My absolute favorite sweet on the planet is the peanut butter cup, so when Carey Nershi of one of my absolute favorite food blogs, Reclaiming Provincial, wrote this beautiful post on making them yourself at home, I knew I had to share. I will be attempting these soon. Possibly with a bit of almond or hazelnut butter as well. Aren’t they just lovely?
Click here for the complete directions.
We finally don’t have a million things going on this weekend and I’m thrilled. We are dog sitting and have some brunch plans, but compared to the last few weekends, it feels like endless free time.
And although that mostly means we’ll get a little house cleaning done (yay for spring cleaning!),
I’m really hoping we’ll start our little garden – since it stopped snowing here. Finally.
Hope your weekend is just lovely!
Here are some of my recent favorites from around the web:
Panna Cotta is my new favorite dessert and this one looks fantastic.
Funny bit about living alone.
How to dip dye baskets.
The power of a photograph.
Maps for your walls.
The dream scarf.
A guide to champagne cocktails. Yum.
I adore brick walls.
The cutest little wine bottle stoppers.
Quickly pickled veggies.
image via the pursuit aesthetic
Did I mention I’m on jury duty right now? I guess not, since I’m not supposed to talk about the case.
It is driving me a bit crazy though – I don’t keep things bottled up very well! The days are a bit slow, but terribly interesting at the same time. Fortunately, each one is peppered with a number of small breaks… in a small back room. I’m so grateful that they have WiFi in the courthouse; I’ve been able to peruse the online world to my heart’s content. Some of my favorites from this week:
A beer tasting party.
Gorgeous chunky cardigan.
Step 1 to great banh mi: pickled vegetables.
The best macarons in the world.
Beautiful furniture from reclaimed materials.
Polenta for breakfast? Or anytime? Yes please.
Black walls are so dreamy.
(ps) The bouquet pictured above was for my Nana’s 86th birthday this weekend, from Pike Place Market – the very best place in Seattle to get flowers!
This post is a bit belated, since he’s been churning these out all through the holidays, but my dear husband make them again this weekend for my aunt and uncle, and they tend to stay at the forefront of your mind for a while! Macaroons from the store just don’t compare. And minus cooling time, they’re pretty quick prep (which is my favorite thing, possibly ever).
And so I give you, Husband Macaroons:
Natalie’s Every Occasion Macaroons
Adapted from “The Fannie Farmer Baking Book”
Makes about 20 macaroons
This recipe doubles (and triples) beautifully! And do not fear, they will get eaten.
For a gluten-free variation, replace flour with finely ground skinless blanched almonds.
2 egg whites
½ cup sugar
2 tablespoons all-purpose flour, or 2 tablespoons finely ground skinless blanched almonds
Pinch of salt
1 teaspoon vanilla extract
2 cups sweetened shredded coconut (about half a bag)
½ cup chocolate chips/chunks, semi-sweet, dark, or a mixture (optional)
Preheat oven to 350°F. Line baking sheets with aluminum foil or parchment paper (I highly recommend the parchment paper, as the foil can sometimes stick).
Beat the egg whites with hand mixer (high speed) or by hand until they form stiff peaks.
In small bowl, combine sugar, flour and salt. Add mixture to egg whites in thirds. Then beat in sugar, flour, and salt (on low speed) and add vanilla.
After dry ingredients are well incorporated, fold in the coconut with a rubber spatula. All the coconut flakes should be soggy, but the batter shouldn’t pool at the edges.
Form the batter into small 1 inch balls and place 1 ½ inches apart on baking sheet.
The liquid shouldn’t run into a muddle around the balls. Keep a small bowl of warm water to dip your finger in, because the batter won’t stick to wet hands.
Bake for 12-16 minutes in the middle of the oven until puffed slightly and very lightly browned at the tips. Let cool on rack until while you prepare chocolate! (Reserve foil/parchment lined cookie sheets for dipping). Voila!