Wednesday, September 22, 2010

Pantry of a Foodie

September 22, 2010

I was cleaning out our pantry and trying to organize our 8,000 spices and figured the whole thing could use some straightening. I pulled out all of our spices, random condiments and huge bin of bagged spices and got to work! Mike had found a three row spice rack that could get our rows and rows of spices in alphabetical order. So exciting for the Martha Stewart in me.



Spice Rack 


Spice Rack Inside




I organized containers of baking goods, dried staples and some cereal and a few snacks. I love the look of a clean pantry, it makes me happy.



Pantry Spice Row 2 



Pantry Spices 



Spice Basket




What is the most foodie thing you have in your pantry? We have special seasoned salt from Italy and at least three kinds of flour.


Paradise Macaroons

September 22, 2010

I participated in Tina’s Blog Sale for Charity and offered up my Paradise Macaroons (originally Alton Browns but now one of my favorite cookies to make) I have made these at least 5 times since the Holidays last year! These cookies are big crowd pleasers :)




  • 2 (7 to 8-ounce) packages sweetened shredded coconut
  • 2 ounces sweetened condensed milk
  • Pinch kosher salt
  • 1 teaspoon vanilla extract
  • 4 large egg whites at room temperature
  • 5 ounces granulated sugar
  • 12 ounces semisweet chocolate chips
  • 1 ounce vegetable shortening
  • 2 ounces finely chopped dry-roasted macadamia nuts




  • Preheat the oven to 325 degrees F.
  • Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.
  • In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.
  • Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.
  • In a microwave safe bowl add the chocolate chips and shortening and cook for about 30 seconds, stir and allow to melt
  • Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.



Paradise Macaroons


I know you want to reach through that screen and tag a big bite!