Treasured Tip #4

For a beautifully frosted cake, start by placing a tiny bit of frosting in the center of your plate.  When you place the first cake layer on top, it will not move around as you work.  Frost the top of this first layer, and then add the second cake layer.  Coat the entire cake with a small amount of frosting and place it in the freezer for about 10 minutes.  This thin layer will be able to hold all of the crumbs in place.  Finally, use the rest of the frosting for the cake's top and sides.  Voilà!

Coming Soon-- Gingersnaps

A favorite among both family and friends, these gingersnaps will soon be up for sale in my shop.  Stay tuned!

Treasured Tip #3

If your cake breaks apart when you're removing it from the pan, simply place the pieces back together and wrap them in foil.  The trapped heat will mold the cake back into a full piece-- no one will ever know what happened!

Treasured Tip #2

To test the freshness of eggs, place them in about 5 inches of water.  If they sink to the bottom, they are fresh.  If they suspend vertically (one end tips up), they should be used soon.  If they float, throw them out!

New Cookies

Like what you see?  Buy my sugar, lemon honey, and citrus cookies here.

Spiced Vanilla Cookies Recipe

 A recipe I found on myrecipes.com-- only 98 calories per serving

44 Cookies (serving size: 2 cookies)

• 10 1/10 ounces all-purpose flour (about 2 1/4 cups)
• 1 tablespoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar 
• 3 tablespoons butter, softened
• 2 tablespoons canola oil 
• 1/4 cup light-colored corn syrup
• 1 tablespoon vanilla extract
• 1 large egg white
  
  

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
2. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness. Repeat procedure with the remaining dough; freeze 30 minutes.
3. Preheat oven to 375°.
4. Working with 1 portion at a time, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.

Specialty Orders

I am now offering a "specialty order" option in my business.  If you would like a birthday cake, cookie basket, or any other item not currently listed in my shop, simply email me at mariesmorsels@gmail.com with your request.  I will bake your order and personally deliver it to the desired address. 
Note: only available to residents of Howard County, Maryland.