I have been wanting to make macaroons for a long time. However, people have mentioned to me how difficult they can be to make, so I strayed away. My pinterest feed recently has betrayed me, bringing up all sorts of different macaroon recipes. I decided to finally cave, despite the warnings people gave me, and attempt to make my own macaroons. I went with another internet recipe from Delish. I am so happy with the way they came out. With the success of these and my croissants last Sunday, I think I might just quit my job and open a bakery.
1 3/4 Powdered Sugar, spooned
1 cup Super-fine Almond Flour, spooned
3 Large Egg Whites, room temperature
1/4 tsp. Cream of Tartar
Pinch of Kosher Salt
1/4 Cup Superfine Sugar
8 Drops Pink Food Coloring
1/2 Cup Unsalted Butter, room temp
3/4 Cup Powder Sugar, spooned
1 1/2 tsp. Vanilla Extract
Let’s Get Cooking
Set a sieve over a bowl and sift powder sugar + almond flour. Press through until only solids remain.
Separate egg white and add into a mixing bowl. Add cream of tartar + salt to the egg whites. Beat the egg whites until frothy (it starts forming bubbles). Increase the speed to medium high & add the sugar. Beat until egg whites are stiff & glossy about 2-3 minutes.
Beat in the food coloring to make whatever color you desire. I went with pink like the recipe called for because I think they look so cute!
Carefully fold the dry ingredients into the whipped egg whites. Fill a pastry bag with the mixture.
Line two baking sheets with parchment paper. Pipe the batter into about 1 inch circles. Mine were not all exactly 1 inch circles so don’t stress about the measurements, I mean really who has time for that.
Tap the baking sheet on the counter a few times to release air bubbles, let sit for 45 minutes.
When your 45 minutes has passed, preheat the oven to 300F. Bake for 13 minutes, and turn the pan halfway through.
While you are waiting for your cookies to cool, make the buttercream!
When I made the buttercream I added a bit more vanilla and powdered sugar to the recipe, so you might have to adjust to your personal taste.
Place butter + powdered sugar + vanilla in a mixing bowl and whip until fluffy.
Spread icing on the cookie + top with remaining half.
Once you’re done don’t forget to share your cute & colorful little french cookies with the world. You will feel like a real baking pro after completing this, trust me!
I am all for creating new recipes with just the items laying around in the kitchen, it’s like my own personal game of Chopped. Instead of caving to my cravings of Chinese take-away I decided to make my own. My creation is as follows!
1 Cup Broccoli
1/4 Cup Soy Sauce
1 TBSP Rice Wine Vinegar
1 tsp Honey
1 tsp Hot Sauce
1/4 tsp Ginger
1/4 tsp Garlic
2 Packages of Ramen Noodles – I used Lotus Foods Rice Ramen
1 TBSP Flour + Water
Let’s Get Cooking
Cut the flank steak into strips, against the grain.
Am I doing another recipe from Antoni’s Cookbook, yes. Am I mad about it, no.
I made this recipe for the Superbowl and it was a hit. I am the one who mostly ate it all, but I still consider that as a success. This recipe is incredibly easy to make and perfect for any party. If you love this recipe, please go buy Antoni’s cookbook, every recipe is amazing! Also, Antoni states that this recipe is Jonathan’s favorite, so just another reason to love it.
1 lb of White American Cheese
1 cup Whole Milk
2 TBSP unsalted Butter
1/2 tsp ground Cumin
1/4 tsp Garlic Powder
1 4.5 oz can chopped green chiles, drained
6 oz fresh Chorizo with the casings removed (if you’re like me and couldn’t find chorizo in the grocery store, I used andouille sausage instead and the recipe still came out amazing!)
Let’s Get Cooking
Mix together Cheese + Milk + Butter + Cumin + Garlic powder in a large heatproof bowl.
Fill a saucepan with 2 inches of water & bring to a simmer. Place the bowl with the cheese mixture over top of the saucepan. Stir the cheese mixture frequently until melted and slightly bubbling. Stir in the green chilis.
Remove the casing from the chorizo [or andouille sausage] and cook in a skillet on medium heat. While cooking, break up the chorizo into small pieces.
Place the queso into a serving bowl, and using a slotted spoon, add in the cooked chorizo.
We have all seen the food videos on Facebook. They always look so delicious, we repost them to our page, but do we ever follow through and make them? This time, after watching a video for Chocolate Croissants, I finally decided to follow the recipe from Tasty. If you decide to follow through after reading and make this recipe, be sure to have a full day open to make them.
4 Cups of Flour
1/2 Cup of Water
1/2 Cup of Milk
1/4 Cup of Sugar
2 tsp. Salt
1 packet of Dry Instant Yeast
3 TBSP unsalted Butter
1 1/4 cup cold unsalted Butter
2 bars sweetened Chocolate
Let’s Get Cooking
Mix together Flour + Water + Milk + Sugar + Salt + Yeast + 3 TBSP Butter in a large bowl. Once the dough starts to mold together, turn it onto a clean counter and lightly knead to form a ball. Refrigerate the dough for an hour.
Cut the cold butter into thirds and place it on parchment paper. Put another piece of paper over the butter and pound out to 1/2 inch. Place the butter sheet into the refrigerator.
Flour the counter and roll out the dough into a square. Put the butter layer on the rolled out dough and fold over the sides of the dough to enclose the butter.
Roll out the dough length wise. Place on a baking sheet and refrigerate for 1 hour.
Flour the surface and roll out the dough length wise. Book-fold [ fold the top half to the middle, fold the bottom half over the top fold] the dough and turn clockwise. Cover and refrigerate for an hour.
Roll the dough and fold 2 more times. After the final turn refrigerate over night.
WHEN IT’S FINALLY THE NEXT MORNING…
Cut the dough in half and roll out the dough, trim off the edges, and cut into rectangles.
Place chocolate on the edge and roll to enclose the chocolate.
Brush the croissants with a beaten egg.
YOU THOUGHT IT WAS TIME TO BAKE?! NOT YET
Let the dough proof for about an hour. Preheat the oven to 400F
Brush with egg one more time & finally BAKE for 15 min.
Time to Plate
Now after all this exhausting work (trust me you gotta have some arms to roll out cold butter) your house will now smell like a bakery. Take those bad boys out and enjoy immediately, after taking many pictures to brag to your friends on social media. I genuinely had a good time making these and I will again, just make sure you don’t forget how many turns you completed, like I did.
Please enjoy and don’t get scared while carrying your croissant.
I love noodles, so simple and comforting. As a kid I could eat noodles for every meal, but the sauce always had to be on the side. As my self-taught, home kitchen culinary skills grew, making pasta was on my list to make. With a new kitchen aid, and attachments, I was able to scratch off homemade pasta.
I was expecting the process of pasta making to be drawn out and difficult. I soon realized my assumption was far from the truth. The pasta included 4 ingredients, Semolina flour + eggs + water + oil.
The directions on the semolina bag were easy to follow. A well was made in the flour and the remaining ingredients were added. The dough is then kneaded until there are no cracks. The dough is left to sit for about 30 minutes, wrapped in a towel.
After the dough has taken a break, it is finally time for the best part! I had never used a pasta roller or cutter before so this was a very exciting time for me. The dough was put through the roller, then folded over, repeating this step until the desired thickness. The dough is then put through the pasta cutter, I used the spaghetti cutter for my first try.
The pasta is then cooked in boiling water for about 2-3 minutes. Be sure to watch carefully as it cooks super fast! This was some of the most fun I had cooking in awhile! If I could I would make homemade pasta for every occasion.
My trip to Cuba introduced me to the best black beans I have ever eaten. Don’t get me wrong, I like black beans, I use them in quesadillas and salads but I never expected them to have so much potential.
I attempted to recreate these amazing black beans, with the reference of another recipe by Latina Mom Meals. Latina Mom Meals recipe included a way to make the recipe with an Instant Pot. I tried the recipe using this method, but she also includes how to make the beans without an instant pot! After looking through many different recipes they always seems to start off with the essentials, black beans, onions, green peppers, and spices. I did not have all ingredients listed so I edited the recipe to use what I had in the pantry. If you want the exact recipe please check out her page! This has become a new favorite for lunch! It makes a lot so be ready for left overs!
1 lb Dry Black Beans
4 Cups of Water
1/2 Cup of Olive Oil
1 White Onion
1 Green Bell Pepper
4 Garlic Cloves
1/2 tsp Cumin
1/2 tsp Chili Powder
2 Bay Leaves
4 tsp Salt + additional for taste
1/2 tsp of Ground Black Pepper
1/4 Cup of Beef Broth
2 TBSP White Wine
2 TBSP White Vinegar
Let’s Get Cooking
Using the Instant Pot, add water + black beans and set it on HIGH for 35 minutes
While the beans are cooking, dice the onion and pepper, crush and dice the garlic.
While the pressure is releasing, add the olive oil into a frying pan. Once warm, add onion + garlic + pepper + cumin + bay leaves + chili powder + salt + pepper. Cook until onions have become slightly translucent. Remove the bay leaves.
Add a cup of cooked black beans and add to the onions and peppers. Smash the beans into the mixture and add back to the instant pot.
Put the instant pot on sauté mode for 20 min. While sautéing add beef broth + wine + vinegar.
Time to Plate
Along with the beans, plate up with some rice of your choosing!
I am very excited that I was able to recreate this recipe! I cannot wait to keep tweaking and working on it to make it my own. Please check out Latina Mom Meals as well for more amazing recipes!
I have been dying for Antoni’s cookbook, Antoni in the Kitchen, since it came out, dropping hints to family and friends as the holiday’s approached. Thankfully my mother listened and gifted me with a signed copy of the book. I was thrilled, sharing with my family that I was going to Julie and Julia my way through this cookbook. Now that the new year is upon us a goal of mine has been to dedicate my Sunday’s to a home-cooked meal. For the first Sunday of the year, I started with Antoni’s Roasted carrots with a Carrot Top Pesto. The recipe is as follows from Antoni’s cookbook, which I highly recommend you go out and buy right now!
2 Bunches of Carrots with the tops!
1 1/2 tsp Red Wine Vinegar
1/3 Cup Extra Virgin Olive Oil for the Pesto
1 1/2 Tablespoons Extra Virgin Olive Oil for Carrots
3 Tablespoons Pine Nuts
1 Small Garlic Clove
1/2 cup grated Parmigiano-Reggiano
1 Cup whole-milk Greek Yogurt ( I used no-fat Greek Yogurt and it still taste amazing)
Ground Black Pepper
Let’s Get Cooking
Preheat the the oven to 425F and make sure the racks are in the the middle and lower part of the oven.
Cut off the green tops of the carrots leaving about and inch of the stem. SAVE THE CARROT GREENS! Rinse off the carrots and place them on a baking sheet. Though not recommended I always line my baking pans with aluminum foil for easy clean up.
Drizzle the carrots with the vinegar + oil + toss with salt.
Bake for 25-30 minutes. I baked mine for about 35. I like my carrots a little bit softer and I feel the bake time is based on your oven.
Carrot Top Pesto
Toast the Pine Nuts in the oven for about 3-4 minutes, stirring occasionally.
Collect enough carrot leaves to fill 2 cups.
Pulse Garlic + Pine nuts to create a paste in a food processor. If you don’t have a food processor like me, I used a blender and it worked just fine!
Add the 1/3 cup of Olive for the Pesto. If you’re completing this step in a blender like me, add half then pulse, then add the remaining oil and repeat.
Time to Plate
Spread 1/4 cup of greek yogurt onto the plate. I used the back of a spoon to spread the yogurt.
Add on the carrots + remaining greek yogurt + pesto + top off with pepper
Note from a Home Chef: When I made this recipe it was just for me, so I made it in a much smaller batch. While making it, I even forgot to purchase the pine nuts for the pesto (we all make mistakes) and it still tasted amazing. It is a thicker pesto, Antoni stated that he intended it to be that way and it fits perfectly with the dish.