Friday, March 25, 2011

Chocolate Chip Macaroons

Not the simplest recipe but follow directions precisely and it will be well worth the work. Crunchy on the outside, gooey on the inside, these are sure to please!

Coconut Macaroons

  • 1 14oz package sweetened shredded coconut
  • 4 Tbsp sweetened condensed milk
  • pinch kosher salt
  • 1 tsp vanilla extract
  • 4 large egg whites at room temp.
  • 2/3 c granulated sugar
  • 1 c. mini chocolate chips (optional)


1) Preheat oven to 325ยบ F
2) Combine coconut with the condensed milk, salt chocolate chips and vanilla in a large mixing bowl.
3) Mix egg whites in a separate bowl using a mixer with a whisk attachment. Beat on medium speed until foamy. 
4) Gradually add the sugar and continue to whip until medium peaks form m6-7 minutes.
5) Gently fold beaten egg whites into the coconut mixture.
6) Scoop Tbsp-sized mounds onto a parchment lined (DO NOT USE SILICONE) sheet pan. Bake for 20-25 minutes or until golden brown. 
7) Immediately transfer parchment sheets to a cooling rack. 
8) Store in an air-tight container.

Friday, March 18, 2011


Remember when I posted this with the link to a recipe for homemade Cadbury eggs? Yesterday I finally made them. Here's how I did it.

Homemade Cadbury Eggs

  • 12 oz milk chocolate chips or almond bark
  • 1/2 c light corn syrup
  • 1/4 c softened room temp butter
  • 1 tsp vanilla
  • 1 Tbsp vegetable oil
  • 2.5 c powdered sugar
  • Silicone egg mold

I got this silicone egg mold from a Joann's Fabric store. Also available on Amazon.

1) Melt chocolate in microwave using 30 second intervals, stirring at each interval.
2) Spoon into egg crevices, and smooth up sides with the back of a small spoon. You should have about have the chocolate remaining. Refrigerate.
3) Cream together butter, corn syrup and vanilla.
4) Mix in 1/2 c at a time powdered sugar. After the first cup add vegetable oil.
5) Continue to mix in sugar 1/2 c at a time until done. If this becomes hard for your mixer switch to mixing by hand. 
6) Remove egg molds from refrigerator and spoon tablespoon sized balls of cream into eggs, flattening with back of a spoon.
7) Microwave remaining chocolate for 30 seconds then spoon on top of eggs, sealing in the cream. Use a spoon to 
smooth if needed. Refrigerate for an hour then remove from molds.
8) If wanted, cut out pieces of foil, wrap and give out to friends!

Friday, March 11, 2011

See Food

I bought this crazy-old out-of-print cookbook put out by Bennigan's on Amazon, hoping there would be a recipe for their chicken fingers. There wasn't. So I made this recipe instead.

I eat anything that doesn't need a knife with chopsticks
Garlic Shrimp

  • 1lb peeled, deveined shrimp
  • 1/4 c + 2 TBSP garlic lemon butter*
  • 1lb linguini or 4 servings rice

  • 4 tsp bread crumbs
  • 4 TBSP grated Parmesan cheese
  • 4 tsp fresh minced parsley

1) Cook pasta/rice, drain and set aside.
2) Melt 1/4 c. garlic lemon butter in a saute pan on medium-low heat.
3) Add shrimp and cook for 5-6 minutes, turning after 3 minutes.  They are done when opaque and pinkish in color. Do not overcook or they will be tough and chewy.
4) Microwave remaining butter in microwave with pasta/rice for 45 seconds. Mix then keep covered until ready to use.
5) Serve pasta/rice in a large bowl with shrimp poured on top.
6) If desired, sprinkle with optional ingredients to garnish.

*Garlic Lemon Butter
Cream 1 stick of softened butter with an electric mixer. Mix in 2 tsp. crushed garlic and 1.5 tsp lemon juice until smooth. Refrigerate until needed.

Friday, March 4, 2011

Mmmm Soup!

I'm not a big soup person but I do really like mushrooms and when it was served to me at a wedding I felt like I had to at least try it to not look weird and turns out, I loved it. I made my own based on a general recipe and now I have it at home all the time!

Cream of Mushroom  Soup
(Printable recipe)

  • 5 c. sliced fresh mushrooms
  • 2 c. + 1 c. chicken stock
  • 1/2 c chopped onion
  • pinch dried thyme
  • 3 TBS. butter
  • 3 TBS. flour
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 c. half and half*
  • 1/4 c. Marsala wine
  • 1Tbsp Sherry

1) In a large sauce pan, cook mushrooms and onion in 2 c. of chicken stock with thyme until tender, approx 10-15 mins.
No the onions are not in here as they should be.
2) Let mixture cool slightly then puree in a blender or food processor (I used my Magic Bullet**) until smooth.
3) In a small bowl,  melt the butter in microwave and stir/mix/whisk in flour until smooth.
4) Scrape into sauce pan, and add all the other ingredients (1/4 tsp. salt, 1/4 tsp. ground black pepper, 1 c. half and half, 1/4 c. Marsala wine, 1Tbsp Sherry).
5) Stirring constantly, bring to a boil and cook until thickened.
6) Add more salt/pepper to taste, then add marsala wine.

Mmmm Soup!

*I had heavy cream already so I used 1/2 c. cream and 1/2 c. whole milk. I think that's what half and half is anyway...?
** DO NOT use the Magic Bullet blender attachment. I tried this once and just got scalded because there is no actual way to seal the top. Not cool Magic Bullet! Also be careful if using a blender, I once did that and it was too full so it came out the top of that too.

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