Cookin' with Carol recipes on NBC5 - December 2007

Mocha Cinnamon Macaroons

Makes about 3 1/2 dozen cookies

Here’s a chocolate-coffee-cinnamon treat to enjoy during the festive holiday season.

3 egg whites

1 teaspoon instant coffee granules

1/4 teaspoon cinnamon

1/8 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup sugar

2 tablespoons unsweetened cocoa powder

2 cups flaked sweetened coconut

4 ounces dark chocolate, melted

3 tablespoons chopped pistachios

Preheat oven to 300°F. Line a baking sheet with parchment paper or lightly spray with vegetable oil spray. Using an electric hand or stand mixer, in a medium bowl, beat egg whites, coffee granules, cinnamon, cream of tartar, and salt on medium speed until foamy. Set mixer on high speed and slowly add sugar (a tablespoon at a time) until mixture forms stiff peaks. Using a rubber spatula, fold in the cocoa powder and coconut. Do not over-mix. Using two spoons, drop teaspoon size portions of the dough onto the prepared baking sheets, about 2 inches apart. Bake for 20 to 25 minutes, or until center of cookies are set. Allow cookies to cool for 5 minutes on the baking sheets, then transfer to a cooling rack to cool thoroughly. For final garnish, dip the top part of the cookies into melted chocolate, place chocolate-side-up on the cooling rack, and sprinkle a small amount of chopped pistachios on each chocolate-topped cookie. Let stand for 15 to 20 minutes before serving. Store in a covered container for up to 2 weeks.

(Air Date: December 8, 2007)

Stained-Glass Window Candy

Makes about 24 candies

These colorful candies are quick and easy to make and delightful on a holiday buffet.

1 (6-ounce) package bittersweet chocolate, chopped

3 tablespoons butter

3 cups fruit-flavored mini marshmallows

1/2 cup chopped pistachios, toasted

1/2 cup sliced almonds, toasted

Microwave the chocolate and butter on 70% power in a microwave-safe bowl for 1 to 2 minutes, or until melted, stirring occasionally. Allow mixture to cool for 5 minutes (so it will not melt the marshmallows). Place the marshmallows and pistachios in a medium bowl and pour chocolate over all; stir to combine. On two sheets of waxed paper or plastic wrap, divide the mixture and shape into two logs, each about six inches in length. Sprinkle almonds over the surface of each. Wrap and refrigerate for 1 hour, or until completely set. Using a serrated knife, cut the chocolate logs crosswise into 1/2-inch slices of candy. Keep in the refrigerator until ready to serve.

(Air Date: December 22, 2007)

New Year’s Texas Caviar

Serves 8 as an appetizer

Ring in the New Year with good luck when you serve this simple black-eyed peas appetizer.

1 (14-ounce) can black-eyed peas, rinsed and drained

1 (15-ounce) can yellow hominy, rinsed and drained

1 green bell pepper, chopped

1/2 small red onion, chopped

2 Italian plum tomatoes, diced

2 green onions, thinly sliced

1 clove garlic, minced

1/4 cup fresh cilantro leaves, chopped

1 cup salsa

Baked tortilla chips to serve

Combine all ingredients in a bowl. Let mixture stand at least 15 minutes before serving. Keeps in the refrigerator for 3 to 4 days. Serve with tortilla chips or cornbread, or serve as a side salad to a Tex-Mex meal.

(Air Date: December 29, 2007)