Coconut Macaroons with Nutella

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Happy Easter! I hope everyone is enjoying some quality family time, egg hunts and sweet treats! If you’re looking for a last-minute dessert, these macaroons are a quick, delicious cookie that everyone will love – even those who don’t love coconut.

Coconut Macaroons with Nutella

Ingredients

  • 2/3 cup flour
  • 5 cups coconut
  • 1/4 tsp. salt
  • 1 14 oz. can sweetened condensed milk
  • 2 tsp. vanilla
  • 1 cup Nutella
  • Cadbury milk chocolate eggs

Directions

  1. Preheat oven to 350F. Line cookie sheet with parchment paper and set aside.
  2. Combine flour, coconut, salt, sweetened condensed milk and vanilla in large bowl, until dough forms. Drop by spoonful onto prepared cookie sheet. Use your thumb or a spoon to make an indentation in the center to form a nest shape. Bake for 12-15 minutes.
  3. When completely cooled, fill each nest with 1-2 tsp. of Nutella and top with a few eggs.

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Easter Coconut Cupcakes

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How is Easter already in three weeks? I feel like it was just yesterday that the grocery store was full of Valentine’s Day treats, but I do love seeing aisles full of jelly beans and chocolate bunnies. The mini Cadbury chocolate eggs are one of my favorite Easter candies, so I decided to make some coconut cupcakes topped with the pretty, pastel sweet.

Ingredients:

For the cupcakes

  • 2 egg whites
  • 1 cup canned light coconut milk
  • 1/3 cup unsweetened apple sauce
  • 2 tsp. coconut extract
  • 18.25 oz. box white cake mix
  • 1 1/2 cups sweetened coconut flakes

For the frosting + topping

  • 8 oz. cream cheese
  • 1/4 cup unsalted butter
  • 2-3 cups powdered sugar
  • 1 Tbsp. heavy cream
  • 2 tsp. coconut extract
  • 1 tsp. vanilla extract
  • 1 bag Cadbury mini chocolate eggs

Directions

  1. Preheat oven to 350F. Line cupcake tins and set aside (makes 24 cupcakes).
  2. For the cupcakes: In a large bowl, combine egg whites, coconut milk, apple sauce and coconut extract. Add cake mix and stir until combined. Pour batter into prepared cupcake tins and bake for 20-22 minutes, until toothpick comes out clean. Let cool before frosting.
  3. For the frosting: In a medium bowl or the bowl of a standing mixer, beat together cream cheese and butter, until smooth and fluffy. Gradually add powdered sugar, alternating with heavy cream. Add coconut and vanilla extract. Continue beating until mixture is smooth and spreadable. Add more powdered sugar if it is too thin or heavy cream if it is too thick.
  4. Frost each cooled cupcake and then sprinkle with shredded coconut. Top with three Cadbury eggs.

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Raspberry Sea Salt Shortbread Cookies

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Spread the love with these heart-shaped raspberry sea salt shortbread cookies this Valentine’s Day. The raspberry sea salt creates a sweet and salty treat that your special someone is sure to love! I think it would also be fun to sprinkle it on some chocolates or caramels to add a pretty, pink touch!

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Ingredients

{For cookies}

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 3 1/4 cups flour
  • 1/4 tsp. salt

{For raspberry filling}

  • 2 oz. white chocolate, chopped
  • 1/4 cup butter, softened
  • 3 1/2 Tbsp. fresh raspberry puree (blend 1/2 cup of raspberries until smooth)
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 1/2 Tbsp. whipping cream

{For raspberry sea salt}

  • 2 Tbsp. sea salt
  • 1/2 tsp. raspberry puree

Directions

{For the cookies}

  1. Preheat oven to 350F. Line two or three baking sheets with parchment paper or Silpat mat and set aside.
  2. In the bowl of a standing mixer, beat together butter and sugar until smooth and fluffy. Add vanilla and mix until combined. In a separate large bowl, whisk together flour and salt. Gradually add to butter mixture and mix on low until combined.
  3. Place dough on a floured surface and use floured rolling pin to roll out dough until 1/4-inch thick. Cut dough into hearts by using small hear-shaped cookie cutter with scalloped edges. Place hearts on cookie sheet and chill in fridge for 10 minutes before baking.
  4. Bake for 17 minutes, until edges are slightly browned. Let cool before frosting.

{For raspberry filling}

  1. Place white chocolate in microwaveable bowl and melt in microwave for about 30 seconds.
  2. In the bowl of a standing mixer, beat the butter until light and creamy. Add raspberry puree and vanilla and continue to beat. Slowly add melted chocolate and powdered sugar. Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
  3. Place filling in a piping bag (or Ziploc bag). Cut off the tip and use to fill the cookies.
{For raspberry sea salt}
  1. Place sea salt and raspberry puree in a small bowl. Use a fork to mix them together, until salt turns pink and there are no clumps. Sprinkle a small amount on each cookie.

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Season’s Treatings!

Merry Christmas from Treats and Trends! Hope everyone got their holiday baking done! If not, below are a few recipes I wish I had time to try this season. They all look delicious and festive!

SONY DSCPeppermint Bark Oreo Cookie Balls from Heather Likes Food.

buckeye barsBuckeye Bark from She Knows. {Similar to my chocolate covered peanut butter balls, but in bark form.}

marshmallowsChocolate Dipped Marshmallows from She Wears Many Hats.

brownie bitesHot Cocoa 3 Musketeer Brownie Bites from Inside BruCrew Life.

pretzelsChocolate Covered Pretzels from Merry Thought.

Salted Brown Butter Cookies

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Santa won’t want to go back up the chimney once he tries these salted brown butter cookies! The brown butter adds a delicious twist to the simple sugar cookie. They are sure to be the stand-out treat at a cookie exchange, too!

Ingredients

Cookies:

3/4 cup unsalted butter
2 cups flour
1/4 cup cornstarch
3/4 cup light brown sugar
1 egg
3/4 tsp. salt
1 tsp. vanilla

Icing:

1 (1 lb.) box powdered sugar
4 tsp. meringue powder (found at Michael’s)
1/3 cup water
1 tsp. fresh lemon juice
1 tsp. vanilla

In a small saucepan, melt butter over medium-low heat, stirring occasionally until butter has a nutty aroma and golden brown color. Pour into bowl and chill until almost firm, about 30 min.

Whisk together flour and cornstarch in a medium-sized bowl and set aside. In the bowl of a standing mixer, beat together chilled butter and sugar on medium-high speed until pale and fluffy. Mix in egg, salt and vanilla until combined. Add flour mixture and mix on low speed until fully incorporated.

Heat oven to 350F. Line a baking sheet with parchment paper.

Roll out one disk of dough between two large sheets of wax paper until about 1/4 inch thick. Cut out cookies with cookie cutters and place on prepared baking sheet. Bake for 8-10 minutes, until edges are golden. Repeat until all dough is used. Transfer to wire rack

To make icing, beat together all ingredients in a large bowl with an electric mixer at medium speed until combined, about 1 minute. Increase speed to high and beat until icing holds stiff peaks, about 4 minutes.

Transfer icing to large Ziplock bag and squeeze out excess air. Cut 1/8-inch opening in bottom corner of bag and pipe icing onto cookies. Let dry for 1 hour before storing.

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Home for the Holidays

Like the song says, “There’s no place like home for the holidays!” I’ve never found this so true until I was visiting Seattle last weekend. I’m not used to the sunny winters and brown scenery of Las Vegas, so it didn’t really feel like Christmas until I was able to see the green trees, gray skies and Christmas lights on the Space Needle. Below are a few photos from my quick trip.

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(1) My mom still hangs stockings for all of the kids (and the three dogs) in the family. (2) My pink “J” stocking. (3) As you can tell by the frozen fountain, it was a little chilly shopping at University Village – it got down to 15 degrees! (4) Although it was cold, I had to get the salted caramel ice cream from Molly Moon’s. (5) Ok, I also had to get my favorite cupcake from Trophy (6) I was just as excited (if not more…) to see my dogs as I was my parents. (7) Muddy – our sweet, old lab.