ghost cookies

Dear Becca and Cale,

Thank you for bringing cute adorable ghosts to the world. I am such a scaredy-cat when it comes to spooky and paranormal things, but both of your picture books have made me look at ghosts in a different way.

To celebrate the Halloween season, I made some ghost cookies based on your illustrations from How to Make Friends with a Ghost and Sir Simon: Super Scarer. My first task was finding the perfect cookie cutter, which turned out to be a tulip shape that I could use upside-down!

Ghost Cookies

Rolled Sugar Cookies
Recipe adapted from Serious Eats

115 grams unsalted butter
100 grams coconut oil
225 grams sugar
5 grams table salt
7 grams vanilla extract
¼ teaspoon baking powder
1 large egg
355 grams all-purpose flour

  1. There are a few things I omitted from the original recipes, so make sure you check out the original link in case you want to follow it through and through. I also used a scale to weight everything out in grams for this recipe.
  2. In a stand mixer, combine the butter, coconut oil, sugar, salt, vanilla extra, and baking powder together. It should come together on medium speed until it’s fluffy and light. Scrape the sides of the bowl as needed.
  3. Add in the egg and continue to mix until combined.
  4. Add the flour and mix on low until well combined. Take the dough out divide it in half. Flatten in into discs and wrap in plastic and refrigerate overnight or for at least two hours.
  5. When you’re ready to bake, preheat the oven to 350°F and move the oven racks to the lower middle positions. Place parchment paper on your baking trays.
  6. Take the dough out so that it warms up to room temperature. Gently knead it so that it’s easier to roll.
  7. On a floured surface, roll out the dough to a thickness of ¼ inch. Cut with your tulip cookie cutter and slide a spatula underneath to help loosen it and transfer to the baking tray. Repeat until all of the dough has been used. You can knead together the scraps to be rolled out again.
  8. Place the baking trays in the oven and bake for about 12 minutes. The cookies should be slightly puffed, but firm and pale.
  9. Let the cookies cool for another half hour on the baking tray.

Ghost Cookies

I whipped up a batch of royal icing to pipe out the faces. I don’t have a precise recipe for it as I usually do this in a small bowl and adjust until the icing consistency is how I like it. So since it’s based on how it feels, I have never measured out the icing sugar and water ratio.

I filled out a piping bag with the smallest round tip to create their sweet faces. Then I dabbed my finger into the pink food dye to create the ghosts’ blush.

Ghost Cookies

It was my first time making this recipe. I loved that the cookies stayed pale after baking, we don’t want any golden-edged ghosts here. But I found the dough so hard to work with, it would crumble every time I tried to roll it out. Yet, the small batch I did came together. I did like the coconut aroma and it did help keep the cookies soft and chewy.

Regardless of my baking notes, I’m glad they were a hit and everyone seemed to enjoy gobbling these ghosts down.

Your boo,
Syl

*Disclaimer: I work in marketing and publicity for Tundra Books, which publishes both How to Make Friends with a Ghost by Rebecca Green and Sir Simon: Super Scarer by Cale Atkinson.

nectarine hand-pies

Dear Howard,

It has become the year of pies and hand-pies. Sure, you might say they’re turnovers or strudels, but hand-pies are so much cuter. Who knew I would churn out more than 50 of these this year only to be gobbled up by the masses? I think the hand-pie obsession is real.

Thank goodness I had extra pie dough lying around that night and decided to make peach-apple hand-pies on a whim. I think that is still my favourite filling combo, but I’m sure we’ll find another soon. These remind me of the McDonald pies, except these are flakier and not as sweet.

Nectarine Hand-Pies
All-butter pie crust recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes about 25 hand-pies

1 teaspoon kosher salt
3 teaspoons granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2½ cups unbleached all-purpose flour
¼ apple cider vinegar
1 cup cold water

  1. As you know, I like to use my trusty food processor for its speed. Plus, it evenly distributes the butter into small specks among the flour, creating a nice marble effect.
  2. Add the sugar and salt into the food processor. Then cut up the cold butter and scatter them around the bowl. Pour in the flour and then pulse until the mixture is grainy and sandy looking.
  3. In a measuring cup, pour in the apple cider vinegar and cold water.
  4. Turn on the food processor again and through the opening, add 10 tablespoons of the apple cider vinegar and water mixture.
  5. The dough should come together nicely and feel a little (a tiny bit) tacky or sticky. I prefer the dough this way because additional flour gets added during the rolling process.
  6. Divide the dough into two flat discs and wrap with plastic. Refrigerate overnight or for at least 2 hours.

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Hand-Pie Filling
Makes enough for about 25 hand-pies

6 to 7 nectarines, diced into small chunks (1 pound or 3 cups)
¼ cup granulated sugar
½ cup packed brown sugar
3 tablespoons potato starch
½ teaspoon salt

  1. Mix the nectarines, granulated sugar, and brown sugar together. Let it macerate for half an hour to an hour and pour out the excess juices.
  2. Then mix in the potato starch and salt to help thicken the filling.

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Making hand-pies is a lot like making dumplings. I rolled out the dough and used a 4-inch circle cutter to create all the round wrappers. Then scooped about a tablespoon of filling into the middle. Then with a dab of water around the edges, sealed the fruit filling in.

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Using the tines of a fork, I pressed down along the border to further seal the edges.

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Isn’t it cute? A pie that fits in the palm of my hands! Using a knife, I made three small cuts to let the steam vent when it bakes.

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Brush the top of the hand-pies with an egg wash.

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And sprinkle on the brown Demerara sugar. The more you add, the more crunchy it’ll be!

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Preheat the oven to 400°F and place the baking sheet in the middle of the oven. Bake for half an hour, the hand-pies should be golden brown.

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Let the pies cool on a wire rack for about 20 minutes. Eat with your hands.

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This is seriously the best baked good we’ve discovered this year. I can’t wait for summer next year to eat all the peaches and nectarines again!

Sincerely,
Syl

nectarine and blueberry pie

Dear Kurt,

It’s been a summer of pies! Sorry to have ruined grocery-store pies for you. But now I know why I never liked pies before, the store bought ones have such awful crusts! This summer was a big turning point for me. I used to pick cake over pie, but now I’m very much in the pie camp as well. Here’s one of the many pies that I managed to document this summer. The nectarines can also be swapped out for peaches in this case.

Nectarine and Blueberry Pie
All-butter pie crust recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes one 9-inch pie (double crust)

1 teaspoon kosher salt
3 teaspoons granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2½ cups unbleached all-purpose flour
¼ apple cider vinegar
1 cup cold water

  1. You can make the pie dough by hand, but I like to use my trusty food processor for its speed. Plus, it evenly distributes the butter into small specks among the flour.
  2. Add the sugar and salt into the food processor. Then cut up the cold butter and scatter them around the bowl. Pour in the flour and then pulse until the mixture is grainy and sandy looking.
  3. In a measuring cup, pour in the apple cider vinegar and cold water.
  4. Turn on the food processor again and through the opening, add 10 tablespoons of the apple cider vinegar and water mixture.
  5. The dough should come together nicely and feel a little (a tiny bit) tacky or sticky. I prefer the dough this way because additional flour gets added during the rolling process.
  6. Divide the dough into two flat discs and wrap with plastic. Refrigerate overnight or for at least 2 hours.

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Pie Filling
Filling recipe from The Four & Twenty Blackbirds Pie Book
Makes enough for one 9-inch pie

7 nectarines, diced (1 pound or 3 cups)
2 cups of blueberries
¼ cup granulated sugar
½ cup packed brown sugar
2 tablespoons fresh lemon juice
3 tablespoons potato starch
½ teaspoon ground allspice
Pinch ground cloves
½ teaspoon salt

  1. Combine the nectarines, blueberries, granulated sugar, brown sugar, and lemon juice together. I like to let it sit for 30 minutes to an hour for the excess juice to come out. I’ll pour out the majority, but keep a quarter of the juices. Then add the potato starch, ground allspice, ground cloves, and salt. Give it a good mix.

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Pie Assembly Time

Unsalted butter
2 tablespoons of flour
1 large egg
Brown Demerara sugar

  1. Butter the pie pan and let it chill in the fridge. When you’re ready to roll the pie dough, take one out of the fridge and let it sit for about 5 minutes. Remember, you don’t want it too warm, but just pliable enough to roll.
  2. Dust a surface and rolling pin with flour (about 1 tablespoon). Roll the dough out to about a 11 or 12-inch circle to take into account the pan’s height. Having dough hanging off the edge of the pan is okay. At this point, if you think the dough is getting too soft, pop it back in the fridge.
  3. After covering the bottom of your pan with the dough, pour in the nectarines and blueberries. Let it chill in the fridge and take out the second disc of dough to work on the pie lattice. This is also a good time to start preheating your oven to 425°F, make sure to position the oven racks to the bottom and center positions.
  4. Again, dust a flat surface and rolling pin with flour (another 1 tablespoon). Roll the dough out and cut them into strips or whatever shaped design you’d like.
  5. I made a bunch of long rectangle strips and did a simple twist braid going vertically. And no braids going horizontally. Don’t trim off the excess yet!
  6. To make the border, roll in all the excess dough hanging off the edge. You’ll soon have a nice thick circumference that can be crimped into a wave. Again, if the dough starts to feel warm, pop it back in the fridge, especially if your oven hasn’t finished preheating yet!
  7. Once your oven indicates that it’s ready, take the pie out of the fridge. Scramble the egg in a small bowl and brush it over the dough. Careful not to draw out any of the fruit if your lattice top has huge gaps.
  8. Then sprinkle the Demerara sugar on top, it should stick to the egg wash.
  9. Place the pie on a baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes.
  10. Lower the oven temperature to 375°F and move the pie on the baking sheet to the center oven rack. Continue to bake for 30 to 35 minutes. The pie is ready when the crust is golden brown and the juices are bubbling.
  11. Take the pie out and let it cool on a wire rack for 2 to 3 hours. Serve at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.

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Weaving a lattice for the pie.

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Rolling in the excess dough to form a crimp.

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Use your thumb to push out the dough to crimp out the edges.

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Tah-dah!

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Of course, serve with a scoop of vanilla ice cream. 😉

Sincerely,
Sylvia

cat cake

Dear Lyndsay,

Happy book birthday and congratulations on your first cookbook! I wish I was in Vancouver celebrating with you at Collage Collage, but I’m happy to be celebrating with you online. Coco Cake Land is just as cute as your cakes! I love how the book looks and all of the pretty cake inspirations inside.

Coco Cake Land

Ever since my colleague, Daniel, told me about your book, I have been waiting to get my hands on it (and I have Claire in publicity to thank for it). I love the cat cake and the bunny cake and the cacti cake and the fox and the lamb … basically all of them. And those pretty party cakes are what I can work towards. Still can’t do a pretty side drip. Help!

Coco Cake Land

I had sent a photo of the cake to my mom who asked why wasn’t I sharing it with her. I got kind of the same response when I texted it to my best friend. Sorry, this was for two kids who had been asking for cake in the past two weekends!

Coco Cake Land

I think my favourite part of making the cake is putting the ears on. And then the eyes and nose. Because it’s already so freaking cute at that stage.

Coco Cake Land

It was such a blast from the past since I hadn’t worked with fondant in so long. It was stickier than I remembered. Or perhaps it was the new brand of fondant I was trying out. They came in small tubs which was perfect for this project.

Coco Cake Land

And I got to do something new! I have never piped on fondant before. I always tried to avoid adding too much moisture as the fondant would get melt-y, but it didn’t! I adore the added touch of frosting fur on the ears.

Coco Cake Land

I still can’t get over how cute this is, it’s probably the cutest cake I’ve ever made. I made your one bowl dark chocolate cake (page 147) and filled it with the peanut butter frosting (page 156) before piping your simple vanilla buttercream (page 149). Oh my gosh. The piping really took a toll on my hands and arms. All that squeezing. I should have picked up a larger multi-opening decorating tip.

Coco Cake Land

I know I said the cake was too cute to eat. But we just had to. The chocolate cake was really decadent and moist. I loved the peanut butter frosting too, the recipe I normally use requires me to buy cream cheese, so I’m glad that I can do without it and just use your recipe now.

Coco Cake Land

Can I say it? This cake was purrfect.

Sincerely,
Syl

paprika peach pie

Dear Howard,

Another pie! This time, the crust surprised us by being incredibly flaky like puff pastry. Was it the wide lattice? Was it because I added more liquid to the dough than the previous pie? Was it the addition of Demerara sugar? We’ll never know because I’m never consistent! Sorry, but at least each pie we have is a surprise.

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Paprika Peach Pie
All-butter pie crust recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes one 9-inch pie (double crust)

1 teaspoon kosher salt
3 teaspoons granulated sugar
½ pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
2½ cups unbleached all-purpose flour
¼ apple cider vinegar
1 cup cold water

  1. Add the sugar and salt into the food processor. Then cube the cold butter and scatter them around the bowl. Pour in the flour and then pulse until the mixture is grainy and sandy looking.
  2. In a measuring cup, pour in the apple cider vinegar and cold water.
  3. Turn on the food processor again and through the opening, add 10 tablespoons of the apple cider vinegar and water mixture.
  4. The dough should come together nicely and feel a little (a tiny bit) tacky or sticky. I prefer the dough this way because additional flour gets added during the rolling process.
  5. Divide the dough into two flat discs and wrap with plastic. Refrigerate overnight or for at least 2 hours.
  6. Take one of the discs out to roll out to make the pie shell. Keep refrigerated as you prepare the pie filling.

Pie Filling
Filling recipe adapted from The Four & Twenty Blackbirds Pie Book
Makes enough for one 9-inch pie

2½ pounds peaches (5 cups, which is about 7 peaches)
2 tablespoons fresh lemon juice
⅔ cup granulated sugar
¼ cup brown sugar
3 tablespoons potato starch
1 tablespoon paprika
⅛ teaspoon white pepper
¼ teaspoon allspice
¼ teaspoon ground ginger
½ teaspoon salt

  1. First thing to note, I omitted the Old Fashion bitters from the original recipe.
  2. Peel the peaches, they’re best when ripe. I made this pie twice and the first time, the peaches were still a bit too firm. Then cut the peaches into cubes or slices (I prefer cubes for pie fillings).
  3. In a bowl, add the peaches, lemon juice, sugar, brown sugar, paprika, white pepper, allspice, ginger, and salt. Let it macerate for an hour.
  4. Remove majority of the excess juice and save about a quarter cup. Add in the potato starch and mix to thicken the filling.

Pie Assembly Time

Unsalted butter, melted
2 tablespoon flour
1 large egg, whisked
Brown Demerara sugar

  1. This is also a good time to start preheating your oven to 425°F, make sure to position the oven racks to the bottom and center positions. Butter the pie pan and chill in the fridge.
  2. Dust a flat surface and rolling pin with flour (about a tablespoon). Roll the dough out to about an 11 or 12-inch circle to create the pie shell. Let the excess dough hang off the edge.
  3. Pour the filling in the pie shell and refrigerate.
  4. Dust the surface and rolling pin with flour again (the remaining tablespoon). Cut into strips or shapes depending on your design. Place on top of the filling in the pie shell.
  5. To make the border, roll in all the excess dough hanging off the edge. You’ll soon have a nice thick circumference that can be crimped into a wave. Refrigerate the pie if the oven is still not at the right temperature.
  6. Once your oven indicates that it’s ready, take the pie out of the fridge. Scramble the egg in a small bowl and brush it over the dough. Careful not to draw out any of the peach filling out if your lattice top has huge gaps.
  7. Then sprinkle the Demerara sugar on top, it should stick to the egg wash.
  8. Place the pie on a baking sheet on the lowest rack of the oven. Bake for 20 to 25 minutes.
  9. Lower the oven temperature to 375°F and move the pie on the baking sheet to the center oven rack. Continue to bake for 30 to 35 minutes. The pie is ready when the crust is golden brown and the juices are bubbling.
  10. Take the pie out and let it cool on a wire rack for 2 to 3 hours. Serve at room temperature. The pie will keep refrigerated for 3 days or at room temperature for 2 days.

This is one showstopping pie. I love these unexpected sweet and savoury pie combinations!

Sincerely,
Syl

PS: #NotSponsored I just really love this cookbook! The dough is so easy to use and all the recipes have been delicious.