Support Local: Blueberry Crumb Cake Edition

Sunday, February 19, 2017

I walked into a local bakery yesterday with the kiddies and we were all excited and the owner was there front and center. I remember when she first bought the bakery she seemed anxious and hopeful on that first week being open. A few years has passed since then and her tone seems the same but I noticed one small difference, there was an intense moment where someone walked in took a look around and walked. The owner looked nearly frantic after calling out a greeting to the visitor.

The quality is there, she's in a great location and everyone in the shop is so friendly. So why should she be so freaked out because one guy wasn't diggin' it. I would imagine if her loaves were flying off the bakers racks faster than she could fill them she may not have the same reaction of panic. The lesson here is your local bakers are probably amazing and you need that kind of delicious food in your life and the truth is they need your support. Who is your favorite local baker?

First My Homework! THEN, we blog!

Thursday, January 12, 2017

Hi it's me Ginger!

Today we got a yummy after school treat.I was so excited because i've never had mommy's homemade marshmallows before. When i ate my first one it was so fluffy, sweet, sticky and light.
that's everything a marshmallow need's to be a good marshmallow.And the hot chocolate was from my great grama. It was sooo GOOD and when i dipped my cookie in the hot chocolate it was a party in my mouth🎊! I loved itπŸ˜πŸ’–!! πŸͺ+marshmallow+hot coco=πŸŽ‰πŸ’–πŸΆ!

see you next time!πŸ˜ŽπŸ˜‹πŸ’‹

Homemade Vegan Vanilla Marshmallows

Wednesday, January 11, 2017

This was our first attempt at making marshmallows!

One of the few things that this original recipe called for was gelatin. Because I'd never worked with gelatin before I didn't have any on hand. So I ordered some and began the marshmallow making process, it turns out however that gelatin is pretty gross stuff and it smells like it. I was so excited about the idea of finally making these marshmallows and all the future dessert tables I would love to see these on but I knew I wouldn't want to use gelatin so I very easily found a vegan substitute in agar agar! These were so easy to make and the kids were so happy to help. It was the perfect snow day craft!

In Stand Mixer fitted with Whisk attachment
1 oz.  agar agar
1/2 c. water

In saucepan
1/2 c. water
1.5 c. sugar
1    c. corn syrup
1 tbsp. vanilla

In stand mixer, whisk together 1/2 c. water with agar agar

Combine corn syrup, sugar, 1/2 c. water in your saucepan on medium high heat with your candy thermometer in the pot allowing your mixture to reach 240 degrees

Gradually add your sugar mixture to the stand mixer whisking on high to a thick consistency (about 15 minutes)

Next add in your vanilla

Your marshmallow mixture will look glossy and can then be poured into your 9 x 13 inch baking dish dusted with powdered sugar

Smooth out the top with a rubber spatula and dust with more confectioner's sugar

Allow to sit uncovered 4 or more hours and then cut into your favorite shapes

Classic French Macarons in 10 steps

Tuesday, January 10, 2017

This was our first attempt at French Macarons and we LOVED them! These taste so much better when they are fresh!

This makes about 2 dozen Macarons

Dry Ingredients

1.5 cup confectioners' sugar

3/4 cup super fine almond flour

Sift together your confectioners' sugar and almond flour

Wet - Meringue Ingredients

3 large egg whites, at room temperature

5 tablespoons granulated sugar

1 teaspoon pure vanilla extract

Few drops of pink gel food coloring (optional)

Preheat oven to 280 degrees

Step 1. Beat your egg whites to form stiff peaks

Step 2. Gradually add in your sugar  and vanilla

Step 3. If you decide to color your macarons now's the time to incorporate a few drops of your food coloring to the meringue by gently folding it into your mixture

Step 4. Once you've tinted your meringue gently fold in your almond flour mixture half batch at a time

Step 5. Transfer your batter to a pastry bag and pipe onto a pre-lined baking sheet (we used a silicone liner and parchment paper both worked well but the silicone seemed to work better) 

Step 6. Pipe 1 inch circles onto the baking sheets, space these out by about an inch and a half 

Step 7. Before you place your baking sheets in the oven allow them to set on the counter for about 20-30 minutes. They're ready when you touch them and no batter comes off on your fingers

Step 8. Place in oven for about 18 minutes, turning your baking sheets halfway through

Step 9. Let cool completely, first in the pan and then on a cooling rack

Step 10. Prepare your filling, and pipe onto the flat side of one of your cookies and top with an equal shaped cookie and voila you've got yourself a cookie sandwich! 

Quince and Mandarin Jam

Saturday, November 19, 2016