Tuesday, August 19, 2014

Raspberry Macarons with Raspberry Mascarpone

This Friday, I'm hopping on a plane and heading to hot, humid, sexy Miami Beach and I've already got the jitters. D is coming over on Thursday evening so that we can carpool to the airport on Friday. I'm starting to get the fun-anxiety butterflies (not the dread-anxiety ones) because this is the time when things are getting exciting; I finalize my packing list, get all my last minute errands completed, and start gathering my things together in the corner of my room so that they're ready to shovel into my luggage. I'll probably start packing this evening because I'm a freak and I like to pack way in advance.

In addition to the citron macarons, I also made raspberry macarons for D's bridal shower. I mean, it doesn't get sweeter and cuter than tiny pink macs, right? They were absolutely perfect for the bridal shower but they'd also be great for a little girl's birthday or baby shower or any feminine-themed party.
Ingredients:
raspberry macarons [yields 3 dozen 1-inch sandwiches]:
66g egg whites (about 2)
33g caster sugar
73g almond flour
120g icing sugar
10g freeze dried raspberries
pinch cream of tartar
pinch salt
+pink food coloring

raspberry mascarpone filling
15 to 20 raspberries
1/4 cup mascarpone cheese

Let's talk about these cute pink shells, okay?

Monday, August 18, 2014

What I Ate: Baked Eggs

Breakfast on weekends are always a little more elaborate. I sleep in a little and wake up with the sun instead of my alarm. Sometimes I've got a recipe planned; sometimes I just go with it. Potatoes, eggs, cheese, and bacon are usually good contenders.

Friday, August 15, 2014

Frozen Banana Ice Cream

F-f-f-friday, people! Even if someone punched me in the face right now, I'd still be riding the euphoric buzz I've got on from the knowledge that the weekend is just barely out of reach. Sometimes I think it's kind of sad that I just work for the weekend but you know what? Contrast is important. You've got to have some lows to really appreciate the highs. You know what I mean?

To celebrate this momentous occasion (what occasion? That it's Friday), I've got a delicious frozen treat for you today. It's frozen banana ice cream, if you couldn't tell by the post title and the glaring photo below, doy. Frozen banana ice cream has been around for a few years now. It's great and popular because it's healthier than regular ice cream and it's much easier to make. And if you don't have an ice cream maker but you do have a food processor, it's perfect. I've never been the biggest fan because I don't care much for the taste of banana. However, the banana flavor can be covered a little with some stronger flavors. I'm sharing a few of those today, as well as my technique for making banana ice cream.
Ingredients [yields 1 pint]:
3 bananas
1/4 cup milk

+ candied bacon
+ cocoa powder
+ sweetened coconut flakes
+ sprinkles
+ chocolate chips
+ vanilla extract
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