Sunday, August 26, 2012

Chocolate Dipped Coconut Macaroons

So recently I've been craving some serious coconut macaroons. Who doesn't every once in awhile? Well here is a recipe that gives you delicious chewy chocolate covered goodness. 


  • 1 (14 oz) bag of shredded coconut
  • 1 (14 oz) can of sweetened condensed milk
  • 2 tbs of flour
  • 1 tsp of vanilla extract
  • 2 extra large egg whites at room temperature
  • 1/4 tsp of salt
  • bag of milk chocolate
Bake: 325°F        Baking Time: 25-30 minutes        Serves: 6-10 people

How to Put It Together
  1. Preheat the oven to 325°F 
  2. In a large bowl combine the coconut, condensed milk, flour and vanilla.
  3. Using an electric mixer beat the egg whites on high till they form medium soft peaks, then add the salt and beat till you form very stiff peaks
  4. Carefully fold in half of the egg whites into the coconut mixture, once thoroughly combined fold in the other half.
  5. Line a baking sheet with parchment paper
  6. Drop the batter onto the baking sheet using an ice cream scoop so that you get even sized macaroons.
  7. Bake for 25-30 minutes until they are lightly golden brown.
  8. Once they are done baking allow them to cool on a wire rack.
  9. While these are cooling create a double boiler to melt your chocolate
  10. Once the chocolate is melted, dip the macaroons into the chocolate and set aside on a wax paper covered baking sheet and allow the chocolate to harden. 

Wednesday, August 8, 2012

Nice & Easy Slow Cooker Pot Roast

Slow Cooker Pot Roast
So I've had this Crockpot sitting on a shelf in my kitchen forever and I thought it was time to take it out and put it to good use. I was spending a day with a friend and I wanted to come home to something delicious after we went to see Dark Knight Rises, so why not something hearty like pot roast. This is a very easy recipe and all you need to serve on the side is some toasted garlic bread or noodles and you're all set. Enjoy!


  • 5 1/2 lbs of pot roast
  • 2 (10.75 oz) cans of condensed cream of mushroom soup
  • 1 (1 oz) package of dry onion soup mix
  • 1 1/4 cup of water
  • 1 medium sized onion
  • 3 carrots (peeled and diced into 1 inch long pieces)
  • 4 red skinned potatoes rinsed and quartered
  • 1 celery stalk sliced
  • 1 tbs of worcestershire sauce
Slow Cooker Temp: Low          Time: 8-10 hrs          Serving: 6-8 people       

How to Put It Together
  1. In the slow cooker att the 2 cans of cream of mushroom soup, dry onion soup mix, worcestershire sauce, water and mix until combined.
  2. Add all the pot roast and vegetables (carrots, potatoes, celery) and make sure to coat everything with the sauce mixture.
  3. Cook on low, cover, sit back and relax or go run errands cause dinner will be ready when you are.
  • Serve with garlic bread, texas toast with butter, or egg noodles.

Eat Well & Adventure On,