Hi, everyone! It’s been a while. I’ve been sharing snippets and my latest projects on instagram where I really didn’t have to sit and think about my thoughts as deeply as I do here. Somehow sharing recipes, baking projects and items that I loved seemed like it was irrelevant with what was going on. I think many other bloggers have felt the same. But 2021 seemed like a good time to get back on the train. Even though the first week of it seemed like it really was a continuation of December 2020.
Anyway, I popped in to share some of my favorite buys of 2020. Because tbh, I never get tired of seeing other people’s list and retail therapy is very much real.
RZIV Women’s Sleeveless Sweater Dress in White – I’d live in this every day if I could. It’s thick, stretchy, and one size so you don’t have to guess what size you are. It also looks and feels way more expensive than it really is.
GorGin Silicone Whisk– My upper body strength is nothing to brag about so heavy kitchen tools and I don’t mix. While a metal balloon whisk is a staple in any pantry, I love how lightweight this whisk is and it’s sturdy enough to whisk heavier sauces and frosting. Bonus: it won’t scratch up your beloved Le Creuset dutch oven.
Tna The Super Puff™ Long in Matte Pearl – Northeastern NJ winters are no joke and this coat is super lightweight and extremely warm. How light is it? Mr. Spatula and I went to the mall yesterday and he was carrying it in a shopping bag the entire time. When I removed it to wear outside, he was surprised that the shopping bag was almost the same weight as when he was carrying the coat!
Uniqlo Seamless Down Long Coat – A cheaper alternative to the Super Puff and not as warm but it’s a fraction of the price. I wore this all winter 2018 and it served me well.
Happy shopping and please share your awesome finds in the comment section. I’d love to check it out 🙂
*Heads up! Some of the links are affiliated links which means I’ll make a little commission if you purchase off of that link. All of the above products were purchased with my own money and not sponsored.
Oh, hello. It’s been a while. It’s been a whirlwind of a month since my last post. During the time I was away, I made a wedding cake, 200 cupcakes and threw an engagement party for my brother. There was a dessert bar, which I’ve wanted to do forever and a beautiful mini cake filled with flowers. I need to share photos with you guys asap as possible (<=the office). I almost called this soup, a shepherd’s pie French onion soup because of the mashed potato. But, as shepherd’s pie usually has beef and this does not, I felt like I would be misleading you. It has a ring of mashed potato that floats around the crouton, like a delicious moat around a castle of bread and cheese. The mashed potatoes meld into the soup once you dig into it giving it a velvety finish similar to potato soup. I didn’t even plan on making it this way until I realized that I had some mashed potatoes left over from dinner the other night and thought that it was a great way to use up the rest of it. Because in the world of food math: potatoes + onions = winning. But really, you don’t have to go out of your way to make mashed potatoes because even without it, it’s a pretty darn awesome French onion soup. I know it’s customary to put either gruyère or mozzarella on top of French onion soup, but I had some sliced Muenster cheese in my fridge and it melted beautifully. Insert heart eyes emoji . P.S. I have this really awesome Christmas cake coming your way. Like my-mind-can’t-handle-it-cute. I can’t wait to share it with you as soon as I put it together. Hopefully, by next week!
French Onion Mashed Potato Soup
Makes about 2-3 servings
4 tbsp. unsalted butter
2 large onions, sliced thin
1 garlic clove, minced
1 bay leaf
1 thyme sprig
kosher salt and freshly ground black pepper, to taste
½ c. red wine
1 ½ tbsp. flour
1 qt. beef broth
1 baguette, sliced
2 slices muenster cheese
mashed potatoes (recipe below)
In a medium pot over medium heat, melt butter. Add the onions, garlic, bay leaf, thyme, salt and pepper. Cook over medium heat until onions are caramelized, about 30 minutes.
Add the wine and cook until the wine evaporates and the onions are dry.
Discard the bay leaf and thyme spring. Stir in flour.
Cook the flour over low heat for about 2-3 minutes (do not burn the flour).
Slowly add in the beef broth while stirring.
Simmer the soup for about 10 minutes. Season with salt and pepper if needed.
Preheat your broiler. Fill your soup bowl or crock bowls with the soup.
Place a large baguette slice in the center of the soup.
Fill a piping bag fitted with large frosting tip with the mashed potato. (I used one with a lot of teeth hoping that it would make a pretty presentation with the toasted edges, but once the cheese covered it, it didn’t matter. So, any large cake tip will work.)
Pipe around the floating slice of baguette.
Place a slice of cheese on each bowl and broil until the cheese gets nice and toasty.
Creamy Mashed Potatoes
2 lbs. Yukon gold potatoes, scrubbed
1 stick butter, melted
1 c. heavy cream, divided
about ½ c. low-sodium chicken stock
kosher salt and freshly ground black pepper, to taste
Place potatoes in a large pot and cover with cold water. Bring to boil and then reduce to a simmer. Cook potatoes until tender and easily pierced with a fork.
Drain and peel potatoes under cool running water.
Pass potatoes through a ricer into the bowl of a stand mixer fitted with a paddle attachment.
Add the melted butter and half of cream.
Whip on low speed until cream and butter are incorporated. Move to a higher speed and whip until smooth and creamy, about 1 minute.
Adjust the taste and consistency with more heavy cream or chicken stock.
Another year has come and gone, and as predicted a slew of healthy dishes and diet how-tos flooded my newsfeed as soon as the new year started. I’m all for being healthy and starting with a blank slate, but what’s life without a little treat now and then? Personally, I feel like I’ve been indulging a little more than I should since January. Actually, I think I’ve been eating worse than I did during the holidays. Am I the only person who is at their heaviest from January to March? I’ll chalk it up to holiday blues… and not my obvious laziness. Talking about laziness, does anyone else still have their Christmas tree up? I keep putting that particular task off every week. I just know it’s going to stay up till February. Help. You know what didn’t last though? These macarons. I made this ridiculously tall, four layered red velvet chocolate cookies and cream cake for my brother’s birthday and I happened to have a bit of the frosting leftover, and that is what sparked this macaron. What makes this cookies and cream frosting different from the standard cookies and cream? It is made with cookies and cream cookie butter. I picked up a jar of this cookie butter from Trader Joe’s months ago but I still had more than half the jar left. Stirred into my go-to vanilla frosting and lots of Oreo cookie crumbs, it tastes just like an Oreo. Do my photos look any different? Mr. L gifted me with a gorgeous Nikon D3200, and I’m hoping to get to learn how to shoot photos correctly with this thing. I’m having a tough time getting the right things to focus. Other than that, I’m ecstatic to start the new year with new equipment and fresh ideas. Here’s to a new year. 🙂 Cookies and Cream Macarons
Basic French Macarons
212 g. almond meal
212 g. powdered sugar
172 g. egg whites, divided to 82 g. and 90 g (aged, if possible)
236 g. sugar
158 g. water
6 Oreos, crushed into crumbs
Line two baking sheets with parchment paper or silicone mats.
In the bowl of a food processor, add the almond meal and powdered sugar and pulse until thoroughly combined.
Sift the mixture over a large mixing bowl, throwing out the lumps as they appear. Add 82 g. of the egg whites and stir until you get a thick mixture.
In a small pot attached with a candy thermometer, combine the sugar and water over medium heat and boil until the syrup reaches 200˚F.
Once the syrup reaches 200˚F, start whipping the remaining 90 g. in the bowl of your stand mixer with the whisk attachment on medium speed until soft peaks are reached.
Once the syrup reaches 248 ˚F, remove the pot off the burner and slowly pour the syrup down the side of the mixing bowl with the egg whites on medium speed.
Once the egg whites are fully incorporated, increase the speed to medium high until egg whites form glossy, stiff
Mix a ⅓ of the egg white mix to the almond mixture and stir together until the batter is slightly lighter and less pasty. From then on, fold in ⅓ of the egg white mixture at a time until the mixture “flows like magma”. The mixture should be smooth and run thick ribbons off the spatula.
With a pastry bag fitted with a ½ in. plain tip, pipe 1¼ – 1½ in. rounds.
The piped batter may have peaks but should smooth away in a minute or two. Take cookie crumbs and sprinkle onto tops of wet batter.
Let the batter stand until the tops of the macarons are dry to the touch, about 30 minutes to 1 hour.
Preheat the oven to 275-325˚F. If your oven tends to run hot go for 275˚F, if not then 325˚F.
Bake 10-13 minutes, until the feet are formed and the tops are smooth. The batter is done when you slightly wiggle it and it starts to come off of the parchment paper / silicone mat.
Let cool and fill.
Cookies and Cream Frosting
½ c. whole milk
3 tbsp. flour
⅛ tsp. salt
4 oz. (1 stick) unsalted butter, room temperature
½ c. sugar
1 tsp. vanilla extract
¾ c. cookies and cream cookie butter
12 Oreo cookies, crushed into crumbs
In a small pot over medium heat, whisk milk, salt and flour until combined.
Continuously whisk mixture until thickened to a pudding like consistency.
Once thickened, strain through a mesh strainer into a bowl with a spatula to remove lumps.
Place a piece of plastic wrap on top of the flour mixture (to prevent skin from forming) and put bowl into the fridge until fully cool.
In a mixer bowl fitted with the whisk attachment, mix the sugar and butter on high speed until fluffy and pale about, 5-10 minutes.
Add the chilled flour mixture and continue to whip on high speed until the sugar is completely dissolved and the mixture is no longer gritty, about 5-10 minutes.
Add the vanilla extract and cookie butter and mix until combined.