Monday, December 8, 2014

Boozy Rum Balls

Meow was sick and tired of making batches after batches of marshmallows and caramels over the holidays.  Also, something less sweet.  I came upon these booze balls while flipping through my Flipboard app after dinner one evening.  The original recipe uses Bourbon whiskey, Meow doesn't like whiskey so she substituted it for rum.  I suppose this recipe works well with any booze, and its ingredients are simple enough.  I've come across some holiday "balls" that uses a wide variety and combination of spices, binding syrups, or nastiest of them all, cream cheeses X(




Tuesday, May 27, 2014

A Massive Macarons Post: New Flavours and French Method Attempts


In a long struggling attempt to create small batches of macarons, as in, less than 50 at a time, to give people more choice in flavours in numbers, I've been attempting the French meringue method for quite some time, without success...that is until now.

Now, why does it have to be the French method for a small batch?  (For those of you who didn't notice, my macarons from all previous posts are done by Italian method)  The smallest number of eggs you can use in the French method is one egg, about 35 grams worth of egg whites.  If you were to use one egg in the Italian method, you will have to split that 35 grams into two, and trying to whip 17 grams of egg whites on the stand mixer or even with a hand mixer is challenging.  And when you can't get a nice, compact, evenly whipped meringue for your macarons, you're bound to fail.  Also, even for 35 grams of egg whites, it is difficult to whip on a stand mixer even when fitted with the 3 quart bowl and the smaller whisk attachment, so it must be whipped by hand mixer.  Previously, the issues I've hand with hand mixers and the Italian method is that it is not fast enough to incorporate the hot sugar syrup into the egg white before it solidifies, causing chucks of syrup in the meringue and generally not enough syrup in the meringue, hence, wrong ratios.  Third reason is that the French method is hands down, simpler and cleaner, no cooking syrup involved.

To sum it up, why French method:
  1. Whisking issues (amount, syrup solidifying)
  2. Simpler and cleaner

Friday, November 8, 2013

Southern Pecan Pie with Glazed Pecans

It was Thanksgiving weekend a little while ago here up north.  And it was also the last weekend Meow's parents were staying here before their big move into retirement.  So, one last dessert before they go to accompany a simple Thanksgiving dinner of halibut, farm fresh brussel sprouts, and organic candied carrots from the backyard.

Mr. Meow had been going on about pecan pies just a little, I think he was craving some southern, New Orleans style food because he was going on about gumbo as well.  So, that plus Meow's mother being a nut fan, plus Thanksgiving, Meow would try a pecan pie.

After scouring the internet for a good, reliable recipe, many of them I noticed contains corn syrup along with brown and white sugar, which equals to teeth rotten sweet.  Meow does not need that, so I found one that did not use corn syrup and still cut down on the sugar.

The overall process also seemed simple enough and hassle-free, and the modified bake times/temperature also gave confidence that a pre-cooked pie shell was not necessary.

With chestnut ice cream
Extra nutty