Pumpkin Spice

The the holidays are around the corner and it’s time to break out the spices of the season. You may see tons of pumpkin products on the shelves in the local markets and shops. Well I didn’t want to waste more money on buying the pre-made pumpkin spice since I already had all the spices in the kitchen. So today I will be making a batch of pumpkin spice for the coming holidays.

Here are the ingredients needed for this recipe:

  • IMG_65543 Tbsp. + 1 tsp. ground cinnamon
  • 2 1/2 tsp. ground nutmeg
  • 2 1/2 tsp. ground ginger
  • 1 1/4 tsp. ground cloves

Step 1: In a small bowl, add all the ingredients and stir to combine.

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Step 2: Store in an air-tight container for later use.

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Mini Pumpkin Bread

It is that time of the year again where pumpkins are in an abundance and there seems to be a never ending supply of pumpkin recipes. This year I’ve resigned myself from making over the top pumpkin desserts and instead I figured something simple and quick would be the thing. So a quick and easy pumpkin bread came to mind. And I found the perfect recipe by EugenieKitchen.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/4 cups brown sugar, packed
  • 2 large eggs
  • 2 cups pumpkin puree (I’ll be using 1 15 oz. can)
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin spice
  • pumpkin seeds or even melted chocolate

Step 1: In a large bowl, cream the butter and brown sugar until smooth and creamy.

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Step 2: Add in the eggs and beat until well combined.

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Step 3: Add in the pumpkin puree and stir to combine; set aside.

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Step 4: In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin spice.

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Step 5: Add the dry ingredients all at once into the butter mixture and fold to combine. (Optional: may add in nuts, dried fruit, or chocolate chips and fold into the mixture)

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Step 7: Fill the prepared pans with batter and top with pumpkin seeds (Optional: swirl in some melted chocolate).

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Step 8: Bake at 350°F for 35-40 minutes or until a toothpick inserted into the center comes out clean.

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Step 9: Allow bread to cool for 20 minutes before serving. (They should just pop out of the baking cups easily)

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Step 10: (Optional: Drizzle icing over the tops of the cooled bread)

Snickerdoodle Cookies

An indecent love of cinnamon-sugar will one day be my downfall, but not today. Today I shall be making mini snickerdoodle cookies as a decoration/accompaniment to a lovely set of snickerdoodle cupcakes. All for the preparation of Thanksgiving. The one time of the year where I can’t say no to an array of decadent desserts.

Here are the ingredients needed for this recipe:

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  • 1 cup unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 1 large egg
  • 2 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 2 1/2 tsp. ground cinnamon
  • 1/2 tsp. salt

Cinnamon-Sugar

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  • 1/4 cup sugar
  • 1 tsp. ground cinnamon (you may add more cinnamon depending on your taste)

Step 1: Preheat the oven to 375°F and line 2 baking trays with parchment paper; set aside.

Step 2: In a large bowl, cream the butter for 1 minute until smooth.

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Step 3: Add the sugar and beat until light in color and fluffy in texture.

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Step 4: Add in the egg and vanilla and beat until combined; set aside.

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Step 5: In a medium bowl, sift together the flour, cream of tartar, baking soda, cinnamon, and salt.

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Step 6: Slowly ass the dry ingredients in 3 parts into the butter mixture. (Side Note: the dough will become thick and may require being stirred by hand.)

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Step 7: Scoop out 2 tsp. of cookie dough and roll into a ball-shape.

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Step 8: Roll dough into the cinnamon-sugar mixture and then place onto the prepared baking sheets.

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Step 9: Bake for 7 minutes

Step 10: Lightly press the cookies with the back of a spoon as soon as they come out of the oven.

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Step 11: Allow to cool on baking sheets for 10 minutes and then transfer onto a wire rack. (I was able to get 57 cookies out of this batch)

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Holiday Desserts Galore

Well another year has quickly come to an end and the holidays are just around the corner. Time to break out the new recipes and maybe a few classic ones, but nonetheless treats that will tantalize even the picky of eaters. Now last year I had done a simple set of desserts and a side.

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes

This year I will be bringing back a classic cake that I haven’t made in a while. But most of all the rest of the desserts will be new recipes. So here are the desserts and sides that will be served this year for the holidays.

  1. Dulce de Leche Cake
  2. Upside-Down Caramel Apple Rolls
  3. Pumpkin Pie Bars
  4. Snickerdoodle Cupcakes with Cookies
  5. Gingerbread Latte Cupcakes
  6. Shortbread Cookies
  7. Mini Pumpkin Bread

(Side Note: Will be adding links to the list after Thanksgiving)

Quick and Easy Hot Cocoa Mix

It’s that time of the year again. That’s right gift giving is in season. As winter approaches the hot drink are rolling. Now recently I have been invited to a few housewarming parties and the traditional gifts are fine and all, but with a tight budget and with the holidays coming around the corner I had to figure something quick and easy. Looking around the kitchen I was suddenly struck with a new idea for a gift. Something that will last and would be enjoyed by others and not just the host of the party. I figured “how about something in a jar and is easy to make?” Well at first I thought of cake mix, but what if the gift receiver doesn’t have an oven or can’t bake?, so I instead I went for the simple route. Hot Cocoa!

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Here are the ingredients needed for this recipe:

  • 2 cups confectioners’ sugar
  • 1 cup unsweetened cocoa, dutch processed (I used Ghirardelli chocolate)
  • 1 tsp. salt
  • 1 1/2 tsp. cornstarch
  • 1 pinch cayenne pepper
  • 1 pinch ground nutmeg
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • 1 tsp. ground cinnamon
  • 1/4 cup instant coffee granules (I used Nescafe vanilla)

Step 1: Sift all the ingredients

Step 2: Stir to combine all the ingredients.

Step 3: Scoop or funnel the mixture into a mason jar and seal tightly.

Step 4: Store at room temperature and decorate it however you like

To make the hot cocoa drink just add 1-2 Tbsp. of mixture into a heat-proof mug and add in 1 cup of hot water or milk.

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