Skip to main content

Featured

Fed Poised for First 2025 Rate Cut as Weak Jobs Data Outweigh Inflation Concerns

  The Federal Reserve seal at its Washington, D.C. headquarters, where policymakers are set to decide on the first interest rate cut of 2025. The U.S. Federal Reserve is expected to lower its benchmark interest rate by 25 basis points today, marking its first rate cut of 2025 and the first since December last year. The move would bring the federal funds target range down to 4.00%–4.25%, as policymakers respond to slowing job growth and rising unemployment, even as inflation remains above the Fed’s 2% target. Recent labor market data showed just 22,000 jobs added in August, with earlier months revised downward, while the unemployment rate has climbed to around 4.3%. Inflation, measured by the Fed’s preferred PCE index, has edged higher in recent months, partly due to tariffs pushing up consumer prices. Markets have largely priced in the cut, with investors watching the Fed’s updated “dot plot” for clues on whether more reductions will follow in October and December. The decision ...
Post a Comment
Read more

article

Labels

coconut macaroons

 

Ingredients:

  • 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake
  • ⅞ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions:

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, let the excess drip off, and place on a parchment-lined baking sheet. Refrigerate until the chocolate is set, about 15 minutes.


Labels:

Comments

Post a Comment