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Buttercream Bake Shop

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Buttercream Bake Shop

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This product was produced in a home kitchen not subject to public health inspection that may also process common food allergens.

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10/08/2026

👀 How do we feel about pumpkin oatmeal cookies with a buttery maple glaze? 🍪 🎃 🍁

These didn’t disappoint! I’m not a huge pumpkin fan, but these don’t have much pumpkin in them; just a slight pumpkin flavor complimented with warm cinnamon and the sweet maple glaze brings it all together. They’re super soft and chewy… yum!

10/06/2026

🙋🏻‍♀️ Anyone else love candied pecans?!

These fellas are synonymous with fall (at least to me they are). I whipped up a quick batch of these and now I have a very happy husband— and wonderful smelling kitchen 😋

Pecans aren’t cheap to buy, but I always think it’s worth it to make these fellas. They’re so delicious! Is this something y’all would be interested in? Let me know below 👇🏼

10/02/2026

Well y’all… Sometimes recipe testing doesn’t go as planned 🤪 These were supposed to be extra chocolate s’more cookies. Instead they look like giant puddles of mud 😩😂

They taste great! But the presentation is completely lacking. That’s okay. I’ve already got a few ideas on how to (hopefully) save this cookie idea & make it presentable too ☺️

09/24/2026

Okay y’all… let’s talk marshmallows. I love marshmallows!But homemade marshmallows are so much better than store bought!

I stumbled across a marshmallow recipe that caught my attention… it was just plain marshmallows, but had no corn syrup in it. My go to recipe has gelatin, sugar, corn syrup, water & vanilla bean paste. This recipe was very similar, just minus the corn syrup. And of course I had to try it! I still can’t stand for hours like I’m used to, but marshmallows don’t take much time & were the perfect quick kitchen recipe today.

In my typical way, I couldn’t do just plain marshmallows. I added some salted caramel in the middle. I actually used some homemade dulce de leche since it is super thick and that’s what I wanted (moisture from a thin caramel could ruin the marshmallow). Side note: if you haven’t made homemade dulce de leche, it’s simply sweetened condensed milk cooked in an instant pot or crock pot. Super easy!

Anyways, I wasn’t sure if the caramel filling would ruin the marshmallows or not. And it didn’t! It actually held its shape very well even after cutting and dusting. I was so excited! The one thing I did notice right away is these marshmallows are much softer. These are more of a cross between marshmallow & marshmallow fluff. I decided to try dipping them in melted chocolate. That was a disaster. The marshmallows were too soft for that. Pivot to plan B: a chocolate drizzle with a flaky sea salt sprinkle instead. You can see a few of the disastrous dipped marshmallows 👇🏼

These are pretty darn good still despite the obvious chocolate covering issue. Will I make this marshmallow recipe again? Yep. But instead of using it as a regular marshmallow, I think it would be great piped into a chocolate shell; when I made fluff filled eggs at Easter, the fluff was almost too thin and seeped out in a few spots. This marshmallow would be perfect for that! Still super soft and gooey, but with more structure.

Now this is where I need your help! Let me know 👇🏼 below… would you eat fancy marshmallows? Is this something I need to work on during the winter and bring to markets next year? If yes, any particular flavors you’d like to see?

09/20/2026

👋🏼 Hey y’all! It’s been awhile. Way too long since I’ve been in the kitchen and I was having serious withdrawal. Today seemed like the perfect to hobble around & try a new recipe.

These are chocolate chips cookies (obvious, I know). But the recipe is quite different from any that I’ve made before; a few tweaks to the actual ingredients and they are baked on convection! Y’all… I have a convection setting on one of my ovens and I do use it on occasion, but I’ve never used it for any type of baked goods. Honestly, I use it mainly to crisp up the tops of certain foods: pizza, casseroles, etc. I was nervous. I didn’t want the cookies to burn, yet I wanted to be true to the recipe. This recipe is supposed to be for thinner, crisp and chewy cookies.. and it delivered!

The recipe says to bake for 18 minutes… which is a long bake time for a fairly normal sized cookie. The first pan i baked for 16 minutes— and they’re good. But the second pan I cut the time down to 14 and they’re even better! The convection setting crisps the bottom, edges and top but the center is super chewy. The bottoms looked burnt and I was bummed… but they don’t taste burnt! Those crisp bottoms, edges and tops taste have a caramelized-sugar type of flavor… and they’re really good!

Overall, I will make this recipe again. I want to try baking them at a higher temp instead of convection next time— I’m thinking maybe 400 degrees? I definitely want to experiment a bit more with this recipe and make some changes, but all in all, they’re pretty darn delicious! (And easy and quick to mix up too! 😉)

09/09/2026

Happy Homestead week y’all! 🎉 Unfortunately I’m missing out on the festivities this year as I’m recovering from surgery.

Yes, I’m having a total FOMO moment… I love Homestead! I made my husband load me up in the car (trust me, that was a chore in itself) and drive me around to “look” for the medallion (basically I sat in the car and bossed him around to park and look for it 🤣).

I hope y’all enjoy this years festivities! I will love vicariously through the social media posts this year… but don’t worry, I hope to be back in a few weeks with some delicious fall themed goodies!

08/24/2026

What a gorgeous day we had today! ☀️
I opened windows early this morning for some fresh air, little guy & I put some miles on the bike (what a beautiful city we have!) AND I tried a new cookie recipe!

These cookies won’t win a beauty contest, but dang… they’re delicious!They’re packed with pretzels, toffee pieces, chocolate chips & m&m’s! How can that combo be bad?! Add in the sprinkling of salt on top and these fellas are the perfect combo of sweet and salty 🍪

This dough was stiffer than my normal go to and I was concerned they’d be dry. But how wrong I was! They baked up with a slightly crisp edge and soft center, gooey chocolate and crisp pretzel pieces— oh and those toffee pieces slightly melted and give the cookie such rich flavor.

The only thing I’d change? (Because I can never not tweak a recipe 😅) is next time I’d cut back a smidge on the chocolate and add extra pretzel pieces. (Shocking for a chocoholic like myself 😂). Something about those crisp pretzel pieces encased by buttery sweet dough… I just need more of those 😆 Even my hubs— who admittedly doesn’t eat a lot of sweet treats— loved these cookies and the pretzels in them. I think that means they’ll be added to the Buttercream menu officially 😉

08/21/2026

What’s your favorite no bake treat in the summer? Is it an apple & caramel dip? Ice cream or popsicle? Rice Krispie treats? Classic “no bake” cookies?

I LOVE Scotcheroos! I loved them as a kid and that love has continued well into adulthood. A couple years ago, I tinkered with a recipe for them that was very different than my go to. But y’all… that tinkering turned out amazing and that has been my tried and true go-to recipe now! I mixed up a batch (okay… confession… this is actually 3 recipes worth in a 12x18” pan 😳 I plan on sharing these and wanted a big ol’ pan to share from) but this time, I added a sprinkling of flaky sea salt on the chocolate. I love the addition it brings to all the sweetness… it’s all a balancing act. Speaking of salt and how it balances out sugar—and getting waaay off topic— add a little sprinkle of sea salt on top of your warm cookies next time or that hot caramel sundae.. you won’t be disappointed 😉

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