New Additions: Earl Grey, Mango, Rosewater, and Macchiatto

Used the same recipe as always, but different buttercream fillings for each flavor.

Mango: 

• 1/2 cups butter
• 1 cup confectioner's sugar
• 2 tbsp. heavy cream
• 1 tbsp mango nectar

 Earl Grey: 

• 1/2 cups butter
• 1 cup confectioner's sugar
• 1 tbsp. Earl Grey tea
• 2 tbsp. heavy cream

Macchiato Macarons

Finally getting a step closer to the perfect macaron. 

Macaron Shell:

• 1 cup almond flour
• 1 3/4 cups confectioner's sugar
• 3 egg whites
• 1/4 cups sugar
• 2 tbsp. instant coffee

Buttercream Coffee Filling:

• 1/2 cups butter
• 1 cup confectioner's sugar
• 1 tbsp coffee mixed with an equal amount of steamed water

1. Beat egg whites at medium speed until soft peaks appear. Slowly add sugar and coffee and keep beating at medium speed until hard peaks visible.
2. Sift almond flour and confectioner's sugar together and fold into the egg white's mixture until well distributed.
3. Use silkpat (lifesaver) and place over a clean baking sheet. 
4. Transfer into a pastry bag and pipe 2 inches apart on a clean, dry baking sheet.
5. Preheat the oven to 285 F.
6. Let the macarons dry for 15 minutes. To check if they are ready for baking, lightly touch the surface of the batter and if it doesn't stick to your finger, it's ready.
7. To prepare the coffee filling, butter, confectioner's sugar, and coffee together. 
8. Fill the macaron shells with the buttercream coffee filling, and serve. 

Rosewater Macarons

 

This has always been one of the most challenging things to make. After two tries, I finally somewhat got it right this time. The most difficult part is ensuring that the egg whites are beaten well so that hard peaks are visible, and ensuring the batter is smooth.

Macaron Shells:

• 1 cup almond flour 
• 3/4 cup confectioner's sugar
• 1/4 cup sugar
• 2 large egg whites
• Pink food coloring
• 1 tsp. vanilla extract
• 1 tsp. lemon juice

Rose Filling:

• 1/2 cup cream cheese
• 1 tbsp. rosewater
• 1/4 cup confectioner's sugar

1. Beat egg whites at medium speed until soft peaks appear. Slowly add sugar, vanilla, and lemon juice and keep beating at medium speed until hard peaks visible. Then add pink coloring.
2. Sift almond flour and confectioner's sugar together and fold into the egg white's mixture until well distributed.
3. Lightly spray baking sheet with baking oil.
4. Transfer into a pastry bag and pipe 2 inches apart on a clean, dry baking sheet.
5. Preheat the oven to 300 F.
6. Let the macarons dry for 15 minutes. To check if they are ready for baking, lightly touch the surface of the batter and if it doesn't stick to your finger, it's ready.
7. To prepare the rose filling, whip cream cheese, sugar, and rosewater together. 
8. Fill the macaron shells with the rose filling, and serve. 

Eggplant Shell Lasagna

• 2 cups ricotta cheese
• 1 cup mozzarella cheese
• ½ cup parmesan cheese
• ¼ cup basil
• 1 egg
• Salt
• Pepper
• 1 egg
• 1 cup marinara sauce

1. Preheat oven to 350ºF.
2. Slice the ends the eggplants and slice them into ¼ -inch slices and lay them out on a baking sheet covered in parchment paper.
3. Salt both sides of the eggplant slices and let them sweat for 20 minutes, then dry them with a paper towel. 
4. Bake for 20 minutes, or until soft.
5. Meanwhile, in a medium-size bowl, mix ricotta cheese, mozzarella cheese, parmesan cheese, basil, and egg. 
6. Remove eggplant slices from the oven and turn oven to 400ºF. 
7. Spoon about 2 tablespoons of the mixture onto eggplant slice then roll it up, repeating for all slices. 
7. In a baking sheet, pour ½ cup of marinara sauce, then add all the roll-ups seam down. Pour remaining ½ cup of marinara sauce, and top with basil and parmesan. 
8. Bake for 25 minutes, or until cheese is melted and eggplant slices are soft.

Recipe based off of Buzzfeed.

Lasagna Cheese Filling

End result

Lazy Sunday Breakfast: Breakfast Tart

Here's everyone's favorite no-sugar-added breakfast tart. 

• 1 1/2 cups oats
• roughly one cup of chopped dates, walnuts, almonds, and any other type of nuts you'd like to add
• 5 tbsp. melted butter
• 1/4 cups honey
• 1 tsp. vanilla 
• 2 cups greek yogurt
• sliced fruits for topping

1. Set oven to 325F
2. Mix the oats, nuts, melted butter, honey and vanilla together in a bowl until everything is thoroughly coated.
3. Press the mixture into a greased 10" tart pan. Use a measuring cup to help press the granola evenly across the pan and up the sides.
4. Bake for about 15 minutes, until lightly golden and cool.
5. Fill the tart with Greek yogurt, and smooth out evenly.
6. Arrange the fruit on top.
7. Serve immediately.

Based this recipe off of http://theviewfromgreatisland.com/beautiful-breakfast-tart/

Gajar ka Halwa

Gajar ka halwa is one of the easiest yet best-tasting Pakistani desserts (in my opinion). This was my second time making it and I don't think it'll last more than a day or two.

• 4 cups carrots
• 4 cups milk 
• 1 cup sugar
• 2 tbsp. butter 
• 2 ground cardamoms
• chopped almonds to top

1. Peel and shred carrots in a food processor. 

2. Place butter in pot and set stove to medium heat. Add shredded carrots and milk. 

3. Leave to cook at medium heat until all of the milk evaporates.

4. Once the carrots are cooked and the milk is evaporated, add sugar and cardamoms. 

5. Top with chopped almonds and raisins. 

Berry Excited to Introduce Lemon Blueberry Bundt Cake

Made this using a Tastemade recipe a year ago, turned out well so I made it again this summer.

• 1 1/4 cups butter
• 1 1/2 cups sugar
• 3 eggs
• 1 tsp. vanilla extract
• 2 tbsp. lemon zest
• 2 tbsp. lemon juice
• 3 cups flour
• 2 tsp. baking powder
• 1 tsp. salt
• 1 cup buttermilk
• 2 cups blueberries
• 1 tbsp. flour, to mix with the blueberries

Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp. lemon juice

1. Preheat oven to 350 F. Butter and dust with flour a 10-in. bundt cake pan. 

2. Whisk flour with baking powder and salt; set aside until ready to use.

3. In a large bowl, mix butter with sugar until light and fluffy. Add eggs, one at a time, beating until incorporated.

4. Add vanilla, lemon zest, and lemon juice and mix until well combined. Reduce speed to low alternate adding flour mixture and buttermilk until everything is incorporated.

5. Only now, take the blueberries out of the freezer, Stir with 1 tbsp. of flour. Keep about 1/4 cups of the blueberries for topping and add the rest over the batter.

6. Gently fold the blueberries into the batter, not too much as you don't want your batter to become blue. Only few folds will be enough.

7. Pour the batter into the prepared pan and add the reserved 1/4 cup blueberries on top.

8. Bake for 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool at room temperature. 

10. Prepare the lemon icing by mixing the powdered sugar with lemon juice.