It’s no secret that I’m crazy about anything meringue, and these scrumptious confections are no exception!!
There are so many ways these treats can be enjoyed, but let me tell you, they are out of this world all on their own…Mmmmm!!
They are the perfect amount of crunchy on the outside and soft and chewy on the inside. My dear foodie friend, Julie @juliedesantis makes these for her family quite frequently. I believe they are her sweet daughter’s favorite treat ;). I have been wanting to make these for a while now. I’m not sure what took me so long, but I will be making them again soon (and on a regular basis). Thank you so much Julie!!
Give Julie a follow if you’re not doing so already. You’ll be so glad you did:)!!
Melt chocolate in the microwave or by using a double boiler. Stir until smooth and set aside to cool slightly while you’re making the meringue.
Using a stand or handheld mixer, whip egg whites, cream of tartar and salt on medium speed until foamy. Increase speed to high.
Gradually add sugar a little at a time so the egg whites don’t deflate.
Add vanilla and continue to whip until stiff peaks form.
Pour the melted chocolate over the top of the meringue. Gently swirl the chocolate through the meringue using a spatula. This will leave streaks of chocolate.
Using 2 large spoons, scoop about 1/2 cup of the meringue onto the lined baking sheet in round mounds. Slightly swirl the meringue with the back of the spoon making a small peak on the top. I usually get 9 decent sized “cookies”.
Bake for 60 minutes. Turn the oven off and allow the meringues to cool in the oven for another hour. They will come off the parchment easily. The meringues are still a little warm at this point, and they are amazing!!!
Leftovers (if you have any) can be stored in an airtight container at room temperature for up to a week.
I hope you make these little clouds of deliciousness. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your beautiful photos!!
I think having a “go to” pastry cream in our repertoire can really up the baking game! It can be used in so many ways. Having a smooth and creamy pastry cream is a deal changer!!
This luscious made from scratch pastry cream is perfect for filling crepes, cakes, eclairs, tarts and other confections. I have tried several different recipes and the end result was always the same….lumpy!! I would always strain the pastry cream and it would look and taste great, but after it was refrigerated it would still be lumpy (even after whisking again).
Well, here is the secret my friends!! The magic to achieving lump free pastry cream is to keep whisking until it starts to thicken and bubble, and then continue whisking for another minute. This process is going to take some time, but trust me, it is sooo worth it!!
Also, make sure to let the milk mixture cool slightly before adding to the egg mixture so you don’t end up scrambling the eggs.
This pastry cream does not have to be strained. Once it has been refrigerated, give it a quick stir and it comes back to it’s smooth and creamy self…NO LUMPS!!!
3/4 cup whole milk (180 grams)
3/4 cup heavy cream (180 grams)
peel from 1 large lemon (be sure to use only the yellow part of the peel)
4 large egg yolks (68 grams)
1/2 cup granulated sugar (100 grams)
2 tablespoons plus 2 teaspoons all-purpose flour (19 grams)
In a medium sauce pan heat milk, cream and lemon peel until very hot (do not boil). Remove from heat.
In another pot whisk together egg yolks and sugar until combined. Whisk in the flour, lemon paste, and vanilla bean paste. Whisk until fully incorporated.
Place the pot with the egg yolk mixture over a low heat. Strain the milk, cream and lemon peel slowly into the yolk mixture and begin to whisk. Keep whisking until it begins to thicken. This will take a few minutes.
Increase heat to medium/low and cook, stirring continuously until very thick. Once the mixture starts to bubble, continue to whisk for one more minute.
Place the thickened pastry cream in a glass bowl, cover with plastic and refrigerate for at least 2 hours.
The texture of this pastry cream is so smooth, and the hint of lemon adds to the overall flavor. There are endless ways to use this ambrosial cream. I like to fill crepes with this delicious cream (and roasted strawberries too)….Yummm!!
I hope you make this divine pastry cream, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
I have always been a fan of crumb cake, and after trying this recipe, you will be too. I really like the crumb to cake ratio…yum!
There are a lot of different recipes out there for NY style crumb cake. Some use sour cream or whole milk instead of buttermilk. All-purpose flour is used in some recipes. I like the texture the cake flour gives this cake. The structure holds up to the topping while still having a light texture. Cake or all-purpose flour can be used in the crumb topping.
This New York-Style crumb cake was a hit at my bakery. I only sold it on weekends, and it would be gone as fast as I could put it out!!
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
Add flour and stir with rubber spatula or wooden spoon until mixture resembles a thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
Adjust oven rack to upper-middle position and heat oven to 325° F.
Line 8X8 inch pan with parchment paper (this makes removing the cake easier).
Making the Cake:
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining (1-2 minutes).
Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in an even layer over batter, beginning around the edge and working toward the center.
Bake for 30-35 minutes.
Cool on a wire rack for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving. Enjoy!!
This recipe is inspired by Cook’s Illustrated (America’s Test Kitchen).
I hope you make this delicious cake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
Some of you may or may not know that I am in the process of writing my first cookbook. It’s exciting, but scary and overwhelming at times. This has been a dream for a very long time, and with all the craziness of the past year and a half, I have decided it’s time to take the leap. It’s time to turn this vision into reality!! Oh, and did I tell you I thought it would be a cool idea to do my own photography? Yeah…even though sometimes I think I have bitten off more than I can chew (sounds like a I just found the title for my book..lol!!), I know it is worth it :)!!
All that being said, Anna Gass recently came out with a cookbook “Heirloom Kitchen”, and I received my copy in the mail last week. I couldn’t put it down! This book has so many wonderful stories of immigrant women from Europe, Africa, Asia, Central and South America, and the Middle East. Along with each courageous and inspiring story, there are so many wonderful and delicious recipes.
I made Susanne Kidd’s apple donuts, and let me tell you, they did not disappoint!! They are made in an aebleskiver pan. I have to be honest, it did take a bit of practice turning these little round treats. Once I got the hang of it, the not so nice words that were coming out of my mouth subsided pretty fast! Lol!!!
As someone who usually likes to put my own twist on recipes, I didn’t stray at all. I followed the recipe just as it was written.
1/2 cup raisins (75 grams)
2 tablespoons white rum
3 cups all-purpose flour
1 packet active dry yeast (2 1/2 teaspoons/7 grams)
1/2 cup plus 1 tablespoon granulated sugar (106 grams)
1 teaspoon vanilla bean paste or pure vanilla extract
1/8 teaspoon fine kosher salt
Zest and juice of 1 lemon
2 Granny Smith apples, peeled and diced
Confectioners’ sugar (for dusting)*
1. Combine raisins and rum in a small bowl and set aside to plump. Zest and squeeze lemon, peel and chop apples. Set aside.
2. Place flour in a large bowl and make a well in the center. Put the yeast, sugar and 2 tablespoons of warm milk into the well. Carefully whisk the the yeast mixture in the well until the yeast dissolves. Cover the bowl with a towel for 10 minutes. The mixture will bubble slightly.
3. Gradually stir the flour into the well with a wooden spoon until fully incorporated.
4. Add the remaining milk, sugar, butter, eggs, vanilla, salt, lemon zest, and lemon juice. Mix thoroughly with a wooden spoon until combined. Batter should be a thick consistency (like thick pancake batter). If it’s too thick, add a little more warm milk until it reaches the correct consistency.
5. Drain the raisins and mix them into the batter along with the apples. Cover the bowl with a kitchen towel. Let the batter rise in a warm place until it doubles in size (40-50 minutes).
6. Spray the aebleskiver pan and place over medium heat. Place enough batter into each well to reach the rim ( I used a medium size scoop). The oil from the baking spray will bubble around the sides and the appelkoken will begin to brown. A chopstick like stick is used to tilt it slightly to check on the color. It should be golden brown. Mine took about three minutes. While the center is still soft, use the wooden stick to turn the appelkoken over (I found that a small offset spatula works too). Cook for two more minutes. Check for doneness by sticking a toothpick in the middle. It should come out clean.
8. Remove the donuts and place on a cooling rack. I placed the cooling rack in the oven on warm as I repeated the baking process. Once all the donuts are baked, dust them liberally with confectioners’ sugar. Enjoy!!
*These confections taste delicious without the sugar too!
Thank you @annagass for this beautiful cookbook, and your witty (and delicious) Instagram posts too!!
These are by far the best overnight nights I’ve ever made, and that’s saying a lot because, well let’s face it, I have made many overnight oats in my day:)!!
For the Vanilla Oats
1/3 cup gluten free rolled oats (27 grams)
1/2 teaspoon chia seeds
2 tablespoons plain Greek yogurt (28 grams)
1/3 oat milk, any kind of milk will work (80 grams)
1/2 pure vanilla extract
1 teaspoon honey
Add all of the ingredients to a small bowl. Mix to combine, cover a refrigerate overnight.
For the Chocolate Oats
1/3 cup gluten free rolled oats (27 grams)
1/2 teaspoon chia seeds
1 scoop of chocolate protein power or 2 teaspoons cocoa powder
1/3 cup oat milk, any kind will work (80 grams)
1/2 tablespoon maple syrup
Add all of the ingredients to a small bowl and stir to combine. Cover and refrigerate overnight.
For the Strawberry Oats
1/3 cup gluten free rolled oats (27 grams)
2 tablespoons plain Greek yogurt (28 grams)
2 large strawberries (I use frozen, but fresh can be used too)
1/2 teaspoon chia seeds
1/4 cup oat milk (any kind of milk) 60 grams
1 teaspoon honey
pinch of fine kosher salt
Blend the milk and strawberries until combined. Add to a small bowl and stir in the remaining ingredients until combined. Cover and refrigerate overnight.
Remove all three bowls of the oats from the refrigerator the following morning. Spoon the oats into 2 (two) glass jars. I topped mine with toasted coconut and dehydrated strawberries. This is optional, but it looks pretty (and tastes good) if you are going to do a photo shoot…wink wink.
Do yourself a favor and give these delicious oats a try. You’ll be glad you did, and if you do make these, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your beautiful photos!
This recipe was inspired by @fitfoodiefinds. Thank you so much!!
These little dessert bites are the perfect way to celebrate any special occasion (I made these for Mother’s Day this past weekend). I started with my Italian Rainbow cookie recipe. Instead of coloring the batter with food coloring, I left it as is. My daughter-in-love Melissa (I call her Missy) has a lot of chickens, and she is so gracious to share some of the many eggs with me. Fresh eggs are so delicious and they make baked goods taste amazing!! You could add a little gel food coloring to the batter if you would like, but the beautiful color of my egg yolks actually made the cakes a pretty peach color.
Missy and my son David are traveling across the country with their sons, Seth and Kory (our adorable grandsons…just saying), in an RV that was gifted to them by Missy’s parents. They are having an amazing time! With this past year gradually in the rear view mirror, they are finally able to have some fun family quality time:)!! They’ll be home tomorrow and I can’t wait to hear all about their adventures!
Now, let’s get started making these treats! These petit fours can definitely be made in one day, just make sure you get started early. I like to make them over two days. I make them up to the point of the first refrigeration, with the cans on top, and finish them the second day by cutting and covering them with the pourable fondant. They can be decorated as fancy or plain as you would like. I topped these with royal icing leaves, rosebuds and roses, but you could top them with sprinkles or chocolate drizzles too. Hey, they’re your petit fours, and you can decorate them any way you want:)!!
Ingredients for petit fours:
1 cup granulated sugar (200 grams)
One 8-ounce can almond paste
3 sticks unsalted butter, softened and divided (339 grams)
4 eggs, separated (room temperature)
1/4 cup milk, room temperature (61 grams)
1 teaspoon pure almond extract
2 cups all-purpose flour (279 grams)
1/2 cup raspberry jam, divided (160 grams)
Preheat the oven to 325° and grease three 9-by-13-inch quarter sheet pans with cooking spray, then line each with parchment. In a stand mixer fitted with the paddle attachment, combine the sugar, almond paste and 1 stick of butter. Mix until smooth and lump free, being sure to break down the almond paste as best you can. Add the remaining 2 sticks of butter and continue to mix until smooth, scraping down the sides of the bowl as needed.
Gradually add the egg yolks, followed by the milk and almond extract. Mix until combined. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once the flour is combined, set aside.
In a separate bowl, whip the egg whites until they form stiff, fluffy peaks. Fold the whipped egg whites into the flour mixture to form a smooth batter, then divide equally between the three pans.
Evenly spread the batter into the greased and parchment-lined quarter sheet pans, and bake, rotating halfway through, until set, 10 to 12 minutes. Let them cool completely.
Once cooled, spread half of the jam to cover the surface of one the cakes. Making sure the parchment is discarded, place another cake directly on top, sandwiching the jam.
Repeat this step by spreading the remaining jam on top, and placing the last layer directly on top of it, discarding the parchment.
Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with heavy plates or cans, and refrigerate for at least 4 hours, or overnight.
Remove the weights and plastic wrap. You can now cut the cake into any shape you like. I like to trim the cake into a 7 1/2″ X 10 1/2″ rectangle (remember to keep those scraps for snacking…yum!). Now, using a ruler, cut the cake into 1 1/2 inch squares. Place cakes on a cooling rack and return them to the refrigerator. Chill for 30 minutes, until set.
Ingredients for the poured fondant:
8 ounces chopped white chocolate (226 grams)
1/4 cup corn syrup (88 grams)
3 1/2 cups confectioners’ sugar (420 grams)
1/3 cup very hot water (79 grams)
Instructions for coating and decorating the petit fours:
While the petit fours are chilling, chop the white chocolate and place it in a bowl set over a pot of simmering water, stirring occasionally. While the chocolate melts, sift the confectioners’ sugar into a large bowl and then add the hot water and corn syrup, folding together with a spatula until combined. Stir in the melted white chocolate until smooth if the consistency of the fondant is a bit thick, you can mix in more hot water a teaspoon at a time. If you keep the bowl over the simmering water (over a very low heat), it will keep the icing at a nice pourable consistency.
Remove the cake cubes from the freezer, place one on a fork then dip the bottom into the fondant. Lift and spoon more fondant over the top until the sides are coated. Tap the fork on the bowl’s edge to remove excess fondant, then return to the wire cooling rack (placed over a baking sheet) to set. Repeat the process for the remaining cubes. The petit fours will take an hour or two to set.
Decorate with a drizzle of melted white chocolate, icing, or you can use some royal icing to pipe little roses on top using a small petal tip (102) and leaf tip (349).
I hope you make these for your next special occasion, or maybe a fancy tea party…ohhhh that sounds fun!!
If you do make these, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!
I am a huge tiramisu fan, and so is my husband. So much, that he requests it for his birthday every year. This cake is made with a delicious homemade sponge cake that is soaked with strong sweetened coffee, filled (and frosted) with a mascarpone cream that melts in your mouth, and dusted with unsweetened cocoa powder….Yummmm!!!
Let’s get started by making the sponge cakes. I like to make 2-9 inch cakes that I cut in half giving you four layers.
Ingredients for Sponge Cake:
6large eggs,room temperature
1cupgranulated sugar (200 grams)
1cup all-purpose flour (130 grams)
1/2teaspoon baking powder
*2 cups strong black coffee (I sweetened mine with 2 tablespoons of granulated sugar. You can omit the sugar if you want, it’s just a preference)
*The coffee isn’t in the cake recipe. It is used for soaking the layers, and 3 tablespoons is in the mascarpone cream filling.
Instructions for Sponge Cake:
Preheat the oven to 350 degrees F. Spray 2 – 9″ pans with baking spray and line bottoms with parchment paper.
In the bowl of an electric stand mixer, fitted with whisk attachment, beat 6 large eggs for 1 minute on high speed. Gradually add 1 cup of sugar (while the mixer is running), and continue beating on high for 8 minutes. The batter will almost triple in size and will be very thick and fluffy.
Whisk together 1 cup of flour and 1/2 teaspoon of baking powder. Sift this mixture into egg mixture one third at a time. Fold with a spatula after each addition just until incorporated. Be sure to scrape spatula from the bottom to catch any pockets of flour. Stop mixing when no streaks of flour remain. Do not overmix or it will deflate the batter.
Divide evenly between prepared cake pans. It helps if you have a kitchen scale to weigh the pans. Bake cakes at 350˚F for 25-28 minutes or until top is golden brown. Let cakes rest in pan for 10 minutes then remove from pan and transfer to a cooling rack. Immediately remove parchment paper. Cool cakes to room temperature then slice layers equally in half with a serrated knife.
Place mascarpone in a large mixing bowl and mix on medium speed for 2 minutes. It will be so smooth and creamy.
Add the confectioners’ sugar, vanilla, and sweetened coffee in the bowl with the mascarpone cheese. Beat on medium/high for a minute. Set aside.
Mix heavy whipping cream to soft peaks. Add to the mascarpone mixture and mix until fully incorporated and very smooth!
Set filling aside while you slice cake layers and soak them with the sweetened coffee mixture.
Place about a cup and a half of the cream filling on the coffee soaked layer and spread evenly.
Continue filling, soaking, and layering the cakes. Frost the top and sides of the cake with the remaining filling (frosting).
The top can be decorated any way you would like. I put whipped cream in a bag with a large tip with a 1/2″ circle, then I dusted it with unsweetened cocoa.
I cut pieces of parchment paper and placed it around the bottom of the cake to catch most of the cocoa. This was just a preference for me, but it isn’t necessary. I think one of the charms of a tiramisu cake is how rustic it is :).
I hope you make this yummy cake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!!
I have always been a fan of salads, and this homemade creamy dressing will make even a plain Caesar salad taste delicious. But why have a salad with just romaine lettuce, parmesan cheese and a few croutons when you can have a delicious Cobb Chicken Caesar salad? Either way, this dressing is so easy to make, and it tastes so fresh and delicious!!
1 cup plain Greek yogurt (201 grams)
1/2 cup grated *asiago or parmesan cheese (74 grams)
4 anchovy fillets
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon fine kosher salt
3/4 teaspoon ground black pepper
Put all of the ingredients in a blender or food processor and blend until combined. Place in jar or bottle with lid. *Parmesan or asiago cheese will work well in this recipe.
Dressing will keep refrigerated for 4-5 days. Enjoy!!
I hope you make this delicious dressing, and if you do, please tag me on Instagram @goodeatsbymimi. I would like to hear from you and see your photos!!
I seem to be on a “green” kick lately. I guess it’s all the St. Patrick’s Day posts:).
I love donuts!! Fried, baked, big, small, really small (remember my mini donut post?). Well, you get it, right? These matcha donuts are baked and topped with a matcha glaze. If you are a matcha fan, trust me, you are going to love these!! My hubby isn’t really a fan of matcha, but he really liked these!!
*This recipes makes 12 large donuts
1 1/2 cups all-purpose flour (209 grams)
2/3 granulated cup sugar (130 grams)
1 tablespoon matcha green tea powder (6 grams)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine kosher salt
1 large egg, room temperature
1/3 cup sour cream, room temperature (64 grams)
3/4 cup whole milk, room temperature (180 grams)
1/2 teaspoon pure vanilla extract
2 tablespoon unsalted butter, melted and cooled slightly (28 grams)
Preheat oven to 350°F. Grease a standard donut pan. *These can be made in a mini pan also
Combine dry ingredients (flour through salt) in a large bowl.
In a small bowl, whisk together egg, sour cream, milk and vanilla. Pour wet ingredients into dry ingredients and whisk until just combined. Stir in melted butter.
Transfer ingredients to a piping bag and pipe into molds, filling 3/4 full. Bake for 12-14 minutes, or until a tooth pick inserted into the center comes out clean. Allow donuts to cool in the pan for 2 minutes, turn onto a wire rack and allow to cool completely. Repeat with remaining batter.
2 cups confectioners’ sugar
2 teaspoons matcha green tea powder
1/4 teaspoon fine kosher salt
1 teaspoon pure vanilla extract
1 tablespoon softened unsalted butter
2–3 tablespoons milk or cream, as needed
For the glaze, whisk confectioners’ sugar, matcha, and salt together in a bowl. Add the extract, butter, and 1 tablespoon of the milk (or cream) to the dry ingredients. Stir to combine and add more milk until glaze reaches the desired consistency for dipping.
Dip donuts and place on a rack until the icing sets (about 10 minutes). Enjoy!
Extra donuts (if there are any) can be stored in an airtight container for up to 2 days.
I hope you make these yummy breakfast, brunch or anytime treat! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!
2tablespoons coconut oil(or butter), melted and cooled slightly
1teaspoon pure vanilla extract
chopped nuts (optional)
gold leaf (optional)
Preheat the oven to 350ºF and spray an 8″x8″ pan with cooking spray.
In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt until to combine. Add the eggs, oil (or butter) and extract together in a bowl. Add wet ingredients to the dry ingredients and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
Transfer the batter to the prepared pan, then use a spatula to spread the batter evenly into the bottom of the pan. It’s okay if it’s not perfectly smooth, the batter will spread and expand as it cooks.
Bake for 25 to 30 minutes. If using a 9″x9″ pan, the brownies might cook a little faster. Be sure to keep an eye on them around the 20 to 25 minute mark. It’s normal for the brownies to puff up in the oven, and then deflate slightly as they cool.
Let the brownies cool for at least an hour before slicing them into 16 squares. Store brownies in an airtight container in the refrigerator for 3-4 days (if they last that long).