Tag Archives: recipe

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:


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


  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.)


Homemade Strawberry Milkshake (and a recipe for banana)

29 Oct


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:



  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!