Here is an Kool recipe that I found on 52 Kitchen Adventures that made me want to make them Right Away! I hope you try them too and enjoy them!
- 220 grams almond meal (you can make your own using blanched slivered almonds)
- 400 grams powdered sugar
- 200 grams egg whites (around 5-6 large eggs), aged in the fridge for 3-5 days
- 100 grams granulated sugar
- Powdered food coloring (optional)
- Lemon Curd
1. Line 2 baking sheets with parchment paper or a silicone baking mats.
2. If you’re using almonds: place in food processor and pulse until finely chopped. If you’re using almond meal: run through a sifter. Place in food processor.
3. Add powdered sugar to food processor and pulse a few times until everything is incorporated. Set aside.
4. In a large bowl, beat the egg whites for a few minutes until they are foamy. Place mixer on low and slowly add the granulated sugar to the foamy egg whites. Continue beating until egg whites have soft peaks. Add powdered food coloring if desired. Continue beating egg whites until they hold stiff peaks.
5. Add 1/3 of the dry ingredients to the egg whites and fold them in with a spatula. Add remaining dry ingredients and fold them in.
6. Fit a large round tip (I used one that is 1 1/2 inches) onto a piping bag and place a clip above it so batter won’t flow out while you fill the bag. Place the bag on a tall glass to hold it up and fill it with the batter. Twist the top shut and remove the clip. Pipe circles (I made them 2-2 1/2 inches) onto the prepared baking sheets.
7. Let batter rest for around 45 minutes, until it feels dry (and not sticky) to the touch. In the meantime, preheat your oven to 300°F.
8. Bake for 15-17 minutes (if you made them smaller, bake them for 12 minutes). Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. Remove from oven and let cool completely before adding filling.
9. Pair up macarons of the same size. Spoon a little Meyer lemon curd onto one cookie. Place the other cookie on top and press down gently.
10. Store macarons in the refrigerator. Let sit out for 30 minutes at room temperature before serving.
February 5th, 2014 in Favorites, Recipes
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Here is an AWESOME recipe for snickerdoodle cupcakes with a cinnamon and vanilla swirled frosting! Here is the kool recipe from Sally’s Baking Addiction and I hope you guys like it!
- 1 and 2/3 cups (210g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups (300g) granulated sugar, divided
- 1/2 cup (1 stick or 115g) unsalted butter, melted
- 1 large egg
- 1/4 cup (60g) yogurt
- 3/4 cup (180ml) milk
- 1 Tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 cup (2 sticks or 230g) salted or unsalted butter, softened to room temperature
- 3-4 cups (360-480g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream or half-and-half*
- 2 teaspoons vanilla extract
- salt, to taste
- 1 Tablespoon ground cinnamon
1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in 1 cup of sugar – mixture will be gritty. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
3. In a small bowl, mix the remaining 1/2 cup of sugar and 2 teaspoons of cinnamon together. Set aside. Spoon 2 Tablespoons of cupcake batter into each cupcake liner. Top with 1 teaspoon of the cinnamon-sugar mixture. Top with 1 heaping Tablespoon of cupcake batter, until the cupcake tins are about 3/4 full. Some of the cinnamon-sugar filling from the center layer may peek through the top layer of batter. Top each cupcake with 1 teaspoon more of the cinnamon-sugar.
4. Bake the cupcakes for 19-21 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add confectioners’ sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 full minutes (the longer you beat, the creamier the frosting). Add more confectioners’ sugar if frosting is too thin or more cream if the frosting is too thick. Taste the frosting and add salt if frosting is too sweet (1/4 teaspoon). Remove half of the frosting from the mixing bowl and transfer to a smaller mixing bowl. Add 1 Tablespoon of cinnamon and beat until combined, about 30 seconds.
6. To swirl the frosting, spoon half cinnamon frosting into the piping bag and half vanilla frosting into the piping bag. Pipe onto cupcakes as desired. There may be leftover frosting depending how much you use on each cupcake.
February 3rd, 2014 in Favorites, Recipes
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Pink Lemonade Soft Serve
Happy National Ice Cream Day!! This very sweet holiday is dedicated to only the best dessert for a hot summer day. This holiday was made by President Ronald Reagan in 1984 and he dedicated the whole month of July to ice cream, making it National Ice Cream Month, and the third Sunday of July National Ice Cream Day. Ice Cream is a great treat and now there are even more flavors. The regular ice cream that comes in a carton is good, but the new thing is soft serve ice cream. Soft Serve is a special ice cream that can not last in fridge, but is perfect when served right.
Cherry Donut Soft Serve
The New York TImes did an article in the beginning of the year about trends for 2013 and the article included soft serve. Not just any soft serve, but special soft serve such as Pink Lemonade and Cherry Donut flavored soft serve from Momofuku Milk Bar, or crazy new toppings at Zero Zero in San Francisco which includes olive oil and sea salt. Ice Cream is very popular and now is the time to try out the new flavors. Ice Cream has been taken to another level from the company Ben and Jerry’s Ice Cream which has dozens of flavors that are extraordinary. Here is a recipe from their book Ben and Jerry’s Homemade Ice Cream and Dessert Book and enjoy this kool holiday!
Orange Cream Dream Ice Cream
- 2 Large Eggs
- 3/4 Cup Sugar
- 2 Cups Heavy or Whipping Cream
- 1 Cup Milk
- 1/3 Cup Frozen Orange Juice Concentrate, thawed
- 2 Teaspoons Vanilla Extract
- Whisk the eggs together in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more
- Pour in the cream and milk and whisk to blend.
- Add the juice concentrate and the vanilla extract and blend.
- Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. Make one quart.
July 21st, 2013 in Recipes, Stuff
food, holiday, ice cream
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Ichwan Noor, an Indonesian artist, created the Beetle Sphere. The Beetle Sphere is composed of five 1953 VW Bugs compressed into a 180cm sphere. The Beetle Sphere in housed in the Art Basel in Hong Kong, and is attracted by many interested viewers to see the wonder which is the Beetle Sphere. Another one of his pieces is a cube made out of a 1967 VW Bug. It is called the Beetle Box. It is a 140 cubic centimeter cube and is a fun, kool shape of a car.
July 19th, 2013 in Stuff
beetles, cars, stuff
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Dominique Ansel with his cronut
The inside of a cronut
The Cronut. A new invention that is sweeping the nation. In a French Patisserie in New York City, a baker invented the cronut. It is a donut made out of croissant dough and has jelly in the middle. The new treat is bringing crowds at dawn that line up around the block to get their share of the new craze. The little bakery only makes about 200 a day and are sold out early in the morning with a limit of two per person. To get a cronut, one must one order days in advance to assure getting a cronut. I have not gotten to try a cronut myself because of the very few made each day, but I got to explore the wonderful bakery that had come up with the kool creation. The Dominique Ansel Bakery is home to the famous cronut and they are inventing new delicious treats every day, including the new frozen s’more. You can visit the Dominique Ansel Bakery website and they will give you a lesson in Cronut 101 including the details of the dessert and specific steps on how to get one. I hope you go and try one of these new kool treats.
July 17th, 2013 in Favorites, Stuff
croissant, donut, favorite, NYC
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I am doing this craft with my friends and it is awesome. It is really easy and fun to make. Plus, it looks great on your wall. All you need are about 32 crayons, depending on the size of your canvas, a hot glue gun, and a hairdryer. All you do is pick 32 crayons and glue them to the top of your canvas. We put them on the short side, not the long, because of our lack of crayons. Once the glue dried, we took a hairdryer and held it close to the crayons. The hairdryer melts the crayons and gives the piece of art a kool look. I hope you try it!
Quick tip: Try using a good, and hot hairdryer. We found that better quality hairdryers word better and faster.
February 21st, 2013 in Crafts, Favorites
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Happy New Year everybody! Thanks for a great year and here is one of my favorite recipes that is a perfect treat. They are Oreo Truffles and I hope that you try them!
- 1 Package of Oreos
- 1 Package of Softened Cream Cheese
- 16 ounces of melted chocolate
- Crumble the package of oreos so that there aren’t any big chunks left. Mix the oreo crumbs with the cream cheese so that they are mixed.
- Roll the oreos into 1″ balls and put them on wax paper on a tray and freeze for an hour.
- Melt the chocolate chips. Stick a toothpick into the truffle and dip it so that the whole truffle is covered in chocolate. Let it dry on the wax paper.
- Let the truffles dry and they are ready to eat. I recommend keeping them chilled to get the best results. Enjoy!!!
December 31st, 2012 in Recipes
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A cloth with different designs and dyes is called a Batik. Above you see a batik and these instructions from Family Fun will tell you how to make one. I hope you try it.
- Cotton fabric, or an old bed sheet that is washed and dried
- Plastic wrap
- Washable glue
- Wide paintbrushes
- Acrylic paints
- Paper plate
- Plastic tub, or sink
- First you rip the fabric to your desired size. Lay the fabric on a plastic wrap covered surface.
- Trace your design on the fabric with the glue. For this design, they used maple leaves. Let the glue dry for 24 hours.
- Once the glue dried, use the wide brush and water to wet the fabric. Add some of the paint onto the paper plate, and thin them down with a little bit of water.
- First you paint within your design, theirs was leaves, and blend the colors together like watercolors. Paint the background using the same technique. Let it dry for 2 hours.
- Soak the fabric for 20-30 minutes in a tub or sink filled with warm water. Gently rub away the glue and let the fabric dry. Once dry, you will have a finished batik.
September 29th, 2012 in Crafts
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In the picture above, you will see a whoopie pie. It’s Maine’s state dessert and they are super yummy. They are two pieces of cake with a layer of frosting in the middle. On The Food Network, Bobby Flay has a recipe for these pies and I hope you try making one!
- 3 cups of sugar
- 1 cup of butter
- 4 eggs
- 1/2 cup of vegetable oil
- 1 tablespoon of vanilla extract
- 6 cups of all-purpose flour
- 2 cups of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1 1/2 tablespoons of baking soda
- 1 teaspoon of salt
- 3 cups of milk
- 1 1/2 cups of shortening
- 3 cups of confectioners’ sugar
- 1 1/3 cups of marshmallow topping
- Dash of salt
- 1 teaspoon of vanilla extract
- 1/3 to 1/2 cup of milk
- First, preheat the oven to 350 degrees Fahrenheit. Next in the large bowl of an electric mixer, beat together the eggs, butter, and the sugar. Beat until combined and beat in the vanilla and oil.
- In another bowl, combine all of the dry ingredients. Next, add half of the dry mixture to the egg mixture and blend until combined. Next add 1 1/2 cups of the milk and blend. Add the remaining dry mixture and blend. Finally, mix in the remaining 1 1/2 cups of milk.
- On a baking sheet, scoop out 32 circle with a large spoon. Bake for 10 to 12 minutes.
- In the bowl of the electric mixer, combine all of the ingredients for the frosting except for the milk and beat until combined. Add just enough milk to achieve a creamy consistency. Once the frosting is ready, take a large spoon and put a spoonful of frosting on 16 of the circles. Take the 16 circles without frosting and put the on top. Enjoy!
August 23rd, 2012 in Favorites, Recipes
chocolate, favorite, food
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If you are a fan of the Ben and Jerry’s ice cream, you should go to their ice cream factory in Vermont. It is the place for the ultimate ice cream fan. You get to see a video of how the whole business was started, a factory tour, and a sample of the flavor of the day. It was an awesome experience and it is super fun. They also have a Flavor Graveyard where all of the flavors that have been discontinued rest in peace. And to end your day, you can head to the Scoop Shop for some ice cream. I recommend that if you are an ice cream lover, you should stop by.
July 26th, 2012 in Favorites, Stuff
chocolate, favorite, food
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