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Fool-Proof Macarons

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Processes to a Perfect Macaron... To start, I did successfully make a (somewhat) perfect macaron.  But oh boy, was it a process to get there! If you want to read my entire story on my three different macron attempts and what went wrong, be sure to read all the way to end!  It'll give you a lot of "what not to-do's" to make your life easier!  But just to get the full recipe out of the way, let's get started: Raspberry Macaron Cookie: 100 g egg whites room temperature, about 3 egg whites) 140 g almond flour (fine) 90 g granulated sugar 130 g powdered sugar 1 tsp vanilla ¼ tsp Salt Raspberry Powder (instructions to follow) Red food coloring (Jel is best for a vibrant color) 1. Pre-Line LIGHT colored cookie sheets with parchment paper. 2. If you don't have a food processor that's fine, however, if you do, now is the  time to use it! Place your dry ingredients, (except granulated sugar)  into the bowl of your food processor and blend them.  Sk...
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Blueberry Bundt Cake!

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Blueberry Bundt Cake! This past Sunday I made a delicious buttermilk blueberry bundt cake.  It was absolutely delicious and light and fluffy as well. The buttermilk in this recipe definitely makes the cakes.  (full recipe at the bottom of the page) It was quick and super simple.  Most of the ingredients you'll already have around the house, and, its only 10 ingredients.  I suggest freezing the blueberries before hand.  It stops them from sinking, and is super convenient if you're berries are about to go bad and you want to save them!  The active time was only 20 minutes, however it does have to bake for about 40 minutes, but it's definitely worth the wait! This cake was a family favorite and everyone ate it right up!  It only lasted 2 days in my house, and it makes about 12 pieces! Click Below For The Recipe ↓↓↓↓↓ Blueberry Bundt Cake Recipe!
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Get Caffeinated Like a Local

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St. Petersburg Coffee Shops I have a coffee addiction. I know. As my first post since I moved into college, why wouldn't I blog about the two things I'm going to miss the most? Good coffee and my beautiful city, St. Petersburg.  Oh yeah, and of course my friends and family! I'm officially all moved into my new dorm, and start my first culinary class on Monday!  A mix of nerves and excitement have come over me.  Today I  met my chef for my first lab class, and really explored the campus and I think it's going to be a great year!  I hope I can share my knowledge with you guys as I learn too. I think for my blog posts moving forward, I'm going to post more educational stuff.  No worries though I'll try my best to still keep you posted with recipes and the good food I'm making at school!  In the next few days I'll post all about Miami's cuisine because so far, it's amazing! Let me get back on topic.   So in my last week up in St. Pete,...
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Chocolate Crumble

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Chocolate Crumble: 14g. Cocoa Powder 35.5g. Granulated Sugar 64g. Pastry Flour 35.5g. Butter, melted Pinch Salt Method of Procedure: Combine all the dry ingredients in a bowl. Slowly add the melted butter and mix with your hands to combine.   Do not overmix, you want crumbs, not powder. Bake between 300-325F for approximately 10-15 minutes. Stir halfway through to ensure even baking. Chefs Notes: Soils can be used for many reasons on a complete plate.  They provide a textural contrast between the elements, as the soil is crunchy.  They can add an additional subtle flavor to the dish or create a color contrast by adding nuts of any kind, graham crackers or other flavorings.   Soils can be used to hold a frozen component such as ice cream or sorbet by stabilizing the frozen component and avoiding it from sliding.  When used with ice cream it will also help to absorb any melting ice cream, to keep your plat...
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