I melt with you

hearts 10

And now I have the Modern English song stuck in my head. Which is not a bad way to spend the day ­čÖé

But I digress…here’s a quick little tutorial on how to make these happy little love cones.

To start, bake your cookies with the use of an ice cream cookie cutter and a small heart cookie cutter. I apologize, but I didn’t get a picture of the process with the dough. Basically, you begin by cutting into the top of your ice cream cookie with the bottom of the heart. Cut out a small heart from the dough, place it into the ice cream gap that you just made. And then repeat. And repeat. Until you have three heart scoops like this:

heart 1To ice the cookies you’ll need the following colors:
– Light brown (piping & flooding consistency)
– Dark brown (piping & flooding)
– Pink (piping & flooding)
– Red (piping & flooding)
– White (piping)
– Black (piping)

Begin by outlining the first heart scoop in red.

heart 2

Then flood the red outline and outline the top heart scoop with pink.

heart 3

And flood the pink heart as well. At this point, you’ll need to wait until the two hearts dry a bit before proceeding. Once those are dry, outline the middle heart in dark brown.

heart 5

Then flood the cookie.

heart 6

Using the light brown, outline the cone part of the cookie and flood.

heart 7

heart 8

The cookie will have to dry a bit more before we can add final details. So go get some lunch, fold some laundry, waste 20 minutes or so.

Then add your final details. Use the dark brown to detail the cone. Pipe white and light brown sprinkles on the ice cream scoops. And top them off with some sweet smiles ­čÖé

heart 9

hearts 12

I’ll stop the world and melt with you
hmmm hmmm hmmm

hearts 11

And there you have it. Have a sweet day everyone!


I have a confession to make

I have no idea who’s playing in the Super Bowl this weekend. I didn’t even know that it was two words – I had to look that up. I know one team may be the Seahawks because I’ve been seeing lots of amazing Super Bowl cookies on Facebook and Instagram lately. And the other team has Manning? Does that sound right? He’s pretty amazing on SNL.

So yes, I may not love football all that much. But you know what? I come for the food. Because I heart food. And planning out some tasty dishes for Super Bowl Sunday is what’s up for me.

And I’ll have tasty football cookies. So no one can be really upset that I’m not paying attention to the game – right? ­čśë


And I’ve bundled them up because ladies and gents, it’s been a heck of a winter. Especially here in MI.


A few tips if you’re going to attempt these cookies:

  • Start by outlining and flooding the brown of the football, but leave room for the hat.
  • When your brown icing is fairly dry and you’re ready to start icing your hat, pipe the bottom of the hat first. Wait 20 minutes or so, then pipe and flood the rest of the hat. This will give your cookie some dimension.
  • I piped the eyes with a #2, but did the rest of the details with a #1 – it really helped with the finer details.
  • When adding the details, pipe the bottom white line first, then the laces. Having those piped first will help you when placing the eyes and mouths.


Happy Super Bowl Sunday!

And we’re back…

Shame. Shame on me. I haven’t posted in quite some time. Mostly due to some┬áunforeseen┬álife changes┬áhappening┬áaround here, mostly due to lack of time.

But…I’m back with a new post and a promise to post tutorials on a more regular basis. Nothing can stop me! Well, nothing except some more unforeseen life changes but let’s hope that stress was the last of it.

And what better way to come back with a bang than to celebrate Earth Day? I give you: simple and quick Earth Day Cookies!!!

I chose to make mine with my heart cutter, but you could always use a simple round cutter as well. These took ┬áhalf a day to decorate, so they’re super easy to make.

To make these you’ll need:

Baked cookies

Light blue royal icing

Green royal icing

Black royal icing

Candy eyeballs

Start by outlining your cookie with the light blue icing.

Immediately flood the whole cookie with light blue icing.

*Excuse the extremely blurry photo, I had a case of the two-much-coffees.

As soon as you’re done flooding the cookie, pop two candy eyeballs on your cookie. These are the candy eyeballs I used, from Wilton.

You want to do this while your icing is still wet so that the eyeballs will dry with the icing and adhere nicely.

Then…try not to be creeped out.

It’s like it’s watching you…constantly…

Give your cookies an hour or two to dry. Perhaps put them in the oven or in a pantry, so those creepy eyeballs don’t keep staring up at you.

When your cookies have dried, you can start outlining the continents with green icing.

Remember, it doesn’t have to be accurate. I didn’t strive for accuracy because I wanted to have enough room for facial features and, let’s face it, the Earth isn’t heart-shaped either.

Then, flood the continents.

Add some facial features and you’re done!

Happy Earth Day!

Wear Your Green!

What better way to represent St. Patrick’s Day than with the green garb everyone sports that day, right? I mean, people will give you a hard time if you’re out celebrating and you’re not wearing green. I myself had to go out and get a shirt to wear for the occasion. Since I was very late to the game it was slim pickins. I ended up with a shirt that says “World’s Cutest Leprechaun”. I’ll give you all a moment to shake your head at me. At 5″9′, I’m hardly a “cute leprechaun” :p

Happy St. Patrick’s Day everyone!

A Wee Pot O’ Gold

These are so simple to make, you’ll be like “woah”. And they turn out so stinkin’ cute – perfect for St. Patrick’s Day! Makes me want to go chasing rainbows (is that a thing?).

To make these, you’ll need:

Mini Oreos or Mini Nutter Butters (I used the Spring Oreos because they have that cute little yellow filling)

Yellow Candy Melts

Gold Color Mist Spray

Chocolate Candy Coating

A balloon

Start by melting the yellow candy melts in the microwave (tip: add a little vegetable oil to make dipping easier). Do this in 20 second intervals to avoid burning the melts.

Using a spoon, dip the mini Oreos into the yellow candy melts and then let them dry on a cookie sheet covered in wax paper. Don’t worry about them being messy after dipping, we’ll fix that later.

Let these dry completely (about 15-30 minutes).

Once they’re dry, spray them with the gold mist and let them dry for 10-15 minutes.

Using a sharp knife, cut off the excess candy on each cookie.

Use the chocolate candy coating and the balloon to make a little chocolate bowl (or little cauldron, in this case). I’ll let the fantastic Mandy from Gourmet Mom On-The-Go walk you through that process since…as you can tell…my cauldrons came out a bit iffy ­čÖé

Place your golden cookies in your chocolate cauldron and you’re all set! Wee little pots o’ gold!

Popcorn Cookies

Yes, yes, these would have been super handy for the Oscars last week. It seems that timing like this is how I roll ­čÖé But hey, if you’re planning a movie night or a circus theme party – I got you covered!

These cookies are super easy to make and the best part is you don’t have to buy new cutters! These were made using two cutters that you may already have:

*Cupcake cutter & Wilton Fancy Shape Cut-Out Flower Cutter

Note: My cupcake cutter has a candle included. If yours is like this, take a sharp knife and cut the candle off the cookie before baking it. If you have a cupcake cutter without a candle, perfect! I used that particular flower cutter but if you don’t have that one, any flower cutter would work.

Along with these you’ll need:

Rolled cookie dough

White royal icing

Red royal icing

Yellow food coloring

Tips #2 and 12

Piping bags

Paintbrush (a clean one used only for decorating)

Start with your cupcake cookie.┬áNow I’ll be honest, I struggled for a while with the lines on the popcorn bin. I just couldn’t space them out properly. Then it finally hit me! If you have a cookie drying rack, use the lines on the rack to space your lines out. If you don’t have one that will work, you could always use an edible food marker to mark your lines too. I just couldn’t do that because my cookies were chocolate and therefore, too dark for any marker to show up on.

Using your drying rack as a guide (or your marked lines), pipe on four white lines like so:

Connect the white lines to form two white bands and give them arches at the top.

Flood these two white bands (Sorry, I completely forgot to take a photo of this step). Let the cookies dry for 15-20 minutes to avoid bleeding.

Then take your red icing and outline 3 red bands around the white bands. As you can see, my red icing was waaaay to watery (grrr).

Flood the red bands.

Let this part dry. In the meantime, take a piping bag and put the #12 tip in it. Using the paintbrush dipped in the yellow food coloring, draw a line down one side of the piping bag.

Fill the piping bag with thick royal icing. At first the icing will come out all white. Squeeze out the extra until it comes out both yellow and white. Then pipe different sized dots at the top of the cookie to resemble popcorn. Clean your paintbrush so it doesn’t have any coloring on it anymore. Dampen the paintbrush a bit and use it to push down the piped dots and squish them together a bit.

Once your popcorn bins are done, you can pipe white and yellow dots on the smaller (flower) cookies.

If you want to go the extra step, you could always pipe “POPCORN” on the cookies or names for a great personalized party favor! Enjoy folks!

A Quick Hello

Yes, yes…I’ve been extremely absent from the blog. I’m going to go ahead and blame it on the baby. If you’re a parent, you know what I mean when I say that your child is now your permanent excuse. But seriously, I’ve been quite busy with the little lady (teething, crawling, etc.). I promise I’ll be back very soon with some Valentine’s Day tutorials.

Nevertheless, I took a quick break from the mayhem today to share a great recipe that I came across the other day. I was going to visit my niece and nephew and needed to make sweets fast. These two are very big fans of my cookies and showing up twice in a row without treats would have been severely frowned upon. I came across these Easy Cake Mix Cookies from Sugarbelle and decided to give them a go. I figured they were worth trying since I had several boxes of cake mix just sitting, waiting in my pantry.


The results were pretty awesome. She’s not lying when she says that they’re the easiest cookies you’ll ever make. All the ingredients go straight into the mixing bowl – no need for separate bowls or utensils. She suggests rolling them in sprinkles, but my mix ended up too sticky to roll so I just topped each cookie dough ball with some sprinkles and they ended up spreading when the cookie flattened out in the oven. A word of advice: these babies spread quite a bit so make sure you give them lots of space.

If you’re in a hurry, or just in the mood for something tasty, go ahead and give them a try! You can find the recipe here.

And a very special thanks to Sugarbelle for sharing her recipe ­čÖé

Chocolate Chip Butterscotch Cookies {The Great Food Blogger Cookie Swap}

I’ve been super busy lately (ahem…holidays). The lack of a post in over a month is really,┬átruly┬áunforgivable. But part of that has been due to my participation in my FIRST EVER COOKIE SWAP!

Can you tell I’ve been excited to do one of these? ­čśë

This year, I participated in The Great Food Blogger Cookie Swap of 2011! The rules were simple: make 3 dozen cookies/bars, send to 3 other bloggers, and then share your recipe with everyone. And in return, you’d receive 3 packages with different cookies. Let me tell you: I have NEVER been so excited to check my mail. ┬áOver 22,000 cookies were sent around the world because of this swap. How awesome is that?┬áSo far I’ve received 2 awesome shipments full of goodies. Once I receive the third, I’m going to dedicate a whole post to these awesome bloggers.

For my cookies, I decided to make Chocolate Chip Butterscotch Cookies. I mean, who doesn’t love butterscotch? (This was probably also heavily influenced by the awesome batch of Butterscotch Brownies we received in the mail earlier on. Probably.)

My hubby really dug them and one of the recipient’s hubby dug them too. Must be the butterscotch that attracts hubbies. These cookies bake super big but stay super soft and scrumptious. And they’re loaded with chocolate and butterscotch chips. I ain’t fooling. Let’s get all up in there to see those chips!

Once they finished baking and cooling, I wrapped the cookies in pairs with wax paper in between them and placed them in goodie bags. Then I packaged them in holiday bins.

So go ahead, give them a try this holiday season. I hope you enjoy them as much as I enjoyed the cookie swap!

Chocolate Chip Butterscotch Cookies

*Recipe adapted from The Essential Chocolate Chip Cookbook by Elinor Klivans


2 1/2 cups unbleached all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

2 sticks of unsalted butter, room temp

1 cup packed light brown sugar

12 tablespoons sugar

2 eggs

2 teaspoons vanilla extract

22 ounces butterscotch chips

23 ounces chocolate chips

Make sure your rack is in the middle of the oven. Preheat to 350 degrees. Line a cookie sheet with parchment paper or a silicone mat.

Whisk the flour, baking soda, and salt together in a bowl and set aside.

Using your electric mixer, beat the butter and sugars together until smooth on medium speed. Make sure you scrape the sides of the mixer bowl if necessary. Add the eggs and vanilla and mix until blended. Lower the mixing speed and slowly add the flour mixture until fully incorporated. Then add the butterscotch and chocolate chips in.

Drop the cookies on the cookie sheet. Your cookies should be 3 tablespoons big and set 3 inches apart. I managed to to fit 9 cookies per cookie sheet. Make sure you leave enough room because these cookies definitely enlarge while cooking.  Bake the cookies for about 14 minutes, or until golden. Let them cool for 10 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

Makes about 36 cookies

I’d like to send out a big THANK YOU to Julie of the little kitchen and Lindsay of Love and Olive Oil for hosting the cookie swap and to all the bloggers that participated!

If you’d be interested in next year’s cookie swap, please feel free to┬ávisit this page to receive notifications.

I am in heaven…

Outrageously gooey, outrageously chocolatey heaven!

These fine things are courtesy of the wonderful Martha Stewart. She never disappoints does she? These taste like brownies, only better.

Here is what you need:

8 ounces semisweet chocolate, roughly chopped

4 tablespoons unsalted butter

2/3 cup all-purpose flour, spooned and leveled

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

3/4 cup packed light-brown sugar

1 teaspoon vanilla extract

1 package (12 ounces) semisweet chocolate chunks


1. Preheat your oven to 350 degress farenheit.

2.┬áHeat the chopped chocolate and butter in a bowl in the microwave. Heat in 20 second increments, making sure to stir in between. You don’t want to burn the chocolate!

3. In another bowl, mix the flour, baking soda, and salt.

4. Using your mixer, mix the eggs, brown sugar, and vanilla on high until it’s light and fluffy. Did you know? If you crack the eggs on a flat surface, you’ll have less of a chance of getting shells into your mixture.

 5. Reduce the speed to low and add the melted chocolate.

6. Mix in the flour combo until just combined.

7. Stir in the chocolate chunks. (I ended up using chocolate chips ~ I accidentally opened the wrong bag…oops)

8. Drop tablespoons of the mixture on oiled cookie pans about 2 to 3 inches apart. Bake (rotating sheets halfway) for about 12-15 minutes. You want the cookies to be shiny and crackly, but still soft in the middle.

*At first I was a little scared these wouldn’t turn out because they looked like…well…I’m not going to say it. But you and I both know what they look like. So if yours come out like that, don’t fret.

9. Cool on the sheets for 10 minutes and then transfer the cookies to a wire rack to cool. This will ensure that the cookies don’t crumble when you lift them off and don’t continue to cook on the pans.



Thanks again to Martha for tasty, tasty recipes.


Chocolate Chip Oat Cookies

Chocolate Chip Oat Cookies

These cookies are great, and they stay very soft too!


4oz butter

1/2 cup firmly packed brown sugar

1 egg

1 cup rolled oats

1 tbsp milk

1 tsp vanilla extract

1 cup all-purpose flour

1 tbsp unsweetened cocoa

1/2 tsp baking powder

6 oz semisweet chocolate chips

6 oz milk chocolate chips

To Prepare:

  • Place the butter and sugar in your mixer and beat together until light and fluffy. Beat in the egg, then add the oats, milk, and vanilla extract. Beat together until blended. Stir in the flour, unsweetened cocoa, and baking bowder and stir. Stir in the chocolate chips.
  • Place tablespoons of the cookie batter on greased cookie sheets and flatten them a little. Bake in 350 degrees farenheit for 15 minutes, or until they are risen and firm. Let them cool on a rack


Chocolate Chip Oat Cookies

  • Welcome!

    I inherited my passion for baking from the best baker and teacher I know, my grandmother Elisabeth. Today, I embark on my baking adventures with the help of my trusted sidekick, my sweet daughter Jude. Thanks for stopping by!
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