I made my standard Dark Chocolate Chip Cookie recipe (here) and then went scrounging around the kitchen to see how I could take them up a couple of notches.
First I added 3/4 cups of rolled oats (not quick oats), then two good handfuls of unsweetened coconut flakes. This made perfectly crisp and chewy cookies with some great flavor.
Add the oats to the butter/sugar/egg mixture and let sit for a minute or two before adding the remaining ingredients, to soften them a bit.
Bake at 375 F for 10-12 minutes.
*Four layers because that’s what I had around the house. You can add whatever else makes you happy.
First, the cookie dough: Continue reading
I was telling a friend I was going to make Tahini shortbread cookies to use up the tahini I had leftover from the Tahini Walnut Rolls (recipe here). She asked if it was dairy free, because she’d like to make shortbread, but was avoiding dairy.
The original recipe wasn’t, but I thought I’d give it a try with just tahini. And then because I Iove coconut, I thought I’d do the same thing with coconut oil. So both of these are dairy free. Continue reading
I’m sure there’s a pro trick to getting the coconut put on the sides of a cake but this was just a brute force attack. The top was easy – I ended up just pressing it on the sides with my fingers. What doesn’t stick falls off and can be gathered for a new attempt.
The cake was good but it would have been good without the changes to the recipe. No idea how to compare with a “stock” cake without actually making one as a control.
I visited family for Easter and it seemed like a good time to make my Coconut Lemon Cake. It was a hit – though my niece would have preferred a less tangy lemon curd. I will admit, I made it super lemony because my brother and I both love lemon.
Here’s the original recipe.
I made a few changes.
For the cake, I substituted coconut oil for both the oil and butter. When I originally made the cake, I didn’t keep coconut oil in the house, now it’s a staple. This upped the coconut flavor in the cake itself.
For the lemon curd, I flipped the water/lemon juice amounts. Using 1 cup of lemon juice and only 1/2 cup water. This upped the tartness substantially, so be prepared!
For the layers – this time I cut down from 4 to 3, using pie pans for the cake pans. This made for a much sturdier cake without losing any of the flavor – especially with the super tart curd.
Nom-nom. I really could have eaten the entire cake myself.
I’m off to do more prep on the vegetable garden. I have a hoop and 6 wall of water, so I’m hoping to get a head start later this month.
Depending on how the harvest goes, I’m definitely going to get a vacuum sealer to make freezing veggies easier. I. Do. Not. Can.
Are you planning your garden, yet?
Mrs J was puttering about looking like she needed something to do this afternoon. Always helpful, I called for cookies. We went with epicurious’s oatmeal chocolate chip recipe. We added a cup of shredded coconut, and gave the oatmeal a whirl in the food processor – three or four pulses to break them up some. We also threw in about 2/3 cup of pecan pieces we had left in an opened bag. They came out great!
These are from this recipe, tweaked a bit. I think it helps to toast the coconut, almonds, and oatmeal before mixing with the rest of the ingredients. You can use a dry skillet for the toasting on the stove top, or a tray under a broiler. We used the last of a few different kinds of chocolate we had on hand, both milk and semi-sweet chips and some of those mini candy coated chocolate bits, generic M&M looking things that the Amish store stocks.
Photo by JeffreyW
How is it Thursday already?
It was a big day today. Took a friend out to lunch at the new Tapas bar and Olathe Sweet Corn finally arrived in the store. Seems the rainy spring delayed the crop. I made a special trip to the store today to ‘stalk’ up.
Before that, we sampled the new Tapas bistro, SAMPLES. Really wanted to check out the roof top patio, but it was much too hot for that, so we settled for a sidewalk table. It was a pleasant experience. Good food, good beer and super nice staff. I think the consensus was that we would go back for more ‘samples’.
I had two completely new taste experiences (well four if you count the beer samples): truffle butter (on the bacon and grilled onions flatbread) and poutine (spare rib poutine to be exact). They were both fun and flavorful. I’d add spaetzle in brown butter, but my friend tells me it wasn’t true spaetzle, even though it was still delicious. Tasted like
chicken mac ‘n cheese.
We finished down the road with Funnel Cake Strawberry Sundaes, offered in honor of county fair season. It was yummy.
Freddy’s Funnel Cake Sundae
Later in the day I stopped at the grocery store, picked up a dozen ears of corn and steamed a few for dinner. I’ll prep the rest tomorrow and remove from the cob and serve cold on salads.
In honor of that arrival, grilled corn is on tonight’s Dinner Menu. It is one of the first menus I ever wrote.
On the board tonight:
But wait, there’s more! Click to read full menu