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My Holy Grail Recipe: Martha Stewart’s Buttercream Filling For French Macarons

26 Aug

Hey There,

First let me apologize for the lack of food posts. Food is my first love, it was my first word, and I WILL ALWAYS LOVE FOOOOOOD (yes, I had to have a little Whitney moment). So to get back into the food talk, I first want to ask, what food posts would you like to see? Restaurant reviews, recipe suggestions, and/or more photos of things I’ve prepared? Comment below and let me know (haha that rhymed).

Moving on, I had to let you all know the recipe that changed my life. The first time I made buttercream it was not good. It was extremely sweet and hard to work with. I was afraid of making buttercream ever again. Then, I developed an interest for making French Macarons (which everyone should try because they are so delicious) and I needed a good filling. Enter Martha Stewart and her wonderful recipe. After making the recipe, I thought “hey, I should use this for cakes”. This buttercream recipe is perfect for icing cakes as well. It is much easier to make, work with, and it has less sugar. It is my holy grail buttercream recipe and I doubt I will use another for quite some time.

Martha Stewart’s Parisian Macaron Filling Recipe:

Ingredients:

  • 3 large egg whites
  • 1 cup sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces

Directions:

  1. In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes
  2. Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes.
  3. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.

Usually when I make this, I use packaged egg whites because I don’t want to waste eggs by failing to separate one. This recipe uses granulated sugar and NOT confectioner’s sugar which is another huge plus! You can add all kinds of things to this simple recipe to make any flavored filling you desire. In the past, I have added vanilla extract, lemon curd, and cocoa powder. The possibilities are endless! If you like buttercream, you should try this recipe.

Until Next Time,

Chef o’Buddy Amanda

(Disclaimer: Once again , this is NOT my recipe. I do not own this recipe. Martha Stewart owns this recipe. I am just suggesting it to you.)

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One of the Worlds Wonders

23 May

I must admit, I’m an addict. I have fallen in love with a little dumpling shop and I can’t get enough. But seriously, Vanessa’s Dumpling House is hands down one of the world wonders. The dumplings are great, but OMG these sesame Pancake sandwiches. I have no idea how many I’ve bought in the past two months. I am forever grateful to my friend for showing me this place. It is life. The only valid reasoning for someone not being in love with Vanessa’s is an allergy. IT IS THAT GOOD. So go check it out if you live in/visit New York. Vanessa’s Dumpling House on 118 Eldridge btwn Broome St. and Grand St.

The Magazine Challenge

22 May
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This is the June/July issue of Seventeen. Two months to put it to the test!

I meet with my good friend Cici Cane (look for her real soon) yesterday and we decided to do a new challenge for the summer. We always sit around reading my Seventeen Magazine complaining about how their tips would never work and “aren’t for our kind”. Well we are going to put our money where our mouths are and test it out. Every section, every look (within reason because one looks like an alien) and see if we are right or have been too afraid to take the advice. If you’d like to join us, let me know!

Love Always,
Chef o’Buddy Amanda

The First Photoshoot

9 May

See more pictures like this on my website: picyourplate.org

Once again thanks to Gian Carlos, this was possible!

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Coming Attractions!

16 Apr

Hey Guys,

It’s been about a month, but I’ve had a lot going on. picyourplate.org has been totally revamped and I’m so happy to see the progress! In the next few days I will adding the pictures from the first photoshoot! Yup I said it, photoshoot! An amazing photgrapher and close friend, Gian Carlos came over and photograpphed amazing pictures of me preparing four desserts. As the pictures go up, I will be giving more insight on why I chose each recipe. To check out Gian Carlos’ work please visit: http://giancarlosk.com/ and don’t forget to check picyourplate.org to see the results of our amazing shoot.

 

Love,

Chef o’buddy Amanda

Are you a food writer?

14 Mar

Do you talk about food often? Do you make posts about new recipes or restaurants you like? Why not become a writer for Pic Your Plate. Our site will now be featuring articles about food and health including but not limited to; restaurant reviews, the story behind new recipes and factual information about special diets and allergies.
If you are already a WordPress blogger, all you have to do is let me repost your posts on my site (with credit and a link back of course). This is an opportunity to introduce our users to your writing and hopefully bring more people to your blog.
If you are not a blogger you are still welcomed to become a writer! It would also be nice to introduce new writers!

If you are interested please email me at admin[at]picyourplate[dot]org so we can get your writing out there.

Thank You,
Chef o’buddy Amanda

Magnolia Bakery Pistachio Cupcakes (Not Stellar)

10 Feb

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You have to wait for Magnolia’s cake to get moist for it to be delicious. I made pistachio cupcakes last year and they were moist from day one. Amazing icing is not an excuse for subpar cake.

The Red Snapper

28 Jan

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This drink was awesome (& non-alcoholic). Happy Birthday Me!

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Birthday Dessert

28 Jan

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Homemade Strawberry Milkshake (and a recipe for banana)

29 Oct

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A couple of nights ago, I received an assignment from a teacher to drink a milkshake. Easy enough right? Well I didn’t want to buy a milkshake, so I decided to make one for myself. It actually was a lot easier than I thought. I found a cool recipe online that used fresh strawberries and malted milk. The recipe can be found here at The Kitchn. If you remember, I used a recipe from The Kitchn a couple of months back to make my buttermilk bread. Their site has great recipes! Well anyway, for this recipe I used 5 scoops of Blue Bunny strawberry ice cream because that is what was in the freezer. You can use any strawberry ice cream you want, as long as it isn’t full of fake flavors and dyes. This milkshake was roll-your-eyes-in-the-back-of-your-head good. I couldn’t help but feel inspired!

I saw all of this to say, I’m finally adding another recipe!

Banana Milkshake

Makes 3 small shakes

2 Medium Bananas

1 teaspoon vanilla extract

1 cup of milk

1/4 cup white sugar

1 tablespoon malted milk

Turkey Hill’s Banana Split Ice Cream (Or Banana Ice Cream)

Equipment Needed:

Blender

Instructions:

  1. Peel and slice the bananas into thin slices. Place them in bowl and pour the vanilla extract over them. The bananas will absorb the extract rapidly, so do not worry if you are unable to mix it in.
  2. Place the bananas in the freezer for about an hour or until the bananas are frozen solid.
  3. Put three large glasses (similar to the ones photographed above) in the freezer.
  4. One the bananas are frozen solid, scrape them out of the bowl and into the blender with 1 cup of milk and 1/4 cup white sugar.
  5. Blend until there are no chunks of banana.
  6. Put 1 tablespoon of malted milk into blender and blend again.
  7. Take the blender jar off of the base and add 4-5 scoops of the banana section of the Turkey Hill Banana Split Ice Cream. Mix the ice cream into the milk and banana mixture by hand. (If you use regular banana ice cream, also start with 4-5 scoops and add more to your taste). *The swirls of chocolate in the Turkey Hill ice cream will not alter the flavor and actually add more depth*
  8. Put the blender jar back on the base and blend until smooth. If the mixture will not blend well, carefully add an additional 1/4 cup milk.
  9. Pour the milkshake out into the chilled glasses and garnish with additional banana slices. Enjoy!

This milkshake was so delicious, my family was done drinking it before I could remember to take a picture. Always remember to have fun with whatever you are making!