Kiss The Cook | French Macarons (Recipe)

Ingredients:

For the Macarons:

• 1 1/2 (225g) cups powdered sugar
• 2/3 cup (133g) almond meal or ground almonds
• 3 large egg whites (room temperature and preferably aged up to 3 days)
• 5 tablespoons granulated sugar
• 1 teaspoon vanilla extract (syrup)

Note: Its a classic meringue-style French macaron. Macaroon come in all sorts of colors and tastes, so the next add extracts with color that you want.

Kiss The Cook | Vanilla Bean Frappuccino With Raspberry Syrup (Cotton Candy Frappuccino) (Recipe)

                                                     Ingredients:

• 2/3 Cup Milk
• 2/3 Cup Ice
• 2 Tablespoons Vanilla Syrup
• 2 Tablespoons Raspberry Syrup
• 2 Scoops Vanilla Bean Ice Cream
• Whipped cream

                                                     Preparation:

1. All ingredients are put into the blender and mix until smooth.
2. The resulting mass pour into a tall glass.
3. On top, you need to drizzle the whipped cream.

TOTAL TIME: 2 mins 30 sec

CALORIES: 400

                                                            Enjoy ♥

Kiss The Cook | Chocolate Mint Bars (Recipe)

Ingredients:

For Pastry (Chocolate brownie)

• 1 cup Flour
• 1/2 cup (Softened) Butter
• 4 Eggs 
• 1,1/2 cups chocolate flavored syrup (1-16 ounce can)

For Mint Cream:

• 2 cups confectioners' sugar
• 1/2 cup softened butter 
• 1 tablespoon water
• 1/2 teaspoon mint extract

For Chocolate:

• 6 tablespoons butter
• 1 cup semi-sweet chocolate chips (Сocoa powder)

Different ways to decorating

Preparation:

1. Preheat the oven to  350F (180C)
2. In a large bowl, combine the pastry (Chocolate brownie) ingredients and mix until smooth.
3. Pour mixture into greased " baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
4. Cool completely.
5. In a large bowl, combine Mint Cream Layer ingredients and beat until smooth.
6. Put over the cooled bottom layer.
7. Refrigerate for at least one hour.
8. Place the chocolate ingredients in a small  bowl and melt it.
9. Put chocolate over the cooled mint cream layer.
10. Refrigerate for one hour.

NOTE: These must be kept refrigerated or the top layers will melt.

TOTAL TIME: 3 hrs 30 mins

CALORIES: 168.8

Enjoy ♥