The Sweet Fix

My adventure into all things sweet with a little serving of life on the side.

Hi, my name is Tracy Hinds, and I love interesting. I seek it out daily. I especially enjoy baking and exploring Seattle. I created this blog to share my adventures into all of the excitement currently invading my life. Recipes, random silliness, and showing some love for chefs of all things sweet are what I will usually post. Take a look around!

Contact me at TracyHinds@gmail.com I'd love to hear from you!

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  1. Vanilla Cardamom Macarons With a victory lap finished excitedly throughout the house, I have topped off my first EVER batch of french macarons!  Alright, alright. I know this may not seem that exciting to most, but I had sampled a few on the mean sweet streets of NYC over the past 2 years, and I just had to try.  Like I always say when I see something pretty/awesome but I believe wholeheartedly and with no frame of reference that it is way overpriced, “I can make that.” And, boy, did I. If I do say so myself… In my nerdy fashion, I researched the process heavily after seeing considerable comments abound as to the eccentricities of macarons. With slight adaptations to the flavorings and fillings, I produced vanilla cardamom macarons with vanilla, raspberry, and lemon Swiss buttercream. Thanks to perfectly poignant instructions from CakeJournal and Childerhouse, I had no difficulties adapting macarons to my preference. I also think this is a great tip for when you are venturing out into new recipe terrains—compare/combine the best recipes. They came out amazing.  AMAZING.  I still don’t know why any shop in NYC would carry them on a regular basis, though.  These suckers are as high maintenance as a manicure.  Yeah, I’m showing my arse on that one. Really though, can we talk manicures? How do people keep those things up…

    Vanilla Cardamom Macarons

    With a victory lap finished excitedly throughout the house, I have topped off my first EVER batch of french macarons!  Alright, alright. I know this may not seem that exciting to most, but I had sampled a few on the mean sweet streets of NYC over the past 2 years, and I just had to try.  Like I always say when I see something pretty/awesome but I believe wholeheartedly and with no frame of reference that it is way overpriced, “I can make that.”

    And, boy, did I. If I do say so myself…

    In my nerdy fashion, I researched the process heavily after seeing considerable comments abound as to the eccentricities of macarons. With slight adaptations to the flavorings and fillings, I produced vanilla cardamom macarons with vanilla, raspberry, and lemon Swiss buttercream. Thanks to perfectly poignant instructions from CakeJournal and Childerhouse, I had no difficulties adapting macarons to my preference. I also think this is a great tip for when you are venturing out into new recipe terrains—compare/combine the best recipes. They came out amazing.  AMAZING.

     I still don’t know why any shop in NYC would carry them on a regular basis, though.  These suckers are as high maintenance as a manicure.  Yeah, I’m showing my arse on that one. Really though, can we talk manicures? How do people keep those things up…