fruity cheerios macarons

hello again! yes, i know it's been forever since the last time i posted something here. i haven't been baking a whole lot lately just because i'm trying not to eat too much sweets these days. anyway, i did however get around to baking some french macarons for mother's day and actually remember to take some photos. :)

what i have here are fruity cereal french macarons. who says you can't use kiddie cereals as a macaron flavor? of course, the only not so great thing about this is i have no idea if the cereal is gluten-free or not. mostly likely not in my case. of course, if you want to make some cereal flavored macarons, you can always check your cereal to make sure if it's GF, or else keep in mind these macarons may not be so GF friendly.

okay, so these have become my favorite flavor at the moment. i'm not a big cereal fan but i do love my fruity sugary cereal. this is one way to eat it, you can say. actually, it may be one of the best ways to enjoy those colorful sugary cereals. so if you're up for baking up a batch, why not give this a try?! enjoy and happy baking. :)


this is my new favorite macaron flavor. who says crunched up colorful kiddie cereal can't make for some good-tasting and looking macarons? in love with these.

fruity cheerios french macarons with fruity cheerios buttercream filling

ingredients:

macaron batter:
1 cup powdered sugar
3/4 cup almond meal
2 large egg whites, at room temperature
5 tablespoons granulated sugar
1/4 tsp gel food coloring (optional – i didn't use any here)
1/4 cup crushed fruity cereal (i used fruity cheerios but i'm sure you can use fruit loops or equivalent), for sprinkling on top of piped macaron batter

fruity cereal buttercream:
1/4 cup crushed fruity cereal
2-4 tbsp milk
1/2 stick of butter, room temperature
1 to 1-1/2 cups of powdered sugar

directions:

to make the macaron batter/shells:

1. line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.
2. sift together the powdered sugar and almond meal so there are no lumps. set aside.
3. in the bowl of a standing electric mixer (or if you prefer, you can use a bowl and hand mixer – this is my prefer method), beat the egg whites until they begin to rise and hold their shape. while whipping, beat in the sugar until very stiff and firm, about 2 minutes.
4. optinal: add in the gel food coloring.
5. carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. when the mixture is just smooth and there are no streaks of egg white and the colors have combined, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).
6. pipe the batter on the parchment-lined baking sheets in 1.35-inch circles evenly spaced one-inch apart. then sprinkle the piped batter with crushed fruity cereal.
7. rap the baking sheet a few times firmly on the counter top to flatten the macarons. then let it sit for at least 30-60 minutes depending on humidity before baking them in the oven. about 10-15 minutes before baking, preheat oven to 350 degrees F. bake for 15 minutes.
8. once macaron shells are out of the oven, let them sit for 30-60 seconds before removing the hot baking sheet underneath. let the macarons cool completely before removing them from the parchment paper.

for the fruity cereal buttercream filling:

1. in a medium bowl combine the butter and sugar and mix until incorporated. then add in the crushed fruity cereal and mix until combine.
2. next, add in the milk (1 tablespoon at a time) and mix until combine and you've reached the right consistency for buttercream. if it's too thick, thin it out with a little bit with more milk. if too thin, add in a little more powdered sugar.

to assemble the macaron cookies:

1. before assembling these cookies, make sure to pair up all the cookie shells so they are as close as possible in size.
2. using a knife, spread a good amount of the buttercream on the inside of the macarons then sandwich them together. note: you can certainly put the buttercream in a piping bag and pipe the buttercream onto the cookie. it's a lot easier i think and less mess. but i can't be bother to do this so i almost always just spread it with a knife.
3. let them stand at least one day (keep them refrigerated in an airtight container) before serving (serve at room temperature), to meld the flavors.

store in airtight container for up to 5 days. makes 20-24 macarons. enjoy! :)

baked goodies perfect for a tea party!

ummm... so, i sort of hosted a mini tea party at work this week. any excuse to bake some yummy baked goods, right? i'm not big on tea or anything, but i'll take all the goodies that come with it. :)

for our initial afternoon tea party kick-off, i settled on some coffee nutella macarons as well as some lemon cream cheese macarons (thanks to all the lemons in my garden), some mini lemon cupcakes with lemon icing, multi-berries scones, jam thumbprints and what better way to top it off then your not-so-typical savory bites, spam musubi. yup, you heard that right. we didn't have cute little tea sandwiches. we opted for spam musubi instead and those were delish! spam musubi is quite a hit with my coworkers and me. we'll take it any time of day, any day of the week, just as we'll take any of the other baked goodies.

anyway, the recipes are below if you'd like to bake any for your tea party or any party or just because. yeah, when you think about it, who needs an excuse to bake? i sometimes just bake because i wanted to. okay, enjoy and happy baking! :)



multi-berries scones
recipe adapted from smells like home's blueberry scones

ingredients:

• 8 tbsp (1 stick) unsalted butter, frozen whole
• 1-1/2 cups fresh or frozen berries (i used a mix of blueberries, blackberries and raspberries)
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups all-purpose flour, plus more for dusting the work surface
• 1/2 cup sugar, plus extra for sprinkling
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp finely grated lemon zest
• 1 egg, for egg wash

directions:

1. adjust an oven rack to middle position and preheat to 425° F. grate the frozen butter on the holes of a large box grater. if using fresh berries, place the berries in the freezer until needed. whisk together the milk and sour cream in a medium bowl; refrigerate until needed. combine the flour, 1/2 cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. whisk to combine. add the grated butter to the flour mixture and toss with fingers until thoroughly coated.
2. add the milk mixture to the dry ingredients and fold with a spatula just until combined. transfer the dough to a generously floured work surface. dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. add small amounts of flour as needed to prevent sticking.
3. roll the dough into a 12-inch square. fold the dough into thirds like a business letter (a dough scraper really helps with these steps). fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.
4. return the dough to the floured work surface and roll into an approximately 12-inch square again. sprinkle the berries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. using a dough scraper, roll the dough up to form a tight log. lay the log seam side down and press the the log into a 12 by 4-inch rectangle. using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. cut each rectangle diagonally to form 2 triangles. transfer to a parchment lined baking sheet.
5. brush the tops of the scones with the egg wash and sprinkle lightly with sugar. if freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed. bake until the tops and bottoms are golden brown, 18-25 minutes. transfer to a wire rack and let cool at least 10 minutes before serving.

makes 12 scones (or however big/small you cut it)




mini eggless lemon cupcakes
recipe adapted from yum'e'licious

ingredients:

for the cupcakes

• 1/2 cup butter
• 1/2 cup sugar
• 1 cup all purpose flour
• 1 cup buttermilk (or do what i do; add 1 tbsp lemon juice to 1 cup of milk, stir, and let it sit for 5 minutes before using)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp lemon juice
• zest of 1 medium sized lemon
• few drops of yellow color, optional

for the lemon icing drizzle

• 1/4 cup powdered sugar
• 2 tbsp lemon juice

directions:

1. if you don't have buttermilk, this is when you mix the lemon juice and milk together and set it aside while you do everything else.
2. preheat oven to 350°F. then sift the flour, baking powder and the baking soda in a good size bowl and set that aside.
3. in another bowl, cream the butter and sugar until light and fluffy. then add in 1/3 cup buttermilk and beat again until fluffy. repeat again with another 1/3 cup. then add the lemon zest and lemon juice and mix well. now, if you want to use some yellow food coloring, this is where i add it in.
4. now add in the dry ingredients and mix well before adding in the remaining buttermilk; mix again until incorporated.
5. fill the mini cupcake cups to 2/3 full (makes about 20-24) and bake it in the oven for 14-15 minutes. or if you'd rather do a loaf cake instead, pour the batter into a greased loaf tin (9"x5") and bake it for 20-25 minutes or until a toothpick comes out clean.
6. let the mini cupcakes (or loaf) cool completely before drizzling the icing over. to make the icing, just mix the powdered sugar and lemon juice together. if it's too runny, just add more powdered sugar; and if too thick, add more lemon juice.

makes about 20-24 mini cupcakes or one loaf




other goodies you can find recipes for:

• coffee nutella macarons
• brown sugar salted caramel macarons
• coral french macarons with citrust buttercream filling
• jam thumbprints
• blood orange cranberry scones
• blueberry cream scones
• traditional english scones
• cranberry scones
• white chocolate biscottis

creamy lemon squares

whooo hooo! so here's my first post of 2015. it only took me 25 days into the new year, so that's not too bad considering i haven't posted any recipes lately, or more like months with the exception of those mini pecan tarts last month.

okay, so i was inspired by miss martha stewart after watching one of her episodes of martha bakes, featuring citrus baked goodies. you see we are in the winter season and winter is known for its abundance of citrus fruits. we have a small lemon tree growing out back in our garden and it's bursting with lots and lots of lemons! i've never seen this many lemons on our tree before, it's incredible. i mean... i'm so excited because the endless possibility of anything lemon is amazing. of course, i just need to muster enough energy to bake or create delicious yummy looking and tasting things. we'll see where that takes me. but for now, yes... i've made these perfect little lemony and creamy squares. they are perfectly sweet and creamy with the condense milk, but yet at the same time the tartness in the lemons come through. it is just amazing. it's like a nice burst of goodness in your mouth.

below's the recipe should you want to make some yourself. i did a mini hybrid of two recipes in one. i couldn't be bothered to make the shortbread crust and opted for a graham cracker crust instead. i've made the shortbread a bunch of times, so the graham cracker crust with the lemon squares is a new thing. i'd say it's not too bad, just a tad crumbly when you eat it, but still delicious. i ate every little bit of it, to the last crumb even! ;)



creamy lemon squares
recipe adapted from martha stewart's lime squares recipes

ingredients:

for the crust

• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled, plus more for pan
• 1-1/2 cup (about 24 squares) graham-cracker crumbs
• 1/4 cup sugar

for the filling

• 2 large egg yolks
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup fresh lemon juice (i used 3 lemons)

directions:

• Preheat oven to 350 degrees. Brush an 8-inch square baking dish with melted butter. Line bottom with parchment paper, leaving a 2-inch overhang on two sides.
• In a food processor, finely grind the graham-cracker squares. Then add in sugar and butter and blend to mix. Press mixture into bottom and 1 inch up sides of prepared pan. Bake until lightly browned, 8 to 12 minutes. Cool crust, 30 minutes.
• To make the filling: In a large bowl, whisk together egg yolks and condensed milk. Add lemon juice; whisk until smooth. Pour filling into cooled crust; carefully spread to edges.
• Bake until set, about 15 minutes. Cool in pan on rack; then chill at least 1 hour before serving. Using parchment paper overhang, lift out of pan, and transfer to a cutting board. With a serrated knife, cut into 16 squares, wiping knife with a damp kitchen towel between each cut.

makes 16 squares. enjoy! :)