Archive | April, 2013

Adam and Katie’s Cookies

23 Apr

SO Adam and Katie finally got married!!!!

They asked me to make some cookies for the Shot table. I decided to make some colourful French macarons, amaretti cookies and chocolate chip biscotti.

I made a tray of sugar cookies. I called it “Love Story” since it is suppose to tell the store of Adam and Katie. Here it is…

The top of the tray has one side of a young boy and the other side is a young girl.


Then it shows two kids together “falling in love” ahhhh……


Next is a man (Adam) proposing to a lady (Katie)


Ending with a silhouette of a man and woman getting married. You just see their faces but you get the picture.


Here is a shot of the whole tray..


Here are the amaretti I made. I tinted them pink and topped them with a candy hart.


On the same tray I made chocolate chip biscotti.


The last tray I made was an colourful tray of French macarons.


The couple were on the way to take pictures so they didn’t get to see any cookies but I hope everyone else enjoyed them because they were gone by the time we came back from the off site photos.


St. Joseph’s Zeppole (Filled Cream Puffs)

7 Apr


This is my version of the Italian pastry Zeppole. This is my first attempt at making them and they turned out really good. We usually get them every March for St Joseph’s day for my mother Guiseppina. Here is how I made my version.

St. Joseph’s Day Zeppole

1 cup of water
1/2 cup of oil (vegetable or canola)
1 tsp of baking ammonia
1 cup of flour
5 eggs

Add a quart of oil in a large pot. Heat up to 350 degrees or when a small amount of dough sizzles when dropped in.

In a heavy saucepan add water and oil. Bring to a boil. Once mixture comes to a boil remove from heat and add flour all at once. Mixture will bubble and tighten up and thicken very quickly. You will need to use a little elbow grease and try and mix until all the flour is incorporated. Once mixed add ammonia and make sure to mix well. With mixture still off heat add eggs one at a time making sure that each egg is mixed in completely. The mixture will be a very thick batter.

Take 5 inch square pieces. I got about 25 zeppole in total. On the square pipe a 3-4 inch cicle. I like using my 1M wilton tip to pipe. I like seeing the swirls in the dough.


Once oil reached the ideal temp use your tongs to pick up the piece of parchment and put it dough first into the oil. Once the dough is in for about 40 sec you can pick up the parchment with your tongs and discard.


Once the dough comes to a golden brown lay on paper towels to absorb excess oil.


Once cooled use a serrated knife and slice through. Fill with custard, nutella or any other spread you would like. This is the custard recipe I use.

Vanilla Custard

4 egg yolks
3 cups of milk
8 tbsp. of flour
8 tbsp. of sugar
1 tsp. vanilla

In saucepan add milk and place on low heat. In a small bowl add egg yolks, sugar, flour and vanilla and mix. Then add mixture into saucepan with milk constantly stirring. After about 5 minutes you will notice that the mixture will start to thicken. Once it turns to pudding like consistency take off heat. As it cools it will continue to thicken. Once mixture cools a little pipe into cooled dough.


I plate them buy using the custard and add 3 little dollops on top. You can add a fresh berry or do what I did and add jarred sour cherries. Then top with icing sugar.