One has to ask one’s self, what makes a brownie the best brownie ever?
The answer to this question is difficult. I find that brownies and chocolate chip cookies fall into the same subjective category. Some people like them soft and chewy, some just love those crispy edges, some prefer the cakey kind with walnuts (personally, not my thing). Then there's me - I prefer soft and chewy in the center, a little crispy on the top, dense and fudgy and never, ever cakey.
Now that we’ve covered the texture, we can move on to the perhaps the most important part - the intensity of the chocolate flavor. No light milk chocolate flavor for me. Oh, no sir. I like mine to be rich and very dark. I prefer to make my brownies with natural cocoa with 22-24% fat AND chocolate. Chocolate has cocoa butter already in it so if you make your brownies with all chocolate, they will firm up at room temperature and make your brownies appear dry. When using cocoa powder, on the other hand, you need to add more butter (fat) keeping your brownies soft and moist when stored at room temperature. And remember, the better the cocoa, the richer the flavor and the moister the texture.
In honor of National Pumpkin Day (October 26), we launched an all-new, limited edition pumpkin gingersnap banana pudding. It has layers of creamy pumpkin pudding, gingersnaps and bananas. You can find the full recipe below. Happy baking - and eating!
Download Pumpkin Gingersnap Banana Pudding Recipe Here
Each month, our Chief Baking Officer, Bobbie Lloyd, shares her favorite baking tips. This month, it’s all about PIE!
I’ve had a love affair with pie since I was a little girl. My mother made beautiful pies using some very interesting tools and techniques. As a little kid, I remember standing on a step stool watching her use this great glass rolling pin filled with ice cubes. The rolling pin was designed to keep the dough cool, but would sometimes end up sticking to the dough. To stop that from happening, she would often roll the dough between two pieces of waxed paper or a floured cotton towel. It was truly magical. I still remember the smell of the tea towels fondly.
Once the dough was prepped for the pie, I always got the scraps to make my own little cinnamon sugar strips. I still do this whenever I make a pie. It just seems like a waste to throw away the scraps as they really are the best part.
Since having my own kids, I’ve always made it a point to go apple picking in early September. New York state has the some of the best farms and apples tend to be ready for the pickin’ as soon as the kids head back to school. I love making whole pies, but they seem to disappear in my house overnight - I guess they are just that good! Because they disappear so quickly, I started making these little hand pies about four years ago. They are so easy to make and freeze beautifully. I make a bunch of them at one time, bake off what I think we will eat in a day or so and freeze the rest. You can bake and freeze as well, but I prefer them when they are baked frozen from raw as the house fills with that warm cinnamon apple smell.
There is no reason to be afraid of making your own dough, just follow directions and be patient. I’m an all butter crust kind of girl. If you are careful and make sure your dough is always cold you will have perfectly flaky delicious dough every time, I promise! Here are a number of helpful hints for perfect pie dough.
Whisk together flour and salt in a large bowl. If your room is hot, place the bowl in the fridge or freezer while cutting your butter.
Be sure your butter is COLD and use great butter. It really does make a difference. Cut it into chunks and place the bowl in the freezer for a few minutes.
When the recipe says ice water, it really means ice water. Fill up a 2-cup container with ice and then add water. Measure what you need from this keeping it very cold.
Cut your butter into the flour and salt mixture. I prefer to do this step by hand, using a similar procedure as when I make biscuits. (If you have warm hands, place them in cold water then dry them). It’s a pinch of the thumb and fingers then push technique. If your butter, flour and hands are cold, you will have a very flaky dough. Do this technique until you have a shaggy dough with some cranberry sized chunks of flour coated butter.
Gently sprinkle the cold water a tablespoon at a time around the outside of the mixture. You may not need all the water. Using your fingers, gently toss the mixture until the water is somewhat incorporated.
Continue to add water a bit at a time until the dough just holds together when you squeeze it. Be very careful not to overwork the dough.
Once the dough comes together, remove it from the bowl and lay it on a lightly floured surface. Press the dough with the palm of your hand and push the dough mixture away from you a couple of times turning each time.
Divide the dough into two flattened balls, wrap in plastic wrap and chill for a half hour.
Make sure the dough is not too cold when you start rolling or it will tear and crack. About 10 minutes out of the fridge and it’s ready to roll. Roll it out into a rectangle about 9 x 12. Cut into 3” squares.
It’s important to keep the dough cold but not stiff. You can place all the squares in the frig at this point and only take out what you need for one tray at a time. Place parchment or wax paper between each square.
READY TO MAKE YOUR PIES:
Step 1: You can make the apple filling ahead of time in a large batch. (see recipe below) It’s so easy to make and holds well for a couple of days in the fridge.
Step 2: If you have difficulty working fast, keep the dough squares chilled while you work on one or two at a time. Place dough squares on a parchment lined baking sheet. Brush the dough edges with egg wash, fill with a heaping tablespoon of filling. Cover with a second square, crimp the edges with a fork dipped in flour. Cut two air vents in the center. If the dough has softened, place the tray in the frig for 10 minutes. Note: You can also freeze the hand pies at this point. Place the hand pies on a sheet tray in the freezer until frozen solid. Once frozen solid, remove from the tray and place in a plastic bag. They will hold for up to 30 days. Bake off as needed.
Step 3: Brush chilled dough with egg wash, sprinkle with cinnamon sugar.
S’mores, s’mores, s’mores - no campout is complete without them! I remember standing over the fire pit embers many times eagerly awaiting my lightly toasted marshmallow while my mother layered a graham cracker with pieces of Hershey’s chocolate. As soon as my marshmallow was perfectly golden brown (and note, everyone’s perfect is different), I would bring my stick over to my mother, she would grab the marshmallow with the graham cracker and chocolate and “pull” the marshmallow off my stick. Yes, I said stick. In those days, there were no fancy marshmallow toasting contraptions. Everyone had to find their own stick and whittle the end to a sharp point.
There’s something about that ever so slightly warm marshmallow hitting the chocolate and melting it just enough to pre-empt the melting that happens in your mouth. Then the sticky gooey goodness of the marshmallow coats your mouth and fingers. It’s a perfect marriage of crunchy, gooey and melty.
Who invented s’mores? No one seems quote sure. A recent Google search showed that the first published recipe for “some mores" was in a 1927 publication called Tramping and Trailing with the Girl Scouts. Loretta Scott Crew, who made them for Girl Scouts by the campfire, is given credit for the recipe, according to Wonderopolis.org.
Here at Magnolia Bakery we took s’mores to another level, creating a few campfire-worthy dessert options. First, a chocolate ganache filled graham cupcake (or cake) smothered in chocolate swirled meringue icing - it’s the closest thing to a real s’mores that we could get! New this year is our s’mores banana pudding. Chocolate pudding is layered with graham crackers, marshmallow Fluff, marshmallows, bananas and, just to sweeten the deal a bit more, we added chocolate shavings. Every time I take a bite, I think I have died and gone to heaven! Be sure to stop by any of our bakeries in August while supplies last. I have a feeling these won’t last long in stores:)
Magnolia Bakery Turns 20 on July 14 and our Creative Director, Linda Facci, put together a fun and easy birthday craft for us! You can celebrate any birthday by decorating a cupcake with this simple and festive craft. You might have all the materials on hand without having to visit a craft store. #20yrsofswirls
Party Hat Cupcake Topper DIY
Materials Needed:
Paper
Pencil
Lid or circle template
Tape
Scissors (scallop or pinking shears optional)
Curling Ribbon
Cupcakes
1. Gather your materials
2. Fold paper in half, trace around your lid to create about a 4” circle. Cut out to create 4 circles.
3. Once all circles are cut, fold circle in half, cut in half, then trim edge with fancy scissor
4. Cut into ribbons a few times so it’s easier to split your ribbon in narrow strips.
5. Gather one of each color and cut length of ribbon to about 2.5”. Tape to center of your half circle.
6. Roll up to create a cone and tape closed.
7. Slightly curl the ends of the ribbon with the edge of your scissor.
Place on top of birthday cupcakes.
TIPS
• Try using colored or patterned paper
• Use leftover wrapping paper
• Write the name or age of the birthday person on the hat
How to Make Decorative Copper Coasters - DIY Craft
These copper coasters would make great housewarming gifts and the monogram and wood designs would be perfect for Father’s Day.
Experiment on some pieces of copper before creating your final piece. You might like the way it embosses with a pointier pencil or a pen or even a wooden skewer. You may like the “back” or “front” of your design better. Emboss a combination of back and front like I did. This project is not the simplest but the results are worth it. Cut copper can be VERY SHARP, so please be careful. Have fun! Step by Step below.
SUPPLIES NEEDED
• Air Dry Clay (I used Crayola Air-Dry Clay in white)
• Toothpick
• Ruler
• Craft blade or kitchen knife
• Designs printed out size of coaster
• Tape
• 36 Gauge copper sheet* (purchased online at Whimsie.com) or in craft stores.
• Scissor
• Dull pencil
• Decorative Tacks
• Duct Tape
• Felt
*Be very careful, cutting and cut copper is sharp!
1. Flatten out your clay to about a 1/4”- 3/8” thickness with your hand or rolling pin. With your ruler and knife, cut your coaster to size. I cut mine at 3.5 x 3.5. At 1/2” from each corner, create your nail hole by inserting a toothpick. Let coaster dry completely. This can take anywhere up to 2 days.
2. Gather your supplies. Print out your designs in actual size. If you want to do an initial, print it out backwards.
3. Cut your copper out at least 1” larger than the coaster. Place your air dried coaster in center of copper and trace around edge with your dull pencil. (this will help you keep your designs within the square and also help to bend it around the coaster later on.) Tape your design onto copper.
4. With your dull pencil, start to trace your design, adding some pressure to make sure you emboss the copper.
5. I traced the main parts of the flower and leaves...
6....then turned it over to add the veins to the flowers. Experiment and have fun!
7. On the back of my design, I added more pressure to the leaves so they would pop.
8. Here is the monogram version where I added more pressure to the front of the coaster.
9. Once finished, cut each corner at an angle. see picture
10. Fold back and trim. Be careful of sharp copper.
11. Flatten out folded pieces with the edge of your pencil.
12. Now measure 1/2” from each corner and with a pointy tool or the tip of the scissor, create your hole for your tacks.
13. Place your coaster in center of copper, fold edges over and tape them down. I tried to use glue, but found tape was just better and easier.
Glue some felt to the bottom so it doesn’t scratch your surface. Insert your tacks. You may need to add a little glue. (These are mostly decorative.)
14. Your copper coasters will patina over time but if you want to hurry up the process. Just spray with an equal amount of salt and vinegar and let sit for a day. Wipe off and see if you like the color. Spray again for a darker patina.
The edges of the corners of your coaster will be sharp. Dull them down with the edge of your pencil or scissor.
TIPS:
• Try adding dots to your coaster with the tip of your pencil. I love the way they look in groups. This works perfectly for the center of your flower or to fill in a lot of space with texture.
• Emboss the sides of your coaster. Try dots or vertical strips. Hey, write out a name, a message or a date on the side.
• You could use a thick cardboard inside instead of clay which will create a much, much lighter coaster.
• Try using different decorative tacks, screws or nails or nothing.
• Make it even more personal. Have your child write out his dad’s name and emboss it onto the copper.
At first glance, this craft looks like a pretty bouquet of lavender sitting on your desk, but take a sprig out of the pot and voila, it's a pencil! For the flower lovers and writers in your life, this pencil topper DIY project makes a great gift...and with Mother's Day just around the corner, why not make one for mom?
In order for the pencils to sit correctly in the container, use shredded paper, moss or even rice on the bottom. For an extra special touch, spritz your flowers with some lavender spray and present the scent as an added gift.
Supplies
• Wooden skewers
• Green floral tape
• Pencils with erasers
• Fringe scissor and/or regular scissor
• Lavender-colored sheets of construction paper, cut into strips about 1” -1.5” wide by 6” long
• Green construction paper cut into 4” x 1.5” inch strips
• Glue
• Shredded paper or moss
• Small pot or decorative container
Instructions
1. Gather your supplies
2. Cover your skewer with the floral tape, insert skewer into top of eraser and continue to cover the skewer and pencil making sure to reinforce with more floral tape where they connect.
3. Cut your lavender paper with your fringe scissors or use a regular scissor to cut strips. Do not cut to the edge.
4. I cut my paper into smaller pieces at varying lengths and widths.
5. Use your skewer to curl your fringes.
6. Place some glue on the back of your curled piece, and start to wrap around and down your skewer.
7 . Mix up the 3 colors, in no specific order.
8. Add about 8-10 curls per skewer. “Fluff” out the bottom ones so the lavender looks thicker on the bottom
9. Cut “blades of grass” into your green paper.
10. Place glue on bottom of green paper and wrap around where the skewer and pencil connect.
**Sharpen your pencils and prepare your containers.
For more fun craft ideas follow our creative director, Linda Facci (@faccidesigns)!
I can’t believe that spring is coming early this year. Is it really? Or are we being fooled by an Easter in March and unseasonably warm weather. Either way, I’m happy it’s warmer out. I’ve been focusing a lot on ice box desserts lately. I love the idea that you can make your dessert ahead of time and it actually finishes in the refrigerator. Magnolia Bakery’s famous banana pudding is a perfect example of a dessert that works its magic while “resting” in the fridge. Have you tried our new chocolate banana pudding? It is to die for.
Ice box pies, bars and desserts have always been popular at Magnolia; from our peanut butter ice box to the Snicker’s pie and of course the iconic ice box cake; layers of homemade chocolate wafers and sweetened whipped cream. We recently launched a perfectly tart key lime pie bar with a whipped cream topping adding just the right touch of sweetness. (See recipe below) It’s a great do ahead recipe and can keep in the refrigerator for a few days allowing you to sneak a little sliver when the mood strikes.
I’ve been making lemon curd and hiding jars of it in the fridge, “just in case” I need it. (I’ve been known to sneak a spoonful when no one is looking.) There is something magical about making lemon curd. It gets all clumpy looking and eventually transforms into smooth, delicious, liquid yellow gold. Lemon curd can be used in many ways. You can mix it with whipped cream for lemon cream that you can use in a pie or on top of a meringue for a quick Pavlova. It’s a great filling for cake or cupcake. I even mix it with vanilla ice cream for my own version of a “lemon bar” ice cream. The soft yellow color makes me think of spring daffodils (my favorite flower). I’m an avid runner and my favorite time of year is early spring when all the buds start popping. There are many grassy knolls throughout New York City’s Central Park covered with Daffodils. The cherry blossoms are in bloom and there are even Magnolia trees in the park. Happy early spring and let your refrigerator do the “baking” for you!
Magnolia Bakery’s Key Lime Pie Bars
For the Crust:
2 cups graham cracker crumbs
1/2 cup brown sugar
¼ cup melted butter
Instructions:
1. Preheat the oven to 300°F.
2. In a small bowl, add the graham cracker crumbs, brown sugar, and melted butter. Mix to combine.
3. Gently press the curst into an ungreased 9x13 pan.
4. Bake for 15 minutes.
5. Remove from the oven and place the pie on a wire rack to cool completely.
For the Key Lime Filling:
42 oz (3 cans) sweetened condensed milk
12 egg yolks
2 cups key lime juice
2 TBSP fresh lime zest
2 cups heavy cream
2 TBSP sugar
2 tsp vanilla extract
2 TBSP lime zest, for garnish
Instructions:
1. Preheat the oven to 300°F.
2. Place the cooled graham cracker crust on a parchment lined baking sheet.
3. In a medium bowl, gently whisk together the sweetened condensed milk, egg yolks, lime juice, and lime zest.
4. Pour into the cooled graham cracker crust.
5. Bake for 25-30 minutes until the middle has set but still jiggles slightly if touched.
6. Remove from the oven and place the pie on a wire rack to cool completely.
7. Meanwhile, in a mixer bowl fitted with the whisk attachment, combine the heavy cream, vanilla, and sugar and whip just until medium soft peaks have formed.
8. Spread the whipped cream over the top of the key lime pie bar and sprinkle with zest. Enjoy!
For more of Bobbie’s food adventures, follow her on Instagram @bobbielloyd!
DIY: Make your own Egg-stra Special Chocolate Foiled Eggs!
DIY: Make your own Egg-stra Special Chocolate Foiled Eggs!
Our creative director Linda Facci (@faccidesigns) teaches us how to create some very eggcellent additions to your Easter baskets.
No Easter basket is complete without those solid milk chocolate foiled eggs we all grew up with. Well, why settle for the small ones? Make an egg-stra big version with a real egg.
Supplies:
Eggs
Craft knife
Small nail scissor
Foil candy wrappers
Glue
Chocolate candy
Plastic sandwich bag
Glass bowl (optional)
1. Gather your supplies.
2. Foil candy wrappers can be purchased online or in craft stores.
3. Hollow out your real egg. With your craft blade, make a small opening at the bottom and then with a small scissor, cut a 1/4" hole. Shake out the inside. Clean the egg thoroughly and microwave to kill any bacteria that may be left in the egg.
4. Tear your foil into small pieces, spread some glue onto your egg and adhere your foil pieces to your egg.
5. Melt your chocolate in the microwave or directly in your sandwich bag.
6. Transfer your chocolate to the plastic bag and snip off the end.
7. Make sure the holes are big enough to squeeze the chocolate into.
8. Fill your egg with the melted chocolate and let set.
You can use a single type of chocolate, such as dark, milk or you can even tint white chocolate different Easter colors. Try layering the different chocolates! Add sprinkles, crushed nuts or rice cereal...have some fun!
Create these picture-perfect photo cupcake toppers for your next Valentine’s Day dinner. They make great "place cards” for any special event.
And, not only will your guests be able to identify where they’re sitting, but they'll enjoy them for dessert as well!
Supplies Needed:
-White removable labels or plain paper
-Photos printed out about 1.5 x 1.5, three in a row
-Heart shaped puncher
-Toothpicks
-Glue Stick - if using plain paper
-Magnolia Bakery Cupcakes
Instructions:
1. Gather your supplies. Printing your photos on removable labels make it easier to assemble your 3D heart toppers. You can also print on plain paper and use a glue stick to assemble.
2. Cut your photos into strips.
3. Punch out photos with your heart puncher.
4. Punch out 3 photos.
5. Fold each heart in half as shown.
6. Peel off backing for each heart. Adhere your toothpick to center of one heart.
7. Adhere 2nd heart to half of the first heart.
8. Adhere 3rd heart to 1st and 2nd heart creating a 3D heart.
9. Stick them into the center of the cupcake.
10. Enjoy!
Follow Magnolia Bakery’s Creative Director, Linda Facci (@faccidesigns), for more fun projects.
DIY: How to Create Chocolate Letter Cupcake Toppers!
DIY: How to Create Chocolate Letter Cupcake Toppers!
Our creative director Linda Facci (@faccidesigns) teaches us how to create some very sweet edible cupcake toppers!
1. Gather your supplies.
2. Place your chocolate into the plastic bag and melt in microwave at 30 seconds intervals until soft.
3. Place parchment or plastic over your template. (you can also freehand your letters)
4. Snip off tip of plastic.
5. Pipe your letters onto the parchment tracing your template. This will take some practice.
6. You can also create a message.
7. Sprinkle edible glitter onto chocolate while still soft. Let chocolate set in refrigerator for 15 minutes.
8. Pipe some hearts to top a few cupcakes.1. Gather your supplies.2. Place your chocolate into the plastic bag and melt in microwave at 30 seconds intervals until soft.3. Place parchment or plastic over your template. (you can also freehand your letters)4. Snip off tip of plastic.5. Pipe your letters onto the parchment tracing your template. This will take some practice.6. You can also create a message.7. Sprinkle edible glitter onto chocolate while still soft. Let chocolate set in refrigerator for 15 minutes.8. Pipe some hearts to top a few cupcakes.
The holidays are here, which means it’s time to bake cookies galore. I would have to say that sno-ball cookies are a favorite for me. I have great memories of growing up and baking these delicious cookies with my grandma. The thing that I love about sno-ball cookies is that they are versatile and there are many variations possible for the recipe that I use at home. Sometimes I use almonds or pistachios instead of the pecans and will leave off the sugar coating for a nice change. You can even use the same dough to make a thumbprint cookie filled with buttercream or jam. Any of these cookies are the perfect addition to Santa’s cookie plate. The sno-ball cookie is a holiday staple at Magnolia Bakery.
Below you will find my grandmother’s recipe for sno-ball cookies! Enjoy and Happy Holidays! -Bobbie.
Magnolia Bakery Sno-Balls
(Approximately 36 cookies)
Ingredients:
1 cup pecans pieces
1/4 cup flour
1/4 tsp salt
1 ½ cups all purpose flour
1 cup (8oz) un-salted butter, room temperature
¼ cup powdered sugar, sifted.
2 tsp. vanilla
1 cup sifted powdered sugar, additional
Technique:
1. In a food processor, process pecans with ¼ cup flour and salt until fine. Remove from processor and add 1-1/2 cups flour and set aside.
2. In the bowl of a mixer with the paddle attachment (or with a hand mixer) beat 1 cup of butter until creamy and light in color.
3. Reduce the mixer speed to low and add 1/4 cup sifted powdered sugar and 2 tsp. vanilla. Mix on low, scrape down bowl.
4. Add flour/nut mixture in 3 parts just until combined. DO NOT OVERMIX. You may have to do this by hand. Dough should barely come together when you squeeze it.
5. Chill the dough for 30 minutes.
6. Pre-heat the oven to 325 degrees
7. Roll into 1" balls and set 2" apart on an ungreased baking sheet.
8. Bake for 18-20 minutes. Watch the cookies very closely. They should just ever so slightly brown on the bottom.
9. Remove them from the oven and let them cool on the pan for a couple of minutes.
10. Gently and carefully roll them in sifted powdered sugar. Cool completely on a wire rack then roll them again in powdered sugar until completely coated.
11. Store in plastic container with paper between the layers.
For more info on what Bobbie’s baking up in the kitchen, follow her @bobbielloyd on Instagram.
Feast on an assortment of delicious spook-tacular desserts this Halloween, including:
Halloween Cupcakes: Trick or treat! A classic chocolate or vanilla cupcake topped with orange, white or green vanilla buttercream and an assortment of haunted characters that scream Halloween! $3.50 Each
Boo Cupcakes: A spookily delicious devil’s food cupcake with orange tinted white chocolate truffle filling, topped with velvety ganache inscribed with “Boo!” $3.50 Each
Pumpkin Patch Minis: Let’s go pumpkin picking! A pack of 12 mini chocolate and vanilla cupcakes topped with orange vanilla buttercream and small inscribed leaves. Pack of 12: $18
Boo Meringues: A meringue cookie with a spook-tacular face resembling everyone’s favorite ghostly Halloween character! $3.00 Each
Call 1.855.MBAKERY to place an advance order to make your Halloween festivities a real scream!
2. Flatten out your liners and filters.
3. Draw a ghost face off-center on the middle of your liner and filter. Three long dots does the trick...or treat!
4. Scrunch the paper over your fingers to form a tubular shape.
5. Place over your battery operated votive.
6. Enjoy the Booootiful Glow!
Support Breast Cancer Awareness Month at Magnolia Bakery
Support Breast Cancer Awareness Month at Magnolia Bakery
October is Breast Cancer Awareness Month. Our US locations will be partnering with three local organizations in New York City, Los Angeles and Chicago. With every purchase made in-store, customers will have an opportunity to donate to one of the below organizations.
Breast Treatment Task Force is a New York City non-profit organization that facilitates free mammograms, diagnostic follow-up and low cost breast cancer treatment for patients without health insurance.
Breast Cancer Angels is a Los Angeles non-profit organization that helps provide ancillary needs (including food, supplies, gas and pro-bono legal services) for those currently undergoing treatment for breast cancer.
A Silver Lining Foundation is a Chicago non-profit organization that facilitates low cost breast cancer treatment for patients without health insurance.
Our pink ribbon cupcake is back this year to spread the word about breast cancer awareness.
Visit your nearest Magnolia Bakery location in NY, LA and Chicago to make a donation with any purchase this month. For our international locations, follow your local Magnolia Bakery on Instagram to learn about their Breast Cancer Awareness Month activities.
Come join us to indulge in some of our fall favorites.
October is here and so is pumpkin month. We are serving up some amazing pumpkin inspired desserts straight from the patch. Stop by your local Magnolia Bakery to enjoy some of our fall favorites.
Harvest apple cupcake: Made with fresh apples, cranberries, raisins and pecans, topped with a caramel meringue buttercream. $3.50 each (Our cupcake of the month)
Try our NEW pumpkin icebox pie: Creamy pumpkin cream cheese filling in a gingersnap crust topped with candied pecans. $28/ 9” pie and $10/mini pie.
Maple pecan scone made with Crown Maple syrup, pecans and spices. $3.50 Each.
Pumpkin loaf made with pumpkin and spices. $34/loaf and $3.50/slice
Pumpkin spice cake and cupcakes: Pumpkin, dried cranberries and aromatic spices enhance this delicious cake, topped with caramel cream cheese icing and a sugared cranberry. $3.50/cupcake, $6.50/slice, $25.00/ 6” cake and $65.00/9” cake.
Pumpkin cheesecake made with a gingersnap pecan crust, topped with whipped cream and toasted pecans. $7/mini cake or $8 with cranberry topping
Pumpkin pie: A traditional single crust pie made with pumpkin filling, spices and maple syrup. $28/9” pie and $10/mini
Pumpkin pecan bar: Spiced pumpkin pecan filling on a delicately delicious brown sugar shortbread crust. $3.00/each
Pumpkin chocolate brownie: A fudgy chocolate brownie with a tangy pumpkin cream cheese swirl. $3.00
Cranberry pear pecan crumble: A cranberry and pear filling with a pecan crumble topping. $32/9” pie, $12/mini and crisp/$4
Pumpkin whoopie pie: Maple cream cheese icing sandwiched between two mini pumpkin spice cakes. $3.50
Visit magnoliabakery.com to shop our online store or call 1.855.MBAKERY to place an advance order.
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