VanEats

Coconut macaroons are one of my dad's favourite cookies. I don't know where I got this recipe...since it's a classic, I'm sure there are many variations on it.

I'll often form them into neat little mounds or cone shapes and bake them without the marachino cherry garnish. When they're baked and cooled, I'll drizzle them with melted bittersweet chocolate. Mmmm!!

Here's a lovely pound cake to serve during the holidays (or any time of the year!). It freezes really well when wrapped in plastic wrap and foil.

For a nice gift, you can bake this recipe in 4 mini loaf pans and glaze the tops. Wrap in plastic, then some coloured cellophane and a big bow...sure to get big smiles!

It's unusually cold here and it snowed tonight! This only happens once or twice a year in Vancouver.

Time for some comfort food I thought to myself as I drove home. Gulay (my Filipino stew of tomotaes, cabbage and pork) seemed to be the ticket. I guess my brain must have been frozen because I forgot the cabbage that I had bought for the gulay at the supermarket!

Rather than venture out into the cold, I looked into the fridge to see what I could use instead.

Christmas is when I go crazy baking, so here's another festive recipe. These butterballs are a delicious variation on Mexican Wedding Cakes with the addition of chocolate chips!

Don't be fooled by the name! Although this poor man's tapenade lacks the traditional anchovies and capers, it has a rich flavour! It is excellent stuffed into a whole brie as we served it at our winter warm up party and is also delicious with pasta.

Based on Tree's feedback that the cookies did not flatten (but still tasted great thank goodness!), Barb has revised the recipe to include a line about flattening the cookies with the bottom of a glass dipped in sugar.

Flat or not flat, these cookies are delicious as Teresa can attest to.

Thanks Tree for trying out the cookies!