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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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The Reading Room

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Reading Room Review Just last weekend my best friend and I went on a double date to the Reading Room in downtown St. Petersburg . All four of us were super excited for our reservation that we had planned for a couple of weeks.  After reading several reviews and looking at tons of pictures of the atmosphere and the food, I was expecting to be blown away- that being said, before I get into details; none of the food was bad, it just wasn't as amazing as everyone made it out to seem.  My friends and I were, slightly disappointed, due to the money we spent, and nothing was extraordinarily good.  Place Setting As for the atmosphere , our reservation was at 6:30, at this time the  restaurant was quiet and there  was only a few other tables, around 7:15 the restaurant started to fill up, and it got rather loud, however we were at table near the center of the restaurant.  There was also 2 larger parties that arrived ju...
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French Vanilla Ice Cream

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French Vanilla Ice Cream: 170g. Milk 170g. Heavy Cream 85g. Granulated Sugar ½ bean Vanilla Bean 50g. Egg Yolks Method of Procedure: Prepare an ice-water bath. Combine milk, cream,½ the sugar and vanilla in a saucepot.  Scald. In a separate bowl, whisk egg yolks and half the sugar.  Temper with the scalded mixture.  Pour the entire mixture into the saucepot and cook until nappe.  (175-178F) Stir constantly.   Pour the mixture into a bowl and cool down in the ice water bath.   Cool according to safety regulations. Churn and freeze to 20% overrun. Freeze in the blast chiller, and store it in the freezer.   HACCP NOTE: When making ice cream it’s important to follow a HACCP plan to ensure proper food safety.  Ice cream is a ready-to-eat,  'potentially hazardous' food.  This means that it is more susceptible to support the growth of pathogenic bacteria related to food...
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Juice & Java Review!

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Juice & Java Miami give your taste buds what you want and your body what it needs  A few weekends ago I went to down to Miami for my college orientation at Johnson and Wales University, where I will be attending this fall.  While I was in Miami we had one free day where we went to the beach.  We also went to lunch, here at Juice and Java and dinner at Zuma.  Read my review of Zuma Miami to find out more.  We went to Hallandale beach and it was beautiful.  Here's a picture completely unrelated to this review! Juice and Java is about 5 minutes away from this beach and is definitely  great for a quick bite!   My mom, sister and I all went into the restaurant with beach attire on and they didn't have a problem with it.  The restaurant  is located in a strip mall right across from many beach accesses so this is perfect for a light beach day lunch.  They were very reasonably priced, especiall...
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