Raspberry Buttercream Frosting

Ingredients:
3 1/2 cups confectioners sugar
2 tbsps. seedless raspberry preserves
6 tbsps. butter melted
2-4 tbsps. milk
3 drops red food coloring
2 tsps. meringue powder (find in the baking or cake decorating aisle)
Piping bag or zip top sandwich bag

Directions:
Step 1 - Using the whisk attachment in your mixer or hand mixer blend the dry ingredients together. Then add in the remaining ingredients except for the food coloring, gradually work up to a high speed so you do not create a cloud of powdered sugar.  Once smooth and slightly stiff add in your food coloring until incorporated.
Step 2 - Using a spatula either place into a zip top bag (cutting off one corner) or a piping bag and seal, pipe onto room temperature cupcakes or treat of your choice (this way the frosting does not melt). Enjoy!

Flaky Apple Pie

Ingredients:

1 package pre-made pie crusts (should contain 2 pie crusts)

7 granny smith apples

2 1/2 tablespoons ground cinnamon

2/3 cup granulated sugar

2 tbsps. all purpose unbleached flour

1 tbsp. butter

aluminum foil

 

Directions:

Step 1 - Wash, peel and thinly slice your apples.

Step 2 - Pre-heat your oven to 400 degrees.  Add the cinnamon, sugar and flour to your apple slices and stir to combine. Remove your pie crusts from the fridge (ok I normally make crust from scratch but took this short cut to not aggravate my shoulder which has been bothering me). Slowly unroll one crust and line your pie dish with it, then add in the apple mixture. 

Step 3 - Roll out your second crust and take an apple shaped cookie cutter or stamp (I used a cookie stamp).  Cut out 4 apple shapes in the center and  place the crust over the top of the pie.  Join the crusts by pinching together, to form the crust edge I used; I placed 2 fingers on one side and 1 finger on the other pushing between the two on the opposite side.  Then place the apple shapes you cut out between the openings and line the edge of the pie with aluminum foil (this will prevent the crust from burning).  Finally quarter your tablespoon of butter placing one in each apple opening. 

Step 4 - Place a parchment paper lined cookie sheet on the rack below your pie to catch anything that might bubble out from your pie and it will save your oven.  Place in your oven and bake for 45 minutes, then remove the foil and bake for another 10-15 minutes until your crust is golden brown. Enjoy!

 

 



 

 

 

 

 



 

 



Snowmen Cinnamon Shortbread Cookies

Ingredients:
1 1/3 cup all purpose unbleached flour
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup (1 stick) butter at room temperature
1 tbsp. colored sugar crystals (optional)

Directions:
Step 1 - Using your mixer with the paddle attachment place all of your dry ingredients together and run on low speed for 30 seconds to combine.  Then add in your vanilla, butter and egg to your dry ingredients. Run on a low-medium speed until the dough comes together.

Step 2 - Pre-heat your oven to 350 degrees.  Roll out your dough on a floured surface to 1/4 inch thick and use a snowman (or another shape) cookie stamp to form cookies.  Then place on a baking sheet lined with parchment paper.  Sprinkle with sugar crystals (optional) and bake for 8-10 minutes until edges are a light golden brown. 

 

 



 

Gingerbread Cookies

 

Ingredients:

2 1/3 cups all purpose flour

1 tsp. baking soda

1 3/4 tsps. ground ginger

1/2 tsp. salt

11 tbsps. butter softened

1 egg

1/2 tsp. ground cloves

3/4 tsp. ground cinnamon

3/4 cup sugar

1 tbsp. cold water

5 tbsps. molasses

(1tbsp. sugar set aside to sprinkle on cookies)

 

Directions:

Step 1 - Combine all of your dry ingredients into your mixer with the paddle attachment and mix on low to evenly distribute them for 30 seconds. Then add your butter, egg, water and molasses until the dough comes together. 

Step 2 - Pre-heat your oven to 350 degrees and line a baking sheet with parchment paper.  Roll out your dough on a floured surface to about 1/4 inch thick.  Then you  a cookie cutter of I used a cookie stamp, place on parchment paper and sprinkle with sugar. Bake for 8-10 minutes, remove and let cool for a few minutes before placing on a cooling rack.  Enjoy!

 

Soft & Chewy Gingerbread Cookies

Ingredients:

2 1/3 cups all purpose flour

1 tsp. baking soda

1 3/4 tsps. ground ginger

1/2 tsp. salt

11 tbsps. butter softened

1 egg

1/2 tsp. ground cloves

3/4 tsp. ground cinnamon

3/4 cup sugar

1 tbsp. cold water

5 tbsps. molasses

(1/4 cup sugar set aside to roll cookie dough in)

 

Directions:

Step 1 - Combine all of your dry ingredients into your mixer with the paddle attachment and mix on low to evenly distribute them for 30 seconds. Then add your butter, egg, water and molasses until the dough comes together. 

Step 2 - Pre-heat your oven to 350 degrees and line a baking sheet with parchment paper.  Using your smallest cookie/ice cream scoop take the cookie dough and roll between your hands to form a ball, then roll in the sugar you set on the baking sheet 3 inches apart (I made 4 rows of 4 cookies). Bake for 9-11 minutes, remove and let cool for a few minutes before placing on a cooling rack.  Enjoy!

 

 

 

 

Chocolate Peppermint Pretzels

Ingredients:

circle pretzels

semi-sweet chocolate chips

8 peppermint candies

parchment paper

 

Directions:

Step 1: Preheat your oven to 200 degrees.  Take out a baking sheet and line with parchment paper.

Step 2: Line up pretzels a half an inch apart, then place 6 chocolate chips inside each circle(the most time consuming part & great activity for little helpers).  

Step 3: Pre-heat your oven to 200 degrees, then place in the oven for 7-8 minutes. Then remove and spread the chocolate with a knife to fill each pretzel circle.  Then put your peppermints in a small zip bag and smash with a hammer then sprinkle over each chocolate pretzel.

Step 4: Place the baking sheet in your freezer and let set for 20 minutes then remove and store in the fridge, delicious!



Fall Chocolate Pretzels

Ingredients:

1 regular package of milk chocolate Hershey kisses unwrapped

60-70 pretzel circles

Fall themed sprinkles of your choice

 



Directions:

Step 1: Preheat your oven to 200 degrees.  Take out a baking sheet and line with parchment paper.

Step 2: Line up pretzels a half an inch apart, then unwrap your favorite Hershey Kiss variety (the most time consuming part).  

Step 3: Place one kiss in the middle of each pretzel, then place in the oven for 4-5 minutes.

Step 4: Remove cookie sheet and using a table knife to gently spread out the chocolate to the edges.

Step 5: Sprinkle with your favorite sprinkle (I used Fall leaves).

Step 6: Do not remove from the parchment paper, place in the freezer and let set for 10-15 minutes.  

Step 7: Remove and enjoy!!!

Almond Oat Salted Chocolate Chip Cookies

Ingredients:

1 cup ground whole oats

1 1/2 cups unbleached all purpose flour

1 cup semi sweet morsels

1/2 cup chopped raw almonds

1 tsp. vanilla

1/2 tsp. baking soda

2 tsps. baking powder

2 eggs

1/2 cup granulated sugar

3/4 cup light brown sugar

14 tbsps. room temperature butter

1 tsps. salt flakes

 

Directions:

Step 1: In a small food processor grind 1 cup whole rolled oats until it is a flour like consistency then set aside. In the same food processor take your raw almonds and pulse chop them until you get a rough chop consistency. Set aside your sale and morsels.

Step 2: Pre-heat your oven to 375 degrees. Combine in your mixer bowl using the paddle attachment the butter, sugars and vanilla.  Then add in the eggs, baking powder and baking soda. Finally add in the flour, oat flour and raw almonds until incorporated.  Finally add in your morsels. Then take out your smallest cookie/ice cream scoop and place the cookies on a parchment paper lined baking sheet.  Sprinkle lightly with the salt flakes and bake for 8-10 minutes or until golden brown.

 



 



Chewy Lemon Sugar Cookies

 

Ingredients:
1 stick of butter at room temperature
1 1/3 cup unbleached all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. fresh lemon zest
2 tsps. pure vanilla extract
1/4 tsp. baking powder
1/2 an egg
(1/3 cup sugar set aside for rolling cookies)

Yields: Approx. 60 Cookies

Directions:
Step 1 - Cream the butter, sugar, salt, baking soda, baking powder, lemon zest and vanilla extract together in your mixer using the paddle attachment for 2-3 minutes in medium speed. Then add in the egg and flour, mix until dough comes together.

Step 2 - Pre-heat your oven to 350 degrees and line a baking sheet with parchment paper.  Take about a teaspoon amount of dough at a time rolling between your hands, then rolling in sugar then placing on the baking sheet about 1-2 inches apart.

Step 3 - Bake for 8-10 minutes depending on your oven, let cool on the baking sheet for 3 minutes before transferring to a cooling rack (remove to soon and they will break apart).  Enjoy, these are so yummy!