Ring in the New Year with Earl Grey Macarons

Earl Grey Macarons

Whether you’re at a large gala, intimate gathering or a cozy night at home — your New Year’s Eve countdown absolutely must have bubbly.

#MyFav

Earl Grey Macarons

And you know what is the perfect accompaniment to bubbly?

Parisian Macarons of course! The sweet little gems are a wonderful pairing to the dry sparkling wine. An absolute match made in heaven.

 

Earl Grey Macarons

Ever since I started baking macarons, my seester T had been trying to convince me to make an Earl Grey version — an homage to her favorite macarons from Bottega Louie in LA.

This past summer, I finally was able to get the proportions down and they even made an appearance at my seester P’s baby shower. The shells have a great floral scent with a bit of spice–stemming from the bergamot of the tea. The little specks of tea with a sprinkle of disco dust add to the charm to the shells as well.

Earl Grey Macarons

I know I have a propensity towards filling almost all of my macarons with chocolate ganache, but I promise, it really is the perfect filling for the Earl Grey flavor. But if you prefer a non-chocolate approach (which is both strange and crazy to me), I’d recommend a myer lemon curd or even an Earl Grey Buttercream.

Earl Grey Macarons

However you choose to fill it, you must have these little beauties for your countdown to 2015. What better way to ring in the year than with the perfect little sweet treat.

And with that dear friends, Happy New Year!!!

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Earl Grey Macarons filled with Chocolate Ganache

Ingredients:

 

Macaron Shells:
110 grams almond meal or blanched almonds
15 grams loose Earl Grey tea leaves (about 2 tea bags)
170 grams confectioner’s sugar
100 grams egg whites, aged at room temperature for 24 hours
40 grams granulated sugar
powdered food color (optional)
edible glitter (optional)

If using blanched almonds, pulse the almonds in a food processor until it becomes finely ground. In a spice grinder, grind the tea leaves into a fine powder. In a bowl, sift together the ground almonds (or almond meal), tea powder and the confectioner’s sugar. Set aside.

In a mixing stand fitted with the whisk attachment, whisk egg whites until frothy. Slowly add granulated sugar and continue beating until stiff peaks are formed. Carefully begin incorporating the dry mixture into the meringue, gently folding until all items have been integrated and a smooth batter has been formed. Optional: Halfway through the folding, add in the food color.

Using a pastry bag fitted with a large round tip, pipe small rounds of the mixture onto baking sheets lined with silicon mats. Rounds should be about 1-1½ inches in diameter. Once the baking sheets are filled, carefully tap the sheets on the counter to remove any possible air pockets. Let the macaron shells sit on the counter for 45-60 minutes to harden the outer shell before baking. Humidity will affect how long it takes for the “skin” to form but the shells should not be sticky when you gently touch them. Optional: If you choose to use edible glitter, sprinkle on the shells after it’s dried for 15 minutes.

Bake the shells at 290 degrees F for 18-20 minutes. Transfer the baking sheets to cooling racks and cool completely before removing shells. Macarons shells can be made up to 24 hours in advance before filling and should be stored in airtight containers.

Chocolate Ganache
4 ounces heavy cream
5 ounces bittersweet chocolate, finely chopped

In a small saucepan, bring the heavy cream just to a boil. Remove and pour the scalded cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Let the mixture sit for 1 to 2 minutes and then gently whisk until the ganache is smooth and glossy. Allow the ganache to sit for 20-30 minutes at room temperature until it becomes thick enough to pipe.

Fill the flat side of a macaron shell with ganache and sandwich with another shell. Filled macarons can be kept up to 2 days in airtight containers.

 

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

Okay, okay….someone was a bit behind this year on their holiday baking.

And that “someone” may be a certain 5’2″ Vietnamese gal we all know and love….

Okay- FINE!

Five foot, 1 inch AND three quarters….

Sheesh!

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

But let’s not get stuck in the minutia of things because I’ve got cookies.

Some SERIOUS cookies that will rock your jingle-jangle, holiday socks off. When I saw these crinkle cookies from the Recipe Girl, I knew I had to have them!

Chocolate + Mint = THE BEST PAIRING EVER!!!!!!!

I hadn’t even known that Hershey made these magical little confections in the form of Dark Chocolate Mint Truffle Kisses. These little beauties are, to date — my FAVORITE of the Hershey Kisses.

Truth.

Chocolate Crinkles with Dark Chocolate Mint Truffle Kisses

As for the base cookie, Recipe Girl is completely on point. The cookie is moist, chewy, fudgy and somewhat brownie-like. The only change I made was a splash of additional vanilla extract when the mint extract goes in.

Mo’ flava, mo’ betta!

And the kiss, the KISS just sends things over the top and seals the deal. So if you plan on leaving the Big Guy a plate of cookies next Wednesday night, do yourself a solid and whip up a batch of these beauties because I’m pretty darn sure that it’ll flip you to the “nice” list in a jiffy.

Want the original recipe? It can be found here.

ps. Two quick notes on the recipe. First, you really MUST chill the dough before rolling them out or you’ll have a hot mess on your hands. And second, if you want the cute little point of the kiss to stay intact, definitely chill the cookies on the sheet immediately after you take them out of the oven.

pps. HAPPY BAKE COOKIES DAY!!!!!!!

Peanut Butter Cream Pie

Peanut Butter Cream Pie

Wait, wait, wait – hold up!

Did I really suggest Thanksgiving dessert ideas yesterday and NOT include anything with chocolate?????

Quick! Someone check my temperature!

 

Peanut Butter Cream Pie

But fear not, dear friends. There’s still PLENTY of time to make this luscious Peanut Butter Cream Pie and your loved ones won’t even know it was a last minute addition.

Because it’s a known fact that Peanut Butter and Chocolate are a match made in heaven.

Foodie Heaven.

 

Peanut Butter Cream Pie

I had actually made this beauty a few weeks ago when one of my besties and I had gone over to a friend’s for dinner. Because I can never go to someone’s house empty-handed, I offered to bring a dessert and turned to this fabulous pie courtesy of Joy the Baker.

Instead of the graham crackers that the recipe calls for, I opted for Oreo cookies because mo’ chocolate is always mo’ better! As for the filling, you can’t beat the light, fluffy, peanut-buttery center that is then layered with whipped cream. And to go that extra bit over, top it with whatever your heart desires! I kind of went to infinity and beyond by topping the pie with a drizzle off melted chocolate, crushed salted peanuts, itty-bitty mini chocolate peanut butter cups AND chopped up chocolate covered pretzels.

Yea….I have no self control.

Want the recipe? It can found in Joy the Baker’s new book, Homemade Decadence. Or, you can find it HERE at the Candid Appetite’s site.

So once again, HAPPY THANKSGIVING FRIENDS!!! And now, you have no excuse to leave out the chocolate :)

Almond Joy Milkshakes

Almond Joy Milkshakes

It’s been really hot these past few days.

How hot you ask?

HELLA hot.

Darn too hot to cook or even warm up food. So instead, I opted to make milkshakes for dinner the other night.

Almond Joy Milkshakes

I rummaged through the freezer and found some chocolate and coconut ice creams which I threw in the blender with some other goodies. And some how, I inadvertently made the most delicious milkshake with the flavors of Almond Joy. ‘Cause….

Sometimes you feel like a nut…
Sometimes you don’t…..

It was decadently yummy and helped keep me cool during the .5 seconds it took me to inhale the whole thing.

I love it when I make delish things by accidents.

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Almond Joy Milkshakes
Serves 1

Ingredients:

1 heaping scoop chocolate ice cream
1 heaping scoop coconut ice cream
½ cup almond milk
½ teaspoon vanilla extract
¼ teaspoon coconut extract
1 ounce creme de cacao (optional)
2 tablespoons toasted coconut flakes
1 teaspoon toasted almond slices
1 teaspoon cacao nibs or chocolate chunks

In a blender, add both ice creams, almond milk, both extracts, creme de cacao (if using) and 1½ tablespoons coconut flakes. Blend until the shake is smooth and frothy. Pour the contents into a glass and sprinkle the top with the remaining coconut flakes, almond slices and cacao nibs (or chocolate).

Enjoy!

 

 

Browned Butter Double Chip Cookies

Browned Butter Double Chip Cookies

If there was ever a day of the week that you deserved a cookie, it would be today…..

Monday.

Because Mondays are just darn rough – they don’t call them Manic Mondays for nothing.

Browned Butter Double Chip Cookies

And because you’re amazing, I think you deserve to make yourself some amazing cookies –these Browned Butter Double Chip Cookies to be exact.

Browned Butter….

Dark Chocolate Chips…..

Toffee Chips….

Sprinkled with Sea Salt.

HAVE MERCY!

Browned Butter Double Chip Cookies

Slightly crispy exterior, uber chewy interior and jammed packed with goodness. And the bonus? The dough freezes perfectly. Just scoop the dough onto a baking sheet and freeze them in a single layer for a few hours before bagging them up.

The frozen dough can keep in your freezer for a few months (if they last that long!). And when you get a hankering for warm cookies, bake them frozen (don’t defrost) and add a couple extract minutes to the baking time.

Browned Butter Double Chip Cookies

Here’s to Mondays – now go bake some cookies! :)

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Browned Butter Double Chip Cookies
Makes about 18 large cookies

Ingredients:

¾ cups unsalted butter
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cornstarch
½ cup granulated sugar
1 cup light brown sugar
1 whole egg
1 egg yolk
1½ tablespoons vanilla extract
1½ cups dark chocolate chunks or chips
1 heaping cup baking toffee bits (I used Heath’s)
sea salt flakes

Place the butter in a saucepan and melt over medium heat. Swirl the pan and allow the butter to bubble and foam slightly. Continue browning the butter until it begins to smell nutty and it turns a dark golden brown. Remove it from the heat and allow the butter to cool to room temperature.

Sift together the flour, salt, baking soda and cornstarch. Set the dried ingredients aside.

Place the browned butter and both sugars into the bowl of a stand mixer. Beat for about 1-2 minutes. Add in the egg, egg yolk and vanilla extract until combined. On low, slowly add in the dry ingredients until just combined. Using a wooden spoon, stir in the chocolate chunks and toffee bits.

Chill the cookie dough for about an hour.

Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpat mats.

Once chilled, use a cookie scoop (ice cream scoop) and scoop the dough onto the prepared baking sheets about 2-3 inches apart from each other. Sprinkle the tops of each cookie with sea salt.

Bake for about 15 minutes until the edges of the cookies begin to turn golden brown and have set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

 

Toasted Coconut Crème Brûlée

Toasted Coconut Creme Brulee2

Happy Hump Day Folks!

Now, if you’re anything like me, it’s been waaaaaaay too long since you’ve had dessert. Something sweet, a bit decadent, and a splash of sinful…..

So head on our over to our friends at Safest Choice® Eggs where I share my latest post and recipe for Toasted Coconut Crème Brûlée because it’s never too early for a sweet treat!

Thin Mints Chocolate Cheesecake ….Happy St. Patrick’s Day!

Thin Mints Chocolate Cheesecake

Yeah….I went there.

I just had to do it.

Thin Mints Chocolate Cheesecake

It wouldn’t be a Girl Scouts Cookies season if I didn’t bake something with them. I typically make some type of cupcake with the various cookies like my Thin Mints Cupcakes, Samoa Cupcakes, and Tagalong Cupcakes.

Thin Mints Chocolate Cheesecake

But this year, I wanted to change it up a bit. And since my siblings and I decided to pay tribute to the Emerald Isle for our Sunday Family Dinner yesterday, I knew I had to take the opportunity to use one of my favorites in our dessert– Thin Mints.

This time, in cheesecake form.

Thin Mints Chocolate Cheesecake

It all started with the crust that was made purely from melted butter and ground Thin Mints. Then, I took my standard cheesecake filling recipe and mixed it with melted dark chocolate. I poured a layer of the chocolate cheesecake filling over the crust and then sprinkled in mint & dark chocolate chips (more mint chip flavor, the better!). Another layer of the chocolate cheesecake filling gets poured on top and then a heavy sprinkle of chopped Thin Mints gets topped on that. The remaining chocolate cheesecake filling gets poured in and then it gets baked for about 50 minutes.

photo-61

Once baked, the cheesecake sets and ages overnight. And finally it all gets topped with mint scented whipped cream, even MORE Thin Mints and shamrock sprinkles. It is St. Patrick’s Day, after all!

Thin Mints Chocolate Cheesecake

This beauty was the perfect, decadent end to our Irish inspired Family Dinner. And although it was in honor of St. Patrick’s Day, it would be spectacular for any occasion—birthdays, holidays,…..or just because you’re a Thin Mints monster.

May the luck o’ the Irish be with you today—HAPPY ST.PATRICK’S DAY!!!!!!

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Thin Mints Chocolate Cheesecake
Makes one 9-inch Cheesecake

Ingredients:

Crust:
11 ounces Thin Mints Cookies
3 tablespoons unsalted butter, melted
cooking spray

Filling:
8 ounces quality dark chocolate, roughly chopped
24 ounces cream cheese, at room temperature
¼ cup sour cream, at room temperature
1 cup sugar
3 large eggs
½ tablespoon vanilla extract
1 cup dark chocolate and mint chips (or other chocolate mint candies of your choice)
1 cup chopped Thin Mints Cookies

Mint Scented Whipped Cream:
1 cup heavy cream, chilled
2 tablespoons sugar
1 teaspoon mint extract.

Garnish:
Thin Mints Cookies
sprinkles
Preheat oven to 325 ˚F.

Prepare the crust. In a food processor, pulse the Thin Mints Cookies until they are well ground. Pour them into a bowl and mix them with the melted butter until moistened and resembles the texture of wet sand. Cover a 9-inch springform pan with cooking spray and press the crust mixture into the bottom of the pan and about one inch up the sides. Bake for 8-10 minutes until golden and cool to room temperature.

In a heatproof bowl, melt the chocolate in the microwave until smooth. Do this in 20 second intervals, stirring in between to ensure that you do not scorch the chocolate. Cool the chocolate mixture until room temperature.

Using a standing mixer fitted with the paddle attachment, whip the cream cheese and sour cream until its light and fluffy. Gradually mix in the sugar.  Mix in the eggs one at a time, beating well after each addition.  Add  the vanilla extract and melted chocolate. Mix until well combined.

Pour 1/3 of the filling over the cooled crust. Sprinkle the dark chocolate and mint chips over the filling before pouring another 1/3 on top. Sprinkle the chopped Thin Mints Cookies over the top and then cover with the remaining filling. Gentle rap the pan on the counter to release any air bubbles

Place the pan on the middle rack of the oven with a pan half full of hot water on the bottom rack of the oven. Bake for 50-60 minutes or until the center is set. Turn off the oven and allow the cake to sit in the oven with the door propped open for about 30 minutes. (To prop the oven door, I use a wooden handled spoon to keep it ajar a few inches). Remove from the oven and transfer to a wire rack.  Allow the cake to cool for an additional 30 minutes.  Wrap well with plastic film and foil. Refrigerate for at least 8 hours. Carefully remove the sides of the pan by running a hot knife around the outside of the cake.

When you are ready to serve, prepare the whipped cream. Using a standing mixer fitted with the whisk attachment, whip the chilled heavy cream on high until it just holds stiff peaks. Slowly sprinkle in the sugar until you reach a thick consistency. Add in the mint extract and whip until combined.

Pipe the whipped cream on top of the cheesecake and garnish with additional cookies and sprinkles. Enjoy!