Chocolate Dipped Coconut Macaroons

This is another recipe from Making Memories With Your Kids!  Thanks for being such a great source of Christmas treats this year, Erin :)
 
I've always liked coconut macaroons, but my husband didn't finally give in and start liking coconut until recently.  He loved these, and so did I!  The almond extract is just perfect in them.  They're so dense, chewy, rich, crunchy around the edges, and just perfect.  I'm not sure if they should be classified as a cookie or a candy, but they can definitely be classified as amazing and a recipe to make again next Christmas!
 
My only changes for next time are that I would make them a little smaller because they're so rich (I used a cookie scoop and only got 15 out of this recipe), and I would dip them in melted semisweet chocolate instead of milk chocolate.  I have a definite preference for milk chocolate if I'm just eating it, but it's so sweet and the chocolate flavor was kind of lost here.  Normally I don't post a recipe on my blog if I have changes to make, but the chocolate thing is pretty minor and I'm 100% sure the semisweet chocolate will work.

Chocolate Dipped Coconut Macaroons

14 oz can sweetened condensed milk (NOT evaporated)
2 tsp vanilla extract
1 1/2 tsp almond extract
14 oz bag sweetened, shredded coconut
1/2 C flour
1 1/2 C semisweet chocolate chips

Preheat oven to 350 and line baking sheets with parchment paper.

In a large bowl, stir together condensed milk and extracts.  Break up the coconut with your hands and sprinkle it over the condensed milk, then sprinkle the flour evenly over that.  Stir together until everything is well combined.  Use 2 spoons or a small cookie scoop to scoop up the mixture and make little balls on the prepared cookie sheets, about 1 1/2 inches apart.  These don't spread or grow in the oven, so keep that in mind when you shape the macaroons!  I chose to squash mine down slightly so they wouldn't be rounded.

Bake until the macaroons are light golden and the stray coconut bits are browned.  How long this takes will depend on your oven and the size of the macaroons, but somewhere between 10 and 16 minutes will probably work.
 
Let macaroons cool on the cookie sheets until you can handle them, then put them on a plate and refrigerate until very cold.  Save the parchment paper.
 
Melt chocolate chips.  I used the microwave and heated them in 15 second increments at 50% power, stirring between each cooking burst, but use whatever method you prefer. 

When you're ready to dip the macaroons, remove them from the refrigerator and set your parchment paper lined cookie sheets nearby (you can use the same parchment paper they were baked on).  Dip the bottoms into the chocolate.  Set dipped macaroons on the parchment paper lined cookie sheets and refrigerate them until the chocolate is set.  You can store the finished macaroons in a tin at room temperature.

Yield:  Depends on how big you make them.  About 15 big ones or 30 small ones.

Mid-Winter Crisis | Pineapple & Coconut Rice | Homemade

Some have a mid-life crisis which typically occurs once in their life usually ranging between 30-50 years old. Others, cough cough PLSR, have a mid-winter crisis. Haven't heard of this? Well, we bet you've experienced it at one point or another. You know when it hits the dead of winter, negative temperatures, snow up to your knees, yet all you can find in your closet is last summers sundress or tank top? Mid. Winter. Crisis.

We're no WebMD or anything, but we like to define this syndrome as: a crisis or transition in ones life that occurs during significant decrease in temperature and results in trauma forcing one to escape into summer through wardrobe changes.

So yes, we admit, our mid-winter crisis has struck & resulted in last summers romper. To accompany that and completely brainwash ourselves into thinking it was somewhat warm out, we made comfort food coconut rice accompanied by pineapple, our favorite summer snack.

Ingredients:

• 2 cups jasmine rice
• 8-10 teaspoons soy sauce
• 4 cups water
• 2/3 cup coconut milk
• 1/4 cup carrot slices
• 1/4 cup onion
• 1/4 cup peas
• 1 pineapple
• 1/4 cup chicken broth
• 3 tablespoons butter
• a pinch of garlic salt
• side of spicy mayonnaise

Supplies:

• sautee pan
• large saucepan
• measuring cup
• mixing spoon
• knife

Step 1:
In large saucepan bring rice, 1 tablespoon of butter, & water to boil.

Step 2:
Let boil for 5 minutes & then cover with tight lid. Bring heat to simmer & let sit for 15 minutes.

Step 3:
Add in 1/3 cup coconut milk, stir, & let sit another 5-10 minutes, until absorbed.

Step 4:
In large sautee pan, mix in rice & remaining ingredients.

Step 5:
Mix on low-medium heat for 5-10 minutes. 

Step 6:
Cut pineapple in half & hollow out inside. 

Step 7:
Add roughly 1/4 cup of pineapple to sautee pan & stir.

Step 8:
Pour rice in pineapple, serve with spicy mayonnaise, & enjoy!

shop this look: sweater | romper | sunglasses . DIY

Secret Recipe Fruit Juice

In hot weather, it's good you can enjoy a refreshing drink you. can present a variety of fresh juices to accompany you while you're relaxing. You can also serve drinks to your friends. the manufacturing process is very easy, and no need to take a long time. if you follow the recipe that I provide, guaranteed you will make a delicious fruit juice.

no need to wait any longer, here are some recipes I prepared fruit juice recipe:

Combination Berry Juice

Ingredients for 3 servings:

1. 7 strawberries, cut into pieces
2. 10 pieces of blueberries
3. 10 raspberries
4. 3 tablespoons granulated sugar
5. 200 ml of water
6. ice cubes as needed

how to make:

Enter strawberries, blueberries, raspberries, sugar, water, ice cubes in the blender jar. Process until smooth, pour into a glass.

Kiwi Lemon Juice:

Ingredients for 2 servings:

1. 1 lemon, squeeze the water
2. 2 kiwi fruit, peeled, cut into pieces
3. 2 tablespoons sugar
4. 300 ml sweet soda
5. ice cubes as needed

how to make:

Enter lemon juice, kiwi, sugar, ice cubes in the blender jar. Process until smooth and then add the sweet soda, process back. then pour into a glass

TERIMA KASIH

Champagne Cupcakes & Karl Lagerfeld Rice Krispie | #KarlApproved | Chicago, IL

Check out our custom Karl Lagerfeld Rice Krispie & Champagne Cupcakes for the #KarlApproved party in Chicago!

Order your custom desserts @ publiclivessecretrecipes@gmail.com

Snickerdoodles

December is always full of baking cookies and other treats, and I have 3 great recipes to share over the next few days.

The first is Snickerdoodles.  How well known are these cookies?  I'd never even heard of them until I was 10 and I met a new friend with a super cute bunny named Snickerdoodle, my husband had never heard of them until I made these, and a friend of mine didn't know what they were either.  Although I have eaten Snickerdoodles (and knew they were amazing), for some reason this was my first time making them, and they were incredible.  As in, my husband, who has a HUGE preference for chocolate chip cookies, said they give his CCC recipe a run for its money!  Wow! 
 
The recipe is from Erin over at Making Memories With Your Kids.  I was assigned her blog for Secret Recipe Club last week and made White Chocolate Raspberry Cookies for that, but went on to make these a few days later, and then just yesterday I made another of her cookie recipes (which will be posted here soon!).
 
Erin, you may get a kick out of this- when I was ready to make these, I asked my husband to pull up the recipe on his computer and he typed into Google "making memories with your Snickerdoodles."  That did lead to the correct recipe!

These cookies are fantastic as they are, but next time I may experiment with using 2 t cream of tartar because a lot of other recipes I looked at use that much for this amount of flour.

 Snickerdoodles
 

1 C butter, softened

1 C white sugar

2/3 C brown sugar

1 t vanilla extract

2 eggs

1/2 t salt

1/2 t cream of tartar

1 t baking soda

3 C flour
 

topping:

1/4 C white sugar

1 T cinnamon
 

Cream together butter and sugars for 1 minute.  Beat in vanilla extract and eggs, then salt, cream of tartar, and baking soda.  Mix in flour, being careful not to over mix.  Refrigerate cookie dough for 1 hour.

 

Preheat oven to 300 and line baking sheets with parchment paper.  In a small bowl, stir together 1/4 C sugar and 1 T cinnamon.  Roll dough into walnut sized balls and roll in cinnamon sugar to coat.  Space 2 inches apart on the prepared baking sheets.

Bake cookies just until starting to turn golden.  This was 17 minutes in my oven, but yours may take more or less time!  I'd suggest checking on them after 10 minutes.
 

Yield: I got 30 cookies from this recipe.

Secret Recipe Ice Cream Fruit

You love ice cream. if yes, you can make it yourself at home. Ice cream is a drink that is very popular all over the world. from children to adults love the ice cream. if you have a hobby cook, why not make it yourself. with your skills, you can make ice cream with a variety of flavors that you can serve and proud in front of your family, not just homemade, flavors and ingredients are free of substances that can be harmful to health, because of the taste and the color comes from the fruit. if you follow the recipe that I give, you can not cook can make ice cream. so ....... following recipe how to make ice cream:

Ice Cream Banana

Materials needed:

• Bananas (Already in the freeze in the freezer) Banana suit your taste.
• Full Cream Milk 200 ml
• Chocolate chips to taste.

How to make:

• If you are not yet frozen banana, banana should first freeze in the freezer. If it is frozen blander frozen bananas until smooth.
• Put full cream milk and blander back
• Put choco chips and mix well.
• Banana ice cream is ready to serve you.

In addition:

if you want to create a variety of flavors of ice cream, you can replace bananas with other materials such as watermelon (seedless), dragon fruit, apples, strawberries, and other fruits that you like. You can also combine several fruit flavors to make ice cream.

TERIMA KASIH

sub: food, secret recipe, drink, cake, culinary, traditional,  modern, aceh, instant food, terima kasih

Pretty in Pink | Hot Chocolate | Homemade

If you were to stand behind me in a Starbucks' line you would think I was ordering for a five year old: "Can I please have a tall hot chocolate, extra whipped cream, & chocolate drizzle on top?" Yup, thats what I get… Call me crazy but I can't stand the taste of coffee. Go ahead, I won't blame you for the judgments.

So can you blame me for wanting to just relax with a cup of hot cocoa & some Netflix while I was snowed in last weekend? (ok a few inches may not constitute as "snowed in", but you get the point)

Ingredients:

• 1 cup white chocolate chips
• 1/2 cup half & half
• 1 1/2 cup 2% milk
• 1 1/2 cup fresh raspberries
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

Supplies:

• small saucepan
• food chopper
• mug

Step 1:

In small saucepan, over low-medium heat, stir chocolate chips, half & half, vanilla extract, & milk together (be careful to not let boil)

Step 2:

Pour the sugar over the raspberries & put into food chopper. Blend until smooth.

Step 3:
Stir together raspberry puree & saucepan ingredients.

Step 4:

Pour into mug, cozy up on the couch, & binge watch Netflix. Enjoy!