Thursday, May 24, 2012

Cool Cat Macaroons

Our family loves to play Spinner!  We play on Sundays and on Tuesday evenings if we get a chance.... Our tradition is to wait for dessert until the fives....  Today we had cinnamon sugar cookies and home baked macaroons.   Yum!

Easiest recipe ever:  Coconut Macaroons

2 1/2 c flaked coconut

1/3 flour

1/8 t. salt

2/3 c. sweetened condensed milk

1 t. vanilla extract

In small bowl mix ingredients in order given.  Batter will be very stiff.  Drop by Tablespoon on greased baking sheet.  Bake in preheated oven at 350 degrees for 15-20 minutes.  Cool on wire rack.

I would love to have a helper like this!

Wednesday, May 16, 2012

Treats of Spring

Everywhere the Bradford Pears speak Spring...

You must try these 'Smore Mini Bites from Giada ---  with or without the spring bonfires!


  • 1 stick unsalted butter, at room temperature
  • 1 1/4 cups mini chocolate chips
  • 1/2 cup sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup quinoa flour
  • 3/4 cup mini marshmallows
  • 1/4 cup graham cracker crumbs or 4 large graham crackers, finely crushed
  • Special equipment: a 24-count mini-muffin pan, 24 mini-muffin cup liners, such as Betty Crocker mini-size baking cups


Cook's Note: Quinoa flour is available at health food stores.
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 24-count mini-muffin pan with paper liners.
Heat the butter in a small saucepan over low heat. Remove the pan from the heat and add 3/4 cup of the mini chocolate chips. Stir until the chocolate is melted and the mixture is smooth. Transfer the mixture to a medium bowl. Stir in the sugar, eggs and vanilla. Gradually beat in the flour until the mixture is thick and smooth. Stir in the remaining 1/2 cup mini chocolate chips.
Using a small cookie scoop, fill each paper liner with about 2 heaping tablespoons of batter. Push 3 mini marshmallows halfway down into the center of the batter. Sprinkle 1/2 teaspoon of the graham cracker crumbs over the marshmallows. Bake until the marshmallows are puffed and light golden, 10 to 12 minutes. Cool for 20 minutes and serve.