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Coconut Pecan Macaroons Cookies

1/4 cup pecan

2 large egg whites lightly beaten

1/4 cup sugar

1/8 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon coconut extract

 

2 14-ounce package sweetened shredded coconut

1/2 plain flour

1 can condensed milk

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Whisk the egg whites, condensed milk.

Adding pecan , sugar, salt and vanilla and coconut extract in a large bowl until combined; fold in the coconut.

Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart onto the baking sheet. Use your fingers to form into pyramids. Bake until golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.

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Chocolate Muffins

 

Ingredients

2 large eggs

3/4 cup sour cream 

1/2 cup milk

2 teaspoons vanilla extract 

1-3/4 cups all-purpose flour 

2/3 cup unsweetened cocoa powder 

1 cup granulated sugar 

1 1/2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cup semi-sweet chocolate chips

1/2 cup vegetable oil 

Instructions

Preheat oven to 425F and line a muffin tin with papers.

Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar into a large bowl. Whisk together and set aside.

In a separate bowl combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.

Set aside about 1/3 cup of the chocolate chips for the muffin tops.

Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.

Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425F for 6 minutes then reduce to 350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean

CHICKEN BLOOMIN' GARLIC CHEESY BREAD / STUFFED CHEESY BREAD

Sweet Potato Bread Pudding With Dates and Pecans

 Ingredients

3 tablespoons unsalted butter, melted, more for the pan

5 1/2 to 6 cups torn croissant, or 8 ounces breadcrumbs

1/2 cup coarsely chopped pecans

1 cup coarsely chopped dates

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 1/2 cups half-and-half

3 large eggs

1 cup packed light brown sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 cups cooked mashed sweet potatoes

For the Brown Sugar Sauce​:

4 tablespoons unsalted butter

1/2 cup packed brown sugar

Pinch salt

1/2 cup heavy cream

Steps to Make It

Heat oven to 350 F.

Butter a 2-quart baking dish. 

In a large bowl, toss the croissant pieces with pecans, dates, melted butter, and spices.

In another bowl, whisk together the half-and-half, eggs, and brown sugar; add vanilla and blend in the sweet potatoes.

Pour the sweet potato mixture over the croissants and stir until well blended. Let stand for about 10 minutes.

Transfer the bread pudding mixture to the prepared baking dish.

Bake in the preheated oven for 45 to 55 minutes, or until set.

Serve with the brown sugar sauce (below) or another dessert sauce.

Brown Sugar Sauce

Melt the butter in a saucepan over medium heat.

Add the 1/2 cup of brown sugar and cook, stirring, for 1 minute.

Add the pinch of salt and 1/2 cup of heavy cream and bring to a boil. Continue cooking for 2 minutes, stirring constantly.

Cool slightly before serving.

Found Recipe

https://www.thespruceeats.com/sweet-potato-bread-pudding-with-dates-and-pecans-3061553