Vanilla (Halloween) Macarons

Happy Halloween! These are regular vanilla macarons, colored orange and decorated for Halloween. And of course, they are delicious, 10/10! Recipe is from the book Macaroons: 30 recipes for perfect bite-size treats.

Link to my YouTube of preparation: https://youtu.be/5tdy1W8kZ28

Recipe below contains my modifications.

Ingredients:

3/4 c. almond flour (or ground almonds)

1 c. powdered sugar

2 extra large egg whites

1/4 c. superfine sugar

1/2 tsp. vanilla extract

for the filling--

4 T. unsalted butter, softened

1/2 tsp. vanilla extract

1 c. powdered sugar, sifted

Directions:

1. Line 2 baking sheets with parchment and set aside.

2. Put the almond flour and powdered sugar in a food processor fitted with the metal blade. Process for 15 seconds, then sift the mixture into a medium bowl.

3. In separate large bowl, whip/beat egg whites until soft peak stage. Gradually beat in the superfine sugar until a glossy meringue forms, then beat in the vanilla extract.

4. Using a spatula, fold the almond mixture into meringue one-third at a time. Keep folding until the batter is shiny and ribbon-like. (Note: this is when I added the food coloring)

5. Put the batter into a pastry bag fitted with a large circular piping tip (or zip-top bag with a hole cut at the corner). Pipe 32 small circles onto the prepared baking sheets. Let stand at room temperature for 30 minutes.

6. Heat oven to 325°F. Bake the macarons for 10-15 min, until they have puffed up and edges are set (I went 12 min.) Transfer to a cooling rack and let cool for 10 min.

7. Gently peel the paper away from the macaron shells and let cool completely.

8. Meanwhile, make the frosting: beat the butter and vanilla extract in a bowl until fluffy. Beat in the powdered sugar until smooth and creamy.

9. Gently spread some filling on the inside of a shell, then top with another shell to create a "sandwich". Enjoy!

Vanilla Buttermilk Cake with Buttermilk Frosting

Happy Halloween (soon)! This cake is very delicious and has a soft, dense texture. 10/10, of course! Original recipe calls for "whole" buttermilk; I used the only kind I've ever found here, which is lowfat, and it worked perfectly :) 

**Note: I used purchased black decorating frosting for the design on top.**

Original recipe credit: https://swansdown.com/recipes/vanilla-buttermilk-cake/

Recipe below contains my modifications.

Ingredients:

for the cake--

1 c. (2 sticks) unsalted butter, softened

2 c. sugar

6 large eggs, separated

3 c. (356 g) Swans Down cake flour

1 T. baking powder

3/4 tsp. kosher salt

1 c. buttermilk

4 T. vanilla extract

for the frosting--

1 c. (2 sticks) unsalted butter, softened

1/4 c. butter flavored Crisco

2 1/4 lb. powdered sugar (it says 'sifted' on the original recipe; I forgot and it still turned out fine)

2/3 c. buttermilk

1 1/4 tsp. vanilla extract

1/4 tsp. kosher salt

Directions:

1. Grease and flour 2 (9") round cake pans, then line bottom of each pan with a circle of parchment, also greased and floured (on side face up only). Heat oven to 350°F.

2. In the bowl of a stand mixer, beat together butter and sugar on medium speed until fluffy (takes about 3-4 min).

3. Add egg yolks, one at a time, beating well after each.

4. In a separate bowl, whisk together the cake flour, baking powder, and kosher salt.

5. With mixer on low, gradually add flour mixture alternatively with buttermilk, beginning and ending with the flour mixture. Beat until just combined after each addition.

6. Beat in the vanilla.

7. In a separate (clean) bowl (with clean beaters), beat egg whites at high speed until stiff peaks have just formed.

8. Gently fold beaten egg whites, one-fourth at a time, into the cake batter.

9. Divide the batter as evenly as between the two prepared pans, spreading as best you can for an even top on each. Transfer to the oven and bake for 30 min, or until wooden toothpick inserted in center comes out clean (I had to go 5 min extra). 

10. Transfer pans to wire racks and let cakes cool in pan for 10 min, then turn out onto rack to finish cooling completely.

11. For the frosting-- In the bowl of a stand mixer, beat butter and shortening together on medium speed until creamy. 

12. Beat in the buttermilk and powdered sugar gradually, alternating between the two, then beat in the vanilla and kosher salt. Frost cake, serve, and enjoy!

(the black spots are, of course, from slicing through the black frosting)

Homemade Simple Vanilla Ice Cream

Delicious and super easy, thanks to the Cuisinart ice cram maker! This recipe is from the booklet that comes with the machine. We will be making this again and again, 10/10.

Link for YouTube video of my preparation: https://youtu.be/MPkp0U0RmWg

Recipe below contains my modifications.

Ingredients:

1 c. whole milk

3/4 c. granulated sugar

pinch of salt

2 c. heavy cream

1 T. vanilla extract

Directions:

**make sure your freezer component/bowl has been in the freezer for at least 16 hours prior to starting this!**

1. In a medium bowl, whisk together all ingredients. Cover with plastic wrap, pushing it down enough to just cling to the surface of the liquid. Place in the fridge for 1-2 hours, or up to overnight.

2. Assemble the machine according to the directions in the manual, then switch it on. Pour the chilled cream mixture into the turning bowl, then let run for 15-20 min. You will see the mixture change to a frozen state as this happens. Do NOT exceed 20 minutes of freezing/turning time!

3. Scoop out the ice cream from the bowl into a container and transfer to the freezer for at least 2 hours before enjoying. (You can eat it right away without freezing, but it will be more like soft-serve.)

Pizza Lasagna (Roll-Up Style)

Mmm wonderful dish and easy to make, 10/10! The original recipe includes their version of pizza sauce; I opted to use some I had on hand, made from a Mrs. Wages mix (which is really good and super easy to do).

Link to my YouTube of preparation: https://youtu.be/0qaS4Sp-nlc

Original recipe credit: https://www.burnettdairy.com/pizza-lasagna-roll-ups

Recipe below contains my modifications.

Ingredients:

12 lasagna noodles, cooked according to package directions

2 c. Cheddar-Gruyère cheese, shredded, divided

1 c. mozzarella cheese, shredded, divided

15 oz. whole milk ricotta

2 large eggs

1 tsp. Italian seasoning

6 oz. sliced pepperoni

pizza sauce (I am guessing around 20 oz.) 

Directions:

1. Heat oven to 350°F.

2. Spray a 9" x 13" baking dish lightly with non-stick cooking spray. Pour 1 cup of the pizza sauce into the dish and spread to cover the bottom. Set aside.

3. In a medium bowl, combine 1 cup of the Cheddar-Gruyère, 1/2 c. of the mozzarella, all of the ricotta, the eggs, and the Italian seasoning.

4. To assemble the roll-ups: lay each noodle flat, spread around 3 T. of the ricotta mixture over each noodle from end to end (leave about an inch without the spread at one end), top with 6 pepperoni slices, then roll up (start from the end where the cheese is spread). Place each roll seam side down in the sauce in the prepared baking dish.

5. Top the noodles GENEROUSLY with pizza sauce (use more than I did in the video!), then top with remaining 1/2 c. mozzarella and 1 c. Cheddar-Gruyère. If desired, add a few slices of pepperoni atop the cheeses.

6. Cover with aluminum foil and bake for 20 minutes.

7. Remove foil and bake for additional 10 minutes. After removing from the oven, allow to sit for at least 5 minutes before serving. Enjoy!