My friend, Anne, and I have spent many Skype hours crafting and baking. These might be something to do with your kids…might even be considered a science/art lesson 🙂

Here are some of our favorites:



Pignoli cookies


French Macarons

Macarons are time consuming but not difficult; definitely cheaper to make your own!

There are endless flavor and design possibilities for these cookies…here is the basic recipe:


1 3/4 cups confectioners’ sugar 1/4 teaspoon cream of tartar

1 cup almond flour pinch of salt

3 large egg whites, room temperature

1/4 cup superfine sugar

2-3 drops gel food coloring (optional)

1/2 teaspoon vanilla (or any flavor)

Seedless Black Raspberry jelly (or your choice of filling)


  1. I like to have all my ingredients out and measured, my pastry bag fitted with a 1/4 inch round tip and standing in a tall glass, and my silicone mats (or parchment paper) on my 3 pans before I begin 🙂
  2. Preheat oven to 300 degrees F
  3. Whisk confectioners’ sugar and almond flour together in bowl. Sift this through a fine-mesh sieve with a rubber spatula into a large bowl (toss any larger pieces of almond that are left)
  4. Using electric mixer, beat the egg whites, cream of tartar and salt on medium speed until frothy. gradually add the superfine sugar while beating on medium-high. Beat until stiff and shiny (about 5 min.)
  5. Use the spatula to move the egg whites to the bowl of almond mixture. You want to draw the spatula gently around the side of bowl and then down through the center, turning bowl a quarter turn each fold. Fold until the mixture is just incorporated.
  6. Add the food coloring and extract (if using). Continue folding and turning until the batter is smooth and falls off the spatula in a thin, flat ribbon. (2-3 min.)
  7. Transfer the batter to a pastry bag. Hold the bag vertical to the baking sheet. Pipe 1 1/4 circles. Important! Firmly rap the baking sheets twice against the counter to release air bubbles (if you don’t, the cookies may crack)
  8. Let the cookies sit at room temperature until the tops are no longer sticky when you lightly touch them. (15-60 minutes)
  9. Slide another baking sheet under the first pan and bake for about 15-20 minutes. The cookies are done when they are shiny and rise 1/8 inch to form a “foot”.
  10. Cool completely on rack. Gently peel cookies off mat and fill (my favorite is seedless black raspberry jelly but you can use anything.
  11. Enjoy! They make great gifts, too.

Share this:

// byckeck2112Posted inUncategorizedEdit French Macarons

Rainbow Cookies

Chili Beef Soup

Stuffed artichokes a la Marie


artichokes (female)

Raisins, pignoli nuts, salt, pepper, olive oil, bread crumbs, garlic powder, Parmesan cheese

A heavy, covered pot big enough to hold the artichokes standing straight up

First, cut the stems off bottom of artichokes so that they will stand without tipping over

Hold the top of artichoke and smash down on counter so that leaves are looser and open a little

Push as many raisins and pignolis as you like into the spaces between leaves (you don’t have to fill them all🙂)

Sprinkle garlic powder, salt and pepper into the spaces

Push bread crumbs into the spaces (not too much, maybe a quarter cup for 3 artichokes)

Place artichokes in pot. Pour olive oil over leaves (again, about 1/4 cup).

Sprinkle Parmesan cheese in the center top of artichoke. Fill pot with about 1-2 inches of water (careful not to wet the tops of chokes)

Cover and cook on medium-low heat on stove for about an hour

Artichokes are done when leaves are easy to pull off

For artichoke newbies: eat by holding the pointy end and scraping the “meat” and filling off of the leaf ; until you get to the center-then you remove the hairy part and eat the heart


Crafts/Science Activities

butterfly origami

koala mom/baby bookmark


milk fireworks

secret color race

coffee can ice cream


Chocolate Macarons

CrĂŞpe Suzette

Praline Cake

Tarte Tatin

Lemon Tart

Trio of Fruit

most important rule: have fun!

Create your website with
Get started
%d bloggers like this: