update: the cookbook

Look at that. Do you see that beauty of a book cover? Isn’t it positively beautiful?

It’s been a year now that I have been working on this cookbook, what started out as a “maybe in the future” idea turned into a hear and now idea, and it’s something that’s nearly finished. I can’t  give you a release date, yet, but soon, very soon you will know when you can order your own copy of Three O’Clock Coffee. Ah, doesn’t that sounds nice? Your very own copy of my book. I will tell you that things are coming along nicely, and I am exceedingly happy about how things are looking, I CANNOT WAIT to show you more of the book!

Cheers for now, my dears.

recipe: french macarons

I am not sure I have ever told you how much I love and how much I hate french macarons. Oh my gosh. I hated them for years. When I worked at the tea shop, I tried to make them to sell, I tried 5 times. Fail, fail, fail, fail, fail. So I gave up. But then, quite a while later, I ate a properly made macaroon.No longer had I given up. That crunchy! That soft gooey! I tried again, another 3 times. Fail, fail, fail. But, the other day, I had the notion to try again. Fail. But not as totally terribly as before, so I tried again. AND I FREAKING DID IT! I ran around the house, screaming and singing, and nearly crying at the sight of the beautiful unfinished cookie. Worth it. Worth the failing, figuring out what was wrong, nailing down how to make macaroons in my climate, my kitchen, and my oven.

How to not fail as many times as I did:

Watch this video!

Buy ;Name Your Link;;”>this book

Use a scale, you really have to measure everything in grams. I know we are Americans, we don’t like to do that, but we need to.

Mess around with the oven temperature. It ended up that a low oven temp worked best for me, that may not be the case for you,. Try just a few cookies in different oven temps.

I used this recipe for the shells. And Like I said, I used a lower oven temp, like 280; and I baked them for 10-15 minutes.(For some reason the times varied by the pan I put in the oven.)

And this for the filling:

1/2 cup butter, soft

1/2 cup melted chocolate

1 teaspoon vanilla

2 cups powdered sugar

2 tablespoons milk

Sliced strawberries

Cream the chocolate and the butter together. Add the powdered sugar, vanilla, and milk mix until combine. If the filling is too thin, add a little powdered sugar, if it is too thick add a little milk.

Spread the filling on the bottom of a macaroon, arrange sliced strawberries on the filling. Top with another macaroon.


Look at <a href="http://http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=madedl-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B007NANK3O“>;this! this So cute!

Love this food blog! She is so adorable!

In about two weeks I will be in Paris! Eating macarons HERE! Any must-sees in Paris? Especially foodie wise?

Also, I didn’t take any pictures while making the macarons, because I thought it would flop. I will have to do a step-by-step post.

!!Update on my cookbook!!

I chatted with my designer about the cover logo. AND shot the cover photo!! It’s becoming real!

recipe testing: black goo

I had a big fail. Eight times I failed to be exact. When I failed, what I created looked something like that weird black stuff that made Spiderman evil. It kinda crawled down the garbage disposal. I’m not being dramatic, it was an odd whatever-you-wanna-call-it.

I was trying to make something along the lines of a hard carmel (details you may not know, until you are holding a copy of my book). And I could not get it right. Over about two weeks I kept testing this recipe. And every time the candy would resolve in a separated butter and burned sugar mixture. That was not the carmel I was looking for.

I noted that I was using unsalted butter. Maybe that had to do with the molecules in the butter reacting to the heat? So I tried salted butter, I tested that another three times. Nope. Still fail.
Finally my mother decided she would show me how it was done. I was game, if she could school me in candy making at least we could have a result. Nota. She failed too. Twice, actually.
But it wasn’t my Mother’s master candy making skills that scared the butter into separating, and the sugar into burning.

It was the stupid pot I was using.

Eight times I tried, and my mom tried twice! Finally on my last attempt, I used my cast iron skillet. It worked like a charm.

So I guess the thin semi cheap pot I was using somehow burned the candy before it could even get the chance to cook together. Weird, huh? Taught me a lesson: Cast iron skillets are way underrated.

Do any of you have an idea why the cheaper pot did that? I have no idea, and just guessing that it’s because he bottom was thinner?

happenings: writing a cookbook


I have some news.

I’m writing a cookbook. This is by far the craziest, strangest, hardest, endeavor that I have ever been on. I have been testing, and photographing for weeks. I haven’t wanted to tell you until I had more of an idea of what this strange thing called writing a cookbook is all about. But now I am excited to share my failures, wins, and melt downs that I have had, and will have with my “cookbookery”. Stay tuned for more info, and to stay updated on what’s new with the “book”.