1. In a medium bowl add the whisk the sugar and butter (room temperature) together until pale and fluffy. Add the whole egg and continue whisking until it has completely absorbed into the butter and sugar. Add the cocoa powder, all purpose flour, baking soda, and peppermint extract and fold it into the butter mixture until it becomes one solid mass.
2. Take the cookie dough out of the bowl and roll it out to about ⅛ of an inch thick. Cut 1½ inch circles out of the dough and place them onto a baking tray lined with parchment paper or a silpat. Bake in a 300°F oven for 15 minutes. Take them out of the oven and allow to cool before use.
3. In a small sauce pot bing the heavy cream to a simmer, then pour it over the dark chocolate. Stir while you pour to ensure that the ganache emulsifies properly. Mix in the peppermint extract. Scoop the ganache into a piping bag and set aside.
4. In a medium bowl add the egg white and begin whisking until foamy. Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Be careful not to over mix or you will have to start over.
5. Sift the almond flour, cocoa powder, and powdered sugar in a separate bowl and begin to fold the meringue into the dry ingredients a half at a time. Once the batter is finished it should look like a thick cake batter. Drop a little of the batter back into the bowl and if it absorbs into the rest of the batter within 15 seconds it's finished.
6. Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons slightly larger than the "Thin Mint" wafers. Tap the tray to make sure there isn't any air trapped inside the batter and allow to dry for 15-20 minutes. Once dry bake in a 300°F oven for 12-15 minutes.Take the macarons out of the oven and allow to cool for 30 minutes before removing them from the tray.
7. Once the macarons have cooled down flip half of them over and pipe a small amount of the ganache onto the macaron. Place a "Thin Mint" wafer on top of the ganache and top the wafer with more ganache. Sandwich everything together with another macaron shell and ENJOY!!
Ingredients:
65g (2/3 cup) Powdered Sugar
50g (1/2 cup) Almond Flour
15g (2 tbsp) cocoa powder
1 egg white
20g (2 tbsp) Granulated Sugar
2 drops brown gel food coloring (optional)
Peppermint Ganache:
1/2cup heavy cream
1cup dark chocolate
1tsp peppermint extract
Chocolate Mint Waffer:
1/2 cup sugar
3/4 cup all purpose flour
1/4 cup cocoa powder
1 egg
1/4 cup butter
1 tsp baking powder
pinch of salt
-For the equipment used in this recipe check out My Store.
"Apple Pie"
1. In a medium sized mixing bowl add the room temperature butter, powdered sugar, orange zest, mascarpone cheese, then whisk until all of the powdered sugar is absorbed into the butter and continue whisking until the buttercream is smooth. Scoop into a piping bag and reserve until ready to use.
2. In a small sauté pan add the small diced gala apples with brown sugar and vanilla extract and cook on medium heat for 5 minutes until the apples become tender.
3. In a medium bowl add the egg white and begin whisking until foamy. Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Be careful not to over mix or you will have to start over.
4. Sift the almond flour and powdered sugar in a separate bowl and begin to fold the meringue into the dry ingredients a half at a time. Once the batter is finished it should look like a thick cake batter. Drop a little of the batter back into the bowl and if it absorbs into the rest of the batter within 15 seconds it's finished.
5. Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons. Tap the tray to make sure there isn't any air trapped inside the batter and allow to dry for 15-20 minutes. Once dry bake in a 300°F oven for 12-15 minutes.Take the macarons out of the oven and allow to cool for 30 minutes before removing them from the tray.
6. Pipe a quater sized dollop of buttercream on the flat side of a macaron, spoon some of the cooked apples in the middle of the buttercream, then gently press down until the buttercream spreads close to the edge of the macaron. Top with the other macaron cookie and ENJOY!
Ingredients:
-Vanilla Macaron
65g (2/3 cup) Powdered Sugar
50g (1/2 cup) Almond Flour
1 egg white
20g (2 tbsp) Granulated Sugar
-Mascarpone Buttercream
3tbsp butter
1/2cup powdered sugar
3tbsp mascarpone cheese
1tbsp vanilla extract
-Caramelized Apples
1 gala apple
3 tbsp brown sugar
1 tsp cinnamon
"Jamoca Almond Fudge"
1. In a small sauce pot bing the heavy cream & ground roasted dark coffee (or espresso) to a simmer, then pour it over the dark chocolate. Stir while you pour to ensure that the ganache emulsifies properly. Scoop the ganache into a piping bag and set aside.
2. In a medium bowl add the egg white and begin whisking until foamy. Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Be careful not to over mix or you will have to start over.
3. Sift the almond flour, cocoa powder, and powdered sugar in a separate bowl and begin to fold the meringue into the dry ingredients a half at a time. Once the batter is finished it should look like a thick cake batter. Drop a little of the batter back into the bowl and if it absorbs into the rest of the batter within 15 seconds it's finished.
4. Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons and allow to dry for 15-20 minutes. Once dry bake in a 300°F oven for 12-15 minutes.Take the macarons out of the oven and allow to cool for 30 minutes before removing them from the tray.
5. Once the macarons have cooled down flip half of them over and pipe a small amount of the ganache onto the macaron.
Ingredients:
65g (2/3 cup) Powdered Sugar
50g (1/2 cup) Almond Flour
15g (2 tbsp) cocoa powder
1 egg white
20g (2 tbsp) Granulated Sugar
2 drops brown gel food coloring (optional)
Peppermint Ganache:
1/2cup heavy cream
1cup dark chocolate
2 tbsp ground dark roast coffee or espresso
"Dreamsicle"
1. In a medium sized mixing bowl add the room temperature butter, powdered sugar, vanilla extract, cream cheese, and orange blossom water and begin to whisk until all of the powdered sugar is absorbed into the butter. Scoop into a piping bag and reserve until ready to use.
2. In a medium bowl add the egg white and begin whisking until foamy. Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Add the orange coloring half way through the process. Be careful not to over mix or you will have to start over.
3. Sift the almond flour and powdered sugar in a separate bowl and begin to fold the meringue into the dry ingredients a half at a time. Once the batter is finished it should look like a thick cake batter. Drop a little of the batter back into the bowl and if it absorbs into the rest of the batter within 15 seconds it's finished.
4. Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons. Tap the tray to make sure there isn't any air trapped inside the batter and allow to dry for 15-20 minutes. Once dry bake in a 300°F oven for 12-15 minutes.Take the macarons out of the oven and allow to cool for 30 minutes before removing them from the tray.
5. Pipe a quater sized dollop of buttercream on the flat side of the macaron and gently press down until the buttercream spreads close to the edge of the macaron. Top with the other macaron cookie and ENJOY!
Ingredients:
65g (2/3 cup) Powdered Sugar
50g (1/2 cup) Almond Flour
1 egg white
20g (2 tbsp) Granulated Sugar
Orange Food Coloring (optional)
Orange blossom Buttercream
3tbsp butter
1/2cup powdered sugar
3tbsp cream cheese
1tbsp rose water
"Snickers"
1. Fill a small sauce pot with water and bring to a boil. Put one whole can (unopened) of sweetened condensed milk in the water and cook for 3 hours. Flip half way through for even cooking. Remove from the water and refrigerate for 2 hours until cool. This will be the "caramel" used in this recipe.
2. In a medium sized mixing bowl add the room temperature butter, powdered sugar, room temperature peanut butter, marshmallow fluff, and caramel and begin to whisk until all of the powdered sugar is absorbed into the butter. buttercream is smooth. Scoop into a piping bag and reserve until ready to use.
3. In a medium bowl add the egg white and begin whisking until foamy. Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Be careful not to over mix or you will have to start over.
4. Sift the almond flour, cocoa powder, and powdered sugar in a separate bowl and begin to fold the meringue into the dry ingredients a half at a time. Once the batter is finished it should look like a thick cake batter. Drop a little of the batter back into the bowl and if it absorbs into the rest of the batter within 15 seconds it's finished.
5. Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons. Tap the tray to make sure there isn't any air trapped inside the batter and allow to dry for 15-20 minutes. Once dry bake in a 300°F oven for 12-15 minutes.Take the macarons out of the oven and allow to cool for 30 minutes before removing them from the tray.
6. Once the macarons have cooled down flip half of them over and pipe a small amount of the nougat buttercream on on half of the macaron. Pipe a little caramel in the center of the buttercream and sprinkle a few roasted peanuts on top. Sandwich everything together with another macaron shell and ENJOY!!
Ingredients:
-Chocolate macaron
65g (2/3 cup) Powdered Sugar
50g (1/2 cup) Almond Flour
15g (2 tbsp) cocoa powder
1 egg white
20g (2 tbsp) Granulated Sugar
2 drops brown gel food coloring (optional)
-Peanut Nougat Buttercream
3tbsp butter
1/2cup powdered sugar
2tbsp marshmallow fluff
1tbsp caramel
1 tbsp peanut butter
1 tbsp whole roasted peanuts
-For the equipment used in this recipe check out My Store.
1. In a medium sized mixing bowl add the room temperature butter, powdered sugar, and rose water and begin to whisk until all of the powdered sugar is absorbed into the butter. Add the melted white chocolate and begin to whisk until the buttercream is smooth. Scoop into a piping bag and reserve until ready to use.
2. In a medium bowl add the egg white and begin whisking until foamy. Add the granulated sugar and continue whisking until the meringue has semi-soft peaks. Add the red & pink food coloring half way through the process. Be careful not to over mix or you will have to start over.
3. Sift the almond flour and powdered sugar in a separate bowl and begin to fold the meringue into the dry ingredients a half at a time. Once the batter is finished it should look like a thick cake batter. Drop a little of the batter back into the bowl and if it absorbs into the rest of the batter within 15 seconds it's finished.
4. Scoop the batter into a piping bag fitted with a small round metal tip and pipe out the macarons. Tap the tray to make sure there isn't any air trapped inside the batter and allow to dry for 15-20 minutes. Once dry bake in a 300°F oven for 12-15 minutes.Take the macarons out of the oven and allow to cool for 30 minutes before removing them from the tray.
5. Slice some raspberries in half and add to a small bowl. Add some sugar and rose water to the raspberries and gently mix until the sugar has dissolved onto the raspberries.
6. Pipe a quater sized dollop of buttercream on the flat side of a macaron then place one of the halved raspberries in the center and gently press down until the buttercream spreads close to the edge of the macaron. Top with the other macaron cookie and ENJOY!
Ingredients:
65g (2/3 cup) Powdered Sugar
50g (1/2 cup) Almond Flour
1 egg white
20g (2 tbsp) Granulated Sugar
Red & Pink Food Coloring (optional)
Rose Water Buttercream
3tbsp butter
1/2cup powdered sugar
3tbsp melted white chocolate
1tbsp rose water
Macerated raspberries:
10-15 raspberries
1 tbsp granulated sugar
1 tsp rose water
-For the equipment used in this recipe check out My Store.
1. Fill a small sauce pot with water and bring to a boil and add one can of sweetened condensed milk. Boil for 2½ hours then refrigerate for 1½-2 hours.
2. In a small sauté pan toast ¼ of the almond flour until golden brown, remove from the heat and allow to cool.
3. In a medium bowl add 1 egg white (room temperature preferred) and begin whisking until it becomes light and frothy. Add The granulated sugar and whisk until the meringue begins to develop and is soft yet stable. Add the food coloring (I used the gel kind) and shoot for a rich gold color. Once you've achieved the desire color continue whisking until you have semi-stiff peaks.
4. Sift the toasted almond flour, raw almond flour, and powdered sugar into a medium bowl and begin folding in half of the meringue. Once the first addition of meringue is completely incorporate add the rest and continue folding until the macaron batter resembles a thick cake like batter. Once you think it's finished, drop a little bit of the batter back into the bowl and it should absorb into the rest of the batter within 15-20 seconds. If it doesn't fold it a few more times and try again until it does.
5. Fill a piping bag fitted with a small round metal tip with the batter and start piping onto a baking tray lined with parchment paper or a silpat. Leave an inch or so of spaces between each macaron. Once you've piped all of them onto the tray, give the tray a few taps on the counter to release any air that trapped in the batter. Rest (dry) the macaroons from 15-20 minutes before baking.
6. Just before they've dried sprinkle a little bit of fleur de del (quality coarse sea salt) on top of each macaron. Before you bake them, test one to make sure the shell has rested long enough by gently touching the edge of the macaron. The batter shouldn't stick to your finger and the indentation should bounce back within a few seconds. Once they're ready bake at 300°F for 15 minutes and rotate the tray half way through the baking process.
7. Fill a piping bag with the chilled caramel then pull the macaroons out of the oven and allow to cool for a solid 30 minutes before removing them from the tray. Once they've cooled down flip half of them over and pipe a quarter sized dollop of caramel onto the macaron and top with another macaron. Now enjoy!
Ingredients:
65g (2/3 cup) Powdered Sugar
50g (1/2 cup) Almond Flour
1 egg white
20g (2 tbsp) Granulated Sugar
Yellow, brown, & red food coloring
1 can sweetened condensed milk
-For the equipment used in this recipe check out My Store.
1. In a small sauce pan add cream, pistachios, and butter and bring to a simmer on the stove. Add sugar and continue cooking for 3-5 minutes. Transfer to a blender and blend on the highest setting until silky smooth.
2. Pour the pistachio cream over the white chocolate and mix from the center out creating a thick and creamy ganache. Place into a piping bag and reserve until you're ready to fill the macaroons
3. In a food processor blend the whole pistachios into a fine meal. Sift the pistachio "flour" and powdered sugar together. Add the sifted powdered sugar to a large bowl and add half the egg whites. Mix until the ingredients are blended.
4. Add the egg whites to a stand mixer and begin whipping them on low speed. While the eggs are foaming up heat the water and granulated sugar in a small sauce pot to 245°F and remove from the heat. Turn the mixer on high speed and slowly pour the hot syrup into the bowl. Once all the syrup is added, slow the mixer down to medium-low speed and allow the meringue to cool down to slightly about room temperature. This should take 4-5 minutes.
5. Add ⅓ of the meringue to the pistachio, powdered sugar, and egg mixture and begin folding. Add another ⅓ of the meringue and repeat until you have a thick cake like batter that flows like lava from the spatula. The batter should take 10-15 seconds or so to absorb back into itself if you drop a little bit of the batter from the spatula into the bowl.
6. Fill a piping bag with the batter and pipe quarter sized circles onto the baking tray leaving about an inch in between each macaron. Give the baking tray a few taps on the counter to remove any air from the macarons and to even out any peaks that formed during piping. Let them dry for 15-20 minutes and once they're done drying bake them @300°F for 10-12 minutes.
7. Take the macarons out of the oven and allow them to cool for at least 30 minutes before removing from the tray. Once cooled flip half of them over and gently top them with the ganache. Top it off with the other half of the macaron and enjoy!
Note: Macarons tend to be the best 24-48 hours after making. Cover them with plastic and refrigerate them after preparation.
Ingredients:
Note: I highly recommend weighing out the ingredients instead of using cup measurements….
130 grams (1 1/4 cup) Powdered sugar
100 grams (2/3 cup) Pistachio Flour
2 egg whites
30 grams (1/8 cup) sugar
100 mL (1/2 cup) water
Ganache:
1 cup cream
2 tbsp butter
1/4 cup pistachios
1 1/2 cups white chocolate
-For the equipment used in this recipe check out My Store.
Ingredients:
-Flaky Pie Dough
4 tbsp cold butter
4 tbsp cold water
6 tbsp sugar
1 cup flour
pinch of salt
2 Gala Apples
-Spiced Rm Syrup
3 tbsp dark rum
1/4 cup sugar
2 tbsp corn starch
4 tbsp water
2 tsp cinnamon
2 tsp nutmeg
-Sweet Whipped Cream
1/2 cup cream
1 tbsp vanilla extract
1/4 cup sugar
-For the equipment used in this recipe check out My Store.
Ingredients:
2 cups milk
2 cup cream
2 peaches
1 cup sugar
1 tbsp vanilla extract
2 egg yolks
-For the equipment used in this recipe check out My Store.
Ingredients:
Hershey's Milk Chocolate
Mini Marshmallows
Traditional Graham Crackers
-For the equipment used in this recipe check out My Store.
Ingredients:
-Short Dough
6 tbsp cold butter
4 tbsp cold water
8 tbsp sugar
1 cup all purpose flour
pinch of salt
Filling: (for a full standard pie multiply the recipe by 3)
1 cup pumpkin puree
1 egg yolk
3/4 cup brown sugar
1/4 tsp ground cardamon
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Whipped Cream:
1/2 cup heavy cream
1/4 cup brown sugar
1 tbsp molasses
1/2 tsp nutmeg
-For the equipment used in this recipe check out My Store.
Ingredients:
-Whoopie cake
1 1/2 cups Cake flour
1 egg
1/4 lb butter (8 tbsp)
1 cup sugar
1/2 milk
1/4 cup hot water
1 tsp baking soda
1/2 cup cocoa powder
-Marshmallow filling
1 cup fluff
1 cup confectioner sugar
1/4 lb butter
1 tbsp vanilla extract
-For the equipment used in this recipe check out My Store.
Ingredients:
-Salted Toffee
1 cup sugar
1/2 cup water
4 tbslp brown butter
pinch of salt
-Brown Butter Caramel
2 cups sugar
1/4 cup corn syrup
1/2 cup water
1/2 cup cream
4 tbsp brown butter
3 Honeycrisp apples
-For the equipment used in this recipe check out My Store.