This simple appetizer is easy to make with ingredients you can stock in your pantry to have on hand. Perfect for unexpected guests pop in or you get the munchies while watching a movie.
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Sunday, May 11, 2025
Jalapeno Pecan Cream Cheese, Roatan Recap, and the Weekly Menu #SundayFunday
Saturday, September 7, 2024
The Long Way Home, Blueberry Ginger Crepes, and the Weekly Menu
The Long Way Home is the 10th novel in the Three Pine Series to which I am, apparently, addicted. I can't seem to take a break between these novels, anxious as I am to see what lies in store for Chief Inspector Gamache and the residents of Three Pines.
Monday, December 4, 2023
Yuletide Bliss Pinwheel Cookies #ChristmasCookieWeek
These fun little pinwheel cookies will surely be a hit this Christmas Season. Cream Cheese cookies with a dollop of jam in a whimsical form.
Saturday, August 26, 2023
Farm Life: Green Tomato Jam, Birthday Celebrations, The Weekly Menu
I recently put out a call to my neighbors for some green tomatoes so that I could make some Green Tomato Relish. I was gifted over 15 lbs of green tomatoes. I only needed 7 lbs for the relish so I decided to use some of the rest making this Green Tomato Jam.
Monday, July 31, 2023
Blueberry Basil Jam Muffins #MuffinMonday
This is the final day of National Blueberry Month so I pulled out a jar of Blueberry Basil Jam and made some muffins!!
Tuesday, April 25, 2023
Spring Berry Gelato #LitHappens
Creamy, delicious gelato made with blueberries, blackberries and strawberries is the perfect spring treat as the weather starts to warm.
I was inspired to make this Gelato while reading Eat Pray Love by Elizabeth Gilbert.
Thursday, May 19, 2022
Jelly Donut Bundt Cake #BundtBakers
This jelly donut bundt cake is super easy to make starting with a boxed cake mix and was a huge hit with the family celebrating Frank's birthday.
Thursday, December 16, 2021
Magical Ingredients Honey Cake #BundtBakers
Light cake soaked with honey and topped with a peach jam and honey glaze. This cake is a beautiful centerpiece for your brunch table.
Wednesday, August 11, 2021
Tart Cherry Preserves #FoodieExtravaganza
Every year our daughter picks all the tart cherries off of her tree and gifts them to family and friends. She doesn't keep any for herself but she does get back tenfold in gifts back using the cherries. This year I turned them into preserves.
Saturday, April 3, 2021
Honeysuckle Tangerine Marmalade #CooktheBooks
Sweet tangerines and a citrusy lemon combine with honeysuckle tea to make a marvelous marmalade. I made enough to give as a little gift to our guests for Easter dinner this year. A wonderful taste of spring in a jar.
Saturday, February 27, 2021
Jammy Dodgers #lithappens
Thursday, April 11, 2019
Strawberry Rhubarb Jam #ImprovCookingChallenge
We are sharing Strawberry/Rhubarb recipes today with the crew from Improv Cooking Challenge.
Thursday, November 8, 2018
Cranberry Jam with Bacon and Onions #CranberryWeek #ImprovCookingChallenge
Friday, August 24, 2018
Sourdough with Goat Cheese and Fig Jam #CooktheBooks
Monday, July 9, 2018
Instant Pot Lemon Blueberry Cheesecake #BakingBloggers
Purple Haze Jam Ice Cream #IceCreamSocial
This super simple, three ingredient homemade ice cream is fun and easy to make. Grab your favorite toddler and make some summertime memories...…
Thursday, August 24, 2017
Lemon Shred inspired by The Practice House #FoodiesRead
![The Practice House by [McNeal, Laura]](https://images-na.ssl-images-amazon.com/images/I/51R3uO-i1VL.jpg)
Foodies Read is a great group ran by Heather of Based on a True Story. The members love to cook and love to read. Nearly every book you read can inspire some kind of dish. When it does, we create and share that recipe on the monthly linkup. You will find a lot of great books even if you don't want to cook and lots of great recipes even if you don't want to read. If, like us, you love doing both then please don't hesitate to join us.
Thursday, April 6, 2017
The Nightingale inspired Macarons #FilltheCookieJar #FoodiesRead
Before I go any further I want to just let you know that I waffled back and forth about this post and whether I should publish it. It goes against my grain to speak out publicly against POTUS but it is exactly for this reason, my discomfort, that I am speaking my mind in this post.
I am not looking for a debate on this matter. This is my blog where I come to write about my life and my feelings. I don't feel the need to apologize now, or ever, for what I post on my blog. My readers are free to agree with me or not. We are all entitled to our own opinions. May God's peace surround us all.
I am proud of the fact that our great country fought against the tyranny in Europe but that does not mean that our Government is exempt from making the same mistakes. Russia, too, fought against Germany in WWII and I certainly wouldn't want to live in Russia.
This scene, with mother sharing history with son, in the form of food resonated with me. I decided to share some Macarons with my blogging community, my readers.
This recipe came from a publication distributed by my local grocer, Kroger. I followed the recipe for the cookie exactly but chose to tint mine purple for Easter as this is the theme for this month's Fill the Cookie Jar. I filled mine with a blueberry/lemon jam that our son made for us. You can use any jam, lemon curd, caramel or chocolate ganache in the filling...whatever floats your boat.
Blueberry/Lemon Macarons
adapted from Kroger
1/2 c. almond flour
3/4 c. powdered sugar
2 egg whites, room temperature
1-2 drops lilac food coloring
2 T. caster sugar
Blueberry/Lemon Jam (or your favorite filling)
Sift together the almond flour and the powdered sugar. Set aside.
Place egg whites in large bowl of stand mixer fitted with whisk attachment. Beat on medium speed until foamy. Add the food coloring and continue mixing until egg whites are tinted. With the mixer still on medium speed gradually add the caster sugar and beat until glossy and holding peaks. Do not increase speed on mixer, be patient, it takes a little time.
Sift the flour/sugar mixture over the top of the egg whites and gently fold in. Scoop the mixture into a large pastry bag fitted with 1/2" round tip. Pipe 1 1/2" rounds onto two large baking sheets covered with parchment paper. Set aside and let rest at room temperature for at least 30 minutes and up to 3 hours.
Place in a preheated 300* oven and bake for 10-12 minutes or until the tops don't feel sticky to the touch. Cool on baking sheets set onto wire racks.
When completely cool, spread a thin layer of jam on the bottom of a shell and top with a second shell. Repeat with remaining shells.
These cookies are best refrigerated overnight before serving and can be refrigerated up to 3 days. Print Recipe
Let's Fill the Cookie Jar!
- Blueberry/Lemon Macaroons by A Day In The Life On The Farm
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- Chewy Peanut Butter Chocolate Chips Cookies by Making Miracles
- Chocolate Chip Bunny Cookie Pops by Cindy's Recipes and Writings
- Honeybee Cookies by Palatable Pastime
- Koulourakia by That Recipe
- Lemon Butter Cookies by Marlys This and That
- Lemon Poppy Seed Cookies by Feeding Big
- Loaded Oreo M&M Cookie Bars by Jolene's Recipe Journal
- No Bake Bird's Nest Cookies by Making Memories with your Kids
- Spring Garden Malted Milk by Famished Fish




















