Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts (or, anyone really!) after a not-too-sweet, shortbread-style butter cookie. I make them with a blend of rye and whole wheat pastry flours, and also break with tradition when it comes adding a secret ingredient. Because I love the taste of toasted rye bread slathered with cream cheese, I use a butter/cream cheese combination for the dough – instead of a butter-only dough.

These cookies can be baked into all sorts of shapes although I do like to roll & stamp them. The dough is generally easy to work with and I’ve found that cutters from super small up to medium-large in size work really well. 

Other Ideas

I suspect you could experiment with other flours in place of the rye and expect good results – barley or oat flours might work well. I was also thinking about doing a savory version of this cookie with herbs and grated cheese in place of most/all of the sugar – turning it into a buttery rye cream-cheese herb cracker…

Variations

A number of you have commented over the years with successful variations on this recipe. I wanted to highlight a couple here with the hope that it might be helpful!

• Can these be adapted to be vegan? Truman notes, “I replaced the butter and cream cheese with earth balance vegan buttery stick and tofutti better than cream cheese. This made it a bit more heart healthy, and vegan as well.” And along those lines, Keri adds, “I made the vegan version of these as well! They are delicious – I added some grated orange zest and ground anise seed, and they remind me of a less-crispy version of my grandma’s pepperkaker.”
• KanelBulle spiced things up, “I combined this with the gingerbread idea by adding spices – ginger, cloves, nutmeg and cinnamon – and using a dark sugar that is called “molasses sugar”. It came out brilliantly (even if I don’t have the cutters to make those rings).”

I like to make these cookies not just around the holidays, but throughout the rest of the year as well tbh. If you’re here and on the lookout for holiday/ Christmas cookie recipes, I’ve compiled a bunch of favorites from past holidays into one place. Or, here if you’re simply looking for more cookie recipe inspiration. I particularly love these chocolate puddle cookies, this shortbread, these special snickerdoodles, this millionaire’s shortbread, and these triple ginger cookies.

Continue reading Swedish Rye Cookies on 101 Cookbooks

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.

Looking for a pumpkin cocktail that’s sippable and not too sweet? Try our new favorite fall drink: the Pumpkin Old Fashioned! This one is for bourbon-lovers: it’s a nuanced slow sipper with notes of vanilla, maple and spice. It’s barely sweet and bourbon-forward, ideal for sipping by the fireside or any fall occasion. While it’s bright orange, it tastes just like the Classic Old Fashioned you love…only cozier.

What’s in a Pumpkin Old Fashioned cocktail?

This Pumpkin Old Fashioned cocktail is 100% Old Fashioned, with a hint of pumpkin spices. It’s a great contrast to most pumpkin cocktails, which tend to be on the sweet and creamy side (like this Pumpkin Martini). This one has just the right finish from the pumpkin spices, but it’s still very bourbon forward. Here’s what you’ll need:

• Bourbon
• Pumpkin puree (not pumpkin pie filling)
• Pure maple syrup
• Pumpkin pie spice
• Vanilla

The ingredients might make it seem like a sweet drink, this Pumpkin Old Fashioned is anything but! Take a sip and it tastes like bourbon on the front end, but the finish has a distinct nuance of spice.

Use pure maple syrup or simple syrup

Don’t have pure maple syrup? This pumpkin cocktail uses pure maple syrup, not the synthetic kind! You can substitute honey or simple syrup if you don’t have it on hand. Even better, make a batch of Brown Sugar Syrup! It takes just 5 minutes and all you need is brown sugar. The flavor is even deeper and more caramel than maple syrup.

How to make a Pumpkin Old Fashioned

The method for making a Pumpkin Old Fashioned cocktail is different from the typical Old Fashioned. For the classic, you muddle a sugar cube with bitters, then add the bourbon right in the glass. For the pumpkin version, you’ll have to shake it! Here’s why:

• Shake the ingredients in a cocktail shaker. This is unconventional for an Old Fashioned. But it’s necessary to integrate the pumpkin puree into the drink. It makes a beautiful orange color!
• Strain into an ice-filled glass. When you’re making an Old Fashioned, a big ice cube is key. Make a batch of Clear Ice for the best results.
• Garnish! This pumpkin cocktail looks great with a rosemary branch and orange peel, evoking the colors of…you guessed it, a pumpkin.

More pumpkin drinks

There are so many tasty ways to add pumpkin to your drinks! From smoothies to cocktails, we’ve got you covered. Try these delicious pumpkin drinks:

• Try a tasty Pumpkin Martini
• Opt for a healthy Pumpkin Smoothie
• Grab Pumpkin Spice Iced Coffee

01

Pumpkin Martini

02

Pumpkin Smoothie

03

Pumpkin Spice Iced Coffee

Pumpkin Old Fashioned Cocktail

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 1 drink
• Diet: Vegan

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Description

Want a pumpkin cocktail? Try the Pumpkin Old Fashioned! It’s a cozy slow sipper with bourbon and hints of vanilla and spice.

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Ingredients

• 2 ounces* bourbon whiskey
• 1 tablespoons pumpkin puree
• ½ tablespoon maple syrup
• ¼ teaspoon pumpkin pie spice (purchased or homemade)
• ¼ teaspoon vanilla
• 1 dash Angostura bitters
• Ice, for serving (try clear ice!)

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Instructions

1. Place all ingredients in a cocktail shaker. Add 1 handful ice and shake until cold.
2. Strain the drink into an ice-filled lowball glass. Garnish with rosemary and an orange peel, if desired.

• Category: Drink
• Method: Shaken
• Cuisine: Cocktails

Keywords: Old Fashioned Pumpkin, Pumpkin Old Fashioned, Pumpkin cocktail

A Couple Cooks - Recipes worth repeating.

Mummy cookie bites are a ghoulish and festive treat for the Halloween season! Amazingly delicious, the white chocolate mixed with the oreo truffle is the perfect combination!

These mummy cookie bites are such a fun treat to make! They are yummy and your kids will go crazy over them! If you want to try out a few more festive holiday treats, try this Halloween Charcuterie Board, these Mummy Hot Dogs, or these Mummy Mini Pizzas. They are all fun and delicious!

Mummy Cookie Balls

These mummy cookie bites are amazing! Crushed up Oreos, mixed with cream cheese creating a soft, truffle-like inside. Then, you coat that with melted white chocolate and chill them in the fridge. They are so easy and absolutely delicious! My kids love that they can be decorated and changed depending on the holiday. Because of that, we have these ALL the time!

These are such a fun treat to make with your kiddos! They are simple and easy and the kids love rolling them up into balls and decorating them. I love that they are small, individual serving sizes so you can enjoy them as much or as little as you want! This makes them perfect for a dessert at a party. In fact, make some Pumpkin Cream Cheese Truffles and Thin Mint Truffles to go with them! They can feed a lot of people and the rich, Oreo taste is just too irresistible for anyone to stop after just one. Go ahead and give them a try because I know that you are going to LOVE them!

What Ingredients Do I Need?

This is the amazing part… you only need 3 ingredients to make these mummy cookie bites! It doesn’t get much simpler than that. See the recipe card below for a list of exact measurements.

• Cream cheese: I made sure that this was softened at room temperature before I mixed it. This helps make it smooth with no clumps! 
• Golden oreo cookies: I love the vanilla flavor of these! You can also try using chocolate oreos for a different taste! 
• Bakers white chocolate: This white chocolate gives this recipe the perfect outside coating!
• Decorations (optional): I used candy eyes to make them mummy-like for the Halloween season! But depending on when you make these, you could switch all of that up! 

How to Make Mummy Cookie Bites

These mummy cookie bites are so quick and easy to make! They take about 15 minutes to make. In fact, the hardest part is waiting for them to chill for a few hours in your fridge! But that is what makes these a great “make-ahead” dessert!

1. Mix and make into balls: Mix cream cheese and cookie crumbs until blended then shape into 1 inch balls. 
2. Freeze balls, melt chocolate and dip: Freeze for 10 minutes. Meanwhile, melt the Baker’s chocolate as directed. DIP balls in melted chocolate and place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) 
3. Chill: Refrigerate 1 hour or until firm. 
4. Melt chocolate for topping: MELT remaining chocolate as directed on package; spoon into small resealable plastic bag. Then, press out excess air from bag and seal the bag. Cut 1/8-inch piece from one bottom corner of bag.
5. Drizzle and decorate: Squeeze bag to pipe chocolate onto each ball for the mummy’s eyes. Immediately add desired decorations for the eyeballs. Then, pipe the remaining chocolate onto balls to resemble gauze strips. 
6. Chill (again): Refrigerate until firm.

More Halloween Recipes to Try

I love Halloween! Not just because of the trick or treating, pumpkin carving or fun decorations… But mostly because of the FOOD! Here are a few more fun recipes that I’ve made to celebrate your halloween season! They are delicious and impressive. Your guests will want to make sure that they are invited to all of your future parties because they won’t be able to get enough of this delicious food!

Appetizers

Halloween Charcuterie Board

Desserts

Caramel Pumpkin Snickerdoodles

Desserts

Pumpkin Spice Sheet Cake

Dinner

Mummy Hot Dogs

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Mummy Cookie Bites

Mummy cookie bites are a ghoulish and festive treat for the Halloween season! Amazingly delicious, the white chocolate mixed with the oreo truffle is the perfect combination! 

Course Dessert, Snack

Cuisine American

Keyword mummy cookie bites, mummy cookies

Prep Time 15 minutes

Refrigerate Until Firm 2 hours

Total Time 2 hours 15 minutes

Servings 24 Bites

Calories 180kcal

Author Alyssa Rivers

Ingredients

• 1 package (8 ounces) Cream Cheese (softened)
• 36 finely crushed golden oreo cookies
• 14 ounces Bakers white chocolate
• Decorations: candy eyes

Instructions

• Mix cream cheese and cookie crumbs until blended. Shape into 1 inch balls.
• Freeze for 10 minutes. Meanwhile, melt the Baker's chocolate as directed. DIP balls in melted chocolate; place in a single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.)
• Refrigerate 1 hour or until firm.
• MELT remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag.
• Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips.
• Refrigerate until firm.

Notes

Updated on September 30, 2021Originally Posted on October 17, 2012

Nutrition

Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 78mg | Potassium: 66mg | Fiber: 1g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Cheesy Garlic Bread is the best buttery French bread recipe toasted with garlic, mozzarella and Parmesan cheeses.

There’s nothing better than having a few good hunks of garlic bread with your dinner- especially if you’re using it to soak up a bunch of marinara sauce in your favorite pasta recipe. But there’s a way to make garlic bread even better. Turn it into cheesy garlic bread. It’s pretty much out-of-this-world delicious, and you must try it!

Ingredients needed:

• French bread or baguette
• olive oil
• butter
• garlic powder
• mozzarella cheese
• Parmesan cheese
• fresh parsley

Ingredient notes:

If desired, you can use 4 cloves of crushed fresh garlic instead of garlic powder. Dried parsley may be used in place of fresh parsley. Or you can leave out the parsley all together. If you’re feeling really crazy (or depending on what you’re serving it with), you can change up the cheeses and use Fontina, Gouda, Swiss, Havarti or whatever you want!

How to make Cheesy Garlic Bread:

Cut your French bread loaf in half lengthwise. Combine butter, oil and garlic powder in a bowl. Spread the buttery mixture onto both halves of the French bread. Sprinkle mozzarella and Parmesan cheeses on top. Bake until the cheese is all melted and the bread has browned around the edges. Sprinkle parsley on top.

Be sure to let the cheesy garlic bread sit for a few minutes after coming out of the oven. Then it will be easier to slice and the cheese won’t go melting off the sides of the bread.

Wrap your bread in foil or tuck it into a bread basket to keep it warm. It will be best eaten warm because of all that cheesy deliciousness. It’s the perfect bread to serve with a great pasta dinner like spaghetti and meatballs or baked penne. But it’s also an excellent pairing with grilled meats. My favorite meal to prepare in the summer months is grilled flank steak, caesar salad and a splurge of cheesy garlic bread.

I wanted to give you an idea of the cheese factor in this bread. It’s pull-apart yummy. You think you really love garlic bread until you’ve had cheesy garlic bread. Then you’ll have a new favorite. Enjoy!

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Cheesy Garlic Bread

The best garlic bread with cheese baked into it!

Course Bread

Cuisine Italian

Keyword bread, cheesy, garlic

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 9 servings (2 slices each)

Calories 420kcal

Author RecipeGirl.com

Ingredients

• One 16-ounce loaf French bread, cut in half lengthwise
• 12 tablespoons (1½ sticks) salted butter, softened
• 2 tablespoons extra virgin olive oil
• ½ tablespoon garlic powder
• 2½ cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon minced fresh Parsley

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with foil. 
• Place the bread halves (sliced side up) onto the lined baking sheet. 
• In a bowl, stir together the butter, oil, and garlic powder. Spread onto the bread. Sprinkle on the mozzarella and parmesan cheeses. 
• Bake until the cheese is melted and the bread is starting to brown along the outside, about 12 to 15 minutes. If desired, broil briefly to brown the cheese in spots. 
• Sprinkle the parsley on top. Let the bread cool for a couple minutes, and then slice and serve. 

Notes

• If desired, you can use 4 cloves of minced fresh garlic instead of garlic powder.

Nutrition

Serving: 1serving (2 slices) | Calories: 420kcal | Carbohydrates: 30g | Protein: 16g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 679mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 729IU | Vitamin C: 1mg | Calcium: 335mg | Iron: 2mg

The post Cheesy Garlic Bread appeared first on Recipe Girl®.

Food & Wine magazine’s Emily Kaiser wrote an article in November of 2008 that highlighted two of my favorite things: Steve Sando’s Rancho Gordo heirloom beans, and a bean recipe from NOPA – a restaurant that was just a short walk from my front door for many years. I’ve enjoyed Laurence Jossel’s beans countless times, both at the restaurant and by making them in my own kitchen. I even brought them to Thanksgiving one year. Imagine plump, creamy beans baked in a bright, chunky tomato sauce, topped with crunchy breadcrumbs, plenty of tangy crumbled feta, and an emerald drizzle of oregano-parsley pesto. I love his original recipe, but the last time I made them I decided to add a few of my own twists. I did a subtly smoky chipotle-version of the tomato sauce, a cilantro drizzle, kale, whole grain bread crumbs, and queso fresco cheese. I’m including the recipe down below.

Make Ahead Magic

One of the great things about this recipe is that you can do many of the components ahead of time. You can boil the dried beans, make the pesto, make the tomato sauce, and toast the breadcrumbs. None of which are exceedingly difficult. You can then assemble the components in a flash, and into the oven it goes. Perfect for when you have friends over.

Can I Use Canned Beans?

I’m sure someone is going to ask, so I’ll answer ahead of time – how about substituting canned beans? Ok – here’s the deal – in my experience canned beans lack the structure that beans cooked from scratch have. The canned guys tend to break and go to mush far more quickly. In this recipe they will likely work, but won’t hold up as well. The flavor will be fine, but the texture will be a different beast. If you go this route, don’t skimp on the bread crumbs.

Give these beans a try (either version!), they are outrageously good. The shot above is the recipe in progress, before baking. And the photo below is the beans prior to soaking. They’re huge. You’re looking for beans the size of your thumb prior to soaking for this recipe. I make some suggestion for different types in the recipe below.


Also! There are no shortage of bean recipes on this site. The ones I make most often are these homemade refried beans, and if you’ve never cooked beans from dried, no problem! This post will show you how to cook beans that are simple and amazing.

Continue reading Giant Chipotle Baked Beans on 101 Cookbooks