I stopped into Whole Foods yesterday, and of course I had to swing by the bakery section to see what they had going on. Usually there are a few vegan options, like the chocolate mousse and parfait I’ve mentioned before. But not this time. Of course I’ve got to get a chocolate fix, and my dad had settled on getting a few tartlets (which had a curd or filling that I couldn’t eat), so this led me to staring down a selection of macaroons.
I’ve tried a few of their flavors before, and I would not repeat most of them. I had a raspberry that was pretty tart, and a vanilla that had a strange flavor I can’t quite describe. But it’s pretty hard to screw up chocolate, so that’s my go to macaroon. They are a bit pricey ($1.99 each where I live), but the two chocolates I got were totally worth it (one of which is pictured above). But as much as they rock, they’re too expensive to get often. Coincidentally, my grandmother bought me a macaroon backing set (silicone mat, recipe book, and piping bag with pieces) for Christmas.
I started looking into making the macaroons myself. I bought the almond flour, some flavorings, and I already have some food coloring. But the recipe book that came with the kit doesn’t make the instructions all that clear. So I started poking around online and found a few places that have videos about making the cookies and how to fill them.
It’s never fun seeing “level: advanced” on a recipe. But I’m determined to actually make some, so I thought I’d ask if any of you have tips or experience making macaroons. Any tips fellow foodies?
I could have sworn that I posted this way back when I actually did it, but I don’t see the post. Weeks ago I made an apple pie and got a little Pinteresty with the top. I never make this much effort with a top crust, but I had some left over dough, so this happened. 🙂 I made some alterations to my previous apple pie recipe (a bit more sugar and a dash more cinnamon and nutmeg), so it turned out great!
I’ve had this pan for forever and never managed to use it.
So finally this year I made an effort and got some Ghiradelli double chocolate brownie mix.
35 minutes in a 325 F oven was perfect. I let them cool in the pan, then plated them with a dusting of powdered sugar.
Dad took his a step further with whipped cream.
We got the morning going right! Later, lamb with asparagus, carrots, and cous cous.
Powdered sugar, water, and food coloring. Easiest icing ever and super versatile.
It’s not very often I have the house to myself, but today it got very close. With just my brother and me, it’s been a very productive but quiet day in the kitchen.
On the oven’s roster were blueberry scones/biscuits and carrot muffins. The scones, lovely and soft, came from a can. I have patience and counter space enough to have made them from scratch, but Immaculate Baking makes great ones that only require that I put them on a sheet. I also choose to dust a bit of sparkling sugar on their tops which not only sweetens them a little, but they also look great.
Now, for the carrot muffins, I had to do a little more work, but still not much. Back during my trip to Williams Sonoma I picked up a bag of quick carrot bread mix. Instead of making the usual loaf, I opted to pull out the muffin tins and load them up. The bag of mix says it will make 12 muffins, but I managed to get 16 slightly smaller ones out of the batter. Well, technically 17, but as a good cook I know I have to taste things to ensure quality. It had nothing to do with the fact that they smelled amazing or I have a thing for making even numbers of things.
Both baking endeavors were greatly successful and my kitchen is only slightly worn from it all. A good dish wash will set it all right.
What’s going on in your kitchens today?
Since I last made pumpkin bread. I’ve got three bags of the mix just sitting in my cupboard. And since I can’t have pumpkin pie tomorrow, I think it’s high time I made another loaf, don’t you?
Now, there are dairy free pumpkin pies available (there’s a frozen one I’ve picked up at Whole Foods), but really, they just don’t compare. And frankly, I just don’t have the patience, what with all of the other prep and cooking I have to do to make a dairy free one from scratch. Also, grandma bought a pecan pie from a local bakery, so I won’t be completely pie-less tomorrow.