Raspberry Blackberry Coconut Macaroons

As I thought about what to make for Passover this year, I came upon SmittenKitchen's Raspberry Coconut Macaroons.

As usual, I stumbled upon the recipe at 10 pm at night. I looked in the closet--I had an almost full 14 oz bag of coconut. I'll just halve the recipe, I thought. I was pretty sure I had some frozen berries, so I began to throw ingredients in the blender.

After putting in the three egg whites, I realized that I hadn't actually halved the recipe.  Oops!  I didn't have any fresh berries, so ignoring the advice not to use frozen berries, I threw in a small handful of frozen blackberries and raspberries (filling the palm of my hand, but not much more than that). I also used vanilla extract instead of almond. I didn't marble them as Deb suggested (another--"oops, too late!" moment so familiar to the impatient cook), but the pinkish-purple color was pretty anyway.

They took five minutes to make (plus another 30 in the oven), and were so delicious that they begged the question "Why the hell don't I make these more often?!"

The raspberries and blackberries gave a delicious tangy flavor that didn't let the coconut overwhelm the flavor of the macaroon.

I made them again the next day, after going to the grocery store to grab two more bags of coconut. I doubled the recipe and then drizzled chocolate on top.

Here's my version (adapted very slightly) of her recipe:

• 14 oz sweetened, flaked coconut
• 2/3 c sugar
• 3 egg whites (I added an extra half egg white when I doubled the recipe)
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• slight dash almond extract (optional--I did it without the first time and they were delicious!)
• small handful frozen raspberries and blackberries (I would say maybe 10-12 berries total?)

Pulse the coconut in the Cuisinart for a minute or so.  Add the sugar and pulse again until mixed together. Pour in the egg whites, vanilla extract, almond extract (if using), and salt. Pulse again, and then lastly add the berries.  Mix together; the batter will be pretty wet, but it holds together! Bake at 325º for 25-30 minutes, until the tops are tinged with golden brown and look a bit drier.

Drizzle with melted semisweet chocolate chips--this makes the macaroons look almost like fancy truffles!

French Yogurt Cake with Mixed Berries

It's that weird season again, the one in between winter and spring but not quite either.  The weather is getting a little warmer, but the market is still full of only squash, root vegetables, and kale.

Missing summer, I decided to make a berry cake. It's based off of Chocolate and Zucchini's Gâteau au Yaourt à la Framboise. Her yogurt cake (apparently a French home cooking staple--something everyone's grandmother makes) has become famous in the food blog world, and everyone from David Lebovitz to Smitten Kitchen has come up with adaptations.

That adaptability is what makes this cake even more incredible---from lemon poppyseed to raspberry almond to chocolate (see SmittenKitchen's adaptation of David Lebovitz). My version calls for a bag of mixed berries (blackberries, raspberries and blueberries) and some orange and lemon zest. 

As soon as I took it out of the oven, it smelled amazing.  I brought it over to my neighbors' house, where my family was having dinner.  The three year-old's eyes got enormous as he looked at the cake. "What is it?" he asked.  "Cake! What do you think is in it?" I responded.  He got very close to me, and in a serious whisper, "Raspberries....."

Needless to say, he loved it--and it's a cake that will please anyone and everyone!

• 1 c plain yogurt
• 1 c brown sugar
• 1/4 c canola oil
• 1 1/2 c flour
• 3 eggs
• 1 tbs baking powder
• 1-2 tsp orange zest
• 1/2-1 tsp lemon zest
• a large pinch salt (maybe even 1/4 tsp)
• 1 c frozen berries (or so--however many you want to put in really)

Mix together the yogurt, brown sugar and oil in a large bowl, then add the eggs one at a time. Stir in the zest.  Combine the dry ingredients in another bowl; add this flour mixture (not all at once, but in 2-3 additions) to the wet mixture and stir until just combined. Pour half the batter into a greased cake pan (she calls for a 9" cake pan--all I had was a 10" pie pan and it worked just fine!). Layer half the berries on top of that, then add the second half of the batter topped with the second half of the berries. Bake in a 360º oven for 50-60 minutes.