
Friday, October 23, 2009
Decorated Cookies: Sweet Treats for Halloween

Friday, October 16, 2009
Decorated Cookies: Corporate Logo Cookies
Thursday, October 8, 2009
Gourmet Cookie Gifts
Gourmet Cookie Gifts make wonderful gifts any time of year, and during the fall, our fresh-baked chewy cookies taste particularly great! And when the cool weather sets in, I find myself dreaming about more cookie varieties, and all of the great fall flavors bakers can incorporate into delicious treats. Farm-fresh ingredients, hand-picked at New England farms are a terrific inspiration for yummy baked sweets. From apple crisp to pumpkin muffins, there are thousands of great recipes to try. Here is one recipe that I think everyone will love: Pumpkin Butterscotch Cookies (Recipe and Photograph from http://www.joythebaker.com/blog/)
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup butterscotch chips
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Tuesday, October 6, 2009
Decorated Cookies: Halloween Party Favors

Need some other great Halloween Food ideas? Visit the Food Network's Eat, Drink and Be Scary series. They have pictures and recipes for tons of festive, delicious Halloween Treats.
Thursday, October 1, 2009
Gourmet Cookie Gifts: Molasses Spice Gourmet Cookies
Rich, buttery, chewy, fragrantly spicy molasses spice cookies are packed full of deep brown molasses flavor and baked until the dough is just barely set. Yum!
Baking in the Fall always brings me back to the early days of Fancypants Bakery. It was during the month of October that I first dreamed of opening a cookie company, and the cool weather made it an ideal time to experiment with recipes. We used to bake at night and then share samples with friends and family during the weekend. I remember doling out cookies at field hockey games, tailgating parties and other fun gatherings, and eagerly taking notes on what everyone liked the most. A clear favorite was our Molasses Spice Gourmet Cookies. The cookies are chewy, spicy and still a personal favorite!
The cookies taste great on their own, but I also know that customers also enjoy them with other treats. One customer told me she loved to put a dollop of ice cream between two cookies and make a sandwich! Sounds delicious!
Baking in the Fall always brings me back to the early days of Fancypants Bakery. It was during the month of October that I first dreamed of opening a cookie company, and the cool weather made it an ideal time to experiment with recipes. We used to bake at night and then share samples with friends and family during the weekend. I remember doling out cookies at field hockey games, tailgating parties and other fun gatherings, and eagerly taking notes on what everyone liked the most. A clear favorite was our Molasses Spice Gourmet Cookies. The cookies are chewy, spicy and still a personal favorite!
The cookies taste great on their own, but I also know that customers also enjoy them with other treats. One customer told me she loved to put a dollop of ice cream between two cookies and make a sandwich! Sounds delicious!
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