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Tasty Tuesday

Chewy Lime Sugar Cookies

This delicious recipe brought to you by My Baking Addiction

http://www.mybakingaddiction.com

INGREDIENTS:

     2 3/4 cups all-purpose flour     1 egg                                      

   1 tsp baking soda     1/2 tsp vanilla        

                 1/2 tsp baking powder     Zest of 1 large lime, finely minced

       1/2 tsp salt     3 tbsp lime juice

                       1 cup butter, softened     1/2 cup unsweetened toasted coconut

              1 1/2 cups white sugar     1/2 cup sugar for rolling cookies

To toast the coconut:
Preheat oven to 350*.  Spread coconut out on a cookie sheet.  Bake 5-10 minutes, stirring once or twice.  Don't forget to allow the coconut to cool before adding into the recipe. 

DIRECTIONS:

1. Preheat oven to 350*.  Line cookie sheets with parchment paper.  (I don't usually use parchment paper when I bake cookies, so I thought I would give it a try.  I couldn't really tell a difference in the way the cookies baked, but clean up was really easy!)

2. In a small bowl, stir together flour, baking soda, baking powder and salt.  Set aside.

3.  Using a mixer, beat together the butter and sugar until smooth and very fluffy.

4.  Beat in egg, vanilla extract, lime juice and lime zest.

5.  Gradually blend in the dry ingredients and toasted coconut.  ( I crumbled the coconut into little pieces before I put it into the mixture.  That way, you don't finish eating your cookie and still have a mouth full of coconut when your done.  It's a texture thing...)

6.  Roll rounded teaspoonfuls of dough into balls, and roll in sugar.  If the mixture sticks to your hand, you may want to add a tablespoon or two of flour to your mixture. This will make the balling process easier.  Place on lined cookie sheet about 1 1/2 inches apart.

7.  Bake 8 to 10 minutes or until lightly browned.

8.  Let stand on cookie sheet 2 minutes before removing to cool on a wire rack. 

I think these are one of my favorites.  Who am I kidding?.... I have never met a cookie I didn't like.

Tasty Tuesday

Healthy Fruit Crisp

5 cups of fruit (apples, peaches, pears, cherries, blueberries or a combination of all)

(as you can see, we used apples)

2 Tablespoons brown sugar

Stir the fruit together with brown sugar and place in a (9x9) baking dish

Make your Crumb Topping:

1 cup rolled oats

2/3 cup brown sugar

1/2 cup whole wheat flour

1/2 teaspoon cinnamon

1/2 cup melted butter

1/2 cup chopped nuts or coconut flakes (optional)

Mix together oats, sugar, flour and cinnamon. Stir in melted butter. Add nuts or coconut.

  Sprinkle on top of the fruit mixture.  Bake at 375* for 30-35 minutes or until fruit is tender and topping is golden brown. 

It's hard to tell that this one is cooked, but when you make it, it is much easier to tell when it is done.  Plus, it makes your house smell so good!

I added a subscribe option.  You can have the post go straight  to your email. Thanks for the idea, Lisa. ~I miss you too!! 

Tasty Tuesday

Are you wondering what to do with all that basil when your plant is in full swing?  Make Pesto!! 

Pesto



2 cups fresh basil leaves, packed

1/4 cup grated Parmesan cheese

1/2 cup olive oil

3 Tbs pine nuts or walnuts

3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time).  Add about 1/3 of the nuts and garlic, blend again.  Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.  Repeat until all remaining ingredients have been added.  Process pesto until it forms a thick smooth paste.  Serve over pasta.

(Basil pesto will keep in the frig for about one week, or in freeze for a few months.)  Adidas loves to use half a jar on a bowl of pasta.  She is my carbivore.



Mojito

(to beat the Houston Heat)

Ingredients

mint leaves, limeade, water and ice

(sorry, no exact measurements)

Pick a hand full of mint leaves.

Rinse

crush mint leaves

Add about 2 tablespoons of limeade and mix together.

Add to a glass of water, stir and taste.
Add limeade a little at a time, if needed.
Another option is to add the lime/mint mixture to 7-up
or Club Soda, if you like the bubbly.

Add ice and enjoy.

My kids love these.  They don't mind all the mint floating around in their drink.  You can strain out the leaves as you add it to the glass of water.  Mr. Wonderful prefers some rum in his mojito.  (no surprise there! lol)

Tasty Tuesday

Chocolate Cloud Cookies

Ingredients

3 cups flour     2 eggs

 2/3 cup unsweetened cocoa     2 teaspoons vanilla     

                    1/2 teaspoon baking soda     12 ounces mini chocolate chips

                                                  1 cup sugar     8 ounces mini marshmallows, frozen

1 cup brown sugar, packed firm                                              

1 cup softened butter                             

 Preheat oven to 400 degrees.  Keep marshmallows frozen until ready to use. (They thaw quickly.)  Combine flour, cocoa, and baking soda.  Set aside.  Combine sugars and blend in butter.  Add eggs and vanilla.  Beat until light and fluffy.  Add flour mixture and chocolate chips.  Blend at low speed.  Batter will be stiff.  Place a tablespoon of dough in your hand and roll into a ball.  Press 3 marshmallows into the middle of the ball.  Wrap the dough around the marshmallows to enclose them.  Place on ungreased cookie sheet.  Bake 8-10 minutes.

The marshmallows are so cute poking out. 
Hello there, little yummy goodness!

Let cool on cookie sheet for 1-2 minutes before moving to wire wrack.
They will stay together better.

Recipe from a cookbook called "Capitol Cookies" 
My niece, Emily is not a nut lover unlike her mom.  I looked high and low to find the perfect recipe that didn't have nuts.  What better than a chocolate cookie filled with yummy goo.  This is the cookie for Washington State, which is where she lives.  I hope you enjoy them.