Recipe...Chocolate Chip Cream Cheese Breakfast Cookies (recipe courtesy of "cookies and cups")

I follow A LOT of baking blogs.

Many cake blogs.

Even more cookie blogs.

But I have discovered one AWESOME all around general "dessert" blog that I have fallen in love with.

cookies and cups is a blog you can go to any time you're looking for a new dessert to impress someone with.

Her recipes never never disappoint.

I have enjoyed everything I've ever made from her blog.

The first thing I tried was the Strawberry Gooey Butter Cookies.

They were divine.

I could have eaten the whole batch in one sitting.

But I didn't.

Today I tried her Chocolate Chip Cream Cheese Breakfast Cookies.

They aren't too sweet...but just the perfect amount of tender, flaky yumminess you want, warm from the oven with a cold glass of milk.

Try them and let me know what you think.

Then go thank cookies and cups for her awesome recipes!

If you're not following her yet...GO DO IT!

You won't be disappointed!

Musical Father's Day...

 When I see Father's Day cookies posted in "blog-world"...

I typically see neckties, tools, cars, hunting, and the like.

But for MY dad...it means music.

 My dad's life has revolved around the piano.

 He is an amazing performer.

He plays, writes, and also has his music out on cd.

 His career involved teaching piano lessons for some time.

 And then building a very successful piano tuning/repair business.

So when thinking about what kind of cookies to make for Father's Day for him...

Piano/musical was definitely the route to go for me.

I hope all of you dads had a wonderfully, blessed day spending the day with your families!

St. Louis Cardinals...

 Here they are!

It was hard to keep these a secret because I shared with several people that I was planning to make them...

And each day I was met with, "Are they done yet?", "Have you posted them yet?"

Everyone wanted to see them.

 I have mixed emotions about these cookies.

While I feel the logos themselves turned out decent...

The icing consistency was not at its best which I believe may have been attributed to the weather.

(We'll blame it on that and not my skill-level, hehe!)

 I love flooding with glaze (the white background).

Glaze never gives me lumps, bumps, bubbles, separates, or cracks.

Weather doesn't affect glaze.

 But the logos themselves, is where I wasn't so happy.

I pipe intricate details with royal icing (glaze doesn't behave so well for intricate piping).

I like to use "a bit" thicker icing for piping detail work so that it doesn't run/spread.

However, with my Cardinals, it turned out a bit "too thick"...thus resulting in a bumpy/lumpy texture.

 I'm not sure if weather played a role in this or not.

But it did rain off and on this past week, and even on the days it didn't, there was a lot of humidity in the air.

 Royal icing and humidity are enemies.

 But I think my aunt and uncle (the recipients) were happy with them.

I suppose we bakers are our own worst critic.

I have a hard time accepting compliments...I tend to judge my work very harshly.

 I was however VERY happy with the quatrefoil!

The first time I ever saw this technique I was amazed.

I just knew it had to be difficult.

But honestly, it wasn't!

I enjoyed doing it and can't wait to do it again!

My uncle said, "I can't believe your husband allowed you to make these."
My husband is a die-hard Detroit Tiger fan.

I said, "He only allowed it because they were LEAVING the house.  Any cookie STAYING in the house has to be Tiger themed!"  LOL!

And I have to say, I'm glad my hubby IS a Tiger fan...the logo is MUCH easier to pipe than the Cardinals, LOL!

Cake Truffles

 So...this is another "pre"-post to the big project I've been working on all week.
I still can't reveal pictures of the "main" part of the project because the recipient hasn't received them yet...and let's face it...surprises are always so much fun!

I decided to toss in some cake truffles along with the gift basket I'm working on.
I started out with the idea of just doing cookies in the basket, but I thought it would be fun to throw in some cake truffles as filler too! 

 I don't make "traditional" cake pops or cake truffles like most people do.
A "traditional" cake pop or cake truffle is crumbled cake pieces with frosting stirred in to form a gooey mixture that is then dipped in melted chocolate.

 Many folks enjoy this mixture.  For me personally, it is WAY too sweet and rich.  For that reason, I have always done strictly "cake" in my cake pops and cake truffles.
No frosting mixed in.  It's all up to personal taste. :)

 I've always thought cake truffles were the perfect bite-size snack.
Total portion control.
But let's face it, who can eat just one?

 These were a white confetti cake and then dipped in white chocolate.

Stay tuned for the pictures of the final project!

Chat soon!

Sneak Peek...(yes, I'm still alive!)

Greetings baking buddies!

Yes, I'm still alive and kickin'!

After that last MASSIVE wedding order, I took a little "hiatus" of sorts.

Well, I took my break...rested up...and I'm rarin' to go!

I started getting decorating withdrawal!

So, I got this idea...

I can't tell you what it is now, because the recipient hasn't received it yet.

I like the recipients of my goodies to see the finished product before I post it online.

But I wanted to give you a sneak peak of what's to come...especially because I attempted a new technique!  I was so excited when I received some cookies in the mail from another cookier friend and several of them had this "quatrefoil" pattern on them.

I thought they were beautiful...and something "I" could never accomplish...

Until another cookier posted a pattern for sharing.

I immediately made a copy and started studying it.

I found the technique to actually be quite easy!

Mind you, mine is not perfect.

But I just wanted to share it with you and let you know I am still alive since it's been so long since my last post.

I promise you'll get to see the entire finished product/project by the weekend!

Until then...I'd love to hear what you're working on!

Feel free to leave a comment!

Chat soon...

Melody

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Girls Day Out 2013

 We girls have a tradition in our family.

Girls Day Out.

It started about four years ago, I think.

My mom, my sister, and I all went out for a special day.

The first year we did pedicures.

The second year we did manicures AND pedicures.

But by the third year, it had turned into a shopping extravaganza. 

 We now spend the entire day shopping, having lunch out, and grabbing a special coffee treat together.  This year, my niece joined the ranks of Girls Day Out.  She is 13 years old, and so much fun!  I was so excited she was joining us this year!

And what better way to commemorate a special event?

With cookies, of course!

I made a little gift box of cookies for my niece Raegan.

A simple cookie with her name and "Girls Day Out 2013" and then a few minis to go along with it.

We had such a great time...chatting, eating, and shopping!

I hope this tradition continues for many  years to come!

Mother's Day 2013

 I have never been...and probably never will be one of those bloggers who gets my holiday cookies blogged about "before" or "during" the season.

Between working 55+ hours a week, AND baking on the side...I'm lucky to get the blogging done at all.  Soooo...I'm going to use the excuse that I don't post "on time" because I don't want the recipients to see their creations online before they get them in person...yeah, that works!  Hehe!  These are some Mother's Day cookies that I did and gave to my mom for Mother's Day.

I used sanding sugar on the edges of most of them.  I absolutely LOVE the crunch and sweetness that sanding sugar adds to sugar cookies!  It also gives it that extra little "sparkle", I think.

 I have finally found the method/medium/means that I am sticking with.

I now flood all of my cookies with "glaze".  I like the taste of glaze MUCH better than royal icing.  I've had royal icing from many different bakers, I've tried a variety of recipes on my own...and I just don't care for the taste of it.  By flooding the cookies with glaze, I get the yummy taste that it brings, PLUS I like the smoothness of glaze.  I never end up with air bubbles, cracking, separating, or any of the other issues that royal icing can bring on any given day.  Glaze also brings a nice sheen to it when dry.  Royal icing always dries so matte and dull.  Weather doesn't seem to play into glaze as much as it does with royal icing either.  We all know how humidity just KILLS royal icing!

I just LOVE these "petals" above.  They are actually paisley fondant cutters, but I thought with the floral theme I was working on, I'd call them petals!

I mentioned that I'm now flooding with glaze...HOWEVER...I'm not giving up royal icing all together.  Glaze is VERY difficult to work with for the intricate piping details on many cookies.  It just doesn't hold shape like a stiff royal does.  So I'm still using royal for all of my intricate details.  This way we get the yummy taste of glaze and the great details with royal.

These squares I did with some fondant cutters I purchased a while back as well.

Fondant cutters make excellent cookie cutters as well!

 The whole collection.

I added some springtime flowers to the Mother's Day mix as well.

I LOVE doing flowers.

 I have to say, flowers are one of my favorite cookies to decorate.

The whole collection!

I hope all you moms had a very Happy Mother's Day and those who aren't mothers, I hope you were able to spend time with the special ladies in your life!