10
07 Apr 12 at 4 pm
Reblog

Coconut Macaroon Nutella Nests

Source - http://wishesndishes.com/coconut-macaroon-nutella-easter-nests/

INGREDIENTS:

2/3 cup sweetened condensed milk
1 large egg white
1 1/2 teaspoons vanilla
1/8 teaspoon salt
3 1/2 cups sweetened coconut
1 cup Nutella
“Bunny Mix” Peanut M&M’s (or other Easter candy)

DIRECTIONS:

Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.

In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined.

Add in the coconut and mix well.

With a spoon, scoop up about 2-3 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.

Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again (be careful not to burn yourself).

Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.

Place about a tablespoon of Nutella in the center of each nest.

Place 3 egg candies in the center of the each nest and then they are ready to serve!

Note: you can make these a couple of days in advance. Store in an air tight container on the counter.

tags: coconut  macaroon  nutella  nest  nests 
Coconut Macaroon Nutella Nests
Source - http://wishesndishes.com/coconut-macaroon-nutella-easter-nests/
INGREDIENTS:
2/3 cup sweetened condensed milk1 large egg white1 1/2 teaspoons vanilla1/8 teaspoon salt3 1/2 cups sweetened coconut1 cup Nutella“Bunny Mix” Peanut M&M’s (or other Easter candy)
DIRECTIONS:
Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
In a large bowl, stir together the sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined.
Add in the coconut and mix well.
With a spoon, scoop up about 2-3 Tablespoons of the dough and place the dough onto the prepared baking sheet. Form the cookies into the shape of a bird nest. Press down the center with your thumb.
Bake cookies for 17 to 20 minutes, or until slightly golden brown. Remove from the oven and press your thumb down in the center of the nests again (be careful not to burn yourself).
Cool the cookies on the baking sheets for about 5 minutes or until they are firm and set. Remove with a spatula onto a cooling rack. Cool completely.
Place about a tablespoon of Nutella in the center of each nest.
Place 3 egg candies in the center of the each nest and then they are ready to serve!
Note: you can make these a couple of days in advance. Store in an air tight container on the counter.
 21
07 Feb 12 at 1 am
Reblog

French Macarons

Source - http://sweetrevelations.wordpress.com/2012/02/04/kahlua-french-macarons/

*From the Giver’s Log

* I sprinkled mine with just a whisper of pearl luster dust just after I piped them.

2 egg whites, take eggs out of the fridge the day before and let them rest on the counter for 24 hours, critical step

4.5 oz of sifted powdered sugar

2.5 oz almond flour, as fine as you can get it, pulse for a few seconds in a spice grinder if needed

1.5 oz of granulated sugar

pinch of cream of tartar

1.   Whisk almond flour and powdered sugar together in a bowl and set aside.

2.   Whip egg whites and cream of tartar until soft peaks forms.  Slowly add the granulated sugar.  Whip, on high for approximately 6-8 minutes until stiff peaks form.  I added gel food colouring just at the end and whipped for a few more seconds until thoroughly mixed in.

3.  Fold the flour mixture into the egg white mixture.  As fellow blogger Tartlette says, fold for 50 strokes, no more.

4.  Put mixture into piping bag with large round tip.  If the mixture does not start slowly oozing out the bag, it hasn’t been folded enough.

5.  Pipe 1 inch dollops on parchment lined baking sheet.  There should be no “hershey’s kiss tail” at all, it should immediately flatten.  This is how I knew I had finally been successful!  Let them sit for one hour.

6.  I baked mine at 295 degree’s for approx 12-14 minutes.  Some bake at 350 degrees with the oven door propped open.  You have to find what method works for you.  Let them cool on the baking sheet.

7.  Fill with Kahlua Ganache.  Enjoy every last bite.

Kahlua Ganache

*adapted from Martha Stewart

     3 1/2 ounces bittersweet chocolate, finely chopped (I used Callebaut))

     1/2 cup heavy cream

      1/2 ounce (1 tablespoon) unsalted butter, softened

      1 tbsp Kahlua  

Heat cream and Kahlua in a saucepan over medium-high heat until bubbling at the sides, not boiling.  Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often.  Pipe on to cookies once cool.

French Macarons
Source - http://sweetrevelations.wordpress.com/2012/02/04/kahlua-french-macarons/
*From the Giver’s Log
* I sprinkled mine with just a whisper of pearl luster dust just after I piped them.
2 egg whites, take eggs out of the fridge the day before and let them rest on the counter for 24 hours, critical step
4.5 oz of sifted powdered sugar
2.5 oz almond flour, as fine as you can get it, pulse for a few seconds in a spice grinder if needed
1.5 oz of granulated sugar
pinch of cream of tartar
1.   Whisk almond flour and powdered sugar together in a bowl and set aside.
2.   Whip egg whites and cream of tartar until soft peaks forms.  Slowly add the granulated sugar.  Whip, on high for approximately 6-8 minutes until stiff peaks form.  I added gel food colouring just at the end and whipped for a few more seconds until thoroughly mixed in.
3.  Fold the flour mixture into the egg white mixture.  As fellow blogger Tartlette says, fold for 50 strokes, no more.
4.  Put mixture into piping bag with large round tip.  If the mixture does not start slowly oozing out the bag, it hasn’t been folded enough.
5.  Pipe 1 inch dollops on parchment lined baking sheet.  There should be no “hershey’s kiss tail” at all, it should immediately flatten.  This is how I knew I had finally been successful!  Let them sit for one hour.
6.  I baked mine at 295 degree’s for approx 12-14 minutes.  Some bake at 350 degrees with the oven door propped open.  You have to find what method works for you.  Let them cool on the baking sheet.
7.  Fill with Kahlua Ganache.  Enjoy every last bite.
Kahlua Ganache
*adapted from Martha Stewart
     3 1/2 ounces bittersweet chocolate, finely chopped (I used Callebaut))
     1/2 cup heavy cream
      1/2 ounce (1 tablespoon) unsalted butter, softened
      1 tbsp Kahlua  
Heat cream and Kahlua in a saucepan over medium-high heat until bubbling at the sides, not boiling.  Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often.  Pipe on to cookies once cool.
 18
01 Aug 11 at 2 pm
Reblog

Banana Cupcakes with Strawberry Frosting and Macaroon Toppers

Source -  http://blondiescakes.blogspot.com/2011/07/hello-kitty-macarons-on-strawberry.html

“I used Tartlette’s recipe without any adjustments, so please go over to her site for directions on how to make your own macarons. Just remember to pipe the batter into a slight oval and to give the oval ears, then once they’re cool and dry draw on the face with food color markers.
The recipe for the banana cupcakes I adapted from this one from Cake Journal.


125g (4oz) butter, room temperature
175g (6oz) sugar
2 eggs
3 large mashed ripe bananas
2 Tbsp vegetable oil
1 tsp baking soda
2 Tbsp hot milk
1 tsp baking power
225g (8oz) flour

- Preheat the oven to 325F and prepare two cupcake pans with wrappers.
- In a large bowl cream the butter and sugar till light and fluffy.
- Add eggs one at a time.
- Mix the mashed bananas with the vegetable oil and then mix into the butter mixture.
- Warm up the milk in the microwave. Make sure you watch it though or it will bubble up and run out of the cup. Stir in the baking soda, which will foam up, and then mix the foam into the banana mixture.
- Mix in sifted flour & baking powder just until combined.
- Fill cupcake cups halfway and bake for 18-20 minutes until very lightly golden on top and a toothpick comes out clean. Don’t overfill the cupcake cups because the batter will rise and overflow, leaving you with a delicious mess that you’ll just end up eating on your own. Not good.

Strawberry Frosting

2 8oz packages cream cheese, room temperature
1/2 cup butter, room temperature
1/2 cup strawberry jam, seedless if you can
1/4 cup powdered sugar, or more if you want it sweeter
pink food coloring, optional

Banana Cupcakes with Strawberry Frosting and Macaroon Toppers
Source -  http://blondiescakes.blogspot.com/2011/07/hello-kitty-macarons-on-strawberry.html
 “I used Tartlette’s recipe without any adjustments, so please go over to her site for directions  on how to make your own macarons. Just remember to pipe the batter into a  slight oval and to give the oval ears, then once they’re cool and dry  draw on the face with food color markers. The recipe for the banana cupcakes I adapted from this one from Cake Journal.” 125g (4oz) butter, room temperature 175g (6oz) sugar 2 eggs 3 large mashed ripe bananas 2 Tbsp vegetable oil 1 tsp baking soda 2 Tbsp hot milk 1 tsp baking power 225g (8oz) flour - Preheat the oven to 325F and prepare two cupcake pans with wrappers. - In a large bowl cream the butter and sugar till light and fluffy. - Add eggs one at a time. - Mix the mashed bananas with the vegetable oil and then mix into the butter mixture. - Warm up the milk in the microwave. Make sure you watch it though or it  will bubble up and run out of the cup. Stir in the baking soda, which  will foam up, and then mix the foam into the banana mixture. - Mix in sifted flour & baking powder just until combined.  - Fill cupcake cups halfway and bake for 18-20 minutes until very  lightly golden on top and a toothpick comes out clean. Don’t overfill  the cupcake cups because the batter will rise and overflow, leaving you  with a delicious mess that you’ll just end up eating on your own. Not  good.Strawberry Frosting 2 8oz packages cream cheese, room temperature 1/2 cup butter, room temperature 1/2 cup strawberry jam, seedless if you can 1/4 cup powdered sugar, or more if you want it sweeter pink food coloring, optional