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My First attempt to making French Macaroons! 

French Macarons

My first attempt to making these delicious cookies! They are not exactly easy, so make sure to pay close attention to detail. 

Reference: http://domesticcharm.blogspot.com/2011/10/french-macarons.html 

Ingredients for Macarons:

• 1 cup confectioners' sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• Pinch of cream of tartar
• 1/4 cup superfine sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1/2 teaspoon strawberry or raspberry extract
• Teal food coloring
• Yellow food coloring
• Pink and Burgundy food coloring (i added burgundy to help make a brighter and darker pink)

Ingredients for fillings:
(use about 1 teaspoon of filling for each macaron)

• Lemon curd
• Strawberry or raspberry preserves
• Nutella

Directions are listed at the bottom of post.

 

1. Pulse the confectioners' sugar and almond flour in food processor until combined, then sift the mixture.
2. Preheat oven to 375 degrees. Whisk egg whites with on medium speed until foamy. Add pinch of cream of tartar, and whisk until soft peaks form. Reduce the speed to low, and add fine sugar. Increase the speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over egg whites, and fold until the mixture is smooth and shiny.
3.   Divide the batter to three bowls and add flavoring and food coloring. The lemon extract with the yellow food coloring, the vanilla extract with the teal food coloring, and the raspberry extract with the pink food coloring. Mix until the colors are solid.
4. Next fill pastry bags or ziploc bags with each color. You can use a 1/2-inch plain round tip to help pipe the 3/4-inch rounds, or you can cut the ziploc bags at the ends. Space the rounds about 1 inch apart on a parchment-lined baking sheet. Drag the pastry tip or the tip of the bag to the side of the rounds rather than forming peaks at the center. Tap the bottom of the baking sheet on the counter to release any trapped air. Let stand at room temperature for 15 minutes.
5. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 6-10 minutes. Depends how your oven cooks, but you do not want to overcook or they will become hard and chewy. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce back down to 325 degrees.
6. Let macarons cool on baking sheets for 2 to 3 minutes, then transfer to a wire rack.
7. Sandwich 2 of the same-size macarons with 1 teaspoon of filling. Serve immediately or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

Tip: (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

chick·en Ki·ev

noun

1. a dish consisting of a chicken breast stuffed with garlic butter, coated with breadcrumbs, and then fried or baked.

   "chicken Kiev is always time-consuming to prepare but it's worth it"

I have been dying to try this recipe! My dad's girlfriend is a culinary chef and there was one night when this was the dinner she had prepared for us. Even though the ingredients were nothing special this chicken was so incredibly moist and perfect. I had to try it on my own. 

Ingredients

• 1 tablespoon butter, softened

• 1/4 teaspoon each dried thyme, parsley flakes and rosemary, crushed

• 1/4 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 egg

• 1/2 cup Panko Bread Crumbs

• 1 tablespoon grated Parmesan cheese

• 1/4 teaspoon paprika

• 2 boneless skinless chicken breast halves (4 ounces each)



• 1 Tablespoon of crumbled feta
• 1 tbsp minced sundried tomatoes or roasted red peppers

Directions

1. Combine the butter, thyme, parsley and rosemary,feta,sun dried tomato/roasted red pepper; shape into two cubes. Cover and freeze until firm, about 10 minutes.
2. Meanwhile, in a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, lightly whisk egg. In a third bowl, combine the bread crumbs, Parmesan cheese and paprika.
3. Flatten chicken to 1/4-in. thickness. Place a butter cube on the center of each. Roll up and tuck in ends; secure with toothpicks. Coat chicken with flour mixture, dip in egg, then roll in crumb mixture.
4. Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks. Yield: 2 servings
   
   
   
   

 

DIY Shabby Chic Chandelier

 

Reference to Pinterest blog:

http://www.pinklittlenotebook.com/the-chandelier-saga-diy-before-and-after-pictures/

 

I didn't follow her instructions back to back and pretty much did it all myself by looking at the picture. You can purchase chandelier beads and crystals from amazon for dirt cheap. The small shades were purchased at Walmart for around $3 a shade. The flat white spray paint works well with chandeliers! Not too bad for my first attempt, I cannot wait to learn and try more. It goes perfect with my décor in my bedroom. I was so excited because I have always wanted a chandelier in my room.