In search of a Friday afternoon treat? Or perhaps a Saturday morning coffee spot? Last weekend a friend introduced me to the Thinking Cup. Situated in the heart of the North End, this bustling little coffee shop offers an array of tasty treats, to satisfy any sweet tooth. After several "oo's and ahh's" I was sold on the colorful macaroons. A vibrant assortment of pale pink, pistachio green, and sorbet yellow made the decision quite difficult. There were also buttery croissants, decadent little cakes, and a variety of cookies, making this the perfect destination for a springtime stroll.
The Thinking Cup is located at 236 Hanover Street Boston, MA.
Images by AGA
One of my favorite Halloween treats (other than candy, of course!), is Martha Stewart's Ladies' Fingers.
It took a little while to get past the gruesome
look, but once I did I realized how delicious they are! Stick your ladies' fingers in a platter of dried lentils, and they will look like fingers crawling out of dirt.
Enjoy!
STEP 1: Heat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper, and set aside
STEP 2: Place 2 tablespoons of red food coloring in a shallow bowl. Using a small paintbrush, color the face of 30 blanched almonds. Set aside to dry.
STEP 3: Separate 1 egg. Set aside white. In a small bowl whisk together yolk, remaining egg, and 1/4 teaspoon of vanilla extract. Set aside.
STEP 4: In the bowl of an electric mixer fitted with the paddle attachment, combine 8 tablespoons (1 stick) of unsalted butter, 1/2 cup of confectioners' sugar, 5 tablespoons of granulated sugar, and a pinch of salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add 1-2/3 cups of all-purpose flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
STEP 5: Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and shilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
STEP 6: When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
STEP 7: Bake until lightly browned, about 12 minutes. Cool completely.
Recipe and image from Martha Stewart www.marthastewart.com
