Makes about 30 macarons.
280 grams powdered sugar (1-1/4cup)
160 grams Almond Flour (3/4cup)
3 egg whites, room temperature
1 pinch cream of tater
1 pinch of salt
50 grams sugar (1/4cup)
1/2 tsp vanilla
In a blender or food processor add powdered sugar and almond flour, give it a spin until combined well. Remove from blender and sift into a medium bowl.
In bowl of mixer place ROOM TEMPERATURE egg whites and cream of tater, beat until frothy, slowly add sugar and continue to beat until stiff peaks have formed. Add have your almond flour and powdered sugar mixture to your egg whites and gently fold in until combined. Once combined add vanilla and the rest of your almond flour/powdered sugar mixture stirring gently until blended. Transfer mixture to a piping bag fitted with a medium round tip.
On a piece of parchment paper trace 30- 1 inch circles, set parchment paper upside down (you do’t want the pencil to transfer to your cookies) onto a baking tray. Pipe your mixture onto your circles, then smack your tray once or twice and the counter. Let your cookies rest now for 35 minutes on the counter.
Preheat oven to 300 degrees, bake for 25 minutes or until firm to touch. Once baked let cool completely on baking tray.
Filling and Peppermint Crunch
1/3 cup butter, softened
3/4 tsp vailla
1/4 tsp peppermint extract
1 Tbsp milk
1-1/2 cups powdered sugar
5-6 candy canes smashed into little bits (peppermint crunch)
Beat all the ingredients together till soft and creamy, Pipe onto your cooled cookies and sandwich second cookie on top, roll into peppermint crunch and enjoy. 🙂
8 pieces of bacon, uncooked
1 head of romaine lettuce, chopped
1-1lb container grape tomatoes, halved
6 pieces sourdough bread, cut into 1 inch cubes
2 avocados, cut into cubes
1/4 cup olive oil
1/4 cup red wine vinegar]
1 tsp honey
1 tsp dijon mustard
pinch of salt
pinch of pepper
Cook bacon in a skillet until crispy. Remove bacon and set on paper towels, set aside. Pour out bacon grease leaving about 1 Tbsp of bacon grease in the skillet. Add bread to skillet and toss to coat in bacon grease, crispy bread on medium heat, about 3-5 minutes. Remove from skillet and set aside.
To a bowl add lettuce tomatoes and avocados. Crumble bacon and add to bowl. Add bread to salad bowl and toss.
In a small bowl add all of your dressing ingredients and whisk until combined.
Add dressing to your salad and toss. Let sit about 10 minutes before serving to let your bread soak up some dressing, serve and enjoy 🙂
Preheat oven to 350 degrees.
6 Tbsp butter, divided
12 white dinner rolls
1lb deli roast beef
12 slices swiss cheese
1-1/2 cups french fried onions
1/4 cup Johnny’s french dip au jus concentrate
1 tsp worcestershire sauce
1 Tbsp sesame seeds
1 Tbsp minced onion
Melt 2 Tbsp butter and spread on bottom of a 13×9 baking dish. Without separating rolls, slice the rolls in half. Place bottom half of rolls in baking dish. Top with cheese, roast beef and french fried onions.
In a small bowl melt the remaining 4 Tbsp of butter, mix in Johnny’s french dip au jus, Worcestershire sauce, sesame seeds and minced onions, whisk until combined. Pour mixture over top of rolls.
Bake sliders at 350 degrees for 15 minutes. ENJOY!! 🙂