Friday, October 2, 2015

Spooky Ghost Meringues

First day of October, I can't believe that I haven't make a post of Halloween cookies or treats until now...

My first Halloween post of this year, will be this delicious gluten free spooky recipe.  

Print recipe here

Spooky Meringues
from by  The Cookie Couture

Preparation time: 25 minutes
Cook time: 30 minutes
Serves: 24 pieces


  • 3 egg whites at room temperature
  • ⅔ cup of sugar
  • ½ cup of confectioner sugar (sifted)
  • Pinch of meringue powder
  • 2-3 drops of vanilla extract
  • Parchment paper
  • Edible marker
  • Ghost  and bone cookie cutter
  • 2 Baking sheets
  • 16 in pastry bag with tip #2


    Preheat the oven at 302ºF
    Draw 12 ghost  and 12 bones silhouettes on 2 pieces of parchment paper  using an edible marker, you can use a cookie cutter as a template. Line your baking sheets with it.

    In a mixer bowl combine all the dry ingredients and add the egg whites. 

     Start mixing at maximum speed for 5 minutes, then low the speed to minimum speed and add the vanilla and mix for 7 minutes, until firm peaks are form.

     Pour the meringue in a pastry bag and make sure to spread 
    across thinly over the parchment paper where you drawn the ghost and the bones previously.

    They should look like the ones in the picture below, normally the meringues are big and fluffy, but not this time.

     You can put some black sprinkles as the eyes of the ghost. Bake for 30 minutes.  

    You can make some spooky decorations for your dessert table with these meringues, for sure your goblins will be thrill.

    I know this picture is very blurry, but I think it has a very spooky effect, don't you think?

    Hope you have a lot fun making this recipe as much as I did!

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Tuesday, September 29, 2015

Royal Icing butterflies

I am not sure if I have told you before this, but  I love Nature and I am always fascinating about how God created everything so perfect.  We are very fortunate to have a great Science Museum close by and they have the most beautiful butterfly center I have ever seen, I encourage you to come and see it when you are in the Houston Texas area. 

Have  you ever get the chance to look closely how beautiful the butterflies are? I think that nothing can imitate the beauty of nature, but in this case I am going to try to imitate it just a little bit by making royal icing butterflies. 

One of my favorite books is  "Pretty party cakes" from Peggy Porschen, it has a very detail explanation on how to make royal icing butterflies. I am going put on practice her technique using my royal icing recipe. 

For this project you will need:

*  Royal Icing (medium and flooding consistency) 
*  Food coloring
*  Pastry bag, coupler and decorating tip #1
*  Sprinkles
*  Parchment paper
* Drawing of butterflies
*  A piece of cardboard
*  Scissors 


1.-  Make the template of your butterfly. 

2.-  Cut pieces of parchment paper the same size as your template and fold them in half. 

3.-  Fold the piece of cardboard in 5 pieces, as it shown in the picture below. 

4.- Prepare a medium consistency royal icing to outline the border of the butterfly. 

5.-  Prepare flooding royal icing in the colors of your choice.

6.-  Start filling the outlined butterfly with flooding royal icing, using the colors you may like.

You can add tiny sprinkles  and if you want that the butterflies have a 3D dimension, you can place them over the cardboard and let them dry.

You can use this butterflies to decorate cakes and cookies. 

My favorite butterfly is in the picture below, It was part Cinderella's magic slipper.

I hope you like this technique and make a lot of butterflies!

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Tuesday, September 15, 2015

Why the green Mexican enchiladas are call Swiss enchiladas?

We are about to celebrate the Mexican Independence day

And I am happy to share a little bit of History behind one of my favorite Mexican recipes, The famous SWISS ENCHILADAS

... I hope you enjoy this Historical post and HAPPY MEXICAN INDEPENDENCE DAY!!

I remember back in the day, when I asked my mom, what is for dinner today?? And she replied: "Enchiladas Suizas" 
(Swiss Enchiladas) and instantly I was sent to Switzerland in my imaginary 
plane, and skip in the Alpes as Heidi...and all of a sudden I came back from my trip...and asked: "Why they call them enchiladas Suizas, mom?"  and she replied there is a story behind, but mostly is because they look like the Snowy Swiss Alpes, green and white.

And she told me the story...In middle of the XIX century in the castle of  the Emperor Don Maximiliano de Hasburgo in Mexico City, they used to cooked only European recipes for him and his family and the cooks have to adapt the ingredients that the recipes were calling to the ingredients they could find in the Mexican Mercados, so this way many delicious recipes were created.  When the Emperio fall down , the  principal cook, pick up all the recipes and runway to his hometown in the North  and stay there for a while, but  when the Revolution hit the North part of Mexico, he had to go back to Mexico City, and started a restaurant using a lot of Maximiliano's European recipes with a Mexican flair.  The wife of the cook used to name all the dishes and when she made this delicious recipe, she name it " Enchiladas Suizas".  Because it remind her of the Swiss Alpes!!

This dish become a signature dish in their first restaurant "Cafe Imperio" located in the most "avant garde"zone of that era in Mexico City, and like everything had to be "chic" the name "Enchiladas Suizas" was  very appropriate.

That restaurant closed, but the costumers from Cafe Imperio started asking for that dish in their favorite new cafe, "The Jockey Club" , that later on became the famous Mexican restaurant, Sanborn's de los Azulejos, that still serve this delicious chic Mexican  recipe.

Here is my mom's recipe, I hope you like it!!



* 25 Corn tortillas
* 10 Tomatillos (peeled and washed) 
* 2 serrano peppers ( or 1 or 3 depending how hot you like them) 
* Small cilantro bunch (washed) 
* Shredded chicken breast
* 4 Tbs of sour cream
* Shredded mozzarella cheese
* 1 garlic
* Oil
* Salt and pepper


Preheat oven at 350ºF

1.-  Cook the tomatillos and the serrano peppers with 2 cups of water until they are soft. 

2.-  Blend the tomatillos, peppers, cilantro, garlic, salt,and pepper with the water where you cooked the tomatillos until smooth and combine. 

3.-  Over medium heat, pour the salsa in a deep pot, bring it to a boil, tempere the sour cream in a little bit of salsa, and add it to the salsa, and mix for a little bit and turn off the heat. 

4.-  Warm up your tortillas in the microwave for 2 minutes. 

5.-  Heat some oil in a pan, I like to pass the tortillas one by one in the oil, flipping it from side to side for 30 seconds. Put the tortillas on paper towels to take the excess oil. 

6.- Pass the tortillas in the salsa and put some chicken in the middle and roll them, and arrange them in an oven safe dish.  Repeat the same with the other tortillas.  Pour all the remaining salsa over the enchiladas and top it with the cheese. 

Gratin for 10 -15 minutes


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