The weather is warming up, the days are getting longer and everything looks so vibrant and colourful.
Feels like all my senses are coming alive.
The jasmine that covers our fence is in full bloom.
Each time I step outside I can smell it.
Hanging out the laundry has suddenly become a pleasant experience!
The track leading to Manly beach goes right past our house.
I walk it regularly.
But suddenly it’s so alive!
The scenery I’ve taken for granted all winter has me slowing down to take it all in.
I walked to Manly and then continued on to Freshwater beach this weekend.
I stopped for a cappuccino at the kiosk attached to the very popular Pilu restaurant (upper right hand pic below) while I waited for my husband and kids to meet me.
They made my cappuccino with real chocolate flakes!
(the little bit I actually got to taste was amazing!)
A perfect way to finish my walk!
The spring light and sunshine had me inspired.
After a leisurely lunch at Dee Why beach I couldn’t wait to get home and make these Orange Butter Drops with Shredded Coconut from my latest crush, my One Girl Cookies cookbook.
I’ve had my eye on these cookies for a while now and today was the perfect day to make these little bursts of sunshine!
My little monkey and I made these in no time and my friend arrived as I pulled them out of the oven.
We sat around the kitchen bench dipping them into the orange and cream cheese glaze, then the coconut and then straight into our mouths!
They were incredibly pretty to look at and tasted delicious!
3 /4 cup granulated sugar
grated zest of one 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
1 cup confectioner’s sugar
1/2 cup unsweetened shredded 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 degrees F or 180 degrees C.
4. Scoop out a small round of dough, about 1 1/2 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 confectioner’s 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 into the shredded coconut (I used dessicated coconut), and let set for 20 minutes.