Tag Archives: Cookies

Cookie Monster B&B Cookies

Chef Jacy's Cookies

Happy National Cookie Day!

Cookie, Cookies & More Cookies – Why the name “Cookie Monster B&B Cookies” you ask? When the Beyond the Yum team is on photography travel we love to stay in B&Bs and because we are cookie lovers too we pack lots of cookies from Chef Jacy’s “Cookie Monster BB” kitchen for those long days of shooting. We wanted to share these yummy, crispy, creamy, melt-in-your-mouth (as well as “easy” cookies to bake) favorites with you. Try one or more of them, you will not be disappointed!

Chef Jacy’s Favorite:   Almond Coconut Macaroons

INGREDIENTS

1-7 oz box Odense Almond Paste, grated
2/3 cup granulated sugar
1/2 cup Baker’s Angel Flake Coconut
1/4 cup egg whites* (slightly beaten for easier measuring)

DIRECTIONS

1. Preheat oven to 350°F with rack in center. Line baking sheet with parchment paper.
2. Add grated Almond Paste and sugar to mixing bowl.  Beat until the texture of crumbs.
3. With mixer on low, slowly add egg whites and beat until mixed. Beat on high for 3 minutes, until a creamy paste is formed, scraping down bowl 2-3 times.
4. Stir in 1/2 cup Baker’s Angel Flake Coconut and mix until combined.
5. Drop teaspoon size dollops of batter onto paper, leaving 2 inches of space between cookies.
6. Bake 15 minutes or until lightly golden. Cool cookies completely before removing from baking sheet. Store in an airtight container between layers of wax paper for 3-5 days.

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*Tip: Do not use more than the 1/4 cup of egg whites.
Recipe adapted from base of Odense Almond Macaroon recipe

* * *

Jay’s Favorite: Dark & White Chocolate Chip Cookies*

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
12 ounces Dark Chocolate Chips
6 ounces White Chocolate Chips
1/2 cup coarsely chopped nuts

1. Heat oven to 375ºF.
2. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda, salt and cinnamon (dough will be stiff). Stir in nuts and chocolate & white chocolate chips.
3. Drop dough by rounded tablespoonfuls about 2 inches apart onto parchment lined (or ungreased) cookie sheet.
4.  Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

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* Recipe based in part from Betty Crocker’s Baking Classics recipe.

Looking for our Chocolate Fudgies too?  Here it is – so beyond the yum!

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Snow Day? Strawberry Coconut Amaretti CheeseCakes

Strawberry Coconut Amaretti CheeseCakes

For Strawberry Cakes*

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 tsp salt
1/3 cup cream
1 large egg
1 tablespoon melted butter
10 strawberries, pureed w/2 tsp seedless strawberry preserves
1 tablespoon maple syrup or honey
1/4 teaspoon strawberry extract

Directions: Preheat oven to 425 degrees.  Lightly grease a 12 cup macaroon pan. Combine all dry ingredients in bowl. Combine all wet ingredients in separate bowl until smooth. Make a well in dry, add wet, mix well. Pipe or fill each macaroon cup 2/3 full. Bake cakes for 7-10 minutes or until they spring back when touched.  Remove from oven and cool 5 minutes. Remove to racks until completely cool.

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Prepare: Almond Coconut Cream Cheese Filling

1/4 teaspoon Almond Extract
1/2 cup Coconut+
1 8oz Pkg. Cream Cheese Softened
1/2 cup Sugar
12-14 small Bellino Amaretti Cookies crushed
Optional: Pink food coloring
+Set aside additional Coconut for topping final cake. Mix all ingredients together.  Set aside.

Prepare Amaretto Glaze:

2 cups powdered sugar
1/4 teaspoon salt
1/2 teaspoon Almond Extract
1/2 cup cream
1/4 teaspoon Amaretto Liqueur

Mix all ingredients together adding cream in increments until smooth and desired consistency is reached.

Assemble:

Line cookie sheet with wax/parchment paper.  Place wire rack on top.

1. Fill 6 cakes with large helping of filling, top each one with unfilled cake.  You now have 6 complete cakes on wire rack on cookie sheet.
2. Pour or spread Amaretto glaze over filled cakes.
3. Top with additional coconut and sprinkles (optional).
4. Set in fridge to set until served.

Refrigerate any leftovers. 8o))

Beyond the Yum?  Absolutely and more…yum yum yum!

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* This original recipe from BeyondTheYum Cookbook with substitution of cake recipe ONLY adapted from Mary

Beyond My Yummy!

Oh weary pilgrim I am I am…but not too weary from travel, photographing, blogging, tweeting and breathing to make these again. I know, I know, they are my favorite but I did not get a chance to share the photos from the shoot because of time constraints so here we are — munchies, yummy and delish for the tummy.

BeyondtheYum

Grab the recipe and go make them!  I promise those bulging folders of recipes, photos and more yums are forthcoming.

Chef Jacy’s Favorite: Almond Coconut Macaroons

INGREDIENTS

1-7 oz box Odense Almond Paste, grated
2/3 cup granulated sugar
1/2 cup Baker’s Angel Flake Coconut
1/4 cup egg whites* (slightly beaten for easier measuring)

DIRECTIONS

1. Preheat oven to 350°F with rack in center. Line baking sheet with parchment paper.
2. Add grated Almond Paste and sugar to mixing bowl. Beat until the texture of crumbs.
3. With mixer on low, slowly add egg whites and beat until mixed. Beat on high for 3 minutes, until a creamy paste is formed, scraping down bowl 2-3 times.
4. Stir in 1/2 cup Baker’s Angel Flake Coconut and mix until combined.
5. Drop teaspoon size dollops of batter onto paper, leaving 2 inches of space between cookies.
6. Bake 15 minutes or until lightly golden. Cool cookies completely before removing from baking sheet. Store in an airtight container between layers of wax paper for 3-5 days.

________________
*Tip: Do not use more than the 1/4 cup of egg whites.
Recipe adapted from base of Odense Almond Macaroon recipe

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