Baileys Chocolate Cheesecake

With St. Patrick’s Day fast approaching, I wanted to make a decadent recipe to go with our corned beef and cabbage dinner.  Yes, I’m an Irish girl…through and through!!  I’m from a large family, too (I’m one of eight children).  My Mom always made corned beef and cabbage every year on St. Patrick’s Day.  I have always been a lover of this yummy meal.  After I got married and had children, I didn’t make it (my children were NOT a fan!), but my mom did, and I always knew I could go there and get my fix!  Well, my children are grown, married and have children of their own now so I can make corned beef and cabbage again without any moans or groans:).

This delicious chocolate Baileys cheesecake with smooth and creamy ganache is the perfect way to finish your St. Patrick’s Day celebration…Yummy!!!

Ingredients for Cookie Crust:

15 Loftus Filled Cookies (150 grams)

8 Walkers Pure Butter Shortbread Cookies (150 grams)

⅓ cup (76 grams) unsalted butter, melted

Instructions for Cookie Crust:

Preheat oven to 350° Fahrenheit.  Wrap the outsides of a 9″ spring form pan with heavy duty aluminum foil.  Lightly spray the 9″ springform pan with non-stick spray.
In a food processor combine the cookies and melted butter, pulse until well combined.

Press the mixture into the bottom and slightly up the sides of the prepared pan.  I like to use the bottom of a measuring cup to help make it smooth.
  • Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  • Reduce the oven temperature to 325° F.

Cheesecake Ingredients:

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • ¾ teaspoon espresso powder
  • ½ cup (84 grams) semi-sweet chocolate chips, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1/2 cup (110 grams) plain full fat Greek yogurt*
  • 1/2 cup (138 grams) Baileys Irish Cream

*The taste will be similar to sour cream. Greek yogurt does have a slight tangy taste which works well with all of the sweet ingredients in the cheesecake batter (I always have a container of Greek yogurt in my refrigerator).

Instructions for Baileys Chocolate Cheesecake:

In a large bowl, combine cream cheese, granulated sugar, espresso powder and melted chocolate chips.  Mix on medium speed until blended and smooth. (Try not to over-mix!)  Add eggs one at a time, mixing well after each addition. Blend in the Greek yogurt and the Baileys Irish cream; mixing on low speed until blended. Pour filling over baked crust and smooth with an offset spatula.

Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or any large pan) halfway with water and place it on the bottom rack while the oven preheats, and then leave it there while the cheesecake cooks.

Place the cheesecake in the oven on the shelf above the water bath and bake at 325° F. for 1 hour and 15 minutes.  Shut the oven off and leave the cheesecake in the oven for another hour.

Take the cheesecake out the oven and allow it to cool, and then cover with foil and refrigerate for at least 6 hours or overnight.

Remove the rim of the pan and cover top of cheesecake with Baileys chocolate ganache.

 

Ingredients for Baileys Chocolate Ganache:

  • 12 ounces (340 grams) semi-sweet chocolate, finely chopped
  • 3/4 cup (180 grams) heavy cream
  • 1/4 cup (70 grams) Baileys Irish Cream Liqueur

Instructions for Baileys Ganache:

Combine cream and Baileys together in a medium saucepan, and gently heat until nearly at boiling point

Remove from heat and pour over the chocolate chips.

Let this sit for a couple of minutes, and the begin to stir until the ganache comes together and is smooth.

The ganache will begin to firm up after a few minutes.  At this time, you will put in on top of the cheesecake and spread it to the sides.  Then put the extra ganache in a bag with a large star tip and make swirls on top and add chocolate balls.  Enjoy!!

I hope you make this delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Apple Galette With Caramel Sauce

I love fall baking.  Baking desserts for the holidays brings me so much joy!  I think apple pie is one of the most difficult pies to bake.  I’m not quite sure why this dessert gives me so much trouble (soggy bottom, filling cooked too much or not enough, crust cooked to much)….like I said, trouble, with a capital T!!!  Making apple galettes gives me the satisfaction of knowing I am going to enjoy a flaky crust along with a filling that’s cooked to perfection!!

Ingredients for Crust:

  • 1 ½ cups (213 grams) all-purpose flour
  • 1/4 teaspoon fine kosher salt
  • 10 tablespoons (143 grams) cold unsalted butter, cut into small cubes
  • 4-5 tablespoons ice water

Fruit Filling:

  • 3 apples, cored and sliced*
  • 3 tbsp. packed brown sugar (42 grams)
  • Juice of 1/2 lemon
  • 1 tsp. ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon kosher salt

Egg Wash and Sugar Topping:

  • 1 large egg
  • 1 tablespoon cold water
  • 1 tablespoon Dermerara (or granulated sugar)

Instructions

Place flour and salt in the bowl of a food processor. Pulse a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small peas.

Turn the machine on and add in 4 tablespoons of ice water, one tablespoon increments.

At this point, it should start to come together and form into a ball. If not, add in the rest of the water until it does.

Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight.

While the dough is chilling, preheat oven to 375 degrees and prepare apples.

Combine sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and a pinch of salt in a large bowl. Gently fold to coat apples.

*Apples can be peeled or skin can be left on.  I like to leave the skin on for texture and aesthetics.  My favorite apples for apple pie are Gala, Pink Lady, Granny Smith, Golden Delicious and Honey Crisp.

 

Take the dough out of the refrigerator 10 minutes before you are ready to roll it out.

Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet.

Place the apple filling on top of the dough (slightly mounting in the middle), leaving a 2-inch border around the edges.

Roll the sides of the dough overlapping as you go around and pleating the dough.

Brush the edges of the dough with egg wash and sugar.

Bake at 375 degrees for 30-40 minutes (unit crust is golden brown).

Allow galette to cool enough to serve.  Slice and serve with my homemade caramel sauce (or store bought works too).  Enjoy!!

I hope you make this delicious “last course” and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Linzer Cookies

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I have been in full on Christmas baking mode all week.  Holiday baking has always been my favorite!  I make at least one new cookie recipe every year. Some make the cut, and some don’t.  I started making linzer cookies many years ago and they are on my cookie list every year:)!  Shortbread cookies with jam in middle…yum!

I make my own Jammie Dodgers too (FYI they are waaaay better than store bought…just saying wink wink).  Check out my Jammie Dodgers post!

Now let’s get started on these melt in your mouth cookies!!

Ingredients:

  • 1 cup butter, softened (226g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 large egg yolks, room temperature
  • 1/4 teaspoon teaspoon  salt
  • 1/2 teaspoon cinnamon
  • 1 vanilla bean extract
  • 2 tablespoons freshly squeezed lemon juice (30ml)
  • 2 ½ cups all-purpose flour (349g)
  • 1 cup almond flour (110g)
  • ½ cup raspberry jam (or one of your choice)

Instructions:

  • Line baking sheets with parchment paper. Set aside.
  • In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy (about 2 minutes). Scrape sides of bowl and paddle.  Add sugar and mix to combine. Add egg yolks and mix until combined. Mix in lemon juice, zest and extract.  Whisk flours, cinnamon and salt together.  Add to wet ingredients and mix just until incorporated.
  • Divide the dough into two and form into 1 inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour (or up to 2 days).
  • Preheat oven to 350 degrees F. On a lightly floured surface (or between two sheets of parchment) roll out dough into 1/4 inch thickness.  Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets allowing at least a one inch space between each cookie.  You should end up with about 48 cookies (24 cookies after they are put together).  Chill the dough in the freezer for 8-10 minutes after cutting and before baking.  The dough will get a little soft while you’re  rolling and cutting the cookies.  Chilling the dough will help the cookies hold their shape:).
  • Bake cookies for 8-10 minutes or until they are golden brown around the edges. Cool cookies on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely. 
  • Fill cooled cookies by spreading jam on the bottom of one cookie and place another on top. Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week. Freeze for up to a month. Enjoy!

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I hope you make these delicacies, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Cranberry Meringue Tart

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This tangy tart is delicious and is going to be a wonderful new addition to your Thanksgiving dessert table.  It not only tastes good, it is visually appealing too…win, win!!

Although there are several components to this scrumptious dessert, trust me, it is worth every step!

Traditionally, curd is made by cooking citrus juice with sugar, eggs and butter until it becomes glossy and thick (lemon is the classic curd flavor).

When curd is being used as a filling, cornstarch is added as a thickening agent to ensure a firm texture.  However, because of it’s pectin rich skin and flesh, cranberry curd is made using the whole fruit.  They are so loaded with pectin (which forms a gel in the presence of sugar and acid) that the curd practically thickens itself!  This cranberry curd only needs 3 large egg yolks and 2 teaspoons of cornstarch to set up into a sliceable tart!!

Cranberry Curd Filling Ingredients:

  • 4 cups fresh cranberries
  • 1 1/4 cups granulated sugar (250 grams)
  • 1/2 cup orange juice (120 grams)
  • zest of one orange
  • 1/8 teaspoon fine kosher salt
  • 3 large egg yolks, room temperature (save egg whites for meringue)
  • 2 teaspoons cornstarch
  • 4 tablespoons softened unsalted butter, cubed (57 grams)

Instructions for Curd Filling:

Bring cranberries, sugar, water, zest and salt to boil in a medium saucepan over medium/high heat, stirring occasionally.  Adjust heat and maintain a gentle simmer.  Cover and cook until the cranberries burst and start to shrivel.  This takes about 10 minutes.

While the cranberries are cooking, whisk the egg yolks and cornstarch together in a small bowl until smooth.  Place the ramekin (or small bowl) in a slightly larger bowl filled with warm water.  This helps to slightly warm (not cook) the yolks so they don’t curdle when you put them in the hot cranberry mixture.

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Transfer the hot cranberry mixture and egg yolk mixture to a food processor until smooth (about 1 minute).  Scrape down sides as needed.

Add softened butter and process for another 30 seconds. Strain curd through a fine sieve (this will make the curd so silky smooth!).  Set aside while you make the crust.

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Let’s get started with the nutty, buttery almond crust.

Ingredients for crust:

  • 1 cup almond flour (112 grams)
  • 1/2 cup cornstarch (64 grams)
  • 1/3 cup granulated sugar (67 grams)
  • 1/2 teaspoon fine kosher salt
  • 6 tablespoons unsalted butter, melted and cooled (85 grams)
  • 3/4 teaspoon almond extract

Instructions for crust:

Heat oven to 350 degrees Fahrenheit.

Whisk the flour, cornstarch, sugar and salt in a bowl until combined.  Add the cooled melted butter and almond extract and stir until uniform dough forms.

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Press dough evenly over the bottom and up the sides of an 8″ or 9″ tart pan.  Refrigerate for 20 minutes.

Place pan with chilled dough on a baking sheet and bake for 20 minutes until crust is golden brown, rotating half way through baking process.

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Remove crust from the oven.

While crust is cooling, make meringue topping:).

Meringue ingredients:

3 large egg whites

1/4 teaspoon cream of tartar

1/4 cup fine granulated sugar (50 grams)

Instructions for Meringue:

Make sure mixing bowl and whisk beater are clean and free from any grease.

Whip the egg whites until they are foamy.  Add the cream of tartar and continue to mix on medium speed.  Add sugar, 1 tablespoon at a time until smooth and glossy.  Increase speed and mix until stiff peaks form.  Don’t overmix or your meringue will be dry.

Place strained cranberry curd in slightly cooled crust and top with meringue.

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Place in 350 degree oven for 15 minutes.

Remove from oven and cool completely before serving.  Enjoy!!

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I hope you make this delicious “Queen of Tarts”, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your beautiful creations!!

Pumpkin Whoopie Pies

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Who was the originator of the Whoopie Pie?

No one is quite sure where whoopie pies originated.  At least four states, (Maine, New Hampshire, Massachusetts, and Pennsylvania) lay claim to the yummy tidbit.

Some say it was invented by Amish wives, using scraps of cake batter and leftover frosting.  According to legend, the name started when Amish men and children would shout, “Whoopie!”, when these treats were found in their lunch box. 

The first known commercially produced whoopie pies were sold by Labadie’s Bakery in Lewiston, Maine, home of the Farmer’s Almanac, in 1925 (some say 1918).

Maine is also notable for officially acknowledging the third Saturday in June official “Whoopie Pie Day”.  That’s my kind of day:)!!  This day is set aside to celebrate these sweet treats, which happens to be the official state treat…yumm!!

Although it is still a mystery where whoopie pies came from, one thing is clear; you can easily make your own, no matter where you live.

I’ve made chocolate and red velvet whoopie pies in the past.  Both are equally amazing, and I promise these pumpkin whoopie pies are exquisite too!!!

Ingredients for Pumpkin Whoopie Pies (makes 1 dozen)

  • 1 cup brown sugar (170 grams)
  • 1/2 cup vegetable oil (110 grams)
  • 3/4 cup canned pumpkin (180 grams)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour (210 grams)
  • 1/2 teaspoon fine kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cloves

Instructions for Whoopie Pies:

Heat oven to 350° Farenheit.  Line baking sheet with a silicone pad or nonstick parchment paper.

Whisk brown sugar, vegetable oil, canned pumpkin, egg, and extract in a large mixing bowl.

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In a separate bowl, stir the dry ingredients together until combined.

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Add the dry ingredients to the wet batter and mix until completely combined.

Place batter onto prepared baking sheet using a medium sized scoop (or spoon).  

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This recipe makes 24 cakes (12 whoopie pies).  I baked 12 on a baking sheet, and did this twice.

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Bake for 10-12 minutes.  Remove from oven and cool completely before filling with cream cheese icing (see recipe below).

Cream Cheese Filling Ingredients:

1/2 cup cream cheese (120 grams)
6 tablespoons unsalted butter, softened (85 grams)
1/2 teaspoon pure vanilla extract
1 1/2 cups sifted powdered sugar (180 grams)

Directions:
Using a mixer, beat together cream cheese, butter, and vanilla extract at medium speed. Switch to low speed and gradually mix in powdered sugar until combined, then switch to high speed and beat until light and fluffy.

Pipe filling on one of the cakes and top with another cake.  Gently press together.  These whoopie pies are soooo delicious!  They can be eaten immediately or you can store them in an airtight container in the refrigerator.

I hope you make these delectable treats, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see photos of your confections!

 

 

 

 

  •  

Lavender Lemon Loaf

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I love lemons!  I gravitate to any recipe, sweet or savory that has lemon in the ingredients.

My husband and I love to visit Delaware, especially Lewes!  We love to hop on the ferry and take mini trips (usually day trips or weekend getaways).  Since the pandemic started, we haven’t been able to go there.

Last Fall, we went to the Lewes farm market when we were there.  It was one of the last weekends they were having it.  We love to stroll around, buying different or unusual fruits and vegetables.  I purchased some culinary lavender (pictured below).  My mind immediately started thinking about different recipes that these bits of goodness could enhance.  I’ve used them in macarons, scones and blueberry lemon muffins.

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This smells and tastes so good! A little bit goes a long way:)!

I think the taste of lemon and lavender is heavenly!  This lemon lavender loaf is the perfect dessert.  It’s so refreshing!  My hubby and I had this for dessert tonight, and to be honest, I will be having this with my coffee tomorrow morning:).

Ingredients:

  • 2 sticks unsalted butter (226 grams), room temperature
  • 2 cups granulated sugar (400 grams)
  • 4 large eggs, room temperature
  • 1/3 cup grated lemon zest (about 3 large lemons)
  • 3 cups all-purpose flour (370 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup freshly squeezed lemon juice (60 grams)
  • 3/4 cup buttermilk, (180 grams), room temperature
  • 1 teaspoon pure vanilla extract
Ingredients for the Syrup:
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 1 tablespoon dried culinary lavender

Ingredients for Honey Lemon Glaze:

  • 1 cup confectioners’ sugar (120 grams)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Zest and juice lemons.  Put aside until ready to use.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

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Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender.

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar, lemon zest, honey and lemon juice in a bowl.  Mix with a wire whisk until smooth.  Pour over the tops of the cakes.  Allow the glaze to drip down the sides of the cakes.

I hope you make this delicious lemon loaf.  If you do, please tag me @goodeatsbymimi on Instagram.  I would love to hear from you and see your pictures.

 

 

“Latte” Coffee Cake

 

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Don’t you just love it when your local barista makes that beautiful heart on top of your latte.  It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend.  I was craving cake with a good crumb topping and this treat was created (inspired by Tasty).   I shared a piece with my dear neighbor.   She sent me a text the next day and said it was a keeper.  Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester.  Thanks Carol:)!

Ingredients for crumb topping:

  • 1/2 cup + 2 Tablespoons granulated sugar (125 grams)
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl.  Stir until smooth.

 

Add the flour and stir with a fork until mixture is crumbly.  Refrigerate topping until ready to use.

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Ingredients for Cake:

  • 2 1/4 cups all-purpose flour (280 grams)
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper.  Coat parchment paper with baking spray.

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Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

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Sprinkle the chilled crumb topping over the top.

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Bake for an hour and 15 minutes.  Insert a toothpick into the center of the cake and remove from the oven if it comes out clean.  If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool.  When cake has cooled for an hour, unmold the cake and transfer to dessert plate.  Dust top with confectioners’ sugar (optional).  I topped mine with the traditional latte “heart”.  Enjoy!!

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Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

 

 

 

 

S’mores Macaron

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One of my favorite things to do with my grandchildren is to sit around a fire, roast marshmallows, and make s’mores!!  It puts a smile on my face just thinking about it:).

I hope you try these macarons.  They are my all time favorite.  Yes, they have a few different components, but they are worth all the effort…trust me!

Ingredients for Macarons:

  • 2/3 cup almond flour (75 grams)*
  • 1 and a 1/2 cups confectioners’ sugar (160 grams)
  • 1/2 cup Graham Crackers, finely-grounded (60 grams) (I use a food processor)**
  • 4 tbsp. granulated sugar (50 grams)
  • 3 large egg whites, room temperature (99 grams)
  • 1/4 tsp. Cream of Tartar

Instructions for Macarons:

*Tip – I keep my almond flour in the refrigerator to keep it fresh.  The oil in the almonds can turn rancid and it will spoil your whole bag of flour (I keep all my nuts either in the freezer or refrigerator to keep them fresh, and they also keep longer).  Because it is very humid where I live my almond flour gets moist because I keep it in the refrigerator.  To dry it out I like to place it on a parchment lined baking sheet and put it into a preheated 200° F oven for about 20 minutes.  Stir it every 5 minutes to keep it moving and so it doesn’t burn.

**Tip – Use a food processer to make sure the crackers are super fine.  It will almost be powder form.  This helps to give your macs a beautiful and smooth top!

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After the almond flour cools, place it the bowl with the confectioners’ sugar and finely ground graham crackers.

  • Whisk the finely ground graham crackers, almond flour, and powdered sugar into a large bowl. Sift 3 times to remove any lumps.  Please don’t skip this step…you don’t want bumpy macarons do you?  I didn’t think so:).

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After sifting the dry ingredients. See the difference? Please don’t skip this step. You’ll thank me later:).

  • In a separate large bowl, add together the egg whites and cane sugar. Place the bowl over a small pot of simmering water. Use an electric hand mixer to whisk together the egg whites and sugar for 2 minutes.  I know I don’t normally do this when making my macarons, but this really helps to stabilize the egg whites (and it doesn’t dry them out in the process).

  • Remove the bowl from the heat, add the cream of tartar, and whisk with the hand mixer for 5-8 minutes, or until stiff peaks form.

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  • Fold the flour mix into the egg white mix with a spatula until fully incorporated and the batter flows smoothly from the spatula and can form a figure 8 (about 1-2 minutes).  See video here in my macaron post.

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I transfer the meringue to a larger bowl so I can properly fold the dry ingredients into the meringue.

  • Using a pastry bag, pipe 1″ diameter circles onto a pan lined with parchment paper. Tap the pan on top of your countertop hard to release air bubbles.  Set aside for about 30 minutes to an hour, depending on the humidity.  The shells should be dry to the touch.  If your macaron shells are cracking, not drying your shells properly could be one of the culprits!

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  • Preheat oven to 300° F.
  • Bake for 18-20 minutes.  Remove from oven once your macarons have sturdy “feet”.
  • Allow to cool completely.
  • While your macs are drying, baking and cooling, prepare the marshmallow fluff and chocolate ganache.

Assemble S’more Macarons:

Place the marshmallow fluff in a pastry bag with a 1/2 round tip, and pipe a small amount on one of the shells.

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I love when I get to use my kitchen torch, and this is one of those times!

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Lightly toast the marshmallow using the torch.

Place the ganache in a piping bag fitted with a 1/4″ circle tip.  Pipe a small amount on the other shell.

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After preparing the toasted meringue shells and chocolate ganache shells, sandwich them together.

These are by far my favorite macarons, and I’m pretty sure they’ll be yours too!

I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures too:)!

 

 

 

 

 

Blueberry Coffee Cake

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I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries .  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 tablespoons unsalted butter (57 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 2 teaspoons baking powder
  • 1/2 teaspoons fine kosher salt
  • 1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 large egg
  • 1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

  • 1/3 cup all-purpose flour (42 grams)
  • 5 tablespoons unsalted butter (70 grams)
  • 1/4 cup brown sugar (57 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

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Blueberries coated with flour

Zest one lemon.  Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk.  The milk will be added alternately with flour mixture.

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Zest of one medium lemon

Preheat oven to 350 degrees.  Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla bean extract.  Mix until fully combined.

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In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.

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Fold blueberries into batter and spread in prepared pan.


Combine all topping ingredients in a small bowl. Mix until crumbly.  Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.  Place pan on cooling rack and cool completely.  Store any leftovers in an airtight container.  Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi.  I would love to see your photos:)!

 

 

 

 

Strawberry Shortcake – Two Ways!

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Strawberry Shortcake Trifle

This is such an easy dessert, AND it can be made two ways.  You can make it in trifle form, or rustic and beautiful on a plate.  The choice is yours, but I promise you,  either way,  you will not be disappointed:)!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine kosher salt
  • 2/3 cup granulated sugar (130 grams)
  • 4 tablespoons unsalted butter,  (57 grams) room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla bean extract
  • 1/2 cup whole milk (120 grams), room temperature
  • 1 cup whipping cream
  • 1 tablespoon confectioners’ sugar

Instructions:

  1. Preheat oven to 350° F.   Prepare 8″ (or 9″) square pan with baking spray.
  2. Whisk dry ingredients together in a medium bowl.
  3. Cream butter and sugar on high speed for 2 minutes.  Scrape sides of bowl and paddle. Add the egg and vanilla bean extract and mix well.  Alternate the dry ingredients and the milk (beginning and ending with the dry ingredients).  Mix just until combined.  DO NOT OVERMIX!
  4. Spread batter in prepared pan and bake for 20 minutes.
  5. While cake is baking, whip heavy cream and confectioners’ sugar until soft peaks form. Refrigerate until you are ready to assemble your trifle (or shortcake).
  6. Remove cake from oven when finished baking and place on cooling rack (in the pan), and cool completely.
  7. Cut cake into 9 pieces.  Split cake and cut into chunks.  Place 1/2 of the cake chunks in the bottom of trifle glass.  Top with some of the strawberries and a dollop of the whipped cream.  Repeat again with cake, strawberries and whipped cream.  Enjoy!

You can also make a strawberry shortcake dessert.  Split cake and fill with a dollop of whipped cream and strawberries.  Top with more cake, whipped cream and strawberries.  Either way, this is a refreshing and comforting dessert.

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Strawberry Shortcake

I hope you make this delicious dessert.  Please tag me on Instagram @goodeatsbymimi if you do.  I would love to see your pictures!