Posted in Baking, Food

Making Butterbeer (Harry Potter’s B-day Part 2)

It is Harry Potter’s birthday as I said in my last post. Although I did read and watch the Harry Potter books. During this time of the year, I would also have butterbeer. The last two years I got my butterbeer from a restaurant called the Wall. It is in Provo, Utah which is were I went to college. The first time I went I loved the butterbeer. It was delicious,  but the second time was terrible. Apparently, they decided to change their recipe. I didn’t like it. It was sour and yucky. But I still drank it to celebrate Harry Potter. But since I don’t live there anymore, I had to figure out how to get my butterbeer fix.

Therefore, this year I have made my own butterbeer. It is so yummy!!! Therefore, I have decided to give it out to you guys, so you can try it for yourself.

(Warning: this recipe is for single servings)


  • 4 scoops of vanilla ice cream
  • 1 can of cream soda (I used vanilla cream soda)
  • Butterscotch syrup


  1. Place one glass in the freezer for 20 minutes
  2. Put ice cream, cream soda, and butterscotch in blender. (You can put as much syrup as you want in)
  1. Pulse the blender a few time so that it is just combined.
  2. Place in refrigerator until glass is ready. (Look how foggy it is)

IMG_0618 - Copy

  1. When glass is ready, pour mixture in the glass.
  1. Top with whip cream if so desired and put in a straw.


That’s it and it is so good. There are other recipes on the web, so it is up to you to decide which one you like the best. Thanks for reading!!

Posted in Baking

Baking Macarons

When I say macarons, I mean French macarons. Not the ones with coconut because I would die, since I really hate coconut.

I have been in a baking mood for some time now. And I always wanted to know what a macaron tasted like. So I decided to try to make some myself. The macarons themselves will always be delicious, but getting the shape of them just right is so frustrating. Also when I started making macarons, I was in a college apartment with an oven that didn’t work right. Therefore, my macarons didn’t always look right. However, they were still tasty. Making macarons also takes a lot of time. I spent 5 hours making two batches of macarons last week for my family reunion. But they were worth it. Even my nieces and nephews loved them. Because I love macarons so much, I decided to give out my recipe plus tips for it. You can find this recipe anywhere, but the tips are what makes this recipe the most helpful.



  • 2 cups powdered sugar
  • 1 cup almond flour
  • 1/4 teaspoon fine salt
  • 3 large egg whites, at room temperature
  • Pinch cream of tartar
  • 3 tablespoons granulated sugar

1. Dry ingredients

First gather your dry ingredients together. You will want a medium size bowl and a shiftier. If you don’t have a sifter, you can use a strainer instead. I do! Sift the almond flour and the powered sugar into the bowl and add the salt. Then put the bowl to the side for later. You can also add some cocoa powder or lemon zest or whatever you want to add some favor to it. It is about 3 teaspoons for either one


2. The Meringue

The meringue is the most important part of the macaron. If you don’t do it right, you will have to do it all over again. First, crack three eggs into a glass bowl or your mixer bowl. However, you only want the egg whites. You can achieve this by cracking the egg, but only pull it apart with the egg standing up right. Like you are taking the top off of something. Then you will transfer the egg yolk into each egg shell half while allowing the egg white to fall into your bowl. If you want to, you can save the egg yolk to make frosting or use it for something else.


Next, you will put on the mixer with the whist attachment and turn on the mixer to medium speed. You will mix it till it is opaque and foamy (about 30 seconds).


Then, you will add a pinch of cream of tarter and mix till it is white and holds the line of the whist.

Finally, you will add in the sugar slowly and continue mixing it until you are able to form thick peaks. If there is any special favoring or food coloring you want to add, this is the time to do it. However, make sure to not over mix the meringue or you will have to start over.


3. Combining

Next, you will be combining the meringue and the dry ingredients. This is done by pour half of the dry ingredients into the meringue and folding it in. Folding it in requires a spatula. Folding it in helps the meringue to keep it’s fluffiness. Do this till the dry mix is combined and repeat with the rest.


4. Piping

Next, you want to pipe the mixture into circles on parchment paper. You will need a piping bag with a open tip. Make sure to close off the piping bag before putting the mixture in, so that it doesn’t fall out the other end. If there is no one to help you put the mixture into the piping bag, grab a large cup and fold the top of the piping bag down and place it in the cup. This should make the piping bag stable enough for you to put in the mixture without holding it.


Pour the mixture into the bag until about 3/4 of the way full (the mix should move slow like lava if it doesn’t then you mixed too much). Then pipe out two inch circles onto the parchment paper. Continue this until you are out of the mix.

Finally, you have to wait till the tops of the macarons are dry. This means you can touch the top and nothing will stick to you. This helps create the shape of a macaroon. Now if the macaron starts to spread out a lot, then it didn’t work (you probably over mixed and you will have to start over, but they still taste good)


4. Baking

When the tops of the macarons are dry, put them in the oven at 350 degrees for about 7 to 10 minutes. You will know that they are done if when you push the top of the macaroon, the inside doesn’t move. Take them out of the oven and start to take them off the parchment paper. This can be hard because they like to stick so be careful. One way that is helpful to me is to lift the parchment and peal it off the macaron.


Now you have the macaron, but you still need to put something in between. You can use jelly like the french do, but I like sweet things so I use frosting if I’m lazy. However, sometimes I make chocolate gauche to go with it or make my own frosting. So I will give you guys the recipes for both.

Chocolate Gauche


  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

1. Chopping

First, chop up the chocolate into fine bits and put it to the side

2. Boiling

Next, put the heavy cream into a pot and bring it to a boil. Turn off the store and put the chocolate into the pot and mix it up till it is completely combined. Then take the butter and put into the chocolate. Mix till it is completely melted.

3. Refrigerate

Finally, you will place the chocolate into the refrigerator for about 30 minutes or until it has thicken.


Now you can place the gauche in between the macaron layers. I like using a piping bag since it is easier to get it on.


Butter Cream Frosting


  • 1/2 cup butter, softened
  • 1/8 teaspoon salt
  • 4 cups confectioners’ sugar
  • 2 egg yolk, beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

1. Butter

First, cream butter until soft. It helps if you take your butter out early, so it has time to soften.

2. Mixing

 Add salt and part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add remaining sugar, alternately with milk, until of right consistency to spread, beating after each addition until smooth.

3. Piping

Once again, it is easier to put on the macaron if you use a piping bag.

Now you are done, and you have some wonderful macarons to show off to your friends. It can take some time to get it right, but these macarons are worth the journey.


Therefore, I hope you try it out. If you have made macarons in the past and have some tips for me, please tell me. Also if you have any recipes you want to share that would be great. I’m always looking for new things. Thanks for reading! See ya!