toasted coconut-graham macaroons

This recipe is a 'baking bucket list' which I can now cross off the list.
I don't know why I've always wanted to try a macaroon this way.
I love them as is, but always wanted to try them with some sort of texture.
Granted I know they are odd looking, but certainly tasty and very easy to make.
Of course you don't have to use crushed grahams, you can use more coconut, lime zest, crushed candies of some sort, you get the idea....



Super easy to make too.
I took the coconut and toasted first.
I wanted an extra crunchy macaroon.

Please do a better job of rolling these into balls than I did.

Get the dipping station ready, makes things go smoothly.
Not a fan of crushed graham? Use crushed candy, more toasted coconut, citrus zest, etc...
If you do use graham, please a nice pinch of sea salt to it.



A tasty little cookie--almost smore'esque in texture and taste.

toasted coconut-graham macaroons

print recipe

14 ounces sweetened, flaked coconut, toasted! (I toasted mine—try this)

2/3 cup minus 1 TB granulated sugar

2 large egg whites, cold

¼ ts sea salt

½ ts almond extract

½ cup crushed graham crackers

a pinch of salt (for the crushed grahams)

about 8-10 ounces bittersweet chocolate chips, melted (for dipping macaroons)

1 ts of vegetable oil

cooks notes: I was not that great at making the macaroons high and puffy.  I could have done better by rolling them by hand instead of using two spoons.  So use your hands or even a cookie scoop. Of course dipping the macaroons in crushed grahams is optional.

Preheat oven to 325°F.

Line two large baking sheets with parchment paper.

I did all this by hand (I don’t have a mixer) and it turned out fine.

In a large bowl, mix the egg whites with the sugar, salt and almond extract. Mix well, about 2 minutes.  Add in the toasted coconut and mix again till well combined.

With a medium cookie scoop (or by hand) scoop batter into 2-3 inch mounds (depending on size you like big or small).

The cookies won’t spread as much You can arrange the cookies fairly close together as they don’t spread all that much.

Bake cookies for 25 to 30 minutes, until they look toasted on top. And are set up.

Let them cool on the tray for at least 20 minutes.

When ready to dip macaroons, melt the chocolate (and 1 ts of vegetable oil) in the microwave OR however you feel most comfortable melting chocolate.

Have a small dish filled with the crushed grahams at the ready; as soon as we dip the macaroons in chocolate we will dip them in the crushed grahams.

Using a baking sheet lined with wax or parchment paper, take a cooled macaroon, dip in the melted chocolate, tap off excess, then dip in the crushed grahams and place on lined cookie sheet.  I placed the dipped macaroon with the dipped side up.

Repeat with all the cookies until done.

It should take about 2 hours (at room temp) for the chocolate to harden or you can place in the fridge to set up.

Makes about 20-23 macaroons, depending on size you make them.

banana-oat crumble bars

Blueberry crumble, strawberry crumble, rhubarb crumble.....why no banana crumble?
I've wondered that from time to time.
And had to fix that.
Even pineapple crumble sounds good too.
I made these fairly simple, fairly easy--easy to throw together if you have really ripe bananas lying around and aren't in the mood for a heavy banana bread.
I made these on the first try, but should I make them again I would definitely sauté the bananas with a bit of spiced rum, just to give it that extra something-something.
So, I highly suggest doing this if you want to give these a go.
And also with these, it's ok to bake them a little longer for that "crisp/crunch" factor.
They have oats in there so they can take a little extra browning.
It should be noted, that my 'banana hating' husband LOVED these, in case you have a 'banana-hating' person in your household.

Adding a layer of crushed nuts (pecans, walnuts) on top of banana filling might be a great idea too.
Just sayin....


Half the crumble dough for bottom of pan, then banana filling, then remaining dough on top, in clumps.
Easy peasy!


TIP: if you want traditional gooey crumble hot from the oven? Try serving this immediately after baking with vanilla ice cream.
Or if you want crumble bars, then let it cool down a bit before slicing.

banana-oat crumble bars

print recipe

crumble:

2 cups all-purpose flour

1 cup rolled oats

½ ts baking powder

½ ts baking soda

couple dashes of cinnamon, optional

1 cup sugar

½ ts salt

1 cup butter, room temp

1 large egg

banana filling:

2 ripe bananas, mashed fairly well

juice of half a lemon

2 TB light brown sugar

1 TB sour cream

1 egg yolk

cook notes: The crumble bars are really tasty when they are crispy. So you might want to bake them to the full 40-45 minute mark.  Look for golden brown (not light golden brown) to know when they are done. As I stated in the blog post, it might be a good idea to sauté the bananas with a TB of butter and some spiced rum before using.  I know it would be a great boost in taste. If you do this, then omit the lemon juice step. If you want bars then let the crumble cool a bit before slicing, if you want warm gooey crumble then serve immediately with vanilla ice cream!  So good.  But remember the filling will be hot!

In a small bowl, mash the bananas, sprinkle with the lemon juice, stir, set aside.

Preheat the oven to 350F. Line a 9-inch square baking pan with aluminum foil and lightly grease or if you have nonstick pan then just spray with non-stick spray.

For the crumble: in a large mixing bowl, whisk together all the dry ingredients (and the oats). 

Add in the butter and egg, mix until crumbly and just combined.

Take the crumb mixture, divide in half and put one half in the bottom of the pan.  Making sure to get all the corners.

Take the mashed bananas, add in the brown sugar, the sour cream, and egg yolk. Mix well.

Next put a nice layer of the banana mixture on top of the crumb dough; try not to go to close to the edges.  There might be some banana mixture leftover.

Taking the remaining half of the crumb mixture, and add it to the top of the banana filling. 

Please do this by adding it in clumps/balls AND do not press down.

Just make sure to put the mixture on loosely, and evenly; getting the corners covered too.

Bake for 40-45 minutes, until golden browned.

I wanted my crumble fairly crisp, so I went the whole 45 minutes. 

It’s really good when it’s nice and crispy.

You need to let bars cool completely in order for them to set up right. OR serve right away if you want traditional warm gooey crumble with vanilla ice cream!

Makes about 12 bars depending on how you slice them.

friday links

Happy Friday indeed!
A nice long holiday weekend to look forward to.
We will have rain all weekend, and then hopefully sun on Monday.
Anyone coming to Cape Cod for the weekend?

I love this!

Hopefully Monday will look like this on the cape.

Need any ideas for baking?
My blueberry shortcake is a huge hit, fairly easy to make too.

Peach shortcake with buttermilk biscuits.

Extra crunchy broccoli salad.

Buffalo chicken salad.

My favorite: tomato, cheddar and walnut salad.

Summer salads wouldn't be complete with a Frito Salad! AKA the "man salad" (all condiments).

And of course we need a good kicked up lobster salad BLT.

Pecan-strawberry crumble bars.

around the web:

balinese chicken lawar from serious eats
sunshine can greatly benefit health & prolong life from science daily
20 natural disease fighters in fruit from intent blog
6 hidden health benefits of cherries from bliss tree
how to banish body acne for good from bliss tree
see what a week of groceries looks like from around the world from elite daily
the BRCA gene & cancer: do you really want to know? from Dr. Oz
Incan girl perfectly preserved for 500 years from elite daily
what your poop is telling you (informative for sure!) from mind body green
my stroke of luck (stroke survivor story) from NYTimes
roasted strawberry BBQ sauce from closet cooking
when athletic shoes cause injury from NYTimes
japanese vegetable pancakes from smitten kitchen
bacon caramels from margaritas in the rain
jam infused cupcakes from wassims cuisine
strawberry brownie tart from gi365
refreshing avocado pops from the primlani kitchen
chocolate swirl buns from annie eats
open letter from a "fat chick" to Abercrombie & Fitch from write human
avocados signal a healthy diet from Dr. Weil
avocado egg roll with creamy cilantro dip from I wash you dry
10 signs you have too much cortisol from mind body green
astaxanthin: nature's most powerful antioxidant from mercola
what is a "cronut" from fox news
is peanut butter healthy? from marks daily apple
consuming coffee is linked to lower risk of autoimmune liver disease from science daily
7 characteristics associated with longer life from marks daily apple
(wonderful baking conversion chart--bookmark this one)
gluten free myths from huffington post
compound in Mediterranean Diet makes cancer cells mortal from science daily
cookie decorating trouble shooting from bake at 350
frozen banana! from eat the love
tortilla hot dog wraps from BS in the kitchen

espresso butter creams

I love going to those mom & pop candy stores where almost all the candies are homemade.

Antique glass display cases, creaky wooden floors, stuffed animals sitting next to candy gift packs...the smell of sugar permeates through the air.

The butter creams, the cordials, even the peanut butter cups are all homemade and usually hand dipped too.

First thing I love to try is the peanut butter cups; some places nail the flavor spot on and others add too much sugar and the peanut flavor/texture is lost.

I find the same scenario with butter creams; they are always so sweet, too sweet to even detect what the actual flavor is. 

I've always wanted to try making my own butter creams.  And it was my first time using one of those plastic candy molds from Wiltons.  Sorry to say, I was not impressed by the plastic candy molds.

I tried everything to get the candies out of said mold: in the fridge, in the freezer, banging, in dip in hot water, etc....Someone mentioned to try using silicone molds next time. And I will.   

All of the candies I've made in the past I usually roll by hand and dip myself.  But this time I needed a mold to hold the butter cream because the butter cream is well, not rollable!

If you do want to make these and are comfortable using plastic candy molds then perfect.

If you want a suggestion or two: trying using a silicone mold or use those small candy paper cups (like the mini Reeses peanut butter paper cups) those should work perfectly!

If you like the taste of buttery espresso then you'll love these. They are rich and tasty and definitely not overly sweet like an ordinary butter cream might be.

Make sure to gently tap the molds when you put the final layer of chocolate on; you want to make sure the chocolate gets evenly coated all around.

Really hard to remove!  Banging them out finally worked!

With all the work was it worth it?  Yes, they are tasty!  Next time mini paper candy cups!

espresso butter creams

print recipe

7 ounces sweetened condensed milk

2 cups powdered sugar

1 Starbucks Via (I used the blonde roast) OR use 1-2 ts espresso powder

giant pinch of sea salt

3 TB unsalted butter, very soft

for the chocolate coating:

(I used half bitter sweet, half semi sweet chips; use what you like but I do not recommend milk chocolate as its too sweet)

7 ounces of bitter sweet

7 ounces semi sweet

½ TB vegetable oil

In a medium bowl mix the condensed milk, 2 cups of powdered sugar, salt, and espresso.  Mix by hand or with a mixer. When mixed then add in the very soft butter and mix well.  You want a nice sooth consistency.  Give it a taste and see if it needs more salt or espresso. 

Cover the top with plastic wrap and place in fridge to firm up a bit; a few hours or overnight.

When ready to use you can either use candy molds, mini paper cups or silicone molds.  You can try rolling balls on your own, but I found the candy dough to be too loose.

Place chocolate chips with the vegetable oil in a microwavable bowl, give it a good mix and then microwave in 10 second spurts till melted.  Making sure to stir each time after 10 seconds.  Or you can temper the chocolate how you like best.

Since this time I used the candy molds, I coated the bottom and sides of each mold with chocolate, let it harden, then added in little globs of the espresso, place in fridge for 20 minutes, then filled the molds with chocolate, tapping as I go along to make sure the chocolate is evenly disbursed.

Then back into fridge to set up.

I made about 56 candy pieces using these molds; if you use mini paper cups I imagine you might get about 40-50?

lemon crunch bars

Remember when I made the ginger crunch bars?
Me too.
Those were so good.
Actually I had kept them in the back of my mind to re-create with a new flavor.
And finally that new flavor hit me: lemon!
Lemon is the perfect match for these buttery, sweet, crunchy critters.
Seriously, you need to give these a go, and if you can get your hands on Meyer lemons then please do so.
I know you're going to ask me what can I use instead of golden syrup?
I just don't know, as golden syrup is really the perfect base for the glaze here because is thickens up as it cools.
Please invest in a small can of golden syrup, it's not that pricey and a little bit goes a long long way.

As I type this post up, I am thinking in the back of my head how I can sneak in another bar without ruining my gym workout.  I promised my doctor he and his wife would get this tomorrow, but I don't know if there will be any left!

They are that good. Thin, crispy, buttery, and full of lemon flavor.
Isn't that yellow color pretty too?  That would make a fabulous wallpaper color for a second bathroom.


Mix the lemon zest with the sugar and the lemon juice; let it sit a bit to marinate.

Make sure to push the dough down in all the little nooks of the tart pan.

Time for a glaze bath.
Note: I only used half the glaze for this and saved the other half for a cake, muffin or loaf.
The glaze is sweet and very tangy, so you only need a little bit.

lemon crunch bars

adapted from here and here

print recipe

cook notes:

I used an 8-inch tart pan with removable bottom. 

You could use another size/shape tart pan with removable bottom.

cookie base

9 TB unsalted butter, room temp

1/2 cup granulated sugar

1 1/2 cup flour

1 ts baking powder

a huge pinch of sea salt

zest of 2 lemons

juice of ½ a lemon

icing

5 TB unsalted butter

2 TB golden syrup

3/4 cup powdered sugar

zest of 1 lemon

Preheat the oven to 375ºF. Butter and/or spray up an 8 or 9-inch square tart pan.

You can use a stand mixer—I mixed by hand. 

In a small bowl, put in the sugar, add in the lemon zest and lemon juice, mix, set aside.

In a large bowl cream the butter and the seasoned sugar until light and fluffy.

In a separate bowl, sift the flour, baking powder, and salt.

Mix the dry ingredients into the creamed butter mixture until well combined. Turn the dough out onto the pan and spread it out, making sure to get into all the corners.  It’s not a sticky dough, so this part should be relatively easy.  The dough is a bit crumbly/dry—don’t panic. 

Bake the dough for 18-20 minutes, until it’s light golden brown or if you want really crunchy then golden brown (I did somewhere in between).

When the dough is almost done baking, make the icing by heating the butter and golden syrup over low heat in a small pan; add in the powdered sugar and lemon zest.  Keep stirring until it’s all smooth. Take off heat.

Once the cookie dough is done baking pour the icing over the top (I used about ¾ to ½ the glaze and save the rest for a bread).  When smoothing out the icing try not to let it get into the edges.  You want the edges to be seen as it gives a nice decorative appeal when it’s all cooled.

Let this sit for at least 30 minutes to let the icing harden up/set up. 

If your kitchen is hot, then pop in the fridge.

Use a sharp knife to slice into bars or squares.