Coconut Nutella Bird's Nests

I've tried several times to write this post and nothing seems to work. Anything that's come across the screen seems superficial or just too simple to capture what I want to say. It's hard to handle huge waves emotion and most people deal with them differently. I don't know how to handle, talk about or even think about grief and it seems that the only thing I could do was hurt someone else.

But as soon I walked away, all the emotions I'd tried so hard to lock away overflowed. And for the first time in four years, my heart hurt. This immeasurable weight was pressing on my chest and it felt like I was sinking. It's funny, in that way, how sadness can be forced and self-inflicted. It turns out the stories are true, I really didn't know what I had until it was gone.

Basically, emotions are hard to handle but if the rest of the stories are true, time can heal most hurts. Let's have some cookies and throw some cares away. And hey! Happy Valentine's Day! I hope that didn't sound sarcastic, it was supposed to be sincere. Promise.

Coconut Nutella Bird's Nests
These pups are so easy to make you should make them right now. The cookies are three ingredients. Three. Plus, they are a tasty shortbread that can be rolled in and filled with just about anything. Except cilantro.

1 cup butter, softened
1/2 cup brown sugar, packed
2 cups all-purpose flour
2 egg whites, beaten until frothy 
3/4 cup sweetened, shredded coconut
1/2 cup nutella

Preheat the oven to 350º. Line two baking sheets with parchment paper or butter 'em up. In a bowl, beat together the butter and brown sugar until nice and fluffy. Beat in the flour just until combined. It won't be the smoothest of doughs, it is more like a shortbread dough. Scoop up heaping tablespoons and roll into balls and flatten slightly between your palms. Roll the flattened ball in the egg whites then roll through the coconut. Place on the prepared baking sheet and press a dent into the center. Hold the sides of the dough with one hand and press the dent with a finger from the other hand. Repeat. Bake for about 10 to 12 minutes, until the coconut is golden. Remove from the oven and press on the dents again. Allow to cool. Once cool, plop in a teaspoon of nutella in the dent. Voila! You have yourself some birds nests.. minus the evil birds. Makes 24, on the dot, cookies. 

Nutella Coconut Caramel Pecan Bars

Canada is awesome. The one little problem is Thanksgiving. We get to celebrate way ahead of the States, all the way in early October. This gives us a few months to rest before the Christmas turkey rolls in. 

But the issue is the internet. Before food blogs came into my life, American Thanksgiving slipped by without me even knowing. Now the minute November strikes, I know something bad this way comes. Every food website becomes a turkey/potato/pie palooza.

Americans, this is my plea. Please stop making every-dang-thing you bake and cook look amazing. The drool has ruined my keyboard. Since there is nothing I can do about this, the only option is to give in and bake. And bake I did. This little number is like a pecan pie but one that likes to party with nutella and coconut on a shortbread dance floor. 

Nutella Coconut Caramel Pecan Bars

Adapted from my favourite shortbread and very loosely from beloved Buns in the oven

crust

2/3 cups flour

1/3 cup cornstarch

1/3 cup icing sugar

1/4 tsp kosher salt

1/2 cup butter, softened

filling

1 egg

1/4 cup brown sugar, packed

1/4 cup salted caramel or caramel sauce

2/3 cups sweetened flaked coconut

2/3 cups pecans toasted, some left whole and some halved

3/4 cup nutella

Preheat the oven to 300º. In a bowl, sift together the flour, cornstarch, icing sugar and salt. Set aside. In a larger bowl, beat the butter. Dump in half the flour mix and stir until almost combined. Add the rest of the flour mix and stir until just combined. Press the dough into a ungreased 8 x 8 inch pan*. Bake for 20 minutes, until it starting to look dry on the top but not golden or coloured. Meanwhile this is cooking, beat together the egg, brown sugar and caramel sauce. Fold in the coconut and pecans. Spread the nutella over the hot crust. I let it sit on the crust so it would loosen then I spread it around. Pour the pecan mixture over top of the nutella. Return the pan to the oven for about 20 to 25 minutes, until the pecan mixture looks set. Remove from the oven. Immediately run a knife around the edges. Allow to cool completely then slice into squares and enjoy! Makes 12-16 squares. 

* My pan is boss. It is has a removable bottom. This is a life saver. Instead of having to panic about lifting things out of it or trying to get them from sticking, all I gotz to do it pop it out. If you do not possess this, perhaps line the pan with parchment paper to make your life a little easier. Or be a rebel, and do not do a thing. 

Lemon Shortbread Cutouts

The heart obsession continues. A day late, I know, but still delicious no less. They can obviously be shaped into any desired form such as a heart, star of David, garage, etc. It would not feel right if there wasn't a decorated shaped cookie on Valentine's day, or any holiday for that matter. I can't help myself.

Instead of the ol' sugar cookie recipe, which is perf, shortbread took over. Seriously. Shortbread is straight amazing on its own but works with the icing too. Isn't that little guy cute?

Lemon Shortbread Cutouts

1/2 cup confectioner's sugar

1/2 cup cornstarch

1 cup flour

3/4 cup butter, softened

1 1/2 tbsp lemon zest

Preheat the oven to 300º.* In a small bowl, sift together the sugar, cornstarch and flour. In a larger bowl, beat the butter until nice and fluffy. Slowly beat in the flour mixture until it forms into a loose, crumbly dough. Using your hands, knead the dough together to form a soft dough. Put the dough on a large piece of parchment paper or a lightly floured surface. Roll out the dough to about 1/8 inch to 1/4 inch thickness. Shortbread is better when it is on the thick side. Cut out the desired shape and place on a parchment lined or ungreased baking sheet. Bake for 15 minutes, rotating the sheet halfway through. Do not let the cookies brown, they will continue to set a bit on the sheets after they are removed. Allow the cookies to cool on the sheets completely. Eat them straight or decorate.

Royal Icing

4 cups confectioner's sugar

1/4 cup + 2 tbsp meringue powder

scant 1/2 cup water

Sift together the confectioner's sugar and meringue powder. Add about 1/3 cup of water and beat until combined. Add more water until the desired consistency is achieved. For a great tutorial on how to basically decorate sugar cookies, go here, and for the heart design tutorial, go here. Annie is the master of step by step for sugar cookies.

Shortbread and Jam Sandwiches

My life is relaxed right now and even that is an understatement. School has yet to begin, the bustle of the holidays is over, my job is as calm as ever and all this time has led to complete joy. But it is somewhat strained by this nagging thought that school still right around the corner and there are still no textbooks in my possession. Who needs textbooks the first week anyway? Right now it is all about me and Dawson's Creek. Due to strong commitment on my part, seasons one and two have flown by. I must buy season three! .. And stupid educational materials.

Everyone loves sandwiches. Fact. If one were to tell me otherwise they would be incorrect. Fact. Dwight K. Schrute and I are one? Fact. Sandwiches also remind me of lunch. Lunch is something I bring to school. Now following this train of thought that means one could bring this cookie for a lunch. Fact.

Shortbread and Jam Sandwiches

1 1/2 cups butter, softened

2 cups flour

1 cup cornstarch

1 cup icing sugar

Large pinch of kosher salt 

2/3 cup jam

Preheat oven to 300º with the rack in the center. Beat the butter. Sift in the flour, cornstarch, icing sugar and salt. Mix until soft smooth dough forms, just until combined. Roll dough on a lightly floured surface or between two pieces of parchment or wax paper. Roll out to just above 1/8 inch. Cut out into 2 inch circles or whatever desired shape. Place on ungreased or parchment lined baking sheet. Repeat with remaining half of the dough and repeat. Bake the cookies for about 15 minutes rotating the sheets halfway through. You do not want these to brown! Cool ten minutes on the sheet then move to a wire rack to cool completely. Spread jam on one cookie and sandwich two together. Makes about 18 sandwiches.

Chocolate Toffee Shortbread

When I think of shortbread, I think three things. My Mum, my brother B and Christmas. The first because my Mum always makes amazing shortbread. The second because my little brother loves it. And Christmas because that is the time of year when I eat shortbread. Since my Mum makes the shortbread around these parts, I thought I would give it a whirl. 

They turned out as I had hoped. Not at all dry, lovely pockets of melted chocolate and toffee and the smothered chocolate on top only made them that much better.

Chocolate Toffee Shortbread
From the Kitchn

1 cup unsalted butter, softened

1/2 cup powdered sugar, sifted

1 teaspoon vanilla

2 cups all-purpose flour

2 cups mini semi-sweet chocolate chips, divided

1 cup mini Heath chips

1 tablespoon vegetable shortening

In an electric mixer, cream together the butter and powdered sugar until smooth. Stir in the vanilla. Mix in the flour until combined, then stir in (or add with the mixer on the slowest speed) 1 cup of the chocolate chips and the Heath chips. Shape spoonfuls of dough into small balls, about one inch wide. Place two inches apart on a cookie sheet that has either been sprayed with cooking spray or lined with parchment paper. Press down lightly to give each cookie a slightly flat surface to rest on. Bake for 10 to 13 minutes, until fairly firm to the touch. Let the cookies cool completely before removing from the pan, as shortbread is very brittle. Melt the remaining 1 cup of chocolate chips and shortening in a double boiler, stirring frequently until smooth. Dip one end of each cookie into the chocolate, then place on waxed paper or parchment paper until set, fridge if in a hurry. Store in an airtight container at room temperature. Makes 85 cookies.*

* Mine were pretty tiny, the original said around 4 dozen. 

Week 2 Twelve Weeks of Christmas: