Peach Sugar Cookies


One of our favorite items from our August box was the leaf fondant plunger.  I use mine quite a bit, from cookies to cupcakes!  I made these adorable peach cookies with the fondant, peach cookie cutter and plunger all included in the August box!


You will need:

Your favorite sugar cookie mix, try one of our favorites!  Get the recipe here!  If you have a good basic sugar cookie dough, try changing the flavor by adding some flavoring.  I used a dropper full of Lorann Lemon oil and about 1 teaspoon almond extract, they were delicious!!!

green fondant

leaf fondant plunger

red and yellow food coloring

your favorite royal icing recipe

piping bad and tip or squeeze bottle

peach cookie cutter


Bake cookies according to recipe and let cool.  Once cooled, make royal icing.  Transfer icing to two separate containers and save the rest if you have leftover.  Add in 1 drop red and 1 drop yellow food coloring and mix.  Continue to add drop by drop till the perfect peach color is achieved.  To keep frosting from drying out, cover bowl with a damp towel.  Add 1st part of icing to bag or bottle and squeeze to outline Peach, do not out line leaf portion.  If desired, let dry.  Thin out separate bowl of icing with water, start with 1 tablespoon and stir till desired “flood” consistency.  Add to a separate bag or bottle and let icing “flood” onto cookie till completely iced.  If you have any air bubbles, use a toothpick to pop.    You can also use toothpick to spread icing across cookie.  Set aside to dry.  Meanwhile, on a clean surface, tear off a bit of fondant and knead till soft.  Roll out, and using plunger cut leaf shapes.  Push plunger in, press button down and kind of wiggle slightly for a clean cut. Pull up and push button to release leaf shape.


Once leaves are all cut out, attach to leaf part of cookie with frosting as glue.  The perfect Peach Sugar Cookie!  If you need more fondant, plungers or squeeze bottles, you can purchase them and more in our store!

~ Happy Baking!



Peach Cupcakes


Summer is coming to an end, what a better way to end summer than with some Peach Cupcakes!


You will need:

For cupcakes-

– White box cake mix

-eggs, water and oil per box directions

-1/4 cup peach preserves

-2 peaches, peeled and chopped

-cupcake liners or cups from our August box

For frosting-

-red and yellow food coloring

-1 cup butter, softened

-1 packet Taylor & Colledge Vanilla Bean paste from August box (or about 1 teaspoon vanilla extract)

-5 tablespoons peach preserves

-3 cups confectioners sugar

-peach slices, or jam for garnish

Mix cake mix according to package directions for cupcakes, fold in peach preserves and fresh peaches.  Fill cups or a muffin tin with liners 2/3 of the way full.  Using the cups from our box?  Just place on a cookie sheet and bake right in them!  Bake according to box, or until toothpick inserted in center comes out clean.  Cool completely.  For frosting, combine all ingredients and mix on medium speed until combined.  Add 1 drop of yellow food coloring, and 1 drop of red and mix.  Continue to add food coloring one drop at a time until desired color is achieved.  Add frosting to a piping bag and frost cupcakes.  Garnish with fresh peach slices.  You can even create a cavity in frosting and fill with remaining peach preserves! 

Don’t forget if you need more cups, you can purchase in our store or in our Etsy shop!

We hope you enjoy the rest of your Summer!  Happy Baking!



Vanilla Bean Whipped Cream



Who doesn’t love fresh whipped cream?  It is so easy to make!  I loved the Taylor & Colledge Vanilla Bean Paste from our August box and thought it would be perfect in whipped cream!   Add this fresh whipped cream to your favorite fresh fruit, ice cream and more!  You can even layer in push pops for a fun treat, try with fruit or mini cupcakes!

You will need:

~ 1 cup heavy whipping cream

~ 1 heaping tablespoon confectioners sugar (add more if you prefer)

~ 1 packet Taylor and Colledge Vanilla Bean Paste (you can also use a little extract if you do not have paste)


In a bowl, beat whipping cream with an electric mixer (or a stand mixer) on high until soft peaks form.

  Add in sugar and vanilla bean paste, beat until fully mixed.  Look at how pretty all those little black vanilla specks are!  Store in refrigerator.


~Happy Baking!

Want more ideas on what to make with your Vanilla Bean Paste?  Visit Taylor & Colledge here