If you like macaroons or anything with lime then you’ll probably like these coconut peaks. You can add chocolate on top but I omitted it. It’s so yummy.
20 large peaks
- 1/4 cup butter, this is 3 tbsp of melted butter, I would say that you could get away with 2 1/2 tbsp melted butter (50 g)
- 2 eggs, if your eggs are very large I would recommend that you only use 1 egg
- 6 tablespoons sugar (85 g)
- 2 2/3 cups sweetened coconut (I used unsweetened coconut)
- 2 tablespoons lime peel (or lemon peel, I used 1 tbsp and added an extra tbsp of coconut)
- 2 ounces bittersweet chocolate (or your preferred chocolate type)
- Preheat oven to 350°F.
- Melt butter.
- In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
- Let the mixture set for 10 minute.
- Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
- Large peaks – bake for approx 10-11 min or until golden.
- Small peaks – bake for approx 7-8 min or until golden.
- If using – melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.
Hi everyone 🙂 So sorry to have not written since January. I made so many recipes since then and great ones.
Like this wonderful dip. I prefer to eat fruits with a dip than without. And I love Kahlua 😉
Kahlua Dip for Fruits
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons cream
- 2 tablespoons sugar
- 2 tablespoons chopped almonds, toasted
- 1/3 cup Kahlua
- Beat cream cheese until smooth, slowly add kahlua, cream & sugar; beating well. Refrigerate until ready to serve.
- Top with almonds when ready to serve.
I have a new hobbies since February. I’m knitting 🙂 I love it. Each time I go shopping, I have to look for yarn and each time I buy a few. Last week I bough for 40 $ of yarn. I really must stop buying yarn.
For now I’m knitting dishcloth. But I still haven’t use them. They’re too cute to be used and get dirty. LOL
I’m now a member on Ravelry.com and I find so many free patterns. If you’re on Ravelry, feel free to add me 🙂 I’m boomette1
Here is what I knitted lately :
Do you knit or crochet? I ordered crochets on ebay and should receive them really soon. I want to learn.
Do you read knitting blog? What is your favorite? Please share with me 🙂
I had some ricotta to use and I tried 2 wonderful recipes. If you like ricotta like I do, you really have to try that.
This one is with lemon zest and tastes really good.
Lemon Zest Ricotta
- 1/2 cup part-skim ricotta cheese
- 1/4 teaspoon clear vanilla extract (I used dark vanilla extract)
- 1/2 teaspoon grated fresh lemon rind
- 1 packet artificial sweetener
- Put all of the ingredients in an electric blender or food processor; cover, whirr until smooth.
If you want a snack or dessert, this one is also so easy to do. And you can do just a few or more. It’s really easy. No need to measure ingredients.
Quick Or Instant “Cheesecake”
- 4 whole wheat honey graham crackers
- 4 tablespoons part-skim ricotta cheese
- 8 teaspoons jam (I used reduced-sugar strawberry jam)
- Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.
Question for you 🙂 Do you like ricotta? My boyfriend doesn’t like the taste and texture of it. Both desserts I posted, he didn’t like.
What recipes you like that use ricotta? I’m curious 🙂
2 weeks ago we went to the Orchard to pick fresh apples. We were back home with 18 pounds of Cortland apples. My favorite are Empire but it was too early in the season. So I’ll have to go back soon 😀 And also I used all these apples in these recipes :
Honey Roasted Applesauce (my son really liked this one)
Puffed Apple Pancake (so yummy, it was perfect for the mornings before going to work, just reheat in the microwave)
Crock Pot Applesauce (great taste, and the smell was amazing while cooking)
Scalloped Apples Ann (great dessert easy to do and not too sweet)
Apple Broccoli Salad (I used half yogurt and half light mayonnaise in it)
Applesauce and Peanut Butter Spread or Dip (this recipe is really good, I tried it on toasted bread this morning)
What are you favorite recipes with apples? Please share 😀 I love apple pies and apple crisp. I’ll have to do that soon 😀
I just added a button for Email subscription 😀
I was so afraid to use phyllo dough. I bough it maybe 3 weeks ago. Only 1.99 $ and it’s refrigerated. It was written on the package that it was good until July 9. And I had no problem with it.
I knew I would try something with it but I didn’t know why. Last week I found a recipe for baklava. So I said that I would do that in the weekend. On Sunday afternoon, I wanted but also I was kind of very anxious.
But I made it. 🙂 It was not that hard. And these baklava are so yummy. Now I want to try more recipes using phyllo dough. I’m thinking of mushrooms appetizers in phyllo dough. But I don’t have a recipe.
I’d like to know your favorite recipes with phyllo dough 🙂
1 x 9×13 pan
When you are working with phyllo dough, keep a slightly damp towel over your phyllo sheets so they don’t dry out. When peeling off a phyllo sheet from the stack, do so by one end and pull away slowly to avoid tears. Small tears won’t matter too much in this recipe. However, if you completely rip up a phyllo sheet just discard it and try again!
- 1 tablespoon Crisco
- 1 lb phyllo dough, defrosted properly
- 1-1 1/2 cup unsalted butter (I almost used the full 1 1/2 cup)
- 4 cups walnuts, chopped (I made it in the food processor. I’ll have to try with pistachios)
- 1 cup sugar
- 1-2 tablespoon cinnamon (I used 1 tablespoon but next time I would use half cinnamon and half cardamom)
- 2 cups sugar (I used 1 1/4 cup sugar and 3/4 cup splenda cause I didn’t have enough sugar)
- 1 cup water
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 tablespoon brandy or cognac
- Preheat oven to 375 degrees F.
- Melt butter (start with 2 sticks – you can always melt another stick if needed) and crisco together. Coat the bottom and sides of a 9 x 13 baking pan completely.
- Layer phyllo dough for bottom crust: Lay down 1 sheet of phyllo and completely brush with melted butter. Continue until you have 6 buttered sheets of phyllo.
- Mix the nuts, sugar and cinnamon together. Sprinkle some of this mixture over your bottom crust.
- Then lay down 2 layers of phyllo, one at a time – each sheet needs buttering. Sprinkle another coating of your nut mixture. Continue alternating with 2 layers of buttered phyllo and a sprinkling of the nut mixture. (Make sure you have at least 6 sheets of phyllo dough left for your top crust. ).
- Lay your 6 phyllo sheets, 1 buttered at a time, to create your top crust. Use remainder of butter over top of crust. (If you didn’t have enough butter, you could melt more.).
- Score pieces diagonally.
- Bake uncovered for about 30 minutes, or whenever browned.
- Turn oven down to 350 degrees F. and cover baklava with foil. Continue baking for another 30 minutes.
- Meanwhile make your syrup:.
- Boil sugar and water together. Add honey, lemon juice and brandy.
- Turn to low heat, stirring, until the mixture thickens. This should take approximately 10 minutes. Let cool.
- When baklava is done cooking, pour the cooled syrup all over the top, while the baklava is still hot. Cool the baklava and finish cutting. Keep in a cool place.
It’s been 2 years since I have my ice cream machine from Breville. I really love it. Mostly during summer.
With Zaar World Tour, we were cooking for Germany and Asia the last 2 weeks. And I made this ice cream. It’s sweet but really yummy. If you like Snickerdoodle, I guess you’re going to love it. I like the taste of the spices.
Snickerdoodle Ice Cream
Gives 1 quart
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (freshly ground if available)
- 2 cups heavy whipping cream
- 1 1/2 cups half-and-half (the fat-free version can be used)
- 1 1/2 teaspoons vanilla extract
- In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
- Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer’s instructions.
I love lemon dessert. These little bars or squares taste wonderful. Very lemony. I made half the recipe and used the zest of 1 lemon. And I used 1/2 cup sugar for half recipe which is enough for us.
Easy Peazy Lemon Bars
- 1 1/2 cups flour
- 1/2 cup powdered sugar
- 3/4 cup butter, softened
- 4 eggs
- 1 1/2 cups granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons flour
- 2 teaspoons grated lemon peel (use 3 for a more lemony bar)
- Preheat oven to 350°F
- Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
- Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
- Press mixture evenly into parchment-lined pan. This is your crust.
- Bake crust 20 minutes or until light brown; remove from oven.
- Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
- Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
- Cool completely on a wire rack.
- Use edges of parchment lining to lift bars from pan.
- Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.