Chocolate-Dipped Macaroons (Passover)

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

I'm kind of embarrassed to admit how nervous I was to make macaroons. Like, I was petrified. There's no rational reason for it.  I just was.  I've been a coconut lover my whole life and have always had a strong affinity for these treats.  My first were devoured as a child, attending pre-school at the synagogue.  Over Passover, our Oreos were replaced with macaroons.  A canister bearing the Manischewitz logo made its way around the room, our little fingers groping inside.  I immediately fell in love with the chewy cookie and how little specks of coconut hid in my mouth for me to snack on throughout the afternoon.

I got it in my head that making macaroons had to be complicated.  There was no way that you could whip something like this up quickly and have it actually turn out ok.  But it's true... they're ridiculously easy and just as wonderful as I remember.

Chocolate-Dipped Macaroons from A Thought For Food #recipe #dessert #passover

Chocolate-Dipped Macaroons

(adapted from the recipe from Gourmet via Epicurious)

Makes 4 macaroons

Ingredients

Butter for preparing baking sheet
1 large egg white
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
3/4 cup sweetened flaked coconut
1/2 oz chocolate, chopped into a few pieces
1/2 teaspoon unsalted butter

Directions

1. Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter foil.

2. Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

3. Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

4. In a double boiler, melt the chocolate and butter.  Let chocolate mixture cool before dipping the tops of the macaroons.

5. Transfer the macaroons to a parchment-lined platter or baking sheet and place in the refrigerator for 20-30 minutes, or until the chocolate has hardened.

Whole Wheat Carrot Bread

Whole Wheat Carrot Bread from A Thought For Food

Whole Wheat Carrot Bread from A Thought For Food

Love is a shelter.

Love is a cause.

Love goes on forever.

Yeah, love will lead us all.

Love! It is our honor.

Love! It is our all.

Love goes on forever.

Yeah, love it is our home.

That's What's Up//Edward Sharpe + the Magnetic Zeros

Whole Wheat Carrot Bread from A Thought For Food

Carrot Bread3.2

Whole Wheat Carrot Bread from A Thought For Food

Whole Wheat Carrot Bread

makes 1 loaf

Ingredients

2/3 cup vegetable oil

2 eggs

1 cup sugar

1 1/2 cups whole wheat flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups grated carrot

1/2 cup raisins

1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees.

2. Grease a 9 x 5 inch loaf pan.

3. In a bowl, whisk together the oil and eggs.

4. In a separate bowl, sift together the sugar, flour, baking soda, salt, cinnamon and nutmeg.  Mix in the oil and eggs.

5. Fold in the grated carrot, raisins, and chocolate chips.

6. Pour mixture into loaf pan. Bake in the oven for 50 minutes, or until a toothpick is inserted and comes out clean.

Chewy Ginger Molasses Cookies

Chewy Ginger Molasses Cookies from A Thought For Food - #baking #dessert #recipe

Chewy Ginger Molasses Cookies from A Thought For Food - #baking #dessert #recipe

I know... these may not look chewy, but they are. I promise. If they weren't, I wouldn't put them up here. Cookies are meant to be served the way salmon or a steak should be prepared, a nice sear on the outside, but raw in the middle. I just don't mess around with cookies. If there's too much crunch, I can't eat them. But what's so great about these is how the rim is crispy, making for the most wonderful sound as you bite into them. Then, you get to the good stuff. The blend of sugar and spice; the festive flavors of ginger, cinnamon and clove. It brings to mind lazy weekends... curled up on the couch with a cup of tea and a book: the lead in for an afternoon nap.  I've been making these ginger molasses cookies for years, altering the recipe slightly as I prepare each batch.  I hate to use the P-word, but I can't help it... these are kind of perfect.

CHEWY GINGER MOLASSES COOKIES

Yield: This recipe will make 3 dozen smaller cookies, if the dough is rolled into 1 inch round balls, as directed below.  However, I also like them a bit larger. In which case, you will get fewer cookies, but they will be bigger (not that size matters or anything)

Ingredients:

1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup sugar
1/4 cup dark molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon ground cloves
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
4 ounces crystallized ginger, chopped coarsely
Granulated sugar, for rolling dough balls

Directions:

Preheat oven to 375°F. Using an electric mixer, beat the butter, vegetable shortening, sugar, molasses and egg. In a separate bowl, whisk together all dry ingredients.  Add to wet mixture and beat until combined.  Stir in crystallized ginger.

Depending on the size you would like your cookies, form into 1 or 1.25 inch balls.  Roll dough balls in granulated sugar. Place dough balls onto a non-stick cookie sheet (or a sheet lined with parchment paper) two inches apart.  Using a spatula, gently press down the tops of each cookie dough ball.

Bake for 8-10 minutes, or until outer rim is golden brown.  Let cool for a few minutes before transferring cookies to a cooling rack.