Life switched up with kids, sneakers, fashion, films, food, music, art, a-league in Melbourne...
Saturday, June 29, 2013
Misty's Diner
The Wiggles - Taking Off - Comedy Theatre
Friday baking... Red velvet crinkles stuffed with Oreos...
Sunday, June 23, 2013
Monsters University
Saturday, June 22, 2013
Friday baking... Chocolate chip cookies filled with Nutella...
Friday, June 21, 2013
Y'all gonn make me lose my mind! Hip hop cross stitch...
Thursday, June 20, 2013
Mothers Day Classic...
Wednesday, June 19, 2013
Friday baking - gingerbread...
Tuesday, June 11, 2013
Baby Jordans...
Saturday, June 8, 2013
Puzzles on cold days...
Friday, June 7, 2013
Art attack on a drizzly Friday morning...
Tuesday, June 4, 2013
The Sapphires, Mandawuy Yunupingu, and racism...
Friday, May 31, 2013
Salted caramel macaroons dipped in chocolate...
Salted Caramel Toffee Coconut Macaroons Dipped in Chocolate
Yield: 18 macaroons
Prep Time: 10 minutes
Cook Time: 17-20 minutes
Chocolate dipped coconut macaroons with salted caramel and toffee. These macaroons are heavenly!
ingredients:
1/3 cup salted caramel sauce
1/3 cup sweetened condensed milk
1 egg white
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 1/2 cups sweetened coconut
1/2 cup toffee bits
2 cups chocolate chipsdirections:
1. Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
2. In a large bowl, stir together the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and toffee bits and mix well.
3. With a spoon, scoop up about 2 tablespoons of the coconut mixture and place onto the prepared baking sheet. Form the cookies into mounds that have a peak at the top. Use your hands to gently squeeze the dough together to create a slight point at the top. Your hands will get sticky, but that's ok:)
4. Bake the macaroons for 17 to 20 minutes, or until slightly golden brown. Cool the cookies on the baking sheet for about 5 minutes or until they are firm and set. Transfer to a cooling rack and cool completely.
5. Melt chocolate chips in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. Lay out a large piece of parchment paper or wax paper. Dip the bottom of the macaroons into the chocolate-just so the bottoms are covered. Set dipped cookies on the paper to dry. Dip all of the cookies and let them sit on the paper until completely dried.
Note-you can make these 2-3 days in advance. Store in an air tight container on the counter.
Tuesday, May 28, 2013
Baking, on a Tuesday!
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside.
- Beat butter with an electric mixer on medium speed for 30 seconds. Add powdered sugar and beat again until combined. Scrape down the bowl and beat in vanilla and lemon extracts. Beat in the flour, salt and lemon zest. The dough should not be sticky and should hold together when a small amount is squeezed in the palm of your hand.
- Shape mixture into 1 1/2-inch balls (a little over 1 tablespoon of dough). Roll dough balls in nonpareils. Arrange balls 1 inch apart on prepared cookie sheets.
- Bake in the preheated oven for about 12-15 minutes, or until bottoms of cookies are light brown. Frozen cookie dough will take slightly longer to bake. Transfer to wire racks and let cool.
- Keep in an air-tight container or in a zip-top bag with the air removed






































