I decided to revisit macarons and try the recipe again to create non-hollow macarons. Every attempt looked like a perfect macaron, except when it was cracked open, it was hollow. After a few more attempts and more reading as to why my macarons were turning out to be hollow, I hit success. They weren't hollow anymore, but I had other issues with the macaron and it was mostly due to my oven. It was browning too quickly or it would be under baked. It took a while before I got to learn about my oven in my new place, but I've got it down now.
Read MoreThis is my go-to quick pasta sauce whenever I'm craving something creamy and rich. I always have these ingredients on hand because it's so easy to make a nice meal out of it.
Read MoreI love always having bananas around (and avocado). It's an easy excuse for me to munch on that won't make me feel guilty. The only problem is when I buy them, they all ripen around the same time and it always seems like it's such a short time that they go from firm to very ripe.
Read MoreThese shrimp cakes aren't heavily breaded, so that they still have the soft bouncy texture of shrimp and are moist. Sometimes recipes that contain a lot of breadcrumbs tend to be very dry and flaky to the point that they crumble too much. You only add enough breadcrumbs for this recipe to bind the shrimp mixture together to hold the patty shape.
Read MoreI was so happy to finally get to use these hemisphere molds! I had been inspired by MasterChef Australia season 7 (or maybe brainwashed) that I went out and bought some hemisphere molds. Reynolds' desserts were so beautifully plated and presented on his season that I was rooting for him to win! He didn't win MasterChef, but he continued to pursue his food dream in desserts and opened up KOI Dessert Bar. If I do ever get a chance to visit Australia, I feel like I would love to visit his restaurant and actually see his creations in person rather than just online on his instagram.
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