Raspberry Macaroons

Raspberry macaroons

So pretty, these raspberry macaroons are absolutely delicious.

  • 1 1/4 Cups granulated sugar, divided
  • 1 Package (6 ounces) Driscoll’s Raspberries
  • 4 large egg whites, at room temperature
  • 4 packed cups unsweetened shredded or fine flake coconut (7 ½ ounces/212g)
  • 1 Tsp. salt
  • 1 Tsp. vanilla extract
  • 6 Ounces dark chocolate, chopped
  • 1 Tsp. coconut oil
  • PREHEAT oven to 325˚F.
  • LINE two baking sheets with parchment paper.
  • PLACE 1/4 cup sugar to a medium bowl.
  • ADD 1 package raspberries.
  • MASH mixture with a fork or muddler until berries are broken down.
  • SET ASIDE raspberry mixture to macerate, about 2 minutes.
  • PLACE remaining 1 cup sugar into bowl of a stand mixer fitted with whisk attachment.
  • ADD 4 eggs whites.
  • WHISK mixture on high speed until foamy.
  • ADD raspberry mixture, 4 cups coconut, 1 teaspoon salt, and 1 teaspoon vanilla.
  • WHISK until well combined.
  • ADD more coconut as needed to make sure all liquid is absorbed into mixture.

    Raspberry macaroons 4

    Depending on how juicy your raspberries are, it may take up to a cup of additional coconut in order to get the right texture.

  • SCOOP 2-tablespoon-sized macaroons onto prepared baking sheets.
  • PRESS and PAT surface of macaroons with fingertips to ensure they look tidy and don’t crack while baking.
    Raspberry Macaroons 5
  • BAKE for about 30 minutes or until the tops are dry and lightly golden brown and ROTATEsheets halfway through bake.
  • PLACE baking sheets onto cooling racks.

    Raspberry macaroons 2

    Bake until just lightly golden.

  • ALLOW macaroons to cool for about 10 minutes.
  • PLACE 6 ounces dark chocolate into a microwave safe bowl.
  • ADD 1 teaspoon coconut oil.
  • HEAT chocolate mixture in microwave for 15 seconds.
  • STIR chocolate mixture.
  • CONTINUE heating and stirring chocolate in microwave in brief intervals until completely melted.
  • DIP bottoms of macaroons into melted chocolate.
  • DRIZZLE tops of macaroons with remaining melted chocolate as desired.
    Raspberry Macaroons 1
  • CHILL macaroons in refrigerator until chocolate is set, about 20 minutes.
  • ALLOW macaroons to come to room temperature before serving.Raspberry macaroons 3

I watched a video on Instagram from feedfeed, and they made these macaroons with blackberries – they looked so delicious, and I had everything already in the house, as long as I worked with raspberries instead of blackberries – the recipe came from Driscoll’s Berry website.

Oatmeal Coconut Cookies

 

Oatmeal cookies 6

  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • 1½ cups quick-cooking rolled oats
  • 1/2  cup walnuts, finely chopped
  • 1/2 cup cranberries
  • 1 cup coconut, shredded

Preheat oven to 375 degrees.

Oatmeal cookies 1

Make sure you beat the butter, sugar, egg & vanilla mixture until it is fluffy before stirring in the dry ingredients.  Only stir until everything is combined.

  1. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  2. In a bowl of a standup mixer, cream together the sugars and butter. Add in the eggs and vanilla and beat well. Slowly add the flour mixture and continue to mix in batches. Stir in the coconut, oats, cranberries and walnuts.

Oatmeal cookies 2

  1. Using a 1¼” cookie scoop (or small spoon) drop small balls on a ungreased cookie sheet spacing 2″ apart. Bake for 12-14 min. or until golden brown. Cool on cookie racks. Store in airtight containers. Will freeze well.

Oatmeal cookies 4

Oatmeal cookies 5

Crispy on the edges, chewy in the middle, these oatmeal coconut cookies are fantastic!

 

Chocolate Chip Crisp Cookies

Cookies 6

Cookies are such a treat!  You can convince yourself (quite easily) that you are eating a nutritious cookie with the addition of wheat germ and rolled oats ….. (insert eye roll).

  • 1 3/4 cups unbleached flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp kosher salt
  • 1 cup butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup white sugar (granulated)
  • 2 large eggs (at room temperature)
  • 2 tsp vanilla
  • 1 cup large flake rolled oats (not instant)
  • 1 cup puffed rice cereal
  • 1/2 cup wheat germ
  • 1 – 1 1/2 cups semisweet chocolate chips
  • 3/4 cups chopped pecans

 

Preheat oven to 350 degrees.  Line 2 cookie sheets with parchment paper and set aside.

Whisk together flour, baking powder, baking soda and salt in a bowl, set aside.

Cookies 1

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand held blender, beat the butter for 1 minute.  Beat in the sugars until the mixture is quite light and fluffy.  Scape down the sides and beat in the eggs, one at a time.  Blend well between the 1st and 2nd egg.  Beat in the vanilla and remove the bowl from the stand.

Cookies 2

You can see how fluffy the butter, sugars and eggs are – now is the time to work it by hand.

Using a wooden spoon, stir in the dry mixture just until combined.  Stir in the oats, cereal and wheat germ.  Stir in the chocolate chips and pecans.

Cookies 3

You don’t want to over mix cookie dough – stir just until combined.

Drop the batter in heaping tablespoonfuls onto the prepared cookie sheets, spacing them about 2 inches apart.  You should be able to get about 12 cookies on a regular cookie sheet.

Cookies 4

What are those coloured bits you ask?  I had coloured rice crisps …..

One sheet at a time, bake in the centre of the oven until set and lightly browned around the edges.  My oven took 11 minutes, but check after 9 – ovens can be so different!  Cool the cookies on the sheet, set on a wire rack for about 5 minutes before removing to a separate wire rack to cool completely.

The results are best if you allow the cookie sheet to cool slightly before putting the next batch on to bake.

Cookies 5

So many schools have restrictions on nuts these days – you could always replace the pecans with raisins (but not in this house) or dried cranberries.

 

 

 

Soft Dinner Buns

Buns 9

Admit it, you wish your house smelled this good right now!

 

April 1 is tomorrow, and that’s our Auntie Elsie’s birthday, or it would have been if she was still with us.  We miss her every day, and while I was busy thinking of her I felt that need to make some soft white dinner buns, the kind she used to bring to every family dinner as a treat.  This dough is soft and tasty, and the texture is perfect.  Pretty sure she would have been proud of this effort!

Buns 7

Step 1:

  • 1 1/2 cups boiling water
  • 6 tsp. honey
  • 6 tsp. butter
  • 2 tsp. salt

Combine the above ingredients in a large bowl and cool.

Step 2:

  • 1 1/2 cups lukewarm water (not too warm, you’ll kill the yeast)
  • 3 tsp. sugar
  • 2 Tbsp. fast rising yeast

Dissolve the water and sugar in a small bowl.  Sprinkle the yeast on top and let sit.

Step 3:

  • 2 eggs, well beaten
  • 6-7 cups unbleached white flour
Buns 1

Just waiting for this yeast to bloom a little more and I’ll be ready to start combining everything.

  • Mix the eggs into the first (Step 1) mixture once it has cooled to room temperature.
  • Add 1 cup of flour to this mixture and stir well.
  • Add the yeast mixture (Step 2) to the bowl and stir to incorporate.
  • Gradually add the remaining flour, cup by cup, until the dough gets too difficult to stir in the bowl.  At this point, on a floured surface (your counter), empty the dough and knead by hand until the dough is smooth and elastic, about 10 minutes.  You will need to keep the surface floured to prevent it from sticking.
  • Place the dough into a greased bowl, cover with a clean tea towel, and place in a draft-free warm area to rise.
buns 2

This dough is so soft, I can taste it already….

Buns 3

It’s true.  I’m that dork that has a re-usable cover for raising yeast dough.

  • Let the dough rise until doubled (about 40 minutes) and punch it down.  Repeat this process once.
Buns 4

Yes, the yeast and time has done it’s job.

Buns 5

Time to release the dough and form buns.

  • Preheat your oven to 350 F and grease two  9x 13 baking trays (the ones with the small sides).  You can use any shape of pan you want in actual fact.  Cut off pieces of dough that are approximately 1/2 cup in size (doesn’t have to be exact!) and form into buns.  I keep my fingers slightly floured and tuck the dough under as I stretch the dough to make it smooth on top, but you can use whatever technique you like!
  • Place the buns about a 1/2 inch apart on the greased pan, cover and let rise until doubled, about 30 minutes.

Buns 6

  • Bake for 15-20 minutes or until nicely browned.
Buns 8

Use this recipe for whatever you like!  Today I made mini pizza shells for the grandkids to make lunches with.  I call it the organic look when they aren’t all uniform in size and shape….

 

Buns 11

A tray of these is welcome at any dinner.

I thought I had Auntie Elsie’s original recipe, but couldn’t find it.  This recipe is from “Fraiche Nutrition” and if you haven’t been to her website, well – get on over there.  It is packed with delicious and nutritious recipes and tips.

Citrus Loaf

I love the bright citrus flavour of this loaf.  Easy to make, and easier to eat!

Citrus loaf 5

This loaf takes little more than 10 minutes to put together, and while it is baking the citrus aroma is fantastic.

  • 1 medium lemon
  • 1 medium orange
  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup plus 2 tbsp sugar
  • 3/4 cup butter (I use salted for baking)
  • 3 eggs
  • 1/2 cup milk

Preheat oven to 375 degrees.

Grate 1 tbsp peel from lemon and squeeze 1 tbsp juice, set aside.

Grate 1 tbsp orange peel and squeeze 5 tbsp juice, set aside.

Citrus loaf 1

Citrus loaf 2

Stir the wet ingredients into the larger bowl, and mix only until just holding together.  If you mix it too much the dough won’t be quite as tender.

In large bowl cut softened butter into flour, baking powder, salt and 1 cup sugar.  Stir in peel.  In small bowl beat eggs, milk and4 tbsp orange juice lightly.  Stir into flour mixture just until flour is moist.  Do not over mix!

Spoon into greased and lightly floured loaf pan, baking for 1 hour.  Test, and when you tester comes out clean, remove from oven and allow to rest 10 minutes in loaf pan before removing.

citrus-loaf-3.jpg

If you line the loaf pan with parchment paper it makes removal quick and easy.

 

In saucepan, heat lemon juice, 1 tbsp orange juice and 2 tbsp sugar until boiling.  Cool, stirring, for about 3 minutes.  Brush over loaf once it has cooled off a bit, but not cold.

Citrus loaf 4

Boil the juices and sugar long enough for the syrup to thicken slightly, then remove from heat.

Citrus loaf 6

Every bite is light, juicy, citrusy and that glaze over the top is absolutely divine.

 

Rosemary Cheddar Soda Bread

I’m only a 1/4 Irish, but I’m pretty sure my Irish Nana, Kathleen O’Doherty, would have been pretty happy with this Irish Soda Bread.  It takes about 5 minutes to put together, and your house will smell heavenly while it bakes.

Irish Soda Bread 4

Tender inside, crusty outside – it’s perfect.

INGREDIENTS

  • 2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 2 tablespoons fresh chopped rosemary
  • 2 cups grated sharp cheddar
  • 1 cups buttermilk (if you don’t have buttermilk, use 2 tsp lemon juice and fill to 1 cup milk)
  • 1 whole large egg

INSTRUCTIONS

  1. Heat the oven to 425 degrees F. Lightly flour a non stick baking tray or spray with a non stick spray.

  2. In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, pepper, rosemary and cheese.

  3. Add the egg to the buttermilk and beat until mixed.
  4. Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.

  5. Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.

  6. Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut an X on top of the soda bread.

  7. Season the top with some more salt and pepper and bake in the oven for 25-30 minutes and the top is golden brown.

  8. Let cool for 20 minutes before slicing and serving with butter.
Irish Soda Bread 1

Combine all the dry ingredients together, and lightly toss.

Irish Soda Bread 2

Once you’ve mixed the dry ingredients together, very lightly combine with the wet, don’t over mix or the dough will get a bit tough.  You want a lightly handled dough.

Irish Soda Bread 3

Gently form the dough into a ball, brush with melted butter and sprinkle with salt and pepper.

Irish Soda Bread 5

Allow the dough to rest before slicing into it …. I know, it’s hard to resist!

Irish Soda Bread 6

Just waiting for some soft butter to spread ….

I reviewed a few recipes looking for the perfect bread to serve with my Irish Guinness stew for St. Patrick’s day, and this is a sure fire winner, it will be on repeat around here!

Check out “foodnessgracious” …. the food is fantastic.

Vanilla Bundt Cake

A perfect dessert, delicious but tasty!  This simple vanilla cake can be changed up so easily.  For this version I added some blood orange juice and zest, which worked perfectly with the fruity glaze.

Vanilla Bundt Cake 2

To create the blood orange cake, squeeze the juice from one blood orange into a one cup measure of milk, fill the remaining cup with milk.  Zest one orange and stir into the batter.

INGREDIENTS

  • 2 ¼ cups (315 g) unbleached all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3 eggs
  • 1 ¾ cups (370 g) sugar1 tsp vanilla extract
  • ½ cup (125 ml) canola oil
  • 1 cup (250 ml) milk

PREPARATION

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
  2. In a bowl, combine the flour, baking powder and salt. Set aside.
  3. In another bowl, beat the eggs, sugar and vanilla at high speed with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk, beating just until smooth. Spread the batter into the pan.
  5. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.