Introducing: The All American Pecan Macaron with Caramel Filling

American Pecan Macaron with Caramel Filling, Moonglow Cooks

American Pecan Macaron with Caramel Filling, Moonglow Cooks

American Pecan Macaron with Caramel Filling, Moonglow Cooks

Ingredients

Makes about 30

• 1 1/4 cups confectioners’ sugar
• 1 1/2 cups (4 ounces) PECANS in lieu of the traditional almonds, Costco item of the day!
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon pure vanilla extract

You may use more or less of the pumpkin spice:

• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ginger
• 1/8 teaspoon cloves

Directions

 

French Cashew Macarons a la Jessica – Espresso

French Cashew Macarons a la Jessica, Moonglow Cooks

Happy Sunday!  Cloudy skies here in Corte Madera with 60F high and 43F low.  What does that mean for another batch of macarons?

The recipe for French Cashew Macarons  a la Jessica – Espresso follows my original macaron recipe with the addition of Gevalia Espresso in a T-Disc.  You may use your own favorite coffee of course.

Ingredients

Makes about 30

• 1 1/4 cups confectioners’ sugar
• 1 1/2 cups (4 ounces) cashews, Costco item of the day!
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon pure vanilla extract
• 2 tablespoons ground coffee

Please note that no food coloring was used.

Directions

Please follow French Cashew Macarons Easy as Pie Directions.  Thank you.

French Cashew Macarons a la Jessica, Moonglow Cooks

French Cashew Macarons Easy as Pie

French Cashew Macarons A La Jessica, Moonglow Cooks

Good morning!  Thank you for stopping by.  As of late, I’ve been reading and seeing French Macarons on various food sites and was finally intrigued to read a few recipe versions.  Wow, these are what we call SILVANAS back in the Philippines except we make them at least twice the size!

Two days ago, I baked my first batch of French Macarons with relative success.  Yesterday, I baked another batch to develop a technique and to practice.  It was easier the second try.  On the third try, I was adventurous enough to use food coloring reminiscent of the macarons in Paris.

French Cashew Macarons Ala Jessica, Moonglow Cooks

As you may already know, I’m not a baker.  This is a whole new world to me.  If I can whip up French Macarons, you certainly can do it, too, and I bet you can do it better.

Ingredients

Makes about 30

• 1 1/4 cups confectioners’ sugar
• 1 1/2 cups (4 ounces) cashews, Costco item of the day!
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1/4 teaspoon pure vanilla extract

Optional

• food coloring

Directions

• In a blender or food processor, grind cashew with confectioners’ sugar.  This keeps the mixture dry and not clumped together.


Preparing Silpats For French Cashew Macarons, Moonglow Cooks

• Line two (2) baking sheets with parchment paper or nonstick baking mats (such as Silpats), and mark circles using a 1 1/2-inch cutter dipped in flour.

Preparing Silpats For French Cashew Macarons, Moonglow Cooks

 

Piped French Cashew Macarons Batter, Moonglow Cooks

French Cashew Macarons Out of the Oven, Moonglow Cooks

• Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
• Preheat oven to 280F.
• Bake, rotating sheets halfway through, until macarons are slightly firm and can be gently lifted off parchment (bottoms will be dry), 15-20 minutes. It was 20 minutes exactly for me for the first 3 times. Watch oven after 15 minutes.

• Let cool on sheets 5 minutes.  Transfer macarons on parchment to a wire rack.  Let cool completely.  Refrigerate in airtight container and take out just before filling.

Pecan Crumble Topping

Welcome and thank you for visiting.  I hope you are having a great one.  Today I’m thinking of making Sweet Potato Souffle.  Here’s the topping that I will use.  It was such a big hit on the Pumpkin Tart I made over the weekend.  It just feels right to share.  Happy Monday!

Ingredients

• 1/2 cup butter
• 1/2 cup all purpose flour
• 1/2 cup brown sugar
• 1 cup pecans
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt

Directions

• Melt butter in microwave.  Set aside.
• Combine all dry ingredients until thoroughly blended.
• Drizzle melted butter slowly while mixing with fork until crumbly texture forms.
• Use as topping on Apple Pies/Tart, Pecan Pies/Tart, Banana Bread, and Sweet Potato Souffle.

Here’s a photo of the fast disappearing Pumpkin Tart.

Fast Disappearing Pumpkin Tart with Pecan Crumble Topping, Moonglow Cooks

Dark Chocolate Chip Cookies Not Dark Enough

Dark Chocolate Chip Cookies Not Dark Enough, Moonglow Cooks

Someone has to stop baking!  There should be a ban on baking starting now.  Let’s get rid of these cookies fast…

Esteban Restaurant at the Casa Munras Hotel

Paella, Esteban Restaurant at the Casa Munras

Sangria, Esteban Restaurant at the Casa Munras Hotel

Staying at Casa Munras successfully kept us away from the tourist crowd.  Historic Casa Munras is located in the picturesque coastal town of Monterey – right in the heart of Old-Town.  Find Esteban Restaurant on site, offering tapas and Spanish-inspired cuisine.

 

Jamie’s Pecan Tartlets

Jamie's Pecan Tartlets, Moonglow Cooks

The Little Dude requested pecan tartlets and since I cannot find his Ate Jamie’s original recipe, I tried good old memory!

Cream Cheese Crust – Makes Five (5) Dozens

Ingredients

• 2 8-oz. packages of Philly Cream Cheese, softened
• 2 sticks of unsalted butter, softened
• 3 cups all purpose flour
• 1/2 teaspoon salt

Directions

1. Whisk together flour and salt.
2. Combine cream cheese and butter. Stir in flour.  Blend well.
3. Press 1 tablespoon mixture into each cup of mini muffin pans to form 60 (1 3/4 to 2-inch) shells.
4. Cover with plastic wrap and refrigerate.

Jamie's Pecan Tartlets, Moonglow Cooks

Preheat Oven at 350F

Filling

• 2 tablespoons butter, melted
• 2 cups brown sugar, packed
• 3 eggs, lightly beaten
• 1 tablespoon vanilla

1. Melt butter in microwave. Stir in sugar, eggs, and vanilla.  Blend well.
2. Pour 1 teaspoon of mixture into each tart shell.
3. Place two (2) pecan halves (U.S. #1 FANCY) in each tart shell.
4. Bake in oven for 22 minutes.

Jamie's Pecan Tartlets, Moonglow Cooks

Molten Chocolate Espresso

Molten Chocolate Espresso, Moonglow Cooks

Molten Chocolate Espresso

Thank You For Stopping By

Welcome to Moonglow Gardens and thank you very much for stopping by.  From a virtually unnoticed blog for many months, you have made this place quite a little foodestination.

I hope you will visit often.

Sincerely,

Annapet

Tea Towels, Moonglow Cooks

3-Bean Chili My Way!

3-Bean Chili, Moonglow Cooks

Today is a rare event.  I’m cooking something for ME!

• 2 cups baby bella mushrooms, sliced
• 2 cloves of garlic, minced
• 1 pound ground beef
• 1 medium onion, diced
• 1 cup celery, diced
• 1 red bell pepper, cubed
• 1 orange bell pepper, cubed
• 24 ounces of oven-roasted marinara
• 1 can garbanzo beans
• 1 can pinto beans
• 1 can black beans