Friday, June 4, 2010

Templates, Recipes, and Downloads

Matthew Mead Halloween Spooktacular:

All templates and downloads for our Halloween 2013 issue can be found by following this link


 Matthew Mead Holiday 2012:

All templates and downloads for our Holiday 2012 issue can be found by following this link and most recipes from our Holiday issue can be found here.

Additional Cookie Recipes:

Pineapple cookies  (by Angie Carlston)

1/4 teaspoon baking soda
1/2 cup. crushed pineapple
1/2 cup. sugar
6 tablespoons butter
1/8 teaspoon salt
1 egg
1 1/2 c flour

Preheat oven 350 degrees Put pineapple in a non-reactive dish. Put baking soda on top to get a reaction. Whip sugar and butter together, add salt, egg and flour blend together. Add pineapple mixture. Drop cookie dough on baking sheet about 3 inches apart. Spread out cookie dough not too thin. Cookies do not spread, so if you don't spread them they will end up being balls. Bake until cookies are just slightly browned on the edge. Take out immediately. Cool one minute and then transfer to a cooking rack. Frost and sprinkle with coconut.


2 Tablespoons butter
2 Tablespoons milk
1 teaspoon vanilla
Add enough powdered sugar until stiff

Salty Peanut Squares  (by Grant Matthews)
You will need: 


3 cups plus 2 Tbsp. all-purpose flour
1 cup packed brown sugar
1 tsp. kosher salt
2 sticks plus 6 Tbsp. unsalted butter,  chilled and cut into pieces

2 sticks) unsalted butter
1/4 cup granulated sugar
1 1/2 cups plus 2 Tbsp. packed brown sugar
1/2 cup honey
1/4 cup plus 1 Tbsp. whipping cream
1/4 tsp. kosher salt
1 tsp. vanilla
3 1/2 cups roasted salted peanuts

Preheat oven to 350°

1. Form a foil liner for a 15x10-inch baking pan by inverting the pan and molding a sheet of aluminum foil over the bottom and sides. Flip the pan back over, grease it, and fit the foil liner into the pan. Grease the foil. Set aside.

2. For the crust, place the flour, 1 cup brown sugar, and 1 teaspoon salt in a food processor with a steel blade and pulse to blend. Add the butter and pulse the dough a few more times until the dough just starts to come together- do not let the dough form a ball. Evenly press the dough into the bottom and up the sides of the prepared pan. Chill the dough until firm; about 30 minutes. (The crust can be prepared to this point up to 2 days ahead of time.)

3. Bake the crust for 25 to 30 minutes, until lightly browned, rotating the pan halfway through the baking time. Check the crust periodically, and if it’s puffing up, press it down gently with a fork. 

4. For the filling, combine the butter, both sugars, and honey in a large saucepan and cook - whisking over medium heat, whisking continually, until it boils. Boil for 3 minutes, whisking continually. Remove from heat and add the cream, salt, vanilla, and peanuts. Pour the filling over the baked crust, spreading evenly. with an offset spatula. 

5. Bake 25 to 30 minutes more until filling is evenly bubbling and golden -not dark- brown. The filling will appear fairly set when pan is shaken. Remove from oven; allow to cool completely in the pan. 

6. To cut the bars, grasp the foil liner; pull up to loosen foil from pan. Cover bars with a baking sheet and turn over. Peel foil liner off crust. Cover the bars with a second baking sheet and turn onto a cutting surface.  Cut them into 1 1/4-inch squares. These can be stored in a freezer for up to 3 months.

*Makes about 7 dozen squares.

Angel Kiss Cookies  (by Laura Phelps)

You will need:

2 sticks butter
8 ounces cream cheese
2 cups  granulated sugar
2 cups  all-purpose flour
1 cup white chocolate chips
1 cup dried apricots, chopped 

Preheat oven to 350° 

1. In a large mixing bowl, beat together butter and creamcheese, using an electric mixer on high speed, until smooth. Add sugar and mix until fluffy. Slowly add in the flour. Stir in chocolate chips and apricots.

2. Use a teaspoon to drop dough onto an ungreased cookie sheet, placing them about 2-inces apart.

3. Bake for about 10 minutes, until the edges start to brown. The centers will still be soft, but they will set as the cookies cool on the baking sheet for 3 minutes. Transfer to wire racks to cool completely.

Makes 3 dozen cookies.    

Triple Chocolate Almond Biscotti (by Debbie Smith)


2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 stick butter
1¼ cups granulated sugar
½ cup unsweetened cocoa powder
2 eggs
2 teaspoons vanilla
¾ cup slivered almonds, chopped
1 cup mini-chocolate chips
8 ounces white almond bark

Preheat oven to 350°

1. Sift together flour, baking powder, and salt
in a small bowl; set aside. Beat butter, sugar,
and cocoa powder in a large mixing bowl, using
an electric mixer on high speed, until light
and fluffy. Add eggs, vanilla, and flour mixture.
Mix will, and fold in the chocolate chips and

2. Shape the dough into two logs and place on
parchment-paper-lined baking sheets. Bake for
35 to 40 minutes.

3. Reduce heat in oven to 250°. Cut logs into
½-inch-thick slices and bake again until desired
crispness, about 20 to 25 minutes. Place on wire
racks to cool.

4. Melt almond bark according to package
directions. Dip in a spoon and drizzle melted
white chocolate over the cool biscotti. 

*Makes 8 large biscotti

Jam Thumbprints  (by Mary O'Brien)

You will need:

 2/3 cup unsalted butter, room temperature
1/3 cup granulated sugar
2 egg yolks
1 teaspoon vanilla
½ teaspoon salt
1½ cups all-purpose flour
2 egg whites, slightly beaten
¾ cup walnuts, finely chopped
¾ cup seedless jam, such as raspberry,
strawberry, or apricot

Preheat oven to 350°

1. In a large mixing bowl, cream together butter
and sugar, using an electric mixer on high speed, till light and fluffy. 
Add egg yolks, vanilla, and salt. Beat well, then switch to low speed 
and gradually add flour until dough forms.

2. Shape into 1-inch balls, dip them in the
egg whites, and then roll balls in the walnuts,
covering the entire surface of each cookie. Place
1 inch apart on greased cookie sheet. Press
center of each cookie with thumb to make

3. Bake for 15 to 17 minutes. Let cookies cool 2
minutes on baking sheet, then transfer to wire
rack. While still warm, fill imprints with jam. Let
cool completely. 

*Makes 3 dozen cookies

Chocolate-Dipped Peanut Butter Cookies (by Lizzy Reschke)
You will need:

1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 stick butter
½ cup peanut butter
½ cup granulated sugar, plus ¼ cup extra
for rolling
½ cup firmly packed brown sugar
½ teaspoon vanilla
1 egg


2 cups semi-sweet chocolate chips
1 tablespoon shortening

Preheat oven to 375°

1. In a small bowl, sift together flour, baking soda,
baking powder, and salt; set aside.

2. In a large mixing bowl, beat together butter,
peanut butter, ½ cup granulated sugar, and
brown sugar using an electric mixer on high
speed until smooth. Add vanilla, egg, and then
the flour mixture until well combined.

3. Shape the dough into 1-inch balls and roll
them in extra sugar. Flatten the dough balls with
a fork in a criss-cross design.

4. Bake 8 to 9 minutes. Let cookies cool 1 minute
on baking sheets, then transfer to cooling racks
to cool completely.

5. For the coating, melt chocolate chips and
shortening in a small heavy saucepan on
medium head, stirring frequently until melted
and smooth. Remove from heat. Dip half the
cookie into the melted chocolate. Place on wax
paper until chocolate has set. 

*Makes 2½ dozen cookies


Halloween 2012:

All templates and downloads offered in Halloween with Matthew Mead (2012) can be found here at Matthew Mead

Additional info:

Page 40: Masquerade story: purchase the vintage-inspired spooky subway sign print (info below) by emailing Jennifer Mead at


Purchase our special, exclusive SPOOKY SUBWAY PRINT created by Matthew Mead for our story MASQUERADE in HALLOWEEN with Matthew Mead 2012.  

This print measures  18x24 inches and is printed on flat finish medium-
weight paper stock and is perfect for framing  The print comes rolled in a tube.
Expect two to three weeks for delivery.  $45.00 plus $10.00 for shipping and handling.
To order, email Jennifer Mead at 

Moonstruck story:


( Cut and paste this recipe into a word document to print easily.)

You will need: 

16 ounces cream cheese, softened at room temperature
1 can of pumpkin puree
2/3 cup sugar
1 tablespoon vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
3 cups prepared whipped topping, thawed
1 prepared sponge tart found in the produce section of the supermarket or use a prepared graham cracker crust

To make:
In a large bowl, beat cream cheese, pumpkin, sugar and vanilla until smooth. Mix in salt and all spices. Gently fold in whipped topping.
Spoon into sponge crust. Refrigerate for 2 hours or until set. Place any extra filling into glass parfait dishes.

Reel Scary: Find the recipe and decorating directions for the Spooky Tomato-Face Cake Pops here.

 Bake Sale:


2 cup(s) all-purpose flour

1 cup(s) sugar

3/4 cup(s) milk

1/2 cup(s) unsweetened cocoa

6 tablespoon(s) butter or margarine, melted

1 teaspoon(s) baking soda

1 teaspoon(s) vanilla extract
1/4 teaspoon(s) salt
1 large egg

6 tablespoon(s) butter or margarine, slightly softened
1 cup(s) confectioners' sugar
1 jar(s) (7- to 7 1/2-ounce) marshmallow creme
1 teaspoon(s) vanilla extract
Purple or orange food coloring.

1.Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
2.Prepare Cookie Dough: In large bowl combine all batter  ingredients and mix until smooth using a n electric beater on medium..
3.Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)
4.Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.
5.Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners' sugar. Beat in marshmallow creme and vanilla until smooth.  Add food color of your choice. 
6.To fill cookies place icing in a pastry bag fitted with a #8B tip.  Pipe icing onto inside of cookie working from the outside to the middle.  Sandwich with second cookie. 

All other Bake Sale recipes begin on page 138 of the book.

Forest fete:

Toadstool cake

 ( Cut and paste this recipe into a word document to print easily.)

You will need

Two boxes of prepared cake mix
Two batches of white icing
Icing colors in desired shades
Royal icing (store-bought)
Candy coating discs in orange and white (1/2 cup of each)
1/3 cup red candy balls

To make:

1. Bake two boxes of vanilla or chocolate cake mix in two 13x 9 inch sheet pans according to package instructions.  Cool cake completely and then use our templates to cut out the stem and cap of the mushroom.
2. Place cake in shape of mushroom on a large platter and crumb coat with a batch of icing.  Repeat with top coat.  To decorate place candy coated discs across top of mushroom cap.  Adhere red candy to the center of each disc with royal icing.  Outline cake with royal icing (tinted brown) around top perimeter of stem and cap.

White icing:
1 cup vegetable shortening
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract, orange extract, or almond extract
1 pound (1 box) confectioner's sugar, sifted (4 1/2 cups)
3 to 4 tablespoons milk

Electric mixer

1. With a mixer on medium speed, beat together the shortening, vanilla extract, and lemon extract in a medium bowl for 30 seconds.
2. Slowly add half the confectioner's sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk until the icing reaches a spreadable consistency. 

3. Store in an airtight container in the refrigerator for 2 or 3 days  Use icing colors in gold and autumn red to tint icing to desired shades.

Flea Market Finds 2012

All templates and downloads offered in Flea Market Finds with Matthew Mead can be found here at Matthew Mead

Holiday 2011

All templates and downloads offered in Holiday with Matthew Mead 2011 can be found here at Matthew Mead 

**For directions for the paper starburst tree topper found in the story Candy, Paper, Scissors (on page 64) see below:

You will need the following supplies: 

Paper, scissors, pencil, ruler,
circle templates (available here), wide
rubber band, painted pots, floral foam
(available from your local florist or craft
store), a white-washed dowel, hot glue gun,
and small red candies. 

To make:

1. Using our template as a guide, trace and cut out ten paper circles.
2. For each circle, use a ruler and pencil to divide it into eight equilateral triangles, then cut along the lines toward the middle, stopping about one half inch from the center of each circle.
3. Use the pencil to curl each “triangle” into a cone and secure with a dab of hot glue. Repeat for each of the ten circles.
4. Snip two small pieces of the rubber band and use to secure the ornament together at each end.
5. Using a needle and thread (knotted at the end), string on one of the rubber band pieces.
6. Push the needle through the center points of five of the completed stars with their flat sides facing down. Turn over the remaining five stars, flat sides facing up, and thread them on, followed by the
second piece of rubber band. 7. With the pencil, apply pressure to the rubber band to compress the stars into a ball and pull up on the string with your other hand to join the rubber pieces. Adjust the paper cones as needed to make the full three-dimensional starburst.

**Directions for glitter pockets from All That Glitters story:

 (Using the template found via our website):
1.Cut out template.
2. Trace shape on desired paper (I used glitter scrapbook paper).
3. Use ruler to duplicate fold line as a template.
4. Make folds in paper.
5. Fold cone into shape and glue seam in place using hot glue.

SUMMER 2011:

All templates and downloads offered in Summer with Matthew Mead 2011 can be found here at Matthew Mead 


Holiday 2010:

Follow the links to the following downloads, templates and recipes for some of the projects, baked goods and meals featured in HOLIDAY with Matthew Mead 2010. Each link will redirect you to Matthew Mead Style, where you can find the direct link to the PDF file of downloads, templates and recipes you are looking for. If you are trying to source an actual item from the magazine, follow this link for our list of sources.


Yule Blog (pg. 7-9)

Festive Menu Card, courtesy Stefanie Schiada of Brooklyn Limestone (pg 9)

Storybook Christmas (pg. 18-23)

Santa in Glass Jar:  (pg. 21 and 22)

Santa Poppers/Christmas Crackers: download the Santa paper (pg. 21)

Angels (pg. 24-33)

Angel Stencil for Gingerbread Cake:  (pg. 29)

Angel Wings Template for Gingerbread Cookies:  (pg. 28)

Angel Place Cards:  (pg. 32)

Angel Wings (on vase):  (pg. 33)

 Christmas Present (pg. 44-55)

Christmas Tree Cake Toppers (on Carrot Cake):  (pg. 52)

Red and White Delight:

White Paper-Petal Wreath (Petal Template): (pg. 73) 

A Sweet Life (pg. 110-123):
Paper Gnomes Templates (identical to gnome cookies shown on pg. 120-121) 
**Paper gnomes and personalized wooden gnomes designed and created by Lisa Renauld.**
Visit her shop here!



Christmas Pie, courtesy of Christine Hoffman of Pies and Aprons : Style Choir (pg. 13)

Boiled Icing and Royal Icing recipes: Storybook Christmas (pg. 18-23)

Green tea Shortbread Cookie recipe: Evergreen: (pg. 37) 

Chocolate Ganache Cake: Evergreen: (pg. 43)

Linda's Mum's Trifle recipe: Christmas Present: (pg. 52)

Almond Opera Cake by Sue Chandler (pg. 60). 

Royal Icing: A Sweet Life (pg. 118)

Danish Ebleskiver (Food for Thought: The NieNie Monologue):

See recipe below (source) or purchase ebleskiver pancake mix at Williams Sonoma like NieNie does!
2 egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon white sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
2 egg yolks
4 tablespoons butter, melted
2 cups buttermilk
1 cup vegetable oil for frying
1. In a clean glass or metal bowl, beat the egg whites with an electric mixer until they can hold a stiff peak. Set aside.
2. Mix together the flour, baking powder, salt, baking soda, sugar, egg yolks, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.
3. Put about 1 tablespoon of vegetable oil in the bottom of each ebleskiver pan cup and heat until hot. Pour in about 2 tablespoons of the batter into each cup. As soon as they get bubbly around the edge, turn them quickly using a fork. Continue cooking, turning the ball to keep it from burning.