Hi! It’s Shannon! This is  delightful fondant recipe. I love using fondant for all my decorating needs. It can be a bit tricky at first but once you get the hang of it you will be using it all the time!


16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)


NOTE:  Please be careful, this first stage can get hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. To microwave, place the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. 

Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (Just a fun fact here, this recipe is amazing for your hands it makes them so so soft!)

Start kneading like you would bread dough. You will immediately see why you have greased your hands. If you have children in the room they will either laugh at you or look at you with a questioning expression. You might even hear a muttered, What are you doing Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking.

If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible. MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance.

Make sure to have TONS of fun with this and enjoy!






Amazing Bite Sized Heaven!

Hi! It’s Shannon and this recipe is absolutely amazing! The small portion makes this a guilt free dessert! Enjoy it while staying healthy!


48 1.75-inch premade miniature tart shells

1/3 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons homemade pumpkin pie spice
1 large egg
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1 5-ounce can evaporated milk (this is the small can)

whipped cream or Cool Whip, optional garnish


1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.

3. Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling

4. Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.

5. If desired, top with freshly whipped cream or Cool Whip.

Have fun and enjoy!

Love, Shannon

Peanut Butter Blossoms

Peanut Butter Blossoms are one of my favorite types of cookies.  They are fun to make, and even more fun to eat!  I remember I used to make them at my grandma’s house all the time, so they are also a part of my childhood.  I recently baked a batch of Peanut Butter Blossoms, and I can’t wait to bake them another time!

Peanut  Butter Blossom Recipe:


  • 48 Hershey’s Kisses
  • 1/2 cup shortening
  • 3/4 cup Creamy Peanut Butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Granulated sugar


  1. Heat oven to 375°F. Remove wrappers from chocolates.
  2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
  3.  Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
  4.  Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each
    cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
    About 4 dozen cookies.

Have fun, and enjoy!

By Maddie Kelly

Hi! It’s Shann…

Hi! It’s Shannon and I’m going to share one of my favorite recipes today, Cake Pops!

What you’ll need:

1. 1 cake, any kind (use mix )                 

2. Lollipop sticks

3. Any kind of frosting (to mix with cake)

4. various things for decorating such as sprinkles, candies,or anything else you want to add to personalize your dessert

5. To frost the cake pops you will need chocolate or white chocolate

How To:

  1. After making cake refrigerate overnight
  2. Take half of cooled cake and slice into small pieces, then crumble with a fork or hands until fine
  3. When there are no lumps or clumps, add half a cup of frosting and mix together
  4. Once thoroughly mixed, role mixture into 1″ by 1″ balls, put in freezer for 1 hour
  5. While cake balls are freezing melt chocolate in 40 second increments in microwave, stir and repeat until melted
  6. Remove cake balls from freezer, before you put the ball on the lollipop stick dip stick in chocolate and the chocolate will act as a glue, then carefully take the stick with the cake ball on it or the cake pop, and dip it into the chocolate, roll it around until thoroughly covered
  7. After all the cake pops have been covered in chocolate add sprinkles and candy
  8. Have fun and enjoy!