Category: Repost

Recipe| How-to Make a Raspberry Macaron

French Macarons are the new cupcakes. Bakeries everywhere are adding them to their menu. And now there are macaron shops/stands popping up all over the place. Below is a recipe so that you can make your own!

Raspberry Macaron villa azur dine with daniMay 31 is National Macaron Day (not to be mistaken for a celebration of the new French president). Below you’ll find a recipe from Chef Erwin Mallet of Miami’s Villa Azur. Now you can try your hand at creating a perfect batch of this sweet meringue-based confection. The Raspberry Macaron.



  • Almond flour/meal: 212 grams
  • Powdered sugar: 212 grams
  • Egg whites: 0.82 grams to 0.90 grams
  • Red food coloring: a dash
  • Granulated sugar: 236 grams, plus a pinch for the egg whites
  • Water: 158 grams

Raspberry jam:

  • Raspberry purée: 1 kg
  • Granulated sugar: 50 grams
  • Pectine: 10 grams


National Margarita Day… Feb 22

Mango Scotch Bonnet Margarita
Mango Scotch Bonnet Margarita (recipe below)

Cinco de Mayo is not the only day you should celebrate with Margaritas. There is actually a NATIONAL MARGARITA DAY! I’m in!!

Some people struggle with making good margaritas. Here are some tips from the good people at Herradura Tequila so you can ditch the poorly made margaritas. And remember to say goodbye to artificial lemon juice.

1.       Avoid cheap tequila – If you are going to get serious about margaritas, you’ll need to invest in high-quality tequila. The key is being 100% agave, which means no additional sugars were added during fermentation process. Casa Herradura has been crafting 100% agave tequila since 1870 using traditional production methods. Use Herradura Silver for a taste of sweet, mild cooked agave notes with a touch of oak.

2.       Use real lime –using real lime juice is just as important. Avoid the artificial lime plastic ball, or any prepackaged sour mix and buy real limes. Limes are not expensive and they last a long time.  This will make a big difference!

3.       Get the orange stuff –Triple sec is key! This orange flavored liquor is sweet and it’s made from dried orange peels. You can substitute with blue curacao to make a blue margarita if you are feeling adventurous.

4.       It’s all about the measurements – The basic ratio measurement of a margarita is 2:1:1 which means two part tequila, one part of triple sec and one part lime juice. This will always depend on how strong you like your tequila so feel free to experiment with it.

I’ve shared below a recipe below! Cheers!


Ugly Fruits and Veggies Find Love in France

I am guilty of skipping over the ugly fruits and veggies at my local grocer and farmers market. But I never thought about the amount of food waste that creates. French super markets have found a solution for this problem! It eliminates waste AND save families money in the process. Check out the video below! Maybe the U.S. should take a queue from the French on this one!


Try This… Lemon Meringue Pie Cocktail

I like to remind myself that somewhere its Happy Hour! So get your shaker ready!

You all may know by now that I LOVE Alie & Georgia. Their cocktails have as much personality as they do. PLUS they know how to turn my favorite desserts into drinks! I hope you’ll try this. And even if you don’t– just enjoy the video. They remind me of me with the BFF.

Time to Vote Again… With Your Fork

We’ve just gotten through the Presidential Election, but we’re not done yet. In fact, we’ll never be done because we vote every day of our lives… with our forks.

What does that mean? When we buy less than healthy foods, we tell the government and retailers that it is okay to provide us with pesticide laden fruits and vegetables, meats raised on hormones and antibiotics and packaged foods full of preservatives. These foods that fill our local grocery stores aren’t our only option. They may seem more time and cost effective now, but there are unforeseen consequences for eating this way.

I’m not looking to put Kroger and Publix out of business. I simply want them to stock their shelves with healthier options. How do we make that happen? By buying local and natural products when available. Doesn’t that cost more? Yes, for now. But think about supply and demand. If the demand for better foods goes up, farmers and manufacturers will produce more, causing the price to go down. Grocery stores will buy more at a better price and we’ll see the savings as they become more common.

It’s not likely that I will give up this cause. I see the people I love struggle with obesity, diabetes, high blood pressure, crohns and other ailments that can be caused, triggered or aggravated by diet choices. And I want to do more to prevent others from going through the same things. Electing government officials is our civic duty, but we can’t let election day be the only time our voices are heard.

Voting doesn’t only take place in a election booth. And here are “10 Ways to Vote with Your Fork” courtesy of Georgia Organics.

1. Eat low on the food and marketing chain by buying direct from farmers. Several studies have shown that the average distance food travels from farm to plate is 1,500 miles. In a week-long (or more) delay from harvest to dinner table, sugars turn to starches, plant cells shrink, and produce loses its vitality.


Macaroni… Easy-Peesy and Cheesy


One of my favorite dishes to eat ever is a good macaroni and cheese. I like it creamy and full of flavor. My personal recipe (not shared) is inspired by Chef Delilah Winder’s 7-cheese macaroni (which Oprah dubbed the Best Macaroni & Cheese in the WORLD).  When I met Chef Delilah and tried this dish– I had to agree.

The woman knows what she’s doing. And she has no problems sharing how it is done. I swear it is easy-peesy! You basically dump the ingredients into a large mixing bowl (with the exception of the eggs) and mix is as best you can. Chef Delilah puts on gloves and mixes it by hand– she doesn’t believe that a spoon can do it justice.

Anyway, I’ve shared her recipe below. But just know that you can substitute these for your faves and even use less options. I only use 3 to five cheeses when I make it, and I add a little ground mustard seed.  Once I perfect a written recipe (with measurements I mean), I’ll post it as a Part II (Maybe for Christmas). And once you get it all down, you’ll be able to add ingredients like sausage, crab, lobster, etc.

Click below for Chef Delilah Winder’s Macaroni recipe courtesy of the food network.


Bone Lick BBQ… Uh, Pun Obviously Intended

Had the opportunity to try this spot at an event at work. The social committee somehow put together a miniature “Taste of Atlanta”. I was very pleased with the barbecue chicken wings. A little spice, but not too much (and I am sensitive to that kind of heat). And yes, I did want to lick the bone!

I’m looking forward to visiting for an after-work meal! Something that good should not be rushed.

Shout out to @AleSharpton who appears in the video below courtesy of ATLeats.

I thought I took a picture… sad face for my absent mindedness… next time!

Bone Lick BBQ on Urbanspoon

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