Valentine’s Day Sugar Cookies đźŚ·


There is nothing better than finding a really good sugar cookie recipe, baking those suckers and decorating them as if you’re Martha Stewart. Okay, well not really Martha because she would do so much better… but a girl can dream okay!

This recipe makes 3-4 dozen sugar cookies, so perfect for giving some to your bae while you still have enough for yourself ;). Last year, I made very similar Valentine’s Day cookies but with a different recipe. That recipe was a lot more chewier, while this year’s recipe is more cookie-like with a bit of a crunch to them. Using powdered sugar rather than granulated sugar gives it more of a harder bite to them. Both delicious, and both smell delicious while cooking. Seriously, is there anything better than the smell of a freshly baked sugar cookie?

The royal icing recipe is a classic, only requiring two ingredients. Super easy. And it’s actually a Martha Stewart recipe, so I’m somewhat like her okay!!!

(Again… not really.)

The perfect thing about the royal icing recipe is it makes a lot, so you can split it up into however many bowls you’d like and dye them different colours. If you’re looking for a more thicker consistency, use less water. If you want your icing to bleed into one another, use more water to give it a thinner consistency.

So come on, give these cookies a try! If you try them out be sure to tag me on Instagram or Twitter with the hashtag #CrumbsandTeaEats. And follow me on Instagram, Twitter and Facebook! Let’s chat!


Sugar Cookie Recipe


  • 1½ cup sifted powdered sugar
  • 1 cup unsalted butter, at room temperature
  • 1 egg
  • 1½ teaspoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar


  1. Preheat oven to 375 degrees.
  2. With a stand mixer fitted with a paddle attachment, cream together powdered sugar and butter until light and fluffy.
  3. Add the egg and vanilla extract and mix until combined.
  4. Sift together flour, baking soda and cream of tartar and add to sugar mixture. Mix until well combined.
  5. Divide dough into two disc shapes, wrap in plastic wrap and refrigerate for 15 minutes. Roll out dough to â…› to ÂĽ inch thick and cut into cookie shapes. Place on lightly greased or silpat covered cookie sheet and bake for 7-8 minutes.
  6. Remove and cool on cookie sheet. Frost with royal icing.

***This dough can be made ahead and refrigerated up to 3 days.

Royal Icing Recipe


  • 1 pound of powdered sugar
  • 5 tablespoons meringue powder, or 2 large egg whites


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder (or egg whites if you are using those).
  2. Mixing on low speed, add a scant 1/2 cup water.
  3. For a thinner consistency, usually used for flooding, add more water. If a thicker consistency is desired, specifically for outlining or adding details, use less water.
  4. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.


Recipes retrieved from Foodie Crush and Martha Stewart.


Spiderman Cake

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One of my friends at work wanted a Spiderman cake for her boyfriend, so I created this 4 layered chocolate cake with red buttercream around the outside (and white buttercream on the inside). I made black buttercream, and piped lines around the side/top of the cake for a ‘web’ effect, the Spiderman logo and added a little Spiderman guy on top.

Originally I wanted to create some buildings for the side of the cake but once I added them on, they took away from the cake and it didn’t look as good. So I went without them!

I wasn’t sure how easy those lines were going to be because depending on the consistency of the icing, the lines could have been runny or may have been too stiff to pipe out and therefore they might have broke. But thankfully they worked out pretty well!

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This was a really fun cake to do, and maybe next time I will try and do a Superman cake or something! Hope everyone is enjoying their weekend, and talk to you guys soon.


Chocolate Chip Toffee Cookies




Hi everyone!!! I feel like it’s been a while since I last posted a recipe, but have no fear I am here!!! (I doubt anyone was actually ‘fearing’ but whatevs.)

Man, let’s just be real for a second. All week I’ve been craaaaaving a chocolate chip cookie. And I’ve been so busy with school that I haven’t had time to make anything, so yesterday I was like “AH LETS GO BUY ONE AT TIM HORTONS”. And I did…maybe I bought two I don’t know…

And they turned out to be hard as bullets…. such a huge let down I was so sad.

But I’ve made these and they are in my life and all is good.

Also, if we are still on the notion of “being real”, to be honest I’m making this blog post instead of doing my business paper that is due tomorrow so that’s good.

I’m also about to paint my nails, to procrastinate even more, so that’s also good.

Maybe even watch How To Get Away With Murder, so still really good.

So enjoy this recipe – they are delicious – my mom is notorious for making these, so you know they’ve got to be good. Talk soon!!!





  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped skor bars


1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and skor bits, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

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Brown Butter Crinkle Cookies with Salted Caramel Frosting


If there’s one thing I’ve made most in my life it’s these cookies. I swear this recipe has been on my blog like 3 times, but they are so good and I always have to share them.

First of all, the icing is too die for. I actually stood in my kitchen last night for a solid 5 minutes scraping the bowl, eating the icing and asked myself why don’t I do this more often.

Plus what I love about the actual cookie is how much you can taste the browned butter. For this recipe you brown the butter, which gives the cookie a nutty and rich tasting flavour. I used to be so scared of browning butter…I would always burn it, but with much practice I’m very good at it now!

These are such a tasty cookie to have with a cup of tea, so I recommend reading the rest and going to make yourself a batch!

I’ll be posting another post tomorrow night, with a new cake I’ll be making. One of my best friends is turning 19 on Sunday and she’s Irish, so she wants a shamrock themed cake, which will be fun to make! Have a wonderful weekend! 🙂




Makes about 2 dozen



  • 1 cup salted butter, diced into cubes
  • 2 1/4 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/4 cup granulated sugar, for rolling cookies
Salted Caramel Frosting
  • 1/4 cup + 2 Tbsp caramel sauce or caramel ice cream topping (I used Hershey’s)
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract
  • 2 cups powdered sugar
  • 3/4 tsp coarse sea salt, divided


  1. Heat butter in a medium saucepan over medium heat. Cook just until butter has browned, swirling occasionally (butter will go through stages, it will melt, then splatter a bit, then foam and golden bubbles will begin to appear in the center on the surface with little brown specs – this is when you want to remove it, don’t burn it).
  2. Pour butter (and scrape out all of the browned butter with a rubber spatula) into a heat proof bowl. Allow butter to cool until just warm to the touch, about 20 – 25 minutes.
  3. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda and salt, set aside. Add cooled butter, 1/2 cup granulated sugar and light-brown sugar to an electric stand mixer and mix until well blended. Add in egg, egg yolk and vanilla and mix until combine.
  4. Slowly add in dry ingredients and mix just until combine.
  5. Scoop dough out 1 1/2 Tbsp at a time and form into balls (dough will seem a bit dry, I think this is due to using warm butter it seems to slightly begin the cooking process before baking), then pour 1/4 cup granulated sugar into a small bowl and roll balls in sugar to evenly coat.
  6. Place sugar coated dough balls onto a Silpat lined or greased baking sheet. Using the bottom of a flat measuring cup or drinking glass gently flatten each ball to 1/2 inch, then bake in preheated oven 9-11 minutes.
  7. Allow to cool several minutes before transferring to a wire rack to cool. Cool completely then frost each cookie with Salted Caramel Frosting and sprinkle each cookie evenly with a small pinch of sea salt immediately following (so the salt sticks before frosting sets). Store cookies in a single layer in an airtight container.
Salted Caramel Frosting
  1. In a large mixing bowl, using and electric hand mixer on low speed, whip together caramel sauce, butter and vanilla until pale and smooth about 1 minute. Add in powdered sugar and mix until well blended and smooth. Use coarse sea salt to sprinkle over frosted cookies.

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Valentine’s Day Sugar Cookies





10965131_10152685809971149_2001743127_o Valentine’s day is right around the corner, and I thought that cute decorated sugar cookies would make for a really cute gift to give to your loved one(s) (or even to yourself!).

Now I am by no means a pro at decorating sugar cookies…actually I’ve only ever done it a couple times and I was decorating them more for eating then I was for making them look nice. This was basically my first attempt at decorating sugar cookies, and it didn’t turn out to be that much of a disaster as I thought it would have!

Instead of using Wilton’s piping bags with tips, or even a plastic bag to put my icing in – I used those ketchup and mustard bottles which worked perfectly because the tip was super small so I had control over where my icing went.

If you haven’t seen my Valentine’s Day Cupcakes I made the other day then go check them out! Tomorrow I will post my Valentine’s Fleur-De-Sel Caramel Brownies, cut into heart shapes!

Sugar Cookies:

Ingredients: (yields about 30, 2 1/2 inch cookies or 16, 3 1/2 inch cookies)

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract


  1. In a medium bowl, stir together the flour and baking powder and set aside
  2. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy.  This should take about 3 minutes
  3. Add the egg and vanilla
  4. Add the flour mixture slowly
  5. Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl
  6. Take the dough out of the bowl and place it on a piece of parchment paper.
  7. Using your hands, knead the dough a few times
  8. Place the dough in a large ziplock bag and refrigerate for about 2 hours. (You can also place it in the freezer for 20-30 to speed up the chilling process, just don’t forget it in there!)
  9. When it’s time to remove the dough from the freezer, preheat oven to 350 degrees (F)
  10. When the dough has chilled and is firm, take out about half of the dough, leaving the rest in the refrigerator (until your ready to work with it)
  11. Roll out the dough to about 1/3 of an inch thick
  12. Use your favourite cookie cutter, and cut away!
  13. Place cookie shapes on a prepared baking sheet
  14. Place entire baking sheet in the freezer or refrigerator for about 3-5 minutes.  Chilling the cookies this way will help ensure they keep their shape while baking
  15. Bake cookies for 8-10 minutes depending on the size of the cookie.  Bake until they are just barely beginning to take on a golden tone

Royal Icing Recipe


  • 1 box confectioners’ sugar (1 pound)
  • 5 tablespoons meringue powder or 2 large egg whites


  1. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water.

  2. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details.

  3. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

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Adapted from Glorious Treats and Martha Stewart 

Reese’s Oreo Magic Cookie Bars



Made these babies last night. Yup. They’re good.

Real good actually.

Almost like “What is even happening inside of my mouth right now” you know?

The recipe is literally the easiest thing I’ve ever done. I just whipped all ingredients into the baking tin and poured some goop over it and baked that sucker.


  • 20 Oreos
  • 2 tbsp butter
  • 1 cup Reese’s Peanut Butter Cup Minis
  • 1 cup Reese’s Pieces
  • 1 cup Reese’s Peanut Butter Chips
  • 14.25 ounces sweetened condensed milk


  1. Preheat oven to 350F. Line an 8×8 baking dish with foil or parchment (to help the paper stick to the dish, grease with butter and then stick the paper over top of it). Grease generously with a non-stick cooking spray.
  2. Process the Oreos and the butter together until they have become fine crumbs. Press into the baking dish.
  3. Layer the Reese’s Peanut Butter Cups Minis, Reese’s Pieces, and Reese’s Peanut Butter Chips over the crust. Pour the sweetened condensed milk over everything.
  4. Bake for 30-40 minutes. Edges should be bubbly and the sweetened condensed milk in the middle of the dish should be golden (If you notice your oreo’s to be quite blackish looking – don’t worry they aren’t burnt!). Your oven may require a longer or shorter baking time, so look for signs of done-ness, and do not rely on timing alone.
  5. Let cool completely before cutting into squares for serving. Also delicious (and a little less messy) when served chilled or frozen!


Chocolate Covered Strawberry Cake with White Chocolate Raspberry Bark!

So recently, I had a cake order for my friend’s mom who wanted chocolate covered strawberries. I figured we’d go a little extra further and add white chocolate raspberry bark, raspberries, sugar roses, white edible pearls and glitter!

On the inside is chocolate and vanilla layered cake with buttercream in between the layers and on the outside.

The cake turned out pretty good, and looked super yummy!

Hope you enjoy!

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Nutella Pancakes with Raspberries

This afternoon I was really hungry (well, when am I not let’s be honest) and I was really craving some Nutella. I wasn’t really feeling anything “lunch-y” so I decided to make another breakfast! (My first breakfast consisted of Cinnamon Toast Crunch…hehe)

These are soooo delicious and combines all the yummy things a REAL breakfast should have (whipped cream…chocolate…raspberries…)!


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  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1/4 Nutella
  • squirt of whipped cream
  • handful of raspberries


  1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
  3. Top up with spreading Nutella on your pancakes, along with whipped cream and garnish with some raspberries!
  4. Enjoy!

Adapted From: All Recipes

Brown Sugar Fudge

I came to realize the other night that I’ve never made fudge! And fudge is sooooo good. I love the classic maple fudge… or something crazy like Oreo fudge… but I deicided I’d go with brown sugar fudge, with some walnuts for some added crunch!

This recipe was super easy, and took very little time. The only thing I’ll add is that if you want nice clean cuts, I’d probably let the fudge sit for 12 hours (or overnight) to let it really harden up.


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  • 1/2 cup + 2 tablespoons (150 ml) evaporated milk
  • 2 cups (425 grams) brown sugar
  • 3/4 cup (170 grams) unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup (198 grams) powdered sugar, sifted
  • 3/4 cup (85 grams) toasted walnuts, chopped (optional)


  1. Combine the evaporated milk, brown sugar, butter, and salt in a heavy-bottomed medium saucepan. Place over medium heat and bring to a boil, stirring until smooth. Continue to simmer, stirring frequently, until a candy thermometer reaches 238°F.
  2. Remove from heat and pour into a heat-proof bowl. Add the vanilla and combine with a hand-held mixer. Add the powdered sugar in small additions while continuing to beat with the mixer. Mix until smooth. Add the walnuts and mix until just combined.
  3. Spread the fudge into an ungreased 8-inch square pan. Chill in the fridge for 30 minutes or until firm. Slice with a sharp knife. Store fudge in an air-tight container for several days.

Source: Completely Delicious

Glazed Raspberry Coffee Cake

I realized when I was making this, that I’ve never made a cake like this before. Or any cake in general, except for the classic chocolate or vanilla. I felt like I was making some elegant cake that you’d eat with a cup of tea in a garden outside… that makes no sense but you know what I mean.

This cake was the most delicious thing I’ve ever had. I feel like I say that about all the things I eat, but this especially was delicious. I think it was because it was a cake and not the normal bars or cookies.

This was so easy to make, and so much fun (especially making the raspberry sauce! Mmmhm!)

If you’re looking to make a nice cake for a get together with some friends, or even just to eat by yourself, I highly recommend making this. And make sure to eat a piece when it’s still warm out of the oven… so fantastic.

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Raspberry Sauce –

2 cups of raspberries, fresh or frozen

2/3 cup sugar

2 Tbsp cornstarch

Streusel –

3/4 brown sugar

1/2 cup flour

1/2 tsp cinnamon

1/4 butter


3 cups flour

2 tsp baking powder

1/2 tsp salt

3/4 cup butter, at room temperature

1 1/2 cups sugar

3 eggs, at room temperature

2 tsp vanilla

1 cup of milk

For the glaze –

1 cup of confectioners sugar

2 Tbsp milk

1/2 tsp vanilla


  • Butter and flour a bundt pan, and preheat the oven to 350 degrees.
  • To make the raspberry sauce, combine berries, sugar, and corn starch in a medium saucepan, bring to a boil over medium heat, stirring frequently to prevent the berries from burning. reduce the heat and simmer until the sauce thickens; about 5 minutes. Remove from the heat and cool while you prepare the rest of the cake.
  • For the streusel – combine the brown sugar flour, and cinnamon. Cut in the butter until you have a large crumb texture { pastry cutter works well for this or use two forks}
  • For the cake – combine the flour, baking powder, and salt and set aside. Cream together the butter and sugar, adding the eggs one at a time. Add the vanilla. Alternate adding the flour and milk – beginning and ending with the flour.
  • Add half of the streusel topping into the prepared pan.
  • Top with half of the raspberry filling.
  • Spoon cake batter on top of the filling,and top with the remaining raspberry sauce and streusel.
  • Bake at 350 for 50 – 60 minutes – test for doneness after 50.
  • Cool in the cake pan for 15 minutes, invert onto a plate, and remove from the pan to complete the cooling.
  • Make the glaze while the cake is cooling – whisk together the sugar, milk and vanilla. Once the cake has cooled, drizzle on the glaze.