WhaHUH?? Those our are XYZ Blocks! Did someone knock us off? Were the images licensed to someone else? No. That's not even possible. I cannot believe someone had the chutzpah to take our wonderful blocks and blow them up to coffee table size. I need to get to the bottom of this…stat! Heads. Will. ROOOOLL!

Wiping the sweat off my brow, I took another look. How did they get those Scrabble tiles so big? That desk lamp is huge! What does this “mini modern” watermark on the photo mean? (They don’t call me a super sleuth for nothing.)

Everyone, meet Modern MC — modern dollhouse interior designer. *headslap*

Says MC about her inspiration:

I was led by thoughts of cool parents who don't take life too seriously, collect pop culture trinkets and sometimes go to Comic-Con.

Um…that's like everyone in our art department! Almost. Thanks for including us MC — and reminding everyone to have fun!

2. For a crisper cookie, roll dough to about 1/4". You may roll it up to 3/8", which some people find easier to work with. The cooking time will vary depending on the thickness.

3. Chill at least 30 minutes before cutting. It's easier to cut when it's cool, but you'll get a better impression when the dough has softened slightly.

4. Before cutting and stamping, pull the top sheet of parchment off and lightly dust the dough with flour. Replace the parchment; flip over and repeat.

5. To stamp cookies, dip both sides of the cutter into flour and tap off any excess. Using the stamp side, press it evenly into the dough until it is flush with the dough. Flip over the cutter, center it over the impression and press it down to cut out the shape. If the dough sticks to the cutter, just give it a couple taps — it should pop right out. Place on a Silpat*-lined cookie sheet and bake in the center of a preheated oven. Let cookies cool completely before decorating.

6. For best results, use Royal Icing to decorate — it hardens nicely and won't run off the cookie. You can purchase a mix at your local craft store. To decorate, pipe a fine line of Royal Icing around the edge of the letter, let it harden then fill the shape with more icing. Dry completely before stacking.

* All of the cookies in our Test Kitchen are baked on Silpats, which makes for a much more evenly baked cookie.

From Fred's Cookbook

LetterPressed Sugar Cookies
This recipe will make about 3 dozen Letterpress cookies — but go ahead and double it if you have something important to say!

1 cup unsalted butter

1 cup sugar

1 large egg
1 tsp. vanilla extract
1.5 tsp. baking powder

3 cups flour

1/2 tsp. salt

Preheat oven to 350 degrees. In a standing mixer, cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. In a separate bowl, whisk dry ingredients together. Add dry ingredients a little at a time to the butter mixture. Mix until flour is completely incorporated.

Split dough in half, and roll each half between two sheets of parchment paper to desired thickness, and chill for 30 minutes. Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour. Replace the parchment, flip over and repeat.
Cut, stamp then bake on an ungreased cookie sheet for 8 to 10 minutes or until cookies begin brown around the edges. Leave plain or fill each letter with Royal Icing.

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Whole Grain Cookies

1 1/2 cups butter
2 cups packed brown sugar
1 egg
1 cup whole wheat flour
3 cups all-purpose flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1 tsp. ginger
1/4 tsp. baking soda
1/2 tsp. salt

In a standing mixer cream butter and sugar. Add egg and beat until light and fluffy. In a separate bowl, whisk flour with spices, soda and salt. Slowly add to creamed mixture. Mix well. Divide dough in half. Lightly dust with flour, then flatten each half between two sheets of parchment paper and roll out to 1/4 inch thickness. Chill for 20 minutes. Slowly pull one sheet of parchment off and lightly flour dough. Put parchment back, flip over the dough and repeat. Cut out each Whole Grain cookie then flip OVER the cookie dough to imprint the wood grain texture.  Bake at 350 degrees for about 10 minutes, or until edges are slightly golden.

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GingerDead Cookies

3 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
2 tsp. ground ginger
1/4 tsp. ground cloves
1 cup butter, softened
3/4 cup (packed) brown sugar
1 large egg
1/2 cup unsulfurized molasses (I used Grandma's brand)

Preheat oven to 325 degrees. Combine flour, soda, salt and spices. Whisk well to combine. In another large bowl, cream butter and sugar with electric mixer on medium speed for about 3 minutes. Scrape down sides of bowl and add egg and molasses. Beat on medium speed until smooth. Scrape down sides again and then add flour mixture. Mix on low speed just until combined.

Split dough in half or thirds, and roll each glob between two sheets of parchment paper to about 1/4 inch thickness, and chill for 30 minutes. Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour. Replace the parchment, flip over and repeat.

Cut, stamp then bake on an ungreased cookie sheet for 12-14 minutes or until cookies begin brown around the edges. Leave plain or fill each cookie with Royal Icing.

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Chocolate Munchstache Cookies

1 cup butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. instant espresso dissolved into 2 tbsp. warm water (or 1tsp. strong brewed coffee)
1 tsp. vanilla extract
1/2 cup cocoa powder
3 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350 degrees. In a standing mixer, cream butter and sugars until light and fluffy. Add egg, espresso and vanilla. Mix well. In a separate bowl, whisk dry flour, cocoa powder, baking soda and salt together. Add dry ingredients about 1 cup a time to the butter mixture. Mix until flour is completely incorporated.

Split dough in two or three balls, and roll each half between two sheets of parchment paper to desired thickness, and chill for 30 minutes. Remove from refrigerator, and carefully lift off one sheet of parchment, then lightly dust the dough with flour. Replace the parchment, flip over and repeat.
Cut, stamp then bake on an ungreased cookie sheet for 7 to 10 minutes (depending on size) or until cookies begin brown around the edges. Decorate as desired.

p.s. The Cookie Countess baked hers a little thicker — and on a stick!

And here's what's happening, in another part of the world…

Fred fan and food photographer, Bert Luyckx of Foodtos, picked up a Mr. Tea in BELGIUM and was so impressed that he took these stunning photographs of our little guy in action. We're so lucky to have such eXcellent fans! Thanks, Bert!

“Super Super Super Super Super CUTE! I love everything mustache and this pacifier is no exception. A must have for ALL babies!” -Emily

“The perfect product for when your child need to look like a ‘Sir’. If only I could find a baby monocle and top hat” -BDun

“Got this for my friend's grand baby. She LOVED it since she herself has a mustache as well - just kidding. She would die if she knew I wrote this!” -Buffunny

“…wasn't sure he would choose it over his other pacifiers. Turns out he likes this one just as much, or more, than the others! Plus it looks awesome.” -Ashley

Still not convinced? Here are some super cute snaps from around the web…

Cute overload!!! 

Fred, who forgot that he himself had tickets to see the game (in the good seats, natch) found out about our questionable deed and let out a disappointing sigh. "Who the @#$% starts a wave when the Sox are rallying?!?"

We do, Fred. We do.

Our motley crew "loosening up" before the game.

Jason was unhappy because he had a flask of tequila down his pants and not in his belly.

Our seats were exceptional during Detroit’s numerous home-runs.

Art department representin'! Carl, Liz, Tara, Jason, and Winsor.

To our left: Dee, Peter and Angela.

Paula and Deb clearly had a ball.

Jess and friend successfully rallied the fans.

Julio and Meagan started the second Wave.

So let’s root, root, root for the wrong team…*sing song*

Ooooh, Eeeee, Ahhhhh…Detroit scores again!

Customer Service representin’! Jess, Amanda and Jill.

Interpretive song and dance to the tune of Sweet Caroline.

We're famous!

Big THANKS to Fred for the tickets, dinner, drinks AND transportation to the game. He sure knows how to throw a company outing!

If you’ve been to the Javits Center any time in the last two years, you’ve noticed gobs of new construction popping up left and right. We hear it’s all for the greater good, but in the meantime we’ll continue to do the Harlem Midtown Shuffle all over the convention center. Conventioneers, please take note:

Fred & Friends
Booth 2734
NYGIF
August 19–22

You might have seen this called the Mustachifier but on account of a trademark issue we did the ole switcheroo and now it's Chill Baby: Lil' Shaver. 

Thanks Pregnancy & Newborn!

From the bottoms of our hearts! xoxo

Joe plays Angry Birds while waiting for the throng. Deb looks over Joe's should and wonder's what happened to his hair.

Be sure to check out Kevin's work here and here, and consider licensing one of his photos for your next catalog cover! Below are a few of our other favorites.

We’re holding a virtual costume contest.

Post a photo of your costume (kids and pets too!) on our Facebook wall, and the best one will win a few of Fred's Top Ten!

10. Spyderbyte, 9. Ouch!, 8. Murder Ink, 7. Lunch Bugs,  6. Ice Screams

5. Bone Chillers, 4. Doomed, 3. Cold Blooded, 2. Nomskulls, 1. Gingerdead Men

Good luck!

Dish is a visual celebration of these everyday pieces of art that have been the objects of desire of kings, queens, brides, chefs, and hostesses for centuries.

Thumbing through this book — and ogling the gorgeous designs — some of us old-timers had cozy recollections of yesteryear. "My childhood plates!" "My grandparents' china!" "That set from Savers!" The only downside to this book is that it's not a catalog, because I would buy one of each. 

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Food Face was also spotted here. It really needs no comment.

A person presented this specific as being a surprise for you to our 3 thirty day period previous kid plates. Naturally he has been certainly not set correctly nevertheless (we're currently, in 10 a few months, squarely in the heart of your "pick way up along with throw" cycle involving eating), so that MY SPOUSE AND I be able to apply it!

Whahuh?? ----- Aaaaaaaand last but certainly not least, this fun blog post from a cool mummy in London. Using "classic" films as inspiration, she's created edible characters with excellent names like: The King and Pie, The Codfather, Teenage Mutant Finger Turtle, and Curly Stew. Brrrrrilliant!

We screwed up the list of ingredients. *hangs head in shame* We want to apologize to any of you bakers that found themselves with sugar cookie soup rather than dough. We've created a full page of tips, tricks AND the corrected recipe (plus a few others) — we promise it'll work like a charm! (Thanks to Cas who alerted us to the problem!)