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




copyright iliketobakeandcook2013

Pepper Cookie's Nana's Recipe! Another Holiday Favorite

 Another family tradition, Making Pepper Cookies.  A little spicy but Nana made a mean Pepper cookie.  Here is her recipe: 

4 cups all purpose flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves optional
1/4 tsp. salt
1/4 tsp. allspice
1 cup milk scalded and cooled
1 1/2 tablespoons pepper
1/2 tsp. vanilla
4 1/2 tsp. baking powder
1 cup cocoa
1 1/4 cups sugar
10 tablespoons spry (I use Crisco)
3 eggs
***chopped walnuts(optional)

***1/2 cup raisins( optional)

In a large bowl place dry ingredients.  Scald milk and let cool.. Beat eggs, Crisco and sugar until well blended. Fold in  cooled milk alternating with dry ingredients. Place by tsp. on ungreased cookie sheet.Bake 375 degrees 10 to 12 minutes.. You can shape them any way you desire.  These I made a little larger than usual but if you like a nice mouthful, these will be exactly what you are looking for.

Note:   I usually frost them using Fat free skim milk(watch your amount),confectionery sugar, a bit of vanilla,,,The icing will dry better if you eliminate any butter or margarine..

Happy Baking with love,

 

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12/19/12
12/3/13

Cranberry and White Chocolate Cookies

If you enjoy some fruit in a cookie this one has to be on the top of my list for taste.  Buttery and chewy with a slight crunch you'll love them too!

I started thinking about simplifying my baking this year..I definitely want to bake a few new varieties but will concentrate on those favorites that are a must.. More than ever with rising prices we have to be aware of waste..Over my lifetime I have seen cookies tossed just because of being tired of them so this year I'm going to work on pretty easy and definitely a must  in my house and maybe a few easy pan desserts that go a long way when I'm having guests.  Sometimes a quick and easy pan recipe is a nice change..

Also these cookies are a nice treat for kiddo's.  Healthy and with sweet cranberries once they take a bite they'll love them!!!  I know old favorites like chocolate chip or those loaded with icing draw them but if we could get a few to try these I am sure they'll love them too!

I'll start one cookie recipe today and have several other really good ones for you to try..  My hubby loves sampling!!  

My first cookie recipe today is:

Cranberry and White Chocolate Cookies

1 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt (I eliminate salt if I am using salted butter)
1 cup quick cooking oats
9 tablespoons soft butter
1/2 cup dark brown sugar
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1/2 cup dried cranberries
1/2 cup roughly chopped pecans
3/4 cup white chocolate chips

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.  Measure flour,baking powder, alt and oats into a bowl..Put butter and sugars into another bowl and beat together until creamy..Beat in egg and vanilla.
Beat in the flour mixture, fold in cranberries, pecans and chocolate chips.
Roll tablespoons of dough into balls, place on cookie sheet and squish down with a fork.Bake for 15 minutes until cookies are tinged a pale gold..Remove to cool..

Happy Baking from my kitchen to yours,

11/10/11 original recipe
5/6/13