Coconut-Apricot Macaroons

I really wanted something tasty but cookies just didn't seem right so when I came across this recipe in Everyday Food I thought why not? I knew that at the least Fabrizio would have fun making them even if he didn't love eating them. As it turned out it was a win win situation.

This recipe is: wheat free, gluten free, vegetarian, dairy free, corn free, rice free, and soy free.

Contains: egg, almond, coconut

Alterations: If you have a nut allergy, simply omit the almond extract.

3 large egg whites
1/2 cup sugar
3/4 tsp pure almond extract (optional)
1/4 tsp salt
1 package (14 oz) sweetened flaked coconut
1/2 cup soft dried apricots coarsely chopped (I love the apricots from Trader Joe's)

Preheat the oven to 325. Line a baking sheet with parchment paper.

In a large bowl whisk together egg whites, sugar, almond extract and salt until frothy. Add coconut and apricots; mix to combine.

Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).

Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely. Store in an airtight container at room temperature, up to 1 week. Makes about 20.


* Recipe from Everyday Food Magazine.

Baked Penne with Spinach and Sun-dried Tomatoes

1 tbsp olive oil
2 cloves garlic, chopped
1/4 cup oil-packed sun-dried tomatoes, chopped
14 oz. crushed tomatoes
28 oz whole tomatoes
1 tbsp balsamic vinegar
Kosher salt and black pepper
1 bag penne
5 oz baby spinach
2 cups grated mozzarella
1/4 cup grated parmesan


Heat oil in a large saucepan over medium heat. Add garlic and sun-dried tomatoes, stir for 2 minutes. Add crushed tomatoes. Break up whole tomatoes with your fingers and add to pan. Add vinegar, salt and pepper. Stir. Reduce heat to simmer, stir occasionally, until thickened, 20 to 25 minutes.

Preheat oven to 400.

Meanwhile, cook pasta until nearly done (it will finish cooking in the oven). Drain pasta and return to pot.
Add spinach to sauce. Mix in until wilted, about 1 minute. Pour sauce over pasta and mix.

Pour half of the pasta mixture into a large casserole dish. Sprinkle 1 cup of mozzarella. Top with remaining pasta. Finally add the 2nd cup of mozzarella and the parmesan to the top. Bake for 15 minutes, or until top is bubbling and beginning to turn brown.

*Recipe from Real Simple Magazine