Chocolate Chip and Coconut Rum Cookies

Tom and I are still recuperating from our wedding.  I don’t know how couples have the energy to go on a full pack honeymoon after the wedding.  The first 2 days all we did was sleep – we had no energy to do anything else, except sleep and just huddle together in our house and not make any decisions.

We were totally exhausted.  Our brainpower is still in total shut down and slowly rebooting itself.

For the past week we have eaten sandwiches, salads, cereal and nothing else, we figure those were the easiest things to do under our clouded mind.

Yesterday, I decided that I would bake my new husband (it sounds good to say it and to type it!) his favorite cookies.  It also helped that the temperature

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GCC: Menu 2 - Ricotta and Arugula Roulade and Quindim

And its week two of the Gutsy Cooks Club.  

Our inaugural week was such a success, not only in participation but the choosen recipes were a total hit with the club.  Most of us are putting them on the repeat list.  I was also happy to see most of us get “gutsy” with the recipes by changing things around and getting creative.

That is the spirit guys!

And here we are in week 2.  These choices were actually ones that got my attention when I first got the book and was browsing through it, because a savory roulade? Really? And if there is anything that I like more is changing sweet staples into a savory spin off.  This was perfect; I have done so many sweet rolls before, so I was looking forward to it.

The best part of it is that my mother’s birthday was Sunday and I cooked a whole lunch for her, and this fit right into the menu nicely.  I was not even trying to make it fit, but this tells you how good this would go with any type of menu.

The roulade was pretty easy to put together, in fact I was so surprise how easy it came together.  And the taste before it went into the oven to cook was good.  So I was all sorts of exited.

This was going to be good, I thought…

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TWD: Lots-of-Ways Banana Cake

It’s funny how sometimes both of my baking groups (Heavenly Cake Bakers and Tuesday with Dorie) are in synch and totally random pick a recipe that shares a common ingredient.  Sometimes the recipes are so close that I have to make an executive decision and choose which one I want to bake more.  No sense in having 2 cakes in the house, especially when I try to get rid of it as fast as I can in the first place – no temptation in sight!

This past weekend Tuesday with Dorie choice won.  Thank you to Kimberly from Only Creative Opportunities who made the choice.

And what a choice it was.

This cake was very simple to make (the best kind) and as Dorie explains very flexible. Since you pretty much can replace any of the ingredients with what you have at hand – which in my mind means one thing:

No trip to the supermarket to find an ingredient that I ran out and forgot to put on my shopping list.

Have I mentioned how I hate to go to the supermarket?

No? Well now you know – your welcome.

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HCB: Coconut Cheesecake with Coconut Cookie Crust

We have already established in this food blog that Tom’s favorite dessert is anything with fruit, or a crust (such as pie) and of course cheesecake. Because, he would pretty much sell his soul for anything in the cheesecake category.

So you can very well imagine his delight when I presented him with this week’s Heavenly Cake Baker choice.

I did toy with him for a bit.  I took out the coconut cream and the coconut flakes and set them on the kitchen island Friday night.  As he walked by and saw the ingredients on display, the following conversation ensued:

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