Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal

Cold days require comfort foods.  The windchill today is -22.  Nothing says comfort food more than warm chocolate chip oatmeal cookies.  No, they are not fancy, but not all desserts have to be a culinary masterpiece.  Sometimes, just good old traditional cookies do the trick.  It’s all about the love in the tummy.

Macaroon (not French Macaroon)


I just baked macaroons.  No, they are not the French kind, which are a meringue-based cookie with almond flour (sometimes spelled Macaron).

The above is the typical kind of macaroon and is made of coconut, egg, sweetened condensed milk, and vanilla.  I usually make them during Easter in multiple pastel colors.  For Passover, I will make both vanilla and chocolate.  (I believe in equal opportunity celebrating and eating)  These are a lot easier to make than French macaroons.

I don’t believe either Macaroons or French macaroons are a substitute for one another.  While the name might be confusing, the tastes are distinct.  Both are delicious!

Whoopie Pies Are For All Occasions

red and green whoopie pies

It’s Christmas time – so here’s some red, green, and white whoopie pies (although the cookies would be good for Italian holidays as well :).  Even if you’re tired of the red and green theme of the holidays, these are still great little cookies.

Have you ever wondered what’s the difference between a whoopie pie, moon pie, and a macaroon?

A whoopie pie is a cake-like cookie sandwich filled with buttercream.

Whereas, a moon pie has a marshmallow filling between two circular chocolate-coated graham crackers.

A French macaroon is a sandwich style cookie made of light meringue-textured cookie (usually made with ground almonds) with a buttercream filling.

Nut Crescent Cookies

Nut Crescents

If you aren’t allergic to nuts, this is a must eat cookie.  I have been making this cookie for 30 years.  I used to make it for holiday trays, but because of all the increased food allergies I switched it to a fall baking thing.  I don’t like to repeat recipes (something that sometimes annoys my family) but this recipe has made my short list of baked goods worthy of repeating.

The dough is cream cheese and butter based and is worth every single calorie.  I use Solo Nut filling for the inside, which pairs well with the dough.  I have also filled these with chocolate, blueberry, and apple filling.  Once I tried Solo Almond filling when I couldn’t find the Nut filling.  Perhaps it is a nostalgic thing, but I prefer the Solo Nut filling to all others.