Plaque Place Card Cookies



I have been seeing these plaque cookies all over social media and thought they would be a perfect addition to one of our holiday boxes!  There are so many things you can do with them!  They are perfect for any celebration, from birthdays, graduations, showers and so much more!

I love the idea of adding names and using them as a place card for a party!  These started off with our favorite sugar cookie recipe and we decorated using our gel writers and glitter!  I am not a cookie artist but practicing to get better! : )

You will need:

Your favorite sugar cookies using your plaque cutters from our December box, cooled (click here for our favorite recipe)

Icing of choice

Gel Writers from our December box

Other decorative items- stencils, sprinkles, glitter etc

To Do:

Make cookies according to recipe and let cool.  Frost cookies with icing of choice for a base, we used a basic royal icing.  Once icing has dried, using gel writers decorate cookies.  We outlined some, added polka-a-dots, wrote names, etc.  Be careful not to cut too much off of the tip of writer, or icing will come out thicker.  The gel does not harden like royal icing, it does set up, but will stay tacky so we do not recommend stacking cookies.  Get creative, add glitter, sprinkles and more!!!





Surprise Coffin Cookies



Looking for a last minute Halloween treat?  Our Surprise Coffin Cookies are fun and easy to make!  These start out as a basic sugar cookie, with a fun treat inside!

You will need:

  • Your favorite sugar cookie recipe, try ours here
  • Coffin Cookie Cutter (featured in our September box)
  • Your favorite small candy, we used Reese’s Pieces and M&M’s- the mini’s work great!
  • Your favorite frosting, we used store bought chocolate
  • Food Coloring of choice- we used black gel
  • Icing pens, writers or royal icing

How to:

Make your favorite sugar cookie dough and cut out cookies.  We used our Coffin Cookie cutter.  These surprise cookies are actually 3 cookies in one, you will need to cut out the middle on the cookies you would like to have the surprise inside.  You can use a smaller cookie cutter, or we just used a knife to cut out center.  To keep edges smooth, try dusting knife and cookie cutter in flour!


Bake according to recipe and let cool.  Once cooled, it’s time to assemble the surprise cookies!  We used store bought chocolate frosting and added black gel food coloring to achieve our desired black.  Chocolate frosting is easier to get a nice black color with, and will not get gray or ashy!  Start with a few drops, adding more until the perfect black is achieved!  Start out with 1 normal cut cookie, then take a cookie where the center was removed and carefully frost the back edges.  The sides are thin, so be careful not to apply too much pressure or cookie will break.  “Glue” to top of cookie.


As you can see the cookies were not all the same sizes after baking.  It’s okay!  Next add a few pieces of your favorite candy.  The mini candies will work the best.  You can also add sprinkles!


Next, frost the back of another full cookie and place on top.  Using an icing spatula or knife, frost entire cookie sides and top and smooth out.  Let dry, then you can use an icing pen, writer or even royal icing to decorate top of cookie.  We used our CK Writers that we have featured in the past.  We also made scary faces with the eyes from our September box.  Have fun getting creative!  My boys loved these!!!


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!



Log Roll Cake



When I came across this recipe, I knew it would be perfect for our July box!  Our woodland sugars are so cute with this!  I had never made a roll cake before, but this one uses a box mix and was super easy!  It is delicious!  I will definitely be making this one for the holidays as well.  I changed the filling and used a different frosting recipe I had seen as well.  This recipe had so many great reviews I have been wanting to try it.  You may never try another frosting again!  I added some caramel sauce to mine which turned our great!  I love that the cake is chocolate, you can use so many fillings with this!  A raspberry filling would also be great!

You will need: 


6 eggs

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
1/2 cup water
1/4 cup vegetable oil
1 tablespoon powdered sugar

clean kitchen towel

Chocolate Frosting-
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1 tablespoon corn syrup
1/4 teaspoon vanilla


5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup butter (use real butter, no margarine)
1 cup granulated sugar (not powdered sugar, I used super fine baking sugar)

caramel sauce if desired

woodland and toad sugars to decorate if desired


Heat oven to 375°F (350°F for dark or nonstick pan). Line bottom only of 15x10x1-inch pan with waxed paper; spray with baking spray with flour.  In large bowl, beat eggs with electric mixer on high speed about 5 minutes, they will be thicker and yellow.


Add cake mix, water and oil; beat on low speed 30 seconds, then on medium speed 1 minute, scraping bowl occasionally. Pour 3 1/2 cups batter into pan.  Bake 14 to 16 minutes or until cake springs back when lightly touched in center. Run knife around edges of pan to loosen cake. Turn cake upside down onto clean kitchen towel sprinkled with 1 tablespoon powdered sugar; carefully remove wax paper.


While hot, carefully roll up cake and towel.  Cool completely on cooling rack, for about 1 hour.


*Have extra batter, make cupcakes!

While cake cools make frosting and filling!

For frosting, in a medium bowl, microwave whipping cream uncovered on high for about 1 1/2 minutes or until it just starts to boil. Stir in chocolate chips and corn syrup; let stand about 1 minute. Whisk until smooth, then add in vanilla. Refrigerate for 30-45 minutes,  stirring about every 15 minutes until spreading consistency.  It will thicken up quite a bit.

For filling, in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. It will thicken up a lot, you want it thick!  Remove from heat and let it cool to room temperature. It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy on high. I used my stand mixer.


Add the cooled milk mixture and beat on high till it has a whip cream consistency.  I added a little bit of caramel sauce and mixed till fully combined.


Once cake has cooled, unroll cake carefully, and remove towel. Spread filling evenly over cake.


Roll cake back up, be careful when rolling or transferring as mine started to crack a bit.   Place on platter and frost cake with chocolate frosting. 


Create lines in frosting with a fork to make look like a log, and add woodland and toadstool sugars.


  Store loosely covered in refrigerator. Let stand at room temperature at least 30 minutes before serving.


Log roll recipe courtesy of

Filling recipe courtesy of, click here to view original recipe