Tag Archives: snack

Kicked up Pimento & Cheese

25 Jun

If you’re from the South like me, then pimento & cheese was probably a staple around your house growing up. But when mom and I offered to bring pimento & cheese to a get together at a friends house, they had no clue what we were talking about. They’re from the North. So if you’re also from the North, do yourself a favor and make some pimento & cheese.

pimento and cheese

Not only does P&C offer wonderful flavor, but it’s simple and makes for a quick meal. Spread on some toasted bread and you have a wonderful sandwhich. To use it as an appetizer, spread it on crackers or celery and watch peoples’ faces light up with happiness!

pimento and cheese 3.1

For the pimento & cheese:

  • 1 8-oz block sharp cheddar cheese
  • 1 8-oz block pepper jack cheese
  • 1 8-oz block sharp white cheddar
  • 1/2 cup mayo (or greek yogurt)
  • 1/4-1/2 cup olive oil
  • 2 tablespoons chopped jalapenos
  • 1 4-oz jar pimentos
  • 1/2 teaspoons pepper or McCormick Hot Shot

Shred the three blocks of cheese. Don’t cheat and buy pre-shredded because you’ll regret it. Add the remaining ingredients and mix until moist.


If you don’t like spicy, leave out the jalapeno and substitute more cheddar or monetery jack cheese for the pepper jack. If you’d like to turn it into a warm dip, add an 8-oz block of cream cheese and bake at 350 for 20 minutes or until cheese gets melty and bubbly. Enjoy!

Cookies N’ Cream Macarons

22 Jun

Cookies N Cream Macarons 2

Now that I’ve learned to love making (as much as eating) macarons, I thought I’d share them with Adam since he’s never tried them. I told him to choose any flavor he liked, and cookies and cream was decided on. Oh, I was excited! And thankfully, he enjoyed them.. or the few that were left by the time they arrived.

I made these macarons by mixing in oreos with the almonds, and using the oreo filling as a component in the cream center. It tasted very similar to an oreo cookie, with a much different and in my opinion more pleasing texture.

Cookies N Cream Macarons

For the macarons:

  • 1/2 cup slivered almonds, finely ground
  • 1/4 cup oreos (cookie part only), finely ground; about 3-4 oreos
  • 2 large egg whites, at room temperature
  • 1 cup confectioners’ sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon vanilla extract

For the filling:

  • about 12 oreo centers
  • 2 tablespoons butter, softened
  • 3-5 tablespoons heavy cream
  • confectioners’ sugar

In a food processor, pulse together the almonds, oreos, and confectioners’ sugar. Sift into a mixing bowl and set aside. Cookies N Cream Macarons 4

In a medium mixing bowl, or stand mixer, whip the egg whites on medium-high speed until foamy and soft peaks form. Gradually add in the granulated sugar and continue to beat until the meringue becomes shiny and stiff peaks form when the beater is lifted.

Add the almond mixture to the meringue, about 1/3 at a time. With a rubber spatula, fold the mixture until just combined before adding in the next third. When all the dry ingredients are incorporated, continue folding until the batter flows from the spatula in ribbons. Try not to under or over fold the mixture.

Line two baking sheets with parchment paper and transfer the batter to a piping bag fitted with a wide, round tip. Pipe the batter into small circles (about 3 cm in diameter) spaced about 1 inch apart. Beat the baking sheet down against the counter to release air bubbles and to help the macarons form their “foot”. Sprinkle tops with crushed oreos, if desired. Let sit at room temperature for about 30 minutes to form a crust. You should be able to touch the macarons lightly without getting batter on your fingers.

Preheat the oven to 325 degrees. Bake the macarons in the bottom middle of the oven for 10-15 minutes. Cool for 10 minutes. Carefully peel macarons off the parchment paper and let cool completely on a wire rack.

While the cookies cool, make your cream filling. Beat all ingredients together adding in sugar and extra cream to achieve the flavor and texture you desire. Match cookies up by size and sandwhich together with cream. Enjoy!


I sincerely hope you try your hand at making these and that you enjoy them as much as I did. If you’re having trouble with your batter, try using weighted measurements. Don’t worry if you don’t get the perfect size on every macaron when piping them. Simply match up the sizes when sandwhiching them together.

Also, a BIG thank you to SnazzyBiscuits for awarding me the Versatile Blogger award. It’s much appreciated, and I’m very thankful for all my readers and supporters!

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