Blog May 2025
May 9, 2025
Turning Moments Into Memories: Why Custom Cookies Are the Sweetest Gift of All
It’s May! We are excited about all the upcoming events and activities being planned by folks for the summer months! At Naomi and Pearl Apple Confections, we believe every celebration deserves a personal, unforgettable touch. Whether you’re planning a wedding, launching a new product, or looking for the perfect thank-you treat, custom cookies are the sweet solution that speaks volumes without saying a word.
Our best-selling edible image cookies and personalized cookies bring your story to life — literally! From logos and portraits to favorite quotes and inside jokes, our cookies go beyond flavor to capture your vision in delicious detail.
Looking for a thoughtful gift that ships beautifully? Our cookie gift boxes are curated to impress — perfect for holidays, birthdays, and especially as corporate cookie gifts. Businesses love them because they're both unique and brand-forward, making a lasting impression with every bite.
Planning your big day? Brides and event planners turn to us for wedding favor cookies that match their colors, themes, and even invitations. And if you're organizing a birthday, shower, or team celebration, our desserts elevate every event dessert table.
Based in the heart of Baltimore, we proudly serve the local area and beyond. So, whether you're searching for a standout Baltimore bakery or need custom logo cookies shipped to clients nationwide, we’ve got you covered.
Whatever your celebration, theme, or reason for treating someone special, our themed cookies for parties are handmade with creativity, quality, and care.
Ready to create something unforgettable?
Browse our products or contact us directly to design your custom cookie experience today!
Washington DC Themed Gift Box
Center Capitol Image Cookie (with Parchment Square)
4 Star Cookies
Chocolate Coated Pretzel Wrapped in Caramel with Candy Stars
Chocolate and Vanilla Cake Balls
Custom Printed Patriotic Ribbon
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April 26, 2025
Sometimes You Just Want Some Good Cake
Have you tried our Lemon Olive Oil Bundt Cake or Red Velvet Bundt Cake? We describe them as tender, tasty, and absolutely delicious. If you have some basic kitchen skills, you can make a bundt cake from start to finish in just two hours. The key to success is having the right tools, starting with a bundt cake pan. These pans come in many shapes and designs, and we recommend having at least two in your kitchen. You can find links to our recommended pans below.
Don’t have a reliable recipe? We suggest starting with America’s Test Kitchen. Why? They specialize in testing and perfecting recipes, so you can trust that the recipe is foolproof. If you follow their instructions, you can’t go wrong. Plus, if you join as a member on their website, you’ll have access to video tutorials demonstrating how to bake your selected cake!
One of our favorites is this delicious chocolate bundt cake, which comes from America’s Test Kitchen Cookbook: The Perfect Cake: Your Ultimate Guide to Classic, Modern, and Whimsical Cakes. The reviews are outstanding, with people praising the cake's soft, rich texture. And if you need extra guidance, there’s a video on their site showing exactly how to make it. They even offer a 7-day free trial for new members!
Chocolate Sour Cream Bundt Cake
¾ c (2 1/4 oz/64 g) Natural unsweetened cocoa powder, plus 1 tablespoon for pan
12 tbsp Unsalted butter, cut into 12 pieces and softened, plus 1 tablespoon, melted, for pan
6 oz (170 g) Bittersweet chocolate, chopped
1 tsp Instant espresso powder (optional)
¾ c Boiling water
1 c Sour cream, room temperature
1 ¾ c (8 3/4 oz/248 g) All-purpose flour
1 tsp Table salt
1 tsp Baking soda
2 c (14 oz/397 g) Light brown sugar, pack sugar in cup
1 tbsp Vanilla extract
5 large Eggs, room temperature
Confectioners' sugar (optional)
Method
Prepare the Pan
Stir together butter and cocoa in small bowl until paste forms; using a pastry brush or wearing a glove, coat all interior surfaces of standard 12-cup Bundt pan. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
Step 1: Make the Chocolate Mixture
Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream.
Step 2: Prepare the Flour Mixture
Whisk flour, salt, and baking soda in second bowl to combine.
Step 3: Make the Cake Batter
· Using a stand mixer with flat beater or a hand-held mixer with whisk beaters, beat butter, sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes.
· Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions.
· Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds.
· Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds.
· Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
· Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature.
· Dust with confectioners' sugar or add a favorite topping
Need help shopping for ingredients and tools? Check out the links!
CLICK Here: American's Test Kitchen Cookbook: The Perfect Cake
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April 21, 2025
Are We the Only Ones Obsessed with Asian Appetizers? (We Doubt It!)
Raise your hand if you could live off egg rolls and dumplings—because same. There’s just something magical about Asian cuisine, especially those bite-sized, crispy, flavor-packed appetizers that disappear way too fast.
Today, we're letting you in on a little Naomi & Pearl staff favorite: Fried Shrimp Balls
They’re ridiculously easy to make and dangerously good. Perfect for those moments when guests randomly pop in—or when you just want a snack that feels a little extra.
Pro tip: Always keep a bag of peeled and cleaned shrimp in the freezer (trust us on this). Pair that with some spring roll wrappers ready to thaw and boom—you're just a few minutes away from crispy, golden shrimp heaven.
Crunchy, savory, and a total crowd-pleaser. Don’t say we didn’t warn you.
Fried Shrimp Balls
½ lb Large Shrimp (U31-35) cleaned and dried thoroughly
1 tbsp Minced Garlic (or 2 chopped cloves)
1 tsp Soy Sauce
1 tsp Oyster Sauce
1 tsp Corn Starch
1 tsp Sugar
3 Slices Pickled Ginger (dried)
1 tbsp Scallions (chopped)
1 tsp Sesame Oil
½ tsp Salt
¼ tsp Ground Pepper
3-4 Spring Roll sheets
1-2 c Peanut Oil or Avocado Oil
Baking Tray or Plate
Deep Fry Pot/Sauce Pan
Paper Towels
Slotted Spoon or Spider Ladle
Mae Ploy Sweet Chili Sauce
Oven at 170 degrees or lower (if preparing balls before guests arrive)
Method
Chop the Shrimp Mixture:
Hand-chop or add the shrimp, pickled ginger, and garlic (if using whole cloves) to a food processor. Before chopping, blot any excess juice from the pickled ginger to prevent the mixture from becoming too wet. Pulse or chop until the mixture reaches your desired texture—either finely minced or paste-like.
Mix the Filling:
Transfer the chopped shrimp mixture to a bowl. Add the soy sauce, oyster sauce, cornstarch, sugar, scallions, sesame oil, salt, and pepper. Mix well to combine all the ingredients evenly. Cover and refrigerate for 30 minutes.
Prepare the Wrappers:
Stack the spring roll wrappers and slice them into thin strips using a knife or pizza cutter. Gently separate the strips into a pile. Use more wrappers and make several piles if necessary.
Making the Balls:
Grab the bowl from the fridge. Scoop out about 2 tablespoons of the shrimp mixture. Drop the mixture onto a pile of wrapper strips. Grab a bit of strips to place on top the shrimp mixture then grab the little mound of shrimp mixture and strips into your hand to form a ball. (Don't panic just do your best.) Continue forming balls until all the mixture is used. Place the balls on a plate or baking sheet, and refrigerate until oil is ready.
Heat the Oil:
In a medium saucepan or deep frying pot, heat 1 to 2 cups of oil. For a peanut-free option, avocado oil works well for frying. Heat the oil to 350°F (175°C). While waiting for the oil to heat, line a plate or tray with paper towels.
Fry the Shrimp Balls:
Once the oil is hot, remove the shrimp balls from the refrigerator. Fry a few at a time—avoid overcrowding the pot. Fry until golden brown, turning them as needed to ensure even cooking.
Drain the Oil:
Use a slotted spoon or ladle to remove the fried shrimp balls from the oil and place them on the paper towels to drain.
Keep Warm Until Serving (Optional):
If you're serving the shrimp balls later, preheat your oven to 170°F (75°C) or lower. Place the cooked shrimp balls on a baking tray and keep them warm in the oven until ready to serve.
Serve and Enjoy:
Serve hot with sweet chili sauce or your favorite dipping sauce.
NEED HELP WITH SHOPPING? Check out these links to help you get products to make this dish! Just click the item!
Pickled Ginger (We love this ginger! If you order out sushi – have this on hand!)
Sauce Pot with Lid (if you are just cooking for 1 or 2 people)
Deep Fry Pot with Fry Basket (reviews are great on this one. If you don’t have a wok and need to fry many)
Spider Ladle (love a non-metal handle)
