Recipes galore!

A few notes to update on an old and new post.

First the new post – macaroons!
It’s a recipe I’ve made many times in a flash – they are super easy and quick to make an are always a crowd pleaser.
The rough recipe = 2 egg whites whipped to soft peaks (you can do this by hand) + 1 teaspoon vanilla + 1 can of condensed milk + 14oz unsweetened shredded coconut + pinch of salt. Mix well, mold into shapes (I use a small ice cream scoop), bake for 25-30 minutes in a 325F oven (or until golden).

Let cool, decorate as you like!

(Psst! Are those candy melts? 😛 Real mini chocolate chips though.)

The old post – the recipe for the Maple Pecan Sandies:

2 cups flour
1 1/2 cup toasted & ground pecans
1/2 teaspoon salt
1 1/2 sticks butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup maple syrup

Sift flour, ground pecans, and salt in a small bowl.
Beat butter and sugars until pale and fluffy. Add the egg and maple syrup.
Add the flour mixture and beat until incorporated.
The dough will be a bit wet, but still holds together. If it is too wet or gloppy, add up to 1/2 cup of flour.

Separate into two disks and chill until hardened.

Roll out each disk in between two layers of plastic wrap or parchment – cut out shapes and chill them in the fridge while you work with the rest of the dough. Remember to collect the scraps to make more cookies!
When you’re about done your rollin’ and chillin’ – get your oven ready by preheating to 350F.

Bake the cookies on a prepared cookie sheet until golden brown on the edges, about 15 minutes.
Let cool completely.

Feel free to brush some maple syrup on the top and sprinkle with sanding sugar for an added touch.

Categories: Uncategorized


Communications specialist by day, baker/cook/triathlete/dog-owner by night. I blog about my adventures inside and outside my kitchen. Come take a look - no big whoop!


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