It’s Spring…time to get out of the house and have some FUN!
Oatmeal Lace Cookies are THE BEST COOKIES! Perfect for a Spring picnic. The recipe is compliments of Gloria Smiley, Food Stylist Extraordinaire. She served them for lunch when we visited her in Atlanta, Georgia and I didn’t want to look like a piglet, but I just could not stop eating them. They are so GOOD! Thank you Gloria for sharing your recipe!
OATMEAL LACE COOKIES
These cookies are adapted from Nick Malgieri’s Lace Cookies. There are many variations and substitutions, such as ground nuts instead of oatmeal; maple sugar instead of regular sugar, and sandwiched with bittersweet chocolate, yum.
8 Tablespoons unsalted butter, melted and cooled
1 cup rolled oats, finely chopped – pulse in a food processor
1 cup sugar
½ teaspoon salt
1 egg
1 teaspoon vanilla extract
1 teaspoon orange juice
- Preheat oven to 350 degrees. In a bowl, stir together melted butter, oatmeal, maple sugar, salt, egg, vanilla extract and orange juice. Stir until all ingredients are well incorporated.
- Using a½ teaspoon measure, drop the batter onto sheet pans either lined with Silpat or buttered foil. The cookies will spread, so leave at least 2 inches between each cookie.
- Bake the cookies for about 8 to 10 minutes, or until they are brown around the edges. Remove from oven and slide the Silpat or foil onto a cooling rack.
- When the cookies are cool, lift them off the Silpat or foil and store in between sheets of parchment or wax paper in a container with a tight fitting lid.
- To make sandwiches, melt 6 ounces of bittersweet chocolate and spread on the bottom side of half the cookies; then cover with another cookie, top side up. Store in the same manner as above.
Chambong!
$35 on-line or locally at Wine Gourmet in Roanoke, Virginia. What is it?! The Chambong is used for the rapid and enhanced
experience of sparkling wine / champagne consumption. http://www.chambong.co/about/
Here’s their story from their website…they say it’s magical!
The origins of the first Chambong came about in early 2014, during a moment preempting the Super Bowl. We had an epiphany the week prior of the big event to create a “Super…Bowl.” The resulting device of our imagination harnessed an ability to hold an extraordinary amount of cannabis, however was sadly non-functional as a smoking apparatus. Fortune would prevail several evening later, while onlookers examining the piece remarked at how it looked like a fantastic wine “shooter”. They promptly filled it with Champagne and experienced the resulting magic…And thus was born the glory that is — The Chambong.
Pop A Ball!
These fun little balls are made in the UK. I found the peach and strawberry flavors to be delightful. I enjoyed watching the balls dance around in my glass, but the set only came with one straw which would be awkward if serving more than one flute at a time. Fun for a one time party trick if you want to spend around $15 for a pack of two. I purchased them on eBay since Popaball in the UK does not ship to the United States.
MIMI ROSÉ SPARKLING WINE
Grenache varietal. Notes of white flowers, fleshy white fruits, and citrus too. Serve as an aperitif or with dessert. Perfect for porch sippin’ on a warm sunny day. Available on-line and locally at Mr. Bill’s Wine Cellar in Roanoke, Virginia.
River and Rail Restaurant
Cure For Sorrow Cocktail
Coconut Infused Buffalo Trace Bourbon, Bonal QuinQuina, House Tepache, Banana-Cream Syrup, Lime, Tiki Bitters. Pineapple, Coconut, and hints of spice. Shaken and served over a large ice cube. Grated cinnamon and pineapple wedge garnish. YUM!
Pop over to the Roanoker Magazine blog to enjoy my Beets, Bacon and Blue Salad (blue cheese and blueberries) recipe. Here’s the link:
https://theroanoker.com/blogs/behind/beets-bacon-and-blue-salad-with-ingredients-from-grandin-vil/
Happy Spring!
