I have just been absolutely flattened energy wise the last couple of days, but today feels worse than yesterday. I finally rolled out of bed and after more cups of coffee than I’d like to admit, I decided that baking some cookies would be a fabulous idea. Since we’ve been having a whole lot of chocolate lately, I decided to make something different.
Here’s the recipe:
Coconut Cranberry Drops
(yields approx. 30 cookies)
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup demerara sugar
1/4 cup milk, less 2 tbsp
2T spiced rum
1 3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup shredded coconut
1/4 cup dried cranberries
Cream butter, sugars until fluffy.
Add egg, blend well.
Add milk and rum, with mixer on slow speed. Once incorporated beat on medium until light. Rum is optional and if preferred you may omit and simply increase milk.
Mix together flour, salt and soda in a bowl and add the combined dry ingredients a little at a time to the wet mixture until well blended, occasionally scraping the side of the bowl.
Stir in the coconut and cranberries.
Chill in refrigerator for an hour.
Preheat oven to 400F.
Using either a parchment lined cookie sheet or a Silpat mat insert, scoop tablespoon sized balls onto sheet approximately 2″ apart. I have a cookie scoop that I like to use as it keeps the balls uniform in size.
Press down on the dough to flatten slightly.
Bake for 10-12 minutes or until pressing into the top of cookie barely leaves an imprint and the dough no longer appears moist.
Cool on tray for a few minutes and move to rack for further cooling.
Not even the lure of a cup of coffee with fresh table cream was enough to convince me to brave the wet. The neighbourhood trees are growing into a riot of green, leaves bursting from branches like out of control afros and the petals of magnolia and cherry tree blossoms leaving a beautiful trail of detritus. But this is what the back balcony looks like today:
A nap is sounding much more my speed (the cat has the right idea methinks).
So on days like today one of my favourite things to do is to look through some books, and lately (perhaps ever), my favourite cook book has got to be Deb Perelman’s The Smitten Kitchen Cookbook, and her blog a close follow up second for all things food inspiration
I often adhoc stuff in the kitchen. Yes folks, I have finally gotten to that enviable place that my mother was at (and who I was in awe of) in the kitchen to know enough about food chemistry and flavours to make ingredients submit to my will and have a dish turn out without the exacting process of following a recipe. Well, baking takes a little more finesse and accuracy, so I follow rules a lot more carefully there (as did my mother) but cooking dishes has become much more of an intuitive process. Which is why I love Deb’s recipes. She will pair things together that are intriguing to the palate and so obviously divine together in retrospect.
Last week’s double chocolate banana bread is still being talked about and lusted after (and will be made again just as soon as the bananas are ripe enough). But seriously… if it’s not on your cookbook shelf, and you aren’t afraid of embracing a variety of ingredients, this one should definitely be part of your repertoire. Tomorrow is Easter and I’m wondering what I should make for the two of us. Double chocolate banana bread for certain, but the rest? I’m not sure yet.
But what I do know is that I am now ready for that nap…