White Sangria and Easter Nest Macaroons

April 05, 2015

Happy Easter! It's a gorgeous, sunny day in Santa Fe! The whole neighborhood is out walking, riding bikes with their kids, and grilling in their back yards. I love these kind of Sundays. I went on a long run after church then spent some time decorating the house!

Hope you enjoy these Easter/springtime recipes!

White Sangria

From The Brown Eyed Baker

Ingredients:

2 large oranges (one of them cut into thin slices, and the other one juiced)

1 large lemons, cut into thin slices

1/4 cup sugar

2 Tablespoons Grand Marnier (or other orange-flavored liquor such as Triple Sec or Cointreau)

1 bottle white wine (preferably Pinot Grigio or Chardonnay), chilled

Ice cubes

Directions:

1. Add orange slices, lemon slices and sugar to a large pitcher; mash gently with a wooden spoon until the sugar dissolves and the fruit releases some juice, about 1 minute.

2. Stir in the freshly squeezed orange juice, liquor and wine. Refrigerate before serving.

3. Pour over ice, and enjoy!

Makes about 4 servings. (Or 2 servings if you're helping a friend plan a wedding on a warm Saturday afternoon...)

Cheers!

Macaroon Nest Cookies

From Allrecipes.com

Ingredients:

2 cups flour

1 Tablespoon baking powder

1/4 teaspoon salt

3/4 cup butter, softened

1 (8 ounce) package cream cheese

1 cup white sugar

3/4 teaspoon vanilla extract

2 cups flaked coconut

2 drops red food coloring

2 drops yellow food coloring

1 package chocolate coated peanuts (or speckled egg M&Ms, or mini Cadbury eggs)

Directions:

1. Preheat oven to 325 degrees F. Grease two cookie sheets, or cover with parchment paper.

2. Sift together the flour, baking powder and salt. Set aside.

3. In a medium bowl, cream the butter, cream cheese and sugar until smooth. Mix in the vanilla, then gradually beat in the dry ingredients.

4. Divide the coconut into three separate bowls. Color one portion red and one portion yellow, leaving the remaining portion uncolored. Toss all the coconut together after coloring.

5. Roll cookie dough into small balls, then roll in the coconut mixture and place 2 inches apart on prepared cookie sheets. Press one candy into the center of each cookie.

6. Bake for 12 minutes, then remove from the oven and press 2 more candies into the center of each cookie. Return to the oven and continue baking for another 4 to 5 minutes, or until coconut is beginning to brown.

7. Cool on a wire rack, and enjoy!