Triple Chocolate Marshmallow Brownies

Wow - this is the last thing I baked in my old house in Virginia.  It feels like yesterday and a lifetime ago when this happened but in reality it was the end of February when I made these.  Did it seriously take me over two months to write about them?

These brownies were a pantry clearing dream!  Multiple kinds of chocolate, half a bag of marshmallows, powdered sugar, milk and cocoa powder were all taken care of in one fell swoop...

I just looked up that expression to make sure I was spelling it right and my whole life I thought it was fowl swoop - like swooping birds.  It is not.

I think my version makes more sense.

The base of these brownies comes together pretty easily without any special equipment - just a couple of bowls and spoons.  What I like about this brownie base is that it is made with just cocoa powder. 

Why???

Because I never plan to make brownies.  Brownies occur in my house based on a sudden and immediate craving for chocolate and my pantry is far more likely to contain cocoa powder than it is to contain other types of chocolate (except chocolate chips, I always have chocolate chips).  The great thing about this recipe is that I very likely have everything required to make it just lying around and when I want brownies, I want them now... there's no time to go to the store.

Besides the brownie base, I amped these up with some frosting (which had everything to do with getting rid of the random chocolate lying around) and marshmallows (which had everything to do with the half a bag of marshmallows staring at me).

I was very pleased with how the frosting turned out - it set up enough that I didn't worry about it getting all gooshy when I put the leftovers in a plastic baggie to give away because I was about to pack all of my storage containers.

These are pretty great brownies - the base is easy and fudgey which is my brownie preference (as opposed to cakey).  The frosting is also sweet and rich.  These are great staples to use together or separately and putting marshmallows on top of chocolate is never a bad idea.

Triple Chocolate Marshmallow Brownies
Adapted from Food

Ingredients

For the Brownies 
1 cup Canola Oil
2 cups Sugar
2 tsp Vanilla Extract
2 Eggs
1/2 tsp Baking Powder
2/3 cup Cocoa Powder
1/4 tsp Salt
1 cup All Purpose Flour

For the Frosting
1 oz. Unsweetened Chocolate
3 oz. Milk Chocolate
4 T Butter, at room temperatue
1 1/2 cup Powdered Sugar
3 T Milk

2 cups Marshmallows

Instructions

For the Brownies
Preheat the oven to 350 degrees.  Spray a 9"x13" pan with non-stick cooking spray.

In large bowl, mix together the oil and sugar until combined.  Add the vanilla and eggs and mix until combined.

In a small bowl, whisk together the baking powder, cocoa powder, salt and flour.

Add the flour mixture to the oil mixture and mix until just combined.

Spread the batter in the prepared pan.  Bake for 30 minutes, until set in the middle.  Cool completely before frosting.

For the Frosting
Melt the chocolates together in a microwave safe bowl by microwaving in 30 second intervals and stirring in between heating sessions until melted.  Add the remaining ingredients (except the marshmallows) until smooth.

Preheat the broiler.

Spread the frosting on top of the cooled brownies.  Sprinkle evenly with marshmallows.  Broil for 30 seconds until the marshmallows are lightly toasted.

Enjoy!
Julie

Peanut Butter Coconut Oil Cookies

I have not jumped on the coconut oil bandwagon.  Apparently it's full of all sorts of health benefits, etc.  I bought a jar of coconut oil on a whim and used it one other time which meant that it was sitting in my cabinet.  I had every intention of trying to cook with it, but I did not.  I'm an olive oil girl and given that this single jar of coconut oil sat in my pantry for at least a year while I went through multiple jars of olive oil, I don't imagine that is changing any time soon.

Unless it means that I get to make these cookies again.  I was super surprised by how delicious they were.  I'm a sucker for peanut butter cookies and I may have amped them up just a little bit by adding peanut butter chips which were fortuitously sitting adjacent to the coconut oil in my pantry.

The oil acts like the butter does in a regular peanut butter cookies but they need to be chilled really well after they're scooped to firm up the dough.  At room temperature coconut oil is solid, like butter is when its cold, so it has to be warmed up a little bit to mix up the cookie dough.  Once the dough is chilled it is quite firm and that keeps the cookies nice and round and puffy when are baked.

I am a big fan of these cookies and CA was too.  They do have a slight coconut flavor but its pretty subtle.  They are puffy and soft which is my favorite cookie status.  I might just pretend to convert to coconut oil again just so I can not use it for cooking and make these cookies again.

Peanut Butter Coconut Oil Cookies
Adapted from Averie Cooks

Ingredients

3/4 cup Peanut Butter (crunchy or creamy)
1/2 cup Coconut Oil, softened (softened but not melted)
1 cup Brown Sugar
1 Egg
1 T Vanilla Extract
1 1/4 cups All Purpose Flour
2 tsp Potato or Corn Starch
1 tsp Baking Soda
1/4 tsp Salt
1 bag Peanut Butter Chips 

Instructions

In the bowl of a stand mixer fitted with the paddle attachment combine the peanut butter, coconut oil and sugar and beat on medium-high speed until light and fluffy, 4-5 minutes. 

Add the eggs and vanilla extract and mix on low speed until just incorporated.

Add the flour, potato or corn starch, baking soda and salt and mix on low speed until just combined.  Add the peanut butter chips and mix on low speed until just incorporated.

Roll golf ball sized balls of dough and place them on a cookie sheet.  Cover with plastic wrap and refrigerate for at least 2 hours.

Preheat oven to 350 degrees.  Line a baking sheet with a Silpat or spray with cooking spray. Place the dough balls on the prepared baking sheet, spaced at least 2 inches apart.

Bake for 7 to 9 minutes, or until tops have just set.  Even if they look slightly undercooked, they will firm up as they cook. 

Enjoy!
Julie

Nut Pie Bars

Why are there so many freakin' nuts in my pantry?  I don't know where they all came from, why there are two bags of each kind or why they're all open.

Luckily this little recipe relieved me of 2 cups of nuts - all the walnuts & pecans on hand - and most of the graham crackers which have been hiding in there since the S'More Bar or S'More Bars.  This did nothing to help the over-almond population.

The original recipe is for a pecan pie bar and it has a cookie crust.  I thought a graham cracker crust would go nicely with the topping which is just like the filling for a pecan pie.  My only worry was that it would fall apart when I cut it but, luckily, that did not happen.

I do think I overbaked these a little bit which is too bad.  They ended up begin pretty darn crunchy which was not my intention.  I was going for chewy.  So, if you're making them, watch them during the 2nd bake and try to avoid them looking like they're full of craters before you take them out of the oven.

Of course when the bars cooled and I tried to take pictures of them my camera decided to make everything look like it was photographed on the surface of the sun which is awesome.  CA says it's the lighting in the kitchen which could be the case because this only happens when it's dark outside and the lights are on.  I'd rather take pictures with natural light... not because I'm a purist but because you people won't want to eat anything I make if it all looks radioactive.


Nut Pie Bars
Adapted from Just a Taste

Ingredients
1 3/4 cup Graham Cracker Crumbs
1/2 cup Butter, melted
1/4 cup Sugar

1/2 cup Butter
1 cup Brown Sugar
1/3 cup Honey
2 T Heavy Cream
2 cups Chopped Nuts (pecans & walnut)

Instructions
Preheat the oven to 350 degrees.  Spray a 9"x13" pan with non-stick cooking spray.

In a medium bowl combine the graham cracker crumbs, melted butter and sugar.  Stir until the mixture if moist and crumbly.  Press into the prepared pan and bake at 350 degrees for 15 minutes, until light golden brown.

While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.

Remove the crust from the oven and immediately pour the filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 20 minutes.  Remove the pan and allow the bars to fully cool in the pan.  Cut into bars and serve.

Enjoy!
Julie

Candied Orange and Cocoa Nib Biscotti

I love making Biscotti.  This recipe never fails me.  I simply adore it and I never get bored with it because I can always change up the mix-ins and get something completely different.  Plus, I can eat it with coffee and that's just fantastic.

This time I substituted whole wheat flour for some of the regular flour.  This is something I do quite often.  I've found that swapping out any amount up to half of the amount of regular flour for whole wheat works out pretty well in most cookie or muffin recipes.  If you try to do more than half, the baked good ends up pretty dry.  I'm slowly trying to whittle down the whole wheat flour population in my house so a few substitutions here and there have been working out for me.  Plus, now I can call this health food.

This is a combination of mix-ins I've never used before with candied orange peel and cocoa nibs.  It's not such a strange combination if you think about it.  You find chocolate and orange together quite often and even if cocoa nibs are not quite chocolate in its sweet and silky form, it has the essence of bitter chocolate which goes well with the orange.  The candied orange peel is kind of bitter too but that paired with all the sugar in biscotti gives it just the right balance.

In fact, this is potentially one of my favorite biscotti flavor combinations.  I love that it's not too sweet so I don't feel at all guilty eating it with my coffee when I have already eaten or fully intend to also eat breakfast.


I also love that it's unusual and it makes me feel like I'm eating something exotic which is totally ridiculous because it's made with the part of the chocolate plant that people used to throw away until someone decided it was a super food and the part of the orange that people also throw away until someone figured out it wasn't totally disgusting if you boil it in sugar syrup.  Just like when only butchers would eat hangar steak and they used to call mahi mahi dolphin.  It's marketing.  I swear there's someone examining the trash and deciding what the next food trend will be.

Despite that fact that I put trash in the biscotti, they're super awesome and you should make them or find your own trash and make it with that. 
 

Candied Orange and Cocoa Nib Biscotti
Adapted from Williams Sonoma

Ingredients

1/2 cup Unsalted Butter (at room temperature)
3/4 cup Sugar
2 Eggs
1 1/2 tsp Vanilla Extract
1/2 tsp Orange Extract
1 1/4 cup All Purpose Flour
1/2 cup Whole Wheat Flour
1/2 tsp Baking Powder
1/4 tsp Salt
3/4 cup Cocoa Nibs
3/4 cup Candied Orange Peel

Instructions

Preheat the oven to 350 degrees.  Line a cookie sheet with a silpat or parchment paper or spray with non-stick cooking spray.

Cream butter and sugar together until it is fluffy and pale yellow.  Add the eggs one at a time, beating on low speed until incorporated.  Add the vanilla and other extract and mix until combined.

Add the dry ingredients in three additions, mixing until just combined.  Add all the cocoa nibs and candied orange peel and mix until just combined.

Divide the dough in half (it will be quite soft and sticky so use flour on your hands as necessary) and form each half into a log on your cookie sheet.  Each log should be approximately 12 inches long and 2 inches wide.

Bake for 30 minutes or until firm and lightly golden.  Remove the pan from the oven and let the logs cool for 10 minutes.  Transfer each log to a cutting board and use a serrated knife to cut the logs on the diagonal into 3/4 inch slices.  Carefully transfer each slice back to the cookie sheet and lay them on their sides.  Return the cookie sheet to the oven and bake an additional 15 minutes or until the edges are golden brown.

Enjoy!
Julie

Fig Newtons

I can't think of a better use for a jar of Fig Jam than Fig Newtons.  I'm not even sure why I originally bought this jar of jam.  It's not like fig jam is a kitchen staple.  The only other occasion I've used it is to make these quesadillas with fig jam, and prosciutto and goat cheese which are freakin' delicious.  I must have seen this and thought that I would make them but I purchased this when we lived in TN so it's been a couple of years since I had that moment of inspiration.  I would have made those except that I'm pretty sure people would look at me weird if I brought quesadillas into the office to share.

The difficulty of moving overseas is that I can't just stick the stuff that the movers won't pack in my car.  Even my car has to go on a boat to get to Korea and I'm not sure what I can convince the movers to pack (or sneak into boxes while they're not looking) so I'm trying to use up as much as possible.  But beware, if the movers refuse to pack my spices I'm going to completely lose my cool.  You all will hear me scream from wherever you are.

So, back to the fig newtons.  I don't ever think to buy fig newtons, but I do generally like them.  I know that sounds weird coming from me because there's a modified fruit product inside of them, but somehow figs don't freak me out like other fruits.  Fresh figs are certainly superior to dried figs - you won't catch me eating a dried fig by itself but to be perfectly honest I'd never think to eat a fresh fig by itself either.

I was surprised to find out that the dough of a fig newton has orange in it.  I don't even recall tasting oranges in my fig newtons but I did some cross referencing and it was a common denominator among the made from scratch fig newton population.

The dough itself is pretty easy.  It uses both honey and sugar as the sweeteners which I enjoy.  There is both orange juice and orange zest in there to give it that citrus flavor.  I used half whole wheat and half all purpose flour in here because I don't recall real fig newtons being all white floury.

The dough gets chilled and rolled out, then cut into strips.  Each strips gets filled with the fig jam.  The jam I used was much thinner that the typical filing inside of a fig newton - that is more like a fig paste.  It also wasn't as dark, I imagine it was made with a different type of fig.

Once the strips are filled with jam, they get sealed up and moved to the baking sheet.  This was very difficult and I broke most of them in the process and tried my best to seal them up so I didn't have a jam jailbreak on my hands.

Unfortunately, my newtons spread out significantly while they were baking so even after I cut them (which I swear I did even if I neglected to take a picture of them) they didn't really look like fig newtons.  They did, however, taste really good.  I liked that the filling was thinner than in a typical fig newton and there weren't as many seeds in there messing with the texture.  The dough is pretty darn good.  I loved the flavor of the orange, honey and whole wheat flours together.

All in all, a pretty good use of a jar of jam and one less thing I have to throw in the trash.

Fig Newtons
Adapted from Chef In You

Ingredients
1/2 cup Whole Wheat Flour
1 1/4 cup All Purpose Flour
1/4 tsp Baking Soda
1/4 tsp Salt
1/8 tsp Cinnamon
1/2 cup Butter, at room temperature
1/2 cup Sugar
1 T Honey
2 tsp Vanilla Extract
1 tsp Orange Zest
3 Egg Yolks
2 T Orange Juice
1 1/4 cup Fig Jam

Instructions
In a medium bowl combine the flour, baking soda, salt and cinnamon.

In the bowl of a standing mixer fitted with the paddle attachment, combine the butter, sugar and honey on medium speed until fluffy, about 3 minutes.  Add the vanilla, orange zest, egg yolks and orange juice and mix on low speed until just combined.  Add the flour mixture and mix on low speed until just combined.  The dough will be very soft.

Transfer the dough to a large sheet of plastic wrap.  Fold the plastic over the dough and flatten into a disc.  Refrigerate for 4 hours or overnight.

Preheat the oven to 325 degrees.  Line a baking sheet with a silpat or parchment paper.

On a heavily floured surface, roll the dough out into a rectangle that is approximately 18" long, 6" wide and 1/4" thick.  Cut the dough into 5 strips approximately 3.5" wide and 6" long.

Place a strip of Fig filling in the center of the dough about 1" wide.  Lift one long side of the dough and fold it over the filling.  Repeat for the other side.  Place the logs on the prepared baking sheet.

Bake them for about 15 minutes or until puffed and light brown. While they are still warm, trim them into 1" long cookies.  

Enjoy!
Julie

Baking Bouchon - Recipe 90: Hazelnut Macarons

The recipe marks the end of the cookie chapter in the Bouchon Bakery Cookbook.  HOORAY!!!

And thank God this ended on a positive note.  I have had mixed success with macarons, as evidenced by yesterday's lemon versions but these came out pretty well and the filling is positively spectacular!

The only difference between these and the other macarons in this cookbook is that the almond flour is traded for hazelnut flour.  This flour is pretty interesting (even if I did struggle finding it and finally ordered it on the Internet) - it's like almond flour in that it's just ground up nuts - but the skin of the hazelnuts was left on so it has little brown flecks in it which I think makes the cookie look pretty cool.

See how pretty they are?  See how they didn't explode in the oven?

Well, half of them didn't explode which is really what I've come to expect from a successful macaron adventure.

While the cookies are great, my favorite part of this recipe is the Caramelia Ganache.

The ganache is actually really easy with corn syrup (it was supposed to be trimoline, which is a weird sugar syrup, but I've never bought it for any of the other recipes and wasn't about to start now.  Plus, it's only a tablespoon so I figured the corn syrup would be fine and it was), heavy cream, salt and chocolate.

This isn't any old chocolate, it's Caramelia chocolate which is so much better because it's chocolate with caramel integrated into it - not melty in the center but all mixed in there.  This means that you get a ganache that has the flavor of both chcolate and and caramel which is so much better than regular chocolate ganache. 

The ganache gets made and left to set up on the counter overnight and the results is a firm, spreadable consistency.

These little sandwiches are ridiculous - the cookies are a fairly neutral canvas with just a bit of a nutty flavor but the ganache is hands down one of the best things I've ever made.  It is so creamy and rich and just a little bit salty - I absolutely love it!

Since I had more than a few pretty ones, those came to work with me where someone told me it was the best thing she'd ever eaten.  That made me smile.

The less than pretty ones stayed at my house and got eaten very quickly.

Reflecting back on the entire cookie chapter reveals some hits and some misses.

My least favorites were the Pecan Sandies and the Oatmeal Raisin Cookies.  The Pecan Sandies were too greasy and not enough like shortbread and the oatmeal raisin cookies had raisins in them.

Biggest surprise were the Florentines which I didn't expect to like as much as I did and the Shortbread which I thought would be boring but was really delicious.

My two favorites were Better Nutters which were rich and peanut buttery and just as good when I ate then at the bakery and these Hazelnut Macarons, because that ganache just can't be beat.

CA votes for Florentines, Shortbread and Pecan Sandies which is funny.  He says his coworkers liked the Better Nutters best.

Sconnie's favorite was the Dog Treats, obviously.

Enjoy!
Julie

Baking Bouchon - Recipe 88 & 89: Raspberry & Lemon Macarons

This is kind of a weird post because I made these macarons at totally different times.

The raspberry version I made in December with a friend of mine.  They turned out really well, but I neglected to take any pictures while making them.  I barely remembered to take pictures of the finished macarons.  I think I was too excited about having company in the kitchen that I was just enjoying the experience which was a nice change up.

The cookies themselves are almost identical to the vanilla macarons in this cookbook except that you leave out the vanilla bean seeds and add pink food coloring.  So honestly, the macarons aren't raspberry at all - they're just blank canvases for raspberry filling.  The filling is French Buttercream with Raspberry Jam mixed in.  My guest and I both agreed that the filling didn't have enough raspberry flavor in it so we added more jam.  We also decided it wasn't pink enough so we added pink food coloring.

These were pretty successful with about half of the cooking baking up beautifully without exploding.  In my limited macaron experience, that's pretty darn good.

I had far less success a few months later when I made the lemon macarons.  The macaron cookie here is the same as the raspberry in that it has no lemon in it - just yellow food coloring.

I don't know what happened - I did what I've always done and cooked up some sugar, whipped it into egg whites to make a meringue and folded that into almond flour and powdered sugar.

Piped them out and baked them.

And then they cracked.  All of them.

I take that back - all but six of them.  This was ridiculous and irritating and a total waste of time because there was no way I was letting anyone see these things outside of these four walls.

I had already made the filling so I figured I might as well sandwich all the hideous cookies and photograph only the three that weren't completely exploded.

The filling was pretty awesome - a mix of buttercream frosting and lemon curd.  The lemon curd was amazing and really made me regret my decision to use store bought lemon curd in the lemon meringue tarts instead of making the recipe in the Bouchon cookbook.  It was super tart and oh so creamy because of the butter that gets blended into it.  Mixing it with the buttercream gave it an even richer texture.  It was really freakin' delicious.

Since I was too embarrassed to share all but three of these (which I didn't do because who shows up somewhere with three cookies?) I have to eat them all myself.  I'll let CA and my mom help me but no one else will be subject to these ugly yet delicious treats.

Enjoy!
Julie

Peanut Butter Pretzel Brownies

I feel like I've made these before, but I haven't.  Luckily, I have this blog so that I can look back over my baking adventures and see if I've made something before.  Evidence has proven that I've never made Peanut Butter Pretzel Brownies.  I have, however, made two versions of Peanut Butter, Pretzel, Marshmallow Brownies.  That's still a little too close for my taste, but when you've got a bunch of chocolate, pretzels and peanuts lying around this sort of thing tends to happen.

Before we talk about brownies, can we talk about how easy it is to make peanut butter?

All you have to do is blend up peanuts in the food processor.  First you end up with chopped peanuts, then ground peanuts, then slightly sticky ground peanuts, but if you keep going and going you get smooth peanut butter.  It doesn't taste exactly like your regular old Skippy or Jiff but it definitely tastes like those natural peanut butters.  I used raw, unsalted peanuts, so I added some salt to it to make it tastier but use whatever peanuts you have lying around and then add salt at the end once you figure out if it's any good.  This also works with other nuts... almonds, cashews, sunflower seeds, etc.  I'm tempted to take all the nuts out of my pantry and grind them all up together to create the most kumbaya version of nut butter you've ever seen.

To make these brownies you basically make 2 batters - a regular brownie and then a peanut butter batter.

The peanut butter gets sandwiched in between the brownie batter.  Top the whole thing up with barely crushed up pretzels.  I used 3 cups of pretzels because that was what I had - but they didn't all stick very well to the top so you can reduce that if you want to.  What I HIGHLY recommend doing is to put all of the pretzel salt that has fallen to the bottom of the bag on top of the brownies.  If there isn't any (which would be weird) you should sprinkle a little extra course salt on top.  It definitely adds to the whole "salty-sweet" thing which is what makes these brownies so good.

These are definitely in the cake brownie camp, not the fudgey brownie camp.  I prefer my brownies fudgey but I still really enjoyed these.  They're sweet and a little bit chewy and have the perfect combination of sweet and salty.

Peanut Butter Pretzel Brownies
Adapted from Brownies To Die For

Ingredients

For the Brownies
4 oz Unsweetened Chocolate
2/3 cup Butter
1 cup Sugar
1 cup Brown Sugar
4 Eggs
1 tsp Vanilla Extract
1 1/4 cup Flour
1 tsp Baking Powder
1 tsp Salt
6 oz. Dark Chocolate Chips

For the Peanut Butter Swirl
3/4 cup Peanut Butter (crunchy or creamy)
1/3 cup Butter, at room temperature
1/2 cup Brown Sugar
3 T Flour
1/2 tsp Vanilla Extract
1 T Milk
2 Eggs

3 cups Pretzels, slightly crushed
Salt at the bottom of the pretzel bag (or 1/2 - 1 tsp Course Salt)

Instructions
Preheat the oven to 350 degrees.   Line a 9"x13" pan with parchment paper.  Spray the parchment paper with non-stick spray.

In a medium saucepan, melt the unsweetened chocolate and butter over medium heat.  Remove from the pot from the heat.  Stir in the sugar, brown sugar, eggs and vanilla.  Add the flour, baking powder and salt and stir until combined.  Let cool for 10 minutes and then mix in the chocolate chips.

In a medium bowl mix together the peanut butter and butter until completely smooth.  Add the brown sugar and flour and mix until combined.  Add the vanilla, milk and eggs and mix until combined.

Add half of the brownie mixture to the prepared pan and spread it evenly.  Drop all of the peanut butter mixture on top of the brownie mixture and spread as much as you can to cover the base layer of brownie batter.  Top that with the remaining brownie mixture and spread as evenly as possible.  Use a knife to swirl the batter in the pan so that you can see bits of both the brownie and peanut butter batters.  Sprinkle the crushed pretzels and salt on top and press them down lightly so they adhere to the batter.

Bake for 45 minutes.  Cool completely, remove from the pan and cut into squares.

Enjoy!
Julie

Coconut Butterscotch Cookies

I freakin' love these cookies.  I've made them at least a dozen times and each time I make them I get so excited and gobble them all up.  Then I forget about them and then I remember and then I make them again and then I'm happy all over again.

What I love about them is that they're just as easy to make as a chocolate chip cookie but they are so much more unique.  Plus you don't have to buy anything crazy to put in them - just coconut and butterscotch chips.  The butterscotch in here adds so much richness I can hardly stand it.

Recently I bought a pint of Ben & Jerry's Scotchy Scotch Scotch which is a limited edition flavor in honor of the new Anchor Man movie which I haven't seen and has no bearing on my ice cream purchasing motivations.  It's butterscotch ice cream with butterscotch swirls. At the same time I also bought a pint of vanilla and another one called Everything but the...  I brought these to a little birthday celebration where cupcakes were also served and everyone raved about this butterscotch ice cream.  Including me, it was my favorite.

I'm not sure why I just told you all of that except that talking about butterscotch chips made me remember that ice cream and how good it was.

What I should really do is get more of that ice cream and serve it with these cookies.  Mind blown.

I challenge you to make these cookies and not to eat the dough.  I fail every time, but that's not unusual.

I'm not sure what else to tell you other than that these are really good, which I already told you, so just go make them already.

Coconut Butterscotch Cookies
Recipe from Williams Sonoma

Ingredients
1 1/3 cups All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 cup Butter, at room temperature
1 Egg
1/2 tsp Vanilla Extract
1 1/2 cups Coconut
1 1/2 cups Butterscotch Chips (I use the whole bag)

Instructions
Preheat the oven to 325 degrees.  Line your baking sheets with a silpat or parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda and salt.

Add the sugar, brown sugar and butter to the bowl of a stand mixer.  Beat on medium speed with the paddle attachment until fluffy, about 3 minutes.  Add the egg and vanilla extract and mix on low speed until just incorporated.  Add the flour mixture in two additions and mix on low speed until just incorporated. 

Drop 1" balls of dough onto the prepared baking sheet.  Bake for 15 minutes, or until the edges are nice and golden brown.

Enjoy!
Julie