Teacups and Dreams

Photo

Thu, 16 May 2013 10:52:16 -0400

exercisepsych: DIY Bowl Covers Get rid of the saran wrap, and...

Thu, 09 May 2013 23:45:47 -0400

DIY Bowl Covers

Get rid of the saran wrap, and make these easy (reusable!) bowl covers with a bit of leftover fabric!

Choose any lightweight cotton or cotton blend fabric you like.

1. Spread the fabric wrong side up on your worktable. Invert your bowl on the fabric.

2. Measure out from the rim 1 1/2 inches and mark a circle all the way around the bowl. Remove the bowl and cut out the fabric circle.

3. If you wish, bind the edge of the circle with bias tape. (Bias tape is not necessary, it just gives the covers a more finished look). Then place the circle wrong side up in your sewing machine, with the edge under the presser foot. Lay a narrow piece of elastic on top of the edge and sew a few zigzag stitches over it. Stretch the elastic and continue to zigzag it to the edge, adjust the elastic and your hands as needed until you’ve sewn all the way around.

SO. CUTE.

thecakebar: A Macaron Troubleshooting Guide: Useful Tips and...

Fri, 03 May 2013 19:47:46 -0400

Please visit the cake bar on tumblr for more diy food tutorials and amazing recipes!

Please visit the cake bar on tumblr for more diy food tutorials and amazing recipes!

thecakebar:

A Macaron Troubleshooting Guide: Useful Tips and Advice

Index

What should a “perfect macaron” look like?

About the ingredients

What size of egg whites should I use?

What is the average weight of a large egg white?

Can I use ‘Egg Beaters’ or ‘Simply Egg Whites’ or other pre-separated egg whites sold in cartons?

If I can’t use egg beaters, what do I do with all the leftover egg yolks?

What type of food coloring should I use?

Is the use of cream of tartar necessary?

Is the use of powdered sugar necessary? Can I use a substitute? Can I reduce the sugar quantity?

What about powdered sugar, do all brands work? Is it ok if it contains cornstarch?

What is almond meal? Is it the same as almond flour?

My almond meal/flour looks wet/oily. Can I still use it?

Can I use nuts other than almond to make macarons?

Can I grind my own almonds/nuts?

What if I’m allergic to nuts? Can I still make macarons?

About the equipement

Parchment paper or Silpats?

Can I use butter instead of parchment paper?

Can I use wax paper / aluminum foil?

Which pastry tip is best?

What pastry bags do you use?

Do I really need to use a stainless steel bowl? Will aluminum or plastic bowls do?

But, won’t my electric beater scratch the stainless steel bowl?

What kind of baking sheet is best? Do I need to buy an expensive one?

Why do I need to double the baking sheets?

General macaron-making questions

There is so much sugar in macarons! How much calories is there in a macaron? Can I make them lighter?

What does “aging egg whites” mean?

Is there a shortcut to aging egg whites?

What does it mean to dry or rest macarons before baking? What should they look/feel like after drying? What happens if I skip this step?

Can I make macarons even if it’s raining/really hot/humid outside?

What is the size of the “perfect” macaron?

How can I make sure my macaron shells are all the same size?

How is the flavor incorporated into macarons?

Making macarons seems so time-consuming! How long does it really take to make them?

Making macarons

What should the beaten egg whites look like?

I’ve overbeaten my egg whites. Help!

My meringue stays loose, it won’t become firm. Why?

How delicately/vigorously should I fold the almond/sugar mixture into the meringue?

When should I add food coloring or flavorings?

What is the right batter consistency?

My batter is too thin/runny. What happened/what should I do?

What is the right oven temperature? Why isn’t there a definite ‘universal’ temperature everyone can use?

My batter becomes watery or runny during the resting period. Why?

My macarons are spreading unevenly / are not round / are not equal in size. Why?

Can I skip the resting period to make my macarons more quickly?

The shells remain pointy after piping. Why?

Aesthetic problems after baking

No feet / crown

Uneven feet / Feet bursting

Hollow shells

Cracked shells

Thin shells (thin cap with feet)

Shells that puff, then deflate

Warped / uneven shells

Bumpy / lumpy shells

Shells are too soft

Shells seem too dry or crunchy

Shells look greasy or “wet”

Brown or dark shells

Sticky on the bottom

Uncooked insides

Inconsistent batch (some are perfect, others are not)

My shells are not cooked through even after 15 minutes in the oven. What should I do?

Additional info

Preserving macarons

Books

Recipes

Links to more troubleshooting, tips and advice resources

****Click the main link above for FULL details (there is a lot more info!)

SO HELPFUL!

Photo

Fri, 03 May 2013 15:46:45 -0400

pbsparents: 10 Fabulous Mother’s Day Spring Desserts SUMMER IS...

Fri, 03 May 2013 11:17:22 -0400

pbsparents:

10 Fabulous Mother’s Day Spring Desserts

SUMMER IS HERE.

etsy: aesthetics of joy: Artful sweets: Rothko cookies by Mimi...

Fri, 03 May 2013 11:16:25 -0400

etsy:

aesthetics of joy: Artful sweets: Rothko cookies by Mimi O Chun.

"On Periods: Let’s put this shit to bed right now: Women don’t lose their minds when they have..."

Sun, 28 Apr 2013 15:01:54 -0400

“On Periods: Let’s put this shit to bed right now: Women don’t lose their minds when they have period-related irritability. It doesn’t lower their ability to reason; it lowers their patience and, hence, tolerance for bullshit. If an issue comes up a lot during “that time of the month,” that doesn’t mean she only cares about it once a month; it means she’s bothered by it all the time and lacks the capacity, once a month, to shove it down and bury it beneath six gulps of willful silence.”

- Shakesville: Feminism 101 (via andotherdoublemeanings)

BOOM

(via lagertha-lodbrok)

YES.