Candy Corn Brownies

Hoo-boy! This is over the top–even for me. I hesitated and dithered about adding this to my blog because I didn’t know if anyone would actually want to go to this much work for a candy-coated brownie, but my trusted friend Mary assured me that the description of my struggles would be interesting, at least. We’ll see about that.

You know the drill. First I tell you about all the steps I used, then I let you off the hook with easy alternatives. Yes, yes, I’m going to do that again. But first, I want to mention that maybe it just seemed like this was an insanely big production. It took me a couple of days, but that’s because I had to adjust my brownie recipe so that it would bake as evenly as possible. No big, tall, crunchy sides and sunken center for this baby. And then I decided (no wine was involved, I promise) that it would save time if I coated one side with orange candy melts, thinking I could then just cut and dip in yellow and white. Um. I have issues with spacial concepts – can’t imagine how something will work unless I actually try it.

Nope. Learn from my mistakes, and don’t try to create a shortcut. Resign yourself to a lot of messy dipping!

It didn’t. There were still sides that would need orange coating, and I just used up all of my orange melts. Pffft. Luckily I had an extra bag of white melts, so naturally, I added red food coloring to my bag of yellow melts to make orange, and then colored the extra bag of white melts yellow. Why didn’t I just color the white melts orange? There was a reason, but I can’t remember. I’m old.

I also played with the icing, trying to incorporate melted candy corn. It.Did.Not.Work. That stuff is like taffy. (And as an aside, if you see the recipe that insists you can make homemade Butterfingers with candy corn, don’t believe it for a minute. You will get yummy chewy peanut butter taffy. I know.) So I finally gave up and used buttercream.

Maybe, maybe if I made them again, knowing what I know now, it wouldn’t seem overwhelming. But that ship has sailed, and I’m moving on. Give this a try if you’re bored and want a challenge . . . and if you enjoy washing lots of dishes.

If I were to make them again, I might make them smaller, too. They’d be easier to dip.

And if you decide to:

  • use a boxed brownie mix
  • use canned frosting
  • dip only half of them and eat the rest plain

. . . I will completely understand. And bravo for trying! Please send me photos, okay?

Candy Corn Brownies
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Brownies, decorated to look like candy corn. They're iced and dipped in three colors of candy melts. Add chopped candy corn to the brownie batter if that isn't enough sugar for you! Makes about 27.
Ingredients
  • BROWNIES:
  • 1 cup butter
  • 2 cups white sugar
  • 3 eggs
  • 1 cup cocoa (I combine regular and extra dark for a richer color)
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chopped candy corn (optional)
  • ICING:
  • ½ cup butter, softened
  • 2 cups powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla
  • COATING:
  • You will need approximately 18 ounces orange candy melts, 12 ounces yellow candy melts, and 8 ounces white candy melts. This may vary, depending on your dipping style!
  • Shortening or coconut oil to thin chocolate for dipping.
Instructions
  1. BROWNIES: Heat oven to 325 F. Generously grease and flour (or spray with an oil/flour baking spray) a 13x9-inch baking pan. Hint: you may want to lay a piece of foil or parchment across the bottom, extending up the sides to make it easier to lift brownies out.
  2. In a large pot on low heat, melt butter. Remove from heat and add sugar, stirring well. Allow mixture to cool until lukewarm.
  3. Stir in eggs, one at a time, mixing well.
  4. Combine cocoa, flour, baking powder, and salt. Add to butter mixture, along with candy corn (if using). Stir gently, just until blended. Do not over stir! Spread evenly in pan, smoothing the top as much as possible. An offset spatula or dough scraper works well for this.
  5. Bake for approximately 30 minutes, or until a toothpick comes out clean when inserted in the center.
  6. Cool completely in pan on rack. Once cool, remove from pan.
  7. ICING: In a medium bowl, beat together the butter and powdered sugar. Add milk and vanilla and beat until smooth.
  8. ASSEMBLE: Cut off any rough edges. Flip the brownies over and spread icing over the bottom side of the brownies (it's the smoothest) as evenly as possible. With long edge towards you, divide the brownies into three long strips, approximately 3 inches tall. (If you had to cut off much of the edges, they may be a little shorter than that.) Mark the bottom of each strip every two inches, then mark the top of the strip beginning with 1 inch and then every two inches. Cut from the bottom left corner to the 1-inch mark, then from the 1-inch mark down to the 2-inch mark on the bottom, creating a candy corn shape. You can be precise, or you can wing it from there.
  9. Set each candy corn shape on a large baking sheet and place in freezer for at least 2 hours. As you work with the brownies, dipping them in candy melts, keep them frozen, only removing part of them from the freezer at a time.
  10. Place orange candy melts in a small microwave-safe bowls or mug, adding about 1½ teaspoon shortening or coconut oil. Microwave, stirring every 15 seconds. Stop before completely melted; the hot bowl will finish melting the candy. Stir until smooth. As you're working with the candy, heat it for a few seconds if the mixture thickens. Thin candy is much easier to work with. Alternatively, you can keep the bowl of melted candy in a pan of hot water as you work - just be careful not to get any water into the candy.
  11. Cover a large baking sheet with parchment.
  12. Holding onto the wide end of each brownie, dip the pointed end about ⅔ of the way into orange candy. Place on parchment to harden. When all of the brownies have been dipped in orange, return to the freezer for 10-15 minutes.
  13. Heat yellow candy melts, adding 1 teaspoon shortening or coconut oil. Holding pointed end, dip wide end of each brownie into yellow candy, bringing it up to meet the orange candy. Don't leave any brownie showing! Once all have been dipped in yellow, return to the freezer for 10-15 minutes.
  14. Heat white candy melts, using ½ teaspoon shortening or coconut oil. Dip the tip of each brownie in the white. Allow coating to harden. These can be kept at room temperature for 2-3 days, or refrigerated if you prefer. They freeze very well too!

Combine melted butter and sugar well. Allow it to cool a bit.

Stir in eggs, one at a time.

Add dry ingredients

. . . and the candy corn, if you’re using it.

Spread evenly in prepared pan and bake.

A 3×5 index card might help with cutting those triangles.

Ice the smooth bottom side of the brownies, cut into 3 strips and cut out triangles.

Place pieces on parchment covered pan and freeze

Dip frozen brownies in orange candy melts. Pop back in freezer briefly.

Dip the other end into yellow melts until it meets the orange.

Dip the tip in white

See, wasn’t that easy? Hello? Hello?

Wait! I actually have another idea that would be good for Halloween or Thanksgiving, and it’s easier, though it still involves dipping. It even (GASP!) uses store-bought cookies. If these Candy Corn Brownies make your eyes roll back in your head, just stay with me, because the next post might be right up your alley.

Lorinda

 

Bulletproof Coffee Cookies

Anyone who knows me knows that I am passionate about coffee. I roast my own so I can get it just the way I like it. I’ve always preferred my coffee black, but recently have fallen for the charms of Bulletproof Coffee, which is coffee blended with coconut oil (or MCT oil) and grass-fed unsalted butter (or ghee), and an occasional touch of honey.

I’m sure you can see where I’m going here. How could I not create a cookie inspired by this drink?

And, oh man, what a good idea that was. Some of the enthusiasm could be chalked up to the fact that The Man and I have been on a no-sugar-no-flour diet for almost three months, but when we succumbed to temptation and each tried one, we were very, very excited about them. Which led to one more, just to be sure they were as good as we thought.

They were.

These cookies are not too sweet, with a strong (but not overwhelming) coffee flavor. Let’s see: 3 tablespoons of espresso powder equal 9 cups of coffee, and the recipe makes 48 cookies. So if you ate 5 cookies (hey, they’re little!) you’d eat the equivalent of a cup of coffee, more or less. You’ll be getting your coffee buzz in a delightful way. Yee HAW!

Of course, I’d probably dunk mine in a cup of coffee.

Hey, boys and girls. Do you know what time it is? That’s right, it’s COFFEE TIME!

What surprised me about this recipe, besides the fact that it actually exceeded my expectations, is the texture. These little devils are very soft and fluffy inside (almost like cake) but are slightly crispy on the outside. And I threw in some dark chocolate chunks, too, which complements the coffee flavor. Perfection.

They’re also incredibly easy to make. No fussy stuff – just mix ’em and bake ’em. Here’s the recipe:

Bulletproof Coffee Cookies
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Makes 48 small cookies, or go for broke and make 24 large ones!
Ingredients
  • ½ cup refined coconut oil (Refined oil is almost flavorless.)
  • ½ cup grass-fed unsalted butter
  • ½ cup honey
  • 3 tablespoons espresso powder
  • 2 eggs
  • 1 cup coarsely ground oats (use a spice/coffee grinder or blender. Don't use steel cut oats!)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dark chocolate chips (or chopped chocolate)
Instructions
  1. Heat oven to 375 F. Cover baking sheets with parchment or use Silpat sheets.
  2. In a large bowl, combine the coconut oil, butter, honey, and espresso powder. Beat well.
  3. Add eggs and beat well. The mixture may look a little curdled; that's okay!
  4. Add ground oats, flour, baking powder, baking soda, and salt. Beat just until combined.
  5. Stir in the chocolate chips.
  6. Use a cookie scoop to drop dough 2 inches apart on prepared baking sheets - approximately 1 rounded tablespoon of dough for each cookie.
  7. Bake one sheet of cookies at a time for 10 minutes. Remove from oven and cool on a rack.
  8. Dough may be covered and kept in the refrigerator for several days.

What you’ll need. No grass-fed unsalted butter? Use regular, and cut the salt to 1/4 teaspoon.

Grind oats (quick or regular) in coffee/spice grinder or blender. Leave some chunks for texture.

Use a cookie scoop if you have one and drop on parchment or Silpat sheets. They shouldn’t spread much. If they do, chill the dough briefly.

Trust me on this: you MUST eat one (or more) warm. Mmmmmm.

If you don’t love coffee, you’ll obviously want to give these a pass. We can still be friends. Cheers!

Lorinda

Chocolate Shortbread Flowers

Oh boy, did I have fun sculpting shortbread for Mother’s Day. I’m getting this in just under the wire, but chances are you have everything you need to make these rich Chocolate Shortbread Flowers. I learned what works (and what definitely doesn’t) when it comes to designing cookie flowers, and have chosen my two favorite options for this post: roses and two-layer posies.

Roses                                         Posies

I used half butter and half shortening to give the blooms a little more stability. I know, I know . . . I don’t like shortening either. But sometimes you just have to make an exception. As long as you roll the dough out between pieces of parchment, you can re-roll to your heart’s content. (I used my handy tortilla press again, and it worked very well!)

Leave the flowers plain or decorate the heck out of them. The cookies don’t have much sugar, so you can dip the baked edges or bottoms in chocolate without being afraid of getting them too sweet. I’ll give you a few options for decorating, and then you’re on your own.

Whatever you do, make sure you have a glass of milk or cup of coffee with your cookies; they’re really rich!

Chocolate Shortbread Flowers
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Ingredients
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 cup powdered sugar
  • 1 egg yolk
  • 3 tablespoons coffee or milk
  • 2 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup cornstarch
  • Chocolate chips (large preferred) for 2-layer cookies
  • Dark chocolate and sparkling sugar for decorating, if desired.
  • You will need a small heart cutter for roses (though you can make them with circles, too) or two flower cutters - one large, one smaller - for the 2-layer flowers.
Instructions
  1. In a large bowl, beat the butter, shortening, and powdered sugar together until creamy.
  2. Add egg yolk and coffee (or milk) and mix well.
  3. Add flour, cocoa powder, salt, and cornstarch. Beat well. Be patient - it may take a few minutes before the mixture comes together.
  4. Divide into two parts and chill for 1 hour.
  5. Heat oven to 350 F.
  6. Working with half of the dough at a time, roll out thin, about ⅛-inch. It's best to roll between lightly floured sheets of parchment. (Or use my trick and put small balls of dough between parchment and use a tortilla press.)
  7. TO MAKE ROSES: Cut 6-7 small hearts. Press both rounded sides between thumb and forefinger to thin them out a little. Roll one heart, beginning at a rounded corner and rolling towards the other, making the center. It will create a "stem". Don't worry about this, you'll be cutting it off when you're done. Add one heart at a time, wrapping around the center. Stagger the petals as you go, and gently roll them outwards. If the dough cracks, just pinch it like you would clay. Add as many hearts as you want. Cut out two leaves and press them against the sides of the rose. Using scissors, cut the stem part off so the rose will sit flat. Place on ungreased baking sheet.
  8. Bake 10-12 minutes. They should be firm, but don't let them get dark. Cool on a rack. Dip the bottom of the flowers in chocolate if you wish, and place on parchment until firm.
  9. TO MAKE TWO-LAYER FLOWERS: For each flower, cut out one large and one small flower. Use a wooden skewer, toothpick, or the back of a knife to gently score the petals. This will make them easier to shape. (Dip the edges of both in sparkling sugar now if you wish.) Lightly position the small flower on the large one. Place a large chocolate chip point side down in the center of the small flower and press firmly. This will make the top flower raise and cup slightly. Slide a thin spatula under flower and lay it over the cavity of a mini muffin pan. Don't press down - it will shape itself as it cooks. Once muffin pan is full, bake for 10-12 minutes. Cool for 5 minutes on a rack before lifting the flowers out carefully.
  10. Leave plain, or dip the bottom in chocolate. You can add filling to the center - chocolate ganache, icing, or a mini peanut butter cup.

We’ll start with the posies:

Gently press lines into each petal.

Press a large chocolate chip firmly on the top flower. It’ll magically raise up and take shape.

With a thin spatula, set flower carefully over the cavity of a mini muffin pan. Don’t press – it’ll settle in as it bakes.

Once cooled, I like to dip the bottom in melted chocolate and then set it on parchment until firm. (The fridge makes this go much faster.) You can leave it as is or fill the center with ganache or icing. You can also dip the edges in sparkling sugar before assembling the flower.

Now for the roses:

Cut out 6 or 7 small hearts. Press along the rounded tops to thin the edges. Roll first heart into a rose center.

Add a second heart. (Don’t worry about a long “stem” developing. You’re going to cut that off later.) Gently roll top edges of petals away from center.

Add petals until the rose is as big as you want. You can also cut a heart in half if you just need ONE more.

Use a leaf cutter or just cut leaves freehand. Press them into the sides of the flower.

Now – cut off all that extra “stem” at the bottom so the rose will sit nicely.

and . . . bake!

I covered the bottom of my roses with melted dark chocolate, finding it was easier to paint the chocolate on with a brush than to dip the cookies. I love the texture contrast – that snap of chocolate before your teeth hit cookie. Mmmm.

For fun, I put some of the melted chocolate into a small pastry bag and accented the petals on some of the flowers, outlining each one. It was surprisingly quick and easy, and fancy-dancy.

Well, there you have it. Not nearly as complicated as you expected, right? What are you waiting for? Go, go, go!

Lorinda

Deviled Cookies

If you’ve been following my blog, you might remember the Deviled Cakes I made a few years ago. They’re still one of my very favorite creations, but unfortunately the egg shaped baking pan is impossible to find now. So I decided to try the same idea with easy shortbread cookie dough.

Finding plastic eggs that open horizontally wasn’t that easy either, but they’re out there!

It wasn’t quite as I envisioned. I had hoped the shortbread dough would be strong enough to hold its shape in the oven with a hole in the middle for jam or ganache.

It wasn’t.

However, I filled that hole with a solid chocolate egg and baked it flat-side down, and—voilà! The chocolate egg supported the cookie dough and added a fun surprise center. Sweet!

A little white chocolate was spread smoothly on the cookie and topped with yolk-colored buttercream and red sugar sprinkles.

I’m getting this post in just under the wire, with two days until Easter. It was sort of an impromptu decision, which translates into: “I didn’t feel like cleaning house today”. This was much more important, right? If you don’t have time to make them this Easter, they’d be cute for a spring tea or luncheon, too.

Deviled Cookies
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Makes 24
Ingredients
  • COOKIES:
  • 1 cup (2 sticks) butter, softened
  • 1 cup powdered sugar
  • 1 egg yolk
  • 1 teaspoon milk
  • 2 cups flour
  • ¼ teaspoon salt (if using unsalted butter, increase to ½ teaspoon)
  • ½ cup cornstarch
  • 24 small solid chocolate eggs
  • BUTTERCREAM ICING:
  • ½ cup butter, softened
  • 3½ cups powdered sugar
  • ¼ cup heavy cream
  • ½ teaspoon vanilla
  • food coloring
  • *****
  • You will also need:
  • Plastic eggs that open horizontally
  • White chocolate candy melts - about 1 cup
  • Red sugar
Instructions
  1. COOKIES:
  2. In a large bowl, combine butter and powdered sugar. Beat until light and fluffy.
  3. Add egg yolk and milk, and blend well. (If using a stand mixer, you may want to switch to the dough hook at this point.)
  4. Add the flour, salt, and cornstarch and mix until it turns into a smooth, stiff dough. At first it will seem very crumbly, but it should come together. If it doesn't, add a little milk, a few drops at a time.
  5. Chill dough for 1 hour.
  6. Heat oven to 350 F. Cover baking sheet with silpat or parchment.
  7. Lightly grease or spray the inside of one egg half and dip in flour. (The grease will help the flour stick.)
  8. Press chilled dough firmly into egg, level with the top.
  9. Press one unwrapped chocolate egg into widest half of the egg as deep as possible. Using your hand or a knife, level the dough in the egg. It's okay if a little chocolate is showing.
  10. Squeeze the sides and ends gently to release the egg flat side down onto prepared baking sheet. Repeat, placing eggs at least 1 inch apart.
  11. Bake 14-15 minutes, or until the flat side is beginning to turn light golden brown. Allow to cool on the baking sheet on a rack. (If you need to use the pan for the remaining eggs, slide silpat or parchment onto the rack.)
  12. Once eggs are cool, melt white chocolate in the microwave at 15 second increments, stirring often, or in a small pan on lowest heat. Use a knife or offset spatula to spread melted chocolate smoothly on each egg. Run your finger around the top edge for a clean look.
  13. Make buttercream: Beat soft butter until creamy. Slowly add powdered sugar (and a little of the cream if it's too thick to mix), beating well. Add vanilla and remaining cream and beat well until fluffy. Add food coloring. I used mostly yellow, with just a tiny amount of green and orange to achieve an egg yolk color.
  14. Pipe buttercream onto each cookie and sprinkle with red sugar.

Solid chocolate egg ready to be pressed firmly into the dough.

Lay flat to bake. (I used a Silpat, but parchment works too.)

Baked. I flipped them over so you can see their underbellies.

Spread melted white chocolate on the flat side.

Sigh. I didn’t get a photo of piping the buttercream. You’ve got this, right?


Happy Easter, everyone.

Lorinda

Easter Bunny Drops

If you see chocolate covered raisins and grated carrot peeking out of the cookies on my brunch table, you’ll know the Easter Bunny has left a little surprise on his way through the kitchen!

He can’t help it; bunnies are like that. I had a litter-box trained rabbit once, but he still left a few droppings on the way to and from the box. More than you wanted to know, right?

These cookies are very light and cake-like, not crunchy. I like mine just bursting with goodies, so I add a handful of toasted pecans to the dough too for a little extra flavor and crunch. You could also add a small can of crushed pineapple with the juice thoroughly pressed out.

You don’t really have to glaze them, but they’re so appealing with that thin coat of icing that I couldn’t resist.

These are about as easy as cookies get. Make lots and lots; they’ll go quickly!

Easter Bunny Drops
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Makes 48 cookies (a few more if you add the optional ingredients).
Ingredients
  • 1¼ cups sugar
  • ½ cup oil (I use peanut, but any light colored oil will work)
  • 3 eggs
  • 1½ teaspoons vanilla
  • ¼ cup buttermilk
  • 1 cup grated carrot (not too finely grated - you want to see the color!)
  • 2½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 8 ounces (about 1¼ cups) chocolate covered raisins
  • OPTIONAL: ¼ cup chopped nuts, 1 small can crushed pineapple (all liquid pressed out)
  • GLAZE: 1 cup powdered sugar and 2 tablespoons water, whisked together well.
Instructions
  1. Heat oven to 350 F. Cover baking sheets with silpat or parchment.
  2. In large bowl, beat sugar and oil together well.
  3. Add eggs, vanilla, and buttermilk and beat for 2 minutes on medium-high speed.
  4. Mix in grated carrot, (pineapple, if you're using it) flour, baking powder, baking soda, salt, and cinnamon just until incorporated.
  5. Stir in chocolate covered raisins (and nuts, if desired).
  6. Using a small cookie scoop or level tablespoon, drop onto prepared baking sheets. Bake for 12 minutes, until the bottoms are golden brown.
  7. Cool on a rack and brush with a very thin layer of sugar glaze.

Sticky, gooey dough!

Scoop onto silpat or parchment. Don’t flatten!

Bake for 12 minute until bottoms are a rich golden brown.

Tell the kids that the Easter Bunny is magic, and his droppings are good to eat. They’ll buy that. I did!

Lorinda

 

Chocolate Peanut Butter Shortbread

The combination of chocolate and peanut butter is irresistible to me, and I just love getting both flavors in one cookie. There are endless ways to put these two doughs together, and I’ll show you a few, but I’m sure you will come up with some fun ideas of your own.

Yes, you’ll have to make two different batches of cookie dough, but it really is a very easy dough to make, and it won’t take you long at all. If you’re wondering how many this will make, I just don’t know what to tell you. It depends on whether you’re making the three layer cookies or the chain cookies or . . .
Let’s just say it makes a generous amount, at least 4 dozen.

Chocolate Peanut Butter Shortbread
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Two easy batches of shortbread cookie dough can be combined in countless ways to make creative and delicious cookies.
Ingredients
  • PEANUT BUTTER DOUGH:
  • 1 cup butter, softened
  • ½ cup creamy peanut butter
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon milk or water
  • 1½ cups powdered sugar
  • ½ cup cornstarch
  • 3 cups all-purpose flour
  • CHOCOLATE COOKIE DOUGH:
  • 1½ cups butter, softened
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon water or coffee
  • 1½ cups powdered sugar
  • ½ cup cornstarch
  • 2½ cups all-purpose flour
  • ½ cup unsweetened cocoa
  • To decorate: your choice of chopped peanuts, sprinkles, chocolate icing or ganache
Instructions
  1. PEANUT BUTTER DOUGH:
  2. In a large mixing bowl (a sturdy stand mixer is best) beat butter, peanut butter, egg yolk, vanilla, and milk (or water) together well.
  3. Add the powdered sugar and cornstarch and beat on low until incorporated.
  4. Gradually add the flour. This is a very stiff dough! It will appear crumbly, but with thorough beating, should come together. If it doesn't, drizzle in a small amount of milk or water.
  5. Wrap and refrigerate dough. Scrape bowl out and use for the chocolate dough.
  6. CHOCOLATE COOKIE DOUGH
  7. In large bowl, beat butter, egg yolk, vanilla, and water (or coffee) together well.
  8. Add the powdered sugar and cornstarch and beat on low until incorporated.
  9. Combine the flour and cocoa and gradually add, mixing until dough forms. If necessary, drizzle in a very small amount of water or coffee.
  10. Wrap and refrigerate both doughs for 30 minutes. If you refrigerate the dough longer, it will become very stiff. If that happens, let it rest at room temperature until manageable.
  11. Heat oven to 350 F.
  12. Working with a small piece of one color at a time, roll ¼ inch thick on lightly floured surface or between sheets of parchment. Bake on ungreased baking sheet or on parchment for approximately 10 minutes, depending on the size and shape of your cookies. They should just be beginning brown on the bottom. Here are some ideas:
  13. Try using two different sizes of the same shape of cutter. If using hearts, cut large hearts out of both doughs, then use a smaller heart cutter in the center of half of the large hearts. Gently press a shape with the center removed onto a solid shape. Once baked, fill the center with chocolate ganache or peanut butter icing. You can also marble the colors, roll, and cut. Or try putting a small heart on a large one, topping with a dab of peanut butter, and covering with another large heart, creating a small raised heart in the center. Cover cooled cookie with icing or ganache. Or cut small hearts out of the center of large hearts to create heart "frames". cut one on the side, and slip the other through the cut. Press lighlty for a 2 heart "chain".

Some of the ideas I tried:

Triple layer cookies. (Okay, if you count the peanut butter I guess they’re quadruple layered.)

A layer of peanut butter dough, a small chocolate heart, a dollop of peanut butter, and top with another layer of peanut butter dough. Or reverse the colors.

See? This one was chocolate, a small peanut butter center, peanut butter, and chocolate.

Drizzle or cover with ganache or chocolate icing, and sprinkle with chopped peanuts

Or, these are fun!

A solid bottom with a cutout top. Once cool, fill with ganache or add a candy center

You can also link two cutout hearts together:

Or . . . the easiest idea of all is to simply combine the two doughs to create a marbled effect:

So many ways to play with this dough, and I’ll bet if you have littles in the kitchen, they will get very creative!

This is it for Valentine’s Day recipes for the year, and you know what that means, right? Everything green is coming your way soon.

Lorinda

Peppermint Patty Cookies

peppermint-patty-cookies-the-rowdy-bakerIf you love peppermint patties, you will swoon over these holiday confections! With a crunchy cookie bottom, a thick layer of soft, creamy peppermint candy, and a firm, snappy coating of chocolate, the combination of textures is every bit as appealing as the flavors. Family and friends will take one bite and beg you to make more; I’ll bet they’ll be the first treats to disappear from your cookie platter.

There’s really nothing hard about making them, but they are a bit of a project. If you have young ones around, I know they’d love to help cut out the shapes and put the cookies and filling layers together. And you don’t have to do it all at once; bake the cookies one day and leave the filling and dipping for another time. The cookies freeze well, so you could get that part out of the way weeks before, if you’re the efficient type.

Frankly, though I love anything and everything dipped in chocolate, I hate doing the dipping. If there were anyone else here I could stick with that job, I’d do it. I don’t usually fuss about getting messy. Up to my elbows in dough? Great! Splattered wtih icing? Sweeeeet! Food coloring under my nails? No problem. But chocolate on my hands? Eeeeuw. Wash wash wash wash.

asparagus-choc

Okay, I lied; I don’t love EVERYTHING dipped in chocolate. This was a bad idea. Bad!

Still, totally worth it!

Of course I can’t just make something the way I imagined it; I have to play with variations. So…after the recipe and instructions, I’ll show you a few different ideas I tried.

If the chocolate cookie recipe looks familiar, that’s because it’s my go-to recipe when I want crunch. The cookie itself isn’t too sweet, which is perfect, because the patty filling certainly is! It’s basically what everyone’s aunt uses to make wedding mints, right? Put them together and dip the two layers in chocolate, and it just works perfectly together.

I originally considered topping the mint layer with a firm ganache before dipping, but my daughter talked me down from that craziness. She was right—these don’t need more chocolate. (Did I just say that?)

Peppermint Patty Cookies
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Author:
Makes about 3 dozen 2½-inch stars.
Ingredients
  • COOKIES:
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 tablespoon milk
  • 1 egg
  • 2 cups all-purpose flour (plus a little more, if necessary)
  • ⅔ cups unsweetened cocoa
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ***
  • PEPPERMINT PATTY
  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon peppermint extract
  • ½ teaspoon clear vanilla (optional)
  • 8½ -9 cups powdered sugar
  • ***
  • COATING:
  • 18 ounces dark chocolate
  • 1 tablespoon shortening
  • Milk or white chocolate, or colored icing for decorating. Or just use sprinkles!
Instructions
  1. COOKIES:
  2. Heat oven to 350 F.
  3. Cream together the butter and sugar.
  4. Add the vanilla, milk, and egg, and beat well.
  5. Add the dry ingredients (slow down there, Tiger...the cocoa will fly everywhere! Beat it on low until it's incorporated) and mix together well. It should be very soft, but if it's too sticky to handle, add up to 3 tablespoons extra flour.
  6. For best results, roll out between two pieces of lightly floured parchment until it's about ¼" thick.
  7. Cut with a star shaped cookie cutter (mine was 2¾" wide) and place ½"-1" apart on ungreased bafking sheet. Bake for 12-13 minutes. The cookies should be fairly firm. If they're still soft, give them another minute or two. They'll harden a bit as they cool.
  8. Allow the cookies to sit on the baking sheet for a couple of minutes and then transfer to a wire rack to cool completely.
  9. FILLING:
  10. Beat together the cream cheese and butter. Add peppermint extract and vanilla, if using, and mix well.
  11. Slowly add the powdered sugar, using a sturdy stand mixer and dough hook, if possible. If mixing by hand, stir in as much powdered sugar as possible, then place any remaining sugar on work surface and put the dough on top of it. Knead by hand until smooth. Add additional powdered sugar if dough is too sticky to roll.
  12. Work with half of the dough at a time, keeping the reamaining half tightly wrapped in plastic. Roll out ¼-inch thick between sheets of parchment that have been dusted with powdered sugar.
  13. Cut with the same star cookie cutter you used for the cookies. Place one piece of peppermint dough on each cookie. Using a mini-roller or your hands, make sure the dough goes all the way to the edge of the cookie. Press gently around the edge to make it rounded and smooth all the way around.
  14. Chill for at least one hour.
  15. Melt chocolate and shortening in the microwave at 15 second intervals, stirring each time, or in a small pan on lowest heat, stirring frequently.
  16. Turn each cookie over and dip the peppermint side into the melted chocolate, making sure the chocolate completely covers the peppermint. You don't need to coat the bottom of the cookie.. Allow excess to drip off, and place (cookie side down) on waxed paper or parchment. Chill until chocolate is firm. (If you are using sprinkles, add them before the chocolate hardens)
  17. Or, once chocolate is firm, drizzle with a contrasting color, using milk or white chocolate or a colored icing.
  18. Store tightly sealed in the refrigerator.

cut-cookie-dough-into-star-shapes

Cut into star shapes. (My cookie cutter was 2 3/4-inches across.

 

Peppermint dough should be firm and easy to handle. If it isn't, knead in a little more powdered sugar.

Peppermint dough should be firm and easy to handle. If it isn’t, knead in a little more powdered sugar.

Press the dough onto cooled cookie, rounding the edges down to meet the cookie. You can use your hand...

Press the dough onto cooled cookie, rounding the edges down to meet the cookie. You can use your hand…

 

...but a mini roller really makes the job go quickly. You'll still have to press around the edges, but the top is so smooth!

…but a mini roller really makes the job go quickly. You’ll still have to press around the edges, but the top is so smooth!

 

smooth-the-edges-bringing-them-down-to-meet-the-cookie

I brought the peppermint down over the cookie. It will be covered with chocolate, so keeping the shape smooth is more important than how it looks.

You can use chocolate chips, but good dark chocolate is better!

You can use chocolate chips, but good dark chocolate is better!

Dip the chilled cookies in dark chocolate. (Eeeeuw.)

Dip the chilled cookies in dark chocolate. (Eeeeuw.)

Chill the cookies and then drizzle them with a contrasting color. White chocolate would be nice, too.

Chill the cookies and then drizzle them with a contrasting color. White chocolate would be nice, too.

The stars turned out so well, you’d think I would just leave well enough alone, huh? Pffft.

Here are some fun options:

  • I made little mini stars…one bite (okay, or two, if you’re dainty) poppers, but I added crushed peppermint puffs to the peppermint dough.
  • Wreaths look lovely too. Round cookie cutters – one large, one small, create a very nice wreath shape. I like to use the mint mixture with the crushed candy to give them a little texture.
  • After adding the peppermint layer to the larger stars, Add a few drops of water to a small amount of peppermint dough and use it to pipe designs on the cookies. Chill and dip.
  • I love using gold highlights on dark chocolate. You can order a small container online. Just mix the powder with a tiny bit of vodka and paint away!

 

Making wreaths.

Making wreaths.

Adding crushed candy cane or peppermint puffs give a little crunch.

Adding crushed candy cane or peppermint puffs give a little crunch.

Some fun decorating ideas.

Some fun decorating ideas.

The small stars highlighted with gold would make an elegant addition to each place setting at your holiday table, and would provide a refreshing finish to the meal.

Or hide them in an empty broccoli bag in your freezer and help yourself whenever you need a boost. ‘Tis the season to be sneaky!

Lorinda

Maple Leaf Wafer Cookies

maple-leaf-wafer-cookies-the-rowdy-bakerDelicate maple leaf wafers are perfect for decorating your favorite fall desserts, or, of course, for eating—one after another after another. They’re light and crispy, like the thinnest of potato chips, but the sweet maple flavor of these dainty cookies is even more addictive. (Bet you can’t eat just one!) Jazz them up with fall colors if you’d like, or leave them golden brown. Either way, these treats are quick, easy, and fun to make!

Crunchy brown leaves bursting with maple flavor.

Crunchy brown leaves bursting with maple flavor.

You will need either silicone baking sheets or parchment to bake the cookies on. Trust me on this! I was resistant to both for years, but have now fully embraced their usefulness. There are several ways you can make these leaves, and I’ll show you all of them, but my favorite method involves a stencil (I made my own by sacrificing a silicone sheet and cutting leaf shapes into it), parchment, and a broad pastry brush.

The photo below shows my stencil option on the top, and a simple printed template with parchment over it on the bottom. Both methods work, but the stencil definitely makes things go faster!

Two options: A stencil over the parchment or a template under the parchment. (For the template you would paint directly onto the parchment.)

Two options: A stencil over the parchment or a template under the parchment. (For the template you would paint inside the lines, directly onto the parchment.)

If you are making brown leaves, the maple flavoring will be added to the bowl along with the melted butter. If you are making colored leaves, separate the batter into small bowls (how many will depend on what colors you want to use). In one of the bowls, stir enough maple flavoring into the batter to achieve a rich brown color. Stir food coloring into the others.

This is pretty obvious, I guess, but it doesn’t hurt to mention: the colored leaves won’t taste like maple! If you add maple flavoring to the bright colors, they will turn muddy. And nobody wants THAT, so…if you want your leaves to taste like maple, you’ll need to use more brown batter in each leaf.

The leaves can be baked either on a silicone baking sheet or on parchment. I prefer parchment because the silicone sheet leaves a shiny, slightly bumpy texture on one side of each leaf. If you don’t mind that, the silicone sheets work really well. The parchment does tend to wrinkle slightly, giving some of the leaves a rippled effect, but I kind of like the look—like a soggy autumn leaf. And, having grown up in the Pacific Northwest, I remember a lot more soggy leaves than dry ones!

I brush the batter over the leaf shapes. Thin is best; they come out crispier, and can be beautifully lacy. But…they are also more fragile. Plan on losing a few. I think you’ll know what to do with the broken ones, right? Here’s a lovely brown leaf ready to go in the oven.

brushed-with-pastry-brush

Thinly brushed batter will result in a delicate, lacy wafer.

I’ll give you the recipe (oh, so easy) and then show you some fun options.

Maple Leaf Wafer Cookies
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Author:
Makes between 4 and 5 dozen wafer cookies, depending on thickness. You will need either a maple leaf stencil to go over the parchment (easily made by tracing a maple leaf cookie cutter onto a silicone sheet or cardboard and cutting shapes out with a craft blade) or a maple leaf template to slide under the parchment.
Ingredients
  • ¼ cup butter
  • 3 egg whites
  • ½ cup superfine sugar (or for more maple kick, use fine maple sugar!)
  • ½ cup plus 1 tablespoon flour
  • 1 tablespoon heavy cream OR thick (Bulgarian style) buttermilk
  • ½ - 1 teaspoon maple flavoring (like Mapleine) if making brown leaves. If making colored leaves, maple flavoring will be added to a small portion of batter. See instructions below.
Instructions
  1. Heat oven to 375 F. Cover two baking sheets with parchment or silicone baking sheets.
  2. In the microwave or in a small pan on low heat, melt butter. Set aside to cool slightly.
  3. In a medium bowl, beat egg whites and sugar together until foamy.
  4. Add flour and cream. Beat until smooth.
  5. Add butter and (if you are making brown leaves) maple flavoring. Beat on low until well mixed.
  6. If you wish to make colored leaves, separate batter into small bowls and add maple flavoring to one of the bowls until you get a rich brown color. Add food coloring of your choice to the others.
  7. If you are using a stencil, lay stencil on parchment covered baking sheet and brush batter over each leaf cutout. (Keep coating as thin as possible without leaving bare spots.) Carefully lift stencil onto the second baking sheet and repeat. If you are using a template, place it under the parchment and paint inside the lines, using a pastry brush or paintbrush.
  8. For colored leaves, dip the pastry brush into two or three colors at a time and brush onto stencils, keeping brush strokes to a minimum to avoid muddy colors.
  9. Bake one sheet at a time for approximately 6 minutes. Watch carefully and pull the leaves as they are beginning to turn a mottled brown. Even the colored leaves will pick up brown streaks.
  10. Remove from oven and quickly but carefully slide a thin metal spatula under each leaf, moving them to a cooling rack or a piece of crumpled up foil, to create a curled shape.
  11. If the leaves begin to harden before you've finished shaping them, they can be returned to the oven for 15 seconds to soften a little.
  12. Enjoy!

Brushing brown leaves on the stencils

Brushing brown leaves on the stencils

lift the stencil carefully and move to clean parchment for the next batch!

lift the stencil carefully and move to clean parchment for the next batch!

OR you can go with some bright fall colors. The best way I’ve found to make the colored leaves is to dip the pastry brush into two (or three) different colors, then brush onto the stencil, using the least number of brush strokes possible.

go-wild-with-pastry-brush

Go a little wild with the colors!

Ready to bake

Ready to bake

Remember that I told you there were other methods? If you are a free spirit, you can simply brush leaves free-style on your parchment, using a large artist’s paintbrush, or put a template under the parchment and use it as a guide.

Painting leaves.

Painting leaves. (These were filled in with streaks of color.)

Or…brush brown leaves onto the stencil and then highlight them with colors, using a paintbrush.

brushing-colors-onto-brown-leavesmaple-leaf-wafers

You can also use that paintbrush to paint different streaks of color onto the stencil.

Kids might have fun just painting random shapes. If you go this route, I’d advise using a silicon sheet, because the parchment will slide around on the baking pan.

They bake quickly – exactly 6 minutes in my oven. Yours might vary, so watch them closely. They go from anemic to charred very quickly!maple-leaf-wafer-cookies-from-the-rowdy-baker

HINTS:

  • Slightly crumple a big piece of foil and have it sitting on the counter. As you lift each leaf, immediately lay it on the foil. It will shape itself over the hills and valleys of the foil into appealing fallen leaf shapes.
  • If your leaves start to get too firm to shape before you can remove them all from the baking sheet, put them back in the oven for 15 seconds. OR lay them on a baking sheet with crumpled foil and return to the oven briefly. As long as they weren’t over baked to begin with, they should soften and bend into interesting shapes. Or just embrace flat leaves!
  • I learned that if I always had a parchment covered baking sheet on the counter I could lift the messy stencil from the pan I was finished with and move it to the empty sheet to wait to be painted. Otherwise, I obsessively washed the stencil between batches, wasting waaaay too much batter. OCD much?
  • You can make the batter several hours ahead and keep it chillin’ in the refrigerator, covered tightly.

Besides just eating these sweethearts hand over fist, I love to use them for decorating pies, cakes, or cheesecakes. Here’s a maple cheesecake with leaf decorations.maple-cheesecake-cut

(No…I’m not posting this cheesecake recipe. I’ve got to keep SOME of my good stuff for the cookbook I’m working on, and this is definitely one for the book!) I know, what a tease, huh?

Fun, easy, creative! This would be a wonderful project to do with kids. Perhaps to be arranged on little plates at each Thanksgiving place setting?

Or hey, just eat ’em!

Lorinda

 

Spicy Spider Bites

spicy-spider-bites-from-the-rowdy-bakerThese spicy molasses cookies are slightly crisp on the outside and soft on the inside, just like a spider! Bwa ha ha.  I try to put aside my hatred of spiders when I decorate and eat these delightful, flavorful cookies, because at Halloween it’s kind of fun to enjoy the food, yet be grossed out at the presentation—sort of a “love to hate it” situation.

The dough is very soft and must be chilled before rolling and baking, so planning ahead is a good idea. If you wrap it well, you can actually make this dough several days ahead…if you’re the efficient, organized type. (I salute you!)

I made several batches of these a few years ago for a holiday bazaar, and they sold like crazy. It’s a horrible picture, but you can see how huge they were.spider-cookiesBut…not everyone wants a whole handful of cookie, so I improvised and made these cute little two-inch bites for this post.spicy-spider-bites-from-the-rowdy-baker

The dough is very quick to make; just leave yourself plenty of time to chill it properly. It also helps to roll it out between two sheets of lightly floured parchment. And even though I really don’t like using shortening, it’s important in this recipe. All butter will make the cookies spread more, and you don’t want that!

Spicy Spider Bites
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Author:
Makes about 8 dozen small (2-inch) cookies. You can make them larger or just lightly frost the rest when you get tired of making spiders!
Ingredients
  • ½ cup butter, slightly softened
  • ½ cup shortening
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 5½ cups all purpose flour
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1½ teaspoons ground ginger
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup molasses
  • ½ cup sour cream
  • 1 teaspoon baking soda
  • *****
  • Royal Icing - use your favorite recipe OR try mine:
  • 2 cups powdered sugar
  • 2 tablespoons meringue powder (I use Wiltons brand, available in the cake decorating section)
  • ¼ cup water
  • ******
  • Dark icing, melted chocolate, dark brown coated candy...whatever you want to use for the spider.
Instructions
  1. In a large bowl (a stand mixer is helpful) beat together the butter, shortening, brown sugar, and white sugar until well combined.
  2. Add eggs and beat until incorporated.
  3. In a medium bowl, combine flour, cinnamon, cloves, ginger, salt, and baking powder.
  4. In a small bowl combine the molasses and sour cream. Whisk in the baking soda. It will foam up and lighten in color.
  5. At low speed, add ⅓ of the flour mixture to the butter mixture. When most of the flour is mixed in, add ⅓ of the molasses mixture. Repeat twice, scraping the sides of the bowl often. Do not overbeat!
  6. Chill dough for at least 2 hours. Overnight is better.
  7. Heat oven to 375.
  8. Roll out ¼ of the dough at a time, leaving the rest in the refrigerator. Dough should be about ¼-inch thick. Cut into circles and place on parchment covered baking sheet, 1 inch apart.
  9. Bake small circles for 8-9 minutes, larger circles for 9-10 minutes. Touch the top of one cookie gently. If your finger leaves a mark, give them another minute. For crispy cookies, add an extra minute or two.
  10. Cool on a rack.
  11. To make royal icing: Combine powdered sugar, meringue powder, and water. Beat with an electric mixer for 2-3 minutes, until thick and fluffy.
  12. Using a pastry bag and small tip (or a heavy zipper bag with the tip cut off) pipe spider webbing onto cool cookies: make a straight line from top to bottom, then side to side. Then two more lines diagonally, like cutting a pie into 8 pieces. Pipe near the outer edge of the cookie, swooping from one line to the next. Do it again closer to the center. That's it!
  13. Hint: You can also coat the entire cookie in a thin layer of icing, let it dry, and then draw the web on with a food color pen like Wilton's FoodWriter.
  14. You can make the spider out of dark chocolate frosting (this is one of those times I'd encourage buying a can of frosting for simplicity), ganache, or by piping melted chocolate for the legs and head, and using a dark brown M&M for the body.

Beat butter and sugar, then add eggs. Mixture should be light and fluffy.

Beat butter and sugar, then add eggs. Mixture should be light and fluffy.

In separate bowl, combine dry ingredients

In separate bowl, combine dry ingredients

In a small bowl, whisk baking soda into molasses and sour cream.

In a small bowl, whisk baking soda into molasses and sour cream. It foams!

Alternate molasses and dry ingredients. Dry first, then wet. Repeat twice.

Alternate molasses and dry ingredients. Dry first, then wet. Repeat twice.

Cover dough and chill thoroughly.

Cover dough and chill thoroughly.

Cut circles and bake on parchment. Size is up to you!

Cut circles and bake on parchment. Size is up to you!

There are two decorating options I like:

draw-web-on-white-icing-with-food-color-pen

Wait for the icing to dry (see the center? I didn’t wait long enough) and draw the web onto cookie with a food marker. OR pipe it with black icing or melted chocolate.

or pipe royal icing webs on plain cookies.

or pipe royal icing webs on plain cookies. I think the spiders show up a little better this way.

To make the spiders, simply pipe on legs and a small head, using black icing or melted chocolate (I stir a tiny bit of corn syrup into the warm chocolate, just until it thickens a little) and top it with a dark brown M&M. You can find lots of different spider shapes on Google.

I had intended to go all out with these—make brown recluse and black widow spiders—but it creeped me out so badly I just couldn’t do it. If you are tougher than I am, go for it. Making these cookies was bad enough for this arachnophobe!spicy-spider-bite

This recipe makes a whopping 8 dozen small (2-inch) cookies. If you get tired of drawing webs and making spiders, you can always make them larger OR just lightly ice some of them with the crispy royal icing.

Happy Halloween!

Lorinda

Crispy Cornucopia Cookies

crispy-cornucopia-cookiesThese crisp vanilla cornucopias are filled with dark chocolate and sweet little fruits and vegetables—as delightful to look at as they are to eat!

If you don’t have cream horn molds, you’ll want to pick some up at your local kitchen store, or buy a dozen online for less than $10.00. You won’t be sorry!

You can fill these babies however you please. Marzipan fruits, little chocolate leaves…go where your imagination takes you! For those of you who are sissies reluctant to create your own little decorations, I’ll give you options ranging from “easy-peasy” to “seriously???” so you can pick your method. You know which one I prefer, of course…but then, I can’t resist playing with my food.

This is a basic sugar cookie recipe with just a little brown sugar to add color, and an extra egg white to add to the crisp factor. Think of the cornucopia as “sugar cone meets fortune cookie” and you will know what to expect. The chocolate coating just puts this cookie over the top!

Honestly? I loved the crunchy cookie and chocolate without any decorations at all. You’ll have a few that don’t come out pretty, so I’m sure you’ll be able to munch on one or two. Or three.

I’ll give you the cookie recipe and instructions first, then tell you how I made the decorations.

Crispy Cornucopia Cookies
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Author:
Makes 3½ - 4 dozen cookies. Dough must be chilled for at least 2 hours before rolling.
Ingredients
  • ½ cup brown sugar
  • ½ cup white sugar
  • ½ cup butter (softened)
  • 1 egg plus 1 egg white
  • 1 teaspoon vanilla
  • 2 tablespoons milk
  • 2⅔ cups all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 8 ounces dark chocolate, chopped
  • Decorations, if desired: fruit shaped candy or fruit snacks, chocolate leaves, M&Ms, marzipan fruit, fruit and leaves made from candy clay, leaves made from fruit roll-ups or rolled candy corn.
Instructions
  1. In a large bowl (a stand mixer is very helpful - this is a stiff dough!) combine brown sugar, white sugar, and butter. Beat well until creamy.
  2. Add egg and egg white, vanilla, and milk. Beat well.
  3. Gradually add flour, baking powder, and salt. Mixture will look dry and crumbly, but will eventually come together into a stiff dough. If it doesnt, add a little milk or water, 1 teaspoon at a time.
  4. Cover dough and chill for at least 2 hours - overnight is fine.
  5. Create a template by cutting a piece of cardstock (or the middle of a paper plate) to fit exactly around a cream corn mold, leaving at least 1 inch of the large end of the mold uncovered. This helps to remove the mold after baking, and keeps the cookies from being too large. My template was approximately 3-1/2" by 3-1/2".
  6. VERY lightly coat the molds with butter. You shouldn't be able to see the butter!
  7. Heat oven to 350F. Cover baking sheets with parchment.
  8. Remove about ¼ of the dough from the refrigerator at a time. Roll out on generously floured surface to approximately ⅛-inch thickness.
  9. Using template, cut out shapes. With fork tines, press vertical and then horizontal lines to resemble basket weave.
  10. Lift each piece of dough with a flat spatula and lay over the mold with the mold seam to the back. There should be a small gap at the seam. Gently ease the dough together over the seam. Don't overlap, and make sure the dough is snug on the mold to avoid sagging as the cornucopias bake.
  11. Bake for 11-12 minutes, until golden brown. Remove pan from oven and move to cooling rack until cookies are cool enough to handle. Holding a cookie in one hand, gently squeeze the metal mold to loosen, and firmly pull cookie off of mold. Allow cookie to cool before filling with chocolate.
  12. Repeat with remaining dough. When finished, melt the chocolate: in the microwave, at 15 second increments, stirring each time, or in a small pan on the stove using the lowest heat, stirring often. With either method, heat JUST until most of the chunks are melted. Remove from heat and stir until completely smooth.
  13. Lightly coat the inside of each cone with chocolate. I found it easiest to do by dipping a (clean!) finger in the warm chocolate, but you can use a paintbrush or pastry bag. Keep the coating fairly light so it doesn't seep through the cookie shell. Dip the opening in chocolate and place on waxed paper.
  14. Chocolate will remain soft for quite a while, so this is a good time to add any decorations you are using.

Make a template. Use card stock or the center of a paper plate. Leave an inch uncovered at the big end, and a small gap at the seam.

Make a template. Use card stock or the center of a paper plate. Leave an inch uncovered at the big end, and a small gap at the seam.

roll-out-on-generously-floured-surface

Roll out small portion of chilled dough on generously floured surface.

Cut out shape by cutting around template with sharp knife. Press fork tines in one direction...

Cut out shape by cutting around template with sharp knife. Press fork tines in one direction…

and then the other direction, creating a basket weave design.

and then the other direction, creating a basket weave design.

Lay dough over mold, leaving gap on the underside by the metal seam.

Lay dough over mold, leaving gap on the underside by the metal seam.

Then, gently ease it together. Dough should fit snugly on the mold. If it's loose, it will sag as it bakes.

Then, gently ease it together. Dough should fit snugly on the mold. If it’s loose, it will sag as it bakes.

Ready for the oven!

Ready for the oven! I like to stretch and curl the tips a bit.

Lightly coat the inside of the cones with melted chocolate, then dip the outer opening.

Lightly coat the inside of the cones with melted chocolate, then dip the outer opening. If your decorations are ready, place them while the chocolate is still soft, so they’ll stick well.

Note here: I’ll admit, after using a teaspoon to pour chocolate in each cone and trying to swirl it around, I found that the easiest way was to just use my finger. Dip it in the chocolate and then swirl it in the cone. Hey…that finger was CLEAN! You can use a glove if you’d like, or maybe try a paintbrush or even a pastry bag.

TO MAKE THE FALL DECORATIONS:

sugar-cookie-cornucopias

This was before I decided to dip the opening in the chocolate too. Either way works!

I really like the flavor of candy clay (or molding chocolate) for the little fruits and vegetables. It doesn’t clash with the flavor of the cookie the way taffy, fruit leather, or hard candy does.But if time is of the essence, take the easy route and use store bought goodies; they’ll look cute either way.

Here is a link with instructions for making it out of candy melts: Wiltons Candy Clay.  I made a batch of clay using white candy melts, immediately split it up into small bowls and added food coloring before putting the pieces in sandwich bags to set until firm.

The corn in the picture above was made with yellow candy clay, wrapped with very thin green clay. The pumpkin was made with orange clay. The stem was a little piece of brown candy corn. Cocoa nibs look great too, if you have them. Bananas, grapes, oranges, apples…all from clay, molded individually. The grapes were kind of fun. Park yourself in front of the TV with purple candy clay, and start rolling tiny balls. Lots and lots of tiny purple (or green!) balls. Clump a group of them together, pressing just until they hold together.grapes

Some other options come already shaped, like hard candy fruits (Runts), fruit shaped fruit-snacks, marzipan, or fondant. You can also shape your own without the fuss of making the candy clay by using sturdy taffy (like Starburst) which molds very well. Red sixlets with little leaves on top would be perfect for apples.

Here are visuals of the various options.l-to-r-is-hardest-to-easiest

 

A comparison of different mediums - fruit rolls, candy corn (Harvest mix) and candy clay.

A comparison of different mediums – fruit rolls, candy corn (Harvest mix) and candy clay.

When making leaves, use:

  • fruit rolls for vibrant color and simplicity
  • thinly rolled candy corn for rich fall color. Relatively easy.
  • Candy clay. You create the colors – these are more subdued, but thin and realistic. And definitely more effort because you have to mix the clay ahead of time.

You could also use marzipan or fondant, or you could pipe leaves using melted chocolate or candy melts. I don’t recommend gum paste – you want these to be tasty!

Small leaf cutters are wonderful. I used one that came in a kit for gum paste. I used a small x-acto blade to cut out maple and oak leaves. You’ll notice there are a lot less of those! I didn’t think about this option until after I was finished and ready to post the recipe, but if you have small chocolate molds, you could MOLD the leaves instead of cutting them. They won’t be as thin, but the shape would be right and it would be very easy.

A WORD OF ADVICE:

Since this was fussy work, and pretty time-consuming, I’d recommend spreading your efforts over a couple of days so you don’t burn out. Make the little fruits, vegetables, and leaves one day (store them covered, at room temperature) and the cookies the next day. Maybe you can find some little helpers to help fashion some of the decorations.crispy-cornucopia-cookies-the-rowdy-baker

I’d love to see what you come up with. If you make these, post a picture on my Facebook page so I can enjoy your creativity!

Happy fall,

Lorinda