The Flour Handprint https://www.theflourhandprint.com A Food Nerd's Guide to Homemade Cooking Mon, 23 Nov 2020 14:35:11 +0000 en-US hourly 1 https://www.theflourhandprint.com/wp-content/uploads/2019/08/cropped-Apron-32x32.png The Flour Handprint https://www.theflourhandprint.com 32 32 Slow Cooker Apple Butter {Canning Apple Butter} https://www.theflourhandprint.com/slow-cooker-apple-butter/ https://www.theflourhandprint.com/slow-cooker-apple-butter/#comments Thu, 19 Nov 2020 15:20:10 +0000 https://www.theflourhandprint.com/?p=13962 This page contains affiliate links. For more information please read my Disclosure Policy. Sweet, tart, and silky smooth slow cooker apple butter is so easy to make with just a handful of basic ingredients. After a long, gentle cook in your slow cooker, water bath can your apple butter for long term storage or gift […]

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Sweet, tart, and silky smooth slow cooker apple butter is so easy to make with just a handful of basic ingredients. After a long, gentle cook in your slow cooker, water bath can your apple butter for long term storage or gift giving!

a jar of apple butter with a spoon resting across it on a white towel with a red stripe

Here we are again, another canning recipe…what can I say? I just love it! There’s something so wonderful about take seasonal fruit at its most flavorful and preserving it into something that my family can enjoy. Since I’m all about water bath canning my preserves, a lot of others get to enjoy it too!

This week I’m sharing a fall favorite that I literally grew up on. Much like my pomegranate jelly recipe, apple butter was a yearly guarantee. As I sat down to fine tune it for the blog, I decide to go my great grandma’s direction and let my slow cooker do the work. Let me tell you – game changer.

If you’re reading this and saying to yourself ‘girl, I wanted a quick stovetop recipe, and I’m not canning a thing’, don’t you worry. I have everything covered here, from crock pots to stove top, canning to freezing to licking the leftovers straight out of the pan.

No serioulsy, how Do Apples Become Butter?

A fruit butter is a term for a cooked fruit spread made from fruit that doesn’t jam or congeal well. While you could strain the juice out and create apple jelly, the natural process for apples when cooking is to turn into a pulpy sauce.

Turning that into a butter is as simple as adding enough sugar to smooth and sweeten the mixture, like applesauce, but so much silkier and addictive. You can check out my pear butter for another example of how a fruit butter can be, or check out my post all about Jams, Jellies, and Fruit Preserves for tons of recipe ideas.

What Ingredients do I need for Homemade Apple Butter?

One of the reasons I’m so obsessed with making and canning fruit preserves of all types is that they really all use the same basic ingredients: Fruit and Sugar. Sometimes you need pectin, sometimes acid, and from time to time I throw in some fun flavors.

For slow cooker apple butter, it’s simply apples, sugar, and water. That alone will turn into a delicious golden brown apple butter in your crockpot. I added a cinnamon stick and a few allspice berries, and of course, I think you should too!

a wooden bowl of apples on a white and red towel with vanilla, water, and cinnamon

What Apples are Best for Apple Butter?

I’ve made slow cooker apple butter with what feels like every kind of apple out there. Here’s my question to you: what kind of apples do you like?

In truth you can cook any apple down into homemade apple butter, and the only really important factor in your choice is flavor profile. I prefer a sweet and tart apple butter, some prefer it sweet through and through. Here are a few apple recommendations for both:

  • For tart and sweet apple butter use varieties that are tart – Granny Smith, Braeburn, Cortland, Pink Ladies, and McIntosh (what I used for the pictured apple butter).
  • For sweet apple butter use sweet apple varieties – Fuli, Gala, Ambrosia, Golden Delicious, and Honeycrisp.

My local grocer had a major deal on McIntosh apples and I jumped at it. It takes 3 to 4 pounds to make apple butter, so check for sales, or if you have a local apple orchard, contact them about buying bulk apples.

Finally as a last note, if you’re interested in canning apple butter, acidity may be a question on your mind. Most apples are safe to can as they have an pH usually around 4 or lower. As long as your apple varieties pH is 4.6 or under, it can be processed in a water bath canner and made shelf stable.

How to Make & Can your Apple Butter

I pretty much never make a fruit preserve without canning it. Homemade apple butter makes a fabulous, easy DIY gift for the holiday season. Don’t forget to head down to the bottom of the post for more food gift ideas from the fabulous bloggers in this years Homemade Holiday Inspiration!

Canning Apple Butter

If you’re interested in how to can your apple butter, or other preserves, first make sure you have this equipment.

  • A large canning pot with canning rack
  • Jar clamps – This is essential, trust me!
  • Hand Protection – I like to use thick gloves, but my mom goes with towels, just be aware those jars will be HOT.
  • Funnel – A good wide mouth one works well for canning.
  • Ladle – I like a nice metal one for working with hot jam.
  • 8 ounce mason jars(or whatever jars you choose to use) – I like 8 ounce jars because I go through it faster, which means more jam variety in my fridge, but you can use any jar with NEW lids.
  • You can also buy a canning set, but there are tools in there I never use, so that’s up to you!

Unlike traditional jam or jelly recipes that are cooked stovetop, slow cooker apple butter makes water bath canning SO easy. All you have to do is cook your apple butter, and in the final hour of it cooking, get your canner ready to go.

a big pot of apple butter

The added bonus? If you forget and don’t have your canner ready, just flip that slow cooker to warm and it will keep your apple butter warm enough to can when you’re ready.

  1. In the final hour of your apple butter cooking, fill your canning pot with enough water to cover your canning jars by 1 inch. Bring it to a boil over high heat. 
  2. When your butter is almost done cooking place your clean jars in the pot of boiling water for a minute or so to warm them up. This prevents cracking from a temperature difference when you add the hot jam to them. 
  3. Remove them from the water with your jar clamps and place them on a towel upside down to let the water run out. 
  4. When your apple butter is done, flip the jars over using your hand protection, they’ll still be hot.
  5. Using your funnel and ladle, fill jars immediately with your hot butter, leaving ¼” of space between the rim and the jam. 
  6. Wipe the rims clean carefully with a warm, damp paper towel then dry them completely. This is important for the jars to seal properly.
  7. Place seals on and using your hand protection, screw on the lids as tightly as you can. Then use your jar clamps to submerge the jars in the boiling water again. 
  8. Allow to ‘process’ in the boiling water for 10 minutes. Remove and set them on a towel, (they’ll be very hot!) and leave them at room temperature until each lid has ‘popped’.

Pro Tip: You’ll know the jars are ready for the cupboard when you hear a ‘pop’ of the seal locking. You can also check this by pushing down on the center of the seal. If it clicks, it isn’t done yet. This can take up to 24 hours, so be patient!

Making Crock Pot APPle Butter

I’m pretty much sold on the idea of slow cooker apple butter, heck, for all fruit butters now! It’s SOOO easy. A little prep on the front end, and 20 minutes of work on the back end to store it, and otherwise, set it, forget, and let your house smell like delicious sweet cooked apples.

a slow cooker with apples, sugar, and cinnamon

To begin, you’ll need to peel and chop your apples. Do this however it makes you happy, I generally just go for it with a paring knife.

Then add the sugars, cinnamon stick, allspice, water, and apples into your crockpot. Pop on the lid and turn it to low. Walk away for…4 hours.

Seriously, just leave it be! After about 4 hours or so (this is not a hard and fast time), go give it a stir. At this point I used the back of my spoon and smashed the apples down just to speed things along.

Cover again and let it cook for another hour or so. It should look like applesauce, but smell sweet and appear a little watery. Take the lid off and turn it to high. Let it cook for a final 30 minutes to 1 hour, or until the apple butter is dark, smooth, and thickened. If desired, add half a teaspoon of vanilla at this stage and stir well.

a metal spoon with a dollop of apple butter on it over a crock pot with more apple butter in it

Homemade apple butter will look thinner while hot than the final product will be when cool. To check if your apple butter will set up how you like, place a metal spoon in the freezer for a few minutes. Then drop a bit of apple butter on it, it should set up immediately and when you hold the spoon vertically, the apple butter will stay put.

Pro Tip: For the smoothest apple butter possible, use a stick or immersion blender to really puree the thickened mixture.

Common Questions about Apple Butter for Canning

Do I need to add acid to this?

No, apples are acidic enough to be processed in a water bath canner without additional acid.

Why do I add water to the slow cooker?

I’ve simply found that it facilitates the cooking of the apples a bit better and eliminates all risk of sugar cooking on the bottom before the apples break down.

Can I switch up the spices?

You bet! Go for ginger, nutmeg, cloves…whatever makes you happy! I don’t even bother removing the little spices, but you can certainly fish them out when you’re done if you wish.

How long with this last?

If you can your apple butter, this will keep for 18 months stored in a cool, dark cupboard. Once opened, you have a month to polish off that jar. Apple butter can also be frozen for up to 1 year in a freezer safe container or jar.

Can I make this on the stove instead?

Yes. My mom, canner extraordinaire, prefers it that way. You’ll need to add the water, sugar, and apples just as you did to the slow cooker, but don’t walk away. Turn the heat to medium high and mush and stir those apples until you have dark, thick apple butter. The whole process should take your 45 minutes to 1 hour on the stove.

apple butter dropping from a spoon

How to Serve apple Butter

One of the most common questions I get is what to use it on. It’s just like jam or jelly in that respect. Peanut butter sandwiches are great with a smear of homemade apple butter, and hot toast or english muffins are great. We eat it on waffles, pancakes, or even as a base for sauces like bbq sauce.

However you decide to enjoy it, I hope you love that rich, caramelized apple flavor infused with those winter spices. It’s winter season in a jar! I know from experience that homemade apple butter is a gift people love to receive, and I think your friends and family will too.

If you’re interested in creating beautiful baskets of home preserves this holiday season, also check out these great recipes!

an open jar of apple butter on a white towel with a red stripe
Print

Slow Cooker Apple Butter

Slow cooked apples with sugar and spices until they become a thickened, fruit butter perfect for the winter season.
Course Condiment
Cuisine American
Keyword apples, butter, canning, fall, winter
Prep Time 25 minutes
Cook Time 6 hours
Canning Time 20 minutes
Total Time 6 hours 45 minutes
Servings 40
Calories 54kcal
Author Mikayla M

Equipment

  • Slow Cooker
  • Canning Pot
  • Canning Rack
  • 5 8 ounce canning jars with new seals
  • Jar clamp
  • Hand protection
  • Funnel
  • ladle

Ingredients

  • 4 lbs apples peeled, cored, and diced
  • 7 ounces white sugar 1 cup
  • 4 ounces brown sugar 1/2 cup, lightly packed
  • 1/4 cup water
  • 1 cinnamon stick
  • 2 whole allspice berries
  • 1/2 teaspoon vanilla extract optional

Instructions

  • Combine the water, chopped apples, sugar, and spices in your slow cooker. Cover and put on low.
  • Cook for 4 hours.
  • Open and smash apples to remove any chunks. Replace lid and cook another hour.
  • Remove the lid and, if desired, remove spices and puree with an immersion blender.
  • Return spices to the pot and turn crock pot up to high. Cook, uncovered 1 hour or until thickened, dark, and smooth.*
  • If adding vanilla, add it in the final 10 minutes, and remove the spices.

Canning Instructions, Optional

  • If canning your apple butter, place the canning pot full of water over high heat. Bring to a rolling boil.
  • In the last ten minutes of your apple butter cook time, immerse clean canning jars into the water for a few minutes.
  • Use jar clamps to remove the jars and turn them upside down on a clean dish towel to dry.
  • When your apple butter is done, flip the jars right side up and fill with apple butter, leaving 1/4 inch of space between it and the rim.
  • Wipe the rims clean and dry, then place on new seals and bands. Use hand protection and tighten bands as much as possible.
  • Submerge in boiling canner for 10 minutes, then remove and let sit on counter until cool and has sealed, (the seal doesn't move when touched),

Notes

*To test if you apple butter is set enough, place a spoon in the freezer for a few minutes. Then remove and drip on some apple butter. If the apple butter congeals and sticks to the spoon, it’s ready. 
 
 

Nutrition

Calories: 54kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 52mg | Fiber: 1g | Sugar: 12g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg
a collage of homemade food themed gifts
There is something really special about giving and receiving a homemade gift from the kitchen. These delicious recipes from fellow bloggers are sure to please everyone on your Christmas list!  Mistletoe Spiced Cider from Design Dazzle  Homemade Bailey’s Irish Cream from Fresh Coast Eats Cookie Dough Truffles from Hoosier Homemade Homemade Hot Chocolate Mix from House of Nash Eats  M & M Cookie Mix in a Jar from Marty’s Musings  Peppermint Hot Chocolate Gift Jars from My Uncommon Slice of Suburbia  Homemade Vanilla Extract from Rose Bakes Rosemary Salt from Savory Experiments  Hot Buttered Rum Mix from Tastes of Homemade  Slow Cooker Chocolate Covered Peanut Clusters from The How to Home  Instant Pot Raspberry Chipotle Jam from What’s Cookin’ Chicago 

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Red Wine Braised Brisket https://www.theflourhandprint.com/red-wine-braised-brisket/ https://www.theflourhandprint.com/red-wine-braised-brisket/#respond Thu, 12 Nov 2020 00:53:27 +0000 https://www.theflourhandprint.com/?p=13934 This page contains affiliate links. For more information please read my Disclosure Policy. A slow, red wine braised brisket is the perfect dinner for an indulgent night with minimal effort. A prime cut of beef gets slowly roasted in a flavorful braising liquid until it’s fall apart tender and served with a silky sauce made […]

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A slow, red wine braised brisket is the perfect dinner for an indulgent night with minimal effort. A prime cut of beef gets slowly roasted in a flavorful braising liquid until it’s fall apart tender and served with a silky sauce made from the same pot. 

A white platter with sliced braised brisket in red wine sauce next to roasted carrots

If I had to choose one cooking method to use forever, it would be the slow braise in my dutch oven. There’s something so satisfying about building a flavorful liquid, nestling in a tough cut of meat, and pulling out tender perfection a few hours later. 

All the magic happens in one pot and the actual active time required of me is no more strenuous than a typical meal. With a little effort on the front and back end of a long slow cook in the oven, beef brisket becomes a succulent cut with a sauce built right in. 

What the Heck Is Brisket?

Of course, braising any old cut of meat wouldn’t work. A slow braise works best with the tough meat cuts that would otherwise be unpleasant to eat. Beef brisket is just the right cut for that, but what is beef brisket, where do you buy it, and what do you need to know to braise it just right?

a platter of sliced brisket with roasted carrots on a wooden table
  • Brisket is a cut of tough beef that comes from the cow’s chest area. It’s full of connective tissue and often has a fat cap on it, all of which will melt for tender braised beef.
  • There are two cuts – the first and second cut. The first and most common is the ‘flat cut’ which has tons of marbling for rich tender meat and slices nicely. The second is the ‘pointcut’ which has more fat and works beautifully in a braise. Either work for this recipe!
  • They’re sold often in 3 to 5 pound cuts at many grocery stores, but you can also ask the grocery store butcher for a whole brisket and have them cut it for you. 
  • It will shrink down when cooked, so plan for half a pound per person, or more just to have leftovers!

Fun Fact: Brisket is the same cut you make your St. Patrick’s day corned beef with, after the brisket has been cured. 

How to Make Red Wine Brisket

Once you have your beautiful brisket in hand, it’s time to braise. A slow braise is not difficult, but there are some tips that can make your brisket come out perfectly every single time. 

a pot of brisket onions herbs and wine before it's braised
  • Start with room temperature beef. Pull it from the fridge 20 minutes before you intend to start cooking. 
  • Take the 10 minutes to properly sear your meat. Just as you would first sear a steak in a hot pan, sear your brisket. It builds flavor, starts to render fat, and creates a crust that will last through the braise. 
  • Take a second 10 minutes to build a flavorful braising liquid. Sure, you could just dump it in the pot and run, but taking a few minutes to caramelize onions and tomato paste adds another layer of flavor that you’ll appreciate in the end. 
  • Do not, and I mean never, submerge your meat in the liquid. A braise is not a stew. To properly braise any cut of meat, ensure the top half of the meat is out of the liquid. This is a key tip for how to keep brisket moist – allowing the fat on top to render and drip down the meat into the liquid creates moisture. Too high a liquid level will rob the meat of the fat. 
  • Don’t waste the liquid! By building either a roux or using cornstarch, transform that liquid you took the time to build into a rich silky sauce. 
  • Bundle your herbs by tying them with kitchen twine and keep the onions in quarters. This is to easily remove them to make the sauce later (trim off the root ends but leave intact so the onions hold together).
  • Keep it covered with a tight fitting lid. Steam is an essential tool in a successful braise. 
  • Use a durable pot. Enameled cast iron is my favorite braising material, it holds heat and is built for long stints in the oven.

Pro Tip: A braise can’t be rushed, especially with big tough cuts like brisket. Give yourself ample time to first build the sauce and then allow for 3 to 4 hours in the oven. I also recommend 15 minutes at the end to build a sauce before serving. 

When you pull that lid off the braising pot you’ll instantly smell the mouthwatering aroma of herbs, onions, and a rich red wine. It’s an addictive smell that builds in your house as it cooks, building anticipation in everyone’s appetite at the same time! 

a platter of sliced beef brisket with a red wine sauce poured over top

Tips & Variations

Choosing a red wine can be something of a question for many home cooks. I always recommend first and foremost choosing a red wine you like to drink, that’s a guaranteed way to ensure the braising liquid will taste right to you.

If you’re not a wine drinker however, I recommend Barbara, Merlot, Sangiovese, or Grenache. These are all mellower red wines that won’t overpower the beef. I used a favorite Barbara and a Merlot in testing and they were each beautiful. 

Of course, what makes braising even more fun is the flexibility of it. While I’m providing my favorite red wine braising liquid for this beef brisket recipe, you can make it your own. Don’t have or like red wine? Use a brown ale or other rich, but not too bitter, beer to change things up. Or, just stick with a good beef stock!

No matter what you choose it feels so good to get that brisket in the oven early in the day. Then you know that at dinner time you’ll be treated with something a little gourmet.

Sliced brisket with red wine gravy and carrots

Questions for making Wine braised Brisket

Can I cook it faster at a higher temperature for the same results?

There’s some flexibility 25°F in either direction. I recommend 300°F for 3 ½ hours, but if you’re really crunched you can bring that up to 325°F for 3 hours. It makes such a small difference in the overall time, I generally prefer lower and slower for the most tender meat possible. Don’t go higher than that, or you’ll lose the tenderness and have dry meat. 

Can I use a different cut?

Of course. Brisket is delicious but any tough cut of beef that has good fat or marbling would be a good substitute. Chuck roast or short ribs are great options. 

Can this be made ahead?

Yes! Braises are perfect for that. There are even some chefs that insist a proper braise is one made 24 hours ahead of time, then reheated in the oven an hour before it’s meant to be served. 

You can store it in the pot (once cooled) in your fridge. Or, remove the brisket. Store it in a few inches of the braising liquid and use the remaining liquid to make your sauce. Then, simply reheat your brisket, slice, and serve with reheated sauce. 

How long does it keep?

As with any cooked beef, consume this within 4 days. You can also freeze it with the sauce for an easy dinner some other night. 

How do I make this in my slow cooker?

The steps are very much the same. First sear your brisket in a hot pan, remove and caramelize the onions as directed. You can combine all the sauce ingredients, onions and herbs in your slow cooker and add in the brisket. Cook, covered, on low, for 7 to 8 hours.

When you’re ready to build you sauce, you’ll find it easiest to use a cornstarch slurry for the slow cooker.

How do I use cornstarch to thicken instead of making the roux?

I like to utilize the fat already in the pan from the beef, but if you prefer to use cornstarch, skip the addition of butter and flour in recipe steps 4 through 6 and instead add only 1 tablespoon of butter to the pan for the onions. 

Then, simply make a slurry from 1 tablespoon cornstarch and 1 tablespoon cool water and stir it rapidly into the braising liquid over medium heat after you’ve removed the cooked brisket, onions and herbs. It will thicken as it comes to a boil.

Sitting down to a meal like braised brisket is always a treat, especially when served up to friends and family. I hope you enjoy it, and don’t forget the sides! We like Hasselback Potato Gratin, Asiago Biscuits, or just simple roasted potatoes with it.

Also, if you’re interested in more delicious braises, check out these recipe!

A white platter with sliced braised brisket in red wine sauce next to roasted carrots
Print

Red Wine Braised Beef

Tender braised beef brisket in a sauce of red wine, herbs, and onions are a succulent, delicious dinner
Course dinner
Cuisine American
Keyword beef, braised beef, brisket, red wine
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 471kcal
Author Mikayla M

Ingredients

  • 4 lb beef brisket
  • 2 cups red wine
  • 2 cups beef stock
  • 2 teaspoons kosher salt
  • 1/2 teaspoons black pepper
  • 2 medium yellow onions
  • 3 cloves garlic
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tablespoons flour
  • 3 tablespoons butter divided

Instructions

  • Preheat your oven to 300°F and set your dutch oven over medium heat on the stove.
  • Season the brisket liberally with salt and pepper on both sides. Place fat side down in the hot dutch oven and allow to sear until a deep golden brown, 6 to 7 minutes.
  • Remove the brisket from the pan and turn off the heat. Take a few minutes to quarter your onions, thinly slice your garlic, and to create a bundle with the herbs by tying with string or cheesecloth.
  • Once the pan has cooled slightly, add in one tablespoon of butter and stir to melt.
  • Once melted, add in the two tablespoons of flour and stir to create a paste. Continue stirring letting the residual heat from the pan cook the paste until golden brown. If your pan has cooled too much, turn heat back on to low.
  • Remove the golden brown roux from your pan and store it in a small bowl for later, covering and refrigerating once cool.
  • Wipe the pan clean of any excess roux and return the pan to medium heat, adding in the remaining two tablespoons of butter.
  • When butter has melted, add in quartered onions and allow to caramelize, 5 minutes or so.
  • Add the tomato paste and garlic to the pot and stir, letting it cook until fragrant, about 1 minute.
  • Pour in the wine and beef stock and bring to a boil. Once boiling set your brisket, fat side up into the liquid, keeping the top half above the liquid level. Use the onions to prop it up if necessary.
  • Cover and place in the oven for 3 ½ hours.
  • Remove from the oven carefully and lift out the brisket, onions, and herb bundle. Discard the onions and herbs.
  • Place the braising liquid over medium heat and get the roux out of the fridge. Add it in, stirring constantly until completely dissolved. 1 to 2 minutes.
  • Cook, stirring occasionally, until it comes to a boil at which point it will thicken, the pan is still hot, so this takes just another 2 minutes or so.
  • Slice the brisket and serve with a hearty pour of sauce.

Nutrition

Calories: 471kcal | Carbohydrates: 8g | Protein: 49g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 952mg | Potassium: 1021mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 5mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

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Hasselback Potato Gratin https://www.theflourhandprint.com/hasselback-potato-gratin/ https://www.theflourhandprint.com/hasselback-potato-gratin/#comments Fri, 06 Nov 2020 14:52:20 +0000 https://www.theflourhandprint.com/?p=13924 This page contains affiliate links. For more information please read my Disclosure Policy. Perfectly seasoned and roasted hasselback potatoes get the comfort food upgrade with a simple breadcrumb and gruyere au gratin topping. Infused with classic potato gratin flavors, but updated for a modern meal that’s easy to serve. Potatoes are such a wonderful, versatile […]

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Perfectly seasoned and roasted hasselback potatoes get the comfort food upgrade with a simple breadcrumb and gruyere au gratin topping. Infused with classic potato gratin flavors, but updated for a modern meal that’s easy to serve.

Potatoes are such a wonderful, versatile ingredients. With thousands of varieties available, it’s easy to find the perfect baby potatoes for roasting, large starchy potatoes for french fries, and red skinned beauties for grandma’s potato salad recipe.

One of my all time favorite ways to prepare them is potato gratin. My kale and leek scalloped potato recipe is always a welcome side dish in our house. But, it’s slightly more labor intensive, and maybe a touch too heavy on cream for weekly eating. Enter, the hasselback potato gratin. It blends the best of both worlds – all the love of roasted potatoes, with a crispy cheesy breadcrumb topping of a gratin.

This year I’m participating in the Homemade Holiday Inspiration hosted by Hoosier Homemade – Scroll down and check out the other delicious savory side dishes my fellow bloggers created for some holiday inspiration. Under the recipe card!

What is a Hasselback Potato?

The term hasselback potato comes from it’s origin. Created by a chef working at the Hasselbacken restaurant back in 1953, it’s a method that involves making equal slices down the length of the potato, without cutting through the bottom.

Once seasoned and roasted, a hasselback potato has beautiful fans of slices. You can pretty much hasselback whichever type of potato you like, or even switch it up and make hasselback butternut squash!

Ingredients for Hasselback Potato Gratin

When I sat down to approach the concept of an au gratin hasselback style potato, it was my main goal to maintain what I loved about roasted potatoes. I also knew I had to have aspects of potato gratin, but without the mess of a cream sauce on a baking sheet.

large russet potatoes, breadcrumbs, salt, pepper, thyme, mustard powder, garlic powder, gruyere cheese and oil

I found that using ground mustard, fresh thyme, and garlic powder infused the gratin topping with classic flavor, Mixed with gruyere cheese, a splash of oil and breadcrumbs, and I was ready to go.

That’s not a complicated ingredient list by any means, but here are a few things to keep in mind:

  • Use unseasoned, plain breadcrumbs. I make my own breadcrumbs, which take very little time to make even just for this recipe.
  • Go for russet potatoes. It’s true, you can pick whichever potatoes you like, but I found russets gave me the best crisp outsides and tender soft insides. Since this gratin style recipe doesn’t have the cream, a soft pillowy potato is a must. Idaho potatoes work great too!
  • Use fresh herbs if possible. I love lemon thyme and grow some in my garden, but rosemary would be equally delicious. If you’re unable to use either, swap in twice the amount of dried herbs.
  • Don’t be a cheapie with the cheese. There’s nothing worse than creating a gorgeously browned cheese topping…that has no flavor. Quality gruyere is easy to find at most groceries (check the deli section), and I recommend an aged block if possible. If I was forced to swap it, I’d go for a blend of Parmesan and fontina or jack cheese.

How to Hasselback…and Gratin it!

To make something ‘au gratin’ is just to add a topping that gets browned. There’s argument here and there about whether it should or shouldn’t include breadcrumbs/cheese/blah blah, but the basics are – top with something and brown it.

In order for us to ‘gratin’ hasselback potatoes, we first need to make classic hasselback potatoes. Wash your potatoes well and place two wooden spoons (or other utensil you don’t mind potentially getting marked with your knife) on either side running lengthwise along the potato.

Carefully slice 1/4″ slices along the length of the potato. You can make thinner slices if you prefer crispier edges.

The spoons should stop the knife from slicing all the way through the potato. Be cautious near the ends, since most potatoes don’t lay flat, it’s easy to slice those off accidentally.

a bowl of breadcrumbs, thyme, and grated cheese

Then pop those in the oven to roast for an hour to an hour fifteen and…go do something else. Seriously. The topping takes like no time to put together.

Once your potatoes are almost done roasting, make your topping by combining all the rest of the ingredients in a bowl and mixing.

Then grab a scoop with your hand or a large spoon and pack it down on the tops of the potatoes. Be gentle, but press it down firmly enough to stick it to the top. Feel free to work it into the slices.

roasted hasselback potatoes on a foil pan with a breadcrumb cheese topping on top

Pop them back in the oven to broil for like 2 minutes, then you’re done! Yes, that really is all there is to it, aren’t they gorgeous? Feel free to snack on the little tidbits of melted, toasted breadcrumb cheese that cooked on the pan. I sure did!

Pro Tip: Before adding the gratin topping, poke one of the middle potato slices with a knife. If the knife slides in and out like hot butter, your potatoes are cooked. If there’s any resistance, put them back in the oven for another 10 to 15 minutes, or until tender.

three hasselback potato gratin on a green plate with fresh thyme

Can I Make these without a Broiler?

A broiler is the quickest and simplest way to get that brown topping, but baking will work if you don’t have that option. Simply pull your potatoes 5 minutes before they’re done, add the topping and bake for another 10 to 15 minutes. You may not get the same browning as baking doesn’t provide the top down heat a broiler does, but you’ll get a crispy cheese topping all the same.

If it’s a matter of not having a broiler safe pan here are two possible solutions:

  • roast your potatoes as usual on a baking sheet and then transfer them onto a few layers of aluminum foil, or even into a foil pie plate for broiling.
  • Broil on low to use a pan that isn’t safe at the high setting of your broiler. High usually gets around 550°F, and low is somewhere near 450°F. Check your pan’s heat tolerance before this.

Storage and Freezing

Once you’re all stuffed from a fabulously filling meal, what to do with the leftovers? Let your potatoes cool completely, then you can store them in an airtight container for up to 3 days.

You can reheat them in the oven or toaster oven to recapture some of that crispness. But, one of my favorite ways to reheat leftover hasselback potatoes is to cut the slices off and cook them in a little oil for breakfast.

When it comes to long term storage, I’m usually a little leery of freezing cooked whole potatoes. They occasionally come back out of the freezer a little mushy or grainy.

You can give it a go, but I’d freeze them before you get to the point of broiling. Roast them from frozen in a hot oven until hot throughout and the topping has browned.

Three russet potatoes roasted hasselback style and topped with browned breadcrumbs and cheese

Eat and Enjoy

Whether it’s for a dinner party, thanksgiving dinner, or just a cozy family meal a platter of golden brown hasselback potato gratin is sure to be a welcome sight.

Once you taste the tender potatoes slices and that salty, cheesy, crunchy gratin topping, I think you’ll find these on your menu often. Low maintenance gourmet is always a win! I’d love to hear what you think, and until then I wish you the happiest of eating!

Don’t forget to check out these other recipes if you like this one!

three hasselback potato gratin on a green plate with fresh thyme
Print

Hasselback Potato Gratin

Tender roasted russet potatoes topped with a gruyere, breadcrumb topping that gets toasted under the broiler.
Course Side Dish
Cuisine American
Keyword dinner side, easy sides, Potato
Prep Time 10 minutes
Cook Time 1 hour 2 minutes
Total Time 1 hour 12 minutes
Servings 6
Calories 368kcal
Author Mikayla M

Ingredients

  • 3 large russet potatoes
  • 6 Tablespoons olive oil
  • 3/4 teaspoons kosher salt *increase or decrease to taste
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon granulated garlic
  • 1/4 cup breadcrumbs
  • 1 tablespoon fresh thyme
  • 4 ounces gruyere cheese, shredded 1 1/3 to 1 1/2 cups

Instructions

  • Preheat your oven to 400°F and line a broiler safe pan with foil.
  • Set the potatoes on a cutting board and lay a wooden spoon on either side of the potato, running lengthwise. Make 1/4" or thinner slices into the potato, stopping when the knife hits the handle of the spoons to prevent cutting through the bottom of the potato.
  • Drizzle with oil, reserving 1 tablespoon for later. Work the oil into the slices carefully, I find fingers the best to do this.
  • Season with salt and pepper to tastes, working that into the slices and all over the skin. Roast in the oven for 1 hour, or until tender when pricked with a sharp knife.
  • Remove potatoes and switch your oven to broil.
  • Combine shredded cheese, breadcrumbs, thyme, ground mustard, garlic powder, and remaining oil in a bowl. Mix until the topping is moistened and clumping.
  • Divide the topping among the potatoes, pressing it down firmly to keep it on the top of the potato. Let it fall into the slices where possible.
  • Broil for 1 to 2 minutes, or until cheese is melted and breadcrumbs are toasted. Serve immediately.

Nutrition

Serving: 0.5potato | Calories: 368kcal | Carbohydrates: 37g | Protein: 10g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 397mg | Potassium: 801mg | Fiber: 3g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 12mg | Calcium: 228mg | Iron: 2mg
collage of holiday inspired savory side dishes
Grab one of these delicious recipes for your holiday celebration!  Pull Apart Cheesy Bread from What’s Cookin’ Chicago  Cranberry Goat Cheese Roll from Savory Experiments Loaded Cauliflower from Devour Dinner Caramelized Onion and Pear Bites from Chipa by the Dozen Bacon Ranch Cheese Ball from House of Nash Eats Old Fashioned Green Beans with Bacon and Brown Sugar from Rose Bakes Pear and Brie Crostini from Tastes of Homemade Breakfast Charcuterie Board from Hoosier Homemade Beef Wellington from Fresh Coast Eats

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Shortbread Witches Fingers #HalloweenTreatsWeek https://www.theflourhandprint.com/shortbread-witches-fingers-8/ https://www.theflourhandprint.com/shortbread-witches-fingers-8/#respond Sat, 10 Oct 2020 08:44:29 +0000 https://www.theflourhandprint.com/?p=13897 This page contains affiliate links. For more information please read my Disclosure Policy. A favorite classic shortbread cookie takes on a festive twist with these Halloween shortbread witches fingers. Brown sugar, cinnamon, and almonds are all you need to transform buttery shortbread into creepy cookie fingers. There’s no other cookie that makes such a regular […]

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A favorite classic shortbread cookie takes on a festive twist with these Halloween shortbread witches fingers. Brown sugar, cinnamon, and almonds are all you need to transform buttery shortbread into creepy cookie fingers.

a plate of cookie witch fingers

There’s no other cookie that makes such a regular appearance in our house as the shortbread. Once I had the perfect shortbread ratio down on my husband’s favorite cookie, adapting it to new flavors and themes has been easy!

So far we’ve had white chocolate raspberry shortbread, spiced shortbread cookies, a chocolate tart with a chocolate shortbread crust and now a creepy cookie finger inspired by Halloween. Thanks to the simplicity of this cookie, it’s the perfect baking project to share with kids, or whip up in a hurry as a last minute Halloween treat.

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars: Halloween Breakfast: Halloween Pies: Sweet Halloween Treats:  

The Witchy Look

I wanted to keep these cookies simple, something that 95% of my fellow home cooks would be able to whip up with what they have on hand. Shortbread is classically flour, butter, and white sugar and making the blond cookie look more witchy was thankfully quite simple.

ingredients for shortbread witches fingers
  • All-purpose flour – I kept this simple, be wary of using alternative flours, you may need to adjust the other ingredients if you choose to swap it.
  • Brown sugar – Yup! that’s the secret, the molasses in brown sugar is great for flavor, and for a darker ‘dirtier’ witch finger cookie. Don’t forget, when you’re shopping for sugar, you can look to my sponsor Dixie Crystals for a quality consistent product!
  • Butter – standard, unsalted butter!
  • Vanilla extract – make your own for best flavor!
  • Cinnamon – another secret! It’s just enough for coloring the fingers without making an overwhelming change in the flavor.
  • Salt – Just a pinch in every cookie dough I make!
  • Slivered almonds – The unusually shaped ones, or the broken fragments make the best witch fingernails!

Pro Tip: Don’t have slivered almonds? Go with what you’ve got! I’ve used blanched almond slivers, pecan pieces, and even whole almonds.

Making Shortbread Witches Fingers

I promise that making these are no more trouble than any other cut out cookie. And, since they’re ready to eat just minutes after they come out of the oven, they’re pretty perfect for a quick spooky treat.

Brown sugar shortbread dough rolled out and cut into narrow rectangles, then each rectangle being pinched
  • Cream the butter and sugar together well, but not so much that it becomes fluffy.
  • Just barely mix the dry ingredients into the butter. I do this by hand and turn it out onto my work surface when there are still loose crumbs in my dough.
  • Roll it out to between 1/4″ and 1/2″ thick and slice into narrow rectangles for easier shaping.
  • Squeeze each rectangle three times, once about half an inch down, then down another half inch, then finally at the bottom of the rectangle.
  • To make the fingers look more authentic, slice three lines in each of the two knuckles, the areas between the first and second pinched area, and between the second and third pinched area.
  • For optimally shaped fingers after baking, chill the dough once all your fingers are shaped for 30 minutes to 1 hour.
  • To get the almond fingernails to stick, embed the bottom of the sliver into the cookie and press down gently to stick it.
  • Bake until they appear dry and the bottom is just barely beginning to brown for the most tender cookie.
  • Let them cool for 5 minutes on the baking sheet before moving to a cooling rack.
a baking sheet of shortbread witches fingers

Storage & Other Questions

How well shortbread stores is part of this type of cookies great appeal. They’re the kind of cookie you can bake a day or two ahead and they still taste just as good. Once cooled completely, just pop them in an airtight container for up to 5 days. They’ll be good a few days past, but 5 days is optimal.

This is a pretty easy recipe that yields a good amount of cookies, around 30 with barely more than a cup of flour. It’s also fairly low in sugar compared to many other cookies, so feel free to snack on more than one!

If you’re interested in making them more witch like than they already are, feel free to add a few drops of green dye to the batter. I usually add this to the butter so it mixes in well as I blend in the flour.

a plate of shortbread witches fingers and a bag of sugar

I hope these buttery delicious, creepy witch finger cookies satisfy all your Halloween cookie cravings. They’re fun and easy, and give you just enough squirminess to suit the spookiest holiday of the year.

While you’re here, don’t forget to check out the other fabulous Halloween desserts on the blog!

a plate with shortbread witches fingers
Print

Shortbread Witches Fingers

Buttery brown sugar shortbread infused with cinnamon for a creepy looking witch finger cookie and almond nail.
Course Dessert
Cuisine American
Keyword cookies, Halloween, shortbread
Prep Time 25 minutes
Cook Time 11 minutes
Chill time 30 minutes
Total Time 1 hour 6 minutes
Servings 30
Calories 57kcal
Author Mikayla M

Ingredients

  • 6 ounces all purpose flour 1 1/4 cups + 1 tablespoon (spooned and leveled)
  • 4 ounces unsalted butter 1/2 cup
  • 2 ounces brown sugar 1/4 cup, lightly packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • pinch kosher salt
  • 1 tablespoon slivered almonds

Instructions

  • Cream together the brown sugar, butter, and vanilla until smooth and creamy, 1 to 2 minutes.
  • Add in cinnamon, flour, and salt and fold gently until dough just begins to come together. Turn it out onto a clean surface for rolling.
  • Press dough gently together until no more crumbs exist, then press into a square.
  • Lay a sheet parchment over the dough or use a lightly floured rolling pin to roll dough into a rectangle between 1/2" and 1/4" thick.
  • Slice the rectangle in half lengthwise, then cut lines widthwise every 1/2" creating many thin, long rectangles.
  • Shape each rectangle into a finger by pinching three times along its length. Once 1/2" in down, another 1/2" down, and a third time at the bottom of the rectangle.
  • Transfer to parchment lined baking sheet and repeat with remaining rectangles.
  • When fingers are all shaped, slice three small lines across the bumps created between the 1st and second pinch and the second and third pinches.
  • Slide a almond sliver into the dough at the tip of the finger. Cover and chill baking sheet for 30 minutes, up to 24 hours.
  • Preheat oven to 350°F, take cookies out while oven preheats (About 10 minutes to allow the pan to warm slightly). Bake when oven is ready for 9 to 11 minutes or when bottom is just barely beginning to color.
  • Let cool on pan for 5 minutes then transfer to a cooling rack until completely cool.

Nutrition

Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Calcium: 4mg | Iron: 1mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!  

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

 

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Origami Owl Locket and Halloween Charms  

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

 

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Young Living’s Thieves Mints ($50 Value)  

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups  

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

 

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

"Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess"  

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Friends: The Official Cookbook

 

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card$75 Amazon gift card

 

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card$25 Amazon gift card

 

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

 

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

ONE (1) $100 Amazon gift card

  a Rafflecopter giveaway   Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

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Pumpkin Spice Layer Cake #HalloweenTreatsWeek https://www.theflourhandprint.com/pumpkin-spice-layer-cake/ https://www.theflourhandprint.com/pumpkin-spice-layer-cake/#respond Fri, 09 Oct 2020 09:34:00 +0000 https://www.theflourhandprint.com/?p=13886 This page contains affiliate links. For more information please read my Disclosure Policy. This elegant pumpkin layer cake is two layers of fluffy pumpkin spice cake frosted with a vanilla mascarpone buttercream and decorated with Marzipan pumpkins and gold sprinkles. It’s a homemade showstopper perfect for your adult Halloween parties, or any autumn themed get […]

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This elegant pumpkin layer cake is two layers of fluffy pumpkin spice cake frosted with a vanilla mascarpone buttercream and decorated with Marzipan pumpkins and gold sprinkles. It’s a homemade showstopper perfect for your adult Halloween parties, or any autumn themed get together.

a two layer decorated pumpkin layer cake with a slice set on a white plate

When this time of year comes around, it’s pretty hard to resist that pumpkin bread craving. So when I was playing around with the idea of a sophisticated cake for the season, I knew capturing the essence of pumpkin bread in a light and tender cake was something that’d be well received by all my fellow foodies out there.

Thanks to the simple but effective angel food cake mixing method, that light cake is achieved. Coat that in a just sweet enough mascarpone buttercream and some fairly easy homemade decorations, and you have a from scratch pumpkin spice layer cake you’ll be happy to slice and serve to guests, whatever the occasion.

Ingredients

This recipe uses all the same ingredients as my Pumpkin Cupcakes with Maple Frosting, but in a larger volume to achieve two perfect 9 inch cakes.

a plate of spices with flour, pumpkin puree, brown and white sugar, eggs, and vanilla
  • Flour – All purpose works very well here!
  • Spice Blend – I use my go to combo of cinnamon, clove, nutmeg and allspice. It’s the magic combo in my spice shortbread and pumpkin slice and bake cookies!
  • Sugar – Brown and white sugar create balance in this cake. Don’t forget to look for my sponsor, Dixie Crystals sugar when you’re stocking up for this recipe!
  • Pumpkin Puree – It’s pretty hard to make pumpkin anything without this! Feel free to use homemade, just make sure it’s well drained first.
  • Oil – I find that neutral canola or vegetable oil works best with pumpkin based baked goods for a lighter end result.
  • Vanilla – Learn to make your own vanilla for the biggest, best flavor (also a great DIY gift!)
  • Eggs – Yes you need 6 room temperature eggs for this. The egg white creates the air in the cake, so it’s essential you don’t short change this!
Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars: Halloween Cakes & Cupcakes: Halloween Brownies: Halloween Bread: Halloween Drinks: Sweet Halloween Treats: Savory Halloween Recipes:   

Buttercream & Decoration Ingredients

The buttercream I used for this isn’t complex at all, and the flavor pairs so well with the spiced pumpkin cake. You can of course use whatever makes you happy, but I highly recommend a mascarpone buttercream! If you’re interested in making the decorations like mine, find details on that here too.

  • Softened butter – make sure it’s unsalted! A high quality butter (less water) always tastes best.
  • Mascarpone – You’ll need quite a bit of this, it creates a luscious creaminess and makes the frosting very white.
  • Vanilla
  • Powdered Sugar
  • Marzipan – I find this in the baking aisle, right near the baking soda and powders usually! Or you can totally make your own.
  • Food color powders
  • Gold sanding sugar

How to Make a Pumpkin Layer Cake

As with any decorated layered dessert, there are many steps to arriving at the final product. Even though this is a project, none of it is difficult, so long as you follow the steps and take your time.

a decorated white frosted pumpkin layer cake with marzipan pumpkins and leaves and gold sprinkles

Baking Pumpkin Spice Cake

One of the biggest challenges with pumpkin cake is the texture. It wants to be dense and moist like pumpkin bread. In order to make it as fluffy and cake-like in texture as possible, I put as much air into as I could by combining chemical leavening and fluffy stiff egg whites.

  • Make sure you sift your dry ingredients after measuring, this makes the flour easier to incorporate.
  • Have your oven preheated and cake pans greased and floured before you start making your batter so there’s no waiting when you’re ready to bake.
  • Fold the egg whites in very gently, this may take some time, but you want the batter to be as light as possible.
  • I let the cakes cool upside down since I knew I would be stacking them this way. This is to take advantage of the flat bottoms for frosting an even cake.

Making your Frosting

There isn’t much to this mascarpone buttercream, it’s as simple as making your typical American buttercream!

  • Beat the butter with the mascarpone and vanilla until well combined.
  • With your mixer on low, add the sifted powdered sugar 1 cup at a time until all is added. Then turn up your mixer to medium for a minute or so, until light and fluffy.
finished mascarpone frosting in  large metal bowl

Layer & Decorate

Once your cakes are cool (you can put them in the fridge or freezer to speed this along) you’re ready to stack and decorate. Here are all the tips and tricks you need for making this as smooth as possible.

  • Use a lazy susan cake decorator if you have one, or an elevated surface you can work around if you don’t.
  • Work on top of parchment paper or wax paper you can easily pull away for easy clean up of frosting smears later.
  • You can level the cakes if necessary by using a knife or a cake slicer, but I simply flipped them over so the level bottoms of the cake were my working surfaces.
  • Start by frosting a border around the diameter of your bottom layer, then fill it in with frosting. I did this with a piping bag with no tip, and frosted my border a bit higher than the middle to ensure the flipped top cake sat level.
the bottom layer of pumpkin cake with the middle filled with frosting
  • Add the top cake layer, then apply a thin coat of buttercream to the sides and top. Don’t worry about cake peeking out, this is just the ‘crumb coat’ or base coat.
  • After the first ‘crumb coat’ of frosting, pop the cake in the fridge to chill. This sets the frosting and allows the top layer to go on smoothly.
the pumpkin layer cake with the crumb coat on it
  • While your cake is chilling, work on your marzipan decorations! I used a small leaf cookie cutters, fondant tools for making the indents on the leaves, and rolled the vines out by hand.
  • For the pumpkins, shape two marzipan balls, then press your thumb and forefinger gently along the top and bottom to create the pumpkin shape. Gently use a knife or fondant tool to create the indents.
  • Brush all the decorations with colored food powder and set aside for decorating.
powdered food dye tubes, a box of marzipan and gold sprinkles
  • When your cake is chilled add the final layer of frosting, apply it heavily and use an offset spatula or cake scraper to smooth it out. I found warming my tools under hot water helped create the smoothest finish. Be sure to dry them before touching the cake!
  • For the sprinkle ring, gently wrap a strip of parchment or wax paper around the top of the cake then press the sprinkles against the bottom half. This is messy, so best to do it over a baking sheet to catch sprinkles. (you could also use orange sprinkles!)
  • Remove the parchment, spread some sprinkles as ‘dirt’ on the top of the cake and arrange your pumpkins and leaves! Chill until 30 minutes before you’re ready to serve!
a thick slice of pumpkin layer cake on a white plate

Storage, Freezing, & Variations

When all is said and done and you and your guests have enjoyed a hearty slice of your gorgeous pumpkin layer cake, what about leftovers?

Good news, cake freezes incredibly well. Just like that wedding cake you save for your 1st anniversary, you can freeze wedges or individual slices for later. I recommend about 3 to 4 months though, rather than a year.

You can also freeze before frosting if you prefer to get the cakes baked weeks in advance of when you plan to decorate.

To store short term, keep it covered in the fridge once frosted. A mascarpone buttercream is not good at room temp for longer than an two hours.

If you’re wondering about using different flavors or extracts, here are a few variation suggestions I thought of while testing!

  • Swap maple for vanilla for a maple pumpkin cake, or for a maple mascarpone frosting!
  • Use different spices like ginger, star anise, or cardamom for a fun twist.
  • Dye part of your frosting and create a beautiful ombre cake with Halloween colors.
  • Make the top cute with candy corns, candy pumpkins, or other festive candy!
a pumpkin layer cake with gold sprinkles and pumpkin decorations

I hope you have fun making, and of course more fun eating, this pumpkin layer cake. I was quite happy with how it turned out. Especially considering I’m as far from a professional as it gets. This is truly a homemade layer cake that anyone can make. It’s perfect for any fall occasion or Halloween party. Let the season inspire you, and get your bake on!

While you’re here, don’t forget to check out these other fall baking ideas!

a pumpkin layer cake with gold sprinkles and pumpkin decorations
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Pumpkin Spice Layer Cake

Fluffy pumpkin spice cake with mascarpone buttercream and marzipan decorations make a beautiful fall or Halloween cake.
Course Dessert
Cuisine American
Keyword cake, Halloween, pumpkin
Prep Time 20 minutes
Cook Time 30 minutes
Decorating Time 45 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 1068kcal
Author Mikayla M

Equipment

  • Small leaf shaped cookie cutters
  • Offset spatula

Ingredients

Cake Ingredients

  • 12 ounces all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon clove
  • 12 1/2 ounces pumpkin puree 1 1/2 cups
  • 6 ounces oil 3/4 cup
  • 8.5 ounces white sugar 1 1/2 cups
  • 8.5 ounces brown sugar 1 1/2 cups
  • 6 large eggs
  • 1 tablespoon vanilla extract

Mascarpone Buttercream

  • 12 ounces mascarpone, room temperature 1 tub
  • 12 ounces unsalted butter, room temperature 1 1/2cups
  • 24 ounces powdered sugar 5 1/4 cups
  • 1 tablespoon vanilla extract

Optional Fall/Pumpkin Decorations

  • 7 ounces marzipan
  • 4 ounces gold sanding sugar
  • Green, Red, Orange, and Brown powdered food dye

Instructions

Bake the Cakes

  • Preheat your oven to 350°F and move a shelf to the upper 1/3 of your oven. Grease and flour 2 9 inch cake pans. Lining the bottom of the pans with parchment is recommended.
  • Start by sifting the spices, baking soda and powder, and flour into a small bowl. Set aside.
  • Separate the eggs. In a large bowl beat the egg whites until their stiff and fluffy, this is easiest with a stand mixer on medium high speed with the beater attachment.
  • In another bowl, beat together the pumpkin, oil, and sugars until well combined, add the egg yolks and vanilla and beat to combine until well mixed.
  • Fold the flour into the pumpkin mixture, once the flour is combined, add the egg whites half at a time, folding them gently into the batter. The batter should increase in volume and lighten in color.
  • Pour into prepared pans and bake for 35 – 40 minutes, or until the cake springs back to the touch, or a cake tester comes out clean.
  • Let cool 10 minutes in the pan, then flip onto a cooling rack and remove pan to allow faster cooling.

Make the Buttercream

  • Combine the mascarpone, butter, and vanilla in a large bowl and beat on medium speed until well combined and fluffy.
  • Add powdered sugar, 1 cup at a time, until it's all been added and the frosting is light and fluffy.*

Assemble the Cake

  • On a parchment lined surface, set one cake top down and pipe a border of buttercream around the diameter of the cake. Fill in the middle with a slightly shallower layer of buttercream.
  • Place the other cake layer, top down, onto the buttercream. Pipe buttercream around the sides and top and use and offset spatula to create an even layer of buttercream around the entire cake.
  • Chill the cake for 30 minutes.
  • Make your decorations while you wait. Cut marzipan leaves out with cookie cutters and use a paring knife or fondant tools to carve leaf ribs into them. Paint with a clean small paint brush and the powdered food color of choice.
  • Form 2 marzipan balls and press two ends slightly flat. Gently carve ribs from the top to the bottom of either flat end. Paint with orange powdered food dye.
  • Cut two small marzipan triangles for pumpkin stems and roll out a few thin vines for the pumpkin accents. Paint them brown and green.
  • Once the cake has chilled, apply a second layer of frosting, using your offset spatula to smooth an evening finished layer on.
  • Wrap the top half of your cake with a ring of parchment or wax paper. Move the cake onto a baking sheet if possible to catch sprinkles.
  • Using your fingers, gently press on sprinkles to the bottom half until coated to your liking.
  • Remove the parchment ring, create a pumpkin patch with gold sanding sugar and set the pumpkins with their stems and vines on top. Arrange leaves as desired.
  • Refrigerate until 30 minutes before you're ready to serve.

Notes

*You can add less or more powdered sugar to fine tune the stiffness of the finished buttercream.

Nutrition

Serving: 1slice | Calories: 1068kcal | Carbohydrates: 131g | Protein: 10g | Fat: 57g | Saturated Fat: 25g | Cholesterol: 182mg | Sodium: 161mg | Potassium: 305mg | Fiber: 2g | Sugar: 103g | Vitamin A: 5836IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!  

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

 

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Origami Owl Locket and Halloween Charms  

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

 

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Young Living’s Thieves Mints ($50 Value)  

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups  

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

 

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

"Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess"  

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Friends: The Official Cookbook

 

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card$75 Amazon gift card

 

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card$25 Amazon gift card

 

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

 

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

ONE (1) $100 Amazon gift card

  a Rafflecopter giveaway   Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

The post Pumpkin Spice Layer Cake #HalloweenTreatsWeek appeared first on The Flour Handprint.

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Spiderweb Chocolate Tart #HalloweenTreatsWeeK https://www.theflourhandprint.com/triple-chocolate-tart/ https://www.theflourhandprint.com/triple-chocolate-tart/#respond Thu, 08 Oct 2020 08:57:00 +0000 https://www.theflourhandprint.com/?p=13874 This page contains affiliate links. For more information please read my Disclosure Policy. This Halloween themed Chocolate tart is a decadent, luscious triple chocolate baked tart. Smooth chocolate custard is baked into a chocolate shortbread crust and drizzled with white chocolate for the perfect finishing touch. If there’s one thing I’m completely unable to resist, […]

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This page contains affiliate links. For more information please read my Disclosure Policy.

This Halloween themed Chocolate tart is a decadent, luscious triple chocolate baked tart. Smooth chocolate custard is baked into a chocolate shortbread crust and drizzled with white chocolate for the perfect finishing touch.

A chocolate tart with white chocolate stenciled like spiderwebs with chocolate spiders.

If there’s one thing I’m completely unable to resist, it’s the slice of chocolate tart on the dessert menu. There’s something so deliciously decadent about a rich, silky chocolate dessert. There’s a reason I have an entire guide dedicated to chocolate!

So when I was considering what to make for this years Halloween Treats Week, I kept coming back to something dark chocolate. After all, what holiday encourages indulging in sweets like Halloween?! It’s a grown up Halloween dessert, with just enough spooky flair to suit any Halloween occasion.

Components

Anytime I make a dessert like this one, I find it easiest to talk about in layers. Much like my cherry rhubarb or no bake peanut butter pie, you start with the crust and work your way up to the top layer.

A bowl of powdered sugar, eggs, cocoa, powder, chocolate pieces, and butter

Your chocolate tart beings with the chocolate shortbread crust. It’s a riff on my never fail shortbread ratio, flavored with cocoa powder. That’s the first chocolate in this triple chocolate dessert. By using melted butter and confectioners sugar instead of the usual creamed butter and granulated sugar, it’s a perfect, tender cookie crust that holds shape well.

When you’re looking for sugar to make this, don’t forget to try Dixie Crystals!

Next is the chocolate custard filling, made by melting chocolate chips with heavy cream and corn syrup then beating it with eggs.

Finally, white chocolate gets drizzled on top. I did this one for Halloween, and created a dense web for chocolate spiders. But you could go as simple, or sophisticated with your drizzle as you like.

a slice of chocolate tart on a white plate in front of two pumpkins
 Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars: Halloween Brownies: Halloween Pies & Tarts: Halloween Breakfast:  Halloween Drinks: Sweet Halloween Treats:

Tips for Making a Baked Chocolate Custard Tart

I think this is the kind of dessert that gets a rep for being difficult or challenging, but I’m happy to tell you it doesn’t need to be. With a few key tips you’ll find that it’s really simpler than it seems.

  • Don’t grease your tart pan. There’s plenty of butter in the dough to prevent sticking.
  • Sift the dry ingredients together in your shortbread dough, to prevent streaks of flour.
  • You can press the dough directly into the pan, or roll it out and press it in that way. I preferred rolling it out, (even though it broke when I turned it into the pan) so that the bottom and sides were equal thickness.
  • If rolling out use a silicone baking mat and a piece of parchment, or two pieces of parchment, to prevent sticking. You also avoid using flour and coloring your dough with white.
  • Press it firmly into the sides of your pan so it picks up and holds the shape of your pan.
  • Leave 1/2 to 1 inch of dough above the edges of your tart pan to account for shrinking. Trim any excess after the pre-bake.
  • Brush bottom and sides of tart crust with egg white and water as soon as it’s done pre-baking and return to the oven for a minute. This seals the holes.
a chocolate tart shell and then teh tart baked and the pan being removed
  • Begin your custard filling after you’ve pre-baked the crust, so the crust will be cool and ready when your filling is.
  • Don’t beat the hot cream and chocolate, this will create air bubbles in your custard. Take your time and fold the chocolate and cream together for a perfectly smooth baked custard filling.
  • Temper the eggs for the custard by drizzling a little chocolate off a fork into the eggs while beating them. Once you’ve done this 4 to 5 times, you should be fine to slowly stir the eggs into the chocolate.
  • Once your custard has been poured into the shell gently lift up one corner just a bit and drop it. This will lift any air bubbles to the surface, gently sweep the away with small piece of parchment paper.
  • Bake until the custard wobbles like jello. If you begin to see cracking around the edges of the custard or large bubbles, it’s getting overcooked. Remove it immediately.
  • Bake on a baking sheet to make removing the tart pan easier. Let cool completely before removing the tart pan.
  • Tarts can be fragile, I found using several offset spatulas most effective to move the tart off of the tart pan base. Get the serving plate close, so you move it as little as possible.

Storing your tart

This is a create dessert to make ahead of time for a special occasion or party. Once cool and decorated, you can refrigerate it for up to 3 days. I find the flavor best when close to room temperature, so bring it out 20 minutes or so before serving.

Using Different pans

I use a 9 inch removable bottom tart pan that’s a little deeper than a traditional tart pan. There’s no reason this recipe won’t work in yours. If you’re tart pan is wider and shallower, you’re dough should still fit.

There may be excess custard, but simply fill to almost the top of the crust and bake as directed. Begin checking the tart at 20 minutes, and in 5 minute increments after that. A thinner layer of custard will bake faster than mine did.

Eat & Enjoy!

Once you’ve decorated your tart, it’ll be pretty hard to resist taking a slice. It’s a very decadent dessert, so I’d say it serves 12 easily, possible more! I enjoyed it all on it’s own, but chocolate always pairs nicely with a fruity sauce like raspberry or strawberry syrup or a dollop of whipped cream.

Whether you’re serving this for Halloween like me, or for a fabulously decadent dessert at the end of a dinner party, I know it’ll satisfy a chocolate craving every time. Enjoy it!

Don’t forget to check out these other recipes while you’re here!

A slice of chocolate tart on a white plate with a fork cutting off a slice
Print

Chocolate Tart

A triple chocolate tart with a chocolate shortbread crust, silky chocolate custard filling, and white chocolate drizzle.
Course Dessert
Cuisine American
Keyword chocolate, dessert, tart
Prep Time 20 minutes
Cook Time 35 minutes
Chill & Resting Times combined 2 hours
Servings 12
Calories 384kcal
Author Mikayla M

Ingredients

Chocolate Shortbread Crust

  • 10 ounces flour 2 1/4 cups
  • 2 ounces cocoa powder 1/2 cup + 2 tablespoons
  • 8 ounces butter, melted 1 cup
  • 4 ounces powdered sugar 1 cup
  • 2 teaspoons vanilla extract
  • pinch kosher salt

Chocolate Custard Filling

  • 8 ounces heavy cream 1 cup
  • 4 ounces whole milk 1/2 cup
  • 2 tablespoons corn syrup
  • 1 teaspoon vanilla extract
  • 12 ounces semi-sweet chocolate chips* 2 cups
  • 3 large eggs 1 egg separated

White Chocolate Topping

  • 1 ounce white chocolate
  • 2 tablespoons chocolate chips if doing chocolate spiders

Instructions

Chocolate Shortbread Crust

  • Melt butter and set side. Get out tart pan.
  • Sift together the cocoa powder, flour, sugar and salt.
  • Pour the melted butter and vanilla extract into the dry ingredients and fold together until dough forms.
  • Roll out the dough between two sheets of parchment paper until between 1/4" and 1/2" thick. Transfer onto the tart pan. (The dough may break, that's okay).
  • Begin pressing the dough into the edges and bottom of the tart pan, patching any gaps with pieces of dough. Leave a 1/2" of dough above the top edge. When dough is firmly pressed into every groove and corner, prick the sides and bottom with a fork.
  • Cover and chill a minimum of 15 minutes.
  • Preheat oven to 375°F. When dough is chilled, place tart pan on a baking sheet and bake for 12 minutes then remove from oven.
  • Separate 1 egg and beat the white with 1 tablespoon of water. Brush the mixture along the warm tart shell right away and return to the oven for 1 minute. Reserve the yolk for later.

Custard Filling

  • Drop oven temperature to 325°F.
  • Combine the heavy cream, vanilla, and corn syrup over medium heat and bring the mixture to 200°F. The mixture will be steaming and simmering just at the edges of the cream when it hits the right temp.
  • Pour the cream mixture over the chocolate chips and salt and let stand for 5 minutes.
  • While the chocolate stands, crack the other two eggs in with the egg yolk and lightly beat.
  • Begin mixing the chocolate gently, being careful not to beat (will cause bubbles in your custard). When the chocolate is melted and you have a thick chocolate sauce it's ready.
  • While beating the eggs, drizzle in some chocolate off a fork or spatula. Repeat 4 to 5 times.
  • Once eggs are tempered, pour them into the chocolate and fold until well combined.
  • Pour custard into the cooled tart shell and gently lift up one edge, letting it drop gently to lift any bubbles to the surface. Draw a small piece of parchment paper across the surface lightly to pick up bubbles.
  • Return to oven for 35 to 40 minutes, or until the custard has set to a thick wobble, like jello.*
  • Remove and transfer tart pan to cooling rack. Let cool to room temperature.

Decorations

  • When tart has cooled, carefully set on top of a wide glass and very gently release the tart pan.
  • Using several long spatulas, slide the tart off of the metal base (only if desired) onto a plate.
  • Melt the white chocolate in your microwave on 50% power for 20 second intervals, stirring in between until melted.
  • Using a fork or piping bag, drizzle white chocolate in desired pattern across the top of the tart. For a spiderweb, do many straight lines across the tart, switching directions every few seconds.
  • For chocolate spiders melt remaining chocolate chips in microwave. Use a toothpick to place a small glob of chocolate onto the tart.
  • Carefully use the tip of the toothpick to draw the legs out and refine the shape. Let chocolate set, then slice and enjoy!
  • Store covered in fridge for up to 3 days.

Notes

*Or equal amount of dark chocolate instead of chocolate chips. The higher the cocoa %, the more bitter the tart will be. 
*If baking in a thinner or wider tart shell (I use a 9 inch pan, 2 inches deep), reduce cooking time to 20 mins and check every 5 after. If you see cracks or large bubbles, the tart is becoming overbaked. Remove it immediately.

Nutrition

Calories: 384kcal | Carbohydrates: 36g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 114mg | Sodium: 170mg | Potassium: 152mg | Fiber: 2g | Sugar: 14g | Vitamin A: 833IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!  

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

 

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Origami Owl Locket and Halloween Charms  

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

 

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Young Living’s Thieves Mints ($50 Value)  

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups  

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

 

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

"Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess"  

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Friends: The Official Cookbook

 

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card$75 Amazon gift card

 

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card$25 Amazon gift card

 

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

 

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

ONE (1) $100 Amazon gift card

  a Rafflecopter giveaway   Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

The post Spiderweb Chocolate Tart #HalloweenTreatsWeeK appeared first on The Flour Handprint.

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Bat Sugar Cookies #HalloweenTreatsWeek https://www.theflourhandprint.com/bat-sugar-cookies/ https://www.theflourhandprint.com/bat-sugar-cookies/#respond Wed, 07 Oct 2020 06:49:16 +0000 https://www.theflourhandprint.com/?p=13865 This page contains affiliate links. For more information please read my Disclosure Policy. These Halloween Bat Sugar Cookies are a delicious chocolate sugar cookie topped with pure melted chocolate and sprinkles for an easy fright inspired treat. Perfectly tender chocolate dough is the perfect look for sugar cookie bats, and the sprinkles make them fun […]

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This page contains affiliate links. For more information please read my Disclosure Policy.

These Halloween Bat Sugar Cookies are a delicious chocolate sugar cookie topped with pure melted chocolate and sprinkles for an easy fright inspired treat. Perfectly tender chocolate dough is the perfect look for sugar cookie bats, and the sprinkles make them fun for kids to decorate and enjoy.

a plate of chocolate bat sugar cookies with sprinkles

It’s pretty rare that I find a cookie I don’t like. Freshly baked cookies are a treat I’m super grateful to be able to eat, and more grateful to know how to bake. But…I have an admission. I don’t love decorating them. I’m not skilled with the fine tipped pastry bags, nor are my hands steady enough to pipe intricate lacy designs on my sugar cookies.

BUT I have a kiddo, and I like fun cookies! So instead of scraping icing off of cookies to start over for the thousandth time, I developed this simple but adorable Halloween bat cookie. I flavored the base of my Crisco Sugar Cookie dough with chocolate to give the bats the right color, then spread on melted dark chocolate (which is way easier than icing) and topped them with sprinkles. It was easy enough for anyone to do, no piping bag required. Of course, most importantly, they’re delicious too!

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars: Halloween Cakes & Cupcakes: Halloween Brownies: Halloween Pies & Cheesecakes: Halloween Drinks: Chilled Halloween Treats: Sweet Halloween Treats: Savory Halloween Recipes: 

Ingredients

I have a deep love for sugar cookies, especially my criso based version. The heritage recipe has never failed me (they were even the first cookie I made for my now husband!), and the dough, thanks largely to the shortening, is easy to deal with and perfectly tender.

It took some tweaking to get the chocolate addition just right. Cocoa powder behaves differently than flour and in order to achieve proper moistness and still roll out easy to work with dough, I had to adjust sugars and liquids slightly.

Ingredients for bat sugar cookies - sugar, egg, flour, cocoa powder, shortening, spinrkles and chocolate

In the end, this dough works just as well as the original, but with a few key changes. To get started you’ll need some basic ingredients.

  • All purpose flour – going with an alternative flour may make the dough to sticky or dry.
  • Cocoa powder – either natural or dutch processed cocoa will work! Read more about which you’d prefer in my Cooking with Chocolate guide!
  • Baking powder – not soda!
  • Kosher salt – salt is a great addition to 95% of things, but it really enhances chocolate.
  • Shortening – I’ve used both butter flavored and plain with equal success.
  • Sugar – white sugar, like the perfect granulated sugar from my sponsor Dixie Crystals is ideal for this.
  • Egg – 1 room temperature egg
  • VanillaMake your own, it does taste better!
  • Milk – I use whole, but your preferred milk will be fine.
  • Chocolate – I used a semi sweet 65% cacao chocolate bar. You can use your preferred chocolate, milk chocolate included.
  • Sprinkles – Go with black, white, or silver for a perfect sugar cookie bat.

Tips for Making Perfect Bat Sugar Cookies

I’m willing to bet most of you have made a sugar cookie in your life. Mix the dough, chill it, roll it out, cut it, and bake. Easy peasy am I right? Here are some tips for making sure your cookie making process goes perfectly every time.

bat sugar cookies on a black plate in front of a ghost candle holder and a bag of sugar
  • Sift the cocoa powder, flour, salt, and baking powder together after you weigh/measure it. This stops cocoa powder from being lumpy in your dough, and makes sure you have the right amount of the ingredients in your dough.
  • Don’t over mix it. Sugar cookies, much like pie dough, get tougher as you work with it. Since we still have to roll out and cut cookies, work with it as little as possible at each stage.
  • Chill the dough for 30 minutes minimum before rolling it out. Shortening doesn’t work like butter, so melt isn’t a huge issue, but letting the dough chill also lets it hydrate, meaning moist, more evenly baked and colored cookies.
A baking sheet with parchment paper and cut out chocolate bat sugar cookies
  • Roll it out between two pieces of parchment paper rather than a floured surface. Flour will color chocolate dough! I used my silicone baking mat and a long sheet of parchment. Easy clean up too!
  • Roll cookies 1/4” thick. Or roll thinner for crisper cookies and thicker for softer. Be careful, to thin or too thick will make them harder to handle when decorating later.
  • Let them cool completely before decorating for the quickest set on your chocolate.
  • Choose a dark chocolate bar, not baking chocolate, and heat carefully for a shine on the finished cookie.
  • Spread a thin layer of chocolate on the cookies for a finished look.
  • Decorate in batches, spread chocolate on four or five cookies, then add sprinkles to avoid the chocolate setting too quickly and the sprinkles falling off.
  • Have fun! Add sprinkles to the entire bat, just the wings, or just the body for different and fun looks.
A bat cookie being coated with melted chocolate

Prep & Storage

Sugar cookie dough is perfect to make the day or even two ahead of when you’re ready to bake. For refrigeration longer than an hour, you’ll need to let the dough sit at room temp about 20 to 30 minutes before you can roll it out.

Once baked and the chocolate set, store in an airtight container at room temperature for 3 to 4 days. They may stay good a few days past that, but eating them in their prime is always best.

If you’re looking to freeze these, I’d freeze the cut out cookies before baking. Once baked they don’t freeze as well, and chocolate will take on a strange color once frozen and thawed.

a white granite slab with chocolate bat sugar cookies on black netting

Eat & Enjoy

I really hope you have as much fun making these as I did. They’re a fun Halloween twist on a traditional sugar cookie and just perfect as a cute treat this time of year. These are the cookies for the simple decorators that still look adorable at the end of the day. Happy Halloween and Happy Baking!

If you like these, don’t forget to check out these other Halloween Desserts!

a plate of bat shaped sugar cookies with black and white sprinkle wings
Print

Bat Sugar Cookies

Soft chocolate sugar cookies shaped like bats and coated with chocolate and sprinkles for festive Halloween cookies.
Course Dessert
Cuisine American
Keyword cookies, fall, Halloween, sugar cookie
Prep Time 25 minutes
Cook Time 16 minutes
Chill Time 30 minutes
Total Time 1 hour 11 minutes
Servings 30 people
Calories 126kcal
Author Mikayla M

Equipment

  • Bat Cookie Cutter

Ingredients

  • 4.5 ounces shortening 2/3 cup, regular, or butter flavor
  • 7.3 ounces white sugar 3/4 cup + 2 Tablespoons
  • 1 teaspoon vanilla
  • 1 large egg room temperature
  • 1 tablespoon milk
  • 8 ounces flour 1 1/2 cup + 2 tablespoon
  • 1 ounce cocoa powder 1/4 cup + 1 1/2 tablespoons
  • 1/4 teaspoon kosher salt
  • 6 ounces chocolate dark or milk
  • sugar sprinkles

Instructions

  • Sift together the flour, baking powder, cocoa powder, and salt into a small bowl and set aside.
  • Cream shortening and sugar together until light and fluffy, 3 to 4 minutes.
  • Add in milk and vanilla and beat until combined. Add in egg and beat again to combine.
  • Add in the dry ingredients and fold to combine until a smooth dough forms without any streaks of flour. Wrap in plastic wrap and chill for 30 minutes, up to 2 days.
  • Preheat oven to 350°F and lay out a large sheet of parchment paper or a silicone baking mat. Also line 2 baking sheets with parchment paper.
  • Lay dough on paper and cover with another sheet off parchment and use rolling pin to roll dough out to 1/4" thick.
  • Cut out cookies and place on baking sheets, 1 inch apart. Bake in preheated oven for 8 – 9 minutes or until the dough looks dry and set along the edges.*
  • Let cool on baking sheet for 2 to 3 minutes, then remove to a cooling rack to cool completely.

Decoration

  • Melt chocolate gently in the microwave, 30 second bursts at half power, until mostly melted. Stir to finish melting.
  • Spread a thin layer of chocolate on each cookie and sprinkle with Halloween sprinkles on the wings, using two long sprinkles to make eyes.*
  • Let set completely, then store in an airtight container layered between wax paper for 3 to 4 days.

Notes

*I fill up one baking sheet and get it in the oven while I cut out and fill the second. That rotation gets all my cookies baked faster. 
*I recommend spreading 5 cookies with chocolate then doing sprinkles. Doing one at a time is time consuming, but the chocolate will set too fast if you try to decorate them all with chocolate first. 

Nutrition

Serving: 1cookie | Calories: 126kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 23mg | Potassium: 41mg | Fiber: 1g | Sugar: 10g | Vitamin A: 9IU | Calcium: 5mg | Iron: 1mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!  

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

 

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Origami Owl Locket and Halloween Charms  

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

 

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Young Living’s Thieves Mints ($50 Value)  

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups  

Prize #7 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

 

Prize #8 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

"Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess"  

Prize #9 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Friends: The Official Cookbook

 

Prize #10 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card$75 Amazon gift card

 

Prize #11 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card$25 Amazon gift card

 

Prize #12 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

 

Prize #13 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

ONE (1) $100 Amazon gift card

  a Rafflecopter giveaway   Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

The post Bat Sugar Cookies #HalloweenTreatsWeek appeared first on The Flour Handprint.

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Slice & Bake Pumpkin Cookies #HalloweenTreatsWeek https://www.theflourhandprint.com/slice-bake-pumpkin-cookies/ https://www.theflourhandprint.com/slice-bake-pumpkin-cookies/#respond Tue, 06 Oct 2020 10:55:00 +0000 https://www.theflourhandprint.com/?p=13727 This page contains affiliate links. For more information please read my Disclosure Policy. Forget the plastic wrapped tube, make your own slice and bake pumpkin sugar cookies with an adorable pumpkins at the center of every cookie. These soft and sweet sugar cookies have an optional spiced flavor to go with the season and are […]

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]]>

This page contains affiliate links. For more information please read my Disclosure Policy.

Forget the plastic wrapped tube, make your own slice and bake pumpkin sugar cookies with an adorable pumpkins at the center of every cookie. These soft and sweet sugar cookies have an optional spiced flavor to go with the season and are an easy, fun project to bake with kids.

a sugar cookie with a pumpkin in the middle being lifted to reveal an identical one behind it

I think it’s one of those iconic American treats, that tube of cookie dough with hidden pictures waiting inside. It’s easy to understand why, with no extra effort decorating, you and your kiddos get to have fun festive cookies, what’s not to love?

While I love the concept, I do pretty much always find that homemade knocks the socks off of any store bought cookie, cute pictures included. So I set out to create our own festive slice and bake cookies made with a dough that uses recognizable ingredients and flavored just the way we like them.

Ingredients for SLice & Bake Cookies

You may be wondering if it takes a special kind of dough to make slice and bake cookies. It actually doesn’t! Just a good sugar cookie recipe is all you really need. I went for my never fail Crisco Sugar Cookie, that I usually make for Christmas time.

Using a shortening based cookie let me work with and then chill my dough with a lot less concern about melting gooey butter.

The ingredients for these cookies is a simple combo of flour, sugar, shortening, egg, vanilla, baking powder, salt, and milk. Be sure to check out the sugar by my sponsor Dixie Crystals Sugar for really tasty cookies!

a platter of pumpkin slice and bake cookies
Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars: Halloween Cakes & Cupcakes: Halloween Pies & Tarts: Halloween Breakfast: Chilled Halloween Treats: Halloween Snack Mix and Candy: No Bake Halloween Desserts:

For the pumpkin and stem some orange and green food dyes are all you really need. You can use the dye you have, I’ve used the standard boxed Easter egg style dye with no issue, but the dough gets a little softer with the addition of so much. For best, easiest to work with results, I recommend:

  • Powder based food dye – I used these for this recipe and it worked great. Vibrant, and no additional liquid to make the dough too soft to form.
  • High concentrated dyes – I love and keep these on hand so I can dye pretty much anything. It takes a lot less than standard dyes and works well.
orange dough, green dough, and plain dough in three separate bowls on an orange towel

Just for fun, and because it’s so easy, I spiced up the dough with the same winter spice combo I love so much in my spiced shortbread and my spice cupcakes. It made it seem like I was eating a pumpkin spice cookie while I bit into the pumpkin! Cinnamon, nutmeg, clove, and allspice is the magic combo! (Or, leave the spices out, it’s up to you!)

The All Important Shaping

Rather than spend a lot of time on the mixing and baking of these cookies, let’s chat about the more important piece, how to get that perfect pumpkin in the middle!

Nothing about this cookie is complicated. The dough is mixed using the creaming method with the shortening and sugar, then egg, milk, and vanilla are added, followed by flour, spices, salt, and leavening. Boom dough.

The baking is similiarly simple, once the shaping and chilling are done, just slice, lay on a parchment lined baking sheet, and bake for 10 to 12 minutes. Boom cookies.

a sheet of dough with a log of orange dough and a strip of green dough beside it

The middle steps, shaping and chilling, aren’t too much more complex, just more unfamiliar. Let me show you how easy it is after all!

  • Start by separating your dough to color it. I used just 1 ounce for the green pumpkin stem, and 9 ounces for the orange pumpkin. That’s about 1 heaping tablespoon of dough for green, and 1 shallow cup for orange.
  • Gently work in your dye until you’ve got colors you like.
  • Roll out the uncolored dough into an 8 x10 rectangle about 1/4 inch thick on a piece of parchment paper set on plastic wrap. Square off the long edges and save the small scraps.
  • Shape the orange dough into a log 9 inches long. You want it maybe a quarter to half an inch shorter than the rectangle.
  • Set it along one long edge of the rectangle and make an indent along the top. I used the back of a butter knife! This is the track for your green stem.
  • Roll the green out thin and set it in the indent of the orange pumpkin. Use your fingers to press and pinch the green stem into a triangle along the top of the pumpkin.
  • Next use the scraps of plain dough to box in the stem, I even cut a strip from the opposite long edge of the dough to get what I needed. Make sure the stem has plain dough along both sides.
the green stem being fitted on the orange pumpkin dough, then it being reinforced with plain dough
  • Start rolling up the dough, starting at the long edge with the pumpkin. Roll tightly, but don’t press down on the dough. Slide out the parchment paper.
  • When you have a long, gently fold in the edges, crimping them down in a circle and pinch off the seam.
  • Tighten the plastic wrap around the dough log and twist off the ends as close to the dough as possible, then gently roll the log to make it a uniform smooth log. Press against the ends gently every few moments to keep the thickness uniform from the middle to the ends.
  • Once you have a smooth log, stick it in the fridge for 30 minutes, up to 24 hours! This makes for easy slicing and baking.
the pumpkin cookie shape sitting on the outer layer of sugar cookie dough beside another image of it rolled up in parchment

That’s really it! As you slice you may find that the dough wants to go flat against your cutting surface. You can roll the log as you slice to battle that, but usually I just use my sharpest knife, a swift motion, and shape any oddball ones gently with my finger on the baking sheet.

Storage and Freezing

One thing I love about cookie dough is having it ready to go in my freezer. This dough works just as well! I recommend you slice and freeze the cookies individually rather than freeze the log. As the entire log would need to thaw for cleanly sliced cookies, it’d be easier just to pop a few out and bake directly from frozen.

For frozen cookies, just bake them at 350°F for 12 to 13 minutes.

Once baked these cookies last fairly well for 3 to 4 days in an airtight container at room temperature!

I hope you like this homemade version of pumpkin slice and bake cookies. This is my first slice and bake cookie, but now that I’ve got the process and dough down, I’m really excited to see what other shapes I can create in the middle! Have fun baking these in the meantime!

Don’t forget about my other fabulous cookie recipes!

a sugar cookie with a pumpkin in the middle being lifted to reveal an identical one behind it
Print

Slice & Bake Pumpkin Cookies

A sweet, spiced sugar cookie with a hidden picture of a pumpkin in the middle.
Course Dessert
Cuisine American
Keyword cookies, Halloween, holidays, sugar cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Servings 16
Calories 175kcal
Author Mikayla M

Ingredients

  • 2/3 cups shortening 4.7 ounces
  • 3/4 cups granulated sugar 5.75 ounces
  • 1 teaspoon vanilla
  • 1 large egg
  • 4 teaspoons milk
  • 2 cups all purpose flour 9 ounces
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon optional
  • 1/4 teaspoon nutmeg optional
  • 1/8 teaspoon clove optional
  • 1/8 teaspoon allspice optional
  • 1/2 teaspoon green powder dye*
  • 1 tablespoon orange powder dye**

Instructions

Making the Dough

  • Cream together shortening and sugar until creamy and smooth. 3 to 4 minutes.
  • Add the egg and beat until well incorporated, then add milk and vanilla and beat to combine.
  • Measure the flour, spices, salt, and baking powder into another bowl and sift it into the shortening mixture.
  • Gently mix until a uniform dough forms. Separate into 3 pieces in the following sizes: 1 ounce, 9 ounces, 12 ounces (or whatever remains).***
  • Add 1/2 teaspoon of green food powder dye into the 1 ounce portion and fold to combine until dough is uniform green color.
  • Add 1 tablespoon of orange dye to the 9 ounce portion of dough and blend until dough is a solid orange color. (See notes for liquid dye tips).

Shaping the Cookie Log

  • Lay parchment paper on a sheet of plastic wrap and roll out the plain dough into a 8 x 10 inch rectangle, about 1/4 inch thick. Trim the long edges to make an even straight line and set trimmings aside.
  • Form the orange dough into a 9 inch pumpkin log. When round and even, place near the bottom long edge of the dough rectangle, leaving about 1/2 inch on either end.
  • Use a butter knife to make a gentle indent along the top of the pumpkin log.
  • Roll the green dough into a thin, 9 inch rope. Place along the indent on the top of the pumpkins, gently pressing it down into the orange while pinching off the tip to create a triangular shape. Trim off excess if needed.
  • Use the white dough trimmings and line either side of the pumpkin stem to help it hold its shape during rolling.
  • When ready, carefully begin rolling the dough by lifting up the edge of the parchment and pulling gently away from yourself. Take your time and smooth the log as you go, keeping the roll tight.
  • Pull the parchment away and pinch the seam of the dough together gently. Fold in the edges of the dough like wrapping a Christmas present to close the log.
  • Wrap the plastic wrap tightly around the dough and roll it gently against a firm surface, like your clean counter to form a smooth log. You'll need to pause and press the ends in every few rolls to keep the log width uniform.
  • Chill for 30 minutes.

Baking Cookies

  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • Remove cookies from fridge and slice with a sharp knife into 1/4 inch thick coins. You may need to gently reshape the cookies as you go to keep them round.
  • Place on cookie sheet 1 inch apart and bake for 7 to 9 minutes, or until edges are set and they no longer look wet.
  • Remove, allow to cool for 2 minutes on the pan, the move to a cooling rack. Enjoy!
  • Store cool leftovers in an airtight container for up to 4 days.

Notes

*Use up to 6 drops of liquid green food dye, and up to 6 yellow and 4 red drops of food dye to make the orange if you don’t have the powdered dyes. 

Nutrition

Calories: 175kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 6mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 17IU | Calcium: 11mg | Iron: 1mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!  

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

 

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Origami Owl Locket and Halloween Charms  

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

 

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Young Living’s Thieves Mints ($50 Value)  

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups  

Prize #8 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

 

Prize #9 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

"Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess"  

Prize #10 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Friends: The Official Cookbook

 

Prize #11 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card$75 Amazon gift card

 

Prize #12 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card$25 Amazon gift card

 

Prize #13 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

 

Prize #14 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

ONE (1) $100 Amazon gift card

  a Rafflecopter giveaway   Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

The post Slice & Bake Pumpkin Cookies #HalloweenTreatsWeek appeared first on The Flour Handprint.

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Pumpkin cupcakes with Maple Frosting #HalloweentreatsWeek https://www.theflourhandprint.com/pumpkin-cupcakes-with-maple-frosting/ https://www.theflourhandprint.com/pumpkin-cupcakes-with-maple-frosting/#respond Mon, 05 Oct 2020 09:13:00 +0000 https://www.theflourhandprint.com/?p=13725 This page contains affiliate links. For more information please read my Disclosure Policy. Whip up a batch of light Pumpkin Cupcakes and top them with an whipped maple frosting for a satisfying, sweet fall treat. Treat your family to this small batch pumpkin spice cupcake for a sweetly spiced snack that celebrates the flavors of […]

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This page contains affiliate links. For more information please read my Disclosure Policy.

Whip up a batch of light Pumpkin Cupcakes and top them with an whipped maple frosting for a satisfying, sweet fall treat. Treat your family to this small batch pumpkin spice cupcake for a sweetly spiced snack that celebrates the flavors of the season.

a white platter with pumpkin cupcakes frosted like orange pumpkins with a red napkin and a scarecrow on the table

I don’t think there’s any question why I made this, it’s fall, we eat pumpkin, enough said right? Pumpkin is actually a feature on our menu throughout the year, it’s great for savory sauces and a healthy substitution in many baked goods. BUT, when fall comes, it’s that specific combination of warm spices and pumpkin baked into a delicious package that I really crave.

These cupcakes are everything I love about pumpkin bread, but lighter. Instead of dense and sticky they’re light and fluffy, but still sweet. Pipe on some whipped maple frosting in pumpkin shape and you’ve got the perfect fall treat.

Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today:  Halloween Cookies & Bars:   Halloween Cakes & Cupcakes: Halloween Brownies: Halloween Pies: Halloween Breakfast: Halloween Drinks: Chilled Halloween Treats: No Bake Desserts:

INGREDIENTS

You may find the ingredients on this list to look oddly familiar…maybe like your favorite pumpkin bread? You’re not wrong! See the recipe for full ingredients, but here are a few tips for the key ones.

ingredients for pumpkin cupcakes
  • Pumpkin Puree – I used canned here since I’m baking these before I can get fresh pumpkin. But you’re welcome to use homemade pumpkin puree, just make sure it’s well drained.
  • Oil – I’ve always found a neutral oil like Canola or Vegetable oil works best with pumpkin recipes.
  • Eggs – these bad boys are your secret to a fluffy cupcake. No need to have them at room temp, we’ll be heating them!
  • Spices – With the exception of cinnamon, I grind all of my spices from whole. Whole spices are often cheaper, and provide more punch. I include measurements for standard ground spices as that’s what most bake with. If you grind your own, you may wish to reduce the amounts a little.
  • For sugar, I know you have choices, but my sponsor Dixie Crystals is a great one!

HOW TO MAKE PUMPKIN SPICE CUPCAKES

Ready to learn the secret to fluffy pumpkin cupcakes? It’s the same method I used to produce a light Olive Oil Cake, and requires just one additional step before beginning your batter. Those 5 extra minutes are the secret to a recipe that yields a perfect small batch of 9 fluffy cupcakes (feel free to double!).

pumpkin cupcakes on a white granite slab with candy corn and a scarecrow
  • Warm the eggs with the sugar in a large bowl set over a pot of simmering water. I do this with my stand mixer bowl, and just lightly stir it around with a rubber spatula.
  • When the eggs and sugar reach 100°F begin beating them on low, then medium speed until the eggs have tripled in volume.
  • Sift in all your dry ingredients and slowly fold into the batter until no dry streaks remain.
  • Alternate dropping in spoonfuls of pumpkin and drizzling in the oil with the mixer running on low until both are combined.
  • Scoop into 9 lined muffin cups and bake at 375° for 12 minutes.

When springy to the touch, or a toothpick comes out clean remove from oven. Let cool one minute then carefully lift cupcakes out of the pan and onto the cooling rack.

TIPS FOR MAPLE BUTTERCREAM PERFECTION

The buttercream really is as simple as mixing the ingredients together, but I have some tips to make sure it comes out perfectly for you every time.

  • Make sure all your ingredients are at room temperature, not cold.
  • If your buttercream appears separated or broken, Gently heat the bowl over simmering water then beat until the mixture is smooth.
  • If your buttercream looks melted or watery, stick it in the fridge for 10 to 15 minutes and beat until smooth.
  • To color your buttercream, choose high intensity food dyes or powders so you don’t water down the frosting.
  • Use these reusable piping bags instead of disposable ones for less waste!
  • Pipe your cupcakes however you like, I followed the instructions for top down pumpkins from this fun guide!
  • Chill after one hour at room temperature, keep chilled until 30 minutes before serving.
a single cupcake being frosted
Yes, it was after this picture I realized my buttercream had split. See tips above, I fixed it no problem!

There are so many ways to make these cute if you’re good at that sort of thing. I can bake up a storm but when it comes to decorating, I’m usually left floundering a little.

Thankfully there are fun and helpful guides from those who are better than me! I used this fun guide on 8 ways to pipe a pumpkin cupcake, you could choose the style that suites you best!

I’ve seen a lot of ways to finish that ‘pumpkin effect’ too, for me its all about flavors that make sense with the cupcake. I chose marzipan, it’s easy to work with and widely available in the baking section of most grocery stores.

I just shaped out the stems and vines like I was making play doh shapes with my son. Then I used a clean soft paintbrush to brush on

a cupcake propped up surrounded by more cupcakes and candy corn on a granite slab

CAN I MAKE THESE MINI?

You bet! Just line or grease and flour a mini cupcake tin and scoop it in, about 3/4 full. Then bake for 10 minutes!

Are These Easy to Store and Freeze?

The cupcakes freeze very well with no frosting, and will store in an airtight container at room temperature for 5 days. Once frosted, they must be kept covered in the fridge for up to 3 days.

If you’d like to freeze the buttercream and the cupcakes for later use I recommend freezing them separately. Simply thaw and mix the buttercream and decorate the thawed cupcakes as usual. They’d be good in the freezer for 2 to 3 months.

Enjoy these with a hot cup of coffee!

Who doesn’t love a freshly baked, homemade cupcake? These fluffy beauties are a fabulous fun treat for the autumn season, and I highly recommend you give them a go soon. Even better, pair them with a warm homemade maple latte or a cup of hot cocoa made with homemade mix and you’ll be a happy, cozy camper. Don’t forget to let me know how it goes!

While you’re here, check out these other fabulous recipes!

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Pumpkin Cupcakes with Maple Buttercream

A fluffy pumpkin spice cupcake topped with a creamy whipped buttercream flavored with maple.
Course Dessert
Cuisine American
Keyword cupcakes, fall, Halloween, pumpkin
Prep Time 15 minutes
Cook Time 21 minutes
Buttercream & Decorating 25 minutes
Total Time 1 hour 1 minute
Servings 9 cupcakes
Calories 381kcal
Author Mikayla M

Ingredients

Pumpkin Cupcakes

  • 4 ounces all purpose flour 1 cup, spooned and leveled, with 1 tablespoon removed.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon cloves
  • 3 ounces brown sugar 1/2 cup, lightly packed
  • 2.5 ounces white sugar 1/3 cup
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 ounces pumpkin puree 1/2 cup
  • 2 ounces vegetable oil 1/4 cup

Maple Buttercream

  • 4 ounces butter, softened 1/2 cup
  • 2 tablespoons maple syrup
  • 1 1/2 cups powdered sugar, sifted
  • 1/4 teaspoon maple extract
  • 2 tablespoons heavy cream

Decorations As Seen

  • 5 drops yellow dye
  • 4 drops red dye
  • 1 1/2 tablespoons marzipan
  • 1/2 teaspoon brown food powder paint*
  • 1 teaspoon green food powder paint

Instructions

Pumpkin Cupcakes

  • Set a small pot with 2 inches of water over high heat, reduce to low once boiling to maintain a simmer.
  • Line a cupcake tin with 9 cups and preheat oven to 350°F, moving one rack to the top 1/3 of the oven.
  • Sift together the flour, baking soda, baking powder, spices in a bowl and set aside.
  • Combine the eggs and sugars in the bowl of your stand mixer or other large bowl and set over the simmering water.
  • Stir lightly as the eggs begin to heat and sugar melt. Monitor until it's warm to the touch or 100°F. Remove from the water and begin beating at medium speed, working up to high until the eggs have tripled in volume.
  • Gently fold in the dry ingredients.
  • With the mixer running on the lowest speed, alternate drizzling in oil and spooning in pumpkin until both are combined and the batter is uniform and smooth.
  • Divide between 9 muffin cups, about 3/4 of the way full and bake in the top third of your oven for 21 minutes.

Maple Buttercream

  • Beat the softened butter on medium speed until light and fluffy.
  • Add the maple syrup, extract, and begin mixing on low. Add in the powdered sugar 1/2 cup at a time on low to avoid a mess.
  • Once combined, turn mixer up to medium and drizzle in the heavy cream.
  • Turn up to high speed and beat until fluffy and smooth, 1 to 2 minutes.

Optional for Decorating

  • Add food coloring to buttercream and beat until combined and uniform.
  • Add to a piping bag fitted with desired tip and pipe 5 semi-circles following the shape of the cupcake, starting on the outside and working your way in.
  • Mold marzipan into small cylinders and thin ropes and brush with edible food powder. Stick the stem in the top and wind the vine from there as you like it.

Notes

Links to the specific dyes I used for the marzipan and frosting are linked in the ‘Tips for Maple Buttercream’ section above, along with information on alternatives.

Nutrition

Serving: 1cupcake | Calories: 381kcal | Carbohydrates: 51g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 173mg | Potassium: 122mg | Fiber: 1g | Sugar: 40g | Vitamin A: 2385IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

Happy Halloween!

Spooky Season is here and it is time for 2020’s #HalloweenTreatsWeek event! #HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife  & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.

“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”

For the 3rd annual #HalloweenTreatsWeek event we have 30 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week! Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!

Plus, don’t forget that we have some great giveaways for you this week thanks to our amazing sponsor and bloggers this year!  

Prize #1 from Dixie Crystals

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

 

Prize #2 from Angie at BigBearsWife 

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Ninja OP301 Foodi 9-in-1 Pressure, Slow Cooker, Air Fryer and More, with 6.5 Quart Capacity and 45 Recipe Book, and a High Gloss Finish

Prize #3 from Nicole Taggart’s Origami Owl Jewelry Bar

Origami Owl Locket and Halloween Charms

Origami Owl Locket and Halloween Charms

 

Prize #4 from Kathy at Lemon Blossoms 

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

6 Quart Instant Pot Duo 7-in-1 Electric Pressure Cooker

 

Prize #5 from Terri at Our Good Life

Young Living’s Thieves Mints ($50 Value)

Pop a Thieves Mint into your mouth for cinnamint-fresh breath after meals. Made with naturally derived ingredients and free of artificial sweeteners, dyes, and preservatives, Thieves Mints are a choice you can feel good about. Created with Young Living’s Thieves essential oil blend, these mints deliver minty coolness with a hint of warm, sugar-free sweetness. Thieves Mints come in a conveniently sized container that is great to take on the go!!

Young Living’s Thieves Mints ($50 Value)

 

Prize #6 from Julie  at Back To My Southern Roots

1 Copy of  – The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

The Peanuts Family Cookbook: Delicious Dishes for Kids to Make with Their Favorite Grown-Ups

 

Prize #8 from Peabody of Sweet ReciPEAS

1 Copy of her new cookbook “Holy Sweet! 60 Indulgent Recipes for Bigger, Better Desserts”

 

Prize #9 from Megan of Strawberry Blondie Kitchen

1 Copy of her cookbook, “Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess”

"Incredible One-Pot Cooking: Easy, Delicious Recipes for Exciting Meals Without the Mess"

 

Prize #10 from Nicole of For the Love of Food Blog

1 Copy of “Friends: The Official Cookbook”

Friends: The Official Cookbook

 

Prize #11 from Michaela from An Affair from the Heart, Jennifer from Take Two Tapas and Michele from West Via Midwest

ONE (1) $75 Amazon gift card$75 Amazon gift card

 

Prize #12 from Shanaka from It’s Shanaka

ONE (1) $25 Amazon gift card$25 Amazon gift card

 

Prize #13 from Ashley from Cheese Curd In Paradise

1 Copy of her cookbook, ” The Serial Killer Cookbook: True Crime Trivia and Disturbingly Delicious Last Meals from Death Row’s Most Infamous Killers and Murderers”

 

Prize #14 from Amy from House of Nash Eats

ONE (1) $100 Amazon gift card

ONE (1) $100 Amazon gift card

  a Rafflecopter giveaway   Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from October 5th – October 10th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 14 prizes and therefore we will have a total of 14 winners. No purchase necessary. Void where prohibited by law. Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes. We would also love to give a huge thanks to our Halloween Treats Week bloggers because a lot of them also donated prizes for the giveaways, including:  Angie of BigBearsWife ,  Nicole of Nicole Taggart’s Origami Owl Jewelry Bar, Kathy of Lemon Blossoms,  Terri of Our Good Life,  Julie of Back To My Southern Roots,  Peabody of Sweet ReciPEAS, Megan of Strawberry Blondie Kitchen, Nicole of For the Love of Food Blog, Michaela of An Affair from the Heart, Jennifer of Take Two Tapas , Michele of West Via Midwest, Shanaka of It’s Shanaka, Ashley of Cheese Curd In Paradise, and Amy from House of Nash Eats!

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Spiced Shortbread Cookies https://www.theflourhandprint.com/spiced-shortbread-cookies/ https://www.theflourhandprint.com/spiced-shortbread-cookies/#respond Thu, 17 Sep 2020 16:25:17 +0000 https://www.theflourhandprint.com/?p=13701 This page contains affiliate links. For more information please read my Disclosure Policy. These simple spiced shortbread cookies are a variation on classic shortbread full of common winter spices perfect for the fall an winter season. As an easy to make and long lasting cookie they’re also great for gift giving to friends and family […]

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This page contains affiliate links. For more information please read my Disclosure Policy.

These simple spiced shortbread cookies are a variation on classic shortbread full of common winter spices perfect for the fall an winter season. As an easy to make and long lasting cookie they’re also great for gift giving to friends and family during the holidays.

a stack of spiced shortbread cookies next to a cinnamon stick

Shortbread cookies are my go to whenever I have a cookie craving but not a lot of patience. They’re literally the easiest cookie to make and even easier to customize to my particular tastes of the moment. This time of year, when pumpkins show up everywhere and I start adding soups to my menus, a combo of classic winter spices is just what I need.

Shortbread Vs. Sugar Cookie

Of the more popular cookies during the cooler months, shortbread and sugar vie for first place. But what’s the difference anyway? Sugar cookies are a softer cookie made from a dough with a much higher sugar content, often enriched with eggs, chemical leavening agents and other additions. While delicious, it’s not as simple of a cookie. Check out my Crisco Sugar Cookies for a great recipe!

Shortbread on the other hand is a very simple cookie that at it’s core is only flour, butter, and a small amount of sugar. While I usually add some extract and a pinch of salt, at those aren’t even needed!

You can read all about the classic shortbread, and get my never fail technique for perfect shortbread in my How to Make Shortbread Cookies post. It’s from that core recipe that this spiced version and other delicious variations like Raspberry White Chocolate Shortbread come from!

What you Need

I wasn’t lying when I said all you really need is flour, butter, and sugar to make the base of this recipe. With that, some vanilla extract and a combo of common pantry spices, you can make this Christmas spiced cookie recipe in less than 20 minutes.

a plate of spiced shortbread cookies

There are so many spices you could use to make a spiced cookie, and I bet they’d all be delicious in different ways. For me, part of making everything from scratch works largely because I operate from a core set of pantry items, spices included. For this recipe, you just need these 4 very common winter spices:

  • Cinnamon
  • Allspice
  • Nutmeg
  • Cloves

How to Make these!

The actual process for making these cookies is as simple as the ingredients. Using the standard creaming technique of blending butter, sugar and extract, then folding in the flour, spices, and salt to form a dough, your cookies will be ready to bake in no time.

Of course I have some tips to make them extra perfect!

  • Fold in your dry ingredients as gently as possible. I do this by hand with a rubber spatula to make sure the dough is worked as little as possible. This is how I guarantee soft, tender shortbread every time.
  • Turn your dough out onto a clean surface to shape it when it just comes together. A few little loose crumbs of dough are fine, they’ll get mixed in as you shape.
  • Speaking of shaping…you have options! I did the simple roll and slice technique, but you can also roll them out and cut them, or even freeform them by hand. (Learn more about your options with my downloadable shortbread cookbook!)
  • Bake in a 350°F oven until they’re just barely brown at the very bottom edge that’s touching the baking sheet. Over-baking equals dry cookies, which is never fun. When baked the top will appear dry, not glossy.
  • Let them cool on the pan for just a minute or two. Then transfer to a wire rack to cool so they don’t dry out.

If you choose to make these with the slice and roll method like I did, simply shape the dough into a rough log on either parchment paper or plastic wrap. Then roll it up tightly and twist of the ends. Keep your thumbs against either end as you roll it gently against a firm surface.

You may need to occasionally push gently against the ends to keep the log the same width as you roll. Once the cookie dough looks solid and round, stick it in the fridge to firm up. I usually leave it about an hour, but once it’s stiffened up enough to slice, you’re good to go.

Storage

Shortbread lasts an exceptionally long time at room temperature when stored in an airtight container. It’s one of the things that makes them so good for the holiday season. Bake them days ahead of your gifting, and they’ll still be perfect!

I’ve certainly kept these for 7 to 10 days, but I usually find them best in the first 5 days. Let them cool completely before sealing them away. Any residual heat can cause too much moisture to form.

Enjoy!!

I hope you love shortbread spiced cookies as much as I do. They’re a simple way to enjoy the seasonal flavors without much drama. Add these to a holiday gift basket, or just secret them away for yourself to enjoy. Either way, I hope they’re eaten with smiles.

Be sure to check out these other cookie recipes too!

a stack of spiced shortbread cookies next to a cinnamon stick
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Spiced Shortbread Cookies

Simple buttery shortbread cookies flavored with 4 common winter spices for a warm fall flavored treat.
Prep Time 10 minutes
Cook Time 10 minutes
Optional Chill time 1 hour
Servings 12
Calories 111kcal
Author Mikayla M

Ingredients

  • 6 ounces all-purpose flour 1 1/4 cups
  • 4 ounces unsalted butter, softened 1/2 cup, 1 stick
  • 2 ounces white sugar 1/4 cup
  • 1/2 teaspoon vanilla extract
  • pinch kosher salt*
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves

Instructions

  • Cream together the softened butter, sugar, and vanilla until light and fluffy, 2 to 3 minutes.
  • Combine the flour, spices and salt. Whisk to mix.
  • Add dry ingredients to the butter mixture, and fold gently to combine until dough begins to form and no dry flour is visible. Some loose dough crumbs are fine.
  • Turn dough out onto a clean surface covered with plastic wrap or parchment paper. Press dough into a rough log.**
  • Tightly wrap the dough in the plastic or paper and twist off the ends. Roll gently against a firm surface, pressing gently against the ends to keep the log width uniform.
  • When dough is smooth and round, transfer to the fridge to chill for 1 hour.
  • Preheat oven to 350°F, line a baking sheet with parchment paper. Slice the cookies 1/4 inch thick with a sharp knife and place on parchment paper, leaving a small amount of space between them.
  • Bake for 10 minutes or until top is no longer glossy and the very bottom edge is just barely golden.
  • Let sit on baking sheet 2 minutes then transfer to a cooling rack to cool completely before storing.

Notes

*I use less than 1/8 teaspoon of kosher salt, it’s literally a pinch. 
**If you’d prefer to roll the dough out and cut the cookies with a cutter or knife, or to form them free hand, you can skip the chill time and bake as soon as they’re shaped. 
Please note that the cookie yield for this recipe will depend on the size of your log. I generally form the logs to be  2 inches in diameter and I average 12 to 13 cookies. 

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 1mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 189IU | Calcium: 4mg | Iron: 1mg

I’d love to hear what you think, feel free to tag me on Instagram @theflourhandprint so I can see how it went! Until next time, Happy Eating!

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