Archive for baking Archives - Good Cook
Candy Cane Swirl Shortbread Cookies

Looking for a gorgeous twist for this year’s holiday cookie plate? These simple shortbread cookies bake up quickly and call for just five basic ingredients! Top them with a simple peppermint buttercream and a clever peppermint swirl candy topper and you’ll be the belle of this year’s Christmas Cookie ball! Rich and buttery shortbread is a holiday classic, but we’ve notched it up a bit with peppermint frosting and a melted candy coating topper.

The  shortbread dough is easy-to-make, perfect for holiday bakers of all skill levels. While it’s baking, prep the buttercream. The secret to great homemade frosting is to add just enough milk to make it soft and spreadable, then beat with an electric mixer on high until incredible fluffy. When mixing the frosting, add the powdered sugar gradually and don’t be afraid to whip generously until you get the perfect texture.

The real showstopper here is the triangle peppermint topper. Don’t be intimidated by the technique. Melting the candies is a easy the delivers a stunning results, truly worth the effort. You will need a good, sharp knife. And be ready to start slicing the moment candies come out of the oven. Work in small batches, if needed, melting half the candies at once so you have plenty of time to slice while warm. For best results, make sure the peppermint candy toppers are cool before placing atop your cookies.

Candy Cane Shortbread Cookies

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If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Candy Cane Shortbread Cookies

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Candy Cane Swirl Shortbread Cookies

Take your holiday cookie game to the next level with these buttery shortbread bites topped with a festive peppermint swirl.

  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 16

Ingredients

  • 2-1/2 cups flour
  • 1/2 cup sugar, plus
  • 1 cup butter, softened slightly
  • Seeds from 1 vanilla bean (optional)
  • 3/4 teaspoons coarse sea salt
  • 1 lb bag powdered sugar
  • 1/2 cup butter, softened
  • 2-3 Tbsp milk
  • 1 teaspoon peppermint extract
  • 24 peppermint candies

Instructions

Preheat oven to 350 degrees. In a large bowl or stand mixer fitted with a wire whisk, beat together the flour, sugar, and butter. Mix just until combined. Press mixture into a 9×13″ pan. Bake for 25-30 minutes, or just until light golden brown.

Allow shortbread to cool slightly before cutting into squares, then into triangles with a very sharp knife.

In a large bowl or stand mixer fitted with a wire whisk, prepare the frosting by beating together the powdered sugar, butter and peppermint extract. Add just enough milk to whip the frosting until fluffy, and soft enough to spread.

Line a 9×13″ baking sheet with parchment paper. (Make sure the parchment lines the entire bottom of the pan, and comes up over the edges of the pan for easy removal.) Place mints across the bottom of the parchment-lined baking sheet, place in preheated oven and allow to cook just until melted. Remove from the oven and immediately transfer the melted candy to a clean, flat workspace by grabbing the edges of the parchment and pulling it out of the baking dish.

Use a very sharp knife (spray the blade with nonstick baking spray for extra ease with this step!) to cut the candy into the same sized triangles as the shortbread. Spread a small amount of frosting on top of each cookie, top with a peppermint swirl triangle. Serve and enjoy!

Notes


Nutrition

  • Serving Size: 16
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Pink Strawberry Cake Mix Cookies

Pink Cake Mix Cookies- made tangy and sweet with the addition of strawberry jello. Such a fun treat, perfect for birthday parties!

Pretty and pink, these festive strawberry cookies are ready to party! Boxed cake mix is our favorite way to get soft, chewy cookies the easy way, and we gladly took a shortcut to get this delicious dessert on the table. We think you’ll love these strawberry-flavored cookies as much as we do!

We’ve got two ways to whip up these yummy treats depending on your taste for strawberry. Want a big dose of flavor? A package of strawberry gelatin delivers strong strawberry notes, and makes your taste buds utterly happy. If you’re a little strawberry-shy, skip the strawberry gelatin and use strawberry cake mix- it’s got a lighter pink color and less intense strawberry flavor, but is just as tasty! These cookies bake up beautifully on the Good Cook AirPerfect Nonstick 13 x 9″ Quarter-Sheet Cake Pan.

Pink Cake Mix Cookies- made tangy and sweet with the addition of strawberry jello. Such a fun treat, perfect for birthday parties!

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

  • Strawberries ‘n Cream Add in 1 cup white chocolate chips and leave off the sprinkles
  • Lemony Delight Swap out the strawberry gelatin for lemon gelatin and sprinkle with white jimmies
  • Cherry Vanilla Swap out the strawberry gelatin for cherry flavor and add in 1 cup white chocolate chips

Pink Cake Mix Cookies- made tangy and sweet with the addition of strawberry jello. Such a fun treat, perfect for birthday parties!

Get the Tools

Bake like a pro. Need to stock your kitchen with essentials like AirPerfect Sheet Cake Pans, Batter Bowls, and mixing spoons? You can find these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Pink Cake Mix Cookies- made tangy and sweet with the addition of strawberry jello. Such a fun treat, perfect for birthday parties!

2 reviews

Strawberry Cake Mix Cookies

Yields 36     adjust servings
Pink Cake Mix Cookies- made tangy and sweet with the addition of strawberry jello. Such a fun treat, perfect for birthday parties!

Bright pink cookies, scented like strawberry. This quick and simple cake mix hack is perfect for parties!

Ingredients

  • 1 (15.25 oz) box vanilla cake mix
  • 1 (3 oz) box strawberry gelatin
  • 2 eggs
  • 6 Tbsp butter, melted
  • 2 Tbsp rainbow nonpareils

Instructions

Heat oven to 350ºF. 

In a large bowl, stir together cake mix, gelatin, eggs and butter until well mixed. 

With a Sweet Creations cookie scoop, scoop batter onto a parchment lined Sweet Creations cookie sheet. Sprinkle with sprinkles. 

Bake for 9-12 minutes, just until cookies puff up and start to set. Remove and cool.

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Pineapple Upside Down Pudding Cupcakes

Pineapple UpsideDown Pudding Cakes

Take the classic Pineapple Upsidedown cake, add a packet of coconut pudding, then pop it into muffin tins and you’ve got this gorgeously simple recipe homemade without any muss or fuss! The cupcakes are cooked in a rich, brown sugar caramel sauce, with the cake texture rich and sweet–a perfect pudding cake. And, you’ll never know it all starts with a box mix!

Pineapple UpsideDown Pudding Cakes

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

    • Banana Upsidedown Cake. Instead of pineapples, place thin slices of bananas in the bottom of your muffin tin. 
    • Cherry Pie Cake. Swap out the pineapple for a scoop of cherry pie filling. So tasty!
    • Cinnamon Pecan Cake. Add cinnamon to the batter, fill cups with pecans and a drizzle of caramel ice cream sauce, instead of pineapple. 

Pineapple UpsideDown Pudding Cakes

Get the Tools

Bake like a pro. To make these pudding cakes, you’ll need a Good Cook Nonstick Texas Muffin TinCeramic Mixing Bowls and a set of Classic Spatulas. Find all of these tools and more in our Amazon Store. Click here now to shop and ship directly to your front door.

Pineapple Upsidedown Cake
If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Pineapple Upsidedown Pudding Cakes

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Pineapple Upsidedown Pudding Cupcakes

  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes

Ingredients

  • • 1 box yellow cake mix
  • • 1/2 cup melted butter + 8 TBSP butter
  • • 4 eggs
  • • 1/4 cup buttermilk
  • • 1 package instant pudding powder mix, coconut cream flavor
  • • 1 teaspoon cinnamon
  • • 1 teaspoon almond extract
  • • 1 cup brown sugar
  • • 8 pineapple rings
  • • 8 maraschino cherries

Instructions

Preheat oven to 350 degrees. In a stand mixer or large bowl, mix together the yellow cake mix, 1/2 cup of melted butter, 4 eggs, buttermilk, instant pudding mix, cinnamon, and almond extract. Mix until smooth and all ingredients are incorporated. Spray muffin tins generously with nonstick baking spray (the sort with flour added), then place a tablespoon of butter and 2 tablespoons of brown sugar into the bottom of each of the prepared muffin cups. Gently place a marachino cherry into the center of the muffin cup, then place a pineapple ring on top of the cherry. Spoon batter on top of the pineapple slices, filling each cup with batter while leaving about 1/4″ space at the top of each muffin cup. Bake in preheated oven for 21-26 minutes, or until the tops of each cupcake spring back when touched lightly. Remove cupcakes and cool for about 3-5 minutes, then immediately dump them onto a cooling rack, transfer to plates, serve and enjoy!

Nutrition

  • Serving Size: 8
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Red Velvet Brownies

Single sized brownies, made in a brownie pan. This recipe is perfect for holiday parties and Christmas gatherings! Make a ho-ho-whole pan and see everyone enjoy these merry bites!

Tis’ the season of cookies, but once you try these Red Velvet Brownies you’ll be toting a new treat to the holiday dessert exchange. If you’re a fan of classic Red Velvet cake, you’re in for quite a treat! These brownie bites are a lighter version of the traditionally dense chocolate dessert. Baking to a light, cake-like texture creating the perfect hybrid of the two favorite desserts. Top the sliced brownie bars with decadent homemade cream cheese frosting and crushed candy cane for the perfect shareable sweet this season.

Single sized brownies, made in a brownie pan. This recipe is perfect for holiday parties and Christmas gatherings! Make a ho-ho-whole pan and see everyone enjoy these merry bites!

Fun Flavor Twists

Enjoy this recipe as written below. Or try these easy upgrades:

    • Double Chocolate. Mix in 1/2 cup dark chocolate chips for added cocoa flavor.
    • White Chocolate. Stir in 1/2 cup white chocolate chips for a little added sweetness
    • Holiday Toppers. Instead of candy canes, top with cranberries and fresh rosemary or mint, so each bite looks like it’s been topped with mistletoe. Or sprinkle with any of your favorite holiday-colored candies.

Get the Tools

Bake like a pro. Need the Good Cook 12-Cup Nonstick Dessert Pan to bake up a batch? Find it here and shop for other essentials, in our Amazon Store to shop and ship directly to your front door.

If You Like This Recipe, You’ll Love

Want even more tasty ideas like this one? Don’t miss these amazing eats:

Single sized brownies, made in a brownie pan. This recipe is perfect for holiday parties and Christmas gatherings! Make a ho-ho-whole pan and see everyone enjoy these merry bites!

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Red Velvet Brownies

These red velvet brownies are the perfect blend of two classic desserts. Top with cream cheese frosting and crushed candy cane for the ultimate holiday treat.

  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 24

Ingredients

  • 1 box red velvet cake mix
  • 1/2 cup butter, softened
  • 1/4 cup water
  • 2 large eggs
  • 1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. In a large bowl or stand mixer, beat together the red velvet cake mix, butter, water, eggs, vanilla until well mixed. Spoon batter into a Good Cook cookie bar tin. Bake for 17-21 minutes, or until the center of the brownies springs back when touched lightly. Remove and cool completely before frosting. To make frosting: beat together the cream cheese, powdered sugar, and vanilla, milk. Whip until smooth and creamy. Pipe or spread over cooled brownies. Sprinkle with crushed candy canes. Serve and enjoy!

Nutrition

  • Serving Size: 24
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No-Bake Naked Cakes

No Bake Naked Cakes | Easy little pastries, made with donuts. Perfect for a kids kitchen craft or easy elegant party treat.
Naked Cakes are all the rage right now. From weddings to birthday parties, it seems everyone wants one of these pretty, trendy pastries.

Layer cakes frosted on the top, sides left un-iced, with an array of over-the-top toppings from flowers to berries, traditional naked cakes can be terrifically time consuming. So we decided to create a super-quick version.

These gorgeous little No-Bake Naked cakes are made from plain cake doughnuts and a little frosting. Check out how easy it is to hack today’s hottest dessert trend:

Get the Tools

A few helpful gadgets and accessories to make this recipe even sweeter.

Sweet Creations 11-Piece Treat Decorating Kit. Whether you simply want a perfect icing spatula, or plan to decorate like a pro, this kit has everything you need to frost your no-bake cakes in style.
Fine Mesh Strainer. Sift powdered sugar onto your naked cakes with this 2.5″ sieve.
Scallop Cake Board. Display your cakes on a bakery-style board. A beautiful way to share your creations.
Round Lace Doilies.Another creative display option. Share individual cakes on small plates, lined with these lacy paper doilies.
No Bake Naked Cakes | Easy little pastries, made with donuts. Perfect for a kids kitchen craft or easy elegant party treat.

More No-Bake Treats

A few other favorite recipes we think you’ll love.

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No-Bake Naked Cakes

The gorgeous little No-Bake Naked cakes are made from plain cake doughnuts and a little frosting!

  • Prep Time: 15
  • Total Time: 15
  • Yield: 6

Ingredients

  • 6-10 Doughnuts (2 Doughnuts per “cake”)
  • Whipped Frosting
  • Fresh Fruit (blackberries and strawberries)
  • Powdered Sugar (optional)

Instructions

On a plate, lay out a layer of doughnuts. Frost the top of the doughnuts lightly with a layer of whipped Frosting. Once you have added a layer of frosting, top each doughnut with another doughnut. Frost this top doughnut and you have instantly made a cake! Top each cake with fresh fruit and if desired dust with a layer of powdered sugar!

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Holiday Hack: How to Decorate a Christmas Cake in 5-Minutes or Less

1-Ingredient Holiday Hack! How to Make Easy Chocolate Cake Trees

This month, we’ve been sharing some of our best holiday hacks. After you check out this one, don’t miss our 2-Ingredient Holiday Morning Pancake Muffins,2-Ingredient Twinkle Light Candies, Festive Holiday Cheese Platter-In-An-Instant and 4-Ingredient Holiday Thumbprint Cookies. Ho, Ho, Ho! Happy Hacking!

Making a wintery wonderland cake is super easy with this Dark Chocolate Trees piping technique. You simply melt dark chocolate and then pipe it onto a sheet of Good Cook parchment paper, freeze for a bit then decorate your cake! Perfect for any holiday party at home or the office. You can also pipe the chocolate into stars, little menorahs or ornaments. The ideas for this simple decor trick are truly endless.

Watch this video and learn how to make these super stylish trees!

So magical isn’t it!? Happy holidays!

How to Make These Easy Little Chocolate Cake Trees in Minutes!

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Dark Chocolate Trees Cake

Make a cake festive for the holidays with this super easy storebought cake hack. All you need is a cake mix, frosting and chocolate chips!

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8

Ingredients

  • one 12 oz bag of dark chocolate chips

Instructions

Step 1: Using a box cake mix, bake a cake and frost it. I used two round cake pans and only one can of store bought icing since I was going for the “naked” frosted look. This means it’s okay to leave some of the cake exposed when you ice it. Step 2: Empty the contents of a bag of Dark Chocolate chips into a microwavable container with a lid. Heat in the microwave for about 2 minutes, stopping and stirring halfway. If your microwave is super powerful, I would recommend heating in 3o minute increments. Step 3: Once the chocolate chips are fully melted and the mixture is creamy, scoop into an icing bag with a tip and allow to cool a bit. You want the chocolate thick but not so thick that it’s hard to squeeze. Step 4: Lay out a sheet of wax paper and using the icing bag filled with the chocolate draw the shape of trees onto the wax paper. Make sure to draw sturdy trunks! You will attach the trees by the trunks to the cake. Step 5: Transfer the wax paper with the piped-on tree designs to the freezer. We laid our wax paper on a cookie sheet so the transfer would be easier. Let the trees sit in the freezer for about 30 minutes. Step 6: Remove the trees from the freezer and then dab a little of the melted chocolate on the trunk of each tree. This will serve as an adhesive to stick the trees to the cake. Stick trees all along the edge of the cake until you have covered the edge with a forest of trees!

Nutrition

  • Serving Size: 8

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Gingerbread Cookies

Absolutely the Best Gingerbread Cookies

Gingerbread cookies are a holiday favorite!  The combination of molasses, ginger, and cinnamon gives them a classic sweet and spicy flavor the whole family will love.  This recipes mixes to a sturdy dough that is perfect for cut-out creations, from gingerbread men to three dimensional gingerbread cities.   Whatever holiday scene you dream up,  dress your baked cookies with frosting, sprinkles, candies, and gumdrops to give them a standout style.

After mixing, a little time to chill in the fridge can make the dough easier to roll out and help achieve clean cut-out edges.  For the perfect crisp, but slightly chewy cookie we recommend a roll-out thickness of 1/8-inch thick.  If you prefer a softer cookie, roll a bit thicker or adjust cooking time by a minute or 2.

Clever Cutters for Gingerbread

Gingerbread Everything!

Wondering what more you can do with your dough? We’ve got a few creative gingerbread cutters that will take your baking to the next level. Your cookies will look better than ever with these clever holiday-themed cutters:

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Gingerbread Cookies

This sweet and spicy cookie is sturdy enough to use when making gingerbread houses and other three dimensional holiday treats. Use with prepared decorator icing for easy, fun cookies.

  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes

Ingredients

  • 2/3 cup Light brown sugar (packed)
  • 2/3 cup Molasses
  • 2 tsps Ground cinnamon
  • 2 tsps Ground ginger
  • 2 tsps Baking soda
  • 1 cup Unsalted butter (at room temperature)
  • 1 Large egg (beaten)
  • 2 tsps Vanilla extract
  • 1/2 tspn Salt
  • 4 cups Flour (plus extra for dusting)

Instructions

1. Preheat oven to 325 degrees F. Spray baking sheets with non-stick cooking spray and set aside. 2. Place brown sugar, molasses, cinnamon, and ginger in a large saucepan over medium low heat. Bring to a boil, stirring frequently. 3. Remove from heat and stir in baking soda. 4. Stir in butter a tablespoon at a time, stirring well between additions to combine. 5. Add egg, vanilla and salt to sugar mixture, stirring to combine. 6. Pour into a large bowl and add flour, a cup at a time, stirring to combine. 7. Turn dough out onto a lightly floured work surface and knead until dough comes together and is no longer sticky, adding flour by the tablespoon if necessary. 8. Roll out half the dough on a floured work surface to 1/8-inch thick. Cut dough into desired shapes. Place on prepared baking sheet and bake until edges are slightly browned, about 10 minutes. 9. Remove from heat. Let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely before decorating.

Nutrition

  • Serving Size: 48

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4-Ingredient Brown Sugar Shortbread

4-Ingredient Brown Sugar Shortbread
Though most shortbreads call for white sugar, the addition of brown sugar turns basic shortbread into something truly special. With caramelly undertones and a bright kiss of vanilla, this recipe is a favorite way to put a twist on the traditional.

Incredibly simple, calling for just four ingredients, this shortbread doesn’t puff or lose it’s shape once baked. So, it’s ideal for cutting into shapes with all of our adorable Sweet Creations cookie cutters. Or, if you’re looking for a simple way to give your cookies that pro look, dip the tops of your cookies in melted white chocolate and decorate with nonpareils. In minutes, you’ll have beautiful bakery-style treats that add flair to any party or cookie plate!

4-Ingredient Brown Sugar Shortbread

Cookie Cutter Fun

Love creating all new cookies each year? We’ve got you covered! Wow everyone you adore by adding these creative cookie cutters to your holiday collection:

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4-Ingredient Brown Sugar Shortbread

The brown sugar adds a hint of caramel to this classic cookie recipe. Delicious on its own or glazed with chocolate or a light frosting.

  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes

Ingredients

  • 1 cup butter, softened
  • 1/2 cup dark brown sugar
  • 2-1/4 cups flour
  • 2 tbsp vanilla or bourbon

Instructions

1. Tools needed: Good Cook cookie cutters. 2. Preheat oven to 325°F. In a large bowl, mix together butter, brown sugar, flour, and vanilla. The mixture will be very crumbly at first, knead until the dough begins to stick together. 3. On a piece of parchment paper, form dough into a large mound. Roll with a rolling pin until about 1/2” thick. 4. Cut into shapes with cookie cutters, or cut into squares or triangles with a sharp knife. Transfer to a parchment-lined baking sheet. 5. Bake for 20-25 minutes, or just until the cookies are a light golden brown. 6. Decorate as desired. Or dip the tops of each cookie into melted white chocolate for a quick and easy icing.

Nutrition

  • Serving Size: 24

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Spooky Monster Eyeball Cookies

Monster Eyeball Cookie Recipe

Halloween is around the corner and spooky snacks are fun to make and eat with your kids. My little ones had a ball (no pun intended) making these Spooky Monster Eyeball Cookies. Grab an AirPerfect cookie sheet, a package of parchment paper and a cookie scoop, ’cause kids of every age deserve a batch of these adorable treats, stat!

Monster Eyeball Cookie Recipe

This recipe is incredibly versatile. You can use whatever chips, nuts, or candies you have in your pantry.

Monster Eyeball Cookie Recipe

Have chunky peanut butter? Great, use that. Only have quick cook oats, no bigs. My kids are on a peanut kick right now, so I used roasted peanuts and it gives a nice crunch and extra peanut flavor.

Monster Eyeball Cookie Recipe

The best part of these cookies are the eyeballs. I found these candy eyeballs in my local craft store. They have different sizes, and I really like how they look with a mixture of big and little eyes.

monster-eyeball-cookies_8

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Spooky Monster Eyeball Cookies

A fun play on the monster cookie perfect for Halloween!

  • Prep Time: 15
  • Cook Time: 13
  • Total Time: 28 minutes
  • Yield: 2

Ingredients

  • 1⁄2 cup butter, room temperature 1 cup light brown sugar
  • 1⁄2 cup peanut butter
  • 1 egg
  • 2 teaspoons vanilla
  • 3⁄4 cup flour
  • 1⁄4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1⁄4 teaspoon salt
  • 1 1⁄2 cups oats
  • 1⁄2 cup mini chocolate chips
  • 1⁄2 cup peanuts
  • 1 cup chocolate covered candies candy eyeballs (large and small)

Instructions

Line two baking sheets with parchment paper. Preheat oven to 350°. Cream together butter, brown sugar, and peanut butter with an electric mixer until light and fluffy, about 3 minutes. Add the egg and vanilla, scraping the bowl as needed. Add flour, baking powder, baking soda, cornstarch, salt, and oats. Mix until just combined. Add chips, peanuts, and chocolate candies. (I hold back some of the candies to press into the tops of the cookies) Scoop onto prepared sheets using a 1⁄4 cup ice cream scoop. Press chocolate candies and candy eyes into the dough. Bake for 13 to 15 minutes or until the edges begin to brown. Cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

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The season of haunts and horrors is upon us, and Good Cook’s Sweet Creations line has launched an entirely fun way to celebrate! The Sweet Creations Haunted House Cutter Set makes it easy to build your own spooky Haunted Gingerbread House. With a box full of giant cookie cutters ready to press into a batch of gingerbread, it’s easy to prep everything you need to build a Haunted House of your own. Here are a top tricks and tips to making your own Haunted House for Halloween!


TRICK #1: Make your gingerbread from scratch.
Make the gingerbread recipe on the back of the Haunted House Cutter Set the night before you plan on decorating your haunted houses. Though there are many premade packets of gingerbread cookie mix available in stores, you’ll want to stick to the recipe on the box. It’s specifically created for gingerbread house baking, and will yield firm cookies that retain their shape during baking.


TRICK #2: Use the cutters to create your house.
You’ll need two of the orange pieces, two of the green pieces, and four of the purple pieces. Once you’ve cut one of the orange pieces, turn it over and press the top of the cookie cutter into the gingerbread for a cute pre-pressed mold, which will bake beautifully into your cookie dough, giving you ready-made home décor! Turning over one of the orange pieces for baking will also prepare your house for the final setup! To assemble the house properly, the gingerbread pieces cut with the orange cutter have to mirror each other, with the tall peaks of the haunted house both set up on the same side of the house.

TRICK #3: Prep and bake your gingerbread on parchment paper.
Good Cook’s parchment paper keeps your work and baking surfaces clean, but also reduce the potential frustration that can happen when working with sticky dough and precise measurements.

The front of each cutter can be pressed into your dough to imprint fun Halloween designs right into the dough!

TRICK #3: Here’s the biggest trick of them all!
As soon as you pull your baked gingerbread pieces from the oven, press your cookie cutters quickly into the hot cookies. The dough will be just soft enough for a few seconds to make it easy to “re-cut” and “resize” the cookies with the original cookie cutters, snipping off any extra pieces that may have baked or altered shape when you transferred it onto your baking sheet. Once recut, allow the gingerbread to cool completely and harden before removing from your baking sheet.

TRICK #4: Gather Your Minions (and Munchies!)
Prep your haunted house decorating area ahead of time. Lay out bowls of candy corn, mellowcreme pumpkins, chocolate sprinkles, chocolate chips, and more. Or, choose your own color scheme and find candies that fit! Orange, black, purple, green, white, yellow…there are so many fun color combinations that will make your haunted house look amazing!

TRICK 5: Make Royal Icing
No matter how tempted you may be to buy premade icing, a quick back of royal icing makes all the difference when assembling your haunted house. Royal icing isn’t fun to eat, but it’s firm and quick-bonding, and dries as solid as a rock in minutes.
Royal Icing Recipe
4 egg whites
1 (2-pound) bag powdered sugar
2 tablespoon shortening OR 1/2 tablespoon cream of tartar (optional)
In a stand mixer, beat egg whites until soft peaks form. Add powdered sugar and shortening. Beat until well combined and fluffy. If needed, add 2-3 tablespoons of water to thin the frosting out to desired consistency. Tint with gel food coloring, as desired.

TRICK #6: Assemble Your Haunted House
The best place to assemble your haunted house? On a piece of cardboard covered with tin foil! That way, you’ve got a cheap, disposable base for your haunted house which is firm enough to hold the haunted house, and easy to cut into whatever shape you please!
When assembling, remember that the “front” and “back” pieces of your haunted house must be flipped to mirror each other. Pipe royal icing onto the bottom of each piece and press the front, back, and side pieces together. Piping royal icing onto the seams of each piece will help you keep the house together with minimal icing, while giving good, strong support to the edges of your haunted house.


TRICK #7: Decorate and Have Fun!
Keep in mind as you’re preparing to make this haunted house, it’s an experience! From prep to finish, plan on a minimum of 3 hours to make, bake, assemble, and decorate your haunted house. If making it with kids, it’s strongly recommended that you bake and assemble the haunted house the day before, allowing the icing to dry and firm up before inviting tots to frost and decorate.

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