Meringue Kisses Cookies

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Hello bakers!

I know!!! It’s been so long !!! I’ve been busy opening up my new store front custom cake bakery. Now that i’m settled in and have my schedule down, I’m back in the kitchen making sweet treats. This one will not disappoint and it’s one of my favorites …Meringue Kisses Cookies.

I love my Meringue Kisses Cookies to be crisp on the outside and marshmallow-y on the inside. This recipe will give you just that, just make sure that it’s not humide or raining outside when you decide to make them! I know it sounds bizarre  but oh so true. The excess water in the air is absorbed by the egg whites and makes it practically impossible to get a stiff peak. One way to get around this issue is to use a humidifier in your kitchen.

Another culprit in fallen egg whites is fat. Fat from egg yolks and fat left over on your equipment. A great tip, is to whip  your mixing bowl ,whisk and spatula with a dab of white vinegar on a paper towel. This is an extra step that will ensure that no left over grease from your previous bake has been left over. Another trick is to separate your eggs one by one in a separate bowl. Therefore , if one of the yolk break into the whites, you dont end up contaminate the bowl and all the other whites. You can simply leave that one for a nice omelet snack 😉

Meringue kisses cookies

 

meringue kisses cookies

Now time to start whipping! I use cream of tartar to stabilize the egg whites.

meringue kisses cookies

 

Once they are frothy , time to add the sugar a 1/4 cup at a time. They are ready when they reach stiff peak point. At this time, add your vanilla extract and whip again for a minute. Look at that shine!!!

meringue kisses cookies

To make those beautiful looking cookies I used a piping bag and tip #866 from Wilton. I use a new plastic piping bags instead of the reusable ones , again, just to make sure no fat can deflate all my hard work!

meringue kisses cookies

The only way to bake your meringue kisses cookies is low and slow. I left mine for 80 minutes so they can still have a marshmallow texture inside but leave them longer if you like them crunchy all the way through.

You can also add a drop of colouring to match any party theme. This one was for a Disney Frozen theme party.

meringue kisses cookies

Going a step further

Once you have your beautiful meringue kisses cookies all cooled , cover the bottom of your cookies with some top quality chocolate .

meringue kisses cookies chocolate

Or go a step further and sandwich them while the chocolate is still soft.

meringue kisses cookies chocolate

 

Print Recipe
Meringue Kisses Recipe
These Cookies are light yet chewy on the inside. If you want them to be more dry simply leave them in the oven 20 min more.
Prep Time 20 Minutes
Cook Time 80 Minutes
Servings
36-42 Cookies
Prep Time 20 Minutes
Cook Time 80 Minutes
Servings
36-42 Cookies
Instructions
  1. preheat Oven to 225.
  2. Beat your egg whites and cream of tartar until frothy.
  3. Add your sugar in 4 additions. Whip until stiff peak. Add vanilla and whip for a minute
  4. Pipe your meringue using a tip #865 or #866.
  5. Bake for about 80 minutes. let cool. **If you like them to be dryer continue baking for an extra 20-30 minutes.**
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The Ultimate Cheesecake that’s Gluten-Free

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Hello Bakers,

Today it’s all about the Cheesecake..The ultimate Cheesecake that’s Gluten-free ! – why Gluten-free? Because I wanted to have a piece too:)

I don’t make cheesecake very often, not sure why not it’s pretty easy to make but maybe that’s a good thing cause I love it so much that i would have it as a meal..for a week! I remember the first time I attempted to make a cheesecake , over 17 years ago, it was so tasty but it had a major crack in the middle, and people were coming over! I was newly married and needed to impress! Last minute I decide to make a chocolate ganache and poured it over the cracked cheesecake.  Well let me tell you that no one knew, it was delish and a hit! From that day I got hooked and needed to prefect my recipe and my technique so I would have no more cracks!

decadent light and creamy cheesecake -the ultimate cheesecake that's gluten free

 

No Cracks on this cheesecake! the secret: do not open the oven door when being cooked and let cool in the oven once you turned it off for about 30-40 minutes!!

 

 

 

 

Over the years, my recipe has evolved, I’ve made double chocolate, strawberry, lemon and / or orange flavoured, simple NewYork style and even no bake  cheesecake but now I think I found the perfect balance of sweetness , creaminess and decadence while still being an easy to make dessert. This year I decided to go with Gluten-free Oreo style cookies- ’cause I deserve to have a piece- and add a raspberry collie on the serving plate,  it truly was Amazing!

decadent light and creamy cheesecake-the ultimate cheesecake that's gluten free

Life is short ,go ahead indulge a little bit with family and friends and trust me they’ll be impressed!

decadent light and creamy cheesecake-the ultimate cheesecake that's gluten free

 

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Print Recipe
Decadent Cheesecake
This is the perfect cheesecake, it has everything you want. It's light and creamy with the perfect amount of sweetness!
Course dessert
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
1 cake
Ingredients
Course dessert
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 30 minutes
Servings
1 cake
Ingredients
Instructions
  1. Pre heat oven to 325°. Grease and place parchment in a 9" spring form pan. Cover the outside bottom of the pan with aluminum paper
  2. Crust:Pulse cookies till finely chopped. Add melted butter. Cover the bottom of the pan with the mixture and blind bake for 20 minutes. Let cool and put aside.
  3. Filling: Beat cream cheese and sugar until well combined. Add one egg at a time. Mix in the vanilla, Ricotta and sour cream. Pour mixture in the reserved pan
  4. Place the cheesecake in a roasting pan in the oven then add the boiling water , no more then 1/2 way up the sides.
  5. Bake for 1 hour without opening the oven door.
  6. Turn the heat off and let sit in the oven for 30-40 minutes. This will prevent the cracking.
  7. Let cool overnight in the fridge before serving
  8. Enjoy!
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Handy Dandy Fried Apple Egg Rolls

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Hello Bakers!

This week I decided to use up some of my apples from a huge bag I bought at Costco. Seriously how many apples can 1 person really eat!?  I wanted something easy to make and eat and it also needed to be kid friendly…Handy Dandy Fried Apple Rolls!

recipe for handy dandy fried apple egg rolls

 

I had Gala apples in the fridge cause not only are they delish to eat on their own but also the perfect cooking apples.  I cut the apples into cubes , not too small cause I personally like chunky filling. Makes me feel like i’m eating something healthy which I’m obviously NOT!  Since it was going to take a while for me to cut all those apples, I used a bowl with water and (1/2) lemon juice to prevent the apples going brown before they had time to hit the heat. In my traditional apple pie, I don’t cook the apples first ,they would have time to cook in the oven, however for these handy dandy fried apple rolls the apples needed to be cooked and cooled before assembling.

 

recipe for handy dandy fried apple egg rolls

 

recipe for handy dandy fried apple egg rolls

Let’s have fun with the shapes of these handy dandy fried apple rolls!

recipe for handy dandy fried apple egg rolls

I had some apple filling left … what to do ? what to do? Apple turnovers of course!!!

recipe for handy dandy fried apple egg rolls

 

recipe for handy dandy fried apple egg rolls

I even made mini pies with heart shape toppers using leftover puff pastry.

 

Perfect Sauce!

Once I spooned out my filling, I mixed 1tsp of corn starch to 1 tsp of cold water and added to the pan with the leftover cooking liquid.

Print Recipe
Handy Dandy Fried Apple Egg Rolls Recipe
Course dessert
Prep Time 1 hours
Cook Time 30 minutes
Servings
25 rolls
Ingredients
Course dessert
Prep Time 1 hours
Cook Time 30 minutes
Servings
25 rolls
Ingredients
Instructions
  1. Peel the skin of and dice the apples. Place them in lemon water to prevent browning.
  2. In a separate bowl mix all the ingredients and pour them in a non stick skillet and let cook down on medium heat until tender but not mushy.
  3. Drain filling and reserve cooking liquid. Let cool.
  4. Fill the won ton wrapping with the apples and seal with water.
  5. Fry in canal oil until golden brown for 1 to 2 minutes
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Making apple rolls

Posted by Eva's sweet Creations on Tuesday, May 9, 2017

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Chocolate Brioche

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Hello Bakers!

I know , I’ve been MIA last week. I’ve so busy with ESB Creations that I haven’t baked anything! But now I’m back with this super simple and yummy Chocolate Brioche recipe.

These Chocolate Brioche are soft on the inside and have the perfect amount of sweetness with dark chocolate shavings on the inside. It’s best eaten the day it’s made and anything leftover (yah Right!) can be placed in the freezer and reheated in the oven for a few minutes,  they will taste  as if you had just made them! Maybe do this first , so you don’t end up eating the whole batch! 🙂

Chocolate brioche

To make those beautiful swirls:

Chocolate brioche

These babies don’t take long to bake. Don’t do some laundry like I did , half my batch got a little ( a lot!) over done!

But not this one…

Chocolate brioche

Print Recipe
Chocolate Brioche Recipe
Soft , not too sweet brioche with a bittersweet chopped chocolate swirl.
Prep Time 30 minutes
Cook Time 12-15 minutes
Passive Time 1.5 hrs
Servings
18-20 brioche
Ingredients
Prep Time 30 minutes
Cook Time 12-15 minutes
Passive Time 1.5 hrs
Servings
18-20 brioche
Ingredients
Instructions
  1. Mix water, yeast and 1tsp of sugar. let stand for 5 minutes.
  2. In a separate bowl, mix the flour, remaining salt and sugar. Add one egg at a time.
  3. Add the yeast mixture and the melted butter.
  4. Mix with the hook attachment until it comes together.
  5. Cover and let rise for 1 hour.
  6. Divide the the dough into 75g balls and form as instructed in the blog post.
  7. Let rest for another 30 minutes
  8. Preheat the oven to 375°. brush the eggs wash on top of the brioche and sprinkle with the turbinado sugar.
  9. Bake for 12-15 minutes.
  10. Enjoy!!!
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Moufleta

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Hello Bakers,

I make a Facebook live a few weeks ago about the way I make my moufletas which is a little different then most! My grandmother used to place a piece of dough on her palm with a nice amount of oil and rub it till it was a thin round pancake, unfortunately I did not get that gift! I had to come up with a new technique that would still allow me to make it like grandma!

 

Moufleta time!

Posted by Eva’s sweet Creations on Tuesday, April 4, 2017

I’m getting quite a few request for the recipe! Again, I was able to come up with this recipe through trial and error since my grandmother’s idea of a recipe consisted of coffee cups of flour and half an egg shell of water and a hand full go sugar!

I love to eat these with maple syrup like a true Canadian but traditionally they are enjoyed with butter and honey.

Print Recipe
Moufleta
Prep Time 2 hours
Passive Time 30 minutes
Servings
75 moufletas
Ingredients
Prep Time 2 hours
Passive Time 30 minutes
Servings
75 moufletas
Ingredients
Instructions
  1. In a mixer bowl, combine the yeast and 1/2 cup of warm water and let stand for 10 minutes.
  2. Add the salt.
  3. Mix in the flour and the remaining amount of warm water with a paddle attachment.
  4. Once it come together and forms a nice dough ball, cover with plastic wrap and let rise for 30 minutes.
  5. See the Facebook live video in this post to see how to make and cook the moufletas.
  6. Enjoy!
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Best Passover Chocolate Chip Cookies and Doughnuts

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Hello Bakers!

It’s almost Passover … Now that your done your cleaning time to think what you’re are going to cook and bake for your family and guests! The cooking is not so complicated , actually basic, soup, some sort of meat , roasted vegetables and a starch – potatoes in all it’s glorious forms. The real dilemma on Passover is the dessert! This year i’m making individual lemon raspberry trifle and the Best Passover Chocolate Chip Cookies and Doughnuts.

We are all guilty, even me, of buying store bought cookies that taste all the same – correction they have no taste. For the main dishes, we always try to modernize our roast and chicken, we try new roasted vegetable,  now it’s time to take back our desserts. Passover sweets don’t need to be boring or tasteless.

Passover chocolate chip cookies

Let’s start with these Passover Double chocolate chip cookies.  They are are so good, the kids devour them. To keep up with the demand, I make extra batches and freeze them. `

 

Passover chocolate chip cookies

I’ve turned these babies into doughnuts!!! 

I used the same recipe as the double chocolate chip cookies and baked them in a doughnut pan.

Best Chocolate chip Passover Cookies

For these cookies, Omit the cocoa powder and use vanilla pudding mix instead of the chocolate pudding mix.

 

Passover chocolate chip cookies

Posted by Eva’s sweet Creations on Friday, April 7, 2017

Print Recipe
Passover Chocolate Chip Cookies Recipe
Soft chocolaty Passover Cookies do exist!
Prep Time 30 minutes
Servings
Ingredients
Prep Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 325°. Cover baking sheet with parchment paper.
  2. Cream margarine and both sugar with the paddle attachment. In the meantime , in a separate bowl mix the dry ingredients.
  3. Add one egg at a time until well combined. Add the vanilla extract.
  4. Add the dry ingredients in 3 additions.
  5. Stir chocolate chips.
  6. Scoop 1 tablespoon of cookie dough 2" apart.
  7. Bake for 10-12 minutes
  8. Enjoy!
Recipe Notes

*** All ingredients must be Kosher for Passover***

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Caramel BonBons

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Hello Bakers,

This week I made some amazing Caramel BonBons and I ate half of them, the other half I brought to my mom’s house for a dessert, they were gone in a blink of an eye – maybe I shouldn’t  have eaten so many but who can resist?

I love chewy caramel! I love even more salted caramel covered in dark chocolate.   I know , you are going to tell me  ” Who has time for that?” , “It’s too hard to work with sugar!” and “Is it good?”. Well, I’m here to  tell you that it’s not so hard or time consuming and it’s way better than store bought! I’m not going to lie, it takes patiences but it’s well worth it.

I’m always impressed with how a simple blend ingredient like sugar can transform into the ultimate indulgence merely by heating it up. Add a few extra ingredients and all of the sudden you feel like a master chef.

A few tips:

1. Watch your caramel..watch it like a hawk! It can go from ‘ohh, just a few more second” to ” F#$&! it’s burnt!!” in a blink of an eye.

How to make salted caramel bonbons

2. You absolutely need a can thermometer . This is the one I use and I love it!

How to make salted caramel bonbons

3.  Use a candy told , to  give it  a much nicer presentation but a simple dip in chocolate works too!

How to make salted caramel bonbons

 

How to make salted caramel bonbons

Print Recipe
Salted Caramel Recipe
Chewy Salted Caramel
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Instructions
  1. Place sugar, corn syrup and water the a non reactive pan and cook sugar until amber colour. Take off the heat.
  2. In a steady stream add the cream and stir.
  3. Bring back to a boil and let cook until candy thermometer reaches 238° ( Soft ball).
  4. Take off the heat and add the butter or margarine one Tbsp at a time.
  5. Add the salt and vanilla bean paste. Pour on a baking sheet covered with silpad to cool down.
  6. Enjoy!
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Simple Elegant Fondant Flower Tutorial

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Learn how to make a simple elegant fondant flower for cupcakes perfect for a birthday or anniversary party!

My favourite  go to flowers. These are one of my first flowers I learned how to make and I still use them to this day. Change up the colour and/or  centre and you have a new flower on your hands.

 

Simple elegant Fondant Flower tutorial

Instructions:

1. Cut rose with rose cutter

2. Lightly Frill the ends using a ball tool on a thin mat

3. Push down with big ball toll on the sponge mat

4. Let dry a few minutes ( needs to be stiff but plyable)

5. Put a drop of edible glue in the centre

6. Place another flower on top alternate the direction of the petals

7. Attach a sugar pearl in the center with a little bit of edible glue

8. let dry over night

9. Place on top of your frosting

10.Enjoy!

Make them a head of time. Leave them overnight to dry and place them in a plastic bin in 2 layers with paper towels between them. Store in a dry cool place away from the sun.

 

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How to make a Wafer Paper Easter Cake

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Hi Bakers,

This week I have a special treat for you,something a little different… a step by step instructions on how to make a wafer paper easter cake. This can be adapted for any other occasion simply change the petal dust colours and the toper!

stop by step how to make a wafer paper easter cake

I got inspired to make this cake when I was on vacation with my kids in the Berkshires. We had the most beautiful weather in February. It was 17°C-20°C!!! I got a little taste of spring and I loved it! Birds were chirping, kids were playing basketball outside, I was able to go for a walk in the forest without my jacket or my big boots, it was magical and it got me to think about Easter and spring colours. When I got home, sadly it wasn’t spring anymore but full on winter but mentally I was in pastel land.

I didn’t have a design in mind, all I knew is that I wanted to use wafer paper and pastel colours. I first covered my cake in white fondant and then I simply started creating and this is what I ended up with! I hope you love it as much as I do.

Instructions:

Start by measuring the height and the width of your cake.

step by step how to make a wafer paper easter cake

Cut your wafer paper using a paper trimmer. This tool is great for cutting the paper in a straight line.

 

 

 

My cake is an  8″ X 4″ high round cake  and the circumference is 25″. I added an extra inch on the circumference so I can attach is easily later on.

Begin by cutting  the paper length wise to be 4″ high and I attached a second piece using a tiny little bit of water using a brush. TopTip: The paper will adhere very quickly and with little water. If the paper comes in contact with to much water it will disintegrate and you’ll have a sticky mess on your hands!

step by step how to make a wafer paper easter cake

Then I used these fun pattern  scissors to cute the paper. The strips are about 2″ thick. I simply eyeballed it but you can use a ruler.

step by step how to make a wafer paper easter cake        step by step how to make a wafer paper easter cake

I made 40-50  stripes and then separated them into 6 piles, one for each colour.

step by step how to make a wafer paper easter cake

 

step by step how to make a wafer paper easter cake

 

I brushed on the petal dust on the edge first to get a deeper colour around the edges and the did a light dust in the middle of the strip.

 

 

step by step how to make a wafer paper easter cake

 

Every 4cm (1.5″) I put a dab of water to attache the stripe. You can make it bump bigger or smaller depending on your preference.

 

 

step by step how to make a wafer paper easter cake

 

Instead of having a pattern, I alternated the colour in an organic way

 

 

Wafer Paper Flower

step by step how to make a wafer paper easter cake

 

I used my handy dandy tool to cut the stripes into 1/2cm each. You will need 3 per flower.

 

 

 

 

step by step how to make a wafer paper easter cake

 

Attach the 3 stripes at one end with a dab of water and start braiding them.

 

 

 

 

 

step by step how to make a wafer paper easter cake

 

 

Once I made all the flowers and coloured the , I attached them to the top of the main Wafer Paper stripe.

 

step by step how to make a wafer paper easter cake

 

 

Take your final design and wrap it on cake using again dab of water.

 

 

 

The Bird Nest

step by step how to make a wafer paper easter cake

 

Rice noddles was used to make the nest. Dip them in hot water until soft. Swirl the noodles into a big muffin tin to create the nest shape and bake at 350° for 10-15 minutes.

 

 

 

step by step how to make a wafer paper easter cake

 

 

Dust Chestnut petal dust on the cooled nest to create more depth.

 

 

 

step by step how to make a wafer paper easter cake

 

Add colourful  egg chocolate in the nest.

 

 

 

 

 

 

 

Enjoy!

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Banana Chocolate Bread

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Hello Bakers,

Yes, Banana Chocolate Bread…After last week’s post, are you really surprised that I put chocolate in my Banana Bread!!??

I love making this sweet treat for my family when I have very ripe bananas that no one wants to eat! It’s a delicious way to use up produce that would otherwise end up going to waste.  And chocolate just elevates it a little more 🙂

Last week , I had bought a few extra bananas cause I knew I wanted to make this but the week got away from me and I didn’t have time to make it  before leaving for the long weekend to the Berkshires, MA. (Btw beautiful place to go, definitely should be on everyones bucket list!) As any Canadian know, bringing fruits and vegetable over the boarder is a big no no! I had to leave my bananas in the fridge which slowed down the browning and hope for the best.  When I got back they were all black thought I would have to throw them out but no!!! when I opened them up, they where beautifully ripe – perfect for Banana Chocolate Bread!

TopTip: Never bake when you’re tired or rushed!

Last night I decided to make my famous banana chocolate bread. I had an hour to kill before heading to my Zumba class.

Bad Idea!!!

Once I finished putting the batter together…

Sh*&t!!

I forgot to put the egg, I had just put it in the oven. Take it out, put an egg in , put back in the oven.

F*&^k , I just realized I forgot the sugar! What’s wrong with me tonight!!!!???

Take it back out, mix in the sugar, put back in oven.

At this point, I knew it won’t be great, cause I over mixed it! The most important part of this recipe is not to over mix! 10-15 stocks max!

Dense and moist Banana Chocolate bread

 

You can see in this picture that  at the bottom of the banana bread slice it has a gooey texture. This is a sign that the batter was over mixed!

 

Oh well,  the taste will still be good  but the texture  was a fail!

I can still use it! I browned a slice in a pan with some butter , add top with pure maple syrup add some fresh berries and it becomes the perfect breakfast or brunch meal!

 

Dense and moist Banana Chocolate bread

Now that looks good!

 

Next morning, decided to make it the proper way!! 😉

 

Dense and moist Banana Chocolate bread
 I added a little Canadian flare to this Banana Chocolate Bread
Dense and moist Banana Chocolate bread

 

Dense and moist Banana Chocolate bread

This is perfection. You see those little bubbles? that means it’s light and moist and not over mixed.

 

Print Recipe
Banana Chocolate Bread Recipe
This light and moist banana chocolate bread is the perfect way to use over ripened bananas and the addition of maple flakes just takes it a notch above!
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
1 loaf
Ingredients
Prep Time 20 minutes
Cook Time 45-60 minutes
Servings
1 loaf
Ingredients
Instructions
  1. Preheat oven to 400° . Pray a loaf pan with cooking spray and add some flour tapping out the excess.
  2. In a bowl , mix all the dry ingredients and set aside.
  3. In another bowl, add all the wet ingredients and mix until well combined.
  4. Fold dry ingredients to wet , no more than 10-15 strokes.
  5. Transfer to reserved loaf pan and bake for 45-60 minutes or until cake tester comes out clean.
  6. Let cool completely.
  7. Enjoy!
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