Tidbits

Cupcakes, Owls, and Hearts

Posted by Anne Yorks on Monday, January 16, 2012

This year is off to a busy start. After taking 6 months Cookie-in-the-Oven leave (aka maternity leave), it's good to be back to decorating and taking orders starting this month. I am already working on several projects for customers that I can't wait to share. Last week, I had the opportunity to speak to a local girl scout troop. Next week, I am donating a special cookie order to Clearwater Conversancy for their For Love of Art and Chocolate event. And of course throughout all weeks, both my girls keep me quite busy.

That's why I'm trying to plan ahead a bit with Valentine's Day cookie options. I have been working on my baking plans for a few weeks. I am going to introduce two new collections for this year (they are in the works and I hope to have them out soon). 

And, I am offering three collections from previous years (in case you were wondering, my lovebug ladybugs are retiring - at least for this year)...

(if you click on the photo, you can view the order details)

Valentine Cupcake Cookies

 

Owl Will Always Love You


Message Hearts


There is no sweeter way to say Happy Valentine's Day than with hand-iced sugar cookies. So if you're looking to do something special for the ones you love, drop me a line for cookies. The two new options will be online soon. Orders will be accepted until February 6th or until I'm booked - could be earlier than the 6th. I'll keep you posted if that should happen.

One last thing...I'm working on a super fun project with a few cookie friends. I'm planning to post it this Sunday. I am so, so, so excited, but I'll wait until Sunday to spill the beans. It's just for fun and the creativity will make your jaw drop. 

Have a sweet week,

Anne



10 comments

  • Simon

    Apr 01, 2012

    Candy Cane Bar Cookies1 cup butter (2 stckis)1 cup white granulated sugar1 egg14 teasp. Peppermint extract12 teasp. Salt23 cup finely crushed miniture candy canes (measure after crushing)6 drops red food coloring2 cups packed flour1 cup chocolate chips (6 oz. bag)2 cups chocolate chips (12 oz. bag)Melt the butter in a microwave safe bowl for 1 minute 30 seconds on high. Set it on the counter to cool.Place the sugar in the bowl add the egg, and beat with a mixer until it’s a uniform color.Add the peppermint extract, salt, and finely crushed minitature candy canes. Mix it all up.Add the 6 drops of red food coloring. Mix it in thoroughly.Feel the bowl with the butter. If you can cup your hands around it comfortably, you can add it to your mixing bowl now. Mix it in slowly at low speed. If it’s still too warm to add, wait until it’s cooler and then do it.Add the flour in half cup increments, beating after each addition.Stir in one cup chocolate chips by hand.Spread the batter evenly into a greased 9-13 inch pan. Bake at 350% for 25 minutes or until it feels firm on the top.Remove the pan from the oven and sprinkle it with the remaining two cups of chocolate chips. Immediately cover with a inverted cookie sheet. Let it sit for three minutes. Then take of the cookie sheet, and spread out the melted chips like frosting with a spatula.Cool completely and then cut into brownie sized squares.

  • Michele

    Jan 18, 2012

    OMG. Those are precious!

  • Carrie

    Jan 17, 2012

    Can’t wait to see your latest project!

  • Paula

    Jan 17, 2012

    I love your offerings for Valentine’s from last year and very excited to see your two new options. Also, very curious to see what fun project you and a few cookie friends have cooked up. I’m sure it will blow me away. Is it Sunday yet?

  • The BearFoot Baker

    Jan 17, 2012

    I love the owls!! Adorable!

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“My blog is a collection of tidbits about the things I love... sugar cookies, baking, great food, cute stuff, and life in Happy Valley. Check back often for updates!!”