breakfast

I'm not really a breakfast person. Okay, that's not true, but I'm not someone who wakes up hungry. It takes me a cup of coffee and likely a few hours of work until I feel hungry. On the days when I get to start out working in the studio I've been eating breakfast around 10:30. Then I hop in the shower, and head out to pick-up the little ones from school. Lately plain yogurt with a little maple syrup and a pile of homemade granola has been really hitting the spot. I've made my own granola for years, but this is a new combination, dried raspberries and big flakes of coconut. Yum.

 

By the way, I tried one of the olives from "The Great Experiment" last night. Still gross.

easy peasy

There must be a harder way to make macaroons. But why look for it when this insanely simple recipe is also insanely good? I whipped up a batch for my friend's birthday late last night. Recipe comes from Ina Garten.

Preheat oven to 325F
1 can (14 oz) sweetened condensed milk
1 bag (14 0z) sweetened coconut
2 egg whites at room temp.
1 tsp. vanilla
1/4 tsp salt

In a large bowl, combine the coconut, condensed milk, vanilla and salt.
In the bowl of your mixer whip the egg whites until medium stiff peaks. Gently fold the egg whites into the coconut mixture.
Using 2 spoons, scoop the batter onto sheet pans lined with parchment paper (this is a must!) leavning a small amount of space in between. Bake for 25-30 minutes (usually 25 is right for me).
Makes 25-30