How to Make Macarons Macarons in the oven. [Photograph: Robyn Lee] I'm ashamed to admit that while I have eaten many macarons, I've never made them on my own. Thankfully, plenty of other people much more skilled in the culinary arts than I am have bravely attempted to make macarons in their home kitchens and have shared their results on that massive virtual brain called the Internet. I'm going to list the most promising recipes I found while aggressively sifting through the web and, from those, pool together a list of tips and tricks for optimum macaron creation. Clement's recipe at A La Cuisine was the most often cited recipe I found while searching through blogs. More Macaron Recipes A Few Tips Sift your ingredients, multiple times if necessary. Use old egg whites. Cooked Italian meringue may be used instead of the uncooked French one. The final macaron batter should have the consistency of magma. If the cookies form peaks on their tops after piping, flatten them with a wet fingertip. by Dorie Greenspan.
Copycat Candy Recipes To make all of these Instructables, download this collection of How To’s as an ebook. Download » "Copycat Candy Recipes" is your backstage pass to famous brand-name candies! You've grown up eating these classic brand name candies, now you can recreate them at home. These Copycat Candy Recipes are sure to be just as good as the originals - if not better!! Instructables is the most popular project-sharing community on the Internet. Sarah James Editor, Food & LivingInstructables.com eat this. The Infamous Jacques Torres Chocolate Chip Cookies - StumbleUpon Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! Either way, I made these and everyone that tried them went nuts. Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! Your ingredients. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Beat together the butter and sugars, until light and fluffy, at least 3 minutes. Beat in the eggs, one at a time, followed by the vanilla. Add in the flour mixture, very gradually, until just moistened. Fold in your chocolate. Milk is, in fact, an essential component to enjoying these amazing cookies. Author: The Crepes of Wrath Prep time:
poppy seed lemon cake A whopping eight years ago, I joined a friend and her family for an afternoon at the then newly-opened Neue Galerie, which seriously, you should check out some time when you’re in my city. (Look at me, playing tourist guide!) The early 20th century German and Austrian art is fantastic but even more wonderful is the Cafe Sabarsky within which models itself after a turn-of-the-century Viennese cafe. I wasn’t even the one who ordered it. I have spent nearly a decade yammering about this cake to everyone who had the misfortune to tune in. I did not Google it. Too many egg whites to use up? One year ago: Squash and Chickpea Moroccan StewTwo years ago: Lemon BarsThree years ago: World Peace Cookies Poppy Seed Lemon Cake Adapted, barely, from Kurt Gutenbrunner via Food & Wine As excited as I was about finally finding this recipe as I set about baking it I was consumed with doubt. Preheat the oven to 325°F Butter and flour an 8-inch* fluted Bundt or tube pan generously.
St. Patrick's Day Rainbow Slice and Bake Cookie St. Patrick’s Day Rainbow Slice and Bake Cookie Cookies, Dessert, Holiday Recipes, Kid Friendly Recipes | 82 comments If I had to pick a recipe that I’ve made so far this year that was most popular with the kids I would have to say it was these Rainbow Slice and Bake Cookies that I tested out for St. Patrick’s Day. And not just because my kids love cookies, but because they thought that this was the coolest looking cookie recipe I have ever baked for them. Because, according to legend, the leprechaun’s pot of gold is hidden at the end of a rainbow I thought it would be fun to come up with a cute treat for the kids to eat on St. I didn’t make the entire batch at once and froze half of the dough for later because we didn’t need that many cookies at once. Really you can use this same method for slice and bake cookies with any colors of your choosing. If possible, use gel food coloring instead of the traditional food coloring found in grocery stores. More St. About the Author:
Chocolate Chip Cookie Dough Dip - What Megan's Making Chocolate Chip Cookie Dough Dip It’s time for a little confession. I realize this may get me shunned (especially in my hometown of Pittsburgh!), but….I don’t like football. I saw this recipe on Jessica’s blog and made it the very next day. *Note: Jessica also has variations of this dip on her blog. Chocolate Chip Cookie Dough Dip Ingredients:1/2 cup butter 1/3 cup brown sugar 1 8-ounce block of cream cheese, softened 3/4 to 1 cup powdered sugar (*to taste) 1 teaspoon vanilla extract 3/4 cup mini chocolate chips, plus extra for sprinklingDirections:In a small saucepan, melt the butter over medium heat.
Beatty's Chocolate Cake This Ina Garten recipe has been waiting patiently for me to make it, ever since I stopped short on it in one of the Barefoot Contessa's cookbooks. Rich, dense but not too much so, moist, dark and so chocolatey that you'll wonder why you've ever bothered with boxed mixes - there's absolutely no comparison. It's Chocolate Cake, of course - Beatty's Chocolate Cake. The cup of hot coffee in the cake batter really does enhance the chocolate flavor...although we preferred it the next day, after a good chill in the fridge. The coffee overpowered the chocolate flavor the day of making, and while it wasn't terrible (it's chocolate cake, after all!) Beatty's Chocolate CakeBarefoot Contessa At Home Serves 8 Preheat oven to 350F. Sift and combine flour, sugar, cocoa, baking soda, baking powder and salt in large bowl. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Place 1 layer flat side up on a flat plate or cake pedestal. Chocolate Frosting
not martha - experiments in Rainbow Cakes This past St. Patrick’s Day I made a Leprechaun Trap Cake, shown above, which revealed a nice rainbow shape inside each slice. I created the rainbow by pouring colored cake batter into an angel food cake pan one color on top of the other and it came out surprisingly well. (More details on the amounts of colored batter I used are in the original post.) At the time I wondered if doubling the recipe or using different cake pans would result in the same effect and I’ve made a half dozen cakes over the past month to find out. For each of the following cakes I used the same boxed white cake mix, the same gel food colorings and the same technique to layer the batter. Two boxes of cake mix in an angel food cake pan. Half a box of cake mix in a 6 inch round cake pan. One box of cake mix in a 6 inch round cake pan. Half a box of cake mix in a 4.5 x 8.5 inch loaf pan. One box of cake mix in a 4.5 x 8.5 inch loaf pan. Two boxes of cake mix in a round mixing bowl.
Glazed Poppy Seed Bread | poppy seed bread recipe |That Skinny Chick Can Bake Glazed Poppy Seed Bread We have a friend dealing with some major health issues. I can pray, but I can also offer them something tangible. I dropped this glazed poppy seed bread in their mailbox when he and his wife were spending the day at the doctor’s office…hoping something sweet would bring comfort during this tough week. Winging This & That This recipe was submitted to Katie’s former grade school’s cookbook by one of my dearest girlfriends. Ingredients Adapted from my friend, Pam 2 1/4 cups sugar 1 1/8 cups oil 3 eggs 1 1/2 teaspoons vanilla 1 1/2 teaspoons almond extract 1 1/2 cups milk 1 1/2 tablespoons poppy seeds 3 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt Glaze: 2 tablespoons butter, melted 1/2 teaspoon vanilla 1/2 teaspoon almond 2 tablespoons fresh lemon juice 3/4 cup powdered sugar, sifted. Instructions Preheat oven to 350º. Yield: 2 loaves Total time: 2 hours More Wonderful Quick Breads:
Homemade Snickers Bars Insanity. That’s what this is. Pure In.San.It.TEEEEE. You know those days when you’re in desperate need of sugar and you’ve already downed more gummy vitamins than recommended while seriously considering how many more you can ingest without causing severe harm to your internal organs? They’re just so gooooood. Well… in that case you should make some homemade snickers bars. And I KNOW you know what I’m talking about. I spent the majority of my pre-pubescent and adolescent years scheming just how I would be able to steal my brothers’ Halloween candy. Then I went through a SERIOUS phase of those Snickers ice cream bars. And that you can eat a million of them. These days, it’s rare that I crave actual candy, often preferring some chewy cookies or super rich cheesecake or a bar of amazing chocolate that costs thrice as much as the recent organic meyer lemons I purchased. They are the peanut butter to my jelly. The salt to my pepper. The broccoli to my… wait, no. And the fabulous part? nougat layer
A Cozy Kitchen & Churro Tots Happy Wednesday, beautiful people.Factoid for you: Getting my car serviced stresses me.To deal, I totally made Churro Tots. Throw in stress eating and calls to dad, and it some how made everything okay. I encourage it! Grab a baking sheet, line it with some paper towels. Recipe adapted from Dorie GreenspanPrint this recipe!