Once again we are having a great debate here at Habitat.
We can't decide which we love the most, wedding cakes, dessert bar or a cute combo.
We've put together some cute shots and a few pros and cons hoping it would help us pick our fave. But, no luck.
Follow the jump to help us pick.
I (Jennifer) have just returned from a quick vaca in Glacier National Park and boy was it stunning! While taking in the sites (will post all the lovely photos on Monday) I slowly ate my way through a jar of Nutella- or maybe not so slowly considering it was a four day trip- anyway, I am complettely obsessed with the tasty spread and so excited to share this receipe I just ran across...Nutella Minicakes. Follow the jump for the deets.
Enjoy!
Photo via LRF
I (Marci) absolutely adore crumble pie! It may, in fact, be my all time fav dessert! So, as you can imagine, I was absolutely ecstatic when I found this totally amazing and gluten free (your welcome Jennifer) recipe. Follow the jump to see how to make it for yourself.
xo
Happy Friday Lovelies!
I (Marci) am just alighted by this totally delicious find! In honor of our very own, gluten intolerant, Jennifer, today's Foodie Friday is a scrumptious quinoa banana bread. Follow the jump to see how we made it!
xo
Thanks to this totally brilliant blog for the recipe!
Looking for the perfect light summer dessert? Your in luck! I (Elyse) also work at a bakery and am delighted when I get to sample our tasty new sweets! I recently got to try our mini fruit tarts, which were AMAZING. It's known to many that I have an extreme sweet tooth and there is no denying it made itself evident once again while I was on the hunt for my very own tartlet recipe! Check out this recipe I found for these vanilla cream pie tartlets with fresh berries!
{Vanilla Cream Pie Tartlets with Summer Berries}
Vanilla Cream (this makes a little more than you need for 5 tart shells, just eat the leftovers as a pudding with some berries...you won't be sorry!)
What happened to the early spring weather? To good to be true, I guess... Cold weather always has me craving sweets. This, combined with my need for sunshine and love of lemon found me searching my favorite blogs for some citrus goodness. And oh my, did I find it! These lemon macaroons are exactly what I need on a day like this AND they are easy to make! Check out this easy and delicious recipe.
Meyer Lemon Curd
100 grams eggs
35 grams sugar
100 grams meyer lemon juice
Zest of 1 meyer lemon
10 grams butter, room temperature
In a bowl, whisk together the eggs, sugar, juice and zest. Cook this mixture in a double boiler until it thickens (84C).
Strain into a clean bowl and chill it over an ice bath until it is about body temperature. Add the room temperature butter and mix with a hand blender until an emulsion is form (it will turn a bit lighter in color). Refrigerate until ready to use.
Macaroons
180 grams almond flour
240 grams powdered sugar
140 grams egg whites, aged
3 grams egg white powder
2 grams fine sea salt
80 grams vanilla sugar
few drops of yellow food coloring
Make sure that the egg whites have been separated from the egg yolks at least the night before. This bit of aging really makes a difference in the macarons.
In a large bowl, sift together the almond flour, powdered sugar and sea salt. Set aside.
Whip the egg whites with the egg white powder until very fluffy, almost fully whipped. Start adding the vanilla sugar slowly while whipping. Add a few drops of red food coloring and continue whipping to stiff peaks.
Add the dry ingredients to the meringue and fold with a spatula until a shiny mass forms. We want to achieve a batter that makes ribbons. You might have to test it to see if it's done. Pipe a small amount on your sheetpan. If it keeps a little bit of a top when piped, then you have to mix it a bit further, if it spreads really fast, you have gone too far and your macarons will turn out flat.
When you have the right consistency, place the mass in a pastry bag with a number 5 tip and pipe small rounds onto sheetpans lined with parchment or silpat. Let them dry at room temperature for at least 45 minutes to an hour.
If you want to sprinkle them with anything, you must do it right after piping while the batter is still wet. If you want to paint them, wait until they are dry and before they go in the oven.
Have the oven preheated to 350F degrees. Place one sheetpan in the oven at a time and reduce the temperature to 300 degrees. Bake for 10 minutes and rotate sheetpan and bake for another 5 minutes.
Enjoy lovelies!
xo
