Ingredients for 20 cookies – Recipe translated from Silikomart.com/blog
Wow your friends and family this Halloween with these spooky treats! You will need our Monster Mold & Cutter Set for this how-to!
For the dough:
120g (1 1/8 cup) wholewheat flour
130g (1 1/4 cup) flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
130g (1/2 cup) of butter at room temperature
50g (1/4 cup) of cane sugar
1 tablespoon honey acacia
100g (3.5oz) of dark chocolate, coarsely chopped into flakes
In a bowl combine the flour, salt, baking soda and cinnamon, mixing well with a hand whisk. In mixer bowl combine butter, brown sugar and honey.
With the flat beater and average speed, work the mixer for 4-5 minutes, until the mixture is light and fluffy. Gradually add the mixture of flour. Continue to mix until it is well mixed:
Transfer the mixture to a lightly floured cutting board and knead briefly to compact it. Place it between two sheets of lightly floured wax paper:
Roll out the dough to a thickness of 2-3mm, with a rolling pin:
Dip the cutters in the flour to prevent the dough from sticking:
Derive many cookies using the cutter, dipping it in flour every 1-2 biscuits formats:
Transfer the cookies on a baking sheet covered with parchment paper with the aid of a spatula.
Knead the scraps and repeat the previous step until all the cookies were cut. Place the cookies on the plate over the previous, alternating with a sheet of parchment paper. Transfer the plate in the freezer for about 20 minutes.
Meanwhile, prepare the chocolate decorations, ie the real “monsters”. Melt the chocolate in the microwave in 30-second intervals, stirring between each interval. Pour a small amount of melted chocolate into the mold cavity silicone kit Cookie Monsters:
Helping with a spatula, distribute the chocolate within each cavity.
Put the stencil in the refrigerator to solidify. Preheat the oven at 180 ° C. Remove the cookies from the freezer and transfer them to another plate, lined with parchment paper.Bake for about 10-12 minutes, until the biscuits result gilded and compact. When cooked, remove the pan, let rest the cookies for 5 minutes and then remove them, placing them on a wire rack to cool completely:
Assemble the cookies. I put a few drops of melted chocolate on the back of a biscuit.
Finish by placing the plate in chocolate on the biscuit:
These beautiful Autumn Butterfly Cupcakes were made using our Edible Butterfly Wafer Paper in Earth Hues and our NEW Woodgrain Baking Cups! We also used Clear Writing Gel and Pixie Dust to get the sparkle. Learn how to make Wafer Paper Butterflies that work on a variety of baked goods!
HOW TO MAKE WAFER PAPER BUTTERFLIES
2. Let your icing dry completely. (When using royal icing or buttercream)
3. Carefully cut out wafer paper butterflies using craft scissors. Be careful, wafer paper is fragile!
4. Spread a thin layer of edible clear writing gel or Karo Light Corn Syrup onto the printed side of the wafer paper butterfly and slightly fold in the center, so the wings are bent up. Place each butterfly in a section of the egg carton so wings will dry standing up.
6. Adhere butterflies by using a dab of edible clear gel on the underside of the body of the butterfly and attaching to the cookie, cake or cupcakes. Hold in place for a minute or so, then let completely dry.
To print illustrated step-by-step instructions on how to make Wafer Paper Butterflies click HERE.
Summer is almost here! So here are a few Fresh Strawberry Recipes that are perfect for your backyard gatherings!
Strawberry Jam Swiss Roll
Recipe re-printed from http://www.cookingchanneltv.com/recipes/rachel-allen/swiss-roll.html
TOTAL TIME: 55 min
Prep: 20 min
Inactive Prep: 20 min
Cook: 15 min
YIELD: 8 servings
– 4 eggs
– 4 1/2 ounces caster sugar (superfine), plus 3 tablespoons for sprinkling or use icing sugar (confectioners’), for dusting
– 2 tablespoons warm water
– 1 teaspoon vanilla extract
– 4 1/2 ounces all-purpose flour
For the filling:
– 6 tablespoons raspberry or strawberry jam
– 8 ounces heavy cream, whipped
Use our Jelly Roll Kit to create impressive roll cakes!
1. Preheat the oven to 375 degrees F.
2. Line the base of a 10 by 15-inches Swiss roll or jelly roll pan with greaseproof or parchment paper. Brush the base and sides of the pan with melted butter, and dust with flour.
3. In a large bowl or in an electric food mixer, whisk the eggs, and sugar together, until light and fluffy, and then add the water, and vanilla extract.
4. Sift in the flour, about a third at a time, and using a large metal spoon, fold it into the egg mixture.
5. Pour the mixture gently into the prepared pan, and bake in the oven until the center of the cake is slightly springy and the edges have shrunk a little from the sides of the tin, about 12 to 15 minutes.
6. Spread out a piece of parchment paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn or invert the pan onto the sugared parchment paper, and then carefully remove the tin and parchment paper from the bottom of the cake.
7. Place a slightly damp, clean tea or kitchen towel over the cake while it cools- this will prevent it from drying out and cracking when you roll it.
8. When the cake is cool, spread the jam sparingly over the cake, leaving a 1-inch border. Repeat with the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle the cake with caster sugar or dust with icing sugar to finish.
These molds are designed for making pressed cookies, springerle cookies or paper crafting projects. Besides baking cookies, you can form beautiful, edible, sweets using marzipan, fondant and modeling chocolate.
Crafters, artisans and scrap bookers will find infinite ways of creating cards, wall art, gift bags, ornaments, and charms with these molds. Beautiful as decorating accessories, the cookie molds can be hung on a wall, displayed on a plate rack or table top easel. Learn how to make some Springerle Mold crafts. Download our instruction sheets for free and enjoy!
House on the Hill Cookie Molds allow all of us to bake beautiful cookies that are reminiscent of family, history, tradition and culture. Many of the original molds are “presses,” now in museums and private collections, were carved in clay, wood or metal. Simpler Times Cookie Mold available HERE.
Create lovely cookies or wedding day crafts with these heirloom quality Monogram Cookie Molds, made of a resin/wood composite. Think fondant, petite fours, gift tags, cards and party favors! Each mold is 3.375” x 3.75” with monogram and scroll border.
Springerle Cookie Recipe from House on the Hill
These whisked-egg holiday cookies date back to at least the 1600’s and are made in Bavaria, Switzerland and the Alsace area of France. For eating quality, ease and quality of prints this recipe is just perfection!
What you’ll need:
– 1/2 teaspoon baker’s ammonia (Hartshorn) or baking powder
– 2 tablespoons milk
– 6 large eggs, room temperature
– 6 cups powdered sugar (1 1/2 #)
– 1/2 cup unsalted butter, softened but not melted
– 1/2 teaspoon salt
– 1/2 teaspoon of anise (if substituting fruit flavored oils, use 3 teaspoons)
– 2 lb. box sifted cake flour (Swansdown or Softasilk)
– grated rind of orange or lemon – optional (enhances flavor of the traditional anise or the citrus flavors)
– more flour as needed
Dissolve hartshorn in milk and set aside. Beat eggs till thick and lemon-colored (10-20 minutes). Slowly beat in the powdered sugar, then the softened butter. Add the hartshorn and milk, salt, preferred flavoring, and grated rind of lemon or orange, if desired. Gradually beat in as much flour as you can with the mixer, then stir in the remainder of the 2 lbs. of flour to make stiff dough. Turn onto floured surface and knead in enough flour to make a good print without sticking. Follow general directions for imprinting and drying cookies.
Bake on greased or baker’s parchment-lined cookie sheets at 255° to 325° till barely golden on the bottom, 10-15 minutes or more, depending on size of cookie.
Store in airtight containers or in zipper bags in the freezer. They keep for months, and improve with age. Yield 3 to 12 dozen.
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Featured on the cover:
Easter Stand-Up Cookie Cutters, Set of 4 $20.00
Here are some yummy chocolate cake recipes that feature our extracts and cake pans! Perfect for last a minute Valentine’s Day idea!
Chocolate Cherry Bundt Cake
– 2 cups plus 2 tbsp. flour
– 1 1/2 cups sugar
– 1 1/2 tsp. soda
– 3/4 tsp. baking powder
– 3/4 tsp. salt
– 1/2 cup butter or margarine
– 1 cup buttermilk
– 1/4 cup maraschino cherry juice or 1 tsp. cherry extract
– 2 eggs
– 2 squares unsweetened chocolate, melted
– 1/3 cup maraschino cherries, cut up
– 1/2 tsp. liquid red food coloring
1. Measure out flour in measuring cup by spooning lightly into cup, not sifting; pour into large mixing bowl. Add sugar, soda, baking powder, and salt to flour; stir well to blend. Add butter and buttermilk. Beat 2 minutes at medium speed.
2. Add cherry juice or cherry extract, eggs, and chocolate. Beat 2 minutes more. Stir in cherries and food coloring.
3. Bake in greased and floured Bundt or mini Bundt pan at 375 degrees for 30-35 minutes or until cake tests done. Cool in pan 10-15 minutes; invert on wire rack or serving plate to complete cooling.
Recipe from The Original Bundt Recipe Collection book by Nordic Ware.
Chocolate Sour Cream Bundt Cake
– 1 cup unsalted butter, plus more for the pan
– 1/3 cup cocoa powder (We Suggest Valhrona Cocoa)
– 1 teaspoon kosher salt
– 1 cup water
– 2 cups all-purpose flour
– 1 3/4 cups granulated sugar
– 1 1/2 teaspoons baking soda
– 2 large eggs
– 1/2 cup sour cream
– 1 teaspoon pure vanilla extract
For the chocolate glaze:
– 4 ounces bittersweet or dark chocolate, chopped
– 1/2 cup heavy cream
– 1 1/2 tablespoons granulated sugar
• Add a teaspoon of World Class Chocolate extract for an extra punch of flavor. (See our recipe on How to use Chocolate Extract for more information on adding chocolate extract to your favorite recipes.)
1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Add Chocolate Extract — optional) Whisk until smooth.
4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.
5. While the cake is cooling, make the chocolate glaze. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Remove the pan from the heat.
6. Add the chopped chocolate to the hot cream and whisk until smooth. Let it cool down for 5 minutes until it thickens slightly.
7. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.
Recipe adapted from Allrecipes.com