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2022 Literary Escapes Challenge

- Alabama (1)
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My Progress:

36 / 51 states. 71% done!

2022 Historical Fiction Reading Challenge

My Progress:

19 / 50 books. 38% done!

2022 Craving for Cozies Reading Challenge

My Progress:

20 / 25 books. 80% done!

2022 Cloak and Dagger Reading Challenge

My Progress:

65 / 53 books. 123% done!

Booklist Queen's 2022 Reading Challenge

My Progress:

43 / 52 books. 83% done!

Aussie Author Reading Challenge 2022

1 / 24 books. 4% done!

2022 Nonfiction Reader Challenge

3 / 20 books. 15% done!

2022 POPSUGAR Reading Challenge

My Progress:

36 / 50 books. 72% done!

The 52 Book Club's Reading Challenge 2022

The 52 Book Club's Reading Challenge 2022

My Progress:

39 / 52 books. 75% done!

2022 Build Your Library Reading Challenge

My Progress:

38 / 40 books. 95% done!

2022 Support Book Bloggers Challenge

2022 Medical Examiner's Mystery Reading Challenge

Friday, October 05, 2012

"Really, Really, Really Good" Sums This One Up Perfectly

(Image from Barnes & Noble)

If you love to cook, you've no doubt visited Our Best Bites, an enormously popular recipe blog written by young LDS moms, Sara Wells and Kate Jones.  If you're a fan of the site, you probably know that the pair published their first cookbook, Our Best Bites: Mormon Moms in the Kitchen, in 2011.  If you've experienced its fabulousness, then you've certainly been looking forward to the newest offering from the Wells/Jones team.  I certainly have.  I may have even let out a squeal of delight when it landed on my doorstep courtesy of the kind people at Deseret Book.

Like its predecessor, Savoring the Seasons with Our Best Bites is a beautiful, hardcover cookbook chock-full of scrumptious-looking recipes.  As indicated by its title, the book is divided into four sections:  Winter, Spring, Summer and Fall.  Each section contains recipes appropriate for the given season as well as full-color photographs and helpful hints.  One of my favorite features from the last cookbook—the Rollover Ingredients list—is also present in this one.  Savoring the Seasons offers a new feature called Crafty in the Kitchen, which gives step-by-step instructions for creations like Peppermint Fudge Cupcake Jars, Thanksgiving Oreo Turkeys, and various Halloween party foods.  Just flipping through this gorgeous cookbook made my eyes pop and my stomach grumble—you better believe I'll be making tons of these fun recipes!

If you're looking for holiday gift ideas or a little something-something for a birthday girl or bride-to-be, look no further than Savoring the Seasons with Our Best Bites.  It's a lovely, gift-quality cookbook.  Retailing at around $17, the price may seem a little steep, but I really believe it's worth it.  I love both of my Our Best Bites cookbooks—they're beautiful, durable and packed with excellent, easy recipes that turn out wonderfully every single time.  No matter how many cookbooks you own, I guarantee you'll keep coming back to Savoring the Seasons with Our Best Bites and its sister, Our Best Bites: Mormon Moms in the Kitchen.

(Readalikes:  Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones)

Grade:  A

If this were a movie, it would be rated:  G

To the FTC, with love:  I received a finished copy of Savoring the Seasons with Our Best Bites from the generous folks at Deseret Book.  Thank you!

(Makes 2-3 dozen cookies)

2 cups flour, spooned lightly into measuring cups and leveled with knife
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until lukewarm
1 cup packed brown sugar
1/2 cup sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup chopped white chocolate or white chocolate chips
1 cup coconut (toasted or untoasted)
1 cup roughly chopped, toasted macadamia nuts
1/2-2 tablespoons grated lime zest (1-2 limes)

1.  Heat oven to 325 degrees F.  Mix flour, baking soda, and salt together in a medium-sized bowl; set aside.

2.  Combine butter and sugars with electric mixer until thoroughly blended.  Mix in egg, egg yolk, and vanilla.  Add dry ingredients and mix until combined.  Add white chocolate chips, coconut, macadamia nuts, and lime zest and stir to distribute.

3.  Scoop cookie dough into balls and place 2 inches apart on parchment-lined baking sheets.  Bake until cookies are set around outer edges, yet centers are still soft and puffy and appear slightly underbaked, about 9-10 minutes.  (All ovens are different, so keep an eye on them!)  Cool cookies on cookie sheets for a few minutes and then transfer to a cooling rack.  Store in an airtight container up to 2 days.

My thoughts on the recipe:  Um, yum!  All of us liked these.  My husband even pronounced them "really, really, really good."  And guess what?  Since I'm kind of an airhead, I didn't even make them right.  Somehow I ended up buying lemons instead of limes, so I used 3 teaspoons of lime juice instead of the fresh lime zest.  Didn't matter—the cookies were still delicious!  Unfortunately, macadamia nuts are not the cheapest or easiest nuts to buy, so this isn't a recipe I'll be making super often, but still, they're delish.

Since food photography is not my specialty, I decided to go with "cute kid eating food" instead.  The cute kid in question was way more interested in eating her cookie than in posing for her mother, so it took a few tries—

—but, we finally got this one, which is pretty darn adorable if I do say so myself:

1 comment:

  1. I haven't heard of these ladies or their books, but that caramel apple on the cover is KILLING ME! Must eat.


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