The Mad Cake Batter

sweet treats and savory deets

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Gingerbread Macarons

macs1I used my normal recipe for the macaron shells. However, to make the presents, I used instructions from Raspberri Cupcakes. After folding in the meringue into the almond meal mixture, divide ¼ part of the batter into a separate bowl to add the red food coloring. On a silpat baking sheet, pipe small squares onto the baking sheet. Then in separate piping bad draw the red bows onto the squares. Cook per usual instructions.

The buttercream is also from Raspberri Cupcakes…kind of. I followed the instructions and after mixing the ingredients together, it did not resemble buttercream at all. So I started to improvise. I added about 3 cups of confectionary sugar and added spices along to the way until it came out the way I wanted it. One of my friends told me it was “sex in [their] mouth.” So below is an approximation of how much ingredients I added to make the buttercream.

For the gingerbread buttercream:

  • macs21 large egg white
  • 1/4 cup packed light-brown sugar
  • 6 tbsp unsalted butter, room temperature
  • A few drops of pure vanilla extract
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 of ground cloves
  • 3 cup confectionary sugar

In a double broiler, whisk the egg white and sugar and insert a candy thermometer to the side of the bowl. Whisk until mixture reaches 160F and the sugar has dissolved. In a standard bowl with the whisk attachment, beat the egg mixture on high until it has cooled and thickened. Reduce to a medium speed and add the butter, 1 TBS at a time until incorporated. Add in the vanilla, ginger, cinnamon, nutmeg and cloves. At this point, I started adding the confectionary sugar about a ½ cup at a time. Add more ginger and cinnamon if needed.


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Chocolate Chip Cookies

My friend makes these all the time and they are always a hit. I am not sure where she got the recipe from but she always doubled the recipe (which I did below). They are officially called “Softbatch Cream Cheese Chocolate Chip Cookies.” These weren’t in the plans to make until my roommate and I ventured to our local liquor store and we know the guys pretty well there since we are there so often! But we told them how we were making cookies and they not so subtly hinted that they like chocolate chip cookies. Well after that, how could we not make them!


  • cookies12 sticks unsalted butter
  • ½ cup cream cheese, softened
  • 1 ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 4 ½ cup AP flour
  • 4 tsp arrowroot
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 bag choc chips or chunks
  • 1 bag M&Ms (I used red and green ones :))

In a standard mixer with the paddle attachment,  combine the butter and cream cheese. Mix until well incorporated. Add the sugars, eggs, vanilla and beat on medium-high until fluffy (about 5 minutes). Scrape down the sides of the bowl and add the flour, arrowroot, baking soda, and salt. Mix for about a minute then add the chocolate chips and M&Ms and mix until just combined. Wrap the dough in plastic wrap and refrigerate overnight.

Preheat oven to 35oF and line a baking sheet with parchment paper or silpats. Scoop 2 inch dough balls and space evenly. Bake for 8-10 minutes or until tops are slightly browned. Place on a cooling rack to cool completely.