Don’t save coconut macaroons for a once-a-year treat during Passover.  Coconut macaroons are a delicious gluten-free, dairy-free dessert that’s quick and portable.  These macaroons taste nothing like the bland, dry canned varieties available at the store.  A home-made version will make a convert of anyone who generally likes coconut, but doesn’t care for canned macaroons.

This recipe is a variation on a recipe from Cooks Illustrated.

Chocolate-Dipped Coconut Macaroons

14 oz sweetened coconut flakes

1 ½ C. granulated sugar

1/3 cup + 1 Tbs. egg whites (use pourable egg whites or about 3 large eggs)

½ tps. almond extract (you can substitute vanilla but almond really makes these special)

½ C. dark chocolate chips or chunks (or more as needed, for dipping bottoms)

1. Place oven racks in upper-middle and lower-middle of oven; preheat 325 degrees.  Line 2 cookie sheets with parchment paper or silpats (reusable nonstick mats).

2. Chop coconut in food processor for 1 minute.  Add sugar and process for an additional 20 seconds. Add egg whites and extract; process for 1 additional minute, until the mixture resembles a paste, like slushy snow.  Scrape down sides of work bowl with a rubber spatula and process again, until stiff but malleable paste forms, about 5 seconds longer.  If mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until mixture forms a paste.

3. Using a 1” spring-loaded scoop or 2 tablespoons, drop mounts of paste onto prepared cookies sheets, forming 12 mounts on each sheet (24 total), spacing the mounds about 1 ½ inches papart.

4. Bake macaroons for about 20-25 minutes or until slightly golden brown, switching cookie sheet positions midway through baking.  Be careful not to overbake the macaroons or they will become dry when stored.  Cool macaroons completely on cookies sheets (removing them when warm will cause them to break).  Regular macaroons (without chocolate dipping) can be store in an airtight container for 5 days.

5.  When macaroons are completely cool, carefully remove them from the sheets.  Melt chocolate in a bowl in the microwave, at 30 second intervals, stirring rigorously between each interval to melt the chocolate.  It will likely require 1 minute in the microwave total.  Once melted chocolate is shiny and smooth, carefully hold each macaroon by its top and dip the bottom into the chocolate.  Twist to cover the entire bottom of the macaroon and to get a bit of the chocolate up the sides.  Place dipped macaroon on waxed paper and allow chocolate to harden.  Chocolate-dipped macaroons can be store in an air-tight container for up to 2 days (after that the chocolate will look dry).

I love granola – as a cereal, as a snack, as a bar….  Which gave me the idea to play around and come up with a recipe for bite-size granola balls that I could set out as an “appetizer” for brunch.  These granola bites are packed with flavor and natural goodness.  They are sturdy enough to be eaten without a spoon, but remain moist and chewy.  The granola bites are best made a few days in advance so the oats have time to soften and the flavors have a chance to merry.  Leftovers (if there are any) make a great breakfast on-the-go or a pre-workout snack.

Granola Bites

1 ½ cup rolled oats
1 cup dried apricots, chopped
¼ cup dried blueberries or currants
¼ cup raw sunflower seeds, chopped
¼ cup unsweetened coconut flakes
¼ cup sliced almonds, chopped
1 tsp. cinnamon
½ cup natural peanut butter (smooth)
¼ cup agave nectar
1 tsp. vanilla extract

1. Combine ground oats, chopped apricots, blueberries, sunflower seeds, coconut, almonds and cinnamon in a large bowl until well mixed.

2. Add peanut butter, agave nectar and vanilla to oat mixture and stir with a wooden spoon until mixture is slightly moist and sticky.

3. Using a 1” spring-loaded scoop or a melon baller, scoop out a small amount of mixture and form into round balls. Place on a cookie sheet lined with parchment or waxed paper. Cover with plastic wrap and refrigerate overnight to give oats time to absorb moisture and soften.

* These can be made gluten-free by making them with certified GF oats.

This giveaway features exquisite handcrafted truffles from Haute Chocolate NC, located in North Carolina.  Haute Chocolates uses quality chocolate and infuses it with really delicious and interesting flavors.  HC’s truffle are free of added sugar and butter – just delicious chocolate and natural flavors in these decadent treats.

There will be two winners for this giveaway:  One winner will receive a 6-piece Love is in the Air Collection; the other will receive a 6-piece box of Wine Infused Truffles (flavors in each collection listed below).  You can choose to have the cookies shipped to you or to your Valentine – just be sure to provide the shipping address of where you want them shipped on the giveaway entry form.

Enter this giveaway by completing the form at the link below.  The winner will be randomly selected at 10pm EST on February 9, 2010, and will be notified via e-mail.  One entry per person and shipment must be made to a US address.  Good luck!

https://spreadsheets.google.com/viewform?formkey=dFlBaE9ERFhmWE5TVHdnTVhvZFh3Smc6MA

Love is in the Air Collection features the following flavors:

* Champagne and Strawberries (Dark chocolate over white chocolate infused with REAL champagne (no flavoring here!) and strawberries)
* Bellini (Dark chocolate over white infused with REAL peaches and champagne)
* Mimosa (Dark Chocolate infused with orange zest and champagne)
* Mojito (Dark chocolate over white infused with lime zest, rum and fresh spearmint leaves)
* Creme Brulee (White chocolate with the signature creme brulee flavor profile and topped with caramelized sugar)
* Hazelnut (Dark chocolate with freshly ground hazelnuts)

Wine Infused Truffles features the following flavors:

* Rooster Red – A Chianti style wine with a hint of cranberries (dark chocolate)
* Sweet Mountain Bliss – A sweet Blush with a hint of Raspberries (white chocolate)
* Grand Vieux Chateau du Roi – Made in the style of Chateauneuf-du-Pape, a deep red with hints of cherry and berry (dark chocolate)
* Blue Norther – Blueberry (dark chocolate over white chocolate)

For a complete list of flavors offered, check out Haute Chocolate’s website at www.hautechocolatenc.com.

HC’s individually wrapped truffles are perfect party favors for any time of year.

You don’t have to go to a bakery to serve super cute cupcakes for your St. Patty’s Day Party.  Bake a batch of your favorite homemade or boxed cupcakes and use some of the fun accessories below to make them party-worthy, no matter what style you are going for.  Serve them for dessert, send them along with your kids to school or give them as favors by wrapping them in cello bags tied with a green ribbon or rafia.

Some of the cupcake liners would also be great for a modern baby shower, preppy bridal shower or a hip garden party.  Many of the retailers listed offer lots of other beautiful cake and cupcake docorating goods so check out their selections.

Modern
Green Swirl Cupcake Liners – $2.15/30 from Sweetart
http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=632615

Crafty
Clover Cupcake Wrapper - $13/ dozen from Paper Orchid Stationary
http://www.paperorchidstationery.com/modules/cart/products.php/nav_id/775/page/1/id/862/name/LuckyCupcakeWrapperGreen

Preppy
Green and White Polka Dot Cupcake Liners – $8.99/ 100 from Cup Cakery Supplies
http://www.acupcakery.com/green-polka-dot-cupcake-liners-100-p100.html

Retro
Shamrock Cupcake Liners – $2.95/ 50 from Plates and Napkins
http://www.platesandnapkins.com/Store_ViewProdDetail.asp?ProdID=16772

Shiny
Green Metallic Foil Cupcake Liners – $2.25/ 32 from Country Kitchen
 http://www.countrykitchensa.com/catalog/product.aspx?CatId=530&ShopId=38&SubCatId=1089&T=1&productId=634507

Unusual
Folded Light Green Cupcake Liners – $5.50/ 40 from Fancy Flours
http://www.fancyflours.com/site/7100-CF-FGR-1.html

Fresh
Striped Green Greaseproof Cupcake Liners - $4/ 70 from Fancy Flours
http://www.fancyflours.com/muffin-cup-green-stripe.html

Simple
Green Glassine Cupcake Liners – $7.00/ 100 from Cupcakery Supplies
http://www.acupcakery.com/greenglassinecupcake-liners.html

Sweet
Sugar Shamrocks – $0.75 each from Sugar Craft By Rosie
http://www.sugarcraftbyrosie.com.au/catalog/item/5836485/6732835.htm

Festive
Shamrock Sprinkles – $2.99/ 2.5oz from Confectionary House
http://www.confectioneryhouse.com/product.php?productid=3477

Vintage
Clover Cake Topper Picks – $6/ 12 from BusyIzzyBakery
http://www.etsy.com/view_listing.php?listing_id=20509862

Earthy
Irish Blarney Stones – $9.99/ 12 from Oriental Trading Company
http://www.orientaltrading.com/ui/browse/processRequest.do?demandPrefix=12&sku=96/1424&prodCatId=377604&mode=Browsing&erec=30&sp=true&Ntk=all&Ntx=mode%2bmatchallpartial&N=377604&requestURI=processProductsCatalog&sd=Irish+Blarney+Stones

Kitchy
Leprechaun Cupcake Picks – $1.99/ 12 from Fantes
http://www.fantes.com/st-patrick.html

Why pay for expensive chocolate covered strawberries when you can make your own batch in about 15 minutes?  These are perfect with a glass of champagne for dessert on Valentines Day.  Or place them in individual candy wrappers (as shown), and place them in a small box or bag as a party favor or gift for your Valentine.

Chocolate Covered Strawberries

8oz high quality dark (70% cacao) or semi-sweet chocolate

1 lb. strawberries with stems attached, preferably organic

1.       Wash strawberries carefully to keep stems intact.  Dry them completely – you don’t want any water left on the berries.  Line a sheet pan with parchment or waxed paper and set aside.

2.       Chop chocolate with a serrated knife and place in a microwave-safe bowl.  Heat in the microwave at 30 second intervals until half of the chocolate is melted, stirring each time you take it out.  Once half is melted, stir until the chocolate is smooth and shiny (the heat from the melted chocolate will melt the remaining chocolate and this method ensures that the chocolate won’t seize or burn).

3.       Hold the stems of the strawberries away from the berry and dip the berries into the melted chocolate.  Twist the berries as you lift them out of the chocolate to let the extra chocolate drip back into the bowl.  Place dipped strawberry on prepared parchment lined pan.  Repeat with remaining strawberries.  Allow the chocolate to harden at room temperature (about 30 minutes).  If you make these in advance or on a warm day you can put them in the refrigerator after they have set but cover them with plastic to prevent the chocolate from absorbing other flavors in your refrigerator.    

They key to any super bowl dessert is to make it bite-size so it can be eaten without looking away from the game.  These krispy treats fit the bill.  Whip up a batch of these quick-cooking treats for your super bowl party tonight.  Serve them for dessert or wrap them individually in cello bags and give them as party favors.  These football treats are also great for a kids’ sports theme party.
 

Football Cocoa Krispy Treats

3 Tbs. unsalted butter

10 oz marshmallows

5-6 C. cocoa krispies

1 C. crushed cocoa krispies, reserved

Nonstick cooking spray

vanilla frosting in a piping bag or a tube* fitted with a pinpoint piping tip
 

1.  Melt butter is a large sauce pan over low heat.  Once butter is melted add in marshmallows and stir until melted and smooth.  Remove from heat.

2.  Add 5-6 cups of cocoa krispy treats to marshmallow mixture (until desired consistency), stirring to mix.

3.  Crush reserved cocoa krispies in the bowl of a mini food processor to form fine crumbs or crush by hand in a ziplock bag using a rolling pin.  Place crumbs on a plate.

4.  Coat hands with a few sprays of nonstick cookie spray and rub hands together to coat them with spray.  Grab about 3/4 C. of cocoa krispy mixture and form into the shape of a football.  Place bottom of the football on the counter and press down to create a flat side.  Reshape if necessary.  Roll football in crushed cocoa krispies to coat (you are creating a smoother surface to pipe the frosting lacing).  Repeat until you have used up all of the cocoa krispy mixture.  One recipe should make 10-12 footballs, depending on how large you make the footballs.

5.  Place footballs on a cookie sheet coated with waxed paper.  Using a fine piping tip, pipe a straight line lengthwise in the middle of the football.  Pipe arches along each tip of the football.  Let the frosting dry so the laces are easier to pipe.  Once the first frosting lines are dry, pipe short perpendicular lines across the middle line to create “laces” on the football.  If the edge of each lace is not completely even use the tip of a sharp knife to even them out (wipe the tip of the knife after each cut to remove extra frosting and prevent smudging).  Let frosting dry and serve.  You can make these up to 1 day in advance.
 

*Wilton makes vanilla frosting in a tube that is available at most grocery stores in the baking aisle.  Couplings and assorted tips are usually available in the same aisle, or pick them up at a cake decorating store, Joanna Fabrics or Michaels.

I have several cookie recipes in my holiday-recipe arsenal that never disappoint and Martha Stewart’s Molasses-Spice Cookies are near the top of the list.  They are moist and chewy and have tons of flavor.  I like to make them into mini cookies (makes 64 mini cookies) using a small spring loaded scoop. 

Click here for the recipe:  http://www.marthastewart.com/recipe/chewy-molasses-spice-cookies?autonomy_kw=molasses%20spice%20cookies&rsc=header_17

These cookies are a great make-ahead dessert.  They will keep for 2-4 days in a air-tight container (I add in a piece of bread to keep them chewy), and they freeze beautifully.  To freeze them, prepared the dough and roll the balls in sugar.  Line the balls in rows on a cookie sheet.  Cover well with plastic wrap and freeze.  Once frozen solid, transfer the balls to a freezer bag and label with the oven temperature and cooking time (I cook the mini cookies at 350 degrees for 8 minutes, if frozen).

 For a wintery twist on the cookie sandwich, use two cooled cookies to sandwich a scoop of pumpkin, ginger or vanilla ice cream.  Freeze the sandwiches until ready to serve (individually wrap them in plastic if you will be leaving them in the freezer for more than a few hours.

These little cookies would also make a great party favor or homemade gift.  Wrap several of them in a cello bag or glass jar and tie with a ribbon or string. 

*Picture above is of raw cookies before I put them in the freezer

A jar of honey is the perfect favor for Rosh Hashana.  Wish your guests a “sweet” new year by buying local jars of honey from your farmer’s market.  Attach a honey dipper to the bottle with a ribbon tied around the lid of the jar.  Add a homemade label, if you like, with the year (the Jewish New Year is 5769 for 2008) and a greeting.  These are also super practical favors, as your family and friends will have local honey to use throughout the year.

Honey dipper are available at many stores.  Crate and Barrel sells simple wooden honey dippers individually for under $2 each – http://www.crateandbarrel.com/family.aspx?c=752&f=12956.

Here are some pictures from the fiesta theme party the Hip Hostess threw to give you some ideas for your next hip fiesta.

The Serving Pieces:

Festive reds, blues and bright stripes coordinate to make these pieces fiesta ready.

The Utencils:

Utencils wrapped in cloth napkins and tied with rafia makes it easier to grab everything all at once. 

The Flowers:

Bright lime green and muted pink and orange flowers coordinate with the stripes in the napkins and the color on the plates without being too matchy-matchy.

The Favors:

Homemade spiced pepitas (green pumpkin seeds frequently used in Mexican cuisine) wrapped in clear cello bags and tied with rafia are a salty treat that go well with margaritas and make a great favor for friends to take home.

I know I may seem a little obsessed with the mini version of wedding cakes (see prior post on mini wedding cake candles), but Godiva’s delectable little version is noteworthy.  The ”Couture Favors” come individually wrapped in an ivory box.  The mini cakes will appeal to both milk and dark chocolate lovers alike – they are made of milk chocolate and filled with dark chocolate ganache.   

The chocolates are not inexpensive, but they would make a great favor for an intimate bridal shower or wedding if your budget permits.

Godiva’s Chocolate Couture Favors come in sets of 4 individually wrapped favors for $38 ($9.50 each).
Available at:  http://www.godiva.com/catalog/product.aspx?id=1303&SE_Section=Shop&SE_Category=43