Coconut Macaroons


Posted by Sara Eddy.

3 egg whites
½ tsp. cream of tartar
1 Tbsp. sugar
1 (14-oz.) can sweetened condensed milk
1 tsp. vanilla extract
1 tsp. lemon zest
20 oz. sweetened shredded coconut
7 oz. dipping chocolate (I use Dove Promises)

Preheat oven to 325 degrees. Beat eggs white in electric mixer on low. Once whites are broken up, add cream of tartar and sugar. Increase speed to medium and beat until whites are frothy.

Shut off mixer and fold in condensed milk, vanilla, and lemon zest. Add coconut and mix until well incorporated. Let mixture sit for 2-3 minutes.

Line 4 cookie sheets with parchment paper. Drop by heaping tablespoons (or use a cookie scoop) onto each tray, spacing them apart evenly. Bake for 20-25 minutes. Let cool.

Melt milk or dark chocolate in a double boiler over low heat, or in the microwave at 50% power. Dip half of each macaroon into the chocolate. Place on tray to allow chocolate to set.

coconut

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Chocolate Nutella Fudge with Sea Salt


Posted by Joe Esposito.

Butter, for greasing pan

1 (14 oz. ) can sweetened condensed milk

1 tsp vanilla extract

8 oz. high-quality bittersweet (60% cacao) chocolate chips

1 cup Nutella, room temperature

3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces

Sea salt, approximately 1/2 tspfudge
Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides.

In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter.
Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth, 5 to 7 minutes.Scrape the mixture into the prepared pan, spread the top smooth with a spatula, and sprinkle with sea salt. Refrigerate until the fudge is firm, at least 2 hours.
Run a knife under hot water, dry it off, and run it around the edges of the pan to loosen the fudge. Using the overhanging parchment paper, lift the fudge out. Peel off the parchment paper. Cut the fudge into 3/4-inch squares. Store in the refrigerator in an airtight container or wrapped well in plastic wrap and foil.

Makes approximately 50 3/4-inch squares.

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Creme Brulee Cheesecake Bars


Posted by Elizabeth Peters-Davaze.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2&1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

*TIP - make your own English toffee from a simple recipe online. It's so worth it, and only takes sugar, butter and vanilla!

creme brulee bars

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