eat.this.food.

Coconut Pancakes December 31, 2006

Becca found this recipe in Cooking Light and was nice enough to pass it along! These have a great coconutty flavor and are indeed light. If you don’t care about the light part, they would be great with toasted, chopped macadamia nuts!

Ingredients:

• 1 1/2 cups flour
• 2 tablespoons sugar
• 2 tablespoons flaked, sweetened coconut
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 13 1/2 oz. can light coconut milk
• 1 tablespoon melted butter
• 1 egg

Directions:

1. Heat a griddle pan over medium heat.
2. Mix dry ingredients (including coconut) together in a large bowl.
3. In a small bowl beat together coconut milk, butter, and egg.
4. Add to dry ingredients and stir until smooth.
5. Lightly butter griddle pan and drop in 4 pancakes, using a generous 1/4 cup of batter for each.
6. Cook for 3-4 minutes on each side.

Makes about twelve 4-inch pancakes

Recipe from Cooking Light magazine

Peppermint Crunch Bark December 25, 2006

We adapted this recipe from Epicurious. We think it tastes way better and is much easier to make. If you like Williams Sonoma’s Peppermint Bark, you should try this - it’s just as good! Make sure you use good quality chocolate. The best way to crush the candy is to place it in a heavy duty, zip top bag in a single layer and use the smooth side of a meat tenderizer to pound it. It’s a good idea to place a kitchen towel underneath as the bag will puncture slightly. Don’t crush the candy until just before you begin otherwise it will harden into a big clump.

Ingredients:

• 12 ounces good quality white chocolate (such as Callebaut or Lindt), coarsely chopped
• 12 ounces good quality bittersweet chocolate (not unsweetened), coarsely chopped
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
• 3/4 teaspoon peppermint extract

Directions:

1. Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil.
2. Place bittersweet chocolate in a microwave safe bowl and microwave until mostly melted, in 30 second increments, stirring well each time. This should take about 2-3 minutes. Continue stirring until all of the bits have melted.
3. Stir in peppermint extract and allow chocolate to cool slightly.
4. Spread chocolate evenly on prepared pan and sprinkle with 1/4 cup of the peppermint candy.
5. Place pan in refrigerator for 20-30 minutes until chocolate is firm.
6. Repeat melting process with white chocolate and allow it to cool slightly.
7. Spread white chocolate evenly over dark chocolate and sprinkle with remaining peppermint candy.
8. Place pan in refrigerator and allow to cool for 20-30 minutes.
9. Cut bark into desired shapes or break apart for a more “barky” look.
10. Store up to 2 weeks chilled, in an airtight container. Bring to room temperature before serving.

Emily’s Peppermint Molasses Cookies

Zack’s sister, Emily, found this recipe in the newspaper a few years ago. Molasses and peppermint are such an unlikely combination, but these are awesome! You can use margarine in the cookies and water in the icing for an equally good vegan version. The peppermint extract in the icing is optional but I highly recommend it. Thanks Emily!

Ingredients:

• 1/2 cup unsalted butter or margarine (1 stick)
• 1/4 cup granulated sugar
• 1/4 cup firmly packed brown sugar
• 1 egg
• 1/4 cup molasses
• 1 1/2 cups all purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (1/4 t if using margarine)
• 1/2 cup (4 oz.) crushed hard peppermint candy (starlight mints or good candy canes)
• Peppermint Icing (recipe below)

Directions:

1. In a mixer bowl, beat butter with both sugars until smooth.
2. Add egg and molasses and beat until well blended.
3. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt.
4. Stir into butter mixture , then beat just until dough comes together.
5. Stir in peppermint candy.
6. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
7. Shape dough into 1 inch balls and place about 2 inches part on parchment lined baking sheets.
8. Bake cookies at 350 until lightly browned, 12 to 15 minutes.
9. Immediately transfer cookies to a wire rack.
10. When cool, drizzle with peppermint icing.

Peppermint Icing

In a small bowl, mix 1 cup powdered sugar (4 oz.), 2 tablespoons milk or water, ans 1/4 teaspoon vanilla. If too thick to drizzle, add a few more drops of milk or water. Stir in 1 tablespoon of finely crushed peppermint candy and a few drops of peppermint extract. Pour icing into a zip top bag and cut the corner off to create a 1/8 inch opening. (makes 1/2 cup)