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.
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.
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 channeland 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.
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!
Here it is, a scrumptious fudgy brownie recipe that’s loaded with minty flavor and LOADS of walnuts. It’s easy to make, you don’t need a mixer, and it’s a wonderful dessert.
1/2 cup [113 grams] unsalted butter, cut into pieces
4 ounces [120 grams] mint chocolate, coarsely chopped
11/4 cups [250 grams] granulated white sugar
1 teaspoon pure vanilla extract OR vanilla bean paste
2 large eggs, room temperature
½ cup cocoa powder [sift into flour]
1/2 cup [65 grams] all purpose flour [sift]
1/2 cup [65 grams] chopped raw walnuts
1 teaspoon peppermint extract OR approx. 20 drops of peppermint Essential Oil
Preheat oven to 325 degrees Fahrenheit [165 degrees Celsius] and place the rack in the center of the oven. The 8 or 9 inch square baking pan can be buttered [use the butter wrapper] or sprayed with a non stick cooking spray.
In a glass or stainless steel bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and whisk in the bowl containing the sugar. Pour in the vanilla extract. Add the eggs, one at a time, beating well after each addition. The batter will be smooth. Stir in the premixed and sifted cocoa powder and flour. Add the peppermint extract or essential oil. Lastly, add half the chopped walnuts. Pour the brownie batter evenly into the prepared pan. Add the rest of the walnuts on top.
Bake for about 35-40 minutes. Rotate pan midway through baking. The brownies will be done when they start to pull away from the sides of the pan and a toothpick inserted in the center of the brownies will come out with a few wet crumbs. Remove from oven and place on a wire rack to cool.
I suggest sifting the flour and cocoa powder together first. Presifted flour also makes your brownies a bit smoother and easier to mix.
If using pure peppermint essential oil, make sure it only contains mentha piperita. That’s the Latin name for the plant. Genuine peppermint essential oil is very concentrated that’s why you measure by drops, not grams or teaspoons. The brand I used in this video is the real deal and I bought it on Amazon.https://www.amazon.com/gp/product/B00V5C97LK
From the book THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1).
I haven’t made these brownies in a couple of years, so when I followed the recipe, I rediscovered the joy of a very rich and decadent buttery brownie. I took a lot of photos of the process and have turned them into a cool video that shows you the various steps.
Even if you’ve only made brownies from a mix, this is an easy recipe to make.
Here are some tips to make your buttery brownies taste even better!
♥ Your butter should be a good quality and unsalted is recommended. For the record, I used Plugra.
♥ Use eggs from chickens that are free to roam around, as they taste better.
♥ I used an 8″ x 8″ glass baking dish. You can use a 9″ x 9″ glass or metal baking dish if you prefer but the brownies will be slightly flatter. Instead of using cooking spray, just use the butter wrapper to grease your baking dish.
1/2 cup [1 stick] butter, melted and cooled
1 cup brown sugar
2 eggs [room temperature]
1/4 cup [2 ounces] dark chocolate, melted, cooled slightly
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Preheat oven to 325 degrees.
Grease your pan with either cooking spray or butter.
In a large bowl, beat butter and sugar until combined.
Add an egg, mix in well, then add the second egg and mix well.
Stir in melted chocolate and vanilla.
Gently fold in flour, until combined.
Pour mixture into pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely. Cut into squares. Enjoy.
You can get a copy of THE GREAT BROWNIE TASTE-OFF (THE YOLANDA’S YUMMERY SERIES, BOOK 1). Best of all, the eBook version is FREE!
The Soapmaker’s Guide to Online Marketing was first published in 2013. I’ve taken the time to update and expand this helpful book for those of you who are selling [or thinking about selling] bath and body products online. Back in 2004, I opened up my store, EverythingShea.com. I started off knowing very little about how to get people to visit my little website. I’m sharing what I’ve learned with anyone who wishes to get more customers.
Best of all, this book is still the same low price it was when it first was published in June 2013. However, one thing’s changed — there finally is a paperback edition!
Much of the information in this book is also helpful for those creative people who sell other types of arts and crafts online.
Soapmakers and crafters, learn how to grow your online presence! “The Soapmaker’s Guide to Online Marketing” is packed with detailed information on designing, building, and promoting your website. Learn how to write a press release. Get loads of free and low cost promotional ideas. Attract customers by blogging, making videos, and showing off enticing photos of your soaps and/or other bath and body products. Written by the author of “The Joy of Melt and Pour Soap Crafting” and more than a dozen other soap crafting books.
♦ Successful SEO tips ♦ Free online and offline website promotion tips ♦ Helpful photo guidelines ♦ Video ideas ♦ 100+ updated links ♦ Getting product reviews ♦ Set up your work/crafting area ♦ Wholesaling and labeling guidelines ♦ Avoiding online fraud ♦ Tips on creating your product line ♦ Basic soap recipes ♦ More than 30 resources
I used to think that a ganache was something fancy that went on top of a cake or some type of fancy pastry. I knew it was made from chocolate, but that’s about all. If you’ve never made this lovely and decadent macaron filling, don’t worry, it’s very easy to make. You only need a few ingredients but you should get the best type of chocolate that you find appealing. For practice, use standard dark chocolate morsels that you may have in your pantry, but if you’re a chocoholic, add a 70% cacao content dark chocolate.
Chocolate Espresso Ganache Filling
4 ounces heavy cream [120 grams] 4 ounces finely chopped dark chocolate [120 grams] ½ teaspoon vanilla extract or vanilla bean paste ½ teaspoon instant espresso
Put cream in microwave for about one minute until hot — NOT boiling. Pour over chocolate chunks. When melted add instant coffee and vanilla and whisk well until smooth. Let sit at room temperature for at least four hours or overnight. Cover with plastic wrap. Just before getting ready to use a spatula to scoop the ganache into a piping bag with large round tip.
This is a simple recipe to make and it will really perk up your macaron shells. The touch of espresso gives the chocolate more zing! I used my favorite brand of chocolate: Valrhona.
Adding instant espresso to chocolate chunks
Pour in your cream and vanilla extract or vanilla bean paste
I’ve owned and read many cookbooks over the years. Some have been leather-bound tomes dating back almost two centuries. Others have been spiral bound and contained gorgeous color photos. As a teenager, I used to look at the cake decorating books, admiring the artistry behind each unique design.
Until this year, I never thought I’d write a cookbook. Sure, I’ve shared recipes before, as soap is made in a kitchen. But soap is easier to make than macarons and even a small bar lasts a lot longer than these delicate desserts.
Before the November 1, 2016, release of Baking French Macarons: A Beginner’s Guide, I was trying to get the paperback edition properly formatted. Being on a tight budget, I went to Fiverr and found a formatter who would do a 155-page cookbook with 54 color photographs for $6, including the $1 processing fee. What a bargain! I was skeptical that the newly listed formatter could do the work in less than one day as he promised. A day after the promised delivery time, I received a message. “Hi Lisa, I am high sorry for the delay. I had delay of my new PC yesterday and I cannot continue using the old one. I was highly disappointed the time the agent came in. So, I am greatly sorry for this late delivery of your work.”
A few hours after sending the email, he sent me the .DOC and PDF files. He even changed the name of the file to end with the word GOOD.
The title now read Baking French Macaron: A Beginner’s Guide.
Continuing the singular theme, there was a Table of Content.
The headings were out of bounds and didn’t pass CreateSpace’s interior reviewer. Some of them began on the chapter page. Photos were less than the required 300 dpi. The “good” ones were stretched like in the following example.
I politely thanked him for his trouble and contacted someone else.
Jackie [not her real name] gave me a rate of $30. That still seemed reasonable. A few hours later, she had finished the project. I was very surprised in the amount of time it took and was naturally suspicious. It was formatted without headings but everything else looked nice; certainly no stretched photos. Before thanking her for a job well done, I uploaded it to the interior reviewer. All the images were less than 300 dpi. I contacted her and she said she’d fix it. A few hours later, I was sent another version. The same thing happened.
For the next four days, it went on. Some of the photos eventually were 300 dpi, others were under that ‘magic’ number. Finally, when all but 7 of the photos were considered good enough, I thanked her and decided to forego a paperback edition. Even if I had a less costly version with black and white photos, it wasn’t worth all the time and aggravation I’d gone through. I couldn’t compromise and publish a photo-less book. I’d spent way too much time and money into making my book the best it could look.
I’d noticed another scam cookbook that was doing well, even though it had no photos and the back cover was completely blank. Some of the recipes had ingredients only—no measurements. That book was selling several copies a day. I was motivated to figure out my photo problems, and eventually I did.
The eBook cover I’d designed was nice, but I knew a professional could do a much better job. Print covers needed strong typography so titles would show up well.
Using my own photos for the cover, I didn’t have to be concerned about copyright issues. I’d been checking out numerous cover designers and I went through their portfolios. I found a very talented artist. The book cover was far better than the one I made on Canva.