Door County Custom Cakes and Cookies

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~~~~~There are a few weekends that I won't be available to help you with your order, I am running another Half Marathon so please make sure you plan ahead.~~~~~

Wednesday, November 30, 2011

Gannon's Pirate Ship Cookies

Well we've been celebrating it since Thanksgiving but today is the "actual" big day. My oldest turned 6 today, and these are the cookies that he took to school for his friends.

Happy Birthday Gannon!
~ Enjoy! ~

Tuesday, November 29, 2011

Kroff Inc. Logo Cookies

I was asked to make some logo cookies and based of the company Kroff Inc. ( and based on their logo, I came up with the following cookies.

Thanks Liz and Rob!

~ Enjoy! ~

Cookies for the clinic

Yesterday I had my annual physical, and had the joy of bringing these assorted holiday cookies into the clinic for all of the doctors and nurses to show how much I appreciate all that they do.  
~ Enjoy! ~

Sea Turtle Cookies

Leslie's niece is in school to be a Marine Biologist, and she thought it would be fun to send her a care package with some cookies. So a dozen Sea Turtle cookies are all packaged up and on their way as a surprise. Thanks Leslie for the order.

~ Enjoy! ~

Judy and Lou's Anniversary Cake

Judy and Lou celebrated their 25th wedding anniversary with family this past weekend, and with a Red Velvet cake with Cream Cheese frosting.  It's been some time since I've worked with Cream Cheese frosting, so I had a bit of a learning curve, but overall the cake was well received.

Happy Anniversary Judy and Lou!

Thanks Julie for the order!

~ Enjoy! ~

Monday, November 28, 2011

Cherry Pie Cake

I've done posts before as a part of the Foodbuzz Tastemaker ( program and I’m pleased to announce that I was given the opportunity to try out both Duncan Hines ® and Comstock-Wilderness Fruit Fillings and create something that was yummy and delicious.  My original idea was going to be a trifle that I planned to serve for dessert for my son’s birthday, and then I got a wild idea and came up with this.  Which we enjoyed this evening with my in-laws for his birthday.

Cherry Pie Cake
1 box of Duncan Hines ® French Vanilla Cake Mix and the ingredients to make the cake
1 can of Wilderness Country Cherry Pie Filling
Butter cream frosting

Prepare the cake according to the directions on the box. Bake in a 10 inch round cake pan that you have sprayed with a cooking spray with flour. Bake the cake for 40 minutes. Remove from the oven, and remove the cake from the pan and cool. Once the cake is cool, spread buttercream frosting on the sides of the cake and on the very edge of the top creating a ridge. Spread the entire can of cherries on top of the cake taking the pie filling up to the buttercream ridge.  Using the buttercream frosting make “lattice” lines with frosting across the top and detail the edge to look like a pie.

~ Enjoy! ~

Ingredients for the cake minus the buttercream frosting.

Cake with buttercream frosting and cherries on top.

Buttercream "Lattice" on top of the cherries.

Fluted frosting on the sides.

My six year old blowing out the candles.

Cutting the cake.

The inside of the cake.

What's left after the first round...two more pieces got eaten, but I'm not pointing any fingers.
As part of the Foodbuzz Tastemaker Program, I received a coupon for a free Duncah Hines (R) Product and a free Can of Constock-Wildreness Fruit. The opinions & views expressed above are my own, and I thoroughly enjoyed my experience!

Friday, November 25, 2011

Thanksgiving Cookies

I've taken a few days away from here to enjoy some time with my parents, so I'm a day late in posting some of my Thanksgiving cookies that I have been making. 

I'm anxiously looking forward to Christmas, and all of the variety of Christmas cookies I get to do. 

So here are some cookies that I made for a few orders, for my middle son's Thanksgiving Day feast, and also for our church. 

Tuesday, November 22, 2011

Sample Wedding Cupcakes

Casey and Jason are getting married soon, and I made up a few sample wedding cupcakes for them to taste.  Some even had the best of both world, and had a cupcake with a mini sugar cookie.

~ Enjoy! ~

Oshkosh Corp Cookies

I was asked to make some logo cookies the company that was coming to visit was the
Oshkosh Corporation,
so this is what I came up with.

Thanks Chad and Liz!

~ Enjoy! ~

Sunday, November 20, 2011

Folk Art Fair Goodies

I decided to participate in the Folk Art Fair at the YMCA here in Door County this year, being my first "event' I wasn't sure what to expect, so I baked and decorated cookies over the week, I made cake balls for the first time and felt like I had "enough".

Looking back it was an amazing experience and a chance to get my name out into the community, and I'm happy to report that I walked away with 5 cookies and 13 cake pops, and the rest I sold.

Turkey Cookies

Cherry Cookies

Winter Cookies (Snowflakes and Trees)

Engagement Platter

Cake Pops

My table


Eva's Horse Cake

Eva turned 6 in October and celebrated her birthday this weekend.  I had the joy of making her cake.  The cake was a yellow cake, and the frosting was buttercream.

Happy Birthday Eva!

Thanks Jen!

~ Enjoy! ~

Breakfast with Land O' Lakes Eggs

I’ve done posts before as a part of the Foodbuzz Tastemaker program and I’m pleased to announce that I was given the opportunity to try out Land O’ Lakes eggs for my most recent Foodbuzz Tastemaker program.  I received two coupons for a dozen eggs each, and was pleased that I was able to find the eggs here at Pick ‘N Save.  Orginally I  struggled with what to make, but after receiving a case of my favorite English muffin bread, I knew exactly what it would be. 
This post will be about not only one but two breakfast foods, which I made for dinner on Friday evening.  The first is a family favorite…and happens to be what we wake up and eat on Christmas morning.  I received the original recipe from my former boss, and have modified it to fit my family.  It’s called “Overnight French Toast” but when we eat it for dinner, I make it in the morning and let it sit in the refrigerator.

“Overnight French Toast”

6 Tablespoons Butter
2 Tablespoons Light Corn Syrup
1 Cup Brown Sugar

12 Slice English muffin Bread
5 Eggs
1 Tablespoon Vanilla
¼ Teaspoon Salt

1 ½ Cups Milk

In a sauce pan combine the butter, the light corn syrup and the brown sugar. Heat until it comes together with a syrup consistency. Pour into the bottom of a 9x13 pan. Layer your bread over the syrup mixture. (It should make 2 layers) In a separate bowl beat the eggs, vanilla, salt and milk together. Pour over the bread. Place in the refrigerator overnight. Bake for 45 minutes at 350 degrees. Cut into squares and invert and serve.

Butter, Brown Sugar and Corn Syrup

Butter, Brown Sugar and Corn Syrup melted

Syrup in my 9x13 pan

English Muffin Bread layered over the syrup

5 Land O' Lake Eggs

Milk, Eggs, Salt and Vanilla

Milk, Eggs, Salt, Eggs poured over the English Muffin Bread

Out of the oven after baking @ 350 for 45 minutes

Inverted and delicious

The second item we tried out was a “new” recipe for breakfast muffins.  I adapted the recipe to fit my family’s needs the original recipe was in the September 2011 issue of Family Fun Magazine.  You will see that I sprinkled cheese on top of some of the muffins prior to baking them verse folding it into the batter, this is because my 15 month old can't have cheese. 

Sausage Morning Muffins

1 ¼ Cup Whole Wheat Flour
¾ Cup Yellow Cornmeal
¼ Cup Sugar
2 Teaspoons Baking Powder
½ Teaspoon Salt
1 Cup Milk
2 Large Eggs
1/3 Cup Canola Oil
1 Cup Cooked Breakfast meat (I used Jimmy Dean Turkey Sausage)
½ Cup Cheddar Cheese

Heat oven to 375 degrees, coat a muffin pan (12 Cups) with cooking spray or with paper liners.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.  In a medium bowl whisk together the milk, eggs, and oil, then pour mixture into the dry ingredients and stir until blended.  Fold in Sausage and cheese.

Spoon the batter into the prepared cups, filling each three quarters full.  Bake the muffins until the tops are browned, about 20 minutes.  Let cool in in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely.  The muffins can be frozen in a plastic freezer bag up to three months. 

Ingredients gathered

Adding the Land O' Lake Eggs

My middle helper adding the sausage

Batter poured into greased muffin cups

Cheese added to some as my baby can't have cheese.

Cooling before removing from the muffin pan. 

Breakfast Muffin with cheese

As part of the Foodbuzz Tastemaker Program, I received two coupons for a free Land O' Lakes Eggs. The opinions and views expressed above are my own, and I thoroughly enjoyed my experience!