Desserts

Probably my favorite thing about fall is that it’s finally cool enough to start using the oven on a regular basis. We love getting out the baking dishes and serving up something sweet. These Halloween Rose Cookies are a festive and tasty treat to set out at your next spooky holiday gathering!

This Halloween cookie recipe is pretty easy, which is important for me because my kids love helping out in the kitchen. When you’re making Halloween rose cookies, kids can add in the food coloring and may even want to try forming the roses.

You can usually find quality food coloring at your local grocery store. The gel coloring is more concentrated than dye food coloring, so you won’t need to use as much of it. We have mostly Wilton food coloring products in our pantry, available at Michaels stores or on Amazon.

These cookies don’t have to be only for Halloween either. You could just use orange dye and call them marigolds (cempasuchil) instead of roses, and set them out for Día de los Muertos! When you’re done making these orange and purple Halloween cookies, they add a deliciously festive pop of color to your table decor!

Halloween Rose Cookies Special Supplies

To make the rose shape, you need a large star-shaped tip for your piping bag because the dough is thick. I used a Wilton 1M tip, which again I got at Michaels (also found on Amazon). It looks like this.

For this recipe you really should use a stand mixer for the best results. However, if you simply don’t have a stand mixer or can’t borow one, a hand mixer should work just fine.

Halloween Rose Cookies

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Brightly colored orange and purple Halloween sandwich cookies, perfect for a Halloween treat.

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Ingredients

• 1 cup (2 sticks) room temperature butter
• 1/2 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon water
• parchment paper
• 3 drops orange food gel
• 1 drop purple food gel
• 5 drops black food gel
• 1 - 8 oz. package cream cheese

Instructions

1. Heat oven to 400°F. Combine butter, sugar, egg and extract in mixer.
2. Blend at medium speed, scraping bowl often, until creamy. Add flour and salt, and blend at low speed until well mixed.
3. Divide and use food coloring by mixing in each color. Three drops of orange in one set of dough. One drop of purple in the other set of
   dough.
4. In a stand mixer, mix together 5 drops black dye with cream cheese. Whip it well and set aside for cookie filling.
5. To make the cookies, insert a 1M tip into pastry bag. Fill bag with cookie dough. Do this for each color. Warming the piping bag with your hands will help to pipe out the cookies. Do this in a rotated motion on to a baking sheet lined with parchment paper.
6. Bake for 5 to 8 minutes, or until slightly golden. Remove to a cookie rack and let cool.
7. Once cool, spread a layer of whipped cream cheese onto one cookie and add a second cookie on top like a sandwich.

Recommended Products

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• 
  Wilton Food Coloring Set, 8 Colors
• 
  Wilton Open Star Piping Tip 1M
• 
  Wilton 12-Inch Disposable Decorating Bags

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Find your pot of gold this St Patrick’s Day with these yummy party treats. You will have the Luck of the Irish serving any of these St. Patrick’s Day treats at your party.

St. Patrick’s Day Edible Picture Cupcakes

There are many bakeries around now that have edible images to place on cakes. An edible image is a photo that is made completely out of sugar. Here is what you can do to make custom cupcakes for St. Patrick’s Day treats.

1 Box of your favorite brand of vanilla cake mix (add a few drops of green food coloring to batter)

1 tub of your favorite brand of vanilla Cream cheese frosting (add a few drops of green food coloring to icing)

Green foil cupcake liners

Before you bake the cupcakes you will need to call around your town and see who which bakery has the edible images available. Or you can get these cute little leprechaun ones on Etsy. The shop usually needs at least a 24 hour notice so be sure and place your order early. If using a bakery, you will need to go to that store and take a picture with you. Choose a photo relating to St Patrick’s Day and then tell the bakery employee what size you want the pictures to be. Just make sure they are small enough to sit on top of a cupcake.

Bake the cupcakes according to the directions and let them cool completely before you frost them and before you place the edible photo on top of each one.

St. Patrick’s Day Mini Fruit Tarts

Surprise all of your party guests with these sweet St. Patrick’s Day treats.

Here is what you will need:

mini pastry shells

white bakers chocolate

1/2 pound fresh or frozen raspberries

1/2 pound fresh or frozen strawberries (smaller sizes are best)

1 can of mandarin orange slices

1 box of vanilla instant pudding (add a few drops of green food coloring when mixing)

Make the pudding according to the directions on the box. Set aside. Melt the white chocolate and use a pastry brush to coat the bottom of each pastry shell with white chocolate. Spoon some of the vanilla pudding into each shell and be sure to fill the shells right up to the rim. Cut the strawberries into quarters and then all you do is arrange one slice of the strawberries, one mango and one raspberry on top of the pudding in each pastry shell. Brush the top of each finished tart with simple syrup to add a shiny glaze to each tart. All you do to make the simple syrup is fill an 8 ounce spray bottle about 3/4 full of water and then add 3 tablespoons of Karo syrup and shake well. Chill the tarts at least one hour before serving.

No-Bake St. Patrick’s Day Bite Sized Cheesecakes

Who can resist the creamy confection of the cheesecake? These tiny St. Patrick’s Day treats will be a hit at any party. Nobody can eat just one of these.

Here is all you need:

1 box graham cracker crumbs

1 box mini pastry baking cups (these silicone ones are reusable and nonstick!)

1 tub of cheesecake filling (plain flavored and add a few drops of green food coloring)

1 kiwi (peeled and sliced into quarters)

1 tub of strawberry glaze topping

Line the bottom of each baking cup with graham cracker crumbs and then spoon in some of the cheesecake filling. Fill each mini cup almost to the rim with the cheesecake batter and place one quarter piece of kiwi on top and drizzle the tops of each mini cheesecake with the strawberry glaze. Chill for one hour before serving.

Bite Sized Yogurt Pies

This is the perfect dessert to make for all of your St Patrick’s Day parties. it is light and refreshing with does not have a lot of sugar.

Here is all you need:

1 Box of Ready Made Graham Cracker Mini Pie Shells (there are usually 6 to a package)

1 Tub of Extra Creamy Cool Whip (add green food coloring)

Strawberry Yogurt (3 six ounce cups) You can use any flavor of yogurt that you want

In a large bowl, mix together the cool whip and the three containers of yogurt. Blend well until light and fluffy. The cool whip will mix more smoothly if it is at room temperature. Spoon the entire mixture into the graham cracker pie crust and cover with lid. Chill at least 1 hour before serving. You can also add fresh slices of strawberries on top and drizzle with strawberry topping.

These dainty almond cookies are so light, you’ll find it hard to eat just one! They have a sweet almond flavor that easily compliments tea or coffee. 

Not long ago I was trying to figure out what cookies I should make for a Christmas party. Always a rebel, I decided to go against my chocolate-loving nature and make these almond cookies.

Valentine’s Day is just around the corner, and I think a batch of almond cookies might be just the thing to jazz up a Valentine’s Day party! I love that each batch cooks in just a few minutes. Who has all day to spend in the kitchen? Not this mama! 

Before you start, there are a few things you need to know about this recipe. It calls for superfine sugar, which is now the same as powdered sugar or regular granulated sugar. This is the best sugar for the recipe because it is quickly absorbed by the eggs. Also, the cooking times will vary depending on your oven. Ours runs hot, so t have to watch my cookies when I’m baking. Things can go from wet dough to burnt dough in a second! 

Dainty Almond Cookies Recipe

Start with egg whites. Beat them using a mixer (I have this one, it’s only $15 right now on Amazon!) until they are frothy. Add in that superfine sugar slowly, not all at once.

The trick to evenly-baked cookies is to drop a very small amount of dough, then spread it out evenly with a fork or spatula. I used a teaspoon measure to form each cookie.

Ingredients:
2 egg whites
½ cup superfine sugar
2 tsp. unsalted butter, melted
Almond extract (just a few drops)
4 Tbsp. sliced almonds
1 Tbsp. flour
parchment paper for baking

Preheat the oven to 350º.

Beat the egg whites in a bowl until frothy. You may have to use a high speed setting to get a bubbly consistency. Slowly pour in the sugar, then add the butter and a few drops of almond extract. Set the mixer aside and gently mix in the flour and 3 Tbsp. of the almonds. 

Place parchment on a baking sheet. Using a teaspoon measure, drop dough onto the parchment paper. Sprinkle 2-3 of the remaining sliced almonds on top of each cookie. Bake at 350º for 6-8 minutes or until golden. Move the parchment paper to a baking rack for cookies to cool. Once completely cooled, carefully separate the dainty almond cookies from the parchment paper. Makes about 24 cookies. 

Tip: Use a cool cookie sheet for each batch. A hot baking sheet will cause the butter to cook more quickly. 

Chewy chocolate chip cookies … Where fudge meets brownie meets cookie. 

Aside from the serious muscle required for stirring the dough, this is an amazingly simple cookie recipe. My mom used to make these all the time when I was growing up, and she learned the recipe from my grandfather. He was known for his decadent kitchen creations, and these cookies were always a family favorite!

Ingredients for chewy chocolate chip cookies:

1 box fudge brownie mix (the kind that calls for eggs, oil, and water)
2 eggs
? cup oil
1 cup chopped walnuts
1 cup white, milk, or dark chocolate chips
Preheat the oven to 350°. Empty brownie mix into a medium mixing bowl.
You can buy fudge brownie mix that already has chocolate chips in it, but I preferred to buy the kind without so I make sure I’m getting a full cup worth of chocolate chips in my cookies! 
Make a little well in the brownie mix to hold the eggs and oil.

Add the chocolate chips and chopped walnuts. Mix everything together.

The dough will be very stiff! I had to bring in the big guns (my strong and hunky husband) to help me stir.

Drop about 2 tablespoons of dough onto a cookie sheet to form each cookie.

Bake in the preheated oven for 11 to 13 minutes. 

Move the cookies to a wire rack and allow them to cool.

These chewy chocolate chip cookies are milk’s perfect companion. The way I see it, the nuts count for protein and the dough counts for a carb. I wolfed down three this morning and called it breakfast. 😉

Ingredients (crust):
1 ½ cups graham cracker crumbs (about 11 crackers, finely ground using a food processor)
2 Tbsp. sugar
4 Tbsp. unsalted butter, melted

Ingredients (filling):
4 (8-oz.) packages Neufchatel cream cheese, softened
1 Tbsp. vanilla extract
1 ¼ cups light brown sugar
2 Tbsp. flour
1 (15-oz.) can pumpkin puree
2 tsp. pumpkin pie spice
½ tsp. salt
4 large eggs

Preheat the oven to 350.

To make the crust, mix together ground graham cracker crumbs, sugar, and butter in a medium mixing bowl. Press into the bottom of a 9-inch springform pan and bake until golden around the edges, about 10-12 minutes.

To make the filling, use an electric mixer to beat cream cheese, vanilla, and sugar on low speed setting until smooth. Add the flour and mix well, but be careful not to over mix or the top of your pie may crack. Add pumpkin puree, pumpkin pie spice, and salt, mixing together until filling is smooth. Add the eggs one at a time, mixing each one in completely before adding the next.

To create the pie, place the springform pan on a baking sheet and pour filling into the pan. Place the pan into the oven and turn down the heat to 300. Bake for 45 minutes, then turn off the oven and allow the cheesecake to stay in the oven for an additional 2 hours. Do not open the oven or the top may crack. After 2 hours, take out the pie and let it cool completely. Then place it in the refrigerator until it is firm (about 4 hours). Remove the springform pan before serving.

I made this pumpkin pie cheesecake recipe for an office potluck that was fall/Halloween/Thanksgiving themed and it was well-received. I think you will like this recipe, too!