Friday, October 26, 2012

Juneberry Baby: Our Little Girl is Here!!!

Hello friends . . . I hope you have been enjoying your October and having lots of fun getting ready for my favorite holiday-Halloween!  I am so excited to share with you our fantastic news...our little girl has made her appearance and we are now a family of FOUR!!

Little Miss Cecily Kate arrived at 10:36 pm on Wednesday, October 17th 2012 at 7 lbs 3oz and 20 inches.  My sweet little girl was very easy on her mama and her delivery was an absolute dream!  She is such a cuddly, sweet baby and her big brother, Sully, thinks she is quite funny already too!  Here are a few pics of our girl . . .

We'll be back with more party inspiration full time soon, just spending a little more time enjoying our new addition!! Photobucket

FROSTED: Lions, Tigers, and Bears...Oh My!! Frosted Animal Cookie Creations!!

As a child I remember one of my favorite things to do was to go to the local zoo and see all of the exotic animals. I LOVED watching the monkeys swing from the ropes in their habitat, the hippos taking an afternoon nap in the cool, refreshing water, and giraffes using their long necks to dine on all the green leaves growing high on the trees.

My love for animals continued whenever my mother allowed me to have a treat at the grocery store. I will never forget the times that I chose those delicious, sweet pink and white frosted animal cookies. These yummy treats not only satisfied my sweet tooth, but also provided me with hours of play time as I acted out the animals that I had seen at the zoo with each cookie that I pulled out of the bag.

In honor of the birth of my new niece, Cecily Kate Tumino, (whom I hope not only loves the color pink, but also has a love for animals like her Aunt) I am sharing some colorful tasty frosted animal cookie inspired goodies that will not only remind you of your childhood, but will bring a smile to your kids' faces at your next event.

So, take a peek at these wild treats...and recreate the sweetness of your youth.

Frosted Animal Cookie Truffles
(Courtesy of The Domestic Rebel)

  • 3 cups of Frosted Animal cookies
  • 1/2 can of cream cheese frosting
  • 1 package of white chocolate almond bark
  • Rainbow nonpareils
  • Pink food coloring  

1.  Line a rimmed baking sheet with foil and set aside. Meanwhile, in a food processor, grind the animal cookies (about a cup at a time–work in batches) until finely ground, coarse crumbs. Pour all the ground cookies into a large bowl.

2.  Once cookies are ground, spoon in the half can of cream cheese icing. Using your clean hands or a spoon, and mix together the crumbs and frosting until thoroughly combined.

3.  Begin portioning the crumb mixture into inch-sized balls (I used a small cookie dough scoop) and place the balls onto the foil-lined baking sheet. Repeat until all the mixture is used up.

4.  Freeze the truffles for about 3 hours or until completely frozen and solid. While they’re freezing, prepare your white chocolate according to package directions until smooth and melted. Pour half that mixture into a separate bowl, and using your pink coloring, tint one of the bowls a pretty pink shade.

5.  Dip half the batch of truffles into the white chocolate, and the other half into the pink chocolate. I used a fork to coat all sides of the truffles, then allowed the excess to drip off the bottom before gently placing each dipped truffle back onto the foil-lined sheet. While still wet, sprinkle the truffle tops with the rainbow nonpareils.

6.  Allow all the truffles to harden and set, about 20 minutes in the fridge. Store leftover truffles airtight for about 2-3 days at room temperature, or a week in the freezer–just allow them to come to room temperature before eating them that way.

 (Picture from Just A Spoonful of Sugar)

Jumbo Frosted Animal Cookies

(Makes approximately 15 cookies)
  • 5 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 1/4 teaspoon of freshly grated nutmeg
  • 1/4 teaspoon of mace
  • 1 1/2 cup (3 sticks) of unsalted butter, at room temperature
  • 2 cups of sugar
  • 2 eggs
  • 2 teaspoons of vanilla extract
  • 16 oz. of buttercream icing
  • pink food coloring
  • nonpareils (rainbow)
 Cookie Directions:

1.  Preheat an oven to 350°F. Over a small bowl, sift together the flour, baking powder, salt, nutmeg and mace. Set aside.

2.  In the bowl of an electric mixer fitted with the flat beater, beat the butter on high speed for 2 minutes. Reduce the speed to medium, slowly add the sugar and beat for 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and vanilla and beat for 1 minute, stopping the mixer once to scrape down the sides of the bowl.

3.  Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed and the dough starts to pull away from the sides of the bowl, 2 to 3 minutes.

4.  Turn the dough out onto a work surface and divide into 2 equal balls. Shape each into a disk and wrap separately in plastic wrap. Refrigerate for at least 2 hours or up to 2 days.

5.  Let the dough stand at room temperature for 5 minutes.  Roll out the dough to almost 1/2-inch thick on a lightly floured surface. Cut out shapes with cookie cutters and move them to parchment-lined baking sheets with a firm, metal spatula. (I used stoneware baking sheets, so didn't need to line them.)

6.  Bake the cookies until very light golden brown, about 18 minutes. Transfer the baking sheets to wire racks to cool for about 5 minutes. Transfer cookies to wire racks to cool completely.

Icing Directions:

1.  Place the buttercream icing in a microwave-safe bowl from 15-30 seconds (until pourable). If it becomes too runny then, add some powdered sugar. Divide icing into 2 bowls. Tint half of it pink and keep the other half white.

2.  With the cookies on a wire rack, place the rack over a baking sheet (or over wax paper). Use a spoon to cover each cookie with the icing. Sprinkle with the nonpareils.  

Frosted Animal Cookie Mini CheeseCakes
(Recipe from Culinary Concoctions by Peabody)

  • 16 ounces of cream cheese, at room temperature
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 1/4 teaspoon of vanilla extract
  • 1/2 cup of Greek yogurt (2%)
  • 1 bag of Frosted Animal Cookies

1.  Preheat oven to 275F. Line muffin tins with cupcake liners (preferably white). Place a pink (they show up better) cookie at the bottom of each cupcake, sprinkle side down. Set aside.

2.  Using a stand mixer, beat cream cheese and sugar on medium-high speed for about 5 minutes.
Add eggs, one at a time, beating for about 1 minute. Scrape down the bowl after each addition.
Add vanilla and Greek yogurt, beat until incorporated.

3.  Crush up remaining Animal Cookies. You can use as many or as much as you want. I just used the rest of the bag because I really like the cookies. Add them to the cheesecake batter and mix until the cookies are throughout the batter evenly. Pour into prepared cupcake liners.

4.  Bake for 22 minutes, rotating half way through. Remove from oven and let cool to room temperature. Chill in fridge in muffin tins for at least 4 hours or overnight.

Frosted Animal Cookie Ice Cream
(Recipe by Purple Chocolat Home)

(Courtesy of The Domestic Rebel)

( Makes around 2 quarts of ice cream)
  • 1 1/4 cup of white sugar
  • Equivalent of 4 pasteurized eggs (Egg Beaters)
  • 1/2 cup of marshmallow cream
  • 2 cups of heavy whipping cream
  • 1 cup of milk
  • 2 cups of crushed frosted animal cookies
  • Pink Food Coloring
  • Additional Frosted Animal Crackers   


1.   In a large mixing bowl, combine the sugar, Egg Beaters, and marshmallow cream on low. The stir in the whipping cream and milk. Add a few drops of pink food coloring to make it pink (if desired).

2.  Place the cream mixture in your ice cream maker freezer container.

3.  When the ice cream is almost frozen sprinkle in half of the crushed cookies. Let the ice cream maker freezer mix them in.

4.  When it is frozen (as frozen as the ice cream maker can make it), hand stir the remaining cookies into the frozen ice cream. Make sure to stir all the way to the bottom. Add additional crushed cookies, if desired.

5.  Place the ice cream in the freezer for several hours until solid.

(Picture by The Domestic Rebel)

Frosted Animal Cookie Cupcakes
(Courtesy of Cake FYI)

Cupcake Ingredients:
  • 1/2 cup of butter
  • 1 1/4 cup of sugar
  • 2 eggs
  • 2 teaspoons of vanilla
  • 1 1/4 cup of flour
  • 1 1/3 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • 3/4 cup of milk
  • 24 Frosted Animal Cookies
  • nonpareils (rainbow)
Buttercream Icing Ingredients:
  • 1/2 cup of butter
  • 1 1/2 - 2 cups of powdered sugar
  • 1 teaspoon of pure vanilla extract
  • 1 Tablespoon of milk


1.  Preheat your oven to 350 degrees. Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla and mix well.

2.  In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of milk and mix well. Add another third of the flour, mix, then add the remaining mix. Beat in the remaining flour mixture until well incorporated.

3.  Line or spray a cupcake tin. In each well, add a tablespoon of batter, then drop one frosted animal cracker into each. Then add 1/4 cup of batter to each, covering the frosted animal cracker. Add another frosted animal cracker on top of the batter in each cupcake well.

4.  Bake for 16-18 minutes until golden. Once cupcakes have cooled, top them with buttercream icing and nonpareils!

 What a scrumptious way to bring back all those wonderful childhood memories and share with your children one of your favorite treats from when you were their age. All of these pretty pink and white desserts would stand out at a kid's circus birthday party, a girly carousel-themed baby shower, or as a snack for your child's class on their next school trip to the zoo. 

Not only will you get rave reviews from adults and children at your next party...but think of how much fun you can have guessing each animal shape as you pour them out of the bag.  So allow your kids to finally get that bag of frosted animal cookies that they have been begging you for and create some of these fabulous rainbow sprinkled desserts. Have a wonderful weekend!


Thursday, October 11, 2012

Juneberry Home: Nursery Frames!

I am sneaking back to give you a quick peek at the nursery frames I just finished (all set to be filled with Juneberry Lane printable Nursery posters, of course:)  You can order these beauties from 'Cut it Out' Frames (it takes 4-6 weeks for them to arrive, so plan accordingly!

Here is how I spent my first afternoon of 'maternity leave' ha ha ha . . .

1.) They arrive in nice, smooth bare wood form so you can paint them easily with any color you choose (they come with backing but with no glass, I picked up 3 frames from the $ Tree in size 11 x 17 and am using the glass from these) . . .

2.) A couple coats of our nursery color scheme in Coral, Navy, & Grey . . .

3.) All ready to go!!

Can't wait to fill these with prints...and order a million more to frame photos throughout the whole house too:)  Happy Thursday! Photobucket

Juneberry Baby: Maternity Leave!!

Well, I have put it off long enough!  I am exactly two weeks from my due date and it is time to stock the freezer and get the house ready, so I am afraid I will have to take a short break from bringing you party ideas and get prepped for Baby #2!!

I will definitely pop back in (with nursery decor & prep-in fact, I have something fun to share with you tonight!) and will keep you updated when baby starts to make her appearance.  My amazing little sister will be dropping by from time to time with her delicious 'Frosted' baking inspiration too.  And, stay tuned for a photo collection of the nursery we have put together!

The shop will remain open until I head to the head on over if you are looking for invitations & party printables and feel free to send me a message at any time!!

Can't wait to share our exciting news with you!! Photobucket

Tuesday, October 9, 2012

Halloween Costume Ideas for the Littles!!

I cannot believe it is time to be thinking of Halloween costumes...what's more, I am totally beginning to panic because I have a baby due BEFORE Halloween; so my normal joy at seeing pumpkins carved & decorations filling up the porches of our neighborhood is replaced by a sudden sense of terror!  How will I handle TWO kiddos?

Well, enough about that:)  Let's get back to business.  I thought I would send you off today with a little inspiration for some easy DIY Halloween costumes for your littles.  Take a look . . .

For the superhero set . . .

(photo courtesy of Family Style

Madeline . . .

(via Family Style

Ventriloquist baby . . .

(courtesy of Content in a Cottage

Carl from Pixar's 'Up' . . .

(via the Huffington Post

Baby Sumo wrestler . . .

(courtesy of dollar store crafts

Don Draper baby . . .

(via Two Plus

Jack Skellington . . .

(courtesy of Fashionably Geek

For siblings; little quarterback-but you may have some careful instructions for your toddler about this one:)

(via of Toddler Times) siblings

How cute are those?  Now if only I knew whether I needed one costume or two!!!  Hope your week is going wonderfully!

Friday, October 5, 2012

FROSTED: Skip the Latte...Spice Up Your Fall With Pumpkin Spice Treats!

For some people, the first sign of Fall is seeing the leaves on all of the trees turn beautiful shades of red, yellow, and orange; watching those nail-biting Sunday afternoon football games, or putting on a sweater on a cool evening for the first time.  But I feel the first sign that Fall has begun is when I see all of those advertisements for Pumpkin Spice Lattes at the coffee shops around town.  I can slowly see my wallet shrink every time I take a gulp of that sweet, creamy pumpkin coffee.

But just in case you want to get that fabulous Fall flavor without breaking the bank, today I am sharing some Pumpkin Spice Dessert recipes with you. These yummy treats not only look scrumptious, but are a great way to incorporate that spicy pumpkin taste without staying up all night from caffeine or drinking a hot beverage if you live in a state where the temperatures are still soaring!

So put down that pricey latte....and try a bite of these mouth-watering pumpkin spice goodies.

Pumpkin Spice Pretzels
(Courtesy of Alaska From Scratch)

  • 1 (15 oz) bag of bite-sized pretzels
  • 1/2 cup of canola oil
  • 1/3 cup of sugar
  • 2 teaspoon of pumpkin pie spice
  • 1/4 cup of cinnamon sugar
  • 1 cup of white chocolate chips
  • Sprinkles (optional)

1.  Set aside two large baking sheets. Into a large microwave-safe bowl, pour the pretzels. In a small bowl, whisk together the oil, sugar, and pumpkin pie spice until well combined. Drizzle mixture over pretzels and toss to coat.

2.  Microwave the pretzels for 60 seconds. Stir well and microwave again, another 45 seconds. Pour the pretzels out onto two large baking sheets. Sprinkle generously with cinnamon sugar while still hot. Melt the white chocolate (over low heat or in the microwave in 30 second increments, stirring each time, being careful not to burn). Drizzle white chocolate over the pretzels. Then, sprinkle the pretzels with sprinkles, if using.

3.  Allow white chocolate to set and cool completely. Break apart and store in bags or airtight containers.

Pumpkin Spice Thumbprint Cookies
(Recipe by Pass The Sushi)

  • 1/2 cup (1 stick) of unsalted butter, at room temperature
  • 1/2 of cup sugar
  • 1/4 cup of chai concentrate
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 3/4 cups of all-purpose flour
  • 1/2 teaspoon of baking soda
  • 1/8 teaspoon of salt
  • 1/2 teaspoon of chai spice mix
  • 22-24 Pumpkin spice Hershey’s Kisses

1.  Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate,  and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.

2.  Preheat the oven to 325 degrees F. Using your hands, roll the dough into 22 to 24 1 inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.

3.  Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses. Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.

 Pumpkin Spice Rice Krispie Treats
(Via Shugary Sweets)

(Serves approximately 16)
  •  1/4 cup of unsalted butter
  • 10 oz bag of marshmallows
  • 1 box (3.4oz) of pumpkin spice instant pudding mix
  • 5 cups of rice krispies cereal
  • 1 cup of white chocolate, melted
  • sprinkles

1.  Line a 9-inch square baking pan with foil. Grease the foil with butter. Set aside.
2.  In large pot, melt butter over medium heat. Add in marshmallows and stir constantly until melted (lower heat to low-medium). Remove from heat and quickly stir in pudding mix. Fold in cereal.
3.  Pour mixture into buttered foil pan. Press treats into pan (but not too hard, that will dry them out).
Spread melted white chocolate over top of treats and sprinkle immediately with sprinkles. Allow to set about 1 hour. Cut and serve.

 Pumpkin Spice Donut Holes
(Recipe by Pennies On A Platter)

Donut Ingredients:
  •  1 3/4 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoons of cinnamon
  • 1/2 teaspoons of nutmeg
  • 1/2 teaspoon of allspice
  • 1/8 teaspoons of ground cloves
  • 1/3 cup of vegetable oil
  • 1/2 cup of brown sugar
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 3/4 cup of pumpkin puree (not pumpkin pie filling)
  • 1/2 cup of low-fat milk 
Coating Ingredients:
  • 1 stick of of unsalted butter, melted
  • 2/3 cup of granulated sugar
  • 2 Tablespoons of cinnamon

1.  Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

2.  In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter. 

3.  Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

4.  Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately. 

Pumpkin Spice Truffles
(Courtesy of Annie's Eats)

(Makes about 30 truffles)
  • 1 cup of white chocolate, coarsely chopped (about 5 oz)
  • 1/2 cup of pumpkin puree
  • 3/4 cup of finely ground gingersnaps
  • 3/4 cup of graham cracker crumbs
  • 2 Tablespoons of confectioners’ sugar
  • 1/4 teaspoon of ground cinnamon
  • Pinch of orange zest
  • 4 oz. of cream cheese, softened
Dipping Ingredients:
  • About 16 oz. chopped white chocolate, melted (or white candy melts)
Garnish Ingredients:
  • Additional gingersnap crumbs

1.  To make the truffle filling, melt the white chocolate in a heatproof bowl set over simmering water just until smooth.  Set aside to cool slightly.  Add the pumpkin, gingersnap and graham cracker crumbs, confectioners’ sugar, cinnamon, orange zest and cream cheese.  Mix well until completely blended and smooth.  Transfer the mixture to the refrigerator or freezer until it has thickened up enough to scoop and roll into balls (about 1 hour).

2.   Scoop the filling mixture and roll into balls, about 1 inch in diameter.  Transfer to a parchment- or foil-lined baking sheet.  Transfer the baking sheet to the freezer and let chill until firm, about 2 hours.

3.  When you are ready to dip the truffles, melt the white chocolate or candy melts for coating in a heatproof bowl set over simmering water.  Once completely melted and smooth, carefully dip one of the balls of filling into the chocolate.  Turn quickly to coat and balance on the tines of a fork to shake off the excess.  Transfer to a lined baking sheet and sprinkle with additional gingersnap crumbs, if desired.  Repeat with the remaining filling balls.  Transfer the baking sheet to the refrigerator and chill until the coating is set.

 Low Fat Pumpkin Spice Chocolate Chip Cookies
(Courtesy of

(Around 12 Servings)
  • 1/2 cup of whole wheat pastry flour
  • 1/2 cup of all purpose flour
  • 1/4 teaspoon of baking soda
  • 2 teaspoon of pumpkin pie spice
  • 1/8 teaspoon of salt
  • 1/2 cup of granulated sugar
  • 1/2 cup of brown sugar
  • 2 Tablespoon of butter, melted
  • 1 egg white
  • 2 Tablespoons of pumpkin puree
  • 1 teaspoon of vanilla extract
  • 1/2 cup of mini chocolate chips


1.  Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners (such as Silpats) or lightly spray cookie sheets with cooking spray. 

2.  In a large bowl, combine the flours, baking soda, salt and pumpkin spice; stir to blend. In another bowl, whisk the sugars, butter, egg white, pumpkin puree and vanilla together until light and fluffy.

3.   Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

4.  Drop by level spoonfuls about 1 inch apart onto baking sheets. Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

Pumpkin Spice Whoopie Pies
( Via Kitchen Heals Soul)

 Whoopie Pie Ingredients:
(Makes approximately 18-20 assembled whoopie pies)
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon of  baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/4 teaspoon of ginger
  • 1/8 teaspoon of cloves
  • 1/4 cup of unsalted butter, room temperature
  • 1 cup of granulated sugar
  • 2 eggs, room temperature
  • 1/2 cup of puréed roasted pumpkin
  • 1/2 cup of buttermilk 
Filling Ingredients:
  • 1/4 cup of butter
  • 7/8 cup of full-fat cream cheese, room temperature
  • 1/2 cup–1 cup  icing sugar, sifted   
Whoopie Pie Directions:

1.  Preheat the oven to 350°F. Spray the whoopie pie pan with cooking spray. Set aside for later. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar for about 5 minutes.Add the eggs, one at a time, scraping down the sides of the bowl as needed with a spatula. In another small bowl, combine the pumpkin and buttermilk.

3.   To the mixer, add the flour mixture and the pumpkin mixture, alternately, beginning and ending with the flour.

4.  Fill each whoopie pie mold no more than half full, spreading the mixture into all the nooks and crannies. Bake for 7 to 10 minutes. Let the whoopie pies cool for 5 minutes in the pan, then tap them out onto a rack to cool completely before filling.

Filling Directions:

1.  Begin by browning the butter in a small saucepan over medium heat until the milk solids turn a nutty brown. Set aside to cool.

2.  Beat together the cream cheese and the cooled brown butter (be sure to add all those nutty brown bits!) in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the icing sugar. Beat until the desired consistency and level of sweetness is achieved.

Assembly Directions:

1.  Spread the filling on one cake and sandwich with another. Repeat to assemble remaining whoopie pies.     

What a great way to begin this Fall season, with the refreshing creamy spicy flavor we all love, but with a whole new look. These pumpkin spice desserts would compliment any Fall vintage-inspired bridal shower, would be perfect when hosting your own Autumn Harvest Party (like Juneberry Lane showed us this week with the creative hay bale seating), or at your next spooky Halloween cocktail party.

So when you find yourself craving a refreshing spicy Fall beverage from your local coffee shop, just walk into your kitchen, whip up some of your own pumpkin spice inspired treats, and impress your guests with your baking barista skills. Have a wonderful weekend!