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

Stars and Strips

Watermelon Cookies

Simple Birthday Cake

NY Yankees Baseball

35th Wedding Anniversary

Happy Birthday Cupcakes

A last-minute order for cupcakes.

Sunflowers and Ladybugs

Sunflower and Ladybug cookies

Dinosaur Cake

Dinosaur birthday cake for a 3-year old little guy!

Dr. Seuss Cookies

Cookies inspired by Dr. Seuss for a Thing 1 and Thing 2 twins party.

Sunflower Cupcakes

Cupcakes inspired by the Hello, Cupcake! book. They were SO much fun to make and were a huge hit at the neighborhood party!

Graduation Cake

A graduation cake that I made back in June.

New Design

I am working on a new design for this blog and hope to soon turn it into the full-time Sugar Overload web page! I will post pictures of what I have been baking and also tutorials for you sugar lovers to try yourself!

Vanilla Stuffed Strawberry Cupcakes

I love strawberries, so I am always looking for ways to incorporate them in desserts. I got the April edition os Southern Living in the mail and strawberries were on the front cover! I flipped to the section that featured them and found the decadent recipe! As my husband says, lets eat twice the amount of dinner so we can have twice the amount of cupcakes. (This came after telling my toddler that he had to eat his dinner before he could have a cupcake!) These cupcakes are seriously delicious! Don't try and skip the custard and use an instant pudding, it wouldn't be the same! Don't have Vanilla Bean Paste? You should get some, it is delicious and it leaves little tiny specks of vanilla beans through out your dessert. Add these to the top of your desserts to try list and you will not regret it!

Vanilla-Stuffed Strawberry Cupcakes

Printer Friendly Version

Ingredients

• Vanilla Bean Custard (Recipe Follows)
• 24 paper baking cups
• 1 (16-oz.) package angel food cake mix
• 2 teaspoons vanilla bean paste*
• 3 cups halved fresh strawberries
• Garnish: fresh mint sprigs

Preparation

1. Prepare Vanilla Bean Custard.

2. Meanwhile, preheat oven to 325°. Place baking cups in 2 (12-cup) muffin pans. (Do not grease.) Prepare angel food cake batter according to package directions using a paddle attachment. Stir in vanilla bean paste. Spoon batter into baking cups, filling completely full.

3. Bake at 325° on middle oven rack 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

4. Gently run a knife around edges of cupcakes to loosen. Remove from pans to wire racks, and cool completely (about 20 minutes).

5. Scoop out centers of cupcakes, leaving a 1/2-inch border on bottom and sides.

Spoon or pipe Vanilla Bean Custard into centers of cupcakes.

Top with strawberries. Cover and chill until ready to serve. Garnish, if desired.

*2 tsp. vanilla extract may be substituted, but I would not suggest it!

Vanilla Bean Custard

Ingredients

• 2 1/2 cups milk
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 egg yolks
• 2 teaspoons vanilla bean paste*

Preparation

1. Whisk together first 4 ingredients in a heavy 3-qt. saucepan. Cook over medium-heat, whisking constantly, 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla bean paste. Cover and chill 3 hours.

*2 tsp. vanilla extract may be substituted.