Roasted Almond Dark Chocolate Chunk Coconut Cookies aka RAD Triple C

If I could bathe in these cookies – I would!

If it were possible to live in a house made of these little bad boys – – it would be done in an instant!!

THEY SMELL LIKE LOVE. 

THEY TASTE LIKE MAGIC IN YOUR MOUTH.

…. Seriously, why hasn’t someone – anyone for that matter of fact – created a perfume that smells like fresh-baked cookies right from the oven?!?

– – especially THESE cookies!!

I’ll cut you a bit of a deal, you create the perfume that smells like this deliciousness … tickling your nose with the scent of toasted coconut, meshed with nodes of deep dark delicious chocolate and roasted almonds. Send me a bottle and then I’ll leave you to live happily ever after and you roll around and do somersaults in your bazillion of dollars.

Kapeesh?

Or… if that’s a bit far-fetched, just make these cookies and hundred times and then eat all of them until the smell begins to ooze from your pores.

Don’t mind the tummy ache and extreme sugar rush – – you would smell ahhh-maay-zing! 😀 

Orrr … (this is my last option) – – you could just make yourself a batch and bask in the wonderfulness as the smell dances through your kitchen as they bake.

Either way – – fall in love with these gems.

Roasted Almond Dark Chocolate Chunk Coconut Cookies aka RAD Triple C

yield : 2 dozen cookies

1 Cup Butter

1 Cup Granulated Sugar

1 Cup Brown Sugar

1 Tsp Baking Soda

2 Tsp Water

1 Tsp Sea Salt

2 Large Eggs

1 Tsp Coconut Extract

2 1/2 Cups Flour

1/2 Cup Unsweetened Grated Coconut

1/2 Cup Coarsely Chopped Lindt Roasted Almond Dark Chocolate

Directions:

Preheat oven to 350 oc . Prepare a cookie tray by lining with parchment paper or lightly spraying with non-stick cooking spray.

In a small bowl, mix baking soda and water. Set aside for later use.

In a large bowl, cream together butter and both the granulated sugar and the brown sugar.

Next, add the baking soda mixture, sea salt, eggs and  coconut extract.

Then, add the flour. Mix until well combined.

Last, add your coconut and chopped chocolate.

Spoon your cookies onto your prepared sheet and bake for 12 minuets.

This is the best part – – get ready for that sweet smell to hit you 🙂

Remove from oven – allow to cool and then … get whisked away to a RAD triple C paradise.

Happy cookie eating my loves!!

xox

Stay tuned for my post later this week to find out how you can get your hands on a dozen cookies without having to move a muscle or setting foot in the kitchen 😀

Caribbean Spice Sorrel Cookies

Hi Sweet Treats!!

It’s officially 13 days until Christmas … 13!!

*YA-HOOOOO*

To be honest, it’s kind of sad …in 2 weeks all we’ll be thinking about is what Boxing Day Sale we can score. But that also means, in the next two weeks I have lots to accomplish.

Have I started my christmas shopping? – Nope.

Have I written any of my christmas cards? – Nope.

What have I done then, to kick of the season? I did what any sane person would do…

I

made

cookies!!

This year, I had the privilege and honor to be a part of The Great Foodie Blogger Cookie Swap aka a foodie revolution ( seriously, it was fantastically amazing). Kudos to Lindsay from www.loveandoliveoil.com and Julie from www.thelittlekitchen.net for pulling together such an amazing event. I’m sure it took lots of patients, and tons of time to co-ordinate. But you both did it, and it was SUCH A SUCCESS!!

The Great Food Blogger Cookie Swap honestly took the e-world by storm!! I’m not kidding, twitter was flooded with great ideas, people tossing around potential recipes — it was the cookie monsters christmas dream come through. The whole premise is – you sign up, receive the names and addresses of 3 different foodie bloggers to which you send a dozen cookies to. And in turn, your name and information gets sent to 3 different bloggers and

YOU

GET

SENT

COOKIES

BACK

Sweet Treats, what’s better than being surprised by a box of cookies?!?! – Not much! But this was serious business… I was given three outstanding people to send cookies to: Kirsty from Gastronomicalsovereignty.blogspot.com, Anna from Hiddenponies.com and Kim From strawberryginger.wordpress.com  Have you seen these women?? THEY ARE SUPER-COOL-WICKED!! What in the world would a dinky little self-proclaimed baker like myself send to these serious bakers?!?! The butter and sugar in my brain began to turn. Ideas of chocolate chips, cinnamon, nutmeg and candy canes danced around my sleep … and then I thought – what are the flavours that are tried and true in my household around this time of year. And then it donned on me.

Sorrel.

Sorrel is a holiday Caribbean drink, predominantly found in Trinidad and Tobago. It’s made from the petals of hibiscus flowers that are boiled with cinnamon sticks, cloves, orange peels, and nutmeg and then sweetened with sugar and chilled until ice cold. It smells like you jumped into a pool of heaven and the taste is simply out of this world. Cinnamon, Clove, Nutmeg – – sounds like christmas to me!! And an added bonus, it holds this bright and festive red colour. I knew this was the way I needed to go.

And so Caribbean Spice Sorrel Cookies were born.

I was taking a risk by making these cookies – they certainly weren’t the ordinary chocolate chip, or oatmeal raisin. But – this was it. There was no turning back…*drum roll please* and I now, present to you

Caribbean Spice Sorrel Cookies

4 Cups Flour

1 Cup Shelled Pistachios coarsely chopped

2 Tbsp whole cloves

2 Cups Butter

1/2 Tsp Sea Salt

1 Tbsp Cinnamon

1 Cup Icing Sugar

1 Tbsp Rose Water Extract

1/2 Cup Sorrel Syrup

3 Tbsp Red Food Coloring

2 Cups White Chocolate Chips

2 Cups Extra Finely grated coconut

Directions:

Preheat oven to 350 oc. Lightly grease or line cookie tray with parchment paper.

Over low heat in a small frying pan add pistachios and clove. Allow to toast for 10 minutes, string to prevent the nuts from browning.  Once finished, remove pieces of whole clove and set aside to allow to cool.

Cream butter, icing sugar and sea salt, until light and fluffy. Add Cinnamon and rose-water.

Once evenly incorporated, begin adding the flour 1 cup at a time. After each cup is combined into the dough, repeat until all the flour is used.

Add sorrel syrup to the dough.

Add the red food coloring to the dough and continue to mix. *Warning: this is about the turn an amazing shade of red … you’ve been warned ;)*

Add pistachios and then chill for 30 minuets or over night.

Next, form into a large rectangle and cut into 3 even smaller rectangles.

Slice each third into 12 even squares. Bake for 12 minutes at 350 oc. Once finished, allow to cool.

In the mean time, melt the white chocolate chips over a double broiler (or in the microwave … like I do :)) and place grated coconut in a bowl. When all of the cookies are cooled, dip half of each cookie in the white chocolate and then quickly sprinkle with coconut. Allow to dry.

Then …. it’s the best time of all – – time to try these little wonders 😀

Enjoy my Sweet Hearts

Happy Baking & Stay Sweet xox

Coconut Milk Bread & Salted Cod Salsa

It’s getting cold 😦 WHY?!?! … to be honest, I really shouldn’t be complaining. It’s November and there’s no snow on the ground (…yet). As it begins to get cold, there’s nothing more I want to do than curl up in front of the fire and get cozy with something yummy to eat.

Carbs.

Yep… you name it pasta, bread, cookies, cake. If it involves any sort of unhealthy carb I’M YOUR WOMAN!!.

Things like butter .. and cheese … well that’s just the cherry on top. Sugar Blasters …. save your cookie points for Christmas – – I have something absolutely delicious that will knock the marshmallows out of your hot chocolate.

Do you see this yummy-ness!!

Look at that bread, just DRENCHED in butter. And that Salsa – – mostly vegetables. It’s pretty much diet food if you ask me!! 🙂 There’s something about this meal that screams comfort … and normally I’m petrified of making bread. But this one, is actually incredibly easy.

Don’t believe me? – there’s no yeast involved :D!! WINNER

For dinner tonight, sink your teeth into this crunchy biscuit textured crust and get lost in the soft sponge that is the centre of this bread. Trust me, you want this.

And you want it now!!

Savoury Coconut Bread
Yields 2 Rounds

8 Cups Flour

3 Tbsp Baking Powder

1 Tbsp Salt

1 Tbsp Garlic Powder

8 Tbsp Butter (cold) + 2 tbsp to coat the top of the bread when out of the oven

1 1/2 cups Coconut Milk

2 cups Milk

Directions

Preheat oven to 400 oC. Lightly butter two – 10-inch cake pans.

In a large bowl sift together all the dry ingredients. Cut butter into mixture – just enough so it resembles coarse bread crumbs.

Add coconut milk. Combine. – – the mixture will still be a little dry. Don’t worry, cupcakes!!

Add Milk. Work mixture together , to form soft spongy dough. Don’t worry about over mixing ( it’s really not possible – – just remember the more you mix, the denser your bread will be – – but that’s okay, the denser the bread, the more salsa it will hold :D).

Empty bread on to a floured surface. Divide in half, and roll into large balls.
Flatten each ball of dough within each cake pan.

Bake for 35 minutes until golden and toasty.

And now for the BEST part…

Ode to Buttery-goodness

As soon as the breads are out of the oven, allow just a little more butter to melt into every nook and cranny of this bad boy!! Slice as though you were slicing a cake into wedges.

Chow down with a slice of cheese & a cup of tea OR take this party to the next level with Salted Cod Salsa 🙂

Salted Cod Salsa

**WARNING** If you make this salsa, your house will smell fishy – stock up on the candles!! BUT – it’s totally worth it (and just think, if your home smells a little fishy, you won’t have to share with the neighbours :))

3 Pieces de-boned Salted Cod Fillets

5 Medium sized tomatoes, finely chopped

1 Medium sized onion, finely chopped

3 Cloves of garlic, minced

1 Bell Pepper, finely chopped

1 Cup Cilantro, finely chopped

3 Pimento Peppers, minced (use more or less, depending on your spice tolerance)

3 Tbsp black pepper

Directions:

In a pot filled with water boil salted cod for 25minutes to release any excess salt.

In the mean time, chop all vegetables in a large bowl. Add cilantro, pimento peppers. Mix together and watch this rainbow come together.

Once cod has finished boiling, strain of excess water and finely shred. Add fish to salsa mixture. Last, season with black pepper and serve.

Together, the lightness of this salsa and the density of the coconut milk bread is the perfect marriage of fresh and comfort. Sounds like dinner to me!!

Eaattt Meeee!!

Enjoy & Stay Sweet xox