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

 

 

Panty

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.

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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 :)

 

Ingredients

 

  • 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

 

Directions

 

  • 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!

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