Eagle Home Inspections Blog

Ingredients:

10 regular size marshmallows or 100 mini marshmallows and additional one cup mini marshmallows

1 cup sugar

12 oz pkg semi-sweet morsels (I prefer Ghirardelli’s)

4 T butter

1 T water

6 oz evaporated milk

Grease 9 X 6 1/2″ pan with butter; set aside. Melt 10 regular or 100 mini marshmallows with water in either a non-stick 2 quart saucepan or a regular 2 quart saucepan very lightly sprayed with cooking oil spray (vegetable, not olive). In separate pan, boil milk with sugar for 6 minutes; stir continuously. Add to melted marshmallows. Add chocolate chips and butter. Let cool, but don’t let it get too stiff. While pourable, stir in cup mini marshmallows and pour into greased pan. Cover with plastic wrap or Press-n-Seal. Refrigerate for several hours or overnight. Cut into bite sized pieces and enjoy!!

If you’re thinking about putting your “nest” on the market this Spring, click the photo above for some important inspection advice. This could be the feather in your cap to a quicker sale!

Guess who’s going for the gold on his bird-day? Just click the chicken for more fun photos of your favorite Eagle!!

 

 

Top Agent Lauren Freedman-Suppa demands the best! That’s why she continues to refer Ron Rivard and Eagle Home Inspections. Click the photo and hear what Lauren has to say about us!!

You don’t need the luck of the Irish! Just click the four leaf clover for Eagle’s herbalicious cooking tip!!

Today, March 8th, is International Women’s Day. Ron and I are proud to promote this special day and celebrate and honor Women’s History Month! Click above for more info. When you are directed to our blog, click the IWD logo to visit the IWD website. #BeBoldForChange – pass it on!!

It’s Eagle’s cure for the end-of-winter blues.

Click the photo for your early dose of Spring!

Click the heart and find out why Ron and Mary Ellen

are in love with this color combo!!!

Black and White Cookies

Makes about 8 large cookies

Active time: 25 minutes      Total Time: 45 minutes

Ingredients

Cookies:

• 1 1/4 cups cake flour (NOT self-rising)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup well-shaken buttermilk
• 1/2 teaspoon vanilla
• 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg

Icings:

• 1 1/2 cups confectioner’s sugar
• 1 tablespoon light corn syrup
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon vanilla
• 1 to 2 tablespoons water
• 1/4 cup unsweetened Dutch-process cocoa powder

To make cookies:

1. Preheat oven to 350°F.
2. Sift together flour, baking soda, and salt into a bowl. Stir together buttermilk and vanilla in a cup.
3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
4. Cover 2 baking sheets with parchment paper. Very lightly spray with cooking spray or brush with melted butter. Using ice cream scoop, scoop approximately ¼ cup of batter about 3 inches apart. Four cookies to a baking sheet.
5. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes.
6. Transfer with a spatula to a rack and cool completely.

 While cookies are cooling, make icings:

1. Stir together confectioner’s sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
2. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

 Ice cookies:

When cookies are completely cooled, turn cookies flat sides up, then spread white icing over half of each first. Let set for a little while, then spread chocolate over other half.

Click on the pair of “love birds” for a special Valentine from Mary Ellen and Ron!