BLUEBERRY PIE
I have a big book of pie recipes, but no one gives a damn. The people want what the people want and the people want Blueberry. (Or Apple.) The classics always win. I made this blueberry pie for Mother’s Day. The recipe calls for fresh blueberries, which I’m sure is awesome, but I used frozen. In fact, I’ve only ever used frozen blueberries because you need 2 pounds worth. There’s two and half bags of blueberries in this pie! (But they were on sale. Hah.) Maybe in the summer I’ll take a road trip to St. Jacobs and buy a shit load of fresh fruit and bake my heart out.
A lattice top looks super fancy and complicated, but the weave is pretty easy once you get the hang of it. If you’re making your pie dough from scratch (which you should) it’ll be very delicate and annoying, much harder to handle than if you use store-bought dough, but it will also taste ten times better. I was looking for instructional videos on “The YouTube” to demonstrate the way to weave and it took forever, because so many people were doing it the hard way. The hell? I was thinking about making my own video, but I finally found a good one. Check out the link above and you’ll be solid.
BLUEBERRY PIE
All-purpose flour, for dusting
Pâte Brisée
2 pounds (about 7 cups) fresh blueberries, picked over and rinsed
½ cup sugar
¼ cup cornstarch
¼ tsp ground cinnamon
1 tbsp freshly squeezed lemon juice
1 large egg yolk, for egg wash
1 tbsp heavy cream, for egg wash
Fine sanding sugar, for sprinklingPreheat oven to 400º F. On a lightly floured surface, roll out one disk of dough to a 13-inch round, about ⅛ inch thick. Fit dough into a 9-inch glass pie plate.
In a large bowl, toss together berries, sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in centre.
One a lightly floured surface, roll out remaining disk of dough. To make lattice, cut dough into ten 1-inch-wide strips using a fluted pastry wheel. Lightly bush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhand. Fold edges under as desired, and crimp with a fork. In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate pie until firm, about 30 minutes.
Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes. Reduce heat to 350ºF. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. (If crust browns too quickly, tent pit with foil.) Transfer pie to a wire rack; let cool completely at least 3 hours, before serving.
CHOCOLATE PUMPKIN TART
Pumpkin for a pumpkin. Tart for a tart. It was the Polish Prince’s birthday! Now the relevant 34.
I find it a little funny that our Peter is such a pumpkin eater. It’s okay though, I’ll make him all the pumpkin he likes, because he’s one of my favourite people ever. (Get over yourself.)
The night before I had a dream that he didn’t like my pie? I don’t even want to know what Freud would have to say about that.
…But seriously, baking dreams are a new low. Maybe I should explore new hobbies? I was talking to this guy once and he asked me, “So what do you like to do for fun?”
I talked about baking and drinking.
Then he said, “Well, do you have any hobbies?”
And I said, “Yeah… Baking. And drinking.”
Or I could have gone with my ACD’s mantra, “Sweets, sex, and creative is all I think about.”
CHOCOLATE CRUST
1 cup all-purpose flour, plus more for work surface
1/4 cup plus 1 tablespoon sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg
4 ounces best-quality semisweet chocolate, finely chopped
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form a dough.
Preheat oven to 350º F. On a lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to a 10-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim excess flush with edge. Lightly prick bottom of dough all over with a fork. Chill until firm, about 30 minutes.
Bake shell until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of shell; smooth with a rubber spatula.
PUMPKIN FILLING
1 can (15 ounces) pumpkin
3/4 cup packed light-brown sugar
8 ounces creme fraiche or sour cream
3 large eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 ounces semisweet chocolate, finely chopped
Preheat oven to 350º F. In a medium bowl, whisk together pumpkin, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve into a clean bowl (discard solids). Pour filling into prepared crust, just to top edge.
Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
Place chocolate in a heatproof bowl, set over a pan of barely simmering water; heat until melted, stirring occasionally. Transfer chocolate to a parchment paper cone or resealable bag with a tiny hole cut in one corner. Design however your heart desires. Refrigerate tart until set, at least 1 hour (or up to 1 day).
Source: Martha Stewart’s Pies & Tarts
BONER BRAN MUFFINS
Just kidding. These are called Morning Glory Bran Muffins. But apparently Morning Glory has another meaning?
These muffins are packed full of healthy, delicious ingredients: nuts, seeds, dried fruit, carrots. I found the recipe at the All Bran website, which has tons of awesome fibre recipes. (I also love the cereal on its own, even though it’s “plain,” because I have the taste buds of an old man. Mustard! Onions! Werther’s Originals! Yeah!)
You can replace the nuts and dried fruit with any combination you like, walnuts, pecans, cranberries, apricots, blah, blah, blah. The recipe uses oil instead of butter, so don’t expect to get that fluffy cake texture. It’s going to be dense and chewy. Nom.
ALSO, there was a contest on the Gay Lee Butter Facebook page asking people to submit a photo of their ‘butter moment.’ So I submitted a picture of my Mini Carrot Cake Cupcakes with Cream Cheese Frosting. Then I won. Fuckin’ eh. They sent me an Android Tablet and chef stand. So this was my first time baking with it, and it was awesome.
Anyway, because these muffins are pretty healthy, and in case you care about that kind of thing, I’ve added the nutritional information below.
Man Rating: Now I can poop!
MORNING GLORY BRAN MUFFINS
1 1/4 cups All-Bran Original cereal
1 cup milk
1 cup all-purpose flour
1/3 cup lightly packed brown sugar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 egg
1/4 cup canola oil
3/4 cup shredded carrot (about 1 large carrot)
1/2 cup raisins
1/4 cup chopped, unsalted almonds
1/4 cup roasted sunflower seeds
1/3 cup sweetened shredded coconut, dividedPreheat oven to 400°F and lightly coat muffin tins with cooking spray.
In medium bowl, combine cereal and milk. Let stand for about 2 minutes or until cereal softens.
In large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside.
Add egg, oil and carrot to cereal mixture; beat well. Add liquid mixture to dry ingredients, stirring only until just combined. Fold in mixture of raisins, almonds, sunflower seeds and ¼ cup coconut. Portion batter evenly into 12 non-stick muffin pan cups. Sprinkle each with portion of remaining coconut.
Bake for 20 minutes or until tops spring back when lightly touched.
Nutrition Information
190 Calories
4 g Protein
27 g Carbohydrate
9 g Fat
4 g Dietary Fibre
Weight Watcher Points Plus: 5
Source: All Bran
FROZEN CHOCOLATE-PEANUT BUTTER PIE
OMG! We had a BABY!
Well, Abrubipityboo did.
Well, Mrs. Abrubipityboo did.
Close enough.
Anyway, it was a ten pound baby boy. That’s right. Ten. Pounds. I thought it was very in character of our ACD to try to out-baby everyone else. Now there’s been a lot of ‘vaganus’ talk around the office, which has been a great reminder for me to take my birth control pills. Also, I’m reconsidering my attraction to lumberjack sized men.
But enough about vaginas. I made this pie in baby celebration. And it’s so good! It tastes like a giant Reese’s Peanut Butter Cup. (Which is one of mankind’s best inventions, no?) I still remember an old Reese’s ad where a guy spread peanut butter onto a chunk of chocolate, but was disappointed to discover that it didn’t taste as good as a Reese’s. Yeah. That’s because to recreate that taste you need cream cheese.
But then, I feel like cream cheese is the answer to most of life’s problems…
CHOCOLATE CRUST
1 3/4 cups chocolate wafer crumbs (about 36 cookies)
6 tbsp unsalted butter, melted
3 tbsp packed dark-brown sugar
Pinch of salt
Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
PEANUT BUTTER FILLING
6 ounces cream cheese, room temperature
3/4 cup confectioners’ sugar
1 tsp kosher salt
1 1/4 cups smooth peanut butter
1 tbsp pure vanilla extract
2 cups heavy cream
Beat cream cheese, confectioners’ sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
Beat heavy cream until soft peaks form. Whisk 1/3d of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
GARNISH
1 ounce dark chocolate
2 tbsp smooth peanut butter
Melt chocolate in a heatproof bowl over (not in a pan of simmering water. Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.
Source: Martha Stewart’s Pies & Tarts
CREAM FILLED CHOCOLATE CUPCAKES
I just felt like filling something with cream.
(That’s what she said…!)
Baking is so much better with company. I invited Kathrine over to drink vodka* while I hopped around the kitchen. She filled out lesson plans, I frosted cupcakes, and we listened to shitty music while talking about cock. You know, gal time.
I usually sample what I bake, but I skipped this one. I tasted as I went along (because then the calories don’t count?) and everything was stellar. So, even though I can’t vouch for the end product, I can tell you that they’ll make you very, very popular.
Protip: Always take the decorating tip shape into consideration. The first time I pipped the frosting onto these cupcakes I used a round tip and they all ended up looking like little piles of dog poopie. Fail.
Rating: These are the best cupcakes of my life!
CHOCOLATE CUPCAKE
1 ½ cups all-purpose flour
1 cups white sugar
⅓ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp kosher salt
1 eggs
½ cup milk
½ cup water
½ cup vegetable oil
½ tsp vanilla extract
Preheat oven to 375ºF and line muffin cups with paper liners.
In a large bowl, mix together the flour, sugar, cocoa, baking soda and salt. Make a well in the centre and pour in the eggs, milk, water, oil and vanilla. Mix well. Fill each muffin cup half-full of batter.
Bake for 20 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool completely.
CREAM FILLING
⅛ cup butter
⅛ cup shortening
1 cups confectioners’ sugar
pinch kosher salt
1 ½ tbsp milk
½ tsp vanilla extract
In a large bowl, beat butter and shortening together until smooth. Blend in confectioners’ sugar and pinch of salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Fill a pastry bag with a small tip. Push tip into the top of each cupcake and fill until the tip is forced out.
CHOCOLATE FUDGE FROSTING
4 ounces unsweetened chocolate, coarsely chopped
⅔ cup unsalted butter, room temperature
1 ⅓ cups confectioners sugar
1 ½ tsp vanilla extract
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Decorate.Yields 12-16 cupcakes
Source: All Recipes and Joy of Baking
*Bonus Recipe
VODKA CREAMSICLE
1.5 oz Vodka
1 oz Triple Sec
4 oz Orange Juice
1/2 cup vanilla ice cream
Combine all ingredients in a blender. Blend. Cheers.
PÂTE BRISÉE (PIE DOUGH)
Pie is coming.
The first time you make your own pie crust you’ll want to pull out your hair. It’s fickle. Patience and practice is key. But the result? “OMGTHECRUST!!!1!!”
Yup. The crust makes the pie. I’m going to give instructions on how to make your pie crust completely by hand. Because that’s what I do.
…But only because I don’t have any fancy-schmancy equipment.
One time I was at a client’s office and she invited us to her desk to try some pie she had baked. I asked, “Oh! You make your own pie crust?”
And she said incredulously, “No! Who does that?”
And all these women laughed.
Wut?
Bitch, I do.
PÂTE BRISÉE
2 1/2 cups all purpose flour
1 tsp sugar
1 tsp salt
1 cup unsalted butter, cut into 1-inch cubes.
1/4 -1/2 cup ice water
Whisk together flour, salt, and sugar in a large bowl.
Add butter and combine with your hands until dough resembles coarse meal.
Add ice water intermittently and mix together with a fork until dough just comes together. Pie dough should be crumbly and stick together when pressed together with two fingers. Roll into two balls and wrap loosely in plastic wrap. Flatten into disks with a rolling pin. Chill in the fridge for at least one hour.
Will keep in the fridge for a week or the freezer for 3 months.
Yields 2 pie crusts or 1 double crust for 9-inch pies.
Source: Martha Stewart
MACARONS WITH CHOCOLATE GANACHE
Fuck you, macarons.
Once upon a time I made macarons and they were a disaster. I brought my sticky, deflated macaron stillborns into work - which were only sincerely loved by the Polish Prince because he’s a fan of anything mushy - at the same time that Abrubipityboo brought in macarons made by his mother, highlighting my baking failure and establishing my disdain for the adorable French poofs forever.
But, I was convinced by another French poof to have a baking date on the weekend, and to try try again. We spent the day hunting down ingredients, almost dying in a car accident, and playing video games.
Rosewater is really hard to find. We eventually found it at Whole Foods (I like going to Whole Foods because I find the people there ridiculously happy and attractive) for nine dollars. (The fuck?)
So, we planned two batches of macarons, which should have yielded 100 cookies. But due to unfortunate events - two burned batches and one batch eaten by my mischievous puppy - we only ended up with 16. But those 16 were perfection.
We made two flavours: a chocolate ganache and a rose ganache. I’ll add the recipe for the rose, but it’s an odd flavour. I think it tastes like a Glade Plugin.
Go for the chocolate if you want a showstopper.
Not So Humble Pie goes through the macarons process in insane detail. Definitely read it if you’re attempting this dessert.
MACARONS
5g dehydrated egg white powder
28g granulated sugar
225g confectioners (powdered) sugar
125g almond meal
100g aged egg whites
Prep two half sheet pans with parchment or silicone baking mats.
Pre-heat your oven to somewhere between 290-300°F.
Start by weighing out your sugar and egg white powder into a small bowl. Mix with a fork until uniform and set aside.
Sift together your almond meal and powdered sugar.
Weigh out your egg whites and begin beating them on low speed until foamy. Begin slowly sprinkling in the powdered egg white and sugar mixture as you beat. Then increase the speed to medium and beat until a firm meringue forms.
You want firm, glossy peaks in your meringue, you don’t want to beat all the way to stiff peaks. So hold yourself back.
Beat in food coloring gel now and then add 1/3rd of the almond mixture. Folding it in gently. Once combined, add another third of the almond mixture, and so on.
Add your batter to a piping bag with a round tip (any size bit under 1cm works fine) and pipe rows of macarons.
Pick up the pan with both hands, and holding it level, tap it firmly onto the counter several times. This will bring up any air bubbles in the cookies. Pop the bubbles with a toothpick if they don’t break while tapping.
These cookies NEED to rest on the counter. Between 30-60 minutes depending on the humidity.
Bake the cookies for roughly 15 minutes. One sheet at a time.
Fill cookies with ganache and placed in refrigerator to mature for two days.
CHOCOLATE GANACHE
4 oz semi-sweet chocolate
1/2 cup whipping cream
2 tbsp butter
Chop chocolate and place in a small bowl.
Heat whipping cream in a sauce pan until just boiling. Pour over chocolate and stir until blended completely. Add butter. Place in fridge for 30 minutes or until a spreadable consistency.
ROSE GANACHE
4 oz white chocolate
1/2 cup whipping cream
2 tbsp butter
3/4 tsp rosewater
Chop chocolate and place in a small bowl.
Heat whipping cream in a sauce pan until just boiling. Pour over chocolate and stir until blended completely. Add butter. Add rosewater. Place in fridge for 30 minutes or until a spreadable consistency.
Source: Not So Humble Pie
Wah wah wah.
It looks cute, but it’s a sad Easter cake. Cake- meh. Frosting- meh. And then it fell apart. Fuck me. This is what happens when you bake last minute.
I’ll skip writing out the recipe. Just buy Cadbury milk chocolate eggs. They are like crack. Aw yeah.
MINI CARROT CUPCAKES WITH CREAM CHEESE FROSTING
I made these Easter cupcakes for work. And then I forgot them at home.
Super annoying.
But my family is really happy about it.
Also, I accidentally put four times the amount of vanilla extract into the batter. I swore like a sailor. But everything turned out better than expected - deliciousness was not compromised. If you wanna make the same mistake, I say go for it. Why not?
In other news, I went shopping for more prop plates with the Polish Prince. Will I ever get the hang of this whole food photography thing? Can I ‘set the mood’ and ‘create a story’? I don’t know. But the plates will probably look nice. Hah! Stay tuned.
This recipe yields 35 moist, yummy, adorable mini cupcakes, which you can decorate anyway your heart desires. If you’d rather 12 regular sized cupcakes, up the temperature to 375 degrees and bake for 25-30 minutes.
CARROT CUPCAKES
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp grated nutmeg
3/4 cup unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tbsp plain low-fat yogurt
1/4 tsp pure vanilla extract
1 1/2 cups grated carrots (from about 3-4 medium carrots)
Preheat oven to 350 degrees. Prepare a mini muffin tin with paper liners or cooking spray.
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 15 minutes or until a toothpick inserted in the centre of a cupcake comes out clean.
Remove from pan to a wire rack to cool completely before frosting.
CREAM CHEESE FROSTING
8 ounces cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 cup confectioners’ sugar
1 1/2 tsp pure vanilla extract
1 tsp grated orange zest
Using an electric mixer, beat cream cheese, butter, and confectioners’ sugar until smooth; beat in vanilla and orange zest. Decorate cupcakes.
Makes about 35 cupcakes.
Source: Martha Stewart
WHOLE WHEAT SNICKERDOODLE COOKIES
These are only 50 calories each. Isn’t that nice?
But it’s a trap. Because you’ll probably eat ten.
A woman at work asked me on Friday, “What are you baking this weekend, Steph?” And I said… nothing! Because I felt over baked. March is exhausting. But then I saw this simple Snickerdoodle recipe on Skinny Taste and I changed my mind. Man, cinnamon is the best. I usually don’t bake low-fat, simply because, what’s the point? If you’re going to do dessert, do it right. (That means butter. Lots of butter.) But these didn’t suck. In fact, they’re really good.
I usually go on Skinny Taste for awesome healthy real food. Everything there is delicious. You should try it for dinner sometime, even if you don’t care about health and shit.
Man Rating: Impromptu kisses.
WHOLE WHEAT SNICKERDOODLE COOKIES
1 3/4 cups whole wheat flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1 cup sugar
1/4 cup butter, softened
1 tbsp corn syrup
1 tsp vanilla
1 large egg
3 tbsp sugar
1 tbsp ground cinnamon
Preheat oven to 375°F. Line baking sheets with parchment paper and spray with cooking spray.
Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.
Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add the corn syrup, vanilla and egg; beat well. Gradually add the flour mixture to the sugar mixture, beating just until combined. Cover and chill for 10 minutes.
In a medium bowl, combine 3 tbsp sugar with cinnamon, stirring with a whisk to combine. With moist hands, shape dough into (1-inch) balls. Roll balls in cinnamon mixture.
Place balls 2 inches apart onto baking sheets and flatten slightly.
Source: Skinny Taste
LEMON CAKE WITH CREAM CHEESE FROSTING
This is an encore. I made this cake a few weeks ago for my sister’s birthday. I sent a slice over to my grandparents house and my papa called me later that day to tell me he wanted the exact same cake for his birthday (he turned 79!).
I did not want to make this cake again. It’s undeniable. And if it’s in the house, I will eat an unconscionable amount.
After we filled him with wine, steak, and cake my papa gave me some advice: quit being a copywriter, open a bakery, go on the Dragon’s Den and ask them for some money.
Sounds good, Pop Pop!
COCONUT MACAROONS WITH CHOCOLATE GANACHE
I don’t like coconut.
And I always thought that the majority of people agreed with me, that coconut was one of those misunderstood flavours that no one really liked.
Apparently I was wrong. Apparently people go coco for coconut. (Hah! Sorry.)
I was shocked. People have tastes that differ from mine?
Anyway, macaroons were a special request, or else I never would have thought of making them. And speaking of making them…! Sticky business. Make sure you throw your batter into the fridge for a couple hours before rolling the cookies out on your baking sheet. It makes them much easier to handle. I couldn’t get the coconut off my fingers. Ick.
Like I said, I’m biased, but apparently these were phenomenal. Just see this tweet from the boss man:
The most delicious macaroons ever, made by @essbraun make coming in to the office after a very loooong month worthwhile!
People ate like, 5 of them. Stole them for their family. Even our kitchen-challenged receptionist wanted the recipe.
So, here it is. Enjoy.
COCONUT MACAROONS
1 cup all-purpose flour
8 cups sweetened flaked coconut
½ tsp kosher salt
600ml can sweetened condensed milk
2 tsp vanilla extract
2 tsp almond extract
Preheat oven to 350º F. Line baking sheets with parchment paper.
In a large bowl, stir together flour, coconut, and salt.
In a large measuring cup, add vanilla and almond extract to the condensed milk. Pour into your coconut mixture and mix with your hands until well blended.
Using a ⅛ measuring scoop, drop dough onto prepared baking sheet.
Bake for 15-20 minutes until coconut is toasted. Let cool.
CHOCOLATE GANACHE
4 ounces semi-sweet chocolate, chopped
90 ml whipping cream
1 tbsp unsalted butter
½ tbsp brandy or cognac
Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth. Add liqueur.Pour ganache into a ziplock bag and snip the tip off one of the corners. Drizzle over macaroons.
Makes 45 cookies.
Adapted from: All Recipes
