I tend to make the bulk of my rolled out cookies during the holidays. But since I was craving my honey cookies, and Halloween is just around the corner, I decided to make some this week. They’ll make fun care packages…
My favorite Halloween cookie cutter is the scary cat. When decorated with the spooky purple rubble sprinkles, it’s adorable (and tasty!):
- 1/3 cup vegetable shortening
- 1/2 cup granulated sugar
- 1 egg
- 2/3 cup honey
- 1 teaspoon lemon extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Cream vegetable shortening, sugar, egg, honey, and lemon extract in your mixer or a large bowl until light and fluffy. Sift in flour, baking soda, and salt; stir until well blended. Separate dough into 3 balls and wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
On a lightly floured board, roll dough 1/4-inch thick and cut into shapes with your favorite cookie cutters. Place 1-inch apart onto prepared cookie sheets.
Bake 8 minutes. They will look pretty brown due to the honey but don’t fret! Adding the icing will moisten them up, making a crispier cookie better. Decorate with your favorite royal icing and cover with festive Halloween sprinkles like these or colored sugar.
Rum Banana Bread with Milk Chocolate Chips
Adapted from Pastry Affair’s dark rum banana bread. Yields one 9 x 5-inch loaf
- 1 stick butter, at room temperature
- 3/4 cup dark brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract (optional)
- 2 cups ripe bananas, mashed (about 4 average sized bananas)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup rum (I used Malibu)
- 1 cup milk chocolate chips
Preheat oven to 350 degrees F. Butter a loaf pan or line it with parchment paper.
In a mixer or a large mixing bowl, cream together butter and sugar until fluffy. Add eggs individually and mix until combined. Add vanilla extract and mashed bananas and mix until combined. Mix in dry ingredients, scraping down bowl, and mix until all flour is evenly incorporated into the batter. Stir in the rum and the chocolate chips.
Pour batter into the loaf pan and bake for 70-80 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Cool in pan for 15 minutes before removing from pan and transferring loaf to a cooling rack to cool completely.
It's becoming a holiday tradition for me to make my bread pudding for bringing to our Sonoma Christmas dinner with L's family.
- 1 loaf of Challah, stale, torn into bite-size chunks (approx 9 cups)
- 6 eggs
- 1 quart milk
- 1 tsp vanilla
- 3/4 cup sugar
- 1/2 tsp nutmeg
- 1/4 cup bourbon (I used Knob Creek)
- 1 package chocolate chips
Preheat oen to 325 degrees.
Beat eggs, milk, sugar, vanilla, nutmeg and bourbon together. Add bread chunks, stirring them into the egg mixture. Let sit for 30 minutes to allow bread to soak up the egg mixture. Pour into buttered 2 quart baking dish. Add chocolate chips and gently toss with bread chunks.
Bake 45 minutes or until set.