It’s that time again!  Secret Recipe Club time.  We had this last month off, so I am excited to get back to the fun!  I love looking at all the deliciousness everyone makes and getting a chance to really explore a new blog.

This month I was assigned Dan and Meridith’s blog, The Haggis and the Herring.  Best food blog name EVER!  The blog started out as a website for their wedding, bringing their families and friends together for a night of celebration and good food.  It evolved into a delicious blog filled with recipes with an international flare.  The only trouble I had with their blog was trying to pick which recipe to try!  They even have which recipes are gluten free and which are vegan marked on the recipe index.

There are several curries that I debated making (I do love me some curry!), Tandoori Chicken, Kasha with Mushrooms, Onions and Green Peppers, or the African Chicken in Peanut Sauce.  I almost made Broccoli Salad with Cranberries for my husband (he is a broccoli salad nut), but I finally decided on something sweet for my kiddos for Valentine’s Day.  I decided to adapt the Chocolate Mint Macaroons.  Yum!  I have them all wrapped in cute little packages to give to my kiddos.  Of course, we have already all had a ridiculous amount a few of them and have declared them DELICIOUS!

The main adaption I made was to use vanilla instead of mint.  I have two girls who are really against the flavor of mint, so I knew that was out.  🙁  I will be making these again with the mint for the rest of us that enjoy it.  I also tried to pipe these so the meringues would bake up looking like Hersey Kisses.  As we can’t eat Kisses, so I thought it would be cute for Vday.  The shaped softened a bit as they baked, but I was quite pleased with how cute they turned out.

Thank you so much Dan and Meredith.  I will be back to cook up more of your tasty offerings!


Chocolate Chip Meringues

These are a really quick, and delicious treat to make for your Valentine.

2 egg whites

1/2 teaspoon gluten free vanilla extract

2/3 cup sugar

1/4 cup chopped gluten & dairy free chocolate chips (I grated mine)
Preheat oven to 325-degrees.  Place parchment paper on a cookie sheet and set aside.

In a medium mixing bowl beat egg whites and vanilla extract using an electric mixer on high speed until soft peaks form.  Gradually add sugar (1 tablespoon at a time), beating until stiff peaks form (tips stand straight). Fold in chocolate.

Drop mixture by teaspoon 2 inches apart onto the cookie sheet.  Bake for 20 minutes or until edges are lightly browned.  Transfer to a wire rack and let cool.