Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [103]
SIP ON THIS: FREEZE SOME PETALS WITH WATER IN AN ICE CUBE TRAY TO GIVE BEVERAGES A FRESH, FLORAL KICK. PERFECT FOR THOSE HOT SUMMER DAYS BY THE POOL.
■ Follow a few dos and don’ts when it comes to snacking on flowers.
Not all florals are edible. Some can actually make you very sick. Do your research before you start feasting on the flower garden.
Remove the pistils and stamens and wash thoroughly before adding to your plate.
Make sure there were no pesticides used in the growth process.
Introduce into your diet in small quantities to make sure you have no allergies and your digestive system approves.
Coconut Macaroons
Macaroons have always felt like a heavy snack, but these Coconut Macaroons are so light and fluffy. These are great as housewarming gifts or for welcoming new neighbors. A little brownnosing never hurt anyone.
MAKES 3 DOZEN COOKIES
⅓ cup (75 g) Earth Balance
¾ cup (150 g) evaporated cane sugar
2 tablespoons EnerG-Egg Replacer
3 tablespoons warm water
1 cup (95 g) sweetened coconut flakes
4 ounces (115 g) chopped bittersweet chocolate
BITCHIONARY: DOUBLE-BOILER
A NIFTY PIECE OF KITCHEN EQUIPMENT THAT CONSISTS OF TWO FITTED SAUCEPANS. THE LARGER SAUCEPAN IS PARTIALLY FILLED WITH WATER BROUGHT TO A SIMMER OR BOIL, WHILE THE INNER SAUCEPAN USES THE HEAT TO MELT CHOCOLATE, AND COOK CUSTARDS OR SAUCES. IMPROVISING TRICK: CREATE YOUR OWN “DOUBLE-BOILER” BY USING A LARGE SAUCEPAN AND A METAL BOWL.
In a medium saucepan, add the Earth Balance and the sugar and cook over medium heat, stirring constantly, until the butter is melted. Remove from the heat and transfer to a medium-size bowl and set aside.
In a small bowl, whisk together the egg replacer and water until fluffy. Add to the Earth Balance mixture and beat with an electric mixer until all of the ingredients are fluffy, about 2 minutes. Stir in the coconut flakes. Place the batter in the freezer and allow to chill for 15 minutes.
Preheat the oven to 400° F (200° C). Remove the batter from the freezer and roll into small mounds. Lightly oil a cookie sheet and place the small mounds on the cookie sheet. Bake 10 to 12 minutes, or until the coconut starts to become light brown on the sides. Remove from the oven and allow to cool 5 minutes on a cookie sheet. Transfer to a wire rack to cool completely.
Melt the chopped chocolate in a double boiler. When the cookies are cooled, drizzle the melted chocolate over the tops or dip the bottoms into the melted chocolate.
Srv: 1 Cookie (19 g) | Cal: 90 | Fat: 6 g | Sat Fat: 3.5 g | Col: 0 mg | Carb: 10 g | Fib: 1 g | Pro: 1 g
Pistachio and Cardamom Cookies
Pistachio and cardamom are two ingredients that were destined for one other. Their flavors complement each other just right. Cardamom is one of those exotic spices that make you feel like you are a world traveler. Warning: These cookies may provide unexpected bouts of giddiness.
MAKES 3 DOZEN COOKIES
1 cup (225 g) Earth Balance, at room temperature
¾ cup (150 g) evaporated cane sugar
1 teaspoon vanilla extract
¼ cup (60 ml) almond milk
1 teaspoon lemon zest, finely grated
⅓ cup (40 g) chopped pistachio nuts
2 ⅔ (335 g) cups unbleached all-purpose flour
2 teaspoons ground cardamom
Using an electric mixer, beat the Earth Balance and the sugar in a large bowl until fluffy, about 2 to 3 minutes. Add the vanilla and beat until combined. Stir in the milk, lemon zest, and pistachios until combined. Sift in the flour and the cardamom. Mix with a wooden spoon to form a soft dough. Cover with plastic wrap and refrigerate 30 minutes.
Preheat the oven to 350° F (180° C). Remove the mixture from the refrigerator and make tablespoon-size dough balls. Place the dough balls on a cookie sheet 1½inches (4 cm) apart. Flatten lightly with fingers and bake 13 to 15 minutes, or until lightly golden. Remove from the oven and let sit on the cookie sheet for 5 minutes. Transfer to a wire