Auntie Crae's Chocolate Macaroons

We've received amazing feedback and many, many thanks for posting the recipe for Auntie Crae's Plantation Chews last week. There is zero doubt that thousands of people loved those amazingly delicious, caramel-y, chewy cookies from the now defunct legendary local bakery as much as I did and many were ecstatic to be able to make them at home.

The owner of the bakery also shared her recipe for Chocolate Macaroons before the bakery closed ad as so many people equally loved those wonderful chewy, soft coconut cookies, we've decided to feature that recipe as well. The recipe appears exactly as it was printed for customers during the final weeks of the bakery's operation.

Auntie Crae's Chocolate Macaroons

1 14 cups sugar

3 1/3 cups sweetened coconut flakes

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/8 teaspoon salt

1/2 cup egg whites

1/2 cup pastry flour

1 1/2 cup dipping chocolate

Blend dry ingredients well.

Whisk egg whites, corn syrup and vanilla

together in separate bowl.

Add to dry ingredients and mix by hand.

Heat this mixture over steam in a double

boiler or something similar until mixture is

123 degrees F. Stir occasionally.

Scoop out appropriate sized cookies and

deposit them on cookie tray that has been

lined with parchment paper. Flatten cookie

with hand that has been dipped in water to

keep hand from sticking to cookie. Smooth

edges of cookie to avoid raggedness.

Bake in preheated regular oven at 350 F for

five minutes. Rotate cookie pan so that back

of pan is now at front of oven. Bake for an

additional 3 minutes.

Cookie should be a light

golden brown and will be very soft. It will

harden as it cools. Do not overbake.

When cool, dip cookie in melted coating

chocolate so that one half is covered with

chocolate. Place on pan again until chocolate

has hardened.

Grilled Chicken Avocado Club Sub with Spicy Sundried Tomato Mayo

Grilled Chicken Avocado Club Sub with Spicy Sundried Tomato Mayo

These may be the lazy days of summer but summertime meals can still be just as time constricted as any other time of the year. With a 5:30 baseball game to attend one evening, it left very little time for a family dinner but a little pre-planning saved the day once more. We had grilled chicken breasts the previous evening and purposely grilled extra chicken to make these delicious club sandwiches.

Some homemade Spicy Sun-dried Tomato Mayo made these a little extra special and ripe avocado slices added more flavor and creamy texture in every bite. My daughter declared this the best sandwich she's ever eaten and is already asking when we are having more. With a full roster of baseball games, dance and music camps and other summer activities in the coming weeks, I'd say the opportunity to enjoy them again is probably just around the corner.

Serves 4

• 4 sub sandwich rolls split and toasted
• 4 grilled boneless skinless chicken breasts, sliced
• 2 ripe avocados, sliced
• 12 slices crisp cooked smoked bacon
• baby spinach leaves
• Spicy Sun-dried Tomato Mayo

Spicy Sun-dried Tomato Mayo

You can make your own homemade mayo for this recipe or use 1 1/2  cups of good quality mayonnaise. Olive oil mayo works really well. Find my recipe for Lemon Olive Oil Mayo here.

• 1 1/2 cups mayonnaise
• 3 tbsp lemon juice
• 2 tsp crushed chili paste or sauce (more or less to taste)
  1/2 tsp black pepper
• pinch kosher salt
• 1/4 cup oil packed sun-dried tomatoes

Pulse together in a blender until smooth. Store in the refrigerator.

Ombre Beach Cake with Sand Dollars

Have you ever walked on the beach at sunset?

It is one of my absolute favorite things to do.

I love the sound of the waves, the sand under my feet, the seagulls swooping by.

I love picking up shells and occasionally spotting a dolphin in the water.
 

Being a Florida girl, I have spent most of my life a short distance from the ocean.

The years that I spent living in a landlocked state, I missed the beach SO much!

 

This beach cake would be perfect for a summer party!

It combines an ombre frosting design, brown sugar sand

and white chocolate sand dollars.

To make the sand dollars, print out this template:
 

Tape your template on to a piece of cardboard or the back of a cookie sheet.
Tape wax paper over the template.

Melt some white candy melts and put them in a decorating bag with a small round tip,
or a ziploc bag with the corner snipped off.

Trace the sand dollar outline with the candy melts,
then go around each hole. Last, fill in the empty space.

Place your sand dollars in the fridge to set up.
When they are hard, pipe a little star shape on the top of each one.

Divide a batch of white frosting into 3 bowls.
Color them 3 different shades of blue (I used Wilton Sky Blue coloring gel).

Using a small spatula, spread the darkest frosting on the bottom 1/3 of your cake.
Spread the medium color in the middle, and the lightest color on the top of the cake.
Use an upward curving motion with your spatula to make waves.

Sprinkle brown sugar around the base of your cake to make sand.
(You could also use crushed graham crackers.)

Arrange the sand dollars around the base of your cake.

 I can just hear the ocean waves now!

 Enjoy!

 I share my recipes & tutorials at these fun link parties.
 

This post was featured!

Cheese Stuffed Lamb Burgers with Lemon Mint Tzatziki

Cheese Stuffed Lamb Burgers with Lemon Mint Tzatziki

When I dropped by the St. John’s Farmer’s Market  last Saturday, I had a brief chat with Adam Blanchard, the owner and talented cheese maker at Five Brothers Artisan Cheese. Adam has had great success over the past year since the launch of his local cheese making company. A number of good local restaurants have embraced his products and contributed to their popularity, no doubt. Adam always has several varieties of his cheeses on offer at the Farmer’s Market on Saturday mornings and I purchased some of his goat’s milk cheddar which was quite delicious with some crusty bread and olives as my Saturday lunch. 

The texture of this cheese was akin to a softer, creamier version of feta, so if you are not lucky enough to get your hands on any of Five Brothers wonderful cheese, substitute a good quality feta in this recipe, which is what I have used previously in these burgers. Sometimes softer cheeses can be difficult to use in stuffed burgers, often oozing out of the burger on the grill but I really like the way this cheese stayed intact, warmed and took on a whole new dimension of delicate texture. It was delicious with the mildly flavored lamb which got a flavor boost from fresh garden herbs, minced garlic and chopped sundried tomatoes incorporated into the burgers. I then seasoned the outside of the burgers with smoked paprika before they hit the grill.

With so many flavor components already in play with these burgers, the only condiment that I served with them was some of my favorite Lemon Mint Tzatziki that I normally serve with Chicken Souvlaki. This was one awesome burger. For those of you lucky enough to be in the St. John’s are be sure to check out Five Brothers Artisan Cheese at the St. John’s Farmers Market on Saturday mornings.

Makes 4 burgers

Mix together:

• 2 lbs ground lean fresh lamb
• 1 ½ tbsp chopped fresh rosemary
• 1 ½ tbsp chopped fresh oregano
• 1 ½ tbsp chopped fresh thyme
• ½ tsp freshly ground black pepper
• 1 tsp kosher salt

Form into 8 individual burger patties. On four of the patties, place about 

• 2 ounces feta  cheese or goat cheddar

Place the remaining four patties over the cheese and pinch the edges together to seal. Season the outside with a good dusting of

Smoked paprika

Grill over medium high heat  for 4-5 minutes per side or longer if you prefer well-done. Serve on toasted buns with Lemon Mint Tzatziki.

Lemon Mint Tzatziki  

(Half this recipe is enough but it also makes for a great veggie dip and will last a few days in the fridge if you make the whole batch)

• 3 cups Greek yogurt, drained.

Draining the yogurt removes much of the liquid and produces an end product about the consistency of thick sour cream. To drain the yogurt, line a colander with several layers of cheesecloth (or in a pinch, several large coffee filters) Pour the yogurt into the colander and place it in a large bowl or in the sink for an hour or two. this should produce about 2 cups of thick yogurt.

• 6 inch piece of English cucumber

Peel the piece of cucumber and remove the seeds and pulp at the center with a teaspoon, then dice the outside flesh of the cucumber into small cubes of  1/8 inch or less.

Sprinkle 1 teaspoon of kosher salt over the diced cucumber and toss together well. Let this rest for about a half hour , stirring occasionally. This process removes some of the liquid from the cucumber so that it will not water down the consistency of your finished tzatziki. Drain all of the liquid off the diced cucumber before adding it to the drained yogurt along with

• 2 tbsp finely chopped fresh mint
• 2 cloves minced garlic
• 3 tbsp fresh lemon juice
• 2 tbsp olive oil
• pinch salt and pepper to season

Mix well, cover and store in the fridge for at least a half hour before serving.

Fried Chicken Caesar Salad

 

Who doesn't love a good Caesar salad? This standard crowd-pleaser can get a little...well...boring, so any time you can find a new twist on a classic, I consider that to be a very good thing. An outstanding example would be one that's legendary at our house, our Radicchio Almond Caesar Salad

 

Last week when we featured the outstanding recipe for Tabasco Brined Smoky Spiced Fried Chicken I added a couple of extra chicken breasts to the brine in order to make this idea for a Fried Chicken Caesar Salad, borrowing a couple of ideas from our radicchio salad to create yet another excellent Caesar variation. Brining the chicken adds extra levels of flavor and moisture but  this recipe can be made with plain, unbrined boneless, skinless chicken breast pieces as well.

You can use your own favorite Caesar dressing if you like or if you want to try your hand at a fantastic homemade version, find my standard Caesar Salad Dressing here. Besides the fried chicken I added some thinly sliced red onion and for little sweet chewy bursts of taste and texture, some golden raisins sprinkled in. Toasted almonds would also be a good addition.

Fried Chicken

Boneless skinless chicken breasts ( this recipe can accommodate 6 -8 breasts or more if you are making this for a large crowd. As long as the chicken is completely covered in brine, it is fine)

Tabasco Brine Mixture

Begin with 2 quarts (liters) of water

Add:

1/4 cup kosher salt
1/4 cup brown sugar
2 tbsp honey or maple syrup

Stir until the salt and sugar is dissolved, then add:

3 tbsp black peppercorns

8 cloves thinly sliced garlic

1 large onion, thinly sliced

1/2 cup Tabasco sauce (add more if you like)

Cover and place in the fridge. After 48 hours, remove the chicken from the brine mixture and cut it into one inch strips. Toss the strips into the flour and spice dredge.

Flour and Spice Dredge

1 1/2 cups all purpose flour

1 tsp kosher salt

1 tsp freshly ground black pepper

3 heaping tbsp smoked paprika

2 heaping tbsp chipotle powder

Mix all ingredients together in a large bowl until very well combined. Add the brined chicken pieces. Toss well and press the chicken pieces into the flour dredge with your palms to get good contact with the meat. Let stand for ten minutes, then toss again and press down with your palms again. Now it's time to warm up your oil.

In a 12 inch cast iron skillet heat 1 inch canola or corn oil with 1/2 cup real dairy butter until it reaches 35O degrees F. Just below medium heat works well on my stove but use a thermometer to be sure.  A cast iron skillet is the best for fried chicken. Be extra careful to regulate the heat properly of using anything other than cast iron. Even cooking is essential.

Drop the dredged chicken pieces into the hot oil/butter mix and cook for approximately 15-20 minutes depending on the size of your chicken pieces, turning at least once halfway through the  cooking time. I always use my meat thermometer to ensure that the largest pieces have reached an internal temperature of 165 degrees F, which is perfect for fried chicken. The chicken should be a beautiful golden brown when it comes out of the oil. Let it rest on a wire rack to drain for 5 minutes before serving.

Caesar Salad ( 4 servings)

1 large head romaine lettuce, chopped, washed and dried
1 small red onion, very thinly sliced
½ cup golden raisins
¼ cup freshly grated Parmesan cheese
6 slices sugar cured smoked bacon, crisp fried and chopped
½ cup good Caesar salad dressing

Toss all the ingredients very well together, place the fried chicken pieces on top just before serving. Dust with a little extra parmesan cheese.

Red White and Blue Mascarpone Cream Butter Cake

Red White and Blue Mascarpone Cream Butter Cake

Just in time for our American friends to celebrate Independence Day! It might come as a surprise to some but 70% of Rock Recipes readers are not Canadian but American. To show our appreciation for our American friends we are featuring this super simple rich butter cake with fresh strawberries and blueberries folded in to a creamy mascarpone cream cheese filling.

So from the great white north here's a red, white and blue cake that would make a fitting and delicious desert at any 4th of July picnic, cookout or barbeque.

Vanilla Butter Cake  

                                                                                  

Grease and flour two 9 inch cake pans. Smaller pans will not be sufficiently large. If you are using smaller pans reduce the measurements by 1/4.

Cream together very well until light and fluffy:

• 1 ½ cups butter
• 2 cups sugar

Add, one at a time, beating well after each addition until light and fluffy:

• 3 eggs

Add

• 4 tsp vanilla extract

Sift together

• 3 cups cake flour
• 4 tsp tsp baking powder

Fold dry ingredients into the creamed mixture alternately with a warm mixture of

• 3/4 cup whole milk
•  1/4 cup whipping cream

beginning and ending with the dry ingredients. I warm the cream and milk in the microwave for a 15 -20 seconds.

Bake at 325 degrees F for about 30 minutes. Rely on the toothpick test to ensure that it is properly baked. Let the cake cool in the pans for 10- 15 minutes before cooling completely on a wire rack.

Mascarpone Cream Cheese Filling

To the bowl of an electric mixer add:

• 8 ounces cream cheese
• 8 ounces mascarpone cheese
• 1/2 cup icing sugar (i.e. powdered sugar)
• 2 tsp vanilla extract

Beat together very well until light and creamy, then fold in by hand:

• 3/4 cup whipping cream that has been whipped to firm peaks

Reserve a dollop of this mixture to garnish the top.

Finally fold in

• 1 cup chopped fresh strawberries ( I cut them in quarters)
• 1 cup fresh blueberries

Fill only the middle of the cake. Dust the top of the cake with icing sugar and garnish with additional berries and the reserved mascarpone cream. If you would like the star pattern, simply cut out paper stars and place them on the top of the cake before dusting with the powdered sugar, then carefully remove them afterward.

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Smoked Paprika and Balsamic Steak with Garlic Herb Butter

Happy Canada Day! Many grills will get sparked up to celebrate our nation's 145th birthday today so I decided to feature a simple but incredibly tasty marinade for those holiday weekend steaks. Since the garden has finally come to life here in Newfoundland and my herb garden is in full  growth mode, I've also borrowed the steakhouse idea of  melting delicious herb and garlic butter oozing down over the succulent, perfectly grilled steak. The red color from the paprika and the contrast of the beautiful creamy yellow butter makes for a beautiful presentation that will have any carnivore salivating.

I add a little honey to this marinade because I like the fact that the natural sugar caramelizes on the grill to create great grill marks and extra char flavor but this an optional ingredient.
As with all grilled marinated steaks, the marinating should take place in the fridge but the steaks should be taken out of the fridge for a half hour to an hour before grilling. Grilling a cold steak can make it very difficult to cook the steaks to the perfect level that you prefer and can also make your steak tougher.

• 4 strip loin steaks

Smoked Paprika Marinade

Mix together:

• 6 tbsp Worcestershire Sauce
• 1 1/2 tsp balsamic vinegar
• 1 tsp coarsely ground black pepper
• 1 1/2 tbsp olive oil
• 1 clove finely minced garlic
• 3 tbsp smoked paprika
• 1 tsp honey

Add the steaks and marinade to a Ziploc bag, push out as much air as possible and seal. Work the marinade all over the steaks inside the bag. Marinate in the fridge for one to three hours, flipping the bag over at least once. Let the steaks come up to room temperature before grilling. Serve with melting garlic herb butter.

Garlic Herb Butter

Begin by lightly sautéing together over medium low heat:

• 2 to 3 cloves minced garlic
• 4 tbsp butter

You only want to soften the garlic here and not brown it so it will only take a minute or two. Don't have your pan too hot. Cool the garlic and then mix it together with:

• 1 cup soft butter
• 3 - 4 tbsp chopped fresh herbs of your choice. I used chives, oregano and rosemary.

Place the prepared butter onto some plastic wrap and form into a log. Refrigerate until the shape of the log stays intact but take the butter out of the fridge to warm up to room temperature before serving.