Hmmm, recipes, I can do that too, just let me get my chef's hat on ........... oh I cook naked under my apron, just so you know ;P
Chocolate & Coconut Macaroons biscuits | cookies, calorie wise | low calories, chocolate, desserts, fitbit 2 large egg white 125 g ½ cup sugar 5 mL 1 tsp vanilla extract; pure 2 mL ¼ tsp salt 250 gr 2 cups coconut; unsweetened shredded drie 125 g 4 oz bittersweet chocolate; chopped Recipe by Charity Ferreira | Photo by Erin Kunkel * Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. * In a large bowl, combine the egg whites, sugar, vanilla, and salt. Whisk until well blended and frothy. * Stir in the coconut. Let stand for 5 minutes. * With your hands, squeeze rounded tablespoons of the mixture into balls and place on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake until the tops and edges are golden brown, 13 to 15 minutes. * Let cool completely on the pan, then slide a spatula gently under each macaroon to loosen and transfer to a plate. * Discard the parchment and line the baking sheet again with waxed paper. * In a small heatproof bowl set over (but not touching) simmering water, add the chocolate. Stir until smooth, about 5 minutes. * (Alternatively, you can microwave on medium until melted, stopping and stirring every 30 seconds to make sure the chocolate doesn’t burn.) * Dip the bottom half of each cookie into the melted chocolate. * Place the cookies chocolate-side down on the prepared baking sheet. * Refrigerate until the chocolate is firm, about 30 minutes. * Serve the cookies. For any remaining cookies, transfer to an airtight container and store for a few days. Nutrition Facts (per serving) Calories 147 | Protein 3 g | Total fat 12 g | Saturated fat 10 g | Carbs 13 g | Fiber 3 g | Sugar 8 g | Sodium 55 mg | Notes: https://blog.fitbit.com/healthy-recipe-chocolate-coconut
Sam, Im going need that Baklava recipe!! I dated at Greek man in college and his mother loved feeding my baklava. It's the only reason he made it past month 3.
Baklava desserts | sweets, fancy's | family | friends, freezer, indian pakistani, make ahead, nuts, pastry 1 package fillo pastry 175 mL ¾ cup butter; unsalted 375 gr 1-½ cups pistachio, almonds; mixed nuts. pecan and walnuts; optional ---: HONEY SYRUP :---: 375 mL 1-½ cups sugar 375 mL 1-½ cups water 15 mL 1 tbsp lemon juice 175 mL ¾ cup honey Syrup: * Add water, sugar and lemon, cook for 3 to 4 minutes, bring to boil * Add Honey to the above syrup when ready keep warm. * Butter pan and Layer fillo pastry one by one in a 13 x 9 x 2 inch baking dish. * Brush butter on each up to 5 layers. * Sprinkle layer of crushed nuts then layer 5 more sheets with butteras above. * Repeat above until pastry is finished. * Cut pastry in diamond shape and Bake 350°F for 45 minutes to 1 hour. TIP: When using fillo pasty, cover with damp towel or dish cloth, which will prevent pastry from drying. HONEY SYRUP: * Add sugar, water and lemon juice, Cook for 3 to 4 minutes, bring to boil * Then ADD Honey to the above syrup when ready. [Keep Warm]. * When golden brown from top, take out from oven and pour Honey Syrup all over. * Can be frozen again before cooking, or can be prepare night before but * Do Not Bake. Make Ahead: * Freeze before baking with air tight lid Notes: Fancy's Yield: 24 to 36 Preparation Time: 2:00
