Before there was me, there was Gordon (Ramsay). He was there in the form of a spicy shrimp pilaf on our first date. For our first Valentine’s day together Rob bought me a nice peugot pepper grinder, and I bought him Gordon Ramsey’s 3 Star Chef . Of course we made a meal from the book for our dinner that night.
Then one day, Rob thought it would be funny to tell me to “get the F out of his kitchen”. I put my foot down. It was me or Gordon.
Rob moved on from Gordon and started an affair with “America’s Test Kitchen”. The recipes are great. They have all the right ingredients, but a little bit is missing on the personality side.
So, I let Gordon back into our lives.
A week ago a friend said “you’d really like Masterchef”. I’m not going to lie. My first thought was “like I really have time for T.V”. Apparently, I’ve been living in isolation since I’ve had kids though so I said “Masterchef? What is that?” I needed to turn my brain off one night, so we gave it a go.
I’ve never watched a reality T.V show in my life, and now I’m hooked. With life being so busy these days, 40 minutes of deciding who will lose their apron with a glass of wine in hand is my perfect end to a chaotic day.
The countdown is on to India. Less than one month until we leave Ottawa! That being said, we are trying our best to use up everything in our cupboards and only supplement it with fresh produce and dairy. Today I saw an old bag of white chocolate chips I’d picked up on sale before Christmas. This morning, for breakfast I ate a left over delicious coconut dessert that a friend had brought to a lovely good-bye get together for Rob and I last night. I had coconut on the brain. With my mystery box of “coconut, white chocolate chips, almonds and coconut rum” I set out to see what I could do. I call it a success.
Welcome back Gordon. And, please stay awhile. We missed you.
Tropical Chip Cookies
1 cup butter at room temperature
1 cup brown sugar
1/2 cup white sugar
1 tbsp Coconut Rum
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup toasted coconut
1 cup toasted and chopped almonds (or macadamia nuts)
1 cup/225g white chocolate chips
1. Preheat the oven to 325F degrees and line two baking sheets with parchment paper
2. Toast almonds and coconut until slightly browned. Some people prefer doing this in the oven, but I tend to forget about them. I suggest the coconut and almonds in a frying pan on the stove over medium-low heat until slightly golden. Stir frequently and keep an eye on it! You’ll have to do each separately as they will not brown at the same rate!
3. In medium bowl whisk together flour, baking soda and salt.
4. Using hand mixer or stand mixer (or your own muscles) cream together butter and sugar on medium speed until fluffy (one to two minutes). Whisk the eggs and add them as well as the vanilla and coconut rum and continue stirring until combined (about 30 seconds).
5. Reduce the mixer speed to low and slowly add flour mixture until completely combined. Mix in coconut, chips and almonds. If the dough is too sticky, put it in the fridge to firm it up. This will help the cookies maintain their shape.
6. Working with a heaping spoonful of dough at a time, roll the cookies into a ball and place about 2 inches apart on the baking tray.
7. Bake the cookies one sheet at a time for 12-15 minutes, turning them half way through. Cook until the edges are beginning to brown but the edges are still soft.
8. Remove from oven, cool on baking sheet for 10 minutes and then transfer to a wire rack.