Well the spring semester is over and we (my kitty and I) went to Fort Worth to stay at my parent's house for a while. My lease is up in Austin and I think I have some room mates that are going to throw down for a place in August...but until then, I'm couch surfin. I've been painting shoes again (message me if you're interested spetty@stedwards.edu)....but on a different note, I made some cookies that turned out to be pretty dank. I added cayenne pepper and cinnamon...and instead of walnuts, I doubled the coconut. I tweaked it a bit, but the cayenne really adds a nice kick to the end of it. Here's the recipe:
Ingredients
Step 1:
1 cup unsalted butter, softened
¾ cup sugar
1 cup brown sugar
1 cup unsalted butter, softened
¾ cup sugar
1 cup brown sugar
Step 2:
2 large eggs
1 medium mango, peeled and seeds removed, chopped or mashed to yield 1 cup of fruit
2 teaspoons vanilla extract
2 large eggs
1 medium mango, peeled and seeds removed, chopped or mashed to yield 1 cup of fruit
2 teaspoons vanilla extract
Step 3:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon cinnamon
Step 4:
2 cups old-fashioned (not instant or quick-cooking) oats
2/3 cup golden raisins
2/3 cup chopped walnuts
2/3 cup coconut (sweetened or unsweetened), toasted (see Instruction 4)
Baking Instructions
2 cups old-fashioned (not instant or quick-cooking) oats
2/3 cup golden raisins
2/3 cup chopped walnuts
2/3 cup coconut (sweetened or unsweetened), toasted (see Instruction 4)
Baking Instructions
Step 1:
Cream butter and sugars.
Cream butter and sugars.
Step 2:
Blend in eggs, mango, and vanilla extract.
Blend in eggs, mango, and vanilla extract.
Step 3:
Stir together and mix into above.
Stir together and mix into above.
Step 4:
You can toast coconut in the oven or on the stovetop. To toast in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300° for around 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. To toast coconut on the stovetop, spread shredded coconut into a large skillet and cook over medium heat, stirring frequently, until much of the coconut is golden brown. Sweetened coconut burns easily, watch closely.
Stir toasted coconut, oats, raisins, and walnuts into the cookie dough.
Scoop or spoon and drop teaspoon size cookies (around 1″ in diameter), 2″ apart on parchment lined or nonstick baking sheet.
Bake at 325° for 15 minutes, or until bottoms are light golden brown. The top is light in color. The mango keeps the cookie moist inside.
Let sit for a couple of minutes and transfer to a cooling rack.
You can toast coconut in the oven or on the stovetop. To toast in the oven, spread shredded coconut in a thin layer on a baking sheet. Bake at 300° for around 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly. To toast coconut on the stovetop, spread shredded coconut into a large skillet and cook over medium heat, stirring frequently, until much of the coconut is golden brown. Sweetened coconut burns easily, watch closely.
Stir toasted coconut, oats, raisins, and walnuts into the cookie dough.
Scoop or spoon and drop teaspoon size cookies (around 1″ in diameter), 2″ apart on parchment lined or nonstick baking sheet.
Bake at 325° for 15 minutes, or until bottoms are light golden brown. The top is light in color. The mango keeps the cookie moist inside.
Let sit for a couple of minutes and transfer to a cooling rack.
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