I have some exciting news! I created my own Etsy Shop to spread my sweet love of sweets across the country! The name is so easy for me to come by because I do love to bake myself crazy, literally. I will be listing previously decorated sweets & random designs that I bake to showcase. There might not be a design you like because you’re just so fancy, contact me and I’ll get my creative mojo working. Hosting any sort of party or get together can get really expensive & hectic. Which is where I come in for all your baking needs! Let me do all the stressing for you! Purchasing cookies at Publix is awesome, I love their bakery, but something about homemade cookies is just on another level. More variety of treats will come with time & demand. I’m working on cupcakes & customized chocolates! All treats are handmade by me & decorated by me. A one woman show! When I bake for my fellow friends & family, they just love my sweets & creativity & I’m sure you will too! Try them out for yourself!
Halloween is one of my favorite holidays besides my birthday. As usual, you call you friend & figure out what you guys are doing & who’s invited. This will definitely involve a pot lock or a Halloween party! Sweets come in all shapes & flavors to celebrate Halloween. I chose my favorite Sugar Cookie Recipe. Very easy & short cooking time meaning you can make more batches! I ended up making 2 batches of the sugar cookies & decorating them as I please. To decorate these cookies, Royal Icing is the perfect way to go! I wanted to design the cookies with as few colors as possible. For every color I want to use, I have to make 2 consistency: floss consistency & a thick consistency. So I decided to go with all the predictable Halloween colors: orange, white, black, purple, & green. For cookies, I like to keep the royal icing thickness on the thin side just because I don’t want a thick layer of royal icing on top of the cookie. For this reason, I use a Wilton tip #2. The tip is small enough to flood the cookie, but not too much. Once I traced my cookies & flooded all of them to specific color. I let all the cookies dry with room fans. Be careful how close to position the fans & not too high of a speed. I let them dry on my kitchen island for 30-45 minutes. Now comes the fun part!!!! Decorating & being creative is my favorite! But once again, at the end of the day the best part of making these cookies is being creative & being able to eat your finished product! These cookies are now being sold at Cafe Gelato in Pompano Beach, FL! Life’s short, easy dessert first!
I had the pleasure of customizing cookies for Ladies In The Industry: Breast Cancer Charity Luncheon for REMAX Services. The event hit really close to home so I was very excited to make 80 cookies! This was my first order of cookies that someone besides my mama purchased from me! Shoutout to my best friend Rebecca, the marketing goddess, who works at REMAX Services of Boca Raton for ordering cookies! All I was told were to make them appropriate for a Breast Cancer charity event & I had the perfect idea!
I’ve already made Breast Cancer ribbon cookies previously for my mother, so I figured I’d do it again! This time I had to make 80 cookies! I got so organized & planned everything from start to finish. As per usual, things didn’t go as planned. The cookies actually came out better than expected because of the mistakes a made throughout the way. I baked homemade sugar cookies made in my kitchen, made with love.
I designed 80 sugar cookies with 4 different designs using Royal Icing Doing the same design for a cookie can be boring so I’m glad I mixed things up. Packaging the cookies was also fun to make. I wanted to create a foldable paper with my logo & info as well as a breast cancer related quote to staple to the clear round baggie. I created this on a number of apps. Rebecca created my logo which I’m so happy about! Pinterest helped me find a quote that was appropriate for the event.
Since I wanted to fold the paper over & stapled the bag to keep it secure, I took my logo & flipped it upside down. This would create the look I’m looking for, trust the process. After I had those images, I went to an app that creates photo collages. It’s a long process & I will definitely do a blog post about it one day in the future.
The bagging of the cookies were bought from Michaels, perfect My favorite place to be! I packaged the cookies individually in clear round bag & they look amazing! The one thing I would do differently would package the cookies in a shallow box that fits 10 cookies rather than a bag. That would eliminate the staking of cookies. Some cookies broke, which I am ashamed of, but that’s the way the cookie crumbles. The cookies were placed on all the tables at each place setting! Super cute idea! This was my first of many customized cookies. Would I do it all over again after all the sleep lost for cookie?!? Yes, I definitely would! So excited to see where my baking takes me!
Living in South Florida, pretty much everyday is summer! I felt like I needed to keep the summer vibe going in my house. I recently bought the Sweet Sugarbelle Cookie Cutter Set with imprint stamp. I purchased it at Michaels with my 40% coupon. My purse is full of coupons & such, that’s why it’s so big! Always have them in your purse! The cookie cutter imprint set is very easy to use & super helpful for outlining the cookie specifically by color! Most the time I would design free hand, but this time all I had to do was stamp each cookie! *Tip: Putting the stamp in flour before imprinting the cookie works better to remove it from the cookie. I didn’t have flour for the first few cookies & the cookie was stuck to the imprint. I eventually peeled it off, but had to put the cookie dough in my scrap pile. I would personally buy more cookie supplies from this company.
Royal Icing is a type of icing that is used to decorate sugar cookies, gingerbread houses, cakes and other desserts. Royal icing can be made many ways using either raw egg whites or meringue powder. I used meringue powder in my royal icing recipe along with powdered sugar, salt, vanilla extract, lite corn syrup and water.
4 Cups confectioners sugar
5 Tablespoons meringue powder
1/2 Teaspoon of salt
½ Cup room temperature water
2 Teaspoons vanilla extract
2 Tablespoons lite corn syrup
By adding small amounts of water to the icing, you can get many different royal icing consistencies. A spray bottle filled with fresh water comes in handy when you need to add small amounts at a time to get the consistency needed.
Stiff consistency is the consistency that the icing is when you mix the initial batch. This is the thickest consistency of royal icing. It is used to glue gingerbread house pieces together, pipe roses, borders and other things that require the icing to hold a very stiff shape.
Piping consistency is thinner than stiff consistency but is still able to hold its shape when piped. Think of the consistency of Greek yogurt when you stir it. When you pull your spoon out of the icing you should see a soft peak. You’ll be able to use this for piping outlines on larger surfaces that you want to flood, piping letters and borders, and royal icing transfers.
Flood consistency is the thinnest consistency of royal icing. It can be anywhere from 5-20 second consistency royal icing that is used to fill in the larger areas of a cookie.
15 Second consistency is what I use the majority of the time to outline and flood sugar cookies. If you drag a knife through the icing, you should be able to count to 15 before the line disappears and the surface is smooth.
TIP: If you want more working time the with royal icing, you can double the amount of meringue powder to 10 tablespoons in the recipe. This will avoid it from crusting over for a longer period of time so that you can move the icing around before it sets up. Meringue powder can get expensive so once I was comfortable, I backed it down to 5 tablespoons in my recipe.
Your main goal is to make the border on your cookie. The purpose for this is when you fill it in with the flood consistency royal icing won’t pour over your cookie. It will give your cookie a glossy look you’re looking for. I use a Wilton Tip #4. It works quite well for me. I’ve tried to use ziplock bags with a small cut at the very tip. The royal icing cake out like ribbon width. That’s not what you want. You want round & circular like a rope. Once the outlining is finished, you definitely want the icing to dry completely. Ideally you can wait 24 hours for the border to dry or 6 hours. Your decision. I personally waited 24 hours.
Store your royal icing in an airtight container either in the refrigerator or on a counter-top at room temperature for up to three weeks. This is only if you are using meringue powder to make your royal icing, NOT raw egg whites. If you are using REAL egg whites, the frosting with stay good as long as it’s covered correctly. I personally put my icing in pastry bags with specific tips. With project like decorating cookies, planning is very necessary! It helps you brain storm & collect all your ideas. I like to change my mind a lot so if I have a plan, I stick to the plan! Practice makes perfect as well as patience! Have fun & don’t forget..eat dessert first!
Being in my kitchen is one of my favorite places. My mama raised me in the kitchen to help her with meals and help set the table. The picture above is my Mama & I at 2 years old circa 1994. It’s definitely something a woman should be familiar with. Baking has always been so fun for me and I always loved the whole process. The before and after pictures during my baking are my favorite part to do. I have learned a lot on my own, through the internet, magazines, and friends. Instagram makes it so easy for you to look up anything you want and there are videos and websites to go along with it. It’s just so fabulous! I’ve been stalking royal icing Instagram accounts and I started to follow Corianne’s Custom Cookies. She is a self taught baker whom creates masterpiece cookies! She decorated her special ordered sugar cookies from children’s cartoon characters, wedding theme, sports, glitter, she is a pro at it all! Corianne provides tips & tricks for baking, royal icing consistency, & words of encouragement! Come on, everyone loves a pick me up when baking doesn’t go the right way sometimes. You pick yourself up, learn your mistakes, & do it again! Practice makes perfect! Corianne has her own blog where she posted every so often & she shared her Sugar Cookie Recipe! I had to try it out for myself.
1 Cup (2 sticks) Unsalted Butter
1/2 Granulated Sugar
1/3 Cup Powdered Sugar
2 Tbs. Vanilla Extract
1/2 Tbs. Almond Extract
2 3/4 Cup All Purpose Flour
1. Mix room temperature butter with granulated sugar.
2. In separate bowl mix egg, vanilla extract, & vanilla extract.
3. Combine egg mixture with butter mixture.
4. Sift flour & powdered sugar together in large bowl.
5. Combine flour mixture to butter mixture. Add in small amounts.
6. Continue to mix until tough dough starts to form and becomes one dough ball.
7. Preheat oven to 390 degrees F.
*NO NEED TO REFRIGERATE!
8. Roll out dough on parchment paper to 1/8 of an inch. Use any cookie cutter your heart desires!
9. Bake cookies for 7-9 minutes.
*This will result in white cookies perfect for decorating.*
I decided to make Breast Cancer Awareness cookies for my beautiful mama who is battling cancer now. She has completed 4/& rounds of chemotherapy. I bake every chance I get because desserts are the only taste buds she hasn’t lost. She tells me everything tasted funny. Some days she doesn’t eat anything besides desserts. I figured these would put a smile on her face. I decided to decorate with some royal icing. The key to royal icing is the consistency! It will make you or break you, write that down. I used a royal icing recipe from a Pinterest account that I follow, but I honestly don’t know which one to cite. Sorry not sorry.
1 1/2 Cup Powdered Sugar (sifted)
1 1/2 Tbs. Milk (almond, soy, whole)
2 Tsp. Light Corn Syrup
1/2 Tsp. vanilla or almond extract
*I doubled recipe due to the amount of cookies to cover.
1. Sift powdered sugar into mixing bowl.
2. Add milk, extract, & syrup.
3. Mix all together with spatula.
4. Mix together with paddle attachment on standing mixture, on low speed
5. Mix for about 3-5 minutes.
*At this consistency, you will use it to border your design on each cookie. *
6. Put half of batter in a medium bowl. Set aside.
7. Mix the remaining royal icing on low. Add 1 tsp. of water at a time to find the flossing consistency.
*Not too thin, but thick enough to hold its form after 10 seconds. *
8. Add coloring gel before putting into pastry bag.
*Don’t add too many colors because your icing will turn grey. I’ve learned from experience.*
Drawing your border is the first step to decorating your cookie with royal icing. You will you the mixture that you did NOT add water to. Once this is done, let them cookies rest to dry for a few hours. 24 hours is ideal but 2-4 hours is enough learning from experience.
The ribbon cookies are outlined with white with the white circle for the center of the ribbon. I thought it would make it look realistic. Then there would be pink royal icing in my white royal icing border I made. The round cookies, I know I just want to write word on them with the letter “O” and replace them with a pink ribbon.
I really had fun making these even though it took me 3 days! So worth it! They aren’t perfect but they came out amazing & I’m so proud of myself! I will definitely be making more cookies in my future! Practice makes perfect in anything you do! Have fun practicing!
I love baking, especially when it’s for someone else. I made a date with my mother to scrapbook with her. We meet once a week to actively continue a scrapbook we started once my mother was diagnosed with breast cancer. But I always see her more than once a week. I decided I would bring some goodies we could eat during our craftying! This recipe is no bake! Yes its true. I’m making peanut butter chocolate cheesecake bars! This recipe doesn’t call for any eggs at all so no need for the oven! If you know desserts, cheesecake is served cold. Cheesecake has a specific texture, in which you have to make sure the cream cheese you use for your recipe is at room temperature. There is not need to stick a thermometer in it, but definitely touch it and see if it is soft. The best part of the cheesecake in my opinion is the crust. The crust is made of graham crackers and butter. The next time I make this recipe, I’ll make an Oreo crust! Stay tuned! The middle layer has the cheesecake peanut butter sweetness. The top layer will have the sweet chocolate layer to sandwich everything together. The secret to keeping the layers to form together evenly is to sit each layer in the freezer for an hour at a time. My mother loved these and so did my boyfriend Jeremy. Enjoy these Peanut Butter Chocolate No-Bake Cheesecake Bars & make sure to share with someone!
- 2 Cups crushed graham crackers
- 1/2 Cups melted butter
PEANUT BUTTER LAYER:
- 8 oz. cream cheese, room temperature
- 1/3 Cup powdered sugar
- 1/2 Cup creamy peanut butter
- 1/2 Cup powdered sugar
- 1 Cup chocolate chips
- 1/4 Cup pasteurized heavy whipping cream
- 1 tsp. vanilla extract
1. Mix graham crackers & melted butter together. Set aside. Prepare a 8×8 greased pan. Pat the mixer on the bottom of the pan with a spatula. Put in freezer for one hour for the crust to set.
*Tip* I used another pan the same size to even the layer.
2. While the crust is in the freezer, combine cream cheese, sugar, & creamy peanut butter. Mix until smooth. Once combined all together, pour on top of crust. Put in freezer for one hour.
*Tip* Banging the pan on the counter will level the layer & eliminate bubbles, which will eliminate air bubbles.
3. Combine chocolate & heavy whipping cream. Melt in microwave for 30 seconds exactly. Mix until nice & smooth. Mix powdered sugar to the chocolate. Spread right on top of the peanut butter cheesecake layer. Put in freezer for two hours.
*Tip* Don’t heat chocolate too long because that will harden tour chocolate. It will also burn your chocolate, which won’t taste good.
4. Slice with a knife that is dipped in hot water. Before cutting again, cleaning the knife is necessary. This will help keep the layers clean & not destroy the layers.
Everybody whom I shared my dessert with enjoyed it. Miss Cleo loved the way they smelled! If you decide to make these, please share a final product photo to share with me! It would make my heart smile!
Brownies are my favorite, even though I say that about 5 or 8 other desserts. But sometimes, a big portion can be overwhelming for my stomach. So I decided to make brownie muffin bites! They are portioned out to be just enough to snack on & they fit perfectly in a cup of milk to dunk into! I decided to bake before dinner. Jeremy, my boyfriend loves to cook dinner on our nights off even though he cooks all day at work. I love that man so much. I decided to bake brownies so we would have some sweets for dessert. As you all know, I prefer to bake homemade recipes rather than buying a mix from a box. I’ve made amazing desserts from boxed mixes which are always delicious! I use them if I want a dessert pronto & not take my sweet ass time. I had plenty of time before dinner so I decided I’d make homemade brownies muffin bites! The key to brownies is the more chocolate, the better! When I do any sort of baking, I use my Kitchen Aid Mixer.
I am obsessed with it!! In this day & age, it’s a baking necessity.
- 12 ounce chocolate chips, unsweetened
- 3 eggs
- 1/2 cup butter
- 1 cup granulated sugar
- 1/4 cup cocoa-powder
- 3/4 cup all purpose flour
- 1/2 tsp. salt
As I gather my ingredients, I stumble upon Reese’s pieces chocolate. I love peanut butter but Jeremy loves it even more. Probably from a previous trip to the dollar store. I figured it would be gone since it was brought in the house. I decided to use all of the contents of the box which was 8oz. So I decided to use 4oz. of the semisweet chips that I have plenty of. Baking is the perfect time to make different combinations of flavors & making the recipe your own. So whatever you bake, just own it! The first thing that needs to be done is melt the chocolate & butter together over a pot of water at low heat.
I just dumped my Reese’s pieces whole and chopped up the butter so the butter would combine better with the melted chocolate. My oven has a setting specifically to melt so I took advantage of that. It’s very important to keep the temperature low so your chocolate doesn’t burn which won’t be a good taste. Stir constantly so it continues to stay nice and smooth. Since my peanut butter Reese’s pieces are Jeremy’s favorite, I decided to have some not melt all the way so there would be little pieces of surprise. Such an awesome idea, I know! Simple and delicious.
When you can’t see anymore yellow meaning the butter, you know you’re just about done. Set this to another burner that is off so the chocolate can sit. At this point, I set my oven to 375 degrees while I make the rest of the concoction. In a standing mixer, combine the sugar, eggs, & salt at high speed for about 4-6 minutes. You don’t want to over mix because you still have other ingredients to combine. You want to make the ingredients fluffy rather than thick. Now is the time to use that nice melted chocolate I put aside & poured it right into the mixer at a low speed.
Mix in flour & cocoa powder, yes more chocolate! Again, don’t combine too much because these ingredients will make your brownie bites nice & thick and cool evenly. I used 2 muffin pans that holds 6 muffins each. Rather than just greasing the pan, I used muffin liners. I figured I’d treat the brownies like a muffin & they cook the same way so I figured it was a pro baker move. To pour the batter in the muffin trays, I used my measuring cup because it has a little spout.
Pretty much all my measuring spoons have the spout just like my mixing bowls that I used to make the Best Ever Homemade Pancakes with Jimmies. Filling the batter 3/4 the way is the maximum you can fill them up due to the expansion when they are being cooked. I poured a few that I filled 1/2 & either way they came out amazing. I baked them for 15 minutes exactly, no more or less! Putting the brownies on the top rack together will cook them evenly and at the same temperature. I always test my baking to see if every hint is cooked all the way with a toothpick! I hope you all know that trick. If you don’t know, now you know friends! The stick should come out with no liquid batter on it when you put it through your brownie. If the toothpick is dry, they are ready. If the toothpick has batter is too liquid, they need to continue to cook. You want your brownies fudgy but not too liquidy. It’s always good to bake your brownies for less time so if you need to, you can cook them for a few minutes longer. It’s a shame to bake them for too long & feel guilty you wasted the batter. Don’t do that! I tested all my brownie bites & they are perfect!
They look so beautiful & you can see the little chunks of the Reese’s pieces which makes them look even more delicious! I let them cool on the counter for 5 minutes. I like my brownies fresh so I served them with a glass of milk on the side right before dinner, I know I’m bad. Milk has to go with brownies according to my boyfriend Jeremy. The Reese’s pierces were a surprise to Jeremy because he thought I was only making chocolate brownies so he was loving them!
It’s the little things in life people so treat your loved ones once in a while. Since these brownie bites are portioned nicely, we both had 2 before dinner & still had room for dessert after dinner! Like I mentioned before, when you bake homemade treats, they taste even better! I hope you make these and share them with your mother, neighbor, coworkers, or someone you appreciate! Have fun!