coconut-almond macaroons with maple sugar

makes 24 macaroons

4 egg whites
pinch of sea salt
1 t vanilla extract
1/2 t almond extract (optional)
1/3 c maple sugar
1 c almond flour
1 1/2 c unsweetened shredded coconut

beat egg whites with sea salt until they form stiff peaks. fold in the vanilla and almond extract, maple sugar, almond flour, and shredded coconut. spoon tablespoon-size mounds of batter onto a parchment-lined baking sheet. bake at 350 degrees F for 10-12 minutes. allow to cool for five minutes on the baking sheet, then transfer to a cooling rack. store in an airtight container.

torn from a magazine (no idea which one) some time between 2010 and 2014.

pumpkin oat bars

Adapted from a recipe posted by active.com

Ingredients:

Cooking Spray
2 cups old-fashioned oats
1 ¼ cups all purpose flour
¼ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon baking powder
1 cup cold, unsalted butter cut into half inch cubes

2 cups pumpkin puree (if using fresh, make sure you let it drain well first)
2 eggs plus one egg yolk
1 teaspoon vanilla
½ cup brown sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice

1. Preheat oven to 375 degrees. Coat an 8 x 8 inch baking pan with cooking spray.

2. In a large bowl, combine oats, flour, ¼ c brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in the butter to the dry mixture until it resembles a coarse meal. Do not over mix, but leave some of the butter in chunks.

3. Pour half the dry mixture into the baking pan and press in lightly. Bake for at least 15-20 minutes until slightly browned.

4. In a separate bowl, combine pumpkin, eggs, egg yolk, ½ c brown sugar, vanilla, cinnamon, nutmeg, and allspice. Mix thoroughly. Pour wet mixture onto partially baked crust, and sprinkle with remaining oat mixture. Bake until the topping is slightly browned, usually about 30 to 35 minutes.