I made these tonight for Passover. AMAZING! Very light and fluffy, not heavy or dense.

My family went ga-ga over these and they are perfect for Passover!

Adapted from this version, a video of Lillian making the recipe!

Passover Coconut Macaroons

Makes about 20 cookies

Ingredients

• 1/2 cup organic virgin coconut oil
• 1/2 – 3/4 cup healthy sweetener of choice
• 4 large pastured eggs
• 1/2 teaspoon pure vanilla extract
• dash of salt
• 1/2 cup organic coconut flour
• 2 cups unsweetened, organic grated coconut

Preheat the oven to 375 degrees F.

In a large metal mixing bowl, stir and heat the coconut oil and eggs lightly over low heat until just softened, not hot! or the eggs will scramble.  Remove from heat, add in sweetener, vanilla extract and beat until completely smooth. Stir in coconut flour and grated coconut and mix well. The mixture will be very thick and if using pastured eggs, the batter will be bright yellow.

Drop by rounded teaspoons onto a lightly oiled baking sheet.

Bake for 16 to 18 minutes, rotating the baking sheets halfway through baking.  They should be golden brown on top, firm but not crispy.  Let cool completely before serving, where they will soften up.

I’ve been messing around with this recipe for some time. I have a great version in my newest book, but I wanted to tweak it even more. I think I have achieved exactly what my family wants.  Now, having said that, you may not like the texture of this recipe at all because it’s very “saucy” and creamy. If you like your mac and cheese more “sturdy” and less saucy, simply decrease the milk by 1-2 cups. But, be warned, the texture will firm up the longer it sits and it will firm up after being refrigerated, so try it the “saucy” way first!! I also like to switch the cheese  options and make new flavor combinations, just for fun!

CREAMY CHEESY SLOWCOOKER MAC AND CHEESE

1 pound whole-grain elbow macaroni or rotini, DRY (do not cook!)

6 cups shredded cheese (I use half cheddar and half mozzarella)

6 cups milk

2 large eggs

8 ounces cream cheese, room temperature

2 Tablespoons spicy brown mustard

Salt to taste (we usually don’t use any since cheese is so salty)

Place the pasta in the dry slowcooker.  Add cheese.

Place the remaining ingredients into a large blender (I use a VitaMix) and whiz until completely smooth. It will fill up the blender!

Pour the liquid over the cheese and stir well.

Cover tightly (you may need to place a sheet of parchment or foil under the lid if your slow cooker does not fit tightly) and cook on LOW for 4 hours, or until pasta is tender.

*I stir the mac and cheese twice while cooking, just to make sure it cooks evenly, being sure to scrape down to the bottom of the slowcooker to bring up any browned bits.

When pasta is cooked, I sprinkle a little more cheddar over top.

Enjoy!

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*(This was a post that I wrote in February and placed in my Draft folder and forgot about it!! Don’t laugh! You’ve done it too! Even though it’s Spring now, this sounds like a yummy weeknight supper!)

Shalom,

It’s SNOWING outside! Yesssssss! I love to watch falling snow and on these days I love to bake. The warmth and aroma fill the house.

Today I decided to bake a 7-loaf batch of Whole Wheat Honey Bread and from that I baked:

4 loaves

12 huge burger buns

2 pizza crusts

For our snowy (or any season) weeknight supper we had:

Homemade bison cheeseburgers on freshly-made buns

Crockpot macaroni and cheese

Green beans and butter

Anyone that knows me knows that I really love Pampered Chef stoneware. It is made in the USA and it is promoted to be lead-free. I’ve been using their stoneware to bake my wonderful whole-grain pizzas, cookies, cakes, breads and healthful meals, casseroles etc. for many many years.

I found a stoneware mini fluted cake pan on closeout (YAY!) and decided to try it with my Honey Whole Wheat bread. It came out awesome!

(I’ve also now made Whole Wheat Raisin Cinnamon bread in these pans and given them as gifts! So pretty!)

Here’s what I did for the Basic:

1. Wash and dried stoneware pan

2. Spread with oil/lecithin mixture

3. Place  8 ounces homemade whole grain bread dough into the well (I made a ball first, then smooshed it into the well.)

4. Cover with a clean towel and let rise 30 minutes.

5. Bake in a preheated 350 degree oven for 40 minutes. Remove pan from oven.

6. Gently invert pan and remove loaves.

7. Place the loaves on a cooling rack, cover with a clean towel and let cool.

For the Glazed version, for each well:

1.  1 Tablespoon organic butter cut into 4 pieces, placed around the center of the well (indentation) of each loaf.

2.  1 Tablespoon organic sucanat spread around the center of the well.

3. Sprinkle organic dried raisins or cranberries around the center of the well.

4. Add the 8-ounce ball of dough and smoosh it into the well.

5. Follow directions above.

6. Spoon any leftover fruit or liquid over the bread when it comes out of the oven.