This is the day you have all been waiting for.

Ha, well maybe not, but it’s a big day for me as I reveal to you the recipe for my famous chocolate dipped macaroons.
Here you go!

Coconut Macaroons
– 1 bag of shredded sweetened coconut or 3 cups
– 4 egg whites
– 4 TBSP all purpose flour
– 1/4 tsp salt
– 1 1/3 cup sugar
– 2-3 tsp vanilla extract

Take your egg whites and beat them on high until they stand in stiff peaks

Add the sugar, vanilla, salt, and flour to the egg whites and mix until combined.

Add the entire bag of coconut or 3 cups of shredded sweetened coconut.

Stir until combined.
Take a cookie scoop and fill it until rounded and full with the coconut mixture.

Place on a cookie sheet with parchment paper. If you do not have parchment paper, do not attempt this recipe.
Macaroons are very sticky and will either stick to the pan or fall apart when you try to remove them.

Bake them at 325 for 12-14 minutes.

You are looking for them to get slightly golden brown on the top and a little golden brown color on the bottom edges.

Remove them from the pan and let them cool on the parchment paper on your counter.

While they are cooling, melt some semi sweet chocolate in a double broiler.

After it’s melted, use a spoon to help dip half the macaroon into the chocolate. Place back on parchment paper and let it cool.

I always pop the freshly dipped chocolate macaroons into my refrigerator. It will harden the chocolate a lot faster then if they sit at room temperature.

Then serve!

I store mine, covered or bagged, in the refrigerator and then bring them to room temperature before serving.
I hope you enjoy. This recipe is tried and true and took me countless times to perfect.
When you eat these cookies, think of me. 🙂


I have 3 recipes for pie crust that I love using.
One with all shortening, one with all butter, and one with a blend of both.

All shortening pie crust (Marci Sorge’s recipe)
for a double 9 inch crust
– 2 2/3 cup all purpose flour
– 1 tsp salt
– 1 cup cold shortening
– (I always add about 2 TBSP of sugar to balance out the salt, but my MIL does not.)

– Add salt, flour, and sugar. Cut in shortening with a pastry blender or use your food processor.
– Add 8-10 TBSP of ice cold water.
– Mix with a fork until combined, form into two balls, and roll out the dough.
– Refrigerate for at least 30 minutes before baking.

All butter Pie crust
– 2 2/3 cup flour
– 1 tsp salt
– 4 TBSP sugar
– 1 cup (two sticks) unsalted butter, cold. (must be unsalted butter, as it has less water content than salted butter)

– Mix the first 3 ingredients. Cut in butter with pastry blender or food processor. Until it resembles, small peas.
– Add 10-12 TBSP ice cold water
– Mix with a fork until combined, form into two balls, and roll out the dough.
– Refrigerate for 30 minutes before baking.

Here is a picture of my all butter crust. You know it’s a good crust when you can see small pieces of butter. It will bake up beautifully.

Pie Crust Recipe (the first pie crust that I tried and LOVED)

– 3 cups of flour
– 4 TBSP sugar
– 1/4 tsp. salt
– 1/3 cup shortening
– 2/3 cup butter, unsalted and cold
– 1/2 cup ice cold water (i usually use a few TBSP more than that, but feel it out)

– Mix first 3 ingredients, cut in shortening and butter or use a food processor, then mix with a fork the ice cold water.
– Form 2 balls, and roll out the dough, put it in the pie pan and then refrigerate for 30 minutes at least before baking.

****MAJOR TIP****
One thing that I have found with pie crust, the wetter the dough, the better it rolls out. If there are lots of “floury” crumbs then you need to add another TBSP or two of ice water. You don’t want wet dough, you want dough that is wet enough to stick together. Trust me, when in doubt, add another TBSP.

Here is a picture of the all shortening crust, ready to go into the oven. It’s a blueberry pie 🙂

Good luck with all your pie making adventures!

If you are looking for an amazing chocolate pie recipe, this is it!!!!!

Seriously it’s that good. Just ask my kids.

I needed to make some pie tartlets for a friend of mine hosting a benefit concert. These babies fit the bill perfectly.

Here is my recipe for French silk pie.
– 12 tablespoons (1 1/2 sticks) butter, room temperature
– 1 cup sugar
– 3 ounces unsweetened chocolate, melted and cooled
– 1 1/2 teaspoons vanilla extract
– 3 large eggs
– Whipped cream, for serving and chocolate shavings if you’re all fancy and such.

Beat butter and sugar together with a paddle attachment for 2 minutes. Add melted chocolate and vanilla. Add eggs, one at a time and beat for 5 minutes after each egg. This part takes the longest and it’s easy to think that it’s whipped enough, but just keep whipping it! Set the timer on the stove, the mixer at med speed and beat those eggs into the choc/butter mixture.

Then spoon the chocolate mixture into a fully cooked pie crust and refrigerate overnight or at least 4 hours.

Serve with homemade whipped cream.

I pour some heavy whipping cream into my mixer and start beating it on high until it forms some consistency. Then I add powdered sugar and vanilla. Add sugar to taste. When it forms and becomes thick, taste it and see if it’s sweet enough or needs more vanilla etc. You can always add more sugar and vanilla, just not take it away 🙂

Tomorrow I will post my 3 favorite pie crust recipes. Look back here tomorrow and pick your favorite to try.

Cheers!!! Hope you enjoy your chocolate pie. O wait, you don’t have it. I do.

Today is my sister Mercy’s birthday. So, I made a cake. Not just any cake the king of all cakes, Tiramisu.

First you bake two gorgeous layers of cake. Drench them with an espresso/kahlua/sugar syrup. On the first cake, smother it with mixture of marscapone cheese, kahlua, vanilla, sugar, and whipped cream.

Cover that with chocolate shavings. Top it with the second layer of drenched cake.

Cover entire cake with marscapone cream.
Make design out of wax paper and cover with cocoa powder and chocolate shavings.

Ta Da!!! Finished Cake!

Pictures to follow of the party and eating of the cake. 🙂

Here is the recipe by Deb at Smitten Kitchen! Amazing!
For the cake layers:
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

For the espresso extract:
2 tablespoons instant espresso powder
2 tablespoons boiling water

For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)

For the filling and frosting:
1 8-ounce container mascarpone
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 tablespoon amaretto, Kahlua, or brandy (Deb note: I used brandy)
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips

Chocolate-covered espresso beans, for decoration (optional)
Cocoa powder, for dusting

Getting ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9Ă—2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
To make the cake:
Sift together the cake flour, baking powder, baking soda, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.To make the extract:
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
To make the filling and frosting:
Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
Working with the stand mixer with the whisk attachment or with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
If the tops of the cake layers have crowned, use a long serrated knife and a gentle sawing motion to even them. Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. If you want to decorate the cake with chocolate-covered espresso beans, press them into the filling, making concentric circles of beans or just putting some beans in the center of the cake.
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld.
Just before serving, dust the top of the cake with cocoa. I cut a star shape out of waxed paper and placed it lightly over the cake, and shaved a layer of chocolate over it with a microplane, before carefully removing the star to leave a stenciled shape.

So Joel is joining Laura Hackett’s team at the House of Prayer. Tonight, is their first set. He volunteered me to bake for their little pre-set-party and I couldn’t say no, especially after he told everyone I would do it in a heartbeat. 🙂

Here is what I decided on. These cookies are just amazing! The perfect combination of mint and chocolate. I originally tried these cookies when my good friend Song Harri made them. I think I ate 10 cookies without blinking. Well, maybe I blinked a few times, but time flew by. I immediately asked for the recipe and have made these cookies many many times.

Recipe (from Song Harri and All Recipes)
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
Andes mints

In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!

I am always looking for an amazing coffee cake. I am a firm believer that coffee is just that much better with a piece of cake. This cake is amazing as it has three different layers of cake all in one; vanilla, mocha, and espresso. Deliciousso.

Here’s the recipe if you are daring enough to try a coffee cake that will make you want to sit and drink coffee and eat cake all day.
Mocha Coffee Coffee Cake with Espresso Glaze
adapted from The Gourmet Cookbook and Joy the Baker

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup sour cream
1/2 plain yogurt
2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water
2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water

For the Glaze
1 1/2 teaspoons instant espresso powder
2-3 Tablespoons strong brewed coffee
3/4 cup confectioners’ sugar, sifted

Make the Cake
Put a rack in the middle of the oven and preheat to 350 degrees F. Generously butter and flour 8- inch (6 cup) Bundt pan.
Whisk together flour, baking powder, baking soda and salt in a bowl.
Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition, then beat in the vanilla. Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.
Transfer about one third of the batter to a small bowl. Add espresso mixture and stir until combined. Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined. Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.
Bake until cake is golden, or until a wooden toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.
Make the Glaze

Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved. Add confectioners’ sugar and stir until well combined. If glaze is not pourable, thin with remaining coffee if necessary.
Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.
(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan. Increase the baking time to about 1 hour.)

Some days I have cravings. Some days I have intense cravings. Let’s just say I have had an intense craving for chocolate pudding pie for about a week now.
And now that my schedule has calmed down a bit, I had some time to make it.
This pie is what every good pie should be; easy to make, absolutely delicious, and tempts you to eat the whole pie in one sitting.

Here’s the amazing recipe
Adapted from Smitten Kitchen
One recipe for a 9inch pie crust

Pudding filling:
1/4 cup cornstarch
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk [tips alert!] in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.
Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.

Seriously, this pie is just that good. But don’t take my word for it. Go ahead, try it and see for yourself.