My sister Katie really likes Coconut Macaroons so last night i decided to whip up a batch. These cookies are super easy to make (no flour) and a great way to use up left over egg whites (i used 6 egg yolks for my Christmas Tiramisu so i had plenty of whites left over!) and chocolate. I found this recipe and used a medium sized cookie scoop to make my balls of dough. Because they were a little bigger than the recipe calls for, i cooked them for 25 minutes to get a nicely browned coconut with a slightly crispy-chewy edge. I dipped half the cookies in a little melted milk chocolate and placed them on parchment paper to firm up in the fridge for around 20-30 minutes. These cookies are moist and delicious with the crispy coconut outside and the rich coconut inside. Since these are homemade they are not overly sweet or hard like the ones from the store, even my Dad like them (and he doesnt like coconut!)! Coconut Macaroons are a favorite traditional Jewish holiday dessert and i think they work just as well for Christmas holiday too! Enjoy!
Merry Christmas To Everyone! This is one of the gingerbread men that i made this year! He is about 4 1/2" inches tall and this guy is sporting a festive red scarf with white snowflake quins that i found in a cake decorating shop! Some of the the other gingerbread men had red scarfs with white polka dots and the others were red with red sparking sugar on them! My friend Annette sold almost two dozen of these at her shop, i also got a last minute order for 15 that were going to be used as Christmas dinner place settings. The rest went out in cookie gift bags to friends and some even ended up in stockings! When i got up this morning i noticed that the rain had stopped and that blue sky was peaking out. It's now 11am and the sky is blue with the sun shining (but it is COLD, about 50 degress outside!).. i am waiting for my sisters to wake up... i made some homemade cinnamon rolls and just pulled them out of the oven and frosted them with a TON of icing, maybe they will smell them and finally get up! Enjoy!
I received an order to do thirty individual sized fruitcakes for a ladies club Christmas party. The ladies were going to be reading aloud one of the stories from Truman Capotes book A Christmas Memory. The story centers around three main characters living in the South during the Depression: Buddy (the little boy), Miss Sook (Buddys aunt) and their little dog Queenie. Miss Sook declares "Oh My, It's Fruitcake Weather!" and off they go gathering all their ingredients to make fruitcakes for all their friends (and the President!) at Christmas. I wasnt too sure about the whole fruitcake thing – did people still actually eat fruitcake?? I didnt want to make something inedible so i researched fruitcakes and decided on this recipe : Free Range Fruitcake and i found a terrific deal on the disposable paper loaf pans here: Mini Paper Loaf Pans. For the tags i used the illustration off the cover of the book and embelished with a little glitter and the fruitcake quote... I also sealed the cakes in bags and wrapped with raffia ribbon to keep with the simple theme. These fruitcakes take two weeks to make, and the flavor becomes amazing at the end of the two weeks. I tried one of the cakes just baked and again at two weeks – HUGE difference in taste!! You must baste the cakes every two or three days with brandy to keep them moist and bring the flavors together. I made a few changes to the recipe: i used vanilla flavored rum in the batter instead of regular rum and i basted the cakes in apricot brandy instead of regular brandy. I also made a simple icing with powdered sugar and vanilla rum to swirl on top and a single candied pecan sits on top of the icing for decoration. I am happy to say that the fruitcakes were a hit and i would definately make this recipe again! The cake is not as dense or hard as a traditional fruitcake. The dried fruits are normal, no freaky red or green cherries here! The flavor is a rich melding of the fruits, rum, brandy and spices – very holiday type of dessert! Enjoy!
Here it is: my first gingerbread house! I've made plenty of gingerbread men and gingerbread cupcakes but no house, until now! My BFF Donna bought me a clever kit with pre-baked gingerbread pieces and all the icing, candy and little plastic figurines to create a fun and easy gingerbread house without all the hassle. Yeah, right! I make mistakes ALL the time, and boy did i make a big one on this house! I sketched out my design on the computer and printed it out. Then i transfered my design to all the pieces with a sharp paperclip. Next i mixed up my royal icing mix and piped the whole thing out... the problem was that i used the roof pieces for the "walls" and wall pieces for the "roof" – ugh!!!
So my dad said the only way to fix it was to bake up new side walls and roof pieces to match my large size walls! I have never baked a gingerbread house before but i found this recipe for gingerbread and went for it. My dad made templates out of cardboard that proportionately fit with the odd sized walls. Everything baked up great and fit together fine! I used some white edible glitter on the snow to make it glisten. Powdered sugar lightly sifted over the roof created a snow dusted look. The only inedible thing on the house is the wreath. I snipped a piece of greenery off a fake pine tree and bent it into a circle. I glued it to the door with a big blob of royal icing and put little royal icing dots on top and finished with a sprinkle of edible glitter. My mistake turned into a good learning experience and i think i looks pretty good. If i can do it, anyone can do it - just go for it!! Enjoy!