Macarons!

I love, love, love macarons!  I loved them before I went gluten free, it’s just one of those dreamy treats I didn’t have to give up.  I tried a recipe from Pinterest for my first try, tasty, but there were some improvements to be made.  This recipe turned out perfect, and of course, I had to change it a little.

This had to be one of the most thoughtful gifts I ever received.  I was at a Christmas party for our church and I eyed a plate, the ONLY plate, of Macarons and by the time I sought out the person who brought them to ask if they were gluten free, they were gone.  I asked her how hard they were to make, and she said she’d tried several and loves them too.  The next week she brought over this recipe book because I had asked her about them.  And it wasn’t only thoughtful, but this book is AWESOME!  They have printable pdf files of templates too on a CD included in the back of the book.  SO cute!  You can buy it HERE.

Measure by weight, not volume!

Basic Recipe (my changes in BLUE)

200g powdered sugar

110g almond flour

100g egg whites aged at room temperature

Pinch of cream of tartar

35g superfine sugar

4-6 drops lime doTerra essential oil

Dab of green food coloring paste

Measure all of the ingredients with a digital scale. 

Preheat oven to 320’ for at least 30 minutes.

Sift the powdered sugar and almond flour into a bowl together.  Combine well using a wire whisk and set aside.

In a mixer bowl, beat egg whites until opaque and creamy.  Add pinch of cream of tartar and continue to beat until soft peaks form.  Slowly add superfine sugar and beat until stiff peaks form.  Add food coloring his point if you choose to use it.

Fold and stir the powdered sugar/almond flour mixture into the egg whites, adding 1/3 of the mixture at a time.  The mixture will be the texture of thick cake batter, but fluffy and light.  Add the macaron mix to a piping bag with a tip #12 attached.  Pipe onto silicone mat or on parchment paper circles.  Tap the cookie sheet to release bubbles and help the mix spread out within the circles.  Allow to set 30-40 minutes(I found 20 minutes too short to leave an adequate skin).  They will get a skin and look dull.  This skin helps them rise up rather than spread out.  Turn oven down to 300’.  Bake one cookie sheet on the bottom rack at a time for 10-12 minutes, rotate the pan halfway through to allow steam to escape and evenly distribute heat.  Cookies should NOT brown.

Remove from oven and allow to cool slightly.  Peel the cookies off of the parchment or silicone mat to finish cooling. 

Divide the cooled cookies into pairs of like sizes.  Pipe the icing into the center with enough of it to go to the ends, but not spill out.  Refrigerate overnight for best results.

Icing: 

2 sticks softened/room temperature(not melted) butter (I prefer salted)

4 cups powdered sugar

1 ½ Tbl. Rum emulsion flavoring

2 tsp. almond emulsion flavoring

Beat all of the ingredients in a large mixer bowl on high for several minutes.  Scrape the bowl as needed.  Add more milk or powdered sugar to get a thick consistency.  Cover and let sit 15 minutes and beat again.  A cake decorator taught me if you did this then you don’t have to sift the sugar. 

Lime Curd:

½ cup sugar

Zest of 3 limes

½ Cup Fresh lime juice

4 egg yolks(now you get to use those egg yolks up.

Pinch of salt

¼ cup butter, room temperature

½ cup white chocolate chips

Whisk all of the ingredients except the butter and chocolate chips in a small saucepan.  Over very low heat, bring to a simmer whisking the entire time.  It will thicken up as it begins to bubble while still stirring.   After it’s thick, remove from heat and add white chocolate chips.  Stir until they are completely melted and incorporated.  Allow to cool until just warm enough to melt butter.  Add 1 Tbl. of butter at a time and incorporate all of the butter. I didn’t like the look of orange yolk color with the specks of green zest so I added some green food coloring.   Set aside until cool.

When the Lime Curd is cool, add 1/2-3/4 cup to Buttercream Icing and mix well.  Spoon icing mix into a piping bag with another #12 tip. 

Prepare your cooled cookies to fill with icing by pairing them up with like sizes and shapes.  Turn one of the pair over and pipe icing into the center. 

Refrigerate cookies in a tightly sealed or covered container overnight for best results. 

One of my experiments was too ugly to photograph, but yummy enough to gobble up, lavender macarons with lemon icing.  There are countless variations, but I'm partial to anything with citrus in it.  You can even add mashed berries to icing, or even mascarpone cheese/pudding mix(you need something help it stay together).

Enjoy!!!!

Apple Cranberry Sauce

I read a description online of a gourmet shop with these ingredients, well, almost all of them.  Hers called for Allspice, I used Ginger instead.  I of course had no measurements, but I tried to keep track so I could replicate this again in case we liked it.  We REALLY liked it!  And it's a gorgeous color too.

I used a 20 qt. large stock pot I believe.

Granny Smith Apples(approx. 20 medium size)
Fuji Apples (8 large size)
4 limes, juiced(microwave for 30 seconds first)
2-4 cups water(depends on how thick you like it)
1 bag fresh cranberries


sugar(optional, I thought 3 cups was perfect)

1 Tbl. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. kosher salt

2-3 drops doTerra Wild Orange Essential Oil

Add 2 cups water and lime juice to large stock pot.  Peel, core, slice, and quarter or half apples.  Add the apples to the pot stirring often so that all of the apples are coated with the lime juice.  They cook down as you keep adding so you can add more than you think you will be able to fit.  If you need more water, add as necessary.  Rinse and pick through the bag of cranberries for any questionable berries and toss the gross ones.  When the pot is filled about half way, add the prepared cranberries.  Add remaining apples.  Stir and stir until all of the apples are tender and the berries are done popping.  Remove from heat and using a long handled immersion blender blend until smooth, or your desired consistency.  Bring back to a low rolling boil/simmer.  Add cinnamon, ginger, nutmeg, and salt and taste.  Add sugar if you desire to your liking.  Simmer for 5 more minutes.  Add doTerra Wild Orange Essential Oil and mix very well.

If you are canning:  Remove sterilized jars and fill one at a time while mixture is still slightly bubbling after the low rolling boil for 5 minutes.  Top with sealing disc and tighten with ring just until tightened.  Process in boiling water with rack for 25 minutes(I'm at 2,600 ft, so you'll have to check your elevation requirements).  Remove jars and set on towel to remain undisturbed for 24 hours.  Check the sealing discs though after 1-2 hours to verify all jars have been sealed by gently pushing down in center.  This yielded 7 1qt. jars.

If you are not canning, this would be great in the freezer as well.  Use this sauce as a yogurt mixin or topping for ice cream.  Or just plain like in my old book.

Triple Chocolate Fluffernutter Cookie Sandwiches

It's a mouthful, huh?  Yeah, you will be stuffing your mouth full of these. 

Cookies:
1 Package Devils Food Cake Mix
1 cube(1/2 cup) softened butter
2 squares(2 oz.) unsweetened chocolate squares
2 Tbl. Canola Oil
1 Egg, slightly beaten
1 cup mini semisweet chocolate chips

Preheat oven to 350' degrees.  In a large bowl, add butter and chocolate squares and microwave on high 30 seconds.  Stir until squares are melted and incorporated into butter.  If you need to, microwave again in 15 second increments.  You don't want the butter to be hot, just enough to melt the chocolate.  When incorporated and cooled to luke warm, add oil and egg(you don't want the egg to scramble).  Stir in cake mix and then stir in chocolate chips.  Using a Tbl. size cookie scoop place 2" apart on parchment lined cookie sheets .  Take a flat glass or small bowl and spray bottom with non-stick spray and slightly flatten.  Bake 8-10 minutes and remove to cookies to cooling rack.  Allow to cool completely.  Makes approx. 36 cookies.

Frosting:
This is easy, and SO delicious.  Use the 7-Minute Brown Sugar Frosting.  Add about 1 cup Natural Peanut Butter to 1/2 of the frosting recipe.   Add to large tipped frosting piping bag.  Generously pipe the bottom of one cooled cookie and sandwich with the bottom of another one close in size.  Allow to set up in refrigerator or freezer for a few hours.  The chocolate cookie gets softer and easier to eat in a few hours.

7-Minute Brown Sugar Frosting

Ingredients:

• 1 1/2 cups brown sugar
• 2 large egg whites(1/2 cup "Just Whites" pasteurized from carton works great)
• 6 tablespoons water
• dash salt
• 2 teaspoons vanilla or vanilla bean paste

Preparation:

Add brown sugar, egg whites, water, and salt in bowl of standing mixer. Put on top of double boiler over boiling water.  Hold bowl steady using an oven mitt(no burns!).  Beat sugar and egg mixture with whisk constantly until mixture is hot to the touch and starts to thicken.  Remove from heat and position bowl in stand mixer with whisk attachment.  Whip on high until mixture forms strong peaks and is dramatically lighter in color.  Add vanilla.  Continue beating until frosting is thick enough to spread.  Makes enough to frost a 2 layer cake.

 

 

Nutella Cake Pops

Sorry, no pictures!

1 Box of Triple Fudge Chocolate Cake, prepared as package directions.
1 small jar Nutella(13 oz.)
2 containers Chocolate Hazelnut Round Wafer Cookies(hint: $ store)
2 packages Milk Chocolate Chips or Chocolate Melting Wafers

Crumble baked, cool cake into bread crumb like consistency in a large bowl.  In a food processor, pulse cookies until finely ground.  Add to crumbled cake.  Add about 3/4ths jar of Nutella and mix with fork.  You want the dough to resemble the texture of Playdough.  Add more Nutella if needed.  This is where I put on food grade disposable gloves sprayed with a little non-stick spray and rubbed in.  Get your hands in there and "play" with it until it is all combined.  Scoop out a ball with a large cookie scoop and roll into a slightly pressed round ball.  Place on a cookie sheet lined with wax paper or non-stick foil  This recipe makes 4 dozen and I needed 2 large cookie sheets.  Melt 1/4 cup of chocolate chips in 30 second increments in microwave.  Dip one end of a lollipop stick in melted chocolate and push about 3/4 way through the cake balls.  Freeze for 20-30 minutes.  In the meantime melt the remaining chocolate, again in 30 second increments in microwave.  Dip each cake pop into the chocolate and place back on cookie sheet.  Allow to set on counter or in refrigerator.  Yum!

Root Beer Cake Pops

I've been playing with this idea for a while and so my Young Women are my guinea pigs for tonight.  My kids have already sampled them as well and gave them two thumbs up.  Caution:  If you have a sweet tooth, this fits the bill.

1 Package Butter Recipe Yellow Cake Mix
Zatarains Rootbeer Extract(or another brand)
1 tub Vanilla Frosting
2 packages White Chocolate Chips
Lollipop Sticks

You're going to prepare the cake mix according to package directions, except....  Measure water as directed on the box directions, minus 2 Tbl. water.  Replace with 2 Tbl. Rootbeer Extract.  THEN, prepare and bake, and allow to cool completely.  Using a fork break up cake mix into crumbs in a large bowl.  Dump 3/4 of vanilla frosting into crumbs and sprinkle 1 Tbl. Rootbeer Extract evenly over the top.  Mix with fork and then hands until the crumb mixture resembles more of a Playdough like consistency.  I use food prep gloves coated, rub in a little non-stick spray on them or butter.  Use a large cookie scoop to make uniform size balls and roll into balls.  Place on a cookie sheet lined with wax paper or non-stick foil.  Melt 1/3 cup white chocolate chips in 30 second intervals in the microwave and stir well in between(it took me about 90 seconds total).  Dip one end of lollipop sticks in melted white chocolate and push about 2/3 way through cake balls.  Freeze cake pops for about 30 minutes.  In the mean time, melt remaining white chocolate chips, you may sprinkle 1 tsp. canola oil over the top before melting to get a smoother consistency.  Remove one cake pop at a time from cookie sheet and roll in melted chocolate to coat.  Return to sheet and refrigerate or allow to set out on counter for 2 hours. 

I didn't have anything to stand them up, but you could use styrofoam to allow them to dry upright.

You can find rootbeer extract here, at Zatarain's.

Lindsay D's Sugar Cookies

Mix:
3/4 cup shortning, 1 cup sugar, 2 eggs, 1 tsp. vanilla
Add in:
2 1/2 cups flour, 1 tsp. baking powder, 1 tsp salt
Chill dough for 1 hour. Roll out to 1/8" and cut. Bake @ 400 for 6-8 minutes

They are my favorite. I just use pre-made frosting from the tub but I'm sure homemade frosting would be great too. Enjoy!

Salted Caramel Walnuts

The caramel flavor comes from the brown sugar.  They're crunchy, sweet, and the kosher salt balances them out perfectly!  Don't skip the course kosher salt.  I will try sea salt next time just to be different.  And yes, I can tell the difference, I love kosher and sea salt.  Do yourself a favor and throw out your plain old iodized salt and make the switch, you use less and it tastes SO much better.  

3 cups walnut halves
1/2 cup white sugar
1/2 cup brown sugar(unpacked)
course kosher salt

In a large non-stick pan combine walnuts and sugar.  Stir constantly(a slim silicone spatula works great for this) over medium-medium/low heat until walnuts are heated through and sugars are liquified into a deep brown(but not burnt).  Watch closely as you will need to stay in front of the stove top the entire time.  Pour out onto a cookie sheet lined with non-stick foil.  Spread out.  While still warm sprinkle with kosher salt.

I'm using these for a spinach, cranberry, feta salad with pomegranate vinaigrette.  You can also store them in an airtight container when completely cool.  Be careful not to burn yourself when you sneak a warm one, because you will not be able to help yourself.

Rootbeer Cookies

My FAVORITE cookie. Rootbeer extract is hard to find, but I have found it online.
 

Rootbeer Cookies
1 c. brown sugar
1/2 c. butter, softened
1 egg
1/4 c. buttermillk
1 tsp. root beer extract
1-3/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Mix brown sugar, butter, and egg until fluffy. Stir in buttermilk, rootbeer extract, flour, soda, and salt, and mix until smooth. Cover and refrigerate for about an hour. Heat oven to 400'. Place cookies 2" apart on cookie sheet and bake for 6-8 minutes. Let cool on rack and glaze with recipe below.

Rootbeer Glaze for Rootbeer Cookies
2 c. powdered sugar
1/3 c. butter, softened
1-1/2 tsp. root beer extract
2 Tbl. hot water

Mix powdered sugar and butter. Stir in rootbeer extract and hot water. Place wax paper under cooling rack. Spoon glaze over the cookies. This glaze will do a double batch of cookies.

Blueberry "Crack" Cookies

1 cup packed brown sugar
1/2 cup sugar
1 stick butter flavored shortening
2 eggs
1 tsp. real vanilla

2 cups uncooked quick-cooking oats
1 1/2 cups all-purpose flour
1 tsp. kosher salt
1 tsp. baking soda

1 package white chocolate chips
2 cups frozen blueberries

Preheat oven to 350'. In large mixing bowl cream brown sugar, sugar, shortening, eggs, & vanilla on high speed for about 1 minute, scrape sides of bowl as needed to incorporate all the ingredients.  Add oats, flour, salt and baking soda and mix well.  Add white chocolate chips and fold in slowly with mixer.   Fold in frozen blueberries just until mixed.  Immediately scoop onto parchment lined cookie sheets, 2" apart.  Bake at 350' for 11-13 minutes, or until slightly golden brown.  Let rest 5 minutes and then remove to cookie sheet.  Refrigerate any leftover cookies, but know, these are best eaten warm.

The kosher salt really makes this recipe amazing, just a hint of salt that makes all the flavors explode.  You'll see why, this why this recipe is "Blueberry Crack", and you'll never look at blueberries the same way again.  And since I added real fruit, they're totally healthy ;)

Chewy Oatmeal Cookies with White Chocolate Chips, Cranberries, and Pecans

1/2 cup butter flavored shortening
1 stick butter(salted)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 tsp. real vanilla

2 cups uncooked quick-cooking oats
1 1/2 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda

1 package white chocolate chips
1 5.5 oz. pkg. of pecans, chopped
1 6 oz. pkg. Craisins

In a microwave safe bowl add Craisins and cover with water. Microwave on high 60 seconds covered. Stir. Microwave another 30 seconds on high. Let cool on counter.

Preheat oven to 350'. In large mixing bowl add first 6 ingredients and mix well, until creamy and smooth.  Add the oatmeal, flour, baking soda, and salt and mix.  Do not over mix dough. Drain juice from cranberries and add to cookie mixture with chocolate chips and chopped pecans and fold in on slowest mixer setting. Using a small cookie scoop drop scoopfuls 2" apart on cookie sheet lined with parchment paper. Bake for 10-13 minutes, until edges are golden.

Ranch Style Dressing Mix

2 teaspoons salt
1/2 teaspoon dry ground mustard
2 teaspoons dried minced garlic
3 tablespoons dried minced onion
2 teaspoons freshly ground pepper
2 teaspoons sugar
2 1/2 teaspoons paprika
2 1/2 teaspoons dried parsley flakes

Combine ingredients; blend well. Store in an airtight container. Give in decorative jars with directions below for dressing and dip. Makes 1/2 cup of mix, or 8 portions for dressing or dip.
Dressing:
In a bowl or jar combine 1 cup of mayonnaise and 1 cup buttermilk. Add 1 tablespoon mix and blend well.

Dip:
In a small bowl blend 1 tablespoon mix with 1 cup sour cream. Refrigerate 1 hour before serving.

Sugar Hangover....

Oh, my heavens, the house smells sickeningly sweet. In the treat tins this year: Saltine Toffee with Milk Chocolate, Saltine Toffee with White Chocolate and crushed Heath Bars, Oatmeal Butterscotch Raisin and Pecan Cookies, White Chocolate Chip Cookies, Chocolate Chip Cookies, Peanut Butter Cookies. And we also dip a variety of goodies into white chocolate and Christmas Sprinkles or Crushed Candy Canes, or Crushed Heath Bars. The dippers are Chocolate Marshmallows, Pretzels, Fortune Cookies, and Gingersnap Cookies.

Rootbeer Cookies....

These are our favorite cookies! I grew up making these from a Betty Crocker cook book just for kids, but the book was lost. I've tried several recipes, the ones calling for buttermilk are just yuck. This is the latest and our most favorite one. They're soft on the inside, and the glaze keeps them moist even though it does harden a bit. Enjoy!

Rootbeer Cookies
1 stick butter flavored Crisco shortening stick (Or ½ cup shortening, ½ cup Nucoa marg.)
1 1/2 C packed dark brown sugar
2 eggs
1 Tbl. Rootbeer Extract
½ tsp baking soda
2 ½ C all-purpose flour

Preheat oven to 350’. Mix first 5 ingredients together. Add baking soda and flour, all at once and mix again. Using a small cookie scoop place about 2 in. apart on cookie sheet covered with parchment paper. Bake 8-12 minutes, just until light golden edges. (If you double this recipe only use 3 eggs, instead of 4).

Rootbeer Cookie Glaze
2 cups powdered sugar
2 tsp. Rootbeer Extract
1/8-1/4 cup milk
2 Tbl. softened butter or margarine

Combine all ingredients until they are the consistency of "shampoo". Put in a disposable piping bag, cut the tip off, and pipe a circle and then fill in. Do this on a cooling rack over a cookie sheet when the cookies are COOL.