This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PrepNowSavorLater #CollectiveBias #StockPrepWin The holidays are right around the corner, which means baking seasons has begun! These Fall Buttermilk Sugar Cookies will become your new favorite cookie!
The fall/winter season is crazy time in my home. Besides the holidays, beginning mid-October it is one of my kid’s or husband’s birthdays. We have something to celebrate every 2 weeks until the end of January. Needless to say, we are busy. So be prepped for the season is essential…for my sanity.
I have been really good about meal prepping lately. Having something to pull out of the freezer and quickly cook has been a life saver on busy nights. I have also started making and freezing my holiday baked goods so that I won’t be running around last minute trying to make and decorate everything and can concentrate on spending time with my family and guests.
The FoodSaver® Vacuum Sealer FM5330 has been an essential part of my holiday prep. It keeps food fresh for up to 5x longer than ordinary storage methods like zipper bags, foil, plastic wrap, and containers, and helps prevent freezer burn. The multi-layer, BPA-free vacuum-seal bags are flexible enough to hug food and seal effectively without gaps and they are best for long-term freezer storage, blocking out air and helping to prevent freezer burn. Unlike previous model, the new FoodSaver® FM5330 allows you to size your own bags, minimizing bag waste and making it perfect for anything from steaks, to fish, to cinnamon rolls and cookies!
This past weekend, I spent a few hours making some of our family favorite cookies. These Fall Buttermilk Pumpkin Spice cookies with white chocolate swirl are the best! The are full of flavor, but so easy to make and freeze beautifully. We also made gingerbread cookies and molasses cookies.
I simply make the cookies, then decorate once cooled. To decorate, I spread them with white melting chocolate then add a dollop of brown and yellow melting chocolate. Finally I swirl them chocolates together for a tie dye effect and sprinkle them with some chocolate jimmies and let them set.
Once the chocolate has set, I set up my FoodSaver® FM5330 and make my first bag. I usually like to make it large enough to hold 8-12 cookies. Before making my bag size, I first must create the seal. To do so I close the lower seal and cut bar, then turn the lever to the seal position. This prompts the machine to create the seal.
I unlock the lever then pull out my bag to the size I want. Once I have my perfect bag size, I turn the lever back to seal position so that it easily preps and seals the next bag. When done, I slide the bag cutter across to cut the bag.
I carefully fill the bag with the cookies in a single layer and place the open end of the bag in the vacuum view window and push the bar. This prompts the machine to begin removing all of the air and then perfectly sealing the bag. It is quite magical I tell you!
After the cookies are air tight and sealed, I freeze them until we are ready to eat them! When it’s that time, I take them out of the freezer and place them on my serving platter to defrost at room temperature for 1 hour. It is quite amazing how fresh and delicious they taste!
Whether you are looking for yourself or a loved one, the FoodSaver® FM5330 is the perfect gift this season! Pick one up the next time you are at Khol’s and start your holiday food prep! You can also enter the FoodSaver Sweepstakes for a chance to win a trip to NYC! Stocking up on FoodSaver® bags and rolls this harvest and holiday season has is perks, every bags and rolls purchase gets you closer to NYC! – Contest running from 9/23/18 – 10/21/18
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin spice seasoning
- 1/2 teaspoon salt
- 1 cup softened butter
- 1 3/4 cups white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 tablespoons buttermilk or cream
- Tie-Dye Chocolate Topping
- 1/3 cup brown melting chocolate
- 1/3 cup white melting chocolate
- 1/3 cup yellow melting chocolate
- 3 teaspoons vegetable shortening
- Chocolate Jimmies optional
- In a large bowl, combine flour, baking soda and powder, pumpkin pie spice and salt; mix to combine. Set aside.
- In the bowl of your mixer beat together butter and sugar until light and fluffy.
- Add egg and vanilla and beat until combined.
- Gradually add flour to butter/sugar and mix until just combined.
- Add buttermilk or cream and mix again, until just combined.
- On a parchment lined baking sheet, roll out dough balls and space about 2 inches apart.
- Bake at 375 for 10 minutes. Cool completely.
- Melt brown melting chocolate with 1 teaspoon of vegetable shortening in a small bowl for 45 seconds. Once done stir until smooth. If needed, heat for additional 15 second increments, stirring in between, until smooth.
- Repeat with white and yellow chocolate.
- To decorate the cookies spread the white melting chocolate over the cookie. Top the white with a dollop of brown and yellow. Swirl together with the tip of a chopstick or toothpick. Set aside to set.
- Once set, cookies can be vacuum sealed with the FoodSaver® and frozen for up to 3 months. Remove from freezer and bring to room temperature before serving.