Treats – The Ocelots' Den

Oh Happy Day! Welcome to Cookie of the Month

By Julia on 27 November, 2020

We are thrilled to announce our cookie of the month club! It has been a labor of love to figure out the best flavors and recipes for each month. What better way to let someone know you are thinking of them every month than cookies made with love!

Sugar Cookies

My Great Great Aunt Ina was one of my Great Grams’ best friends. We spent a lot of time visiting her as children. She lived in the country so we played out in the woods or we played card games and Rummicube. When we would come back inside, there were cookie tubs on a couple of low shelves in the mud room. We would all sneak some cookies on our way in as well as on our way out.

As I got older, my brothers moved to live with our mom. When Gram and I would visit Aunt Ina we would work on our crocheting and still play our games, but Aunt Ina realized my interest in cooking and baking so she would share her recipes with me and we would watch Martha Stewart on TV. I would marvel at the interesting cookies Martha made. (One cookie called for Wheat Germ and I’d never heard of such a strange thing).

While Great Gram was an excellent cook, and baked well, she only baked cookies for Christmas. (Side note, she baked ALL the cookies. Seriously, I don’t know how she did it. There were at least a dozen varieties so everyone had their favorites and she shared them with all four generations of our family, plus other friends).

Aunt Ina on the other hand loved to bake cookies. So she took the time to teach me about rolling out the dough. Cutting them out. How to flour my board or counter and my rolling pin. How you could use just about anything to cut out a cookie if you were in a pinch.

Her sugar cookies are truly magical. They are so light and fluffy. I used to use them for my decorated Sugar cookies because IMHO they are the most supreme sugar cookie in the world, but due to their rise and amazing texture they have a rounded top, which unfortunately isn’t ideal for specially decorated cookies. (For inquiring minds, my decorated sugar cookies are now between a sugar cookie and shortbread in texture and still have a delightful flavor. I’ve asked my favorite taste testers plus a few other people to sample to ensure they are still a high quality cookie).

My heart knew I wanted to keep these Sugar Cookies on my menu and were part of my inspiration for creating the cookie of the month club! Sugar Cookies are a truly classic cookie that I think are a nice palate cleanser for the beginning of the new year. They are like a delicious blank slate after the indulgence, decadence, and deep spice flavors of the holidays.

Chocolate Cookies

February is all about the chocolate and hearts. Whether you want to share with the ones that you love, or add some extra love into your own life. If I had to choose one sweet for the rest of my life it would with out a doubt be chocolate. I find it so comforting and often chuckle to myself when I think about the use of Chocolate after a dementor attack in the Harry Potter season, because when I make big moves, or need to do something out of my comfort zone a piece of chocolate makes the world right again.

A couple of years ago, I wanted to make some special St. Patrick’s Day treats for my office and the idea struck me. I know Rice Cereal Treats are a classic desert, but could they be made with Lucky Charms?

What would happen to the marshmallows that are already in the cereal? Would the melt into an ugly blob when they mixed with the melted marshmallows? Would I need to adjust the amount of marshmallows? Would they be too sweet? I became obsessed. I decided instead of continuing to worry or question if it could work or how it would work, I should just try and then make my adjustments.

My end result was a glorious treat! My colleagues loved them and even though I don’t like rice cereal treats (I know I’m an outlier here) I LOVED them too! I figured I would enjoy them since after all they were full of Lucky Charms, and they are my favorite cereal. (Want more info on my love affair with Lucky Charms? Check out my Lucky 13).

Now my colleagues ask me ahead of time, “when is it going to be Charms Treats time?” And that fills me heart with joy.

April

At least two of my favorite people have April Birthdays and I have spent most of my adult life living far away from my family. College and then off into the Army all over the world, and now I’m in Virginia where I don’t have any of my familial connections. For my local family (especially my nephews) I bake them cakes. As a micro business, I don’t know how to ship a cake in the mail and it seems cost prohibitive on a small scale. So I have developed Birthday Cake Cookies!! I CAN ship cookies in the mail!

I have 13 nieflings (nieces and nephews) and I love them all SO very much. Even the ones I haven’t met, from the time I learn about them, they have a place in their auntie’s heart the same as the neiflings that I do know have have relationships with. I truly wish I could fly home for each one of their birthdays and bake them cakes. I did bake the Irish Twins a birthday cake for their 2/3 birthdays TEN years ago because I happened to be home on leave, but the timing hasn’t lined up since. (Plus now there are just so many babies 😍🥰 which is an amazing blessing, but since I have a FT career as well, it only allows 10 vacation days per year).

May

After a piece of chocolate, I think what Moms really want is something a little sweet and sour. Light and Crisp to usher in spring and celebrate Mother’s day. Lemon crinkles are packed with flavor and pop! They pair well with a cup of tea (hot or iced, sweet or unsweet). Delicate but substatial. Cookies that bring loads of bright cheeriness with each bite!

June

Oatmeal Raisin Cookies are another classic cookie that I couldn’t resist including. They are one of the first cookies I learned to bake and they are hearty and wholesome. The only compaint I ever have with Oatmeal Raisin Cookies is when I pick one up, take a bite, thinking they are chocolate chip and I am quite offended! So never fear! These cookies will be properly labeled so they won’t be Chocolate Chip imposters. You will know they are delightful Oatmeal Raisin. I include a light sprinkle of seasonings to deepen their flavor profile and tantilize the tastebuds!

July

For those of you that don’t know, my birthday is July 1st and my favorite cookie (if I could only choose one forever) is Chocolate Chip Cookies! They are the first cookie I learned to bake on my own. They aren’t something we had in our house growing up (other than Kebler Soft Batch) and I was obsessed with making them (and Brownies). It is one of the recipes that while I have tweaked the levening and seasoning and my preparation method over the years, I have the recipe memorized. I can do it without really thinking. I also love the dough youmake for chocolate chip cookies because it is so easy to change up the flavors. Add nuts, add different flavors of chips, add candy, addspices, sprinkle infused sea salts!

For our Cookie of the Month version, it will be my classic recipe using high quality Dark Chocolate Chips. Once you have your cookies to the texture you like, the quality of the chocolate is the most important factor. I grew up using all the most cost effective store brands or the classic brand of chocolate chips that everyone knows and loves and then 6 years ago when I moved to Virginia, I splurged on a fancy bag of chocolate chips and I’ve never looked back. (Well except in desperate times when I couldn’t get any other chocolate! But even then, sometimes I buy chocolate bars). (This philosophy on high quality and dark chocolate is also applied to our Ocelot Bombs).

August

Peanut Butter Cookies are another one of the cookies that were one of my first favorites to make. I was intimidated by roll out cookies and I love the variety of patterns you can make ontop of them. Classic crisscross with a fork, or using various cookie stamps for other fun!

I use a smooth creamy peanut butter for the cookie of the month. They are rich and comforting, perfect for back to school!

September

With the cooler weather, it’s the perfect time for some S’mores. As you probably know I LOVE making marshmallows and I love eating chocolate. Well, the perfect treat for a cozy autumn is a S’more. I make homemade Graham Crackers with a little bit of cinnamon and spices. Then I pipe on fresh homemade Vanilla Bean Marshmallows and add some decadent dark chocolate.

October

I am a bit Halloween obsessed. So in October I turn my Monster Cookies into little monsters by adding some eyes while they are baking!

If you are less familiar with the flavor of a Monster Cookie, it’s like a Peanut Butter Cookie, Oatmeal Cookie, and Chocolate Chip Cookie had the most delightful baby!!!! I packaged them up and included them in my treat bnags for Halloween this year and the kids in my neighborhood loved them! (Daniel was also really dissappointed that he didn’t get to eat as many as he would have liked).

November

No Bake Cookies were my first forway into using the stovetop to make sweets. We didn’t have home economics when I was school, but we had an effective living course where we cooked on Fridays. I made this recipe over and over and over. There is still something truly comforting about each bite!

December

I wanted to end the year as it began. With a family recipe from my Great Great Aunt Ina. She always believed in me and encouraged me. I loved that she made even more homemade things than my Great Gram did. (She made her own soap, we used to save our bacon renederings to give her. She also made her own wine). There are many generations of incredible women in my family, and I am so appreciative of the experiances and memories with them.

Details

Our Cookie of the Month Club can be purchased each month. It guarantees you a savings compared to ordering them from our cookies by the dozen menu.

It is also available in 3-month, 6-month, and 12-month packages which is excellent to give as a gift or to treat yourself to wonderful cookies for that duration.

It is a one-time purchase. Recurring charges will not be applied to your card.

We are now shipping within the U.S. Please choose the correct item for online ordering if you would like them to be shipped or if you would prefer to pick them up.

Our shipping is a flat rate of $5.50 per order. We are a micro-business and at our current scale this is the best we can do. If you would like a larger order to one location (ie. 2 dozen a month), please email me and I can create a custom shipping label for your purchase.

Baked Goods | Birthdays | Cake | Cookies | Holiday

A Magical Birthday

By Julia on 20 January, 2020

One of my sweet nephews turned seven recently. He has just started reading “Harry Potter” and was able to watch “The Chamber of Secrets” this week! I have been waiting on pins and needles for one of my nieces and/ or nephews to get hooked so that I can share the magic with them.

I asked him before Christmas what kind of cake he would like. I had planned on making fun sorting hat cupcakes. He was precise with his request, and it quickly changed my course. ‘I’d like a vanilla cake, I guess, with strawberries. So it tastes fresh. Sometimes (I think) cake is just so sweet.’

While I had my heart initially set on the sorting hat cupcakes, it was much better to prepare something exactly as he wanted it. I would find something else to create a magical element. (Besides, he’s only seven, he isn’t old enough to be sorted yet. #hufflepuffforlife). I even practiced by attempting to mold a tootsie roll into a sorting hat at lunch one day. Some of my friends and family immediately knew it was the sorting hat. Not everyone was convinced. They may or may not have thought it looked like Poo. So I made a poop Emoji out of another tootsie roll.

When I recovered from the fixation on the cupcakes, I realized I needed to make this as a whole cake instead. I wanted to bake my nephew some custom cookies in a wizard-like font to top his extraordinary cake.

I designed five cookie-cutters to spell out his name and capture his new age! There were some trials and errors in the designs. I cursed myself several times because I kept forgetting that you have to mirror numbers and letters to have them cut properly. It doesn’t matter for symmetrical letters, but in strange fonts, even a capital “A” is noticeable when printed backward. (Oops!)

Next came the cake itself. When I think of Vanilla cake and strawberries, I immediately imagine strawberry shortcakes. Especially the shortcakes in the grocery store that look like little fruit cups. (I have a basket weave shortcake pan, but I wasn’t sure that was the right call for a seventh birthday party). Instead, I baked a cake that would taste similar, and I planned to layer in the strawberries like a giant shortcake.

I baked the cake in two layers. (I should have baked it in three-layers instead of cutting the cake, it would have baked faster, but I only have two pans 10-inch pans). Due to the birthday boy’s aversion to overly sweet cake, I opted to use a thick whipped cream in lieu of a traditional frosting. I sliced and macerated the strawberries with some fresh lemon juice and a light dusting of sugar. I let the berries hang out while I sliced the cake and whipped the cream. Waiting allowed the juices to come out of the fruit and make a lovely light syrup for the cake.

With a cool cake, sliced and ready, I piped a dam of whipped cream around the edge of the cake. Next, I used a silicone basting brush and spread some of the excess strawberry syrup on the cake, followed by filling in the whipped cream and topping it with the sliced strawberries. I repeated this X3.

At the top of the cake, I used a large star tip to pipe the thick cream over the whole surface. I reserved 7 of the most beautiful strawberries to adorn the top of the cake. I hulled them and filled the void with some more whipped cream.

Earlier in the morning, I baked the sugar cookies for the cake. When they were cool, I sprayed them with edible gold paint and inserted some toothpicks in their base.

The birthday boy was coming over for a seafood feast (at his request), so I made a few other treats to compliment the cake and bring more magic into the day. I used a frog mold to make some fruit gummies and some chocolate frogs. The gummy frogs turned out great. (They felt like frogs). The chocolate frogs had very delicate front legs. Only one survived, but they were still tasty, and everyone enjoyed them.

We also had some divination butterbeer. (Add a drop of food color in the bottom of a glass under some ice and pour over your beverage for a colorful surprise).

I also sent them home with a dozen cookies I stamped with some cookies presses I got for Christmas. The impressions weren’t as crisp as I had anticipated (because of the fine details). It was a completely magical afternoon!

Hogwarts
Gryffindor
Ravenclaw
Slytherin
Hufflepuff

Autumn | Baked Goods | Cupcakes | Holiday | Thanksgiving

Second Thanksgiving

By Julia on 24 November, 2019

Like most families, I enjoy Thanksgiving festivities over multiple days. For my Saturday gathering, I wanted to make something tasty and portable. I know pie is a staple on the Thanksgiving table, but I thought cupcakes would be fun.

I wanted to make something a little different. Pie flavors- baked into the cakes! So I decided on Pecan Pie Cupcakes with Sweet Potato Pecan Buttercream.

It was a new recipe creation (which I usually would taste first), but it made a dozen, so I didn’t want only to bring 11 to share. (Sharing is caring).

I also wanted to add a fun design element. The buttercream has a little bit of a texture form the pecans, so I decided to make a festive cupcake topper. I’m an avid watcher of Friends, and though I wasn’t sure the image would come across to everyone at the event, I thought they were funny.

I designed a turkey wearing oversized glasses and a fez using my Silhouette software. I printed out a couple of copies and mixed my Royal Icing to match my three colors.

Transfers all piped, once they were dry I added a little gold luster to the turkeys.

Once my transfers were dry (at least 8 hours, but I usually try to wait for about 24 hours), I put two together (like sandwich cookies) and added a thin layer of candy melts and a toothpick to ensure they would set quickly. If I were to make them again, I would pipe the tassel after this point or flip the image to pipe it in reverse since it isn’t symmetrical. (So many lessons learned in the kitchen).

12 Turkeys getting packed to go to dinner

I thoroughly enjoyed designing, baking, and assembling these treats! Bonus, I was able to eat one, and I will be keeping the recipe in future rotations.

Autumn | Baked Goods | Cookies | Holiday | Thanksgiving

It’s High Time for Pie Time

By Julia on 20 November, 2019

Gobble Gobble! I am amazed that Turkey-Time is upon us. This year, I tried to practice daily thankfulness moments. I have an adorable Turkey-on-the-Table (which benefits Feed More) where I add a feather and something I’m thankful for daily. It may seem a little silly, but in my extremely formal office, I really enjoy adding a little decoration for the season.

Naked Turkey before his thankful feathers were added

In my opinion, the most iconic Thanksgiving dessert is clearly Pumpkin Pie. It’s autumnal and comforting. I was asked to make an order of decorated cookies for our office Thanksgiving luncheon and decided to turn the iconic dessert into a sugar cookie!

I love perusing Pinterest for ideas and inspiration, but I ended up taking my own spin on the Mini Cookie Pies. I love the simplicity of the sugar cookie with one later of frosting and the crimpled crust versus piping on a faux crust. I happened to have a hand pie cutter with a plunger that was the perfect tool for the job!

I’m a little bit of a perfectionist, so I searched and searched for something to help me evenly divide my pie into 6 slices with minimal effort. As luck has it, my strainers are PERFECT!!!!

Once the crust was marked, I could easily slice through it with my rotary cutter, aka a pizza cutter). My slices aren’t all 100% perfect, but as long as I keep each pie together, the pies fit and look 100% adorable.

It’s crucial to chill the dough if it has been stamped. It helps the cookies retain their impressions. I tried to take a shortcut as the evening progressed, and it didn’t turn out favorably. (As a bonus, it meant I had some cookies for tasting!)

I added a quick layer of frosting and let the crimpled crust show through. Before the frosting set, I added a quick sprinkle of Nutmeg. You could just as easily use a pumpkin pie spice mix (Ginger, Cinnamon, Nutmeg, Cloves, and Allspice) or any of the other spices individually. I personally favor Nutmeg, and I like the thicker grain of it (I grate whole Nutmeg at home).

I spent some time thinking of cute simple sayings to add to my pies (and a bonus cookie) as I stumbled through my designs in my Silhouette Library; I found the most adorable Owl dressed as a Pilgrim.

*Side Story, my Great Gram LOVED birds. All Birds. She always kept a collection of bird feeders filled outside our kitchen windows so she could watch the birds ~~and yell at the squirrels~~. On one occasion, she was given an owl, and of course, loved and appreciated it, but it started a trend of people gifting her things with owls. (Pro Tip: Unless you want to be gifted with ALL the animal things… pick an obscure animal, like an Ocelot). I grew up with owls (and elephants) all over the house, so it warms my heart to see owls.

I wanted simple phrases that could also be added to the pie slices letter-by-letter. (6 slices, 6 letter words) “Gather” and “Gobble”. I’m also a lady who likes her options, so I’m still noodling on additional ideas.

I was glad this order was so successful on my first attempt on making these adorable little treats. It was my first attempt at layering royal icing transfers, and I confirmed my thought that I needed to chill my dough. My shortcut of pressing and baking resulted in plain triangle cookies. (Or as I like to call them, delicious mistakes).

I couldn’t wait to try out my hexagon cutter ahead of a December order! I think it turned out precious!

All the ~~cookies~~ pies are boxed and ready for delivery. I can’t wait to share!

Baked Goods | Cookies

Cheeseburgers in Paradise

By Julia on 20 May, 2017

Since we were going to the Jimmy Buffet Concert, I figured I needed to figure out a way to have “Cheeseburgers in Paradise.” We planned on making BBQ (aka pulled-pork for those that aren’t east coast southerners) and warming it on the Grill. So instead of an entrée, I fashioned our “burgers” into a dessert!

I love to make sugar cookies. Sometimes I bake my Great-Great Aunt Ina’s from scratch; other times when I am in a pinch for time or ingredients, I use to roll out the dough from the grocery store. Today that is what I decided to do.

To make the cookies:

1 roll of Cookie Dough or a batch of your favorite Sugar Cookie Dough

Cocoa (or brown food coloring)

Flour for rolling

Small round cookie cutter

First, divide the batter into thirds, add about 1/4 of a cup of Cocoa to one-third. The cocoa-flavored dough will serve as the “hamburger patty.” The vanilla dough will be your “buns.” Roll out the dough as usual and cut out cookies. When cutting the cookies, if you twist the cookie-cutter as you cut, this will seal the edges, which helps your cookie bake more dome-shaped. Try not to with the Hamburger patty to keep it flat! (This will be dependent on the type of dough. The more the dough naturally rises the more prominent this will be, whether baking biscuits, donuts, or cookies). * I advise to use a cookie-cutter about the size of a sandwich cookie; otherwise, when these cookies are layered, they will be HUGE.

Add a dab of icing to secure patty to the bottom bun

If you would like the cookies to look even more like an authentic burger bun, you can sprinkle a few sesame seeds on top of HALF of the vanilla cookies before they go into the oven.

Once the cookies cool, it is time to assemble the tiny masterpieces!!

Time to Decorate

I love a good buttercream. With a combination of butter, confectioners’ sugar, and vanilla, what’s not to like?!!

I colored the frosting Red (ketchup), Yellow (mustard), and Green (lettuce). You may notice that these Cheeseburgers are lacking a key ingredient, cheese! I crossed my fingers and hoped the cheese would go unnoticed on my tiny burgers. You could very easily cut slices of “cheese” out of fondant or candy clay.

First, with the flat side of a “bun” up, add a dab of frosting (any color will do) and top with your “patty.” This is to “glue” the layers together. Next pipe on as you would your burger toppings. A drizzle of “ketchup” and a drizzle of “mustard” using a round piping tip, making sure to overlap so you can see both when you add the top. Change your tip to a different texture (I used a star) for the lettuce and dab some on and seal with your top “bun!”

Voila! The burgers are finished! Enjoy your petite treats!