Making Sandra Lee Proud

The ingredients.

For a long time one of my favorite tv chefs has been Sandra Lee from the Food Network's Semi-Homemade. If you're not familiar with her, she shows you how to make great food that's not made from scratch ... it's semi-homemade.

When I came across the recipe for S'mores Cookies on The Girl Who Ate Everything, I knew I wanted to try making them. Christy's recipe is great, but I wanted to make it even more spectacular by making it faster and easier.

All those hours watching Sandra Lee paid off because I immediately thought about using Nestle break and bake cookie dough.

Getting together with the girls for cards, was the perfect opportunity to try out this recipe. I tried making the s'mores cookies two different ways.

S'mores Cookies - Version 1

For my first attempt, I spaced the graham crackers out on the cookie sheet. I also used a full square of the cookie dough. I baked them at 325 for approximately 15 minutes. I put the Hershey's on after the cookies came out of the oven. The end result was more of a cookie look.

Version 1 - looking good.

Version 1 after about 15 minutes at 325.

S'mores Cookies - Version 2

For the second round, I placed the graham crackers next to one another. I also used half of a cookie dough square for each graham cracker. This time I also, cut the marshmallows in half. They seemed to stay in place better and not roll around. After they baked, I cut as needed. For the most part, the cookie dough fit the cracker.

Version 2 - looking good

Version 2 - after about 15 minutes at 325

My preference is Version 2. Next time, I'll use more marshmallows. I might also try them with chocolate graham crackers and peanut butter cookie dough.

The great thing about making these was that the clean up was super easy. I dirtied a knife and spatula. They were a huge hit at cards.

Macarons Take Two

My current 'strange addiction' could be mastering French Macarons. I blame my fascination with French Macarons on my friend Tammy and Pinterest. Tammy has mastered making them; however, she is a full-time pastry chef. Through Pinterest, I found David Lebovitz and Helene Dujardin they are simply amazing. They share their knowledge through their sites.

Second attempt at French Macarons - I give myself a B+

I tried making macarons earlier this month and needless to say the shells were a failure. Back to the internet I went ... in search of tips for making French Macarons. I came across "How to make macarons: what's working for me right now" on the blog Eat. Live. Travel. Write. This post is full of great tips and tricks. It was here that I found the best tip about piping the shells - pipe from the side. This combined with taps / whacks of the tray on the counter help create the little foot and a smooth shell.

Today was attempt number two at making David Lebovitz' Chocolate French Macarons, and I'm thrilled with how they turned out. I also made his chocolate filling - mine didn't seem to be as thick as I thought it should be. I took them with me to share with the card girls. They all agreed they were tasty.

What's working for me:

• Weighing the ingredients with a food scale.
• Grinding the almond flour, confectioners sugar and dutch coco in a food processor then shifting it.
• Piping the shell filing from the side.
• Leaving the egg whites out for about 30 minutes to an hour. Long enough to get about room temperature.
• Whacking the cooking sheet on the counter - it seems to help the shells get the foot and a smooth top.
• Baking them right away. That's right, I don't let them set out for an extended period of time.

I'm now ready to try a new flavor. What should I try next?

Macarons Sans Coconut

It wasn't until I met the amazing pastry chef and artist, Tammy Varney, that I learned not all macarons have coconut. Tammy makes amazing French Macarons for her cafe - Meridienne Dessert Salon & Cafe in downtown Rogers. She also designed and made our amazing wedding cake.

'American' Macaroons have coconut and a second 'o'; however, French macarons do not have coconut and only have one 'o.'

Through Pinterest, I found David Lebovitz. He's another amazing pastry chef / baker. On his site he gives a lot of how to about making French Macarons, and he has a recipe for French Chocolate Macarons. I ordered the ingredients from King Arthur Flour that I couldn't find at the local Walmart.

My first try! Pre filling.

I followed his recipe and even weighed the ingredients instead of going by volume. They tasted amazing; however, I need to work on my piping technique. Also, I think I added the sugar to the egg whites too soon.

They had the 'footing' on the bottom, but only three came out with a smooth top. I'll try them again and again until I master the shape - which I think is all about the way it's piped.

Personal note: I do not like coconut.