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Issue #44 - April 29, 2013
Designer Cookies NewsletterLetter  


DesignerCookies had a busy weekend -- it included a wedding reception, a birthday party and a baby shower. We'll feature pictures of the wedding cake in an upcoming newsletter and on our blog. Congratulations to Rachel and Cliff -- they exchanged wedding vows on Saturday!


After delivering the wedding cake, we drove straight to Karen and Brian's place -- Karen organized a fun birthday party for Brian. Sandra and I helped in the kitchen. We loved the opportunity to work in a beautiful home with a terrific couple -- they treated their friends and family to a lovely time. Check our blog for pictures of the sweet table Karen ordered for the celebration.


On Sunday, I hosted a baby shower for my good friend, Madeline, whose baby is due in a few weeks. We had fun "showering" her with gifts. It also gave me an opportunity to build a springtime sweet table. Miniature cupcakes, sugar cookies, cake pops, candy -- and fresh fruit.

& All That


Eighteen packages of "ampersand" cookies made their way to the 14th annual North Shore Writers Festival this month. We did the same shapes and design on this year's cookies as we did last year -- we used our triangle, circle and square cookie cutters. While icing the cookies, it occurred to me that the word ampersand is a long one for a symbol that represents a small word.

Back to Top 
Market HumourHumour 

Woody from Toy Story visits the DesignerCookies' table at every market. He dresses from head to toe in his favourite character's clothes -- and he nods affirmatively when I ask him if he likes Woody-from-Toy-Story. While his sister prefers popcorn from Gary's Kettle Corn, we can always count on Woody to buy a cookie or two.  
Recipe ExchangeRecipe

No-Bake Berry Cheesecake -- Recipe can be prepared using frozen berries if fresh berries are unavailable. If using frozen berries thaw first, then drain well. Mash 2 cups berries with fork; beat with cream cheese mixture. Continue as directed.

1 1/4 cups graham wafer crumbs
1/4 cup butter, melted
2 packages (250 g each) brick cream cheese (softened)
3/4 cup sugar
4 cups mixed fresh berries (e.g. blueberries, blackberries, raspberries, strawberries)
2 cups thawed Cool Whip Light Whipped Topping

Line a 9-inch spring-form pan with parchment on the bottom and sides. Mix graham crumbs and butter; press onto bottom of prepared pan.

Beat cream cheese and sugar in large bowl with mixer until blended. Mash 2 cups berries with fork. Add to cream cheese mixture; beat on low speed just until blended. Gently stir in Cool Whip; spoon over crust.

Refrigerate 6 hours. Serve topped with remaining berries.

Print this recipe

If you have a favourite recipe you'd like to share, send it to me and I'll include it in the newsletter.

Please contact DesignerCookies for requests, ideas, or event consultation. We love hearing from you!
In this issue:

Letter from the Editor 

& All That        

Market Humour  

Recipe Exchange 

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Did You Know?
DesignerCookies can tailor a sweet table to suit any event. Sweet tables add colour and fun -- and they offer special treats for young and old alike.

Alyson Neufeld  Designer Cookies