Running short on time this Christmas Season I decided to experiment with using Heaven Scent’s awesome vanilla buttercream piped onto my delicioso sugar cookies. See normally I would make royal icing and flood these babies for a profound & dramatic effect. My sugar cookie designs are really pretty basic & I am in awe of the creative designs of some sugar cookie artists, but I digress here.
Any flooded cookie design looks magnificent and tastes fantastic if properly prepared. First, you must have a good recipe, properly chill the dough ( so it doesn’t take on too much flour & get tough), bake it properly ( I like mine just barely brown on the edges- so slightly crunchy on the outside, tender & soft in the middle!), and then choose a yummy icing to finish things up.
Lastly, storage is important here also; if you use buttercream for safety you must place in the cooler ( but not for long or the cookie will become too soft & mushy ( not cool!) from the cooler moisture), so 24 hrs. tops here. If using royal icing you can let dry at room temperature & in the field we would leave them out until sold ( they don’t last long!) but please be sure to not do this IF you have used egg whites in your icing!!
Next & finally comes the decoration(s) which can be basic ( as in the above cookies) or extremely intricate & clearly works of art. Even when I flood cookies I try to keep the designs simple but festive.
The above cookies were chowed down and none left for Santa, however my Grandson did leave some reindeer glitter food for the sleigh team..Merry Christmas all, enjoy the festivities, the season, Family, Friends & Loved Ones, walk in the traditions your Family has created for the season or make some of your own, be grateful for all that you have & Bless others wherever possible. If it is you that needs the Blessing, gratefully receive it & pay it forward when you are able!
This is the new Apple Cake made fresh from local apples, my own Fall Spice Blend, toasted walnuts and then topped with this extra celestial brown sugar frosting that takes your taste buds straight through the Milky Way!
This will be accompanied on the Fall Menu with Maple Brown Sugar Frosted Pumpkin Cake, my Pear Kuchen ( Coffee Cake) & a few others I am baking and sampling out. The flavors being featured are cranberries, chocolate, spices, pumpkin, pears, apples, brown sugar, caramel sauce & I might throw in a brown butter tart or two!
This cheesecake has the addition of candied pecans atop the buttercream. I do my awesome pumpkin cheesecake several different ways, so you’ll need to specify which version you’d like when ordering. I offer it as follows; with candied pecans, Turtle Style ( caramel sauce with toasted pecans) or maple pecan caramel sauce or simply as the au naturel Pumpkin Ginger Cheesecake you know & Love. Think pumpkin pie meets cheesecake here!
It is Fall now so I am making tons of these cheesecakes already so place your orders early & often. Starting in November the race starts between pumpkin pie and pumpkin cheesecake. Cast your votes by ordering.
The new Cherry Crisp Cheesecake is born. It is a graham based crust with vanilla cheesecake batter touched with almond extract & dollops of cherries then topped with a crunchy buttery oat streusel. Super Yum!
As a kid my Mom would make a cherry crisp with this same streusel recipe & have to hide it very well from moi. Otherwise I would eat the whole thing by myself. This cheesecake rendition is in her honor and helps me re live some awesome childhood memories.
Today, 3/16/19 Heaven Scent, LLC is officially 6 years old and it has been a true joy to serve all my current customers. I look forward to many new ones in the coming years! New things for Heaven Scent this year and beyond are as follows; working on keto friendly and vegan Cheesecakes and I am actively seeking a new brick & mortar store to better serve my customers and majorly improve the space I have to create desserts in. I will then be adding wedding cakes, sheet cakes & a lot more mini dessert parties to the current repertoire. Growing & changing to reach more people in 2019 and beyond. Look forward to serving you all soon. Thanks for your patronage and support!!!
The new pricing model will be per person pricing instead of per piece with different levels of types of mini’s & petit fours. There will be a $2, $3 and a $4 level to choose from. List will be coming soon with the $2 level being more economical, simple mini’s, the $3 level being fancier & the $4 level being elegant, exquisite French cake petit fours. More pictures to follow soon!