Harvest Mini Loaves Recipe

Bake cute individual mini cakes with our Harvest Mini Loaf Cake Pan from Nordic Ware! These cakes each have a unique fall design baked into the top – perfect for gifts or party desserts. The sculpted patterns make the mini cakes easy to decorate – just pipe icing to outline design or dust with sanding sugar!

Recipe thanks to Nordic Ware!

Ingredients:
– 2/3 cup unsalted butter
– 2/3 cup brown sugar
– 3 eggs
– 1 ¼ cups all-purpose flour
– 1 ¼ tsp baking powder
– 1/8 tsp salt
– 1/3 cup milk
– 1 ½ tsp rum extract

Instructions:

1. Heat oven to 350° F (175° C). Grease and flour pan; set aside.

2. In medium bowl, beat the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes, stopping the mixer occasionally to scrape down the side of the bowl.

3. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour, baking powder, salt, milk and rum extract.

4. Divide the batter among the wells of the prepared pan. Bake 20-22 minutes, until a toothpick inserted comes out clean.

5. Cool 15 minutes in pan. Invert onto cooling rack and cool completely.

6. Decorate or glaze as desired. *Tip: Use colored sanding sugar to emphasize the shapes!

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Tombstone Cookies

These unique tombstone cookies are a quick and easy way to put the spooky spirit in your next Halloween party! Simply just bake tombstone sugar cookies with our 3″ tinplate tombstone cookie cutter and add our one of a kind edible tombstone cookie wafer paper images! Your guests will be dying for more!

You will need:
Halloween Tombstone Wafer Paper
Royal Icing Mix
Edible Clear Gel or light corn syrup
Tombstone Cookie Cutter
Squeeze Bottles
– Parchment Paper
– Sugar Cookie Recipe, we recommend our No Fail Sugar Cookie Recipe
– Small craft scissors

Instructions:
1. Prepare Sugar Cookie dough according to instructions. Cut out several tombstone shapes. Bake on parchment paper and let cool.

2. While cookies are cooling, prepare your royal icing. Add water, a teaspoon at a time, until a consistency between heavy cream and ketchup is reached. Divide into two or three bowls and dye the desired color(s) or keep white. Pour icing into squeeze bottles.

3. Carefully frost base layer of icing with squeeze bottle onto cookies and let dry completely, about 3-5 hours or overnight.

4. Prepare Halloween Tombstone Wafer Paper shapes by carefully cutting out with small craft scissors.

5. Spread out iced cookies on a large piece of wax or parchment paper.

6. Affix wafer paper shapes to cookie by spreading a thin layer of edible clear gel (or light corn syrup) on the back of the wafer paper piece with your finger. Stick to the top of one of your iced cookies and then flip right side down onto the wax paper and leave for approx. 30 minutes. This will ensure that the wafer paper will dry flat.

7. Flip cookies right side up and add additional dragees, sprinkles or quins, if desired.

8. Let set completely and store in an airtight container.

Perfect Pear Cookies

Make beautiful Autumn harvest pear cookies with our Copper Pear Cookie Cutter! We used our No Fail Sugar Cookie Recipe and decorated the cookies with royal icing and green sanding sugar and yellow sanding sugar. Make them a gift and package them in our Natural Wood Berry Basket!

Other Harvest pear items we recommend: NEW! Decorative Pear Tray Set, Autumn Pear Kitchen Towel, NEW! Perfect Pear Cookie Mold

Back to School Ruler Cookies!

You will need:
Rectangle Cookie Cutter, we used our 5″ x 3.25″
No Fail Sugar Cookie Recipe 
Yellow Fondarific Fondant 
Black Food Color
Royal Icing Mix

Instructions:
1. Make our No Fail Sugar Cookie Dough. Cut out as many rectangle shapes as you can and cut them into thirds.

2. Bake cookies on parchment paper and let cool on wire rack.

3. While cookies are cooling, prepare the yellow fondant and cut out the shapes the same way you cut out your cookies (cut into thirds).

4. Prepare your black royal icing (following the directions on the mix bag).

5. Cover the cookie shapes with the yellow fondant first, then pipe ruler markings with your black royal icing.

Ultimate Rocky Mountain Avalanche Bars

Ingredients:
– 12 oz chopped white chocolate (use Lindt bars)
– 1 cup creamy peanut butter (use Squirrel Brand)
– 3 cups crisp rice cereal
– 1 1/2 cups mini marshmallows
– 1/3 cup mini semisweet chocolate chips

Instructions:
1. Lightly grease an 8-by-8-inch square baking pan. Alternatively, line with lightly greased parchment paper. This recipe can easily be doubled to fit a 13-by-9-inch baking pan.

2. In microwave-safe bowl, melt the white chocolate bars (broken up) in the microwave on medium powder for 30 seconds. Stir and heat for an additional 1 to 2 minutes, stirring every 30 seconds, until the chocolate is melted.

3. Add the peanut butter to the melted chocolate and stir until smooth.

4. Place the rice cereal in a large bowl. Pour over melted chocolate mixture and gently toss until completely coated. Continue to stir until the mixture is no longer warm to the touch, about 10 minutes.

5. When the cereal mixture has cooled, fold in the marshmallows and 1/3 cup of the mini chips.

6. Spread into prepared pan, compressing lightly with the back of your spoon. Don’t press too hard or you’ll crush the cereal. Sprinkle with remaining chocolate chips and a handful of marshmallows and press lightly to adhere.

7. Refrigerate until set, at least 30 minutes, then cut into 2-inch squares and serve. Bars will keep, covered in the refrigerator, for up to 5 days.