Archive for Author Rebecca Coleman

March 20: Macaron Day

If there was ever a food item that deserved to have its own day, the macaron is it.

I put macarons in the same category as many other complex French desserts. That list includes Creme Brulee, Souffle, anything with puff pastry and croissants. It’s my goal to take a trip to Paris this summer, and that’s all I want to eat.

kitchening & co macarons

I’m a pretty big home baker. I mostly make the baked goods that we consume; cake, cookies, brownies and bars. But macarons… never. Until this past summer.

A couple years back, obsessed with the light cookie sandwich, I took a macaron-making class. I was determined to learn how to make them. All that class taught me was that they are the most fussy, complicated things I’ve ever made in my entire life, and I never made them again.

But then I started writing my cookbook, and I was determined to include a recipe for macarons in it. It would be the crowning glory of the book. I attempted that recipe no less than 50 times before I finally had something I was happy with, and I nearly gave up about 40 of those times.

kitchening & co macarons 2

So I have a new appreciation for the French Macaron this year as March 20 rolls around.

If you are new to this little delight, let me give you the rundown. First off, the cookies are light and crisp on the outside, but chewy on the inside. They are gluten-free, made with a mixture of almond meal, sugar and whipped egg whites. They have the most adorable ruffly little “feet” which give them their distinctive look. Two of them get sandwiched together with buttercream to create the final cookie.

They are delicate, light, fragile and really tasty. And they can come in any variety of flavors.

macarons kitchening & co

Where can you get yours? There’s a variety of different patisseries around the city that sell them, but these particular macarons are from Kitchening & Co out of Abbotsford. You can buy them at any Urban Fare, Choices Markets, Edible Canada and Fresh Street Markets. Click here for the full list of locations. The Espresso with Dark Chocolate Ganache one was, not shockingly, my favorite.

Join me in celebrating the macaron on March 20!

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Tropical Chocolate Chia Pudding

Am I the only one that doesn’t “get” smoothie bowls?

I mean, I get that they are pretty, and instagram-worthy, but how do you even eat them? I like my smoothie in a to-go mug with a straw! Usually because I never actually have time to eat breakfast, so a smoothie is as good as it gets.

Tropical Chocolate Chia Seed Dessert

Chia pudding, on the other hand, I get just fine. Once you’ve basically mastered the chia-to-liquid ratio, it’s kind of amazing what you can do with it. It becomes this kind of blank canvas on which you can add any flavors, and it becomes a very simple, and tasty dish that you can eat for breakfast or dessert. Or you could just say you’re eating dessert for breakfast? Then everyone wins.

The other wonderful thing about chia is the amount of protein it packs. Just one ounce has nearly 5 grams of protein! That’s impressive. In addition, this particular recipe calls for yogurt, and the one I’m using in here is locally-produced, Olympic Greek Yogurt, which has 16 grams of protein per serving. That much protein is going to seriously set you up for the day.

Another great variation on this recipe would be to omit the cocoa powder, and use coconut milk. That would add to the “tropicalness” of the flavors.

Dessert for breakfast? Yes, please. It’s just a bonus that it’s so healthy.

Tropical Chocolate Chia Pudding

Tropical Chocolate Chia Pudding

Ingredients

  • 1/4 cup Vanilla-flavored Greek Yogurt
  • 1/4 cup non-dairy milk
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1 mango
  • garnish: banana slices & toasted coconut

Method

  1. Measure out the yogourt and non dairy milk into a small bowl or measuring cup. Add the chia, maple syrup, cocoa powder, and stir well to combine. Place in the fridge for a few hours or overnight.
  2. Peel the mango and cut the flesh off of the pit. Place in a blender and puree until smooth.
  3. To serve: spoon the pudding into a dish and top with mango puree. Or you could build layers; a layer of chocolate and a layer of mango, alternating.
  4. Garnish with sliced bananas and toasted coconut flakes.

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