Bacon and Eggs...Sunny Side Up!

There's something about a salty and sweet combination that's hard to resist, and when you add chocolate, it's even better! These treats are quick and easy to make, and the cute factor is seriously high. A friend told me about them (Thanks Phyllis!) and the ingredients just happened to jump into my grocery cart. I wish I'd known about them last week...I could have made them for Dr. Seuss's birthday. Wouldn't they be cute in green? (Note to self: Remember these next year.)

Eggs and bacon...they're not just for breakfast anymore. 

Bacon and Eggs Candy Pretzels

Ingredients:

thin pretzel rods

yellow M&Ms 

white chocolate (candy melts, white chocolate chips, white chocolate bark)

Directions:

• On a piece of waxed paper or parchment, arrange pretzel rods in pairs for the bacon. (Break them into desired lengths if they're too long.)
• Melt the white chocolate according to the directions on the package.
• Drizzle (either with a spoon or a piping bag) a small amount of melted white chocolate onto the center of the two pretzels.
• Before the chocolate hardens, place an M&M on top to look like the egg yolk.
• Let harden before carefully peeling the candy off of the paper. Store in an airtight container at room temperature.

Weekend Wanderings

 

It's been wet now for several days, but just a bit drizzly today. The roosters were out struttin' their stuff...they're happy to have some green grass to scratch around in.

 Trees are still bare, but look closer...

 buds!

And this was the first thing I saw when I got to my mom's house...it made me smile. :)

Triple Coconut Macaroons

I truly believe that coconut and chocolate were made for each other, and these macaroons are proof. Dipped in dark chocolate, the chewy sweet bundles of coconut goodness put Mounds bars to shame. Each one is a perfect "two-bite" treat just waiting to be enjoyed with a cup of tea or coffee. I only made half of a recipe, leaving me with a half can of Coco Lopez. Piña Coladas anyone?

Triple Coconut Macaroons  (printable recipe)
slightly adapted from Cooks Illustrated magazine
(Makes about 4 dozen cookies)

Ingredients:
1 can (15 oz.) can cream of coconut (I used Coco Lopez)
2 tblsp. light corn syrup
4 egg whites (from 4 large eggs from happy hens, of course)
2 tsp. vanilla extract
1/2 tsp. almond extract
1/2 tsp. salt
3 cups unsweetened shredded desiccated coconut- you can find this in the natural or organic foods section of most larger grocery stores
3 cups sweetened flaked coconut
10 ounces semisweet chocolate chips (optional) for dipping
Directions:

• Preheat oven to 375 degrees. 
• Whisk together cream of coconut, corn syrup, egg whites, extracts and salt in a small bowl; set aside.
•  Combine both types of coconut in a large bowl; mix together, breaking up clumps.
• Pour set aside ingredients into coconut and gently mix together. Chill for about 20 minutes.
• Roll coconut mixture into small (about an inch) balls and place about 1 inch apart on parchment covered baking sheets.  If you have more patience than I did, shape the balls into pyramids with moistened fingers. :)
• Bake until light golden brown, about 15 minutes. Cool on cookie sheets until slightly set, then transfer to a cooling rack to cool completely.
• Melt chocolate (if desired) in a double boiler or in microwave on 50% power. Dip the bottom of each macaroon into the chocolate and then place on parchment paper to set. Let cool until chocolate hardens.

Devilish Eggs

Around here, deviled eggs disappear just as quickly as they appear so I don't know why I don't make them more often. My happy hens are laying again, so there were some extra eggs in my refrigerator. I've never really used a recipe for deviled eggs before, but have used the "dump it in until it tastes right" method. This time when I made them I actually did my best to figure out what I put in them. :) In addition to the traditional ingredients, I always add sweet pickle juice. If you don't have sweet pickles, you could also use the juice from sweet pickle relish.  And cayenne? It doesn't make them hot, it just gives them a little personality. (I made a mistake one day and used cayenne on the tops instead of paprika, and have used it ever since!) Perfect for a simple lunch with a green salad.

Start with:
Perfectly Boiled Eggs
Bring eggs to room temperature. (I always boil more than I need and use the rest for egg salad.) In a large saucepan, bring water to a rapid boil. Add a dash of salt. Gently lower eggs in with a ladle. Boil, uncovered for 14 minutes. Immediately pour off boiling water and cover with cold water to halt the cooking process. Add cold water to the eggs as the water warms. As soon as the eggs are cool enough to handle, crack and peel.

Directions:
Slice 6 hard boiled eggs in half lengthwise. Put the yolks in a small bowl. Put the whites aside on a dish. With a fork, mash yolks until all lumps disappear. Add:
1 1/2 Tbsp.mayonnaise
2 tsp. yellow mustard
dash of cayenne pepper
1 Tbsp. sweet pickle juice (the secret ingredient)
salt and pepper to taste

Mix together until blended. Spoon the mixture back into the shells or pipe it in using a star tip with a frosting bag.
Garnish with a sprinkle of paprika. (or more cayenne if you dare!)

Weekend Wanderings

...When everything turns 'round to feel

the sun upon its back.

When winter lifts a little bit

And spring peeks through the crack.

Dorothy Aldis

Today was a beautiful day for a walk.  Sixty degrees, sun shining, snow almost gone...it doesn't get much better. I can smell spring.

The sky was beautifully blue and I was looking up at the patterns made by the bare branches. I almost missed this but I'm glad I didn't. See it?

A little closer.

 

Hiding in plain sight.

Dulce de Leche Squares

 

These Dulce de Leche bars were a delicious mistake invention. They were supposed to be Caramel bars with  a lovely homemade caramel in the middle, but we won't discuss what happened there. Luckily I remembered the can of Dulce de Leche hiding in the cupboard, and voila...Dulce de Leche bars! With the coconut in the crust, the caramel and chocolate, they reminded me of Samoas, one of my favorite Girl Scout cookies. They just needed some toasted coconut on top (which I didn't have because I'd used it all in the macaroons that I'll post later.) I liked that the crust was not sweet... it made a perfect base for the creamy caramel and fudgy frosting. They were very easy to make, and would be perfect for the special time when you want to make someone happy. And that includes yourself. Cut these small..share the love.

 

Dulce de Leche Bars (printable recipe)

Ingredients
Bottom crust:
1 cup all purpose flour
1/4 teaspoon salt
1 scant teaspoon baking powder
1/2 cup desiccated coconut (This can often be found in the organic or health food section of the grocery store.)
1 stick butter
Middle layer:
1 can Dulce de Leche (I found it in the Mexican food section of my grocery.)
Topping:
4 squares semi-sweet chocolate (I used Bakers) broken into pieces for easier melting
1/2 stick butter
2 teaspoons light corn syrup
1 teaspoon vanilla

Directions:

• Preheat oven to 325 degrees. Grease an 8"x8" baking pan. Cut parchment to fit into the bottom to make the bars easier to remove. Lightly grease parchment.
• For crust: Mix together flour, baking powder, salt and coconut. Melt butter and mix with the dry ingredients. Press into prepared pan.
• Pour Dulce de Leche over the crust. Bake at 325 degrees for about 15 minutes. Remove from oven and cool.
• Place butter, chocolate and corn syrup into a small saucepan or double boiler. Melt over very low heat to avoid burning the chocolate. When chocolate and butter have melted, remove from heat and add vanilla. When mixture has partially cooled, whisk together until smooth and glossy. Pour over cooled Dulce de Leche. Allow chocolate layer to harden, and cut into small squares.

Fish Cakes!

                          

Ever since they were little tykes, my kids have loved salmon cakes.  My grandson loves them too, so I always keep a can or two of salmon in the pantry for those times when a quick dinner is necessary. Salmon cakes are easy, quick and are an economical way to add fish to your diet. I like to serve these with corn muffins and a salad or greens.

Salmon Cakes

2 small cans skinless, boneless salmon, or one large can salmon with skin and bones removed

1 egg

2 slices of bread or rolls-moisten with water then gently squeeze to remove excess water

2 tblsp. mayonnaise

dash of cayenne or hot sauce

pinch of baking powder

finely chopped onion- optional (I like them with onion but my kids prefer them without)

ground pepper to taste

Remove skin and bones from your salmon if necessary. Put all ingredients in a med. bowl. Mix together- hands work best! Make into patties and cook in a small amount of olive oil until golden brown and cooked through. Makes about 5 cakes.