Today I have a very special guest blogger for you. Meet Anna and her sister Chelsea from Hidden Ponies. These sisters are just the sweetest! They make the most wonderful meals and desserts. I signed up to receive their e-mails and I look so forward to reading them every time they post. There photos are always gorgeous and the goodies they make are just to die for. You’ll see that from the recipe and post below, super yum! I have so many of their recipes bookmarked to make, it’s crazy. I am looking forward to trying there Butternut Squash Jalapeno Cream Soup. I’m just waiting for the butternut squash to come into season. But not only do they have awesome recipes they also have good and funny stories. I love reading about their family life. I am sure you are going to just love them, as much as I do. So give a warm welcome to Anna from Hidden Ponies.
Hi everyone!! I’m Anna from Hidden Ponies, where I blog with my sister Chelsea, and I’m so excited to be guest posting on Jennifer’s blog today! Jennifer’s was one of the first blogs I read regularly when I started blogging, and she was one of the first people to comment regularly on my blog and her comments are always thoughtful and sweet and I just know I would love her as much in real life as I do online, so I was so happy to be able to help her out while she’s away.
Our blog is all about food and how it fits into real life. It’s all about finding the silver lining (the hidden pony!) in any situation, and sharing creative, tasty dishes that anyone can make. We all know homemade is better, so we want to share meals and snacks that are totally doable, generally very quick, and that taste great every single time. Sometimes you want a little help from the box or the can and we totally get that – we do too! Our mom has been kind enough to document a lot of our family recipes in the form of cookbooks we receive each time someone gets married, so we share a lot of family secrets through this blogging world!
While we try to eat a balanced diet and portray balance on our blog, Saturdays around Hidden Ponies are all about sweets. Today’s Saturday Sweet is a great one because:
a) it’s really sweet! (a requirement, obvs )
c) it’s pretty!
d) it’s light as a feather to hold!
e) it’s gluten free!
These are a cookie we were making before anyone had to eat gluten free (two of my sisters now do), before wheat was mutant and angry about being digested, before being gluten free was stylish and promised to make you skinnier. We made these just because they are delicious.
Also, did I mention you make them and then just leave them in the oven overnight?
So fun – breakfast cookies!
Ok, I wouldn’t actually recommend eating these for breakfast because they are saaa-weet, as previously mentioned, but these are a seriously easy, seriously delicious cookie that’s special and different from the same ol’ (amazing, don’t get me wrong) chocolate chip cookies and other similar dough cookies. These are also eeeensy small and lighter than air, perfect for eating more than one without feeling guilty! They are crackly-crisp and tender at the same time, and pieces will probably fall on your floor if you give them to children. (Ok, that’s not a probably, that one’s a definitely). I like these best straight out of the fridge or freezer.
Thanks again, Jennifer, for having me, and I hope some of you will come visit me over at my place, and keep giving Jennifer all the love and support she deserves over here!!
|Forget Me Cookies||
- 2 egg whites
- ¾ cup white sugar
- ½ tsp vanilla
- 1 cup chocolate chips (milk chocolate tastes best)
- 1 cup chopped pecans or walnuts
- Preheat oven to 350 degrees.
- Whip egg whites on high speed until stiff.
- Add sugar gradually, beating at high speed for 5 minutes longer. Fold in vanilla, chocolate chips and nuts. Drop by teaspoonfuls onto foil-lined cookie sheet. Foil is a must to prevent sticking – do not grease the foil. Put into the oven. TURN OVEN OFF. Leave cookies in oven overnight or for at least 8 hours. DO NOT OPEN OVEN DOOR. Makes about 3 1/2 – 4 dozen small cookies.
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for a very long time. If they last that long.