Vanilla Bean Crème Brûlée

Posted on February 18th, 2015 in Other Sweet, Recipes

I’ll never forget the first time I tried Crème Brûlée, one of the most decadent desserts around and my personal favorite! I was 15 years old when my mom and I went out shopping one Sunday afternoon. After the mall my mom took me out to our favorite Italian restaurant for dinner. I can still remember what I had that evening: Creamy Fettuccine Alfredo topped with bubbly mozzarella cheese! But as incredible as it was I always save room for dessert wherever I go.


When it was time for dessert my mom and I looked over the menu and one item stood out from the rest: Crème Brûlée. I had never seen a word with so many accent marks! I was curious and I immediately asked my mom if she had tried it before. She looked at me with a confused face and said no. Once our waitress returned I asked her to explain the dessert and as she was explaining it my mouth started to water! She also stated that it was her favorite dessert! My mom and I quickly said we would take two!


As we waited for this new dessert that neither of us had tried before, we wondered what would it look like and how it would taste? And then out of the corner of my eye I spotted our waitress! She was holding two white oval shaped ramekins. As she lowered the ramekins onto the table we saw a thin crust of perfectly caramelized sugar. She then gave a knowing smile and walked away, leaving us to savor the moment.


I remember grabbing my spoon and trying to dip it into the Crème Brûlée. But that didn’t work because it had a shell of caramelized sugar. With the tip of the spoon I tapped the shell to break off a small section and then I discovered the beautiful light yellow custard hidden underneath. It was like nothing I had ever tasted before! The sugar shell with the custard mixed beautifully, it was creamy and soft but with a delicious crunch. The custard wasn’t too sweet but just right! It was soft, delicate, velvety and so creamy! Needless to say I fell in love with this dessert!


Now let’s fast forward to three years later when my aunt stopped by my house one day and gave me a Crème Brûlée recipe that her friend has been using for years! I was so excited and I couldn’t wait to try the recipe and see if it would taste the same as my favorite Crème Brûlée dessert at the Italian restaurant. The next day I drove to the store and bought myself some ramekins and all the ingredients. Much to my surprise I couldn’t believe how easy it was to make! And guess what? It tasted even better than my (formerly) favorite Crème Brûlée!


Tools Needed:

  • Ramekins
  • Butane Kitchen Torch (not really needed, I just really wanted one)
  • Roasting Pan or a glass baking dish



  • 1/2 vanilla bean
  • 1 cup heavy cream
  • 1 cup half and half
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Turbinado Sugar to sprinkle on top


  1. Preheat your oven to  325 F
  2. Cut your vanilla bean lengthwise and with a small knife scrape out the seeds.
  3. In a small saucepan add the half and half, heavy cream, vanilla bean and the vanilla bean seeds. Bring all the ingredients to a simmer for 15 minutes. Remove from heat and let it cool slightly.
  4. Bring a small pot of water to boil.
  5. Separate the egg yolks and place them in a bowl. Add a 1/2 cup of sugar and 1/4 teaspoon of salt to the egg yolks and whisk until they are a light yellow color.
  6. Remove the vanilla bean and slowly add the cream mixture to the egg yolks, whisking constantly.
  7. Place your ramekins in a roasting pan and pour the custard into the ramekins.
  8. Carefully add the boiling water to the roasting pan. The water should come half way up the sides of the ramekins.
  9. Bake for 45 minutes. Carefully remove the ramekins from the bath water and place in the refrigerator to chill for 3 hours or overnight.
  10. Sprinkle Turbinado Sugar over the top of the custards. With a kitchen torch caramelize the sugar until it’s a beautiful amber color with small darker pockets of brown. Serve immediately and enjoy!


  • A kitchen torch isn’t really needed, you are are able to caramelize the sugar in your oven by broiling it. Keep a close eye if you decided to do it this way so that you don’t burn your sugar!
  • If you use a kitchen torch to caramelize the sugar place the ramekins on a cookie sheet so that you don’t burn your counter.
  • When caramelizing the sugar with a kitchen torch swirl the flame around instead of holding it still in one place. This will distribute the heat evenly and ensure that you don’t burn the sugar.
  • If you do not have Turbinado Sugar don’t worry you can use regular sugar, but the Turbinado Sugar does kick the flavor up a notch!



Valentine’s Day Glitter Chocolate Hearts

Posted on February 8th, 2015 in Other Sweet

I don’t know about you guys but after dinner I always find myself looking for some chocolates to eat. I guess it’s my (very) sweet tooth.  When I go grocery shopping I always pass by the candy aisle and I look for specials on the Dove Chocolate Promises. I tell my husband that the chocolates are for the pretty glass candy jar that we have in our living room. But guess who always ends up eating them? Me! Sometimes he goes after them too! Both of us are chocoholics, but then again who isn’t?!?


About a month ago I was out shopping and I came across this really cute heart mold! It was so cheap that I couldn’t pass it up, so I caved in and I bought it! I couldn’t wait to use my heart mold and what better way than to celebrate Valentine’s Day!


 Tools Needed:

  • Chocolate Heart Mold
  • Chocolate Melting Wafers
  • Red Disco Dust
  • Heatproof Bowl
  • Brush
  • Water

Start by melting the chocolate wafer in a heatproof bowl. I used the microwave method: 30 seconds on high, take it out, stir well and if there are additional pieces of unmelted chocolate return to the microwave for another 30 seconds. Repeat this process until all the chocolate has melted. Next fill the heart mold cavities with the melted chocolate. Once all your cavities are filled lift your mold and give it a few soft taps to release any air bubbles that are trapped in the cavities. As you can see in the picture below a few air bubbles came up!


You can either leave your mold on your counter top so the chocolate hardens. Or if you are anything like me (slightly impatient) just pop it in the refrigerator for 5 minutes and the chocolate will harden faster! Once they have hardened, pop your chocolate hearts out of the mold.


Cut a piece of wax paper to place underneath your heart chocolates so that it catches any excess disco dust. Wet the tip of a small puffy brush with water. Brush a small amount of water onto the chocolate. Dip the same brush into the disco dust and with small strokes apply the disco dust onto the chocolates.

Tip: It is best to use the same color of chocolate and disco dust so that you don’t see a different color peeking out under the disco dust. I used white chocolate because it was what I had on hand but I had to apply twice as much disco dust to get an even coverage.


Here is a close up of the glammed up chocolate hearts. They look so pretty and shiny!


I can’t wait to have one, two or maybe even three of these! Wait I didn’t really do them for me… I guess I’ll pack them up for my hubby for Valentine’s Day in a cute box and surprise him!


I hope everyone has a happy and romantic Valentine’s Day!


Fall Leaves Cookies

Posted on November 23rd, 2014 in Cookies

I love looking at fall pictures! Especially the ones with beautiful landscapes with many trees or a beautiful picture of a road surrounded by many trees. What do both of these pictures have in common you may be asking yourself? Well, you can see the leaf colors begin to change from green to beautiful colors of red, orange and yellow. You can notice how the season is changing. Lucky for those of you who get to see this! I live in Miami and all we get down here is one season: Hot!

Because I don’t get to experience this where I live I decided to make my own fall leaves!


Tools Needed:

  • Mini Fall Leaves Cookie Cutter
  • Wilton Orange Gel
  • Wilton Leaf Green Gel
  • Spectrum Super Red
  • Wilton Yellow
  • Spectrum Black
  • Ateco Tip #1
  • Piping Bag
  • Royal Icing
  • Toothpick
  • Baked Cookies

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency yellow royal icing and outline your leaf cookie.


Next, using flood consistency royal icing of the same color, flood your cookies.


To achieve the dark red color on the leaf pictured below mix super red and black. Use a tiny amount of black, remember you can always add more but you can’t take it away.


Add an Ateco tip # 1 to your piping bag and fill it with medium consistency orange royal icing and outline your maple leaf cookie.


Using flood consistency royal icing of the same color, flood your cookies.


To achieve the green color on the leaf pictured below use leaf green.


Do you get to experience the leaves changing colors where you live? It must be so beautiful and amazing to see!

Thank you for stopping by!

Stay sweet,




Thanksgiving Pumpkin Cookies

Posted on November 18th, 2014 in Cookies

I can’t believe that Thanksgiving is right around the corner! This is the time of the year when my house smells like cookies and cakes all day long and my husband drops by the kitchen every now and then to see if there is something leftover that he can eat. Lets not forget our dog Sheika who sits right outside our kitchen door waiting for a little something as well! This year for Thanksgiving dinner we are expecting a total of 14 people. I will be making the turkey, mashed potatoes and a dessert. Everyone else will pitch in and bring something. As I planned how to decorate our Thanksgiving dinner table this year I thought it would be a cute idea to place a mini pumpkin cookie on each plate as a welcome gift for our guests.


Tools Needed:

  • Mini Pumpkin Cookie Cutter
  • Mini Fondant Flower Cutter
  • Wilton Winnie the Pooh Gold Gel
  • Wilton Orange Gel
  • Wilton Leaf Green Gel
  • Ateco Tip #1
  • Piping Bag
  • Royal Icing
  • Small Fondant Rolling Pin
  • Gum Paste
  • Tooth Picks
  • Small Brush
  • Edible Glue
  • Baked Cookies

Lets start decorating our pumpkin cookies!

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency orange royal icing and outline your pumpkin cookies.


I didn’t want my pumpkins to be a bright orange so I mixed Wilton Winnie the Pooh Gold and Wilton Orange.


Since I wanted to make the cookie look like a real pumpkin I outlined three sections to mimic the creases of a pumpkin.


Next, using flood consistency royal icing of the same color, flood your cookies.


Now, add an Ateco tip # 1 to your piping bag and fill it with medium consistency leaf green royal icing and outline the stem of the pumpkin.


With flood consistency royal icing of the same color flood your stem. Let the cookies dry out for 24 hours.


As your cookies are drying, use a small fondant flower cutter to cut out your gum paste flowers. Leave them out to dry overnight. Once your cookies are dried, roll out some thin long vines. Wrap your vine around a toothpick and let it sit for 2-5 minutes so that it keeps its shape but at the same time it is still workable so that you are able to place your vine on your cookie without it breaking.


Create your vines short, long or a combination of both! Using a dab of edible glue, attach the vines and the flower to the pumpkins. I can’t wait to place these cute pumpkins on our Thanksgiving dinner table!


What are you doing for Thanksgiving? Are you having a small or big dinner? I would love to hear all about your Thanksgiving plans in the comment section below!

No matter how big or small your dinner may be, I hope you have a wonderful Thanksgiving with your loved ones!

Thank you for stopping by!

Stay sweet,



Halloween Cookies: Bats and Ghosts

Posted on October 30th, 2014 in Cookies

I love Halloween! It’s the perfect time to dress up and have fun! And with Halloween right around the corner I wanted to share with you what we will be giving out to all the kids that will be trick or treating at our house! These cute mini cookies will be more of a treat than a trick! Don’t you think? I made two different batches of cookies: a batch of cute bats and another of spooky ghosts. I wanted the kids to be able to choose which one they like best. Which one do you think will be their favorite one?

Bat Cookie 1

I enjoy opening the door and seeing all the kids dressed up in their Halloween costumes! It reminds me of when I was a kid. I remember having so much fun the month before Halloween! I would tell my mom what I wanted to dress up as and we would go shopping together! One year my aunt Maggie and my mom decided to make me my Halloween costume, that year I was Cleopatra, oh the good ol’ days!

Ghost Cookie 1


Tools Needed:

  • Mini Bat & Ghost Cookie Cutter
  • Black & Super White Food Color
  • Ateco Tip # 1
  • Piping Bags
  • Royal Icing (Black & Super White)
  • Baked Cookies

Lets start decorating our bat cookies!

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency black royal icing and outline your bat cookies.

Bat Cookie 2

Wait 5-8 minutes and with flood consistency black royal icing flood your cookies. Let them dry out for 24 hours.

Bat Cookie 3

Now lets decorate the cute ghost cookies!

Add an Ateco tip # 1 to your piping bag and fill it with medium consistency super white royal icing and outline your ghost cookies.

Ghost Cookie 2

Wait 5-8 minutes and with flood consistency super white royal icing flood your cookies.

Ghost Cookie 3

With the left over black royal icing add two small vertical lines for the eyes and a dot for the mouth. Let them dry out for 24 hours.

Ghost Cookie 4

Here are my finished cookies! I can’t wait to share them with the little ones and the young at heart!

Bat Cookie 4

I can’t decide which one I like best… Am in a batty mood or a spooky mood?

Ghost Cookie 5

I hope everyone has a safe and Happy Halloween!

Thank you for stopping by!

Stay sweet,



Baptism Cross Cookies

Posted on October 11th, 2014 in Cookies

I hope everyone is having a lovely Saturday!

Even though I loved making the Monogram Cookies and my new favorite Rose Cookies for my cousin’s Baptism, I really wanted to add a final touch that would celebrate the occasion. Truth be told, the cross cookie was the first cookie that came to my mind when I started to sketch my ideas for the Baptism set.



Tools Needed

  • Cross Cookie Cutter
  • Mini Fondant Flower Cutter
  • Wilton Pink Gel Color
  • Ateco Tips (# 1.5 & # 2)
  • Piping Bags
  • Royal Icing (Pink & White)
  • Small Fondant Rolling Pin
  • Fondant Ball Tool
  • Fondant Shaping Foam
  • Gum Paste
  • Toothpicks
  • Small Brush
  • Baked Cookies

Lets start out by making the gum paste flowers!

Take a small amount of gum paste and with a toothpick add a small amount of the Wilton pink gel color. Kneed the pink gel color into the gum paste until you can’t see any streaks. Using a small fondant rolling pin roll out your fondant. Take your mini fondant flower cutter and cut out as many flowers as you can. Transfer your fondant flowers to a shaping foam and with your ball tool press down on the center of the flower so that the petals wrap around the ball tool. Leave your flowers to dry overnight.

While your gum paste flowers are drying, outline your cross cookie with stiff white royal icing using an Ateco tip #1.5. Make sure to leave a small border all around.


Now flood your cookie with flood consistency white royal icing using an Ateco tip # 2. Let your cookies dry for 24 hours.


Using medium consistency pink royal icing and an Ateco tip # 1.5 add small dots all around the border. Let the dots dry 4-8 hours.

Tip: If any of your dots have a peak you can remove it by dipping a small brush in water and gently patting the top of the dot.


After the dots have dried, add a dot of stiff white royal icing (which will act as a glue) at the center of the cross and place your mini fondant flower. At the center of the flower add a dot of white royal icing.


Before packaging your beautiful cross cookies, let them dry out for 2-4 hours.

I hope you enjoyed this tutorial!

I also wanted to share with you a picture of the complete packaged Baptism cookie set that includes the Monogram Cookies and the Rose Cookies.


The cross cookies would also make an adorable thank you gift for your guests at any Baptism party. Just place the cookies in a cello bag and tie the tops with a pink satin ribbon and you’re all set!

Thank you for stopping by!

Stay sweet,


Rose Cookies

Posted on October 8th, 2014 in Cookies

Let me introduce you to my new favorite cookie, the rose cookie! I have seen these cookies all over Pinterest and the web, and they were like love at first sight! I fell in love with them since the moment I saw them.


I knew I wanted to add the rose cookies to the Baptism cookie set. If you want to read the first part of the Baptism cookie set check out How to Make Monogram Cookies with Royal Icing Transfers. These rose cookies were so much fun to make! Not only were they fun but so incredibly easy! I love the big puffy swirl it looks so pretty!


Tools Needed

  • Round Cookie Cutter (I used 2.5″)
  • Stiff Royal Icing
  • Wilton Pink Gel Colors
  • Piping Bag
  • Ateco Piping Tip #846
  • Pink Disco Dust
  • Toothpick
  • Small Spatula
  • Baked Cookies


  1. Place you stiff royal icing in a clean bowl and with a toothpick add pink gel color to your royal icing. With a small spatula mix the gel into your royal icing until you can’t see any streaks.
  2. Place your Ateco piping tip #846 into your piping bag and add your pink royal icing.
  3. Starting at the center of your cookie pipe a star but without releasing pressure continue a clockwise swirl moving towards the outer edge of the cookie.
  4. As you are about to complete the swirl gradually release pressure and pull the royal icing so that the swirl becomes thinner.
  5. Sprinkle pink disco dust over the top of the swirl.

I have included a GIF below to show you how it’s done! (or should I say my wonderful husband made it for me)


Can you imagine the possibilities with this cookie? You can change the color for Valentine’s Day, 4th of July, Halloween, Thanksgiving, Christmas, Birthdays and even the Super Bowl!


I hope you enjoy making these as much as I did! If you have any questions please leave me a comment below.

Thank you for stopping by!

Stay sweet,


How to Make Monogram Cookies with Royal Icing Transfer

Posted on October 5th, 2014 in Cookies

I hope everyone is having a great weekend! I got invited to the baptism of my cousin’s daughter. I had already purchased a gift but I also wanted to give her something really special made by me. So I drew up a couple of cookie sketches and off to bake I went! I envisioned that  the cookies would be in a white box with a clear window. Therefore, as I was drawing up my cookie sketches I came up with three designs: a monogram cookie which would sit at the center of the box, a beautiful cookie cross and a rose flower cookie. Today I am sharing with you how to make the monogram cookie with the royal icing transfer.


Tools Needed:

  • Baked Cookies
  • Royal Icing
  • PME Tips: #1, #1.5, #3
  • Gel Color: Pink
  • Icing Bag
  • Wax Paper
  • Borderless Cookie Sheet
  • Plaque Cookie Cutter
  • Light Pink Sanding Sugar
  • Small Brush
  • Light Pink Disco Dust
  • A Print Out of the Chosen Letter on a Sheet of Paper

Let’s start out by making the monogram royal icing transfers. Using a borderless cookie sheet tape the four corners of your wax paper to the cookie sheet. Most people like to print the monogram letter over and over again. I feel that’s a waste of my precious and expensive ink therefore I just like to print out the letter once and move my paper around. As you can tell in the picture below I printed out the monogram letter in two different sizes. I decided to use the bigger one as it would fit better on the cookie. Using stiff royal icing add a small amount of pink gel color, mix well with a small spatula. Add your pink royal icing to your icing bag that is fitted with a PME tip #1.

Tip: Royal icing transfers brake easily therefore always make more letters than you will need.


Trace the monogram letter with the stiff pink royal icing.


Because I was applying sanding sugar to my monogram letters I used the same stiff royal icing to fill in the letter. If you are not applying sanding sugar fill your letters with a medium consistency royal icing to achieve a smoother look.


With a small spoon cover your monogram letter with light pink sanding sugar. Wait about 20-30 minutes and then gently remove the sanding sugar off your monograms.


With a small stiff brush remove the excess sanding sugar off the sides of the monogram so that the letter retains its shape. Let the letters dry 6-12 hours before you remove the wax paper off the back.


Once the letters have dried I like to practice the position of the monogram on an un-iced cookie so that I know exactly how to place it on the final flooded cookie. Remember, you only have one shot to place the monogram on the wet royal icing! So you want to make sure you know exactly where to position the monogram.


Once you know where to place your monogram outline the plaque cookie with stiff white royal icing using a PME tip #1.5.

Tip: I like to add super white coloring to my royal icing to make it look even whiter!


Next, lets fill our cookies with flood consistency royal icing using a PME tip #3.


Now carefully place your monogram onto your cookie.


Wait about 1-2 hours and outline the cookie.  Add disco dust to the outline and inward from the outline to create a sparkly effect! Have I ever told you guys how much I love disco dust!


Let the cookie dry out for 24 hours. Carefully shake off your excess disco dust and your monogram cookies are completed!


And what better way to show me how much she loved her gift than by eating the cookies right away! The smile on her face was priceless! If you take a close look at the picture you will see what is coming up later this week to the blog!


Thank you for stoping by!

Stay sweet,





Buttery Vanilla Bean Shortbread Cookies

Posted on July 18th, 2014 in Cookies, Recipes

As I was going through my pantry I noticed that I had half of a vanilla bean pod left. I couldn’t believe that I let my little stash get so low! Never the less I knew I could make something with that half. Many ideas popped into my head but I was really in the mood for something buttery, crispy and not too heavy.


There is something about shortbread cookies that I love. They are light but they pack in a lot of flavor and you can eat them alone or they go great with with a scoop or two of your favorite ice cream!


I do have to warn you, you can’t eat just one!


1 cup all-purpose flour

1/8 teaspoon salt

1/2 cup unsalted butter

1/4 cup superfine sugar

1/2 vanilla bean pod

1/2 teaspoon vanilla extract


  1. Preheat oven to 350 F
  2. In a bowl sift together flour and salt.
  3. In the bowl of a mixer combine butter and sugar. Using a sharp knife cut a vanilla bean pod in half and then cut that half lengthwise and scrape out the seeds. Add the seeds to the bowl with the butter and sugar.
  4. Mix the butter, sugar and the vanilla seeds using a mixer on medium speed until the mixture is smooth and creamy.
  5. On low speed slowly add the flour mixture, until large clumps of dough form. Transfer that to a smooth work surface to combine and form into a disk.
  6. Place the disk in the refrigerator for 20 minutes.
  7. Roll the dough 2mm thick and using a square scalloped cookie cutter cut out the cookies.
  8. Place the cookies on an ungreased baking sheet and bake the cookies for 15 – 25 minutes or until they are a light golden color.
  9. Allow the cookies to cool to room temperature.


Thank you for stopping by!

Stay sweet,


Red, White and Blue Velvet 4th of July Cupcakes

Posted on June 30th, 2014 in Cupcakes

Our annual 4th of July BBQ is right around the corner and I just had to share with you the yummy red, white and blue velvet cupcakes that I whipped up! This year I wanted to make something different, something a little more colorful and with a little more shine! After all it’s 4th of July and the fireworks are the star of the night!


I made my gum paste stars ahead of time. They are simple to make and you can store them away until you are ready to use them.

Tools Needed:


  1. Color your gum paste red
  2. Using your small rolling pin roll out your fondant about 2-3mm thick
  3. Using your star cutter, cut out as many stars as possible. Continue to do this until you have all your stars
  4. Allow your stars to dry out 24-48 hours on a piece of wax paper
  5. With a small brush apply a small amount of edible glue on the stars
  6. Immediately sprinkle the red sanding sugar over the top
  7. Wait a few minutes and tap off the excess sanding sugar
  8. Place them on a clean piece of wax paper to dry out for 24 hours



For the cupcakes I used my favorite Red Velvet Cupcake recipe.

But since I was inspired by the red, white and blue theme I decided that instead of red food coloring I would use the Wilton Royal Blue gel food coloring so that I would have Blue Velvet Cupcakes!


4th-of-July-Cupcake-Blue-Velvet2Tip: When adding color to your cupcakes make sure to use bleached cake flour because unbleached cake flour can alter the color.

The Wilton Royal Blue food coloring gave the cupcakes the perfect blue hue that I was looking for!


I hope everyone has a safe and happy 4th of July!


Thank you for stopping by!

Stay sweet,


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