Cookie

A friend of mine posted this recipe on her blog and I'm re-posting it here so I can remember the recipe and try it out sometime! She calls it her lower-fat, lower-sugar, still-yummy oatmeal cookie recipe:

3/4 cup flour
1 1/4 cup oats
1/2 tsp baking soda
1/4 tsp salt
In another bowl, combine
1/4 cup softened butter
2/3 cup packed brown sugar
1 egg
1 tsp vanilla
Mix wet and dry ingredients. Add pecans and whatever else you like (Matt always chooses raisins; I go for milk chocolate chips). Use a tablespoon to measure the dough--this always results in 24 cookies with an allowance for dough sampling. Bake at 350 for 10 minutes.

Macaroons

Just watched this clip from Studio 5 about making Macarons...they sound so delightful!


Tahitian French Macarons - Macaron Base:
Ingredients:

3 egg whites, aged*
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1 tsp vanilla extract (amount will differ with variations )

Method:

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extract and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn't drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended.

Be careful not to over-mix!

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it's pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of french buttercream on flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

* Aged egg whites: Covered and set at room temperature overnight.

Variations - Guava Passionfruit:
Ingredients:

Add about 8 drops pink food coloring to meringue mixture.
Add 2-3 tbsp frozen guava passion fruit concentrate to buttercream;

Method:

beating well after addition.

Kiwi Lime:
Ingredients:

Add 1/2 tsp vanilla and zest of 1 lime to meringue mixture
Add about 8 drops neon green food coloring to meringue mixture
Add 3 tbsp kiwi purée, adding sugar to purée as needed to buttercream;

Method:

beating well after addition

Mango Tangerine:
Ingredients:

Add 1/4 tsp vanilla and zest of 1 tangerine to meringue mixture
Add1/4 tsp orange extract to meringue mixture
Add about 8 drops of orange food coloring to meringue mixture
Add 2-3 tbsp frozen Mango Orange Concentrate or Mango purée to buttercream;

Method:

beating well after addition.

Island Pineapple:
Ingredients:

Add 1/4 tsp vanilla to meringue mixture
Add 1/4 tsp banana extract to meringue mixture
Add about 8 drops of yellow food coloring to meringue mixture
Add 2-3 tbsp frozen Pina Colada concentrate ( Bacardi's ) to buttercream,

Method:

beating well after addition.

Blue Coconut:
Ingredients:

Add 1/4 tsp coconut extract to meringue mixture
Add 1/4 tsp rum extract to meringue mixture
Add about 8 drops of neon blue food coloring to meringue mixture
Add 1 tsp coconut extract to buttercream,

Method:

beating well after addition.

French Buttercream:
Ingredients:

3 eggs
2/3 cup granulated sugar
2/3 cup water
1 tsp vanilla
1 cup unsalted butter, softened to room temperature, and stirred.

Method:

In a medium sized mixing bowl, beat eggs for about 5 minutes.

Eggs should be light and fluffy.

In a small sauce pan, heat water and sugar over medium high heat.

Cook until mixture comes to a soft ball stage. To test, spoon a small amount of mixture into a glass of cold water, if the syrup forms into a ball that can be picked up, it is ready.

While mixer is running, pour a fine, thread like stream into the egg mixture. Beat mixture until the bottom of the mixing bowl is cool to touch .

Add softened butter in 2-3 separate increments. The frosting will dramatically change texture. Do not be alarmed!!

Keep beating and it will lighten and become smooth again, about 5-7 minutes.

When adding flavorings, the butter cream will separate again.

Repeat beating process until smooth again.

Fill macarons with a small amount of buttercream. Leftovers may be refrigerated or frozen for next use; mixing well after becoming room temperature.

Makes about 2 1/2-3 cups

Easter Story Cookies

I found these at The Idea Room...and I'm hoping to try them this year!

To be made the evening before Easter.

You need:

1 cup whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar

zipper baggie
heavy wooden spoon
tape
A Bible

Preheat oven to 300 degrees. This is important! Don’t wait until you’re half done with the recipe!

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers.

Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink.

Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us eternal life.

Read John 10:10-11.

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus’ followers, and the bitterness of our own sin.

Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him.

Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God’s eyes of those whose sins have been cleansed by Jesus.

Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus’ body was laid.

Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus’ tomb was sealed.

Read Matt. 27:65-66.

NOW GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus’ followers were in despair when the tomb was sealed.

Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus’ followers were amazed to find the tomb open and empty.

Read Matt. 28:1-9

Yummy Finds

These Lemon Sugar cookies look so delightful and fresh! I wan't wait to make a batch of these sometime soon!



Homemade wheat thins! I have been lamenting the fact that snacks like crackers seem to be so pricey--but you can make them at home! I can't wait to try this out!

Homemade graham crackers are also a must try soon!

Yummy Finds

I love making things I might buy at a restaurant at home for so much cheaper! Tuscan Garlic Chicken. It looks delicious!

I am planning on making these soon! I've been wanting to try homemade oreos for a long time!

I can't wait to make one of these for my little superman! He loves to fly around and be superman, how much more fun would it be with a cool cape?

Favorite Cookie

For the longest time, my husband's favorite cookies were Choc"oat"chip cookies. Then one day I wanted to try this recipe...and he told me that this was his new favorite! I think they are my favorite cookie too...so try them out and tell me what you think! This recipe is just from the back of a Hershey's butterscotch chip package. :)

Oatmeal Butterscotch Cookies

3/4 c. butter or margarine, softened
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
3 c. oats
1 package of butterscotch chips (either 11 or 12 oz works)

Heat oven to 375. Beat butter and sugars in large bowl until well blended. Add eggs and vanilla, beat well. Combine flour, baking soda, cinnamon, and salt; gradually add to butter mixture, beating until well blended. Stir in oats and butterscotch chips.
Drop by heaping teaspoons onto ungreased cookie sheet Bake 8-10 minutes or until golden brown. About 4 dozen cookies.