Halloween Macaron Recipes

I’ve written a few Halloween themed macaron recipes over the years. I’ve taken inspiration from Reese’s Cups, pumpkin spice lattes and the spookiest cocktail ingredient: absinthe. Here are my recipes.

Peanut Butter & Chocolate Macarons

Peanut Butter & Chocolate Macarons | Sophster-Toaster

Inspired by the classic, top-tier Halloween candy, these macarons have a chocolate shell and a creamy nut butter filling. My version is peanut free, using cashew butter. Click here to read the recipe.

Pumpkin Spice Macarons

Pumpkin Spice Macarons | Sophster-Toaster

Featuring pumpkin buttercream filling and a fall spiced cookie shell, this macaron is the epitome of October. Click here to read the recipe.

Absinthe Macarons

Absinthe Macarons | Sophster-Toaster

A spooky cookie for a sophisticated palate, this anise flavoured macaron is achieved with a vanilla shell, absinthe buttercream filling, and a heap of gel food colouring. Click here to read the recipe.

Happy Halloween!

Butterscotch & Seed Butter Cookies (Nut Free)

Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster

When I moved away from home to start college, my mom sent me off with a batch of homemade peanut butter cookies. They provided a comforting taste of home as I was adjusting to my new home, school and city. I think about them often as that was the last time I tasted peanut butter cookies. I started developing a peanut allergy shortly after and haven’t been able to eat any amount of peanuts for the last decade.

I’ve found myself craving peanut butter cookies more and more over the past few months, even though I can’t fully remember what they taste like. I’ve put off trying to replace these cookies – one of my favourites – fearing it was impossible. Then, last week, I found myself longing to have these cookies again and decided to try making them with one of my favourite peanut butter substitutes for baking: sunflower seed butter.

It worked! I can’t say if they taste just like peanut butter cookies, but they’re utterly delicious as they are. The texture is dead on and exactly what I needed. ♥

Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster

Adapted from Joy of Cooking

Ingredients

  • 1½ cups flour
  • ½ tsp baking soda
  • 1/3 cup unsalted butter, softened
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 cup sunflower seed butter
  • ½ tsp vanilla
  • 1 cup butterscotch chips

Method

  1. Preheat oven to 375°F and line two sheet pans.
  2. Whisk flour and baking soda together in a medium bowl. Set aside.
  3. Beat butter and sugars together in a large bowl until well blended.
  4. Beat in the egg, sunflower seed butter and vanilla.
  5. Stir in the flour mixture. When almost mixed, stir in the butterscotch chips until everything is well blended.
  6. Shape into balls and arrange 12 to a half sheet pan. Press with a fork to flatten.
  7. Bake 10-12 minutes. Let cool a few minutes then transfer to a cooling rack.

Butterscotch & Seed Butter Cookies (Nut Free) | Sophster-Toaster

All photos by me.

Cookies and Cream Cookies

Cookies and Cream Cookies \\ Sophster-Toaster Blog

I’ve always thought cookies and cream was one of the best flavours in the world. I love cookies and cream ice cream, cookies and cream chocolate bars, and, most of all, ice cream sandwiches – which are basically just reconstructed cookies and cream ice cream. I love cookies and cream so much, I’ve been trying to convince my husband that the Great Dane he wants should have a “cookies and cream” merle coat, just because it looks so delicious. So of course I created these soft, chewy cookies and cream cookies for a barbecue I attended this weekend. I wanted to get some pictures of my friends enjoying them for this recipe but I wasn’t quick enough.

Cookies and Cream Cookies \\ Sophster-Toaster Blog

Ingredients

1 cup vegetable shortening
1 ½ cup sugar
2 eggs, beaten
1 tsp. baking soda
1 tsp. hot water
2 ¼ cups flour
1 tsp. kosher salt
1 cup broken Oreo-type cookies

Method

  1. Preheat oven to 375°F.
  2. Cream shortening and sugar until light and fluffy.
  3. Add beaten eggs. Dissolve baking soda in hot water and add along with the eggs. Mix in well.
  4. Add the flour and salt, stir until half-mixed.
  5. Break Oreo cookies by hand and add. Finish mixing.
  6. Form teaspoon sized cookies and place on a baking sheet lined with parchment paper.
  7. Bake 8-12 min.

Cookies and Cream Cookies \\ Sophster-Toaster BlogCookies and Cream Cookies \\ Sophster-Toaster Blog

Cottage Country Menu Planning II

This year we’ve got a professional chef coming with us on the annual summer cottage trip, but the menu hasn’t changed much because when asked what we should bring to the cottage, this friend of 18 years replied, “meat and fire”. I was also told that I did not bring enough bacon last year, so I’ve doubled it for this year because, hey, double the bacon, double the fun. As always, I’ve also tried to sneak as many seasonal fruits and vegetables into my friends as possible. Continue reading