Holiday BAKING PALOOZA DOOZA, and my fear of THE TRIPOD.

Today I’ve got a bunch of unique cookies, macarons, and a brownie recipe that will knock your socks off, for your holiday baking! Swedish butter cookies called Mandel Kakor which are twice-baked like biscotti, Tiramisu sandwich cookies, luscious, classic Linzer Tart cookies, Minty Brown Sugar Chocolate Chip Cookies, Brown Butter Melty Middle Chocolate Hunk Cookies, Apple Cider Caramels (some of it used as a filling), and TWO awesome macaron recipes!


To start off, this was supposed to be my entry for Jamie (of Life’s a Feast) and Deeba’s (of Passionate About Baking) MacTweets MacAttack last week.  Now that it’s 10 days late, and pretty much null and void,  I’m turning this post into a holiday baking post with several recipes for amazing holiday cookies, along with the now orphaned macarons meant for the MacTweets challenge.

Plus, a kind of weird tripod phobia story.

So, the obvious; I love cooking and baking. It’s a passion that oozes from my pores; but let’s face it, eventually you realize you can’t give enough away and end up eating it all or throwing a lot of it out so you don’t eat it all.  I’m actually looking forward to the day I have a hungry brood to feed.

That said, I baked all of these goodies in one week. Fortunately, most were given away in holiday cookie baskets, because I most certainly could have finished them off in a week!

Fleur de Sel Cinnamon Caramel Apple Macarons and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!

Fleur de Sel Cinnamon Apple Cider Caramel MacaronsNotice the oozing caramel in some of them? The caramel for those was cooked to about 230-235 F.  I cooked it up to 240ish for the next batch of filling, so no more oozing, although I wouldn’t say ‘oozing’ is a bad thing!

OK, one more diatribe before I get to the macarons.  I must admit something to you all, and it’s weird, really weird.

I’m afraid of my tripod.

For those who don’t know me or haven’t followed this blog, you’re probably thinking “This girl is afraid of a piece of equipment that holds a camera steady? What a freak!”.  For those who do know me and/or my blog, you know I annihilated my knee trying to save my camera when I knocked against THE TRIPOD atop a staircase (because there was a patch of natural light coming through a window on that staircase)  as I was setting up for photos for the Daring Bakers Lavash challenge.

Because of this little phobia, my photos suffer. It’s bad enough I have no natural light, which is all the more reason I need to use a tripod, but one look at this piece of equipment, and I shudder.  Memories of my leg flopping all over the place as I tried to crawl to the phone, and the year I’ve spent rehabilitating that leg, are pretty much the reason.  I need a much sturdier tripod since mine possesses legs that even a modeling agency would call too skinny, and what looks to be balls instead of feet (My father gave it to me. He found it in the attic of an abandoned estate, along with other antique camera equipment, a few years before I was born).

As I look below at the blurry spinach and peppers in my Beef Wellington post, and know this freaky phobia is partially the cause, I have to laugh..really.  If I don’t, I just might scream!!

Fleur de Sel Cinnamon Caramel Apple Macarons and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!

Now that I’ve vented my weird phobia to you all, on to the macarons.  I made two kinds, since I couldn’t decide on one; fleur de sel topped cinnamon macaron shells filled with spiced apple cider caramel, and a pure, fresh roasted maple pumpkin filling between two pumpkin pie spiced macaron shells, topped with spicy toasted Jack Be Little pumpkin seeds, which are the itty bitty baby pumpkins you can hold in your hand.  The seeds are super tiny, perfect to top a macaron shell without any craters forming, but next time I think I’ll use baby pepitas, which are shelled pumpkin seeds.

Salted Apple Cider Caramels and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!Salted Apple Cider Caramels  (I added orange zest and toasted walnuts to make apple cider walnut orange caramels. Totally on a whim and totally worth it!)

The best part of this macaron endeavor was the spiced apple cider caramel filling.  This is because once I cooked it to spreadable filling temp, about 235 – 40 degrees on a candy thermometer, I took out what I needed to fill the macarons and cooked the rest to the soft – medium ball stage, about 250-60, to make buttery soft salted apple cider caramel candies.  You can’t beat one recipe that results in cookies and candy.

I found the recipe for the apple cider caramels HERE, I added ground ginger, cinnamon, nutmeg, and a bit of cardamom to the above recipe, for the ‘spiced’ aspect, and, of course, a sprinkle of crunchy sea salt on top.

'The Whole Pumpkin' Macarons and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!‘The Whole Pumpkin’ Macarons.  I gave them a spritz of orange spray food color for photos, so no, nothing cool here.

Having said all that, I was extremely flattered last month when Kitty of Fahrenheit 350° asked me to participate in her Blogiversary giveaway.  This meant baking something and sending it to the winner, along with a few other bloggers she’d chosen.   The winner, Heather of Utah (no last names here) made out like a bandit.  You should see the loot she hauled in from me!

Every day of the week, for one week, leading up to her Blogiversary, a new blogger was in the spotlight along with the goodies to be sent to the winner.  Isn’t that a great idea? Naturally, as I always do, I went overboard..way overboard, and started experimenting with recipes I’d never tried before.  I wanted to blow the winner away with goodies she wasn’t expecting along with the two cookies I offered up.

BEST EVER BROWNIES and Brown Sugar Mint Chocolate Chip Cookies. Plus, Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!                       “Greatest Ever” Brownies and Minty Brown Sugar Chocolate Chip Cookies

One of the cookies I baked was a Tiramisu cookie I got from the Domino’s Sugar site (which is no longer there as of 2015, but I’ve got the recipe for the filling, below, since I did not use their cookie recipe).  Domino’s Sugar sent me a $20.00 gift card for my holiday baking and wanted me to  bake something from their recipe page, or just use their sugar in my holiday baking in general.  Well, no need to ask, since I use Domino’s sugar in all of my baking, and have been doing so since I was in high school.  I’m never, ever without it; brown, dark brown, granulated, powdered, in retrospect, it was like them asking me to brush my teeth every day.

Apparently this gift card was to help with ingredients for whatever cookie(s), cakes, pies I was going to bake, but the thing is, I’m never without every baking essential possible.  I have everything at all times, always on hand until I run out, in which it’s immediately replaced, unless it’s a rare ingredient that a particular recipe calls for.  When I received this gift card, there was nothing I needed, so I bought lobsters.  Thank you for my awesome lobster dinner, Domino’s Sugar and Hilary from Domino’s Sugar!

           Tiramisu cookies and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!                                The aforementioned Tiramisu cookies

In any event, I didn’t particularly like the cookie part of this Tiramisu cookie recipe, so I used THIS COOKIEminus the nuts (and using mini chocolate chips), BUT, used the fillings from the Domino’s sugar recipe.  Fudgy, creamy, luscious tiramisu in a compact sandwich cookie.  Enough said.

Swedish Biscotti, Linzer Tart Cookies and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!                 Mandel Kakor (I call them Swedish Biscotti), and Raspberry Linzer Tart Cookies

Well, I think I covered every corner as far as my cookie baking went.  Please be sure to stop back December 27th to see my Daring Bakers Gingerbread House (HINT: it won’t be a house).  I have never, ever built one before, so you just might get some laughs.  I have less than 5 days to knock this one out, and I haven’t even made the gingerbread yet.  Wish me luck, because I’ll need it!

Melty Middles Chocolate Chip Cookies and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!

                                         Brown Butter-Melty Middle Milk Chocolate Chunk Cookies

Holiday Cookielicious Baking

Salted Apple Cider Caramels

Raspberry Linzer Tart Cookies

Deep Chocolate Chippy Tiramisu Sandwich Cookies
Prep time: 
Cook time: 
Total time: 
Yield: About 20 sandwich cookies
Cookie part adapted from Epicurious
  • 1 cup all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ⅔ cup (packed) golden brown sugar
  • ¼ cup sugar
  • 1 large egg
  • 2 teaspoons water
  • 1 teaspoon vanilla extract
  • 1 to 2 teaspoon(s) instant coffee or espresso powder *
  • 1 cup mini semisweet chocolate chips
  • ⅓ cup powdered sugar
  • 1 teaspoon unsweetened cocoa powder
Mascarpone Filling
  • 4 oz. mascarpone cheese, at room temperature
  • 3 oz. cream cheese, at room temperature
  • ⅓ cup sugar
  • 2 teaspoons instant coffee or espresso powder *
  • 2 teaspoons coffee liqueur (you can use 1 tablespoon strong coffee or espresso if you don't want to use liqueur)
Chocolate Filling
  • ⅓ cup confectioners (powdered) sugar (plus more to thicken as needed)
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoons instant coffee or espresso powder *
  • 1 to 2 tablespoons cool coffee or espresso (or just enough to wet the filling so it's spreadable)
  • 1 tablespoon coffee liqueur (optional) **
Make the Cookies
  1. Combine the sugar and cocoa topping in a small bowl. Set aside.
  2. Preheat oven to 325°F. Line 2 baking sheets with parchment paper. Sift flour, cocoa, baking soda, and salt into bowl. Using electric mixer, beat butter and both sugars in bowl until well blended. Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well. Beat in flour mixture. Stir in mini chocolate chips. Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Sprinkle each dough ball with a bit of the sugar-cocoa topping. Bake until tops are just firm to touch and no longer shiny, about 13 minutes. Cool cookies on sheets 10 minutes. Transfer to racks and cool.
Make the Mascarpone Filling
  1. In a stand mixer bowl or a bowl using electric beaters, beat together the mascarpone cheese and cream cheese, about 3 minutes. Add sugar and coffee liqueur, and beat for an additional 2 to 3 minutes.
Make the Chocolate Filling
  1. Mix all the ingredients together in a small bowl, adding powdered sugar, if needed, to get it to a consistency where it will spread, but it's not too stiff.
Assemble the cookies
  1. Place all of the cookie flat side up on work surface. Spread half the cookies with 1 tablespoon of the mascarpone filling and the the other half of the cookies with about 1 teaspoon chocolate filling. Sandwich the chocolate spread cookies with the mascarpone spread cookies. Arrange on platter; cover and chill at least 2 hours. (Can be made 2 days ahead. Keep chilled).
  2. Store covered in the fridge IF there's any left!
* If you prefer a stronger coffee flavor, add more. Less, add less. Taste both fillings and adjust the coffee flavor and/or liqueur, to your liking.
** If you want more liqueur in the chocolate filling, by all means add it. Just compensate with more powdered sugar and/or cocoa so it remains thick and spreadable; not soupy.

Mandel Kakor (Swedish Butter Cookies aka Swedish Biscotti)
Prep time: 
Cook time: 
Total time: 
Yield: 70 cookies
Recipe from Relish Magazine
  • 1c up unsalted butter, room temperature
  • 1 cup sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon almond extract
  • 3 tablespoons cream
  • 1 egg, beaten
  • Pearl sugar or any kind of decorating sugar that doesn't melt, like sanding sugar
  1. Preheat oven to 350F.
  2. In a large bowl or the bowl of your stand mixer, beat the butter and sugar together until it's light and fluffy. Combine the flour, baking powder and salt, then add it to the butter mixture on low speed, in increments, until a dough has formed. Beat in the almond extract and heavy cream.
  3. On a work surface lightly dusted with flour, turn out the dough and work it to a ball. Divide the ball into 4 equal pieces and roll each piece into a ball.
  4. Flatten each ball into a 4-inch circle and chill for 10 minutes in the refrigerator.
  5. Place chilled dough circles on a silpat or parchment lined baking sheet, Brush the tops of the circles with the beaten egg, then sprinkle each circle with the pearl or sanding sugar.
  6. Bake 20 minutes, then remove from oven. Lower the oven temperature to 300F.
  7. Cut each circle into 10 slices, then cut each slice in half horizontally (except the short ends).
  8. Return to the sliced cookes to the oven and bake 20 minutes for crispy cookies (like biscotti) or 10 minutes for chewier cookies..

Minty Brown Sugar Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Yield: two dozen cookies
  • 1 cup butter (2 sticks), room temperature
  • ½ cup firmly packed light brown sugar
  • ½ cup firmly packed dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs, beaten
  • 2 teaspoons pure vanilla extract
  • 2½ teaspoons peppermint or spearmint extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 2 cups dark chocolate chips (milk or white chocolate is nice too, or a combo of two or all three)
  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Cream the butter and sugars. Add eggs, peppermint extract and vanilla extract.
  3. Sift together flour, salt and baking soda and then add to the egg mix and beat until just combined.
  4. Stir in the chocolate chips.
  5. Form the dough into 2-inch balls. Place on prepared baking sheet and bake until golden, about 9 minutes for chewy and 12 for crunchy. Repeat with second baking sheet. Cool on rack. Store in an airtight container.

Whole Pumpkin Macarons and Fleur de Sel Cinnamon Apple Cider Caramel Macarons
Prep time: 
Cook time: 
Total time: 
Yield: about 16 macarons
Basic macaron recipe from Helene of Tartelette
Macaron Batter
  • 90 grams of egg white (about 3 - but do weigh them!)
  • 30 grams of plain white granulated sugar (1/4 cup)
  • 200 grams of icing or powdered sugar (1½ cups)
  • 110 grams of finely ground blanched almonds (1 cup + 4 tablespoons + 2 teaspoons)
    Add 1 tablespoon cinnamon to batter above for caramel apple macarons
    Add 1 tablespoon pumpkin pie spice to batter above for whole pumpkin macarons. I add either to almost beaten egg whites along with the sugar.
Fresh Pumpkin Filling
  • 1 cup fresh roasted pumpkin puree. If using canned, let drain in a colander overnight prior to making filling.
  • 1 tabelspoon pure maple syrup
  • 2 tablespoons brown sugar
  • ¼ teaspoon kosher salt
Spicy, Toasted Baby Pumpkin Seeds
  • The seeds from one Jack Be Little pumpkin or pepitas
  • 1 tablespoon canola or vegetable oil
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  1. In a food processor, run the nuts and powdered sugar until the nuts are finely ground. Run through a sieve if needed.
  2. Whip the egg whites until foamy, slowly add the granulated sugar, until they are glossy and stiff.
  3. Slowly sift in and fold the nut/sugar mixture into the whites with a wide spatula, in several increments. The mixture should remain shiny and flow easily (like magma).
  4. Fill a pastry bag with the batter and pipe small rounds (about 1 to 1.5 inches - an Ateco #807 tip works well for this) onto parchment lined baking sheets.
  5. Let the macarons dry for anywhere from 30 minutes to 1 hour. Preheat the oven to 300F.
  6. When they are dry (touch one lightly, a dry shell will have formed - but do NOT push in), bake them for 12-15 minutes.
  7. Let cool, remove from the paper and fill 2 shells with filling of your choice.
For Fleur de Sel Cinnamon Caramel Apple Macarons
  1. Add 1 tablespoon of cinnamon to the batter (I add it to almost beaten egg whites with the sugar), then sprinkle half of the piped mounds with coarse sea salt (preferably fleur de sel), and a little extra cinnamon, prior to drying and baking.
For the Apple Cider Caramel Filling
  1. Add about 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg and ⅛ teaspoon of cloves to the hot caramel (linked above) prior to setting. For filling consistency, only cook the caramel to about 240 degrees on a candy thermometer. Let cool, then fill a pastry or ziplock bag (end snipped off once filled) with caramel and pipe onto bottom shells, topping each one with salted shells. For caramel candies, follow the directions linked above.
For Whole Pumpkin Macarons
  1. Add 1 tablespoon of pumpkin pie spice to the batter (I add it to the almost beaten egg whites with the sugar) and gently top half of the macaron batter mounds on baking sheet with three spicy, toasted baby pumpkin seeds, (directions below)
For the Fresh Pumpkin Filling
  1. Beat all of the ingredients together until smooth. In a saucepan, cook down the mixture until dark and thickened. Let cool. Spoon into pastry bag and pipe onto macaron shell bottoms. Top each macaron shell bottom with a seed coated macaron shell, then sandwich gently.
For Spicy Toasted Baby Pumpkin Seeds (or pepitas)
  1. Cut the pumpkin open and remove the seeds. Rinse to remove all the pulp then let air dry. Preheat oven to 250 F.
  2. Combine the seeds with oil and the next 6 ingredients. Spread onto a parchment lined baking sheet.
  3. Spread the seeds on the prepared baking sheet in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
Age the egg whites in a covered container at room temperature for 24 to 48 hours. I sometimes age them longer, uncovering the container for the last few hours.
I like to dry my tant pour tant (the almond meal-confectioner's sugar amalgamation) prior to making macarons. I let it sit out uncovered at room temperature the night before making them. I get super smooth shells that way for some reason.

Double baking sheets for better 'feet'.

The Greatest Brownies Ever
Prep time: 
Cook time: 
Total time: 
Yield: one 9-inch square pan brownies
Adapted from Baking with Julia aka Velvet brownies because the soft, fudgy interior is REALLY as soft as velvet!
  • 1¼ cups sifted all-purpose flour — measure after sifting
  • 1 teaspoon salt
  • 8 ounces unsalted butter
  • 4 ounces unsweetened chocolate, coarsely chopped
  • 2 ounces bittersweet chocolate, coarsely chopped
  • 2 cups sugar (divided use)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  1. Line a 9-inch square pan with foil or parchment paper Bottom and up the sides, making sure you have some overlapping over the sides of the pan to use as handles to lift the whole square of brownies out once baked. . Preheat oven to 350 degrees F
  2. Stir the sifted flour and salt together in a small bowl; set aside.
  3. Melt the butter over medium-low heat in a small saucepan. When melted, reduce heat to low and add chopped chocolate, stirring often until completely melted. Add 1 cup of the sugar to the butter-chocolate mixture and stir for about a minute. Remove pan from heat and pour into a mixing bowl. Stir in the vanilla.
  4. Whisk the remaining 1 cup sugar and the 4 eggs in a second bowl – only until combined – do NOT over-whisk. Gradually pour half of the sugar-egg mixture into the bowl with the chocolate mixture, stirring quickly so that eggs don’t cook/scramble from the heat of the chocolate mixture.
  5. Using a hand or stand mixer with the whisk attachment, beat the remaining sugar-egg mixture on high speed until it turns light in color, thick and doubles in volume - about 3 to 4 minutes.
  6. Carefully fold the beaten egg-sugar mixture into the chocolate, sugar, egg mixture. When everything is almost completely incorporated, gently fold in the dry ingredients. I like to sift the dry ingredients over the mixture, then fold.
  7. Scrape the batter into the lined 9-inch square pan and bake on the middle rack for 25 to 28 minutes. They will rise and the top will turn shiny.
  8. Cut into the center of the brownies after 22-23 minutes to see how they are baking. They should be barely set and gooey, which means you're on the right track. In fact - you can take them out now, since they will set up more while cooling, OR continue to bake another 2 to 5 minutes until a little more set. A matter of preference.
  9. Let the brownies cool for 10 minutes..then lift them out of the pan using the edges of the foil or parchment paper, Cool completely on a wire rack, then cut into squares and enjoy!

Brown Butter Melty Middle Milk Chocolate Hunk Cookies
Prep time: 
Cook time: 
Total time: 
Yield: 20 to 22 cookies
Adapted from Cook's Illustrated
  • 1¾ cups unbleached all-purpose flour (8¾ ounces)
  • ½ teaspoon baking soda
  • 14 tablespoons unsalted butter
  • ½ cup granulated sugar
  • ¾ cup packed dark brown sugar
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1¼ cups milk chocolate chunks plus 20 to 22 chocolate chunks for the middle of the cookie.
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (12 x 17-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown (there will be white milk solids floating on top. This is normal, do not skim them off) and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof rubber spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
  3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in milk chocolate chunks,
  4. Divide dough into about 20 balls, each about 1½ tablespoons (a heaping tablespoon should be about that amount if you do not have a half tablespoon measuring spoon, or 1½ teaspoons equals ½ tablespoon)). Arrange 2 inches apart on prepared baking sheets. Stick an extra chocolate chunk smack in the middle of each ball,,pushing it in so it's covered.
  5. Bake cookies one tray at a time until they are golden brown and puffy, and the edges have begun to set but centers are still soft, anywhere from 10 to 12 minutes, rotating the baking sheets halfway through the bake. Transfer the baking sheet to a wire rack and let cookies cool on sheets for a few minutes, then using a spatula, transfer each cookie to the wire wrack to cool completely.

Salted Cinnamon Caramel Apple Macarons and Holiday Cookie Baking! I've got 5 unique cookie recipes, the best brownies ever, and two unique macaron recipes for your holiday cookie baking!

Brown Butter Milk Chocolate Melty Middle Cookies. Crispy and chewy gooey brown butter cookies with pools of milk chocolate throughout; oozing out of the middle when bitten. SO decadent and delicious! #cookies #milkchocolate #meltedmiddlecookies #brownbutter

Brown Butter Milk Chocolate Melty Middle Cookies. Crispy and chewy gooey brown butter cookies with pools of milk chocolate throughout; oozing out of the middle when bitten. SO decadent and delicious! #cookies #milkchocolate #meltedmiddlecookies #brownbutter
Chocolate Chocolate Chip Tiramisu Sandwich cookies! One side is the creamy mascarpone mixture you love in a tiramisu; the other side is a rich coffee chocolate ganache! Pure tiramisu in a delicious chocolate chocolate chip cookie sandwich (with or without liqueur! #tiramisu #chocolatecookies #chocolatechips #mascarpone #coffee #liqueur #ganache

Bookmark and Share

This entry was posted in Bars/Brownies, Candy, Cookies, Dessert and tagged , , , , , , , , , , , , , , , . Bookmark the permalink.

54 Responses to Holiday BAKING PALOOZA DOOZA, and my fear of THE TRIPOD.

  1. Lauren says:

    Your macarons look wonderful such a shame they weren’t included with the MacTweets line up – maybe next time!

    Love the look of the Spiced Apple Cider Caramel, I have some family that would absolutely love them!

    I also agree with you about getting so many challenges done, I always end up throwing too much away – and that makes me sad 🙁 Thankfully I noticed that the folk at my work will eat anything and it will always get eaten!

  2. Gala says:

    Challenge or no challenge they sounds delicious, about the pictures I have no idea what you are talking about they look great.
    Love all the flavors you combined- yum.

  3. Lisa, you are SO talented! I love the picture with the caramel oozing out. It makes me want to snatch one and pop it into my mouth. And you’re not the only one that doesn’t like the tripod. I just can’t get it to angle where I want it to so I never use it (although I really do need it due to my unsteady hand lol).

  4. Pingback: One..NO TWO – Macarons, December cookie baking, and my fear of THE … Mac Apple

  5. shaz says:

    Hi Lisa, I knew you had “knee issues” but never realised how you did it (during a DB challenge photoshoot). Girl, that is going above and beyond the call of duty!! Seriously though, hope the knee is mending well and it must have been so scary, no wonder you now also have tripod issues.

    Great macs and awesome looking caramel, I’d be glad to eat them if you sent some my way 🙂

    Happy Holidays!

  6. Rosa says:

    Gorgeous pictures and wonderful creations!

    i really have to buy a tripod as my hands shake too much!

    Happy Holiday and all the very best for 2010!



  7. junglefrog says:

    I love your macarons! I think they looks perfectly fine… On your tripod issues; I can so imagine the scare you had, not to mention the long recovery period, but let’s face it; the tripod is quite innocent in the whole story…:) I sometimes shoot without a tripod too, as I can’t be bothered or have a hungry crowd waiting for me to finish, but whenever possible I always use a tripod. Makes a huge difference!

  8. Sue says:

    You always amaze! The gooey, caramel adds a wonderful dimension to the macarons…they look SOOOOO good! I can hardly wait to see your DB challenge post! Merry Christmas!

  9. MandyM says:

    Give me those spiced caramel apple macarons NOW! Or at least some of the caramels. They look so good!!! Perfect for this time of the year too. Yum!
    I might have to give those a try when all the dust from Christmas day has settled 😉
    Fantastic baking, as always 🙂

  10. Barbara says:

    Oozing caramel may not make it easy for eating a macaron but it sure makes a yummy picture! I’d love to give one of them a try! All your treats look delicious! I’d be tripod share too!

  11. Jill says:

    I feel like it’s been forever since I’ve had a moment to read blogs and comment. LOVED this post!! Oh man, do those caramels look DELICIOUS!! Beautiful pictures and everything looks wonderful. I just bought a tripod yesterday (haven’t used it yet), so it’s funny you were just talking about that. I hope all is well with you and I wish you a very MERRY CHRISTMAS!! 🙂

  12. Natalie says:

    omg wow these all look so good!! They’re making me hungry just looking at them, I love the caramel shot, so so delicious and your macaroons look so light and tasty! YUM!

  13. Jenny says:

    Wow, these look gorgeous. Nice to know I’m not the only one losing my mind in sugar and butter this season!

  14. Lauren says:

    Great post my dear! I love your macs! They’re amazing =D. Happy Holidays!

  15. Lori says:

    Everything looks beautiful. You have the Midas Foodie touch. And here’s to hoping you have your own brood! I may sigh but of course its worth every moment.

  16. Dan says:

    Great pictures – as usual! I love the ooyey gooey rich and chewy caramels and brownies – they look so good. As always a true artist as your macarons show. Do you ever take time off? : )

  17. Whoah, you have been baking up a storm! Your macs look amazing! Everything looks so beautiful, but what I want most is those beautiful cookies. The texture on those looks absolutely divine! Wishing you and your family happy holidays.
    *kisses* HH

  18. Esi says:

    I must say, you conquer your fears quite well. The macarons are amazing!

  19. Laura says:

    Wow, do those macarons look amazing. I really love the flavor combinations–just the sort of flavors I crave right now. You make me want to go back into the kitchen and try to make macarons again (although I have more or less given up).

    Happy Holidays!!

  20. Claire says:

    Ooooo…those macarons are beautiful! I just know that they were delicious. And I love the way the cookies turned out…they look like they have a bit of underdoneness to them. I love cookies like that! Merry Christmas!!!!

  21. Memoria says:

    Woah, those brownies look intense. I just made my go-to brownies and blogged about them not too long ago, but I must try this one out.

  22. Your macaroons look fabulous! Wish you could send me a few of your extra ones 🙂 Happy holidays!

  23. Anula says:

    Lovely macaroons – I have to try them again…
    Merry Christmas from rainy Ireland!
    Lots of presents from Santa, yummy Christmas feast and have a great time with your family and friends 🙂
    Cheers! Anula.

  24. trissalicious says:

    Your macarons looks superb – great flavours I must say! I’ll definitely be back on the 27th to see what you do with your gingerbread creation – will there be an macarons involved?! hehe… Merry Christmas!

  25. Lisa Michele says:

    Happy Holidays! Your food looks delicious! I was just perusing and saw we share the same name with the same spelling and had to check out your blog. I’ll check back again for inspiration!

    All best!


  26. sugar plum says:

    Ola Lisa,was so thrilled to have u hop by…thanx a ton for the sprinkles too & u dont need to say sorri….
    so many cookies here………all beautiful ones…..
    am jus hoppn by to ur choco chippy post rite now to see if ya left me any tips abt the crunchy choco chippy cookie…
    happy hols
    boas festas e boa fim de semana

  27. culinography says:

    Your macarons look wonderful, and so do all the other wonderful treats! Can’t wait to see your DB reveal!!

  28. Arlette says:

    Hello my friend
    what an awesome treats, I love all the flavours of your gorgeous looking macaroons…. and love your caramel, what a great idea…
    i have to try it , the photos looks delicious and gorgeous, don’t worry awesome job my dear.

    Wishing you Joyful Merry Christmas, and Healthy,Prosperous New Year… Hope to visit your new Bistro soon!!!


  29. Arlette says:

    Hello my friend
    What an amazing treats ,love your Macaroons, they looks awesome… and the caramel, I am going to try these very soon….for sure….the photos looks gorgeous girl dont worry…

    I wish you a Joyful Merry Christmas and Healthy,Prosperous New Year…
    I look forward to visit you at your new Bistro… !!!

  30. I want everything you made. Each one looks delicious. I am going to be busy just selecting one or two to get started.

  31. Aparna says:

    Your macarons look gorgeous. Love the flavour too.

    Happy Holidays and Best Wishes for a very Happy New Year!

  32. What a gorgeous spread!! Well done Lisa – everything looks so beautiful, not to mention delicious 🙂 Happy holidays to you and all the best for an awesome new year ♥

  33. Elle says:

    Macarons are fine, but Brown Butter-Milk Chocolate Chunk Thins?…divine! Looking forward to your gingerbread house. Not possible to do the challenge this month, but lots of Daring Bakers have done a bang up job! Know you will, too!

  34. It doesn’t surprise me that you’ve got a tripod phobia, Lisa. I certainly wouldn’t want to use it again after your fall and all the rehab!! Buy yourself a new one and get rid of the one with the bad memories for a clean start in 2010..Regardless of your hate for the tripod, your photos are stunning. I want to dive straight into all your pictures, particularly the tiramisu cookies… Actually, I want to go straight into the kitchen to make some!!

    Merry Christmas!!

  35. Happy Holiday, Lisa! These macarons are so delicious. The fit the festive mood and absolutely irresistable!

    Wish you have a wonderful and prosperous New Year!

    Sawadee from Bangkok,

  36. Deb says:

    You had me at Caramel macaroons. YUM!!!

  37. Kitty says:

    I haven’t even touched a computer in what seems like eons! But This is a fabulous post! I still haven’t mastered macarons, and I feel less then intrigued about doing it – however I do have about 36 egg whites in the freezer ready for the day. I hope freezer egg whites are ok? Anyway – I really want some of your macarons! I think we should do a trade – my pecan log for some of your macarons! What do you say?

  38. sugar plum says:

    hOLA Lisa,can i please puleezzeee bother u again…for a big favour???
    would love to ask for i really i need helppppppppppp and a precious vote ..hop on here for details
    or hop strait below…puleeze…pinky promise please…..
    …a few moments of ur time
    before 1st jan …
    tthanxxx a ton
    Cheers and bright new year…

  39. Your posts always make me laugh. And drool. And me thinks you are likely being hard on yourself over the package you sent…I’d be honored to eat ANYTHING baked in your kitchen!!

    You knocked it out of the park with the macarons. And speaking of knocking it out of the park I really can’t believe that Melky trade either. You were the only person who seemed as peeved/perplexed as I was. Those Yankees…always finding new ways to give me agita.

    Happy holidays! I’m so glad I “met” you on interwebs. You’ve made my life yummier and happier for sure. 🙂

  40. Dana says:

    Wow, I miss your cookie baking! I think you need to reprise it for me after the NY. Rugelach, please? OH, I had macarons for the first ime last week. They were rose scented and tasted like sweet perfume. WTH?

  41. Jamie says:

    Lisa! How did I miss these incredible macs? Oh my they are gorgeous and perfect! I love the salted caramel apple cider ones. Wowee! Send me some! And you can even send them into the next Mac Attack challenge which is already up although since the theme is Something New For The New Year I am too anxious to see what you’ll come up with. Beautiful. And all those cookies. Oh wow! But I am trying those brownies!

  42. ingrid says:

    I’m hoping to one day be on the receiving end of your stellar cuisine especially your baked goodies. HINT-HINT! LOL

  43. Annette says:

    Great macarons and post, I think I will definitely subscribe!. I’ll go and read some more!

  44. R says:

    Your blog keeps getting better and better! Your older articles good, but newer ones you have a lot more creativity and originality now keep it up!

  45. Meghna says:

    The macaroons looks amazing.. Totally awesome!! Even I share your dream of opening up bistro someday!! But unlike you I have lot of handwork to do.. and seeing your blog is such an inspiration to do more!!

  46. Y says:

    Gosh everything looks amazing! Sorry to hear about the tripod – that would certainly give me nightmares too if it had happened to me!

  47. kellypea says:

    You are a baking MACHINE, woman. I swear. I can attest to not having much of anyone to bake for, so rarely do, lest I eat it. And I cringe when I throw anything out, so don’t go there. I didn’t know about the tripod thing. A year?!? OMG, and I whined about my knee surgery last winter. I rarely use a tripod when I shoot and am tired of holding up that damn lens. It’s a heavy sucker. So I got something more stable (went to an actual camera store and discussed it with someone who had a clue) and also treated myself to the remote. We’ll see how it goes. Doncha just lurve how I have a whole convo with you in your comments. hahahaha!

  48. Kristiina says:

    Would it be possible to share the recipe for the brown butter milk chocolate chunk thins:) They look delicious!

    Thanks 🙂

  49. Megan says:

    I just wanted to say THANK YOU for adapting the metric and imperial measurements.
    I have had a few attempts with macaroons , my first attempt turned out surprisingly PERFECT but since then I’ve have yet to succeed. One of my major difficulties was due to my lack of a conversion chart, and the lack of a scale plus the many variations of recipes out there confused me further. I’ve always trusted the recipes I see on Tartelette and have been trying to properly adapt her macaron recipes, so coming across this post has been a great help to me. Your pictures are gorgeous and I look forward to trying some of your other recipes. Take care !

    • lisamichele says:

      You’re welcome, Megan, and thank you so much! This is Tartelette’s recipe (which works best for me) – I always thought she used metric ‘and’ imperial, but i guess not. Glad it will make things easier for you!

  50. sangeet says:

    Hi! tried the brownie! tastes good but mine some how sunk in!!! why do you think it went that way?

    • Lisa says:

      Let’s see, did you follow the recipe to a T? Did you use a standard oven or convection oven? Did you beat the remaining sugar-egg mixture on high speed until it turned light in color, thickened and doubled in volume? Did you make sure the batter was uniform when you were done folding in the flour? Also, if you open the oven door too much during baking, that could cause sinkage (happened to a friend when she opened the oven door too many times to check on them. Next time she only opened it once and no sinking. That said, There could be so many reasons!

  51. Debbie says:

    Making your best ever brownies tonight for a New Years party tomorrow

Leave a Reply

Your email address will not be published. Required fields are marked *