I had my first “big girl” cookie order for a company. Like a real legitimate business! They ordered 10 dozen Easter sugar cookies for their company Easter egg hunt. Of course my response...no problem. Wow was I ambitious! No worries...they are done and for the most part they turned out pretty cute.
But there are some lessons that I learned...
1) Eggs are not easy to decorate. I thought they would be the easiest but turns out I am not very good at outlining circle-ish objects. Bunnies and carrots were way easier.
​2) Sprinkles make everything look better. Cookies not looking as fabulous as you would like? Throw some sprinkles on them! It’s kinda like glitter.
3) Press and seal cling wrap stuff is your enemy. I thought since my cookies were dry to the touch I could cover the trays with plastic wrap. I thought press and seal even better. Not so much. It sealed to the top of the cookie and messed up the tops. Luckily I only did 2 trays like that. Lesson learned.
4) Plan out how you will approach a large order and make sure you have enough time planned out to get it completed. I work full time so this was very important. I started to get overwhelmed until I set a goal and a plan for how I would get it done.

If you were wondering, I use this recipe for my cut cookies. Make sure you chill overnight and knead the dough before you cut. I have tried a few different recipes and this is my favorite.

https://www.allrecipes.com/recipe/10402/the-best-rolled-sugar-cookies/

Happy baking!

XOXO
Stefanie

I have been asked a few times “how do you make your peanut butter frosting?”. Well here is my recipe. This is my base recipe and then I add cream or powdered sugar to get the consistency that I like.

1 cup butter (use the real stuff)
1 heaping spoonful of creamy peanut butter
1 tsp vanilla
4-5 cups of powdered sugar (depending on the consistency you would like) 
2-3 tablespoons heavy cream (add a tablespoon at a time until you get the consistency that you like)

Cream butter and creamy peanut butter together.  
Add vanilla
Add you powdered sugar one cup at a time.  After 3 cups start adding your cream a tablespoon at a time. 
Continue to alternate cream and sugar until you get the consistency you like. 

Warning...this frosting is super rich and addictive. ♥

xoxo
​Stefanie 

My youngest daughter enjoys watching me decorate and bake.  She doesn't really ask to help but just watches.  The other night as I was finishing up some cupcakes for a wedding shower, I could hear her digging around behind me.  "Mom, Momma?  Do you take these cutters and use it with the fondant?" "Yes" I answered.  And then she did this...