time to say goodbye…..

well my frosted followers… the time has come to say goodbye.

I’ve been getting alerts from this website producer (wordpress) letting me know that this domain is expiring soon for the past month.

I kept pushing it off, not wanting to deal with the fact that I needed to choose my next move.

As you can see, it’s been crickets here for the past year–life, man.  I started with cakes and cupcakes, and eventually landed on decorated cookies–which were my jam for a long time! I loved making them! I was so proud of them!

When I first started this blog I was so excited to share my baked yummies with the world.

I love cake

Remember this little baby????


I started with cakes and cupcakes, and eventually landed on decorated cookies–which were my jam for a long time! I loved making them! I was so proud of them! But then it really became hard to focus my time and energy on them, and unfortunately it really became a chore. Which is so sad! Not to say that I don’t love baking still, but I worked it too hard and now I’m over it.

Here’s some oldies but goodies:

pink elephant cookie


gender reveal cake




60 and fabulous cake


mr. grey’s cake


superhero cake!

alice in wonderland watermarked

alice in wonderland cupcakes

Wedding Cake

Wedding Cake

ppoookieiei 268

happy birthday cake

For those of you that don’t know, I also had three beautiful baby girls in this time span as well, and as you can imagine, it’s nearly IMPOSSIBLE to do anything with them around!

So I’ve decided to NOT renew this blog. *insert pouty face*

I wanted to thank all of you followers for your comments, likes, questions, shares, love, support, encouragement, suggestions, and overall good vibes during this adventure. I truly am so grateful for it all. It’s been amazing to think of myself as an actual baker–I’ve come so far!

BUT, because I’m the type of person that can’t NOT have a project or something going on, I’ve decided to start an Etsy shop selling vintage goods. It’s been fun so far–I’ve always loved thrift store/garage sale/flea market shopping, and now I’ve decided to start a shop!

betteandvera1 (2)


If you’re interested, I would love for you to check it out here. To really entice you, if you like what you see,  I have a special coupon code just for my Frosted followers! Contact me if you want to save some $$$ on some really cute vintage stuff.

Here’s a little sample:


sneak peek

Thank you again for the love!!! It’s been a great ride on this baking blog–now on to the next adventure!!!

Truly grateful,

Lena xoxoxo


What I’ve Been Baking Lately.

Basically I need a post to show the pictures of the things I’ve been making so I can pin them from Pinterest. HA! I’m so fancy. And real. #tryingtobecoolonsocialmedia


high school reunion cookies


60th birthday cupcakesIMG_7131

IMG_7124    and cake

 IMG_7036   1st birthday smash cake!

30th birthday cookiesIMG_7032

bridal shower cookies

IMG_6992 how effin awesome are these!?!?

4th cookiesIMG_6978

IMG_6942cake pops

vegan cake for my cousinIMG_6941

IMG_6940the cake for everyone else at his bday party

grama’s chocolate birthday cake!


stay tuned for more! i’ve been busy!!!

cookies for BF moms!!!

Since the birth of my first daughter,

The term BF refers to “breastfeeding”, 

I feel like a cow,

hmmm. When I was in high school, my brother (who was also in high school but 2 years behind me, and was an avid runner, and very thin, and tall–not at all what I am but that’s another story–) anyways he was running a race and won! My aunt, who was there for the race, said “that’s what his body is made for.”

I thought for a second, knowing my lack of athletic ability.. and asked, “what’s my body made for?”

Her joking response: “making babies.”

I laughed and thought to myself yuuuppp. These child bearing hips won’t go to waste I’m sure.

I had forgotten about this story until I was married and pregnant with my first daughter, Bette. Not only was I super fertile (ahem) but I was able to breastfeed no problem!  I would feed her and then still pump another 10 oz!! If you’re a pumping mom you’ll know what this means.

SO– naturally this time around (my daughter Vera was born 5/15/15) I have the same cow-like abilities! haha. I’m actually loving it though because it saves me money, helps me shed the baby weight, and it’s bonding time for us.

yea yea yea, what about the cookies?!?!?!

OK so I went to a store in my town that services moms that are breastfeeding–awesome store: Care Connection. In the store they had these pre-packaged cookies and cookie mix that were “milk cookies” for BF moms to eat to help keep their milk supply up. They were yummy! But pricey. What made them so special? Brewer’s yeast. Haven’t you heard that old wives tale about how moms are encouraged to have a beer to stimulate milk production? Yeast. Beer. Yeast is in beer. I get it.

Being the thrifty mama I am, I knew I could make them myself without spending $16 on a mix that yields a dozen cookies.



Here’s the original recipe I found and then tweaked for myself: how sweet eats

LACTATION COOKIES. (the name sounds gross but they are flippin amazing. even men and non BF women will love them!)

3 cups old-fashioned rolled oats
1 1/2 cups AP flour
5 tablespoons brewers yeast–I found this at a brewing supply store.
3 tablespoons ground flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons butter
4 tablespoons coconut oil
1 1/2 cups granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups mini chocolate chips

optional but recommended: 1 cup sliced almonds

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

Beat the butter and coconut oil until creamy. Add in the sugar and beat until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed. Add in the egg and egg yolk, beating until combined, about 2 to 3 minutes. Add in the vanilla extract and beat until combined again. Gradually add in the dry ingredients, beating until just combined and mixed. Stir in the chocolate chips/nuts with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I used an ice cream scoop so they are fairly uniform in size but they came out kinda big so I’d go with a smaller ice cream scoop next time) and place on a baking sheet lined with parchment paper about 2 inches apart. Bake for 20-22 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

F-ing amazing I tell you. Try them! Let me know how they come out!





so it’s been what? 7 months? sheesh. I actually forgot my login information on this website! I’m embarrassed. I’ve let you down.

no, I haven’t fallen off the face of the earth. I’ve been taking advantage of the time with my growing daughter and husband. I can’t believe how fast she’s growing and really how fast the time goes! <sigh>

also this is happening: (again)


baby #2! Can’t believe it! SHE is due in 3 weeks and I’m going to largely blame her for my lack of commitment to this blog, as well : )

I have been baking still! Cookie are mostly my main jam now:






























football cookies

Still obsessed with cookie cutters and creating the cutest cookies  🙂

So, I’m going to be realistic and say that the action on this blog is prooooooooooobably going to remain the same..if not slower… ehhh. Please please please follow me on INSTAGRAM!!! That is really the best way to keep up with me because it’s super easy to post pictures. And I’m better at remembering to take the pics and post them!

Thank you to all my subscribers and viewers and supporters and such!! !I love you all and I’ve enjoyed this blog and the experience of being a blogger!!!

**This blog is not ending! I will be putting up things as they come up! But please follow me on INSTAGRAM!!!! And FACEBOOK!!!! ******


shark cupcake tutorial

I made these super cute and super easy shark fin cupcakes for a friend’s birthday party!

shark cupcakes

shark cupcakes

shark cupcakes


Here’s how to make them:

start with a plain baked cupcake: (I made this vanilla recipe)


Frost the cupcake blue

shark cupcake tutorial

then add the fin! done!

shark cupcake

to make the fins I just cut them out of black construction paper (i’m a teacher. i have school supplies everywhere)

and then taped them to a toothpick

shark fins

shark fins


shark cupcakesso easy! so cute! perfect for a beach/pool party!

lemon ice cream bars (yea more lemon. i like lemon!)

guess you probably figured out that lemon is one of my favorite flavors. I came across this recipe while reading a magazine…..

lemon ice cream bar recipe

it looked easy enough so  I made them–and they were DELISH!

here’s the recipe: from Better Homes and Gardens

Lemon Bar Cookie Ice Cream Sandwiches

1/2 cup butter, softened
3/4 cup sugar
1 tablespoon finely shredded lemon peel
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 quart container vanilla ice cream
1recipe Lemon Curd or 1 10-ounce jar (1 cup) lemon curd plus 1 tablespoon finely shredded lemon peel
 Crushed lemon candies (optional)

Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil; set aside. ( I used an 8×8 square pan)

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Pat half of the dough into the prepared pan. SPRAY YOUR SPOON WITH PAM! otherwise it will stick and make you very angry

lemon ice cream bars


Bake for 12 minutes or until browned. Use foil to lift cookie from pan and cool on a wire rack. Cool pan. Repeat with remaining dough.

lemon ice cream bars

Soften ice cream by placing it in a very large bowl and stirring until creamy. Add lemon curd; fold gently to swirl.

To assemble: peel foil away from cookie squares. Line the 9x9x2-inch pan with plastic wrap. Place one baked cookie square in the pan. Spread with ice cream mixture. Top with remaining cookie square.

Cover and freeze at least 4 hours or until firm. Cut into squares. Roll sides in crushed candy, if desired. Wrap individually and freeze to store.

lemon ice cream bars


(don’t you love my tablecloth???)

lemon ice cream bars

lemon ice cream bars

lemon ice cream bars

so easy! so light! so easy!