Paradise Macaroons

These macaroons will definitely transport you to paradise.  It's really hard to just have a piece.  As much as I'd love to make this again but I feel so bad for my hips. *wink*

Ingredients:

• 2 (7 to 8-ounce) packages sweetened shredded coconut
• 2 ounces sweetened condensed milk
• Pinch kosher salt
• 1 teaspoon vanilla extract
• 4 large egg whites at room temperature
• 5 ounces granulated sugar
• 12 ounces semisweet chocolate chips
• 1 ounce vegetable shortening
• 2 ounces finely chopped dry-roasted macadamia nuts

Directions:

Preheat the oven to 325 degrees F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Thank you Alton Brown for this recipe!

Spaghetti with Sausage and Broccoli

This recipe is very versatile. You can use your favorite veggies instead of broccoli.  Very easy to make and so delicious. 

Ingredients:

Kosher salt
12 ounces spaghetti
1/2 pound sweet Italian sausage, casings removed
1 small onion, chopped
1 stalk celery, thinly sliced
2 cups chopped broccoli
2 cloves garlic, chopped
4 plum tomatoes, chopped
1/2 cup dry white wine or low-sodium chicken broth
2/3 cup heavy cream
3 tablespoons chopped parsley
freshly ground pepper

• Bring a pot of salted water to a boil; add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta.
• Meanwhile, cook the sausage, stirring until browned, 3 minutes. Increase the heat to high; add the onion, and chopped broccoli and cook, stirring until tender, 4 minutes. Add the garlic and cook 1 minute.
• Reduce the heat to medium high; add the tomatoes and wine and cook, stirring occasionally, until the liquid is reduced by half, about 5 minutes. Add the cream and cook until slightly thickened, about 4 minutes. Stir in the parsley and reduce the heat to low.
• Add the pasta to the skillet and cook, tossing, until it absorbs some of the sauce, 2 to 3 minutes. (Add some of the reserved pasta cooking water to loosen, if needed.) Season with salt and pepper.

Nutella muffin

I still had some Nutella leftover so I decided to make Nutella muffins. My son being used to cupcakes with obscene amount of frosting said that muffins are not for him. Good so more for me. I love muffins with my coffee or tea. I used chopped pecans instead of chopped hazelnuts because they're the only nuts I have at home and it's just really cold today that I don't feel like going out. 

Ingredients:

6 tablespoons butter
1/2 cup Nutella
1 and 3/4 cups flour
3/4 cup sugar
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup milk
1 egg
1 teaspoon vanilla
1/3 cup chopped hazelnuts (I used chopped pecans)

Directions:

Melt the butter then mix with the Nutella. Set aside. Mix flour, sugar, cocoa powder, salt, baking soda, and chopped pecans. Whisk milk, egg, and vanilla then stir into the flour mixture. Stir in the Nutella mixture. Divide among 12 prepared muffin cups and bake 22 to 28 minutes.

Enjoy with your favorite tea of coffee anytime of the day.

Easy Glazed Pineapple

When I saw this recipe on Food Network Magazine I knew I had to try it.  You see I was born and raised in a tropical country where pineapples thrive.  The recipe called for apples but obviously I'm partial to the other kind of apple - the one with the the pine. *wink*

Recipe:

Heat 2 tablespoons butter in large skillet. Add pineapple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the pineapples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave. Cherry on top is optional.

The best Nutella cupcake recipe

I've been wanting to make Nutella cupcakes and bought the ingredients in high hopes that I can do them the day I wanted to.  However something else always comes up so the plan has been postponed numerous times. Until one day I said to myself that it has to happen or it never will. 

For the base, I used my go to chocolate cupcake recipe by Hershey's. 

Ingredients:

2 cups sugar (I used 1 and 3/4 cups)

1 and 3/4 cups all-purpose flour

3/4 cup Hershey's Cocoa (I used Hershey's Special Dark)

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda (I used 1/2 teaspoon)

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

Directions:

1.   Heat oven to 350F. Line 24 muffin cups with liners.

2.  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). 

3.  Fill muffin cups about 3/4 full. (At this point place a whole Ferrero Rocher in the center of each well.) Bake at 350F for about 22 minutes or until the cake springs back to the touch and a toothpick comes out clean, rotating pans halfway through. Cool completely before frosting.

For the Swiss meringue buttercream frosting (Nutella and vanilla) please click HERE for the recipe. Follow everything to a T and you'll have the best Nutella cupcake experience.

The best chocolate cake

Baking, just like life, requires a constant search for the best. The best recipes that is. I have tried different chocolate recipes but none of them appealed to my palate. So my search went on.. more relentless than the last time.

(chocolate oreo's cupcakes using Hershey's "Perfectly Chocolate" Chocolate Cake..

)

I don't give up on something that I want so bad. Guess what? My patience came to fruition. I came across Hershey's Kitchens and there I found the best chocolate cake recipe.. ever! I was on cloud 9. It's like finding a pot of gold at the end of the rainbow. My smile was from ear to ear.

When I got home that blissful day of the best chocolate cake discovery I put this recipe to test right away.  The recipe is for two 9-inch round baking pans. Since I only wanted to use one 9-inch round baking pan I cut all measurements in half. By the way, I made three changes on the ingredients: I used 1 cup sugar (instead of 2 cups) and 1/2 tsp. baking soda (instead of 1 1/2 teaspoons) and I used Hershey's Special Dark. So if you want to make just one 9-inch pan remember to make the necessary adjustments. Very helpful: read the reviews. It's always good to learn something valuable from others.

The batter will be watery but don't let that scare you.  If you want to get a dome-shaped top you can increase your oven's temperature but if you want a flat top you can use the oven temperature that the recipe calls for or slightly lower. Never leave the oven unattended.

I profess to the world how excellent this cake is. I have never laid my eyes on any chocolate cake recipe since the day I had my first bite. It's moist and rich... almost melts in your mouth.

The Halloween Spirit

Hurricane Sandy has left but the destruction it caused to some areas in the Northeast region is beyond comprehension. Some places have canceled or rescheduled Halloween activities amid public safety concerns. But in other places Halloween festivities are on today but caution is strongly advised as streets might still be littered with fallen debris.

 

(Halloween cake pops by All Sweet Corner)

As early as August stores are already decked out with Halloween party supplies and costumes. This is a strong testament to the fact that Halloween is one of the most favorite festivities in America.  The National Retail Federation survey reveals that $8 billion dollars is expected to be spent on Halloween. This figure scared the living daylights out of me.

I don't know about you but the idea of going to an adult playground to be chased and scared by ghoulish-looking people doesn't appeal to me.  I'd rather go to a pumpkin patch or farm and marvel at the carved pumpkins and gourds.

The Halloween spirit is definitely in the air today even as Sandy pelted most communities.  Some may not be able to participate in the celebration but I'm sure they're wishing all of those who are able to parade from house to house with their Halloween baskets to have a night of fun. 

I wish that everyone enjoy their gummy worms, chocolate, and lollipops today - but not too much. You can donate your extra candies to Operation Gratitude and Operation Shoebox and they will send them to our US troops who are serving overseas. You may also want to check out your local dentist if they participate in the Local Dentists’ Halloween Candy Buy-Back Program or you can check out this website. 

Have a safe and fun Halloween!  

Much love,

Lou