Almond Raspberry Macarons


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After MANY fails of trying different macaron recipes, I was browsing pinterest today and came across a step by step page that showed you how to do everything. You do not know how many times I have tried making these before. I’d be so disappointed  when the cookie didn’t turn out and get their famous little bottom they’re known for. They were still good and I would still eat them.

The key to making macaron cookies like these is to let the batter rest before you bake them. The first batch only half of them turned out and I followed the recipe and let them sit out on the cookie sheet for 20 minutes. The second batch was more successful and the cookies all turned out! Think it was because the batter was resting while the first attempted batch of cookies were being baked in the oven. I’m definitely saving this recipe and the great part about it is that it doesn’t require the use of scale. Most macaron recipes I’ve tried, the weight was all in grams. My food scale just recently broke and that is so irritating. It won’t even work with new batteries in it. Might have to go and buy a new one.

Oh yah, I have to laugh too. The first time I made these on my page someone corrected me for the spelling of macarons. I had macaroons down and in the last issue of Food Network’s magazine there was a step by step recipe that I tried (by the way) and it didn’t work out of course. Go figure! Food Network even spelled macaron wrong on their main page. Shame on them! So happy I finally found a good macaron recipe, this recipe is a keeper for sure.

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For the rest of the recipe and step by step photos please visit!

Almond Raspberry Macarons
  • 3 Egg Whites; kept in room temperature for 24-48 hours
  • ¼ cups White Sugar
  • 2 cups Confectioners Sugar
  • 1 cup Almond Flour
  • Food Coloring; (peach or red & yellow)


Cookie Dough Balls

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Happy National Chocolate Chip Cookie Day! In honor of today, I went to the grocery store and got some chocolate chip cookies. I remember when we used to be able to go there and get cookies for less than 15 cents. Not any more. Now you have to spend almost 3.00 for a container of them. The chocolate chip cookies weren’t enough, so I decided to go home and make some chocolate chip cookie dough balls. If you’re craving just the cookie dough and are afraid to get sick from the raw eggs, this is the cookie dough for you. These came together in less than 5 minutes and it took me about another 5 minutes to roll them into a ball. Talk about cookie dough heaven!

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Deep Dish Chocolate Chip Cookie

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I must admit, I have never cooked a big ass cookie inside a cast iron skillet before. Big ass cookie is the truth too (pardon my French), I took it out of the oven and I heard my husband say Holy crap, Jenna! :) I like my chocolate chip cookies under cooked in the middle inside and somewhat chewy on the outside. This cookie does just that. I was surfing through facebook and this recipe showed up on my news feed via Cooking Channel and had me drooling. I didn’t use any caramel sauce in the middle of mine, and now I wish I would have.

The website where I got this recipe from is very inspiring. I look at their stats page of income earned and I hope to one to day have a blog like theirs.

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  • 17 tablespoons butter
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 2 tablespoons real maple syrup
  • 2 eggs
  • 2¾ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate – yum)
  • ½ cup milk chocolate chips
  • ½ cup caramel pieces (like this)
  • 3 tablespoons heavy whipping cream
  • coarse sea salt to taste

For the rest of the recipe please visit Pinch of Yum

M&M Valentine’s Day Cookies


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Does your honey have a sweet tooth? Make them these cookies for Valentine’s Day this year. You’ve still got about 3 weeks left to make them too so plenty  of time to shop for the ingredients.  I told my husband I wanted a heart shaped pizza for Valentine’s Day this year. Last year I got chocolate covered strawberries and they were so good. I prefer getting food for Holidays like these because gifts like roses end up dead eventually and teddy bears just end up sitting around. Food goes away into your stomach and it doesn’t take up any space at all besides in your stomach for awhile. :) At that thought, Happy Valentine’s Day everyone and I hope you make your sweety these cookies this year!

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3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup instant vanilla pudding mix (not sugar-free and not ‘cook & serve’), OR use 2 teaspoons cornstarch in place of pudding mix
1 teaspoon baking soda
pinch salt, optional and to taste
3/4 cup semi-sweet chocolate chips
3/4 cup milk chocolate M&M’s mixed into the dough + about 1/2 cup for placing on top of dough mounds


For the rest of the recipe please visit Avrie Cook!