So, I am continuing to experiment with macarons... and this might have been my best batch to date. They were great for so many reasons. One, the flavoring was very solid. Two, the consistency and shell structures were real good. What did I do differently? I finally bought a scale. I always thought using scales would be more work than I wanted to spend... but boy was I wrong. I love using a scale now. It is so easy and making cooking cleaner some how. For example, it was really clear to me that 120 grams of egg whites was significantly more than 3 eggs worth. It ended up being close to 4 eggs. The other difference was that I added a little bit of granulated sugar to the whipped egg whites. This is the website that I used as a guide. Although not a video, there are a lot of detailed pictures to show progress. I made these babes for a Galentine's Day dinner with family ladies. They were rather perfect and it was hard to not keep eating them. I think the next time I make macar...
Let me introduce you to a very easy and impressive brunch recipe. I honestly have no idea what to call it - but perhaps a "bagel egg bake"? I've attempted several different brunch casseroles over the years and this is one of the best. It is also one of the easiest. There are only 6 ingredients! I ended up making a slightly larger batch than the recipe called for... which necessitated in getting some emergency eggs from my neighbor. This made for a great accompaniment to the brunch. It was not too eggy and the green onions made a great addition. I also made a blood orange cardamom cake to go with it... and some other nice ladies brought a fruit salad and tasty pink donuts. The best and worst part about hosting brunch is that I'll be eating all these leftovers for two more days.  A few notes: prepare the dig the night before for ultimate ease I bought fresh bagels from Trader Joes... but this would be a great opportunity to get a bargain on some day o...
Hello there beautiful. That is what you can say to this cake once you flip it out of the pan.  I was looking for something a little bit red and a little bit fun to make for a galentine's brunch this weekend. It was incredibly easy to make and a bit of a shocker to me honestly. I am probably now going to see what other fruits I can put in cake pans and flip upside down. A few takeaways: amount of fruit? I saw some versions of this cake with a ton of overlapping oranges... and then a lot less. I think somewhere around my amount was correct. Perhaps a little bit more so you are guaranteed some in each slice crazy moist? I accidentally left this cake out on the counter overnight... and you'd never know. rind on the fruit? I left mine on because I liked how it looked on a baked cake. The rind completely bakes down and is very easy to cut through. The internet says that sometimes it could be a bit bitter, but I didn't notice. the original recipe  from "The Bro...