Coconut Cookies And A GIVEAWAY!

coconut Easter cookies and giveaway

Aren’t these just lovely?

I know, introducing a recipe and getting all emotional right there in the first sentence might seem a little weird, but with these cookies I can do or think or act no other way. I just looove them.

The whole story is that I’ve been a big admirer of stamped cookies for quite some time. And when I found this cookie stamp set in a store the other day, I just could not leave it there. I got myself an Easter set, a set with with the geometric patterns and a Christmas set as well. With the boxes looking all sweet and adorable in my shopping basket, it suddenly occurred to me that you could actually like them too… so I went ahead and grabbed another piece of each set to share with you.

And that is the story of me and 6 cookie stamp sets that I ‘somehow’ found myself bringing home. Ha!

Oh, and then there’s another story about these lovely and delicious Coconut Cookies which needs to be told as well.

But first things first, the GIVEAWAY…

 
 

coconut Easter cookies and giveaway

Because Easter is just around the corner, and because I love you very much, I am giving you a chance to win this cookie stamp set. So yes, the winner of this contest will win a stamp set with 6 cute Easter patterns to play with.

TO ENTER:

To enter the contest, just answer this simple question: WHAT IS YOUR FAVORITE EASTER DISH OR DESSERT OR TREAT? (Leave your answer in the Comments section of this post please.)

Extra Entries:

For extra entries, spread the word about this contest on one or more social network sites of your choice (Facebook, Twitter or others) and leave a separate comment about it in the Comments section of this post. Thank you!

… So together you have many, many, many chances to win 🙂

This giveaway is open until March 17, 2016 and it is open worldwide. The winner will be selected at random and will be announced and contacted shortly after.

Good luck to everyone!

 
 

coconut Easter cookies and giveaway

And now for the Coconut Cookie recipe…

These cookies can be made with any kind of cookie cutter really, the one that you have on hand is perfectly fine. The cookies are full of coconut and vanilla goodness, they hold the shape while baking and they will taste great, stamped or not. 🙂

To make the cookies, in a bowl, mix all the ingredients.

 
 

coconut Easter cookies and giveaway

Form a smooth dough ball.

Place the dough on a plate, cover with a plastic wrap and refrigerate for at least 2 hours.

 
 

coconut Easter cookies and giveaway

Preheat the oven to 320 °F (160 °C) and line a baking sheet with parchment paper.

Place the dough on a floured surface and roll out to about 1/6-inch (4 mm) thickness.

Using a cookie cutter (cutters), cut out shapes.

With the cookie stamp set I was using, I first cut out a circle with a cutter part.

 
 

coconut Easter cookies and giveaway

And then, without moving the cutter part, I used the stamp part.

 
 

coconut Easter cookies and giveaway

I simply inserted the stamp into the cutter and gently pressed on the handle.

 
 

coconut Easter cookies and giveaway

Look! It made the cutest imprint in the dough. I was impressed!! Soooo impressed.

 
 

coconut Easter cookies and giveaway

There are 6 stamp patterns to choose from. One more lovely than the other.

 
 

coconut Easter cookies and giveaway

Love this game.

 
 

coconut Easter cookies and giveaway

Too cute.

 
 

coconut Easter cookies and giveaway

Now transfer your cookies, stamped or not, on a baking sheet.

 
 

coconut Easter cookies and giveaway

And bake at 320 °F (160 °C) for 12 minutes.

 
 

coconut Easter cookies and giveaway

They turned out looking great.

 
 

coconut Easter cookies and giveaway

Yum, yum.

Enjoy!

With lots of love,
Petra

 

5.0 from 7 reviews
Coconut Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 50 2¼-inch (5.5 cm) cookies
 
Ingredients
  • 2¾ cups (350 grams) all-purpose flour
  • 1¾ cups (200 grams) confectioners sugar
  • ½ cup + 1 tbsp (1 stick + 1 tbsp/130 grams) butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon zest (I used dried)
  • ¾ cup (70 grams) unsweetened desiccated coconut
  • pinch of salt
Instructions
  1. In a bowl, mix all ingredients and form a smooth dough ball.
  2. Place the dough on a plate, cover with a plastic wrap and refrigerate for at least 2 hours.
  3. Preheat the oven to 320 °F (160 °C) and line a baking sheet with parchment paper.
  4. Place the dough on a floured surface and roll out to about ⅙-inch (4 mm) thickness.
  5. Using a cookie cutter (cutters), cut out shapes.
  6. Transfer the cookies on a baking sheet and bake for 12 minutes.
  7. Remove from the oven, after about 5 minutes transfer the cookies on a wire rack to cool completely.
  8. Enjoy!

 

This giveaway is sponsored by ZoomYummy.com.

The cookie recipe was inspired by the Tescoma recipe for Coconut Butter Cookies.

 

Nutella Stuffed Crêpes

nutella crepes recipe

We are having a pretty intense crêpe run here in the household of ours.

After making these Banoffee Crêpes a few days ago, the decision was made that more crêpes need to follow. I remembered a lovely recipe I saved the other day where crêpes and Nutella were made into a pair. And the best thing about the recipe was the cute way how the crepes were fold – it was a roll-like shape which makes you want to bite into it like it’s no one’s business. 🙂

So I gave the Nutella stuffed crêpes a try.

And we LOVED them.

The warm crêpes make Nutella wonderfully runny, with every bite tasting just amazingly indulging. Give them a try, you’ll be glad you did.

Here’s how to make them…

 

 

nutella crepes recipe

To prepare the batter, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.

 
 

nutella crepes recipe

Make the crêpes just as shown in this Banoffee Crêpes recipe (steps 2 – 4).

 
 

nutella crepes recipe

Crack open a jar of Nutella and try to be strong at this point and not forget about your crêpes! 🙂

 
 

nutella crepes recipe

Spread Nutella over a crêpe in a thin layer.

 
 

nutella crepes recipe

Fold two opposite sides over the Nutella filling to about 1/4 of the crêpe’s width.

 
 

nutella crepes recipe

And roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side.

 
 

nutella crepes recipe

Just like this.

 
 

nutella crepes recipe

Repeat with the remaining crêpes.

Garnish with melted chocolate, if desired.

 
 

nutella crepes recipe

This is gooood, my friends.

Enjoy!

With lots of love,
Petra

Nutella Crêpes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10 crêpes
 
Ingredients
  • 1⅓ cups (160 grams) cake flour
  • 1 cup (250 ml) milk
  • ½ cup (125 ml) water
  • ¼ cup (50 grams) granulated white sugar
  • 1 egg
  • pinch of salt
  • vegetable oil (for cooking)
  • 6 oz (175 grams Nutella)
  • chocolate, melted (for garnish, optional)
Instructions
  1. To make the crêpes, place the flour, milk, water, sugar, egg and salt in a medium bowl and whisk until combined and smooth.
  2. Heat a lightly oiled frying pan over medium high heat. Pour the crêpe batter onto the pan, using approximately ¼ cup (60 ml) for each crêpe.
  3. Tilt the pan in a circular motion so that the batter coats the surface evenly.
  4. Cook the crêpe for about 30 seconds, until the bottom is light brown. Loosen with a spatula or fish slice, flip over and cook the other side.
  5. Repeat with the remaining batter.
  6. Spread Nutella over a crêpe in a thin layer, fold two opposite sides over the Nutella filling to about ¼ of the crêpe's width and roll, beginning with one of the sides that was not folded and ending on the opposite unfolded side. Repeat with the remaining crêpes.
  7. Garnish with melted chocolate, if desired.

 

(This recipe was inspired by letthebakingbeginblog.com.)

Simple Pleasures

crochet purse

Hi friends!

I hope you are doing fine…

Here are a few things that have made me happy recently…

Like the purse above. I actually did not plan to make it, all I did was starting a color sampler for my next project (a crochet hobo bag, hopefully). But somehow, round by round, this purse was born. It turns out that I like it a lot. It could find its use as a tablet cozy. Or just a cute little purse carried on summer evenings, perhaps.

 
 

white knit cable baby blanket

I finally finished the Cable Baby Blanket. I learned how to knit cables when I was about 10 years old and it has remained my favorite knitting pattern up to this day.

 
 

white knit cable baby blanket

I am glad that the blanket ended up being a good size for a crib or a car seat.

Oh, and I am still trying to decide whether I should put together patterns for the stripey crochet purse and the blanket. I wonder whether you’d appreciate the patterns or if it’s all just too easy for most of you to figure out just by looking at those projects… hmm.

 
 

white knit cable blanket, a book, a mug with milk coffee, an apple and knitting needles on a table

This book!

I actually felt like reading a book on the history of photography for quite some time. Luckily, I happened to stumble upon it in a bookstore while I was looking for a diary last month. It looked like it was waiting there just for me – not too big, not too elaborate, just a nice relaxing evening read. I hope it brings some good knowledge and inspiration into my life. So far, I love it (… and it will probably be a quick read, having mainly pictures in it, just the kind of reading I like, haha!).

 
 

buttons

These buttons. They are HUGE! And cute too. I adooore them. They might become a part of one of my future projects. 🙂

 
 

pink heart mug

And last but not least, this mug that I ‘somehow’ managed to sneak into almost every picture of this post. It’s a new member of my beloved mug collection and I AM SMITTEN. I love me some hearts. And I love me some hearts on my mugs even more. There will never be enough mugs in my life, that’s one of very few things I am completely sure of. 🙂

Is there anything that’s made you happy recently? Please do share if you feel like it… 🙂

 

Vanilla And Chocolate Button Cookies

vanilla and chocolate button cookies recipe

I was carrying the idea for button cookies in my head for quite some time. The only thing that I was still searching for was the right kind of dough, one that would not change its shape while baking. And after making these Pizza Slice Cookies just recently I thought: ‘Hey, this could work for the buttons too!’

 
 

vanilla and chocolate button cookies recipe

So, the Button Cookie project could begin.

I made vanilla ones and chocolate ones as well. And let me tell you this, they both taste amazing. They are full of flavor and are addictively crispy… a little bit dangerous, I would say… just to let you know and warn you… 🙂

Here are all the details you need to bring these cuties on your table…

 
 

vanilla and chocolate button cookies - final 4 wm

1. In the bowl of your electric mixer, mix the butter and sugar until fluffy.

2. Add the flour, a few tablespoons at a time.

3. Add the vanilla extract and salt.

4. Using your hands, form a ball.

5. Cut the ball in half.

6. Add the cocoa powder to one of the halves and knead it into the dough.

7. Place both dough balls on a larger plate, cover with plastic wrap and refrigerate for about 30 minutes.

 
 

vanilla and chocolate button cookies recipe

8. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.

9. Place one of the dough balls on a lightly floured surface and roll it out to about ⅛-inch (0.3 cm) thickness.

 
 

vanilla and chocolate button cookies recipe

10. Use an ⅕-inch (5 cm) round cutter to cut out round shapes.

 
 

vanilla and chocolate button cookies recipe

11. Use a slightly smaller cutter to press it into each cut out round. Press only about halfway through to make a decorative indentation.

 
 

vanilla and chocolate button cookies recipe

12. Using a wider straw, cut out buttonholes (use a toothpick or a wooden skewer to remove the dough from the inside of the straw).

 
 

vanilla and chocolate button cookies recipe

13. Transfer the rounds onto the lined baking sheet.

14. Bake at 350 °F (175 °C) for about 9-10 minutes or until the edges are lightly golden brown.

15. Repeat with all the remaining dough.

16. Re-roll any scraps and cut out more cookies.

 
 

vanilla and chocolate button cookies recipe

Cute as a button! 🙂

 
 

vanilla and chocolate button cookies recipe

Can you smell the vanilla? Mmm. I wish you could. It’s divine. 🙂

Enjoy!

With love,
Petra

 

5.0 from 1 reviews
Vanilla And Chocolate Button Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 60 cookies
 
Ingredients
  • ¾ cup + 2 tbsp (200 grams) unsalted butter, softened
  • ¾ cup + 2 tbsp (100 grams) confectioners' sugar
  • 2 cups + 2 tbsp (275 grams) all-purpose flour
  • 1 tsp vanilla extract
  • pinch of salt
  • ⅛ cup cocoa powder, sifted
Instructions
  1. In the bowl of your electric mixer, mix the butter and sugar until fluffy.
  2. Add the flour, a few tablespoons at a time.
  3. Add the vanilla extract and salt.
  4. Using your hands, form a ball.
  5. Cut the ball in half.
  6. Add the cocoa powder to one of the halves and knead it into the dough.
  7. Place both dough balls on a larger plate, cover with plastic wrap and refrigerate for about 30 minutes.
  8. Preheat the oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
  9. Place one of the dough balls on a lightly floured surface and roll it out to about ⅛-inch (0.3 cm) thickness.
  10. Use an ⅕-inch (5 cm) round cutter to cut out round shapes.
  11. Use a slightly smaller cutter to press it into each cut out round. Press only about halfway through to make a decorative indentation.
  12. Using a wider straw, cut out buttonholes (use a toothpick or a wooden skewer to remove the dough from the inside of the straw).
  13. Transfer the rounds onto the lined baking sheet.
  14. Bake at 350 °F (175 °C) for about 9-10 minutes or until the edges are lightly golden brown.
  15. Repeat with all the remaining dough.
  16. Re-roll any scraps and cut out more cookies.
  17. Enjoy!

 

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