Aside from being a mouthful of a title, this Thai-inspired dish packs a mouthful of flavor! Sweet coconut milk, tart key limes, and spicy curry set the perfect backdrop for luscious, perfectly seared sea scallops (which I’ll teach you how to make in your own kitchen). Now I know what you’re probably thinking: This dish sounds a little too fancy for a weeknight, maybe I’ll just call in an order of Pad Thai instead. No – don’t do that! Sure, it may be easier, but come on, live a little! I’m telling you, make this simple dish tonight, Instagram your photos, then return to work tomorrow feeling like Mario Battali. I promise you’ll be a better person for it. Continue reading
This weekend I changed up the ice cream muffins that I posted last week by trying a new flavor – and they were even better than the first. Check it out!
Ice Cream Muffins
- 2 pints ice cream, softened* (I used Häagen-Dazs Pineapple Coconut for these muffins, but any flavor will do)
- 3 cups self rising flour (not to be confused with all-purpose flour which won’t work in this recipe at all!)
Preheat oven to 375°F. Lightly mist muffin tins with cooking spray, then wipe away residue with a clean paper towel, or, alternatively, line tins with paper muffin cups.
In a medium bowl, beat ice cream and flour until combined. Using a spoon, drop muffin batter into cups, dividing evenly. Top each muffin with with a sprinkle of sweetened shredded coconut and a banana chip, or just Sugar In The Raw.
I’ve been making these cookies for years, but I never really had a name for them. When I decided to post them on my blog, I knew I needed to call them something, so I stood back and looked at the ingredients – chocolate chips, nuts, raisins, coconut – and they reminded me of trail mix. Ah-ha! Trail Mix Cookies, perfect! The batter has an oatmeal base, and the add-ins are really adaptable; if you don’t like one of the ingredients, just replace it with another trail mix-y alternative like bits of dried pineapple, M&M’s, pistachios, etc. Just make sure you roll the dough thick before sliding them into the oven so that they come out big and chunky and delicious, like a handful of trail mix!
Trail Mix Cookies
Makes 2-3 dozen
- ½ cup almond or peanut butter
- ¼ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 tsp. vanilla
- 1 ½ cups flour
- 1 tsp. baking powder
- 1 tsp. cinnamon
- ½ tsp. Kosher salt
- 2 cups quick cooking oats
- 1 cup shredded sweetened coconut
- 1 cup semi-sweet chocolate chunks (or chips)
- 1 cup raisins (or other dried fruit)
- 1 cup chopped nuts (optional)
- flaky sea salt (such as Maldon) for sprinkling over hot cookies
*Nut allergy note: Omit nut butter and increase amount of unsalted butter to ¾ cup.
Preheat oven to 350°F.
In a large bowl or stand mixer bowl, cream almond butter, butter, and sugars until thoroughly combined. Add eggs and vanilla and beat until smooth.
In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
Working in two batches, add flour mixture to butter mixture and beat until smooth. Fold in oats, chocolate, raisins, coconut, and nuts (if using), and stir until incorporated.
Roll a large spoonful of batter (about 2-3 Tbsp.) between your palms to create a ball. Place on a cookie sheet and bake for 8-12 minutes, or until golden on top. Immediately sprinkle hot cookies with flaky sea salt.
Let cookies rest on baking sheet for 1 minute before transferring to a wire rack to cool. Serve with a cold glass of milk. Yum!