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Who can only eat one?  Not I.  These tasty little cookies (almost a crisp sponge cake), are so very chewy and moist and just plain divine in your mouth.  I found this recipe supper easy to recreate, however I did follow some great tips provided here on Tartelette‘s blog.

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I did let my egg whites sit in the fridge for 5 days, which required plenty of planing ahead.  I did not bake my macaroons at 2 different temperatures.  I live in the South and it is still in the 90’s here at least twice a week, and having my oven on that long and that high is just not an option.  So I used Tartlette’s baking instructions, with Claudia Fleming’s ingrediant list.  I added some color, but not enough to make them actually orange like pumpkins which is what my daughter and I were going for, instead they look like a Georgia peach!   We then filled half with some whipped ganache and the other half with fresh whipped cream and vanilla.

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These macaroons were amazing and I will be visiting this page on Tartelette‘s blog to try some other variations for the holidays.  Thanks Daring Bakers, for another marvellous challenge!

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The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

 

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Hello reader, this Blog is a real time biography for Bonobo Cakes. BC will become an official bakery sooner than later. For now however, we are closed. With the addition of a 3rd child, life is to important to stop and spend 24 hours strait on a cake. Although we love cake, it will be a while before we get back into baking on a large scale. Enjoy the stories and photos, but please ask prior to using any of our original information on another site. Thank you and Enjoy the blog as it was!