Easier than a Rice Krispy Treat

Simple and easy with big coconut flavor

Want a super easy sweet treat that goes together is a matter of minutes? As it turns out, macaroons are just that treat. Since Friday May 31st is National Macaroon Day (not to be confused with National Macaron Day which is in March) this recipe is just in time for that macaroon emergency. This is also a great little recipe if you find yourself like me with left over coconut and the dregs of a can of sweetened condensed milk that you don’t know what to do with.

Recipe

  • 2 cups shredded sweetened coconut
  • 2 TBS AP Flour
  • pinch of salt
  • 1/4 cup sweetened condendensed milk
  • 1/4 cup dark chocolate chips or bakers chocolate for drizzling (optional)

Preheat oven to 350F and line a baking sheet with parchment paper. Combine the flour, coconut, salt and condensed milk in a large mixing bowl. Mix until combined. Spray your hands with cooking spray or lightly coat with oil and form coconut mixture into 1″ balls and lay out evenly on a baking sheet. Bake at 350F for 11-15 minutes or until coconut is golden brown. Allow to cool and drizzle with dark chocolate if desired.  Yield 12-15 macaroon

Yep, its that easy. If you spray your mixing bowl with cooking spray, it will make clean up a little easier.  Oh and stay tuned. I’ll post my recipe for Coconut Layer Cake with Coconut Buttercream and Coconut Cake Truffles in a few weeks.

Is it al pastor or adobada?…..Yes!

A while back, the gang over at Buzzfeed’s Tasty had a recipe for making al pastor at home (you can find the link here). If you’ve not had the opportunity to have al pastor/adobada it’s usually pork that’s slow roasted on a rotating vertical spit called a trompo similar to shwarma and gyro meat. Tasty’s method involved slow roasting marinated pork on skewers that were stuck into half a pineapple to approximate the traditional trompo. Though it was an intriguing idea, I found that when I attempted to use Tasty’s method, my pork wasn’t cooked all the way through because it was difficult to get the pork evenly distributed over the pineapple. The execution doesn’t really work out but their flavor was close to al pastor that I’ve had at some of my favorite taquerias.

My method for al pastor/adobada is much simpler and has that great flavor combination of chili lime and pineapple that makes al pastor so popular, though I’ll admit it doesn’t have the wow factor of a taquero slicing perfect strips of crispy pork off the trompo  Like this guy…

Al Pastor/Adobada

  • 3 lbs pork shoulder with fat cap
  • 12 oz can of pineapple juice
  • 3/4 cup chopped pineapple
  • 4 TBS ground achiote
  • 1 TBS ground cumin
  • 1 TBS ground oregano
  • 1/2 tsp ground cinnamon
  • 1 bunch cilantro
  • 2 jalapeno roughly chopped
  • 3 cloves of garlic
  • 1 medium sized white onion roughly chopped
  • 1 bunch scallions roughly chopped
  • 1/2 cup lime juice
  • 1 TSP chipotle powder
  • 1 TBS salt
  • pepper
  • corn tortillas
  • pineapple salsa*

Place all the ingredients except the pork, tortillas and pinapple salsa into a blender and blend until you have a loose paste. Place the pork shoulder into a large zip top bag and pour marinade over the pork. Seal the bag and let marinade for at least 4 hours but overnight is ideal.

Remove pork from marinade (reserve the marinade) and roast at 325F for 90 minutes. Remove from oven. Set oven to broil. Placed reserved marinade into a small pot and bring to a boil. Let boil for 1 minute then remove from heat. Cut the pork into 1/2 cubes and lay out on a greased cookie sheet. Place under the broiler for 5 minutes until pork starts to brown and crisp. Alternately, you can cook on the stove top using a griddle/cómal or a cast iron skillet.

 

Serve on warm corn tortillas with pineapple salsa

Pineapple Salsa

  • 1 clove of garlic minced
  • 2 scallions chopped
  • 1 bunch of cilantro
  • 1/2 cup lime juice
  • salt and pepper to taste
  • 1 cup pineapple cut into 1/2 cubes
  • 1 jalapeno diced
  • 1 small shallot minced or 1 TBS of minced red onion

Combine all the ingredients into a bowl and enjoy. This can be eaten right away but its better if allowed to sit for a couple of hours.

If you’re feeling especially ambitious, here’s my recipe for homemade corn tortillas.

We’ll be on hiatus the next couple of weeks. While we go on vacation.

 

 

That’s how the cookie crumbles..

What’s better than milk and cookies?

I was having all sorts of technical issues this week, but finally go them resolved and was able to actually upload images again. So now that’s all taken care of for this weeks post I’m making cookies. Though this time around, I’m dressing up that timeless classic chocolate chip cookies. One of my co-workers gave me a package of Horlick’s Malted Milk Powder from her prized stash and it got me thinking that I don’t think I’ve ever seen Malted Milk Chocolate Chip Cookies before. So after a little bit of testing here’s the recipe I came up with.

Malted Milk Chocolate Chip Cookies

  • 1 cup/2 sticks of room temperature unsalted butter
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground coffee
  • 2 large eggs
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 1/4 cup sifted All Purpose Flour
  • 1/2 cup malted milk powder
  • 1 cup milk chocolate chips
  • 1 cup crushed malted milk balls like Whoppers or Maltesers
  • 2 oz of chopped extra dark chocolate
  • coarse salt and chopped dark chocolate for the top (optional)

In a large bowl, cream butter until it turns a light pale yellow then add granulated sugar and light brown sugar and beat for a couple of minutes until it is light and fluffy. Add in eggs, malted milk powder, coffee and vanilla extract and mix until combined. Slowly add in salt, baking soda and sifted flour until the flour is mostly combined. You may have to mix this by hand or use a stand mixer. Stir in the chocolate chips, crushed malted milk balls and dark chocolate. Form into golfball sized balls and place on a parchment lined baking sheet. Let chill in the fridge for at least an hour before baking. To bake, preheat oven to 350F. Place dough on a parchment lined cookie sheet leaving 2″ space between cookies and bake for 15 minutes or until golden brown.