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Let's try again, shall we?

Alas, my previous post wasn't saved in drafts. Or at least I don't know how to find it if it is... Oh well!! Basically, I was going to say that yes, I have been cooking, and even trying new things, but the holidays are, well, crazy times and I just haven't had time to post! I was also going to say that I'm going to have to start posting about cooking in general, and life in general, because just posting about trying to get Sean to eat healthy new things just isn't going to cut it! :)

I love the holidays, even with the craziness, mostly because it gives me an excuse to bake all kinds of things that wouldn't be in the "healthy" recipe category, lol. I have some evil new cookie recipes to share. I enjoy cooking, but I love baking. Now, I wouldn't want to become a pastry chef, because that's not what, or how, I cook. Oven roasted asparagus is about as fancy as we get around here, lol. By the way, that's become a regular side dish for us!!

Anyway, back to the point, if I even had one. I have tons of cookie recipes that are my "favorite". And I'm adding to the list this year. However, I haven't had quite as much time to bake as usual. Kade takes a lot of my baking time...but he's definitely worth it. ;) Next year, he can be my little sous chef...right now, he sits in the high chair or the exersaucer and observes. Maybe he's the kitchen manager, lol!!

Here's a new recipe for you. These are quite good...if you like coconut!! :) They turn out cake-like in texture.

Coconut Clouds

Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted

FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups flaked coconut, toasted

Directions:In a small bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream.

Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.

Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners' sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container.

Yield: about 5-1/2 dozen. (I must have made them bigger, because I only got a little over 4 dozen)

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