Earth Cookies for Earth Day

Earth Cookies

Happy Earth Day!

What a great day to take the time to think about what we can do to reduce our ecological footprint on Earth! What do you usually do? Recycle? Eat organic food? Eat local? Etc. Etc.

I’ve never talked about this on my blog, but I’m very concerned about environmental issues (as well as animal welfare) and have been for as long as I can remember. I had to do something to show my support even if it’s just a simple Earth Cookie. It gives us a chance to talk about this matter.

When I was just a little girl, I had these information sheets about animals and there were additional ones which addressed environmental issues (we are talking about 20 years ago!!). I distinctly remember pictures of fish, birds and mammals trapped in oil or in 6-packs rings. From this moment on, I was a little ashamed of being human. And about these 6-packs rings, I developed a compulsion where each time I have one at home, I cut every single little holes just to be sure no animal can be trapped in it. We do what we can, right?

As a Quebecer, Canadian, this day takes an all-new meaning too because since we elected our new Prime Minister, Stephen Harper, our involvement in environmental protection diminished (not to say vanished). Mister Harper pulled Canada out of Kyoto Protocol (we are the only country who withdrew!), unprotected a lot of rivers and backed up oil sands companies (this isn’t new, though). And this is just a few examples because in Quebec we have other matters like the Plan Nord and gas exploitation coming our way. This is all very frustrating!!!

I’ll finish this topic by inviting you to see these 50 ways to help the planet ***. I know sometimes it’s very frustrating to “do your part” and see that powerful people or your neighbor don’t give a s**t.  But I hope that someday more people will join the battle and the children of our children can still enjoy the beauties of our planet.

Let’s save the planet together <3

*** It’s funny because in this list there is “Don’t preheat your oven”. I never do. I am thinking a little about the energy, but mostly I don’t do it because I always take too much time to do a recipe!

(Oh and these cookies are DE-LI-CIOUS!!!)


Earth Cookies from Sugar for the Brain

Chocolate Malt Cookies
Yield: 36 cookies
Adapted from The Faux Martha

  • 1 1/4 cup all-purpose flour
  • 1/2 cup cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup sugar
  • 1/2 cup unsalted butter, room temperature
  • 2 tablespoons chocolate malt powder
  • 1 egg
  1. Preheat oven to 375°F. Line two baking sheets with Silpat or parchment paper.
  2. Combine together flour, cocoa, baking soda, baking powder and salt. Set aside.
  3. Cream the butter and sugar until light and fluffy. Mix in egg. Add the chocolate malt powder.
  4. Slowly add in flour mixture until evenly incorporated.
  5. Roll dough into teaspoon-sized balls. Flatten balls with the bottom of a glass. Bake up to 16 on a sheet leaving a 1-inch space between each cookie. They will spread about half a inch.
  6. Bake for 8 minutes. Cool for 1 minute on baking sheet and carefully transfer to a cooling rack.
  7. Allow to cool completely before decorating.

Royal icing

  • ½ cup cold water
  • ¼ cup meringue powder
  • 4 cups sifted powdered sugar.
  • 1 teaspoon vanilla
  1. Beat meringue powder with water until peaks form.
  2. Add the powdered sugar and beat until combine.
  3. Separate the royal icing in two and color one part in blue and the other one in green.
  4. Add half of the blue icing to a piping bag fitted with a #2 tip. Pipe a circle following your cookie’s shape. Let dry about 5 minutes.
  5. Now you need a more liquid royal icing. Add a little water to the remaining blue icing until it spreads quite fast, but not too much. With a spoon, put a little royal icing in the center of the cookie. With a toothpick, drag the icing to the edges. You can burst any air bubble with the thootpick. Let dry.
  6. Add half of the green royal icing to a piping bag fitted with a #2 tip. Pipe the outline of continents on each cookies. Add a little water to the remaining green icing until it spreads quite fast, but not too much. With a spoon, put a little royal icing in the center of the continent. With a toothpick, drag the icing to the edges. You are done!

Earth Cookies from Sugar for the Brain

DB March 2013: Turtle Zucchini Brownies

Turtle Zucchini Brownies

Hey guys!

Are you skeptical about adding vegetables to your desserts? I must admit for zucchini and avocado, I’m not.  And I’m the first to be suspicious about adding strange ingredients to my meals. Maybe it’s because I love zucchini and avocado and can see there place in a dessert. Moreover, I had already tasted zucchini chocolate cupcakes which were totally delicious. My boyfriend hadn’t and he was doubting my mental health (or that I had another mental illness he didn’t already know about!) when I told him that I was going to do zucchini brownies. I’m joking, but I saw the doubt in his eyes in addition to his comments like “Yuck”, “Gross”, that he made “as jokes” ;). Well the brownies turned out so very delicious. The skeptical man was convinced, so will you! There texture was more like a boxed cake than a brownies though, but so very yummy anyway! And here is the Turtle twist I gave them!

Challenge : Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!

Turtle Zucchini Brownies

Turtle Zucchini Brownies
Recipe adapted from Two Peas and their Pod and Tablespoon
Yield about 16 brownies

  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 2 cups shredded zucchini
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 14 oz caramels, unwrapped
  • 1/4 cup whipping cream
  • 1/2 cup chocolate chips
  • 1 cup coarsely chopped pecans
  • Garnish: about ten caramels and 1 tablespoon of whipping cream, melted
  1. Preheat oven to 350 degrees F. Grease an 13 x 9 baking pan with cooking spray and line with parchment paper leaving an overhang on longer sides, set aside.
  2. In a stand mixer, combine sugar, vegetable oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined.
  3. Spread half the batter in pan. Bake for 15 minutes.
  4. Meanwhile, in large microwave safe bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
  5. Pour caramel over partially baked brownie (wait until the brownies are quite set, longer than 15 minutes if you have to, else they will do like mine : caramel and brownies merged so I don’t have a layer of caramel) spread to edges. Sprinkle with 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with 1/2 cup chocolate chips and remaining 1/2 cup pecans.
  6. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Drizzle with melted caramel. Cover; refrigerate 1 hour before serving. Lift from pan using the parchment paper overhang. Cut brownies into squares and serve. Store covered at room temperature.

Maraschino Cherry Mousse with Browned Butter Brownies

Cherry Mousse with Browned Butter Brownies

Hello everyone!

So you liked the fortune cookies, huh? They were incredibly popular 😀 Thanks for liking and sharing and trying them yourself! I love to see what you come up with!

Today, I have a delicious, relatively easy but time consuming, dessert. I did have some problems with these though :

First, I used this cheesecake pan. It’s not the best tool to do these except if you have a cookie cutter of the exact same size of the cups. You can see on my pics that the brownies aren’t the good size so the mousse found a way to the bottom!

Second, the mousse recipe I used had no cream and it separated a little. There was cherry juice dripping out of the pan into my fridge! I don’t know if I did something wrong with the recipe or if it’s suppose to be that way. I did substitute the egg whites of the original recipe by meringue powder, but I’m not sure it contributed to this problem.

Maraschino Cherry Mousse with Browned Butter Brownies

Finally, I wouldn’t use the same chocolate topping as I did, it’s cute, but it would be as cute with a malleable topping instead of this hard-rock chocolate. Why you shouldn’t do this? Because there is no elegant way to eat the mousse with it (trying to cute the chocolate your mousse is crushed and destroyed!)  😉 Oh except if you take out the chocolate first and then eat the mousse!

On the bright side, there is a very great discovery with these mousse : the brownies recipe is A-MA-ZING. We ate the leftovers with apple and raspberry coulis, simply delicious!

Maraschino Cherry Mousse with Browned Butter Brownies
Yield : 12 mini mousse

Browned Butter Brownies (I used half of this recipe)
Recipe from Something Swanky

  • 2 1/2 sticks salted butter
  • 2 1/2 cups granulated sugar
  • 1 1/2 cups cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 1 cup all purpose flour

Cherry mousse (I used half of this recipe)
Recipe adapted from Williams-Sonoma

  • 1 1⁄4 teaspoon unflavored gelatin
  • 2 tablespoons cold water
  • 1 jar maraschino cherries, drained (keep 1/8 cup of juice)
  • 1/8 cup maraschino cherry juice
  • 1/8 cup water
  • 4 teaspoons meringue powder
  • 4 tablespoons warm water
  • 1⁄4 teaspoon lemon juice
  • 2 tablespoons superfine sugar (I used granulated)

Chocolate icing
I propose you use this recipe.  But if you want to do exactly what I did (with the mess it creates when you eat it!) here is  the recipe :

  • 4 squares (4 ounces) semisweet chocolate, coarsely chopped
  • 2 tablespoons butter


  • Pink chocolate

 For the brownies

  1. Preheat oven to 350 degrees.
  2. Prepare a 9×13 (use a smaller pan if you do half the recipe) baking dish by spraying with non-stick cooking spray and lining with parchment paper leaving an overhang on both sides.
  3. Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little “bits” have formed.
  4. Pour the butter into the bowl of a stand mixer. Add the sugar and cocoa powder and beat until smooth, almost creamy.
  5. Add the salt, water, and vanilla. Add the eggs, one at a time, mixing in between each addition.
  6. Add the flour and mix well. Batter will be very thick.
  7. Use a spatula to spread batter in the pan. Bake for 25-30 minutes (about 15-20 minutes for half the recipe) until toothpick inserted comes out clean.
  8. Using the parchment paper overhang, lift the brownies and let cool on a cooling rack.

For the mousse

  1. In a small bowl, combine the gelatin with the cold water to soften.
  2. In a small saucepan over medium heat, warm 1/8 cup water with 1/8 cup maraschino cherry juice to just below the boiling point. Remove from heat, add the gelatin and stir until it dissolves.
  3. Puree the maraschino cherries in a food processor until smooth.
  4. Whisk the gelatin mixture into the puree until blended. Let cool for 10 minutes.
  5. In a large bowl, using an electric mixer, beat the meringue powder and the 4 tablespoons water until foamy. Add the lemon juice and continue beating until soft peaks form. Gradually add the sugar and continue beating until stiff, glossy peaks form. Using a rubber spatula, fold in the cherry mixture.

For the chocolate icing
In a bowl, melt the semisweet chocolate and the butter over a boiling pot of water.

For the decorations
Line a cookie sheet with either parchment paper or waxed paper. In a double boiler, melt the pink chocolate. Transfer to a piping bag fitted with a tip #2. Pipe 12 hearts (or more). Let cool.
** You could also top with a maraschino cherry


  1. Line each cups of the cheesecake pan with waxed paper.
  2. Cut out 12 rounds in the brownies (I used the removable bottom of a cup and cut all around it with a knife) and place them inside the prepared cups.
  3. Divide the maraschino cherry mousse evenly in each cups. Let cool in the fridge for about 4 hours.
  4. Pour the chocolate icing evenly over the mousses.
  5. Place a pink heart in the middle of each mousse. Chill again until set.


Maraschino Cherry Mousse with Browned Butter Brownies

Mint and Malted Chocolate Cupcake in a Jar

Mint and Malted Chocolate Cupcake in a Jar

Hello everyone!

I hope you all had great Christmas’ celebrations and wonderful Holidays so far!

I wanted to do cupcakes in a jar for a long time but I didn’t get the chance and I didn’t have cute jars. Now was the perfect time and except for the difficulty to pipe inside the jars, they were fun to do and turned out really great. The recipe I used for the vanilla cupcake has been named the Ultimate Vanilla Cupcake by the Cupcake Project who along with 50 other test bakers perfected a vanilla cupcake recipe to make it the best! And it is, indeed, the best I have ever eaten so far : moist, fluffy and tasty!!!

Hope you enjoy this post 😀 See you in 2013 (Happy New Year!!!)

Mint and Malted Chocolate Cupcake in a Jar

Vanilla Cupcake Recipe
From Cupcake Project
Yield: 16 cupcakes

  • 1 cup granulated sugar
  • 1 vanilla bean
  • 1 3/4 cups cake flour, not self-rising
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup full-fat sour cream
  • 1/4 cup canola oil or vegetable oil
  • 1 tablespoon pure vanilla extract
  • 2/3 cup whole milk
  1. Preheat oven to 350 F.
  2. In a small bowl, combine sugar and seeds from the vanilla bean.
  3. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to infuse the vanilla flavor into the sugar. Set aside.
  4. In a medium-sized mixing bowl, mix together cake flour, baking powder, baking soda, and salt.
  5. Add the vanilla bean sugar and mix until well combined.
  6. Add butter and mix on medium-low speed for three minutes.  Because there is so little butter, you’ll end up with a very fine crumb texture.
  7. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
  8. Add the egg mixture to the flour mixture and beat on medium speed until just combined.
  9. Slowly add milk and mix on low speed until just combined.  The batter will be liquid.
  10. Fill cupcake liners just over 1/2 full.
  11. Bake for 14 minutes and or until a toothpick comes out clean. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown.
  12. When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack to cool.

Malted Chocolate and Mint Swiss Meringue Buttercream
From Sweetapolita
Yield: 5 cups

  • 5 large egg whites
  • 1 cup plus 2 tablespoons granulated sugar
  • 3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1 teaspoon peppermint extract
  • 1 tablespoon malted milk powder
  • 4 chocolate squares (4 oz total)
  • Green food coloring
  • 2 Crushed candy canes
  1. Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  3. Add vanilla and salt, mix well.
  4. Separate the batch in two.
  5. In the first batch, add the peppermint extract and two drops of green food coloring, mix well.
  6. For the second batch, melt the chocolate squares in a double boiler. Let cool about ten minutes and add to the buttercream. Add the malted milk powder and mix well.


  1. Slice cupcakes horizontally to create layers. I sliced them in two but if you want thinner layers, you can cut them in three parts.
  2. Place one cupcake layer into the bottom of your jar, pipe a layer of malted chocolate buttercream directly onto the cake layer.
  3. Add another cake layer and then pipe mint buttercream on top.
  4. Finally, add another layer of cupcake and pipe malted chocolate buttercream on top.
  5. Sprinkle with candy cane morsels.

Note : I did half a recipe of SMB and used 3 cupcakes to make only two jars. With a little less SMB in each jars I could have made a third one (I had enough to eat with cupcakes but not enough to make a whole jar!)

Chocolate Turtle Fudge

Chocolate Turtle Fudge

Hello everyone!

I have just 2 things to say today :

– I’m finishing my school paper in a couple of hours and then school is over for the Holidays 😀 So you can expect multiple Christmas baking posts for which I am totally late (because of the aforementioned school 😉 )

– This must be the best fudge ever. I didn’t know I liked Turtles that much, but I’m totally hooked!!! They must be even better with  homemade caramel, but knowing my skills in this area, I didn’t take the chance!

Chocolate Turtle Fudge

Homemade Turtle Fudge
Chocolate fudge recipe adapted from All recipes
Turtle part and assembly from Premeditated Leftovers
Yield about 48 pieces

  • 2 cups semi-sweet chocolate chips
  • 1 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 12 – 16 oz. caramels
  • 2 tablespoons water
  • 1½ cups pecan pieces
  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on both sides. Set aside.
  2. Place the caramels and water in a microwave safe bowl.
  3. On a double boiler, melt chocolate chips with sweetened condensed milk; add vanilla.
  4. When the fudge mixture is about to be ready (chocolate almost melted), place the bowl of caramels in the microwave and heat on high for a total of 3 minutes. Stir after each minute interval. Once melted, stir in pecans. Set aside.
  5. Pour half of the fudge into prepared pan. Spoon the caramel pecan mixture over the fudge. Spoon remaining fudge over the top (reheat if necessary). Chill in refrigerator until firm, about 2 hours.
  6. Keep refrigerated and enjoy!

Chocolate Turtle Fudge

Chocolate Pistachio Fudge

Hello everyone!

It’s been a long time! Hope you didn’t miss me too much 😀 I lived without my computer (but have been wandering from computer to computer) for a whole month. I lost my data from August (my last back up) to Halloween (it broke on my best Holiday huh!). So I lost all my photos from my Halloween Party. It sucks, but I’m happy I didn’t lose too much (with school and all!). On the same week my car got stolen (an old and almost worthless car, but very useful to me!). It wasn’t my week!

On a better note, I can’t wait getting in Christmas mood. But with the end of semester coming, there is just not much time! All the baking I could do if I wasn’t studying! Like we said when we were young “when your hobby get in the way of your school, drop school!”. Yep very mature, and not happening! Sometimes you have to choose between a far off reinforcement or an immediate one. But hey, I’ll graduate in almost 4 years so in the meantime let’s get an immediate reinforcement or I’ll never get there! So I made fudge! I made pistachio fudge just because they were cute and made me think of Christmas 😀 Hope you’ll like them!

Oh and before the recipe, I really liked Daring Baker’s November challenge. I was very sorry to miss it because I had a great idea for a Charlotte I wanted to make. I’ll try it another time!

Have a great week dear readers 😀

Chocolate Pistachio Fudge

Chocolate Pistachio Fudge
Adapted from BBC

  • 12 oz semisweet chocolate, chopped
  • 1 can (14oz) condensed milk
  • 1 oz butter
  • 1 teaspoon vanilla
  • Pinch salt
  • 5¼ oz unsalted pistachios, shells removed
  1. Place the chopped chocolate, condensed milk, butter and salt into a pan over low heat and stir until melted and well combined.
  2. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
  3. Add the nuts to the melted chocolate mixture and stir well.
  4. Pour the mixture into a square tray, smoothing the top with a wet palette knife.
  5. Let the fudge cool, then refrigerate until set.
  6. Once cut, the fudge can be kept in the freezer – eat straight away.

Chocolate Pistachio Fudge

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Hello everyone!

How have you been? I can’t believe it has been 2 weeks already since I last posted! But I’m back with a delicious chocolate cake (anyone surprised?). It’s a pretty darn good cake! There is a lot of steps though, meaning there is a lot of dish-washing to do afterwards. But it’s so worth it! It’s my first bundt cake ever (I guess since I didn’t have a bundt cake pan!). And with a mocha glaze it’s just divine!

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake with Mocha Glaze

Chocolate Bundt Cake
Recipe from À la di Stasio (in french, en français)

  • 8  ounces semisweet chocolate, coarsely chopped
  • 1/2 cup unsalted butter
  • 1 cup boiling water
  • 3 eggs
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 cup cacao
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  1. Preheat oven to 350°F. Butter and flour a Bundt pan and set aside.
  2. In a double boiler, melt 6 ounces of chocolate with butter. Add boiling water. Reserve.
  3. In a large bowl, beat the eggs, the sugar and the vanilla together. Reserve
  4. In another large bowl, beat the sour cream and the baking soda. Reserve
  5. In another large bowl, mix the flour, the cocoa,the baking powder and the salt. Reserve.
  6. Add the eggs/sugar mix to the chocolate mix. Pour over dry ingredients. Incorporate with a spoon then whisk. The dry ingredients have to be completely blended. Add the sour cream mix and the remaining chopped chocolate (2 ounces).
  7. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Invert onto a rack.

Mocha Glaze
Adapted from Good Housekeeping 

  • 3 tablespoons strong coffee
  • 3 tablespoons cocoa
  • 3 tablespoons corn syrup
  • 1 cup confectioners’ sugar

In medium bowl, mix the coffee, cocoa and corn syrup until blended. Stir in 1 cup of confectioners’ sugar until smooth. Makes about 1 cup.
Drizzle the glaze over the cooled cake, allowing it to drip down the sides.


Jack Skellington Decorated Cake Roll Tutorial

Jack Skellington Cake Roll

Happy Halloween!

Yeah! It’s finally here! I think I’ve been doing Halloween desserts for 3 months!!! It’s time to move on to other desserts, including Christmas ones!

But just before I do, the Halloween fun continues with another cake roll! I know you like them, I do too! But this one, I had to do it two times! I could have done it 3 times because this one too cracked, but hey it’s cute anyway. Jack Skellington is such a great character. I barely remember the movie The Nightmare before Christmas though, I have to remediate to this problem soon! I don’t know why I love Jack so much, is it because of his look? Maybe. Is it because he is a Tim Burton character? I’m not sure (I did LOVE the Corpse Bride too). I think he is just so freaking awesome 😀 I mean, with this hat, isn’t he super cool? 😀 Ok I’m being carried away!

This cake roll is easier than the two others (Birthday Cakes and Halloween) in that there is just one color (so less freezing). But it’s harder for the little details. For example, I used a toothpick for Jack’s mouth and the skulls on the fence (do I sound obsessive? Did I mention I did it 2 times? Yeah, I thought so…).

Anyway it’s just too fun to realize, I feel like I’m doing a drawing but on something sweet that I can eat. It’s perfect 😀

Let me know if you try it! Would love to see what you come up with. The possibilities are infinite!

Jack Skellington Decorated Cake Roll Tutorial

You’ll need :

Jack Skellington Decorated Cake Roll

Cake Roll Batter
For about 5 persons

4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water


  • Beat the eggs. Add the sugar while beating.
  • In a little bowl, sift the flour and the baking powder. Reserve.
  • After beating for 2-3 minutes slowly add the flour and baking powder and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.


Reserve about 2 tablespoons of cake batter. Add black food coloring.

Refrigerate the remaining cake batter while decorating.

Place the template on a baking sheet. About 5 cm from one of the sides. Add a parchment paper on top. Weight down the parchment paper with spoons or  forks you’ll see why later!

Jack Skellington Cake Roll Template

You can almost do all the black drawing in one shot except for the eyes of the what seems to be a little animal on his neck. For this one, just dip a toothpick in the uncolored batter and make little eyes. Don’t add black around the eyes before freezing. Use a piping bag with a #1 tip (this will help you do the little details, if it’s not enough, use a toothpick to sharpen some details). You could also use a Ziploc from which you cut a corner of the size you need. Trace the pattern following the template. I used a #2 tip for the fence.

Jack Skellington Cake Roll Drawing 1
Freeze for about 10 minutes (more if needed). Take the baking sheet out of the freezer. At this point you can fill the little animal with black, I did much later, but it’s no use! Then fill all the shapes with uncolored batter (skulls, Jack’s face, ribbon of the hat, between the fences and jack’s shirt). Freeze again

Jack Skellington Cake Roll Drawing 2

(If your image doesn’t resemble this one it’s normal, I had a little accident! That’s why you should always weight down the parchment paper. It changed nothing to the result, I was lucky, but I could have ruined everything.)

Take the reserved batter. You will put uncolored batter all around your shapes. This will prevent the shapes from deforming when you add the remaining batter.

Jack Skellington Cake Roll Drawing 3

Jack Skellington Cake Roll Drawing 4

 Freeze for the last time. Preheat oven to 375°F. When the decoration is set, remove the template from under your parchment paper (so that the parchment paper with your decorations is directly on the baking sheet) and then pour the remaining batter over the baking sheet where there is no batter yet. Spread evenly with a spatula (over the shapes if it’s not even, else you’ll end up with a cake like my first one).

Jack Skellington Cake Roll Broken

Bake the cake for about 10 minutes. Don’t overbake because it will be hard to roll and it might crack.

Lay a parchment paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the parchment paper and remove the parchment paper it was baked in, turn again so that the decorations are facing the counter. Roll the cake in the paper and let cool (you should roll it beginning on the side farther from the decorations).

When the cake is completely cool, unroll then spread the filling. Roll again and you’re done! Enjoy 😀
Jack Skellington Decorated Cake Roll Tutorial

Halloween Chocolate Marshmallow Rolls

Hello everyone!

What have you been up to this week? Me? I’ve been caught up in the preparation of our Halloween party next week! I’m pretty excited about it! I told my boyfriend I could almost do a thesis on Halloween party, decorations and food because I did so many hours of research. I also got to this realization:  it’s easier to do research than really get to it, and here I thought I was procrastinating only for my real thesis 😉

Here is another of my family Christmas classic that can easily be transformed into an Halloween dessert! If there is orange marshmallows at your grocery store, you can use these instead of homemade ones, but here we don’t seem to have some (well except for the fruit mix that has some pale orange marshmallow but I would have needed to sort them out!).
If you do the whole recipe of homemade marshmallow, you’ll need about 2/3 of the marshmallows. I mixed store-bought white marshmallows and homemade orange ones so i only did 1/3 of the homemade marshmallows recipe.


Coming up: Halloween cupcakes!

Halloween Chocolate Marshmallow Rolls

Homemade Marshmallows
Recipe from Joy of Baking

1 cup cold water, divided
3 envelopes (1/4 ounce each) unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Orange food coloring

3-4 cups powdered sugar, sifted

The video and the directions on Joy of Baking 

Advice: you’ll see that the marshmallows are still sticky when you cut them. So always roll them in powdered sugar before cutting. I also added powdered sugar on the pizza cutter I used, it helped a lot!

Chocolate Marshmallow Rolls
See the Christmas ones
2 rolls, about 12 pieces each.

6 squares semi-sweet chocolate (or 1 package of chocolate chips)
1/2 cup butter
1 egg
1 cup powdered sugar, sifted
1 teaspoon vanilla
1/2 cup chopped walnuts (facultative)
1 package small marshmallows

  1. Melt the butter and the chocolate in a saucepan. Remove from heat.
  2. Add the egg and the powdered sugar.
  3. Let cool a little then add the vanilla, the nuts and the marshmallows (you don’t want them to melt so wait for the mix to be cool enough). Mix well.
  4. Pour on two aluminium foil and spread out. Form into a roll using the foil to surround it.
  5. Freeze until set. When ready to serve, remove the foil and slice the rolls. They keep well in the freezer.

Halloween Linzer Cookies

Hi everyone!

Are you eager to see just another Halloween recipe? Yes? That’s what I thought!

I visited a new baking supplies store 2 weeks ago and I couldn’t resist this Halloween linzer cookie set. I’m in love! It’s so easy to use and you get a spectacular (or should I say spooktacular) result!

For our Halloween Party I will sure be doing different colors of buttercream. I’m thinking white, purple and green 😀

I also wanted to try a new recipe of chocolate roll-out cookies because the first (and only) I made weren’t impressive. These are much better!


Halloween Linzer Cookies

Halloween Linzer Cookie

Brownie Roll-Out Cookies
Adapted from Smitten Kitchen 

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup cocoa

Preheat oven to 350°F. Mix flour, salt and baking powder in a small bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Place the dough between 2 pieces of waxed paper and roll out to 1/4-inch thick. Keeping the dough in the waxed paper, transfer to a cookie sheet and place in the refrigerator for at least 1 hour (or in the freezer for about 5 to 10 minutes).

Cut out the cookies and place on a half-sheet pan lined with parchment paper, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm. This will prevent the cookies from expanding and losing their shape.

Bake for about 11 minutes until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.

Espresso Buttercream
Adapted from The Kitchen is my Playground

3 tablespoons espresso, room temperature
1 1/2 tablespoons vanilla extract
3 sticks unsalted butter, softened
3 cups confectioners’ sugar
3 tablespoons milk
Orange food coloring

Beat butter in bowl of an electric mixer until fluffy, about 1 minute.  Add confectioners’ sugar, 1 cup at a time, beating for a few seconds between each addition. Add the espresso, vanilla and milk; beat on low speed to combine.  Scrape down sides and bottom of the bowl.  Add the orange food coloring and beat until fluffy.

Halloween Linzer Cookies