I don’t usually bake over-the-top desserts.  I like my desserts simple and chocolate.  Nothing complicated.

However, I haven’t been able to shake that Oreo baked inside a chocolate chip cookie fad from a few months ago.  It wasn’t anything I tried, but I’ve been wanting to bake with Oreos ever since then.

So when I was asked to bake something for our playgroup’s moms’ night out two weeks ago, I was more than happy to oblige.  As soon as the email hit my inbox I knew I was doing something with Oreos and cupcakes. I would “stuff” the Oreos into the cupcakes, and it would be delightful.  Sugary and fattening, but delightful.

A quick side note regarding butter.  I do not ever use salted butter.  Baking {in my house} is done exclusively with sweet cream butter.  I refuse to even buy the other stuff.  Sweet cream instantly makes everything better.  I’m pretty sure that is a fact.

Oreo Stuffed Cupcakes with Sweet Cream Cheese Frosting

Ingredients:

for the cupcakes

• 2 sticks sweet cream butter {1 cup}
• 1 cup sugar
• 1 1/2 cups self-rising flour {note: chocolate cupcakes are the only time I use self-rising and not all-purpose…I have no idea why}
• 1 tsp baking powder
• 4 tbs cocoa powder
• 4 eggs
• 1 tsp vanilla extract
• 12 Oreos

for the frosting

• 16 oz {2 packages} cream cheese at room temperature
• 1 stick sweet cream butter {let it sit out about 5 minutes}
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 5 Oreos

Directions:

1.  Preheat the oven to 350 degrees.

2.  Line 24 cupcake spots with papers. {You may have to bake in 2 shifts depending if you own two cupcake pans.}

3.  Combine the sugar and butter in the bowl of the electric mixer.  Beat until almost smooth.

4.  Add the rest of the ingredients to the mixer bowl.  Mix under well blended.

5.  Cut each Oreo into fourths.

6.  Add the Oreos to the batter and mix with a spoon or spatula.

7.  Using a tablespoon {regular spoon; not the measuring kind} transfer the batter to the wrappers.  Fill them about 1/2 way.

8.  Bake the cupcakes for 20 minutes.

9.  Let the cupcakes cool for at least 6 hours.  These took forever to get to a good temperature.

10.  Once the cupcakes are cool make the frosting.  Mix together the butter and cream cheese until very creamy.

11.  Add the vanilla and slowly add the powdered sugar.  Mix until well-blended {and delicious}.

12.  Smash the Oreos you set aside for the icing.  Set these aside.

13.  Ice the cupcakes.  Top the frosting with some smashed Oreos.

14.  Try to eat only one. I dare you.

Grade: A

Comments:  There isn’t much to say here except that Oreos are delicious, and they are even more delicious in a cupcake.  As you can see these aren’t really stuffed so much as mixed in the batter, but stuffed sounds better.  Also I love cream cheese icing, and I could eat it on everything.  There was some extra icing, and I kid you not, I dipped banana bread in it.

I live in a world where basil is one of the best things about summer.  In my world it goes on everything: salads, hamburgers, pasta salads.  Now?  In jam.

I don’t know where I got the idea.  It is one of those things that pops into my head, and I think “I must make this.  Now.”

Of course I was deep in the throes of recipe testing so it had to wait, but not for long.

This recipe is mostly from an early edition {I believe 1931} of Joy of Cooking.  A cookbook that has made its way through a few kitchens in my mom’s family.  It is finally at home in mine, and I am taking full advantage of it. All I did was add the basil and cinnamon.

Peach Basil Jam {mostly from Joy of Cooking}

Ingredients:

• 2 ripe peaches
• 3/4 cup sugar
• 2 tbs water
• 1 1/2 tsp lemon juice
• 1 medium stem of basil
• 1/2 tsp cinnamon

Directions:

1.  Peel the peaches and cut them into small and medium chunks.

2.  Place the peaches in a medium bowl.

3.  Take the basil and mince it small – as small as you can without it looking like you had no idea what you were doing.

4.  Add the basil and cinnamon to the peaches.

5.  In a small sauepan heat the sugar, water, and syrup on medium heat.  Cook until it turns into a thick syrup.  {about 5 minutes}

6.  Pour the mixture over the peaches.  Let them sit for one hour.

7.  In the same pot you used to make the syrup, cook the mixture on low for about an hour.

8.  Eat right away if you are like me.  If not, store in a glass container with a lid for up to a week.  You could also do the whole canning process, but this recipe doesn’t make enough for that.

 {yes. store-bought bread. We’re leaving on vacation in a few days, and baking bread is the last thing on my mind.  It happens.}

Grade: A-

Comments:  This was way better than I expected.  I added the cinnamon on whim which is why mine is so dark.  If you skip the cinnamon you will have gorgeous orange and green jam.  Although the cinnamon adds a fun little flavor and goes surprisingly well with the basil.  If you are basil obsessed try this before peaches go out of season!

In a land a long, long time ago {the late 80s} I fell in love with brownies.  Gooey, heavy brownies.  Once when I was about 10 I made them myself {they were awful}, and I decorated them with multi-colored sprinkles {that were stale}.  It was one of the most glorious moments of my young life.  I knew they were horrible, but I was so proud of myself that I made my family try them.

Now I can make decent brownies with my eyes closed.  I can make an even better brownie with my eyes open.

I made these with my eyes open.  I’m going to tell you upfront that you should buy Ghirardelli baking squares.  Not because they paid me to write this {because they didn’t}, but because I think they melt the best and are reasonably priced.  Baking chocolate can get expensive, but these were under $3.00.

Brownies with Mocha Cappuccino Chocolate Chip Frosting {modified from Southern Living Desserts}

Ingredients:

for the brownies

• 4 oz semisweet baking squares
• 3/4 cups butter
• 2 cups sugar
• 4 large eggs
• 1 cup all-purpose flour
• 1 tsp vanilla extract
• 1 cup mini semisweet chocolate chips

for the frosting

• 3 tbs mocha cappuccino mix {I used International Brands in the little tins}
• 1/4 cup whole milk
• 1/2 cup very soft butter {let sit out at least 24 hours}
• 2 cups powdered sugar
• 1 cup semisweet mini chocolate chips

Directions:

1.  Preheat the oven to 350 degrees and grease an 8×8 pan.

2.  In a large microwavable bowl melt the chocolate and butter together.  Stir every 30 seconds.  It should take about 90 seconds to melt completely.

3.  Once the chocolate and butter are melted, stir in the sugar.  Use a wooden spoon.

4.  Add the eggs to the mix one at a time and mix until the yolk is broken up.

5.  Stir in the flour and vanilla until well mixed.

6.  Stir in the chocolate chips.

7.  Pour the mixture into the greased pan.

8.  Bake for 30ish minutes or until a toothpick will come out of the center clean.

9.  Let the brownies cool overnight {or at least 8 hours}.

10.  Boil the whole milk until it is very hot.

11.  Remove the milk from the stove and stir in the cappuccino mix until completely dissolved.  Cover and let sit for 15-30 minutes until completely cool.

12.  In the bowl of an electric mixer using the whisk attachment mix the butter and milk mixture until well combined.  {Don’t worry if it looks like it has a weird texture.  It’s normal.}

13.  Slowly add the powdered sugar.  Beat until smooth and fluffy.

14.  Add the chocolate chips and mix with a wooden spoon.

15.  Cover the brownies in frosting.

Grade: B+

Comments:  The brownies themselves are good but not great.  The frosting, however, is the deliciousness.  My biggest change would be to add cappuccino mix to the actual brownies.  I love the taste of coffee so I’m all for the more the better.  These are easy enough that you can whip up a batch during the holiday season {or now…whatever} and treat guests and friends.

{sorry this is the Amazon image…I still can’t find my card reader}

For Homeslice’s birthday I knew I wanted to do cookies in the kids’ favor bags.  However, I am quite possibly the worst cookie decorator of all time.  I struggle with the whole flooding royal icing thing, and I’m not going to win any awards for my artistic talent.

After asking Gail at One Tough Cookie how to flood royal icing, I was ready to give up.  However, I was at the library a few days later, and I stumbled across Decorating Cookies by Joanna Farrow.

I love to take cookbooks out from the library, but I think most of them are duds.  I usually send them back having only flipped through a few pages before I realize they aren’t what I need or want.  Decorating Cookies was different.  I grabbed it thinking I could use it if I messed up the whole royal icing thing.

Instead of using it as a backup, I leaned on that book through the entire cookie process.  It was so easy to use, and the directions were obviously written for someone with basic cookie skills.

I used my own sugar cookie recipe and a rubber duck cookie cutter.  I followed the directions from the book for making chick cookies, and I just reworked the details for my purpose.

Before making these, I had never worked with icing glaze, and I had used royal icing exactly once {and that time did not go even remotely well}.

I think the cookies turned out pretty cute.

If you are looking to get started decorating cookies then this is definitely a book worth exploring.  It apparently retails for $50.00ish, but from what I can tell there are used copies as low as $5.00.  It is also worth checking out of your local library if you just need it for a single occasion.

I was in no way compensated for this post.  Joanna Farrow has no idea who I am.  I just found the book at the library and thought it was cool.

{this week’s menu is posted}

There are few things in life more delicious than carrot cake.  My earliest memory of carrot cake is two decades {ack!} ago.  It was around my dad’s birthday, and I remember my mom working hard to make him his favorite cake.  I don’t remember much besides how much I loved it.  Ever since then I’ve fallen even more in love.  At home I make variations swapping out ingredients.  Banana carrot cake.  Meh.  Carrot applesauce cake.  Blech.  Carrot pineapple cake.  Perfect.

I made this back in April for Easter {yes.  really that long ago}.  My in laws came to town, and I wanted to do carrot cake, but somthing slightly different.  I wanted it to be sweeter and heavier.  The carrot flavor still had to be the main attraction, but I wanted another flavor to sneak up and surprise the eater.  I’ve been resisting the urge to make this again.  I may not be able to resist much longer.

You won’t need your mixer until you make the icing.  You do need a wooden spoon.  Don’t use your mixer thinking it will be faster.  I did that the first time, and it turned out awful. 

Carrot Pineapple Cake

Ingredients:

for the cake:

• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp kosher salt
• 1 1/2 tsp cinnamon
• 1 3/4 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 1 tsp vanilla extract {use the real stuff…not imitation}
• 4 medium carrots
• 3/4 cup unsweetened coconut flakes
• 1 8 oz can of crushed pineapple

for the icing:

• 1 8 oz box of regular cream cheese {fat free isn’t thick enough}
• 1/4 cup room temperature butter
• 2 cups powdered sugar

Directions:

1.  Preheat the oven to 350 degrees.  Spray a 9″ round cake pan with olive oil {or whatever cooking spray you use}.

2.  In a large bowl, mix the flour, baking soda, baking powder, cinnamon, and salt. 

3.  Using a spatula make a well in the center of the flour mixture.

4.  Grate the carrots using the smallest side of your vegetable grater.  Set aside in a bowl.

5.  In the well you made in the flour mixture, pour the eggs, oil, sugar, and vanilla.  Mix with a wooden spoon.

6.  Add in the carrots, coconut, and pineapple.  Mix again with the wooden spoon.

7.  Pour the batter into the round pan.

8.  Cook the cake for about 45 minutes.  The center is going to sink very slightly {my first test was MUCH worse when I used the mixer}

9.  Let the cake cool overnight.

10.  To make the frosting, beat the cream cheese and butter in the bowl of the mixer.

11.  Slowly add in the powdered sugar.  Continue to mix until well blended.

12.  Decorate the cake with icing however you choose.  I just used a spreader and got it on there.

Grade: A

Comments:  Carrot cake is almost always good, but adding the pineapple and coconut definitely made it better.  It gives the cake a lot more flavor, and it adds some denseness to it.  I’d make this again in a heartbeat.  If you like nuts {I don’t}, you could easily toss 1/2 cup or so into the batter and use them to decorate the cake.  It isn’t my thing, but I could definitely see how that would add a little something to the cake!

Before we get to this delightful little recipe…

Yesterday we took Samuel for his first haircut.  His hair was L.O.N.G.  Part of the front was hanging down past his nose.  We just had the girl trim it a little, and now he looks like a little boy and not a baby.  I may have {read: did} take about 30 pictures and record it. 

Here he is before his first haircut playing in the special firetruck chair.

Here he is after.  Still playing in the chair.  He was so good the entire time, and he just wanted to “drive” the truck.  He didn’t care at all that someone had scissors near his face.

Sigh.

Before we got his haircut yesterday I took cupcakes into Nathan’s office.  One of his coworkers was celebrating her birthday, and there is no person more suited to these little treats.  She’s a fun girl who we regularly meet on the patio of a Mexican place close to their office.  I had told her I’d make her birthday treats, and when this idea popped into my head I just knew it was the way to go.

I skipped the alcohol on these, but you could definitely dump in a shot or two of tequila.  They would be delicious.

Margarita Cupcakes {adapted from AllRecipes.com}

Ingredients:

for the cake:

• 2 1/4 cups homemade cake mix
• 3 egg whites
• 1 can of frozen lime margarita mix {make sure you let it sit out about 15 minutes before using}
• 2 tbs vegetable oil
• 1 1/2 tbs lime juice

for the icing:

• 1 8 oz package of cream cheese {let it sit out for a bit}
• 1 stick softened butter
• 1 tsp lime juice
• 5 1/2 cups powdered sugar
• green food coloring
• green sugar sprinkles

Directions:

1.  Preheat the oven to 350 degrees.  Fill a cupcake pan with liners. {Note: this makes about 18 cupcakes, so you may have to do this in shifts depending how large your cupcake pan is.}

2.  In the bowl of a mixer, add cake mix, egg whites, margarita mix, vegetable oil, and lime juice.  Blend until well mixed.  This is a pretty thin batter so don’t be shocked if it looks watery.

3.  Pour into the cupcake liners.  I did about 1/4 cup in each one.

4.  Cook for 30 minutes.

5.  Let cool completely. {I let cool about 12 hours…mostly out of laziness.}

6.  To make the icing, add the butter and cream cheese to the mixer.

7.  Mix the cream cheese and butter on medium speed until well blended.

8.  Add the powdered sugar very slowly.  Maybe 1/2 cup at a time.  Wait about 15 seconds between each pour.  You don’t want to over do it {or make a mess by having powdered sugar go everywhere…trust me.}

9.  Add just a little bit of green food coloring to the completely mixed icing.  Mix on low speed.  You want it to look very pale green.

10.  To ice the cupcakes: using whichever icing tip you want {I used a Wilton 22} make a circle around the outer edge of the cupcake.

11.  Pour a lot of green sprinkles on a plate. 

12.  Carefully roll the cupcake, icing side down, in the sprinkles.  You want it to look something like the salted rim of a margarita glass.

13.  Using your icing bag again, fill in the rest of the top of the cupcake.  Repeat for each cupcake.

14.  Try to eat only one.

Grade: A

Comments:  These taste just like a lime margarita.  There is definitely a very lime-y taste to them, so if lime isn’t quite your thing you may want to swap out for strawberries or some other flavor.  You could also cut out the lime juice in the cupcakes and just use the margarita mix.  This is the perfect treat for Cinco de Mayo tomorrow, so get baking! {or really any time of year…margaritas are always good}

There is one thing in this world so perfect and so delicious that it shall be smeared on every edible surface possible: chocolate donut icing.  I’m not talking about that chocolate glaze some donut shops call icing.  No, I am talking about that thick chocolate icing that is often found in independent donut shops and on kids’ faces around the world.

A few weeks ago I was craving donuts something fierce, but I didn’t want to make them and Krispy Kreme is a whole 1/2 mile away.  So I did the next best thing – made a cake and threw what I deemed “donut icing” on there.  I had one {okay fine three} pieces and sent the rest to work with Nathan.  I told his coworkers to be brutally honest whether they liked or hated it, and I got resounding approval.

Buttermilk Vanilla Cake with Chocolate Donut Icing {adapted from Classic Southern Desserts, Betty Crocker Bridal Cookbook, and Joy of Cooking}

Ingredients:

for the cake:

• 2 cups sugar
• 1 cup butter
• 2 eggs
• 1 tsp lemon juice
• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 3/4 cup buttermilk

for the icing

• 2 sticks butter
• 6 cups powdered sugar
• 1/3 cup cocoa powder
• 1/2 cup  milk

Directions:

1.  Preheat the oven to 350 degrees.  Grease a 9×13″ pan.

2.  In the bowl of a mixer, beat together the sugar and butter on medium until it is very creamy.

3.  Add the eggs one at a time.  Beat only until the yolk disappears.  Do not overmix.

4.  Add in the lemon juice and vanilla.  Beat some more on medium speed.

5.  In a medium bowl, mix the flour and baking soda. 

6.  Alternate adding the flour mixture and the buttermilk to the bowl.  Repeat until gone {about 3 times}.

7.  Beat the entire mixture on medium until just blended.

8.  Pour into the greased pan and cook for 35 minutes.

9.  Remove the cake from the oven and let cool completely {I know that is hard}.  I let mine cool overnight.

10.  Once the cake is cool, you can make the icing.  In the bowl of the electric mixer, beat the butter on medium speed until creamy.

11.  Add the powdered sugar, cocoa power, and milk. 

12.  Beat until beautifully smooth.

13.  Cover the cake in the icing.

14.  Eat.

Grade: A

Comments:  I just want to eat this over and over again.  Let me say this: buttermilk belongs in cakes, and I have no idea what took me so long to really embrace that idea.  This was by far the best cake I’ve ever made.  Oh, and the icing was so good it took me back to the days when my grandparents would buy us donuts from a little local place.  I only wish I had made this a layer cake, but this way transported in the car much better.  I think this will be a go to recipe for any time I need a cake!

The 80+ degree weather in Georgia these past few weeks has me thinking summer even though we’re just a month into spring.  I’ve been ready to play with summer fruits for over a month now, and I decided to throw all caution to the wind and get to work.

I’ve mostly decided to stop baking from now until September unless necessary {ie. bread, Samuel’s birthday cake, etc}.  In between the heat from the oven and the fact butter now costs a kajillion dollars a pound, I have no interest in baking chocolate chip cookies for fun. 

These little snack cakes are what I would call divine.  Lime is one of my favorite summer flavors {I’m a gin & tonic kind of girl}, and I try to work it into as many things as I can once the warm weather hits.  It is refreshing and adds just the kick needed to make boring dishes not boring.

This is a fun little recipe, because you prep it in the pan you’ll use to cook it.  I enjoyed not having a million bowls to wash when I was done.  I only had to make the icing in my mixer.

Confession: this recipe is adapted from the inside of a margarine box.  I don’t even want to talk about the fact I had to buy margarine and not butter to stay in my weekly grocery budget.  It made me weep inside.  I have never bought margarine before this past week.  Butter for life.  It will never happen again.

Lime Snack Cakes {adapted from Land O Lakes margarine box}

Ingredients:

• 1 1/4 cups all purpose flour
• 1 cup sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1/2 tsp lime juice
• 1/4 cup butter {I had 1/2 stick left so I used it instead of the margarine I bought}
• 3/4 cup milk

for the glaze:

• 3/4 cup powdered sugar
• 1 tbs melted margarine
• 3 tsp lime juice

Directions:

1.  Preheat the oven to 350 degrees.

2.  Lightly grease an 8″ baking pan.

3.  In the pan mix the flour, sugar, baking powder, and salt. 

4.  Make two indentations in the mixture and set aside.

5.  In a small bowl, mix the egg and lime juice.

6.  Melt the margarine in the microwave for 30ish seconds.

7.  In one of the indentations pour the egg mixture.  In the other pour the margarine.

8.  Pour the milk over the entire mixture.  Mix it all together well.  There will be some lumps.

9.  Cook for 30 minutes.  Check to make sure it is done using a toothpick.

10.  Let the cake cool for 3-4 hours before putting on the glaze.

11.  To make the glaze mix the powdered sugar, margarine, and lime juice in the mixer until well blended.

12.  Pour the glaze on top of the cake and spread.

13.  Eat that deliciousness.

Grade: A-

Comments:  Shockingly good.  I made this for Nathan to take to work, but I snuck a piece before I gave it all away.  It was refreshing, but I wish I had put more lime in the actually cake.  The cake itself was light but not as flavorful as I had hoped.  The glaze, however, was divine.  I want to pour it on all of my food.

Early in March when I was thinking what sweets I wanted to make while my family was in town I knew it had to be awesome.  Not just great or good but awesome.  It had to make my mom sing its praises, because she is an awesome baker…and if it can impress her then I know it is beyond words.

I have this thing for cinnamon and chocolate.  Oh, and cakes I can make using my bundt pan.  And powdered sugar.  So I decided to take one of my favorite drinks – Mexican Hot Chocolate – and transform it into a cake.  A cake that was so perfectly delicious it melted in my mouth.  I’m currently trying to decide how inappropriate it would be to make it again and eat the entire thing while Nathan is at work today.

It’s that good.  Serve it with vanilla ice cream with chocolate syrup to make it even more awesome.

Mexican Hot Chocolate Cake {inspired by a beverage recipe in the BHG Cookbook & a pound cake recipe in Betty Crocker Bridal Cookbook}

Ingredients:

• 1/2 cup semisweet chocolate chips
• 2 sticks very softened butter
• 1 1/2 cups sugar
• 4 eggs
• 3/4 cup chocolate syrup
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 3 tsp cinnamon
• 1/4 tsp baking soda
• 1/8 tsp kosher salt
• 1 cup low fat buttermilk
• powdered sugar

Directions:

1.  Preheat the oven to 325 degrees.

2.  In a microwave safe bowl, melt the chocolate chips in 30 second intervals until completely melted.  Make sure to stir between each round in the microwave.

3.  In the bowl of an electric mixer, beat the butter until creamy.  About 2 minutes on medium.

4.  Slowly add the sugar 1/4 cup at a time.  Beat for about 5 minutes until the mixture is fluffy.

5.  Add the eggs one at a time with the mixer speed on medium-low.  Beat until all of the yolks are broken up and no longer visible.

6.  Using a spatula stir in the melted chocolate chips, chocolate syrup, and vanilla.  Mix well.

7.  Add the flour, cinnamon, baking soda, and salt to the bowl.  Mix on low speed.  Make sure to scrape the sides of the bowl to get all of the flour mixed.

8.  Add the buttermilk. Mix on low speed until mixture starts to look almost foamy.

9.  Pour the mixture into a bundt pan.  {Mine is 12 cups, and it worked perfectly.}

10.  Bake for 1 hour and 10 minutes.  Check to make sure it is done using a toothpick.

11.  Let cool for 10 minutes or so then transfer from the pan to a cooling rack.

12.  Once the cake is completely cool, top with some powdered sugar.

13.  Enjoy.

Grade: A++++

Comments:  Is that too many + signs?  I loved it that much.  This is officially my new go to dessert when we’re going to be having company or I need to take a treat to someone.  The cake is dense and yet melts in your mouth.  It tastes like baked hot chocolate.  If you don’t like cinnamon with your chocolate maybe cut back a little bit, but not much.  The flavor isn’t overpowering, but you can taste it.  I think this is my greatest baking success ever.

Valentine’s Day is one of my favorite holidays.  Mostly because there is lots of pink involved, but also because I’m a sucker for romance and sweets.  This year I really wanted Samuel to do something for Nathan, but I couldn’t figure out what.  I’m pretty big on things he can actually do and not things I do and say are from him.

So, that made me think.  What about sugar cookies?  We can press the cookie cutter into the dough together, and then I can let him fingerpaint with icing.

See, we bought him fingerpaints at Target a few weeks ago.  Then over the weekend when it was nice outside, we took him to the park {because he is not doing it on my carpet} and let him go to town.  He loved it!  Nathan is very artistic, and I can’t draw a stick person…so we’re hoping he got Nathan’s skills.

Once I saw he could handle that {and didn’t try once to eat the paint} I knew he could handle spreading icing on a few cookies.

I used this sugar cookie recipe from Martha Stewart.  I decided cream cheese icing would be the easiest for Samuel to handle, so I threw 3 oz of cream cheese and 1 cup of powdered sugar into my Kitchen Aid Mixer.  Once it was pretty blended I added red food coloring and mixed some more.

A few things to note: the icing is going to stain your child’s hands for a few hours.  No worries.  It came off after a few hand washings.  Also, this is messy.  Samuel touched everything.  My kitchen floor was covered in red icing even though I had put down wax paper first.  I had to wipe his hands every time after he touched a surface other than the wax paper or the cookies.  Of course, my kid is 7 months old, so if your child is older this probably won’t be as big of an issue.

I don’t have any pictures of him actually doing it, because I was busy saying things like “please don’t put icing on the oven.”

While they are not the most beautiful cookies in the world, they are absolutely adorable.  He was so proud of himself when he was finished.

{admiring his work…note the icing still on his hands}

I also had him make Nathan a card which was an adventure, but in the end with just a little help from me it is pretty clear this child wants to try things on his own.  I’ll be posting the card information in the crafts section later this week.