Flamingo Themed Baby Shower

I love to be involved with showers of any kind. I think it's important to acknowledge the important life events such as weddings and new babies. Just recently I helped my sister prepare food for a flamingo-themed baby shower. I didn't get pictures of everything, but I'm sharing some of the fun flamingo things we did.

These vanilla almond sugar cookies with royal icing in flamingo shapes were popular.


This masterpiece cake was made by my sister.


These strawberry cupcakes feature flamingos with fondant heads and wings.


What's a party without flamingo-colored punch?


The kids loved these dipped Oreos featuring flamingo faces.




Most people, including me, call madeleines a cookie, but they're actually tiny French cakes. They bake up light and delicate with a rounded middle. They can be served as dessert, or they make a great combo with coffee or tea. Some bakers say these should be served immediately, but I like them best on the second day.

Print Recipe


2 large eggs, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 pinch salt
1 cup all-purpose flour
10 tablespoons unsalted butter, melted and cooled slightly
Additional butter and flour to grease pans
Melted chocolate or powdered sugar, if desired

Preheat oven to 375 degrees F. In a small bowl, melt enough butter to grease pans. Stir in a small amount of flour, then brush madeleine pans with the mixture, set aside.
In the bowl of an electric mixer, beat eggs and sugar until blended. Beat in vanilla extract, lemon zest, and salt. Add flour, beating just until blended. Gradually add the melted butter, pouring down the side of the bowl in a steady stream, beating until blended. Spoon 1 tablespoon batter into indentations in prepared pan. Bake until puffed and brown, about 10 - 15 minutes. Remove from oven and invert pan to remove cookies to a wire rack. Allow to cool, then dip one end of each cookie in melted chocolate or dust with powdered sugar, if desired. Makes about 20 cookies.



Book Trailer-The Legend of Sassafras House

I'm sharing this book trailer to announce my forthcoming children's book. If you have kids who enjoy reading, this book is written for children approximately 8- to 12-years old. It will soon be available for order on Amazon.


Oatmeal Raisin Cookies

I'm resigned to the knowledge that not everyone likes raisins, but I have to believe those people haven't tried oatmeal raisin cookies. This recipe has been a favorite in my family for many years. For the people who have trust issues because of oatmeal raisin cookies, just leave the raisins out. The cookies are great either way. These are perfect for lunch boxes, bake sales, snacks, or welcoming a neighbor.

Print Recipe

Oatmeal Raisin Cookies

1 cup packed brown sugar
1/2 cup granulated sugar
3/4 cup shortening
1 egg
1/4 cup water
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground cloves, optional
3 cups quick cooking oats
1 cup raisins
1 cup chopped walnuts

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix sugars, shortenings, egg, water, and vanilla extract. In a separate bowl combine flour, salt, cinnamon, soda, cloves, and oats. Add dry ingredients to first mixture, stir until blended. Stir in raisins and walnuts. Drop by rounded teaspoonfuls about 1 inch apart onto prepared baking sheet. Bake for 10 - 12 minutes. Remove cookies from baking sheet to cool on a wire rack. Store in airtight container. Makes about 4 dozen.



White and Gold Pretzel Rods

With a salty crunch and a smooth sweet coating, dipped pretzel rods offer the best of both worlds for serious snackers. These can be made in a rainbow of colors and decorated with sugar or any kind of candy sprinkles. Candy-coated pretzel rods are a popular treat with both kids and adults.

Items needed:
1 package bright white candy melts
1 package large pretzel rods
Gold sanding sugar
Wax paper

Melt the candy in a microwave safe bowl according to package directions. If needed, candy can be thinned with a small amount of paramount crystals or vegetable shortening. Working with one pretzel rod at a time, dip pretzels in the candy. Gently shake off excess. Sprinkle with sanding sugar and place on wax paper to dry. Store in a sealed container.



Sugar Cookies Painted with Shimmer Dust

Sugar cookies are not only an all-occasion treat, they can be cut into any shape and decorated in hundreds, if not thousands, of ways. The vanilla almond sugar cookie recipe is well loved at my house, and I decorate cut out shapes with thinned royal icing. One thing I like about baking and decorating sugar cookies is that I can personalize them in any way I choose. A tray of cookies is good for most any occasion. Whether it's a birthday or graduation party, a bridal or baby shower, or another celebration, don't forget the sugar cookies.

These cookies were baked for an anniversary party. They were first outlined and filled in with royal icing, then painted with gold shimmer dust. To use shimmer dust for painting, pour a small amount into a bowl, then add a few drops of lemon extract or vodka to make a paintable consistency.

Shimmer dust is available in various colors and can be used by brushing on dry to add a sparkle to the icing or by painting wet to add color or design, as I did for these cookies.



Cake Pop Roses

The first time I made cake pops, the result was disappointing. But, I don't like defeat. After my initial fiasco, I have learned a few tricks. Use a food processor to make fine cake crumbs to start. This will ensure that you can make a perfectly round cake pop. If you want your cake pops to be a uniform size, weigh the little balls as you make them. Refrigerate the balls before you insert the stick, but leave at room temperature before dipping. I discovered this prevents cracking. Cake pops can be made in any flavor and are a fun treat at a party.

A variation on cake pops is to make them into roses by adding modeling chocolate. These were made as an edible centerpiece for a recent party. I learned to make them from my sister, and she and I made these. There are many instructional videos on sites such as YouTube and Craftsy that give detailed steps on making these.

They are made the same as regular cake pops, except the cake is rolled into an egg shape instead of a round ball. The roses are formed by cutting petals out of modeling chocolate and arranging around the cake pop after it has been dipped in candy melts and has dried. The roses can be make as unopened buds, like mine, or more petals can be added to make an open rose. The stem has been wrapped with floral tape. The finishing touch is ribbon tied into a bow.

The modeling chocolate can be tinted any color, so the possibilities are endless. I used a cake pop stand to display these, but they are also pretty in vases. Your guests may be hesitant to eat them because they look real, but once the first bite is taken, they'll soon disappear.