Am I the only one that goes to macaroni grill and gets like 4 loaves of bread!? Ha I reeally hope not. I’m not going to lie, the first time I tried their bread with olive oil and balsamic vinegar it was the most interesting concept I had ever heard of. Granted I was much younger and had a sheltered food life. Ha but now as a foodie… I challenged myself to make my own πŸ™‚

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Flavor…. Amazing.
But the recipe wasn’t exactly my favorite. When IΒ  got to the flour…. It said 2 3/4 cups to 4 cups.
Personally, I like exact. So for my first batch I threw all 4 cups in. It could be better … So I plan on playing with the recipe a little more and once it’s perfect I will have an updated post so all of you can try it πŸ™‚

so ive been curious as to just how hard making madeleines would be… and to my surprise it was extremely easy!

just very, very, very time consuming as i only have one small pan. (and i accidentally made a giant batch)

good thing its not hard to get rid of some extra baked goods πŸ™‚

for this recipe, i used Ina Gartens recipe. however i opted out of using coconut. although i adore coconut, i wanted to try a simple vanilla flavor as my base since it was my first time experimenting with these little guys.

Ingredients
1 1/2 tablespoons melted butter, to grease the pans, plus 1/4 pound (1 stick) unsalted butter, melted and cooled
3 extra-large eggs, at room temperature
2/3 cup sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/3 cup sweetened shredded coconut
Confectioners’ sugar, optional
Directions
Preheat the oven to 375 degrees F. Thoroughly butter and flour the madeleine pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and vanilla on medium speed for 3 minutes, or until light yellow and fluffy. Add 1/4 pound of butter and mix. Sift together the flour, cornstarch, baking powder, and salt, and stir into the batter with a rubber spatula. Stir in the coconut.

With a soup spoon, drop the batter into the pans, filling each shell almost full. Bake the madeleines for 10 to 12 minutes, until they spring back when pressed. Tap the madeleines out onto a baking pan lined with parchment paper and allow to cool. Dust with confectioners’ sugar, if desired.

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i must say these cookies are just delightful πŸ™‚

they can be eaten while lounging around the house or something as cute as a tea party!

You can leave them simple or you can dress them up with chocolate, sprinkles, coconut, etc.

crazy for caramel

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okay so lets be honest here… im kind of addicted to caramel.

i try to stay away, but truth is.. its my weakness. so i finally made a tiny investment and bought myself a wonderful little candy mold from hobby lobby! πŸ™‚

its adorable if i may say so myself, and quite inexpensive when you add on a 40% off coupon! πŸ™‚

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caramel is super easy to make and doesnt take much time, and with a silicone mold theres hardly any mess.

For this occasion i used Martha Stewarts recipe.. minus the salt

 

Classic Caramel Candies

INGREDIENTS

  • Vegetable oil, for baking sheet
  • 2 cups heavy cream
  • 2 1/4 cups sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 1/4 cups light corn syrup
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pureΒ vanillaΒ extract

DIRECTIONS

  1. STEP 1

    Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

  2. STEP 2

    Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

  3. STEP 3

    Immediately remove caramel from heat, and stir in salt andvanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

  4. STEP 4

    Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

SOURCE

Martha Stewart Living, December 2012

then i decided to play around and add some chocolate.. because why not? πŸ™‚

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Pretty little French macarons

So first off let me tell you I have been living a lie. For years I thought these were French macroons… But they are pronounced (mack-a-Ron’s)

So pretty!

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And no… These beauties are not mine 😦 but… one day πŸ™‚

I felt so dumb in culinary class when my friend corrected me hah

So… Now I know πŸ™‚

So making these was quite simple yet technical at the same time.. don’t mix enough… They crack. Mix too much… They spread. Too much powered sugar to almond flour ratio… They are bumpy and gross looking!

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So now… I will take you thrpught my journey of making macarons πŸ™‚

So it all started like this… I was having a team meeting at work at as the team lead I figured why not buy some pizza and make macarons… Which I’ve made once and epically failed… Haha
I tried the Martha Stewart recipe… Def not my fav. So I tried again. Found another recipe and while it was pretty good… A few days later went to class and chef gave me another sucky recipe that I have almost perfected.
So… This weekend I’m making more and I will give you my updated version of the recipe πŸ™‚

Start out with equal parts powdered sugar and almond flour. Make sure to sift in order to get out any large or hard peices. Set Side.

Make a swiss meringue by getting equal parts sugar and eggwhite. Put over a double boiler on medium heat and whisk until the mixture is no longer grainy. Do not put on high heat or the egg will begin to cook

As soon as the egg mixture has reached the right consistency remove from heat and pour into mixer with a whisk attatchment and whisk on high until stiff peaks have fromed.

If you want to add color or vanilla bean or Ny other addative for flavor, this would be the time. While still whiskingΒ  πŸ™‚

Once meringue is completely ready, you simply fold your almond mixture into it. And fold until you get a uniform silky texture. The mixture will run smoothly and should not be bumpy.
Then you will add to a piping bag and pipe out circles. Set aside for thirty minutes to rest and form a skin so that when baked they will rise better and give you the signature “feet”
Then bake at 325Β°f and let bake for 12-15 min

This is my end result but I havent perfected my recipe… Once I do then I will post the final recipe with more pictures

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These didn’t turn out amazing :/ but almost the consistency that I want πŸ™‚

if i can get my recipe to come out perfect before valentines…

These may show up in my boyfriendsΒ gift basket

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So so cute!!

Holy Macroons :)

So… I have been wanting to bake and I recently got some wonderful inspiration.  A new friend. A real friend. I haven’t always had people who I can fully count on… And trust.
This guy… Just met him and already having my back. So how do I repay him? Bake something for him of course! πŸ™‚

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So here I have how I made these delicious coconut Macrons πŸ™‚

I first got my sugar and my egg white and heated until sugar dissolved. Then I added my dehydrated coconut
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Then scoop and bake! Suuuper easy.
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And of course you can do what I did and dip them in chocolate πŸ™‚
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And then here is the recipe from my book. πŸ™‚
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So… I hope he likes them! πŸ™‚ and I hope that you like them as well. They are definitely a favorite of mine :):)

If it has fruit it has to be healthy.. right?

Hello there! So yesterday when I made that delicious water.. I also made some fruit tarts! πŸ™‚
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Now fruit tarts are my weakness. I can pass up the ooey gooey chocolate brownies and chocolate pot de cremes

But you put down a fruit tart in front of me and you wont see it again haha.

So I have made these in class and boy did they look pretty… If course I had the correct pan and I also had the glaze
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Step 1: so I first started with my tart shell… Now these recipes are from my book that I bought from school
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So I will get the tart shell reicpe and type that one up later πŸ™‚

So once your dough is in the frige resting you can move on to..

step 2:start your pasty cream
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So this recipe is actually from a small book that my teacher put together and I had to buy for class

So I first gathered all my ingredients
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Then I put my cream, vanilla brand and half my sugar in a pot and let come to a boil.

Meanwhile I whisked my eggs and remaining sugar

As soon as my cream reached a boil I slowly incorporated it into my eggs and then put it back over the heat to reach a boil and thicken.

I keep the stove on medium high and whisk continuously to avoid burning and help thickening.

As soon as it thickens, toss into the mixer with a whisk attachment and whisk until cooled
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While your cream is cooling go ahead and cut out your dough
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I then put the shells into a muffin pan. And baked for about ten minutes.

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Once my shells cooled I added some pastry cream and fruit πŸ™‚
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So my mom and I have both come to the conclusion that we need to up out water intake to help get us a little on the healthier side πŸ™‚
Now I absolutely love water. So that’s an easy one for me… But my mom? It’s like her sworn enemy. She could go all day without a drink. She we started experimenting with flavored water.
We started with cucumber lemon.. but yesterday… We tried something super special πŸ™‚
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Bad picture sorry… But I threw in some oranges raspberries and blackberries.
I let it steep for a few hours tried it.. liked the flavor but wanted something more… So I threw in some pineapple πŸ™‚

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And out came this beauty πŸ™‚
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I got this fancy little pitcher at Starbucks… I’m sure teevana probably has something of this sort. But its amazing. No seeds in my drink but delicious flavors that’s for sure πŸ™‚