Thank you for the amazing 8 years here at A Baked Creation, we can't thank you enough for the memories! But we've decided to move over to a new site - Sincerely, Syl. Please join us there for future posts on all the things you loved here!


Sunday, April 15, 2012

Toasted Coconut Macaroons with Chocolate

Snack attack! I was craving for some of this. I love how easy this is to whip up. I doesn't take more than an hour for these bite-sized morsels to be ready.
Toasted Coconut Macaroons with Chocolate
(Makes about 24)

3 egg whites
½ teaspoon of cream of tartar
1 tablespoon of sugar
300 milliliters of sweetened condensed milk
1 teaspoon of vanilla extract
1 teaspoon of lemon zest
400 grams of sweetened shredded coconut
7 ounces of semi-sweet chocolate
  1. Preheat the oven to 160°C (325ºF).
  2. Beat the egg whites in an electric mixer on low.
  3. Once the whites are broken up, add cream of tartar and sugar. Increase the speed to medium and beat until the whites are frothy.
  4. Add the vanilla extract and lemon zest into the condensed milk, stir.
  5. Stop the electric mixer and fold in the condensed milk mixture.
  6. Add coconut and mix well. The coconut should be evenly coated.
  7. This part is important! Let the mixture sit for 10-15 minutes over a sieve. The excess liquid will drip out.
  8. Line two baking sheets with parchment paper. Place twelve evenly spaced heaps (about one tablespoon) of the coconut batter on each tray.
  9. Bake for 20-25 minutes, there should be some browning on the tops and edges of the macaroons. Let them cool before taking them off the parchment paper.
  10. Melt the chocolate in a double boiler over low heat or in the microwave. Dip half of each macaroon into the chocolate. Or drizzle the chocolate over. Allow the chocolate to set and serve when cooled.
Do you like your macaroons dipped in chocolate?
Or drizzled? It's fun making a mess with chocolate sometimes. Especially if it's easy to clean up.
"Sylvia! I want one!"
Okay Domo, just one...

Saturday, April 7, 2012

Paradise Island, The Bahamas

Our last and final stop on the cruise was Nassau in the Bahamas. For this island, we decided we would spend our time at Atlantis on Paradise Island. Along with many of our cruise-mates, we all piled on a bus that would take us there.

The resort is gorgeous from afar and when we hopped out of the shuttle bus, I couldn't help but notice a very fishy smell. Of course, it dawned on me when we toured the resort that the smell was coming from all the aquariums and habitats. But honestly, the smell doesn't register for long because of all the wonderful sights.
Here is the main lobby of the resort and one of the three aquariums. Just stunning isn't it?
Outside, there are water parks, beaches, and restaurants. Don't think we would be bored if we stayed for a week here.
A school of fish swim by as we eat lunch.
This place is so grand looking!
My favourite part of the resort, all of the aquariums.
You sir, are bigger than me!
Our tour guide holding up a conch. You can eat these in town, they're served in many different ways.
We are saving up, this is one spot we want to return to! Not only for all the aqua-adventures, but for the food too. The resort has restaurants by chef Nobu Matsuhisa, Jean-Georges Vongerichten, and Bobby Flay.