Blueberry White Chocolate Oatmeal Cookies--No Butter!

So I really like to bake and I haven't had a ton of time to do this this year because of teaching.  However, as the year winds down and we head into finals, I found myself with a little more time on my hands.  I think I also just felt more prepared in general when it came to teaching.  I have grown so much more confident and comfortable as the year has gone by and so last week, after ensuring I was ready with my review activities for my students, I made some cookies!

Also, as the year winds down, I have been wanting to go back and visit middle school.  So, yesterday when I did not have any finals to sit through, I drove over to the middle school and visited my students and cooperating teacher.  It was so wonderful to see all of them and it put this huge smile on my face.  As students entered the classroom they looked at me, looked slightly confused, and then smiled.  They all remembered me and wanted to know if I was back to teach them.  I explained that as a student teacher you do half your teaching in middle school and then half in high school and that now I was in high school.  They were still very excited to see me and I hung around to help out during class.  I also got expressions like, "Where did you go?", "Hey look, I'm taller than you now..." and, "How are you? Where are you gonna teach next year?"  It was so cool to chat with them.  They were the bunch that really taught me my first lessons about teaching and classroom management.  Plus, it was great to see the 8th grade team.  This group of teachers, especially my cooperating teacher, helped me to learn so much about myself, teaching, and working as a team.

After my visit, I returned to high school to get some work done and then it was back home, a nice 6 mile run, and then dinner with Bri.  Yesterday was such a great day and it makes me so excited to get grounded in my new school next year.  I can't wait to have those experiences every year as I meet new students, teachers, and make connections.

But back to those cookies, I made some Blueberry White Chocolate Chip Oatmeal Cookies and I used Coconut Oil instead of butter! The result was one fantastic tasting cookie. I shared them with the teachers at high school and everyone was a big fan.  Plus, they were shocked to learn that there was not a single stick of butter in the batter!

Blueberry White Chocolate Chip Oatmeal Cookies

Ingredients:
2/3 cup virgin coconut oil
2/3 cup brown sugar
2 eggs
1 tsp vanilla
1 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 cups old fashioned oats
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup dried blueberries
1/2 cup white chocolate chips

Directions:
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. In a medium bowl, whisk the flours, oats, baking soda, salt, and cinnamon.
3. In a large bowl, beat coconut oil with brown sugar until well combined.  Beat in the eggs, one at a time, and then the vanilla.  Slowly mix in the dry ingredients until just combined.  Stir in the blueberries and white chocolate chips.
4. Form 1 tbsp - 2 tbsp sized balls of cookie dough and place on prepared cookie sheet.  Bake for 10-12 minutes.  Cookies will start to brown around the bottom.  Let cool.

Enjoy :)

Puppy Chow-Two Ways!

I can't believe the week is already winding down.  I have had such a nice break.  Between a visit to St. Louis, Passover Seders, a getaway to a spa with my mom, and now a trip to Champaign-Urbana to visit my little brother, it has been an amazing Spring Break.  I am in for a rude awakening when my alarm goes off at 5:55 on Monday!

Need another Passover snack? I know I do!  Guess what? Puppy Chow can be totally Passover friendly! I keep passover by basically going gluten free for the week.  This has not been that much of a challenge and it has been fun to come up with ideas for every meal of the day.

Puppy chow is great because you can use Chex Cereal that comes in many different gluten free flavors! Then, I substituted butter for coconut oil and went a little crazy with some different flavors for my puppy chow.  I hope you enjoy...I did!

Basic Puppy Chow

Ingredients:
4 1/2 cups Chex Cereal
1/2 cup chocolate chips (semi-sweet or milk)
1/4 cup natural, creamy peanut butter
2 tbsp coconut oil
1/2 tsp vanilla
2 cups powdered sugar (about)

Cookie Butter Puppy Chow

Ingredients:
4 1/2 cups Chex Cereal
1/2 cup white chocolate chips
1/4 cup Cookie Butter (from Trader Joe's)
2 tbsp coconut oil
1/2 tsp vanilla
2 cups powdered sugar (about)

Directions (They are the same for both types):
1. Place chex in a large bowl, set aside.
2. Place coconut oil, peanut butter/cookie butter, and chocolate chips in a microwave safe bowl.  Microwave for 1 minute, stirring after 30 seconds.  Stir in vanilla.
3.  Pour mixture over the chex and toss until well coated.  Place chex in a large plastic bag and add about 1/2 cup of powdered sugar.  Shake the bag.  Keep adding powdered sugar and shaking until your puppy chow is well coated in powdered sugar.

Enjoy :)

Healthier Chocolate Peanut Butter Swirl Fudge

Today was such a great day and so I've decided to share such a great recipe!

I had a really awesome day at middle school: In morning meeting, I have been teaching the Thriller Dance so that we can Flash Mob another homeroom for Halloween.  The kids look so great doing the dance and they are really getting into it.  We are having a fun time and I think it is awesome how they all work together and buy into the whole experience.  Plus, they get to see me doing something I love, dance! Also, we had some time to review the constructions we are working on in math and I got to see not one, not two, but three students who typically slack off or act out, try really hard and get a lot of good work done.  I felt like today was really positive and productive!

Next, I had work all afternoon for Visitor & Information Programs.  It was a pretty great work day as well.  I helped answer a bunch of e-mails and phone calls and I was able to get some good homework done and work on this blog a bit! I felt productive both to myself and the job!

Afterwards, I had Core Crunch at the SERF (workout center), which is always a blast because I get to hang with Margo.  The class is pretty tough and I love that I get a great work out in in 30 minutes.  Then it's time for dinner!

On Tuesdays after dinner, I always bake with Casey for DTS Study Night.  However, this night was different.  Instead, a bunch of my DTS sisters came over for some sisterly bonding and caramel apple making! We made great caramel apples to sell at a bake sale to help our organization as well as the Wisconsin Autism Society.  Caramel Apples for a Cause! Love it! It was a lovely evening and I can't wait to see how the sale is.  More details on making caramel apples to come :)

So, after all this fun stuff, I have a recipe! I saw a version of Healthier Fudge made by Chocolate & Carrots and I knew I just had to try it! Here is my version:

Healthier Chocolate Peanut Butter Swirl Fudge

Ingredients:
1/2 cup coconut oil
1/2 cup honey
1/2 cup + 2 tbsp cocoa powder
2 tbsp peanut butter, plus more for the swirl

Directions:
1. Line a loaf pan with parchment paper
2. Warm up the coconut oil in the microwave for 15 seconds to make sure it is in liquid form.  Stir in the honey.  Next, stir in the cocoa powder and peanut butter until well combined.  Pour into the prepared loaf pan.
3.  Drop a few spoonfuls of peanut butter on top of the fudge and, using a knife, swirl it into the fudge. Place in the freeze for 15-20 minutes.  Serve cold or re-freeze to store for a later time.

Enjoy :)



http://www.texanerin.com/2012/09/healthier-dark-m-fudge.html

Baby Blueberry Tarts and another Foodie Friends Friday!

I didn't have enough time to go out to get Daiya cheese and actually make something this week, but I did just make these adorable Whole Wheat Coconut Oil Tarts! There isn't any butter or eggs needed! Then, I saw a recipe over at A Couple Cooks, and I decided to do something similar.  I filled those cute pre-baked tarts with greek yogurt and blueberries!  To make it vegan, just use vegan yogurt!  Check it out:

Baby Blueberry Tarts

Ingredients:
4 pre-baked mini tarts (These are mine)
1/2 cup non-fat greek yogurt
1 tsp honey
1/4 tsp vanilla
blueberries

Directions:
1. Mix together the yogurt, honey, and vanilla.  Divide among the 4 tarts.  Top with fresh blueberries!

Enjoy!


It's time for another Foodie Friends Friday! Last week this lucky winner won an adorable spoon ring from Miss Macie:

Cinnamon Rolls from Baker Becky

And here are the winners from last week!

This week is sponsored by Daiya and there will be 6 winners!!! Four randomly picked posts and 2 randomly picked readers will win coupons!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsviewathome.blogspot.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://wifeofthecolonel.blogspot.com/

Lindsey at Family Food Finds  http://www.familyfoodfinds.com

Cindy at Cindys Recipes and Writings  http://www.cindysrecipesandwritings.com

R Dawn at Spatulas on Parade  http://www.spatulasonparade.blogspot.com

Ericka at Chef Picky Kid  http://www.chefpickykid.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.blogspot.com

Cynthia at Feeding Big  http://www.feedingbig.blogspot.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

Amber at http://www.mamasblissfulbites.com/
Skye at http://www.avirtualessence.blogspot.com/

One more thing: The Rules

Step 1: Make sure that anything you link up is:

• A recipe that is made and photographed by you
• Not part of a sponsorship/sales/giveaway or other promotions/linky parties
• Linked to a specific page of your recipe, not your homepage
• Please limit your link-ups to 3 per party

Step 2:

• Show some love and link back to my blog and Foodie Friends Friday (http://www.foodiefriendsfriday.com)  on the post of the recipe you are submitting. For example: This recipe is featured on "Host Blog Link" and  http://www.foodiefriendsfriday.com Linky Party

If you want to be the very best Foodie Friend Ever...

• Grab our button at  http://www.foodiefriendsfriday.com and put it on your page and share Foodie Friends Friday! 
• Take some time and check out other submitted links and the blogs of all our gracious hosts
• Come on over and "like" us on Facebook www.facebook.com/foodiefriendsfriday

Step 3: Come back on Sunday and vote for your favorite recipes by clicking on the star  under the recipe.  You only get 3 Votes so use them wisely!

***Please note that by linking up your recipe you are agreeing to allow Foodie Friends Friday and any of it's affiliated websites or publications to use photos/links/recipes for any reprint, republishing and distribution without monetary compensation to you.  If photos/recipes are used, proper credit and link backs will be included. 

Coconut Oil Whole Wheat Crust and a Giveaway!

This weekend I did something pretty crazy.  I made mini tarts for absolutely no reason.

Well, I sort of had a reason.  I really wanted to use coconut oil to make pie crust, and then I was also craving dessert.

I used Tropical Traditions Gold Label Virgin Coconut Oil.  This stuff is fantastic and if you've never cooked or baked with coconut oil you need to change that.  It is great as a butter substitute and it is way better for you than all that butter! I used it to make a great crust for tarts! If you want to make a pie, you can double this recipe to get enough dough for 1 9 inch pie crust.

I made this super yummy, flaky pie crust and it was perfect!!!

Coconut Oil Whole Wheat Crust
(makes enough for 4 mini tarts)

Ingredients:
1/2 cup + 2 tbsp white whole wheat flour
1/2 tbsp sugar
1/4 tsp salt
pinch of cinnamon
1/4 cup cold coconut oil (it should be solid)
up to 2 tbsp cold water

Directions:
1. Place the flour, sugar, salt, and cinnamon in a food processor and pulse a few times to combine.
2. Add in the coconut oil and pulse until mixture resembles wet sand.
3.  Slowly add in water, 1/2 tbsp at a time, until mixture forms into a ball.
4. Roll the dough into a rounded disk and wrap in plastic wrap.  Refrigerate for at least an hour.
5.  Now, either use to make a pre-baked mini tart or pie.  For a pre-baked tart, divide dough into 4 and press into your mini tart pans. You may need to add a little water if the dough breaks apart.  Bake at 350 for 10 minutes, let cool and fill with your tart filling!

Enjoy :)

Win 1 quart of Gold Label Virgin Coconut Oil!

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

To enter to win: subscribe to http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm, let me know in a comment below! 

For additional entries:

• Follow BinomialBaker and leave a comment.
• Like BinomialBaker on Facebook and leave a comment.
• Subscribe to this Blog and let me know.
• Follow me on twitter: @JodieBerman21 and leave a comment.
• Tweet about the Giveaway: I just entered the giveaway for Tropical Traditions Coconut Oil at @JodieBerman21! And leave a comment!
• If you already follow/like/subscribe, just let me know in separate comments bellow :)

This giveaway will close in one week! 

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Chocolate Truffles!

It's time for dessert! The Dinner Party was absolutely phenomenal! We concluded our party with a trio of desserts and so I am here today to share the first one, Chocolate Truffles! I had never made truffles before and Chris showed me some handy tricks and tips and we came up with some fantastic truffles.  Also, even though this was Chris' specialty, I did all the work! So, now I can make truffles all on my own whenever I want some, which is probably always.

Truffles, Brownie Triple Delight,
and Chocolate Covered Strawberry Cupcakes

Chocolate Truffles
makes about 30 truffles

Ingredients:
1/4 lb. good bittersweet chocolate (we used Ghiradelli), chips or chopped
1/4 lb. good semisweet chocolate (again Ghiradelli), chips or chopped
1/2 cup heavy cream
1 tbsp liquor, we used Raspberry Framboise; optional
1 1/2 tsp prepared coffee
1/4 tsp good vanilla extract

Optional coatings: powdered sugar, cocoa powder, chopped nuts, coconut, sprinkles... (we used coconut and chopped pecans)





Directions:
1. Place chopped chocolate in a heat-proof bowl.
2. In a small saucepan, heat the cream until it just starts to bubble.  Pour the cream over the chocolate and whisk until the chocolate is completely melted. Whisk in the liquor, coffee, and vanilla.  Set aside to rest at room temperature for 1 hour.

3. Drop rounded tsp sized balls of the chocolate mixture on a baking sheet lined with parchment, wax paper, or foil.  Place in the fridge for at least 30 minutes or until firm.  Roll each dollop into round balls and roll in the coatings.  Serve or place back in the fridge, but make sure to serve at room temperature.
Enjoy :)

Chocolate Cookies and Cream Ice Cream

Maybe because it's the weekend, or maybe because I just ran 10 miles, I feel like making a ton of desserts.

Last night, Bri and I went downtown to meet up with his sister and her husband for dinner.  We were going to eat at this great pizza place that is tons of fun and more importantly right across from one of my favorite frozen yogurt shops.  However, the wait was over TWO HOURS.  That was a little too intense for us and so we ended up going to a different place, Small Bar, which was also fabulous.  Unfortunately, it was not across from delicious dessert, but the food was so great that I ate a ton and didn't really feel like having any sweets (totally out of character, I know).

However, today is a different story.  Following breakfast and a 10 mile run, all I want is sugar.  This might not be the healthiest, but I feel like a little indulgence.  So, I am going to make ice cream.  I've heard that you can use coconut milk to make ice cream and it is something I have been wanting to try.  Two Peas & Their Pod made Chocolate Cookies and Cream ice cream with coconut milk and it looked so good that I just had to make some.  Here is my version!

Chocolate Cookies & Cream Ice Cream (adapted from Two Peas & Their Pod)

Ingredients:
1 3/4 cups Coconut Milk (I used Coconut Dream)
1/2 cup sugar
2 tbsp cocoa powder
1 tsp vanilla
10-15 oreos, chopped (I used Double Stuffed...woah dream big!)

Directions:
1. Place all the ingredients, except for the oreos, in a food processor and process until well combined.  Pour into your ice cream make and freeze according to instructions.  During the last 5-10 minutes, add in the chopped oreos.
2. Pour the ice cream into a container and freeze until set.
Enjoy :)

Peanut Butter Apple Pie-Coconut Oil Whole Wheat Crust

It was Wednesday...so I made a pie.

I don't know what inspired me, but I made a pie.  It was an excellent decision.  This pie was one of the best I've ever had and it lead me to an amazing new discovery: Coconut Oil Whole Wheat Crust!!!

The pie filling inspiration came from my love (well, obsession) with apples and peanut butter.  It is my favorite snack.  If I had to only eat one thing for the rest of my life, this would probably be my meal of choice.  I literally eat an apple (with peanut butter) a day.  So, when I was craving a pie, I decided to make a Peanut Butter Apple Pie.  I found an inspiring recipe on Serious Eats and I adapted the crust from there.  This crust uses coconut oil instead of real butter and whole wheat flour. The result was a crust that had a nice crunch to it and went really well with the peanut butter and apples.  I also decided to go with coconut oil instead of butter for the pie filling as well.  Give it a try and let me know what you think!

Peanut Butter and Apple Pie with a Coconut Oil Whole Wheat Crust

 Ingredients:
For the crust:
1 1/4 cups whole wheat flour
1 tsp sugar
1/2 tsp salt
1/2 cup cold coconut oil
up to 1/4 cup cold water
For the filling:
6 medium granny smith apples, cored, peeled and cut into thin slices
1/4 cup whole wheat flour
1 cup natural, creamy peanut butter
1/4 cup coconut oil
1 cup brown sugar
1/2 tsp salt
1/2 cup heavy cream
up to 1/4 cup sugar

Pie Shield! 

Directions:
1. Place the ingredients for the crust, except the water, in a food processor and process until mixture looks like moist sand.  Slowly add in 1 tbsp of water at at time and process until dough comes together. Mold the dough into a ball, wrap in plastic wrap, and place in the fridge for 1 hour.
2. Place the prepared apples in a bowl and toss with the whole wheat flour to coat. Set aside.
3. In a medium saucepan, heat the peanut butter, coconut oil, brown sugar, and salt over low heat, stirring until mixture comes together.  Remove from heat and stir in the cream.  Let cool.
4. Preheat the oven to 450 and roll out the chilled dough on a floured surface until you have a circle about 12 inches in diameter.  Place the dough into a pie pan and remove the overhanging ends.  Pour the peanut butter mixture into the pie crust and then place the apples in, pushing down so that they are incorporated into the peanut butter mixture.  Sprinkle sugar over the top, I used about 2 tbsp.  Bake at 450 for 10 minutes and then lower temperature to 350 for another 50-60 minutes.  Place a pie shied or tin foil around the edges to make sure that they don't burn.  Pie is done when apples start to brown. Remove and let cool for at least 1 hour.
Enjoy :)

Oatmeal Raisin Cookies-with a twist!

I recently won a blog giveaway from Fatima over at Magnolia 75: The Baking Lounge! The other day I received my Virgin Coconut Oil in the mail and since then I have been thinking of ways to use it!

I'm not sure why, but this morning I woke up craving Oatmeal Raisin Cookies.  The other night my family and I went to a new frozen yogurt place in town and I tried the oatmeal cooking frozen yogurt, that might have been the cause of my inspiration.  So, this afternoon, I literally took a recipe I used before and instead of butter, I used the coconut oil.  I also made some changes to the other recipe to make them cinnamon raisin themed instead of cranberry white chocolate chip.  And there you have it, Oatmeal Raisin Cookies using Virgin Coconut Oil! This stuff is supposed to be fabulous and super healthy.  I don't know much about it, but I'm excited to learn.

Oatmeal Raisin Cookies (adapted from this recipe for oatmeal cranberry white chocolate cookies)
(makes 12-14 large cookies or about 20-24 small cookies)

 Ingredients:
2/3 cup virgin coconut oil
2/3 cup packed light brown sugar
2 eggs
1 tsp vanilla
1 cup whole wheat flour
1/2 cup all-purposed flour
1 1/2 cup old-fashioned oats
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 heaping cup raisins

Directions:
1. Preheat oven to 375 and line baking sheets with parchment paper.
2. Whisk flours, oats, baking soda, salt, and cinnamon in a medium bowl.
3. In a large bowl, beat coconut oil and sugar until well combined.  Beat in the eggs and the vanilla until well combined.  Slowly incorporate the flour mixture until just combined.  Stir in the raisins.
4. Drop spoonfuls of the batter on the prepared baking sheets and bake for about 10-15 minutes.  My cookies were HUGE and so they took 15 minutes, smaller cookies won't take as long.
Enjoy :)

If anyone has any good recipes that could use coconut oil please please please send them my way!  And HUGE thank you to Fatima for introducing me to this stuff :)

Homemade Caramel Delights

I have been trying to go through all of my saved recipes and make all of them...and there are a lot.  This particular recipe was the oldest saved thing I had, and I was really craving them: Homemade Caramel Delights.  Some people call them Samoas, some call them caramel delights, whatever you call them, they are fantastic and I wanted to make them.

One of my best friends, Caryn, had her 21st birthday this week and I went to the Wisconsin Dells for my fraternity's formal.  Obviously, I needed to stock up on cookies.  

Caryn's birthday was a fun time, and people loved the cookies.  We went to the Nitty Gritty for dinner, after all it is the birthday place of Madison, and then everyone who was able to, went out to celebrate with her for her 21st.  I, unfortunately, headed back to my house to watch Revenge in my PJs and get ready for middle school in the morning.  I really can't believe how old I am getting.  This was my third time at the Nitty for Caryn's birthday.  I feel really grateful to have made such great friends in college and it's really shocking to me how fast time is flying by.

The birthday crew

In the Dells we went to the Wilderness and we had a whole cabin to ourselves.  After playing in the water-park all day, we headed back to the cabin to shower and get all dressed up for our fancy dinner to Field's at the Wilderness.  We had some time to kill before our reservation and people were getting hungry.  Needless to say, the cookies (that I brought for everyone for dessert) were gone before dinner.

All ready for dinner :)

Homemade Caramel Delights (adapted from Once Upon a Plate)

 Ingredients:
1 cup unsalted butter, softened
1/2 cup sugar
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
0-2 tbsp skim milk
12 oz caramel sauce
3 cups sweetened coconut flakes
1/4 tsp salt
3 tbsp milk
8 oz semi-sweet chocolate chips (or more)

Directions:
1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Beat butter and sugar in a large bowl until light and fluffy.  Beat in the flour, baking powder, and salt.  Next, mix in the vanilla.  Then, add milk (a half tbsp at a time) until the dough comes together.
3. Roll out the dough on a piece of parchment paper until it is about 1/4 inch thick. Use a 2 inch sized round cookie cutter to cut out circles from the dough (I used a cup from my kitchen) then use a smaller circle (a large straw or a small cap from a bottle will work) to cut out the little holes in the cookies. Repeat until you use all the dough, re-roll as needed.

4. Place the prepared cookies on the parchment lined pan and bake for 10-12 minutes. Let cool completely.
5. Once cookies are cooled, preheat oven to 300, spread the coconut out on a rimmed baking sheet, and bake for 20 minutes.  Stir the coconut after every 5 minutes to make sure that it is evenly toasted.

6.  When coconut is ready, place in a medium bowl and mix with the jar of caramel sauce.  Spread this mixture evenly on all the cooled cookies.

7. Melt the chocolate, milk, and salt in a microwaveable-safe bowl for 45 seconds, stirring after 30.  Dip each cookie into the chocolate and then place on a parchment lined baking sheet.  Drizzle the remaining chocolate over the tops of the cookies.  You may need more chocolate.  Let the cookies set completely, and chill in the fridge before removing from the parchment paper.

Enjoy :)

Dark Chocolate Raspberry Macaroons

Today is a pretty big day in my life.  I have my very own facebook page!!! Please head on over there to give it a "like" and enjoy! I have been having so much fun with this blog.  I just love getting my thoughts down in writing and sharing fun recipes with you all.  I think food is really special because it is so easy to share and enjoy.  Cooking has really impacted my life in a significant way.  I will have to share more of that story in the future.  I know that I must not be the only person who feels that way and it is so fun to hear how other people are affected by cooking in their lives.  I hope that this blog as well as that facebook page allow people to get fun ideas from me and feel free to share their ideas with me!

Head on over: http://www.facebook.com/BinomialBaker

Passover is here and last night I was at my sister's house for dinner.  I decided that I wanted to make something delish to help her out.  Passover desserts are typically terrible, in my opinion.  If anyone has any good ones I would love to hear them.  Usually I find them dry and looking way better than they actually taste.  However, I found, what looked like, a good recipe for coconut macaroons and I had heard that it is yummy to mix in some sort of fruit with the coconut.  I decided to give it a try.  I made the Coconut Macaroons from Epicurious, but I did 4 times the recipe, mixed in raspberries, made them smaller, and topped them with some dark chocolate...they were AMAZING.  The only problem I had was  that the raspberries made them TOO moist and they fell apart a little when you bit into them.  This is messy, but considering how much I hate dry Passover desserts, I didn't think it was too bad of a problem.  Plus, they are totally not bad for you.  They are pretty sweet, next time I would add a little less sugar, but they were a huge hit!

Dark Chocolate Raspberry Macaroons (adapted from Epicurious)

Ingredients:
3 cups sweetened flaked coconut
4 tbsp sugar
4 egg whites
1 tsp vanilla
1/2 tsp almond extract
6 oz fresh raspberries
1 cup dark chocolate chips

Directions:
1. Preheat oven to 300 degrees and grease a foiled cookie sheet with oil.
2. Mix sugar, egg whites, vanilla, and almond extract together.  Mix in the coconut and raspberries until well coated.  Drop tbsp sized balls onto the prepared cookie sheet.  Bake for 20 minutes or until coconut starts to brown a little (mine didn't get very brown). Let cool for 5 minutes and then lift foil to move to a cooling rack to cool completely.
3. Melt the dark chocolate and drizzle over the macaroons.  Peel macaroons off the foil and enjoy!!  I put mine in the fridge to cool faster (we were running late).
Enjoy :)