Culinary Recipes
- Thread starter SaMaNtHa
- Start date
Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
I'd share my badass chili recipe.
Stanthropical
De̸͍̺̺̓̾m̶̶̶ͫͫod̶̶̶ͩͩu̶̶̶ͧͧLaᴛ̶̶ⷮo̵̢̦̟͋̾̓r
I got your...
Huntress
Active Member
I don't click "like" out of principle, but I'll make an exception just for you.
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
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
Attachments
FYI I dont copy n paste server does it for me
I was planning on posting soon
You'll need two ppl when dealing with fillo pastry
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