I still can’t believe we gave up ice cream for Lent this year. We must have lost our minds 30-something days ago. While we have tried to not replace those almost nightly ice cream calories with other sweets, we finally broke down this week to make one of our fav Spring/Summer cookie combos — toasted coconut & lime white chocolate macadamia nut cookies.
You seriously can’t go wrong with these. They are such a tasty tropical twist on a classic cookie. Even if you’re not a coconut fan, you should give these a try. The toasted coconut really gives the cookies the perfect texture and just a hint of extra flavor.
We’ve actually made these cookies 3 or 4 times, but they have never lasted long enough to photograph them They are that good! Make a batch of these today and just watch them disappear. They’re magical.
12 Tbs unsalted butter, melted and cooled until luke warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg and 1 additional egg yolk
2 tsp vanilla extract
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
1 cup coconut (toasted or untoasted)
1 cup toasted macadamia nuts
1 Tbs grated lime zest (1-2 limes)
juice of 1/2 a lime — I like to use my trusty lime juicer
Heat oven to 350 degrees.
Combine flour, salt, and baking soda together in bowl. Set aside for later.
Mix butter and sugars together until blended well.
Add in egg, extra yolk, and vanilla.
Add in dry ingredients and mix until combined.
Stir in white chocolate chips, coconut, macadamia nuts, lime juice and lime zest. Mix to distribute.
Scoop cookie dough by the spoonful. Round dough and place on prepared baking sheets.
Bake until cookies are set around outer edges, but soft in the centers (about 10-12 minutes).
Allow cookies to cool for a few minutes before transferring to a cooling racks.
With so much love in the air this week I haven’t been able to set up a real photo shoot to save my life, so my apologies for the 10pm iPhone photo. This is real life.
I have never been a fan of red velvet cake…and yes, I am aware that that probably makes me crazy. I’m sure that part of my reluctance to make red velvet anything is the thought of the murder scene that my kitchen will quickly turn into. Red counters, spatulas dripping red, and oh your hands as your trying to rinse off all of the red batter in the sink. *shivers*
Really not a fan…but red velvet cake is one of the hubby’s favorite treats. So this year as an early Valentine’s surprise I whipped up a box of red velvet cupcakes and topped them with a new homemade cream cheese frosting recipe. The frosting was delicious if I do say so myself and the cupcakes disappeared in no time. This cream cheese frosting recipe is definitely a keeper! I may have to try it on a carrot cake for Easter… Hmm…
2 (8 oz.) packages of cream cheese, softened
1/2 cup butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
In a bowl, cream together cream cheese and butter until smooth and creamy.
Admittedly, I’ve always been more of a cook than a baker. I am much more likely to go for recipes that doctor pre-packaged cake, brownie mixes, etc. than to put the effort into baking from scratch. This is definitely something I hope to change this year…
After whipping up this delicious and moist (yes, I know how that word makes so many of you cringe) chocolate cake over the weekend, I discovered that sometimes the reward of baking from scratch is totally worth the effort. This cake was quick to throw together and a the perfect treat to celebrate Valentine’s Day a little early.
2 cups all-purpose flour
2 cups sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 degrees.
Spray two 9-inch cake pans generously nonstick cooking spray.
Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk or mix to combine well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined.
Reduce speed and slowly add boiling water to the batter.
Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans.
Bake for 30-35 minutes, until an inserted toothpick into the center of the cake comes out clean.
Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.