Shannon Marruquin grew up in the food industry but never had an interest in pursuing it as a career for herself. “I actually failed Home Ec twice,” she laughed. Today, Marruquin is the creator of Scrumptious, a home bakery specializing in unique desserts and sweet treats which she sells year-round at the Toledo Farmers Market, 525 Market St.
“My grandparents owned a bar near Detroit’s Eastern Market. I was always there, and l learned a lot about the food industry,” said Marruquin. However, it wasn’t until after she got married that she started teaching herself how to bake. “I married the youngest of a large family, and for our first Christmas my-mother-in-law told me I could bring the dessert. I had no idea what to do, so I went to the store and bought a cookbook,” she recalled.
Marruquin completed her challenge by making some simple frosted sugar cookies for that holiday. However, when Easter came around, she was volunteered again. “That’s how it all started. After a while, I started to enjoy baking and learning how to decorate cakes and cookies,” she explained. Soon afterwards, Marruquin began receiving orders for her creations.

A trip to the Toledo Farmers Market with her husband, Joe, inspired Marruquin to put in an application to sell her baked goods. “As I looked around the market, I thought to myself, I can do this. That was 12 years ago,” she said. Today, you’ll find Marruquin at the market each Saturday with a table full of tempting treats baked in the kitchen of her West Toledo home.
Scrumptious specialties include crumb cakes and seasonal breads such as lemon and pumpkin spice. “I never come home with any,” she commented. Her other freshly baked favorites are brownies, bars, cakes, pies and chocolates. Fan favorites include Marruquin’s coconut cake, caramel apple upside down cake, lemonade cake and a peach-pecan upside down cake.
When you’ve finished drooling, head to the Toledo Farmers Market for some Scrumptious treats or bake a few yourself. Thank you, Shannon, for sharing your fabulous recipes.

Burnt Butter Cookies
“Burnt Butter Cookies are my best selling cookies. I can never keep enough of them,” said Marruquin. “They are time consuming but worth the effort.” Marruquin provided this pro tip, “Do not wash the saucepan after you cook the butter. You’ll use it to prepare the frosting, and that burnt residue will give the caramel an extra layer of flavor.”

Cookies
1 cup butter only
2 cups brown sugar, packed
1/2 cup milk
2 eggs
3 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Frosting
1/2 cup butter or margarine
1 cup brown sugar, packed
1/4 cup milk
2 cups powdered sugar

Heat oven to 350 F. In heavy saucepan, melt butter over medium heat. Continue to cook, stirring occasionally, until butter is light brown. Cool at least 10-15 minutes.
In a large bowl, combine the butter and the remaining cookie ingredients.
Using an ice cream scoop, drop cookie dough onto a parchment paper lined baking sheet. The dough should be gooey.
Bake for 10-12 minutes or until centers are firm.
Cool completely for about 30 minutes.

For the frosting, in the same saucepan used to cook the butter for the cookies, melt butter over medium heat. Stir in sugar until boiling, stirring constantly. Add milk and heat to boiling.
Remove from heat and allow to cool for 30 minutes. Finally, stir in the powdered sugar. Frost cookies.

Cranberry Pumpkin Scones
“When I came up with the recipe for these scones, I thought this is so simple. Anyone can make these,” Marruquin said.

1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/8 tablespoon salt
1 stick butter
1 egg
1/2 – 3/4 cup heavy cream
1/2 teaspoon vanilla
1/2 cup fresh or canned pumpkin
Pumpkin pie spice (to taste)
1/2 cup dried cranberries (Craisins)

Heat oven to 375 F. Add flour, baking powder, sugar and butter to a food processor, or mix by hand. Once blended to a crumbly texture, add Craisins and blend.
In large bowl, mix egg, vanilla, pumpkin, heavy cream, and pumpkin pie spice to taste and stir. Add flour and knead into mixture.
Place on a parchment paper lined cookie sheet. Shape as round as possible and cut into wedges.
Bake for about 25 minutes.

Poor Man’s Cheesecake (Sugar Cream Pie)
“My dad grew up on a dairy farm, and it was extremely rare to have extra cream. But when there was, my grandmother would make this pie for us. It was the only homemade dessert we ever had. To this day, when I bring it to family gatherings, it’s the first thing to disappear,” recalled Marruquin.

1 homemade or refrigerated pie crust
4 tablespoons cornstarch
3/4 cup sugar
4 tablespoons salted butter, melted
2 1/4 cups heavy whipping cream
1 tablespoon vanilla extract

Topping
2 tablespoons sugar
2 tablespoons cinnamon

Heat oven to 325 F. Arrange pie dough in a pie pan and place on a parchment paper lined baking sheet. Bake for 10-12 minutes to partially cook. Set aside.
In a small bowl, combine cornstarch and sugar.
In medium saucepan over medium heat, add cornstarch mixture, melted butter and whipping cream. Bring to a boil, stirring constantly until thickened. Stir in vanilla.
Pour hot cream into pie crust and smooth out the top.
In a small bowl, combine topping ingredients. Drizzle the pie with melted butter then evenly sprinkle with topping mixture.
Bake for 25 minutes and then broil for about 1 minute.
Cool until the pie is room temperature then place in the fridge until cold, about 2 hours.