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It was posted back in March that they had most of the cast, but since then they’ve announced the remaining four will be coming. So it’s a full set.
Don’t entirely know if it’s appropriate posting it again, but I’m not sure when’s the last time anyone’s had all nine in the same place at the same con. Not entirely sure if they’re all there on the same days but hey.
[ edited by TenTonParasol on 2014-04-17 20:19 ]
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“Emma Approved” is going on its second hiatus following the end of the Caroline Lee story arc on April 24. While Emma Woodhouse takes a break from greatness documenting to adjust to big changes in her life and career, the Pemberley Digital team will be restructuring and laying the groundwork for some exciting future projects.
Now that Kate Rorick has left Pemberley to work on the new TNT television series “The Librarians” (yay Kate!) we have brought in two new writers to join current writer/producers Bernie Su and Tracy Bitterolf. You will see their work following the hiatus, and our awesome writing assistants Ana Avila and Angelique Hanus have also started contributing to episodes, so watch for their names in the credits.
Long term, we are using our momentum from “The Lizzie Bennet Diaries” and “Emma Approved” to work on three potential new series. Nothing is guaranteed and we can’t give you details yet, but there are some really exciting developments coming up. The next series will very likely be announced in early May.
In the meantime, keep an eye on transmedia for news from your favorite “Emma Approved” characters, and stay tuned for brand new episodes in early June.
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Girls Love Comics made our century with this heartwarming drawing of Agent Coulson as a little boy. Do you think Mama Coulson called him Philly? And we bet he and his friends used to play “Cap vs. Hydra” all the time after school, never dreaming that one day grown up Coulson would… well… that things would get so complicated.
Morning Roundup has a come-to-Kermit moment, Pharrell lends his songsmithing to a spider, and there is yet another rumor about Days of Future Past!
best second best use of wine glasses we’ve ever seen.]
|angelchrys shared this story from Budget Bytes.|
I’m kind of breaking my own rules with this post, but let me explain.
If you’ve been following my blog for a while then you know that Inever do promotional, affiliated, or underwritten posts. I don’t like it when blogs are just one big commercial. BUT when I was invited to be a part of a macaron contest hosted by an amazing local bakery, I couldn’t resist. You see, I’ve always wanted to know how to make French macarons and I justlove a good challenge. So, I said, “Sign me up!”
The contest is hosted by Sucré, an amazing confectionary here in New Orleans. They specialize in macarons, but have a million other amazing sweets and things. Sucré challenged 13 bloggers to come up with their own unique flavor of macaron and have opened up the voting to the public. Check out the other submissions and vote for your favorite here.
So about the macarons… yes, they were challenging! But, once I got the hang of it I realized they are incredibly simple. I decided to try a s’mores flavor combination: a chocolate macaron shell filled with homemade marshmallow creme and chocolate ganache, all dipped in crushed graham crackers. I can’t figure out what was more fun about this–making the macarons, photographing the macarons, or eating the macarons! This project was super fun, so I hope you enjoy the macaron making tutorial! :)
I began with the marshmallow creme, so that it would have time to cool and “set” in the refrigerator. In a glass or metal bowl, whisk together two egg whites, 1/2 cup granulated sugar, 1/8 tsp cream of tartar, and a pinch of salt until it is all combined.
Create a double boiler by bringing about 1 inch of water to a boil in a small sauce pot. Place the bowl with the egg white mixture on top, and whisk the mixture over the heat for 6 minutes. This melts the sugar without cooking the egg whites, which will create the unique marshmallow texture.
You don’t have to whisk vigorously, just make sure you’re stirring it the whole time with the whisk. After 6 minutes it will look kind of creamy like this.
Now add 1/4 tsp of vanilla and use a hand mixer or stand mixer to whip the mixture until it forms glossy peaks (about 5 minutes). The creme will be pretty soft and gooey still, but it will stiffen up as it cools. Cover it and refrigerate to cool it faster.
Now on to the macaron shells… Place 2/3 cup slivered almonds, 1 cup powdered sugar, and 2 Tbsp cocoa powder in a food processor. Process until it is a fine powder.
You really want this mixture to be as fine as possible or else your macarons will be all bumpy and lumpy. You can pinch some of the powder between your fingers to see if you feel any granules. Process a little more, if needed.
Then sift the mixture into a bowl to remove any larger pieces. I thought I had mine pretty smooth, but I still had quite a few granules. Discard those large granules.
In a separate glass or metal bowl, stir together two egg whites, 1/4 cup of sugar, and 1/8 tsp cream of tartar until well mixed.
Then use a hand mixer or stand mixer to whip the egg whites up into stiff, glossy peaks. You’ll know the peaks are “stiff” when you pull out the beaters and the peaks stand straight up without flopping over. When you start to get close to this point, check the peaks a few times to make sure you don’t go too far. If you over beat the whole mixture will break down and separate.
Now, fold in 1/3 of the almond cocoa mixture at a time until no dry powder remains. Every time you add more dry mixture you’re going to go, “OH NO! I’ve ruined it!” but then it will begin to come together. The first time I tried to make these I was very afraid of collapsing the whipped egg whites, but the truth is that you want them to deflate a little. So, just fold gently until it all comes together…
When it’s all folded in it will have the same texture as thick, hot lava. When you lift some up with your spatula, you want it to run back into the bowl SLOWLY. Kind of like thick cake batter. If it’s running like liquid, it’s over mixed.
Fill a pastry bag with a plain, round tip with the macaron batter. The easiest way to fill the bag is to place it in some sort of tall cup and fold the bag over the edges, like this.
Cover two baking sheets with parchment and pipe the macaron batter into 1.5 inch circles on the parchment. Be sure to leave enough room for them to spread a little. Hold the pastry bag straight up at 90 degrees from the sheet and squeeze the batter out, without lifting the tip up. If you keep the tip fairly close to the baking sheet as you squeeze, the batter will extend out in an almost perfect circle. Pretty cool.
After you’ve piped all of the batter onto the baking sheets, slam the baking sheets down on the counter a few times to force any large air bubbles out the top (see the one that popped out of the side there?). This also helps flatten the little peaks left behind by the pastry tip. Now, let the macarons sit out at room temperature for about 30 minutes so they can dry out a bit.
Towards the end of the 30 minute resting period, preheat the oven to 350 degrees. Once it’s heated, bake one sheet of macarons at a time for 13 minutes each. As they bake they will want to expand, but since the top has dried out and become stiff, they can only expand up and therefore create that classic ruffle or “foot”. Let the macarons cool to room temperature before removing them from the parchment.
To make the ganache, break 2 oz. of chocolate up into small pieces and place them in a bowl. Add 1/4 cup of heavy cream, microwave on high for 15 seconds, then stir it really, really well. Microwave for another 15 seconds, then stir until the chocolate has completely melted in…
And you have a super smooth ganache, like this! Now, let that cool for a minute.
Crush your graham crackers into a super fine powder, like this. You really don’t need a lot. Just a few crackers (I crushed far too many).
Fill a pastry bag with the marshmallow creme and another bag with the ganache. Flip half of the macarons over and pipe a circle of marshmallow creme around the bottom. Don’t pipe all the way at the edge, though, because it will spread out as you add the top macaron shell.
Then add ganache inside the marshmallow creme. See, the creme kind of holds the soft ganache in place like a fence. :D
Then add the top macaron shell and press down a little to make the filling go all the way to the edge. Some of the ganache will likely squeeze out of its “fence”.
Dip the macarons in the crushed graham crackers to make it stick to the marshmallow. Try to dip them right away, though, because the marshmallow dries a little and becomes less tacky as it sites. You can coat the entire circumference or just do half for a nice visual effect.
And that’s how you make a S’mores Macaron! A little involved, but really, really fun!
And totally decadent!
Don’t want to bother? Sucré ships their goods, so check out their online shop!
|angelchrys shared this story from The Novice Chef Blog.|
Easter is coming up super fast and it is a special one this year in my family. Not only is it Easter, but my baby sister is turning 19 and my Papa is turning 86! Every so many years, their birthdays happen to fall right on Easter. Growing up we got to eat Easter basket candy for breakfast and birthday cake at lunch. It was the perfect combination for this sugar girl.
Since I don’t get…
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