Raspberry Macarons

Pucker up, its Valentines day and these Raspberry Macarons are both tart and sweet!

Macarons are a classic French pastry, they are made from almond flour, confectioner sugar, and egg whites.

They are such a treat but usually difficult to make.

However, this recipe is foolproof!

I've made this recipe several times, and each one comes out perfect!

One of the things that I love most about Macarons is how versatile they are.

Because today is Valentines Day, I made a Pink macaron with a delicious cream cheese raspberry filing!

---

Ingredients 

 Macarons

• 3/4 cup almond flour

• 1 cup confectioners’ sugar

• 2 large egg whites, at room temperature

• 1/4 cup granulated sugar

• Red food coloring

 Raspberry Filling

• 1 stick butter, softened

• 8 oz cream cheese, softened

• 3 1/2 to 4 cups powdered sugar

• ½ fresh raspberries

Recipe

  Macarons

1. Line 2 baking sheets with parchment paper. Preheat oven to 325 F.

2. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

3. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

4. Add red food coloring and beat on high for another 30 seconds.

5. Gently fold in dry ingredients and repeat until the batter falls into ribbons when spatula is lifted.

6. Transfer the batter to a pastry bag with a 1/2 inch round tip.

7. Pipe batter into 3/4-inch round circles, 1 inch apart.

8. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin.

9. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Raspberry Filling

1. Puree the 1/2 cup raspberries in a food process, or blender. If you don't want seeds in your frosting, press the puree through a strainer. ( I left the seeds in)

2. In an electric mixer, beat butter, cream cheese until all combined. Turning mixer on low, add in the powdered sugar and beat until smooth.

3. Add in the pureed raspberries and beat until all combined and smooth.

4. Transfer the filling into a piping bag with a stared tip.

5. Pipe a swirl on one half the macarons and sandwich them together.

Brownie Hearts

Who doesn't love a fudgy brownie!?

These fudgy brownies are so quick to make and come out perfect each and every time! Crispy on the outside and chewy on the inside, this recipe from The Smitten Kitchen is my ultimate favorite brownie recipe!

 Since Valentine’s Day is tomorrow, I decided to use a heart cut out for these brownies and packaged them up in a sweet festive box to gift to my loved one(s).

I used a 1 ½-inch heart shaped cutter, but you may use any size you want or just cut them into squares, if you wish.

There is nothing quite like receiving a homemade gift, so whip these up, give them away or keep them for yourself!! Indulge! 

---

Ingredients 

• 6 ounces unsweetened chocolate, roughly chopped

• 1 cup unsalted butter

• 2 ⅔  cups granulated sugar

• 4 large eggs

• 2 tsp vanilla extract

• 1 tsp flaky sea salt

• 1 ⅓  cup all-purpose flour

Recipe

1. Preheat oven to 350°F. Grease and line a 9 X 13-inch pan with parchment paper, leaving a 1-inch overhang.

2. In a medium heatproof bowl, melt chocolate and butter together in 30-second intervals in the microwave until the butter and chocolate are completely melted. Stir until smooth.

3. Stir in sugar, then the eggs. Add the vanilla and salt.

4. Pour batter into the greased pan, spread into an even layer.

5. Bake for around 20-25 minutes, or until the toothpick comes out clean.

6. Allow to cool.  Using the parchment paper overhang, remove the brownies out of the pan. Cut out the brownies with 1- 2-inch heart-shaped cookie cutter or whatever sized heart cookie cutter you have.

   Recipe by Smitten Kitchen

Pulled Pork

 Happy Friday!

I have your weekend plans covered with a delicious and juicy roasted pulled pork shoulder!

Dry rubbed with paprika, mustard and brown sugar; these spices create a crispy crust.

After cooling, and pulling apart, the pork is submerged in its juices, rehydrating the meat.

This recipe allows you to create a variety of dishes, like pulled pork sandwiches topped with pickled red onions and your slaw of choice, tacos or just as a topping on a nice bowl of rice!

---

Ingredients 

• 1 (5-7 lb.)  pork shoulder

• 3 tbsp. paprika

• 3 tbsp. Sea salt

• 1 tbsp. garlic powder

• 1 tbsp. brown sugar

• 1 tbsp. dry mustard

Recipe

1. Mix the paprika, garlic powder, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice mixture all over the pork. Cover and refrigerate it for at least 1 hour, preferably overnight.

2. Preheat the oven to 300° F. Place the pork in a roasting pan and roast it for about 6 hours, or until the pork is falling apart.

3. Once the pork is done, transfer the meat to a larger platter and allow it to rest for about 10 minutes.

4. While the pork is resting, deglaze the pan with ¾ cup of water over medium heat. Using a wooden spoon, scrape all the browned bits, and allow the juices to reduce by half. Once reduced, pour the remaining juices into a saucepan, and cook for 5-7 minutes.

5. Grab two forks, and pull shreds of the meat off the pork shoulder. Put the shredded meat in a large bowl, and pour half the sauce over it. Stir well until all the pork is coated with the sauce.

6. At this point you may add any barbecue sauce, serve as is in tacos, or burgers.