Things I’ve Cried About for No Good “Reason”

I don’t know why I felt like publicly outing myself like this on the internet… hopefully you get some entertainment out of it. Let the record show, I am a strong, confident woman & I like to think I have it all going on. But, I’m a woman. There are some things in my nature that simply have no good explanation. 


1. This whole Youtube montage that’s going around of “moments that while restore your faith in humanity”. Oh. Just call it. 

2. One time I had to sit at the table and chop veggies. It was a late dinner and I was just too tired to stand at the counter. So I cried in the kitchen about it as I sat there in my apron upset about my thighs & upper body strength. 

3. If even a small part of the”I Will Remember You”  song comes on I will have flashbacks to the ASPCA commercials and lose it. 

4. I saw Kyle’s birth certificate over the weekend as we were boxing up his stuff and was overwhelmed with gratefulness for the fact that he was born. I had to take a quick break and just lay down. 

5. Any and all proposal/wedding videos. 

6. Spent an hour on my hair & makeup and then got into my car with the AC broken and traffic all the way out of town. Naturally, the only thing to do was have a moment to just cry about it. 

7. Spent all day making Christmas cookies, roughly 300 of them. Took a nap by the cozy fire and woke up to find them all 300 of them scattered  over the backyard and my dogs on a total sugar rush. It warranted tears. 

8. Basically every episode of Parenthood. 

9. Slow country songs. 

10. Kyle (quickly admitted he was joking) but glanced at my computer and told me I couldn’t decorate our house the way I had it all planned on my Pinterest. 

Lord help my poor (soon to be) husband. He’s a saint. 

…&&& thank you for waterproof mascara. 

That’s all for today. 




French Macaroons with a Marshmallow Filling



Today I’m excited to share with you one of my all time favorite foods to make, & eat. They’re light as a feather, classic, sweet, and fairly sophisticated.  I think every woman should know how to make a macaroon. It’s a whole lot easier than you’d think & makes your guests and friends feel super special. 

Traditionally, macaroons are filled with a choice of chocolate, coconut, meringue, or raspberry filling. But I decided on a marshmallow filling and let me tell you something: IT ROCKS. The whole thing is so light and fluffy it’s like a sweet little cloud that just melts in your mouth. 

So, one last thing…the whole process is not for the faint of heart. This is a commitment. You, me, and the macaroons for an hour and half. But trust me, if you follow my recipe and keep the notes in mind… you’ll be on your way “a la perfection”.  

Blow your girls away with a cute little box of these cutie pies. Or just take some pretty fab instagram pictures when it’s all said & done. 

Bon App├ętit!






French Macarons with Marshmallow Frosting
Yields 36
French macarons are light-as-a-feather classic French treats that give your dessert a dose of sophistication.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  2. 5 egg whites, at room temperature
  3. 1/2 cup superfine sugar
  4. 1-3/4 cups almond flour
  5. 2 cups powdered sugar
  7. 2 egg whites
  8. 1/4 teaspoon salt
  9. 1/4 cup sugar
  10. 3/4 cup light corn syrup
  11. 1 teaspoon pure vanilla extract
  2. Line three baking sheets with parchment paper; set aside.
  3. Place the egg whites in your mixer's bowl and mix until frothy; gradually pour in the superfine sugar, and continue to beat until the mixture is glossy and stiff peaks form.
  4. At this point, you may want to add in a few drops of food color and mix just until combined. Set aside.
  5. Sift together the almond flour and powdered sugar into a large mixing bowl.
  6. With a large spoon, mix well to incorporate the almond flour and sugar.
  7. Using a rubber spatula, gently fold in 1/4 of the meringue into the almond mixture.Continue folding the rest of the meringue until completely incorporated.
  8. Fit a piping bag with a 3/8-inch round tip and fill it with the macaron mixture.
  9. Pipe the batter into small rounds onto the prepared baking sheets.
  10. Allow to dry at room temperature for 1 hour.
  11. Preheat oven to 315.
  12. Bake the macarons for 12 to 15 minutes; cookies are done when they no longer jiggle when you touch them on top. Rotate the baking sheet after 6 minutes for even baking.
  13. Remove macarons from oven and transfer to a cooling rack; do not remove from baking sheets.
  14. Let completely cool.
  16. In a small mixing bowl beat egg whites and salt.
  17. Gradually add sugar, and continue to beat until soft peaks form.
  18. Microwave corn syrup on high for 1 1/2 to 2 minutes, or until boiling.
  19. Slowly pour a stream of the corn syrup over the egg whites, beating until mixture is stiff and glossy.
  20. Add vanilla and beat until thoroughly combined.
  21. After the macarons have completely cooled, turn half of the caps on their backs and pipe about 1/2 teaspoon of the filling onto it and cover with another cap.
  22. Once all of your macarons are assembled, put them in an airtight container, in the refrigerator and let them rest for 24 hours.
  1. DO NOT OVERMIX. Overmixing will make the cookies crack. Mix just until combined and then leave it alone.
  2. Once you pipe out the cookies, let them dry for one hour before baking.
  3. Get to know your oven. Macarons in my oven like to be baked at 315 F. for 15 minutes.
  4. Assemble the macarons when they are completely cooled.
  5. Macarons taste best after 24 hours. Once all of your macarons are assembled, put them in an airtight container, place them in a cool place, and let rest for 24 hours
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