This tastes suspiciously, surprisingly similar to the dip make with Velveeta and Ro-tel. Ro-tel would probably be quite good here, though it would create more of a salsa than a dip. Either way, this is SO good and is a nice way to avoid plastic cheese without sacrificing the general spirit of party food.
• 1 can creamed corn
• 2 Jalapeño peppers, minced
• 2 T minced onion
• 1/4 can black beans
• 1/2 c cheese (cheddar, monterey jack, Italian mix)
• 1 T sour cream
1. Over low heat, combine ingredients. Mix until warm, adding more of whichever ingredients you’d like to add. More jalapeños for spice, more cheese if you’re dangerous that way–whatever is most delicious :)
2. Serve with homemade corn tortilla chips* and a smorgasboard of Tex-Mex creations
*(Just cut a corn tortilla and fry in vegetable oil for a few seconds. Dry on a paper towel, then add sea salt. Wheat flour tortillas are good too, for a smoother flavor)
These were made using the Martha Stewart recipe
. They weren’t as smooth or picturesque as previous efforts, but they were puffier and actually had ‘feet’. Structurally, they’re pretty strong so this is a nice beginners shell recipe.
Then again, the result might not have much to do with the recipe– macarons are very finicky and difficult, so if your technique is off or if measurements are too imprecise, you might end up with a different result. I found watching YouTube videos to be immeasurably helpful, pulling information from many sources to create a technique that felt ‘right’ for initial experiments. It’s also good to really look around as there are a few very different methods for making the shells, which mostly has to do with how you create the meringue. Martha’s recipe is the French method, but you can also use the Italian (where you heat the granulated sugar into a syrup) or Swiss (hand whisking in a double boiler) methods.
A good place to start researching is the link for the mint chocolate ganache, which includes really helpful guides & troubleshooting. This filling is also a great beginners recipe because it’s flamboyantly delicious. The first few batches I tried were hit or miss: raspberry preserves were the best, but they were rather plain. Apple butter frosting was sickeningly sweet, while chocolate caramel was sticky but somehow didn’t compel the two sides to stay together. A liquid filling like preserves or caramel are best integrated into a plain frosting to keep the cookies structurally sound and as adorable as they should be.
All-Purpose Macaron Recipe
• 1 1/4c confectionary sugar, sifted
• 1c almond meal/flour, sifted
• 6T egg whites (from approx 3 eggs, depending on size)
• 1/4 granulated sugar
• Pinch salt
• An electric mixer, parchment paper, and pastry bags/tips
1. Separate and measure your egg whites. Cover with plastic wrap and leave on the counter until at room temperature, at *least* for a few hours. Refrigerate the yolks for use in another recipe, or treat yo self and make a crazy anti-health-craze omelet. While waiting, check the bowl of your electric mixer, ensuring that it is completely clean. Ideally, it should be stainless steel as (according to Julia Child) other materials (like plastic, etc) can retain fats that ruin your meringue. Wash and allow to dry completely.
2. In a mixing bowl, combine confectionary sugar and almond meal. Preheat oven to 300 – 350 degrees.
3. Pour egg whites into your super clean bowl and allow the electric mixer to whisk them until foamy. Add a pinch of salt, then gradually add granulated sugar and increase speed to high. You want stiff peaks to form, and for the mixture to be glossy. It is finished when you can turn the bowl upside down without spillage.
4. Gently fold in the confectionary sugar and food coloring.
5. Line a couple of baking sheets with parchment paper. If you’d like uniform macarons, you can make circles on one side, flip the paper over, and pipe on the clean side. (There are also silicone maps for guidance.) I just pipe and match the bigger ones with the bigger ones, and the misshapen ones with fellow eccentrics.
6. Use a pastry bag with a round tip, a frosting dispenser (I use this), or a big plastic bag with the tip cut off to pipe the dough onto the parchment. If there are little peaks from where you stopped, pat down with your finger.
((This is, without question, the worst part of macaron making, as the dough is rather thin. But it definitely gets better with practice-as you get comfortable with your chosen piping tool, your circles become more uniform and there’s less mess.))
7. Bake at 300 – 350 degrees for about 15 minutes. I think I baked an earlier batch at a lower temperature to prevent browning. If your oven tends to burn stuff, it’s not a bad idea to hover and calibrate the time & temperature as necessary. Basically, you’re looking for the shells to have the feel of an eggshell and for the cookie to have a little foot at the bottom. Mine probably have cracks in the shell because my oven was too hot, so next time they should be baked in the 200s.
8. Fill with frosting, ganache, preserves, caramel, etc. These are filled with chocolate ganache (recipe below), but just plain raspberry preserves is an absolutely delicious filling. You can also make a flavored buttercream frosting, or combine textures, like adding a little piece of dried or fresh fruit, different spices (even savory ones), etc. You can also avoid filling the macarons and use them as cake decoration. Either way, as they don’t keep for very long (its best to start eating them after allowing them to rest a day-they’ll stay fresh for a few days after that) ensure they are delicious!
Chocolate Mint Ganache
7oz (1c + 2.5T) or 200g chopped semi-sweet chocolate
Under 1/2c or 100g heavy cream
2-3 drops peppermint extract
1. Bring the cream to a simmer. Once warm, pour over chocolate, ensuring its submerged. Allow to stand for a minute, then softly stir.
2. Add a few drops of extract, as much as you feel is necessary.
3. Leave at room temperature until its cooled and thickened.
4. Drop spoonfuls onto macarons and cover with another shell.