Wednesday, November 28, 2012

World Series Champions Macarons - Run #20

It goes without saying that the San Francisco Giants kicked major boo-tay in the 2012 World Series.

Can you believe it's already been a month since the win? 

Like I said in my WS post, I made these macarons before Game 4 even started.  I already had that feeling that magic was happening that night.  Thank goodness they did win because I would have totally been moded otherwise!  These were such fun to make and I can't wait to make more celebratory macarons in the future!

SF 49ers, SF Bulls, Golden State Warriors - let's go! 

(...and here's me crossing my fingers for the SJ Sharks!)

10/28/12 - "World Series Champions" - SF Giants-Inspired Shells with Burnt Caramel Buttercream

#fearthebeard - #rallyenchiladas - #yeswecain - #vogelstrong - #gogiants - #yougetthepicture

Tuesday, November 27, 2012

Belle Macarons - Run #19

"Little town, it's a quiet village.  Every day like the one before..."

Don't even get me started with the "bonjours" because once I begin, I don't stop!

Belle was a favorite of mine when I was in the 2nd or 3rd grade.  My BFF's at the time at OLPH Catholic School in Daly City would sit together at recess and sing Disney songs from The Little Mermaid, Aladdin, and yes, Beauty and the Beast.  My love for B&tB grew when my mom took me to see Disney on Ice at the Cow Palace and the Beauty and the Beast musical at the Orpheum. 

Clearly I had to do a Belle macaron and aside from cinnamon, I've never incorporated spices into my macs.  These were so much fun to make and had a unique flavor.  Saffron being one of the most expensive spices kind of symbolizes how Belle came from humble beginnings and found love and happiness in a gorgeous palace with everything she ever wanted.  Lucky b------------ just kidding.  =)

10/23/12 - Belle Macarons - Yellow Saffron Shells
with Chocolate Truffle Filling

Wednesday, November 21, 2012

Cinderella Macarons - Run #18

Today is the day before Thanksgiving.  Usually for me, it's the day I am freaking out because of all the cooking I am about to do the next day, but since I'm not cooking anything this year (thank you Fort McKinley and Nations) I'm just chillin.' It's also giving me time to review my year and truly give thanks for all the blessings I have been given.

There are 5 things this year that I am so grateful for:

1)  All the traveling I did
2)  All the good/bad macaron experiences I had
3)  My family and friends
4)  My job/my home
5)  My life - to elaborate: all the memories that make me the person I am at present.  The holidays make me look back on years past and I ALWAYS always think of my grandparents who have given me so much as a child growing up in their household.

I was truly a Disney kid...and come to think of it, I'm also a Disney adult.

My mom would buy me the VHS tapes of the movies that came out. Cinderella, Pinocchio, and The Little Mermaid were always on rotation at home.  Collecting Disney movies was a hobby, and it filled me with so much happiness when I added a new VHS to my bookcase where I kept them.  Pretty soon however, DVDs took over and soon after that digital. I hate to admit, but I no longer own a VHS or DVD player.  It's kind of sad to not being able to have a concrete possession of those movies anymore...but that's another story.

Anywho, after making several types of macarons I thought it would be a great idea to create some that are inspired by my favorite Disney characters. Cinderella was my favorite to watch as a child. You know that opening scene when Cinderella wakes up and proceeds to sing "A Dream is a Wish Your Heart Makes?" I can recite it along with her.

So for my inaugural Disney mac, I created Cinderella with the help of my friend Jennifer A. of LoveLeis.  Her flavor idea and my baking.  Great team!  Jennifer suggested the pumpkin because of the pumpkin carriage Cinderalla rode to the ball in.  Also, it being the Autumn season, this is perfect to have because of the spice in the pumpkin pie filling.

10/21/12 - Cinderella - Light Blue Shells with Homemade Pumpkin Pie Filling

I also chose to keep them in one of those butter cookie tins because they remind me so much of my grandparents.  They used to take me on trips with them to Powell in Downtown SF.  Never fail, we'd head to the old Woolworth Store (now the Gap store) and they'd get me these tins of butter cookies.  Though they all taste the same, my favorite always seemed to be the sugar-crystal'ed pretzel shaped one.  Plus when Inang would cook, I kept myself occupied by watching Disney movies. All in all, this whole process of making hear particular macaron brought back so many memories I had with Inang and Tatay.

I hope everyone has a wonderful Thanksgiving and Thanksgiving weekend!  Eat lots and love lots!


Friday, November 16, 2012

Pink October Macarons - Run #17

October is a special month. It's in the thick of Fall. The holiday season is about to start. The weather gets a bit nippier. But October is special also because it is National Breast Cancer Awareness Month.

Working at an oncology practice, I see breast cancer patients all the time. These patients are strong and beautiful. Over the years, some have become very special to me and it goes without saying that heartbreak is expected when it comes to cancer...but there is always hope.

I made pink macarons because I wanted to do something for my patients. I know there is more we all can do to help our friends and family affected by this illness. So walk for them, donate for them, volunteer for them until we find a cure. Ladies, please take care of yourself and have yourselves examined by your physician at your yearly physicals.

This is dedicated to my current and passed patients, my friends and family affected by cancer as well as their friends and families and especially to my Auntie Mina: RIP. We love you.

10/18/12 - "Pink October" - Pink Macarons with Strawberry Guava Jelly

Monday, November 12, 2012

San Jose Sharks Macarons - Run #16

I miss my Sharkies. I swear. This NHL lockout is getting me frustrated. With the Giants winning the World Series and the end of the MLB season, I don't know what to do with myself.

The Niner games are on once a week and its proven that it is not good for my blood pressure to watch their games. Tie?! Really?! I never was into the Warriors much. The Chicago Bulls in the 90's were my team. Period. And I'm just catching interested in the SF Bulls hockey team. So what now?!

In the NHL, I appreciate the fact that they can beat each other up when the enforcers get frustrated. I miss it so much. I suppose I can support the SF Bulls until the head honchos at the NHL can figure it out.

Til then I just have to enjoy my San Jose Sharks-inspired macarons. I tried making the shells in the same technique as I used with the birthday cake [cake cake cake] macs I made last month. The teal was on the greener side than blue, but I am extremely please with how the design came out.

Hey, at least my hubbies Ryane Clowe (San Francisco team) and Devin Setoguchi (Ontario team) are playing North America-side while my other faves are signed in Europe. I missed them last Saturday and they have another one coming up on Black Friday.

See you there!!

10/17/12 - "Chomp Chomp Chomp" - Teal Grean and Orange Shells
filled with Mint Chocolate Ganache

Thursday, November 8, 2012

Leche Flan Macarons - Run #15

These macarons were made completely by accident.

Earlier in the week, I was determined to make an "I Miss Hawaii" macaron series.  I already did a Dole Plantation Jelly one and a Mauna Loa Kisses what next?  I fell in love with the famous coco puff from Liliha Bakery in Kalihi that I knew I had to make a macaronized version of it.  Here is a list of some of my favorite bites from Hawaii btw.

The key to Liliha's coco puff is definitely that signature topping.  It's call chantilly frosting and it's different from the "chantilly cream" that is simply composed of whipping cream and sweetener.  Liliha's recipe is kept a secret, but many people have attempted to dissect its properties and make it.  I found a recipe online and stood in front of my double boiler whisking the eggs, butter, sugar, and everything else.  At the end of it, my filling ending up tasted like leche flan (a Filipino custard dessert) rather than chantilly frosting. I know so. I made mom taste it and asked her what it was...and she said leche flan.  I did this blind tasting with everyone in my family and they said leche flan.  Here's another to add to the Filipino mac collection!

Well then, the Liliha chantilly frosting macaron has to be attempted another day...however, this leche flan macaron was amazing!  In hindsight, I might have added too many egg yolks to the mix, but it's all good.  What a delicious mistake!

10/14/12 - Leche Flan Macarons - Light Purple Shells with Sweet Custard Filling

Wednesday, November 7, 2012

Macadamia Kiss Macarons - Run #14

Yes, I still was high off of our Hawaii vacation. I brought home pasalubong (souvenirs) for my family, but I ended up eating whatever I brought back myself...including the bags of Mauna Loa macadamia nut chocolate Kisses we got from ABC Store.

Because they are only available in Hawaii, they are not cheap. Whenever I go to Hawaiian festivals here on the mainland, I see them go for $7-$8 a bag! Crazy! That still didn't stop me from making a delicious macaron with melted Kisses for the filling.

They were great and I have never seen Jayla eat so many macs before!

10/11/12 - Macadamia Kiss Macarons - Mauna Loa Blue Shells Filled withMelted Macadamia Nut Kisses

Monday, November 5, 2012

Passionfruit Jelly Macarons - Run #13


Oh, Hawaii.

I have a love/hate with Hawaii. It's like the Philippines, but on American soil. The food is awesome. The weather wasn't too bad. I'm still afraid of the ocean. I adore the culture, but I would freak out if I saw a line of fire torches coming down the mountain. The views are gorgeous; however, tropical islands come with tropical insects who like to eat me alive. After three days in paradise, I was stuck in bed with infected bites and Vicodin-sick-stomach. No bueno.  I did however get a taste of some macs on the island.  My friend Lara suggested we go to the Honolulu Coffee Co. at Ala Moana Shopping Center to try their Hawaiian lilikoi and haupia macs and they were delicious. 

I got really sad leaving Hawaii. It's that aloha spirit that makes me want to come back.

Seriously though, I felt like I was having macaron-making withdrawals by the time I got home.  I knew for sure that once I did get home, I would make Hawaiian-inspired macs.  We didn't make it out to the Dole Plantation, but good thing there was a Dole kiosk at the airport. I copped a jar of the Dole Plantation Passionfruit jelly! Perfect!  I also wanted to try something new as far as design.  I did a yellow shell with green speckling.  I think it looks really cute.  Don't you think?

10/10/12 - Yellow and Green-Speckled Shells filled with Passionfruit Jelly from Dole Plantation

Friday, November 2, 2012

Birthday Cake Macarons - Run #12

It was Cousin Roxanne's birthday on October 6, but unfortunately I was going to be away on vacation! To make it up to her, I baked her birthday cake [cake cake cake cake] macarons!

When we were kids, I used to bake cakes for my cousins. I used boxed mixes from Betty Crocker and Pillsbury and layered the cakes with canned frosting. There's something about canned frosting - the grittiness and how it's always too sweet and artificially flavored - that reminds us of childhood.

So what better filling was there than canned frosting? Yes, I'm very nostalgic. To make it extra special, I used coloring gel to create the different shades of the rainbow and piped a rather dope design for each mac.

This is definitely one of my favorites!

10/2/12 - Birthday Cake Cake Cake Cake Cake Macarons with Rainbow Frosting

Thursday, November 1, 2012

Hot Chocolate Macarons - Run #11

During the colder months of the year, nothing is better than a mug of warm creamy hot chocolate. A marshmallow or two...or three...and some whipped cream is perfection.

I took the sweet flavor of hot chocolate and literally put it in a macaron. Really. I took powdered hot chocolate mix and pulsed it in my food processor with my almond flour and confectioners sugar before proceeding with the macaronage. After whipping up a gooey masharmallow buttercream, I was in heaven.

Honestly, the cookies were great warm out of the oven. I ate four even before they got to cool thoroughly.  Chocolatey cookies tend to do that to me. 

9/30/12 -  Hot Chocolate-Flavored Macaron Shells
Filled With Marshmallow Fluff Buttercream