Posts by meghanrosko:
Well hi there. I feel like every blog post I start off by apologizing for not writing enough. So I will not bore you with a half-assed apology. The truth is I have been busy, overwhelmed, stressed and excited this past year which has kept me from publishing more on my blog and YouTube channel. I recently moved to San Diego, and although I love it here, sometimes I feel so overwhelmed with the adult responsibilities that brings. I know, I know, it’s time to grow up (lol). As I’m finally starting to settle in, I just want to say how grateful I am for this amazing community. You guys have been supportive of me from the beginning and I hope to always inspire you and make you proud.
To honor the move, I wanted to celebrate by making these lemon cupcakes with raspberry buttercream and topped with baby macs. I truly love this flavor combination and hope you guys do, too.
What recipes and videos would you like to see next?
Lemon Cupcake Recipe
Yields 1 dozen
- 1 stick unsalted butter at room temperature (softened)
- 1 cup sugar
- 2 tsp French Vanilla Stevia Extract (I bought this from Whole Foods)
- 2 tsp baking powder
- 1 1/2 c all-purpose flour
- 1/2 tsp salt
- 1/2 c whole milk
- 1 lemon (juice and zest)
Preheat the over to 350F. In standing mixer with paddle attachment, cream butter and sugar until fluffy (3-5 minutes). Add eggs, vanilla, and lemon juice/zest. In separate medium-sized bowl, add flour, baking powder and salt. Whisk dry ingredients together. Slowly add dry ingredients to mixer while alternating mixing in the milk. Prepare cupcake tray with cupcake liners and fill slots 3/4 of the way to the top. Bake the cupcakes for 20 minutes or until they develop golden brown tops. Let the cupcakes cool completely before icing.
Raspberry Buttercream Recipe
- 1 stick butter room temperature (softened)
- 4 oz cream cheese
- 2 Tbsp Raspberry Jam
- 2 c confectioners sugar
In standing mixer with paddle attachment, add butter, cream cheese and raspberry jam. Mix until fully smooth. Slowly add confectioners sugar to the mixture until fully combined. Mix on medium-high for 2 minutes. Fill a piping bag with piping tip 1M and then add the buttercream to the bag. Begin piping the buttercream onto the cupcakes in a swirl motion. Top your cupcakes with mini macarons filled with the excess raspberry buttercream and style. I chose to add fresh raspberries and small twigs. Enjoy!
I am obsessed with the Smoothie Bowl trend taking over Instagram right now. I know it’s not necessarily a new trend, but the game is definitely getting more intense. I knew I wanted to create a macaron based off of the beautiful colors of my favorite fruit smoothie bowls, so I created pinks, yellows and greens to mimic berries, mangos and kiwi. I made a berry cream cheese filling and my basic macaron shell recipe for the macarons. The fruit and edge of the “bowl” is made from royal icing. Hope you guys like this recipe and you can watch me make them here:
Recipe for Macaron shells:
- 2 eggs at room temperature
- pinch of cream of tartar
- 1/4 cup sugar or superfine sugar
- 3/4 cup almond flour
- 1 cup confectioners sugar
Preheat oven to 350F (convection setting if you have it). Beat 2 eggs in mixer with whisk attachment for 2 minutes on medium/high or until mixture starts to foam. Then add cream of tartar and mix for another 2 minutes on medium/high. Add sugar and mix for 3 minutes on high. In separate bowl, sift almond flour and confectioners sugar together. Combine egg white mixture with dry ingredients. Add color. I used a deep pink and red food coloring to achieve a hot pink, berry look for these macarons. Fold your macarons with a spatula for about 1 minute or until your mixture is smooth at rest. Fill a piping bag with piping tip #3A and the macaron batter you just mixed up. On a cookie tray lined with parchment paper or silpat mat, begin to pipe the shells. They should be about 3/4 in in size, but you can make them a little larger for these macs. See YouTube video for guidance. Let macarons set for 30 minutes and then pop them in over. Turn oven down to 325F and bake macarons for ten minutes. After 5 minutes, turn cookie tray around to ensure the macarons rise properly. After ten minutes, let macarons cool for another 20 minutes and take off parchment paper or silpat mat.
Berry Cream Cheese filling:
- 8 oz cream cheese
- 1 cup butter softened
- 1 cup frozen berries (blueberries, raspberries, strawberries)
- 3 cup confectioners sugar
Mix butter and cream cheese with paddle attachment in mixer for 2 minutes on medium. In blender or food processor, mix frozen berries until fairly smooth. Add in berries to butter/cream cheese mixture. Mix on medium for 1 minute. Add in confectioners sugar slowly and then mix on medium for another minute. Fill macarons with this mixture and save some for decoration.
Royal Icing and Decorating
- 1 lb confectioner sugar
- 2 tsp vanilla extract
- 1/3 cup water
- 3 Tbsp meringue powder
Mix confectioners sugar, meringue powder, water and vanilla in mixer with wish attachment for about 4 minutes on high. For the kiwi and mangos, create a lime green and yellow/orange 20-second icing (water down royal icing so that the mixture is smooth after drawing a line through it with a spoon). Fill piping bags with piping tips #1 for each color. Pipe shapes of kiwi and mango onto parchment paper and let dry for about an hour or until they are completely dried. For the kiwi, use a white icing for the middle and when it dries for an hour add black little dots of food coloring with paintbrush. With a piping tip #59SL, add a circle around the tops of the macarons to create the ridge of the bowl. I just used regular white royal icing (do not water down). Add some more of the blueberry cream cheese filling on top of the macarons to make it look like the smoothie filling (this is also the “glue” for icing transfers). Once mangos and kiwis are dry, place them on top macarons. I added a little but of granola to complete the look.
Watch the video if you have more questions! Thanks for reading and I hope you guys enjoy these! xoxo
Whew! I’ve taken quite a long break from blogging, but I’m back. I hope to bring you guys some new recipes on here and maybe a few DIY projects I’ve been working on lately.
As you guys probably know by now, I’m obsessed with making French Macarons. I probably make a variation of these treats 4-5 times a week. **Insert joke about needing to go to Macaron Rehab**
In general, my baking focuses on different designs rather than flavors. I’m starting to be a little bolder with my recipes, but for now, I like to stick to the basic macaron recipe. I started using Martha Stewart’s basic French Macaron method when I was first learning and haven’t strayed too far from it. Of course I have tweaked it to fit my kitchen/style, but it’s a fairly reliable recipe.
For these floral macarons, I decided to focus on pastel colors to create a peaceful vibe. I filled them with a strawberry buttercream to give them an added boost of summertime fun.
French Macaron Recipe
-2 egg whites (room temperature if possible)
-pinch of cream of tartar
-1/4 cup superfine sugar or regular sugar
-1 cup confectioners sugar
-3/4 cup almond flour
-pink and yellow food coloring (optional)
-silpat mat, cookie tray, sieve, piping tip #2A, piping bag
Preheat your oven to 330F if you have convection. If you do not, bake at 350F. Convection ovens are going to work better with macarons because the will evenly bake the shells and allow them to rise properly. Don’t worry if you don’t have a convection setting, your macarons will still turn out ok!
In mixer with your whisk attachment, beat egg whites for 3 minutes until the mixture begins to foam. Add a pinch of cream of tartar and mix for another 2 minutes. Add the superfine sugar (or regular sugar) and beat on high for 7-8 minutes. The mixture will be glossy and fluffy. For coloring the macarons, I added a little bit of yellow + pink food coloring to create a nice peach.
Sift together your almond flour and confectioners sugar in a large bowl and then combine with the egg white/sugar mixture. You will fold the ingredients about 50 times before the batter is ready to be piped.
With your piping bag and piping tip #2A begin filling it with your peach macaron batter. Once filled, start to pipe the shells onto your silpat mat (or parchment paper) on a cookie try. Pipe the shells in one solid motion and make them about an inch an a half wide. After you piped all of your shells, gently tap the cookie try on a hard surface to release the air bubbles and let the macarons get completely flat.
You will need to let the macarons sit for 15-20 minutes so they develop a matte finish. The shells will no longer shine.
Bake the macarons for 8-10 minutes. I’ve noticed my macarons bake best for 9 minutes on the convection setting. Let the macarons cool for 20 minutes and then peel them off the cookie trays. Now we are ready to fill these babies!
Strawberry Buttercream Filling for Macarons
-1 stick unsalted butter at room temperature
-3 cups confectioners sugar
-1 cup fresh strawberries
-2 Tbsp of heavy cream
Beat the butter on medium speed until the mixture is fluffy. Slowly add the confectioners sugar in. Beat in heavy cream. Mix the ingredients until they are fully combined. Slowly add the strawberries to the mixture and beat until the buttercream is fluffy and smooth.
Now you can fill your macarons (with any desired piping tip or just use a spoon). I decided to place a small slice of strawberry inside each macaron to give it an extra punch of flavor.
-3 cups confectioners sugar
-2 Tbsp meringue powder
-1 tsp vanilla
-5 Tbsp water of water
In your mixer with a whisk attachment, combine confectioner sugar, meringue powder, vanilla and water, and beat for 5 minutes on high. The royal icing should have a stiff peak (does not move from whisk attachment).
For these macarons, I made different color macarons and used different piping tips to create each flower. In 3 small bowls, mix together a yellow, green and purple royal icing and fill piping bags by the following (you can just scoop the white icing into the bag for the last one):
Purple flowers: piping tip #59S
Yellow flowers: piping tip #224
Green flowers: piping tip #32
White Dots: piping tip #4
Now for the fun part–decorate your macs! You can play around with your own designs here or stick to what I did. Either way these macs are delicious + beautiful!
Would love to see your creations! Tag me on Instagram @nutmegandhoneybee!
Today was a very exciting day for me. I have considered myself an Instagram addict, so it’s no surprise that I spend a lot of time scrolling through my feed. I had been following Julianne Hough for quite some time, but noticed she had recently started a lifestyle blog where she shared recipes, fashion advice, decor tips, and so much more. I knew that we could do a fun collaboration together because our aesthetics went very well together, but this was more of a dream rather than reality. One night I came across a cute picture on Julianne’s feed and commented something like “would love to do a collaboration with you”, obviously thinking this would get drowned by all the other comments she had. Much to my surprise, about an hour later, I received an email from Julianne’s website editor saying they would love to work with me. ***insert fan girl emoji*** I decided to create a Christmas sweater themed cookie set, and I could not be more excited to share it with you guys.
Check out the recipe I helped create with Julianne Hough at juliannehough.com and definitely try out the sugar cookie recipe and decorating tips!
Much love xx
Ahhh! The sweet, sweet smell of hot salted caramel sauce. If I could bottle up the smell and send it to every single one of you, I would do it in a heart beat.
At the moment, I have been extremely busy baking cookies and macarons, but yet I have somehow managed to find time to bake my Mom a cake for her birthday. It never fails that almost everyone I know has a birthday in December (including myself) which 100% makes this month the busiest for me. Between cookie orders and updating the website, I barely have enough time to sleep (but I’m only kidding because I always find time to take a nap.) Now that I’ve rambled a bit, I want to give you guys the secret sauce or recipe for my Salted Caramel drip cake.
2 sticks unsalted butter at room temperature (plus more for the pans)
3 cups all-purpose flour (plus more for the pans)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
3/4 cup heavy cream
Vanilla Buttercream Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon pure vanilla extract
Salted Caramel Sauce Ingredients:
1 cup granulated sugar
6 Tablespoons salted butter (but into six pieces)
1/2 cup heavy cream
1 teaspoon salt
Preheat the oven to 350 degrees F. Butter and flour two 9″ pans or use the parchment paper technique to ensure the cake will not stick to the bottom on the pans.
In a large bowl, whisk flour, baking powder and salt. In another bowl (mixing bowl) add butter and sugar and mix on medium speed. You should be left with a fluffy consistency. Reduce the speed to low and add in the eggs, one at a time. Once the eggs are fully incorporated, add in the vanilla.
You will want to add 1/2 cup of cold water mixture to the heavy cream, and then begin adding the dry ingredients and alternating with the wet ingredients until everything is incorporated into the batter. Be sure to not over mix the batter.
Divide the batter between the two pans. Bake the cakes at 350 degrees F for about 25 to 30 minutes or until tops on the cake are a golden brown. Let the cakes cool for another 45 minutes to 1 hour or place them in the refrigerator for a quicker cool time.
Once the cakes are cooled, you can level the cakes with a knife. Now it’s time to make the buttercream.
For the buttercream, begin by mixing the butter (with paddle attachment) for 2-3 minutes on medium speed. Slowly add the sugar, milk and vanilla, until you are left with a smooth, thick buttercream. Pretty easy recipe.
Place your cake on a turn table if you have one (it will make your life much easier) and then place it on a cake board or cake plate. Start icing your cake by adding a layer of buttercream on top of your first cake. Once you smooth this layer out with an off-set spatula, put the second cake on top (turn this upside down, so the bottom of the cake is now on top). Then put a smooth layer of buttercream on top of the second cake using an off-set spatula. Slowly start to add buttercream to the sides of the cake. For this cake, I decided to do the “naked”approach, which allows for limited icing on the side of the cake. Once you have buttercream around the cake, take a smoothing tool or your off-set spatula, and firmly press against the cake, while spinning the cake to scrape of the excess icing. This will create the “naked ” effect. You may need to repeat this process a few times to get a smooth coating. You will also need to smooth out the top of the cake by gently scraping the excess icing into the middle of the cake. Let the cake chill in the freezer for ten minutes and then place piece of parchment paper over the cake. You can gently rub the top and sides of the cake with the parchment paper to create an even smoother cake.
For the caramel sauce, I used Sally’s Baking Addiction Recipe:
“Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.”
Once your caramel sauce is completely cooled (it will be room temperature and very thick) place it into a piping bag with a round piping tip. Slowly begin piping the caramel onto the top of your cake and gently create drips down the side of your cake. You can add as many drips as you would like, but be careful not add to much caramel to each drip or you will be left with a mess. Once you have added the desired amount of caramel drips, let your cake chill in the fridge for another 20 minutes. After your cake has chilled, you can add decorations. I chose to use pine cone cake toppers and flowers to create a rustic looking cake, but you can always add buttercream icing stars and sprinkles. This is totally up to you!
Hope you enjoyed this post and please share your pictures if you try this at home!
I’m going to “attempt” to blog everyday, so make sure you are following this page and of course my Instagram page (@nutmegandhoneybee) for a chance to win a new giveaway!!!
If you have been checking my Instagram recently, you will notice that I have been experimenting with baking donuts. I’m a huge fan of a good baked donut, but was having a hard time finding the right recipe.
I stumbled across s baked vanilla donut recipe from Deliciously Sprinkled and decided to try it out. The results were so scrumptious that I wanted to share the recipe with you. I altered the recipe by the slightest to get the perfect result.
Ingredients for Donuts:
~ 2 2/3 c all purpose flour
~ 1 1/2 teaspoons baking powder
~ 1/4 teaspoon baking soda
~1 tsp salt
~3/4 c granulated sugar
~ 1/2 cup milk
~1/4 c melted butter
~ 1/2 plain yogurt (I used greek non fat) or sour cream
~2 large eggs
~1/4 c vegetable oil
~2 1/2 teaspoons vanilla extract
Ingredients for Vanilla Glaze:
~ 1/2 c milk
~ 4 c powdered sugar
~ 3 teaspoons vanilla extract
~edible flowers and sugar sprinkles for decorations
Preheat oven to 425 degrees Farenheit.
Butter and flour 2 donut pans.
In large bowl, mix together dry ingredients (flour, salt, baking powder, baking soda, salt and sugar.
In medium mixing bowl, whisk milk , yogurt/sour cream, and eggs.
Whisk in melted butter, vegetable oil and vanilla to the egg, yogurt and milk mixture.
Slowly add the dry ingredients to the mixture. Stir until the ingredients are combined. Be careful not to overmix the batter (the batter will be very think).
I used a spoon and small rubber spatula (or hands) to evenly spread the donut batter into the pans. Be careful to only fill the batter about 3/4 of the way in the pan so the donuts do not overflow.
Put the donuts in the oven for about 10-11 minutes or until the tops of the donuts are a golden brown. Let the donuts cool for another 10 mintues and drizzle vanilla glaze on donuts.
For the glaze, mix powdered sugar with milk and vanilla in small bowl. I added more milk to my mixture so it was a clear glaze, but for a thicker glaze stick to the recipe. Pour the glaze over the donuts with a spoon and imediately add flowers and sprinkles.
Happy donut-ing! Don’t forget to tag Nutmeg & Honeybee on Instagram for your chance to win a giveaway.
The thing I love most about fall is the rich, warm colors it brings out. From the deep oranges to burnt reds, browns and golden yellows, autumn truly surprises me each year with it’s color palette. One of my favorite parts about making macarons is deciding what colors and flavors will look best together. For this set, I wanted to combine a rich brown chocolate, burnt orange pumpkin, and soft pink/green pistachio palette that not only captures the flavors of fall, but colors as well. I hope you enjoy looking at them as much as I do.
If you haven’t stumbled accross a picture of these apple roses on Facebook or Instagram, one might think you are living under a rock. They have been an extremely popular recipe due to their elegance and simplicity. I’ve actually determined that they are a fairly healthy alternative to sugar apple pies and crisps. The only added table sugar that is added to these guys is the light sprinkle of cinnamon sugar and powdered sugar that goes on top (which is totally optional). I’m going to redirect you To Simple Inspire, who perfectly captured the recipe and process through pictures. This is the recipe I used and was extremely happy with the results.
Tag me in your baking adventures and don’t forget to credit to simple inspire for the recipe! #nutmegandhoneybee #tosimplesinpire