Vanilla Macarons with Ganache Filling

I've been determined to make French macarons for a while now.

It happened today.  They take some time.  It was worth it.


You'll Need: (adapted from Brave Tart)
For the cookies:
- 4 oz. almond flour (or ground blanched almonds)
- 8 oz. powdered sugar
- 5 oz. egg whites
- 1/2 cup caster sugar (regular also works)
- 1 vanilla bean (seeds scraped)
- 1/2 teaspoon salt
- 1/4 teaspoon vanilla extract
- pinch cream of tartar
For the filling:
- 3/4 cup milk
- 6 oz. semi-sweet chocolate chips
- 1 teaspoon Grand Marnier
- 1.5 teaspoons cornstarch

First.

Prep your dry ingredients.  Sift the almond flour and powdered sugar together.  If you're making your own almond flour, grind blanched almonds with powdered sugar until it will go through a strainer.

Second.

Split your vanilla bean and scrape out the seeds.  Add seeds to the eggs whites, caster sugar, cream of tartar and salt which should all be in a stand mixer fitted with the whisk attachment.

Starting on a medium speed, whip the ingredients for 3 minutes.  On a medium high speed, whip for about 4 minutes.  Finally, push your mixer to the limit for about three minutes or until the mixture sticks inside the whisk when lifted.

Third.

Dump all the dry ingredients into the wet mixture.  Fold until smooth and barely stiff. (no need to be too careful, you want the whites to deflate) Then, put the mixture into piping bags without filling them all the way and pipe onto parchment lined baking sheets.  Tap the cookie sheets on the counter, use some force as this is supposed to release bubbles.  If you see any bubbles on the surface you can pop them using a toothpick.  Bake at 300 (F) until the cookies lift from parchment without breaking.

Fourth.

Now, as the cookies cool, prepare the ganache.
Put the chocolate, corn starch and Grand Marnier in a bowl.  Heat the milk until simmering and pour over chocolate.  Whisk until smooth.  Pop in the freezer for about 10 minutes.  Then, spread on cookies and smoosh together.  YUM.

Pancakes 4 Ways

I know I've posted about pancakes before.  But this time, I really mean it.

Since America's Test Kitchen is genius, my recipe deserved a makeover.

Don't worry, still healthier because they include buckwheat, so we're good on that front.

I know you were worried about that.

This morning I made plain, blueberry, raspberry and chocolate chip.  I ate well.

(adapted from America's Test Kitchen)
You'll Need:
- 1 + 1/2 cups of all purpose flour
- 1/2 cup buckwheat flour (this stuff is so good for you!)
- 2 + 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon lemon juice
- 2 cups milk
- 1 egg
- 3 Tablespoons melted butter, cooled slightly
- blueberries, chocolate chips, raspberries (if you want)
- vegetable oil for pan

First.


Whisk together the lemon juice and milk, set aside.  Then, whisk together the dry ingredients in a large bowl.  Add the egg to the milk mixture and whisk, then add butter...whisk again.  Add the wet to the dry and mix until there are very few lumps.

Second.


Heat skillet with vegetable oil, wipe out excess with a paper towel.  Once the pan is hot, add batter and desired fillings to the uncooked top of the cooking pancake. Flip, cook, eat.

Recent Accomplishments

Yeah...haven't posted anything substantial recently.  I will soon!

Here are just a few of my recent kitchen creations.

Triple Chocolate Mousse Cake

Sliced

Tiramisu

Carrot Cakes with Cream Cheese Frosting

Dark Chocolate Cake with Ganache Frosting

So, there is my review.

Recipes:
Triple Chocolate Mousse Cake
Tiramisu
Carrot Cake
Dark Chocolate Cake

Greek Yogurt Dip

An easy recipe, because it's pretty obvious that I've been lazy lately.  I never post here.  I will do better! Promise.

So, this tastes great.  It's healthier than most dips and goes great with raw veggies, crackers or potato chips.

You'll Need:
- 6 oz. plain Greek yogurt (fat free FAGE)
- 3 tablespoons American Neufchâtel 
- 2 tablespoons Italian seasoning (such as Sunny Paris and Green Goddess)
- Dash salt and pepper


First.  (and last)


Mix everything together in a small bowl vigorously, using a whisk.  I topped mine with chopped chives.

Healthy-ish Dessert: Mini Mocha Cheesecakes

I ripped this recipe out of my Everyday Food Magazine.  I've been meaning to make them.  I did.  You should too.

Seriously, only 174 calories and SO easy to make.  I repeat, SO easy to make. Get it? OK, good.

I added a Kahlua whipped cream to the original recipe.

You'll Need: (Makes 9)


For the Cheesecake:
-2 cups (16 oz.) Nonfat cottage cheese
-2 eggs
-1.5 cups confectioner's sugar
-1/3 cup cocoa powder
-1 Tablespoon + 1.5 teaspoons flour
-1.5 teaspoons espresso powder
-1.5 teaspoons vanilla extract
-9 chocolate wafers (Nabisco's Famous)
-Muffin tin
-9 cupcake liners
-food processor

For the Whipped Cream:
-1/2 cup cream
-1 teaspoon Kahlua
-1 Tablespoon superfine sugar

First.


Line your muffin tin.  Preheat the oven to 275 (F).  Put everything in the food processor.

Second.


Give it a whirl until everything is fully combined and smooth.  May take several minutes.

Third. 


Pour the mixture into the prepared muffin tin, distributing equally among the 9 liners.  Then put a wafer on top of each one.

Fourth.


Bake for about 25 minutes.  Remove from oven, leave them in the pan and let cool to room temperature.  Then transfer to the refrigerator and store until its time to eat! In the mean time, whip up the cream to soft peaks with sugar and Kahlua. Serve.  Enjoy.  Die of happiness and celebrate the fact that you can have at least 2, after all...only 174 calories!

Fact of the Matter: The Voice and The Bachelor...both on Mondays...decisions...