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¾ cup (1 ½ sticks) butter
2 cups dark brown sugar
1 ½ cups flour
1 teaspoon salt
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)

Preheat the oven to 350?F and grease a 9 by 9-inch pan (or double the recipe and use a 9 by 13-inch pan).
In a small saucepan over low heat, melt the butter. Add the brown sugar and stir.
In a medium bowl, mix the flour, salt, and baking powder.
Pour the butter-sugar mixture into the flour mixture and stir until combined. Add the egg and vanilla and stir well. Add ½ cup of the nuts and stir.
Pour the batter into the pan. Sprinkle the remaining nuts on top and pat them into place.
Bake for about 25 to 30 minutes. They may look underdone, but they’ll be chewily delicious when cool.

Makes 9 to 12 bars.


By Myrna’s Yummy Cakes


To Make Cookies
1 ½ cups firmly packed brown sugar
2 cups (4 sticks) butter
2 egg yolks
4 cups flour

To make the cookies, in a large bowl, cream the butter and sugar. Add the egg yolks and flour and mix well.
Wrap the dough in plastic wrap and refrigerate at least 30 minutes, up to overnight.
Preheat the oven to 325 degrees F. Grease a baking sheet or line it with parchment paper.
Use a rolling pin to roll the dough to ¼-inch thick. Cut out the cookies using a round cookie cutter. If the dough seems too soft, refrigerate the rolled out dough for a bit to firm it up before cutting the cookies.
Place the cookies 1 inch apart on the baking sheet and bake for 10 to 12 minutes, or until ever-so-slightly golden. Set aside on the baking sheet to cool completely.

To Make Frosting
½ cup (1 stick) butter
2 teaspoons vanilla extract
5 cups confectioners’ sugar
6 tablespoons milk

To make the frosting, in a medium pan over medium heat, brown the butter, stirring often until small brown flecks appear. Take off the heat.
Add the vanilla and confectioners’ sugar and whisk to combine. Whisk in the milk, 1 tablespoon at a time, until the mixture is creamy and smooth. If the frosting seems too thick, add a little more milk. (You can keep the frosting in a covered container in the fridge if you make it ahead of time or aren’t quite ready to use it. When you’re ready to fill the cookies, give the frosting time to soften a bit, or stick in the microwave for 10 seconds or a bit more.)

To Make Caramel Creme Sandwich Cookies
Using an offset spatula or a butter knife, frost the underside of 1 cookie and top with a second cookie to make a sandwich. If you prefer, use a piping bag or a plastic storage bag with the tip cut off to place a dollop of frosting on the upturned cookie and then top with the second cookie. Repeat with the rest of the cookies. The cookies will keep in an airtight container for  3 to 5 days.

To Make Cookies
2 eggs
2 teaspoons vanilla extract
2 cups smooth peanut butter (without added sugar)
1 cup sugar
½ teaspoon salt

Preheat the oven to 325?F. Grease a baking sheet or line it with parchment paper.
In a small bowl, combine the eggs and vanilla. Set aside.
Place the peanut butter in a large bowl and pour in the egg-vanilla mixture. Stir with a sturdy spoon or mix with your hands (really, it’s a great technique!) until combined.
Add the sugar and salt and mix well.
Scoop the dough with a spoon and roll it into balls with your hands. The size of the scoop of dough is up to you, depending on the size cookies you prefer (the dough doesn’t spread much). Place the balls 2 inches apart on the baking sheet. Pat the balls flat and use a fork to make crosshatch marks on the top of each cookie.
Bake for about 10 minutes, or until the centers look as light and baked as the edges. Cool completely before removing from the cookie sheet with a spatula.

To Make Filling
½ to 1 cup dark brown sugar
1 cup smooth peanut butter (no sugar added)
Jam of your choice

Put the brown sugar in a bowl and mash it with a fork to remove any lumps. Add the peanut butter and mix well with a sturdy spoon or your hands (I know! But just try it, you might like it!). Store in a covered container in the fridge until ready to use. This filling keeps very well and can be used over a few weeks. Note: Equal parts peanut butter and sugar is great, and so is 1 part sugar to 2 parts peanut butter. See which you like best!

To make Peanut Butter Sandwich Cookie
With a spoon or your fingers, scoop a spoonful of peanut butter filling and place it on the underside of a cookie. I like to use my hands to make a little “peanut butter patty,” as if I were making a little hamburger on a bun. If you’re making a PB&J, spread jam on a second cookie. Top with the second cookie to make a sandwich.

Makes 2 ½ to 3 dozen cookies


By: Myrna’s Yummy Cakes

1 c Shortening — (part butter

-or margarine) 1 c Sugar

2 Eggs

1 c Bananas, ripe — mashed

1/2 c Buttermilk

1 t Vanilla

3 c Flour

1/2 tb Baking soda

1/2 ts Salt

1 c Nuts — chopped


1 c Sugar, confectioners  sifted

1 tb Milk, water or cream

2 1/2 ts Vanilla

Mix shortening, sugar, and eggs thoroughly. Stir in bananas, butter- milk, and vanilla. Measure flour by dipping method, or by sifting. Stir flour, soda, and salt together; stir in. Blend in nuts. Chill one hour. Heat oven to 375 F. Drop rounded tablespoonfuls of dough two inches apart on lightly greased baking sheet. Bake about 10 minutes, or until delicately browned. If desired, frost with a thin confectioners’ sugar icing. Icing: Mix sugar, milk and vanilla until smooth.


To Make Cookies
2 cups flour
1 cup plus 1 tablespoon unsweetened cocoa powder
1 ¾ cups sugar
3/8 teaspoon baking soda
½ teaspoon salt
2 sticks plus 2 tablespoons butter, cubed and softened
5 tablespoons milk
1½ teaspoons vanilla extract

Preheat the oven to 350 degrees F and grease a baking sheet or line it with parchment.
In a large bowl or mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
Add the butter and mix until a dough forms.
Add the milk and vanilla and mix until the dough is smooth.
Mold the dough into one big block, wrap it in plastic or put it in a container, and refrigerate it for at least 30 minutes to overnight.
Roll out the dough to about ¼ inch thick. Cut out cookies with a round cookie cutter (or any shape you like). Place the cookies at least 1 inch apart on the baking sheet.
Bake for 8 to 10 minutes. If the cookies look a little soft when you take them out, don’t worry! They’ll firm up as they cool. Cool in the pan or move after a few minutes to a wire rack.

To Make Frosting
½ cup (1 stick) butter, softened
6 cups sifted confectioners’ sugar
½ cup whole milk
1 ½ teaspoons vanilla extract

In a bowl or mixer, cream the butter. Add the confectioners’ sugar 2 cups at a time, mixing well as you go. Add the milk and vanilla and mix until smooth and creamy.
Stick the frosting in the fridge for about 20 to 30 minutes to firm up before using. If you make it ahead of time to use another day, take it out of the fridge with enough time for it sit on the counter to soften, or stick it in the microwave for a short zap. The frosting keeps for up to 2 weeks.

To Make Chocolate Trucker Sandwich Cookies
If you’re using a piping bag, fill it 2/3 full with frosting. I like to use a star tip, but any tip will work. If you’re not using a piping bag, use a butter knife or small offset spatula.
Place a chocolate cookie upside down and put a nice dollop of frosting on the cookie. Place another chocolate cookie on top to make a sandwich. Press down gently to push the frosting out a bit. It’s so pleasing to see the frosting plump out to the edges of the cookies.
Let the sandwich cookies set for at least 15 minutes before stacking or placing in a container. The cookies well wrapped or in an airtight container will keep for 2 to 4 days.

Makes about 40 cookies


By: Myrna’s Yummy Cakes

Shortbread Bloody Finger Cookies

This Bloody Finger Cookies I made from scratch.   They came out awesome!!

The recipe is below:

1 cup butter, softened
1 cup powdered sugar
1 egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole blanched almonds
1 tube red decorating gel


In a mixing bowl, beat together butter, sugar, egg, almond extract and vanilla: beat in the flour, baking powder and salt.

Divide the dough into four equal parts, cover and refrigerate for 30 minutes. Preheat oven to 325F. Take one quarter of dough at a time from the refrigerator. Break off one heaping teaspoonful and roll it into a finger shape, enclosing a stripe of the red decorating gel within (later, when someone takes a bite, the gel will ooze out like blood! ooh, scary!). Press an almond firmly into one end for a nail. Squeeze in around the middle of the finger to create a knuckle shape. Using a butter knife, make indents in several places to resemble a finger. Repeat with rest of dough.

Place cookies on a lightly greased baking sheet and bake for 20 to 25 minutes. Let cool three minutes. Gently lift up the almond; squeeze red decorating gel onto the nailbed and press the almond back in place, so gel oozes out from underneath. Remove cookies from baking sheets and let them cool on wire racks.

This recipe for  Bloody  Finger Cookies serves/makes 24

Good Luck with your cookies and Enjoy!!

For cake baking products go to myrna’s cake store.

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My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,


Thank you myrna cake was a big hit.