Puffy Coconut Macaroons

If you like coconut, and I sure do, these cookies are the ultimate!  I took a basic macaroon recipe and tweaked it just a bit, and I think they are just about the best macaroons I've ever had, if I do say so myself.  Super easy to whip up, and they don't last for long!

Puffy Coconut Macaroons   by Erin Taylor        Yield: about 18 - 20 cookies

14 oz. package shredded coconut, sweetened
1 can sweetened condensed milk
1 tsp. Vanilla, or Almond extract
2 egg whites, beaten with 1/4 tsp. salt until very frothy
2/3 C. Bisquick baking mix

Preheat oven to 325 degrees. Mix coconut with sweetened condensed milk. Add vanilla extract. Add egg mixture and combine thoroughly. Stir in Bisquick mix until well incorporated.   Scoop with ice cream scoop or large spoon onto greased cookie sheet, or parchment paper covered sheet.  Bake for 21-22 minutes until golden brown.  Let rest on cookie sheet for about 5 minutes before transfering to a cooling rack or paper towel. Keep in plastic bag or sealed container in refridgerator.

*Optional: dip bottoms in melted chocolate chips and place on wax paper. Place in refrigerator until chocolate is firm.

Creamy Vegetable Soup

Ahhhh. This soup really is unbelievable delicious, and it is so simple. Aaaannnd... it has a surprise ingredient. My sister-in-law gave it to me, and I can't stop eating it.  Perfect for a snowy spring evening (such as we have here in Utah.)  Make some and see for yourself.

Creamy Vegetable Soup

4 C. potatoes, peeled and diced


1 C. carrotts, peeled and sliced

1/2 C. chopped onion

1 C. celery, diced

4 C. water



Place the above in a heavy bottom pot and bring to boil. Cook until vegetables are tender. Without draining water, add:



1/2 C. butter

4 C. milk



Cook on medium heat until hot then add :



8 to12 oz. Cheese Wiz or Velveeta Cheese, cubed (I've used the cheapest store brand and name brand and the cheapest actually worked great. I know, processed cheese? But don't use real cheese. Cheddar will NOT make the soup smooth and creamy as the processed stuff will. Oh, I added about half again more than the recipe calls for because I like it cheesy!)



Now, thicken the soup by adding:



1/2 C. flour mixed with 1 C. cold water



Stir constantly and lower heat making sure not to burn bottom of pan.



Finally, add:



1 Tbsp. garlic powder

1 20 oz. package of frozen broccoli and cauliflower



and simmer on low until frozen veggies are cooked through.

*Tip: add any left over veggies you have around. I used left over asparagus tonight and it was super good.

Homemade Cinnamon Rolls

The roll dough is so gooey and fluffy and soft, these are just irresistable deliciousness! Make them the night before and all you  have to do is take them out of the fridge, let them raise a bit, and bake and devour!

Homemade Cinnamon Rolls



On top of the stove, or in microwave, scald:
1 cup milk
add:
1/3 cup butter

Pour into mixing bowl and let cool to warm, then add:
1 (.25 ounce) package active dry yeast (2 1/4 tsp)

1/2 cup white sugar

Let sit for 5 minutes to let yeast develop.

Next, add flour and eggs alternately (1 C. flour, 1 egg, 1 C. flour, etc..) mixing until thoroughly combined between each addition:

4 1/2 cups all-purpose flour

3 eggs

Finally, add:

1 teaspoon salt

Mix for 5 minutes more until dough is elastic and smooth, pulling away from sides of bowl. Place in a greased bowl and let raise, covered, until double in size.

Roll out into large rectangle about 1/3" thick.

Spread over the dough:

1/3 C. butter, softened

Then, sprinkle evenly over the butter:
2/3 to 1 C. sugar

1/4 C. flour

3 Tbsp. Cinnamon (less if you like it less cinnamony!)

Roll carefully and evenly and pinch end into dough to seal it.

Carefully slice with a serrated knife, 1" sections. (I start from the very center, then work left, then right from the first slice. It helps keep it all together.)  Or you can use dental floss to cut it.

Place on greased cookie sheet about 2" apart, tucking the end of each roll under the bottom to keep it from uncoiling when raised.  Spray tops of rolls with pan spray and cover with plastic wrap. Place immediately in refridgerator overnight.

The next morning:

Remove from refridgerator. Preheat oven to 375 deg. and prop door open a few inches. Place pan of rolls in open oven to "thaw" and soften up. As soon as they are softer, remove from oven to finish raising while oven preheats fully. 

Bake in oven for 8-10 minutes or until outside is firm to the touch, but tops are NOT brown. You want your rolls to be soft, and if you wait until they brown, they will be too hard.

Remove from oven and frost generously with Cream Cheese Frosting (below)

Cream Cheese Frosting

1 8 oz. package Cream Cheese, room temperature
2 Tbsp. Butter, room temperature
3 C. Powdered Sugar
2-3 Tbsp. milk  (or to desired consistency)

Combine all ingredients and whip until fluffy.  Drop by spoonfulls onto each roll. Gently spread over warm rolls, but let it "ooze" over the sides.

BEST Homemade Donuts EVER!!!

I have tried and tried and tried homemade donuts over the years with disappointing results- until now! I discovered this donut recipe online from the Pioneer Woman Cooks blog.  I have a favorite donut place up the street, and their donuts are so fluffy and crispy, yet tender and melt-in-your-mouth delicious. However, I often crave donuts in the evenings, and of course, no donut places are open that late! Now, I can make donuts when I want them, and they'll be delicious!!!! Thanks Pioneer Woman!!!

Note:  This recipe requires you to make the dough and refridgerate it the night before. I strongly recommend this! The dough does not take long to whip up (right before bed!), and not long to roll out and cut the next morning. They just need time to raise and they're ready. So, don't be shy, try them today!!!

Homemade Glazed Doughnuts

by Ree Drummond  (step-by-step pictures are available on her web site HERE)
 (with a few extra tips from Erin!)

Donuts

1-⅛ cup Whole Milk, Warm (Erin's tip: I used 1% milk and it turned out fine)


■¼ cups Sugar

■2-¼ teaspoons (one Package) Instant Or Active Dry Yeast

■2 whole Large Eggs, Beaten

■1-¼ stick Unsalted Butter, melted

■4 cups All-purpose Flour

■¼ teaspoons Salt

■Canola Oil


GLAZE

■3 cups Powdered Sugar

■½ teaspoons Salt

■½ teaspoons Vanilla

■½ cups Cold Water Or Milk

*Erin's Frosting tips:   I put powdered sugar in 3 bowls. One I made the standard glaze -above-, the second I added a few Tablespoons of Cocoa powder and vanilla and made chocolate glaze, and the third I added maple syrup for maple donuts! They were fantastic!!!*
 
To Make the Dough:



1. Make sure milk is nice and warm, but not overly hot.

2. Add sugar to milk. Stir to dissolve.

3. Add yeast into a small bowl.

4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.

5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.

6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.

7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.

8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.

9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.

10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.

11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.

12. After five minutes, stop the mixer and scrape the bottom of the bowl. (Erin's tip: don't add more flour! It is stickier than you would expect, but it works! Just complete the steps below and it turns out great!)


13. Turn on the mixer for 30 seconds.

14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.

15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.

16. Refrigerate dough for at least 8 hours, or overnight.



To Make the Doughnuts:

1. Remove bowl from fridge and turn out dough onto a lightly floured surface. (*Erin's tip:  dough will be firm. It worried me at first, but it maked it easier to roll out, and it softens up and raises as it warms up.)


2. Roll out to 1/4 to 1/3-inch thickness. (*Erin's tip: I preferred my donuts to be thicker and puffier, so I rolled them almost 1/2" thick and they were more like my donut shop donuts, and didn't make as many, which I didn't need that much anyway!)

3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc. (*Erin's tip: I used a heart shaped cookie cutter, and a small heart for the center! Super cute!)


4. Cut holes out of each round using a 1 1/2-inch cutter.

5. Place both doughnuts and holes on a floured baking sheet.

6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.

7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.



To Fry the Dougnuts


1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor. (*Erin's tip: I used Crisco shortening in place of oil because I have found in the past it gives scones a crispier outside. IT worked great, but I'm sure the oil is fantastic, too.)

2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.

3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.

4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.

5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.

6. Allow doughnuts to slightly cool.



To Glaze


1. Mix all glaze ingredients in a bowl until completely smooth. (or make the 3 flavors as stated in Glaze recipe above!)

2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)

4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)

5. Serve warm if possible, or room temperature.

(*Erin's Tip: Roll a few donut holes or donuts in sprinkles after you dip in the glaze! Kids can't stay out of them!)

Swiss Meringue Buttercream Frosting

To DIE For.... if you don't like regular butter cream frosting, and even if you love it, this frosting is truly amazingly unbelievable! It is smooth, light, buttery, fluffy... I could go on and on! This recipe makes several cups, so if you're just making  a regular cake, or even cupcakes (which I highly recommend- they are divine!), I would half the recipe.  Thanks for the recipe, Martha Stewart. (See? Even jailbirds can contribute something good to society!)

Swiss Meringue Buttercream Frosting(from Martha Stewart.com)

Ingredients

Makes about 9 cups (* half this recipe if you are frosting a regular size cake or cupcakes)


2 1/2 cups sugar

10 large egg whites

4 cups (8 sticks or 2 pounds) unsalted butter, room temperature,  cut into pieces

2 teaspoons pure vanilla extract

Directions

1.Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.

2.Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.

3.Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.

4.Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

.



Read more at Marthastewart.com: Swiss Meringue Buttercream for Cupcakes - Martha Stewart Recipes

Creamy Vegetable Soup

This vegetable soup recipe I got my my sister in law is so creamy and delicious! (And don't tell anyone, but it has Cheese Wiz in it!)  It is a HUGE hit with just about everybody.

Creamy Vegetable Soup

4 C. potatoes, peeled and diced
1 C. carrotts, peeled and sliced
1/2 C. chopped onion
1 C. celery, diced
4 C. water

Place the above in a heavy bottom pot and bring to boil. Cook until vegetables are tender. Without draining water, add: 

1/2 C. butter
4 C. milk

Cook on medium heat until hot then add :

8 to12 oz. Cheese Wiz or Velveeta Cheese, cubed

Now, thicken the soup by adding:

1/2 C. flour mixed with 1 C. cold water

stir constantly and lower heat making sure not to burn bottom of pan.

Finally, add:

1 Tbsp. garlic powder
1 20 oz. package of frozen broccoli and cauliflower

and simmer on low until frozen veggies are cooked through.

Creamy Lasagna Casserole

                                           

This casserole is rich, creamy, tomato-y, warm, noodl-y, and delicious!  Tastes  a LOT like lasagna, so you can't really go wrong! Oh, and it's not an Erin original. I got it from Better Homes and Gardens but I changed the name (from 8 layer casserole) and a few small steps. I make it more than I make lasagna now, and if you used regular pasta instead of egg noodles, I bet you could make it in the crock pot!!! It also makes fantastic left-overs, and I usually HATE leftovers!

 Creamy Lasagna Casserole

3 cups dried medium egg noodles (6 ounces) (I use no-yolk noodles)


1 pound ground beef

2 8-ounce cans tomato sauce

1 teaspoon dried basil, crushed

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 8-ounce carton dairy sour cream

1 8-ounce package cream cheese, softened

1/2 cup milk

1/3 cup chopped onion (1 small)

1 10-ounce package frozen chopped spinach, cooked and well drained

1 cup shredded cheddar cheese (4 ounces)

Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.


2. Meanwhile, in a large skillet brown onions, then  add  beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

*Erin's tip- I added the cream  mixture on top of everything else and covered with foil to bake. It worked just as well, I thought.



4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

5. Makes 8 servings


6. Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese.¿¿Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.