Everything with this recipe is from scratch, so if you need to cut some corners a box mix of your choice can be used.

Ingredients:

For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped

For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water

For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Directions:

Preheat the oven to 350° F.  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven (keep oven on).

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin).

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

There are so many options to choose from, and for so many occasions, that you will not run out of ideas! Not to mention, each bouquet is delivered with care and priority. So hurry up and browse all these great cookie bouquets, they won’t last long!

Click on one of the delicious iced cookie bouquets below to start shopping.

Sale ends August 31, 2010

Do you have a birthday coming up?  Is someone in need of a pick me up?  Or maybe you just want to let someone know you’re thinking about them.  Our cookie gifts are perfect for any occasion!

Our delicious arrangements are made from butter-creme cookies, which are baked and shipped the same day for maximum freshness. Each cookie is about 4-5 inches in diameter, and is personally decorated by one of our icing artists.

You can even personalize the bouquets with your own custom message for free!  Choose from a 5, 7, 9 or 12 cookie bouquet – at these prices you may even want to send one to yourself!

Ingredients:

• 1 cup butter, melted
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated white sugar
• 1 tsp. pure vanilla extract
• 1/2 cup egg substitute
• 1 cup white whole wheat flour
• 1/2 cup unbleached, all-purpose flour
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 3 cups old-fashioned rolled oats
• 1 cup dark chocolate chips (such as Nestle 62% cacao or Ghirardelli 60% cacao)
• 1-1/2 cups fresh strawberries, hulled and chopped

Directions:

1. Preheat oven to 350 degrees F. Position the oven rack in the middle of the oven. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat melted butter and sugars together until fluffy. Beat in the egg substitute and vanilla extract. Set aside. In a small mixing bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon and rolled oats. Add dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips, strawberries and chopped walnuts.
3. Drop cookie batter onto prepared cookie sheets in 1″ balls. Bake cookies 14-16 minutes until crisp around the edges and just set in the middle. Don’t let the cookies get too brown. Allow cookies to cool about 10 minutes before removing from cookie sheets.

Raspberry butter is a delicious treat on toast, waffles, or anything else you’d put butter on!  The berries give your baked goods a sweetness that will keep you coming back for more!

Ingredients:

• 1/2 cup butter, softenened
• 1/3 cup fresh or frozen unsweetened raspberries
• 2 tablespoons confectioners’ sugar
• Dash lemon juice

Directions:

In a small bowl, beat all ingredients until well blended and smooth. Store in a covered container in the refrigerator; bring to room temperature before serving. Yield: about 1/2 cup.

Ingredients:

• 1/2 cup water

• 2/3 cup sugar

• 3 cups thinly sliced rhubarb

• 15 seedless grapes, halved

• 1/2 orange, sectioned

• 10 fresh strawberries, hulled and halved

• 1 apple, cored and diced

• 1 peach, sliced

• 1 plum, pitted and sliced

• 15 pitted Bing cherries

• 1/4 cup fresh blueberries

Directions:

1. Bring water and sugar to a boil in a medium saucepan over medium heat. Stir in the rhubarb, turn heat to low, cover, and simmer until rhubarb is soft, 10 to 15 minutes. Mash and chill in the refrigerator, about one hour.
2. To serve, mix the grapes, orange, strawberries, apple, peach, plum, cherries, and blueberries with 2/3 cup of the rhubarb sauce. Stir gently, but thoroughly to coat. Refrigerate for at least two hours to allow the flavors to blend.

This recipe works great for a Sunday brunch, 4th of July gathering or family reunion – everyone will be amazed so be ready to share the recipe!

Ingredients:

• 1 package (3.4-ounce) instant vanilla pudding
• 4 cups fresh berries (strawberries, blueberries, raspberries, or blackberries), washed and hulled, plus extra for garnish
• 1/4 cup plus 2 tablespoons sugar
• 2 teaspoons fresh lemon juice

• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 24 to 36 ladyfingers

Directions:

1. To make the fillings, prepare the pudding according to the package directions and Let it chill.
2. Slice strawberries then toss all of the berries with the lemon juice and the 1/4 cup of sugar. Set aside for 30 minutes to allow the berries to release their juices.
3. In a medium mixing bowl, whip the cream, vanilla extract, and remaining 2 tablespoons of sugar until soft peaks form. Set aside.
4. To make the layers, set a layer of ladyfingers (around 7 or on the bottom of a large, clear serving bowl. Top with the berries with half of the pudding.
5. Add another layer of ladyfingers, another third of the berries and juice, and the rest of the pudding. Add a final layer of ladyfingers and berries. Top with the whipped cream and a berry garnish.
6. Refrigerate until you’re ready to serve. Serves 8 to 10.

Ingredients:

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1-1/3 cups all-purpose flour
• 3 tablespoons baking cocoa
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped nuts, optional
• 4 cups miniature marshmallows

Topping

• 1-1/3 cups semisweet chocolate chips
• 1 cup peanut butter
• 3 tablespoons butter
• 2 cups crisp rice cereal

Directions:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Stir in nuts if desired. Spread in a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350° for 15-18 minutes. Sprinkle with marshmallows; bake 2-3 minutes longer. Remove to a wire rack. Using a knife dipped in water, spread the melted marshmallows evenly over top. Cool completely.
• For topping, combine the chocolate chips, peanut butter and butter in a small saucepan. Cook and stir over low heat until blended. Remove from the heat; stir in cereal. Spread over bars immediately. Chill.

Ingredients:

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• 2 king-sized milk chocolate bars (e.g. Hershey’s)
• 1 1/2 cups marshmallow creme/fluff (not melted marshmallows)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 cups sugar
- 1/2 cup creamy peanut butter
- 3 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/8 teaspoon baking soda
- 3 tablespoons baking cocoa
- 1 1/4 cups 2% milk
- 1 teaspoon vanilla
- 3 large eggs

Directions

(1) Preheat oven to 350 degrees. If desired, line cupcake pans with paper liners. You may also spray cupcake pan with a butter and flour combination spray that can be found in your local grocery store.

(2) Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute.

(3) Spoon cupcake batter into liners until they are 1/2 to 2/3 full. You should have enough batter for 24-36 cupcakes.

(4) Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

(5) Cool 10 minutes in pans then move to wire rack to cool completely.

(6) For Frosting, Combine 1/2 cup softened butter with 1 cup creamy peanut butter (crunchy can also be used). Add 2 cups powdered sugar (sifted after measuring), and up to 1/4 cup heavy cream until you get the consistency you want. For an extra special touch you can top with a mini peanut butter cup!