Snickers and Peanut Butter Muffins

It's finally Friday, and I think we could all use something sweet at end of the week. I know I certainly can! Despite one of my commenters pointing out that Swedes are prone to complaining about everything, I'll take my chances - it's been a really rough week, and I'm glad it's almost over. Anyway. For something sweet then: let's go for this admittedly childish combination, but come on - Snickers and peanut butter? It's got to taste good. And so it does. This is a Nigella recipe, but I'm not sure where it's been published. I found it over at the forums at Nigella's Kitchen. Like all muffins, they're a breeze to make. And don't worry, they really aren't as sweet as they look. (But for a gooey interior pic - click here.)

Snickers and Peanut Butter Muffins
Adapted from Nigella Lawson
Makes 12 regular size muffins

1 2/3 cups flour (4 dl)
6 tablespoons sugar
1 1/2 tablespoons baking powder
Pinch of salt
6 tablespoons chunky peanut butter
1/4 cup unsalted butter, melted (55 gram)
1 large egg, beaten
3/4 cup milk (1.8 dl)
3 normal size Snickers bars, chopped
12-cup muffin pan with paper baking cups

Preheat the oven to 400ºF. (200 C) Stir together flour, sugar, baking powder and salt. Add the peanut butter and mix. Add the melted butter and egg to the milk, and then stir this into the bowl. Mix in the Snickers pieces and spoon into the muffin cups.

Cook for 20 to 25 minutes, or until the muffins are fluffy and golden. Let them cool on a wire rack. (But be sure to have a warm one too, with a glass of milk.)

Muffins med Snickers och jordnötssmör

EBBP4 - treats from Spain!

Ah, I love taking part in food blog events. This community is such a nice one! And surely Blogging By Post is one of the best inventions ever - it's just so much fun to get a package from a fellow food blogger! And to put one together too, of course. I sent my package to Jenni of Pertelote - hope she enjoys the scary salty licorice! (And Jenni, if you don't - you're not alone.)

The host for this round is Andrew, who has an excellent round-up going on here. Thanks for hosting Andrew, I had a lot of fun playing!



And finally, my package! It was sent by the lovely Kel in Barcelona, of Green Olive Tree! She sent some really great goodies. I got gorgeous, gorgeous chocolate truffles, a jar of olives filled with anchovies - which happens to be my very favorite sort of olives. I'm not a huge olive fan - nor am I an anchovy fan so god knows how this works - but these particular ones - great. I also got a bottle of red vinegar from Jerez, Brazilian coffee beans that smell absolutely delicous, sushi rice mix and cuajada mix. This last is a special mix for Spanish desserts - I'm not so sure on the details, but Kel also sent a great looking recipe for how to use them. I hope to get around to that soon! (Inside pic - here.)

Chicken with garlic and sweet chili

This is a great dish - with many shortcuts. It gets most of its flavor from marinated garlic cloves in chili, and regular sweet chili sauce. Awfully tasty! The heat and sharpness is mellowed by the dairy - this dish requires both creme fraiche AND cream - but low-fat alternatives work fine. My sister makes this every once in a while, although I think the baby corn is my own addition.


Chicken with garlic and sweet chili
Serves 3-4

2 large chicken breasts
1 jar of baby corn (or by all means, fresh or frozen. About 200 g should be right)
1 red bellpepper
1 yellow onion
olive oil
1 small jar of garlic cloves marinated in chili
250 ml cream
200 ml creme fraiche
4-5 tbsp sweet chili sauce
salt

Cut the chicken, baby corn, onion and pepper into bite-sized pieces. Brown the chicken in olive oil, and add corn, onion and pepper. Fry for a few minutes. Add the garlic cloevs, the cream and the creme fraiche, and let it simmer together for a few minutes. Season to taste with sweet chili sauce and salt.

Kyckling med vitlök och sweet chili

Waffle Day

On Saturday, Sweden celebrated Waffle Day. A very important holiday indeed! I even splurged for a waffle maker this year. (Despite the promise to not buy ANY new appliances or home stuff until we move.. which I'll talk about some other day. Soon.) We ate them with whipped cream and an assortment of jams. I liked cherry the best, but cloudberry wasn't bad either.

Swedish BlogMap

Ok, Anne's Food is now registered as a blog in
Stockholm over at bloggkartan.se

Not of much use to readers outside of Sweden perhaps, but for the rest of you...

WCB & WDB - Ida and Stumpan

Ok, let's go for a combined Weekend Cat Blogging and Dog Blogging today! Here's Stumpan, my aunt's old boxer girl, with little Ida, three weeks old. The kittens are growing up so fast! They're ready to be booked now, and we're meeting with the first prospective buyer on Monday. Very exciting! For more pictures of the kittens at three weeks, there's a photo set.

For more cats - head over to Clare at Eatstuff!
For more dogs - head over to Sweetnicks!

IMBB #24 - a quick fix

I came home fully planning to make stuffed red onions, a recipe from Pille - but when I got home from the store, it was 7.30 pm and I was hungry. So, plan B. Which incidentally happens to fit very well with this month's edition of Is My Blog Burning - "Make It in 30 Minutes!" Excellent theme, hosted by Too Many Chefs. I was going to enter anyway, and 30 minutes was reall all I could take before completely starving to death. (That's how it felt, anyway.) So, what to make..?

I decided on a risotto with mushrooms and broad beans, flavored with marsala and mascarpone. To go with this, I cooked up some steak, and fried a couple of left over slices of halloumi, that gorgeous squidgy cheese. The meal took exactly 30 minutes! Ok, and two extra minutes for the photography - but that was optional.

I'm only giving the recipe for the risotto, because you all know how to cook a steak the way you like it, and the halloumi - well, just fry it in a bit of olive oil until it's brown all over. Season with some dried chili flakes, and you're good to go. The key to this meal, time-wise, is to prepare stuff as you go. Start with the risotto basics - stock, onion and garlic - and you can do the rest while it's cooking.

Mushroom Broad Bean Risotto with Mascarpone and Marsala
Serves two, generously

olive oil
butter
150 g arborio rice
50 ml marsala wine
1 litre of chicken stock (or vegetable stock)
1 yellow onion, diced
1-2 cloves of garlic, minced
200 g fresh button mushrooms, in pieces
2 tbsp mascarpone cheese
100 g shelled baby broad beans
handful of parmesan
salt
white pepper

If you're using fresh beans, you need to blanch them for a few minutes in boiling water. I'm using frozen beans that I just zap in the microwave, then peel to get the bright green "inner" bean.

Start by melting the butter and the oil, and frying the onion and garlic in this. Bring the stock to a boil. Add the rice to the onion, and let fry for a couple of minutes, until lightly browned. Add the marsala, and stir while it all evaporates. Make sure your pot is on high heat, or it will take way longer to evaporate.

Then proceed as usual, adding the stock one ladle at a time. Stir more or less constantly, and let the stock slowly melt into the rice. As soon as it looks dry, add more stock. Add the mushrooms after ten minutes. Keep tasting - it'll take about 20 minutes in total. You might not use all the stock, and you might need more (just use hot water).

When it's pretty much done, stir in the mascarpone, the parmesan and the broad beans, and if needed add salt and some ground white pepper.

Tagged with: IMBB24 + 30Minutes

Champinjonrisotto med bondbönor, marsala och mascarpone

Mystery recipe: Chicken Mango Chutney

And whatever went into this one? I really do wish I could remember, because it was very good. Hope I can rustle up the paper on which I scribbled this down! It has chicken cut up into chunks, onions, peppers (I think!), bananas.. and it's topped with mango chutney and... creme fraiche? Or cream? Sigh. Do you have a similar recipe? Send it over, please! :)

Tortiglione Alla Vodka

Earlier, I promised that one thing I would make this year that I haven't before was Penne alla Vodka. I was sent a recipe by Ivonne, a reader of this blog (and with her own delicious blog here) and I tried it a while ago. Oh. My. God. It was amazing, and I will make it many more times!

My bloody strep throat is sadly still going strong, and I'm just a whisper away from losing my voice altogether. Sigh. The antibiotics better start kicking in soon!

Tortiglione Alla Vodka

Serves 2

1 tbsp olive oil
chili pepper flakes
50 g of bacon, finely chopped
4 tbsp tomato paste dissolved in 250 ml of warm water
4 tbsp vodka
1 tbsp brandy
100 ml heavy cream
two small handfuls of shredded parmesan cheese
tortiglione pasta (or penne, or other short, stubby, ridged pasta) for 2
salt

Put a large pot of water to boil. Once it comes to the boil, add salt and stir. Then add your pasta and cook to package directions.

Heat the olive oil in a large pan (large enough to fit all your pasta).Add chili flakes and bacon, and fry until bacon is a little bit crispy. Add your tomato paste/water mix, and bring it to a boil. Add your booze, vodka and brandy, and bring to a boil again. Lower to medium, and add the cream. Add salt if you want to. Add half of the parmesan, stir well. Add the pasta, stir to cover with sauce, add the rest of the cheese, stir - and serve.

Tortiglione alla vodka

Chocolate Meringue Cookies

These delicious cookies are from Orangette. I added some chocolate bits in addition to the cocoa nibs - hoping to get lovely melting clumps of chocolate in the middle of the chewy-yet-crisp cookies, and wow. Wow. I also substituted pecans for the suggested walnuts, in another effort to use up my "pecan mountain". Great idea! Absolutely lovely cookies. Do give them a try!

Chocolate Meringue Cookies

180 ml cocoa powder
600 ml (about 360 g) powdered sugar
1 pinch of salt
1 tbsp vanilla extract
4 large egg whites
300 ml pecans, roughly chopped
50 ml cacao nibs
100 ml finely chopped dark chocolate

Preheat oven to 175°C. Line baking sheets with parchment paper.

Mix cacao powder, sugar and salt in a large bowl, and make sure there are no lumps.

Mix the egg whites with the vanilla extract in a small bowl. Add this the sugar mixture, slowly, beating with an electric mixer on low speed. When you have added all the egg whites, beat at high speed for about a minute until the mixture is glossy and has thickened.

Fold in the chocolate, the cacao nibs and the nuts.

Drop into large cookies on the cookie sheets. These spread - I was able to fit 5 or 6 on each sheet.

Bake for 12-14 minutes, one sheet at a time. Remove from oven, and lift parchment paper over to a rack, and let the cookies cool completely before carefully removing them from the paper.

Chokladmarängkakor

Weekend Cat Blogging: S*Hufflepuffs Brown Ida

Ok, let's get some Weekend Cat Blogging in, shall we? Meet Ida, now two weeks old. Cute as button. See her siblings here.

More cats? Head over to Clare and Kiri at Eatstuff.

Mystery recipe: Baked Potato Soup

Another recipe that I tried and thought I'd remember long enough to write down. Apparently not! But I'll tell you the basics - I started with butter and flour, added milk, got a sauce base. Added lots of baked potato flesh, and, I'm fairly sure, onions and garlic. I stirred in more milk, and a dollop of creme fraiche that I had handy, add finished with some shredded cheese and thin strips of ham. Good, but not exceptional.

Oh well. This is a miserable weekend, by the way. We're showing our apartment - yes, we're moving in late spring, more on that later - and we've been cleaning, cleaning and cleaning some more. In the middle of this... cleaning frenzy... I've managed to catch strep throat. It hurts like you wouldn't believe. The only thing I want to eat is ice cream.

Caramel Muffins

This is a recipe I tried because of my co-worked, Tobias. Tobias doesn't cook. Or bake. He's the king of ready-made food. But he's learning, slowly, to eat better and to cook more. And he wanted to bake muffins. I directed him to Dagens Muffin, a great sit - in Swedish - with tons of muffin recipes. He fell for a recipe called Pia's Caramel Muffins, and so he tried to bake them. With disastrous results. The muffins rose way too much, and he ended up with an entire pan of muffins. He ate them with a spoon. Not deterred, he tried the same recipe, again, next weekend. With, sadly, the same results. He used less batter in the cups, but they still swelled and ran over. Again, he had to resort to eating them with a spoon.

So. As any good co-worked would, I offered to try the recipe myself. He agreed that it was a good idea, feeling pretty confident that I, too, would fail. However.. I didn't. I thought that maybe the recipe had too much baking powder, or that he had over-beaten the eggs, but as I used just as much baking powder, and beat my eggs vigourously, I don't think that was the problem. Bad baking karma, perhaps?

Anyway. The muffins are really tasty. "Hey, but where's the caramel?" you might ask. Good question. The caramel name comes from using the golden syrup, which definitely imparts a great caramel flavor. Next time, I think I'll try these with maple syrup - that would probably make them even more special. And they'd be fine with some kind of topping too, maybe caramelized hazelnuts?

Caramel Muffins
from Dagens Muffin
18 regular sized muffins

150 g butter
200 ml sugar (about 180 g)
3 eggs
75 ml golden syrup
300 ml flour (about 180 g)
2 tsp vanilla sugar
2 tsp baking powder

Beat eggs and sugar until fluffy. Melt the butter. Mix flour, vanilla sugar and baking powder in a separate bowl, and add to the egg-sugar-mix. Add the melted butter and the syrup.

Pour into paper muffin cups, taking care not to fill them more than 3/4 to the top. Bake in a 175°C hot oven for 15-20 minutes.

Pias Kolamuffins

Mystery recipe: Pork Stirfry

What really sucks is when you make something tasty, and promptly forget what you did before you have a chance to write about it. That's been happening to me a lot lately, probably because I've had way too much to do. So, I'll just try to describe what went into this really fast and easy pork stirfry, becuase it was very yummy and I'd like to be able to recreate it.

I do remember that I used some kind of ready made stirfry sauce base, with hoisin and ginger.. I added fresh grated ginger, a lot of garlic, and I think, a spoon of sambal oelek chili paste. For the veggies, there's bean sprouts, carrots, sugar snap peas, onions and red peppers. And then pork tenderloin. Served over rice. Very simple, but tasty.

White Sourdough

Here's a very easy recipe for all those who want to start baking with sourdough. It's perhaps cheating a bit to use yeast in the first starter dough - but who cares. The results are amazing, yielding large fluffy breads with a dense and soft crumb, and crispy thick crusts. Perfect for toast!

White Sourdough
2 loaves

Starter:
2 g fresh yeast
150 ml cold water
200 g flour

Dough:
15 g fresh yeast
500 ml tepid water
3 tbsp olive oil
1 kilo flour
1 1/2 tbsp salt

On day one, stir together yeast, cold water and flour into a soft dough. Cover with plastic and leave at room temperature for three days.

On day four, crumble the yeast, and mix it with the tepid water and the olive oil. Add the starter dough (which should look creamy and bubbly) and flour - gradually - and mix well for five minutes. (A bread machine sure comes in handy, but you can definitely do it by hand if you prefer that.) Add salt and knead for five more minutes. The dough should be firm, elastic and not sticky. Form into a ball, and place in a lightly oiled bowl. Cover and leave to rise for one hour or until roughly doubled in size.

Take the ball of dough and divide into two equal parts. Shape each, without overworking it, into a loaf. Place loaves on a baking sheet. You can place a rolled up tea towel in between them to make sure they don't rise into each other. Cover, and leave to rise for one more hour.

Preheat oven to 250°C. When ready to bake, cut a few slits in each loaf - I like a floral design - and place in the hot oven. Spray with lots of water to achieve steam - this will help with getting the crust nice and hard. After five minutes, lower temperature to 175°C, and bake for an additional 40 minutes.

Vitt surdegsbröd

The last of my Velveeta

I'm now totally out of Velveeta. Sigh. Hope I have some friends heading to the US soon!

Green Fruit Salad

There's not much fruit in season here, but I managed to get together a tasty green fruit salad anyway. There's galia melon, kiwi, pears, grapes, pistachios and pomegranate. (Yeah, not green, I know. I like the contrast.)

Mango Chicken

Reeeeeeally tasty! Mango Balsamic is a weird little product that's made by Zeta here in Sweden. It's basically a mango puré with some white vinegar. Very fruity and zesty. If you can't find it, try to use mango puré or juice, and a good splash of white balsamic vinegar. Yum! The only drawback in this recipe is the having to dice mangoes bit. I really suck at handling fresh mangoes. The big flat seed seems to be everywhere. A fillet knife helps - a lot. But if anyone has a really good trick - do let me know...

Mango Chicken
serves 4

450 g (about 1 pound) of chicken, boneless, bite-sized pieces. I like to use thigh fillets
1 red onion, finely diced
1 clove of garlic, minced
2 tbsp of honey
75 ml mango balsamic vinegar, or 50 ml mango puré or mango juice + 1-2 tbsp white balsamic vinegar
1 tbsp concentrated chicken stock
1 red pepper, finely diced
2 mangos, diced
50 g cashew nuts, unsalted
3 tbsp heavy cream
butter
salt
dried chili flakes (peperoncino)

Start by browning the chicken in a little bit of butter. Add the onion, and the minced garlic. Add the honey, vinegar and chicken stock, and bring to a boil. Add the pepper and the mangoes, and the nuts. Let everything heat up, and season with salt and dried chili flakes until you have it as hot as you'd like. Just before serving, stir in 3 tbsp of cream, to make it a bit saucier and to round out the flavors.

Mangokyckling

Weekend Cat Blogging #40 - Greek Kittens

Giseles litter is one week old now - time flies! We've now named the little cuties, and without further ado, I bring you.. the greeks.


S*Hufflepuffs Brown Ikaros


S*Hufflepuffs Silver Ismene


S*Hufflepuffs Brown Io


S*Hufflepuffs Brown Ida


S*Hufflepuffs Black Ixion

And if that's not enough for you.. I have created a photo set here.

Still not enough cats? Then head over to Kiri and Clare at Eatstuff and read this week's round up for WCB!

Sugar High Friday #17 - Crème Brûlée

Another event? Yes! It's Sugar High Fridays - and this time, it's hosted by Andrew from Spittoon and Spittoon Extra. Theme? Dairy.

So, what to make? I opted for a dairy-heavy dessert, Crème Brûlée. This lovely French concoction can be flavored with almost anything - but simple is best, and what's better than vanilla? Right, not much.

Crème Brûlée
serves 2

200 ml whipping cream
100 ml milk
2 egg yolks
40 g sugar
1 vanilla bean

Preheat your oven to 170°C, and put in a deep roasting pan with 1-2 cm of water in it.

Bring milk and cream to a boil. Cut open the vanilla bean, and scrape out all the little seeds into the cream-milk. Let the vanilla bean infuse for ten minutes or so. Discard. Meanwhile, beat the egg yolks and the sugar. Pour the hot cream-milk over it, beating all the time. Pour into small ramekins, and place these very carefully in the roasting dish. Bake for about 45 minutes. Custards will still be quite wobbly. Turn off the heat, and leave for another ten to fifteen minutes. Remove, let cool, and place in fridge for at least four hours or overnight.

When ready to serve, cover the surface with unrefined golden sugar, and get out your tiny (or big!) torch. Scorch the surface until caramelized.

Crème Brûlée

Tagged with: shf + sugar high fridays

Oven-dried tomatoes

This is the perfect way to use up a bunch of over-ripe tomatoes. Strangely, I always seem to have that at hand...

Oven-dried tomatoes

very ripe plum tomatoes
smoked salt
cayenne pepper
sugar
olive oil
white balsamic vinegar

It’s no use giving proper measurements. But – preheat your oven to 150°C. Cut your tomatoes into wedges, and place in an oven-proof dish, skin side down. Drizzle with olive oil. Sprinkle with smoked salt (so delicious!), cayenne pepper and regular sugar. Bake, uncovered, for about an hour. The tomatoes should start to look a bit dry. Remove, drizzle with white balsamic vinegar, and transfer to a bowl. Eat as a condiment to almost anything – great with meat, goes well with fish, nice in a salad... the possibilities are endless, really.


Ugnstorkade tomater

Chicken salad with halloumi and avocado

Quick, delicious and fairly good for you - what more can you ask, really? This is a simple tossed salad with a couple of avocados, half a chicken, and a packet of halloumi - that gorgeously salty squidgy cheese - fried in a tiny bit of olive oil with some chili and garlic to give some extra punch. Lots of lemon and all the fresh veggies I had in the fridge - sugar snap peas, radishes, sunflower sprouts, red onion, red peppers and some lettuce.

Lavender Nougat

I couldn't resist this gorgeous pale violet lavender nougat from France. Pretty, isn't it? The big question though - is it tasty? Well. If you like lavender. A lot.

Matli's Winner Chili

I’ve been in the mood for chili for quite a while. I love a good chili – not too hot, but still with a warming bite. I’m firmly in the no-beans camp, by the way. Just meat, please! And, for goodness sake.. real meat. In chunks. This recipe uses ground meat too, but that's fine, as long as I get the real stuff as well. And obviously a chili needs to have a lot of.. chili.

When I saw that my old friend Matli had entered – and won! – a Swedish chili competition, I knew I had to try his recipe. And preferably as soon as possible!

I wussed it down a little – you can find his recipe here, at his and his wife Nikka’s charming blog about their hot eating experiences. I knew that I can’t take as much heat as he can – so I used a bit less chili than he did. And a few different kinds – basically what was in my spice rack. The result? Absolutely wonderful. We had it with oven-dried tomatoes, chopped onions, crème fraiche, nacho chips and grated cheese. Delicious!

Chili con carne

1 kg of stewing meat, in large cubes
500 g minced pork
2 medium sized onions, sliced into half moons
salt and pepper
vegetable oil
4 large roughly chopped cloves of garlic
2 large red chilis, chopped
3.5 dl ketchup
2 beef stock cubes
6 dl beer
2 tbsp chili powder
2 tbsp ancho chili powder
2 tbsp chipotle chili powder
3 tbsp cumin
1 tbsp brown sugar
2 tsp dried oregano
cornstarch - optional

Start by browning the beef cubes, the pork and the onions in oil. Work in batches. Add salt and pepper. Put in a large pot and add all other ingredients. (Except for the cornstarch.) Stir well. Bring to a boil. Put on the lid and simmer slowly for 3-4 hours, stirring occasionally.

The chili should be thick, with tender chunks of meat. My chili was a little runny, so I cheated and thickened it with cornstarch. It worked wonders. :)

Chili con carne

Weekend Dog Blogging

Oh, this will be a first for me! This is a picture of Stumpan, my aunt's lovely boxer. She's quite old, and a real grand old lady. My aunt is the one who keeps Gisele and her kittens for me, and Stumpan is real excited about watching the kittens.

Foodwise, Stumpan has a lot of peculiar habits. For example, she MUST absolutely have her daily banana, at 6.30 pm. If you miss the time, she'll become VERY upset. And I do mean very.

For more foodie dogs, visit Sweetnicks.

Weekend Cat Blogging #39 - Welcome to the world!

We have kittens! Early, right after midnight, on March 3, Gisele popped out the first little darling. We ended up with five kittens altogether - there was a sixth, too, but sadly he didn't make it. I'll introduce all the kittens individually a little later on, but for now, we have a brown spotted tabby male (who will probably be named Ikaros), two brown spotted tabby females, a silver spotted tabby female, and a black male (whose name is probably going to be Ixion). The naming theme for this litter will most likely be greek mythology, and all letters need to start with an "i". If you have another idea for a good theme on "i", with five names, PLEASE do let me know. :)

Now, I'm off to go see the happy family. Gisele, the mommy, is living with my aunt rather than with me, so this is the first litter I'm not raising personally.

See more cats? Go to Clare and Kiri at Eatstuff!

Green Raisins

I'm not a huge fan of raisins, but I couldn't resist picking up a large bag of these green wonders when I bumped into them at Hötorgshallen. Green raisins taste really differently from ordinary ones. They're much more fruity, less sweet and much more.. oh, un-raisiny. (Great explanation, huh?)

Green raisins are also called kishmish, and generally come from Iran, Afganistan or Pakistan. They're green because they're dried in the shade, and not in the sun.

Anyway. They're great. And I have other great news - the kittens are born! I'll tell you all more tomorrow for Weekend Cat Blogging, for now I'll just report that there's five beautiful little kits, and mom Gisele is doing great. Mommy Anne is tired though, there has been little to no sleep at all these past few days. But it's all worth it.. :)

Mom's Island Treasures

Yes, the pineapple is there only because the cookie has "island" in the name. Yes.

Ok, I have no idea where the name comes from. Who is the mom? Which island? What treasure? Oh, who cares.

I found the recipe years ago when in another of my pecan frenzies, and needing to find lots of ways to use up all my nuts. I tried tons of recipes - and saved a few. This was one of those that made the cut - it makes fantastic cookies. For another shot - sans pineapple - click here.

And no, no kittens yet. It *should* be very soon.. but nothing yet. Gisele seems to be feeling fairly well, so I'm not alarmed.

Mom's Island Treasures
36 cookies

200 g butter
70 g sugar
165 g brown sugar
210 g flour
1 egg
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
200 g milk chocolate, chopped
75 g coconut flakes
140 g pecans, roughly chopped

Preheat the oven to 190°C. Cream the butter and both sugars until fluffy. Add the egg and the vanilla. Add flour, baking soda and baking powder, a little at a time. Last, stir in the chocolate, coconut and pecans.

Form walnut-sized balls, and place on lined baking sheets, taking care to space them as they will spread a bit. Bake for 8-10 minutes.

Mom's Island Treasures