Caramel Chocolate Chip Crispy Squares

A recipe such as this is great to have on hand when you’ve frittered away the entire day doing taxes (if you didn’t know by now, I tend to put off doing really big important things by focusing on a motley assortment of meaningless chores–I’ve steam-cleaned the grout in my bathroom instead of writing an essay),checking (and double checking) your credit score, daydreaming about what to do with your “giant” refund, laundry, watching terrible t.v., eating even more terrible sushi (new restaurant has ruined cheap sushi for me) and attempting (and failing) to clean water spots off of the couch (note to self: water doesn’t really work to remove water spots).

These squares kinda taste like a caramel frappucino topped off with a healthy dose of over-processed high fructose corn syrup.  What’s not to love?

Caramel Chocolate Chip Crispy Squares

Yield: 1 pan cut into as many (or as little) squares as you’d like

• non-stick cooking spray for greasing pan and hands
• 3 tablespoons butter
• 1 package Caramel-Vanilla Swirl Jet-Puffed Marshmallows
• 5½ cups puffed rice cereal
• 1 cup semi-sweet chocolate chips

1. Grease 13×9 cake pan with non-stick cooking spray.  Set aside.
2. In a large microwave safe bowl, microwave butter on high for 45 seconds, or until melted.
3. Add in the marshmallows; toss to coat.  Microwave for 1½ minutes, stirring halfway through cooking time. 
4. Stir in the puffed-rice cereal. Fold in the chocolate chips.  Pour mixture into prepared pan. With greased hands press mixture evenly into pan. 
5. Cool completely before cutting into 24 (or 16, 32, 8, or 2…) squares.

Coconut Macaroons

I’m visiting Andrew’s family for Easter.  We’ve been in Plainfield (what an appropriate name) since EARLY Friday morning (we were on the train by 7 am, which put us in the front door of his family home by 8:30, and at his Aunt’s to dye eggs by 9!! I usually get out of bed at noon!!!). I’m not really sure how he survived 18 years in this town. Not only is it as soul crushing as Portland, but if you drive down the wrong street you’re apt to get mugged (and there are a lot of wrong streets).  We’ve been stuck inside for what feels like a thousand years, eating dinner at 5:30 and watching reruns of Murder She Wrote (it’s really Wheel of Fortune and Law and Order, but it definitely feels like Murder She Wrote).

The only relief comes in the form of shopping trips to the local mall (I’m in New Jersey). In my distressed state, I am naturally trying to buy my happiness.  I spent a gajillion dollars on odds and ends, like a new apron, prep bowls, a pastry blender, six bargain books (all fiction, not a single cookbook!), and a Domo board game. But the purchase I am most proud of (and regret the least) is a food processor! A full-size, multi-bladed, 7 cup Cuisinart! I know most people wait until they’re married before they get one of these babies, but I really needed some instant gratification.  I can’t wait until I get home to try it out! In the meantime, here are some delicious nibbles that are perfectly suited for Passover (or just eating by the handful).

Coconut Macaroons

Yield: 24 SMALL cookies

Coconut Macaroons

• 2½ cups unsweetened flaked coconut (available at health stores or in the organic section of your supermarket)
• ¾ cup granulated sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

1. Preheat oven to 375°F.  Line two baking sheets with parchment paper.
2. In a large mixing bowl, stir all ingredients together until well combined.
3. Drop dough by rounded teaspoonfuls onto prepared baking sheets, twelve per sheet, leaving at least an 1½ inches in between each.
4. Bake for 10-12 minutes, or until golden. Carefully slide the entire parchment sheet, cookies and all, onto wire racks.  Cool completely.  When cookies are cool, carefully peel from parchment.

No-Bake Oatmeal Raisin Cookies

I think that this is the only no bake oatmeal raisin cookie recipe in existence.  And I created it all by myself!!!!

No-Bake Oatmeal Raisin Cookies

Yield: 2 dozenish

• 1¾ cup sugar
• 1 stick butter
• ½ cup water or milk
• ½ teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3 cups regular or old-fashioned oats
• 1 cup raisins

1. In a medium saucepan set over medium heat bring sugar, butter, water (or milk!), and cinnamon to a rolling boil.  Boil for two minutes.  Stir in the vanilla extract.  Stir in the oats and raisins.
2. Drop by rounded tablespoons onto a sheet of parchment or wax paper.  Let harden for 10 minutes before eating.
3. While cookies are hardening, scrape every last bit of goodness off of the pot.

Flourless Nutella Cookies

These cookies are super easy to make.  They do spread  a lot (they are flourless, after all) so be sure and leave plenty of space in between the cookies on the baking sheets.

Flourless Nutella Cookies

Yield: 18 Cookies

Flourless Nutella Cookies

• 1 egg
• 1 cup sugar
• 1 teaspoon vanilla 
• 1 cup Nutella

1. Preheat oven to 350°F.  Line two baking sheets with parchment or silicone liners.
2. Using an electric mixer, beat egg, sugar and vanilla on medium speed until light and fluffy.  Add in the Nutella and beat until smooth.   Place in the fridge for 10 minutes to firm up.
3. Portion out dough by heaping tablespoons, and roll into balls. Place balls 3 inches apart, 9 balls per sheet.  Criss-cross with the tines of a fork.  
4. Bake for 12-15 minutes, or until lightly golden.  Let cool for 5 minutes on baking sheets before transferring to wire racks to cool completely.

Cinnamon Meringue Puffs

Ohmygodohmygodohmygodohmygodohmygodohmygodohmygod!

My blog just crashed and it was the most terrifying thing that has happened in the past week (if you don’t count the creepy old guy from this morning who really thought I was from Hogwarts and kept asking me about vampires and blood sucking–btw, there aren’t vampires in Harry Potter).  I hadn’t realized just how devoted I have become to this project; the very thought of missing a post and letting down my legions of imaginary devoted readers shook me up more than I thought possible.

I have a history of not finishing the projects that I start.  At this moment, I have two scarves that are within fifteen rows of being cast-off, three rooms that still need to be painted, at least seven pictures that need to be framed and hung, several birthday cards that just need to be stamped and mailed, and my winter comforter has yet to be taken out of the crawl space (it’s currently 23° F outside–I really need that comforter). Yet, I honestly believe that I have it within me to finish out the single biggest project I have ever undertaken. It doesn’t matter that baking takes up a minimum of 2 hours every day, or that blogging about it often adds another hour to the total.  I enjoy every minute that I commit to this endeavor.  The overwhelming passion that I feel for my chosen craft ensures that I will finish out the year, without missing a day (technical difficulties notwithstanding).

I made these cookies for my old friend Roy.  He’s watching his figure (presumably because his wedding is coming up soon!) and these meringues are fat-free and delicious.  Hopefully they survive the treacherous journey to Texas intact.

Cinnamon Meringue Puffs

Cinnamon Meringue Puffs

Yield: 2 dozen puffy morsels

• ¾ cup nuts
• ½ teaspoon cinnamon
• 1 cup sugar, divided
• 3 large egg whites (save the yolks for an artery clogging omelette)
• 1 teaspoon vanilla

1. Preheat oven to 250°F. Line two baking sheets with parchment or a silicone liner.
2. Grind nuts, cinnamon, and ¼ cup sugar in a food processor until fine.  Set aside.
3. In the clean, grease-free bowl of a stand mixer fitted with the wire whisk attachment, beat egg whites on medium speed until frothy, about 30 seconds. Increase speed to high, and add the sugar in a slow steady stream.  Continue to whip until egg whites are shiny and hold a stiff peak (make sure to really whip these suckers, or else your cookies will be flat and chewy instead of puffy and airy. Believe me, I speak from experience.)
4. Fold in the nut mixture and the vanilla with a spatula, being very careful not to deflate the meringue.
5. Spoon meringue into a plastic ziploc bag.  Cut tip off of corner, and pipe cookies into desired shape (I prefer the classic swirl, but everyone loves daisies!).
6. Bake for 40 minutes, or until dry and hollow sounding. Cool completely on wire racks.