Macarons
Plain macarons, dyed yellow, with lemon and raspberry fillings.
This is my second attempt. They still aren’t quite perfect, but they have their little ‘feet’!
I used this recipe. It has tons of pictures, which were a huge help, and there are all sorts of tips, most of which I’d read already, having previously looked at about ten zillion posts on macaron making. But it’s handy having them all in one place!
And now I’ve made macarons that look like macarons…only three cracked!
Pecan Pie in Miniature
Everything tastes better when it’s a small version of itself.
Especially when it’s pecan pie.
This pan isn’t going to be fun to clean…
But so damn tasty. And cute. A recipe for a single pie crust and filling for a 9-inch pie makes a dozen of this little treats.
Pie crust:
1 stick of very cold butter
1 1/3 cups flour
dash of salt
3-5 tablespoons ice water
-Using a pastry cutter, cut the butter into the flour and salt, until it looks nice and crumbly with chunks the size of peas.
-Add water a tablespoon at a time, using your hands to mix it in well.
-Roll dough into ball, encase in plastic wrap, and put in the refrigerator for a while. Generally it’s recommended to refrigerate pie crust dough overnight, but half an hour is usually sufficient.
Filling:
1 cup granulated sugar
1/3 cup brown sugar
1 1/3 cups corn syrup
3 eggs
dash of salt
1 tsp. vanilla extract
1 cup crushed pecans
12 pecan halves
-Mix sugars, corn syrup and eggs together well.
-Add salt, vanilla and pecans
To assemble:
-Preheat oven to 350 F.
-Roll out dough, cut 12 circles with a biscuit cutter, press into greased muffin tin.
-Fill with pecan filing, top with pecan half, bake for 12-18 minutes, or until they look done and the house smells delightful.
Meet the Family
Bandit, the cute one.
Jamie, the freakshow.
