Meringue Cookie Recipe | My Everyday Dish Presented by American Express

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This has been quite a week for my cookies! On Monday, my reindeer cookie tutorial was featured on Colossal, which then led to a feature on HuffPost Taste. On Wednesday, my episode of My Everyday Dish that was filmed back in August went live on YouTube!
My Everyday Dish is a series presented by American Express that gives viewers a peek into the everyday lives of their favorite YouTubers. In my episode, I took a trip to my favorite local baking supply shop, Utensil Kitchenware in Beacon, New York and I shared the recipe for my go-to dessert: Meringue cookies. I love making these because I pretty much always have the ingredients on hand (just egg whites and sugar!) and it’s really easy to change up the flavors. At Christmastime, I like to add crushed up candy canes.
Meringue Cookie Recipe:
1/2 cup egg whites (about 4 eggs)
1 cup white granulated sugar
1 teaspoon of vanilla extract (or experiment with other flavors!)
Gel paste food coloring (optional)
Instructions
1) Preheat oven to 175F.
2) Separate the egg whites from the yolks while eggs are cold. Allow egg whites to reach room temperature.
3) In a mixing bowl, combine the room temperature egg whites and the white granulated sugar. Whip them together until they are frothy.
4) Add vanilla extract and continue to whip the mixture on high for approximately 10 minutes, or until it is shiny and stiff peaks form.
5) **Optional** To make colorful meringues, gently old in gel paste food coloring.Gently fold in the food coloring.
6) Spoon golf-ball sized amounts of the mixture onto a baking sheet covered with a layer of parchment paper.
7) Bake at 175F for about 2 hours, or until the meringues are dull and dry to the touch.
Click on the images below for more recipes!                            Gingerbread-sweetambs1Meringue1 Meringue 2 resized

Fall Leaves – Royal Icing Transfers

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Royal icing transfers are a big time saver if you plan ahead. Once they’re dry, you can keep them on hand so that they’re ready for you to place on top of a cookie, cupcake, or even into a dollop of whipped cream on a slice of pumpkin pie on Thanksgiving! You can see more Thanksgiving dessert tutorials from my friends Simply Bakings, The Squishy Monster, and Sweet y Salado on their YouTube channels.SweetAmbs-Fall-Leaves
Here’s what you’ll need for this project:
  • Flat, portable surface such as a cake board or sheet tray. I prefer to use a rectangle piece of Plexiglass, which I purchased from a local glass repair and installation shop.
  • Waxed Paper
  • Masking Tape (to hold down the paper)
  • Round Template (Trace a 1-1/2″ round cookie cutter on a piece of paper)
  • Flood consistency royal icing 
  • Medium consistency royal icing
  • Scribe tool
  • Round decorating tip number 2
  • Round decorating tip number 1
  • Optional: Roll out cookie dough (my Orange Vanilla Spice cookie recipe is available in my tutorial shop)
Colors:
  • Green = Wilton juniper green from the garden tone set
  • Red = Americolor tulip red + Americolor chocolate brown + a touch of Americolor super black
  • Brown (light, medium and dark) = Americolor chocolate brown + a touch of juniper green
  • Yellow = Wilton buttercup yellow from the garden tone set
Watch the video below to see how to make these royal icing transfers:
When drying your transfers, place them in front of a fan so that they dry with a nice sheen. This will also help to ensure that your transfers dry quickly, which prevents them from becoming porous and fragile. Keep them in front of the fan for at least the first hour of drying time and allow them to dry completely (at least 8 hours) before removing them from the paper. Read this post on royal icing for more troubleshooting tips. 
If you’re not going to be using the transfers right away, you can keep them in an airtight container for a few weeks until you’re ready to use them. 
Click on the images below for more fall cookies:                     Fall-Leaves6 Tea-cup-cookies2 Place-card-cookies18
Make sure to follow me on Instagram for sneak peeks of my forthcoming cookie book and stay tuned for my Craftsy class, which will be available very soon! 

This Is Colossal

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This morning I noticed that I had an usually high amount of notifications on my Twitter account. At first I thought it was a glitch, but when I checked my feed I saw that Colossal, a popular art and design blog (on which I’ve been dreaming of being featured), had posted about my cookies. I could hardly contain my excitement! 
The one thing that makes this even better is that a video by my fiance was featured on the site exactly one week before <3

Cinnamon Toast Crunch Cookie Recipe

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Cinnamon Toast Crunch was my favorite cereal when I was growing up! I used just a few ingredients and crushed up pieces of CTC (that’s what the kids are calling it these days) to make these cookies. They are even better when topped with cream cheese frosting! But so is everything. You can see more recipes inspired by Cinnamon Toast Crunch here on YouTube.Cinnamon-Toast-Crunch-Cookies-resized3
Cinnamon Toast Crunch Cookie Recipe
  • 1 stick of softened butter
  • 1 cup of sugar
  • 1 egg
  • 1-1/2 cups of Cinnamon Toast Crunch cereal
  • 1-1/2 cups of all-purpose flour
Watch the video below to see how to make these cookies:
Mix together the softened butter and sugar. Add the egg and stir until completely combined. Place the Cinnamon Toast Crunch into a zip-top bag and crush by hand into smaller pieces. Add the flour and mix until a dough forms.
Scoop the dough out onto a parchment-lined sheet tray and bake at 350F for about 16 to 18 minutes or until the edges are golden brown. 
Cream Cheese Frosting Recipe*
  • 8 ounces of softened cream cheese
  • 1 stick of softened butter
  • 4 cups of confectioners sugar
Make sure the cream cheese and butter are both very soft. Otherwise,  you’ll end up with lumpy frosting. I placed mine in the microwave for a few seconds until it was on the verge of melting.  Whisk the cream cheese to make sure it’s very smooth. Add the butter a little at a time and continue to mix until completely combined. Stir in the confectioners sugar, about 2 cups at a time, and mix until the icing is smooth.
*I whisked the ingredients together by hand and spooned the frosting onto the cookies, but you can whip this frosting in an electric mixer to make it fluffy. 
Click on the images below for more recipes!                           Pumpkin-squares-resized Gingerbread-sweetambs1 Cupcake (3)
 

 

Important Announcement About Class at Mother of Cakes

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The fall class at Mother of Cakes scheduled to take place on November 8th and 9th has been postponed. If you are signed up for this class, please send me an email at [email protected] for more info! SweetAmbs-Fall-Class-Upload

More Cat Cookies!

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If you saw my last tutorial on how to make cat cookies, you probably already know that I really like cats. To make these cookies, I piped a rough shape of a cat with gray icing and then used the scribe tool “draw” the details. Scroll down to the video below to watch the tutorial. Cat-Cookies1
Here’s what you’ll need for this project: 
Colors:
  • Pink = Wilton Aster Mauve
  • Blue = Wilton Delphinium Blue
  • Dark and Light Gray = Americolor Super Black
I started out with a cookie that I’d flooded with pink icing and let dry overnight. If you want to know more about flooding with royal icing, you can download my step-by-step flooding video from my tutorial shop, which has instructions on how to thin icing down to the proper consistency and tips on how to get a perfectly even surface. 
Watch the video below to see how I made these cat cookies:  
If you don’t feel comfortable piping freehand, you can print out a cat silhouette and use it as a template for the transfer method or tissue paper method.
Click on the images below for more cookie projects!                                       cats2 Bear Rilakkuma-3 

How To Make Computer Keyboard Cookies!

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A few weeks ago, I was asked to participate in an ad campaign for Squarespace. Rather than just talking about their website building service and tacking it at the beginning of my tutorial, I decided to use the cookies as props! These computer keyboard cookies are pretty simple to make. Once my cookies were baked and iced, I just used a fine tip edible ink marker to draw the design. If you don’t want to draw the letters freehand, you can always use the tissue paper method to make a guide first. 
Computer-keyboard-cookies-resized
Here’s what you’ll need for this project:
Watch the video to see how I made these computer keyboard cookies and incorporated them into the Squarespace campaign:
Click on the images below for more cookies!                          JW27 sweetambs-movie-cookies3 Wonka-Bar-Cookie-SweetAmbs2 

How To Decorate Bat Cookies For Halloween!

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If you saw my tutorial on how to make creepy cameo cookies, you might have noticed that I’m on a glammed-up Halloween kick. I kept these bat cookies pretty simple by just using black and gray, but if you’re going to make them, I would definitely recommend adding some silver sparkle! I had some leftover icing, so I dressed up the set with some filigree cookies.Bat-Cookies
I have a step-by-step filigree video tutorial available in my shop, but if you just want the template without the video, you can download it from my Etsy shop!
Here’s what you’ll need for this project:
Watch the video below to see how I made these bat cookies. If you are subscriber of my YouTube channel, the message at the end is just to let you know that I might not be able to upload new videos during the next couple of months while I work on my book :)
Happy Halloween!
Click on the images below for more cookie projects:                   Creepy-Cookies  Spiders final7Halloween3

Pumpkin Squares With Cream Cheese Frosting

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I made these pumpkin squares using Libby’s pumpkin muffin recipe and then topped them with cream cheese frosting (recipe below) and a sprinkle of cinnamon. Fortunately, my studio is located in a building where there are lots of other people who enjoy baked goods… otherwise, I would have eaten all of these by myself because they are unbelievably delicious.Pumpkin-squares-resized
 You can find Libby’s pumpkin muffin recipe here
Pour the batter into two 8×8″ square pans lined with parchment paper for easy removal and bake them according to the recipe, but add about 10-15 minutes to the baking time. 
Once the pumpkin bread/cakes are baked and cooled, slice them into squares and top them with cream cheese frosting using a piping bag and a large star tip. Add a sprinkle of cinnamon.Pumpkin-squares2-resized
Cream Cheese Frosting: 
  • 8 oz Cream cheese, softened
  • 1 stick of unsalted butter, very soft!
  • 1 pound (about 4 cups) confectioners sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
Place the softened cream cheese into a mixing bowl and beat on medium speed until smooth. Add the softened butter, about 2 TBS at a time and continue to beat until smooth. If your butter is the least bit cold, your frosting will be lumpy. I like to put the butter in the microwave for a few seconds until it is on the verge of melting. 
Add the confectioners sugar, salt and vanilla and beat on high for 2 or 3 minutes until the frosting is fluffy.
Happy fall baking!
Click on the images below for more recipes:                                      SweetAmbs Butter Cream Meringue 3 resized OLYMPUS DIGITAL CAMERA