Showing posts with label macaroon. Show all posts
Showing posts with label macaroon. Show all posts

Wednesday, June 19, 2013

Coconut Chocolate Clouds - A Delish Recipe




I think most of you know that a lot of the MLK authors' books feature recipes at the ends. We talk about food. We savor food.

Well, I adore cookies, don’t you? Little morsels of goodness. Or big morsels, depending…

So, in FINAL SENTENCE, the first in A Cookbook Nook Mystery series (coming out in less than 3 weeks!!), I featured cookie recipes. I’ve included what I consider one of the best Mexican wedding cookies around. (Humble, right?) I’ll share that recipe after the book releases.

For today, I tried a new recipe. I found it in a charming cookbook called Art of the Cookie.  The owner of the culinary bookshop that inspired A Cookbook Nook series, Salt and Pepper Booksrecommended it to me. What a find! The cookbook has fabulous recipes and gorgeous pictures!! I can’t wait to try a black and white cookie, my husband’s favorite, when he’s off his current diet.  I can’t be mean and bake them while he’s on it, right?

In the meantime, I love a good macaroon, and this cookie caught my eye.

Please note: it is not as hard as the recipe “reads” by the directions.  In fact, it’s really easy!!  It’s just specific as to each step.

Enjoy!

CHOCOLATE-DIPPED COCONUT CLOUDS
(inspired by the Art of the Cookie by Shelly Kaldunski)
(makes about 24 cookies)

Ingredients:
3 large egg whites at room temp
¼ teaspoon cream of tartar
pinch of salt
¾ cup sugar
½ teaspoon vanilla extract
4 ½ cups shredded coconut

Chocolate Glaze:
½ cup cream
1 ½ tablespoons butter
½ cup semi-sweet chocolate chips

Directions:

Preheat oven to 325°F. Line 2 to 3 baking sheets with parchment paper and spray with nonstick spray.

In a bowl, combine the egg whites and cream of tartar. Mix on medium-high speed until the whites form a dense foam, about 1 minute. Add the salt. Beat continuously, adding the sugar, until stiff peaks form, about 3 to 4 minutes.

Using a spatula, stir in the vanilla. Then add the coconut, in batches, gently folding into the whites (do not use a blender), just until the coconut is moist.



Place rounded tablespoonsful of the dough (no more, the smaller the better), on the prepared sheets about an inch apart. They do not spread.

Bake until the edges turn lightly golden brown. About 12-14 minutes. (The cookbook suggests 19-22 but mine turned brown fast so keep an eye out!! It might have been because I cooked something earlier in the day and the oven stayed extra warm.) Let cool completely, about 30 minutes.



Next, dip the bottom of each cookie in the chocolate glaze (see below) and return to the parchment paper. Refrigerate the tray for about 10 minutes to set the chocolate.

Store cookies, in a single layer, in an airtight container at room temp for up to 4 days.

PS  I didn't dip half the batch and kept some simply as macaroons. Lightest, fluffiest macaroons I've ever had.




Glaze Directions:

In a small saucepan over medium-high heat, bring the cream and butter to a boil. Remove from heat. Add the chocolate and salt and stir to cover the chocolate with the cream. Let it stand for about a minute. Slowly stir the mixture until it is smooth and satiny. Transfer the mixture to a small bowl and let it cool, stirring often until the glaze is thick enough to coat the back of a spoon (about 40-45 minutes).   Tip: if the glaze gets thick, either set over simmering water and stir until it “melt” again, or add a tablespoon of milk and heat “gently” in microwave for about 15 seconds.




* * *

By the way, I’m having two contests right now. One is a launch contest. I’m giving away a $50 bookstore gift certificate plus some books on my website. Follow this link.

The other is a June Mystery Scramble contest on Facebook with three other authors: Krista Davis, Janet Bolin & Maggie Sefton. Do you like puzzles? Scrambles? You could win a $25 bookstore gift certificate or books from the authors! Go to my Facebook page or any of the authors' pages,  and click on the Scramble link!

And check back to the MLK blog next Wednesday because I’ll be giving away a few "fun" things to those who leave comments



SAVOR THE MYSTERY!!!



* * * * * * *

The first book in A Cookbook Nook Mystery series is coming
July 2013!! It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a "recovering" ad exec who returns home to help her aunt open a culinary bookshop and cafe.

FINAL SENTENCE
You can pre-order the book HERE.

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests!

You can follow and "like"and chat with my alter ego Avery Aames the same way:  Facebook and Twitter.
















Tuesday, April 10, 2012

Passover Chocolate Matzo Buttercrunch and Mocha-Dipped Macaroons from Cleo Coyle




Last Friday evening marked the first night of Passover, one of the most widely observed Jewish holidays of the year. An important food custom that’s followed during this week is to eat no yeasted bread, only unleavened bread (aka Maztos!).

MATZOS + CHOCOLATE 
AN AMAZING TREAT 


Over the last few years, the basic recipe for Matzo Caramel Buttercrunch has been posted all over the Internet, but it was originally created by Marcy Goldman, author of A Treasury of Jewish Holiday Baking. You can see Marcy's famous, original version at her website here. David Lebovitz also adapted her recipe hereToday it’s my turn! I hope you enjoy my version, posted below.

Love and peace to you. Happy Passover, Happy Easter, Happy Spring! And may God bless us, every one.

~ Cleo Coyle, author of The Coffeehouse Mysteries,
a culinary mystery series set in New York City



P.S. If you missed my Spring Newsletter
last week, click here to read it in your browser!

Cleo Coyle and her partner in crime writing
(husband Marc). Authors of the national
bestselling
Coffeehouse Mysteries.

"MURDER 203"
Q&A with Cleo



"What do you consider to be literary caffeine – the ingredients that give your readers that extra jolt of adrenaline?"


For Cleo's Answer: Click Here

Quick reminder: This Saturday, April 14, Marc and I will be appearing at Murder 203, a mystery conference for writers and readers in Connecticut. Lucy Burdette (Roberta Isleib) will be there, too!




No need to register ahead.
Walk-ins are welcome.

To learn more click here.

To see the events and
panels scheduled, click here.


If you stop by, say hi! We're very much looking forward to meeting our readers and Mystery Lovers' Kitchen audience. 



Cleo's Black-and-White
Chocolate-Covered
Matzo Buttercrunch


Adapted from Marcy Goldman's
Matzo Caramel Buttercrunch


To download a PDF of this recipe that you can print, save, or share, click here. 



YOU WILL NEED:

1 half-sheet pan, jelly roll pan, or large cookie sheet
   + Aluminum foil
   + Parchment paper
1 saucepan (nonstick if possible, and a silicone spatula is helpful, too)
2 tablespoons (for spreading the melted chocolate chips)

INGREDIENTS:

5 boards of unsalted matzos (see my matzo note below)
1 cup (2 sticks) butter or margarine (see my butter note below)
1 cup dark brown sugar
1 cup mini semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup sliced almonds, toasted (nuts are optional)
1/2 cup dry roasted, unsalted pistachios (measure after removing shells)

(a) Matzo note: If you're not observing Passover and you can't find matzos, try Saltines or another cracker.

(b) Butter note: I've done this recipe with butter and margarine. Both work just fine as long as you boil the mixture for the length of time noted in the recipe. I've also used salted and unsalted butter, both taste great.

(c) Sugar note: I prefer the dark brown sugar, but if all you have on hand is light brown, that's fine, too.

(d) Chocolate note: If you don't like white chocolate, simply double the amount of mini chocolate chips. I find the mini chips melt much faster and easier than regular chips. If you prefer chopped block chocolate, that's certainly an option, too.

 
DIRECTIONS:

Step 1 - Prepare pan: This recipe is easy but can be messy so cover your baking pan with aluminum foil first and then a sheet of parchment paper; otherwise, the caramel will stick to the foil.  
 




Step 2 - Prep oven and nuts: Preheat your oven to 350 degrees F. If you're topping your chocolate buttercrunch with sliced almonds (or walnuts, pecans, or hazelnuts), then toast the nuts for better flavor. To save time, I'll throw my sliced almonds onto a cookie sheet and toast them in the already preheating oven. Nuts generally toast up in 8 to 10 minutes. Stir them once to prevent scorching. When you can smell the scent of toasting nuts, you know they're done or very close to done.

You'll also want to finely chop the shelled pistachios. To finely chop any nut, simply place it in a resealable plastic bag and bang it with a hammer, rolling pin, or back of a heavy spoon.

Step 3 - Lay out matzo boards:  In the half-sheet pan you see in my photos (13 x 18 inches), I fit 5, full matzo boards. You can break the boards into pieces to fit them into the pan.




Step 4 - Make a quick caramel: In a medium saucepan (nonstick is best), melt the butter or margarine and add your brown sugar (dark or light), stirring to combine ingredients. Because the mixture is sticky, I use a nonstick (silicone) spatula. When the mixture begins to boil, start your timer for three (3) full minutes. Keep stirring to prevent scorching and continue boiling. The mixture will foam up as it boils, just keep stirring.


Step 5 - Cover: Pour the caramel mixture over the matzo boards. Work quickly with your nonstick spatula or the back of a spoon to spread the caramel as evenly as you can. As the mixture cools, it will be difficult to work with so spread fast!


Step 6 - Bake: Place the pan in the oven for 12 to 13 minutes. Rotate the pan once in the middle of this baking process to prevent hot spots from burning your candy. The cooking is done when you see bubbles have formed over the entire pan.




TIP: For a delicious buttercrunch (without chocolate)
you can simply stop at this stage and slide the pan into
the refrigerator for thirty minutes. Break the matzos
into pieces and you have Caramel Matzo Buttercrunch.
(See photo below . . . )





Step 7 - Sprinkle chocolate chips and melt: As you can see below, my black-and-white version of this buttercrunch covers half the caramel-topped matzos with semi-sweet chocolate and half with white chocolate. Sprinkle the chips as you see in the photos then place the pan back in the oven for another minute or two. Take care not to allow the chocolate to burn but make sure it's melted enough to easily spread . . .





TIP: Larger chocolate chips may appear
to keep their shape, but if you gently press
down with the back of your tablespoon, you will likely
see they've melted. Once you press them flat, begin to
work them with your spoon, spreading the chocolate as
you would cake frosting. Keep extra chips on hand, ready to
cover any bald spots or you may have trouble getting
an even layer of chocolate.



Step 8 - Finish and chill: Toss your nuts onto the melted chocolate.





Now slide the pan into the refrigerator for thirty minutes. That should harden up the chocolate nicely. When the candy is firm, use your hands to gently break up the big pieces into smaller shapes, and . . . 

Eat with joy!


White Chocolate-Pistachio Buttercrunch




Chocolate-Almond 
Buttercrunch



Another quickie
Passover recipe....


To get this recipe in an
illustrated PDF that you can
print save or share, 

NOTE: If you're observing Passover, replace the flour in this recipe with Matzah Cake Meal, use pareve ingredients, of course, and...


Eat with joy!

~ Cleo Coyle, author of






To get more of my recipes, enter to win
free coffee, or 
learn about my books, including
my bestselling 
Haunted Bookshop series, visit my online coffeehouse: CoffeehouseMystery.com



The Coffeehouse Mysteries are national bestselling
culinary mysteries set in a landmark Greenwich Village 
coffeehouse, and each of the ten titles includes the 
added bonus of recipes. 
 


The Ghost and
Mrs. McClure


Book #1 of 

The Haunted Bookshop
Mysteries
, which Cleo writes
under the name Alice Kimberly
To learn more, click here.