BOO! I saw this idea in a magazine and wanted to give it a try! White fudge covered pretzels, candy melts, various sprinkles and a pair of tweezers – voila! Aliens, mummies, ghosts – whatever you see, they were a fun treat to share at a party and at work!
On the cookie sheet, prepped and ready to go!
Little spooky creatures created!
A Mummy Halloween to you! I’ve made these little guys before, but made double batches again this year both for a neighbor’s party as well as a work potluck – Pumpkin cupcakes with cream cheese mummy frosting and sugar eyeballs 🙂
I actually initially made two batches of the same recipe I’ve used multiple times before and was not happy at all with them! I’m not sure if I did something different, or it was the difference of our convection oven… so found a new recipe and I was much happier with how they came out.
From plastic container….
… to full on fall layout! I love the oranges and greens in this image, along with the warm walnut stained display box that my Dad made for our wedding cupcakes 🙂
Happy Valentine’s Day! I was inspired to use fresh berries for my Valentine bake and came across these lovely raspberries, and then the almond cupcakes and bittersweet chocolate ganache followed 🙂 I look forward to getting a new camera someday soon, but for now, these camera phone photos will have to do!
This lovely cake stand was made locally by JaMpdx! Thank you, Jenn and Meghan! 🙂
This year I tried my own hand at making the German Springerlie cookies I remember my Mom making each Christmas time. They involve a wooden rolling pin with little molded patterns, fresh anise seeds, allowing the cookies to dry out overnight before baking, and then leaving them in an air tight tin for a few weeks to soften and soak up the anise flavor!
Ready to roll…
Ready to cut…
Ready to dry overnight…
Baked and ready to be stored! We’ll see how they turn out in a few weeks 😉
I am so happy to be posting after such a long, unintentional break! So grateful for 3-day weekends 😀 Happy Labor Day!
Picked up these beauties from a local farmer’s market this afternoon…
The crust definitely did not turn out to be the prettiest… but the pie was delicious.
I’m a little late posting, but Happy Independence Day!
Here are some late night snapshots of the blueberry-blackberry pie my Mom, brother and I made together and that I got to decorate the top of 🙂
A simple red velvet cake to say thank you. This was my first attempt at covering a cake in fondant, and well, I got it covered! 🙂 I used a beautiful patterned embossing rolling pin, but realized fondant takes so much smoothing once on the cake, most of the pattern disappeared…. you can still see some subtle hints of the damask pattern. I’ll try it again with a pie crust.
This red velvet layer cake recipe from Sally’s Baking Addiction blog is delicious and moist! If there’s one thing I hate, it’s dry cake!
my fondant is stretched too thin…. but you can see some of the damask pattern on the sides 🙂
And with leftover batter… a patriotic cupcake with a little man saluting (kind of) and thanking those who gave their lives while serving. Thank you.
These egg cookies look nothing like the Ukranian eggs my Grandma was so good at decorating (similar to these), but I definitely thought of her and her immensely talented detail work while baking this batch. There is nothing waxy about these royal icing decorated sugar cookies – only a sugary, buttery, slightly soft crunch. 🙂
Candid: Staging in process…
Easter pineapple, anyone? 😉
This year was my second Cookie Exchange Extravaganza, and I made sugar cookie Christmas sweaters and mittens 🙂
For the sweaters I used Sweet Sugar Belle’s royal icing recipe again and separated the icing into red, green and white. As the planning continued, my strategy got simpler and simpler… Maybe another time I can make all of them customized and silly with santas, snowmen, reindeer, presents, lights, sleighs, chimneys etc.
Since the royal icing takes a number of hours to set, I baked and created the background icing layers one day, and piped the detail in white another…
Voila!! So many….
I packaged what I had up into baggies of 6 each…
And off to the exchange I went! Look at the piles of amaaazing cookies that everyone brought!
For my NEXT three dozen (remember–strategy got simpler and simpler… eight dozen sweater cookies, ok six dozen sweater cookies, ok only two base colors and white decoration, ok actually three dozen sweater cookies and three other dozen of something else…that will be faster to bake and decorate)….. I made mitten cookies dipped in semi-sweet chocolate and garnished with little cookie stars and snowflake sprinkles! There were a few I tried edible glitter, but the glitter got away from me… :/
So for Thanksgiving this year I tried baking a sweet potato pie, enhanced with bourbon and a brown sugar layer between the crust and the filling… Honestly, I was disappointed–especially with the crust. The recipe was much more involved than I ever do for crust, and did not come out well for all the effort! Needless to say, the filling was pretty good…