Perfectly Smooth Cookie Glaze




1 cup powdered sugar

1 tablespoon corn syrup

1 1/2 tablespoons milk 

1/2 teaspoon vanilla


1.Combine sugar, corn syrup, milk, vanilla and whisk until smooth. Add desired coloring.

2.Use offset spatula to layer frosting on cookies evenly. Icing will settle and become smooth. Use your favorite sprinkles or decorations.

3. Allow to harden for 4 to 6 hours before stacking.

4. Store in airtight container.


This entry was posted in Cookies.

Mini S’more Brownie Bites


Today I’ll be showing you how to make Mini Smore Brownie Bites! With a little bit of chocolate, graham cracker, and marshmallow in each bite you’ll be in heaven!

Ingredient list: 

72 mini marshmallows

2 1/2 cup graham cracker crumbs

1 cup melted butter separated

One Betty Crocker dark chocolate brownie mix

Two eggs

2 Hershey’s bars-cut into segments


1. Mix 2 1/4 cups graham cracker crumbs with 1/2 cup melted butter, take heaping teaspoon of graham cracker mixture into each mini cupcake pan, use back of teaspoon to press the mixture into pan.

2.Put brownie mix into mixing bowl add 1/2 cup of melted butter and 2 eggs 1/4 cup water, mix until completely combined. Dollop 1 tablespoon of brownie batter on top of Graham cracker crust.

3. Sprinkle extra graham cracker crumbs on top of brownie batter and then three mini marshmallows on top of crumbs.

4. Bake at 350° oven for 12 to 15 minutes for the last 2 to 3 minutes place Hershey bar pieces on top until they have melted slightly.


Valentines Cupcakes | With a Chocolate Truffle Center

Looking for something creative and delicious to give for Valentines day?Look no further! These chocolate cupcakes are about as decadent as they get. Filled with chocolate truffles and topped with whipped chocolate ganache they will definitely satisfy your sweet tooth!


Things you will need:
One chocolate cake mix
1 1/3 cup buttermilk
1/2 cup melted butter
Three eggs
Cupcake liners
Chocolate truffles
8 ounces heavy whipping cream
16 ounces min chocolate chips
Pipng bag
Star piping tip
Red fondant
White Disco Dust (optional)
Heart cookie-cutter
Valentine sprinkles



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Airplane Cake

Think you will need: 
2-8 inch cakes
2-6 inch cakes
One 8 inch cake board
One 6 inch cake board
Bench scraper 
Offset spatula

Blue fondant
Baby blue fondant
Red fondant
Ivory fondant
1 inch circle cookie-cutter
One and a half inch circle cookie-cutter 
Sharp knife
Fondant cutter optional 
Five Boba straws

This entry was posted in Cakes.

Soft Gingersnaps







Christmas time is cookie making time! If you don’t already have a delicious Gingersnap recipe you’ll need to add this one to your list. This recipe is courtesy of my expert cookie making friend Melissa. We’ve schemed forever to bake our little hearts out together and we finally put it into action this year!



Preheat oven to 375 degrees. Cream butter, shortening and sugar. Add egg and molasses. In a separate bowl mix dry ingredients. Gradually beat dry ingredients into wet ingredients.




Roll dough into balls and coat in coarse sugar (i.e. Turbinado sugar)


Bake for 10 minutes. Makes 2 dozen.



Last step: Enjoy these delightful cookies!

This entry was posted in Cookies.

Sweet Potato Blondies with Maple Glaze

Sweet Potato Blondies with Maple Glaze





Sweet Potato Blondies with Maple Glaze
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Cook Time
25 min
Cook Time
25 min
  1. 1 cup unsalted butter
  2. 3/4 cup brown sugar
  3. 2 teaspoons vanilla
  4. 2 eggs
  5. 3/4 cup sweet potato purée
  6. 2 1/4 cupFlour
  7. 2 1/2 teaspoons baking powder
  8. 1 teaspoon cinnamon
  9. 1 1/2 teaspoon pumpkin pie spice
  10. 1 1/2 teaspoon of salt
  11. 1 cup white chocolate chips
Maple Icing
  1. 1/4 cup melted unsalted butter
  2. 1/2 cup of maple syrup
  3. 1 1/2 cup powdered sugar
  1. 1/4-1/2 cup chopped roasted pecans
  1. 1.Preheat oven to 350 degrees. Spray 9x13 baking pan.
  2. 2.Cream unsalted butter with brown sugar until smooth.Mix the vanilla then add the eggs one at a time and add sweet potato purée.
  3. 3. Mix together dry ingredients in separate bowl including: flour, baking powder, cinnamon, pumpkin pie spice and salt. Then incorporate dry ingredients into creamed batter. Add white chocolate chips and stir until just combined.
  4. 4. Spread batter into prepared pan and bake at 350° for 20 to 25 minutes. Bake until toothpick inserted in center comes out clean. Let the bars cool completely in pan before applying icing.
  5. 5 . Mix together 1/4 cup melted unsalted butter with 1/2 cup of maple syrup and 1 1/2 cup powdered sugar. Once the bars have cooled drizzle icing on top. Sprinkle chopped pecans on top of wet icing.
  1. Let set and then enjoy!
Meagan Makes Cupcakes



Chocolate Chocolate Chip Cookie Dough Cake




  • One Prepared chocolate cake mix or Chocolate cake recipe of your choice

Chocolate chip cookie frosting:

  • 1 1/2 cup Salted butter
  • 1 1/2 cup brown sugar
  • 1 1/2 cup powdered sugar
  • 2 1/2 cups all-purpose flour
  • 3 teaspoons of vanilla
  • 2 to 3 tablespoons of milk
  • 1 1/2 cups mini chocolate chips


  • 16 oz Heavy Whipping Cream
  • 16 oz. Semi  sweet chocolate or chocolate chips


1.Grease and line 2, 8  inch round baking pans

2.Bake, cool, and split cakes

3. Cream butter with sugars until fluffy

4. Incorporate vanilla,flour, milk

5. Separate 1/4 of batter and set aside for piping on top of the cake

6. Add chocolate chips to the remaining frosting that will be used for filling the cake

5. Spread out frosting into 2 disks using the same 8 inch pans lined with cling wrap

6. Freeze for 15-20 min

7.Heat cream until almost boiling and mix chocolate into cream until no lumps remain

8. Cool ganache for 4-5 hours until firm but still pliable.

9. Layer cakes with first a coat of ganache and then a disk of cookie dough frosting. 3 cake layers will be needed.

10.Finish off cake with a coat of ganache







This entry was posted in Cakes.