Tina’s Bridal Shower

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Last month, I had the privilege of helping out with a former roommate’s bridal shower. When the maid of honor (Tina’s sister) asked me if I’d like to make some dessert for the shower, I was honored to be asked and immediately said yes!

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Categories: Events

Au Revoir…

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The day has finally come for me to leave for Paris. No, not forever, just for 5 days. It feels like I’ve talked about this trip for ages, but I suppose it has been a good seven months. Yes, I booked it that far in advance.

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Categories: Briefs

Caramel Apple Macarons

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October’s Daring Bakers’ challenge was to make delicious macarons with the choice of flavoring and filling left up to us. Being that it’s now fall and given I had over 10 pounds of apples from the apple picking trip I did couple weekends ago, I chose to make a vanilla macaron cookie filled with a caramel apple puree. My choice of filling became a collaboration of past Daring Bakers’ challenges (namely the Danish Braid and Caramel Cake), and it was pretty fun to remake those recipes. My filling is more of a caramel flavored applesauce than I hoped for, so if you’re looking for a creamy filling, you’ll need to do some tweaking to my filling recipe. Perhaps a caramel apple buttercream?

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Categories: Recipes

Matcha Macarons

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Happy Friday! It’s really cold, and a big snowstorm might interfere with our office holiday party tonight, but all is well because it’s Friday! And in 5 days, Tim and I will be on a plane embarking our big trip to Taiwan and Thailand. It feels a little weird calling it our honeymoon since it’s already been 9 months since the date(!), so I’ve been calling it our “big trip.”

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Categories: Recipes

Chocolate Macarons with Nutella Ganache

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I was happily surprised with how well these macarons turned out. Humidity can really alter these little cookies, which makes me feel a little better about messing up every batch I made at home this past summer. (Melida had one successful batch, but that was done at ICE) There I learned how delicate these macarons are, and just one extra fold can ruin it all. One good tip I took away was to beat the egg whites at a low speed to avoid over whipping the whites. For this batch, I beat the egg whites for almost 20 minutes, and I watched it closely to make sure they were the perfect consistency.

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Categories: Recipes