Dessert Cookbook Series: A Beginner’s Guide ~ New Boxed Set

By Lisa Maliga, copyright 2020

 

Includes 3 full-length dessert cookbooks and more than 50 recipes.

Dessert Cookbook Series TransparentLearn how to make many different desserts, no matter what your level of baking experience.

It’s easier than ever to bake decadent chocolate cupcakes and brownies. Get helpful tips about decorating and coloring cupcakes, recommended equipment, and loads of resources. Original and tested step-by-step recipes include Blueberry Brownies, Chocolate Coconut Cupcakes, Blue Velvet Cupcakes, Peppermint Swirl Cupcakes, and many more tantalizing treats.

The book was written by someone who went from baking box mix brownies and cupcakes to discovering the joy of baking from scratch. With a photograph of each finished treat, the reader will be inspired to try baking these delicious recipes.

Baking Chocolate Cupcakes and Brownies: A Beginner’s Guide contains 50+ color photos.

Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.

The author details what equipment and ingredients you need, offers numerous helpful tips, resources, and shares more than 30 recipes for you to whip up an array of elegant French delicacies.

Full of inspiring color photos, Baking French Macarons: A Beginner’s Guide, offers everything you need to bake stunning macarons that will impress anyone who tastes them.

Some of the flavors include Cinnamon Caramel, Tangy Orange, Key Lime, and Acai macarons.

Ruby Chocolate: A Beginner’s Guide includes ten original and tested recipes using authentic ruby chocolate. From healthy granola bars to tasty ruby chocolate chip cookies to decadent fudge, chocolate lovers will be inspired to create their own desserts. The reader also receives gift packaging ideas, and many resources.

Available exclusively at Amazon.

U.S. link: Dessert Cookbook Series: A Beginner’s Guide

U.K. link: Dessert Cookbook Series: A Beginner’s Guide

CA link: Dessert Cookbook Series: A Beginner’s Guide

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Results for the Guess the Mystery Berry Contest!

Copyright 2017 by Lisa Maliga

mysterymacswhitebackgroundThanks to everyone who entered the first ever Mystery Berry Contest. It was a fun contest to run and I enjoyed reading the responses and guesses. 

Here’s the page where the contest and comments can be seen:

https://lisamaliga.wordpress.com/contest-guess-the-mystery-berry/

 

The two people who correctly guessed the answer were entered in the  Random Name Picker.

1st prize ~ $25 Amazon gift card plus the mystery berry recipe.

WINNER: robeader

2nd prize ~ eBook edition of BAKING FRENCH MACARONS: A BEGINNER’S GUIDE plus the mystery berry recipe.

WINNER: Mary Rieves

To the winners: please contact me with your email address so you can receive your prizes. You can either leave it in the comments section, or contact me directly at: lisa_maliga@msn.com

Have a berry good week & Happy Baking!

mysteryberryjam1
Mystery Berry = Boysenberry

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chocolate raspberry macarons SILPAT mat

French Macaron Baking Adventures, Part 16: Chocolate & Raspberry Macarons

By Lisa Maliga, copyright 2017

chocolate raspberry macarons by the author of BAKING FRENCH MACARONS A BEGINNER'S GUIDE

I’m happy to post a new blog for another successful batch of macarons that taste as good as they look. It’s also the first time I’ve used the AmeriColor brand of gel food coloring, and to get the bright pink color I only used 3 drops of Super Red. So, color me a fan of this brand!

I decided to combine chocolate with a dollop of homemade raspberry jam in the center of each macaron. All I had to do in advance was make the jam and the chocolate ganache. Instead of taking pictures, I attempted to film all the steps to preparing French macarons. Even with a tripod, the results weren’t very good. Learning how to operate a camera and keep the lens from auto focusing every time I added a new ingredient was a challenge. Trying to keep my hands away from the lens wasn’t always successful. The first tripod I bought was so flimsy, the camera tipped over. I had to invest in an aluminum one. Then came the video editing which may look easy but when it comes to removing yawn-inducing stretches of watching the whisk attachment going round and round, or seeing someone pipe three trays’ worth of macarons – well that’s not highly entertaining.

chocolate raspberry macarons ingredients
Ingredients for making chocolate raspberry macarons

Anyway, this batch of macarons turned out fine. I used my new Silpat mat for the third and smallest batch of shells. I was so proud of it that I took extra photos of the bright pink shells.

chocolate raspberry macarons SILPAT mat
Bright pink raspberry macaron shells baked on the new Silpat mat

This was the first time I made ganache with Scharffen Berger 62% cacao semisweet chocolate. I REALLY recommend this for a delicious ganache. Yes, I adore Valrhona, but I found this to be just as good. The ganache was so smooth. Even the video I took of it didn’t seem to be too difficult to film. Once it’s edited, I’ll post it on my YouTube channel and link back to this blog post. Below is a screenshot of filling the macarons.

As I made my own raspberry jam and didn’t strain the seeds, the result is natural and changes the texture. If you prefer to make this with a fruit spread, you can choose a seedless raspberry.

chocolate raspberry macarons filling
Adding raspberry filling to the macarons
chocolate raspberry macaron with chocolate ganache
Chocolate ganache filling surrounding homemade raspberry jam in the center.
chocolate raspberry french macarons
Chocolate raspberry French macarons

I’m going to be making another batch of macarons next week. They’re the perfect summer flavor. Watch for the blog and maybe even a video!

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baking french macarons a beginner's guide by lisa maligaWant to bake macarons? Read my book Baking French Macarons: A Beginner’s Guide. Available in eBook [free with a Kindle Unlimited subscription] and paperback formats.

French Macaron Baking Adventures, Part 13: Really Raspberry Macarons

By Lisa Maliga, copyright 2016

raspberryjamingredients
Empty canning jars, fresh raspberries, sugar, & liquid pectin

There was a sale on fresh organic raspberries so I got ambitious and decided to bake raspberry chocolate cupcakes AND raspberry macarons.

This is the first time I’ve used fresh fruit instead of jam. And you know what—it won’t be the last! Wow, I could really taste the difference, hence the name Really Raspberry!

First, I made raspberry jam, which took about five minutes. All I did was smash up those fresh raspberries with a potato masher—why mess up a food processor–add a lot of granulated sugar and some liquid pectin. The result: 2 jars filled with fresh raspberry jam. I also left in the seeds as I wanted it to be all natural. I was also too lazy to strain them! Once cooled, I added the contents of one jar into a pastry bag, put that into a Ziploc bag and stored it in the fridge where it’d be ready for the macarons that would be made on Monday.

raspberrymacaronjam
Fresh raspberry jam

I’ve made the chocolate cupcakes a few times and prefer them to any other because I pour the batter into the liners rather than scoop it, so it’s a lot easier. Plus, I love chocolate!

Making the fresh raspberry buttercream frosting for the cupcakes was as easy as it was when I made it with jam. I even added the raspberries last. Oh, and the amount of vanilla bean paste was very small.

On Monday, I made the macarons. I had not one but two fillings – raspberry jam and some leftover raspberry buttercream frosting. I left it in the pastry bag with the large star tip, as I was too lazy to change it. Now I’d have super fancy looking macarons.

The natural red powdered food coloring was added to the almond/sugar mixture the night before. That’s one thing I’ve learned about making macarons – do as much preparation as possible the night before they’re made. I separate the eggs and leave them on the counter in a bowl covered with a paper towel. I weigh the dry ingredients. And since I was using new silicone baking mats, I even made a template for them.

raspberrycupcake
Chocolate cupcake with raspberry frosting–made enough for 12 cupcakes & 24 macarons

Making macarons on a Monday is a fine way to start the week! I began the meringue at noon and by 2:18; the third and last batch was done. I didn’t make a record number as only 48 shells were deemed acceptable. I made more, but some were thrown out as they stuck to the mat. I was trying out another oven that was fairly true to the oven thermometer. I used the middle rack, which I won’t do next time, and will lower the temperature. While many of the shells were hollow, at least they had feet.

raspberrymacaronsdrying
The shells look red before going into the oven

I had fun deciding to add the buttercream filling and jam—sometimes both! I’d seen macarons with the fancy filling before but hadn’t gotten around to trying it. It’s very simple to do.

raspberrymacaronfilling
Real raspberry buttercream filling is easy to add to the shells.

Soon I’m going to be baking another batch of macarons with a new powdered color that I haven’t yet used.

raspberrymacaronjamsml
A small macaron with jam filling–NOT seedless!
raspberrymacaronsstack
Real raspberry buttercream filling

For now, I highly recommend the really raspberry macarons. The recipe is in my cookbook, Baking French Macarons: A Beginner’s Guide.

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