Chewy Dreamy Oatmeal & Coconut Chocolate Chip Cookies

Yup, that’s a mouthful of a title, but just try these cookies and you’ll get it.Oatmeal Coconut Chewy Dreamy Cookie

Before you make these you should know that they are better the day after they are made.

Sure, you can eat them right after they come out of the oven, but they will not be great, and you may be incredibly disappointed in me.

SO JUST WAIT FOR IT.

Hide them away after you make them and the next morning treat yourself to one for breakfast (HOWEVER if you are still in elementary or middle school don’t tell your mom I said it was okay for you to eat cookies for breakfast. You should never have cookies for breakfast (unless it’s your birthday). Oh and please don’t drink coffee yet either, save it for later in life, okay?).Oatmeal Coconut Chewy Dreamy CookieHere’s what you’ll need:

1 cup of butter (2 sticks)

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon Poudre Douce (or pie spice or cinnamon)

2 tablespoons cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 cups oats

2 OVERFLOWING cups shredded coconut, toasted

1/2 OVERFLOWING cup pecans, chopped

1 OVERFLOWING cup chocolate chips

Preheat oven to 350 F.

Beat together butter and sugars until creamy. Add eggs and beat well. Add combined flour, Poudre Douce, cocoa powder, salt, and baking soda. Mix well. Slowly stir in oats, coconut, pecans, and chocolate chips.

Place about 2 tablespoons worth of dough a couple of inches apart on a parchment paper lined baking sheet. Bake for 13 minutes, let cool on sheet for a couple of minutes then move to wire rack to continue cooling. Store in airtight container for at least 12 hours before enjoying.

Remember, some things are worth the wait,

XO

Charleston Spice Co.Oatmeal Coconut Chewy Dreamy Cookie

Asian pear butter

Asian pear butter

Asian pear butter    We’ll admit it, we’re completely biased about Asian pears, we love them. But we think it’s safe to say that this Asian pear butter is perfect for pancakes, waffles, biscuits, cheese plates, and so much more.

Here’s how to make it:

3 1/2 pounds Asian pears, pealed and cored

2 cups asian pear juice (if you don’t have a juicer you can substitute organic apple juice)

1/2 cup ginger sugar

1/2 cup cane sugar

1 cup brown sugar

1 1/2 teaspoon poudre douce

 

Asian pear butter

Quarter, peel, and core the pears. Cook the peels and cores in pear juice, covered for about 30 minutes. Strain the juice and discard the solids. Add the pears and all the remaining ingredients to the juice and let simmer, stirring often until the pears are very soft.

Pour about 2 cups at a time into a blender and puree. Helpful hint: Pureeing hot liquids is a tricky thing, so really only do 2 cups at a time, unless you would prefer to end up covered in hot pear juice. You can live and learn, or just take our advice, it’s up to you.

Asian pear butter

Put the pureed mixture into your crockpot and continue to cook over low heat, stirring occasionally until butter is the consistency you desire. We let ours cook about 5 hours. You can do this part on the stove as well, but you will need to be more vigilant than if you use your crockpot. Spoon into hot, sterile jars, leaving about 1/3 inch at top, and seal.

Makes about 12 quart jars.

Asian pear butter

 

 

Waffles with Asian pears and prosciutto

Can you feel it?

Fall is in the air!

At least for now, who knows what it’ll feel like tomorrow, but yesterday we were craving warmth and deliciousness. So we made waffles and soup, and the waffles, woah. They were a blissful combination of sweet and savory and happiness:

Prosciutto Waffles

What you’ll need:

2 cups flour

2 teaspoons baking flour

2 tablespoons sugar (we used vanilla bean sugar)

1 heaping teaspoon of poudre douce

1/2 teaspoon salt

2 eggs, separated

2 cups milk

4 to 6 tablespoons melted butter

1 1/2 – 2 cups Asian pears, cut into little cubes

At least 6 strips of prosciutto cut into smaller pieces

Combine all dry ingredients. Beat egg whites until they are stiff but not dry, set aside. Beat egg yolks, add milk and mix with dry ingredients only enough to blend them. Add melted butter. Fold in egg whites and asian pears, mixing only enough to incorporate. Pour batter into your waffle iron according to the iron’s instructions and layer with a strip or two of prosciutto, close iron and let cook.

Serve with fruit, roasted veggies, or a nice warm soup and enjoy!

Prosciutto Waffles