Best 2 Autumn Leaf Cutouts Recipes
In the vibrant tapestry of culinary arts, autumn leaves emerge as more than just fleeting symbols of the changing seasons. They transform into edible masterpieces, inspiring a delightful array of recipes that capture the essence of fall's beauty and flavors. From the delicate crunch of crispy autumn leaf cookies to the savory allure of autumn leaf-shaped pizzas, these recipes embark on a culinary journey that celebrates the harvest's bounty. Embracing the vibrant hues of the season, autumn leaf-shaped sugar cookies adorned with colorful sprinkles bring a touch of whimsy to any gathering. For those seeking a sweet and savory balance, autumn leaf-shaped apple turnovers filled with warm, spiced apples and a hint of cinnamon offer a delightful treat. And for a savory indulgence, autumn leaf-shaped pizza pockets filled with roasted vegetables and melted cheese provide a satisfying and portable snack or meal. Whether you're hosting a festive autumn gathering or simply seeking a touch of seasonal inspiration in your kitchen, these recipes, beautifully presented and bursting with autumn's flavors, promise a culinary adventure that will leave you savoring every bite.
Let's cook with our recipes!
AUTUMN LEAF CUPCAKES
Melted chips and a cookie cutter are all you need to create the wow for simply delicious cupcakes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Place Reynolds Baking Cups in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- Meanwhile, place 12-inch sheet of waxed paper on cookie sheet; mark an 8-inch square on waxed paper. Alternately place spoonfuls of melted chocolate and butterscotch on waxed paper. With small spatula, swirl together for marbled effect, spreading to an 8-inch square. Refrigerate until firm, about 30 minutes.
- Remove from refrigerator; let stand about 10 minutes or until slightly softened. Use 1 1/2-inch leaf cookie cutter to make 24 leaf cutouts. Carefully remove cutouts from paper with spatula; place on another waxed paper-lined cookie sheet. Refrigerate until firm, about 5 minutes.
- Frost cupcakes. Garnish with leaf cutouts. Store loosely covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 21 g, TransFat 1 g
AUTUMN MAPLE CUTOUT COOKIES
A Cooking Light Recipe Contest Category Finalist in Desserts. By Tracy Schuhmacher (March 2007). Allow time for the dough to chill.
Provided by Vino Girl
Categories Dessert
Time 59m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a small saucepan over low heat.
- Cook until milk solids stop crackling and turn amber (about 5 minutes), stirring occasionally.
- Transfer butter mixture to a small bowl, scraping pan to include milk solids.
- Cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm.
- Combine flour and next 5 ingredients (through nutmeg) in a bowl, stirring with a whisk.
- Combine chilled butter mixture and granulated sugar in a large bowl; beat at medium speed until well blended (about 3 minutes).
- Add syrup, flavoring, and 1 egg white to butter mixture; beat at low speed 2 minutes or until well blended.
- Add flour mixture to butter mixture; beat on low speed until blended.
- Divide dough in half. Shape each portion into a ball; wrap in plastic wrap. Chill 1 hour or until firm.
- Preheat oven to 350°.
- Place walnuts and turbinado sugar in a food processor; pulse 15 times or until mixture is coarsely ground.
- Place remaining 1 egg white in another small bowl; stir with a whisk.
- Working with one portion of the dough at a time (keep remaining dough chilled until use), roll dough to a 1/8-inch thickness on a floured surface, and cut with a 2 1/2-inch cutter.
- Place cookies, on a baking sheet coated with cooking spray.
- Gently brush tops of cookies with egg white; sprinkle evenly with half of walnut mixture.
- Bake for 12 minutes or until pale brown.
- Remove cookies from pan; cool completely on wire racks.
- Repeat procedure with remaining dough, egg white, and walnut mixture.
Tips for Perfect Autumn Leaf Cutouts:
- Choose firm, ripe apples: Softer apples will not hold their shape well when cut.
- Use a sharp knife: A dull knife will tear the apple, making it difficult to get clean cuts.
- Cut the apples thinly: This will help them cook evenly and prevent them from becoming too soft.
- Coat the apples in lemon juice: This will help to prevent them from browning.
- Use a variety of cookie cutters: This will create a more interesting and visually appealing display.
- Bake the apples at a low temperature: This will help them to dry out and become crispy without burning.
- Watch the apples closely while they are baking: They can burn easily, so it is important to check them frequently.
- Let the apples cool completely before serving: This will help them to set and become more firm.
Conclusion:
Autumn leaf cutouts are a fun and easy way to add a festive touch to your fall gatherings. They are also a delicious and healthy snack that can be enjoyed by people of all ages. With a little creativity, you can use cookie cutters to create leaf cutouts in a variety of shapes and sizes. You can also experiment with different flavors by adding spices, herbs, or nuts to the batter. Whether you serve them plain or decorated, autumn leaf cutouts are sure to be a hit.
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