Tara from @loveliecakes has the best Macaron Recipe available in her Highlights (it's the only macaron recipe I use)! Go give her a follow on Instagram because, well, she's awesome!
I used her recipe, and added some extras to create these tasty Chocolate-stuffed Churro Macarons for Cinco de Mayo! Keep reading for the recipe and instructions!
Watch my Instagram Reel HERE!
Lovelie Cakes French Macaron Recipe:
You'll need a food scale! If you don't have one, grab one HERE.
Cinnamon-Sugar Coating Mix
Whipped Chocolate Ganache Filling:
Prepare the simple syrup by boiling 1/2 cup water and 1/2 cup sugar, stirring constantly, until the sugar has fully dissolved. Transfer to a heat-safe container and chill in the fridge.
Prepare the whipped ganache by bringing the whipping cream to a boil, and then whisking it into the chocolate chips. Stir with a fork until the ganache is totally smooth. Allow to cool. Once the mixture is no longer hot, transfer to a mixing bowl and beat on high until the ganache becomes fluffy and lighter in colour (similar to buttercream consistency). Place aside.
For the Macarons:
Now that your Macaron Shells are ready, put your whipped ganache into a piping bag, and pipe a blob in the centre of one macaron shell. Sandwich with another macaron shell and press together. If you want, roll the edge of the macaron in sprinkles to cover the exposed ganache filling the middle!
Use a soft, clean paintbrush and brush the outside shell of the macaron with simple syrup, then press each side into your cinnamon-sugar mixture. Place on a baking mat so the cinnamon-sugar mix can set on the macaron.
Finally, prepare your Fancy Sprinkle Easy Candy, and drizzle over your Churro Macarons! Decorate with your choice of sprinkles and allow the easy candy drizzle to harden! Enjoy!
Watch my Instagram Reel HERE!
Here's the recipe I used for my vanilla-raspberry homemade fudge!
Grease a round or square cake pan (8x8), and line with parchment paper. Alternatively, you can use silicone molds/pans for your fudge! Grab a microwaveable glass bowl and place it on a cooling rack near the stove. Add 1 tbsp butter and the vanilla to the bowl.
Add sugar, cream, corn syrup, and salt to a medium pot, and heat on medium-low. Use a pastry brush and water to continuously wet down the sides of the pots to avoid sugar crystals from forming, alternating between wetting down the pot and stirring the mixture with a small silicone spatula. After about 5 minutes the sugar will have fully dissolved. Remove the silicone spatula from the mixture and place to the side.
Place your candy thermometer into the mixture and prop against the side of the pot. Increase the temperature slightly (about medium-high), and allow to boil without stirring at all. Once the mixture reaches 240 F, remove from the stove and pour into the glass bowl containing the butter and vanilla. Do not scrape the pot, just let the mixture pour into the bowl. Add the thermometer back into the mixture in the glass bowl. Do not mix the fudge at this point, allow it to cool until the thermometer reaches 110 F. This will take about 1.5-2 hours.
Once it's cooled down, add the Colour Mill colouring to your fudge, grab your silicone spatula and begin to stir your fudge mixture. Add more colouring if necessary, and add in your 2 tbsp freeze-dried raspberry powder. Stir for about 10-15 minutes (you can take breaks!) The more you stir your cooling fudge, the smoother and less grainy the fudge will be when it sets. Transfer the fudge to your lined cake pan or silicone molds, and decorate the top with extra freeze-dried raspberry powder, prism powder, glitter, and sprinkles!
Let it rest on the counter for an additional hour, and then transfer to the refrigerator for 8 hours (or overnight)! Once it's set, pop it out of the molds or the cake pan, and use a sharp, greased knife to slice into bite-sized pieces!
The UBC CINNAMON BUNS are my favourite of all time - my mom always makes them on holiday and special occasions, and I literally can't get enough of them! You can find the original recipe for them here: https://food.ubc.ca/ubc-cinnamon-bun-recipe/; but note - the original recipe makes a TON!! For my version of this recipe, I actually half the dough, but keep the filling quantity the same lol!
Without further ado, here's my adapted recipe!!
For the Dough:
For the Filling:
For the Cream Cheese Frosting
Let's get started!
Check out the step-by-step picture tutorial for my Pool Floatie Donuts on my website here!
You can use any baked donut recipe you'd like for these, but here's the one I used! (Makes 12 donuts)
That's right! I made my own cheese the other day. But only after I finished making it, did I realize I could have used food colouring to make it a fun Easter pastel colour! Darn!
Here's the recipe and instructions:
CHOCOLATE & BERRY FILLING
A FEW NOTES ON ACHIEVING THE PROPER TEMPERATURE:
Don't ever increase the heat, leave it at medium to medium-high for the entire time.
The first time I tried this recipe, I tried to let my mixture reach 300F on the candy thermometer, but it never did. After about 10 minutes of being stuck on 250F, I could smell the sugar burning and the colour of the liquid quickly turned amber in colour. At this point, there was nothing to do but to throw it out (burnt sugar is so gross, do not try to salvage it).
The second attempt, I let it boil for only a few minutes and it didn't quite reach 250F, when I added the baking soda, it foamed but stayed in total liquid form (also unsalvageable). I just did not cook it long enough - all the water had not yet evaporated and it hadn't reached hard-crack stage.
On my third attempt, it still did not reach 300F. It stayed just above 250F for several minutes, and I watched it extremely closely. The bubbles became smaller and the liquid looked much thicker in appearance. I hung around the pot for a few more minutes keenly sniffing for the smell of burnt sugar and watching to make sure the liquid remained clear and did not amber. Using my best judgement, I removed it from the heat and added in the baking soda. This time it worked!
So if you're mixture does not quite reach 300F don't stress about it, just keep a very close eye on it!
I usually prefer to bake sweet things, but now that I've been isolated to my apartment for several days, I need a break from all the sugar (and also I need some regular food to eat)! It's been a really long time since I last made bagels, but boy is it ever fun! And a warm, fresh bagel is seriously one of the most delicious things! I don't have kids, but I had a ton of baking up bagels, so I can only imagine kids would too! Once you've got all your ingredients mixed up well, divide it up and get your kids to knead it! At the kneading stage, kids (and adults) can also work in food colouring, sprinkles, raisins, chocolate chips, nuts and seeds, rosemary leaves, onion flakes, etc., to customize their own bagels! The flavour possibilities are endless for both sweet and savoury bagels! Plus, the bagels will then make a great breakfast/snack/lunch option!
Combine all ingredients in a bowl and mix! You can use a stand mixer with a dough hook, or mix and knead by hand. Knead until the dough is quite stretchy - about 10 minutes! Cover your dough (in the bowl) with plastic wrap, and a tea towel, and allow it to rise for 2 full hours. Punch the dough down and transfer it to your working surface. Roll the dough into a log and slice as many or a few pieces as you want! Shape each slice using your finger to punch a hole in the centre and working it into a bagel shape. Repeat with all your slices, and allow to sit for another 15 minutes. Preheat your oven to 475 F. Bring 4 quarts of water to a boil in a saucepan, add in about 0.25 cup corn syrup (or honey) and a dash of salt. Boil the bagels, 3 at a time (or as many fit in your saucepan) for about 1 minute on each side. Transfer to a baking sheet lined with parchment paper, and sprinkle each bagel with sesame seeds, rock salt, rosemary... whatever your desired toppings are! Bake for 15-20 minutes until the tops of the bagels begin to brown. Remove from over and allow to cool for 10 minutes. Enjoy!
Watch the tutorial on youtube here:
Today was International Women's Day, two days ago it was my 31st birthday, and last week was National Eating Disorder Awareness Week. I celebrated my birthday, and acknowledged International Women's Day on Instagram with my "Buffy the Vampire Slayer" cookie. But National Eating Disorder Awareness Week came and went and I completely ignored it - but why? I'm a woman and I addressed International Women's Day, I'm also a former sufferer of eating disorders, but I didn't address it at all. I have 38,000+ followers on Instagram, and I should use that platform to talk about important things - even if they make me a bit uncomfortable. So I'm going to address it here, for the first time outside of my immediate family and closest friend group.
From the ages of 21-25 I was plagued by disordered eating habits. I swung between extreme phases of raging bulimia, anorexia, and obsessive exercising. I was clinically depressed, had terrible body dysmorphia, and severe anxiety which occasionally bordered on panic disorder. I would be up every night until 2am binging and purging, then go to bed, and wake up at 5am so I could run 10 kilometres before I had to be at work or school. I WAS A MESS and I looked it too. I constantly had open cuts across my knuckles from where they repetitively hit my teeth, my cheeks were always puffy, and my hair became very thin and brittle. I also developed terrible Irritable Bowel Disorder (it does run in my family, and that's what I'd tell people), although the actual reason I developed it was because of my binging and purging - I had literally destroyed all the healthy bacteria in my digestive system. Every time I ate, I'd get terrible abdominal pain and bloating, which in turn would encourage more purging. It's a very vicious, disgusting cycle of shame, and it took me years to recover from the IBS. So many people think eating disorders are all about vanity and physical appearance, and that's definitely a factor. But more often, it's a physical manifestation of a mental illness, such as depression, severe stress or anxiety, in an attempt to gain control over an aspect of your life. Amazingly, it didn't affect my school work - that was something else I was able to keep control over.
(The areas I did not have control over was my personal and family life. I went through a very bad breakup at 21, and there was extreme dysfunction within my household that had yet to become even more painful. I literally had panic attacks trying to get out of my car to go inside after coming home from work/school. But that's a story for another time!)
After nearly a year of dealing with this on my own and only getting worse, I sought help. I went to therapy, and spoke candidly with my doctor. My therapist was not very encouraging of me taking anti-depressants, but let me tell you - they literally saved my life. They got me to a stable place mentally, where I could then begin to deal with the issues I had been going though. The stigma that revolves around taking anti-depressants is similar to the stigma of mental illness (aka it's bad). And they certainly didn't numb my brain or anything like that, in fact, everyday became a sun-shiny wonderful day and I was so genuinely happy again.
I was also lucky enough to have an incredibly supportive, insightful mom holding my hand through my absolute worst years (2012 was by far the sickest, worst year of my life). By the time I was 25 (2014), I was pretty much completely recovered physically. The full mental recovery was much more difficult, but for the last few years, I've been in a really excellent place - I met my now-fiancé, we bought and renovated a house together, and now we're getting married in December.
I was told by a professional that eating disorders on average have a lifespan of 11 years (from the first manifestation of it, until full recovery is achieved); it's now been 10 years since I began my struggle, and it's really shaped who I've become. I'm much more confident, happy, emotionally mature, but also a bit more unforgiving (I take my relationships very seriously, if it's not a two way street, I'm not going to travel on it - or I'm at least going to travel on it extremely cautiously). The last few years of baking has really helped reshape my relationship with food, and was incredibly effective in helping me channel my energy in a productive and creative way.
I posted my "Buffy the Vampire Slayer" cookie this morning for International Women's Day because it was one of my favourite shows growing up and she was one of the first strong feminist role models on TV at the time. Buffy fearlessly fought and defeated vampires and demons in a literal sense, and that's an encouraging metaphor for so many women who have their own demons to fight.
So thank you for reading along! If you're going through something similar, please don't hesitate to reach out if you wanna chat :)
My three younger siblings are my very best friends, so it wasn't even a question that they would each be in my Bridal Party; before I even got engaged they knew they would be my Bridesmaids & Bridesman! Don't get me wrong, we weren't always best friends; there's a seven year age gap between me (the eldest) and Sophie (the youngest), and that makes a huge difference when you're 15 and 8 years old. We all had completely different interests and personalities (we still do!), and man did we fight. So, thank god we grew up!*
(*and by "Growing Up", I mean we ALL put in a LOT of very hard work for years.)
When I think of what I want my future wedding photos to look like, the pictures that I'll have of me with my three Bridal Party members will also be "siblings-only photos", and that is just so meaningful to me! I can't wait to gain new family members and start a family of my own, but, Em D & S will always be my OG siblings - the 4 Radcliffe kids - we grew up together, experienced the same tough times together, and celebrated in each other's milestones together.
Even though they already knew they'd be in my Bridal Party, I still wanted to ask properly! I made them each a Red Velvet painted portrait cookie, Emma and Sophie each got a pair of gold knot earrings from The Jewelry Bx on Etsy, David got gold knot cufflinks from PerfectCufflinks on Etsy, they each got a Diamond Pen from ElliesPaperie on Etsy, and a handmade crystal soap from Love Your Suds (her soaps are actually amazing!! And also, she's one of my best friends in real life!)
Check out the photos below of each of their gift boxes!