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Just a few of the fabulous cakes made with Artisan Accents!

Click on any to see them larger...

Chrissie Boon, Too Nice to Slice


Photos taken by Erin Keough for The Ultimate Bake Shoppe of Wayne, PA


Clown and Butterfly cakes created by Marilyn Bawol, Unique Flexique
Clown photo —  Sam Stringer
Butterfly photo — Joe Bawol

Better Than Gramma’s Chocolate Chip Cookies

My love of baking started at a young age. I have fond memories of my mom’s mom coming to town for the holidays and baking with my sister and I. I also remember every time we would go to her house, there was always something homemade for dessert. As I grew, so did my palate. I have tried many a cookie since being a young boy and have adapted gramma’s recipe to reflect some of the best things from the other recipes I have loved. Now it’s time to share the love with you – our Artisan Accents customers!

Preparation makes anything that much easier, so line your cookie sheets with parchment or silicone baking mats and preheat your oven to 350 degrees. In a large bowl cream (preferably with a stand mixer fitted with paddle, but a hand-mixer works too):

  • ¾ cups unsalted butter (always use unsalted so you can control the salinity yourself)
  • ¼ cup vanilla sugar (I keep a canister of sugar that I put empty vanilla pods in to make vanilla sugar)
  • and 1 cup dark brown sugar - packed

To this add ½ tsp Artisan Accents “Very Vanilla” and 1 egg and continue to beat on medium

speed to incorporate with sugary buttery goodness. In another bowl whisk together

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • a pinch of sea salt (plus another pinch for good measure ) and
  • 2 teaspoons of cornstarch (this will help keep your cookies tender and soft…. if you want a crisper cookie, omit the starch).

Add this to the wet ingredients.

If using a hand-mixer you will likely have to switch to mixing by hand with a good wooden spoon. Now this is where you can get creative! There are so many types of chocolate and baking chips available in grocery stores these days. I always change it up with mini Reese’s® pieces or white chocolate bits. And there are always colored chips available for any of the holidays. But if you want to stay a bit more traditional, just add

  • 1 bag of chocolate chips.

My standard recipe (the one I do often) also includes

  • ¼ cup of cocoa nibs (the roasted shells of the cocoa pod add crunch, a nice bitterness that works with the sweetness, and oh yeah – they are loaded with anti-oxidants) and
  • ½ bag of heath toffee bits for an extra bit of OMG deliciousness!

Happy Baking!

Mark
Morsels By Mark


Decadent Triple Chocolate Cookies

I love me some chocolate. The darker the better. There is a local bakery chain here in Canada that does a chocolate cookie that I absolutely love. There is not a store near by and it is a little pricey to order them online. Besides, why order when I can make them on my own - and now you can too! The addition of Artisan Accents’ Chocolate Decadence flavoring really brings this cookie to the next level!

Here is my spin on this decadent cookie:

  • ¾ cup unsalted butter
  • ¼ cup granulated sugar
  • 1 cup dark brown sugar
  • 1 egg
  • ½ tsp Artisan Accents Very Vanilla
  • 1 tsp Artisan Accents Chocolate Decadence
  • 1 ½ cups all purpose flour
  • ½ cup unsweetened cocoa powder (get the best quality you can, I use Cacao Barry brand)
  • 2 tsp cornstarch
  • 2 tsp salt
  • 1 cup milk chocolate chips
  • ½ cup semi sweet (dark) chocolate chips
  • ½ cup white chocolate chips

Preheat oven to 350 degrees and line baking sheets with parchment paper. Beat softened butter and sugars. Add egg, vanilla and chocolate flavorings. Add dry ingredients and mix until just incorporated. Add in chocolate chips. Spoon cookies by tablespoonful onto cookie sheet 2 inches apart. Bake 9-11 minutes and then allow to cool. These cookies will stay soft and chewy for a few days if kept in an airtight container, but in all honesty when I make these, they’re usually all gone right away!

    Happy Baking!

    Mark
    Morsels By Mark