It's beginning to look a lot like Christmas

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And my kitchen's on its way to looking like a cookie factory! Right here we have Chai Spice Gingerbread Rounds with a variety of decor.

I thought I'd save myself some time Sunday night (these are for me, not for clients) so I bought Wilton Cookie Icing at Michael's instead of making my own multiple batches of different colored royal icing. Well, it was a pain anyway. I was not thrilled w/ the cookie icing bottles. They were much too runny. I ended up pouring some into a bowl, adding powdered sugar to increase the stability, and then using a piping bag. SO MUCH FOR TIME SAVING TACTICS! And I had such wonderful dreams of cute little faces and fabulous designs. I guess it'll just have to wait until next time!

On a side note, the taste of the cookie icing was just fine if you're curious. So in that regard, it's alright. Just not if you want quality control of your design!

One more thing. You might be like "Chai spice gingerbread rounds? But how can I make chai spice gingerbread rounds myself?" Easy. Add cardamom. The spices in most gingerbread recipes are already pretty close to chai. What really clinches it is adding cardamom. I used Martha Stewart's gingerbread recipe from her Baking Handbook and added 1.5 tsp of powdered cardamom. It added a very wonderful flavor. Just enough to notice, but not too much to over-power. However, you can add as much as you desire! Your cookies, your rules!

Lemon Rosemary Polenta Sables, Just Because

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Every now and then I have a cookie idea and go crazy until I get to try it. I saw some ritzy cookies at Katzinger's Deli awhile ago and was oh so tempted to make a purchase. There were two varieties calling my name: polenta pennies and salted rosemary shortbread. However, I also thought "Well, this is dumb. I can do that." No only can I do that, I can yield 3 times the amount by doing it myself. These "polenta pennies" seemed easy enough, your basic butter sable or shortbread cookie injected with texturally fabulous polenta grains. The salted rosemary shortbread? Also a brilliant idea. I love a buttery cookie with a bit of salt, and then aromatic rosemary on top of that? Sure! Why not? So as I stood there, being enticed by the silent but deadly cookies, I was also getting super jazzed about my next baking adventure.

Instead of tackling one cookie at a time, I just combined the two concepts. All the flavors go well together so it seemed like a natural improvement on the originals. Also, I added lemon zest. I'm an absolute sucker for citrus zest in sables. I used my favorite sable recipe from Joy the Baker for the basic recipe, though left out the lime zest from her version (I actually like them better than Martha's, believe it or not). I also reduced the flour, using yellow corn meal in its place. You know what? This is going to get too complicated for a paragraph. Here we go:

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Lemon Rosemary Polenta Sables

Adapted from Joy the Baker's Citrus Sables

2 sticks (8 ounces) unsalted butter, softened at room temperature


1/2 cup granulated sugar


1/4 cup confectioners’ sugar


1 teaspoon salt, preferably sea salt


2 large egg yolks, preferably at room temperature


1 1/2 cups all-purpose flour

1/2 cup yellow corn meal

zest of 1 lemon

1 tbsp rosemary, ground or finely chopped

For glitzing up the edges:


1 egg yolk

turbinado sugar

Joy does an excellent job of the instructions, so seriously, go check out her post and just adapt the above ingredients. No point in me retyping directions, right? (To be perfectly honest, I'm feeling a bit lazy, too!) I do recommend slicing up a batch for now and saving the other rolled log in the freezer for a later date. I know, you'll have to resist the urge to devour the cookies in a quick minute, but trust me. You never know when you will a) get a random craving again and hallelujah! you're prepared! or b) need an emergency house-warming gift/party contribution/dessert for an event. Have a barbecue to go to all of the sudden? Need something to bring? Well luckily, you have those cookies in the freezer! See what I mean?

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The results are fabulous, especially now that it's spring (when the rain pauses and it heats up beyond 50° anyway). They're the perfect light treat with coffee or tea. Or perhaps an easy way to say "Thanks, Mom!" now that this weekend is Mother's Day! Or maybe even for a Kentucky Derby Party? So get in touch with your butter-lovin' Paula Deen side and make these delicious cookies. Ready, set, go!

Happy National Toasted Marshmallow Day!

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So, the day may be almost over, but the spirit of toasted marshmallows will live on! I just learned late this afternoon that every August 30th is dedicated to a sweet weakness of mine, the toasted marshmallow. If the mallows are untoasted—just plain, white and fluffy—I can do without. I can turn around with my nose in the air and wave them away. But if they're toasted? Oh sweet mother of pearl, this girl melts as if that marshmallow has the irresistible charms of Zack Morris.

I have to admit, my enthusiasm for National Toasted Marshmallow Day takes root in my latest obsession. Or an addiction, maybe? Craving? Anyway, I am a sucker for fresh chocolate chip cookies topped with a squishy, brown and toasty marshmallow. It all started at the Movie Tavern on the west side, with a little dessert called The Ultimate Cookie. My boyfriend was originally the interested party—I was more along the lines of "Igh.. I guess. Why not?" I'm telling you, that plate of three cookies was so much more than I could've ever imagined. A hot, melty, gooey chocolate chip cookie (with cake-like qualities) topped with a golden, toasted marshmallow. Sounds simple, basic even. But the flavors of both are just meant to be—they compliment each other beautifully. Ever since that fateful day in early summer, those cookies have been haunting me and my attempts to eat healthily.

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So today, in honor of Mr. Toasted Marshmallow, I broke out the cookie dough (that's right, even bakers use ready-made dough for a quick fix). I baked them until they were golden but still undercooked, heated up that broiler, squished a jumbo marshmallow on top, and toasted until they were a smokey, golden treat.

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I highly encourage you to try this at home. Grab a bag of mallows, a pack of cookie dough, and hunker down for the evening with a big fat glass of milk. Happy National Marshmallow Day, everyone! And to all, a good night.

At the Hop: Cupcakes for all at the Grandview Hop.

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Long time no blog, eh? What's up with that? It's been a little hectic over here, plus my birthday was just a few weeks ago so blogging had to take a back seat for awhile. But I've still been baking! Boy, have I been baking. Most recently for the Grandview Hop. I know, you're like "What's the Grandview Hop? I've never heard of it." The Grandview Hop, for you locals here in Columbus, is like the Short North's Gallery Hop. It's a neighborhood affair with vendors & artists lining the streets, people milling up and down Grandview Ave checking out the shops and general goings-on, maybe taking a walk after going to dinner. The dance studio has free lessons. It's a really quite a nice affair. It happens the last Saturday of everything month from April-November. This past Saturday was my first Hop—actually, it was my first public vendor appearance period!

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The idea came from a friend who said "You know, we were talking and we think you should sell your cupcakes at the Grandview neighborhood thing that they have." Well, he didn't say it exactly like that, but you know. So that meant the Grandview Hop. And a lot of times when people say to me "Hey, why don't you do this?" I groan because it's usually some cockemamy, hair-brained idea that would take oodles of time and effort that they just don't understand, especially while holding down a full-time job plus the side business. BUT THIS IDEA??? I sat there, eyebrows furrowed, saying "You know... actually... that would work. That really would make sense... YES!!!" EUREKA! The location is perfect. The frequency of the event is perfect. The clientele is perfect. These are my peeps! Plus, I know a super sweet shop owner who would let me have a space outside her store, which is perfect. It just made so much sense! So I went for it. I contacted my shop-owner-lady-friend who was equally excited. We're a perfect match!

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So here's the set-up! I'm stationed in front of Peabody Papers, for future reference (Hint Hint: Come see me in action!). It's a great brand partnership. Gorgeous, sophisticated paper & stationery mixed w/ gorgeous (just go w/ it), delicious cupcakes. What could be better? And Brooke, the owner, is quite possibly the nicest person with whom you could ever cross paths, so if you come by, make sure to stop into Peabody to check it out.

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On the menu for the event was two cupcakes, two grahamwiches, a butter sable cookie, plus some frosting free for all to try. Who doesn't love a sample?? So for cupcakes I had red velvet with vanilla malt frosting since it's delicious, relatively safe and standard, but just intriguing enough. Next was the chocolate cupcake with raspberry amaretto frosting topped with a thin lemon cookie. A little usual but very delightful combo when it comes to fluffy little cupcakes. Just enough to make people stop, look, and really think about the baked goods they're craving. The frosting sample though? Brilliant. I would without a doubt say that I make a darn good frosting. I kick a lot of frosting behind, if you know what I'm saying. Why not let everyone try it out?

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And now for the sables. A sable is a buttery, French shortbread. It's so much better than your everyday shortbread if you ask me. Much richer with a much better texture. These were filled with orange zest, chopped roasted and salted pistachios, and chopped chocolate—both bittersweet and milk. Plus, I throw in a little extra salt for good measure. ;-) Thankfully, I have a few leftover that I'll probably munch on in a few minutes here.

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And last but not least, the newly revised menu! I'll be posting this soon—I just have to adapt a downloadable PDF version. But this has an updated list of frostings plus TWO NEW FLAVORS! Key lime and coconut, welcome to the family! Grahamwiches have also been added to the offering.Speaking of grahamwiches...

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The grahamwich selection? A salted caramel grahamwich, dipped in chocolate, and dipped in roasted, salted pecans (and some without nuts if that's your preference.) Also, a key lime grahamwich dipped in chocolate and shredded coconut (and of course, some without the coconut). The key lime frosting tastes just like key lime pie, just an eensy bit sweeter (due to the sugar in the frosting, of course). But my God, it's good. Seriously. You're going to have to try it.

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So what's next? Well there will be another Hop at the end of June on the 26th. Remember, the last Saturday of each month. I'm usually set up about 5:30 and stay around til 10 or until I sell enough to make me happy—whichever comes first. :-) On the menu will be key lime cupcakes (another chance for you to get that frosting!), cinnamon toast cupcakes (intrigued? you should be!), and of course a grahamwich or two. Just have to decide on which ones!

This coming weekend I have a graduation party to bake for. The menu consists of vanilla cupcakes with lavender-lemon-vanilla bean frosting (a custom request) and probably some with key lime frosting, strawberry cupcakes with strawberry frosting dipped in chocolate, and brown sugar cupcakes with chai spice frosting. Maybe that will inspire me for the next hop!

Cookie Dough Peanut Butter Brownies: The Completion

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As promised, this is Cookie Dough Peanut Butter Brownies: Part 2. They were a HUGE hit at the family affair and bonus: they traveled quite well during the 7 hour drive there & 7 hour drive back (there were thankfully some leftovers for me to share with the folks back home). Sometimes you gotta worry about those pesky details like dessert durability!

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And the second thing I promised—the peanut butter filling recipe. As a bonus for you I've added a downloadable recipe card with the recipe to the post so scroll on down! This filling can be used to kick any recipe up a notch—brownies, cake, etc. It's actually pretty similar to making frosting. Here we go.

Peanut Butter Filling via Martha Stewart

• 4 tbsp (1/2 stick) unsalted butter, melted

• 1/2 c confectioner's sugar

• 3/4 c smooth peanut butter

• 1/4 tsp salt

• 1/2 tsp pure vanilla extract

Combine ingredients in bowl & blend well. Add to brownie batter by the spoonful and swirl with knife to create marbled-pattern.

::: Click here to download recipe card PDF :::

Mmm, deliciousness. The peanut butter filling really does add the perfect touch--it's a little hint of salt in a sweet, rich, chocolatey treat. I added one batch of peanut butter filling to the brownies, but personally, I would maybe even add 1.5 batches. But I'm 110% obsessed with peanut butter, so that could be why. :-)

Cookie Dough Peanut Butter Brownies. Right here. Right now.

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I have a family thing this weekend. I have to bring something. The problem is, there's travel involved. UGHGH. What to make?? What to do?? I need to make something ahead since I have to work then travel, and SINCE it has to travel, it has to be sturdy--none of this delicate, fancy business. Plus, I work, so it's not like I have all this time—I need something easy peasy. I suppose there's always the option of going to the store and buying something, but yuck. Who wants that?? Gross. I'm cringing just thinking about it.

That's when I remembered something I saw on Bakerella. No, I can't take full credit here. And I think Ms. Bakerella found this through Betty Crocker if I'm not mistaken. Here's the deal. It's a box of brownie mix + a box of chocolate chip cookie mix. You make the brownie mix according to the instructions & pour the batter in a 13x9 pan. Then you make the cookie dough and drop the sweet little blobs right into the unbaked brownie batter. You bake them together, et voila! Chocolate chip cookie dough brownies. Top them with a rich chocolate ganache and you got yourself a winner. I made them about a year ago for a friend's birthday. I assure you, they won the hearts of all who ate them.

BUT THIS TIME. Oh no, this time I did something a little bit different. I made a peanut butter filling. So first it's brownie mix, then I dropped in the peanut butter filling & swirled it for peanut butter marble brownies, THEN dropped in the chocolate chip cookie dough. HEEEECK YEAH, baby.

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You then bake according to the instructions. The brownie boxes say 350°. The cookies say 375°. I opt for 350° so nothing cooks too quickly & burns.

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Unfortunately, this is going to have to be a two-parter. A cliffhanger! I've coated them in ganache and they're in my fridge, however, photos of a big pan of ganache aren't quite as exciting to stare at, oh no. So this weekend, once I finally rip into these little delicious monsters, I plan to take the finished process photos and post away. I'll also give you the recipe for the peanut butter filling, I promise. Until then, to be continued... ;-)

Christened Cupcakes

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Okay, so these cupcakes aren't actually christened. Rather, they were for a christening. My friend & loyal customer Katie had a super cute baby back in the fall. Rocco (that's the baby) was just baptized this past weekend and for his celebration, Katie ordered two dozen chocolate cupcakes with various types of frosting. Normally, I'm not sure if I'd go through all that rigamarole for just two dozen cupcakes. But since she's always extremely loyal and supportive, whatever Katie wants Katie gets! Plus, she's always willing to stray from the norm and order different flavors of frosting! I love it!

You ready for the pics? Of course you are. And away we go!

First up, we have a lovely shot of 3 of the 4. The Tiffany Blue dollop is your basic cream cheese frosting with a royal icing topper. In the middle is the classic salted caramel frosting (Katie's willing to stray from the norm EXCEPT for this one. She L-O-V-E-S this one. As do most). Then on the far left we have Cookies n' Cream. It's a vanilla frosting with Oreo cookies mixed in, then it's rolled in even MORE Oreos. Mmmm, Oreos... anyway, moving on...

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Cookies n' cream frosted cupcakes... this is when I start drooling...

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All six cream cheese frosted cupcakes with alternating royal icing toppers.

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And finally, the surprise. Katie got an extra cupcake with her order of 24. Her birthday was a few days earlier so I piped a special cream cheese frosted cake just for her. It's a flower...incase it's not super obvious. So, I received Martha Stewart's Cupcakes for Christmas. It has a lot of great piping ideas and tricks. In the book, there's a gorgeous chrysanthemum flower technique. It looks great, but it's actually quite simple. That is, if you have the right frosting.

This is what I tried. Only, my cream cheese frosting? Yeah, that didn't want to hold the shape. So instead it came out squiggly/ribbon-y. This is when I need to actually do a Swiss Buttercream, but that's a whole other story. But you know... I think it looks kind of carnation-y. I like it!! I was planning on doing a paper leaf & paper flag topper all along b/c 1) I didn't want to color more frosting just for a tiny leaf and 2) it needed to say HAPPY BIRTHDAY! Plus, I think they add character and a personal touch since I'm a graphic designer--this is the kind of little thing I geek out on.

So that's my story. Rocco's baptism cupcakes + Katie's special birthday cupcake. In the meantime, I'll go work on that Swiss Buttercream and flower piping technique.