Coconut Macarons

I had to make a bunch of macarons for a Relief Society evening and thought it would be as good of a time as any to try my hand at a coconut macaron. I've been wanting to try them for a while now, and I'm happy with this result. I'm going to play around and tweak my recipe a bit, but for now, here is what I came up with.

Coconut Macarons

1/3 c. almond flour
1/3 c. coconut flour
1 1/2 c. powdered sugar
3 egg whites (at room temperature or slightly warmed)
5 T. granulated sugar
1 t. coconut extract

Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly. If you are not familiar with hand piping macarons, you can trace 1 1/2 inch circles all over the parchment, leaving 1/2 inch in-between circles. If you choose to do this, make sure to turn the paper over so pencil marks don't get on the cookie shells.

If your almond flour seems coarse, run it through a food processor to make it more fine. When measuring, make sure to pack it in, as it will be very light weight. Process the sifted almond flour, coconut flour and powdered sugar together in the food processor for a minute or so and set aside.

Place egg whites and sugar in the bowl of a mixer and start to mix on low (Kitchen Aid speed four) with the whisk attachment for two minutes. Increase the speed to medium (Kitchen Aid speed six) and continue to beat for an additional 2 minutes, and then once again at a high speed (Kitchen Aid eight). Add the teaspoon of coconut extract and beat for 30 seconds on the highest speed (Kitchen Aid ten).

Transfer egg whites to a large bowl (I often use the same bowl they were originally in). Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. This is the trickiest part, but after experience, you will know when it's perfect. If you're having trouble with this step, there are a lot of videos on the internet that help.

Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching), perfectly straight up and down, and let the batter flow out naturally, until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate-mine sometimes takes up to an hour in Virginia.)

Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what works best for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 6 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Be extremely careful and watch closely, as these coconut ones can easily brown. Cool the macaroons completely before lifting them off the parchment paper. Once they are cool, start matching up the sizes and place both halves next to each other and then fill and sandwich together.

Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.

Coconut Buttercream Filling

8 T. unsalted butter, softened

3 egg yolks

1/4 c. granulated sugar

5 T. heavy cream
1/2 c. dried unsweetened coconut flakes 

1 t. coconut extract

Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the cream, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking constantly to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its original bowl and whisk constantly until the bottom of the bowl is at room temperature. Whisk in the butter in three batches, add the coconut extract and the coconut; stir until smooth and all ingredients are fully combined. Pipe or spread onto half of one macaron shell and carefully place the same size shell on top. Put just enough pressure so that the filling reaches the edges. (If filling is too fluid, put in refrigerator or freezer for 5-10 minutes until it's set and easier to work with.) If desired, roll the filled macarons in a bowl of unsweetened coconut flakes.

A Ukrainian Night

Tonight we had the pleasure of welcoming some dear Ukrainian friends for dinner. We met them a couple of years ago at the Washington DC LDS Temple Lighting Ceremony at Christmastime. They came as part of the Ukrainian delegation, as Andriy works in the embassy. His wife Mariia is expecting their second son in 2 months and is busy running after their son Mark, who is 18 months old. We have kept in touch since we first met and have enjoyed their friendship. They've invited us to a few Ukrainian events and we have had them over to the office a few times. We had invited them over for dinner before all of the craziness started in Ukraine, and we are grateful they were still able to come. We also had the Wests over - Jon, Kylee and their 4 darling children. Jon served an LDS mission in Ukraine, so we thought it would be fun for them to join us. Jon made plov, an authentic Ukrainian dish, and we loved it! Kylee also made an amazing salad with fennel and blood orange - I might dream about that salad!

I made Ukrainian cabbage rolls, served with mashed potatoes and sour cream. I also made a yummy Ukrainian apple cake for dessert. Both of the dishes turned out so well that I thought I'd like to keep the recipes for future reference. (Please forgive the photos - I forgot to take pictures until after the dinner was over.)

Ukrainian Stuffed Cabbage (Halupki)

1 head cabbage, cored
1/4 t. salt
1 lb. ground beef
1 lb. ground pork
1 c. cooked white rice
2 T. butter
1 small onion, chopped
2 T. chopped fresh parsley
2 eggs, slightly beaten
1/2 t. garlic powder
1/2 t. salt
1/2 t. pepper
1 1/2 c. reserved cabbage water
1 (29 ounce) can tomato sauce
1/4 c. white vinegar
2 2/3 T. white sugar

Preheat the oven to 350 degrees. Place the cabbage in a stockpot with enough water to cover. Add 1/4 t. salt to the water and bring to a boil over medium-high heat. Turn cabbage every 2-3 minutes and remove leaves that separate from cabbage and place in a strainer to cool. Boil until all the leaves have cooked, about 15 minutes. Reserve 1 1/2 c. of the cabbage water. Trim thick center vein off center of each cabbage, while cutting leaf in half.

In a sauté pan, melt butter and cook onion until tender and cool. In a large bowl thoroughly mix together, ground beef, ground pork, rice, onion, parsley, egg, garlic powder, salt and pepper. Lightly pack a small amount of meat mixture sand place in the center of cabbage leaf. Fold sides over the filling and start at the stem and roll the cabbage up until the meat is encased. Repeat with the remaining leaves and filling. Grease a 9" X 13" glass baking dish and layer the cabbage rolls on the bottom.

In a bowl, mix the tomato sauce, reserved cabbage water, white vinegar and white sugar. Pour half of the mixture over the cabbage rolls. Cover the pan with foil and bake for 2 - 2 1/2 hours, or until the meat is no longer pink. Baste the stuffed cabbage rolls with more tomato sauce every hour.

Serve the cabbage rolls along side mashed potatoes topped with the extra tomato sauce. Ukrainians also like to put sour cream on top of it all - which I also think is yummy!

Ukrainian Apple Cake (Yabluchynk)

3 c. flour
1/2 c. sugar
1/2 t. salt
4 t. baking powder
1 c. butter (cold)
2 eggs, beaten
2/3 c. heavy cream
5 lg. apples, peeled, cored & thinly sliced
4 T. butter (cold)
1 c. brown sugar
4 T. flour
4 t. cinnamon

Preheat oven to 375 degrees. Lightly butter a 9" X 13" baking dish. Sift together 3 c. flour, sugar, salt, and baking powder. Cut in 1 c. butter until the mixture is crumbly. Stir together the egg with the cream and gently mix into the flour until a soft dough has formed. Press into prepared baking dish. Layer the apples on top, overlapping, in neat rows. If you have extra apples, just add another layer. Prepare streusel by mixing the brown sugar, 4 T. flour, and cinnamon together in a small bowl. Cut in 4 T. butter until the mixture is crumbly. Sprinkle over the apples.

Bake for 25 minutes at 375 degrees. I served it with a little vanilla ice cream and caramel sauce, which was delicious!

Crème Brûlée Macarons

I have been dreaming of creating these macarons but couldn't think of exactly how to go about it. When I was putting glitter on the holiday macarons, I realized that I could put the granulated sugar on the tops and then it would stay in place until I torched it. I used a crème brûlée recipe I had that cooks on the stovetop instead of baked in the oven.

I have a friend that ordered macarons from me (my first official order!) and I thought it would be fun to do a variety for her, and also decided to experiment with the crème brûlée ideas. She bought them for her mom, who was visiting, and they both loved the crème brûlée the most! My husband, and son Harrison, also declared them to be their new favorite!

Crème Brûlée Macarons

2/3 c. almond flour (sometimes called meal)
1 1/2 c. powdered sugar
3 egg whites (at room temperature or slightly warmed)
5 T. granulated sugar
1 t. vanilla

Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).

If your almond flour seems coarse, run it through a food processor to make it more fine. Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.

Place egg whites in the bowl of a mixer and start to mix on med-high with the whisk attachment. When they start to get frothy, add sugar, 1 tablespoon at a time. Increase the speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Once you reach the desired stiffness, quickly mix in the vanilla extract.

Transfer egg whites to a large bowl (I often use the same bowl they were originally in). Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. This is the trickiest part, but after experience, you will know when it's perfect. If you're having trouble with this step, there are a lot of videos on the internet that help.

Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter flow out naturally, until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)

Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before lifting them off the parchment paper. Once they are cool, start matching up the sizes and place both halves next to each other and then fill.

When all the macarons are filled, use a non-toxic paint brush to brush a thin layer of simple syrup (1 part water to 1 part sugar, dissolve on stovetop) to the entire top shell. Generously sprinkle the shell with granulated sugar, so that the entire shell is covered (use the paint brush and syrup to fix any bare spots). Using a kitchen torch, torch the tops until they are a deep caramel color and almost burnt.

***These macarons do not hold up well in the refrigerator once they are torched. If you need to store them, do so before you brûlée the tops and then torch them at the very last minute. They can be stored, in an airtight container, in the fridge for 3 days or in the freezer for up to a month. If frozen, leave out on the counter for at least 15 minutes, or until they are thawed, before opening container (so moisture can return after they thaw). Once they are thawed you can then cover in sugar and brûlée them.

Crème Brûlée Filling

1 1/2 c. heavy cream
2 vanilla beans
15 egg yolks, at room temperature
9 T. sugar

Pour the cream into a medium saucepan. Split the vanilla bean and scrape the seeds into the pan, toss in the pod, and stir to mix. Bring just barely to a boil over low heat.

Meanwhile, in a medium heatproof bowl, whisk the egg yolks and sugar together just to blend. Place the bowl over a pan of simmering water and whisk, continuously and energetically, until the mixture is very pale and hot to the touch. Remove the yolks form the heat. Gradually, but steadily, whisk the cream into the yolks, pod and all.

Put the bowl back over the hot water and let it sit there, with the heat turned off, whisking occasionally, from 5-10 minutes, until the cream thickens. Set the bowl into a larger bowl filled with ice cubes and cold water and allow the mixture to cool, whisking now and then. When the custard is cool to the torch, retrieve and discard the vanilla bean and push the mixture through a strainer into a clean bowl. Cover the bowl tightly and refrigerate for at least 2 hours (can be made a day ahead).

Holiday Eggnog Macarons

I've just come up for air after a very crazy holiday season this year. We did a lot of celebrating in December and then packed everything up to spend Christmas in Utah with friends and family. It was a fantastic trip and we arrived home to Virginia just in time for school to start (and also in time for a few snow days that first week back).

I'm finally getting around to posting recipes for my favorite holiday macarons that I made this year. My very favorite were the eggnog macarons. I'm not even an eggnog kind of girl, but these were probably my second favorite to plain almond macarons. They had such a simple, buttery filling that melted in your mouth and the eggnog flavor came out more than I had anticipated.

Eggnog Macarons

2/3 c. almond flour (sometimes called meal)
1 1/2 c. powdered sugar
3 egg whites (at room temperature or slightly warmed)
5 T. granulated sugar
1 t. vanilla extract

Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).

If your almond flour seems coarse, run it through a food processor to make it more fine. Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.

Place egg whites in the bowl of a mixer and start to mix on med-high with the whisk attachment. When they start to get frothy, add sugar, 1 tablespoon at a time. Increase the speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Once you reach the desired stiffness, quickly mix in the vanilla extract.

Transfer egg whites to a large bowl (I often use the same bowl they were originally in). Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing. This is the trickiest part, but after experience, you will know when it's perfect. If you're having trouble with this step, there are a lot of videos on the internet that help.

Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter flow out naturally, until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)

Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before lifting them off the parchment paper. Once they are cool, start matching up the sizes and place both halves next to each other and then fill.

Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.

Eggnog Buttercream Filling

8 T. unsalted butter, softened

3 egg yolks

1/4 c. granulated sugar

5 T. eggnog

1 t. vanilla extract

Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the eggnog, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking constantly to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its original bowl and whisk constantly until the bottom of the bowl is at room temperature. Whisk in the butter in three batches, add the vanilla extract, and stir until smooth and all ingredients are fully combined. Pipe or spread onto half of one macaron shell and carefully place the same size shell on top. Put just enough pressure so that the filling reaches the edges.

If desired, use edible, non-toxic glitter to decorate for the holidays. This can be purchased at a candy/cake supply store. Use a simple syrup (1 part water 1 part sugar, dissolve on the stove) and a clean non-toxic paintbrush to lightly paint the top shell with a "glue" that will make the glitter stick.

Pumpkin Macarons

Happy Thanksgiving!

We are heading to NYC for the Macy's Thanksgiving Day Parade this year, despite the terrible weather prediction. I suppose if we have all the coats, hats, gloves and scarves in the world and expect the worse, it won't be that bad. On top of crossing that off my personal bucket list, we were invited to Thanksgiving dinner with our friends the Weinbergs! A swanky Thanksgiving dinner in a New Yorker's apartment? That's just icing on the cake.

I decided to make some pumpkin macarons for the occasion. Whenever I decide to make a particular macaron, I first Google it and read a ton of recipes and then end up doing my own thing. It's a fun process and they have usually turned out fairly well. My friend Rebecca Rushforth and I got together the other night and created these. Rick and Harrison (my official taste-testers) loved them.

Pumpkin Macaron Shells

2/3 c. almond flour (sometimes called meal)
1 1/2 c. powdered sugar
1 T. pumpkin pie spice
3 egg whites at room temperature
5 T. granulated sugar
1 t. vanilla extract
Wilton copper gel coloring

Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then draw 1-inch or 1.5-inch circles all over the papers, with pencil, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).

Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour, powdered sugar, and pumpkin pie spice together and set aside.

Place egg whites in the bowl of a mixer and start to mix on med-high. When they start to get frothy, add sugar, 1 T. at a time. Move to a high speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk; if the egg white's peak at the top and doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Quickly mix in a few drops of coloring and the vanilla extract.

Transfer egg whites to a large bowl. Add a third of the dry mixture and fold it about a dozen times until just barely mixed in and you can't see anymore flour. Fold with a spatula, going up the sides, pushing down the center. Add another third and do the same until incorporated. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing.

Use a piping bag with a medium-sized round tip (#10 or #12 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is to hold just over the pan (not touching) and let the batter come out until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)

Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times and temperatures, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds (to let any humidity escape), then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment fairly easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely, on the pan, before removing.  Find pairs that are the same size and shape and start to assemble your macaron sandwich cookie by piping the filling (with same piping bag and size of tip used for shells) and carefully putting the lid on top until filling reaches all the edges. This particular filling was quite runny, so I would do about a dozen, put them on a plate in the freezer and continue to work until they were all in the freezer.

Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.

Pumpkin Buttercream Filling

7 T. unsalted butter, softened

2 egg yolks

1/4 c. granulated sugar

3 1/2 T. milk (I used eggnog for fun and it was wonderful!)

1 t. vanilla extract

1/4 c. pumpkin butter

Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar (I use my Kitchen Aid). Add the milk, and whisk to combine. Pour the egg mixture into a small saucepan over low heat, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the vanilla extract and pumpkin butter; stir until smooth and all ingredients are fully combined. 

Wedding Shower Menu

This weekend I was able to help host a bridal shower for one of my dearest friends, Emily Bennion. She is one of the classiest girls I know, so the shower had to be just perfect for her.

My great friends, Kara McCoy and Olivia Burr, helped with all the planning and preparations. Destiny Bachman helped with the set-up and clean-up. Kate Blair helped with photos and also stayed to help clean everything up, even though she had just ran a half marathon that morning! And, Laura Folkman and my darling sister Elaine even shipped things from Utah for us to borrow! I love great friends that help out.

We wanted the shower to be very classy and have a vintage feel. We knew Emily well enough to know she would really be thrilled to not have to play any silly games, so we planned to just visit with wonderful ladies and eat fabulous food. It ended up being the ideal celebration.

We decorated with antiques linens and china. We used pastels and added a touch of gold and brought in some natural elements to bring in a little fall.

As guests arrived, we had a fancy drink (that I made up 10 minutes before the party started) and appetizers set out, along with vintage beverage napkins. Everyone visited with the bride-to-be for a while until everyone had arrived.

I tried two new recipes for appetizers that I found on Pinterest and both turned out lovely. The cranberry-raspberry brie bites were a hit and would be perfect for any holiday party. I also loved the roasted beet crustini, which were fantastic. The caprese on toothpicks was the easiest thing by far!

Once everyone sat down, we started the luncheon. With the help of these two beautiful young women, Ashley & Cami, everyone was waited on with great attention to detail. They took care of serving the courses, gathering the the used plates and filling water glasses.

They also helped in the kitchen by preparing the courses and washing dishes in between. It was wonderful having them, and it allowed us to focus on Emily and the guests, and made it so we were able to enjoy the meal ourselves.

First course served was a winter spinach salad with oranges and pomegranates. It's one that I've made for years and no matter what new salad I try in the winter, this is always the one I return to. I've never really had a recipe for it, so it will be nice to document it here so I'm able to remember the exact ingredients.

Second, we served my favorite Tuscan tomato soup. I originally got this recipe from Kent Anderson, of the Chef's Table in Orem, Utah. It's a favorite in our family and we make it often. I made two small squares of cheese sandwich "croutons" to serve with the soup.

Our entree was butternut squash ravioli with sage-infused browned butter and parmesan cheese. I really love making fresh butternut squash ravioli, but there was a point that I realized it may put me over the edge to make all of the ravioli from scratch. So, I purchased them from Costco and I'm thrilled with the outcome. Sometimes using prepared foods like this really ends up saving you from being too overwhelmed and I'm happy I cut out a few hours of prep time. I topped the ravioli with browned butter that was infused with fresh sage and then grated some parmesan cheese on it just before serving. This is a technique that Betty DeRobertis taught me when I visited them in Pistoia, Italy. She's one of the best cooks I've ever met.

We served small portions of everything, so that nobody was too full for the amazing desserts. While the guests were eating the meal, Ashley & Cami cleared the appetizers and drinks from the focal table and laid out the desserts, which were amazing!

I had made the Tiffany blue macarons the Saturday before (they freeze beautifully), we made my sister's amazing lemon bars the evening before. Kara and I decided to buy one of the gorgeous fruit tarts from Wegman's the day before; we've both always wanted an excuse to get one of those!

I found some beautiful wedding cake stacked sugar cookies on Pinterest, but they were extremely difficult to decorate. So, I did my own thing and simply used white royal frosting to ice the cookies and then topped them with a decorative candied flower I purchased at a cake/candy supply store in Fairfax. I found a sugar cookie recipe that I really liked from The Decorated Sugar Cookie website. My main go-to sugar cookie is a soft cookie that rises pretty thick and doesn't hold it's shape well when cut out. This recipe was a great one that kept the perfect shape and cooked up nicely. It tasted similar to a shortbread cookie; I loved the taste! I made the circles the week before and froze them. Destiny & Cami frosted them the night before the shower, using a basic royal frosting recipe. Even though they were much more plain than the ones I found on Pinterest, I thought they were really pretty.

The pots de creme is a favorite recipe of mine that is the most simple thing you will ever make, with just  three ingredients. Normally, I put them in individual prepared graham cracker crusts and top them with berries. I wanted a little something with chocolate added to the dessert table, so I purchased these containers at a party store, filled them with the chocolate bliss, and topped with raspberries. I even bought the little mini spoons for them. My friend Kristi Barney introduced me to this recipe and I will forever be in her debt for that!

While everyone nibbled on yummy desserts, Emily opened her presents. She got a lot of lovely things and didn't even get any duplicates. She was moving into their new apartment that day, so she was excited to put all the gifts away.

Kara was in charge of the beautiful invitations and included recipe cards for everyone to fill out with their favorite recipes for Emily.

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Blood Orange Lime Spritzer

1.5 liters of chilled blood orange soda
2 limes, juiced
2 c. water
3 lg. bunches of fresh basil
1 bunch mint leaves
mint leaves & lime slices for garnish

In a small saucepan, heat water until it comes to a boil. Add 2 bunches of basil (don't cut up) and simmer for 10 minutes to infuse the water with the flavor. Remove basil and cool water in the fridge or freezer. In a large pitcher, mix blood orange soda, lime juice, basil infused water, 1 bunch each of basil and mint, and ice. Stir vigorously until the beverage is chilled and flavors have mixed. Pour the spritzer into glasses, garnish with a mint leaf and a lime slice, and add a fancy straw!
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Cran-Raspberry Brie Bites
Recipe from The Curvy Carrot

2 c. fresh cranberries
1 c. real maple syrup
1 c. white sugar
8 oz. brie cheese
crackers (I used Carr)
raspberry jam
mint for garnish

In a small saucepan, heat the maple syrup gently over medium heat until it comes to a boil. Pour the warm maple syrup over the cranberries until completely covered. Refrigerate cranberries until chilled, at least 4 hours or overnight (or 30 minutes in the freezer if you are late like I was). Once chilled, drain the cranberries in a colander. Place the sugar in a medium bowl. Using a fork, gently roll the cranberries in sugar until completely coated. Place the cranberries on a baking sheet and let dry, at lest an hour in the fridge until ready to use (or 30 minutes if you are late like I was). Assemble each brie bite by placing a slice of the cheese onto each cracker, spread some jam on top and garnish with sugared cranberries and mint.
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Roasted Beet Crostini
Recipe from Gimme Some Oven

1 loaf baguette bread, thinly sliced
4 md. sized beets, peeled and diced (can mix red and golden if desired)
2 T. olive oil
4 oz. goat cheese
3 T. milk
2 c. baby arugula
honey for drizzling

Preheat oven to 425 degrees. Line a baking sheet with foil. In a bowl (separate bowls if using golden and red), toss beets with olive oil. Spread beats in an even layer of the baking sheet and roast in the oven for 25-30 minutes, until tender when pierced with a fork. Remove and set aside.

Lower oven heat to 350 degrees. Spread out bread slices in a single layer on baking sheet, and bake for 10-15 minutes or until toasted. Remove and let cool.

Meanwhile, whisk together the goat cheese and milk in a small bowl until well-blended. Add more milk if you would like a thinner consistency for spreading.

Assemble the crostini by spreading a dollop of the goat cheese mixture on a piece of toasted bread, and then top with arugula and diced roasted beets. Drizzle with honey and serve.
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Caprese Bites

cherry tomatoes
sm. mozzarella balls (I used marinated)
fresh basil leaves

On a toothpick, arrange a mozzarella ball and the tomato, wrapping a basil leaf around it. If desired, you can drizzle with balsamic vinegar.
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Winter Spinach Salad

2 T. red wine vinegar
4 t. honey
2 t. orange zest, grated
2 t. dijon mustard
1/2 t. salt
1/2 c. olive oil
6 c. baby spinach leaves
2 navel oranges
1 pomegranate
1 red onion
4 oz. goat cheese
candied walnuts or pecans, if desired

In a blender, mix the vinegar, honey, zest, mustard, salt and oil until all combined. Cut navel oranges by cutting off both ends first, then set orange upright on one of the ends and cut off the peeling and white of the rind. Then slice into circles and cut circles into fourths. Remove the seeds of the pomegranate. (For a great way to do it-show this awesome video to one of your children and make them do it!) Slice the red onion into thin slices. Toss the spinach, orange pieces, pomegranate seeds and onion with the dressing. Top with goat cheese and nuts, if desired.
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Tuscan Tomato Soup

3 T. olive oil

1 lg. onion, small dice

5 c. diced, peeled and seeded fresh tomatoes (or canned w/o liquid)

1 sm. can tomato paste

3 c. chicken stock

1 ½ c. heavy whipping cream (fat free ½ & ½ works too)

1 c. basil pesto (I use Costco & freeze the rest)

salt and pepper to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto.  Blend to desired consistency in a food processor or blender, small batches at a time (or use an immersion blender). Return to stock pot. Adjust seasoning with salt and pepper. Makes 1 gallon.
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Butternut Squash Ravioli w/Sage-infused Browned Butter

store bought butternut squash ravioli (I got mine from Costco)
1 cube salted butter
2 bunches of fresh sage
additional sage for garnish

Heat butter until it boils and add the sage, leaving in bunches. Boil for at least 5 minutes, watching very carefully and turn heat down if necessary. Let it simmer while you cook ravioli according to package directions. Once the pasta is cooked, drain and place on a platter. Remove the sage from the butter and pour butter over the pasta. Top generously with freshly grated parmesan cheese and sage leaves. I also love to add some toasted hazelnuts and freshly ground nutmeg, but forgot to add any of it at this point in the shower!
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Lemon Bars

Crust:
1 1/4 c. butter, cold
1/2 c. + 2 T. powdered sugar
2 1/4 c. flour
1/8 + a pinch of salt

Mix sugar, flour and salt together and then cut the cold butter into the mixture until you have very fine crumbs. Spread crumbs evenly onto a jelly roll pan (17.5" X 12" cookie sheet with sides) and press the crust down, working your way all around the pan so that it is evenly distributed. Bake the crust in a 350 degree oven for 10-14 minutes, watching very closely so it doesn't burn or get brown. Cool.

Filling:
4 c. sugar
2/3 c. flour
8 eggs
3/4 c. lemon juice (fresh or bottled)

Mix sugar and flour together. Mix eggs and lemon juice just until combined; don't beat or there will be a foamy surface. Stir dry and liquid ingredients together until combined and very smooth.

Pour filling over cooled crust and bake at 350 degrees for 25-30 minutes, without browning the top. Sides will get brown, but the entire center should stay yellow.

Remove from oven and immediately take a metal spatula, dip it in powdered sugar and pry the edges away from the sides of the pan. Continue dipping the spatula in the powdered sugar as it gets sticky. Dust a very generous amount of powdered sugar over the top of the lemon bars. Let the pan cool completely in the fridge, overnight works well. When it's cool, carefully cut all four sides off and then cut the lemon bars into equal pieces.
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Tiffany Blue Almond Macarons

2/3 c. almond flour (sometimes called meal)
1 1/2 c. powdered sugar
3 egg whites at room temperature
5 T. granulated sugar
1 t. almond extract
Wilton teal gel coloring

Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).

Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.

Place egg whites in the bowl of a mixer and start to mix on med-high. When they start to get frothy, add sugar, 1 T. at a time. Change to a high speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the egg white's peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Quickly mix in a few drops of coloring and the almond extract.

Transfer egg whites to a large bowl. Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing.

Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter come out until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)

Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before filling.

Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.

Almond Buttercream Filling

7 T. unsalted butter, softened

2 egg yolks

1/4 c. granulated sugar

3 1/2 T. milk

1 t. almond extract

Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the almond extract, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other. This basic recipe can be flavored and colored however you'd like.

If desired, use Wilton sugar pearls to decorate the Tiffany macarons. When I did this for a wedding shower, I only did a few for display, as I thought they wouldn't taste as good.

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Sugar Cookies
Recipe from The Decorated Cookie

2 sticks unsalted butter, softened

1 c. powdered sugar

1 egg

1 t. vanilla extract

1 1/2 t. almond extract

2 1/2 c. four

1/2 t. salt

Cream butter and sugar. Add egg and blend well. Add extracts and blend. Mix flour and salt and gradually add to mixture until all mixed in. Put dough in a ziploc bag and chill in fridge for at least 2 hours. Working with about a third of the dough at a time, briefly knead the chilled dough and roll about 1/4 inch thick. Cut out shapes and bake on parchment paper-lined baking trays at 375 degrees for 10-14 minutes, watching carefully for edges that are barely browned.

You can freeze the dough in the ziploc bag. Thaw overnight, or for at least a few hours in the refrigerator in the ziploc bag. If it is too chilled to handle, let sit at room temperature for up to an hour, or until workable. Chilled is good, so don't let it get too warm.

Royal Icing

3 c. powdered sugar

2 egg whites, beaten

1/4 t. cream of tarter

In a mixer, mix all ingredients and beat for about 5 minutes. When decorating cookies using the flooding method, first outline the cookie with a decorating bag with a small tip. Once outlined, let them dry while thin the frosting only slightly with a little water. Use a knife to carefully frost inside the lines. If lines are connected, the frosting shouldn't go outside of lines. Dry completely at room temperature.

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Chocolate Pot de Creme

2 c. Guittard milk chocolate chips

3/4 c. whole milk

1/4 c. butter

Place chocolate chips in blender. Heat milk and butter in small saucepan over low heat, while stirring, just until mixture begins to boil. Immediately pour over the chocolate chips and blend on high speed until smooth. Pour into dessert dishes, or prepared graham cracker crusts, and top with berries. Chill in refrigerator for at least 3 hours, or until set.

Tiffany Blue Almond Macarons

Tiffany Blue Almond Macarons

2/3 c. almond flour (sometimes called meal)
1 1/2 c. powdered sugar
3 egg whites at room temperature
5 T. granulated sugar
1 t. almond extract
Wilton teal gel coloring

Heat oven to 280 degrees and place the racks on the two lowest positions. Cut pieces of parchment paper to fit two cookie sheets perfectly and then make 1-inch or 1.5-inch circles all over the papers, leaving at least 1/2-inch of space in between circles (I found something in my drawer that looked like an inch and traced it).

Sift the almond flour before measuring out 2/3 c. When measuring, make sure to pack it in, as it will be very light weight. Whisk the sifted almond flour and powdered sugar together and set aside.

Place egg whites in the bowl of a mixer and start to mix on med-high. When they start to get frothy, add sugar, 1 T. at a time. Change to a high speed and continue to beat until glossy, stiff peaks appear. To test it, pick up the whisk and if the egg white's peak at the top doesn't fall, they are ready. If it falls down, keep mixing. Make sure you don't over mix (it will become clumpy). Quickly mix in a few drops of coloring and the almond extract.

Transfer egg whites to a large bowl. Add a third of the dry mixture and fold it about a dozen times until just mixed. Fold with a spatula, going up the sides, pushing down the center. Finish mixing the rest of the dry ingredients, being careful to fold and not stir. When you lift your spatula, the mixture should pour off like thick molten lava. If it's not flowing when you lift the spatula, it is too thick and needs more mixing.

Use a piping bag with a medium-sized round tip (#10 works perfectly). Place it in a large cup and fold over the sides. Pour in half of the mixture and twist the top. Start piping the batter into the circles. The best way to do it is hold just over the pan (not touching) and let the batter come out until the circle is perfectly filled. Then quickly turn your wrist as you lift the tip to try and not leave a tail. Once the first pan is filled, hold the pan with both hands and tap hard on the counter 3 times. Turn the pan so your hands are on the opposite ends and tap again 3 times (helps get any air pockets out and flattens the cookies). Continue until both pans are filled and the rest of the batter is used up. Let them sit on the counter for at least 15 minutes, or until the tops are no longer wet when you touch them. (This could take a lot longer in a humid climate.)

Place the cookie sheets on the two bottom oven racks. You will have to experiment with the cooking times, but this is what worked for me. Set the timer for 2 minutes and when it rings, open the door for about 15 seconds, to let any humidity escape. Then set the timer for 6 minutes. Once the time is up, change the pans so that the top one is now on the bottom, as well as turn around so the back of the pan is now in the front. Bake for 7 more minutes. To test the doneness, carefully lift the cookie off the sheet. If it comes off the parchment easily, they are done. If the cookie separates in half, bake one more minute, and so on. Cool the macaroons completely before filling.

Completed macarons are best if refrigerated for a couple of hours, or frozen up to a month in a sealed container. At least 15 minutes before serving, remove the macarons from the freezer and keep sealed in the container, with the lid on, until completely thawed.

Almond Buttercream Filling

7 T. unsalted butter, softened

2 egg yolks

1/4 c. granulated sugar

3 1/2 T. milk

1 t. almond extract

Cut butter into pieces and mash with a spatula until the consistency resembles mayonnaise. In a small bowl, whisk the egg yolks, then add the granulated sugar and whisk until the mixture lightens to an off-white and you can no longer see the granules of sugar. Add the milk, and whisk to combine. Pour the egg mixture into a small saucepan and heat over low, whisking frequently to ensure that the mixture does not curdle or scorch. Cook until the mixture becomes thick and custardy, like pudding. Pour the egg mixture back into its bowl and whisk constantly until it returns to room temperature. Whisk in the butter in three batches, add the almond extract, and stir until smooth and all ingredients are fully combined. Pipe or spread onto one macaron half and sandwich between the other. This basic recipe can be flavored and colored however you'd like.

If desired, use Wilton sugar pearls to decorate the Tiffany macarons. When I did this for a wedding shower, I only did a few for display, as I thought they wouldn't taste as good.