So it's been a little while since I've updated a post on here. I would post more often but the only time I get on the computer is when Aria is asleep so I usually end up going online at night when she's down for the night. Unfortunately, I'm usually pretty tired at that point too so I've been going to bed early - or I had other stuff to do around the house. So this is me playing catch up.
I started this entry a couple weeks ago, and just never got around to posting it, so it is obviously way past Easter now. Things have happened since then. I got hooked on this show on the HGTV channel called "House Hunters" - which has inspired me to sketch quite a few of my own "dream house" floor plans. I made a new friend as well, I met her through my upstairs neighbor - and I was quite excited to learn that my new friend, Krista, has a son who is only a couple months older than Aria. Yay. AND she organizes a playgroup on thursday mornings - which is so great because I'd been looking for something like that for months and this one is a ten minute walk away.
I've also made lots of new foods in the time I've been away from the blog - so I shall proceed to bestow a food dump upon you.
Above: Bagel Pizzas - Below: Spicy Corn Chowder
Above: French Onion Soup Grilled Cheese - Below: Baked Potatoes and Eggs with Pesto
Above: Pasta Salad - Below: Pumpkin-Ginger Muffins
Berry-Coconut Macaroons
adapted from here.
I used a blender because I don't have a food processor and so I had to do each of the steps in several batches to make sure it was evenly blended.
Preheat oven to 325 degrees.
Ingredients
- 14oz. sweetened, flaked coconut
- 2/3 cup granulated sugar
- 3 large egg whites
- 1/4 tsp. salt
- 1/2 tsp. almond extract
- 1/2 pint, 6oz. or 1 1/4 cup of your choice of fresh berries, i.e. strawberries, blueberries, raspberries etc.
Instructions
- In a food processor or blender, blend the coconut for a minute.
- Add sugar and blend another minute. Add egg whites, salt and almond extract and blend another minute more.
- Add berries and pulse machine until mostly blended. Some parts should still be completely white, resist the urge to mix it all together. It makes for pretty marbled cookies this way.
- With a tablespoon measure, scoop batter into 1-inch mounds on a parchment paper lined cookie sheet.
- Bake cookies for 25-30 minutes, until they look a little toasted on top. Let rest for 10 minutes on the tray, then transfer to a cooking rack.
Enjoy.
