Closing for relocation

I'm moving.....to Florida.  Yes, my loyal followers, I'm packing up and moving to Daytona Beach, Florida.  My shop will be down for a couple of months while I get settled and everything.  Thank you for your support and appreciation for the last two years.  Hopefully, when I'm back up and running, I'll be able to ship my delicious cookies around the country.  Until then, I'll miss baking for you!

Alicia

Almond Cookies

A heritage recipe, this delightful cookie is a favorite for almond lovers.  It's pretty lacy top makes a beautiful presentation for tea parties, gifts, etc.  Buttery, crisp with a soft creamy almond texture.

$6 per dozen

Always new cookies

My recipe box is chocked full with cookie recipes, some new, some passed down for generations. I'm slowly making and uploading pictures for you to see--after all, how will you know what you MUST have? 😀 Be sure to keep checking in to see what's new on the menu!

Because hazelnuts....

Toasted hazelnuts are such a mouth-watering aroma.  Sometimes I just crave them.  And my favorite vessel to transport these awesome nuts to my mouth is with this Italian biscotti.  The tangy cranberries don't hurt either.  Now where's my coffee....

Ebony & Ivory

I've been cleaning out my pantry in preparation of our upcoming move, so I'm baking all kinds of things.  I happen to have a stash of white chocolate.  Wanting to do something more than just Macs & Whites, I opted for some brownies.  But not just plain white chocolate brownies, nooo.  I could never do anything simple.  I decided to use up some of my dark chocolate too.  So what did I do?  Why make Marble Brownies, of course!

These came out very buttery.  I think the white chocolate part took over with it's creaminess.  But it's nice and dense and chocolate-y goodness.

Fresh out of the oven

HOT Brookies

Brookies are my brownie cookies.  I usually make them pretty big, a several-biter cookie.  But these are just so rich and loaded with chocolate, sometimes I wonder if it's chocolate overload.  (Of course, if you're a chocoholic, is there a such thing as overload?)  Anyway, today I decided to make them a little smaller, like one or two-bite size.  The whole house smells like a chocolate factory while these are baking.  An unforeseen issue; since it's basically melted chocolate holding the nuts and chocolate together, my little cookies don't have much batter to allow for spread.  That explains the slightly wonky shapes.  I should have remembered a lesson I had learned a while ago when I tried to shrink another cookie that had big chunks; I need to chop the chunks a little smaller to allow for a more even dispersion.  Ah well.  For today, we have chocolate and nuts in their funny shapes that make them look all the more homemade.  They still taste amazing, so who cares what it looks like -- especially if you're a chocoholic!  I think the more important issue is -- how many can I eat while they are still piping hot!!

Pina Colada Cookies

Amidst the unexpected chilly temps this weekend, and the WTH snow showers we had, I needed to make something that put me in the 'warm & tropical' mindset.

Here are my Pina Colada cookies!

Happy St. Patrick's Day!

There aren't many green cookies out there, but I found a pistachio cookie that I think will fit the holiday.  Full of pistachio flavor and nuts, I think I might add this cookie to my menu.

Taking it to the Extreme!

Everyone loves my Extreme Peanut Butter Brownie!  Layers of peanut buttery goodness; it's heavenly AND sinful!

You won't want to share.  So how do you spread the joy with your friends and family?  Order a PARTY-sized Extreme Brownie!

The box is 10"x10" for reference

For $40, that's $5 off the normal price of the equivalent of NINE brownies!  You can slice small wedges for your friends and keep the big chunk for you... no worries, I won't tell.  But be prepared for those that try to sneak an extra bite or two.

Chocolate Cognac Cookie Cups

Experimenting around the kitchen again, trying something new.  I have all these ideas and some take several iterations.  This time I made some cookie cups with a fudgy liqueur flavored filling.

I could have chosen any liqueur, but I happen to have a bottle of Navan on hand.  If you've never seen it, it's vanilla bean Cognac made by Grand Marnier.  It's potent stuff, and oh-so-good.  I can see these cups as being a lovely complement to the end of a romantic meal.

These cups look simple, so I may experiment with some decoration.  But they are certainly delicious as is.

I'll have to make some with Amaretto or Cherry Brandy next.