Another little St. Patrick’s Day Treat. I am not normally one to use a lot of food coloring, but made an exception today, so here we are — browned butter and almond with a dark chocolate Hersey’s kiss. The recipe makes quite a few cookies but it can he halved in case you don’t need so many. Cheerful, happy little cookies — emerald blossoms next to the pot of gold at the end of the rainbow. (or something stereotypical like that).
I thought I’d make a couple of things for St. Patrick’s Day. And sort of like most holidays, I am just making these because it’s a sweet treat and I felt like it, not because they are particularly Irish or Irish-American for that matter. These “Irish Cream “Faux-reos” Sandwich Cookies are Oreo-style Chocolate Sandwich Cookies with Bailey’s Filling, and how can you really go wrong with that.
I typically make Macaroons as part of my Christmas Cookie Collection, though really, they are not German per se, nor are they Christmas-y. They are delicious, of course, so I thought that I would do some experimenting on variations. I’ve already got a recipe for Chocolate hip Macaroon, so this time, I went with Coconut Butterscotch-Chip Macaroons — with teeny tiny butterscotch chips, which are a little bit hard to find. These are very sweet and rich, but definitely delicious.
I love seafood. Most any kind of seafood really, but shrimp are actually one of those super-easy things to make, and because they are mostly IQF on the boats (Individually Quick Frozen), they are fresh when they are frozen and great to keep on hand. This is a garlic and saffron recipe that comes together very quickly. There are two things to be careful of though — be careful not to overcook the shrimp (less than 10 minutes will do) and the sauce can split if you aren’t careful. Paying attention and doing everything expeditiously certainly helps.