04/09/2026
My youngest daughter turned the big “21” this past Monday (yes, day after Easter/Resurrection Sunday) and wanted a chocolate chip cookie cake. Somewhere along the talks of planning, we decided to make individual, mini-cookie cakes for each guest that was planned to attend her birthday dinner at Olive Garden. We made plenty with extras for the waiter & waitress and even a couple of tables amongst us to share. I baked my traditional cookie cake recipe in a 17.5 x 12.5 baking tray and used a 4.5” circle cutter once baked. We flash chilled them to get the icing on - she is in her pink & natural brown tones era with bows and frilly things, so that’s the piping tips she choose to use. These cute little containers were from Hobby Lobby and matched her vision of the final product perfectly. Lastly, she got a slab of the double batch with coordinating decor. The mini-cakes were a hit because the attendees could take them to-go and eat them later. If you ever eat at the “OG” you know how filling the endless salad, breadsticks and those appetizers are even BEFORE your main course arrives. Everything was so tasty and our waiter and waitress were amazingly attentive and kind.
I’m not sure what my favorite part of the birthday celebration was, but I think decorating these little cuties with my “not-so-little” girl….ahem….woman….is absolutely a core memory of mine now.
