help: baguettes

I tried. I thought for some reason I could do it. f.a.i.l.

When they came out of the oven I thought I had succeeded. The crust was sounded crunchy and wonderful. But after they cooled they turned out to be nothing more then tasteless, white, baguette-shaped, bread-like tubes.

Have any of you ever successfully made baguettes? Is it even possible in a home kitchen? I am hunted by the memory of a real French Baguette sold on every corner in Paris.

I used this recipe.

(real life picture for you)


recipe: brie and apple baguettes

My lovely readers!

I am back stateside! I am so excited to show you what I have learned about food durning my trip, and also share my picture with you!

To kick off the string of French food, that I assure you is coming, is a
baguette sandwich. My sister and I had this on a small town right outside Omaha beach. We decided to recreate it tonight for dinner. And I must say, we nailed it. We were only missing the crash of the French seaside.

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Also, we added chicken to one of the sandwiches, you can see it on top. You can add meat, or leave it just cheese and apple!

1 large baguette,cut in half, or 2 small
1 granny smith apple, thinly sliced
1/2 large wedge brie, sliced
A handful baby spinach
Butter, softened
Course ground mustard

Slice the baguettes down the middle. Spread one side of the opened baguette with mustard, and the other with butter.
Arrange a thin layer of spinach inside each baguette. Add a layer of apples on top of the spinach, followed by the brie, finish with another layer of apple slices.

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I am super stoked to show you my pictures from my trip! It was an amazing trip! Inspirational with the foods I ate and the sights I saw.

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personal: getting ready for europe!

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Guess what?

I am headed out to Europe tomorrow! Eeeeeeeeeeeeeeekkkkkkkkkkkkkk!!!!

I am going with the photography school where I have attended classes, and cooked for students.

We are doing a photo tour of England and France (!!) And for a few days after my friend and I will be going back to Italy for a few days to play around in Rome. (We met back o my last photo tour in Italy past year.)

Cheers for now, from a very excited girl.

recipe: french macarons

I am not sure I have ever told you how much I love and how much I hate french macarons. Oh my gosh. I hated them for years. When I worked at the tea shop, I tried to make them to sell, I tried 5 times. Fail, fail, fail, fail, fail. So I gave up. But then, quite a while later, I ate a properly made macaroon.No longer had I given up. That crunchy! That soft gooey! I tried again, another 3 times. Fail, fail, fail. But, the other day, I had the notion to try again. Fail. But not as totally terribly as before, so I tried again. AND I FREAKING DID IT! I ran around the house, screaming and singing, and nearly crying at the sight of the beautiful unfinished cookie. Worth it. Worth the failing, figuring out what was wrong, nailing down how to make macaroons in my climate, my kitchen, and my oven.

How to not fail as many times as I did:

Watch this video!

Buy ;Name Your Link;;”>this book

Use a scale, you really have to measure everything in grams. I know we are Americans, we don’t like to do that, but we need to.

Mess around with the oven temperature. It ended up that a low oven temp worked best for me, that may not be the case for you,. Try just a few cookies in different oven temps.

I used this recipe for the shells. And Like I said, I used a lower oven temp, like 280; and I baked them for 10-15 minutes.(For some reason the times varied by the pan I put in the oven.)

And this for the filling:


1/2 cup butter, soft

1/2 cup melted chocolate

1 teaspoon vanilla

2 cups powdered sugar

2 tablespoons milk

Sliced strawberries

Cream the chocolate and the butter together. Add the powdered sugar, vanilla, and milk mix until combine. If the filling is too thin, add a little powdered sugar, if it is too thick add a little milk.

Spread the filling on the bottom of a macaroon, arrange sliced strawberries on the filling. Top with another macaroon.

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P.S.

Look at <a href="http://http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=madedl-20&o=1&p=8&l=as4&m=amazon&f=ifr&ref=ss_til&asins=B007NANK3O“>;this! this So cute!

Love this food blog! She is so adorable!

In about two weeks I will be in Paris! Eating macarons HERE! Any must-sees in Paris? Especially foodie wise?

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Also, I didn’t take any pictures while making the macarons, because I thought it would flop. I will have to do a step-by-step post.

!!Update on my cookbook!!

I chatted with my designer about the cover logo. AND shot the cover photo!! It’s becoming real!