I think these cookies might have been one of the very first things I was allowed to make all by myself as a kid. Because they require just a few moments of stovetop cooking but no oven time, they are super simple and fast. Sometimes called haystacks, macaroons or, unfortunately, turd cookies, they are a sweet treat that just so happens to be packed with fibre AND is gluten-free! You can whip up a batch in just five minutes; put ‘em on a pretty plate and you’ve got a lovely centre piece for your Easter table. An edible craft - how great is that? It’s easy to adapt this recipe to make it vegan – simply use margarine instead of butter and soy, almond or rice milk.
2 tablespoons (60 mL) butter
1/3 cup (90 mL) white sugar
2 tablespoons (60 mL) milk
5 teaspoons (25 mL) cocoa powder
1/2 teaspoon vanilla extract
1/4 cup (60 mL) unsweetened coconut
3/4 cup (180 mL) quick-cooking (not instant) rolled oats
36 Mini-Eggs, Eggies or jellybeans
Makes 12 cookie nests; recipe can easily be doubled but be sure to use a larger pot.
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Sisters always have the best ideas, even the ones we call sisters but don't share DNA with. I cannot count the number of adventures or delicious kitchen experiments that were prompted by a member of my extended tribe of sisters. I count myself as very lucky to share my life with my mom and three sisters, all of whom enjoy good food and drink. One of them brought some rhubarb syrup to my mom's 87th birthday party and we quickly got to talking about how great it would be in an "adult beverage." This spritzer is simply delightful, much like my sisters. Package up the rhubarb syrup with a bottle of wine and one of soda water and you've got the ultimate hostess gift!
To make one spritzer