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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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10/19/2026

Anyone else love butterscotch haystacks? 🙌

As a kid, we called these Chow Mein Noodle Cookies— and couldn’t ever get enough of them! They’re still one of my favorite easy, no bake treats.

If you want to make these, here’s the recipe:
-1 bag (11 oz) butterscotch chips
-3/4 c creamy peanut butter
-2 cans chow mein noodles (5 oz each)
-3 1/2 cups mini marshmallows

Melt your butterscotch chips until almost melted— then add peanut butter and continue melting until smooth. Mix in a large bowl with noodles & marshmallows. Quickly scoop onto a parchment lined cookie sheet. (A few of mine got too big and went from haystacks to hay bales 🤣 but that’s totally okay!)

Tip: I doubled my recipe. To make it a bit easier, I actually used a 10oz bag of mini marshmallows (6 cups in the bag) and 2 12 oz bags of noodles. Technically you’re a cup short on the marshmallows, but i always figure the extra noodles make up for it 🤷🏻‍♀️😂 Sullivan’s carries the 12 oz bags of noodles while WalMart carries the 5 oz cans of them.

10/17/2026

Hey y’all!

👻 🎃 Halloween cookie boxes are now available for ordering! These fellas combine the best fall flavors along with fun Halloween treats 🎉

Each box will contain a total of 16 cookies, homemade candied pecans and my famous Monster Munch! The boxes will come tied up with Halloween ribbon with a cute tag too; these are perfect for gifting or as a fun snack for yourself!

Flavor breakdown:
🍪 4 pumpkin oatmeal with maple glaze cookies
🍪 4 black magic cookies (black cocoa cookie with white chocolate chips & sprinkles; tastes like an Oreo)
🍪 4 soft buttercream frosted sugar cookies
🍪 4 “beary” spooky s’more brownie cups (note:only 3 are shown in the pic, but there will be 4… had a mishap with my 4th demo one 🤦🏻‍♀️😅)
🥜 2 cups of candied pecans
👿 1 bag of monster munch (aka: white chocolate Chex mix with M&m’s and sprinkles)
**no substitutions please unless there is a nut allergy concern. If there is a nut allergy, please let me know when ordering and I’ll replace the pecans with extra Monster Munch instead.

Please note that some of the cookies, Monster Munch & pecans will be sealed in plastic bags to prevent flavor mingling 🤪

The important stuff:
-each box is $30
-pickup is Thursday, October 29th at Princeton Library from 5-5:30. (If this time doesn’t work for you, please let me know and I’ll do my best to make other accommodations)
-cash, card or Venmo due at pickup time
-to order, please **MESSAGE** me; I’ll reply and that is how you’ll have confirmation that I got your order

Quantities are limited; get those orders in ASAP to be guaranteed a delicious Halloween treat (or 2… 😉)

10/16/2026

🎉 Time to get excited! I’m finishing up my sample cookies today and will post Halloween cookies tomorrow! 👻 🎃 🍪

I’m only offering a variety box this year (no singles or royal iced decorated— sorry!). But trust me— this box has all the fall flavors and the fun of Halloween!

Quantities will be limited so keep your eyes open tomorrow morning for my post 😊

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! 😉)

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Princeton, IL
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