Allison Malec is a Marketing Manager at Clarkson Potter, a division of Random House, and is an editor at The Recipe Club. She lives in New York City, and loves to cook, bake and eat. She loves anything sweet, especially Momofuku Milk Bar’s Compost Cookies, Ben and Jerry’s Oatmeal Cookie Crunch Ice Cream, and Vanilla Mr. Softee cones with rainbow sprinkles.

Sometimes when I wake up on a weekend morning, I just crave muffins. Fresh muffins, right out of the oven, are one of the best Saturday or Sunday morning treats. These particular Glorious Morning Muffins from The Seasonal Baker by John Barricelli, were even better than the normal corn or blueberry muffins. Packed with coconut, apples, raisins, carrots and pecans, they were quite moist and had just the right amount of sweetness. While they were in the oven, I made a big pot of coffee, and I was able to enjoy a muffin (or two..or three..) with my cup of coffee as I read the paper in my pajamas. Pure weekend bliss!

Recipe for Glorious Morning Muffins
From The Seasonal Baker by John Barricelli

Makes 18 Muffins

½ cup pecan pieces
1 ¾ cups all-purpose flour
¼ cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon coarse salt
1 cup granulated sugar
¼ cup firmly packed light brown sugar
1 cup vegetable oil
3 large eggs
1 ½ teaspoons pure vanilla extract
½ cup peeled, cored, and coarsely grated Granny Smith apple
½ cup grated carrot
½ cup sweetened angel flake coconut
½ cup golden raisins
Sanding sugar (optional)

tip I always place muffin pans on a baking sheet before baking. A baking sheet catches spills and is much easier to maneuver than a muffin pan. This way, the pan can be removed from the oven without damaging the muffins.

1. Set the oven rack in the lower third of the oven. Preheat the oven to 375°F. Spray 18 standard muffin cups with nonstick cooking spray, or generously butter with softened butter; set aside.

2. Spread the pecans on a rimmed baking sheet. Toast until fragrant, 5 to 7 minutes. Remove from the oven and let cool.

3. In a large bowl, whisk together the all-purpose and whole wheat flours, baking soda, cinnamon, and salt; set aside.

4. In a medium bowl, whisk together the granulated and brown sugars and the oil until blended. Add the eggs and vanilla and whisk well to blend. Stir in the apple and carrot with a rubber spatula. Add to the bowl with the dry ingredients and stir with the spatula just until the flour has been absorbed. Do not overmix. Fold in the coconut, raisins, and pecans.

5. Divide the batter evenly among the prepared muffin cups. Sprinkle the tops of the muffins with the sanding sugar, if using.

6. Place the muffin pan on a baking sheet and bake, rotating the sheet about two-thirds of the way through the baking time, until the muffins are golden brown, the tops spring back when touched, and a cake tester inserted in the center of a muffin comes out clean, 22 to 25 minutes.

7. Transfer the muffin pan to a cooking rack and let stand for 10 minutes. Then remove the muffins from the pan and let cool entirely on the rack.

The persistent June gloom that hung around for a few too many days had me craving a homey curry, and this one from Nigel Slater’s Tender has a great sprinkling of greens so as not to completely forget it’s summer. The beans, tomato, coconut milk, and spices concoction is really wonderful accompanied by a slice of crusty bread, rice, or greek yogurt–and can surely be experimented with. I used garbanzo beans for mine.

Cabbage with beans, coconut, and coriander

from Nigel Slater’s Tender (Ten Speed Press, April 2011)

enough for 4 to 6

dried haricot beans – 1 pound (500g)

onions – 2 medium

vegetable or peanut oil – 2 tablespoons

garlic – 3 cloves

green cardamom pods – 8

coriander seeds – 2 teaspoons

mustard seeds – a teaspoon

cumin seeds – a teaspoon

ground turmeric – 2 teaspoons

chiles – 3 small, hot

chopped plum tomatoes – two 14-ounce (400g) cans

a pinch of sugar

coconut milk – 1 cup (250ml)

fresh cilantro – a large handful

a lime, maybe 2

for the greens

leafy soft green cabbage, such as spring greens – a good handful or more per person

Soak the dried beans in cold water overnight. The next day, boil the beans until tender in deep unsalted water. Drain and set aside. (If you are using canned beans, rinse them under cold running water, then set aside.)

Peel the onions, cut them in half and slice them thinly. Add them to the oil in a large, deep pan and let them soften, coloring lightly, over moderate heat. This often takes longer than you might imagine, a good fifteen minutes at least. Peel and chop the garlic and add to the onions.

Crack the cardamom pods open and extract the tiny seeds. Crush these coarsely, using a pestle and mortar or a very heavy rolling pin, then stir them into the softening onions. Crush the coriander seeds and then the mustard, and add them to the onions with the whole cumin seeds, ground turmeric, a generous seasoning of salt, and black pepper. Cook, stirring regularly, for at least five minutes, so that the spices toast in the heat.

Meanwhile, seed and finely chop the chiles and add, with the chopped tomatoes, 13/4 cups (400ml) of water and a pinch of sugar, followed by the cooked beans. Simmer gently over low heat, with the occasional stir, partially covered with a lid, for about thirty-five to forty minutes.

Mix the coconut milk into the sauce, simmer for a further five minutes, then add the cilantro leaves and the lime juice. When the curry is almost ready, make a tight fist of the greens and shred them quite finely. Steam or blanch briefly, then add to the curry.

For more recipes from Tender, see the excerpt below:

Recipes from Tender by Nigel Slater

Anna Mintz is a Publicist for Clarkson Potter, a division of Random House, and is an editor for The Recipe Club. Originally from Atlanta, she now lives in New York City and loves exploring NYC’s restaurant scene and trying out new recipes in her own kitchen.

Last week, we decided to throw ourselves a little birthday party to celebrate the Recipe Club’s one year anniversary. Can you believe we’ve been up and running for a whole year? It’s flown by so quickly! To celebrate, Allison and I each made some treats from some of our new spring cookbooks to share with the office. One of my contributions was making these Toasted Almond Coconut Macaroons from One Girl Cookies (Clarkson Potter, January 2012).

We already had two chocolate dishes on the menu, so I wanted to make something for the non-chocolate lovers (Do they even exist?) out there, and I thought these Toasted Almond Coconut Macaroons would be perfect.

The ingredient list was so short and sweet (shredded coconut, almonds, condensed milk, egg whites, vanilla extract, and salt) that I had to read the recipe a couple of times to make sure I wasn’t missing something! It really is that simple to make these mouthwatering treats. First, I toasted the coconut on a baking sheet in the oven for just 4 minutes. Next, I toasted the sliced almonds. Watch the almonds carefully, and don’t leave them in the oven for more than about 8 minutes, or else they’ll burn, and you’ll have to start all over again.

After the toasting, I chopped the almonds up into very small pieces (well, really my CuisinArt took care of that for me) and mixed them together with the toasted shredded coconut and the salt. Then, I added the wet ingredients: condensed milk, vanilla extract, and egg whites. Once I had a homogeneous mixture, I covered the bowl with plastic wrap and put it in the refrigerator for the flavors to develop while I ate my dinner. 20 minutes later, I washed my dinner plate and took the macaroon dough out of the fridge to scoop into small rounds. The recipe calls for parchment-paper lined baking sheets, but at this point I realized I didn’t have any, so I improvised with aluminum foil, and it worked just fine.

I popped the dough balls into the oven and baked them for 12 minutes at 350°F. I could have probably baked them for a few minutes longer, but I wanted them to be nice and moist for the Recipe Club birthday party the following afternoon. By the time we enjoyed them at the party, they were absolutely perfect! I was thrilled with the result. These macaroons are a great alternative when you’re looking for a dessert that’s not too sweet, and I’ll definitely be making them again soon!

Recipe for Toasted Almond Coconut Macaroons from One Girl Cookies:
Makes 36 macaroons

3 cups unsweetened shredded coconut
1 cup sliced almonds
1?8 teaspoon table salt
2?3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites

1. Preheat the oven to 350°F.

2. Spread the coconut out on a baking sheet, and toast it in the oven for 4 minutes. Transfer to a heatproof bowl and let it cool.

3. Put the almonds on the baking sheet and toast them for 8 minutes, then let cool. (Leave the oven on.) When they are cool enough to handle, put them in a food processor and pulse 3 or 4 times. Transfer to a large mixing bowl. Add the toasted coconut and the salt. Mix thoroughly.

4. In a medium bowl, combine the condensed milk, vanilla, and egg whites with a fork. Gently mix the egg white mixture into the coconut mixture until fully combined. Cover the bowl with plastic wrap and refrigerate for 20 minutes or so, for the flavors to develop.

5. Using a small cookie scoop or a spoon, scoop out small rounds of dough, about 1½ tablespoons each, onto a parchment paper–lined baking sheet, leaving 1 inch between cookies. Using your fingertips, form the dough into small dome-shaped cookies. If the batter is too sticky, wash your hands thoroughly and leave them a bit wet.

6. Bake the cookies for 12 to 14 minutes, until they have just the faintest golden color on their tips and sides. Do not overbake them or the cookies will be dry. Transfer the cookies to a wire rack to cool.

The beauty of this cookie from One Girl Cookies (Clarkson Potter, January 2012) by Dawn Casale and David Crofton lies in its texture—golden on the outside, almost creamy on the inside—and that texture comes from cream cheese. The kicker is that cream cheese has a tangy flavor, and when it is matched with the zestiness of the orange and the sweetness of the coconut, it makes for a definitively well-balanced sweet. These cookies make the perfect Valentine’s Day surprise for your sweetie!

Recipe for Orange Butter Drops with Shredded Coconut from One Girl Cookies:

Makes about 36 cookies

3?4 cup granulated sugar
Grated zest of 1 orange
2 1?2 cups all-purpose flour
1?2 teaspoon table salt
1 cup (2 sticks) unsalted butter, cold, cut into pieces
1 teaspoon vanilla extract
3 tablespoons cream cheese, at room temperature
2 tablespoons fresh orange juice, or more if needed
1 cup confectioners’ sugar, or more if needed
1?2 cup unsweetened shredded coconut (TIP: Both Bob’s Red Mill and King Arthur Flour sell great unsweetened coconut.)

1. Put the granulated sugar and the orange zest in a medium bowl. Using both hands, rub the sugar into the orange zest. Put the mixture in the bowl of an electric mixer fitted with the paddle attachment, and add the flour and salt. Mix on low speed for 30 seconds.

2. With the mixer running on low speed, gradually add the pieces of butter. When the mixture begins to look like crumbs, add the vanilla. Gradually add 2 tablespoons of the cream cheese. When the dough starts to clump together, turn it out onto a lightly floured work surface. Knead it by hand for a few seconds until it is fully combined.

3. Preheat the oven to 350°F.

4. Scoop out a small round of dough, about 1½ tablespoons in size. Roll the scoop into a ball, place it on a parchment paper–lined baking sheet, and gently press the ball. Repeat, leaving 1 inch between cookies. Bake for 14 to 16 minutes, or until golden around the edges. Transfer to a wire rack to cool.

5. Prepare the glaze: In the clean bowl of an electric mixer fitted with the paddle attachment, combine the remaining 1 tablespoon cream cheese, the orange juice, and the confectioners’ sugar. Mix on low speed for 30 seconds. Increase the speed to medium and mix for 2 more minutes. The glaze should be as thick as glue.

6. Spread the coconut on a plate. Dip the top of each cookie into the glaze, dip it into the shredded coconut, and allow the glaze to set for 20 minutes.

I am always looking for a reinvention of the brownie. Not to say that the original fudgey, chocolatey goodness of a standard isn’t enough for me, but sometimes a spin on the classic is fun! Enter the Coconut Swirl Brownies from Martha Stewart’s Cookies (Clarkson Potter, 2008). I love coconut, and I love chocolate. When the two of them merge, the combination is just beyond irresistible.

This brownie calls for both unsweetened and bittersweet chocolate, which really makes them super flavorful. The coconut-swirl mixture is made with sweetened condensed milk, which also adds to the richness factor of these tasty little treats. These brownies are a mixture of cakey and fudgey textures, and when still warm from the oven, they are a perfect compliment to a tall glass of ice-cold milk.

Coconut Swirl Brownies from Martha Stewart’s Cookies
MAKES 9 LARGE OR 16 SMALL

Ingredients:
1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
3/4 cup plus 1 tablespoon sugar
1/3 cup sweetened condensed milk
2/3 cup unsweetened shredded coconut
1 large egg white
2 1/4 teaspoons pure vanilla extract
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs

1. Preheat oven to 350°F. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

2. Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl.

3. Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.

4. Whisk together flour, baking powder, and salt in a bowl.

5. Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 teaspoons vanilla. Add flour mixture; stir until well combined.

6. Pour one-third of chocolate batter into prepared pan. Spread evenly with an offset spatula. Drop dollops of coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, andgently spread to fill pan. Drop dollops of remaining coconut mixture on top.

7. Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise throughlayers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is notwet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored between layers of parchment in an airtight container at room temperatureup to 2 days.

Several of my Clarkson Potter colleagues are serious bakers—and, of course, a good number of them are fabulous cooks as well. Now, I can cook, but baking is definitely not my go-to skill. One of the main writers for The Recipe Club is a baker beyond compare. Lucky for us, she is always bringing us tasty treats.

In our staff meeting this week, we were discussing Martha Stewart’s New Pies & Tarts (Clarkson Potter) which is just weeks from going on sale. And, what does the incomparable baker do? She dreams up a Pie Day for our office. Watch this space for more details about Pie Day in a few weeks’ time.

And, just because I’m more intuitive with my cooking rather than a scientific practitioner doesn’t mean that I’m not competitive! I decided to try my hand at a pie this weekend as a trial run for Pie Day. Flipping though the book, I was tempted by many things. Page after page of . . . well, pie porn. Would I try the Mini Rhubarb and Raspberry Galettes (my husband would be really happy)? Or the Key Lime Pie (I dream about the Key Lime Donuts at The Donut Hole in Destin, Florida)? Or should I go with the traditional but always fabulous Apple Pie (could I come close to the ooey-gooey goodness of the Salted Caramel Apple Pie from Four & Twenty Blackbirds in Brooklyn? Likely not.).

In the end, I went for the Crisp Coconut and Chocolate Pie. It fulfilled my three requirements: decadent, party worthy, and easy (it looks crazy fancy, but it’s an icebox pie . . . SCORE!). Four ingredients and approximately 90 minutes later (with additional time for setting), I looked like a confectionary genius! I made two: One for home for our friends for dinner and one for my Potter colleagues to sample. And, yes I know I didn’t actually bake anything, but who doesn’t have a weakness for chocolate? Trust me, sometimes simple is the best route. Try the recipe yourself – you won’t regret it.

Recipes from Martha Stewart’s Pies and Tarts by Martha Stewart

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It’s 3 p.m. on Friday afternoon here at The Recipe Club and all we can think about is dessert. Guessing you may be in just the same predicament, here are some food photos to drool over and recipes, too, in case you’re feeling daring this weekend.

From Bobby Flay’s Pumpkin Pie with Cinnamon Crunch to David Lebovitz’s Chocolate-Dipped Coconut Macaroons, this collection of sweets has something for everyone:

• Tres Leches Cake from My Sweet Mexico by Fany Gerson (Ten Speed Press)

• Chocolate-Dipped Coconut Macaroons from Ready for Dessert by David Lebovitz (Ten Speed Press)

• Kimmie Cookies from Pastry Queen Parties by Rebecca Rather (Ten Speed Press)

• Bobby Flay’s Pumpkin Pie with Cinnamon Crunch from Throwdown! by Bobby Flay (Clarkson Potter)

• Blondies from Babycakes by Erin McKenna (Clarkson Potter)

• Easy Cranberry and Apple Cake from Barefoot Contessa How Easy Is That? by Ina Garten (Clarkson Potter)

• German Chocolate Cake from Home Cooking with Trisha Yearwood (Clarkson Potter)