When the holidays come around, we start thinking about what new items we can include in our annual cookie tins. We saw this recipe posted on Taste of Home and thought we'd give them a try with our flour!
These bars have a shortbread cookie base, peppermint icing centre, and white chocolate top layer. What's more festive than a recipe where you sprinkle crushed candy canes on top? They look very pretty and would make a great addition for a cookie exchange.
The final result is on the sweeter side (thanks to the icing and white chocolate combination), so we recommend cutting them into small squares or rectangles. If you're like us and don't want something too sweet, you could either skip the icing layer in the middle altogether or substitute dark chocolate for the white chocolate on top.
Prep: 1 hour
Cook time: 20 to 25 minutes
Yield: 24 bars
Ingredients (cookie base):
Ingredients (peppermint icing):
You'll also need:
Method (cookie base):
Method (peppermint icing):
Method (white chocolate topping):
Before we get into holiday baking this year, we wanted to post one more savoury recipe — pierogi. This has been a long requested recipe, so we are happy to finally share it with you! Of course we are biased when we say nothing beats homemade, but you will absolutely taste the difference compared to store bought.
The dough itself is very straightforward, and also naturally dairy free and vegan. No egg in the dough makes them traditional and also lends itself to a soft and delicate bite. You can create any number of fillings to put inside, whether you prefer potato and onion, potato and cheese, mushroom and sauerkraut, or one of many sweeter variations with fruit like blueberries.
Prep: 1 to 2 hours
Cook time: 3-5 minutes
Yield: 36-40 pierogi (using a 3" round cutter)
You will also need:
Our recipe for Ricotta Gnudi with Browned Butter and Sage is one of the most visited recipes on our site, so we've finally decided to post a sister recipe showing how they can also be served with pomodoro sauce.
Since the original recipe was also one of the first we posted, we didn't have many pictures of the steps to get to the final dish. We made sure to capture the process to show how easy this recipe is to make. We hope you enjoy this variation as much as we do!
Prep: 20 minutes
Cook time: 3-4 minutes
Yield: 36 gnudi
You will also need:
One cookie is delicious. Two cookies is amazing. Put some filling in the middle and it's delightful!
While we are not going for copycat Oreos here, we did want a sandwich cookie with a filling that held up to the bite test. Ever had a sandwich cookie where the filling squished out?
So we made these delicious, chocolatey biscuits with a vanilla marshmallow fondant centre. You could also fill them with a stiff ganache, icing, or your favourite jam. With Halloween right around the corner, we also used some fun imprints to customize the tops, which you could do for any holiday!
Prep: 30 minutes
Cook time: 15 - 20 minutes
Yield: 2 dozen (24) 2-inch cookies
You will need:
Ingredients (chocolate cookies):
Method (chocolate cookies):
With Thanksgiving coming up fast, we couldn't wait to make sure we shared a recipe for pumpkin pie this year. (Yes, this absolutely means we already ate the pie and will happily indulge in another one on the holiday weekend!)
One thing some people can't seem to agree on when it comes to pumpkin pie is whether or not to partially bake the crust. With this version, we slightly blind baked the crust to keep the filling from seeping into the crust, so it would be flaky through and through. However, we've also made it without the additional step and it's still just as delicious.
Since the pie dough will make two crusts, you can easily double the filling and enjoy two pies! We recommend serving with a generous dollop of whipped cream and a dusting of cinnamon, or breaking out some good vanilla or maple ice cream and enjoying a healthy scoop on the side.
Prep: 20-30 minutes
Cook time: 60 minutes to 1 hour and 20 minutes
Yield: 1 9-inch pie (8 generous slices)
You will need:
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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