Category Archives: Recipe Book

Turtle Cookie Noms

I know I have posted these cookies up before..but this time I made them. I cant emphasize on how delicious they are.

I used a wilton squirt bottle this time to do the chocolate drizzle on top…much easier than using a spoon….

Highlight: I took these cookies to a cookie swap party and totally got 1st place for best looking cookie 😀



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Sugar Cookies with Royal Icing

I have been wanting to figure out how to make those adorable sugar cookies with the some what harder icing on them. Mixing what I learned in the 2nd level of Wilton classes and google….I think I have figured it out slightly. I got a mix of sugar cookie dough from the store and a big box of cookie cutters to make this a fun activity for the nephews!

Royal Icing information/Recipe

They turned out pretty cute 🙂 I needed to thin them out more if I wanted to fill it in. The bottles were a bit tough to squeeze the icing out of due to the consistency being too thick.+

dino cookie              butterfly cookie

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First Thanksgiving

My sister and I usually do a nontraditional Thanksgiving where we invite our friends since our family is usually scattered around. Somehow this year, our whole family, my sisters’ in laws, and my future in laws were all in Houston. BUT we still didn’t do Thanksgiving on Thursday..we celebrated on Saturday!’s the thought that counts, eh?

So this year I was in charge of the night! Boy was I tired at the end of it!

Here’s the menu:

Needless to say, we had MORE than enough food.

thanksgiving tbale


Some notes on the recipes.

Cranberry Sauce: I pulsed it a few times with a hand blender to make it less chunky. Definitely liked it better that way!

Stuffing: I used probably 4 different recipes at the end to make the best combination for spices and add ins. The corn bread was awesome in the stuffing.

Green Bean Casserole: AWESOME RECIPE. the family and fiance LOVED this one.

Roasted Garlic Mashed Potatoes: I never use a recipe for this and kinda go by taste with a mixture of sour creme, buttermilk, salt, pepper, chives, roasted garlic, butter

Salad: we ended up making a basic salad and leaving the cranberries, grapes, cheese in bowls on the side as add ins for the diverse palette of our guests.

Pumpkin Bars: I added in chocolate chips into this. it gave amazing texture with the bananas. Also I drizzled some of the extra chocolate from the turtle cookies for a finishing touch.

Pictures to Come!

Fresh Strawberry Cake with Lemon Curd Filling

I had to make a cake for my cake decor class, so I decided I could try out a new recipe at the same time. I did a three layer fresh strawberry cake, a lemon curd filling between the layers, and iced with a butter cream frosting.


Fresh Strawberry Cake (

  • 1 ¼ cups pureed strawberries
  • 3 cups cake flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup (2 sticks) butter at room temperature
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  1. Preheat oven to 350 F. Spray three or five 8-inch pans with non-stick cooking spray.
  2. Puree fresh strawberries in food processor until very smooth and free of lumps, enough to make 1 ¼ cups in its pureed form.
  3. Sift the flour, salt and baking powder.
  4. On medium speed, with a flat beater attachment, beat the butter until smooth.
  5. Still on medium speed, gradually add sugar and beat until fluffy.
  6. Reduce speed to low and add eggs one at a time, beating until blended after each addition.
  7. Add in strawberry puree and continue mixing on low speed until fully mixed.
  8. Add in vanilla extract until fully mixed.
  9. Divide batter evenly among pans. Bake for 35 minutes/until cooked. Check with a toothpick in the middle.
  10. Remove from oven and place on cooling racks to cool completely.

The only problem I found with this recipe was that it didnt have a strong flavor of strawberry since i used a lemon filling. Need to find a way to enhance the flavoring!

Lemon Curd (

  • 1 cup sugar
  • 1/2 cup lemon juice
  • 4 large eggs
  • 1 Tbs finely grated lemon peel
  • 8 Tbs butter (temp doesnt matter)
  1. In a sauce pan with no heat, mix the sugar, lemon juice, lemon peel, and eggs.
  2. On medium heat, add in the butter and allow the mixture to warm up, melt, and mix together. Stir frequently. Don’t let it boil.
  3. In about ten minutes, the mixture should have a thicker consistency to coat the back of a wooden spoon.
  4. Remove from heat and run the mixture through a strainer.
  5. Place the mixture in an ice bath immediately to allow curd to cool (15 min).
  6. Store in fridge.

side note. I love lemon curd!