Monday, June 29, 2015

Lucas's Birthday Bash

The Birthday Boy!

Lucas's Smash Cake Picture

Lucas at the Day of his First Birthday Party

The cakes I made for the Lucas

Made red velvet cake jar favors

Got to have cake pops

Lots of Cookies I made for the party

Italian Sandwich cookies with Rainbow Swirl Cookies

These are pudding Cookies I made in assorted flavors.  This is Chocolate M&M.

Confetti White Chocolate

Ready for Transport

I made super soft Rice Krispie Treats dipped in White Chocolate and Sprinkles.

He is loving it.

Aunt Penelope enjoying her nephew.

Party Venue all decorated.

More goodies for guest.

Popcorn and Candy table for the kids.

Candy Table with Curious George theme.

More trays to go.

Smash Cake

White Chocolate Chunk and Dark Chocolate Chunk

Vanilla M&M

Chocolate Chunk Banana Nut

Sunday, June 28, 2015

Chocolate Chocolate Chunk Cookies

Made these especially, for my Nephew's First Birthday, Lucas.  I have been making pudding cookies for years and I have been messing around with ingredients to get it just right.  I think these are just perfect.  They are always a huge hit.  Love  u Lukie!

Chocolate Chocolate Chunk Cookies
 by Angela (Mama's Oven)

2 sticks room temperature unsalted butter
1 cup sugar
2 eggs

2  (3.4 oz each)  Jello Instant Chocolate Pudding Mixes
2 tsp. vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
pinch salt

1 cup chocolate chunks
1 cup white chocolate chips
1 cup mini m & m’s

Beat 2 sticks room-temperature butter and sugar until creamy and lighter in color.  Add room temperature eggs, continue to beat.   Add pudding and extract, continue to mix.

In a seperate bowl, sift flour, baking powder, soda and salt.  Slowly add to mixer, beating on low speed.  Beat until just mixed, do not over beat.  Add chips and beat until mixed thru.

On a work surface, cut a large piece of clear wrap, place dough on clear wrap shape into a long log.  Fold clear wrap over, and roll dough into a uniform log.  Seal edges of clear wrap over log and place in fridge for 2 hours to chill. Remove dough from fridge after 2 hours, slice into 1/2 inch slices, place on parchment paper about 2 inches apart.   You can freeze dough too.  If removing from freezer, let dough sit out for 45 minutes, then slice and bake.

Bake 350 degree oven, 12-14 minutes until just slightly brown on bottom.  Do not over bake. Let cookies sit in pan for 5 minutes while cooling, gently lift with spatula on to cooling rack. 

Wednesday, June 3, 2015

Italian American Raspberry Sandwich Cookies

Italian Raspberry Sandwich Cookies

Italian American Raspberry Sandwich Cookies
Recipe Source:  Mama's Oven

These are one of my favorite cookies.  I make these for every family holiday and parties.  They are just delicious and everyone loves them.  This recipe is a real keeper.  There are a few steps involved, but it so well worth it.  This is a professional pastry recipe and I recommend using a scale to measure ingredients. I often double the recipe because they just do not last in my household.  They never make it to the cookie jar. You often see these cookies being sold at the supermarkets by the deli section in plastic containers.  Well, let me tell you that these are fresh, preservative free and taste ten times better because they are made with real butter.  I promise you these will become a family favorite!


Preheat oven to 350 degrees
2 cookie sheet pans, lined with silpat

1 18inch pastry bag with very large star tip

2 dozen cookies

12 oz. unsalted butter
6 oz. granulated sugar
3 oz. confectioner's sugar
4.5 oz. eggs
pinch salt
1 tsp. vanilla extract
1 pound plus 2 oz. cake flour (must use cake flour)?

Cream butter and sugar until light and creamy, add confectioner's sugar and continue to cream.  Add eggs and beat until light and fluffy in color.  Add vanilla, pinch salt and cake flour, cream until well incorporated.  Scrape bottom of bowl and make sure the mixture is very well mixed.  Put in pastry bag with star tip and pipe 2 inch oblong cookies on to cookie sheet.  Bake for about 8 to 10 minutes until very light in color.  Cool on rack.

Raspberry  SeedlessPreserves
1 large jar of seedless raspberry preserves

 Put into blender to blend until there are no clumps.  Spread on underside of one cookie and place another cookie on top to form a sandwich. 

1 Bag of Dark Chocolate Candy Melts
(I do not have to temper this chocolate and it hardens up very quickly)
1 bowl filled with sprinkles

Melt chocolate and dip the top tip of the sandwich cookie and then dip into sprinkles.  Let dry on parchment paper. 

Printer Friendly

Print Friendly and PDF

Print Page