Army Men Sugar Cookies

These were inspired by Bake at 350's cookies that she posted some time back.

Dr. Seuss themed birthday party

I made a Dr. Seuss hat cake to top a cupcake stand that featured chocolate cupcakes with buttercream frosting.

Wedding Cupcakes

I had the pleasure of making over 150 cupcakes and 3 fondant covered cakes for a previous co-worker and friend. It was alot of fun, but very stressful! The cupcake stands were built by my husband and they are awesome!

Halloween Special

Are you thinking about what you will take to the neighborhood halloween party or your child's school party? Iced sugar cookies would definitely be a huge hit! If you order and pay for 2 -dozen or more iced sugar cookies by October 8th, you will get free shipping! Just send me an email at jamie@sugar-overload.com with your order!

Halloween

Here are halloween cookies that I made last year for all of my trick-or-treaters!

Sponge Bob Cake

I had the pleasure of making this SpongeBob cake for an old high school classmate's son! It was so much fun and I thought it turned out pretty darn cute!

Pumpkin Whoopie Pies

It is September 1st, where in the world has this year gone? At least it is finally PUMPKIN season again! Pumpkin is one of my very favorite ingredients to cook with. Here is a great recipe using this delicious ingredient. You pair this delicious pumpkin cake/cookies with cream cheese frosting, mmmmmmmmm.

Pumpkin Whoopie Pies with Cream Cheese Frosting

INGREDIENTS

Makes 12 whoopie pies.

• FOR THE PUMPKIN WHOOPIE COOKIES
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon vanilla bean paste
• FOR THE CREAM-CHEESE FILLING
• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla bean paste

DIRECTIONS

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

adapted from Martha Stewart