Caramel Coffee warmers

I found this advice from Martha Stewart for a wedding party:

"Just as the coffee is being served, the dancing always seems to begin in earnest, leaving guests with cold coffee when they return to the table. At your reception, offer caramel wafers to rest across the top of the cup -- the coffee will stay warm and the caramel will soften, turning the wafer into a sweet gooey treat. To prevent premature nibbling, the wait staff should let guests know what the wafers are for when they first bring out the coffee". Surf for more information to: http://www.marthastewart.com/portal/site/mslo/menuitem.0e0eb51a2e6b5ad593598e10d373a0a0/?vgnextoid=474d365095043110VgnVCM1000003d370a0aRCRD&autonomy_kw=caramel%20wafer

A Stroopwafel By Any Other Name

I found a nice article about "myself" at Rosemary's blog. She writes about collecting cookie cutters, special shaped cookies and traditions and memories built around cookies. This is what Rosemary wrote:

"A number of years ago when we lived for a while in Europe, I became acquainted with the pleasures of a Dutch cookie called a “stroopwafel (translated syrup waffle).” If you have never had one, basically it is a thin, crispy wafer or waffle, sliced even thiner and then a layer of cinnamon carmel syrup is sandwiched between each half. It’s a delicious, gooey confection that’s usually eaten along with a cup of hot coffee or tea. One places the cookie on top of the coffee cup and lets the hot steam soften the syrup layer causing it ooze out of the cookie. Completely decadent and addictive if you have a sweet tooth. Supposedly these delicious cookies were invented in the latter part of the 1700’s in the town of Gouda, famous for its cheese, when a baker used up his leftover crumbs at the end of the day, added spices and covered it with carmel syrup. They became a hit with the common people because they were so good tasting and also inexpensive. Soon enough all of Gouda was making them, and eventually they spread to the whole country. There are street market vendors in all cities in the Netherlands selling them in packages or individually so you can get a nice hot, sticky one to eat any time." Surf for more information to: http://cookiecuttersearch.com/cookiethoughts/

Recipe for fresh fruit stroopwafel tarts

Fresh Fruit Stroopwafel Tarts
Stroopwafels go by different names here (I've seen them called honey wafers), and have different fillings ranging from caramel to honey or hazelnut. Look for them at natural food stores for starters.
apples, pears, plum (or whatever seasonal fruit you'd like)
a small tub of mascarpone cheesevanilla extractsugar
honey (or agave nectar)
stroopwafel cookies
Place the stroopwafels under a broiler or in a toaster oven just until their fillings heat up.
Sweeten the mascarpone with a bit of sugar (or other sweetener of your choice). Stir in a small splash of vanilla (you could also explore different liquors at this step). Spread a layer of the mascarpone across each stroopwafel.
Slice half of the fruit into thin pretty pieces and arrange on top of each tart (see photo). Cut the rest of the fruit into smaller pieces and toss in a small bowl with a bit of honey. Arrange this on top of the slices. Drizzle with a bit more honey and enjoy. If found this information at http://www.101cookbooks.com/archives/001495.html