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All I can say is that it is almost Halloween y'all. These cookies kind of horrify me and fascinate me at once. But as I am not the squeamish type (I don't think), I would love to freak out my upcoming party guests with these gory sweets. Thanks to Hilary for this craaazy recipe for Bake.
Are you going to a Halloween party and want to really WOW the guests with a gory dessert? This is the one for you. These bloody finger cookies always elicit a “gross!” response but the party-goers can’t stop eating them!
A cross between a butter and sugar cookie (and really, how can that be bad?), these scary treats are easy to make and are super creepy looking. When you’re shaping the fingers, keep in mind that the cookies will spread so make sure they’re not too fat.
Ingredients
1 cup butter, softened
1 cup white sugar
1 egg
2 2/3 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
Almond slices
Red decorating gel or frosting
See more of the recipe after the jump. P.S. you don't want to miss the pics!
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Happy Wednesday friends! Todays amazing fall recipe comes from my sister Melanie. She is by far one of the best bakers I know and the love and care she puts into all of her creations is really what makes them most special. I'm happy to have her "here" sharing one of her favorites...
My Chocolate Almond Cookies
AKA "Sweet Jesus Help Me"
In a large bowl cream 1 cup of EACH: Butter, white sugar, and brown sugar. Please don't use fake butter. This isn't a margarine recipe. It's the real thing. If you have an aversion to real butter; we can't ever be friends. Really, no amigas.
Beat in 2 eggs and 2 teaspoons of almond extract.
Oh almond extract. How I love thee. I use it in my buttercream, added to cherries, peaches, or other fruit for cobblers/pies, a little in hot chocolate can be a substitute when you want an amaretto kick without the alcohol, or in pound cakes or cakes. It's an obsession I tell you.
Now if you have a stand mixer, just let it beat and walk away. You want it fluffy. If you have a hand mixer, my deepest apologies. Beat for about two minutes. You want it to look like this:
Now for the Sweet Jesus part:
In a bowl melt a couple squares of chocolate. You can use Ghiradelli, Godiva, Nestle, or heck even a Hershey's bar. You can go milk, semi, or dark. If you buy the candy bars, buy an extra. My children prefer milk. They seem to disappear in our pantry when they are intended for baking.
Drizzle the melted chocolate onto the cookies. We like to tweak ours every now and then and add some raspberry or blackberry preserves on top of the cookies as well. We can't help going over board on variations. It's our family motto: Go Big or Go Home.
And finally, Enjoy.
See below the jump for the full recipe:
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Hi friends! I hope every one is having an amazing week!
I love all breads especially those sweetened with fruits and nuts and all about Fall. Banana nut bread is probably an all time favorite and I find myself making it all the time. I have tried a few variations but this one I have used forever because it's simple and wonderful. The bread is really so good and moist, it will kick. your. a**. And it makes your place smell amazing while it's baking.
You'll Need:
5 T Butter
1/2 Cup granulated sugar
1/2 Cup firmly packed brown sugar
1 large egg
2 egg whites
1 tsp vanilla extract
1 1/2 Cups mashed bananas (make sure they are very ripe)
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 Cup heavy cream
1/3 cup chopped walnuts
How To:
Preheat oven to 350 degrees. Spray bottom only of 9 x 5 x 3 inch loaf pan with nonstick spray. (I prefer to use butter). Beat butter in large bowl until fluffy. Add sugar and brown sugar and beat well. Add egg, egg whites and vanilla and beat until well blended. Add the banana and beat on high for about 30 seconds. In separate bowl, combine flour, baking soda, salt and baking powder in medium bowl. Gradually add flour mixture to the butter mixture alternating with cream, ending with the flour mixture. Add the walnuts to the batter and blend. Pour batter into the loaf pan. Bake for approx. 1 hour 15 minutes or until brown and toothpick inserted in center comes out clean.
Enjoy!
Tip: It's especially good slathered with butter in the morning with a cup of coffee or tea. And it's even better the next day if it lasts that long! Let me know if you try it!
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It's Wednesday again! Which means another amazing Fall recipe from the lovely Nosh With Me. It focuses on yummy brown sugar again and I'm so excited to give this one a try! If you do, let me know how it goes.....
I hope some of you were able to try the brown sugar cookie recipe from last week, because it really is divine! And since it's fall (though you couldn't tell by the record highs we've had in southern California this week), I wanted to share yet another autumn appropriate, brown sugar fave--brown sugar shortbread. When you think of shortbread, dry, bland, and crumbly cookies tend to come to mind. Not these cookies! These are rich, buttery, (and chewy or crispy, depending on which baking method you choose), and have just the right amount of salt to complement the sweet.
And I should also mention they’re easy. While last week's recipe was a bit time consuming (but totally worth it!) with the rolling and flattening and baking, this shortbread is simple and has only four ingredients: butter, brown sugar, salt, and flour. And as a bonus, you can choose if you want crispy or chewy cookies. Since the recipe makes enough dough for two pans of cookies, you can even try out both textures. I prefer them chewy, but I've made them both ways and they are both always a huge hit.
Follow the recipe after the jump:
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Good morning! I am excited to introduce a new series on the blog: "Bake". We will be introducing some of my favorite bakers, their amazing recipes, tips, and inspiration, all from the oven. It's the perfect time of year to get into the fun and joy of baking. For me, it's more than just a hobby, but a way to show my love. I enjoy baking goodies for friends and loved ones because I think there are few things more powerful than breaking bread together and honoring someone with a baked kitchen creation.
To help kick off our new series, is friend and fabulous baker,the lovely food blog, Nosh With Me. If you haven't already visited, well you should. I'm happy to have her here today! She is generously sharing her recipes and tips with us and actually, she is nice enough to be joining us for a few upcoming Bake posts.
As a child, Autumn meant gathering leaves into piles and jumping in them, the smell of fresh cider and doughnuts from the cider mill, and of course, the beginning of the school year. As an adult, it means rich, warm colors, the return of long sleeves, and the amazing baked goods that are made with brown sugar.
Yes, brown sugar - something you've undoubtedly baked with before, but never knew could have such impact on a cookie. Brown sugar is a combination of sugar and molasses, and adds depth, flavor, and richness to many recipes, including this one which is hands down, my favorite cookie ever.
Follow the recipe after the jump:
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