Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

About Me

DIY Pretzel Cupcake Toppers

DIY Pretzel Cupcake Toppers - Paint the Gown Red

Every once and a while I make something that comes out exactly how I imagined. These are rare and special moments as finished products are almost always adapted in some way. So when dream actually becomes reality, I get a little excited. Such is the case with today’s DIY. Guys, I am in love with these pretzels! They’re so perfect and adorable, it’s as if they popped right out of the Tootsie Roll wrapper….and they might as well have. Each one takes less than a minute to make! Bound to be the highlight of that Summer carnival party you’re throwing. Ready to roll?!

DIY Pretzel Cupcake Toppers - Paint the Gown Red


  • Tootsie Rolls
  • White Sprinkles
  • Parchment Paper
  • Baking Sheet


Prepare work surface lining a flat baking sheet with a piece of parchment paper. Place Tootsie Rolls into the microwave and heat for 5-7 seconds. Unwrap. Roll out candy into long 3-4” snakes. Wrap each snake into a pretzel; grab both ends and form a “U” shape. Twist ends twice. Fold twisted ends down and press to seal. Decorate each pretzel with sprinkles. Top frosted cupcakes. Serve and enjoy!

Hot Chocolate Cupcakes for Lovely Indeed

Good morning! We had a super cold and rainy weekend, and I hear it hasn’t been much warmer anywhere else. So to help you stay cozy this chilly winter, I’ve cooked up a batch of tasty hot chocolate cupcakes and am sharing the recipe over on Lovely Indeed. If you haven’t met Chelsea and experienced her truly lovely blog, nows your chance. She’s pretty great... as are these cocoa cupcakes. Coincidence? Definitely not.

Beach Ball Cookies

This was my very first time trying to decorate a cookie with icing. I’m sure there are many tricks and tips online, but I didn’t look at any. How hard could it be, I thought. Well, it wasn’t exactly easy. I learned quickly that icing is a tricky beast; not only is it extremely difficult to control, it has to be the perfect consistency to work. The most frustrating part- you wont really know your icing sucks, until it’s too late. With frosting, you have so much more control. You can add a little milk here and there and frosting will usually still frost a cake. With icing, the addition of too much milk will result in thin icing that won’t cover a cookie. Icing also doesn’t stay put. You might think you’ve iced a straight line and come back to a morphed messy blob. So, with all that being said, I’m really proud of these guys. Next time, though I’m getting help. Say, any of you had icing adventures? Got advice?



  • 1-1/3 cups and 1 tablespoon all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1/2 egg
  • 1/2 teaspoon vanilla extract

For icing

  • 1 cup confectioners' sugar
  • 2 teaspoons milk
  • 2 teaspoons light corn syrup
  • 1/4 teaspoon almond extract
  • assorted food coloring


Preheat oven to 375 degrees F. In a small bowl combine flour, baking soda, and baking powder. Set aside. In a large bowl, cream butter and sugar. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

For icing: In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup (not more milk!!!) Divide into separate bowls, and add food colorings to each to desired intensity. Decorate cookies. Serve and enjoy!