Tuesday, December 22, 2009
Another Martha Stewart recipe :) These were super good although a bit messy to make!
Martha Stewart Coconut Balls
2 sticks unsalted butter, softened
1/4 cup confectioner's sugar, plus more for dusting
2 cups all-purpose flour
1/4 teaspoon salt
2 cups sweetened flaked coconut
1. Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
2.Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.
These are the adjustments I made:
1. I thought 1 inch balls were too big so I made them about 1/2 inch. The recipe made about 60 cookies instead of the suggested 36.
2. I only baked them for 15 minutes.
3. I let them cool for 5 minutes then rolled them in powdered sugar. I let them rest another 5-10 then rolled them again. If you just "dust" them the sugar gets moist and doesn't look all nice and pretty! I ended up using at least 1 cup of powdered sugar for the outside.
Sunday, December 20, 2009
I used some candied orange for half the cookies and dark chocolate chunks for the other half. I also made my cookie roll a little smaller and ended up with about 50 cookies. The smaller seize cookies only took about 14-15 minutes to bake. This is a good basic recipe and the possibilities are endless. The next time I make them I want to try rolling the cookie logs in colored sugar before slicing them so they are a bit more festive.
Martha Stewart Icebox Shortbread Cookies
Ingredients Makes 36
- FOR THE SHORTBREAD
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour (spooned and leveled), plus more for rolling
- FLAVOR VARIATIONS (OPTIONAL MIX-INS AND COATINGS)
- Mix in grated zest of 2 oranges and 1/2 cup dried cranberries
- Mix in grated zest of 2 lemons; coat with 1/4 cup poppy seeds
- Mix in grated zest of 2 limes; coat with 1/4 cup cornmeal
- Mix in 1/2 cup chopped dried apricots; coat with 1/2 cup finely chopped pistachios
- Mix in 1/2 cup mini chocolate or peanut-butter chips
- Mix in 1/4 cup finely chopped candied ginger; coat with 1/4 cup sesame seeds
- With an electric mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in desired mix-ins.
- Divide dough in half; place each half on a piece of floured waxed or parchment paper. With floured hands, gently roll each into a 1 1/2-inch-diameter log. Dividing evenly, sprinkle logs with desired coating if using, rolling log (to help coating adhere) and pressing in gently. Wrap logs tightly in the paper, and refrigerate until firm, 1 to 1 1/2 hours. (To store longer, wrap log and paper tightly with plastic wrap.)
- Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 3/8 inch thick (if dough crumbles, leave at room temperature 5 to 10 minutes). Arrange slices, about 1 inch apart, on baking sheets.
- Bake until lightly golden around the edges, 15 to 20 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Saturday, December 19, 2009
Friday, December 18, 2009
Yum yum yum. This was really well received by the fam and we loved it too!
Recipe from Cooking Light
Regular breadcrumbs can be used in place of the panko. If the broccoli florets are very large, cut them into bite-sized pieces.
Yield: 10 servings (serving size: about 3/4 cup)
- 3 (10-ounce) packages frozen broccoli florets, thawed
- Cooking spray
- 1 1/2 cups fat-free milk
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup (3 ounces) shredded sharp cheddar cheese
- 1/2 cup (4 ounces) fat-free cream cheese, softened
- 1 cup fat-free mayonnaise
- 3/4 cup chopped onion (about 1/2 medium)
- 1 (8-ounce) can water chestnuts, rinsed, drained, and sliced
- 3/4 cup panko (Japanese breadcrumbs)
- 2 teaspoons butter, melted
Preheat oven to 375°.
Arrange broccoli in an even layer in an 11 x 7-inch baking dish coated with cooking spray; set aside.
Combine milk, flour, salt, and pepper in a large saucepan over medium-high heat; bring to a boil. Cook 1 minute or until thick, stirring constantly. Remove from heat. Add cheddar and cream cheeses; stir until smooth. Stir in mayonnaise, onion, and water chestnuts. Spoon cheese mixture evenly over broccoli.
Place panko in a small bowl. Drizzle with butter, and toss. Sprinkle breadcrumb mixture evenly over cheese mixture. Lightly spray breadcrumb layer with cooking spray. Bake at 375° for 25 minutes or until mixture begins to bubble and breadcrumbs brown.
2-10oz packages (566 g) frozen corn kernels thawed
1 cup (236ml) heavy cream
1/4 tsp black pepper
1 cup (236 ml) whole milk
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Serve hot.