Category Archives: Recipes

A Yummy Cookie Recipe with my Least Favorite (Hated) Ingredient! :-)

I just want to go on the record and say I hate coconut. And this includes anything with coconut in it. Almond Joy candy bars. Coconut Cream Chocolates. Just not for me.

Now fresh coconut is another story but how often do you really eat fresh coconut unless you are on a Caribbean Island. LOL

I love to bake and it would never have crossed my mind to ever make Coconut Macaroons. Until now!

I took a baking class at Kitchen Window in Minneapolis to learn how to make French Macaroons. Fabulous! Since it was a holiday baking class they also taught us how to make a few other classics of which Coconut Macaroons was one of them. I thought okay, I will make them in class and never make them again. I WAS SO WRONG.  

The secret is the coconut. Don’t use the sweetened shredded stuff you find in grocery stores that’s all sugar coated and doesn’t actually taste like fresh coconut. Use real Unsweetened Coconut Flakes or Chips. I used the Chips which are bigger and I think creamier.

 

 

 

I bought my chips online as I couldn’t find them even in the premium high end grocery stores. I bought dried chips and also Organic. FYI…..they make a super healthy snack.

 

 

Here is the recipe:

Coconut Macaroons

Yield

36 Cookies

Ingredients

  • 8 ounces Butter, unsalted
  • 1 pound Sugar, granulated
  • 6 eggs
  • 18 ounces coconut flakes, unsweetened
  • Dark coating chocolate, melted (optional)

Method

  1. Place the butter and sugar in a sauce pan and heat to 150 degrees F while stirring constantly. Remove from the heat and beat in eggs a few at a time. Stir in Coconut.
  2. Return to the stove and cook, stirring constantly, until the mixture pulls away from the sides of the plan (this happens around the 170 degree F range).
  3. Let the batter cool to room temperature. (I googled this and room temp is around 70 degrees).
  4. Scoop the batter onto the baking mat, using an ice cream scoop.
  5. Bake at 350 degrees F for approximately 15 minutes.
  6. Brush simple syrup over the cookies as soon as they come out of oven. (See Simple Syrup recipe below).
  7. If you would like to add chocolate to your macaroons, wait until the cookies have completely cooked, dip half of each cookie in chocolate and return to the baking mat to set.

Simple Syrup:

Equal parts sugar and water, brought to a boil and allowed to cool. Could be infused with a flavor as well.

My Tips:

  • I used chips not flakes
  • I would not advise using an ice cream scoop. The cookies would be huge and they are so rich. I used the smallest cookie dough scoop from Pampered Chef.
  • I made a double batch so with the smaller scoop I ended up with 150 cookies!! A single batch next time will be best. 🙂
  • If you press them together when forming them it will help in them not falling apart and being so fragile.
  • I baked mine 12-13 minutes. Watch your oven because if it runs hot the cookies may burn.

 

 

 

 

*Recipe by Kitchen Window~3001 Hennepin Ave Minneapolis, MN ~ www.KitchenWindow.com

 

If you like Coconut you will love these!! If you hate Coconut like me I think you will LOVE these!

Enjoy!

 

 

A Fabulous Turkey Recipe!

I know you may be thinking…..who needs a recipe to make a turkey? You put some butter on the top, salt and pepper and stick it in the oven. Well that is what I thought until I actually made a turkey for the first time and wanted some help.

I found this recipe from watching a local cooking show with a top chef in Minneapolis and I have used it ever since. I don’t know what it is (maybe the fresh spices vs the powdered) that makes it so tasty but tasty it is!

Herb-Roasted Turkey

  • 1 – 14 lb Turkey (mine was larger and I used proportionately more spices)
  • 1 TB salt
  • 1 tsp freshly ground black pepper
  • 18 sprigs fresh thyme
  • 4 medium onions, peeled and sliced
  • 1 large leek, chopped (white and tender green only)
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 3 bay leaves
  • 1 TB peppercorns
  • 1 1/2 cups butter (3 sticks) melted
  • 1 tsp chopped fresh sage
  • 1 tsp chopped fresh thyme
  • 1 tsp chopped fresh chives

Preheat oven to 350 degrees. Wash turkey and reserve giblets. Carefully rinse and dry bird inside and out. Rub all surfaces with salt and butter, including cavity. Place 12 sprigs of thyme in the cavity.

Put onions, leek, carrots, celery, bay leaves, six thyme sprigs, peppercorns and giblets on bottom of large heavy roasting pan. Place bird on top of vegetables. Cover opening of cavity with foil. Pour butter over all surfaces of turkey. Sprinkle on sage, thyme and chives. Cover loosely with tent of aluminum foil. Roast 2 1/2 hours, undisturbed.

Remove foil to let skin brown. Baste every 20 minutes for an hour. The bird should cook to an internal temperature of 165 degrees.

Remove from oven. Transfer to platter and cover with foil. Let rest 20-60 minutes before carving.

 

And here is a bonus! This gravy is a definite must with the turkey!

Shallot Herb Gravy

  •  1 1/2 cups defatted turkey stock from pan drippings
  • 1 TB fat from pan drippings
  • 3 TBS minced shallots
  • 3 TBS flour
  • 1 cup chicken broth
  • 1 TB fresh chives, chopped
  • 1 TB fresh thyme, chopped
  • 1 tsp fresh sage, chopped

Strain vegetables and pan drippings into bowl to catch liquids. Discard bay leaves and peppercorns but reserve rest of vegetables for dressing recipe.

Set bowl of strained liquid in to larger bowl of ice water to help separate fat. Skim off fat. Reserve 1 TB of fat to cook shallots, and discard the rest. You should have about 1 1/2 Cups of defatted turkey stock.

In medium saucepan, saute shallots in 1 TB reserved fat. Add flour, mix ell and cook, stirring constantly, 3-4 minutes or until four lightly browns. Slowly add 1 1/2 cups stock and 1 cup broth, stirring frequently. Bring to a simmer, stirring constantly until slightly thickened. Add fresh herbs and serve hot. Makes about 3 cups.

 

Enjoy! And have a very blessed and yummy Thanksgiving!

 

 

Firecrackers! A Great Superbowl Treat!

When I was in Florida over the holidays I went to a cocktail party and someone had brought firecrackers. Not the burst in the sky kind and not the party favor kind that you pull and a prize pops out.

These firecrackers are a snack made with saltine crackers and are also known as Alabama Firecrackers. I had never heard of them and I love trying new things. 

I was warned to stay away from the plate of firecrackers unless I liked spicy food. Well I love spicy food so I was all in.

The thing is, I didn’t think they were that hot. My husband doesn’t like real spicy food and he was okay with them in small doses. I on the other hand could have emptied the entire plate but people were watching.

They are easy to make and are perfect anytime of the year but they would make a great snack for Super Bowl parties. (Come on Vikings…..you gotta get there this year!!)

 

FIRECRACKER RECIPE

Ingredients:

1 lb Saltine Crackers (I only used 3 sleeves of the crackers instead of all 4)

1 cup Vegetable Oil (I used Olive Oil)

1 (1 oz) pkg dry Ranch Dressing Mix

1/4 cup Red Pepper Flakes

2 tbsp. Garlic Powder

3 tbsp. grated Parmesan Cheese

 

Here’s what you do:

1. Place crackers on a cookie sheet in single layer.

2. Blend the oil and remaining ingredients in a small bowl.

3. Brush the mixture over the Saltines until the crackers are coated.

4. Bake for 10 minutes at 200 degrees.

5. Remove from oven and place the crackers on paper towels to cool.

5. Cool completely, then place in air tight container for storage.

 

 

Let’s just say. I have eaten these for breakfast, lunch, mid-day snack, dinner and a bedtime snack. 🙂 ENJOY!