I looooove coconut macaroons. I never really understood the french macaron craze, but I am all over traditional coconut macaroons. These moist cookies are usually made with sweetened shredded coconut, egg whites, vanilla and sometimes sweetened condensed milk. I love the originals but wanted to come up with something a bit richer and more custard-like and less sweet. And more chew while we’re at it! After some tinkering and sampling and tinkering again I’ve managed to make Coconut Custard Macaroons that are crisp and carmelized on the outside and moist and rich on the inside. Not too sweet with just a hint of spice and salt. Great texture and not too dense. Heaven! I passed these out to some school moms at our mother-daughter pajama night last weekend and the baking enthusiasts raved about these.
My quest for the perfect Thanksgiving pie is over. This Bourbon Butterscotch Pie with Molasses Whipped Cream is going to make you a dessert table hero. Rich and buttery with deep butterscotch flavor, the brown sugar and molasses help cut the sweetness and a crust sturdy enough to resist sogginess. If you’re looking for a non-pie Thanksgiving dessert check out this Cranberry Curd Tart with White Chocolate Mousse, but if you want pie, this is your new best friend.
My younger sister Eva, who I adore, has been living with us for four months and just returned to Olympia last week. It was so lovely to spend all that time together and have an extra set of hands around to help with the kids. But one of THE BEST things about having Eva around was having a new chef in the house. I’m pretty handcuffed when it comes to family dinners. The kids seem to eat only things from two food groups: beige and tube-shaped. Continue reading “Rice Pudding with Chocolate-Tahini Sauce and Black Sesame Praline”→
