Brûléed Chicago

Brûléed Chicago Small batch desserts made from fresh, high quality ingredients from my kitchen to your home.

Custom order Minnie Mouse Cake!
03/11/2014

Custom order Minnie Mouse Cake!

Order a Birthday Cake for your loved one from Brûléed Chicago. This one has a beautiful petal design with an Ombré look!
02/19/2014

Order a Birthday Cake for your loved one from Brûléed Chicago. This one has a beautiful petal design with an Ombré look!

Happy Valentines Day from Brûléed Chicago!Today we are celebrating with these Red Velvet Cupcakes topped with Cream Chee...
02/14/2014

Happy Valentines Day from Brûléed Chicago!

Today we are celebrating with these Red Velvet Cupcakes topped with Cream Cheese Frosting :)

12/29/2013

Baking Tip from Brûléed Chicago: Tired of making rock hard and dry as a bone pie crusts? Try replacing some of the water in the recipe for Vodka. Since most Vodkas contain 35-40% pure alcohol, the alcohol evaporates while baking and eliminates gluten formation. This results in a flaky and tender crust.

12/25/2013

Merry Christmas to all our friends from Brûléed Chicago!

It's Christmas Eve and my kitchen smells like a sugar and butter heaven! Today I wanted to experiment with something new...
12/25/2013

It's Christmas Eve and my kitchen smells like a sugar and butter heaven! Today I wanted to experiment with something new. If you've never heard of Biscoff Spread, you are truly missing out! It is the most creamy, rich tasting spread I've ever had. Biscoff spread is made from speculoos cookies. Speculoos are buttery, brown sugar and spice-flavored cookies famous throughout Europe. Thankfully Biscoff has become available in most grocery stores in the US.

So without further ado the Day 11 recipe of the 12 Days of Cookies Countdown to Christmas Day is Biscoff Kiss Blossoms:

Ingredients:
3/4 c. creamy Biscoff spread
1/2 c. unsalted butter, at room temperature
1/3 c. granulated sugar
1/3 c. light brown sugar lightly packed
1 egg, at room temperature
2 T. whole milk
1 t. pure vanilla extract
2 c. unbleached all-purpose flour
1/2 t. baking soda
1/2 t. salt
36 Hershey's Kisses (flavor of your choice, I used candy cane)

Method:
Peheat oven to 350°F.

Beat butter and Biscoff spread in a large bowl until well blended. Add both sugars and beat until light and fluffy. Add the egg, milk and vanilla and beat well. Sift together flour, baking soda and salt. Gradually add to the butter mixture and beat until well blended.

If the dough seems too soft to roll, place in the refrigerator for 20 minutes.

Shape dough into 1-inch balls and place on ungreased cookie sheet.

Bake for 8 to 10 minutes or until set. Remove from the oven and immediately place a Hershey's Kiss on top of each cookie, pressing down slightly. Remove from cookie sheet to wire rack. Cool completely.

There isn't a better day for a pick-me-up than Hump Day! We have a quick and easy cookie recipe today that is sure to p...
12/18/2013

There isn't a better day for a pick-me-up than Hump Day! We have a quick and easy cookie recipe today that is sure to provide a sweet ending to a long and tiring day. These Coconut Macaroon cookies are a one-bowl-wonder that couldn't be more delicious. Check out the recipe below.

Day 5 of the 12 Days of Cookies countdown to Christmas Day - Coconut Macaroons:

Ingredients:
1 - 14 oz can of sweetened condensed milk
2 large egg whites at room temperature
2 teaspoons pure vanilla extract
1/4 t. salt
2 - 14 oz bags of sweetened shredded coconut
1/2 c. semi-sweet chocolate chips
2 T. vegetable oil

DIRECTIONS:
Preheat oven to 300°F. Line two baking sheets with parchment paper or a silicone mat. Generously spray baking sheets with cooking spray and set aside.

Beat the egg whites until frothy. Beat in the condensed milk, vanilla and salt until combined. Stir in the coconut until all the coconut is coated with the wet ingredients and is well blended.

Coat the inside of a tablespoon with oil to prevent sticking and lightly pack in some of the dough until the tablespoon is filled. Firmly tap the tablespoon onto the cookie sheet with the domed side facing up to release the dough. This will give a perfect domed shape to the cookies and will ensure all cookies are uniform in size. Repeat with remaining dough.

Bake the cookies for 20-25 minutes or until the bottom is golden brown.

Cool the cookies on the baking sheets for 2-3 minutes until they are slightly set then immediately transfer onto a wire rack to finish cooling. If the cookies are too delicate or sticky use a butter knife or offset spatula to gently scrape them off the baking sheet.

Note: Do not keep cookies on the hot baking sheet for longer than 2-3 minutes because they will stick to the baking sheet and will be very difficult to peel off when cool.

While cookies are cooling melt the chocolate chips in the microwave in 30 second increments until completely melted.

Drizzle chocolate over cooled cookies and allow the chocolate to set for 30 minutes.

12/13/2013

Holiday Baking Tip from Brûléed Chicago: Want to keep your homemade cookies, brownies, and bars moist and fresh for longer? Just place a slice of plain white bread on top of your goodies and store in an air tight container. The bread creates a moist environment for baked goods allowing them to stay soft. You can replace the bread as necessary to maintain freshness!

Carrot Cake
12/04/2013

Carrot Cake

Here is a look at a few of our delicious dessert offerings...
11/26/2013

Here is a look at a few of our delicious dessert offerings...

Baby Shower Themed Cupcakes
11/26/2013

Baby Shower Themed Cupcakes

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Glen Ellyn, IL

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(312) 841-3665

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