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Pumpkin Coconut Macaroons

Pumpkin Coconut Macaroons

Soft, chewy, pumpkin pie-esque macaroons.
Basically, if you like macaroons (or coconut) and pumpkin, these are your new favorites. I wasn’t quite sure how the pumpkin flavor would get along with the coconut, but I should never have doubted pumpkin – it gets along great with others. I love pairing pumpkin with chocolate too (like pumpkin chocolate chip blondies or pumpkin spice mocha), which isn’t the most obvious pair either. In fact, I bet drizzling these pumpkin coconut macaroons in chocolate would be phenomenal!


1/3 cup sugar
1 large egg white
1 1/2 cups shredded coconut
1/4 cup toasted pecans, roughly chopped
1/4 cup pumpkin puree (not pumpkin pie)
1/2 teaspoon vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt


Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
In a large bowl, whisk sugar and egg white together.
Add coconut, pecans, pumpkin, vanilla, pumpkin pie spice and salt to bowl. Stir until everything is well incorporated.
Use a spoon or cookie scoop, scoop dough into balls* the size of 1 to 1 1/2 tablespoons. Place on the prepared baking sheet an inch apart.
Bake for around 10 minutes, or until the macaroons are golden brown on the bottom and edges. The bigger the macaroons, the longer it will take.


*Traditionally, macaroons are slightly dome shaped, so you can shape them like this by hand if you prefer

Recipe from Make it Naked
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Minicoconut cakes

Coconut and almonds star in these sweet, simple, and delightful Mini Coconut Cakes.

yield: 24 MINI CAKES prep time: 15 MINUTES cook time: 18 MINUTES


1 1/2 cups unsweetened dried coconut 355ml
3/4 cups granulated sugar 151g
1/2 cups all-purpose flour 63g
4 large egg whites
1 pinch salt
1/2 cups unsalted butter (melted and slightly cooled) 114g
1/4 teaspoons almond extract
2 tablespoons sweetened coconut flakes
2 tablespoons chopped almonds (or sliced)


Preheat oven to 375°F. Grease a 24-cup mini muffin pan.

Combine the unsweetened coconut, sugar, and flour. Set aside.

In a large bowl, whisk the egg whites and salt just until smooth. Add the butter and almond extract, and whisk until combined. Whisk in about half of the coconut mixture. Then gently fold in the remaining coconut mixture.

Spoon the batter into the prepared pan, filling each cup about 2/3 full. Sprinkle the sweetened coconut and almonds over the top of each cake.

Bake 15 to 18 minutes, or until the cakes are golden brown and set. Transfer the cakes to a wire rack to cool completely.

Calories 160
Sodium 2% 45mg
Fat 14% 9g
Protein 4% 2g
Carbohydrates 6% 17g
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Cookies And Cream Cheesecake Cookies

Makes: 12 cookies
4 ounces cream cheese, softened
8 tablespoons salted butter, room temperature
¾ cup sugar
1 cup flour
10 cookies, crushed

1. Preheat oven to 350°F/180°C.
2. In a mixing bowl, blend cream cheese, butter, and sugar until fully combined.
3. Add 1 cup of flour to cream cheese mixture and continue to blend until fully combined.
4. Add crushed cookies to the mixture and gently fold together. Once the cheesecake batter is fully mixed, cover with plastic wrap and chill in refrigerator for 30 minutes, or until batter is firm to touch.
5. Roll batter into small balls and place on a parchment-lined baking sheet.
6. Using your fingers or a warm spoon, press down on the dough balls to help form a cookie shape.
7. Bake at 350°F/180°C for 12-15 minutes or until cookies turn golden brown on the bottom.
8. Place cookies on a cooling rack and rest for at least 5 minutes.
9. Enjoy!
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Coffee Mug Molten Chocolate Cake for Two
From Cook's Country | October/November 2013

These individual chocolate cakes are cooked in coffee mugs in the microwave for a nearly instant dessert. To keep our cakes from overflowing, we supplement bittersweet chocolate with cocoa powder, which has less fat and produces less steam. We recommend microwaving the cakes on 50 percent power to cook them gently for a light, tender crumb. A few chunks of bittersweet chocolate added to each cake create a gooey, molten center.


We developed this recipe in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time to 90 seconds for each interval. For either size microwave, reset to 50 percent power at each stage of cooking. Use a mug that holds at least 11 ounces, or the batter will overflow. The bittersweet chocolate is added at two points.


4 tablespoons unsalted butter
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
1/4 cup (1 3/4 ounces) sugar
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup (1 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder


1. Microwave butter and chopped chocolate in large bowl, stirring often, until melted, about 1 minute. Whisk sugar, eggs, cocoa, vanilla, and salt into chocolate mixture until smooth. In separate bowl, combine flour and baking powder. Whisk flour mixture into chocolate mixture until combined. Divide batter evenly between 2 (11-ounce) coffee mugs.

2. Place mugs on opposite sides of microwave turntable. Microwave at 50 percent power for 45 seconds. Stir batter and microwave at 50 percent power for 45 seconds (batter will rise to just below rim of mug). Press 2 chocolate pieces into center of each cake until chocolate is flush with top of cake. Microwave at 50 percent power for 35 seconds (cake should be slightly wet around edges of mug and somewhat drier toward center). Let cakes rest for 2 minutes. Serve.


You wouldn’t dream of stirring a cake that’s baking in the oven. But to ensure that a microwave cake bakes evenly, that’s exactly what you need to do. We stop the microwave and give the batter a stir after 45 seconds.
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Microwave Chocolate Pudding
serves 4


2⁄3 cup sugar
1⁄4 cup baking cocoa
3 tablespoons cornstarch
1⁄4 teaspoon salt

2 1⁄4 cups milk
2 tablespoons butter, softened
1 teaspoon vanilla or almond extract


combine first 4 ingredients in a microwave safe mixing bowl -- gradually stir in milk.
microwave on high for 6 minutes.stirring every 2 minutes.
stir in butter and vanilla till smooth.
divide pudding into 4 individual serving dishes; press plastic wrap directly onto pudding surface in each dish.
chill 3-4 hours -- .
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Brown Sugar Caramel Pound Cake

1 ½ cups butter softened
2 cups light brown sugar, packed
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract


Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour
Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.
Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.
Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT.
When cooled the caramel does somewhat harden.
Original source unknown
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Cinnamon Bun Cake Recipe

3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

2 cups powdered sugar
5 T milk
1 tsp vanilla

With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla.
Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9×13″ baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined.
Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake.
Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center.
Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake.
Serve warm (we like it straight out of the oven) or at room temperature.
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Pineapple Angel Food Cake

1 box of angel food cake mix.
1 (20 ounce) can of crushed pineapple with juice.

How to:

Preheat the oven to 350° and grease a 9×13 baking dish.

In a large bowl, mix together the angel food cake mix and the crushed pineapple with juice and stir until well combined.

Pour the batter in the pan and bake for 30 minutes, Voila!

Simple, easy and pineapple-y! I serve this amazing cake with some cool whip or ice cream on top.
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Caramel Apple Cheesecake

2 cups crushed graham crackers
1/4 C. Sugar
1 stick (melted) butter and press into 9x13 pan.
(stick in the freezer while making the topping so it sets)

Cream togethe:,
16 ounces cream cheese (softened)
4 C powdered sugar.

Fold in:
12 ounces Cool Whip.

Put atop the graham cracker crust.
Top with diced red & green apples & drizzle with sundae caramel sauce.
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French Coconut Pie

1 1/2 C Sugar
3 Beaten Eggs
1/2 stick of Butter melted (4 T)
1 C Flaked Coconut
1 t vanilla
1 T white Vinegar

Unbaked pie crust

Stir together all ingredients and pour into pie crust.'
Bake 1 Hour 350 degrees for 1 hour.
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KISSES Coconut Macaroon Blossoms
• 1/3 cup butter or margarine , softened
• 1 package (3 oz.) cream cheese , softened
• 3/4 cup sugar
• 1 egg yolk
• 1-1/2 to 2 teaspoons almond extract
• 2 teaspoons orange juice
• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 cups Sweetened Coconut Flakes , divided
• 48 HERSHEY'S KISSES Brand Milk Chocolates

•1. Beat butter, cream cheese and sugar in large bowl until well blended. Add egg yolk, almond extract and orange juice; beat well. Stir together flour, baking powder and salt; gradually add to butter mixture, beating until well blended. Stir in 3 cups coconut.

•2. Cover; refrigerate 1 hour or until firm enough to handle. Remove wrappers from chocolates. Heat oven to 350°F. Shape dough into 1-inch balls; roll balls in remaining 2 cups coconut. Place on ungreased cookie sheet.

•3. Bake 10 to 12 minutes or until lightly browned. Remove from oven; immediately press chocolate into center of each cookie. Cool 1 minute; carefully remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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Pecan Praline Fudge


2 cups packed brown sugar
¾ cup butter
1/2 cup evaporated milk
3 cups powdered sugar
1 tablespoon bourbon
1 cup chopped candied pecans


1. Spray bottom and sides of 8-inch square pan with cooking spray. In 3-quart saucepan, cook brown sugar, 3/4 cup butter and the milk over medium heat about 2 minutes, stirring constantly, until butter is melted and sugar is dissolved. Heat to full rolling boil; boil and stir 1 minute. Remove from heat.
2. Add powdered sugar and bourbon. Beat with electric mixer on low speed 1 minute. On medium speed, beat 10 minutes or until mixture begins to hold its shape and is warm to the touch. Quickly stir in pecans.
3. Spread in pan. Refrigerate 2 hours or until firm. Cut into 8 rows by 8 rows. Store tightly covered at room temperature.

Quick Tip: Fudge stores well wrapped in wax paper and in an airtight container.
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Salted Chocolate Pretzel Bark
1 C butter
1 C brown sugar
8 oz unsalted pretzels
8 oz chocolate chips
Sea salt

Melt butter, add sugar and cook until forms caramelizes.
On lined baking sheet spread pretzels. Pour caramel over pretzels.
Back 400 degrees 5 - 7 min.
Melt chocolate chips and spread over pretzels.
Sprinkle with sea salt.
Freeze 1 hour.
Break into pieces.
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Snowball Cookies/ Italian Wedding Cookies

1 cup butter, softened
1/2 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup pecans, chopped
powdered sugar

Blend softened butter with powdered sugar. Add vanilla.
Mix in salt, flour and chopped pecans.
Form dough into 1 inch balls or flattened cookies and place on an ungreased cookie sheet.
Bake in a 325 degree oven for 20 minutes. While hot roll in powdered sugar. Let cool and roll again in powdered sugar.
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No-Bake Coconut Pecan Praline Cookies

20 minutes active; 1-2 hours inactive to prepare serves 18-24

2 cups pecans
2 cups sweetened shredded coconut
1 1/2 cups sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt

In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.

Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.

Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie “dough” onto wax paper-lined baking sheets.

Let set completely (freezing if necessary), then enjoy!
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Cowboy Cookies
Ingredients and Directions:

1 Cup butter
1 Cup sugar*
1 Cup packed brown sugar

Cream together and add 2 eggs.

1 tsp vanilla
1 tsp soda
1/2 tsp salt
1/2 tsp baking powder
2 cups flour
2 Cups oatmeal.

After all is blended add
2 Cups of chocolate chips & walnuts to taste.

Drop by large spoon on cookie sheet.
Bake at 350* 12-15 minutes.

*substitute add a tablespoon Dark Molasses in place of a tablespoon of the sugar. also substitute m&m's for the chocolate chips.
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For the crust
1 pie crust, store-bought or homemade
¼ cup unsalted butter, room temperature
½ cup brown sugar
2 tsp cinnamon

For the filling
¾ cup light corn syrup
¼ cup dark corn syrup
1 cup of brown sugar
¾ tsp salt
1 ½ cups pecan pieces, toasted
3 eggs
2 tsp vanilla extract
1 cup pecan halves

Preheat oven to 350ºF.

In a small bowl, mix together butter, brown sugar and cinnamon.
On a floured work surface, roll out pie crust and slather on cinnamon roll filling.
Starting with the side closest to you, roll into a tight log. Trim about 1 or 2 inches off each end and discard.

Cut each log into ½-inch thick pieces (you should get about 18-20).
On a floured surface, roll out each piece to ¼-inch thick and press into a 9-inch pie pan.
Chill until firm while preparing filling.

In a bowl, whisk together light and dark corn syrup, brown sugar, salt, toasted pecan pieces (not halves), eggs and vanilla extract. Mix until incorporated.

Pour into prepared crust and top with pecan halves, arranging in a circle. Bake for about an hour until firm. Let cool fully before slicing.

Serve with Bourbon Vanilla Icing (recipe below).


½ cup unsalted butter, softened
1 cup powdered sugar
1 Tbsp bourbon (or bourbon extract)
1 ½ tsp vanilla extract

Whisk together ingredients until smooth. Set aside and decorate pie when cool.
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Clean out one pie pumpkin, removing seeds. Cover loosely with foil and Bake at 400 degrees F until fork tender (15# pumpkin took 2 hours)

Filling - Whisk together, remove any liquid in pumpkin shell that might remain and pour in custard filling.

8 eggs
1 C brown sugar
1 1/4 t pumpkin pie spice
24 fl oz evaporated milk

Lower oven to 350 degrees F for 1 hour or until custard is firm.
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Middle Eastern Date-Filled Cookies (Ma’amoul)

Ma’amoul means “stuffed” in Arabic, and these cookies can be stuffed with a number of different fillings. Date filling is traditional for celebrating Eid, but walnuts (flavored either with orange blossom syrup or cinnamon) and pistachios (flavored with rose water and orange blossom water) are also common. These cookies are easiest to make using a ma’amoul mold (which can be purchased online or at Middle Eastern grocery stores)...
While these cookies are a bit time-consuming, if you have a free afternoon they really are worth every effort. As a bonus, they will keep nicely for up to a month stored in an airtight container at room temperature. Another nice thing is that it’s an easy recipe to double...

These beautiful cookies are perfect for any special occasion. While they are a bit time-consuming to make, if you have an afternoon free they’re definitely worth the effort. Ma’amoul means “stuffed” and these cookies can be stuffed with a number of different fillings; date filling is traditional for holidays, but walnut and pistachio are common too. My Syrian mother-in-law taught me this recipe and it’s found in my cookbook.

Middle Eastern Date-Filled Cookies (Ma’amoul)
Read more... )
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Impossible Pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling!!

This has a coconut vanilla taste like a coconut cream pie.


2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
7 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg

Put the milk, coconut, eggs, vanilla, flour, butter and
sugar in bowl and Mix WELL.
Pour into a greased and floured pie plate.
Sprinkle nutmeg and a little extra coconut over the top.
Bake at 350 degrees for 45 minutes.
Remove from oven, let it cool down.. Refrigerate till nice and cold.


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