MAKING LIFE TASTE BETTER

Tuesday, December 28, 2010

Coconut Creme Macaroons







Ingredients

  • 1/3 cup butter, softened
  • 1 package (3 oz.) cream cheese, softened
  • 3/4 cup sugar
  • 1 egg yolk
  • 2 teaspoons almond extract
  • 2 teaspoons orange juice
  • 1-1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3-5 cups Sweetened Coconut Flakes, divided
  • 48 HERSHEY'S KISSES Brand Milk Chocolates (your choice of type)

Directions

  1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.
  2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet. (I use 3 cups coconut and choose not to roll in additional coconut.)
  3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate on top of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Friday, December 10, 2010

Monday, December 6, 2010

Linzer Cookies



 

 

Ingredients

  • 2 cups all-purpose flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 3/4 cup pecan halves, toasted
  • 2 tablespoons confectioners' sugar, plus more for sprinkling
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1/2 cup Raspberry jam

Directions

  1. Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
  2. Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
  3. Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; re-roll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
  4. Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.




Wednesday, December 1, 2010

Espresso Shooters



2 envelopes of unflavored gelatin
1¼ cups of espresso
¾ cup of brandy
3 tablespoons of brown sugar

Add all ingredients together in a small pan. Bring to a boil and boil for a minute. Pour into an ice cube tray. Freeze until set and then enjoy.


Now don't go driving after eating the "brandy enhanced" jello shots. Could be easy to carry in a Ziploc bag or even inside a water bottle.