Recipe Time!

Ok, so here is the recipe for those AMAZING cookies I mentioned in my last post which I had made for the July b-day get-together we had at work. Unfortunately, it makes a big batch so there were extras... and they're irresistible. They would call to me from the cabinet when I got home from work. Honestly! The extra step of browning the butter is sooo worth it! It was a technique I had experimented with earlier when I made some blueberry muffins and it is incredible how much more buttery thing taste. Don't worry, browning butter made me nervous the first time too. If you keep a close eye on it though, you'll be fine. Trust me.

You should totally make these. Today.

 Coconut - Chocolate Chip Browned Butter Cookies
(recipe from joythebaker.com)
Makes ~3 dozen cookies (don't worry, they won't last long!)
Ingredients: 

1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter

1 cup granulated sugar

3/4 cup brown sugar

1 tablespoon pure vanilla extract

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 to 3/4 teaspoon salt (depending on how salty you like things)

1 large egg

1 large egg yolk

1/4 cup toasted coconut (I used unsweetened, but sweetened will work as well)

1 cup dark chocolate chunks

Directions:

1. Preheat to 350 degrees F. Spread out shredded coconut onto a cookie sheet and toast coconut for about 6 minutes, until browned and fragrant.  Remove from the oven, place in a small bowl and let cool.

2. Melt butter in a medium saucepan over medium heat.  The butter will begin to foam. Once the foaming calms down, keep an eye on the butter.  The butter solids will begin to brown (and it'll start smelling absolutely delicious!).Once well browned, immediately remove the butter from the flame and place in a small bowl to stop the cooking. Allow to cool for a bit. 

3. In a medium bowl, whisk together flour, baking soda and salt.  Set aside.

4. In the bowl large bowl, measure granulated and brown sugar.  Add the brown butter and beat together, with a mixer on medium speed, for about 2 minutes. 

5. Add the egg and egg yolk and beat on medium speed for 2 minutes.  The mixture should be very smooth.  Add  vanilla extract and beat.

5. With mixer on low speed, add the dry ingredients.  Beat until just incorporated.  Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips.  This dough will be thick!

6. Spoon balls by the tablespoonful onto the prepared baking sheets (or freeze balls of dough for later use). 

7. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center.  Remove from the oven.  Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Maybe I was just in the mood to bake this week. Or maybe I just love having muffins around. (They're so convenient for snacking!) So, I made these muffins adapted from a recipe I saw on the back of my bag of Bob's Red Mill ground flaxseed bag. 

Fiberlicious Muffins

(Adapted from a recipe by Bob's RedMill)

Makes ~16 muffins

Ingredients:

1 1/2 cup whole wheat flour

3/4 cup flaxseed meal

3/4 cup white flour

1 cup brown sugar

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 1/2 c. shredded carrots

3/4 c. shredded coconut (mine happened to be sweetened)

1/2 c. raisins

3/4 c. milk
2 eggs, beaten
1 tsp. vanilla
Directions:
1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the flours (white and wheat), flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
2. Stir in carrots, raisins, and coconut.
3. In a small bowl, combine milk, eggs, and vanilla. Add to the dry ingredients and stir until the mixture everything is incorporated and moistened.
4. Spray muffin pan cups with non-stick cooking spray. Fill cups 3/4 full with muffin dough. Then bake at 350 degrees for 15-20 minutes.
I like to enjoy mine "as is" or heated just a bit in the microwave/toaster oven with a bit of peanut butter or jam. Yum! :-)

Off to running group this AM! Got to burn off those cookies, no?