (available from Crate & Barrel).  Could there be a better match?  I think I've died and gone to peppermint heaven.

The pretzel rods were super easy to make!  I followed the same steps as I did for making the chocolate-covered pretzels but made two variations.  First, I added 2 teaspoons of peppermint extract to the melted chocolate to give it a more minty taste.  And then I drizzled white chocolate over the dark (I used a chopstick to do this) to make it more decorative before sprinkling on the peppermint.

Delicious.

Chocolate-Covered Peppermint Pretzel Rods
{ Makes about 24 pretzel rods }

Ingredients

• 1 package (12 oz) semi-sweet chocolate chips
• 1 package (12 oz) white chocolate chips
• 1 tbsp shortening (this helps temper the chocolate for dipping)
• 2 tablespoons peppermint extract
• Large bag of pretzel twists
• Peppermint candy canes 

Directions

1. Place unwrapped candy canes in a ziploc bag and crush into small pieces with a hammer.
2. Prepare a baking sheet by lining it with parchment paper.
3. Combine the chocolate chips, the shortening, and peppermint extract in a small pot and stir over low heat.  Once the chocolate is smooth and melted, remove from heat.
4. Using tongs, fork, or chopsticks, dip the pretzel rod in the chocolate.  Tap the chocolate-dipped pretzel several times to remove excess chocolate, and place it on the prepared baking sheet. 
5. Melt the white chocolate chips over low heat.  Then take a fork (I used a chopstick) to drizzle it over the dark chocolate.  Sprinkle with peppermint candy.
6. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

Chocolate-Covered Peppermint Pretzels

{ the perfect combination of salty and sweet in really festive shapes }

Some snacks are just dangerously addictive.  Chocolate-covered pretzels are one of them.  It's the perfect combination of both salty and sweet.  I made a batch last week, and while my husband and I were idly surfing the web, we devoured the entire bag within minutes. 

Since you possibly can't go wrong with these, I decided to make them as holiday treats for my office, my husband's, and for my sister-in-law's holiday party.  Yes, that's a lot of pretzels.  

Last night, I went to the local grocery store and spent a while in the snack aisle looking for the right pretzels.

And you cannot imagine my delight when I saw this!

I was so excited, I let out an audible squeal and got some strange looks (always a fun experience at the grocery store).  :)  I ended up buying two bags and hand-dipping each and every tree, bell, and star.  Though this is the simplest thing to make, hand-dipping pretzels is a tedious task.  So be forewarned that if you want to make a huge batch, set aside a couple hours or enlist the help of a few friends and have a pretzel-making party. 

The incentive:  you get to eat all the broken pieces!  Yum!

Chocolate-Covered Peppermint Pretzels
{ Makes about 50 pretzels }

Ingredients

• 1 package (12 oz) semi-sweet chocolate chips or white chocolate chips
• 1 tbsp shortening (this helps temper the chocolate for dipping)
• Large bag of pretzel twists
• Peppermint candy canes 

Directions

1. Place unwrapped candy canes in a ziploc bag and crush into small pieces with a hammer.
2. Prepare a baking sheet by lining it with parchment paper.
3. Combine the chocolate chips and the shortening in a small pot and stir over low heat.  Once the chocolate is smooth and melted, remove from heat.
4. Using tongs, fork, or chopsticks, dip the pretzel in the chocolate.  Tap the chocolate-dipped pretzel several times to remove excess chocolate, and place it on the prepared baking sheet.  The chocolate dries quickly, so you'll want to sprinkle the peppermint while it's still wet.  Dip, place, and sprinkle every 5 pretzels or so.
5. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.

I have about 200 pretzels sitting in my kitchen and tempting me at every turn.  These are lethal.