Tag Archives: vmac+cheese

Figuring it Out: Victoria McGinley

Time to bring back Figuring it Out – and with a blogger whom I admire so much! Victoria McGinley of vmac+cheese is great inspiration. She works so hard and crafts her work into something really special for herself and for her readers. I’ve gotten to know her a bit and I adore that she genuinely cares about building community and helping others succeed. I also love that blogging is a big part of how she figures it out and even inspired her to start her creative services business Vivaleur.

figuring it out with Victoria McGinley of vmac+cheese

When you were younger, what did you want to be when you grew up?

Journalist
Doctor
Visual Merchandiser
Graphic Designer
Dancer
Marketing Executive
Lawyer

What do you do now? Is there anything on your list you still want to do?

Now I’m a full time blogger, blog consultant, and graphic designer. I look at the list and have to laugh. Some of those things aren’t interesting to me at all anymore (and with a few of them, it’s because I tried it!)

figuring it out with Victoria McGinley of vmac+cheese – pretty desk

What inspires you?

Person: I find I’m most inspired by people (especially women) who are whip smart, well read, fearless, strong leaders, funny, risk takers, and dynamic, and can do it all with a sense of style, flair, and self.
Brand: I’ve kind of been a J.Crew girl since about age 15, so I guess I’ll choose them. They are pretty fantastic at reinventing themselves!
Flavor: Food with lots of varying textures.
Color: Warm tones — blushing peaches, oranges, reds
Music: I’m a self-professed music dunce. But I like listening to Coldplay and lounge-y stuff like Federico Aubele, Zero 7, Thievery Corporation
Artist: With the advent of the Internet and e-shops, too many to even list!

When did you realize something you liked was actually one of your passions. What did you decide to do with it?

That’s kind of the way I feel about the entire blogging gig. A hobby that requires you to be creative, write well, hone your graphics and photography skills, stay up to date on the latest happenings in culture, connect with other women, help them when you can, and be part of a community of people who have the same interests as you? Um, let’s make that a JOB, not a hobby!

figuring it out with Victoria McGinley of vmac+cheese

 Tell us about a risk you’ve taken in the process of figuring it out.

I think quitting my job last year was a pretty big risk, although I think I had taken the necessary steps to ensure it wasn’t a stupid risk. I’d saved money for months, had written a solid business plan, established a small client base, and probably most importantly, gathered support from friends and family.

What are the biggest obstacles that you have overcome to get to where you want to be? And if you aren’t there, what are your fears in getting there?

Getting out of my own way. Sometimes it’s so easy to get caught up in your own head, considering all the what ifs and what abouts. The best way to get anything done in your own life, whether it’s a small errand or a major life overhaul, is to just roll up your sleeves and get to work. I think once I stopped wanting things to change overnight, ironically, I was able to see change more quickly.

figuring it out with Victoria McGinley of vmac+cheese – blogging on laptop

How does blogging help you figure it out?

Blogging is such a great platform to experiment. I can try new ways to approach content, learn more about the industry, and then share what I’ve learned with other people. Not only that, blogs provide such an excellent network of friends and supporters. I can’t imagine life without it!

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Read all Figuring it Out features.

Be My Valentine {vmac+cheese}

I’m honored to be spending today with one of my favorite ladies, Victoria from vmac+cheese. Not only did she prepare an amazing dessert for our Valentine’s celebration, but today is a special one for Victoria… It’s her first day as a full-time, self-employed rockstar, with her new biz Vivaleur! I couldn’t be more excited for her… so let’s celebrate with some dessert!

• • •

Hi everyone! Victoria from vmac+cheese here to share a fruit tart recipe I put together especially for Nikki and all of you. The best part about it? Well, other than being delicious, it’s easy to make (though it looks fancy) and you can also serve it pretty much any time of year, not just Valentine’s!

The crust in this pretty little tart is made with store bought graham crackers. A little homemade pastry cream (trust me, it’s simple!), and a garnish of fresh fruit, and you have a dessert worthy of Valentine’s Day, or even just a regular brunch with friends. Give it a try!

Vanilla Almond Tart Raspberries vmac and cheese Victoria dessert Valentine's Day

Vanilla Almond Tart with Raspberries

For the tart shell:

  • 12 graham cracker
  • 1/4 cup granulated sugar
  • 5 tbsp butter, melted

For the pastry cream (filling):

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 6 egg yolks (I used extra large eggs, then saved the whites for breakfast!)
  • 5 tbsp all purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 4 tbsp butter, cubed
  • –pinch kosher salt

Garnish:

  • 2 half pints of raspberries
  • –can also substitute any fruit you’d like, and use other garnishes such as sliced almonds, pistachios, even white chocolate shavings
  • –optional: 2 tablespoons of apricot jam

Vanilla Almond Tart Raspberries vmac and cheese Victoria dessert Valentine's Day

For the crust:

Preheat oven to 325 degrees. Break apart the graham crackers and add them to a food processor bowl. Grind until you have a fine meal. It should yield about 1 1/2 cups of graham cracker “flour.” In a medium bowl, combine the graham cracker flour, the sugar, and the butter. Toss together until combined and the graham cracker flour is moistened.

Butter an 9″ tart pan, then set it on a sheet tray (this will just help you avoid a huge mess, and transfer the tart easily). Press the graham cracker mixture into the tart, and along the sides of the pan. I used the back of a measuring cup to press it and pack it in. Use a knife and run it along the top edge of the pan to sweep away any excess crumb (or you can leave it if you like a rustic looking tart).

Bake for 10 minutes, or until the crust is fragrant and just set. It should feel firm to the touch, not crumbly like it was before baking.

Vanilla Almond Tart Raspberries vmac and cheese Victoria dessert Valentine's Day

For the pastry cream:

Combine the milk and half of the sugar in a sauce pan over medium heat. Stir gently to combine, and let it scald.

While the milk is heating, beat together the yolks and the rest of the sugar in a glass or non-reactive bowl. I like to whip them by hand using a whisk, but you could use a stand mixer if you wanted. Beat them for several minutes, until the mixture is very pale yellow and aerated. Add in the flour, the pinch of salt, and beat again until well incorporated. It should be thick, almost like a paste. Stir in the extracts.

Once the milk is hot, carefully pour in just a little bit into the yolk mixture, and immediately stir. You will want to move quickly, so the yolks don’t scramble. Once the first bit of milk is incorporated, add some more in, and stir again. This process is called tempering, and the whole idea behind it is we want the yolk mixture’s temperature to increase, but not so quickly that things scramble! Once you’ve added in about half the milk mixture, pour the egg/milk mixture back into the pot with the remaining milk, and set it over medium to medium low heat. Use a spatula to stir it, being sure to scrape the sides and bottom of the pan. After a few minutes, it should thicken considerably. Stir to ensure it doesn’t burn. If lumps form, you can beat them out with a whisk. Once it’s hot enough that bubbles start to gurgle up through the cream, cook it for 1-2 minutes more, until it’s very thick, like pudding. Remove it from the heat, and stir in the butter.

Pour the pastry cream into a clean bowl, then cover it with plastic wrap. Be sure the plastic wrap directly touches the cream, so that a skin won’t form. Store in the refrigerator until cold. You could make this a day or two ahead.

Vanilla Almond Tart Raspberries vmac and cheese Victoria dessert Valentine's Day

To assemble the tart:

Spread the thickened pastry cream into the shell of the tart with a spoon. Garnish with fruit or whatever other items you’d like, then serve. OPTIONAL: To get that gorgeous, fresh from the bakery fruit tart look, mix apricot jam with a little water until it’s slightly liquified, then use a clean spray bottle to glaze the top of the tart. It’ll look shiny and super professional. Enjoy!

*The tart can be made a day in advance. Allowing the pastry cream to sit in the crust for at least several hours will help prevent the crust from crumbling when you serve it.

Pastry cream 911 tip:

If you refrigerate your pastry cream and find it’s not setting up (i.e., it’s still more liquid-y than pudding like), here’s a fix. Melt a couple tablespoons of butter and add in an equal amount of cornstarch. Whisk this together until it’s a paste, then whisk that into the pastry cream. Set it over medium heat, and stir constantly with a spatula or whisk, until you bring it to a slight boil again. It should be thick and spreadable. Refrigerate it again with contact plastic wrap, then use as you wish.