Demystifying French Macarons

After too many takes and edits to mention, I finally finished my Project Food Blog entry for challenge #7 titled “Video 411”. Oh, and you do realize that I’ve only made it this far because of you, right? I just wanted to make sure that was clear. :)

Well, for this challenge we were asked to bring out our inner [insert your favorite TV celebrity chef here] and share one of our favorite recipes with you via video.



Pinktober Pinkarons

Update: Just wanted to remind you I’m still in the running to be The Next Project Food Blog Star! Voting is currently underway for Challenge #6. If you haven’t voted already you still have time… voting ends Thursday October 28, 2010 at 6pm (PST). Just click on the heart and show me some love. :) Thank you!!

Mactweets is going PINK this October in honor of National Breast Cancer Awareness Month.

Hey… if the NFL players, coaches, and refs are all sporting pink game gear to support the fight against breast cancer as well as help raise awareness. It’s only fair that our dainty macarons follow suit.



Pain au Chocolat

October 19, 2010

in French,Pastries,Recipes

Ghirardelli Luxe Milk Chocolate Samples

It’s funny when I photographed these Ghirardelli Luxe Milk Chocolate samples I received as part of the Foodbuzz Tastmaker Program, I placed them in the order I thought I would like the most.

It turns out, I know myself pretty darn well. Go figure… I’ve only known myself for thirty somewhat years. Anyway my guess was spot on, the hazelnut was my absolute favorite followed by the milk chocolate and almond.

I’m not too proud to admit I decided to do my chocolate tasting this past Sunday morning while everyone else was sleeping. Actually, I was more like bullied into it by the black up of coffee I was having.

Well, thanks to my weakness for chocolate and those three bites, I was inspired guilted into sharing some chocolate joy with the boys by making them a special breakfast treat.



Apple Tatin Ice Cream Sandwiches

I’ve been reading Chef Migoya’s new cookbook Frozen Desserts for some time now and I have to say I am completely blown away by it. And this by the way has nothing to do with the fact that ice cream happens to be my favorite dessert! 😉

This book is truly a masterpiece, some serious time and thought went into the making of this book. I’ve learned so much thanks to the level of detail found in each of the topics discussed and the easy to read explanations. (I’m completely smitten with it.)

As a starting point Chef Migoya takes us through a brief history of frozen desserts. He then moves on to ingredients and the chemistry behind each in relation to frozen desserts.



Joyeux Anniversaire Petit Gourmet

Thank you so much to all who voted for me in the last Project Food Blog challenge!

Up next is challenge number three, a celebratory challenge in which we were asked to organize and host a “Luxury Dinner Party”.

Place setting
I was thrilled this challenge coincided with my son’s birthday. Because, let me tell you… this young man is my little gourmet! Not only does he love being my taste-tester, he enjoys and often even offers to lend a hand when I’m in the kitchen. Something that very rearly occurs when it comes to non-kitchen related tasks.

His palette is also quite sophisticated… he started refusing to order from the children’s menu at restaurants a long time ago. Those options were just not *good enough* for him.