Will work for macaroons

November 15th, 2012

Working from home definitely has its advantages.  The commute’s a snap, for one thing, and I can set my own hours, wear my pajamas all day, and skive off to the movies mid-morning while everyone else is stuck at their desks.  (Not that I ever do, mind you, but I could if I wanted to.)

It definitely has its disadvantages too, though.  For one thing, it can get pretty quiet around here, even though our Shetland sheepdogs are good company.

Office colleagues Bonnie & Billie

Plus, the boss is a slave driver.  Man, does she crack that whip!  What’s that, you say?  I’m the boss, so I have no one to blame but myself?  Um, I guess you have a point there…

Once in a while my mean old boss cuts me some slack and tells me to go have fun.  One of my favorite things to do in this case is have friends over for lunch.  It gives me an excuse to clean the house, for one thing, plus I love to cook.  And it’s always nice to have a reason to use my favorite pink china I inherited from my mother.

Today I made pumpkin soup, perfect for a chilly November day, and to go with it we had sourdough rolls, sparkling cranberry juice, and my friend Susan brought a delicious salad, while my other friend Sue (yep, two Susans–isn’t that funny?!) brought MACAROONS.

I am a sucker for anything coconut.

Especially yummy little cookies like these.  Aren’t they gorgeous?  Sue gave me the recipe, which is super-simple.  I can’t wait to whip up a batch myself!

COCONUT MACAROONS

1 14-oz. pkg.  shredded & sweetened coconut (5-1/3 cups)

2/3 cup sugar

6 T. flour

¼ tsp. salt

4 egg whites

1 tsp. almond extract

Preheat oven to 325.  Combine coconut, sugar, flour and salt in large bowl. Stir egg whites and extract together, then add to coconut mixture and stir until blended.

Using a cookie dough scoop or spoon, scoop coconut mixture into 1 T. size mounds, 2 inches apart, onto greased and lightly floured baking sheet (I like to use parchment paper).

Bake for 20 minutes or until edges look golden brown and lightly toasted. Transfer from baking sheet to wire racks and cool completely.  Makes about 3 dozen cookies.

 

Happy National Pie Day!

January 23rd, 2012

It’s that time of year again — my favorite minor holiday — yes, you guessed it, NATIONAL PIE DAY!

No, not THAT kind of pi, silly — THIS kind of pie:

Next to homemade bread, pie is my favorite thing to bake.  I like just about any kind, too–apple pie, strawberry rhubarb pie, coconut cream pie–you name it, I’ll be sitting at the table, fork in hand, ready for my slice.

I love pie so much that I named two of my books after it:

Here’s a link to a blog post I wrote last year about this wonderful holiday, and my mother.  Enjoy!  I’m off to bake a pie (marionberry this year, in case you’re wondering)…

 

Happiness in a cup

January 14th, 2012

I admit it.

I’m a bit of a cocoa freak.

There’s nothing I love better than a good cup of hot chocolate!  Especially on a cold day like this one.  And especially when I’m writing.

My sister sent me the BEST PRESENT this week to cheer me up (I get a little cranky when I’m on deadline):  a kilo-sized bag of Callebaut cocoa.  Mmmm.  Bliss!  Especially when I froth the milk first, the way I did here (that’s foam, not whipped cream, believe it or not), and sprinkle it with a little cinnamon and nutmeg.

What’s your favorite hot drink?

 

 

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