Pumpkin Decorator Cookies

These soft cookies yield to the tooth, but are still solid enough to decorate. Yum! They do spread, so they're not right for cutters that require definition. Circles are ideal.

3 cups flour

2 tsp cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 cup unsalted butter, softened

1/3 cup unflavored vegetable shortening

1 1/4 cups granulated sugar

2 large egg yolks

2/3 cup canned pumpkin puree

1 tsp vanilla extract

1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger for 20 seconds, set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, shortening and sugar until pale and fluffy. Mix in egg yolks one at a time. Mix in pumpkin puree and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined.
3. Roll, cut and bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

Chocolate Chip Cookies for Decorators

I considered just linking to Sweet Sugar Belle's recipe, but if her site were to go down, I'd be lost without this recipe, which is perfection for royal icing art.

• 1 c unsalted butter
• 1/3c granulated sugar
• 1/2 c light-brown sugar
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 - 2 ½ c all-purpose flour
• ½ tsp salt
• 1 ½ c semi-sweet mini-chocolate chips

Instructions

1. Cream together the butter and sugars. To that add the vanilla and egg yolk. Sift together the flour and salt, and add it one cup at a time until completely incorporated. Then, BY HAND fold in the chocolate chips. You can do it with your mixer, but it might break them up, so I would really just do it the old fashioned way.
2. MEANWHILE, PREHEAT YOUR OVEN TO 350°
3. While you wait for the oven to warm, wrap your dough in plastic wrap and chill for at least thirty minutes. When it is chilled, roll out cookies on lightly floured parchment and bake at 350° for 10-12 minutes.
4. These cookies roll and cut SO WELL!

http://www.sweetsugarbelle.com/2011/01/in-the-mood-for-chocolate-chip/

Copyright © 2012 SweetSugarBelle.com

Decorated Cookies

I've been on a cookie decorating roll of late. They just make such excellent gifts.

Wedding gifts, for instance.

 

 

Peppermint Delight

Chocolate Graham Crust

1 10-oz box chocolate teddy grahams
2 tbsp sugar
1 stick butter, melted

Peppermint Ice Cream Filling

8 oz red-and-white striped peppermint candies or candy canes
6 large egg yolks
1/2 cup sugar
1/4 cup water
1 teaspoon peppermint extract
3 cups chilled whipping cream

Ganache Topping 

1 cups chilled whipping cream
1/2 cup light corn syrup
12 oz bittersweet chocolate chips

Garnish

1/2 cup whipping cream
Mini candy canes or mint sprigs

Steps

1. Prepare the crust
1. Finely grind cookies and sugar in processor.
2. Add melted butter and blend with a fork until crumbs begin to stick together.
3. Press crumbs firmly onto bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
4. Place in freezer.
2. Prepare the filling

1. Grind half the candies finely and set aside. (If you have some stale candy canes, this is where you want them.)
2. Grind the other half of the candies roughly, leaving some small pieces.
3. Whisk the yolks, sugar and water in a medium metal bowl to blend.
4. Set the bowl over saucepan of rapidly simmering water. Do not allow the bottom of the bowl to touch the water). Whisk constantly until your candy thermometer registers 170°F, about 10 minutes.
5. Remove bowl from over water, and immediately add the finely ground candy.
6. Whisk until the candy is melted.
7. Let the mixture stand until cool, whisking occasionally. (About 5 minutes.)
8. Mix in the remaining candy and the peppermint extract. This batch of candy will not melt.
9. Using an electric mixer, beat the cream to stiff peaks.
10. Fold the cream into the yolk mixture.
3. Spoon the filling into the crust and spread into an even layer to the edges of the pan.

4. Wipe off the sides of the pan.
5. Cover and freeze at least 6 hours.
6. Prepare the topping.
1. Bring cream and corn syrup to a simmer in a heavy saucepan.
2. Remove from heat and add the chocolate chips.
3. Whisk until smooth.
4. Cool until just lukewarm and slightly thickened, whisking occasionally. This takes about 20 minutes.
7. Pour the topping over the frozen filling.
8. Tap the pan on a counter to dislodge air bubbles and even the surface of the ganache.
9. Freeze until firm, at least 2 hours.
10. Keep the cake frozen until serving. It melts!*
11. Garnish

1. Whip cream to stiff peaks.
2. Fit a pastry bag with a star tip and pipe rosettes around the edge of the cake.
3. Decorate with candy canes, mint sprigs and/or remaining cream.

This recipe is the All-American Peppermint Stick Torte with Fudge Topping from Epicurious. I made enough modifications to the original recipe not to want to store all changes in notes on the Epicurious site.

I recommend starting this two days before you expect to serve it. Prepare the crust and the filling on the first day. On the second day, take care of the ganache. Freezing overnight makes life easier.

*You can garnish the cake before you remove the springform pan side. That's what I do if I'll be transporting the cake. It needs to be in a cooler, on ice.

Mint syrup

1 bunch fresh mint (4-5 tbsp leaves)
1 cup water
1 cup granulated sugar

1. Mix all three ingredients in a saucepan.
2. Simmer over medium heat until sugar is completely dissolved.
3. Set aside for 1-2 hours.
4. Strain out the leaves.
5. Store the syrup in the refrigerator

This is divine added to fresh lemonade or club soda in the hot summer months.

Creamy raspberry bites

3 oz cream cheese
1/4 tsp raspberry extract
3 drops red food colouring
4 to 4.5 cups confectioners sugar
granulated sugar for dredging OR melted chocolate for dipping

1. Put the cream cheese, raspberry extract and food colouring in the bowl of your mixer and mix, scraping the sides, until smooth.
2. Add the confectioners sugar, 1/2 cup at a time, mixing in each portion thoroughly. If the mixture is not stiff with 4 cups of sugar, add another 1/2 cup.
3. Mix for 2 minutes, until well combined.
4. Scoop out 1/2-teaspoon portions and roll into balls.
5. Dredge each ball in granulated sugar or dip in chocolate to make truffles.
   

This is essentially the same recipe as the Super Easy Mints, but with raspberry flavour. The mints also make excellent truffle centers when dipped in chocolate.

Super easy mints

3 oz cream cheese
1/4 tsp peppermint extract
3 drops green or red food colouring
4 to 4.5 cups confectioners sugar
granulated sugar for dredging

1. Put the cream cheese, peppermint extract and food colouring in the bowl of your mixer and mix, scraping the sides, until smooth.
2. Add the confectioners sugar, 1/2 cup at a time, mixing in each portion thoroughly. If the mixture is not stiff with 4 cups of sugar, add another 1/2 cup.
3. Mix for 2 minutes, until well combined.
4. Scoop out 1/2-teaspoon portions and roll into balls.
5. Dredge each ball in granulated sugar.

These mints require refrigeration, and are good for up to two weeks. Keep this recipe a secret, and your neighbours will think you slaved over these melt-in-your-mouth treats.

Chocolate Almond Meringues

3 egg whites, room temperature
1/4 tsp cream of tartar
2 tbsp cream of tartar
1/2 cup sugar
1/4 tsp almond extract

1. Preheat oven at 150 degrees. (My oven only goes down to 170, but lower would be better.)
2. Using the fastest setting on your mixer, beat the egg whites and cream of tartar until they form stiff peaks.
3. Sift sugar and cocoa powder into mixture. Beat until combined.
4. Add almond extract and stir in.
5. If the eggs are no longer holding their stiff peaks, beat again until they do.
6. Pipe 2-3 tablespoon mounds onto cookie sheet lined with parchment paper. I find it easiest to spoon the mixture into a disposable zipper bag, seal it, and snip a corner off.
   
7. Bake for two hours. Turn cookie sheet halfway through to ensure that meringues dry evenly.
8. Leave meringues to dry overnight.

These meringues turned out chewier than I wanted. Next time, I'll store them with a desiccant packet, and perhaps try meringue powder.

Peppermint Marshmallows

3 packages unflavored gelatin (21 grams)
1 cup cold water
1 1/2 cups sugar
1 cup corn syrup (the clear kind)
3/4 tsp peppermint extract
1/4 tsp vanilla extract
1 teaspoon salt
red food colouring (optional)
powdered sugar

1. Dust a large baking dish (Mine is 9" x 11".) with powdered sugar.
   
2. Place the gelatin in the bowl of your stand mixer (whipping attachment) and pour 1/2 cup of the water over it. Allow it to sit while you prepare the syrup.
3. Place remaining 1/2 cup water, corn syrup, sugar and salt into a medium saucepan. Use a candy thermometer to monitor the temperature and boil, stirring often, until the mixture reaches 240 degrees (hard ball).
4. Turn mixer onto speed 2 (I have a Kitchenaid) and slowly pour the hot syrup into the softened gelatin.
   
5. Add the peppermint extract and increase the mixer speed to 10. Whip until mixture is thickened and white (6 to 8 minutes).
6. (Optional) Add 3-4 drops food colouring and stir in lightly for marbled white and pink marshmallows.
7. Pour into the prepared baking dish. Dust the top with additional sugar and let stand, uncovered, overnight.
8. Cut into squares with kitchen scissors and roll in more sugar. (Marshmallows will be sticky.)
   

These marshmallows are great in hot chocolate. If you want a more pronounced minty flavour, increase the peppermint extract to 1 tsp and leave out the vanilla..

Cinnamon Rolls

3/4 cup plus 2 tbsp water
4 tbsp butter, softened
1 tsp salt
1/4 plus 1/3 cup sugar
2 1/2 cups flour
1 tsp yeast
2 tsp cinnamon

1. Place the water, 2 tbsp butter, salt, 1/4 cup sugar, flour and yeast in your bread maker. This is the order my bread maker likes, but yours may differ.
2. Run your machine on the dough cycle for a 1 lb loaf.
3. Grease a 9" by 9" pan. Glass works great.
4. Flatten dough into rectangle. The thinner the rectangle, the more swirls to your rolls. I usually make mine 6" by 12". You can use a rolling pin, or just pat it out with your hands. My girls love this part!
   
5. Spread remaining 2 tbsp butter on dough.
6. Mix remaining 1/3 cup sugar and cinnamon. Sprinkle this over the dough.
7. Roll the dough tightly along the long edge. You'll end up with something resembling a sausage. Pinch the edge into the dough to seal.
8. Cut roll into 9 slices of equal width. Arrange the slices, cut ends down, in a square in the pan.
9. Cover and let rise for an hour. This recipe is very forgiving. I've let it rise anywhere between half an hour and 2 hours, and they've come out great.
10. Preheat oven to 375 degrees.
11. Bake 25-30 minutes until golden brown.
12. Turn onto a wire rack. I find it easiest to take one cooling rack, cover the pan with it and then turn the pan over. I then take a second cooling rack, put it upside down on the rolls, and flip the whole thing over. This way you don't end up with burning cinnamon goop all over you, not that I've ever done that!
13. Frost with cream cheese frosting or vanilla glaze.
    

These cinnamon rolls are super-easy and have been requested as our Christmas breakfast tradition. I've doubled the recipe with great success. My husband has been known to eat 8 of these at one sitting.

Amaretto Brownies

2/3 cups sliced or slivered almonds
8 oz semisweet chocolate
1/3 cup plus 3 tbsp butter
1 1/4 cups flour
1/2 cup sugar
3 tbsp amaretto (could use 1 1/4 tsp almond extract)*
1 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
2 cups powdered sugar
1 to 2 tbsp milk

1. Heat oven to 350 degrees.
2. Grease 13" x 9" pan.
3. Place half the almonds in a food processor or coffee grinder and process in pulses until ground.
4. Heat chocolate and 1/3 cup butter in large saucepan over low heat, stirring often, until melted. (Leave remaining butter out to soften.)
   
5. Remove saucepan from heat and stir in ground almonds, flour, sugar, 2 tbsp amaretto or 1 tsp extract, baking powder, eggs and salt.
6. Spread batter in pan and bake 22-27 minutes. (I stick a toothpick in the center. If it comes out clean, it's done.)
7. Cool brownies completely.
8. Mix powdered sugar, 3 tbsp butter, 1 tbsp amaretto or 1/4 tsp almond extract, and 1 tbsp milk until smooth. Add the extra tbsp milk if needed.

* I use the amaretto in the brownies and the almond extract in the frosting. I like the amaretto flavour better, but don't want my toddlers to ingest the alcohol in the frosting, since it doesn't get cooked away. I know, it's paranoid of me, but I'm a protective mom.

Pear-and-applesauce

4 ripe pears*
2 medium apples**
1 tsp ground cinnamon
pinch ground cloves
pinch ground nutmeg

1. Peel, core and cut the fruit into chunks.
2. Put all the ingredients in a saucepan and cook over medium heat until mushy. This takes about 30 mins.
3. Process sauce to desired texture.***

* I use Bartlett pears.
** I prefer Granny Smith for their tartness. Gala apples are a good choice if you like a sweeter sauce.
*** Today, I just used the back of a spoon to break down any large pieces, making a very chunky sauce. Usually, I run into through my manual food processor, which leaves some small chunks. When the twins were new to solid foods, I used my blender to make a very smooth sauce.

The spices are my family's preference, but this pear-and-applesauce is equally delicious with no spices all, smaller quantities, or different flavours. We eat it straight, but it would be great on oatmeal, granola or pancakes.