Myth or Miracle Cleaner Series: Scrub Your Bath Tub Like Martha

I grew up in the generation that associated Martha Stewart less with domestic perfection and more with Saturday Night Life sketches and jailbird punch lines. I'm thinking that I may perhaps owe her an apology...

At the beginning of the month, I asked for suggestions for a Mystery Homemade Cleaner to be featured at the end of the month and Kim Vealy from the Soliloquy of Food & Such was good enough to suggest a bath tub scrub made from baking soda that she learned from Martha Stewart. 

Since I had unfinished business with my old rental bath tub with 20-some years of stains that weren't quite eliminated by a basic homemade cleaner, I thought I'd give this heavy hitting bath scrub a try.

So, I put Martha's scrub to the test to see if I can't clear away that yucky stain without calling an exorcist...it was considered my final option.

First Try: Patachou Pastry

Not everything works out at the first try. An important lesson in baking is not to expect perfection and allow for the little lessons that come with each new treat. 

However, I'm always the last person to remember this lesson. This dessert I originally planned to show you was supposed to have a delicious fig filling, but sadly the filling turned too stiff and the process of filling the pastry was trickier than I expected. But, lesson learned and I'm sure I'll be able to produce a fantastic treat on my next try. In the meanwhile, these pastries are just as delicious in their own right and worth sharing with you all. 

Patachou or Pate a choux is a puff pastry that's airy and eggy, sweet and versatile. It's the pastry you'll commonly find surrounding your eclairs or beignets. The dough can be used for savory or sweet variations, but today we'll be looking at the sweet.

I based my recipe on master-chef-mixalot Alton Brown's recipe, but I also took guidance from Martha Stewart as well, for added tutelage.  This recipe will make about a dozen.

Candy Cane French Macaron

How cruel am I to show you those gorgeous candy cane macarons and not share the recipe? My friend at CookieHolic, her husband, and I made this batch for Christmas, and in all the hustle and bustle, I didn't take detailed in-process photos. But, I promise to one day explain the delicate process of making parisian macarons in more detail.

Credit for the basic macaron recipe goes to my fellow macaron-enthusiast, Kathleen, from Pinterest and her instructor, Clemence Gossett of The Gourmandise School in Santa Monica. Thank you so much to her for sharing!

A few details were tweaked, including the addition of cream of tartar, which according to her Lady Martha Stewart, duchess of culinary perfection, should be used since it helps to strengthen the meringue. Ok, let's dive in!