Monday, September 29, 2008

Snickerdoodle Cupcakes

I may not have too many posts for the next few weeks. My coworkers and I are starting a Biggest Loser type contest. It's just not as fun to bring baked goods to work when no one wants to eat them! Or maybe I could try to find recipes that are better for you.

Anyway- here is our last hurrah before the weigh in Wednesday morning!

Snickerdoodle Cupcakes
(I think this recipe may have originated from The Cake Mix Doctor, but my recipe had a slight change)

1 package plain white cake mix
1 cup whole milk
1 stick of butter, melted
3 extra large eggs
1 small box instant white chocolate pudding (I couldn't find it this time- had to use french vanilla)
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
1 stick butter
3 3/4 cup confectioners sugar
3-4 Tablespoons milk
1 teaspoon vanilla extract
1 Tablespoon ground cinnamon
Preheat oven to 350 degrees. Place cake mix, milk, melted butter, eggs, pudding, vanilla, and cinnamon in a large mixing bowl. Blend for three minutes (stop to scrape once).

Pour into paper lined cupcake tins and bake for 15-20 minutes. Allow the cakes to cool completely before frosting.

Beat butter until fluffy for frosting. Add all other ingredients. Frost using a piping bag and sprinkle with ground cinnamon.

Friday, September 26, 2008

Just Like Starbucks Coffee Cake

When I saw this recipe on Picky Palate, I just knew I had to try it. I've actually made it already twice before, but I never took a picture or posted it here. It has a thick layer of topping which makes it very sweet.

Beth's Starbuck's Coffee Cake
(courtesy of Picky Palate)
1 Box Yellow Cake Mix (plus ingredients on back of box)
2 Sticks cold salted butter
2 1/4 Cups flour
1 1/2 Tablespoons cinnamon
1 ¾ Cups sugar
1 1/2 Tablespoons vanilla
Powdered sugar (for dusting)
PREHEAT oven to 350.
PREPARE cake mixe in large bowl according to directions on box. Spray 9X13 pan with non-stick spray. Pour batter into pan. Bake at 350 for 15-20 minutes or until center is just barely set.
WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.
IMMEDIATELY after cake is removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.
CUT into squares and serve.

Saturday, September 13, 2008

Pumpkin Gingerbread Trifle

My family is coming over for dinner tonight, so I whipped up this trifle. I thought it might get us in the mood for fall! If you use sugar free pudding and light or fat free Cool Whip, this dessert comes out low fat. I used to make this a lot when I was on Weight Watchers. The pumpkin and butterscotch pudding are great together!

Pumpkin Gingerbread Trifle
(from Taste of Home)


  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 1-1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed


In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.

In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

18 servings.

Wednesday, September 10, 2008

Cinnamon Cheesecake Swirled Blondies

Today's recipe is courtesy of Baking Blonde. I'm a huge blondie fan, and these do not disappoint. If you like cinnamon, you'll love these. They are super moist and so delicious!

Cinnamon Cheesecake Swirled Blondies

6 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder
1/8 tsp cinnamon
1/2 cup Hershey’s Brand Cinnamon Chips (optional, white chocolate chips or walnuts would be good as well)

Cinnamon Cheesecake Swirl
5 oz cream cheese, softened
1/4 cup sugar
1/4 tsp cinnamon (more or less to taste)
2 TBS flour
1 tsp pure Vanilla
1 egg yolk

In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg yolk and beat just until combined. Set aside.

Preheat oven to 350.
Line an 8×8 pan with foil and lightly spray with PAM.
In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.

Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder and cinnamon.
Mix in Cinnamon Chips and/or nuts or other chips (if using)

Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup cinnamon cream cheese mixture over blondie batter in pan.
Run a knife through the blondie and cheesecake layers to create a pattern or swirls.

Bake in preheated oven for 25-30 minutes or until set in the middle. Cool on rack before cutting.

Sunday, September 7, 2008

Back Dated Recipes Added

Today I went back and added all of the recipes I had previously posted on my LiveJournal blog. When I first started keeping a blog, I wasn't as good about giving credit to where I found my recipes. If you see something that I made that you deserve credit for, please let me know and I will be happy to add it.

I'm looking forward to adding more new recipes soon!

Creamy Banana Pudding

Creamy Banana Pudding

1 14 oz. can sweetened condensed milk
1 1/2 cups cold water
1 (4 serving size) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
36 vanilla wafers (I usually use more)
3 medium bananas, sliced and dipped in lemon juice from concentrate (I usually use 4 bananas between the 3 layers)

In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 1 cup of pudding mixture into 2 1/2 quart glass serving bowl.

Top with one third each of the vanilla wafers, bananas, and pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Oreo Truffles

Oreo Cookie Truffles

1 8 oz package cream cheese
1 package Double Stuffed Oreos
1 package almond bark or semisweet chocolate

Bring cream cheese to room temperature. Crush oreos until they are a fine crumb consistency. Mix the crumbs and cream cheese until well blended. Shape into ablls and put on a cookie sheet lined with wax paper. Put cookie sheet with oreo balls in the refrigerator for at least 20 minutes.

Melt almond bark or semisweet chocolate. Remove oreo balls from refrigerator and dip into chocolate. Garnish as desired. Return to refrigerator to harden. Store covered in refrigerator.

Pie Crust and Apple Pie

Never Fail Pie Crust

4 cups flour

1 Tbs. sugar

2 tsp. salt

1 ¾ cup shortening

1 Tbs. white vinegar

½ cup water

1 large egg

Put dry ingredients into large bowl. Add shortening and mix till crumbly (shortening the size of peas). Mix water, vinegar, and egg. Stir into flour mixture. Mix well.

Divide dough into 5 balls. Refrigerate ½ hour, then roll out. You may also freeze in a plastic bag. To use frozen, thaw about 1 hour before rolling out on floured surface.

Apple Pie

4 cups sliced apples

¼ cup orange juice

1 cup sugar

¾ cup flour

½ tsp. cinnamon

¼ tsp. nutmeg

¾ stick margarine

Place apples into bottom crust of 9” or 10” pie plate. Drizzle orange juice over apples. Mix together dry ingredients until crumbly. Pour over the top of the apples. Place top crust on top and pinch together sides. Vent top crust with knife V’s.

Bake 45 minutes at 375 degrees.

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

2 cups shortening
2 cups sugar
2 eggs
2 tsp vanilla
4 tsp cinnamon
1 tsp salt
5 cups flour
2 tsp baking soda
2 tsp baking powder
2 cups pumpkin

Filling (recipe follows)

Mix together shortening, sugar, eggs, vanilla, cinnamon and salt.

Add flour, baking soda, baking powder, and pumpkin. Mix well.

Drop by teaspoon on ungreased cookie sheet. Flatten and smooth out a little since they don’t spread much.

Bake at 350 for 12-15 minutes.

2 pounds powdered sugar
1 package cream cheese
1 tsp. vanilla
Milk by the Tablespoonful until desired consistency

Combine the sugar and cream cheese. Add vanilla and milk until desired consistency. Pipe frosting onto the bottom of a cookie. Add another cookie on top to make a sandwich.

Hubby's Favorite Oatmeal Cookies

Oatmeal Cookies

1/2 cup granulated sugar
1/2 cup packed brown sugar
5 tablespoons butter, softened
4 tablespoons shortening, I use the trans fat free kind
1 large egg
1/2 teaspoon vanilla
1 cup unbleached white flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups regular or quick cooking oats, not instant

Using high speed of electric mixer, beat both sugars, butter, and shortening. Beat in egg and vanilla.

Sift together remaining flour, soda, cinnamon, baking powder and salt. Combine flour mixture with oats and add to batter.

Chill dough for at least one hour.

Form chilled dough into rounds a little smaller than a golfball, then press rounds into ½ inch thick discs. Place discs 2 inches apart on a parchment or silpat or non-stick baking sheet. If you do not wish to make the dough at this time, place the discs into freezer bags and chill or freeze until ready.

Bake for 10-12 minutes in a preheated 375 degree oven.

Butterscotch Gingerbread Cookies

(Photo from if this is your photo, please let me know and I will give credit)

Butterscotch Gingerbread Cookies
(courtesy of All Recipes)


  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 3/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 1 1/2 cups packed brown sugar
  • 1 large egg
  • 1/3 cup light molasses
  • 1 (11 ounce) package NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels


  1. PREHEAT oven to 350 degrees F.
  2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
  3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
  4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Snickerdoodle Cake


1 pkg. (18.25oz) plain white cake mix
1 cup whole milk
8 Tbls. (or 1 stick) butter (melted)
1 pkg. 3.3 oz. instant white chocolate pudding mix (add even if you have a cake mix with a pudding already in it)
3 extra large eggs
1 teas. vanilla extract
2 teas. cinnamon

Preheat oven to 350º and grease/flour a 9x13 inch pan. In a large mixing bowl add cake mix, milk, melted butter, pudding mix, eggs, vanilla, and cinnamon. Blend with a hand mixer for 1 minute at low speed. Stop and scrape down all sides of bowl and increase mixer speed to medium for 2 more minutes.

Pour batter into 9x13 pan and spread out evenly. Bake at 350º for 32-38 minutes (check at 32 minutes) or until a toothpick inserted in the middle comes out clean. Cool on a wire rack. Frost with the following Butter Cream Frosting recipe:


8 Tbls. (or 1 stick) butter (slightly softened)
3 ¾ cups confectioners` sugar
3-4 Tbls. Milk (I used 4 Tbls.)
1 teas. vanilla extract
1 teas. Cinnamon

Place all ingredients in mixing bowl and beat on low/ medium until fluffy. Spread on cooled cake.

Christmas Trays

Included on the tray this year:

Peanut Butter Balls

2 lbs. peanut butter
1 lb. butter or margarine, melted
3 lbs. confectioner’s sugar
4 12oz. packages chocolate chips
4 Tbs. vegetable shortening

Mix peanut butter and melted butter with confectioner’s sugar. Form small balls and refrigerate overnight.

Melt chocolate chips and vegetable shortening (double boiler or microwave)

Dip peanut butter balls into chocolate mixture. Put on wax paper after dipping. Store in refrigerator.

Peanut Clusters

12 oz. semi-sweet chocolate chips
12 oz. milk chocolate chips
12 oz. almond bark
24 oz. salted peanuts

Melt all chips on low. Stir till melted. Drop by teaspoonfuls onto waxed paper. Chill to set. Best if kept refrigerated.

Toffee Bark

Melt 16 oz. of almond bark. Stir in 1/2 bag toffee bits and 1/2 bag chocolate covered toffee bits. Spread in a jelly roll pan lined with wax paper. Refrigerate and break into pieces.

Gingerbread Men

½ cup brown sugar
½ cup shortening
¾ cup dark molasses
1/3 cup cold water
3 ½ cups all purpose flour
1 tsp. baking soda
1 tsp. ginger
½ tsp. salt
½ tsp. ground allspice
½ tsp. ground cloves
½ tsp. ground cinnamon

Mix brown sugar, shortening, molasses, and water. Stir in remaining ingredients. Cover and refrigerate at least 2 hours.

Roll out dough to ¼” thick. Place 2” apart on lightly greased sheet. Bake at 350 degrees for 10 minutes.

Chocolate Chip Peanut Butter Cookies

½ cup shortening
¾ cup peanut butter
1 ¼ cups brown sugar
1 Tbs. vanilla
3 Tbs. milk
1 egg
¾ tsp. baking soda
¼ tsp. salt
1 ¾ cups flour
1 bag mixed chips (chocolate and peanut butter)

Bake at 375 degrees for 8-10 minutes.

Butterscotch Gingerbread Cookies

3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups packed brown sugar
1 large egg
1/3 cup mild molasses
1 (12-ounce) package or 2 cups NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

PREHEAT oven to 350°F.
COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
BEAT butter, sugar, egg and molasses in a large mixing bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes, or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes 24.

Frosted Sugar Cookies

¾ cup sugar
½ cup butter or margarine
1 egg
½ cup sour cream
1 tsp. vanilla
½ tsp. baking soda
1 tsp. baking powder
3 cups flour
½ tsp. salt

Cream sugar and butter. Add egg, sour cream, and vanilla. Mix well at medium speed. Add soda, baking powder, salt, and flour.

Chill overnight. Roll out ¼” thick.

Bake at 350 degrees for 8 minutes. Cool, frost, and decorate. Makes 2 dozen cookies.

Oreo Truffles

1 package Double Stuffed Oreos
1 block cream cheese
Almond bard
Colored candy melts

Finely crush Oreos in the food processor. Add block of cream cheese and mix with hands. Use a small cookie scoop to form small balls. Place on wax paper covered cookie sheet. Freeze for 30 minutes.

Melt almond bark in microwave safe bowl. Dip balls into almond bark and place back on wax paper. Allow to harden.

Melt red and green candy melts in separate ziploc bags. Cut off the tip of one color and drizzle over the top of truffles. Drizzle the other color in the opposite direction. Store in the refrigerator.

Chocolate Pretzel Snaps (not pictured)

Pretzel snaps
Red and green colored candy melts
Red and green M&M's

Place pretzel snaps in a single layer on a wax paper lined cookie sheet. Place one candy melt on each pretzel. Place in the oven for about 1-2 minutes at 350 degrees. Take out and immediately press the opposite color M&M on the top. Allow to harden.

Heath Toffee Chocolate Bars

Heath Toffee Chocolate Bars

3/4 cup butter
3/4 cup packed brown sugar
1 1/2 cups all purpose flour
1 can sweetened condensed milk
2 Tbs. butter
1 bag milk chocolate chips
1 bag Heath chocolate covered toffee bits

Preheat oven to 350 degrees.

Cream first 3 ingredients until well blended and mixture comes together. Press evenly into a 9x13 pan.

Bake at 350 for 20-25 minutes or until light golden.

Cool on wire rack while preparing filling.

Heat sweetened condensed milk and 2 Tbs. butter in heavy saucepan, stirring constantly over medium heat for 5-10 minutes, or until thickened. Spread over baked base.

Bake 12-15 minutes longer or until golden.

Remove from over. Sprinkle chocolate chips over top. Whey they begin to melt, spread chocolate evenly.

Sprinkle toffee bits on top, pressing lightly into chocolate.

Cool completely. If necessary, chill just to set chocolate before cutting into bars.

Store at room temperature.

Rice Krispie Hearts


Cooking spray
3 tablespoons margarine
6 cups mini (or 60 regular-size) marshmallows
Red food coloring
9 cups Rice Krispies cereal
Heart-shaped cookie cutter
Plastic bags, yarn
1. To begin, lightly coat a 10- by 15-inch baking sheet with cooking spray and set it aside.

2. Melt the margarine in a large pot over low heat. Add the marshmallows, stirring them continuously until they melt. Remove the pan from the heat. (You can also do this step in the microwave) Stir in drops of red food coloring until the color receives a thumbs-up from the chef.

3. Add the Rice Krispies, stirring until they are evenly coated with marshmallow. Spoon the mixture onto the baking sheet.

4. With waxed paper (or lightly buttered hands), smooth out the mixture, spreading it to an even thickness.

5. Cut out hearts with the cookie cutter. Place each heart in a clear plastic bag, tie on a yarn bow, and they're ready for giving.

I took the hearts and dipped one side in melted white chocolate candy melts. Then I sprinkled pink sugar on top.

No Fail Sugar Cookies

No Fail Sugar Cookies
(courtesy of Cake Central)


This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.


6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt


Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.

Nutrition Information

HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop
it into the refrigerator. Continue rolling out your dough between sheets of paper until you have
used it all. By the time you are finished, the first batch will be completely chilled and ready to
cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding
any additional flour to your cookies.


Directions taken directly from Cake Central


1. I use a hardening royal icing for decorating all my cookies, as they are often to be packaged or stacked for travel. I find this recipe is less prone to chip and damage. It also adds strength to the overall cookie...and best of all, it tastes delicious! The recipe is as follows:

5 Tablespoons of meringue powder
6 ounces (3/4 cup) of warm water
1 teaspoon of cream of tartar
1 kilogram (2 lbs 4 ounces) of icing sugar (also known as "powdered sugar")

(Do note that even a drop of oil or grease will affect this icing, sometimes causing it not to set clean all your tools beforehand.)

In mixer bowl, pour in the warm water and meringue powder. Using a hand whisk only, mix 30 seconds until frothy. Add the cream of tartar and mix for 10 more seconds. All all the icing sugar at once and put the bowl on the mixer with the paddle attachment. At the slowest speed, mix for 10 minutes until the icing is stiff, thick and creamy.

2. This is your stiff icing consistency, which is perfect for assembling gingerbread houses, outlining cookies and making royal icing flowers. To protect it from crusting, always cover the bowl with a semi-damp cloth, (i.e. wet the cloth and then wring it out as much as possible. Do not let it touch the icing directly.)

For larger jobs, use a 10" or 12" minimum size of piping bag, so you don't have to keep refilling it.

3. For easy filling, slip the bag's end over a drinking glass and fill with icing.

Tie the end of your bag securely with an elastic bag or hair elastic, so that you can use it without any icing oozing out.

Keep a damp cloth on your workstation to clean dried icing from the tip occasionally.

For beginners, take this icing in your piping bag (with a #3 or #4 round tip) and do the outlines of your cookies at this time.

Stay within 1/4" from the edges of your cookies. Allow to dry for 10 minutes. This stiff outline will hold in your wetter thinned icing when you flood the cookie's surface. Don't leave the outline unfilled for longer than 15 minutes or so, as cracks tend to appear as it dries. Now thin your icing (see next paragraph below) and continue with a clean piping bag.

For advance decorators, I prefer the look of a cookie iced WITHOUT the outline technique.

The cookie on the left was outlined and filled. The cookie on the right was filled in a single step with the exact same consistency of thinned icing. Do not outline with the stiff icing, go directly to the thinned icing consistency as described below. It saves hours of work on large batches and often looks cleaner and more professional.

To thin your royal icing, , add 1 tablespoon of water at a time. To the large recipe above, I would use between 1/8 cup to 1/4 cup (or about 2 to 3 Tablespoons) of water to thin it. If you use too much water, you can add a sprinkling of icing sugar to thicken it back up.

The consistency you are looking for for flooding (filling in) your cookies with icing can be compared to white glue, yogurt or cake batter. It should be runny, but not thin or watery. Icing that contains too much water can appear translucent, take much longer to dry...and even worse, darker/bright colours may separate and appear "crystallized" after drying.

Dip a soup spoon into your icing bowl and watch it drip back into your bowl. The drizzle should disappear into the icing within 3 to 5 seconds. If you shake the bowl from side to side quickly, all visible lines should disappear immediately and the top will be smooth and uniform.

You may notice that your icing has lots of tiny air bubbles in it. For this reason, I like to make my icing a day ahead of allow all those bubbles to rise to the surface. If that isn't possible for you, let your thinned icing rest at least an hour, covered with a damp cloth. When you return to it, you will see that the surface is covered in bubbles. Using a spatula, carefully mix the icing for a few seconds by hand and many of these bubbles will disappear.

After thinning the icing, I like to do my colouring. To tint your icing, you have many options. I prefer gels and pastes because they come in such a wide variety of shades and they are nice and bright without having to use a lot. Liquid food colouring is fine for pastels, but it does thin out your icing a bit and it isn't sold in as many colours. I find powdered colours are best left for candy and chocolate making techniques. If you are for a dark or bright colour like red, black, navy blue, etc. the Americolor brand seems the best choice I've come across. I've spent literally hours trying to tint icing and fondant these dark colours without much success, but a few drops of the concentrated Americolor does the trick easily.

As they always say, add a single drop of colouring to your icing at a time. A little really goes a long way and it is MUCH easier to go darker than to return to a lighter hue. If mistakes happen, add a bit of your white icing and mix again. For small batches that are too dark, a few drops of Icing Whitener does seem to help a bit. As your icing sits, the shade will darken slightly. If you are trying to achieve a very dark or bright colour, tint and let it sit for an hour or two. You'll be surprised at the deepened colour when you return.

To fill, I prefer a #4 round tip WITH or WITHOUT outlining. Keeping your piping tip at least 1/4" from the edge of the cookie (or right beside the outline), circle the entire outline of the cookie and fill the inside in one smooth and even tracing movement, like a spiral ending at the centre. Put your bag down and grasp the cookie at the widest part.

Shake the cookie softly from side to side for 3 to 5 seconds, not lifting it from your work surface. (Gently and quickly...kind of like scratching a lottery ticket!) The icing will settlle and smooth out. It should be thick enough that it does not risk dripping over the sides. If it does, you are shaking it too roughly OR your icing may be too thin. Add a sprinkling of icing sugar to your batch and try again.

Put your piping bag down. Take a pin and immediately ease the icing into any missed corners. Wait a few seconds for any remaining air bubbles to rise to the surface and prick them with the pin.

Voila! A perfectly iced smooth cookie. Carefully lift the cookie without tilting it and place it on a rack or tray to harden for 12 - 18 hours before continuing. A flooded cookie will dry from the outer edges inwards, so it's good to have at least one extra cookie in your batch so that you can "test" the stiffness of your icing after a day. As it dries, you'll notice that the outer edges lose their glossiness and are slightly paler than the middle of the cookie

The smaller the cookie, the faster the surface will dry. A 4" cookie dries nice and hard in 18 hours. You don't want to add decoration on top, especially anything coloured, until the base is dry to the touch...or you can risk denting the background and bleeding the 2 colours together.

After the icing is dry to the touch, finish decorating with scrollwork, dots, writing, etc. I prefer a #2 round tip for detailing and writing, using the thinned consistency of icing.

The possibilities for designs are endless. You can use superfine sugars to detail areas, attach gumpaste flowers for a 3-D effect and even paint on edible powders with a bit of extract or alcohol. Here, I've finished the Wedding Cake cookie with the names of the bride and groom, piped a little border in stiff icing along the base and decorated with 3 tiny dried gumpaste flower cutouts.

Any leftover icing is best stored at room temperature. If you aren't using it right away, you can pour it into sandwich bags and remove all the air before sealing. Or, place in an airtight container, pat plastic wrap or parchment paper directly onto the icing and attach the lid. I have kept it up to 30 days without worry. It will separate and thin slightly during storage, and will require a touch of icing sugar and a few minutes of re-mixing before using again.

Let the decorated cookies dry for a full 24 hours (from the time you finished the background flooding) or an extra 12 hours after additional decorating, before you package or stack the cookies to travel. (I don't recommend stacking these cookies, as the bottoms of cookies often scratch the icing below during transportation.)

Keep your cookies out of direct sunlight and in a cool room for storage. They do not like humidity at all, as the cookie will become softer and moist. I do not freeze my cookies, but I hear that some people are successful at it. They keep nicely wrapped individually for 1 week...10 days at the most before butter starts to get a rancid taste/odour.

Easter Cake

Best Big Fat Chewy Chocolate Chip Cookies

Best Big, Fat, Chewy Chocolate Chip Cookies
(courtesy of All Recipes)


  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, melted
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips


  1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Grandma's Oatmeal Cookies

A new oatmeal cookie recipe courtesy of

Grandma's Oatmeal Cookies

1 cup shortening
1 cup brown sugar, packed
1 cup white sugar
2 large eggs, well beaten
1 Tbs vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 Tbs cinnamon
3 cups oatmeal (don't use instant)
3/4 cup chopped walnuts (optional)

Preheat oven to 350.

Cream shortening and sugars. Add eggs and vanilla. Beat well. Set aside.

Sift flour, salt, baking soda, and cinnamon. Add to first mixture and mix well. Add nuts and raisins if desired. Add oatmeal last.

Spoon out by rounded teaspoonfuls onto greased cookie sheets.

Bake for 10 minutes. Remove to a wire rack and cool completely.

Vanilla Poppy Seed Cake

Vanilla Poppy Seed Cake

1 yellow cake mix
A package French vanilla instant pudding mix
4 eggs or egg substitute
1 cup fat free vanilla yogurt
¼ cup water
¼ cup butter or oil (mom uses oil)
1 tsp. vanilla extract
2 ½ Tbs. poppy seeds

2 Tbs. milk
Dash of vanilla
¼ cup powdered sugar

Preheat oven to 375 degrees. Spray bundt pan with nonstick spray. Mix all ingredients together with mixer. Beat well and pour into bundt pan. Batter will be thick.

Bake at 375 degrees for 40 minutes. Remove from oven and immediately turn out onto cooling rack. Cool for 15 minutes and then drizzle glaze over cake.

Brownie Goody Bars

(Photo courtesy of Betty Crocker)

Brownie Goody Bars

1package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4cup water
1/2cup vegetable oil
1tub Betty Crocker® Rich & Creamy vanilla ready-to-spread frosting
3/4cup salted peanuts, coarsely chopped
3cups crisp rice cereal
1cup creamy peanut butter
1bag (12 ounces) semisweet chocolate chips (2 cups)
Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches, or spray with cooking spray.
2.Stir brownie mix, water, oil and eggs in medium bowl until well blended. Spread in pan.
3.Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.
4.Measure cereal into large bowl; set aside. Melt peanut butter and chocolate chips in 1-quart saucepan over low heat, stirring constantly. Pour over cereal in bowl, stirring until evenly coated. Spread over frosted brownies. Cool completely before cutting, about 1 hour. For 20 bars, cut into 5 rows by 4 rows. Store tightly covered.

Cake Mix Extender

Add the following ingredients to any boxed cake mix to get 36 cupcakes instead of 24 OR three 9 inch cake rounds instead of two.

Cake Mix Extender

1 egg
1 cup white sugar
1 cup flour
1/3 tsp. salt
8 oz vanilla yogurt or sour cream
1 tsp. vanilla

Flan Cake

Flan Cake

1/4 cup caramel syrup
1 yellow cake mix prepared according to box directions
4 eggs
1 can sweetened condensed milk
1 can evaporated milk (the 12 oz. size)

Preheat oven to 350 degrees. Spray metal bundt pan heavily with Pam. Pour 1/4 cup of caramel syrup in bottom of pan.

Prepare 1 yellow cake mix according to box directions. Pour on top of caramel in bundt pan.

In a blender, mix 4 eggs, 1 can sweetened condensed milk, and 1 can evaporated milk. Pour over cake mix in bundt pan.

Place bundt pan in a water bath. Bake for 60 minutes at 350 degrees. Remove from oven and let sit in water bath for an additional 15 minutes. Cool cake completely before removing from bundt pan.

**The flan layer that you pour on the top ends up sinking to the bottom so it actually ends up on the top of the cake.

Banana Crumb Muffins

(Photo borrowed from if this is your photo, please let me know and I will give credit)

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Pecan Pie Cookies

(Photo borrowed from

Pecan Pie Cookies

1C. firmly packed brown sugar
3/4 C. Butter softened
1 egg
1 tsp. vanilla
2C. all purpose flour
1tsp. baking powder


1C. chopped pecans
1/2 C. firmly packed brown sugar
1/4 C. heavy whipping cream
1 tsp. vanilla

Heat oven to 350 degrees. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low, add flour and baking powder. Beat until well mixed.

Shape dough into 1 1/4 inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb, rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl, fill each cookie with 1 rounded teaspoon filling.

Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute, remove from cookie sheets.

Yield: 3 dozen cookies

Ginger Crinkles

2 1/4 cup flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3/4 cup shortening
1 cup brown sugar, packed
1 egg
1/4 cup molasses
granulated sugar

Sift flour, baking soda, salt, cinnamon, ginger, and cloves together. Work shortening and brown sugar together until soft and creamy; stir in egg and molasses thoroughly. Mix flour mixture into creamed mixture and chill dough for about 30 minutes.

Heat oven to 375 degrees and lightly grease cookie sheets. Mold dough into little balls the size of a large walnut and dip tops in granulated sugar.

Place cookies sugar side up about 3" apart on cookie sheets . Bake 10-12 minutes or until cookies are firm but not hard.

Makes about 3 dozen cookies.

Cheesecake Cookie Cups


  • 1 pkg. (16.5 oz.) refrigerated cookie dough squares
  • 2 pkgs. (8 oz. each) cream cheese, room temperature
  • 1 can (14 oz.) sweetened condensed milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (21 oz.) cherry pie filling

PREHEAT oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup.

BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.

BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

Marbled Pumpkin Cheesecake Muffins

Marbled Pumpkin Cheesecake Muffins

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 tsp. vanilla

1 3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 tsp. salt
1 1/4 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1/3 cup vegetable oil
1 large egg
1 1/4 cups canned pumpkin
1/2 tsp. vanilla

Preheat oven to 350 degrees. Spray top of a muffin tin with cooking spray and line the 12 cups with liners.

Prepare filling. Beat together cream cheese and sugar. Then stir in the egg and vanilla. Set aside.

In a mixing bowl, thoroughly stir together flour, both sugars, salt, baking soda, cinnamon, and spices.

In another bowl, blend oil, egg, pumpkin, and vanilla. Add flour mixture to pumpkin mixture and stir until combined.

Fill muffin cups about 1/3 of the way full with pumpkin mixture. Spoon cream cheese mixture over pumpkin, dividing evenly between all 12 cups. Spoon a drop of pumpkin batter on top of cream cheese. Pumpkin batter will be thick and will not cover entire top, so the appearance will be similar to a bulls eye.

Bake for 23-25 minutes. Let cool on a wire rack.

Cookie Bars

I was looking for something chewy when I made these bars. The original recipe called for 2 cups of peanut M&M's, but I didn't have those so I just substituted semi-sweet and peanut butter chips. I probably should have done more than 2 cups though because the M&M's would take up more space than my chips did. They turned out VERY chewy. In fact, some in the middle were hard to separate because they were so chewy! Next time I will be making them in my Baker's Edge pan which ensures at least 2 edge sides to every piece. I bet they will be great in it. I'm going to do them with black and orange plain M&M's for school. I'll let you know how they turn out. Cookie Bars

2 3/4 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter, melted
2 1/4 cup brown sugar
3 large eggs
1 tsp. vanilla
2 cups Peanut M&M's

1. Preheat oven to 350 degrees.

2. In a large bowl, combine flour, baking powder and salt.

3. In another bowl, combine the melted butter and brown sugar together, stirring until evenly distributed. Allow to cool slightly. Add the eggs one at a time, beating well each egg. Mix in vanilla. Stir in flour mixture. Once combined, add Peanut M&M's. Spread into a 13" x 9" baking pan or 10" x 15" jelly roll pan.

4. Bake for 24-27 minutes. Try not to oven bake or they will be dry. Once done, remove from oven and allow to cool completely before cutting.

Chocolate Peanut Butter Munchies

Thank you to for this recipe.

Chocolate Peanut Butter Munchies

Chocolate Cookies

  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/4 cup peanut butter
  • 1 egg
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
Stir together flour, cocoa, and baking soda. Set aside.

In a separate bowl, mix butter, sugar, brown sugar, and peanut butter. Add egg, milk, and vanilla, beating well. Beat in as much flour mixture as possible using a mixer. Stir in the remaining flour mixture. Form into 32 balls, about 1 & 1/4 inches in diameter. Set aside.

Peanut Butter Filling

  • 3/4 cup powdered sugar
  • 1/2 cup peanut butter
  • 2 Tablespoons granulated sugar
Beat together powdered sugar and peanut butter until smooth. Knead by hand if necessary. Shape into 32 balls.

Preheat oven to 350°. Slightly flatten a chocolate dough ball and top with a peanut butter filling ball. Shape the chocolate dough completely around the peanut butter dough. Roll into a ball. Repeat with remaining dough.

Place cookies 2 inches apart on an ungreased baking pan. Lightly flatten cookies with a glass dipped in the sugar.

Bake for about 8 minutes or just until set. The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Then, transfer to a wire rack to cool completely.

Note: Can be frozen for up to 3 months.