Cheesecake Topped Brownies with Pumpkin Butter Swirl


Really fudgy brownie! The cheesecake layer is a nice change and the pumpkin swirl is really quite yummy with the chocolate. These are especially good with a little scoop of vanilla ice cream! Recipe and photo from Recipe Girl.


1 1/2 cups salted butter (3 sticks)
3/4 pound (12 ounces) bittersweet chocolate, chopped
6 large eggs
1 1/2 cups dark brown sugar, firmly packed
1 1/2 cups granulated white sugar
3 teaspoons vanilla extract
1 1/2 teaspoons salt
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa

1 pound cream cheese, at room temperature
2 large eggs
1/2 cup granulated white sugar
1 teaspoon vanilla extract
2 Tablespoons cornstarch
1 cup apricot jam
1 cup pumpkin butter


1. Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.

2.  Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the the microwave). Set aside to cool slightly.

3. In a large bowl, whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in 3 Tablespoons vanilla, salt, melted butter/chocolate, flour and cocoa. Pour into prepared pan and spread to the sides.

4.  Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you’re patient, it works out just fine.

5. Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don’t pull up the chocolate with the knife.

6. Bake until center tests clean, about 40 minutes. Cool completely before cutting.


*It’s best to cool these to room temperature, then wrap with plastic wrap and refrigerate overnight before cutting. You’ll get the cleanest cuts that way.
*If you prefer, you can use Halloween-themed cookie cutters to cut out shaped brownies, but you’ll have lots of tidbits leftover to munch on.


Just Jan’s Pumpkin Butter – This pumpkin butter is the essence of fall with rich pumpkin and spice ingredients. Enjoy the butter spread on a muffin or incorporate it into your fall recipes! Get it HERE.


Festive Autumn Wreath Bundt

Fall baking is finally here!  We hope you are as excited as we are!  Get in the spirit with our bestselling Autumn Wreath Bundt Pan from Nordic Ware and their delicious Pumpkin Cake Recipe with Ginger Cream Filling. We love that this pan is so detailed that no decorating is needed!  It is the perfect treat to welcome the new season.

Get the pan HERE.



Pumpkin Cake with Ginger Cream Filling

Prep Time: 0:20     Bake Time: 1:5     Yields: 10-12 servings

Made with our Autumn Wreath Bundt Pan


  • 15 ounce canned pumpkin puree, divided
  • 1 cup unsalted butter, softened
  • 3 cups sugar
  • 4 large eggs
  • 3 cups all-purpose-flour
  • 1 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2/3 cup buttermilk


  • 8 ounces cream cheese, softened
  • 1/2 teaspoon ginger
  • 4 tablespoons light brown sugar
  • 2 tablespoons all-purpose-flour
  • Glaze:
  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons heavy cream
  • 1/2 cup pecans, chopped, toasted

Prep & Instructions:

Preheat oven to 350°. Grease and flour the Bundt® pan you will be baking in. Set aside.

CAKE: Reserve 2 Tbsp pumpkin puree in a medium bowl. In a large bowl, cream butter and sugar together. Add remaining pumpkin puree and eggs, blending well. In a separate medium bowl, whisk together all dry ingredients. Add flour mixture to pumpkin mixture in thirds, alternating with buttermilk and ending with flour mixture.

FILLING: In a separate bowl, combine cream cheese, ginger, brown sugar and flour. Pour ⅔ of pumpkin batter into prepared pan. Spoon cream cheese filling over batter in a ring, careful to not let filling touch the sides of the pan. Cover with remaining pumpkin batter. Bake 65 to 70 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan 10 minutes on a wire rack. Invert cake onto rack and cool completely.

GLAZE: Combine confectioners’ sugar and cream with reserved pumpkin puree to form a thick glaze Drizzle over cake and sprinkle with pecans. Serve with a dollop of whipped cream.

NEW Simple Syrups – Not Just For Cocktails

Bang Candy Company Flavored Syrups are made by hand in small batches with only the finest ingredients. They’re perfect for making refreshing sodas, delicious cocktails and adding a touch of pizzaz to virtually any recipe! Simple syrups are not just for cocktails, you can add them to ice cream, pancakes, cake and much more.

Made with REAL ingredients. 100% natural. Versatile & amazing!

Lavender Mint Syrup


This Lavender Mint Simple Syrup is like walking through a lawn of fresh mint and lavender, both soothing and exhilarating at once. The delicate old world bouquet of lavender blossoms paired with the sweet snap of fresh mint is nothing short of divine.

Ingredients: Water, Cane Sugar, Fresh Mint, Lavender Blossoms, Citric Acid.


Lavender Mint Recipes


Mint Lavender Mist

Pour syrup into flute glass and top with sparkling wine, adjust syrup to your own taste…Some like it sweeter than others!


Lavender Mint Julep

Muddle syrup and mint leaves in julep cup. Fill cup with crushed ice and add bourbon. Garnish with fresh mint.


Lavender Lift

Add syrup to soda and fill with ice.


Lavender Mint Melon Salad

Toss melon pieces with fresh mint and simple syrup. Serve chilled.

Hibiscus Orange Blossom Ginger Syrup


This Hibiscus Orange Blossom Ginger Syrup is so summery and floral but with a nice tart hibiscus bite. As with most of our syrups this goes very well in lemonade and tea but for a nice 5 o’clock pick-me-up try shaking up three tablespoons of syrup with the freshly squeezed juice of 1/2 a lime and a stiff measure of vodka, garnish with a twist of orange peel and serve up in a chilled martini glass!

Ingredients: Water, Cane Sugar, Hibiscus Flowers, Orange Blossom Water, Ginger, Citric Acid.


Hibiscus Orange Blossom Ginger Recipes


Hibiscus Bubbles

Pour Syrup into flute glass and top with sparkling wine.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!


Hibiscus Orange Blossom Ginger Sunrise 

Combine tequila and orange juice in a highball glass with ice. Add syrup and stir.

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!


Hibiscus Bubbly Wonder

Combine the first 4 ingredients in a cocktail shaker and shake the living daylights out of it with a few cubes of ice for a minute or so, pour into a Champagne flute and top it off with the sparkling tipple of your fancy. Garnish with a twist and dance on through the night!

Fancy Tip: Rim your glass with our Hibiscus Flower Crystals for extra flavor and pizazz!


Hibiscus Ginger Fizz

Combine syrup and soda and fill with ice.


Moroccan Citrus Dessert

Select 3 different types of citrus from the market, I chose blood oranges, tangerines and grapefruit to add a bit of tang! remove the pith and peel with a knife. Slice the fruit laterally saving any juice run off and arrange artistically on a serving dish. Mix together the Hibiscus Orange Blossom Ginger Simple Syrup syrup with honey and the excess citrus juice and drizzle sparingly over the fruit. Sprinkle with a little cinnamon and scatter a fistful of toasted walnuts over the top and serve.


Hibiscus Orange Trifle

Mix rum and Hibiscus Orange Blossom Ginger Simple Syrup and set aside. Arrange in layers, starting with cake pieces. Brush the cake pieces with the rum-syrup mixture to saturate before adding a layer of orange segments and whipped cream. Repeat process to fill the dish. Makes one large or 4 individual sized trifles.

Decorating Techniques for your Easter Cookies


Sponge-Painted Easter Egg Cookies

For a sweet take on speckled-eggs, use a natural sea sponge to dab royal icing (colored in springtime hues) onto white-iced cookies. The results are far too pretty to merely serve as dessert. SOURCE: MARTHA STEWART LIVING, MARCH 2016

Get the full tutorial HERE.

FF Supplies:


Cookie Decorating With Wafer Paper

Learn how to adorn your sugar cookies with fun Easter wafer paper images. Application is simple and you don’t need to be a cookie decorating expert to get professional looking results!

Get the full tutorial HERE.

FF Supplies:


Bunny Face Cookies

Learn how to make adorable bunny face cookies with our NEW Bunny Face Cutter. This tutorial by cookie artisan Sweet Sugarbelle is actually quite simple!

Get the full tutorial HERE.

FF Supplies:


Rubber Stamped Cookies 

Stamping your iced cookies with food color is an easy and effective way to decorate!  No professional skills are needed!  Using rubber stamps to decorate cookies, is a great way to easily add fine detail that would normally take hours free-handed with royal icing or food-color pens.

Get the full tutorial HERE.

FF Supplies:

100+ Springerle Molds Now Available!

Springerle Cookie Molds

Fancy Flours is pleased to announce that we now carry over 100 House on the Hill Springerle Cookie Molds! See all of the molds HERE.

Springerle CookiesThese 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.

Springerle Cookie Mold

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!

Springerle Cookie Mold

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.

Springerle Mold

House on the Hill Cookie Molds are made of a resin and wood composite. Each mold is individually hand cast and carefully hand finished. Double Acorn Mold available HERE.

Springerle Monogram Molds

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.

Springerle Cookie Molds

Get the Gingerbread Springerle Cookie Recipe HERE!