Thursday, December 4, 2008

Today is National Cookie Day~ Let's Celebrate!!!

Did you know that this tasty holiday occurs every year on December 4th? And Just in time for Christmas no less.

Here is a little history for you on this sweet dessert treat we all know and love.

The English word "Cookie" is derived from the Dutch word "Koekje" which means little cake. Bakers use to place a small amount of cake batter into the oven to test the temperature before baking the final cake. They soon discovered that these little bits of cooked batter were quite tasty on their own, and so the cookie was born.

There are many types of cookies that will tempt every taste bud in the world. There are drop cookies such as chocolate chip, oatmeal, and such. Cut out cookies like sugar cookies and gingerbread, and even press cookies called Spritz cookies. Personally, I have never met a cookie I did not love!

So to celebrate the sweetest of holidays I have included a recipe for you to try and even share with your friends this season. So make a batch or two, invite over those near and dear to you and celebrate Life, Love and COOKIES!!!!!

Snoozer Cookies ( Because they are so easy)

1 box butter cake mix
stick of margarine (not butter this time)
1 egg
1 tsp. Lemon flavor

Combine all ingredients into mixer and blend until dough is formed. Shape into 1" balls, place on cookie sheet and use your thumb to press into center. Bake at 350 degrees for 10-12 minutes. Cool on pan 1 minute. Using a cookie spatula, move them to a cooling rack.


4 cups of confectioner sugar
4-6 Tablespoons of Lemon juice or milk
Food color if desired

Mix until you have a medium-thickness. Spoon glaze over cookies and allow to dry completely.

Tuesday, December 2, 2008


I can hardly believe it has been two whole months since my last blog entry. What a whirlwind of busy days this has been! I made it through our Thanksgiving Holiday with an abundance of blessings and now find myself entering into the Christmas season just the same.

Somehow I have managed to decorate my home with not one Christmas tree but 4 Christmas trees plus all the trimmings.

There have been days of Trick or Treating

Days of Bread baking until all I saw was Banana's when I slept:)
Many Many Days of Jewelry Shows....I am loving this by the way!

and even a day for My Little Angel's Birthday Party....This was the best!

This is just a little recap of what I have been up to lately.

I hope that each of you had a Blessed Thanksgiving just as we did.
I promise to take so long in blogging next time.

Tuesday, September 30, 2008

More Cookie Girl Cakes

What a busy weekend it was baking and decorating last minute cake orders. I was up to my ears in batter and frosting and boy was it delicious!
I just wanted to share with you what my customers had requested for their family members birthdays.

Kung Fu Panda is so popular for kids right now.

Autumn inspired cakes are big for the adults.

And let's not forget the Fisherman.

Not my best cake design but it was fun to do.

So there you have it... my Sweet Weekend Adventure.

Are you craving birthday cake yet?

Sunday, September 21, 2008

Sugar Free Banana Pudding

With all the wonderful sweet confections that are available these days, we sometimes forget about those who love the sweet things in life but must be careful on how much they consume.

Well this recipe for my Sugar Free Banana Pudding is just for you my friends. Especially for my friend Pansy who takes care of her Father-in-law's sweet tooth. He is going to love you for this one! Everyone swears it isn't sugar free!!! ENJOY

Sugar Free Banana Pudding(*SF)

2 small boxes instant *SF french vanilla pudding mix
1- 12 oz tub *SF Cool-Whip topping
3 Cups Skim milk
1/2 cup sour cream
1 tsp Vanilla flavor
2 boxes SF Vanilla Wafers Murray or Nilla brand
4-5 bananas sliced

Homemade whip topping

1 pint of heavy whipping cream
1 tsp vanilla
3 single packs of Splenda

In a large chilled metal bowl combine all ingredients and whip on high speed until stiff peaks form. Keep refrigerated until ready to use. (the Kitchen Aid Stand mixer works great for this)

Pudding Directions:

In a large bowl, combine pudding mix and milk. Blend completely until thickened. Mix in sour cream, vanilla flavor and cool-whip.

In the bottom of a 9x13 baking dish add a layer of vanilla wafers. Top with 1/3 of pudding mixture and a layer of bananas. Repeat with wafers, pudding mix and bananas ending with the wafers on top. Dollop, spread or pipe the homemade whip topping over the vanilla wafers. Add a few wafers on top for a decorated look if you wish.

** You may crush the wafers if you desire to do so and change up the bananas with pineapple for a variety. The pudding can be made into individual portions or in a clear trifle bowl for a pretty presentation.

Friday, September 5, 2008

My Cake Creations

As I was talking with friends last night, I was encouraged to display some of my cake creations. They seem to like them very much so I went through my pictures today and pulled some of my favorites to share with you.

This is one of my favorite birthday cakes I did for a friend when he turned 30. The Hear No, See No, Speak No evil Monkeys were so fun to create with Fondant. The cake flavor was chocolate with peanut butter frosting.

I made this traditional birthday cake with a political flair. I call it my Political Clown Cake. The two guys that I made it for have the same birthday and worked together. Pretty neat I thought.

Last but not least, this was a wedding shower cake for a couple that worked with my Mother In Law. It was the second time I had ever used fondant. Everything turned out great and the shimmer dust I used really set off the bow. It was so much fun to work with.

So there you have it! A few of my favorite creations. I hope you have enjoyed viewing them. I hope to add more soon as well as some delectable cookie treats that you will be able to purchase for the Holidays!

Thursday, September 4, 2008

Rockin' Birthday Shrimp Boil

My husband, daughter and I traveled to my parents home over the weekend to celebrate my Dad's birthday. It was such a beautiful weekend to celebrate him and a great excuse for good food too.

My 12 year old niece Audrey wanted to plan the shindig so we were eager to see what she would come up with. She decided that we would have a shrimp boil with all the works, Karaoke for entertainment and of course a birthday cake made by her. Now being the entertainer and baker that I am I was so happy that Audrey wanted to do all of this. She seems to take it after her Aunt and that makes me smile. :)

The menu went like this; Shrimp, potatoes and corn, cabbage kielbasa, salad, garlic bread and all the sweet tea this southern gal could handle. I was able to grab a picture before it was all consumed.

I just have to share a picture of the cake too. Audrey was so proud of her accomplishment and I think she did such a fine job. She used the karaoke CD container for part of the decorations which was a great idea.

We all had a great time singing and goofing off with the karaoke music and even my Dad did a little singing of his own. Sorry, no pictures or recordings of that. :)

So here's to great family time, creative celebrations and life! Maybe this will inspire you to have a family celebration this weekend!

Edible Gifts~ Tipsy Pears

With the Holidays around the corner, I have stared preparing for my Edible Gift Giving Extravaganza. It is one of my favorite times of the year because I share my homemade jellies, jams and fruits from the Summer with my friends and family.

Pears are now in season as well and it is the perfect time to make this wonderful recipe for "Tipsy Pears". You have to store them for at least 2 months before using, so making them now will be perfect timing for Christmas gifts. Who doesn't enjoy an Edible Gift?

I hope you enjoy the recipe!

Tipsy Pears

1 lb. small, firm ripe pears, about 8-10
1 1/4 cups red wine (good quality) If you wouldn't drink it, don't use it!
1 cup sugar
1 cinnamon stick
1/2 cup brandy
a preserving pan
a 3 cup preserving jar, sterilized

Makes about 3 cups

Carefully wash and dry the pears, making sure the stalks are still attached. Put the Burgundy and sugar in a preserving pan or large saucepan and stir over a low heat until the sugar has completely dissolved.

Add the prepared pears and cinnamon stick to the syrup and bring to a boil. Reduce the heat and simmer until the pears are just tender, about 5 minutes. Remove the cinnamon stick and, using a slotted spoon, pack the pears into the prepared jar.

Return the syrup to the stove and boil rapidly without stirring for 5 minutes. Strain the syrup and add enough brandy to make 2 1/2-3 cups of liquid, or enough to cover the pears completely.
Pour the syrup over the pears and top the jars with more brandy if necessary.

Seal, Label and Date.

Store in a dark, cool place for at least 2 months before using.

Wednesday, August 20, 2008

Fancy cake and flowers

This Summer has been full of weddings for me as well as our family. We had two back to back in July and they were both very beautiful.
My husbands niece was married on July 17th and she requested that I make her wedding cake and flowers for her. I wanted this to be so pretty for her so I set out weeks ahead designing her cake.

I have to admit that this is the biggest wedding cake I have ever made and was scared to death it was going to go all wrong. Nonetheless I put on my Cookie girl cape, rolled up my sleeves and licked my fingers through 30 pounds of cake frosting. It was so much fun and tasty too!

Each tier of the cake was a different flavor. I did a traditional wedding cake, a Hawaiian sunset with coconut and pineapple filling, and a Lemon cream cake with a lemon and strawberry filling.

Each moist and flavorful cake was such a big hit with the guests. My favorite has to be the traditional wedding cake. You just can't beat a classic.
The flowers were a mix of colorful blooms including pink and white roses. Yes they were absolutely fake but turned out to be very pretty. They complimented the fuchsia bridesmaid dresses perfectly.

All in all I was pleased with how things turned out and the Bride was so happy with it too. Especially the fact that the cake was black and white. She had wanted that so bad and I surprised her with it.
Her expression when she first saw the cake
is what made it for me.

Sunday, August 17, 2008

The Cookie Thief...Food for Thought

A woman was waiting at an airport one night,
With several long hours before her flight.
She hunted for a book in the airport shops.
Bought a bag of cookies and found a place to drop.

She was engrossed in her book but happened to see,
That the man sitting beside her, as bold as could be.
Grabbed a cookie or two from the bag in between,
Which she tried to ignore to avoid a scene.

So she munched the cookies and watched the clock,
As the gutsy cookie thief diminished her stock.
She was getting more irritated as the minutes ticked by,
Thinking, "If I wasn't so nice, I would blacken his eye."

With each cookie she took, he took one too,
When only one was left, she wondered what he would do.
With a smile on his face, and a nervous laugh,
He took the last cookie and broke it in half.

He offered her half, as he ate the other,
She snatched it from him and thought... oooh, brother.
This guy has some nerve and he's also rude,
Why he didn't even show any gratitude!

She had never known when she had been so galled,
And sighed with relief when her flight was called.
She gathered her belongings and headed to the gate,
Refusing to look back at the thieving ingrate.

She boarded the plane, and sank in her seat,
Then she sought her book, which was almost complete.
As she reached in her baggage, she gasped with surprise,
There was her bag of cookies, in front of her eyes.

If mine are here, she moaned in despair,
The others were his, and he tried to share.
Too late to apologize, she realized with grief,
That she was the rude one, the ingrate, the thief.

How many times in our lives, have we absolutely known that something was a certain way,only to discover later that what we believed to be true ... was not?

Source: Chicken Soup for the Soul, copyright 1996 by Jack Canfield and Mark Victor Hansen
Author: Valerie Cox

Saturday, August 16, 2008

O.R.E.O. Pudding

Ice cold milk and an Oreo cookie!

This is the jingle you will be singing when you make this pudding. Your family will love you for it. It is so easy you can even make it with the kids. They will love crushing up those cookies for you.


1 8 oz. pkg cream cheese softened
1 can sweetened condensed milk
1 large tub whip topping
1/2 cup lemon juice
1 bag Oreo cookies

Place cookies in a ziploc bag and crush with rolling pin.

In large bowl combine all ingredients except cookies and blend together with and electric mixer. Add cookies stir until they are mixed in well.

You can make individual serving cups and garnish with strawberries or leave it all in one big bowl. Chill the pudding for at least and hour before serving.

Yummy in my tummy!

Need a weeknight meal to go along with this sweet treat?
Check out Chic Galleria and the Gourmet page.

Friday, August 15, 2008

Bakelove Bakewear

I am so excited to blog about these fun and vintage inspired T's by Bakelove that are great for any baker, and foodie alike. I fell in love with the Cupcake t-shirt as soon as I saw it and I have added it to my birthday list.

Bakelove carries different styles and colors available on their site and a size chart to assist you in that perfect fit. You can't beat the prices which make them great for gift giving.

Check them out when you get a chance and experience the Bakelove bakewear for yourself.

Tuesday, August 12, 2008

Three Snaps for Ginger Snaps

Today the weather is so nice out. It is a lot cooler than the hot Summer days we have been experiencing and Fall is in the air. These are the days when my spirit is renewed and creativity flows like a river, especially in my kitchen. So what better way to enjoy this time than with a recipe for a spicy Fall favorite, Ginger Snap cookies.

A little facts of the recipe and its ingredients:

Ginger Snaps- crackly topped cookies so named for the crisp texture of the classic version- are surprisingly, a secret ingredient in many recipes for the German stew sauerbraten.

The powerful spice in these cookies is not only ginger but cloves. Cloves are not seeds like most other spices but are actually dried flower buds. The pungent flavoring (used in small amounts) often works hand in hand with cinnamon and nutmeg.

Ginger Snaps

1 cup sugar
1 tsp cinnamon
3/4 cup butter, softened
1/2 tsp salt
1/2 tsp ginger
1/4 cup molasses
1/2 tsp cloves
1 egg
1/4 tsp nutmeg
2 1/4 cups AP flour
1/4 cup sugar
2 tsp baking soda

In large bowl, combine 1 cup sugar, butter, molasses, and egg; beat until light and fluffy. Add flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

Heat oven to 350 degrees. Shape dough into 1-inch balls; roll in 1/4 cup sugar. Place 2 inches apart on un-greased cookie sheet.

Bake for 8-12 minutes or until set. ( cookies will puff up, then flatten during baking.) Cool 1 minute and remove from cookie sheets.

Yields 5 dozen cookies

Sunday, August 10, 2008

Lucy should have had one of these......

Vintage and retro pictures, movies and kitchen products from decades past are one of my favorite things to indulge in when I have the time. I share this interest with many others, so it was no surprise while web surfing that I came across the cutest vintage-inspired aprons .

Inspired by a gorgeous apron and glove set from Paris, Carolyn West-Owner of Carolyn's Kitchen, began by discovering 1940's patterns and bringing them to life with her modern interpretive designs.
"I wanted to bring back the glamour, sexiness, and cuteness of a bygone innocent era. The gloves and fabrics are new and nicer - it's a new and improved version of the '40's."

I think I will be buying these for Christmas gifts this year. What a fun idea for all of the girlfriends in your life. Come on now...there is a little "cheesecake" in all of us! Don't you agree?

Wanna see more? Check out all of the fun designs and patterns here. Carolyn's Kitchen

Monday, August 4, 2008

Bountiful Beauty

I took a short trip this weekend to visit my family and while I was there I took a stroll through the gardens to pick some of the wonderful vegetables to bring home with me. It was such a beautiful sight to behold with such a colorful variety to choose from. My Mom and I spent a good hour just gathering a few things. The picture I have added includes a mix of bright and hot peppers, squash, okra and heirloom tomatoes.

Have you ever dried tomato seeds to replant? Well, that is what I will do with the heirloom tomatoes. They are so delicious that I want to grow them as well. If I remember correctly, my Mom called them Russian 117 ( sounds like a fighter jet) and Purple Cherokee's.

It looks like my dinners this week will be quite delicious!

Friday, August 1, 2008

What would I do without it?

It is my sanctuary, my domain, my office, and most of the time my home. It is my kitchen!

No matter the time of day early or late you will usually find me there. Just like my Mother, it is the place I can pour my heart into whatever I am doing. Whether it be cooking a meal for my family, creating new recipes for the holidays or invinting new cookie recipes for my next customer.

I love the size of my kitchen although it is not as equipped as I would like, but one day I will have my dream kitchen filled with all of the fun gadgets and retro appliances this Cookie Girl could ask for.

How about you? Do you have a dream kitchen or one in the works? I would love to hear about it.