Macaroons, Real Housewives Style

Back in April I pulled out Jill Zarin's (Real Housewives of New York) Macaroon recipe from my People magazine.  I came across it this weekend and realized I had never put them to the test.  I decided to make them for dessert Saturday night and OH MY DELISH!  They were amazing.

Jill Zarin's Macaroons
People Magazine, April 18, 2011 


2 (14-oz) bags sweetened flaked coconut
1 (14-oz) can sweetened condensed milk
2 Tbsp. sour cream
1 Tbsp. heavy cream
1 1/2 tsp. pure vanilla extract (Mexican vanilla preferred)
3/4 lb. (12-oz) bittersweet chocolate, melted

1. Preheat over to 325 degrees.  Line baking sheets with parchment paper.
2. In a large bowl, mix together all ingredients until thoroughly combined.

3. Press dough into a soup spoon or small ice cream scoop and release onto the baking sheet.

4. Bake for 20 minutes.  Remove from oven; let cool.

5. Dip one side of each macaroon in melted chocolate and place on a tray lined with wax paper.

6. Refrigerate 20 minutes before serving.

Smoked Mac-N-Cheese Lasagna Cupcakes

I am someone who loves to cook but never seems to find time to do it.  I am going to attempt to throw some recipes out here every now and then to share some of the foods I love.  While reading People magazine (June 6, 2011), I came across this Smoked Mac-N-Cheese Lasagna Cupcakes recipe that had been adapted from Heirloom L.A..  I love cupcakes and mac-n-cheese so I thought I would give it a try.

Makes 12 cupcakes

15-16 pieces (1 lb box) lasagna, cooked until tender and drained

olive oil

3 cups grated Parmesan

3 cups grated smoked Mozzarella 

3 cups grated sharp Cheddar

white sauce

Notes: I went with regular mozzarella b/c my hubby is not a fan of smoked cheese.  Also, I used shredded mozzarella and cheddar because I am lazy and could buy them already done that way.

For white sauce:

4 Tbsp. butter

3 Tbsp. flour

2 cups hot milk

pinch of salt

To make white sauce:

Melt butter in medium saucepan over medium heat.  Add flour and stir for 2 minutes.  Slowly add hot milk, stirring constantly.  Add a pinch of salt and cook over low heat, stirring until thickened, about 10 minutes.

To make cupcakes:

1. Trim lasagna pieces into 6x2-in strips and place on a lightly oiled sheet pan.  Cut remaining pieces into 3 equal sections and place on sheet pan.

2. Brush a 12-cup cupcake tin with olive oil.  Lay 2 i-in lasagna strips in the bottom of each mold to form an X. (Strips will hang over)

3. Sprinkle 1 tbsp of each cheese over pasta, packing well.  Top with 1 tbsp of sauce.  Place 1 smaller lasagna piece on top.  Repeat for each.

4. Fold the 2 overhanging pieces over the top of each cupcake (Make sure you do this!  I didn't and it led to crispy sides!).  Use sauce to seal edges.  Sprinkle with each cheese and dab of sauce.  Cover with plastic wrap; chill for at least 2 hours.

5. Preheat over to 325 degrees.  Bake cupcakes for 25-30 minutes.  Let cupcakes rest 10 minutes before serving.

End result?

They were a big hit!  My hubby and I loved them, as did the kids.  We served them with a caesar salad and spiced it up with a glass of wine for us and a glass of sparkling cider for them.  They were rich, yummy and if you are trying to watch calories, do not attempt.  I will definitely be making these again!