Category: Desserts

Lemon Almond Coconut Macaroons

Today was a rainy day here in Durham, and I got home and felt like baking. I decided to bake up a sweet confection to send to CT for my dad’s birthday, which is next week!

What to make? He loves coconut and nuts and lemon, so I decided to whip up some lemon almond macaroons. Macaroons are so simple to make in terms of ingredients and mixing… no dry ingredients (save sugar, of course), so all you do is mix up some egg whites, coconut, sugar, lemon zest or vanilla extract, and nuts of your choice in a large bowl and drop by the moundful on a baking sheet!

The hard part is getting them off of the baking sheet. I’ve tried this recipe twice, and I swore to myself after the first experience that I would never use parchment paper again with these little goobers. So what did I do this time? Used parchment paper again. And sprayed it down realllllllyyyy well. Sigh.

The result? The macaroons STILL stuck to that paper like glue! I don’t know if I’m using the wrong type or not letting the cookies cool long enough on the baking sheet before trying to peel them off, but I’m determined to solve this mystery the next time I make them. This time I was able to salvage most of the macaroons without too much damage… Sorry, Dad, if you get a mouthful of paper with each bite of these babies! (hopefully they will be so delicious he won’t even notice?).

Either way, they sure are pretty! 🙂

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photo 2 (37)

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Lemon Almond Macaroons
Recipe Type: Cookies
Cuisine: Dessert
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 12
Perfect for rainy afternoons with a blanket, good book, and a cup of tea!
Ingredients
  • 1 14 oz package sweetened shredded coconut
  • 1 cup sliced almonds
  • 4 egg whites
  • 3/4 cup sugar
  • 1 tsp grated lemon zest
  • 1 tsp lemon extract
  • 1/4 tsp kosher salt
Instructions
  1. Preheat oven to 325 deg.
  2. Mix all ingredients together in a large bowl. The batter will be very sticky.
  3. Drop by mounds (about 2 tbsp each) on a well-greased cookie sheet lined with wax paper, pinching them together slightly so they hold their shape. Space cookies about one inch apart.
  4. Bake for 18-20 min or until the edges are slightly browned.
  5. Allow to cool slightly before removing them from the paper.

 

 

 

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“Tex-Mex Meets Sweden Part 2:” Kladdkaka (Swedish Sticky Chocolate Cake)

During Rebecca’s visit I also wanted to do something more “Swedish” to acknowledge her love for that nation and to send her off on a high note! I googled “Swedish chocolate dessert recipes” (OK, slightly selfish for the “chocolate” part) and basically this is the most popular chocolate recipe in Swede-land. Kladdkaka is a deliciously sticky chocolate cake, sort of a cross between a molten chocolate lava cake and a brownie. The key is that it doesn’t have any leavener in it, which keeps it mostly flat and gooey on the inside. Finish it by sprinkling with powdered sugar and serve with whipped cream or ice cream. And some strawberries on top. That’s essential 🙂

Anyway, here’s my first take at this (surprisingly simple!) Swedish recipe.

Next time I’ll have to figure out a way to add peanut butter to it… “Sweden meets America?”

photo 1 (41)

 

Kladdkaka (Swedish Chocolate Sticky Cake)
Recipe Type: Dessert, Chocolate, Cake
Cuisine: Swedish
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 8
A decadent sticky chocolate cake sure to satisfy even the biggest chocolate lover’s craving!
Ingredients
  • 1/2 cup all-purpose flour
  • 1/4 unsweetened cocoa powder
  • 1 pinch salt
  • 2 eggs
  • 1 1/3 cups granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 cup butter, melted
  • Vanilla ice cream, for serving
  • Strawberry slices, for serving
Instructions
  1. Preheat oven to 300 degrees.
  2. Sift together flour, cocoa powder, and salt.
  3. Whisk eggs and sugar.
  4. Add flour mixture to eggs and butter. Stir until just combined.
  5. Add vanilla and melted butter. Stir thoroughly.
  6. Pour into well-greased or sprayed 9″ cake pan.
  7. Bake at 300 degrees for 30 minutes, or until center of cake is just set.
  8. Allow to cool in pan for 1 hour before serving.
  9. To serve, sprinkle with powdered sugar and ice cream and strawberries on the side.

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Decadent Christmas Truffles

Truffles

 

Mmmmmm… biting into one of these decadent treats is one of the best parts of the pre-Christmas baking! Make sure to cool the dough long enough that it doesn’t melt in your hands when you roll it, but not too long that it gets hard on top! If that happens, just let it sit for a few minutes before mixing it again with your hands, and roll it nice and firmly. The wrinkles will even out under the warmth of your hands with just a little patience! (and Christmas cheer!) 😉 Enjoy!

DECADENTLY SIMPLE CHRISTMAS TRUFFLES

Ingredients:

1 8 oz. package cream cheese, softened to room temperature

3 cups confectioners’ sugar, sifted

3 cups semi-sweet chocolate chips, melted (melt in microwave in 30 second increments)

1 1/2 teaspoons vanilla extract

Directions:

In a large bowl, beat cream cheese until smooth. Gradually add the confectioners’ sugar until blended. Stir in the melted chocolate and vanilla (make sure to work quickly, as the melted chocolate will begin to harden as soon as you add it!). Refrigerate for about an hour. Remove from refrigerator and shape into 1 inch balls. Roll in powdered sugar, cocoa powder, sprinkles, chopped nuts, crushed peppermint, etc. as desired.

*To add a liqueur flavoring, omit vanilla and add three tablespoons liqueur (almond, coffee, orange, etc.) to mixture before rolling.

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Peanut Butter Blossoms

Christmas has officially arrived! Let the baking begin!

PB Blossoms Cookies

PEANUT BUTTER BLOSSOMS

Ingredients:

48 Hershey’s Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.

About 4 dozen cookies.

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Honey Apple Cinnamon Upside-Down Cake

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This cake was a huge winner. I made it for my mom’s birthday on their trip down to NC and used a few of the apples that Ben and I picked last weekend in Charlottesville at Carter Mountain Orchard! The perfect blend of fall spices and so moist you can eat it with a spoon! Especially good warm with a scoop of softened vanilla frozen yogurt or ice cream. I love October!

INGREDIENTS

2 cups apples, diced (about 2-3 apples)

1 teaspoon Cinnamon, divided

1 cup Dark Brown Sugar

7 tablespoons Unsalted Butter, divided {6T for the cake 1T for the glaze}

2 whole Eggs

2/3 cup Whole Milk

1/2 teaspoon Real Vanilla Extract

1-1/2 cups All Purpose Flour

2 teaspoons Baking Powder

1/8 teaspoon Fresh Nutmeg

6 teaspoons Honey

DIRECTIONS

Line and spray a 9 inch cake pan.Core and dice up 2 cups of apples (about 2-3 apples).

Toss the diced apples with 1/2 teaspoon cinnamon and place them in the bottom of prepared pan. In the same bowl add 6 tablespoons of unsalted butter and brown sugar. Mix until crumbly, about one minute.

Beat in the eggs, one at a time. Then, with the mixer on low, blend in the vanilla and whole milk.

Combine the flour, remaining cinnamon and baking powder. Grate in 1/8 teaspoon of fresh nutmeg and stir. Add the dry ingredients to the wet and mix by hand until combined thoroughly. Pour over apples and spread evenly.

Bake in preheated 350 degree oven for 25-30 minutes or until a cake tester comes out clean. Let the cake cool for 10 minutes before inverting onto a cake plate.

Meanwhile, in a small bowl measure and add the 6 teaspoons of honey and the remaining tablespoon of butter. Zap it in the microwave for 20 seconds until melted and then drizzle it all over the cake.

Cut into eighths and serve warm with whipped cream or vanilla ice cream.

You can find the original recipe here: Simplyscratch.com.

ClaireLeave a comment