Coconut macaroons. Something I've loved my whole life. When I started thinking about making these macaroons, I knew that I wanted something that really just let the flavor of the coconut stand out. A few years back, I had asked my mom to make some macaroons, as she had made them for Christmases past. (Like, WAY past.) She had trouble finding a recipe that she liked. She eventually found two that she thought looked good. Honestly, neither of them were much like the coconut macaroons that we had remembered. The recipes she used both called for almond extract. I thought the almond flavor took over the cookie. Call us all unimpressed.
So, I searched the Food Network website for something that looked good. I found one from Ina Garten's show, The Barefoot Contessa. If you've ever watched Ina's show, you know she ain't messin' around. The recipe was extremely simple, and it had a five-star rating. I knew I'd picked a winner! They were so easy to make, and let me tell you, they are delicious. I even dipped the tops of some in chocolate. Ho-ly smokes! So freaking good. I somehow restrained myself and only ate one.
In my last post, I talked about how tired I've been from being in the kitchen all the time. I know my posting doesn't quite reflect that. I've made almost two batches of everything I've posted about. None of them have been made the same day as the first batch. Just yesterday, I made second batches of the macaroons (I think I made the first batch on Saturday) and peanut brittle. Today, I'm just finishing up a second batch of chocolate chip cookies. Friday, the kids and I are making a second batch of sugar cookies. (Or fourth batch, since I always double the recipe?) So, it has indeed been labor intensive, but I have enjoyed every minute of it. It has definitely enhanced my holiday season.
Okay, on to last night's dinner. A simple repeat, and it is indeed another casserole. (I'm trying to use up some of the beans in my freezer to make way for more goodies.) So, I made the Navy Bean Gratin from The Hippy Gourmet cookbook. I served it with a side of roasted asparagus with a soy/balsamic sauce. The sauce is 2 TBS butter or EB (melted), 1 TBS soy sauce, 1 tsp balsamic vinegar. Easy, quick and satisfying.