We need YOUR help!


We are putting the final touches on our September boxes!  We are having a hard time deciding on 2 flavors!  Please comment with what 2 flavors you would like to see!




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 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!



Lemon Loaf


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This lemon bread is perfect for a light dessert or for Easter morning! You will need: 2 eggs 3 tablespoons lemon juice 1/8 teaspoon lemon oil (from our March box) 1 1⁄2 cups flour 1 teaspoon baking powder 3⁄4 teaspoon … Continue reading

Lemon Meringue Cookies



Welcome Spring!  We are so excited about this months box- we love all the fun things you can make!  Who doesn’t love lemon?  It’s so light and fresh, perfect for all of your Spring baking!!!  We haven’t featured Meringue Cookies yet, so thought this box goes perfect with them!!!

These cute little meringue cookies are perfect for Easter as well!  They are super easy to make and will melt in your mouth!

You will need:

  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon lemon oil (from your March box)
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup white sugar (we used ultra fine baking sugar)
  • purple and yellow food coloring if desired (from your March box)
  • piping bags (from your March box)
  • star piping tip (from your March box)


Pre-heat oven to 200 degrees, line 1-2 baking sheets with parchment paper or a silicone baking mat.  While eggs are cold, separate egg whites.  Let egg whites come to room temperature and add to a stand mixer.

IMG_1867 Beat egg whites on medium speed until they are foamy.

IMG_1868Beat in the salt and cream of tartar on high until eggs start to thicken.  Slowly add in the sugar, a little at a time until they become stiff and shiny.  While eggs are beating, get your piping bag set up.  Snip off the end and add the tip, if it doesn’t fit, snip off a little more until it fits.  I use a large glass to fit my bag in to fill it easily.  For a fun effect, we took a brush dipped in the purple food coloring and painted stripes on the inside of the bag.


Let sit till you are ready to fill.

To check to see if the eggs are stiff enough, lift your whisk and turn upside down, the peaks should stay.  Carefully fold in lemon oil and vanilla, and food coloring if desired.  We used just a bit of the yellow.

IMG_1870Fill your piping bag with meringue mixture.


Pipe the egg whites onto the lined cookie sheets until they are about 1 inch.  It takes a little practice, but you’ll get the hang of the piping!  The first couple of cookies may not have any purple, but as you continue piping they will have a purple striped or swirl effect.  Bake for 2 hours, let cool and enjoy!!!



Get creative, make another batch with no food coloring in the mixture, but paint your piping bag with yellow stripes, or yellow and purple!  Use different piping tips for different shapes!!!

Your lemon oil has so many uses!  It replaces citrus zest in any recipe!  1/8 teaspoon oil is equivalent to about 1 tablespoon zest.  A little goes a long way, we like to start with 1/8 teaspoon and add more if needed.  Use in baking, marinades, salad dressings and more!

~Happy Baking!

Mini Key Lime Cheesecake Tarts

Mini Key Lime Cheesecake Tarts

I absolutely love the mini tart molds that were included in our August box!  There are so many things you can do with them!  I am a huge fan of baking made easy with a little bit of help from mixes!  Krusteaz makes great mixes!  I love their Key Lime Bars, so I thought I would try something new with the mix.  I decided to try Key Lime Cheesecakes, below is my how to!


You will need:

-1 box Krusteaz Key Lime Mix

– Mini tart molds (included in your August box) – Don’t have enough tart molds?  Use Cupcake liners!

– Baking sheet and/or muffin tin

– 1/2 cup sugar

– 8 oz block cream cheese softened

– 1/3 cup water

– 3 eggs

– Citrus Sugar Dec Ons ( included in your August box)

– Whipped Cream


– Spay mini tart molds with non stick spray and line muffin pan with liners.  Pre-heat oven and prepare crust mix according to package directions.  Press crust mix into tart molds making sure bottom and sides are completely coated, I even pressed mix up the sides a bit in the cupcake liners.  Put molds on a cookie sheet and bake as directed.  Meanwhile, mix key lime mix as directed and set aside.  In a separate bowl, combine cream cheese and sugar with an electric mixer till fully mixed.  Fold in key lime mix.  Fill tart molds or liners 2/3 of the way full.  Bake according to package directions, or until crust is a golden brown.  Once cooled, carefully pull tart mold off.  Top each one with a little whip cream and a Citrus Sugar Dec On.

Please note – this blog and all posts are my personal opinions and views.  I have not been compensated in any way by featured products.


Dark Chocolate Cupcakes with Whipped Chocolate Buttercream Frosting


Dark Chocolate Cupcakes

You will need:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Sprinkles (included in February box)
  • Rainbow Sugar decons (included in February box)
  • Cupcake liners (included in February box)
  • White frosting (we used store bought)


  •  Heat oven to 350°F. Line 24 muffin cups (2-1/2 inches in diameter) with cupcake liners.
  •  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
  •  Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  Frost with Chocolate Buttercream and decorate with sprinkles.  We piped a little bit of the store bought frosting in a cloud shape to attach the rainbow sugar.  Makes approximately 24 cupcakes.

Recipe Courtesy of Hersheys.com

 Whipped Chocolate Buttercream Frosting

You will need:

  • 2 cups (16 ounces) unsalted butter, at room temperature
  • 5 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 8 ounces semisweet or bittersweet chocolate, melted and cooled


  • Using the wire whisk attachment of your stand mixer, or an electric mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
  •  Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
  • You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Recipe courtesy of browneyedbaker.com