Breakfast Club...

Hello all...just thinking up a new breakfast club item for tomorrow morning. I'm thinking... an orange macadamia nut muffin with fresh thyme. I still have oranges and macadamia nuts left from yesterday's macarons, so I think both flavors will really come to life with a little thyme from my herb garden. Pictures to come! Have a great day :)

Orange Macadamia Macarons with Bittersweet Chocolate Ganache

I am a sucker for all things miniature as well as all things pastry, so to me, french macarons are perfection. I created these on a whim this afternoon (me bored at home always equals a new dessert creation) when I discovered egg whites in the fridge leftover from pastry cream. For correctly made french macarons (not to be confused with coconut "macaroons") you have to use aged egg whites, so today was the perfect day to experiment. I did not have the almonds the formula called for, so I substituted toasted macadamia nuts; not a bad placement in my opinion. I added orange zest to the batter and piped them small enough to be a one-bite confection. I then sandwiched them with a bittersweet ganache made with Callebaut 61% Grenade chocolate (The stuff I save for special recipes). The results were too delicious!

A Healthy Breakfast for ESI...

Every Thursday I send breakfast in for my husband's sales team. They always enjoy what I make (homemade cinnamon rolls, scones, etc.), but last week I received super enthusiastic thanks for the breakfast I created. It consisted of yogurt that I thickened and flavored myself, fresh fruit, and homemade granola. I was told later that there were team members (who shall remain nameless, you know who you are, hehe) trying to sneak the leftovers out without anyone noticing. I take it as a great compliment. So in case you were part of that breakfast club and would like the details, here they are.

Honey Citrus Yogurt

1 quart Plain Yogurt (choose a good brand, use low fat if you would like)

3 Tbsp. Honey

2 tsp. Pure vanilla extract

the zest of 1 orange

1. Line a seive with cheesecloth and place over a large bowl. Place the yogurt in the cheesecloth and allow to drain for 2 hours. This makes the yogurt much thicker and richer.


2. Place the yogurt in a bowl and stir in the honey, vanilla extract, and orange zest.


3. Refrigerate until ready to serve.

Fresh Fruit Topping

1 pint Strawberries, hulled and halved

1 pint Blueberries

1/2 pint Raspberries

1 Pineapple, peeled, cored, and diced

10 Fresh mint leaves

1. Toss the fruit together (be gentle!) in a large bowl.


2. Stack the mint leaves, roll them up like a cigar, and slice thinly with a paring knife. This will create delicate threads of mint (called "chiffonade"). Toss the mint in with the fruit.

Serve the yogurt and fruit with a good quality Granola and you'll have a delicious breakfast.

Citrus in the Summertime...

As you can probably tell, I love using citrus in the summer. Limes, lemons, and oranges seen to find their way into almost everything I bake. Somehow, a little tart zing seems to uplift all the other ingredients in a recipe, and the aroma of a freshly zested lime is incredible. This week, I have been searching for the perfect lime cookie. I chose to use key limes, which have a much more balanced flavor than traditional limes, and the zest seems to be more intensely flavored. I chose a sugar cookie formula that is very decadent yet light, and I will infuse the dough with lots of key lime zest and juice. Pictures to come, check back later in the week!