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Hello everyone and a big thank you to aislinn for inviting me to join this community! :-)

Jam Thumbprints

3/4 lb (3 sticks) unsalted butter @ room temperature
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/2 cups all purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon of water (for egg wash)
7 oz sweetened flaked coconut
Jam of your liking

Preheat oven to 350 degrees F

In a stand mixer (use the paddle attachment), cream together the butter and the sugar until combined.
Add vanilla.
In a separate bowl, sift together flour and salt.
Add flour mixture to creamed butter & sugar, keeping speed on low.
Mix until the dough starts to come together (do not overbeat).
Dump dough onto a floured board and roll into a flat disk.
Wrap disk in plastic wrap and chill in fridge for 1/2 hour.

Roll dough into 1 1/4 inch balls. If you use a kitchen scale, they should weigh 1 oz each.
Dip each ball into the egg wash and then roll ball in coconut.
Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your thumb.
Drop 1/4 teaspoon of jam into each indentation.
Bake for 20 to 25 minutes, until the coconut is golden brown.

Cool and serve.

NOTE: These are pretty enough to put in a clear cellophane bag and tie up with a pretty bow to give away as little Christmas gifts!

Enjoy! :-)
20th-Oct-2006 06:39 am - Delicious! I think...
I made these last night.Collapse )

Except I did blueberry instead of strawberry, and I added lemon zest and juice to the batter, and I used two whole eggs instead of futzing around with egg whites, and I used cream instead of buttermilk because I didn't have buttermilk. And I used a lot more cream cheese because hello! It's cream cheese! And I did not do poppy seeds. Oh, and I made mine in wee little loaf pans. So I really didn't make those last night. I made lemon blueberry cream cheese loaves. But whatever!
28th-Jul-2006 12:33 pm - Malibu Lemonade Sorbet
mighty pomegranate
Tart and delicious! This'll be going in my recipe book, but I thought y'all would like a preview (seeing as the weather is all hot 'n stuff).

3 c water (use filtered if your tapwater tastes funky like mine does)
1 1/2 c (organic) sugar
3-4 medium to large lemons; around 3/4 c lemon juice
the zest from as many lemons as it takes to get 3/4 c of lemon juice (around 2 Tbs, give or take)
1/4 c malibu rum


In a medium saucepan, dissolve sugar into water over medium heat, stirring often. Bring to a boil, and remember to stir often. Remove from heat.

While sugar water is boiling, zest and juice your lemons in a large glass bowl. Add Malibu rum. Add the hot sugar water. Place in fridge until cooled (around 2 hours or so).

Stir cooled sorbet mixture and freeze in an ice cream maker according to the manufacturer's directions.

I really like this recipe because it's tart at the start but finishes off with a sweet aftertaste. It's also not really coconutty or rummy.

14th-Jun-2006 07:01 pm - Yum.
mighty pomegranate
I'm making these for work tomorrow -- to inspire my team to do me a daily favor. I thought that should you have a similar need, you might want to try these, too.

Peanut Butter Chocolate Chip Cookies


3/4 c. peanut butter
1/2 c. butter or margarine
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1 1/4 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 c. choc. chips


1. Combine peanut butter and butter in a large bowl, beat well. Cream in sugars. Add egg and beat well.
2. Add flour, baking soda, baking powder, and salt and mix well. Stir in chocolate chips. Roll dough into walnut-size balls and place on cookie sheet.
3. Press crisscross pattern on cookies with fork. Bake about 12 min. or until golden in a 350* oven. Transfer to wire rack and cool. If you don't want individual cookies (they're crumbly!), bake in a square 8x8 pan for around 23 minutes.
4th-Jun-2006 04:11 pm - Mock Crab Cakes
2 c.zucchini, coarsely grated
2 T. onion, grated
2 T. celery, finely chopped
2 T. green pepper, finely chopped
1 T. mayonnaise
1 T. Worcestershire sauce
1 T. Old Bay seasoning
2 eggs, beaten
2 c. soft bread crumbs
2 T. butter
Garnish: lemon wedges or tartar sauce (we tried cocktail sauce and that was yummy)

Press zucchini in a length of cheesecloth to remove as much moisture as possible. Combine with next 7 ingredients. Lightly fold in bread crumbs; gently form patties that are 3 inches in diameter and one inch thick. Melt butter in a skillet, fry patties over medium heat until golden on both sides. Serve with lemon wedges and tartar sauce (or cocktail sauce, even ketchup is good with this), if desired. Makes 8 to 10 servings (we could only get about 6 patties out of this).
17th-May-2006 08:30 am - My Favorite Brownies
mighty pomegranate
Easy Fudge Brownies (gaffled from kingarthurflour.com)

1 cup Unbleached All-Purpose Flour
2 cups sugar
3/4 cup natural or Dutch-process cocoa OR 1/2 cup black cocoa + 1/4 cup natural or Dutch-process cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
1 stick butter or margarine, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract

Put all of the ingredients into a large bowl in the order in which they're written. Stir, then beat the mixture till smooth. OMG! So easy!

Spoon the batter into a lightly greased 9 x 13-inch pan. Bake the brownies in a preheated 3758F oven for 25 to 30 minutes, or until they're just barely beginning to pull away from the sides of the pan. Let them cool completely before cutting. Yield: about 2 dozen brownies.

Additional goodness: stir in 1 to 1 1/2 c Junior Mints or York Peppermint Patty Bites before spreading in pan.
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