A plate of these wicked witch sandwich cookies will be a point of pride for little trick-or-treaters and a yummy bite for adult guests.
Yield: 20 sandwiches
Ingredients
For the cookies:
1 1/2 cups all-purpose flour
3/4 ounce unsweetened cocoa powder
1 cup plus 2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 3/4 sticks unsalted butter, slightly softened
3 tablespoons whole milk
1 tablespoon vanilla extract
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
For the frosting:
1 1/2 cups powdered sugar, sifted
1/2 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 tablespoon heavy whipping cream
1 teaspoon orange food coloring
For assembly:
1 small sandwich bag
20 chocolate kiss candies
For the Cookies
1. Combine flour, cocoa, sugar, salt and baking soda in a food processor and pulse several times to mix thoroughly.
2. Cut butter into small chunks and add to the flour mix. Pulse several times.
3. Combine milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl.
4. Form the dough into a log about 1 1/2 inches in diameter. Wrap the log in parchment paper and refrigerate for one hour or until firm.
5. Position the oven racks in the upper and lower thirds of the oven, then preheat to 350 degrees F.
6. Line the baking sheets with parchment paper and nonstick spray. Cut the log of dough into slices 1/4-inch thick and place one inch apart on the pans to account for spread.
7. Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.
8. Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely.
Note: The cookies may be stored in an airtight container for up to 2 weeks or frozen for up to 2 months.
Makes 50 to 60 1 3/4-inch wafers
For the Frosting
1. Fit a mixer with the whisk attachment. On a low speed, whip sugar and butter. Once the ingredients are blended, increase speed and whip for one minute.
2. Add vanilla, cream and enough food coloring to make the frosting bright orange.
3. Refrigerate until ready to use for up to 2 weeks.
Note: If frosting is too thick, add more cream. If frosting is too thin, add more sugar. If frosting is lumpy, fit mixer with paddle attachment to break up lumps.
Assembly
1. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
2. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
3. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
4. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
5. Pipe frosting around the edges of the wafer, making a brim for the witch’s hat.
6. Place cookies in the fridge to firm up frosting.
Quick + Easy Way
Ingredients:
40 chocolate wafers
1 can white frosting
20 chocolate kiss candies
1 bottle orange food coloring
1 small sandwich bag
Instructions:
1. Add several drops of orange food coloring to frosting can and stir until completely blended. Adjust coloring as needed for a bright orange hue.
2. Place roughly half of the frosting in a small sandwich bag, pushing the frosting to one lower corner. Cut a small hole in the corner to create your own piping bag.
3. Arrange 20 wafers on a lined sheet tray for easy handling and moving.
4. Pipe orange frosting into the center of a wafer, place another on top and gently push them together.
5. Pipe a small amount of frosting on the bottom of a chocolate kiss and place in the center of the sandwich. Press the candy until the frosting appears, making a small ring of orange around the kiss.
6. Pipe frosting around the edges of the wafer, making a brim for the witch’s hat.
7. Place cookies in the fridge to firm up frosting.
Make a dessert that’s simply spooktacular with these cute Halloween sugar cookies. Made using our tasty roll-out sugar cookie recipe and decorated with cookie icing, these easy Halloween cookies are just as fun to make as they are to eat!
Looking for a Halloween dessert that’s no trick, all treat? These easy Halloween cookies are for you! Learn how to make Halloween cookies using our tasty roll-out sugar cookie recipe, then decorate your cookies with black and orange cookie icing for a dessert that’s great for beginners of all ages.
What makes these cookies so fun and easy is that they are decorated with Wilton Cookie Icing, which you can get in a variety of colors. This icing comes in a bottle, so there’s no need for a piping tip and bag. It can also be warmed up in the microwave, which makes it much easier to use.
While it doesn’t dry hard like royal icing, it will set smooth for a nice finish. Plus, it doesn’t need a full 24 hours to dry! This icing should be set and ready to go in just about 1 hour.
How to use Cookie Icing
Wilton cookie icing is quick-setting and microwavable for easy decorating. Simply heat the bottle and squeeze! The cap is designed to act like a tip, so it’s easy to outline and flood your cookies.
Unlike royal icing, which could take up to a day to dry fully, cookie icing sets smooth in about 1 hour. While it won’t dry completely hard like royal icing, it will set smooth for a clean finish.
How do you decorate Halloween cookies
Follow the microwave instructions on the cookie icing bottle to warm up your icing. This will make it much easier to pipe on your cookies.
I’m going to walk you through how to decorate the cookies shown here, but feel free to add your own fun decorations, too! Try all our fun cookie icing colors, or let the kids experiment with different Halloween sprinkles. There’s no wrong way to decorate these Halloween treats!
If you have the Cookie Decorating Tool Set, you can use the scribe tool to help coax the icing towards the edge of the cookies, as well as create fun web designs. However, a toothpick will work just as well!
Black Pumpkin Cookies:
Using the warm black cookie icing, fill in the pumpkin-shaped cookie. Immediately top with desired sprinkles.
Orange Pumpkin Cookies:
Using the warm orange cookie icing, fill in the pumpkin-shaped cookie. Let it set slightly, about 15 minutes. Using the warm black cookie icing, pipe the eyes, nose and mouth.
Orange Web Cookies:
Using the warm orange cookie icing, fill in the web-shaped cookie. Using the warm black cookie icing, immediately pipe 4 circles, starting at outer edge and working towards the center.
Using the scribe tool or a toothpick, drag the wet icing from the center of the cookie to the pointed edge of the web.
Continue the line on the opposite side, starting in the center and dragging icing to pointed edge. Be sure to wipe off the icing after each drag!
Repeat around the entire cookie for a total of 8 lines.
Black Web Cookies:
Using the warm black cookie icing, fill in the web-shaped cookie. Immediately top icing with black sanding sugar. Let the icing set slightly, about 15 minutes.
Using the warm orange cookie icing, pipe lines, starting with straight horizontal and vertical lines (you’ll pipe a + shape), then piping diagonal lines (the x shape).
Connect the straight lines with small curved lines, forming a web shape.
Orange Spider Cookies:
Using the warm orange cookie icing, pipe the center of the spider cookie. Immediately top with candy eyeballs and nonpareils.
Using the warm black cookie icing, pipe lines on the legs.
Black Spider Cookies:
These cookies can get a little messy, so we suggest placing your cookies on a cooling grid over a sheet of parchment paper.
Using the warm black cookie icing, pipe the center of the spider cookie, allowing the icing to drip down the sides. Immediately top with candy eyeballs.
Using the warm black and orange cookie icings, pipe lines on the legs of the spider, alternating colors. You can gently shake the cookie to help the icing slide off the sides.
Once you’re done decorating, let all your cookies set for about 1 hour at room temperature.
How to store your Halloween cookies
These cookies can be kept at room temperature for about a week. Since the cookie icing doesn’t dry hard, we don’t recommend stacking these, but you can arrange them in a single layer on a plate or in an air-tight container.
You can also use this same 7-piece Halloween cookie cutter set to make these Pastel Halloween Cookies, great for a spooky soiree or bewitching baby shower.
Decorated with our Ready-to-Use Royal Icing, these treats dry hard and are perfect for gifting as party favors or handing out to neighbors and friends.
EQUIPMENT
Rolling Pin
Ruler
7-Piece Halloween Cookie Cutter Set
Cookie Sheet
Cooling Rack
Cookie Decorating Tool Set*
Parchment Paper
INGREDIENTS
Roll-Out Cookie Dough Recipe:
1 cup Granulated Sugar
1 cup Butter 2 Sticks, Softened
1 Egg
2 teaspoon Vanilla Extract
½ teaspoon Almond Extract
3 ¼ cups All-Purpose Flour
1 teaspoon Baking Powder
½ teaspoon Salt
For Decorating:
Orange Cookie Icing
Black Cookie Icing
Assorted Candy Eyeballs
Halloween Sprinkles
INSTRUCTIONS
How to Make Halloween Cookies
Begin by preheating your oven to 350 degrees F. In a large bowl, cream the butter and sugar with a stand mixer or hand mixer until it’s light and fluffy, then beat in the egg and extracts.
In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the butter mixture, 1 cup at at ime. This will prevent flour from poofing up all over your kitchen!
Once everything has come together, divide the dough into 2 balls and set one aside (no need to refrigerate it, we’ll use both portions for this recipe).
On a floured surface, use a rolling pin to rollout one portion of the dough to 1/8 in. thickness.
Using the 7-Piece Halloween Cookie Cutter Set, cut out your cookies. We used the spider, spider web and pumpkin shapes, but feel free to use whatever shapes you’d like!
To prevent your dough from sticking to your cookie cutters, dip them in flour first. This will also help the cookies keep their shape in the oven.
Next, repeat step 4 and 5 with the portion of dough that you set aside.
Bake your cookies on an ungreased baking sheet for 8 to 11 minutes, or until the cookies are lightly browned.
Make sure they’re completely cool before decorating.
Mamon is a popular Filipino Dessert. It’s basically a chiffon or sponge cake traditionally baked in crenelated (wavy) tin molds.
These molds give these cakes their distinctive shapes. Although if you don’t have any you can use muffin or cupcake tins. I use Wilton Tart and Pie Molds – Mini Silicone Molds – Mamon molds
I love these molds! The baked Mamon pop right out and clean up is easy. The mold are dishwasher safe!
Mamon are usually soft spongy butter muffin like cakes topped with sugar. But theses days they come in several flavors and versions. One of my favorites is Mocha Mamon a coffee flavored cake. There are also Cheesy Mamon topped with shredded cheese, and Ube Mamon a purple cake made with purple yams. As for varieties there’s the loaf like sponge cake called Taisan popular in the province of Pampanga, Pianono a Swiss Roll type cake filled with sweet butter or flavored butter icing like mocha or ube, there’s Broas the ladyfinger version which can be spongy or crispy, and there’s Mamon Tostado which as its name suggests is toasted or made to be dry crunchy cookies.
Today’s recipe is for the simple basic butter Mamon. They really are a classic. I have to admit they’re a bit tedious to make but the time and effort are definitely worth it! These little cakes have passed my grandchildren’s taste test, they love them!
So get out your mixers, it helps if you have 2 electric mixers or 2 bowls. You will be creaming batter and whipping egg whites, 2 bowls or mixers make the job easier.
I use my KitchenAid Professional Stand Mixer – Stand Mixer
I also use my KitchenAid Cordless Hand Mixer – Hand Mixer
As you can tell I’m definitely a KitchenAid fan. I love my KitchenAid small appliances! I’ve had my stand mixer for over 10 years, so worth the cost!
If not using 2 mixers at least try to use 2 large mixing bowls with a hand mixer, unless you’ve sprung the $80+ to buy an extra bowl for your stand mixer. Not having to move mixtures around and washing a bowl between uses will safe time and frustration!
Anyway, gather your equipment and ingredients and start baking!
Easy Buttery Mamon
Makes 12 Mamon if using Wilton mini silicone tart molds
In a mixing bowl, beat egg whitesusing a hand or stand mixer atlow speed until foamy (about aminute). Add the cream of tartarand continue beating at mediumspeed until soft peaks form.Gradually add granulated sugar (a spoonful at a time) and beatuntil stiff peaks form. Set aside.
In a larger mixing bowl, add the egg yolks, oil, milk and vanillaextract. Mix using a hand or stand mixer until frothy.
Place the cake flour, powdered sugar, baking powder and salt in astrainer or sifter. Sift the dry ingredients into the egg yolk mixturein 3 to 4 parts interval mixing it with a spatula or spoon after everyaddition. After all the dry ingredients are added to the egg yolkmixture, beat together at medium speed until the texture becomeslighter and the color lighter (approx 3-4 minutes).
Now gently fold in the stiff egg whites into the egg yolkand flour mixture in 2-3 parts until well combined
Fill prepared Mamon tins with the cake batter, about 3/4 full each moldGently tap each tin to move air bubbles and to level off the batter.Arrange them on a large baking tray.
Bake them for 25-30 minutes oruntil tops turn golden brown andinserted toothpick come outclean. I like to set timer for 12 minutes and rotate trays from top to bottom and turn them front to back. Then I set the timer another 13 minutes an hour check to make sure they’re done. If not I leave them another 5 minutes.
Immediately invert the tins or pop cakes out onto awire rack lined with parchmentpaper. Tap the tins to release thecakes. Turn them topside up.
Brush the tops with melted butter while warm.
Roll tops immediately in white sugar.
Store in air tight bags. Left overs can be frozen and thawed on the counter to room temperature when needed.
We have an awesome cupcake store in our neighborhood and every now and then we take the kids by to enjoy a special treat. Without fail, their eyes are always drawn to the most colorful cupcakes in the display case. My kids may have no idea how a red velvet cupcake made with crimson food dye actually tastes, but put something like it in front of them and their immediate response is, “that one”.
My take on these cupcakes have a rich flavor, and while they aren’t as artificially red as the red velvet cupcakes which use chemical food dyes (and of course chocolate which this one doesn’t include), they (and their icing) get their bright, reddish-pink color from a surprising, delicious and 100% natural guest, roasted beets. Especially given the never-ending speculation about the connection between food dyes and hyperactivity in children, having smart alternatives for the artificially colored food that kids crave means I don’t have to deprive my little ones.
This doesn’t mean we’re not frequenting our local cupcake store any less often, but I always like reminding myself that whenever there’s something out there I may not be thrilled about my kids eating, figuring out how to make a healthier version is not at all impossible.
Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1 cup milk
1/2 cup honey
1/3 cup vegetable or canola oil
1 large beet, roasted
2 teaspoons vanilla extract
Beet Cream Cheese Frosting:
1 8-ounce package cream cheese, softened
1/2 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 cup beet puree
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350°F.
2. Sift the first 4 ingredients into a bowl.
3. In a separate bowl, combine the rest of the ingredients.
4. Slowly add the dry ingredients into the wet and combine.
5. Pour about 1/3 cup into lined muffin tins and bake for 25 minutes or until a tooth pick comes out clean.
6. Cool completely before frosting.
Beet Cream Cheese Frosting (Make 2 Cups)
1. Place all the ingredients in a mixer and beat on medium to high speed until fluffy. 2. Spread on cupcakes.
Red Beet Pancakes came to me courtesy of my husband.
My better half has discovered a passion for cooking. For me, this newfound culinary obsession of his is both a blessing and a curse. While on one hand it’s a huge relief because I don’t have to cook, it can also be a total pain in my tush (and not just because of the potential mess I likely find afterwards) because while he is completely focused on his latest creation, I am left in charge of two cranky, hungry kids.
It’s hard for me to get upset though. Hubby gets so excited about the whole process and the two hour mental voyages he takes while focussed on a new dish are kinda hilarious to watch. It’s like witnessing a 4 year old trying to finish a 50 piece jigsaw puzzle for the first time. Plus, I love watching how jazzed the kids get seeing Daddy work in what they consider to be Mommy’s turf.
One recent Saturday morning, Daddy decided to make a beet pancake recipe he had seen in Good to the Grain, a fabulously gorgeous book by Kim Boyce. As soon as Kenya heard the words “beet” and “pancakes” he said, “no way, that’s gross”. It didn’t take long for Chloe to jump on the “yucky” bandwagon. It seemed like this experiment was going to leave two out of four of us with empty tummies, but as soon as the kids got into helping Daddy stir, mash and measure, they apparently forgot all about their initial aversion. By the time the beautiful ruby discs finally came off of the griddle and onto everyone’s plates, the kids downed about five a piece.
My favorite part of this story though, came later on when my husband asked Kenya why he was so resistant at first to the beet pancakes. Kenya just looked at him and said, completely matter of fact, “who knew they were going to be that good!”
I’ve simplified Boyce’s recipe here, adding some whole wheat flour, more pureed beets to further brighten the color and some Greek yogurt too, making these red beet pancakes a breakfast that will make everyone’s eyes as big as their stomachs when you set them on the table.
He may make a bit of a mess and take a while finding his way around the kitchen, but I have to say it’s unbelievably charming watching hubby take over what I usually think of as my kitchen….and make it more of ours!
Ingredients
1 Cup all purpose flour
3/4 Cup whole wheat flour
3 Tbsp light brown sugar
1 Tbsp baking powder
1/2 Tsp kosher salt
2 medium beets, roasted and pureed (about 3/4 cup)
1 1/4 Cup milk
1/3 Cup plain greek yogurt
1 large egg
3 Tbsp unsalted butter, melted
1 Tsp vanilla extract
Preparation
1. Sift the first 5 ingredients into a bowl.
2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.
3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).
4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.
5. Serve with desired accompaniments.
* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months
Nothing says I love you quite like these Waffle Heart Sandwiches for Valentine’s Day! Crunchy, creamy filled heart sandwiches full of deliciousness that kids and adults simply love.
If you know anything about me you know I love coming up with fun, creative ways to make lunch for my kids. If there’s a holiday, you better believe I’m going to try to make their lunch box holiday themed! Valentine’s Day is no exception. In fact, it’s one of my favorite holidays! Every year I make these Waffle Heart Sandwiches for Kenya, Chloe and Gemma’s bento boxes and they absolutely love them!
These sandwiches are a fun treat to make with your kids too. They love cutting out the bread into hearts with a cookie cutter, filling them with cream cheese and raspberries, and finally, popping them into the waffle iron! I love these sandwiches too because they’re totally customizable. You can add any filling you want and they’ll be equally delicious!
We’ve made these with peanut butter and jelly before and they are absolutely incredible! The way they get crispy from the waffle iron cannot be matched. And it’s so easy! If you haven’t been making sandwiches in your waffle iron, this is your sign to do so asap!
I love any excuse to use my waffle maker too. There are tons of weelicious recipes for your waffle maker you’ve got to try like Waffle French Toast, Rainbow Waffles, and even Waffle Iron Eggs! There are endless way to use your waffle maker and it’s so much fun!
Valentine’s Day is one of the most fun holidays to come up with recipes for! We make these adorable Raspberry Cream Cheese Heart Tarts, Puff Pastry Berry Hearts and this really cute Valentine’s Day Snack Board. They’re great if you have a school party too and look adorable on any table!
Ingredients
4 slices sandwich bread
2 tablespoons whipped cream cheese
honey, to taste
6-8 fresh raspberries
Preparation
1. Preheat waffle iron.
2. Using a large heart shaped cookie cutter, cut the bread into hearts.
3. Spread half the cream cheese on 1 heart and drizzle with honey to taste. Flatten the raspberries by opening them up with your fingers. Place 3-4 raspberries on top of the cream cheese and top with another plain piece of heart bread. Place the sandwich in the waffle iron for 3-4 minutes or until golden brown.
