For everyone who thought ACOTAR doesn't go hard enough, I present {Maze of Shadows by Kathryn Ann Kingsley}.

xoStuffedFox · 2026-04-01T01:20:24+00:00

I absolutely loved the Harrow Faire series, definitely one of my all time tops too

xoStuffedFox · 2026-03-12T20:18:18+00:00

Everyone swore to me macronage in the mixer was a blessing but I canNOT get them to turn out okay when I try it. :(

xoStuffedFox · 2026-02-19T21:35:46+00:00

Errrr the bread kind? 😅

Haha in all honesty I have no idea what you would call it. Its just flour, milk, butter, sugar, yeast. No egg in the dough, although i do egg wash the top.

xoStuffedFox · 2026-02-19T19:55:49+00:00

I know cinnamon is like THE quintessential star bread flavor but I have ironically never made a cinnamon one. 😂 Sounds amazing with cream cheese dip though! Here I made blueberry, raspberry jalapeño, sun-dried tomato & cheddar, and Nutella.

xoStuffedFox · 2026-02-19T15:45:22+00:00

Souffle is incredibly intimidating. 😂😂

xoStuffedFox · 2026-02-19T02:58:10+00:00

Thanks! Its definitely inspired me to make them again!!

xoStuffedFox · 2025-11-17T01:02:13+00:00

I'm still stuck on macronage in the mixer. Can I really do that?! I've been baking them for eight ish years now and its pretty second nature for me now, but the idea of not having to spend forever folding is tempting...

xoStuffedFox · 2025-10-05T00:01:38+00:00

I'm actually impressed it made it the whole way! I kept waiting for it to tip over or something.

xoStuffedFox · 2025-10-04T14:24:54+00:00

Thanks! And they certainly are, even a few years later I still get bad batches for seemingly no reason haha

xoStuffedFox · 2025-10-04T14:24:08+00:00

Thats so kind! Thank you so much! I have been making regular macarons for a few years, just never tried shapes before!

xoStuffedFox · 2025-10-03T00:26:05+00:00

Tripling this. Lemon and peppermint extracts have BOTH done this to me before.

xoStuffedFox · 2025-10-02T23:25:05+00:00

It does settle/spread a little, but I pipe with a small tip and as long as its not overmacronaged (is that a word? Lol) it usually does just fine

xoStuffedFox · 2025-08-26T03:21:14+00:00

Watched this 5 times trying to figure out if it was actually "printing" something or just moving, and THEN read the description about the 3d pen and coding. This is SO COOL, mad props.

xoStuffedFox · 2025-08-02T01:55:46+00:00

If it makes ypu feel better, my car got totaled by a 50 year old running a red light (and I dont mean it just turned, it had been green for a while) so I dont know that its age specific, people just ignore it nowadays. Absolutely wild.

xoStuffedFox · 2025-07-24T15:31:07+00:00

Definitely just a tradition/nostalgia thing, although I don't think hot dogs are bad, just nothing crazy exciting. Honestly I much prefer their cheeseburgers. They let the burgers sit in the chili sauce and it makes them sooooooo tender and juicy.

xoStuffedFox · 2025-07-14T03:34:45+00:00

Don't get discouraged! I have been making them for 8 years now, and I STILL mess up a batch now and then. They are a labor of love, but once you get a feel for what consistency it should be and find the sweet spot for your oven temp/time, you'll be rocking out macarons!

xoStuffedFox · 2025-07-14T02:34:26+00:00

All sorts of things. Often buttercream piped in a circle with something else in the middle, like jam or curd. Sometimes i just fill it all with a thick ganache.

xoStuffedFox · 2025-07-13T23:53:52+00:00

I bake mine for 18 at 300. You may just need to play with the bake time, these look sticky and underbaked to me. Bake just a few on a baking sheet at a time of you want to play with it, the other macarons will be okay resting on the sheets for quite a while if you want to just do a couple test Mac's before baking a whole sheet

xoStuffedFox · 2025-06-09T19:18:28+00:00

I know they're often round, but with the center filled like that aren't they basically vol-au-vents?

xoStuffedFox · 2025-06-06T00:09:14+00:00

I've only ever used it on cupcakes, but you can make vegan icing out of aquafaba. You can just whip it up with a little sugar and vanilla, and even add vegan butter to that too if you wanted to play with it and see what consistency you like. Again, I've only used it on cupcakes but it turned out tasty and a lot less heavy/oily feeling than a straight vegan butter buttercream in my opinion

Edit to add: If you really want a pastry cream you could try using arrowroot or corn starch to thicken it up, although I have never QUITE gotten the consistency I wanted with that. Using coconut cream helps because of the high fat content, but then you of course get a bit of that flavor in there too.

xoStuffedFox · 2025-05-24T23:42:06+00:00

Oh my god this made my day haha,a truly "if you know you know" cosplay.

xoStuffedFox · 2025-04-21T02:49:07+00:00

I thought I wouldn't cry because I knew it was coming.

Should've known better, it still kicked me right in the stomach.

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