Coconut Dream cookies

•  Today it seems my computer is not handling the margins correctly so I'm going to get right to the point and share this very good coconut cookies recipe. Enjoy!

•  3/4 Cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup of firm coconut oil
• 1 cup flour
•  1/2 tsp. baking powder
• 1/2 tsp. salt 
• 1 cup chocolate chips
• 1 cup sweetened coconut

• Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.  Cream together the coconut oil (or shortening) and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla.
•  In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.
• 
  
• Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1½-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely. Store in an airtight container.




Adapted from Add a pinch . Com

Almond Biscotti: My Favorite!!!

If you want tender buttery tasting Biscotti, this recipe is for YOU!


Hi Everyone and a very good and positive thinking day to you.

I can't believe how quickly times goes by. This original recipe for my biscotti was one of my first recipes I posted on my blog. I still make them frequently because IMO it is the best recipe to date. Enjoy!

This is really the easiest of all Biscotti recipes.  I have made many different type Biscotti  and  the consistency and tenderness as well as buttery taste in this recipe out numbers any others I had made.  You can toast them for crunch or  slice them (they have to be cool).  They will not slice well unless they are cooled.  I use an electric knife but any very sharp serrated  knife will work. They are wonderful just the way they are or Add cranberries, almonds, mini choc. morsels etc.  I found this recipe years and years ago in a magazine and I still  have the small torn and tattered piece that I have taped on an index card. Ask my friends...they love this recipe!





 1 cup butter (I use salted)
2 1/2 cups sugar, divided
6 eggs
2 tsp. almond(watch amount), anise, vanilla or butternut extract
4 1/2 cups flour
4 tsp. baking powder
1 cup chopped almonds( pecans, cranberries)or chopped dates
4 tsp. milk

In a mixing bowl cream butter and 2 c.sugar..( add a little less if you prefer a less sweet biscotti). Add eggs one at a time beating well after each addition..Stir in extract..Combine dry ingredients, add to creamed mixture..Remove from mixer.  Stir in almonds or other dried fruit.

Line a baking sheet with aluminum foil and grease with cooking spray.  Divide dough in half, spread by tablespoons (illustrations below)onto two 12x3 inch rectangles on foil. (Drop by tablespoons approx. 8 full tablespoons in line) (photo will show how to do).  Brush with milk and sprinkle with remaining sugar.

Bake 375 for 15 to 20 min. or golden brown and firm to touch.  Remove from oven.  Reduce heat to 300.  Lift rectangles onto cooling rack.  Cool at least 15 min. They will slice better if completely cooled.

Place on cutting board and slice diagonally 1/2 in. thick.  Place slices cut side down on ungreased baking sheet.  Bake 10 min. and turn cookies over and bake additional 10 minutes for crisp Biscotti.    Cool and store in airtight container. 

Recipe makes 4 rolls..Two on each cookie sheet.

****Updated photo. 12/4/2022

I added 1 cup chopped dates to this recipe.  Delicious!

Choc chips were added to these Biscotti.

Happy Baking from my kitchen to yours,

5/9/11 original post

Tandy Cake

A great cake for a party or graduation.  Serves a lot of people.  Enjoy!

Comfort food big time!

I remember long ago when Tastycake cupcake company came out with the now famous Tandy cake cupcake.  We all loved those cupcakes and still do after many many years.  White cake with lots of peanut butter on top and then coated with milk chocolate.  OH how we loved and still love that cupcake!! I remember warming them slightly in the microwave so the chocolate would start to melt.  Do you have any of those memories?  I think if you have never tried a recipe like this today or this week would be a great time to make some food memories.

Today I decided to make the sheet cake version of that cupcake.  It's been a favorite from long ago and I thought you may like to make this for the family.  Warning!!!!! It is addicting!  Yum!

1 large cookie sheet (greased lightly)



1 cup milk
4 T margarine or butter(I like butter)
Warm milk, margarine and set aside to cool

Blend well in mixer:
 4 eggs
2 cups sugar (I cut back to 1 1/2 cups)
1 tsp. vanilla
1/2 tsp. salt or a little less

Add 2 cups flour, 2 T baking powder  to above while adding milk mixture slowly to blend.  Beat until soft.   Mixture will be runny.

Pour into greased cookie sheet and bake at 350 degrees for 15 to 20 minutes or more depending on your oven.  Use the toothpick in center test.

Note:  Cool 10 minutes before placing softened peanut butter on cake.

Last layer "Chocolate"!

While cake is baking place approx. 12 oz. creamy peanut butter in a measuring cup and place in microwave to soften, approx 30 seconds.

Stir peanut butter until it looks soft enough to spread.  Spread on slightly cooled cake and refrigerate until set.  Remove from refrigerator and top with melted chocolate*. 

*Place(2) two 8 oz. Large broken in pieces Hershey Bars in microwave and melt stirring occasionally to soften enough to spread on top of peanut butter.  Refrigerate until ready to serve.  Allow to set out of refrigerator a few minutes before slicing.  Cut in pieces.

Note:  Chocolate candy topping hardens so allowing cake to set for several minutes is a good idea.  I actually enjoyed the cake before I refrigerated it.  Just sayin :) 

1/28/14

5/5/15

Andes Creme de Menthe Cookie Bars

An older but a goodie. My recipes are timeless. Make some memories. Enjoy!


Andes mints are my youngest grandson's all time favorite candy I buy them especially for him so  I'm thinking he'll love these cookies that have Andes mint morsels in them.   I have always called him Andy so in honor of this sweetie who is excelling in baseball I thought I'd make some cookie bars.  The recipe on Andes bag said they were cookies so I wanted to make it a bit easier so I made them bar cookies. I am going to add a topping of melted chocolate morsels after the bars are thoroughly baked.  Actually I'm going to add the morsels to the bar while they are still hot and spread the melted morsels over the bar.

Iced

Plain

Spread morsels on while still hot.

Here's the cookie recipe.  I'll show a picture of my bars baked and iced.

 

Andes crème de Menthe Cookies

½ stick butter softened

¾ cup dark brown sugar

½ cup white sugar

1 tsp. baking powder

1 tsp. baking soda

2 tsp. vanilla extract

2 eggs

1 pkg.. (10 oz.) Andes Crème de Menthe baking chips

2-2/3 cups sifted flour

3/4 cup Hershey chocolate morsels

This recipe was for cookies but I decided to make them into bars.

Blend butter, sugars, baking soda, and baking powder, vanilla and eggs until mixed.  Stir in Andes chips and then flour.

Chill approx. 1 hour in refrigerator,.  Measure out approx. 1 oz. of dough.  Form ball and slightly flatten.  Raise oven rack one level above middle and bake on non stick baking pans.  Bake 350 degrees for 8 to 10 minutes.  Cool on pan two minutes before removing.

Note:  For the bar recipe I greased a 13 x9 inch baking pan and with a piece of wax paper pressed down to flatten and placed the baking pan in refrigerator for about 50 minutes.  Take out of refrigerator and Bake approx. 25 minutes at 350 degrees. 

After it is baked and out of oven I immediately top with 3/4 cup Hershey Semi Sweet Chocolate morsels.  Wait about 3 minutes and spread over top.(the morsels will melt)  Let completely cool before cutting.  I refrigerated it for 10 minutes after I spread the morsels to set the icing.

Happy Baking and Cooking from my kitchen to yours,

7/3/12 original

Toasted Almond Macaroons

Another good recipe from People Magazine!

This recipe is very good and I love them refrigerated.  It seems to bring out the flavor.  I am a little partial to my last coconut macaroon recipe I shared. This is the third coconut macaroon cookie I have made.  I love Macaroons if you didn't guess!! :)

Enjoy!

  

3 cups unsweetened shredded coconut
1 cup sliced almonds
1/8 tsp. salt
2/3 cup sweetened condensed milk
1 tsp. vanilla or a 1/4 tsp. almond extract
2 large egg whites

Preheat oven to 350.  Spread coconut on baking sheet toast for approximately 4 minutes.  Let cool.  Put almonds on baking sheet and toast  several minutes. **Watch carefully so not to burn.


When almonds are cooled, pulse in food processor or chopper until coarsely ground.  Transfer to large mixing bowl and stir in coconut and salt.

Combine condensed milk, vanilla and egg whites, then gently blend into the coconut mixture.  Cover the bowl with plastic wrap and refrigerate for 20 minutes.

Scoop out small rounds of dough, about 1 1/2 T each onto a parchment lined cookie sheet.  Bake 12 to 14 minutes until lightly  golden on tips and sides.

Happy Baking from my kitchen to yours,

 








4/11/13
12/3/13

Sparkle cut out Cookies

It's National Cookie Cutter Day!  Who would think they would make December 2nd a special cookie cutter day?  So being it is that Special Cookie Cutter lol  Day here are my Sparkle Cut out cookies to share.

My grandchildren love them!  A tender not too sweet cookie treat.

 This is a great fun recipe.  Make a memory!



1- 8 oz. package Cream Cheese softened
1- cup butter
2/3 cup sugar
1/2 tsp. vanilla
2 1/4 cup flour
dash salt ( I use salted butter so I eliminate this)
colored sugar

Combine softened cream cheese, sugar, butter and vanilla. Mix with electric mixer until smooth.  Add flour and salt. Chill.  On a floured surface roll out dough to 1/8"thickness.  Cut out with assorted 3"inch cookie cutters.

Place on un greased cookie sheet. Decorate with colored sugar or candies.

Bake 375 degrees for 8 to 10 minutes. Cool and store in cool area.  This recipe makes approximately 2 1/2 dozen.

12/2/14 original

Chocolate macaroons!!

Here's another favorite of mine. I love chocolate and coconut too!

It rainy here in PA. I am  not going to complain because we could be up to our eyeballs in snow so I'm thinking comfort and Valentine's Day is only a month away so I'm trying some chocolate recipes this week. I found this one in Good Housekeeping magazine so I wanted to try it out and share my results..Maybe you have a special someone who might like this treat on Valentine's Day so you may want to bookmark this recipe.   I adapted this recipe to what I had in my pantry.  Enjoy!

4 large egg whites
1 1/2 cup sugar *( I used 3/4 cup)
1/4 tsp. salt
3 cups finely shredded unsweetened coconut *( I used sweetened coconut)
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
*1/2 tsp. vanilla extract or
*almond extract (watch amount)
8 oz. bittersweet chocolate, finely chopped * I used semi sweet chocolate morsels)
2 oz. white chocolate(optional) * (I used white chocolate morsels)

Preheat oven to 350 degrees.. Line 2 cookie sheets with parchment paper.

In a heavy duty saucepan, combine egg whites, sugar and salt.  Heat on medium until warm to the touch.  Stir in coconut, flour, cocoa, and vanilla.  Stir about 4 minutes or until gently sizzling.  Remove from heat.  Stir in 1/3 cup bittersweet chocolate until melted.  With a cookie scoop,or a teaspoon, scoop mixture into balls and place on prepared cookie sheets, spacing 1 inch apart.

Bake 15 minutes or until set and crisp around the edges. Cool completely on cookie sheet on wire rack..Store in airtight container at room temperature 1 day or in freezer up to two weeks.

To add an extra touch, In microwave safe bowl, microwave remaining chocolate on high in 30 second intervals, stirring frequently.  Dip top of macaroons in white or dark chocolate to coat if desired.

Note:  I used sweetened coconut so I cut my sugar down to 3/4 cup .  They were wonderful and I did not notice any difference when cutting down the sugar...I highly recommend these macaroons if you love coconut and chocolate they are a must try, and I found them to be very easy...

Happy Baking with love,

7/5/12 
12/2/13

ITALIAN(Anise) COOKIES or Italian Knot Cookies

I have always known the cookies I so loved all my life as Anise Cookies.  That's what my family called them so when I moved to Pittsburgh 7 years ago that Anise cookie in Pittsburgh was called Love Knots or Knot cookies.  I have played around with a few of my grandmother's and aunts recipes so the below recipe is a combination of both. It passed the taste test long ago!  Enjoy!

 We put anise oil in them (you can find it at the local pharmacy in small bottles close to the register) or anise extract which is a little lighter in flavor.

If you prefer use vanilla, lemon or orange extract in place of the anise.

Here's our families combination recipe.  Easy and yummy!



 5 1/2 Cup Flour
1 Cup Sugar
1 Cup softened butter or you can use crisco if desired
5 1/2 tsp. Baking Powder
4 eggs
2 tsp. vanilla(anise or any extract that you would like) (even orange rind can be used)
1/2 to 3/4 Cup Milk (start with 1/2 cup)
Batter should be thick and easy to make round 1 tsp. size balls..

 Cream Crisco or Butter with mixer(you can use hands to do this whole recipe if you like).  Fold in eggs and vanilla then dry ingredients and some milk alternating dry ingredients and finishing with milk..(watch amount of milk)

BAKE 350 DEGREES APROX.12 MINUTES(depending on oven)WATCH CAREFULLY CHECK AFTER 8 TO 10 MINUTES.


ICING

2 CUPS 10X confectionery SUGAR
1/4 CUP milk  APPROX. AMT.LESS OR MORE POSSIBLE

START WITH SMALL AMOUNT OF MILK ADDING MORE UNTIL THICK and easy to spread. I use my fingers but you can use a pastry brush if you would like.
ADD FOOD COLORING IF YOU WOULD LIKE...1 DROP


Happy Baking with love,

5/25/11
11/23/12
12/22/14

Italian Ricotta Cookies

These are larger than usual. I decided to try making them a little larger. My guys love them!

  This is a great holiday cookie recipe.  Moist, tender and sweet.

 You can cut back on the sugar and you will still get the perfect cookie. Light confectionery sugar and milk make the best frosting.  Add a little food coloring or sprinkles if you like.

  Kids love them, adults love them!  These cookies have been a family favorite for many years. You can't eat one!!!!!!

 Italian Ricotta Cookies

  2 cups sugar
 2 sticks soft butter or margarine(I use butter for all my  recipes)
 3 eggs
1 lb. (15 oz) Ricotta
4 cups flour
1 tsp. baking soda
1 tsp. vanilla, anise, lemon or orange extract

I made lemon flavored ones today and iced them with white icing and coconut...Yummy!

Share this recipe and make some memories!

Cream butter and sugar, add eggs and beat until well blended..
Add extract.   Combine flour and baking soda, add to creamed mixture, alternating flour and Ricotta cheese..

Line a cookie sheet with parchment paper.  Spoon a teaspoon size ball leaving space between balls for possible spreading.  You can make them larger if you would like. Just leave room in between.

Bake 375 degrees for approximately 10 minutes or until slightly browned.  Remove from oven. Cool and frost with a confectionery sugar frosting.  Mix confectionery sugar and slowly add milk until desired consistency.. Sprinkle with coconut or colored sprinkles if desired.

Happy Baking with love,

11/29/12 original
10/23/13




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