Raspberry Brownie Bites

Let’s dress up a classic dessert – brownies – and get them all ready to go to a party, shall we?
 

I baked my favorite brownie recipe, by Smitten Kitchen, of course, into this awesome brownie bite pan.  It’s basically a mini cupcake pan, but with squares. It’s pretty shallow, which makes for perfect, bite-sized desserts.

After baking, I melted some dark chocolate and thinned it a bit with vegetable oil so it’s be nice and runny. I dunked some of the squares into the chocolate, lets the extra drip, and let them set on a piece of wax paper.  Not only does the chocolate coating taste great, but it also helps to seal in the freshness and moisture. You can see the chocolate covered ones below; they look like petit fours.

Some got chocolate ganache heaped on top of the brownie bites instead of a complete coating. 

And the white cloud of deliciousness you see is marshmallow fluff.  I was in a hurry so I didn’t have time to make frosting, plus the brownies were being served at a dairy-free event and I didn’t want to mess with margarine frosting, but I’m really happy with how the fluff looked and tasted.

They were topped off with fresh raspberries. 

The little squares looked like perfectly delicious gems. Next time, I think I’ll try a light glaze on top of the berries to make them really shine. Chocolatey, fruity, sweet and chewy.

And they’re so small that you can try one or two [every time you walk by the fridge].

Chocolate Macarons 2-Ways AND a Macaron Cake

I went on a macaroon-making binge. I made about 70 for an order. Then made more for a cake. Then made more for a party. I can’t even tell you have many egg yolks I had in my fridge, but it was so worth it. Wanna see?
These macarons are filled with a rich chocolate ganache – my favorite!

I experimented with a few recipes. These puffy macarons were made with David Lebowitz’s recipe, found here. They were tasty, reliable, and pretty easy to make, but I wanted a more shiny, classic-looking macaron.

Then I put the macarons on a cake. Why? Because I can.

By the way, this is a double chocolate cake filled with chocolate ganache and fresh raspberries, covered in more dark chocolate ganache.  You can stop drooling now.

 Yes, the cake is displayed on an upside down cookie sheet. I’m a college student, don’t judge. The macaron recipe, by the way, is from here. The were pretty and yummy, but kinda finicky and I’m not totally in love with this recipe yet. I’ll keep searching.

And another batch of chocolate macarons, David Lebowitz’s recipe again. There’s something to be said for consistency!

 These little gems were filled with a marshmallow fluff/chocolate ganache swirl.

 And then they were rolled in graham cracker crumbs.

Yes, s’mores macarons! Chocolate shells, fluff/ganache filling, and graham cracker crumbs. The only thing that would have made them better is to make the marshmallow filling from scratch and attack it with a blowtorch before sandwiching them to give it that campfire taste. These kept in the fridge for well over a week and they were so yummy. Very messy because the filling oozed all over until they had some fridge time to set, but it was worth it.

You’ll definitely want to be licking the spoon for these. Want to know my favorite thing about macarons?

They’re so easy to eat!