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    • in Recipes

      Pinecone Cookies

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      Make beautiful Pinecone Cookies for Christmas the (really) old fashioned way, with a carved wooden cookie mold. Gingerbread cookie dough casts beautifully and creates a realistic 3 dimensional effect.

      December is officially cookie season, and I’ve been gearing up for its arrival. I’ve been looking around for recipes with both style and substance; beauty and seasonal flavor. It was love at first sight with these Pinecone Cookies. I first spotted some in an advertisement for a wooden cookie mold. The 3-D effect drew me in, and I just had to order the mold to see if I could recreate them in my own kitchen. I was skeptical, and – full disclosure- there is a learning curve, but once you find your technique it’s easy.
      Needless to say, you’ll need to procure the pinecone mold for this recipe. I ordered the pinecone cookie mold from this Etsy seller, which shipped from outside the US to my home in Tennessee in about 7 days (which was quick!). If you ordered soon, you’d probably have it in time for Christmas, either for making cookies or for gifting the mold to your favorite baker. I loved making these cookies because the technique has such rich history. The origins of molding cookies in wood forms can be traced back to the ancient arts of wood carving and pottery, around 3000 BC. The practice has endured through the ages with cookies such as German Springerle and molded Scottish shortbread.

      Use a scale.
      Through trial and error I figured out how to make the job of hand molding loads of cookies a shorter task. First, figure out how much dough the mold will hold. Press dough bit by bit into the mold until it is full. Then remove it and weigh it on a digital scale. This will give you the weight to use for all of the cookies. This pinecone mold holds 2.50 oz. of my gingerbread dough. If you use a different dough recipe, or a different mold, the weight will vary.

      My molding method.
      Using the scale, portion off balls of dough and weigh them all so they are equal, such as my 2.50 oz. weight. Portioning the dough will make quicker work of molding all the cookies.
      I started out dusting the mold with cocoa powder. Then cinnamon. And then powdered sugar. Much as I tried, the dough would not come out of the mold. The method that worked best for me (and this particular molasses heavy dough) was to oil the mold with cooking spray. Spray the mold well between each dough pressing.

      Casting.
      Flatten a dough ball and press it into the cavity so that it overflows the edges of the pinecone design. Using a finger, push the overflowing edges back so you can see the edges of the pinecone shape. It should look like the picture above just before it is unmolded.

      Unmolding.
      Next, whack the mold on a work surface at the pinecone tip edge. And I mean really whack it hard. You may have to do this a few times before the dough starts to loosen. When the dough starts falling out, just let gravity do its thing and wait for it to relax out of the mold and onto the work surface.

      From there transfer the shaped dough to a parchment-lined baking sheet using a cookie spatula. Be careful not to stretch or distort the pinecones too much as you move them. It’s very easy to do so. Just use extra care.

      Perfectly puffed pinecone cookies!
      The cookies bake to a beautifully sculpted finish that’s slightly puffed. I experimented with bake times, because I wasn’t sure what texture they’d be with their fat middles and delicate edges. At 12 minutes they are soft baked, which is perfect to eat as the sandwich cookies I made. They’re more firm in the centers at 16 minutes, and very crisp around the edges.
      This gingerbread dough recipe is pretty ginger-forward, and even though it molds well I still found the cookies alone to be a little plain. So I whipped up a batch of pistachio buttercream and made them into sandwich cookies.

      Pistachio paste is a staple in the pastry chef kitchen, and it’s wonderful in buttercream. A little fine grain sea salt mixed in enhances the pistachio flavor and takes the edge off of the buttercream’s sweetness.

      Hold the pinecone cookies upright and sieve a little powdered sugar over the top. The protruding pinecone scales will catch just enough to make them look snowy.

      One assembled Pinecone Cookie sandwich is a generous serving! These would look so pretty individually packaged in cellphone bags. Then tied with festive ribbon and a sprig of rosemary. And I think that’s just how I’ll gift them this year.
      If you love pinecone-shaped sweets, check out these marzipan and almond pinecones I made years ago for The Etsy Journal (link). They could be a nice option if you’re not ready to invest in a carved pinecone cookie mold.
      Again, the pinecone mold I used can be found right here for purchase. It ships from Russia, but made it to my doorstep in about 7 days – which arrived more quickly than some of my recent domestic orders!

      Gingerbread Pinecone Cookies

      Heather Baird

      This cookie recipe requires a carved wooden pinecone cookie mold to create the realistic 3 dimensional effect. See the blog post for shopping links. The large batch gingerbread recipe is adapted from Wilton. It makes a sturdy gingerbread structure and molds well. One recipe yields 24 pinecone cookies (at 2.50 oz. each) or 12 sandwich cookies, assembled with the pistachio buttercream recipe provided.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hrCook Time 15 minsTotal Time 1 hr 15 mins

      Course DessertCuisine American

      Servings 24

      EquipmentCarved wood pinecone mold (see blog post for link)large closed star piping tipPiping bag
      Ingredients US CustomaryMetric Gingerbread5 cups all-purpose flour plus more to bring to consistency/kneading1 teaspoon baking soda1 teaspoon salt2 tablespoons ground ginger1 tablespoon ground cinnamon1 teaspoon ground nutmeg1 teaspoon ground cloves1 cup unsalted butter melted1 cup granulated sugar1 1/4 cups molasses unsulfured, such as Grandma’s brand2 eggs slightly beatenCooking spray to grease mold such as Pam brandPowdered sugar for dustingPistachio buttercream1 cup unsalted butter1/3 cup pistachio paste4 cups confectioners’ sugarMilk or cream to thin I like half and half1/2 teaspoon fine grain sea salt3 tablespoons ground pistachios for sprinkling
      Instructions CookiesIn a large bowl, thoroughly whisk together the flour, soda, salt and spices. In the bowl of an electric mixer fitted with the paddle attachment, add the butter, sugar, molasses and eggs. Mix well. Add four cups of flour mixture and mix until just combined. Add in additional flour while mixing on low until a firm non-sticky dough forms. Turn mixture out onto a lightly floured surface and knead briefly.Oil the cookie mold with cooking spray. Press small pieces of cookie dough into the carved cavity until it is evenly filled. Remove the dough from the mold and weigh it on a scale (mine was 2.50 oz.). Using that weight, portion the remaining dough into balls that each weigh the same.Re-grease the mold. Flatten a dough ball and press it into the cavity so that it slightly overflows the edges of the pinecone design. Using a finger, push the overflowing edges back so you can see the edges of the pinecone shape. This ensures the dough gets pressed into the fine edges of the mold, which gives the finest edge when unmolded.Next, whack the mold on a work surface at the pinecone tip edge. And I mean really whack it hard. You may have to do this a few times before the dough starts to loosen. When the dough starts falling out, just let gravity do its thing and wait for it to relax out of the mold and onto the work surface.Transfer the cookie to a parchment-lined baking sheet using a cookie spatula. Be careful not to stretch or distort the pinecones too much as you move them. It’s very easy to do so. I used a large cookie spatula at the large end of the pinecone, with my free hand as under support to the pinecone tip. Gently lay the cookie onto the sheet without stretching or pulling it.Re-grease the mold and repeat the filling and unmolding process with the remaining pieces of dough. Chill molded cookies in the freezer on the pans for 10 minutes.Preheat oven to 375°F.Bake for 12 minutes for cookies with soft middles (best for sandwiches). For cookies that snap, bake for 16 minutes. (See recipe notes for more on bake times.) Remove cookies to a wire rack to cool completely.Stand each cookie upright with one hand and sieve a little confectioners’ sugar on with the other. The protruding pinecone scales will catch the sugar and give the cookies a snowy effect.Pistachio ButtercreamIn the bowl of an electric mixer, place the butter and pistachio paste; beat until combined. Add powdered sugar. Beat on low speed until just combined.Add milk or cream a little at a time until the mixture thins (about 3-4 tablespoons, more or less depending on the cornstarch content in the powdered sugar). Add the salt and beat on high speed until the mixture is fluffy and pale yellow-green in color. Cover the buttercream with a damp towel to prevent crusting. Transfer the buttercream to a large piping bag fitted with the closed star tip.AssemblePipe thick swirls of buttercream onto the flat side of one pinecone cookie. Sprinkle with chopped pistachios. Top with a second pinecone cookie.
      NotesWhat to expect:
      Beautiful ginger forward cookies with a 3D pinecone appearance. The pistachio buttercream is a wonderful addition with lightly salted nut flavor.
      Your first successful cookie may take some practice. Don’t give up! I tried 3 times before I found my preferred method. If the cooking spray method is not working for you, try dusting your mold with unsweet cocoa powder or cinnamon using a kitchen-dedicated art brush. I do feel that the oil method is best for this particular dough with molasses.
      Try not to overwork the dough. It’s easy to start kneading a ball of dough in your hand before you press it into the mold, but just try to flatten it. Over kneading the dough will result in tough, rubbery gingerbread cookies.
      Keep a watchful eye on the cookies as they bake. Carved wooden mold capacities can vary, so your cookies could be thinner or thicker than mine are. When cookies are fragrant and lightly browned around the edges, that’s a good sign that they are baked through.
      The wooden mold should come with care instructions. If it doesn’t, then here’s how to care for it. After you’re done using it, wash it under a stream of tap water and brush any dough out of the cavity (you could use a kitchen-dedicated toothbrush like I do for my silver). Dry thoroughly and rub it down with a little olive oil using a paper towel. Oil the wood lightly after each use to prevent the mold from drying out and cracking.

      Keyword ground ginger, molasses, pistachio buttercream, pistachio paste

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Smoked Mozzarella Bread Pudding

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      This rustic Smoked Mozzarella Bread Pudding is made with tangy sourdough and chock full of stretchy smoked mozzarella cheese. Hearty enough for a vegetarian main dish, or serve it as a side dish at your next holiday dinner.

      Bread pudding recipes are so easy to make and satisfying to eat. I have quite a few sweet ones in my repertoire, but this savory one is really special. It’s quite good on its own for a quick lunch with a side salad, but it really shines as a dinner party side dish. Thanksgiving is next week, and if you find the idea of making scratch-made dressing daunting, then I suggest this dish – not as a replacement – but as a worthy alternative.

      Leek love.
      Leeks are the unsung hero of this dish. The comically large oniony stalks break down easily and impart mild onion flavor. But you’ll need to clean them thoroughly! Their sheaths can hold some of the sandy soil they are grown in. Split one down the center with a large knife and clean each layer individually. Then give them the ol’ chop-chop.

      Smoked Mozzarella can be found at nearly any cheese counter at well-stocked grocery stores. Go for the block variety, and not the pre-shredded stuff in the bags. Because those shreds have stabilizers in them to prevent them melting during shipping. You’ll need 8 oz. of smoked mozzarella, grate half of it. Pull apart the remaining cheese with your fingers to create 1/2-inch pieces. Set the grated portion aside – it goes on top right before baking.

      Cut a loaf of sourdough to 1-inch cubes and toss in a large bowl. Mix up the custard with the smoked mozzarella bits and lots of eggs. (Better add an extra dozen to the grocery list!) The custard has a lovely buttermilk tang to match and enhance the sourdough flavor.

      You could make this in a single 10-inch cast iron skillet, or even a 13×9 inch casserole dish. But I decided to use these little individual 14 oz. cast iron skillets. (You could also use 14 oz. ramekins.) I had purchased them when my husband wanted individual skillet cookies for his birthday party a few years ago. They were perfect for this savory bread pudding, and the serving size is generous.

      Spoon the bread mixture into the mini skillets, and place them on a large baking sheet so they’re easy to transfer to the oven. They don’t take very long to bake in individual portions. Only 20-ish minutes. If you’re cooking this as one big dish, you’re looking at about 40-45 minutes bake time.

      Each little skillet holds layers of sourdough, pockets of smoked mozzarella, and mild sautéed leek. The buttermilk custard adds richness and another layer of tangy flavor. I can’t wait for you to try it!
      If you’re looking for something sweeter with holiday flair, check out my Panettone Baked French Toast. Which is the most Christmassy bread pudding ever!

      Smoked Mozzarella Bread Puddings

      This rustic, tangy sourdough bread pudding is a meal unto itself. It’s also a lovely side for a dinner party or special occasion dinner. This dish can be cooked as one large bread pudding in a 10-inch cast iron skillet or a 13×9 inch baking dish. Increase the bake time to 40-45 minutes, or until well set in the center. See the recipe notes for variations with other ingredients.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 35 minsCook Time 20 minsTotal Time 55 mins

      Course BreadCuisine American

      Servings 6

      Equipment14 oz. mini cast iron skillets (6)
      Ingredients US CustomaryMetric 2 cups chopped leek about 1/2 of a large leek2 tablespoons salted butter16 oz. loaf sourdough bread8 oz. block smoked mozzarella cheese2 1/2 cups buttermilk5 egg yolks2 whole eggs1 cup heavy cream1/2 teaspoon salt1/2 teaspoon pepperOlive oil for greasing cast iron skilletsChopped parsley for garnish optional
      Instructions Sauté sliced leek in butter in a skillet over medium heat until tender and slightly translucent. Set aside to cool, 10 minutes.Cube the sourdough loaf and place it in an extra-large mixing bowl. Set aside.Grate half of the mozzarella cheese; cover and set aside.Pull the remaining cheese apart with your fingers to 1/2-inch pieces (or cube the cheese with a sharp knife).In a separate large mixing bowl, whisk together the buttermilk, egg yolks, whole eggs, and heavy cream. Stir in the cooled leeks, 1/2 inch cheese pieces, salt, and pepper. Pour the mixture over the cubed bread and stir well until all the bread cubes are coated. Cover and let stand 20 minutes.Preheat the oven to 375°F.Brush mini cast iron skillets with olive oil. Spoon the bread pudding evenly into each skillet. Sprinkle each skillet with the reserved grated mozzarella cheese. Bake for 20-25 minutes or until a knife inserted near the centers of the puddings comes out clean, or with a little stretchy cheese attached.Broil 2-3 minutes to brown the tops. Let cool slightly before serving. Garnish with chopped parsley, if using.
      NotesWhat to expect:
      This rustic bread pudding is deliciously rich and tangy with buttermilk custard and sourdough bread. It’s hearty enough to be a meal on its own, but it’s excellent as a side for roasts, fish. It feels special served in individual cast iron skillets at special occasion dinners. See blog posts for links to the skillets.
      Bake as one big dish of bread pudding.
      Coat a 10 inch cast iron skillet with olive oil, or spray a 13×9 casserole dish with cooking spray. Place all of the prepared bread pudding mixture into the dish and bake for 40-45 minutes, or until the center is well set. Broil for 2 minutes to brown the top.
      Add this!
      Sauté one cup of fresh wild mushrooms with the leeks. This adds another layer of autumn flavor.
      Add chopped sundried tomatoes for another variation. Top each bread pudding with torn fresh basil.

      Keyword buttermilk, heavy cream, leeks, smoked mozzarella cheese

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Brown Butter Apple Cider Blondies

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      Brown butter brings depth of flavor to these Brown Butter Apple Cider Blondies with warm nutty notes. Boiled apple cider is the secret ingredient that amplifies the apple flavor.

      Here’s something I can’t get enough of lately – Brown Butter Apple Cider Blondies. They’re are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds craveable a toasty note. Although browning butter requires an extra step, it’s so worth it!
      One of my favorite ingredients to use in fall and winter months is boiled apple cider. I always purchase Vermont Boiled Cider from King Arthur Baking (or you could try making your own.). It is truly a wonderful addition to this recipe. Nobody’s paying me to say that! As an avid baker I use it in everything from apple pie to apple fritters. You can absolutely still make this recipe if you don’t have boiled cider on hand. See the recipe notes for my suggestions and substitutions.

      Browning butter is easy!
      Brown butter will elevate nearly any baked good. It’s a special ingredient. When making it, butter solids can change fast from light to brown on the stove top. So watch the butter carefully as it cooks. It has several bubbly/foamy stages, beginning with big shiny soapy bubbles. Then, that will subside to smaller bubbles followed by foam that will start to look golden. And that’s when you need to remove the saucepan from the heat.
      Pour the browned butter into a bowl with the milk solids that have browned and fallen to the bottom of the pan. Let it cool before using it in the batter.

      Get cookin’!
      Next, fry shredded apples in butter. How could that ever be a bad thing? Raw apples give off juices during baking, so cooking off some of that liquid in a saucepan just makes good sense. It also give you the opportunity to spice things up with a little cinnamon.

      Mix up the batter.
      All the best blondie ingredients are accounted for here. Such as lots of brown sugar. And this is the stage to add in a little boiled cider to give the apple flavor a boost! Next, mix in the dry ingredients and the pecans.

      13×9 love.
      Spread the batter evenly into a 13×9 inch pan. This recipe makes a big pan of blondies that is made for sharing! Then, you’ll bake it until golden and puffy. And all the while you can enjoy the fragrance that fills your kitchen (which beats any fancy seasonal candle, if you ask me).

      Creamy glaze flavored with boiled cider adds yet another layer of apple flavor. Spread it on and scatter the top with more chopped pecans.

      It’s recipes like this that really make me feel present in the season. And there’s plenty to share! I hope you’ll enjoy making them (and eating them!) as much as I have.
      This blog post is sponsored by Go Bold With Butter! View their other fall recipe right here.

      Brown Butter Apple Cider Blondies

      Heather Baird

      Brown Butter Apple Cider Blondies are filled with lightly spiced tender shredded apples and loads of chopped pecans. Brown butter adds a toasty note. Browning butter requires an extra step, but it’s so worth it! Boiled apple cider is the secret ingredient that boosts the apple flavor.If you don’t have boiled cider on hand, you can still make this recipe using regular apple cider. See the recipe notes for my suggestions and substitutions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minsCook Time 25 minsTotal Time 55 mins

      Course DessertCuisine American

      Servings 12

      Equipment13×9 inch baking pan
      Ingredients US CustomaryMetric Fried Apples2 tablespoons butter1 cup grated apple about 2 medium apples1 tablespoon ground cinnamonBlondies3/4 cup butter1 1/2 cups light brown sugar firmly packed2 large eggs2 tablespoons boiled cider2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecansToppings1 cup powdered sugar1 tablespoon boiled cider1 tablespoon heavy cream1/4 cup chopped pecans
      Instructions Fried ApplesMelt butter in a large saucepan over medium heat. Add grated apples and cinnamon and cook while stirring for about 4 minutes until the apples soften.Place fried apples in a bowl and cool.BlondiesPreheat the oven to 375°F. Coat nonstick cooking spray in a 13×9-inch baking pan.Melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Pour the brown butter into a large mixing bowl and cool for about 15 minutes. Do not let solidify.After letting brown butter cool, add brown sugar, eggs, boiled cider and vanilla extract. Mix well. Add flour, baking powder and salt. Mix until just combined.Fold in the cooled fried apples and chopped pecans into the batter and pour into the prepared baking pan. Spread evenly.Bake blondie batter for 21-25 minutes, or until golden brown. Take out and cool completely.ToppingsWhisk powdered sugar, boiled cider and heavy cream together in a small bowl. Then, spread the glaze over blondies and sprinkle with pecans. Let stand for about 10 minutes.Cut into squares, serve and enjoy!
      NotesSubstitutions
      Substitute 1/4 cup regular apple cider for the boiled cider in the fried apple mixture. Cook the mixture down until all of the liquids have evaporated before using it in the batter. 
      Substitute 2 tablespoons regular apple cider for the boiled cider in the glaze recipe. Add a pinch of cinnamon to add a little color to the glaze, if desired.
      What to expect:
      This is a delicious, chewy fall treat that has huge apple flavor. It’s a great alternative to apple pie at Thanksgiving.
      Browned butter is easy to make but requires a watchful eye. Make it in a stainless saucepan so you can best judge its color. It will be much harder to judge the doneness in a dark nonstick pan.

      Keyword apple cider glaze, boiled apple cider, brown sugar, browned butter, chopped pcans

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Teacup Apple Charlottes

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      Teacup Apple Charlottes are layered with soft ladyfingers, vanilla custard and tender spiced apples. Make them ahead for an elegant Thanksgiving Day dessert.

      I hope you won’t mind the many apple desserts I have on the agenda this month. I’m trying to use the bounty that my mom brought me from her trip to an orchard. It’s been fun to think up new ways to use them, and this recipe is one I loved instantly!
      This Teacup Apple Charlottes recipe is my riff on the British classic. The original is made with buttered white bread that lines a pudding tin, then it’s filled with cooked apples and served with a sweet sauce and whipped cream. This version isn’t quite as elaborate, and presented in teacups!

      Creamy custard.
      Begin by making a crème patissiere. Making this always feels special because it tastes so indulgent. It’s one of my favorite pastry elements. I usually break out the vanilla bean paste or split half a vanilla bean and scoop the seeds into the custard. If you don’t have those on hand, just use vanilla extract. The result will still be lovely.
      Cover the surface of the custard with plastic wrap so it doesn’t develop a skin. Refrigerate it until you’re ready to assemble. One important note: Crème patissiere should be thick enough to hold in a spoon. This is not a sauce, it’s a custard. Be sure you cook it until thickened.

      Next, bubble up some sugar and water together in a skillet – just until the edges start to caramelize. You can see here it’s lightly golden and ready for the next step.

      Have the apples ready to pour in at a moment’s notice. Caramelization happens quickly, and requires a watchful eye. The caramelized edges may seize up a little when the apples are added but this is normal.

      Punch up the flavor!
      Immediately pour in the juice of one orange and some apple brandy, if you have it. I did not have this on hand, so I added a little boiled cider to the mixture. Stir, stir, stir. You may see little clumps of caramelized sugar lurking about. Keep stirring while cooking and they’ll dissolve in the acidic juice of the orange.

      Cook the apples down until most of the moisture has evaporated, and the apples are golden brown and shiny with syrup.

      Prep the teacups.
      Line six teacups with ready-made soft lady fingers standing upright. You can find these at most grocery stores in the bakery aisle. This is a wonderful shortcut without compromising flavor.

      Pipe or spoon the pastry cream into the bottoms of the cups, about 1/3 of the way full.

      Next, spoon in the apples. Aim for equal parts crème patissiere and apples for a nice balance. The apples are a little sharp, especially if you use Granny Smith apples.

      Whipped cream can be served on the side, but I think the desserts look best presented with a big dollop on top.

      I could see these being served as a fun ending to Thanksgiving dinner, and the components can be made ahead. I’m always for a low stress dessert, especially when entertaining a houseful of people.

      Teacup Apple Charlottes

      Heather Baird

      This recipe is my riff on the British classic, Apple Charlotte. This slightly less involved version is served in a teacup, layered with crème patissiere, and topped with freshly whipped cream. See the recipe notes for instructions to make them ahead.

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      Prep Time 20 minsCook Time 15 minsTotal Time 35 mins

      Course DessertCuisine American, British

      Servings 6

      Equipment6 oz. teacups (6)
      Ingredients US CustomaryMetric Crème patissiere2 tablespoons cornstarch1 cup whole milk1 egg2 egg yolks6 tablespoons granulated sugar2 tablespoons unsalted butter1 teaspoon vanilla extractPinch of saltSpiced apples1/2 cup granulated sugar3 tablespoons water6 Granny Smith apples peeled cored and chopped into 1/2 inch pieces2 tablespoons apple brandy or boiled apple cider1/4 cup orange juice from 1 large orange1/2 teaspoon ground cinnamon2 tablespoons unsalted butterCrème chantilly2/3 cup heavy cream2 tablespoons granulated sugar1/2 teaspoon vanilla extractAssembly36 ready-made soft lady fingers about 1 1/2 packagesGround cinnamon for garnish
      Instructions Crème patissiereIn a small bowl, dissolve the cornstarch in 1/4 cup of the milk. Beat the whole egg, then the yolks, one at a time, into the cornstarch mixture.In a saucepan, combine the remaining 3/4 cup milk and the sugar; bring to a boil whisking constantly. While whisking the egg mixture, slowly pour 1/4 of the hot milk into it, to temper the eggs. Return the remaining milk in the saucepan to medium-low heat.Pour the hot egg mixture into the saucepan in a thin stream, whisking, so as to not scramble the eggs. Whisk constantly until the mixture begins to boil. Remove from the heat and whisk in the butter and vanilla; stir in the salt.Pour the pastry cream into a bowl and press a sheet of plastic wrap directly on the surface so it does not form a skin. Cool to room temperature. Refrigerate until ready to use.Spiced applesPlace the sugar and water into a saucepan set over medium heat. Cook gently until the sugar has dissolved and turns lightly golden at the edges. Immediately pour in the chopped apples, add the apple brandy or boiled cider, orange juice, cinnamon, and butter. Stir together briskly. The caramel may seize when the apples are added; this is normal. Keep stirring until lumps have disappeared. Cook uncovered over medium high heat. Cook for 10 minutes, or until all of the liquid has evaporated and the apples are fork tender. Remove from the heat and set aside to cool.Crème ChantillyPour the heavy cream into the bowl of an electric mixer fitted with the whip attachment. Whip the cream on high until it starts to thicken. Add the sugar and vanilla extract. Whip until stiff peaks form.Use immediately, or store in the refrigerator until ready for use.AssemblyPlace six 6 oz. teacups on a baking sheet or tray. Line each teacup with six soft ladyfingers standing upright. Spoon or pipe the pastry cream into the bottoms of the teacups, about 1/3 full. Add an equal amount of spiced apples on top.Add dollops of Chantilly cream on top of each cup. Sprinkle with pinches of cinnamon and you’re ready to serve!
      NotesWhat to expect:
      The pastry cream balances the flavors of tart granny smith apples. The lady fingers are soft and cake-like.
      Patience and a watchful eye are both required for the caramel portion of the apple recipe. Be careful not to burn the sugar, and don’t try to multitask during this step.
      The orange juice in the apple recipe really brightens the apple flavor. Use freshly orange juice squeezed from one large orange.
      To make these ahead, assemble the lady fingers, pastry cream, and apples in the teacups. Cover each cup with plastic wrap and refrigerate until ready to serve. Just before serving, top with the whipped cream and sprinkle with cinnamon. 

      Keyword creme chantilly, creme patissiere, espresso pastry cream, soft lady fingers, spiced apples

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Pumpkin Cranberry Mini Cakes

      ha scritto per te

      Pumpkin Cranberry Mini Cakes celebrate two of the season’s best flavors. Cream cheese frosting balances tart cranberry filling sandwiched between layers of pumpkin sponge.

      Even though the first day of fall was in September, it feels like it’s only just arrived here in East Tennessee. There’s a snap in the air and the trees are finally showing their colors. I see geese flying south almost daily, and their path seems to navigate right over our backyard. I’ve seen and felt all of these things before, but each year it feels new. Funny, isn’t it?
      All of this has urged me to start holiday baking in earnest. I’ve been piecing together flavors for new recipes with autumn flavors. This recipe started out as an idea for petit fours, but as the build progressed it was clear they were meant to be a bit larger.

      Setting the scene.
      Before I get into the cake, I wanted to share this little table. My bestie and I set up an autumn-themed tablescape just outside my back door. The more we arranged the more I began to consider it a trial run for this year’s Thanksgiving table. My set of vintage Noritake china with persimmon-hued flowers seemed just right, and they inspired the decors for the mini cakes.
      (For those interested, the china has been discontinued but Replacements.com has some nice pieces here.)

      The cakes!
      Begin this recipe with an easy pumpkin sponge baked in a sheet pan. It’s a tasty base that can easily support layers of filling. Then spread on a layer of cranberry filling. This is simply made from a can of organic whole berry cranberry sauce.

      Next, the cream cheese filling. Spiced pumpkin sponge and cream cheese were made for each other, if you ask me. (See My Favorite Pumpkin Roll Recipe for more on this.) This layer also balances out the tartness of the cranberry.

      Trim the edges of the cake to neaten them using a large serrated knife. Then top the whole thing with a layer of marzipan. This is a classic element in most petit fours recipes, and it tastes great!

      Using that same large serrated knife you used to neaten the edges, cut the cake into pieces. I have a kitchen-dedicated ruler that really helps to make even portions. You can see this in action in the video at the end of this post.

      Draped glaze.
      After all the cakes are cut, cover them in a thick confectioners’ glaze made of powdered sugar, milk, and vanilla extract. This is a much easier topping to make than poured fondant, and it dries to a satin finish. The coating doesn’t need to cover the entire cake. An asymmetrical drape will give enough coverage while still showing off those delicious layers.

      Small flowers can be fashioned by using leftover marzipan. I wanted to match the little flowers on the Noritake china on the table, so I tinted them an orangey-persimmon hue.

      Gold dragees in the centers of each flower gives them a little sparkle as a finishing touch.

      The cakes were really beautiful on the table. Petite but not too small. And you can’t get any more season appropriate than Pumpkin & Cranberry, right?

      These Pumpkin Cranberry Mini Cakes require a little planning and effort, especially if you make the decors on top. But they are well worth the effort. The recipe provided yields 20 mini cakes, but it can be halved to feed a smaller crowd.

      Pumpkin Cranberry Mini Cakes

      The pumpkin sponge cake portion will need to be made twice to yield the two 15×10 sheets needed for all 20 cakes. If you require less servings, the cake recipe can be made once and both filling recipes halved.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 2 hrsCook Time 50 minsTotal Time 2 hrs 50 mins

      Course DessertCuisine American

      Servings 20 mini cakes

      Equipment15×10 jelly roll panlarge serrated knifesmall flower fondant plunger cuttersmall leaf fondant plunger cutterfluted pointed star fondant toolfood tweezers
      Ingredients  Cake ingredients3/4 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda2 teaspoons ground cinnamon1/4 teaspoon salt3 large eggs1 cup granulated sugar2/3 cup canned pumpkinCranberry filling14 oz. canned organic whole cranberry sauce1/4 cup granulated sugar1 1/2 teaspoons orange zest from one large naval orange2 tablespoons cold water1 tablespoon cornstarch1 tablespoon orange liqueur such as CointreauCream cheese filling 1 pkg. 8 oz. cream cheese at room temperature1 cup powdered sugar sifted6 tablespoons butter softened1 teaspoon vanilla extractAssembly1 lb. prepared marzipan2 cups powdered sugar4 tablespoons milk or cream plus more if needed1 teaspoon vanilla extractCopper brown gel food colorMoss green gel food colorGold sugar pearls
      Instructions Pumpkin sponge cakesPreheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with parchment paper, or spray with flour-based baking spray. Cover a large work surface with parchment paper and lightly dust with powdered sugar.Combine flour, baking powder, baking soda, cinnamon and salt in small bowl. Beat eggs and granulated sugar in the bowl of an electric mixer until thick and pale. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.Bake for 12 to 14 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto the prepared parchment paper. Remove parchment paper that lined the pan from the cake, if necessary.Bake the sponge recipe twice so that you have two 15×10 sheets of pumpkin sponge.Cranberry fillingPlace the cranberry sauce in a medium saucepan over medium heat. Add the sugar and stir until the mixture begins to steam. Stir in the orange zest. Using an immersion blender, blend the mixture right in the saucepan to a smooth puree. (If you don’t have an immersion blender, cool mixture and transfer to a blender pitcher to puree. Then return it to the saucepan and re-heat.)In a small bowl, stir together the water and cornstarch to make a slurry. Add the mixture to the hot cranberry puree while whisking, and stir until thickened, 3-5 minutes. Remove from the heat an let cool. Add the orange liqueur and refrigerate until completely cool.Cream cheese fillingBeat cream cheese, powdered sugar, butter, and vanilla extract in small mixer bowl until smooth.Scrape down the bowl and mix again until light and fluffyAssemblyCut one of the pumpkin sponge cakes into thirds that you have three 10×5-inch long pieces. Spread one of the cake layers evenly with the cranberry filling. Top with a second sponge. Spread a layer of cream cheese filling on top of the second sponge evenly. Top with the third layer of sponge. Refrigerate the cake until firm, about 25 minutes.Meanwhile, roll out half of the marzipan to slightly less than 1/4-inch thickness. Remove the cake from the refrigerator and brush the top with water (I used a kitchen-dedicated spray bottle to mist it). Place the marzipan on top of the cake and trim away the excess so that the marzipan fits the top of the cake exactly. Save marzipan scraps. Refrigerate again for 15 minutes.Repeat the entire process of filling, covering, and chilling the second pumpkin sponge.Remove the cakes from the refrigerator and score the marzipan down the center length of the cake using a serrated knife. Score width-wise every two inches so that you have 10 mini cakes portioned. Using gently sawing motions, cut the cakes at their score marks. Repeat the process with the second assembled cake so that you have 20 mini cakes.In a small bowl, stir together the powdered sugar, 3 tablespoons milk or cream, and vanilla extract. Whisk until thick glaze forms. Add a more milk or cream if needed. The mixture should be so thick that it holds in the balloon of a whisk, and slowly pours back into the bowl in an opaque ribbon. Pour a spoonful of glaze over each cake, gently nudging the glaze over the sides of the cake with the back of a spoon. Let the cakes stand until the glaze is firm, about 1 hour.Meanwhile, tint a 2 oz. ball of marzipan with the copper brown gel food color. Knead well until a consistent hue is achieved. Repeat the process with another 2 oz. ball of marzipan and the moss green food color. If the marzipan is sticky, knead in a little confectioners’ sugar.Roll out each piece of marzipan and stamp small flower shapes from the copper marzipan using the flower plunger cutter. Gently shape them using a fluted, pointed star fondant tool. Use the small leaf plunger cutter to stamp shapes from the moss green marzipan. A leaf veiner can be used to create leaf impressions in the marzipan, if desired.When the mini cakes are firm, arrange flowers and leaves on top of each cake. When they are arranged correctly, use dot of leftover glaze to adhere them to the tops of the cakes (or you could use a water dampened art brush). Using cake decorator’s tweezers, press gold sugar pearls into the centers of each cake.Place cakes in a large cake box or in a baking pan that is taller than the cakes’ height. Store loosely covered in plastic wrap in the refrigerator (an airtight container will cause the glaze to wrinkle – avoid this). Allow cakes to stand at room temperature for a few minutes before serving. This knocks a little of the chill off and the flavors will be well developed.
      NotesThe work of building this cake can be spread out over a couple of days. The pumpkin sponge and cranberry filling can be made a day ahead of assembly. 
      Marzipan decors can be made ahead of time and stored airtight for freshness.
      Cake layers will stay well-defined and sharp when refrigerated. If left at room temperature for more than a couple of hours, the cranberry filling will begin to soak into the bottom sponge. 

      Keyword canned pumpkin puree, cranberry cake filling, cream cheese cake filling, organic canned cranberry sauce, pumpkin sponge cake

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    • in Recipes

      Ghost Bark Cake

      ha scritto per te

      Make this creepy-cute sprinkle cake for a fun Halloween party centerpiece. Ghost candy bark makes an edible cake topper and adds an extra-scary dimension.

      Hello, friends! Halloween is fast approaching – a little too fast, if you ask me. And I’m pleased to share my latest effort for Food Network. This Halloween-themed ghost cake is a fun and colorful confection dressed in black chocolate frosting and lots of sprinkles. It would make a tasty, eye-catching centerpiece for a ghoulish gathering.

      Halloween Hues.
      Begin with some fluffy buttermilk cake layers. Whenever a cake requires a colorful interior, I turn to this white cake recipe. Most cake-makers are familiar with the WASC cake (white almond sour cream) that uses white cake mix as an ingredient. The finished batter takes on food color very well, and yields rich hues. For this recipe I swapped the sour cream for buttermilk and it worked beautifully.

      Use black or dark chocolate cocoa powder for the black chocolate buttercream so you won’t need to add loads of black food color. Black cocoa powder will yield the best results, and it darkens as it sets on the cake.

      You’ll see in the video that I use a special technique to get those rings of sprinkles on the cake. It’s the same spray and roll technique I used for Peach Ring Cake, and it’s not too hard to master!

      Spooky-cute!
      The ghost bark is just TOO CUTE. There are lots of versions of it online, and I thought it would be a snap to make. Ha! Not so much. But there’s a trick to it. I ran into issues with the candy setting up before I could get all the ghosts piped and swirled on. But I discovered if you keep your oven at 200F, you can pop the entire sheet of bark in there for 2 minutes and the whole thing will re-melt. Use this re-heating technique and you’ll have a much easier time!

      Worth it! Look how cute. The best tool for making the ghostly arm and body trails is a chopstick. A toothpick is too thin for this job.

      When the candy is set, break it apart and use it for an edible cake topper. Insert shards upright so that it appears the ghosts are floating upwards!

      The interior is tangy, almost like a red velvet cake (it’s all that buttermilk!) and it is wrapped in the darkest chocolate frosting. Which tastes much like an Oreo cookie!

      You can find the recipe for Ghost Bark Cake on FoodNetwork.com, right here. And don’t forget to check out the video, which demonstrates how to get that stripe-y sprinkle effect.
      Note: If you’re outside the US, you may not be able to view the recipe due to Discovery’s geo-blocking. If this happens, leave a comment and I’ll work on sending the recipe to your email address.

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Black Cat Cookies for Halloween

      ha scritto per te

      Dark chocolate Black Cat Cookies are simple to decorate using sanding sugar, melted chocolate, and candy-coated sunflower seeds. Whip up a batch for a spooky Halloween treat.

      October is moving along rather quickly, and Halloween will be here before we know it! I’m trying my best to fit in some spooky treats before time runs out. This one is pretty simple – as far as roll-out sugar cookies go. The decorating is simple by design, and makes a really cute 2 dozen cookies for handing out to mini specters, or for party favors.

      First, you’ll need a kitty cat cookie cutter. You can find the one I used in this set.
      I hope you’re not getting tired of this chocolate ‘blank canvas’ cookie recipe. It’s rom my first cookbook, and I continue using it because it’s so reliable. You might remember it from this Spider Web cookie I posted a couple of weeks ago. It really is the perfect blank canvas for any cookie project (tasty, too!).

      Chill these guys in the freezer for 10 minutes, and then pop them in the oven. They’ll come back out looking almost the same as they went in. The cookies will puff a little bit, but the edges will stay nice and sharp.

      Double chocolate goodness!
      After the cookies bake, cool them completely on a wire rack. Now you’re ready to decorate! There’s no royal icing to mix here, just a simple bowl of melted chocolate. Use a kitchen-dedicated art brush to completely coat the surfaces of the cookies with chocolate.

      Immediately after brushing the melted chocolate onto a cookie, turn it over onto a plate or pan of black sanding sugar. Press gently. The sugar will adhere well to the chocolate.
      My mom sometimes makes a special trip to her favorite Amish store to pick up baking supplies. She always gets me the nicest sanding sugars. That’s where this extra-sparkly black sanding sugar is from, but you can find similar for purchase right here.

      So sparkly! These guys already look pretty magical to me. If black sanding sugar isn’t your thing, then purple would also be cute and totally appropriate for Halloween.

      Now, for the cat eyes! A single candy-coated sunflower seed makes a nice cat eye. Use the green and yellow ones, or for a more sinister kitty, use the red ones!

      Dot a little of the chocolate onto a sunflower seed and place it on a kitty face. If you have kitchen-dedicated tweezers, then I suggest using them. I used my fingers, but all the while I was scolding myself for misplacing my cookie decorating tweezers.

      These spooky-sweets package well for Trick-or Treaters, or for Halloween party favors. But they also look great lined up on a serving tray. They’re a fun and not too scary way to celebrate the holiday!

      Black Cat Cookies for Halloween

      Heather Baird

      Who says black cats are bad luck? Not me! These are especially sweet with a double dose of chocolate and crunchy sanding sugar. They’re easy to decorate with just three ingredients, so get the kids involved!

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      Prep Time 45 minsCook Time 15 minsTotal Time 1 hr

      Course DessertCuisine American

      Servings 24

      Equipment3 inch cat cookie cutter1 inch soft bristle brush (2)kitchen dedicated tweezers
      Ingredients US CustomaryMetric Cookies1 cup unsalted butter 2 US sticks1 cup granulated sugar1 egg1 tsp. vanilla extract2 cups all purpose flour1 cup dark cocoa powderPinch of saltDecoration
      Instructions CookiesIn a stand mixer fitted with the paddle attachment, mix the butter and sugar together until just incorporated. Do not over-mix at this stage, or the cookies may spread while baking.Add the egg and vanilla extract. Mix again on low speed, stopping to scrape down the sides of the bowl intermittently as needed.In a medium bowl, whisk together the flour, cocoa powder and salt. Add to the butter and egg mixture. Mix on low speed until a dough is formed and there are no longer any streaks of butter in the mixing bowl. The dough will often clump around the paddle attachment while being mixed. This is normal and a good sign that your dough is the right consistency.Line one or two large baking sheets with parchment paper.Turn the dough out onto a sheet of parchment paper and top with a second sheet. Roll dough into an oblong disc between the paper with a rolling pin. Transfer dough – wax paper and all – to an extra large cookie sheet. Wrap the dough onto the cookie sheet with plastic wrap and refrigerate for 1 hour. (If you don’t have an extra-large cookie sheet, divide the dough in half and roll each half between parchment paper, then transfer the fridge on smaller baking pans.Remove top sheet of parchment paper and roll dough a little thinner. It should not be sticky. You may dust the surface lightly with flour if it is sticky, but not too much! You don’t want streaks of white flour baked onto your pretty dark chocolate cookies.Roll dough to about 1/4 inch thickness.Cut out shapes from the dough with the cat cookie cutter and transfer to the prepared baking sheet. The dough should be chilled and firm enough to stamp out shapes with crisp, defined edges. If the dough starts to soften, be careful not to stretch the cutout shapes or they will look distorted.Refrigerate the cutouts for 30 minutes. This will help the cookies maintain a crisp shape during baking.Preheat the oven to 350°F. Bake the cookies for 12-15 minutes. Let cool on the baking sheet for 5 minutes. Transfer to a wire rack. Decorate the cookies when completely cooled.DecorationPour the sanding sugar onto a shallow plate or pan. Use the kitchen-dedicated soft art brush to spread melted chocolate over the surface of a cookie and immediately press the cookie face down into the sugar. Flip the cookie over and inspect it for any gaps or places where the sugar did not adhere. Sprinkle those areas with the sugar and pat them into the cookie with a finger. Shake off the excess sugar and return the cookie to the wire rack to dry. Repeat with remaining cookies.Pick up a candy-coated sunflower seed with the kitchen tweezers or your fingers and dot a little melted chocolate on one side. Place the candy onto the kitty cat face so that the pointed end of the sunflower seed is oriented towards the kitty nose. Repeat this process with the remaining sunflower seeds and cookies.Allow the cookies to set completely before packaging or serving.
      NotesWhat to expect:
      The flavor of the undecorated cookies reminds me a little of an Oreo. I use and recommend Hershey’s special dark cocoa powder for this recipe. 
      As you cover the cookies with chocolate, expect your art brush to become a little clumpy, because the chocolate will begin to set on the brush. You may need to re-heat your chocolate (I find the microwave works best and quickest). Also, have a second art brush at the ready to help you quickly complete your cookies without having to stop and clean your brush.
      The sanding sugar gives these cookies a lot of crunchy goodness. You don’t have to limit yourself to black cats – try purple or even orange sanding sugars in place of the black. 
      The most tedious portion of this recipe is placing the sunflower seed ‘eye’ on the cookie. Do this using tweezers, if you have them. 
       

      Keyword black sanding sugar, chocolate-covered candy-coated sunflower seeds, dark cocoa powder

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    • in Recipes

      Homemade Cherry Liqueur

      ha scritto per te

      This Homemade Cherry Liqueur infuses quickly and makes a wonderful homespun holiday gift. Use it in cake and pastry recipes to impart cherry flavor, or stock it in your bar for cocktails.

      Here’s something easy and satisfying to make. And if you start infusing right now, it will be ready just in time for holiday gifting. Homemade cherry liqueur is something I keep on hand. Not so much for drinking, although it is sweet and tasty stuff, I tell ya. I love using it to impart cherry flavor in cakes an pastries. There are so many classic bakes that call for cherry liqueur, such as cherries jubilee, clafoutis, and my favorite – Black Forest cake.

      Start with two big mason jars (quart jars are ideal) and divide a large bottle of vodka (1 liter) between them. Add in two cups of cherries per jar. I like using dark frozen cherries, thawed, because they are frozen at peak ripeness and I don’t have to pit 492 cherries. Also because two 16 oz. bags does the trick.

      Sweeten the pot!
      Pour in some granulated sugar, lid the jars and give them a shake. The sugar here is variable, but if you’re a cake maker like I am, then I recommend using the full amount. This makes a great stand-in for Kirshwasser in my favorite Christmassy Black Forest Dome Cake.

      Steep the cherries for at least a month, but longer is better. Aim for about 2 months. Store the jars in a cabinet or dark place and shake them occasionally. The sugar will completely dissolve over time. These jars are two months old. When you deem them ready, strain out the liqueur. (And save the cherries! More on that later.)

      Pick up some pretty bottles if you plan to gift the liqueur. Using these 8.5oz. stopper bottles you’ll get four gifts. Seal them up and they’ll keep indefinitely!

      Now. What to do with those leftover cherries? Transfer them all into one large quart jar and top off with rum. (Or bourbon. Or your favorite spirit!) Now your bar is well stocked with cocktail cherries. You could also divvy these up into jars for gifts. Just make sure the cherries are completely submerged in the spirit of your choice so they’ll keep very well preserved.

      I found these (free!) printable cherry liqueur labels online, so I printed some off on a sheet of self-adhesive paper and cut them out. You can find them here. If you’re gifting, a pretty velvet ribbon makes a nice presentation.

      The cherry liqueur will be deep red, and I think the green velvet ribbon dresses them for the holidays. If you’re not a cherry fan, then I have good news! You can use nearly any fruit in place of the cherries. Raspberries, strawberries, blackberries, and peaches are all great choices for infusing. See the recipe notes for more tips!

      Homemade Cherry Liqueur

      Heather Baird

      Homemade cherry liqueur infuses quickly and has a variety of uses. I use it to flavor cakes and pastries, but it’s also great for cocktails. It makes a wonderful holiday gift for the amateur mixologist in your life, or give it as a hostess gift.

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      Prep Time 10 mins1-2 months to infuse 30 dTotal Time 30 d 10 mins

      Course DrinksCuisine American

      Servings 4 bottles, 8.5 oz. each

      Equipment32 oz. (quart) canning jars with lids (2)8.5 oz. liqueur bottles (4)
      Ingredients US CustomaryMetric 1 large bottle vodka 1.75 liter, about 4 cups4 cups frozen dark pitted cherries thawed, 32 oz. bag2 cups granulated sugar
      Instructions Divide the bottle of vodka evenly between the two large canning jars (slightly more than 2 cups per jar). Add two cups of cherries to each jar. Add 1 cup of sugar to each jar. Screw the lids on tightly and give them a good shake. Keep the jars in a cupboard or other dark place for at least 1 month. During this time, shake the jars at least twice a week, or whenever you think about it. The sugar will fully dissolve. The vodka will be flavored at 1 month, but longer will result in deeper flavor and color.When the liqueur is steeped, strain a jar of liqueur into a large glass measure with a pour spout. Decant the liqueur into two sterilized 8.5 oz. bottles with tight fitting lids. Repeat the process with the second jar.Pack all of the cherries into one of the quart jars and top off with rum, bourbon, or brandy. Keep for cocktail cherries. You can also divide these into small jars for gifts (perfect for the old-fashioned cocktail fan in your life!).Store bottles of liqueur and cherries in a cool dry place, such as a cabinet or pantry.
      Notes
      Use your favorite fruit in place of the cherries in this recipe. Strawberries, raspberries, blackberries, and peaches are all good choices to infuse.
      Frozen fruit, thawed, is easy to use in this recipe and yields excellent results, but you can also use fresh fruit. Frozen fruit is usually sold in 16 oz. bags. Pick up two bags for this, or one 32 oz. bag. 
      Infuse for at least one month for best flavor. Some people steep this only for a week, but when I tested this recipe over time it was flavorful at 1 month, and even better at 2 months. 
      Adjust the sugar content to your taste. I always use the full amount because it takes the edge off the tartness of the cherries. Also because it lends itself well to sweet applications, such as flavoring cakes and pastries.
      Cherry liqueur will keep indefinitely. Store it in a cool dry place, like you would any spirit. 
      Use the liqueur to make simple syrups for cakes, or brush it directly on for tart cherry flavor. Use it in most any recipe that calls for kirshwasser. Mix it into cocktails. Give it as a fine hostess gift. 

       
      What to expect:
      This recipe yields a sweet, slightly tart liqueur that’s smoothness depends on the quality of vodka you use. I use and recommend Smirnoff.
       

      Keyword frozen dark cherries, granulated sugar, vodka

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