Talk about gorgeous color? The photo doesn’t do it justice! Amounts are about (I rarely actually measure) 2 to 1 vodka to juice. Fresh grapefruit juice and vodka are the primary ingredients. But I made a simple syrup by cooking raw beets with a splash of St. Germain, sugar and water. Then I made a basil simple syrup (which I LOVE on strawberries with fresh lemon) and added a dash of both simple syrups to come up with this beautiful cocktail! I give you, the Fuchsiatini !!
I love to make almond florentines and sandwich two cookies together with Nutella! But I saw this unusual “cookie butter” at Trader Joe’s and thought I’d try it with this cookie. It has the consistency of smooth peanut butter, a little firmer, and the taste of gingerbread. It’s really delicious! In this cookie, I think the filling was masked by the flavor of the florentine alone. But between two sugar cookies it would have been perfect. For this cookie, I think I’ll stick with Nutella or a homemade buttercream! The cookie recipe is in my cookbook
I started with a classic macaroon recipe and a sugar cookie recipe. I made sure the sugar cookie dough was very cold so that I could cut thin slices as the base for my cookie. Then I topped the cookie with a macaroon, flattened it and then using a melon baller, I removed the center. I baked them 80% of the way, then filled the center with caramel (this time I cheated and didn’t make my own, I used the caramel dip that we find in the produce section of the supermarket) and finished baking until they were light golden brown. I melted dipping chocolate, dipped the cookie bottom into chocolate and let it set up. Then with my homemade ganache, I drizzled the top. Voila! Not bad at all!
iPhone photo disclaimer, NOT my Canon