I love coconut. In chocolate bars, in cakes, cupcakes, granola bars…etc etc If there is coconut in it..I will not turn away! So, when I saw the recipe for these cookies…coconut cookies…not oatmeal with coconut… just coconut I could not resist!
These cookies are a favourite of the kids in my family. Bananas & chocolate chips in a cookie! Nothing bad here!! This cookie recipe is made in the food processor & really quick to pull it together. They bake up into little dome shapes & are cake-like, chocolatey & yum!
These cookies are made with brown butter, which is something different for me. I haven’t really used brown butter very much but the picture of these cookies looked so good & I was intrigued by the brown butter … so I had to make these. They are soooo delicious!
I saw this recipe for Honey Cookies on Facebook maybe a couple of years ago. They are sweet, coated with sugar which makes them crunchy on the outside, chewy inside & just plain delicious
Co–hosting a bridal shower, one of my contributions were these heart shaped cookies. The recipe for these cookies is from MarthaStewart.com. The recipe is for conversation heart cookies that look like the conversation candies that are out at Valentines Day. I did not decorate the cookies I made in that way.
Chewy Chocolate Cookies! The deep delicious flavour of this cookie comes from using cocoa powder. It is easy change this cookie up a bit, using the batter as the base, you can add chocolate chips, white chocolate chips, or chopped nuts.
This is such a quick way to make chocolate chip cookies! My niece, who is 9, & I made this together one time when she was over visiting. It was a last-minute decision ….we really wanted dessert to enjoy together so this worked out perfectly!
Here is a recipe for Kamish ( like biscotti) with dried cranberries . I love it! I have so many different recipes for Kamish….my moms, my grandmother’s, Goldie’s Kamish, https://marilyndishes.com/2017/02/22/goldies-kamish/, my aunt’s, Murray’s aunt’s & the list goes on. I used a basic recipe for kamish, left out the coconut, chocolate & almonds & added the cranberries. They turned out really well. I have to put these in the freezer & only take some out at a time otherwise I could eat them all. I hope you give them a try!
Here is the recipe
Kamish with Cranberries
1 cup oil
1 cup sugar
1 tsp vanilla
3 cups flour
1 tsp baking powder
1/2 cup dried cranberries
Preheat oven to 350f
Line a baking sheet with parchment paper
- In the bowl of a mixer, combine the 3 eggs, oil, sugar & vanilla & beat well until fluffy. Scrape down the sides of the bowl often so that everything gets mixed well
- In a separate bowl or your measuring cup, combine the flour & baking powder. Use a whisk or fork to stir this around to incorporate the baking powder into the flour
- Add the flour to the egg mixture & mix well
- Add the cranberries. Mix briefly just to get the cranberries mixed in. You can mix this by hand if you want to
- Divide the dough into 2
- Put the dough onto the cookie sheet & form logs with the dough about 2 inches thick and as long as they need to be to get the right width. You can put both logs on one cookies sheet but make sure there is some space between them
- Bake at 350 for approx 25-30 minutes. Turn the oven off
- Take the baking sheet out of the oven & slice the logs while they are hot
- Separate the cut slices of kamish so that there is a bit of space between each slice & put the cookie sheet back in the hot oven. This dries out the kamish. Just leave them in there until the oven cools
- Store in a cool place. They last for a long time If you are not going to eat them soon, they can be frozen
I am co-hosting a bridal shower this weekend & one of my contributions to the menu are meringue cookies. I made 2 batches of these cookies.The first batch I used vanilla extract , the second batch I made with grated lemon peel. This recipe comes to me from my friend Sharon. I have many recipes of hers & each one is great!
Here is the recipe
4 egg whites
1/2 cup sugar
1 tsp vanilla or 1 tbsp grated lemon peel
1 cup icing sugar, sifted
optional*** little ball candy sprinkles
Preheat the oven to 300f
Line 2 cookie sheets with parchment paper
- Beat the egg whites until soft peaks form. Gradually add the sugar while the mixer is going ***be careful not to let the sugar hit the moving beaters because then the sugar goes flying & can hit you the face & make a mess!!! Continue beating until thick & shiny Beat in the vanilla or lemon peel
- Fold in the icing sugar in 2 additions
- Pipe or spoon the meringue into cookies on the prepared baking sheets
- Bake for 1 1/2 hours ***baking time depends on the size of the cookies… so watch them after an hour… if they are really dry on top…touch them gently..then I think you can turn off the oven & let the cookies sit in there to dry
- Turn off the oven & let cookies dry for a couple of hours *** if you want your cookies soft & chewy inside take them out of the oven while they are still a bit warm
The video below is of a wonderful little kitchen gadget I have that sucks up the yolk from the white!! It is cool so I thought you might like to see how it works!
I have updated my previous post.
These Hamantaschen bake up just like a sugar cookie which everyone seems to really like. The sprinkles colour & a nice crunch!Continue reading “Sprinkle Hamantaschen”
If one was having a party to watch the Oscars, or even if there wasn’t a party & you want a snack, what could be more appropriate than these cookies? The story, as I read it on epicurious.com, is that Nora Ephron (director & screenwriter) went to the Dahila Bakery in Seattle & bought some of these cookies. She emailed the owner saying that these were her all-time favourite and wanted the recipe. The bakery owner sent Nora Ephron the recipe with some cookies & asked if she could name the cookie after her in a cookbook. The answer was yes! I am going to a party to watch the Academy Awards Sunday night in Toronto so I baked these up & am taking them with me… hopefully they will not get broken in my suitcase! I have carefully packaged them up in tins. They are a bit time-consuming to make but very delicious.
Here the link to the recipe