Monday, November 21, 2011

Turkey Cookie in a Jar


Did you happen to see the darling, inventive Jack o' Lantern cookie in a Jar from Bee in our Bonnet?
Well I did, and I was instantly smitten!  I decided on the spot to make a Thanksgiving version for the munchkins, a colorful little turkey.

I had cutters on hand for the circles (body, eyes) and the triangles (beak, feet) but made a simple template for the basic turkey feather shape and the teeny wattle.
I traced my template onto a file folder, cut it out, placed it on the cookie dough (my favorite sugar  cookie recipe) and cut around it with a small knife.
 

While the cookies were baking, I made up a batch of royal icing, and mixed gel paste food coloring for all of the different colors.  After the cookies were completely dry, I divided all the turkey parts up and put one complete turkey in each half pint jar.  How fun and easy is that?

I think the munchkins will have a good time playing with their turkeys before they eat them.

I bet they eat the wattle first:)  We'll see...

HAPPY THANKSGIVING!!!

Wednesday, November 16, 2011

Creamy Pumpkin Pie with Biscoff Cookie Crust

I finally found some Biscoff cookies!  They were right under my nose at a  nearby CVS pharmacy.  Hooray!

I've seen the cookies (and spread) used in recipes on many blogs, most recently on Bridget's Bake at 350(one of my favorites!) and knew I had to find some.  Visiting the Biscoff website solved the problem(retail locations listed), which is also where I found the pie crust recipe.

This Creamy Pumpkin pie is linked up to the "3rd Annual Love the Pie Party" at TidyMom's site.  Here's Cheryl's pie party invitation to all:
“Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom and Harvard Common Press”

When Cheryl anounced her pie party I knew I wanted to participate, but had a hard time deciding on a pie.  That is, until I visited Emily's blog, So Domesticated (another favorite).  Emily posted a creamy pumpkin tart that looked oh, so good!

I knew I had found my pie!  I made a couple of changes, using whipping cream (vs. Cool Whip), and a Biscoff cookie crust (vs. gingersnaps, which is also a tasty crust). 

This pie did not disappoint! It is creamy with a capital C, with just the right balance of pumpkin. The whole dreamy, creamy concoction is housed in the Biscoff cookie crust, which makes it perfectly delicious!

You'll love it!

Creamy Pumpkin Pie with Biscoff Cookie Crust

Ingredients for Biscoff crust: (recipe from Ambitious Kitchen, found via http://www.biscoff.com/)

1 package of Biscoff cookies (8.8 oz)
1/3 cup of melted butter
1/4 cup of granulated sugar

To make the crust:


1.  Preheat oven to 350 degrees F.
2.  Place Biscoff cookies in food processor and pulse until they become fine crumbs.
3.  Set aside 2 tablespoons of crumbs for topping the pie later.
4.  Add melted butter and sugar in food processor with crumbs. Pulse again until the cookie crumbs resemble wet sand.
5.  Scrape into 9-inch pie pan and press into the side of the pan. Make sure it is even, then bake in oven for 10 minutes.
6.  Take out of oven and place on wire rack to cool.


Ingredients for the filling: (recipe adapted from So Domesticated)

1 block (8 Oz.) cream cheese, softened at room temperature
1/2 cup granulated sugar, plus 1 tablespoon
1/2 cup sour cream
1 can (15 Oz.) pumpkin
1 teaspoon pumpkin pie spice
2 teaspoons pure vanilla extract, divided
1 cup heavy whipping cream

To make the filling:

Pour the whipping cream (along with 1 tablespoon sugar, and a teaspoon of vanilla) into an electric mixer and whip with a wire whip attachment, on high, until it is thickened and forms peaks. Set aside.
In a large bowl, cream the cream cheese and sugar together. Then blend in the sour cream, canned pumpkin, pumpkin pie spice, and vanilla. Gently fold in the whipped cream. Pour the pumpkin filling over the cooled crust. Sprinkle with reserved Biscoff crumbs. Refrigerate covered overnight. Makes 8 servings.

P.S.  If you are making pies with a traditional crust, don't forget to make some "pie fries" with the leftover scraps of dough! Yummy!

Linked to:
These Chicks Cooked

Thursday, November 10, 2011

Chocolate-Ginger Fall Cookies


I have had these cookies on my very long "to bake" list for at least a year, and was so happy to finally make them.  It was kind of nice to have a "decorated" cookie without whipping up a batch of icing.

No sugar overload (Is there such a thing?) here, just chewy, chocolatey-ginger goodness!

This is a Martha Stewart recipe, which was described as crisp, but mine turned out as a soft cookie, which I prefer.

We really enjoyed these cookies, and I'm sure you will too! 

The chocolate/ginger combination was just right, and perfect for fall!


Chocolate-Ginger Cookies
Adapted from Martha Stewart

Ingredients


2 1/2 cups all-purpose flour, plus more for dusting

1/2 cup Dutch-process cocoa powder

3/4 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

12 tablespoons (1 1/2 sticks) unsalted butter, softened

3/4 cup packed brown sugar

1 large egg

1/2 cup dark unsulfured molasses

Sanding sugar, for sprinkling

Directions

1.Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside. Whisk together flour, cocoa, spices, salt, baking powder, and baking soda.

2.Cream butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 4 minutes. Add egg, molasses; mix until combined. Add flour mixture; mix on low speed until just combined.

3.Halve dough; flatten into two disks. Wrap in plastic wrap; refrigerate 1 hour. Transfer disks, one at a time, to a lightly floured surface; roll out to 1/4 inch thick. (If dough gets soft, freeze until firm.) Use cookie cutters to make shapes; place 1 inch apart on sheets. Refrigerate until firm, about 20 minutes.

4.Score designs with a knife; sprinkle with sanding sugar. Bake, rotating sheets halfway through, until cookies are firm, 11 to 13 minutes. Let cool on a wire rack.

ENJOY!

Linked to:
Inspiration Friday
I'm Lovin' it Fridays
Weekend Wrap Up Party
Sweets for a Saturday

Thursday, November 3, 2011

Tiny Turkey Pops

(Don't look too closely at my beat-up, wooden turkey lollipop holder.  It was a 50-cent garage sale find.:))

This turkey cookie business all started last year with the funny and creative Shelly (Cups and Cookies) and her adorable oreo turkey pops. After seeing them, I made a GIANT turkey cookie with my cookie cake pan. It was so fun!

This year I switched gears, putting it in reverse, to make teeny, tiny oreo turkey pops using mini oreos:)
I think he's pretty cute, if I do say so myself. Due to his small size he can be eaten in one bite!  How's that for built in portion control?

Here's everything you'll need, well almost.  I accidently left out the royal icing that I used to hold the two cookie wafers together, and everything else too:) A small sharp knife is also used.

mini Turkey Pops

Supplies:
mini oreos
pretzel sticks
m&m's regular sized candies, multi colored
candy coated sunflower seeds, multi-colored
candy corn (color the tips with orange edible marker and cut off with small knife)
small white confetti sprinkles (place a black dot in the center of each with a black edible marker)
black and orange edible markers
royal icing
4-inch lollipop sticks
paring knife

Directions:
Take mini oreos and separate the wafers, being careful to leave the cream in the center undisturbed(I used a small paring knife to help with this). You will eventually put the two cookie wafers(with creme attached)together.

Add some royal icing to a cookie wafer, around the edge on top of the creme, and add (firmly, but gently) different colored candy coated sunflower seeds (turkey feathers) across the top.

Cut the tips of the pretzel sticks to about 1/2-inch and place firmly at the bottom of the open cookie for the legs.

Add a small amount of royal icing to the top part of a lollipop stick and place it between the pretzels, to the middle of the creme cookie.

Place a little dab of royal icing on the middle of the creme side of the second cookie and place on the prepared cookie half(with the seeds,pretzels).

Put a dab of royal icing on the plain side of an m&m candy and place on the middle of the oreo cookie. 

Take two of the white confetti sprinkles and put a dot in the middle of each with the black edible marker(I use AmeriColor Gourmet Writers). 

Place two small dots of royal icing on the m&m and carefully place the confetti sprinkles on the royal icing dots, for the eyes.

Use the orange edible marker to color the tip of the candy corn.  Cut the tip off with a paring knife.

Dab a small amount of royal icing on the cut side of the candy corn and place it vertically below the eyes, for the beak.

After this post was almost over and done with, I realized that I left the turkey wattle off of the pops. I will add them, but as far as the post/photos, I am done:)  If you want to add them , just tint some of the royal icing red and add it to the side of the beak:)

Let the pops dry completely.


Have fun and enjoy!

Linked to: