Page 1


what’s inside Kim Stoegbauer

Dan Stoegbauer

Kate Stoegbauer

my favorite things PAGE 4

gifts for the guys PAGE 8

gifts for little girls PAGE 10

Tommy Stoegbauer

Toni Chase

Ariana Cooper

fun gifts for boys PAGE 11

gifts for teen girls PAGE 12

gifts for teen boys PAGE 13

Kate Landers

Melisa & Pam

Emily, Nicole & Jenna

gifts for toddlers PAGE 14

gifts for babies PAGE 16

holiday looks PAGE 18

Becki Crosby

Jennifer Sbranti

Jill Thomas

gifts for beauty queens PAGE 20

gifts for the hostess PAGE 22

gifts for the home PAGE 24

Joanna Meyer

Amy Atlas

Rennai Hoefer

gifts for foodies PAGE 26

edible gifts PAGE 28

gifts for photographers PAGE 30

The TomKat Studio

The TomKat Studio

kate landers events

whippy cake

baked by joanna


top five real estate

the tomkat studio

project nursery

Hostess with the mostess

amy atlas events

The TomKat Studio

The TomKat Studio

small fry

pure design interiors

The TomKat Studio


sweet treats recipes & tutorials

35 Chocolate Date Truffles — Joanna, Baked by Joanna 36 Cranberry Orange Cupcakes — Carrie, The Cake Blog 38 Molasses Cookies — Jamie, My Baking Addiction 39 Eggnog Cheesecake Bars — Annie, Annie’s Eats 40 Gingerhead Cake Pops — Angie, Bakerella 42 Peppermint Mallo Cups — Amber, Damask Love 43 English Toffee — Molly, The TomKat Studio 44 Hot Cocoa Marshmallow Pops — Kerri, Sweet Indulgence 45 Light Gingerbread Cookies — Marian, Sweetopia 46 Hot Cocoa Cookies — Glory, Glorious Treats 48 Mini Key Lime Pies — Melody, Sweet & Saucy 49 French Macarons — Leanne, Sweet Style


50 Butter Toffee Peanuts — Michele, Cakewalk Baking


all wrapped up


printable gift tags

53 Kim, The TomKat Studio 54 Kim, The Celebration Shoppe 55 Jen, Blush Printables 56 Kristin, Paige Simple Studio 57 Emily, Jones Design Company 58 Lindsey, Pretty Darn Cute Design 59 Carla, Palm Beach Parties 60 Jessica, Pen N’ Paper Flowers 61 Kori, Paper & Pigtails 62 Heidi, Idieh Design 63 Laura, Laura Winslow Photography 64 Abigail, Paper & Cake 65 Kelly, The Party Dress 66 Becca, Cake 67 Maureen & Adria, Anders Ruff 68 Lindi, Love The Day 69 Sara, The Homespun Hostess

Kim Stoegbauer

toni chase

jessica peterson

Rennai Hoefer


Assistant Editor

Art Director

Cover Photo


Monogram Tote Bag

Valerie Confections Sampler

Josette Bow Boot

2014 Day Designer

phone case

Kate Spade Cedar Street


BCBG Down Coat

welcome to our

Mark + Graham Cosmetic Bag

2013 holiday gift guide

Thank you for checking out our 4th annual Holiday Gift Guide! We always look forward to creating this publication each year and this year, the guide is better than ever! We have added more content including more gift ideas, more holiday recipes and more free printable designs! You’ll find unique gift ideas for everyone on your list, compiled by our favorite bloggers and friends. Whether you Home Art Print

are shopping for little ones, your hubby or someone else special, we have amazing finds for you to browse. We’ve enlisted a long list of our favorite bakers to share the very best recipes for holiday treats. These delicious ideas are perfect for gift giving or bringing to a holiday party. Don’t worry about making your gifts pretty this year, because we have tons of gorgeous wrapping ideas along with over twenty printable tag designs for you to choose from! The talent of this year’s contributors is absolutely incredible. I can’t wait for you to dive in! So, grab a cup of coffee and get started!

xoxo, Calligraphy Kit

Gap Flannel Pants

Kim Don’t forget, everything in this guide is “clickable” so you can get right to the product, contributor’s site or sponsor with ease! Happy shopping!


Favorites from The TomKat Studio’s founder

Kim’s Picks We choose a new ornament each year for our kids to hang on our tree. I’m having trouble deciding between the tiara or the ice skate for Kate! They are both so adorable!

Glitter Tiara + Ice Skate Ornaments

chamois santa bag

These fur slippers for kids look so comfy and cute! I wish they made them in my size!

fur slippers

westport doll house



golf book

Samsung Watch

Dr. Dre Beats Headphones

Hero3 camera

Moscow Mule Copper Mugs

ipad Case

Microsoft Surface 2

Dan Stoegbauer top five real estate


Dopp Kit

North Face Jacket

Dan is an amazing husband to Kim {TomKat}, wonderful father to Tommy & Kate, electronics aficionado and fantasy football legend.


little girls










Kate Stoegbauer The TomKat Studio



Kate puts the “Kat” in TomKat and is a sweet and sassy six year old who loves all things pink, princess and pretty. She has a passion for sweets and treats, just like her mommy.


Calvin Johnson Jersey

lucky Bums Sled

The North Face Navigate Jacket

NFL Sleeping Bag

Nike Mercurial Fade Soccer Ball

Rush The Field Wall Mural

Fantasy Football Legend Shirt

Xbox ONE

iPad 2

Tommy Stoegbauer The TomKat Studio

Sweet eight year old Tommy is the “Tom” in TomKat. When he’s not acing a spelling test, he’s kicking around the soccer ball with his friends or cuddling with his mommy (shhh!).


teen girls


Alphabet Needlepoint Pillow

Furrific Booties

TOO FACED Natural Eye Neutral Eye Shadow Collection

portable battery charger

kate notecards

Fujifilm Instax Mini 8 Instant Film Camera

pink flare pant

Honeycomb-Stitch Infinity Scarf

Toni Chase The TomKat Studio


Toni handles a long list of duties at The TomKat Studio. From customer service to party submissions to the strangest off-the-wall questions, she has an answer for everything. When she’s not working, she loves spending time with her firefighter husband and three teenage children.

teen boys

G-shock watch

Under armour Hoodie

Penny Skateboard

Nike Elite socks

Sports Phone Case

Beats Headphones

Mini Cooler

Ariana Cooper The TomKat Studio

As the buyer for the TomKat Studio shop, Ariana is constantly on the hunt for new products that our customers will love. For photo shoots, Ariana loves to prop shop and handle wardrobe. When she’s not working, you can find this mother of three cheering on her soccer star and little gymnasts.


toddlers Sheep In A Jeep Lap-sized Board Book

Safari Jumble Wood Puzzle Play Set

Scootin’ Turtle Kickball

Brannan Bear Raglan Sleep Set

ELC Happy Lift Off Rocket Crocodile Wooden Rocker

wood Abacus

Melissa and Doug Jumbo Triangular Crayons

Shaggy Dog Nap Mat

Vintage Racing Cap & Goggles

Kate Landers kate landers events


Kate Landers is a well-known children’s event blogger, designer & stylist. You can follow her on Layla Grayce as their celebration expert.


babies Chelsea Diaper Bag

Gold Metallic Giraffe Wallpaper

I Love You Every Day

Ubabub Crib

X Marks the Book Caddy

Soro Cradle

BonLook Baby Sunglasses

Stack & Play Teething Toy

Duux Air Purifier Leather Empire Rocker

Melisa Fluhr & Pam Ginocchio project nursery


Melisa & Pam specialize in teaching parents how to take charge of their own children’s interior design and decorating projects.


holiday looks for

holiday looks for





Sweater Flannel



Festive Shorts


sparkly shoes

Emily, Nicole, Jenna small fry



sherpa lined sneakers

Small Fry is a children’s lifestyle blog that shares adventure, fashion, food, film and DIYs that create more meaningful experiences for parent and child.

shop our cover

Ruby & Bloom Cable Knit Beanie Ruby & Bloom Infinity Scarf

Peek “Believe” Shirt

White Pettiskirt Gray Ruffle Boots 1


beauty queen makeup brush set

Amelia Bracelet

spoon ring

Heart Sweater

Lorac Pro Palette


Regalia Necklace


Heart Sunglasses

Becki Crosby whippy cake


Becki is a blogger, stylist, and consultant. Her classic romance esthetic is influenced by glam, glitter, and mixed prints.


Colorblock Pentagon Appetizer Plate

Feather and Arrow Gift Topper Ornaments

HOOTS the boss container

Just Pop In Confetti Popcorn

Cinnamon Fox Container Candle

all that glitters wine tote

French Bull Ziggy Serving Paddles

Fox Glasses

Jennifer Sbranti Hostess with the Mostess


Jenn is a graphic/event designer & editor that adores bright colors and modern style. Jenn resides in San Diego with her husband Sonny and their 2 young daughters, Macy and Rylie.


home Globe Pendant

Black and White 8� Plate

Eco ikat red blanket

Marimekko Tilkkutakki 24� Pillow

Remodelista: A Manual for the Considered Home

Wilco red dining table

Sonny Yellow Bench

Jill Thomas pure design interiors


Chinese Garden Stool

Jill Thomas is the creative mind behind Pure Design Interiors based in Phoenix, AZ. With 8+ years of experience and degrees in Textile, Clothing Design & Interior Design, she has quickly gained a reputable mark with her clientele. She loves to travel, study French and bake mouth-watering cupcakes.


foodies Honey Jar & Stick

Charcuterie Cutting Board

Herb Keeper

Meyer Lemon Olive Oil

Himalayan Salt Plate

Smoke & Pickles Cookbook

Cuisinart Hand Blender

Twist Folding Whisk

iPad Mini or Kindle Cookbook Stand

Joanna Meyer baked by joanna


Writer of the Baked by Joanna blog, Joanna is studying Food Industry Management at Arizona State and is an aspiring Food Creative. Aside from being a wonderful daydreamer, she enjoys gardening, snapping photos of delicious meals & sharing her love of everything edible.


Baking Memories SHOP TICINGS.COM custom cookies/edible toppers

up to 30% off

The Sweetest NEW BOOK Click here for $5 Off expires 12/31/13


edible flavored rice crispy treats

mini me Meringues

sprinkle Pretzel Brittle

peanut brittle

Winter tea collection

christmas tree Marshmallows

Amy Atlas amy atlas events


GODIVA Truffle flights

Amy Atlas, also known as “The Sweets Stylist� is a coveted entertaining expert, baking and crafting stylist, author, and is internationally recognized for creating the stylized dessert bar trend.



Lensbaby Composer Pro for SLR

reclaimed barnwood frames

instagram friendly photo book

Lomography Diana Mini White Camera

Hunter tall gloss wellies

Dream Catcher Camera Strap

Belle camera bag in Blush

Dreamy Cotton Pant

Rennai Hoefer ten22 studio


Custom CF/SD memory card wallet by Crafty Staci

Rennai is TomKat’s go-to photographer. As a wife and mother first, she concentrates her craft on capturing natural moments with a classic look. When she isn’t behind a lens, you might find her enjoying her large extended family, traveling the west coast, or enjoying an Arizona staycation.




recipes and tutorials for the holidays 34

Chocolate date truffles Makes approximately 1 1/2 dozen truffles Ingredients 16 dates, seeded 2 tbsp unsweetened cocoa powder, plus extra for dusting zest of one orange crushed nuts, coconut flakes and toasted sesame seeds (optional) Directions In a food processor, blend the dates with the cocoa powder and orange zest until a paste is formed. Using slightly damp hands, form 3/4-inch balls from the date mixture. Roll the balls in cocoa powder, crushed nuts, coconut flakes or toasted sesame seeds to finish the truffle. Enjoy.

Joanna Meyer baked by joanna

Joanna is a food blogger and stylist that loves daydreaming about new recipes to try. Her favorite holiday treat is hot chocolate with peppermints.


the cake blog

CRANBERRY ORANGE CUPCAKES Makes 36 cucpcakes For the Cranberry Orange Cupcakes 3 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 8 ounces unsalted butter, room temperature 2 cups sugar 3 eggs 1 teaspoon vanilla extract 1 tablespoon reserved liquid from candied cranberries zest of 1 orange 1 cup milk 1 1/2 cups fresh cranberries Make candied cranberries at least one day in advance. Preheat oven to 350Ëš F. Line muffin tins with cupcake wrappers. Sift together flour, baking powder and salt. Set aside. Gently toss cranberries in a tablespoon of flour, lightly coating each berry. Set aside. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 5 minutes. With the mixer on low, add eggs one at a time. Mixing well after each egg. Add vanilla extract and orange zest. Mix to combine.


Add one third of your dry ingredients and mix on low, just until combined. Add one half of your milk. Mix gently. Add in remaining ingredients, alternating dry, wet, dry. Do not over mix. Fill cupcake liners 1/2 full with batter, diving evenly to make 36 cupcakes. Bake 17-19 minutes or until toothpick inserted in center comes out clean.

PRESENTATION TIP: Package cupcakes in an ornament box for portable gift giving.

For the Orange Cream Cheese Frosting

To Assemble Once cupcakes are cool, swirl cream cheese frosting onto each cupcake using a pastry bag fitted with a large round tip. Garnish with candied cranberries. Keep refrigerated until ready to serve.

16 oz cream cheese, softened 4 oz unsalted butter, room temperature 2 lbs powdered sugar 1 teaspoon vanilla extract zest of 1 orange 2 tablespoons orange juice Using a stand mixer fitted with the paddle attachment, mix the butter and cream cheese until smooth. Add vanilla, orange zest and juice and mix until combined. Gradually add powdered sugar until completely combined. Scrape down the sides of the bowl. Mix again.

Carrie Sellman the cake blog

TIP: If the icing is not holding its shape while decorating, refrigerate icing 20-30 minutes. The chilled icing with pipe nicely into a soft swirl. TIP: Make candied cranberries at least one day in advance. Make extra to share as a gift or enjoy later. They are delicious on their own or as a garnish for holiday appetizers and cocktails.

Carrie is the founder & editor of The Cake Blog. Her cakes have been published in Brides Magazine, Country Living Magazine and around the web.


my baking addiction

Molasses cookies ¾ cup (1 ½ sticks) unsalted butter, melted 1 cup packed light brown sugar 1 large egg, room temperature ¼ cup molasses 1 teaspoon pure vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda ½ teaspoon salt 1 tablespoon pumpkin pie spice ½ cup sugar, for rolling cookies before baking In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine melted butter, brown sugar, and egg until smooth. Mix in molasses and vanilla extract. In a medium bowl, sift together the flour, baking soda, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet ingredients until combined. Cover and chill dough for about 2 hours. Preheat oven to 375˚ F and line baking sheets with parchment paper. Using a medium cookie scoop (about 1 ½ tablespoons), scoop dough and roll into balls. Roll dough balls into sugar and place them onto prepared cookie sheets, about 2 inches apart.

Jamie Lothridge my baking addiction 38

click here to check out the new My Baking Addiction Special Edition Large Cookie Sheet

Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for 5 minutes before removing them to a wire rack to cool completely. notes Cookies can be stored in an airtight container at room temperature for up to 3 days.

Jamie Lothridge is hopelessly addicted to sugar and cupcake liners. She started My Baking Addiction as a way to justify having copious amounts of both in her life. If she’s not elbow deep in buttercream, you’ll find her hanging out with her family in the depths of Ohio.

annie’s eats

Eggnog Cheesecake Bars For the crust: 1 cup graham cracker crumbs 3 tablespoons sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 tablespoons unsalted butter, melted For the cheesecake: 12 ounces cream cheese, softened 1/3 cup sugar 1 large egg 3/4 cup eggnog 1 tablespoon bourbon (optional) Freshly whipped cream and grated nutmeg, for garnish (optional) Preheat the oven to 375˚ F. For the crust, combine the graham cracker crumbs, 3 tablespoons sugar, ginger, cinnamon and nutmeg in a medium bowl. Stir in the melted butter and mix with a fork until evenly combined. Transfer the crumb mixture to an 8 x 8-inch baking pan lined with foil or parchment paper. Press crumb mixture into the bottom of the pan in an even layer. Bake for 5 minutes. Remove from oven and reduce oven temperature to 325˚ F. To make the filling, in a large mixer bowl, beat cream cheese with an electric mixer on medium-high speed until smooth, about 1 minute. Add in the sugar and beat 1 minute more. Blend

Annie Marshall annie’s eats

in the egg. Add the eggnog and bourbon, if desired; beat on medium speed 1 minute more, until the mixture is light and no lumps remain. Pour the filling over the crust in the baking pan. Bake for 2830 minutes or until the center is just set. Cool in pan on wire rack for 1 hour. Cover and refrigerate at least 4 hours before slicing and serving.

Annie is a working mom who loves cooking, baking and entertaining. She shares a wide variety of recipes from sweet to savory and simple to complex, with a little bit of life thrown in, on her blog Annie’s Eats.



gingerheads cake pops These happy faces with sweet confetti sprinkle cheeks are sure to bring big smiles. You’ll need 48 uncoated Basic Cake Balls (click here for separate recipe) 1 1/2-in (4-cm) round cookie cutter 3 lb (1.4 kg) chocolate or peanut butter candy coating 1 deep, microwave-safe plastic bowl 48 lollipop sticks Styrofoam block 6 oz (170 g) white candy coating Small, microwave-safe plastic bowl Toothpicks White jimmies 96 miniature pastel confetti sprinkles 96 regular pastel confetti sprinkles To decorate: Remove the cake balls from the refrigerator. One at a time, press them into the round cookie cutter to make nice flat, uniform shapes for the gingerbread heads. They should be about 1/2 in (12 mm) thick. Put the shaped cakes in the freezer for about 15 minutes to firm up again for dipping. Once they are firm, transfer them to the refrigerator.


Melt the chocolate candy coating in the deep microwave-safe bowl, following the instructions on the package. The coating should be about 3 in (7.5 cm) deep for easier dipping. When you are ready to dip, remove a few shaped cake balls at a time from the refrigerator, keeping the rest chilled. One at a time, dip about 1/2 in (12 mm) of a lollipop stick into the melted candy coating and insert the dipped end straight into the bottom center of the circle shape pushing it no more than halfway through. Dip the cake pop into the melted coating. Gently lift the pop out of the coating and tap off any excess. Stand the pop firmly in a hole in the Styrofoam block. Repeat with the remaining shapes and let dry. Meanwhile, melt the white candy coating in the small microwave-safe bowl to use for decorating the faces. When the cake pops are completely dry, using a toothpick, dot on the melted white candy coating for glue and attach white jimmies around the perimeter of a pop, leaving a small space in between each. Use the same technique to attach 2 miniature pastel confetti sprinkles in position for

click here to check out Bakerella’s holiday cake pop book

the eyes. Return to the Styrofoam block. Repeat for each cake pop and let dry. For the mouths, again use the toothpick and white coating to draw on a cheerful smile. While the coating is still wet, attach 2 regular pastel confetti sprinkles in position for the cheeks. Let dry completely in the Styrofoam block.

Angie Dudley bakerella

Tip: Choose either chocolate or peanut butter candy coating for the gingerheads depending on the shade of brown you would like to achieve. You can also mix the two candy coatings. The jimmies give a clean look to these smiley cake pops, but feel free to pipe on all the white details using a squeeze bottle and white candy coating.

Angie enjoys baking cute and delicious treats that make people smile.


damask love

peppermint mallo cups 3/4 cup sugar 1/2 cup light corn syrup 1/4 cup water Combine in a saucepan over medium heat and bring to a light boil. 2 egg whites 1 tsp cream of tartar 1 tsp vanilla extract 1/4 tsp peppermint extract With an electric mixer or stand mixer, beat eggs and cream of tartar until fluffy. Continue beating eggs while slowly drizzling in the hot sugar mixture. Beat until marshmallow creme forms soft peaks then add in extracts. 1 lb good quality dark chocolate



Melt chocolate over double boiler and allow to cool slightly (to 85Ëš F). Pour a small amount of chocolate into a baking cup and use a pastry brush to brush chocolate up the sides of the cup. Place marshmallow creme over the chocolate then pour a bit more chocolate on top to cover marshmallow creme.

Homemade something


solely for personal use • not for resale purposes

Allow candies to cool.

Amber Kemp-Gerstel damask love


Amber is the crafty girl behind Damask Love, a blog dedicated to instruction and inspiration no matter your level of crafting expertise. Her goal is to inspire even the newest crafters to dive into the doability of DIY and bring creativity into a bit of each day.


english toffee 2 cups butter 2 cups white sugar 1/4 tsp salt 2 cups semi sweet choc chips 1/2 tsp vanilla 1 cup chopped almonds In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 to 290Ëš F, stirring occasionally. While the toffee is cooking, cover a large baking sheet with aluminum foil and spray with nonstick cooking spray. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Melt chocolate in a microwave safe bowl. Pour over top of the toffee and spread in a thin layer over the entire surface. Immediately sprinkle with chopped almonds (or any other nut of your choice). Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.


the tomkat studio

packaging available at

Molly handles the customization of our printable party collections, every single day. Her adorable family of six loves to travel, but she brings her laptop along and never misses a beat. On photo shoots, Molly is always the crafty one and keeps working until every little detail is complete.


sweet indulgence

hot cocoa marshmallow pops jumbo marshmallows mini marshmallows mini candy canes white, milk, and dark chocolate melting wafers festive (lollipop) straws parchment paper Using a glass bowl, melt down white chocolate in a microwave for 30 second intervals, mixing well between each interval. Once chocolate is melted dip the tip of your lollipop straw in the melted white chocolate and then stick it right down the center of your jumbo marshmallow keeping the lollipop straw as straight as possible. Repeat this process with however many cocoa mugs you would like to make- (always make a few extra to allow mistakes). Next break the mini candy canes where it starts to bend. You want to be left holding the U part of the candy cane. Dip the tips of the candy cane into the white chocolate and push into the side of your jumbo marshmallow. Repeat this step with the rest of your marshmallow creations. Now that you have created a mug shape- it’s time to dip your creations in the white chocolate! Pick up the lollipop straw and submerge your marshmallow into the melted white chocolate to cover the whole creation up to the top of the marshmallow trying not to cover too much of the stick above the top of the marshmallow. Place on your parchment paper and allow to dry.

Kerri Cupcake sweet indulgence 44

NOTE: If you want your white chocolate to be shimmery, use a pearl luster dust found at any cake supply store. Melt your milk chocolate and pipe around the top of your marshmallow, add three mini marshmallows and let the chocolate dry. Melt your dark chocolate and pipe the word Cocoa on the front of your marshmallow and you are finished!

Kerri Cupcake, the founder and CEO of Sweet Indulgence is a visual artist and confection perfectionist that LOVES the color pink and anything sweet. When she’s not styling sweets, she is hanging with her brown eyed son, Andrew, who is the reason behind all of her success.


light gingerbread cookies 1/2 cup light butter, softened 1 cup packed brown splenda sugar 1 egg 1/2 cup molasses 1/4 cup golden syrup 4 cups flour 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt In a large mixing bowl, cream butter and brown sugar until light and fluffy. Slowly mix in egg and molasses. Combine the flour, ginger, cinnamon, cloves and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for a minimum of 4 hours. inch apart on baking sheets lined with parchment. Between two sheets of parchment paper or on a floured surface, roll out your dough to approximately 1/8-in. thickness.

Bake at 350Ëš F for 9-12 minutes, or until edges are firm and the center is no longer wet.

Cut with lightly floured cookie cutters and place about one

Once cookies are cooled, have fun decorating them!

Marian Poirier Sweetopia

Marian is the creator and baker behind Sweetopia, the place where she likes to share all things related to her sugar art passion, including how-to’s and recipes.


glorious treats

Hot Cocoa cookies For the cookies 1/4 cup (1 stick) unsalted butter 12 oz. semi-sweet chocolate 1 1/2 cups flour 1/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/4 cups brown sugar 3 eggs 1 1/2 teaspoons vanilla extract 25 (apx.) large marshmallows For the icing 2 cups powdered sugar 4 tablespoons (1/2 stick) unsalted butter, melted 1/4 cup unsweetened cocoa powder 1/4 cup hot water 1/2 teaspoon vanilla extract Assorted sprinkles Make the cookies In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring


frequently. Once melted, set aside to cool slightly. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined. Add the cooled chocolate mixture and blend until just combined. While mixing, add the flour mixture slowly and blend until just combined. Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping. Preheat oven to 325Ëš F. and line 2 baking sheets with parchment paper or a Silpat type liner. Use a tablespoon sized cookie scoop to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly. Bake cookies about 12 minutes.

While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack. Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet

Glory Albin glorious treats

(to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries. Allow icing to set up about 30 minutes before serving. Cookies can be stored in an airtight container up to 2 days. Cookie base adapted from Rachel Ray, final cookies by Glorious Treats

Glory lives with her husband and 2 young daughters in northern California. She loves to bake, craft and party.


sweet & saucy

mini key lime pies Makes roughly 36

Crust 3 ½ cups graham cracker crumbs ¼ cup light brown sugar 1 teaspoon cinnamon ⅛ teaspoon salt 8 oz unsalted butter, melted Mix dry ingredients together and then stir in melted butter and mix well with hands. Scoop filing into mini dessert trays & press to make cavity. Bake at 350˚ F for 4 minutes. Filling 3 egg yolks 14 oz sweetened condensed milk ½ cup + 3 tablespoons key lime juice Mix the sweetened condensed milk and egg yolks together. Add the key lime juice and mix until incorporated. Pipe filling into cooled crusts using a piping bag. Bake for 7 minutes at 350˚ F. Let cool and then freeze until hard and you can pop pies out with a knife.

simmering water (basically a double boiler). Watch carefully and stir frequently until mixture is heated through and sugar is dissolved.

Topping 8 egg whites 1 cup sugar

Put mixture in a mixer bowl and whip at medium/high speed for a couple minutes and then at high until med/firm peaks.

Mix ingredients together in a bowl and place over or sitting in

MelodyBrandon sweet & saucy 48

Put mixture in a piping bag with your desired piping tip and pipe onto pies and then toast with a blow torch.

Melody is the co-owner and pastry chef of Sweet & Saucy Shop. As one of the top bakeries in Southern California with locations in Newport Beach & Long Beach they do everything from gorgeous wedding cakes, mini dessert bars, crazy sculpted cakes, and daily treats as well!

sweet style

french macarons ¾ cup almond flour 1 cup confectioners-sugar 2 eggs (at room temp) cream of tatar (pinch) ¼ cup of superfine sugar Mix flour and confectioners’ sugar in a food processor until combined. Sift mixture twice Preheat oven to 375˚ F. Whisk whites and mixture on medium until foamy. Add cream of tatar and whisk until you have soft peaks. Reduce speed to low and add the superfine sugar gradually increasing the speed to high until stiff peaks form. Sift flour mixture over the whites and fold in until mixture is smooth and shiny.

Get these adorable printable labels designed by Paiges of Style here

Place mixture in a pastry bag with a ½ inch plain round tip and pipe ¾ inch rounds 1 inch apart on a lined baking tray. Drag pastry tip to the side of rounds instead of forming peaks. Tap each sheet on surface to release trapped air and let stand for 15 minutes.

(about 10 minutes). After each batch increase temperature to 375˚ F, heat for 5 minutes and then reduce to 325˚ F Let macarons cool on sheet for 2 to 3 minutes before transferring to a wire rack.

Reduce the oven temp to 325˚ F and then bake 1 sheet at a time rotating halfway through until shells are crisp and firm

Sandwich 2 macarons with your choice of filling like chocolate ganache or swiss meringue buttercream and enjoy!

Leanne Ambrigio Sweet style

Leanne is a stylist/blogger/photographer and owner of Sweet Style, an Australian online store. She is the mum to 3 gorgeous girls.


cakewalk baking

Butter toffee peanuts 1 cup sugar 1/3 cup water 6 tbsp unsalted butter 3 cups raw, unsalted peanuts 2 tsp Maldon or other flakey sea salt (add more or less to taste)

jars are available from

Combine the water, sugar and butter in a heavy saucepan. Cook over high heat until the butter has melted and the mixture is boiling. Add the peanuts and stir gently and frequently until the sugar mixture dries out and looks powdery, approximately 12 to 15 minutes. Lower the heat to medium. Continue cooking, stirring

Michele cakewalk baking 50

constantly until the sugar melts and the toffee coating is golden brown & glossy. Remove from the heat and toss in a large bowl with the salt. Cool completely on a parchment covered sheet tray. Store in an air tight container.

Michele is a pastry chef, baking blogger and party enthusiast. She lives (and works!) with her husband and fabulous son in Northern California.

celebrate the season

everything you need to make your holiday parties pretty


printable tags for your holiday gifts


the tomkat studio

Kim Stoegbauer The tomkat studio

Kim is a party stylist/designer who loves all things pretty and frilly. She loves creating, crafting and decorating.


celebration shoppe

with love

with love



Š (for individual use only. do not distribute.)

rough Dashing th the snow

snow LET IT






Kim Byers celebration shoppe 54

Kim’s designs have been featured in Better Homes and Gardens, Parents and All You, as well as several online publications.

blush printables

Jen Gebrosky blush printables

Jen, the Creative Director for Blush Printables, specializes in wedding and event stationery. Her work can be seen in Mingle Magazine and around the web.


paige simple studio

Kristin Austin PAIGE simple studio 56

Kristin Austin is the founder of Paige Simple Studio, a small Boston area design studio specializing in personalized stationery, gifts, invitations, announcements, and printable party decorations.

jones design company

Emily jones design company

Emily is a wife, mom and graphic designer. She writes a lifestyle blog with daily doses of inspiration and encouragement.


pretty darn cute design

Lindsey Riel pretty darn cute design 58

Lindsey is a Web & Graphic Designer/Blogger who loves anything design.

palm beach parties

Carla Thomas palm beach parties

Carla is the designer behind Palm Beach Parties. She believes that color can make anyone happy, pretty patterns are fun, and a monogram is always in style.


pen n’ paper flowers

Jessica Kirkland pen n’ paper flowers 60

Jessica Kirkland, Founder and Creative Director at Pen N’ Paper flowers, Inc., has a serious passion for the domestic arts.

paper and pigtails

Kori Clark paper and pigtails

Kori, of Paper & Pigtails specializes in digital and hand illustrations and watercolor designs. Her designs have been seen in print and around the web on places like and


idieh design

Heidi Bartlett idieh design 62

Heidi, owner/designer of idieh design, specializes in branding for the modern girl. On any given day you’ll find her hosting her own dance party (all are invited), on the hunt for the next fashion trend, or attempting to satisfy her never-ending candy craving (preferably chewy sweet tarts).

laura winslow

Laura Winslow laura winslow photography

Laura is an internationally published photographer and speaker located in Arizona. Laura’s work has been featured in Real Simple, BabyTalk magazine and on, among a variety of other print and online publications.


paper and cake

Abigail Barnes paper and cake 64

With equal obsessions for good typography and birthday parties, Abigail is pioneering the printable partyware movement with a line of uniquely designed, themed party collections that can be easily personalized and printed out at home.

the party dress

Kelly Lyden the party dress

Kelly is the Editor of The Party Dress blog & magazine, and designer of WH Hostess Social Stationery.



Becca Gorski cake 66

Becca is the editor of CAKE, an events + design blog dedicated to inspiring details for happy occasions.

anders ruff

Maureen & Adria anders ruff

Anders Ruff equips the modern hostess with the beautiful details needed to make her events memorable.


love the day

Lindi Haws love the day 68

Lindi Haws is the founder and creative director of Love The Day, a place to find printable parties, diy inspiration and where Everyday Is A Party!

the homespun hostess

Sara De St. Jean the homespun hostess

A party paper designer that loves to inspire by adding handmade details to parties and everyday.



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holiday gift guide

Be sure to visit our blog and shop for more holiday ideas & inspiration >

The TomKat Studio Holiday Gift Guide 2013  
The TomKat Studio Holiday Gift Guide 2013  

A gorgeous publication filled with gift ideas for everyone on your list, plus the best holiday sweets recipes and 20+ free printable holiday...