Lemon Poppyseed Macaroons | @thefauxmartha

Lemon Poppyseed Macaroon

I’ve never been a huge macaroon fan. Not to be confused with the french confection, macarons—the tiny footed, usually bright, meringues held together by a pastry cream or jam. I’ve never had a problem eating those. A couple weeks ago, the co-op was sampling lemon poppyseed macaroons (with two Os). I grabbed a bite of one at the tail end of my trip. I was pleasantly surprised with the lemon poppyseed macaroon flavor when I found myself nestled into the check-out line, too late to go back and grab one. But, these little lemon poppyseed macaroon morsels piqued my interest enough to think about a recipe of my own. Read more

Peanut Butter Balls | @thefauxmartha

“Email is a wonderful thing for people whose role in life is to be on top of things. But not for me; my role is to be on the bottom of things. What I do takes long hours of studying and uninterruptible concentration.” —Donald Knuth, a computer scientist

I added that quote to my email signature after Kev shared it with me. He knows my struggles. As of right now, the number 8855 is barely legible, set in white text on a red background, and hovering to the right of my email application. I’m a minimalist in most areas of life except my inbox. It’s a complete disaster. It gives me hives when I think about it, so I don’t. I have trouble pressing delete and unsubscribing from reoccurring emails. I mark every email as unread. And replies take at least a couple days for me to formulate my thoughts and sentiments. I live a paralyzed life when it comes to email. Read more

We made our first trek to NYC this weekend. It was glorious. But it started with an alarm at 5:45 am. A walk to the train in the pouring rain. And a two hour train ride. Wishful thinking—I thought we lived closer to the city. Read more

A couple months ago, Oh Nuts! sent me some jordan almonds and said create. I held on to them idealess for many weeks too long. Of course Easter eggs seemed like the obvious answer. Ombre? Everyone’s doing it. So I removed some of the color from the egg with a wet q-tip. The results were subpar. Speckled, speckled, speckled—I could hear them chanting in the background. With an extra toothbrush and some blue food coloring, they quickly became robin’s eggs. Read more

When life gives you leftover ganache, you make truffles. Duh!

Earlier this week, I posted on chocolate ganache cupcakes. The original recipe was intended for a cake. But, last minute I decided to convert them into cupcakes. I’m really good at throwing myself for a loop. So I used a lifeline and phoned a friend, aka my sister. (We’re gonna own a bakery together one day; she just doesn’t know it yet.) After consulting with her, we decided it would be best to fill these suckers. Next thing you know, the cupcakes are filled, and I have a ton of ganache leftover. (In case you were worried, I tweaked the recipe for the cupcakes so that you wouldn’t have this same unfortunate problem.) Read more

 
 
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