Royal Coconut Cookies with Chocolate Chips

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Karl asked me to make my coconut cookies, I forgot (again) which one he meant. So I made the wrong one, but added some chocolate chips to it!

Royal Coconut Cookies with Chocolate Chips

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups rolled oats
2 cups flaked coconut
2 cups semi-sweet chocolate chips, (6 ounces)

Method
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Sift the flour, baking powder, baking soda and salt together into a bowl.
3. Cream the butter and the sugar together. Beat in the egg and vanilla. Add the flour mixture and beat until smooth, about 2 minutes. Stir in the oats, coconut, and chocolate chips.
4. Shape dough into 1 inch balls and place on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

Notes
6 WW SmartPoints per cookie.

Scooped with my large black cookie scoop.
Source: Quaker Oatmeal (68 servings)

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Funny!

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Quiltybox!

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Such cute cat fabric!

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Another Block O

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We caught the Grinch!

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I did my first race/fun walk ever with Michael. It was a 5K (3 miles) We did it in 52 minutes which isn’t bad since I am still recovering from multiple foot surgeries!

My Grinch

Halfway Mark

 

 

 

Not so Grinchy!

 

Finish Line! Hot Cocoa and Bagels for all!

Medal!

Categories: Family, Out and About, Race Walks, Walking, Washington | Leave a comment

Pan-Roasted Fish Fillets with Herb Butter

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Pan-Roasted Fish Fillets with Herb Butter

Ingredients

2 5- to 6-ounce fish fillets, like black bass
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme
1 tablespoon chopped flat-leaf parsley
Lemon wedges

Method
1. Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
2. Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
3. Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Notes
Melissa’s note – I used Rock Fish!

Source: NYT Cooking (2 servings)

Categories: Cooking, New York Times, recipes, Rock Fish, seafood | Leave a comment

First marathon on Sunday!

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I am definitely not going for speed!

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Block O!

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Yup

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True!

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