Monday, May 22, 2017

What I Ate: Macarons

My friend L came over a few weekends ago to learn how to make macarons. We made cocoa macarons and vanilla macarons with a dulce de leche filling. And then the next day, I made some raspberry macarons with a fig butter filling (from Trader Joe's) and took a few snaps.
We shared a bunch with our coworkers, who were delighted, but made sure to keep plenty for ourselves. I mean, hey, we made them so we could decide what to do with them.

Monday, May 15, 2017

What I Ate: Chocolate Pudding Pie

Sometimes your sweet tooth gets loud and demands something sugary. And on occasion, you end up with a decadently sweet monstrosity that makes you feel like the three months of gym sessions you've endured have all been for nought.
 My sister asked if this was like Minnie's special pie in The Help, but not to worry, this pie is poo-free.

Monday, May 8, 2017


My sister asked me what the difference was between blondies and the chocolate chip cookies I usually make. The answer is the butter. In blondies, the butter is melted and you essentially make a flowing batter to pour into a cake tin. With cookies, the butter is room temperature but still solid and it gets whipped and creamed together with sugar and the batter is much more solid and doughy.

Taste-wise, the two are kindred spirits considering the ingredients are quite similar. Texture-wise, blondies are more gooey and a bit more decadent because it's a bit chunkier and denser. I also really love blondies because they do not require the aid of an electric mixer, the butter doesn't have to be sat out on the counter ahead of time, and the batter whips together in the time it takes the oven to preheat.
Ingredients [9" x 9" pan]
½ cup melted butter
1 cup loosely packed brown sugar
1 tablespoon molasses
1 egg
1 teaspoon vanilla extract
1⅓ cups flour
1 teaspoon baking powder
1 teaspoon coarse salt
4 oz. chocolate, chopped
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