Coconut Macaroons

Sometimes the best recipes are found on the back of the ingredients:

1 pkg (7oz) sweetened coconut flakes
3 Tbsp flour
1/3 cup sugar
1/8 tsp salt
2 egg whites
1/2 tsp almond extract

Mix the dry ingredients together, then add the egg whites and almond extract until well blended. Drop by the tablespoon onto a greased cookie sheet. Bake at 325 for 20 minutes. Let cool completely.

Melt 4 squares of semi-sweet baking chocolate and dip cookies halfway. Let stand at room temperature or refrigerate on wax paper-lined tray for 30 min.

Curried Carrot Soup

I have a whole new appreciation for carrots now.

Recipe from Martha Stewart's Everyday Food. You will need a LARGE pot for this

2 Tbsp butter
1 cup chopped onion
1 tsp curry powder
2 tsp salt, 1/4 tsp pepper
3.5 cups low sodium broth
3 cups water
2 lbs carrots, peeled and cut into 1 inch chunks (if you use baby carrots, it'll save you a lot of trouble)
2 Tbsp lemon juice

Heat butter in a 4-5 quart pot. Add onion, curry, salt and pepper. Cook till onion is soft. Add broth, carrots and 3 cups of water. Bring to boil. Reduce heat, cover and simmer till carrots are tender (20 min). In a blender, puree soup till smooth. Add lemon juice.

Blackberry Ice Cream

I think the next time I make this, I'll alter the recipe slightly. I would try cutting the sugar down by half, because it's a little too sweet and overpowers the taste of the fruit. You might also want to double this recipe if you intend to feed more than 2-3 people (the recipe says it feeds 8, but unless everyone's getting a tiny single scoop I don't see how that's possible).