When the days shorten, the weather cools and we start thinking of the holidays, there’s no better time to get back to baking. Perhaps that’s why professional bakers the world over celebrate their craft on October 16, the World Day of Bread. And why November 17 marks Home Made Bread day in the United States. We think it’s the ideal time to try something new to share with family and friends.
For those who would like to get a jump on Holiday baking, we’re featuring three easy and popular cookies and confections. Orange Marzipan Truffles, Chocolate Rugelach and Pistachio Harlequin Cookies.
FROM OUR RECIPE BOX– Pumpkin Apple Muffins, Cinnamon Streusel
Many of us will have pumpkin purée on our shopping list for a Thanksgiving pie. But pumpkin purée is a versatile ingredient that gives color, flavor and moistness to muffins and cakes. In this simple recipe, we blended the purée with a little bit of spice, tart apples and cranberries to make a tender muffin batter. The topping incorporates Cinnamon Schmear to add an aromatic crunch to the muffins. Not too sweet, these muffins would be delicious at a brunch. Or when made up into mini loaves and served with ice cream, this batter makes a colorful seasonal dessert.
For the Pumpkin Apple Muffins Recipe, click HERE.
FROM OUR RECIPE BOX – Orange Marzipan Truffles
This simple recipe will make a confectioner out of any home cook. Gently knead our Love’n Bake Marzipan with orange rind, which gives the paste a hint of citrus flavor. Divide it into small morsels, roll them into balls then dip them in melted chocolate and chopped almonds. You can add a teaspoon or two of your favorite flavoring; vanilla, rose water or orange liqueur would be delicious. Use lemon or lime zest to change the flavor profile slightly. These keep well and are lovely as home made gifts.
For the Orange Marzipan Almond Truffles Recipe, click HERE.
FROM OUR RECIPE BOX – Chocolate RugelachYou know how some cookies on the platter always get eaten first? These rugelach are just such a cookie. The crust is flaky and buttery, a perfect foil for the intense cocoa flavor of the Chocolate Schmear Filling. This cream cheese and butter crust is foolproof and easy to make. And is works as well with our Almond and Cinnamon Schmear Fillings. Sprinkle some chopped walnuts over the Schmear before rolling the pastries if you want to add more crunch.
For the Chocolate Rugelach Recipe, click HERE.
FROM OUR RECIPE BOX – Pistachio Harlequin CookiesThis butter cookie is for those who love the delicate taste of pistachios. Our Pistachio Paste is blended along with the butter to make a firm but pipeable dough. We like to make these into fat fingers piped using a pastry bag fitted with the star tip. The ridges in the cookies help hold a light dusting of powdered sugar or chocolate. But the dough works well for thumbprint cookies. Use a scoop to make round balls of dough then indent the center and fill with raspberry jam before baking.
For the Pistachio Harlequin Cookie Recipe, click HERE.