Course: Dessert

Vanilla Bourbon Salted Caramel Sauce

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 Vanilla Bourbon Salted Caramel Sauce
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Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
Course Condiment, Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Cup
Ingredients
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Instructions
  1. Mix the brown sugar and butter in a saucepan over medium-low heat. Cook while whisking gently for about 7 minutes, until it gets thicker.
  2. Slowly add in heavy cream, vanilla, and bourbon. Continue to whisk.
  3. Raise the heat to medium/medium-high and bring the mixture to a boil.
  4. Boil for 60 seconds*.
  5. Remove from the heat and whisk in the salt.
  6. Cool slightly for about 10 mins**.
  7. Pour the sauce into a jar, seal, and store in the refrigerator*** until ready for use.
  8. To serve: warm up desired amount in the microwave.
Recipe Notes

Original Recipe:  https://showmetheyummy.com/vanilla-bourbon-salted-caramel-sauce/

Total yield is 1 Cup.

Can replace with vanilla extract to make this kid friendly & gluten free.

*You'll know the mixture is boiling when you see lots of tiny looking bubbles and the mixture starts to rise. I started the timer a few seconds after the bubbles started and then it came to a full blown boil.

** If you get any “clumps” while/after cooling, just whisk until smooth again!

*** Caramel can be stored in the fridge for two weeks.

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Nutrition Facts
Vanilla Bourbon Salted Caramel Sauce
Amount Per Serving
Calories 1918 Calories from Fat 945
% Daily Value*
Total Fat 105g 162%
Saturated Fat 70g 350%
Cholesterol 338mg 113%
Sodium 1978mg 82%
Total Carbohydrates 244g 81%
Sugars 237g
Vitamin A 80%
Calcium 16%
* Percent Daily Values are based on a 2000 calorie diet.

Pastel de Leches Tres – Three Milk Cake

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 Pastel de Leches Tres - Three Milk Cake
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Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
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Instructions
  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  4. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  5. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
  6. Topping:
  7. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Recipe Notes

Original recipe:  https://www.cookingchanneltv.com/recipes/alton-brown/tres-leche-cake-1953815

For cake flour:  for each C of cake flour, use 1 C all-purpose minus 2 Tbsp, add 2 Tbsp cornstarch, sift together 5 times.  Yep, 5: ensures it's evenly mixed and well aerated.

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Nutrition Facts
Pastel de Leches Tres - Three Milk Cake
Amount Per Serving
Calories 607 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 237mg 10%
Potassium 168mg 5%
Total Carbohydrates 74g 25%
Sugars 60g
Protein 10g 20%
Vitamin A 22%
Vitamin C 1%
Calcium 23%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Bienenstich – Bee Sting Cake

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 Bienenstich - Bee Sting Cake
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Course Dessert
Cuisine German
Servings
servings
Ingredients
Course Dessert
Cuisine German
Servings
servings
Ingredients
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Instructions
  1. PASTRY CREAM:
  2. In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.
  3. Meanwhile, in a saucepan bring the milk just to boiling (just until milk starts to foam up.)
  4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
  5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
  6. Remove from heat and immediately whisk in the liqueur (if using) and vanilla extract. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
  7. Makes about 1 cup
  8. BRIOCHE DOUGH:
  9. In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F to 115 degrees F on an instant-read thermometer. Pour the mixture into bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes, until yeast is creamy/foamy.
  10. Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
  11. Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until dough is smooth and elastic, about 5 minutes. Dough should not stick to sides of bowl; if it does, add some of all of remaining 2 tablespoons of bread flour until dough cleans sides of bowl.
  12. Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 1/2 to 2 hours, until it has doubled in volume.
  13. Punch dough down to deflate it, and knead it a few times. Return dough to bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). Dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
  14. Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of pan. Flatten ball gently with your palm until it covers bottom of pan. Cover pan and let dough rise until it is puffed, about 1 hour.
  15. HONEY-ALMOND TOPPING:
  16. Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
  17. Remove from the heat, and stir in the almonds. Evenly pour over the dough and place the pan on a parchment (or foil) covered baking sheet.
  18. Position a rack in center of oven and preheat oven to 350 degrees F about 22-25 minutes, until golden brown and bubbly.
  19. Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow to cool completely.
  20. ASSEMBLY:
  21. Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand, and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
  22. Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.
Recipe Notes

RECIPE NOTES NOTE: I make the pastry cream and prepare the dough a day of ahead of time.

You can use vanilla bean rather than vanilla extract for the custard, just put the bean in the milk to bring it to almost a boil.  Then, scrape out seeds, and add the seeds into the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.)

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Nutrition Facts
Bienenstich - Bee Sting Cake
Amount Per Serving
Calories 378 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 118mg 39%
Sodium 156mg 7%
Potassium 85mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 1g 4%
Sugars 20g
Protein 8g 16%
Vitamin A 11%
Calcium 6%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate Cheesecake

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 Chocolate Cheesecake
This thing is AMAZING!! Thanks to Chelsea's Messy Apron for sharing! Unbelievably rich & insanely chocolaty!
Votes: 1
Rating: 4
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Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 day
Servings
servings
Ingredients
Votes: 1
Rating: 4
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Instructions
  1. Preheat the oven to 325 degrees F. Wrap a well-greased 9-inch springform pan in two layers of heavy duty foil. Secure around the pan.
  2. In a small bowl, combine cookie crumbs and sugar and then stir in butter. Press firmly into the bottom of the greased and prepared springform pan. Place pan on a baking sheet. Bake for 10 minutes and then remove onto a cooling rack. Melt the chocolate chips in the microwave in busts of 15 seconds stirring in between each burst for 10 seconds until the chocolate is melted and smooth. Allow to cool to room temperature.
  3. In a very large bowl, beat the ROOM TEMPERATURE (must be room temperature) cream cheese and sugar until smooth at consistent low-medium speeds. Be careful to not over-beat. Beat in cooled chocolate and cocoa powder.
  4. In a small bowl, whisk together all of the eggs. Add them to the mixture along with the salt and vanilla extract. Beat on low speed until JUST combined. Pour this mixture into the springform pan. Place the pan in a large baking pan and add 1 inch of BOILING water to the pan surrounding the springform pan.
  5. Bake the cheesecake at 325 degrees for 50-60 minutes or until center is just set and top is not shiny. Remove the springform pan from water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes and then gently loosen the edges of the pan with a butter knife. loosen edges from pan with a knife. Cool AT ROOM TEMPERATURE for one hour and then transfer to the fridge (covered) and chill for at least 8 hours (preferably overnight).
  6. For the ganache: place chocolate in a small bowl with the butter and heavy cream. Microwave in bursts of 20 seconds, stirring in between each burst for 10 seconds until the mixture is smooth. Let stand at room temperature for an hour before topping the cheesecake with the ganache. Spoon the ganache into the center of the cheesecake (keep it about an inch away from the edge) and let sit in the fridge for an hour (or until the ganache is firmly set).
  7. When ready to serve, combine the heavy whipping cream, powdered sugar, and vanilla extract in a stand mixer. Beat on high until soft peaks form and then spoon or pipe the whipped cream over the cheesecake slices. Place a GODIVA Masterpiece on top of the whipped cream on each piece of cheesecake.
Recipe Notes

Here are some tips to make the perfect chocolate cheesecake:

  • Use ROOM TEMPERATURE cream cheese: room temperature cream cheese becomes creamier when it is mixed and it incorporates much better with the other ingredients in this recipe. If your cream cheese is too cold, it tends to stay lumpy in the batter doesn’t fully mix. You’ll also likely be tempted to over-beat the batter (which is no good for a cheesecake!) to get rid of the lumps. Quick tip to get room temperature cream cheese: remove the cream cheese from the packaging and microwave in bursts of 15-20 seconds until it is room temperature (not softened or melted at all) It’s also important when you are using room temperature cream cheese that you also use room temperature eggs.
  • Use a SPRINGFORM pan: a springform pan (a pan that has a spring to hold the sides of the pan in place) is the best for cheesecakes. Because of the final texture of the cheesecake it can’t be inverted from a pan (like your typical cake) and so the removable sides of the springform pan make it easy to keep the form and shape of the cheesecake. (Still make sure to generously grease your springform pan first).
  • Line your springform pan with FOIL: since this cheesecake bakes in a water bath (I promise it’s still easy!) you’ll want to line the outside in foil (I line it twice in heavy duty foil) to ensure absolutely NO water from the water bath seeps into your cheesecake.
  • DON’T OVERMIX the batter:  it’s important to mix the cream cheese enough to remove the lumps and to combine the ingredients sufficiently, but over-mixing the batter will introduce too much air into the mixture. Too much air will cause the cheesecake to rise too quickly in the oven and then fall (how you get cracks in your cheesecake). You also want to mix the cheesecake at low and consistent speeds to again reduce the risk of beating in too much air.
  • Bake this cheesecake in a WATER BATH: the water bath is simply putting your cheesecake into a larger baking pan that is filled with about an inch of water. Why use a water bath? The water helps to evenly disperse the heat which will help to ensure your cheesecake is evenly baked. You’ll also be able to avoid the cracks in the cheesecake.
  • Allow the cheesecake to cool COMPLETELY at room temperature: It might not seem like a big deal to expedite the chilling process of a cheesecake and put it in the fridge right out of the oven, but it you do this, the cheesecake tends to get an ugly appearance on top. This appearance comes from condensation that forms on top of the too quickly chilled cheesecake. If you chill the cheesecake too quickly, you can also get some cracks on it.
  • Slice the cheesecake with a very sharp and HOT KNIFE: To get the perfect slices, you’ll want to use a large and very sharp knife. Run the knife under very hot water, quickly (but still completely) dry it off, and then make quick cuts to get a perfect chocolate cheesecake slice.
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Nutrition Facts
Chocolate Cheesecake
Amount Per Serving
Calories 1843 Calories from Fat 747
% Daily Value*
Total Fat 83g 128%
Saturated Fat 34g 170%
Polyunsaturated Fat 0.0005g
Monounsaturated Fat 0.0003g
Cholesterol 85mg 28%
Sodium 1337mg 56%
Potassium 629mg 18%
Total Carbohydrates 260g 87%
Dietary Fiber 11g 44%
Sugars 174g
Protein 12g 24%
Vitamin A 10%
Calcium 106%
Iron 83%
* Percent Daily Values are based on a 2000 calorie diet.

The Most Amazing Chocolate Cake

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 The Most Amazing Chocolate Cake
It truly is quite amazing! And easily converted to gluten-free!
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  7. Frost with your favorite frosting and enjoy!
Recipe Notes

They recommend a chocolate cream cheese buttercream frosting, but I initially used a white cloud frosting, a whipped honey buttercream, and a whipped chocolate buttercream on small, individual cakes.  I really liked the white cloud, which cake I also added a small layer of orange marmalade between layers.  Steve really like the whipped chocolate buttercream, and I also thought it was really amazing.  We both like the whipped honey buttercream as well, but it was sort of beaten out by the other two, but it's still amazing. The link to the original recipe with frosting is here:  https://thestayathomechef.com/the-most-amazing-chocolate-cake/

I like to make these as cupcakes - you should get about 50 cupcakes. 

You can also make this gluten-free!  I substituted the flour for Bob's Red Mill Gluten Free Baking Mix, so you have a 1:1 ratio to replace the flour, and substitute plain fat-free Greek yogurt for the buttermilk.  The only way you can tell the difference between the cakes with gluten or without gluten is if you have eaten them both.  it does turn out amazing!

To make it even better, I recommend filling the cupcakes with my Bourbon Salted Caramel Sauce, and frosting with my Whipped Chocolate Buttercream.  Enjoy!

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Nutrition Facts
The Most Amazing Chocolate Cake
Amount Per Serving
Calories 415 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 504mg 21%
Potassium 110mg 3%
Total Carbohydrates 82g 27%
Dietary Fiber 4g 16%
Sugars 45g
Protein 8g 16%
Vitamin A 2%
Vitamin C 0.4%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Whipped Honey Buttercream Frosting

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 Whipped Honey Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a stand mixer using the paddle attachment, cream together butter and honey for 2 minutes.
  2. Add 1 cup of the powdered sugar. Begin with mixer on low speed until sugar is incorporated, then increase speed to medium and beat until smooth and creamy, about 3-5 minutes.
  3. Add another cup of powdered sugar, again mixing on low speed to incorporate.
  4. Add heavy cream at low speed. Mix on medium speed about 2 minutes until mixture is smooth.
  5. You may need to add additional powdered sugar as needed for desired consistency.
  6. Makes enough to frost approximately 12 cupcakes. Great as a topping for everything from plain old vanilla to peanut butter cupcakes. Get creative and try it with your favorite!
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Nutrition Facts
Whipped Honey Buttercream Frosting
Amount Per Serving
Calories 748 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Cholesterol 68mg 23%
Sodium 3mg 0%
Potassium 16mg 0%
Total Carbohydrates 135g 45%
Sugars 133g
Protein 0.1g 0%
Vitamin A 18%
Vitamin C 0.03%
Calcium 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

White Cloud Icing

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 White Cloud Icing
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Use a stand mixer. It will change your life. You can make this using a hand mixer, but it just takes time. In a clean bowl (any grease on your bowl or utensils will ruin the icing, egg whites hate grease!), beat the egg whites and salt on high speed until foamy.
  2. With the mixer still running, slowly add the sugar. Beat mixture until soft peaks form (when you pull the mixer out of the white mixture you should get a little point that bends over).
  3. Bring the corn syrup to a boil over medium heat in a small saucepan. When the corn syrup comes to a boil, remove from heat. Slowly pour the hot corn syrup into the egg mixture while your mixer is mixing on high. Beat the mixture until stiff peaks form, about 5 minutes. Add the vanilla and mix to combine.
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Nutrition Facts
White Cloud Icing
Amount Per Serving
Calories 54
% Daily Value*
Total Fat 0.01g 0%
Sodium 43mg 2%
Potassium 6mg 0%
Total Carbohydrates 13g 4%
Sugars 7g
Protein 0.4g 1%
* Percent Daily Values are based on a 2000 calorie diet.

Whipped Chocolate Buttercream Frosting

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 Whipped Chocolate Buttercream Frosting
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Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.
  2. Be sure to stop at least once and scrape the bowl.
  3. With the mixer off, add in cocoa powder, vanilla and salt.
  4. Turn mixer on low and blend for about 30 seconds.
  5. One tablespoon at a time add in heavy cream.
  6. Once all cream has been added and mixture is mostly combined, turn off the mixer and scrape down the sides of the bowl.
  7. Now turn the mixer onto medium-high to high and whisk for 3-5 minutes or until mixture is lighter and fluffier. The frosting will be shiny and seem to have many large air bubbles throughout and this is exactly what we are going for. (You can smooth those out on the cake if so desired.)
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Nutrition Facts
Whipped Chocolate Buttercream Frosting
Amount Per Serving
Calories 545 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 70mg 23%
Sodium 35mg 1%
Potassium 5mg 0%
Total Carbohydrates 82g 27%
Dietary Fiber 2g 8%
Sugars 77g
Protein 1g 2%
Vitamin A 18%
Vitamin C 0.04%
Calcium 0.3%
* Percent Daily Values are based on a 2000 calorie diet.

Orange Cinnamon Rolls

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 Orange Cinnamon Rolls
This recipe is for my bread machine, adapted slightly from the book that came with it, from West Bend.
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Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Add milk, egg and butter to bread machine pan.
  2. Add bread flour, 3 Tbsp sugar and salt to pan. Tap pan to settle dry ingredients, then level ingredients, pushing some of the mixture into corners.
  3. Make a well in the center of dry ingredients; add yeast. Lock pan into bread maker.
  4. Program for dough. Start bread maker. When done, unlock pan from bread maker. Place dough on floured surface. Knead dough about 1 minute, then let rest 15 minutes.
  5. Roll dough into a rectangle, about 15' x 10'. Spread 1/2 C melted butter over dough to within 1" of edges. Then sprinkle 1/4 C sugar and cinnamon evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12" long, evenly shaped roll. With a knife or thread of dental floss, cut roll into 1" pieces. Place rolls into greased 13" x 9" baking pan. Cover and let rise in warm, draft-free place until double in size, about 30-45 minutes.
  6. Bake in preheated 375F oven for 20-25 minutes or until golden brown. Cool in pan on rack for 10-15 minutes.
  7. While cooling, make glaze by mixing confectioner's sugar with orange juice, stirring until smooth. While the rolls are still warm, drizzle glaze over top of rolls as evenly as possible. I left them in the pan, but you can cut them apart and remove from pan, whatever you prefer.
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Nutrition Facts
Orange Cinnamon Rolls
Amount Per Serving
Calories 566 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 19mg 6%
Sodium 157mg 7%
Potassium 45mg 1%
Total Carbohydrates 119g 40%
Dietary Fiber 0.01g 0%
Sugars 68g
Protein 10g 20%
Vitamin A 8%
Vitamin C 4%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Macaroons

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 Macaroons
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Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 325F. Line baking pan with parchment paper and spray with non-stick spray.
  2. Combine "almost" the entire can of milk (minus ~2 Tbsp) with the coconut and vanilla. Stir to combine.
  3. In a separate bowl whisk egg whites and salt until soft peaks form. Fold gently into the coconut mix.
  4. Spoon or scoop the mixture, ~2 Tbsp each, onto the prepared baking sheet. Bake for ~25 minutes. Remove from baking sheet and let cool on wire rack.
  5. Enjoy!
Recipe Notes

Pretty darn good!  I'm gong to try baking them at a lower temperature, for a bit longer.  I did try making them a bit thinner and cooking a bit less, didn't work as I'd hoped, so we'll go for lower temp for longer.  Otherwise, they were really good!

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Nutrition Facts
Macaroons
Amount Per Serving
Calories 161 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 7g 35%
Cholesterol 5mg 2%
Sodium 124mg 5%
Potassium 5mg 0%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 18g
Protein 2g 4%
Vitamin A 1%
Calcium 5%
* Percent Daily Values are based on a 2000 calorie diet.