Chewy Lavender Almond Crisps with Honey Whipped Cream

 I have a confession… This recipe was not intentional (at all).. It was my “mess up,” when attempting to make Macarons for the first time. Now I will admit they are obviously not Macraons… but they are seriously AMAZING! They still have the chewy yet crispy texture and incredible flavor from the Lavender. Since these are completely flat, I decided to try to make them work with some short of buttercream or something. So I decided to make a Honey Whipped Cream because honey paired with Lavender is gorgeous!! So when I list the ingredients and directions please laugh along because it will not be accurate. Hopefully my next post will be real Macraons, but for now you get this.. The mess up that became a modern invention of goodness!

Ingredients

(For REAL Macarons)

1 Cup + 1/4 Cup + 2 Tablespoons Almond Flour

1 Cup + 1/4 Cup + 2 Tablespoons Organic Powdered Sugar

4 Organic Egg Whites

Pinch of Sea Salt

1/4 Cup + 2 Tablespoons Organic Sugar (I used Coconut Sugar)

*Directions

1. Line your baking sheets with parchment paper or a Silpat Mat.

2. Blend the Almond Flour with the Organic Powdered Sugar in a food processor to make a fine powder (or sift together, discarding any large crumbs and adding a bit more Almond Flour and Powdered Sugar to compensate). Then sift the mixture through a strainer until it’s as fine as you can get it. This keeps crumbs from forming on the macaron tops as they bake.

3. With a wire whip attachment on an electric mixer, beat the egg whites with the salt. Add the granulated sugar. Beat until the egg whites form stiff peaks and your meringue is firm and shiny.

4. Pour the beaten egg whites onto your Almond Flour mixture and gently fold them in, using a rubber spatula. Move your spatula from the bottom of the bowl to the edges with one hand, using your other hand to rotate the bowl. Now hit the spatula against the rim of the bowl until the batter falls in a wide ribbon when you raise the spatula. When you can’t see any crumbs of Almond Flour and the mixture is shiny and flowing, you’re ready to start piping.

5. Fill your pastry bag with a number-8 tip (I didn’t have one so I used a plastic bag and just cut the corner to make a hole) and fill with batter. Start by squeezing out a small amount of the mix onto a parchment lined baking sheet to form a 2 1/2 inch circle. Be sure to leave 1 inch of space between macarons so they will not touch each other while they bake. Let the piped macarons rest for 15 minutes. Preheat the oven to 325 degrees F.

6. Bake for 14 minutes.

Let the macarons cool completely before taking them off the parchment. Press the bottom of the cooled macaron shell with your finger, it should be soft.

*If you follow this recipe and directions perfectly, you really should come out with Macarons 🙂

…Here’s the mistakes I made from the directions (I’m guessing)…

I made the batch and had to leave, so I left the mixture in the plastic bag and left it in my fridge. (You may laugh at me) and came home hours later and baked it. When I “piped” the mixture, it just oozed out! So thats when I knew it was a mess up so I literally poured it all over my Silpat Mat. I baked it for the appropriate time and allowed it to cool, then I used a square cookie cutter and make my shapes.

Top with homemade Honey Whipped Cream.

There you have the mess up that wasn’t one 😉

Sweet Onion Marmalade

This gorgeous marmalade is so simple to make.. It’s sweet its savory its perfect!

Ingredients

1 medium sweet or yellow onion

2 Tablespoons sugar

2 Tablespoons organic butter

1 teaspoon molasses

1 teaspoon balsamic vinegar

1/2 teaspoon sea salt

Directions

1. Dice the onion and set aside.

2. In a skillet, on medium heat, add the butter and sugar and cook for 1 minute. Then add the balsamic, molasses and sea salt. Stir and cook for another minute. Then place the diced onion into the mixture, set on medium low heat, cover and cook for 20-25 minutes until the onions are tender.

Mozzarella with Olive Oil, Fleur De Sel and Fried Basil

What is more comforting than eating a ball of cheese? Olive oil, Fleur De Sel and fried Basil leaves is the perfect accompaniment for this lovely dairy product. Serve as a simple lunch or an elegant appetizer. Easy and delicious as can be! The inspirtaion behind this amazing little dish comes from my favorite local restaurant, Cafe Bink. Although, they make a homemade “pulled to order Mozzarella,” and let me tell you, I have never tasted cheese this good, ever! It is creamy, milky, rich and decedent. Then they make it even better by serving it with thin, crispy crostini, red onion marmalade, pesto and confit compari tomatoes. Until I get the courage to make my own cheese, I satisfy my yearning for this gorgeous dish with a good mozerella from the market and a few simple ingredients.

Ingredients

Mozzarella cheese, a few ounces

Sprinkle of Olive Oil

Fleur De Del or any flaked sea salt

Basil Leaves, fried crispy in a little olive oil

Directions

Asemble all ingredients on a beautiful plate or serving plater of your choice.


Bruschetta with Organic Grape Tomato, Garlic and Basil

Bruschetta is an appetizer whose origin dates to at least the 15th century from central Italy. The possibilities are endless when choosing your favorite topping for any Bruschetta. When I choose what would be our glorious a topped Bruschetta, I thought about the part in “Julie and Julia,” when Julie was upset and she was venting her husband while she was also  frying chunks of beautiful white bread with olive oil and chopping juicy ripe tomatoes. There after, Julie and her husband were enjoying the succulent pieces of Bruschetta she made.. A while they were enjoying this beautiful creation, Julie decided to begin her food blog! So with my Julie and Julia inspired Bruschetta here is my simple and delicious recipe.

Serving for 2 as a side dish or Appetizer

Ingredients

4 Slices of White Italian Bread, Sliced into thick slices

4 Tablespoons Extra Virgin Olive Oil

3/4 Cup Organic Grape Tomatoes, Chopped in half

2 Garlic Cloves, Minced

Handful of Basil, Chopped

Sea Salt and Pepper

Directions

Heat the Olive Oil in a pan over medium-high heat, then add in the minced garlic, then place the sliced bread into the pan and fry until the bread in browned and crisp. Set aside. In the same pan add the chopped tomatoes, basil, sea salt and pepper. Allow the tomatoes to wilt and soften stir occasionally. Once wilted set aside to cool a little bit. Once ready to serve. Place an even amount on each piece of bread and top with a sprinkle of basil.

Open a bottle of wine and Bon Appetit!