Hi, there! Remember me? Pink? Fluffy?

It’s been a crazy last few weeks, between preparing Freakin’ Flamingo samples for the swag bags at Eat, Write, Retreat (#EWR11), making more jam (because it seems that everything’s in season right now!), and organizing (and baking for) the National Food Bloggers Bake Sale – Miami, benefiting Share Our Strength.

In the middle of all this, I also decided to join up with The Secret Recipe Club, created by Amanda of Amanda’s Cookin’. This is how it works: Every month, you get to scour the blog of another member of the club (assigned to you by Amanda), and pick out and cook or bake any recipe from that person’s blog. And of course, it’s a Secret. Until the big reveal, that is.

My secret mission, this month, was to select a recipe from Kate’s isn’t everything in the kitchen trial & error? (Great blog name, don’t you think?) So I scoured Kate’s blog, literally from the very beginning, searching for a great Bake Sale cookie. You know – chocolate chip, but not so, well, ordinary. Then, just two weeks ago, Kate posted these Hot Chocolate Cookies. Instead of using cocoa, the recipe calls for using full-sugar hot cocoa mix, which gives the cookies a milder, yet rich and chocolatey depth of flavor.

I didn’t change a thing in this recipe, believe it or not. Kate gives you the choice of which type of chips you feel like using that day, so I used all three – milk chocolate, semi-sweet, and white chocolate chips. ‘Cuz that’s just the kind of girl I am. I used a small scoop, about the size of the large end of a melon baller, and got the full 4 dozen cookies – the perfect amount I was looking for.

The texture was – in my mind – perfect. Crisp and chewy at the same time. As Kate observed in her blog post, they freeze really well, too. And look how pretty they look, all dressed up for the big Bake Sale!

It was really fun, searching through another blogger’s recipe posts for inspiration and a different point of view. Wanna play? Join the Secret Recipe Club here.

Now follow along and see who got who – I can’t wait to see who got me and what they chose to make from my eclectic collection. Will it be a dessert? A main course? A 30-minute family meal? Let’s find out, together!

Six days down and two to go. The eight-day Passover holiday is nearly over and we’ve run through our cookies and our brownies and our sponge cakes. Time to make macaroons. I grew up thinking of macaroons (as opposed to the French macaron) as Passover cookies. My mother would buy a couple of cans of macaroons (one coconut, one chocolate… and yes, I said cans) every year with her Passover groceries. Even today, when the Passover food displays appear in the grocery store, the predominant sweet lining the shelves is macaroons. And then — they disappear. Poof!

There’s no rational reason for that, of course. Macaroons can be enjoyed all year-round, and flavored to suit your tastes and the season. They’re also entirely gluten-free. My adult tastebuds were asking for something a little different, this year – a little fresher and less cloying. My eyes landed on a pile of fresh limes I’d just bought, and I thought, “Aha! What’s a more natural pairing with coconut, than lime?” And so, the Coconut Lime Macaroon was born:

Coconut Lime Macaroons
(Makes 20-24 large-ish cookies)

Ingredients:

4 large egg whites
pinch of salt
1-1/4 cups sugar
8 oz. (by weight) fine almond meal
7 oz. (by weight) unsweetened dried coconut
Grated zest and juice of 1 large (or 2 smaller) limes

Preparation:

Preheat the oven to 350º F. Prepare 2 cookie sheets by either lining with parchment paper or silicone liners.

In a large glass or metal bowl, beat the egg whites and salt until stiff. While continuing to beat, add the sugar in 4 parts.

Fold in the almond meal, coconut, and lime zest and juice, continuing to fold until everything is completely incorporated. There should be no streaks of whites and you should have a very thick, scoopable batter.

Mound by tablespoonfuls (I used a scoop 2” across) onto the prepared pans, about 1/2″ apart, and bake for 18-20 minutes.

Allow to cool completely on the pans.

Notes:

If you can’t find unsweetened dried coconut (got mine at Whole Foods in the nut/snack aisle), you can use the usual sweetened coconut that you find in the baking section of your grocery store. Just reduce the sugar to between 3/4 cup – 1 cup. I think this makes the macaroons less cloyingly sweet and you don’t have big shreds of coconut to deal with. Your choice.

No almond meal? Just weigh out 8 oz. of blanched almonds and run them through the food processor until they’re finally ground. No need to sift as you might for French macarons.

The lime really enhances the flavor of the almond and coconut, while at the same time cutting the sweetness a bit and adding a fresh note.

These Coconut Lime Macaroons are such a hit around here (my husband said they were the best I’ve ever made), that I’m adding them to the roster of treats I’m making for our National Food Bloggers Bake Sale, benefiting Share Our Strength / No Kid Hungry.

If you’re in the South Florida / Miami area on May 14th, I hope you’ll come out and join me and our roster of fabulous South Florida food bloggers and baking talent, at Fairchild Tropical Botanic Garden – one of my favorite spots on Earth! We’ll have wonderful treats, both sweet and savory, and an incredible Raffle – all to raise money to feed hungry children here in the U.S. Click here to get more information or to donate.

I’m a little late, but here’s my contribution to the 12 Weeks of Holiday (Christmas) Cookies roundup! I made some dulce de leche (delicious milk caramel) earlier this week, and wanted to incorporate it into a cookie. For the sandwich cookies, I chose to adapt a shortbread cookie recipe out of Marye Audet’s Everything Cookies & Brownies Cookbook, called “Petticoat Tales”, and it worked out beautifully!

Petticoat Tails
(adapted from The Everything Cookies & Brownies Cookbook & used by permission)

Ingredients:

1 cup (2 sticks) unsalted butter
1 cup confectioner’s sugar
1 tsp. vanilla
2-1/2 cups all purpose flour
1/4 tsp. salt

Preparation:

Cream together the butter, confectioner’s sugar, and vanilla. Blend in the flour and salt. Wrap and refrigerate overnight (I was impatient and only chilled the dough for a couple of hours).

Preheat oven to 400º F.

Roll teaspoons of dough into balls (I used a round teaspoon measuring spoon) and place on cookie sheets. Flatten the balls with the bottom of a glass, dipped in sugar, to 1/8″ thickness.

Bake for 8 – 10 minutes, or until lightly browned.

Notes:

I had a little difficulty with the “glass dipped in sugar” part. The sugar wouldn’t stick to the glass, but the cookies did. To remedy that, I put some demerara sugar in a small plate, placed the cookie balls in the sugar and flattened slightly with my fingers. I then placed the cookies on the (ungreased) cookie sheet, sugar-side up (spaced about 1″ apart), and flattened them with the glass. Worked like a charm!

Also, allow the cookies to cool completely on the cookie sheet after baking. I wanted these to be really pale to contrast with the dulce de leche filling, so I baked them for the minimum 8 minutes. They were fully baked and perfectly crispy – exactly what I was looking for!

But then, I expected no less from my friend, Marye. Check out her books and check out her blog, Restless Chipotle for awesome writing and recipes!

To make your own Dulce de Leche, see my recent post on Apple Cream Napoleons with Dulce de Leche. It’s super-easy, but admittedly a little time-consuming. Still, you can’t beat it for flavor and versatility – and it’ll keep for weeks. Once you make it, you’ll look for all kinds of ways to use it, too!

Dulce De Leche

The PhotoHunt theme this week is “Sweet”

I can’t think of anything much sweeter than the Macaroons I baked for Passover. Okay, there’s a sweet little giveaway for my U.S. and Canadian readers at the end of this post, too!

These wonderfully chewy almond and coconut drop cookies are so easy to make and keep so well, you should make them all year-round!

Chocolate Macaroons

Ingredients:

1 2/3 cups blanched almonds (about 8 oz)
3 large egg whites
1 cup sugar
7 oz. sweetened, shredded coconut
3 1/2 Tbs. cocoa powder

Preparation:

Preheat oven to 350º F. Line two cookie sheets with parchment paper.

Grind the almonds in a food processor and set aside.

In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground
almonds, then gently fold in the chocolate and coconut.

Drop from a teaspoon onto the lined cookie sheets, spacing them 1/2” apart. Bake for 20
minutes. Allow to cool completely before eating or storing.

Notes:

Don’t like chocolate? Really? Okay, then simply omit the cocoa powder.

I scooped these out using a small ice cream scoop, but you can use a spoon for a more free-form shape, or if you want to get fancier, load the dough into a piping bag and use a large star tip.

I mean it when I say “Allow to cool completely.” Once cooled, they firm up nicely, giving a great crunchy texture outside and firm, chewy inside. They keep super-well in a zip-top plastic bag.

The Giveaway!

A few weeks ago, I was approached by the people at Skin M.D. Natural, asking if I’d like to try out their “Shielding Lotion” for review. With all the cooking and baking and cleaning and yard work – not to mention washing my hands a zillion times a day at work AND all the antibacterial gel to try and keep that nasty flu bug away – I was definitely ready to try something other than the usual hand lotions. So, I said “Sure, why not?”

A few days later I got a package in the mail containing a full-sized 4 oz. bottle of Skin M.D. Natural Skin Shielding Lotion, plus three little purse/pocket sized packets: two of the Shielding Lotion, and one of their Shielding Lotion + SPF 15.

I’m not easily impressed, but I have to admit that I really do like this stuff. It’s light, not at all greasy, and quickly absorbed into the skin without leaving that filmy “something’s on my skin” sensation. I’ve seen a definite improvement in the skin on my hands and those rough patches on my elbows seem to have pretty much disappeared.

Guys, you can use this too – it’s hypoallergenic, fragrance, colorant and paraben-free and dermatology tested. Even those with the most sensitive skin types can use it.

Also – and this is a biggie for me – it contains no animal products, nor is it tested on animals! So I can use it in my kosher kitchen, and even you vegetarians and flexitarians out there can use it with confidence.

I’m not going to get into all the whys and wherefores of how it works – go to Skin M.D. Natural’s website and check it out for yourself. Then come back here and leave a comment about something you learned, or some aspect of how you think this pretty cool shielding lotion could help you out.

What’s in it for you, you ask? Well, I agreed to review this product on one condition: That I can give some to one of you guys, too! Skin M.D. Natural agreed to give one of you the same exact package they sent me: One full-sized 4 oz. bottle of Shielding Lotion, plus 3 sample-sized packets, including one with SPF 15. And those sample packets go a long way, too. Each one contains enough product for 3-5 uses – I guess depending on how big your hands are. )

Here’s how you enter:

The one must, is that you go to Skin M.D. Natural’s website and check it out. Come back & tell me about it.

For additional entries, follow me on Twitter, become a Fan on Facebook, follow me on Google Friend Connect (in the sidebar), and/or follow me on Networked Blogs (also in the sidebar). Each one of those things gets you an additional entry! If you already do one or more of those things, just leave additional comments letting me know.

You can also Tweet or Re-Tweet about this contest on Twitter. Come back and leave another comment with the URL of your tweet (Just click on the time stamp under your tweet and it will open a page with just that tweet. The URL will be in the address window of the page.)

So that’s six ways you can enter! And please do enter – I’m really eager to share this with you and find out what your results are! Deadline for entering is Thursday, April 15th. I’ll submit the number of entries to Random.org and will announce the winner on Friday, April 16th! Unfortunately, only U.S. and Canadian residents are eligible.

Disclosure: I have not been compensated in any way for writing about this product, other than to have received the above-mentioned, at no charge, to test and review. I have not been directed what to write, other than to give my honest opinion. Which I have done. So there.

Hi, there! I’ve finally gotten around to Day 11 of The 12 Days of Cookies project. As a reminder, this is where our little Merry Band of Bakers endeavor(ed) to bake 12 cookies in 12 days from the Bon Appétit’s 2008 Cookie-a-Day collection!

This is also my post for PhotoHunt: Fast. How’s that? Well, I actually timed myself to see just how Fast I could bake this recipe. I needed a drop cookie recipe that can be whipped up quickly (like, so I could go to bed at a reasonable hour!).

White Chocolate, Cranberry, and Macadamia Nut Cookies

Preparation:

Notes:

First, mine spread more than the ones on BA’s site. I don’t know why. Also? 15 minutes was too long to bake these. The first batch came out over-baked. Not burnt, mind you, and still quite edible, but too brown and too crisp. Which might have something to do with their spreading and being thinner than perhaps they ought to have been. They just baked way too Fast! When I took the time down to 10 minutes, I got the softer, chewy texture I was looking for.

Oh. How long did it take me? It took 29 minutes to put this batter together and get the first two trays into the oven. I didn’t do any prep (except for taking the butter out of the fridge to warm) – I did it just like you might do at home, starting with thinking, “Hmm… Think I’ll bake some cookies…” all the way through loading up 2 baking sheets. Do we think that was Fast?

Please visit my partners in holiday baking, below, and see what they’ve got in store for you. And don’t forget to come back tomorrow (maybe!) for the twelfth and final installment!

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings (hey! that’s me!)
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project

Yes, I’m a day behind, but I will catch up! I promise! Didn’t you enjoy yesterday’s French macarons? Twelve cookies in 12 days from the Bon Appétit 2008 Holiday Cookie-a-Day collection – that’s the goal and I refuse to disappoint you!

First the recipe, then my notes.

Hazelnut-Butter Cookies with Mini Chocolate Chips

Preparation:

Notes:

Let’s start with my changes, which were not made out of preference, but rather because I didn’t want to go shopping. I didn’t have any hazelnut butter in the house, but I did have almond butter (which my husband bought awhile back purely out of caprice), and so I used that. I also didn’t have any mini chocolate chips, so I used regular-sized ones. In the end, we decided that these changes had no affect on the outcome.

Well, maybe the mini chips would have fit better in these little, ittty-bitty, bite-sized cookies. If you look at the cookie photo on the Bon Appétit site, they look enormous. They are not. These cookies really don’t spread much, if at all, and the one-inch spacing on the cookie sheet is more than enough.

I don’t know whether to call this a dough or a batter, but either way, once you manage to get the nut butter stirred up, this comes together really fast and easy. In fact, it probably took me twice the time to get the almond butter stirred up, than it did to put the whole recipe together!

When you’re ready to bake, you should absolutely let the dough/batter warm up for at least 30 minutes. When it chills, it gets hard as a rock. I tried to scoop some out for the first cookie after 15 minutes, and not only did I nearly bend my measuring tablespoon, I managed to fling a wad of the stuff across the room. You could put an eye out! Be patient. Or wear goggles.

I also reduced the baking time from the recommended 12 minutes to 10 minutes.

The verdict? This is a rich and tasty chocolate chip cookie. It’s got a lot of flavor, and I suspect you could use any of the smooth, natural nut butters in this recipe. It’s quick to put together and isn’t high maintenance. Of the nine cookies I’ve baked for this series so far, my husband rates this is as a top 3 contender (along with the biscotti and pecan lace cookies). I would definitely bake this cookie again. I’ll just make my husband stir the nut butter.

Please visit my partners in holiday baking, below, and see what they’ve got in store for you. And don’t forget to come back tomorrow for the tenth (and maybe the eleventh!) installment!

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings (hey! that’s me!)
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project

How convenient, right? Here we are on Day 7 of The 12 Days of Cookies, our quest to bake and blog 12 cookies in 12 days from the Bon Appétit 2008 Holiday Cookie-a-Day collection, and we’re gaining momentum!

First the recipe, then my notes:

Cranberry Orange Drop Cookies

Ingredients:

• 2 cups (packed) dried sweetened cranberries (about 10 ounces)
• 1/3 cup orange juice
• 2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon ground ginger
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup (packed) golden brown sugar
• 1 large egg
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons grated orange peel
• 3/4 cup chopped walnuts
• 3/4 cup chopped unsalted natural pistachios
• 1/2 cup coarsely chopped fresh or frozen cranberries

Preparation:

Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

Notes:

This is one terrific cookie. The combination of Craisins (sweetened dried cranberries) and fresh cranberries (I used some I’d stashed away in the freezer before Thanksgiving), with the orange zest, walnuts, pistachios, and ginger, make this a standout drop cookie.

I changed nothing about this recipe, so I’ll just offer this one tip in the name of efficiency. You can chop the nuts and fresh cranberries altogether in the food processor. Just drop the walnuts, pistachios, and cranberries in the food processor, and in about 10 – 15 pulses, it’s all done, mixed together and ready to dump in the batter.

Another tip I picked up somewhere along the way (probably on Food Network) regarding the ginger: I don’t know about you, but I buy fresh ginger for something, and wind up throwing away half of it, because I don’t use it up before it goes bad. Try this – when you buy ginger, cut it up into one-inch or two-inch pieces, peel it, and put it in a freezer bag and put it in your freezer. When you need ginger for a recipe, take out a piece and grate it, frozen, directly into your recipe.

Well, that’s it for Day 7 – a whole week’s worth of cookie recipes tested in real home kitchens, before you break the first egg. Thanks for stopping by!

Please visit my partners in holiday baking, below, and see what they’ve got in store for you. And don’t forget to come back tomorrow for the eighth installment!

Andrea of Andrea’s Recipes (honorary member and our founder but not participating this year)
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dog
RJ of Flamingo Musings (hey! that’s me!)
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project