Treasure Island Cookies

I made these a few weeks ago and they were delicious. Thought I would share.



I found these on allrecipes

Ingredients
1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7/8 cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup flaked coconut
1 cup chopped pecans

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

TWD: French Yogurt Cake

Okay, Tuesdays with Dorie fans...here is this weeks post. It was a lovely cake called French Yogurt Cake with Marmalade Glaze (we aren't marmalade lovers so I skipped that part). The description of this cake stated that it was fool proof and that ever woman in france makes this common cake.
This cake was a delight to make. It was super easy and quite delicious. The lemon zest added to the cake was refreshing. The cake called for ground almonds which made for a speckled batter.



I served the cake for Sunday dessert which meant that I didn't get any pictures of it sliced and with the goodies on top because of lighting and we finished the cake off before morning pictures could be taken. I skipped the lemon marmalade and served it with whipped cream and raspberry sauce. I considered making a lemon syrup, but I didn't have enough fresh lemon juice. It was delicious with the sweetened whipped cream and raspberries, but I might try fresh strawberries next time. I also think it would be good with chocolate mousse and fresh strawberries. All in all it is a great basic cake that you could change up fillings or toppings, especially if you baked it in a round pan. Others who made this dessert suggested using a lemon curd which I think would be fabulous.

If you want to try this recipe head on over to My Cookbook Addiction.

TWD: Lemon Cup Custard

I was so excited to make this dessert! I love lemon and I enjoy custard, I knew it would be a hit. The ingredients are minimal (milk, lemon, egg, and sugar), just my kind of recipe! Unfortunately, I let my egg curdle!! We had finished a delicious Sunday dinner and I had looked forward to custard all day, only to be dispointed by my mistake! I was hoping to make the custard again before posting, but was unable to. I bombed it, but plan to try my hand at it again at a later date. For incredible pictures of a great Lemon Cup Custard (for some reason I can't upload my picture), as well as the recipe, check out The Way the Cookie Crumbles. Better luck in your custard making!

Key lime cookies

I have made so much dark chocolate stuff lately, I just needed to "balance my diet"!! Ha!! Ok, but seriously, I just needed something different. Spring is here in Florida! So, here's what I came up with:

Key Lime White Chocolate Chip Cookies

1 pouch sugar cookie mix, made as directed with 1 stick butter and 1 egg

+ 1/2 package white chocolate chips

Key Lime Drizzle

1 1/2 tsps fresh lime zest

1 T softened butter

1 1/2 T fresh lime juice

2/3 c powdered sugar

Directions:

Mix white chocolate chips into sugar cookie mix. Bake as directed. I got about 25 good size cookies out of mine. Cool completely. (You may need to sneak one nice warm un-limified cookie.)

Mix ingredients for drizzle. You may need to add a few tablespoons of powdered sugar to get a good consistency. Spoon drizzle into a ziplock bag and snip a tiny hole in one corner. Pipe onto cookies, then allow drizzle to set up. Enjoy!! Maybe these cookies will bring spring to you a little sooner!

Hooked...

I am totally hooked on baking bread right now. Artisan Bread in 5 Minutes a Day is wonderful! Look what came out of my oven on Sunday night! It looks (and tastes) like a loaf of bread I would pay $5 for at a good bakery. And the best part, it is so easy. The basic recipe has been a huge hit at our house. I have yet to venture out to try variations or any of the other doughs but hope to do so in the next week or so. If you like bread with a crusty outside and a nice crumb inside this is a must-have book in my opinion. I am currently using the library's copy and am anxiously awaiting my own copy to arrive in the mail. 

Celestial Confections: Chocolate Armagnac Cake

Yay!  Its my turn again for Tuesdays with Dorie!  This weeks choice was picked by Lyb at And Then I do the Dishes.   I was a little surprised by the use of 12 moist plump prunes in this decadent chocolate cake.  I made a few subs.  I used grapejuice and brandy extract instead of the Armagnac.  I could totally taste the prunes in this.  However, I gave some to my neighbors and they had no idea it had prunes in it. (I think I just knew it was there and couldn't get over it.) The prunes didn't stop me from eating it.  It was super-yummy.  

Just for kicks, I conducted a "round 2" and I made a few other subs.  I used prune baby food (so I wouldn't have bits of prune) and brandy extract, but also added orange marmalade and added some fresh orange zest to the glaze.  I preferred round 2 just because I love all things chocolate orange.  They were both great though!

This picture was so hard on Jesse.  He was waiting with his fork in hand while I took pictures and he kept asking if I was done yet so he could dig in.

Cookie Carnival: Chocolate Fudge Cookies with Toffee and Dried Cherries

Oh yummy! Yummy! Yummy!  This cookie intrigued me from the beginning.  You could say it "had me at hello".  I never would've considered putting toffee and dried cherries together, but it is amazingly delicious.  This is definitely a "grown-up" cookie with so much rich bittersweet chocolate.  Then you get the buttery toffee flavors and the zing of the cherries!  They were so fun to eat, maybe a little too fun!!

The recipe came from "In The Sweet Kitchen: The Definitive Baker's Companion" by Regan Daley.  You can view other people's experiences with this here and the recipe here.