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Carrot-Cake Cookies
Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days.
Prep: 30 minutes / Total: 1 hour 15 minutes
Ingredients:
For the filling:
2 ounces car cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
For the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currents
Directions:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currents.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Carrot-Cake Cookies

Before being filled, the cookies can be kept in an airtight container at room temperature for up to three days. The filling can be made ahead and chilled for up to five days.

Prep: 30 minutes / Total: 1 hour 15 minutes

Ingredients:

For the filling:

  • 2 ounces car cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/4 cup confectioners sugar
  • 1 teaspoon fresh lemon juice

For the cookies:

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated, peeled carrots
  • 1/3 cup dried currents

Directions:

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
  2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currents.
  3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
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Pumpkin Cookies with Cream Cheese Frosting
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup white sugar
1/2 cup brown sugar
1 1/4 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
4 oz. cream cheese
3/4 cup powdered sugar
1/2 teaspoon pumpkin pie spice
Directions:
Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and bat until combined. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about 3/4 inch thick, dipping the glass in sugar as necessary to prevent sticking.
Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
While the cookies are cooling make frosting: in the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.

Pumpkin Cookies with Cream Cheese Frosting

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) butter, softened
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 1/4 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 oz. cream cheese
  • 3/4 cup powdered sugar
  • 1/2 teaspoon pumpkin pie spice

Directions:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add pumpkin, egg, and vanilla to butter mixture, and bat until combined. Drop on prepared baking sheets by heaping tablespoonfuls; Butter the bottom of a drinking glass and then dip the bottom of the glass in a bowl of sugar. Flatten the dough balls with the bottom of the glass until they are about 3/4 inch thick, dipping the glass in sugar as necessary to prevent sticking.
  3. Bake in preheated oven for 13 to 15 minutes. Cool cookies on wire rack. Once cookies have cooled completely, frost or drizzle with cream cheese frosting.
  4. While the cookies are cooling make frosting: in the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese, confectioners’ sugar and pumpkin pie spice and beat until smooth and creamy.


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Chocolate Pumpkin Marble Cake with Cream Cheese Glaze
Ingredients:
Cake:
1 1/4 cup pumpkin puree
3/4 cup granulated sugar
3/4 up packed dark brown sugar
1 cup butter, softened*
5 large eggs
1 tsp. vanilla
2 3/4 cups cake flour, divided
3 tsp. pumpkin pie spice
1 tsp. baking powder, divided
1/2 teaspoon baking soda, divided
1 tsp. salt, divided
3/4 cup Dutch-processed unsweetened cocoa
1 1/3 cup regular or low-fat buttermilk, divided
*if you don’t care about fat/calories, bump this up to 1 1/2 cups. if you do care, you could reduce it to 3/4 cup and it should still be ok, but it won’t be as moist.
Cream Cheese Glaze:
1/2 cup powdered sugar
4 oz. (1/2 cup) regular or low-fat cream cheese
1/2 tsp. vanilla
3/4 tbsp. milk (or more if you want a thinner glaze)
Process:
Preheat oven to 350 degrees (F). Rub a 10 tube pan or 12-cup bundt pan with butter (or spritz with cooking spray) and dust with 1 tbsp. flour until the interior is covered. Tap lightly to shake loose extra flour. Set aside.
Spread pumpkin puree over two laters of paper towels and press more layers on top. let sit for 10 minutes.
Meanwhile, in a large mixer bowl cream butter until light. Add both sugars in a steady stream and mix on medium for about 5 minutes.
Add eggs, one at a time, mixing well after each. Add in vanilla.
Transfer half of the mixture into another large bowl (another mixer bowl would be helpful, but any large bowl will work). Set aside.
Scrape the pumpkin off of the paper towel and add it to the first bowl. Mix well.
In a smaller bowl combine 1 3/4 cup flour, pumpkin pie spice, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
Add half of the flour mixture to the pumpkin mixture and mix well. Mix in 1/3 cup buttermilk. Then add the remaining flour and mix until combined. Set aside.
In the smaller bowl combine 1 cup flour, 3/4 cup cocoa, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
Add half of the flour/cocoa mixture to the other large bowl and mix with a whisk or your mixer. Mix in 1 cup of buttermilk. Then add the remaining flour and mix until combined.
Spoon 1/3 of the pumpkin batter into your prepared pan. Drop heaping spoonfuls of the chocolate batter around the pan (not completely covering all the pumpkin). Spoon in the remaining pumpkin and chocolate batters. Gently swirl a knife around the pan several times.
Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (make sure you’re checking in both the pumpkin and chocolate parts, I noticed large chocolate sections needed a few additional minutes). Cool in pan for 10 minutes, then remove from pan and cool for another 10 minutes on a rack.
Meanwhile, to make the glaze, mix powered sugar and cream cheese until well blended. Beat in vanilla and milk, 1 tbsp. at a time. Drizzle on the warm cake. Let cake cool completely.
12-16 servings.

Chocolate Pumpkin Marble Cake with Cream Cheese Glaze

Ingredients:

Cake:

  • 1 1/4 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 3/4 up packed dark brown sugar
  • 1 cup butter, softened*
  • 5 large eggs
  • 1 tsp. vanilla
  • 2 3/4 cups cake flour, divided
  • 3 tsp. pumpkin pie spice
  • 1 tsp. baking powder, divided
  • 1/2 teaspoon baking soda, divided
  • 1 tsp. salt, divided
  • 3/4 cup Dutch-processed unsweetened cocoa
  • 1 1/3 cup regular or low-fat buttermilk, divided

*if you don’t care about fat/calories, bump this up to 1 1/2 cups. if you do care, you could reduce it to 3/4 cup and it should still be ok, but it won’t be as moist.

Cream Cheese Glaze:

  • 1/2 cup powdered sugar
  • 4 oz. (1/2 cup) regular or low-fat cream cheese
  • 1/2 tsp. vanilla
  • 3/4 tbsp. milk (or more if you want a thinner glaze)

Process:

  1. Preheat oven to 350 degrees (F). Rub a 10 tube pan or 12-cup bundt pan with butter (or spritz with cooking spray) and dust with 1 tbsp. flour until the interior is covered. Tap lightly to shake loose extra flour. Set aside.
  2. Spread pumpkin puree over two laters of paper towels and press more layers on top. let sit for 10 minutes.
  3. Meanwhile, in a large mixer bowl cream butter until light. Add both sugars in a steady stream and mix on medium for about 5 minutes.
  4. Add eggs, one at a time, mixing well after each. Add in vanilla.
  5. Transfer half of the mixture into another large bowl (another mixer bowl would be helpful, but any large bowl will work). Set aside.
  6. Scrape the pumpkin off of the paper towel and add it to the first bowl. Mix well.
  7. In a smaller bowl combine 1 3/4 cup flour, pumpkin pie spice, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
  8. Add half of the flour mixture to the pumpkin mixture and mix well. Mix in 1/3 cup buttermilk. Then add the remaining flour and mix until combined. Set aside.
  9. In the smaller bowl combine 1 cup flour, 3/4 cup cocoa, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
  10. Add half of the flour/cocoa mixture to the other large bowl and mix with a whisk or your mixer. Mix in 1 cup of buttermilk. Then add the remaining flour and mix until combined.
  11. Spoon 1/3 of the pumpkin batter into your prepared pan. Drop heaping spoonfuls of the chocolate batter around the pan (not completely covering all the pumpkin). Spoon in the remaining pumpkin and chocolate batters. Gently swirl a knife around the pan several times.
  12. Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (make sure you’re checking in both the pumpkin and chocolate parts, I noticed large chocolate sections needed a few additional minutes). Cool in pan for 10 minutes, then remove from pan and cool for another 10 minutes on a rack.
  13. Meanwhile, to make the glaze, mix powered sugar and cream cheese until well blended. Beat in vanilla and milk, 1 tbsp. at a time. Drizzle on the warm cake. Let cake cool completely.

12-16 servings.

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Pumpkin Roulade with Mascarpone and Amaretti Cream
Ingredients:
3/4 cup of flour
1 tsp of ground cinnamon
1 tsp baking powder
1/2 tsp of ground ginger
1/4 tsp of kosher salt
1 tsp of vanilla extract
3 eggs
2/4 cups of sugar
2/3 cup of pumpkin puree
Filling:
1 cup of mascarpone
1/2 cup of heavy cream
1/4 cup of sugar
1 tbl confectioners’ sugar
5 small amaretti cookies
Method:
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold on the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to cream an even layer of the batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean. While the cake is baking, dust a kitchen towel with confectioners’ sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.
Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioners’ sugar until smooth (about 2 minutes). Using a grater, grate the mascarpone cooking until the mixture and fold until fully incorporated. Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the mascarpone mixture and spread an even layer. Leave 1/8 inch border. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioners’ sugar and serve. Enjoy!

Pumpkin Roulade with Mascarpone and Amaretti Cream

Ingredients:

  • 3/4 cup of flour
  • 1 tsp of ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp of ground ginger
  • 1/4 tsp of kosher salt
  • 1 tsp of vanilla extract
  • 3 eggs
  • 2/4 cups of sugar
  • 2/3 cup of pumpkin puree

Filling:

  • 1 cup of mascarpone
  • 1/2 cup of heavy cream
  • 1/4 cup of sugar
  • 1 tbl confectioners’ sugar
  • 5 small amaretti cookies

Method:

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. The parchment paper should completely cover the sheet.
  2. In a bowl, swift the flour, cinnamon, baking powder, ginger and salt. In another bowl, beat the eggs until light and fluffy (about 3 minutes). Add in the sugar and beat until mixed. Fold on the pumpkin puree and vanilla. Fold in the flour mixture. Pour the mixture on top of the parchment paper. Using an offset spatula, spread the mixture to cream an even layer of the batter and get rid of any air bubbles. Bake for 10-12 minutes or a toothpick inserted in the center of the cake comes out clean. While the cake is baking, dust a kitchen towel with confectioners’ sugar and place on a baking sheet or tray. As soon as the cake is cooked, carefully invert it onto the towel and peel off the parchment. Immediately roll the cake into a log shape keeping the last fold down on the baking sheet. If you don’t roll the cake immediately it will become less malleable and difficult to work with.
  3. Leave the cake in the fridge while you make the filling. Beat the mascarpone, sugar and confectioners’ sugar until smooth (about 2 minutes). Using a grater, grate the mascarpone cooking until the mixture and fold until fully incorporated. Un-roll the cake and leave flat on the baking sheet. Using an offset spatula or the back of a spoon, add the mascarpone mixture and spread an even layer. Leave 1/8 inch border. Roll the cake again as tightly as possible making sure the filling stays smoothly inside the cake. Dust with confectioners’ sugar and serve. Enjoy!
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White Chocolate Gingerbread Blondies
Ingredients:
2 3/4 cups + tablespoon (395g) all purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/4 cups (2 1/2 sticks/282g) unsalted butter, room temperature
1 1/4 cups (218g) packed light brown sugar
1/2 cup + 2 tablespoons (124g) granulated sugar
2 large eggs
1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup (80ml) unsulfured molasses
280g (10oz) white chocolate, coarsely chopped - I used chips
Method:
Preheat oven to 180 degrees C/ 350 degrees F. Butter a 42x30cm (17x12in.) rimmed baking sheet, line with foil and butter the foil as well.
Whisk together flour, baking soda, salt, and spices.
Beat butter and brown and granulated sugars with a mixer on medium high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
Spread batter into prepared pan. Bake until edges are golden, about 25 minutes*. Let cool completely in pan on wire rack. Cut into 5cm (2in) squares  or desired shape.
The blondies can be stored in an airtight container for up to 1 week.
* I needed to bake mine for 35 minutes, the mixture puffed while in the oven then flattened in the center after cooling.
Makes 4 dozen 5cm (2in) squares - I made 2/3 of the recipes above, used a 2-c (8in) sqaure pan and hot 16 squares.

White Chocolate Gingerbread Blondies

Ingredients:

  • 2 3/4 cups + tablespoon (395g) all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/4 cups (2 1/2 sticks/282g) unsalted butter, room temperature
  • 1 1/4 cups (218g) packed light brown sugar
  • 1/2 cup + 2 tablespoons (124g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 1/4 teaspoons pure vanilla extract
  • 1/3 cup (80ml) unsulfured molasses
  • 280g (10oz) white chocolate, coarsely chopped - I used chips

Method:

  1. Preheat oven to 180 degrees C/ 350 degrees F. Butter a 42x30cm (17x12in.) rimmed baking sheet, line with foil and butter the foil as well.
  2. Whisk together flour, baking soda, salt, and spices.
  3. Beat butter and brown and granulated sugars with a mixer on medium high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
  4. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
  5. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes*. Let cool completely in pan on wire rack. Cut into 5cm (2in) squares  or desired shape.
  6. The blondies can be stored in an airtight container for up to 1 week.

* I needed to bake mine for 35 minutes, the mixture puffed while in the oven then flattened in the center after cooling.

Makes 4 dozen 5cm (2in) squares - I made 2/3 of the recipes above, used a 2-c (8in) sqaure pan and hot 16 squares.

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Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
For Cupcakes:
1 1/2 cups all-purpose flour
2 tablespoons ground ginger
2 tablespoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter (3 sticks), room temperature
1 1/2 cups sugar
3 tablespoons unsulphered molasses
4 large eggs, room temperature
1 teaspoon vanilla extract
For Cinnamon Cream Cheese:
8 ounces cream cheese, softened
3 cups powdered sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon
Directions:
Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
In a large bowl, sift together flour and spices; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incoroated. Beat in eggs one at a time. Beat in vanilla. Add flour and mix on low speed until just combined.
Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.
To make the cinnamon cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4” above cupcake top at a 90 degree angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

For Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups unsalted butter (3 sticks), room temperature
  • 1 1/2 cups sugar
  • 3 tablespoons unsulphered molasses
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract

For Cinnamon Cream Cheese:

  • 8 ounces cream cheese, softened
  • 3 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon

Directions:

  1. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
  2. In a large bowl, sift together flour and spices; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incoroated. Beat in eggs one at a time. Beat in vanilla. Add flour and mix on low speed until just combined.
  4. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.
  5. To make the cinnamon cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
  6. Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4” above cupcake top at a 90 degree angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.
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Cinnamon Sugar Sticks
Prep: 45 minutes / Bake: 8 minutes 
Ingredients:
1/3 cup butter, softened
1 cup sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1-3/4 cups slivered almonds, toasted and ground (about 7 oz).
3 oz. white chocolate, chopped
1 Tbsp. shortening
1/3 cup red cinnamon candies, crushed
1/3 cup coarse decorating sugar
Directions:
Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
In medium bowl combine flour and almonds. Beat as much flour as you can into butter mixture. Stir in remaining flour mixture.
On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
To store: Place cookies, separated between waxed paper, in airtight container at room temperature up to 3 days.
Nutrition Facts: 
Calories83, 
Total Fat (g)4, 
Saturated Fat (g)1, 
Monounsaturated Fat (g)2,
Polyunsaturated Fat (g)1, 
Cholesterol (mg)11, 
Sodium (mg)37, 
Carbohydrate (g)11,
Total Sugar (g)5, 
Fiber (g)1, 
Protein (g)2, 
Calcium (DV%)1, 
Iron (DV%)2, 
Percent Daily Values are based on a 2,000 calorie diet

Cinnamon Sugar Sticks

Prep: 45 minutes / Bake: 8 minutes 

Ingredients:

  • 1/3 cup butter, softened
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 eggs
  • 1 tsp. vanilla
  • 2-1/4 cups all-purpose flour
  • 1-3/4 cups slivered almonds, toasted and ground (about 7 oz).
  • 3 oz. white chocolate, chopped
  • 1 Tbsp. shortening
  • 1/3 cup red cinnamon candies, crushed
  • 1/3 cup coarse decorating sugar

Directions:

  1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
  2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
  3. In medium bowl combine flour and almonds. Beat as much flour as you can into butter mixture. Stir in remaining flour mixture.
  4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
  5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
  6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature up to 3 days.

Nutrition Facts: 

  • Calories83, 
  • Total Fat (g)4, 
  • Saturated Fat (g)1, 
  • Monounsaturated Fat (g)2,
  • Polyunsaturated Fat (g)1, 
  • Cholesterol (mg)11, 
  • Sodium (mg)37, 
  • Carbohydrate (g)11,
  • Total Sugar (g)5, 
  • Fiber (g)1, 
  • Protein (g)2, 
  • Calcium (DV%)1, 
  • Iron (DV%)2, 
  • Percent Daily Values are based on a 2,000 calorie diet
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    Carrot Cake Sandwich
Serves 1
Ingredients:
1/2 cup finely shredded or grated carrots, preferably organic
2 tsp pure maple syrup, divided
2 Tbsp light whipped cream cheese, (or neufchatel), at room temperature
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
2 slices whole wheat cinnamon raisin bread
2 Tbsp chopped walnuts, toasted
2 Tbsp raisins
Directions:
Stir together the cream cheese and 1 tsp maple syrup in a small bowl until well combined. Set aside.
In a separate bowl, combine the shredded carrots, remaining 1 tsp maple syrup, and spices.
Spread one slice of bread with the maple cream cheese. Top with the toasted walnuts and raisins. Spoon on the carrots and top with the remaining bread slice.

    Carrot Cake Sandwich

    Serves 1

    Ingredients:

    • 1/2 cup finely shredded or grated carrots, preferably organic
    • 2 tsp pure maple syrup, divided
    • 2 Tbsp light whipped cream cheese, (or neufchatel), at room temperature
    • 1/4 tsp ground cinnamon
    • 1/8 tsp ground ginger
    • 1/8 tsp ground nutmeg
    • 2 slices whole wheat cinnamon raisin bread
    • 2 Tbsp chopped walnuts, toasted
    • 2 Tbsp raisins

    Directions:

    1. Stir together the cream cheese and 1 tsp maple syrup in a small bowl until well combined. Set aside.
    2. In a separate bowl, combine the shredded carrots, remaining 1 tsp maple syrup, and spices.
    3. Spread one slice of bread with the maple cream cheese. Top with the toasted walnuts and raisins. Spoon on the carrots and top with the remaining bread slice.
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    Gingerbread Cupcakes
Ingredients:
1/2 cup sugar
1/2 cup (1 stick) butter, room temperature
1 egg
1 cup molasses
1 teaspoon salt
2-1/2 cups flour
1-1/2 teaspoon baking soda
1-1/2 teaspoon cinnamon
1-1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water
Directions:
Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and set aside.
In a large bowl, cream together butter and sugar. Add egg and molasses and beat well. Sift dry ingredients together and add to creamed mixture, mixing just until incorporated. Add hot water and beat on low until smooth, about 30 seconds. Batter will be very thin.
Spoon the batter into the cupcake tin, filling each cup about 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes, then remove the cupcakes from the pan to cool completely. Decorate with frosting and garnish with a pinch of ground nutmeg.
Egg Nog Frosting:
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter, room temperature
1 teaspoon vanilla extract
2 teaspoons rum extract
4 cups (approx. 1 lb) powdered sugar
1 teaspoon ground nutmeg
dash of salt
3 tablespoons egg nog
Directions:
Cream butter and shortening together until smooth. Add vanilla and rum extracts. Gradually add sugar, one cup at a time, beating well on medium speed. Add nutmeg and salt. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add egg nog and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. Refrigerate icing in an airtight container, up to 2 weeks. Re-whip before icing.

    Gingerbread Cupcakes

    Ingredients:

    • 1/2 cup sugar
    • 1/2 cup (1 stick) butter, room temperature
    • 1 egg
    • 1 cup molasses
    • 1 teaspoon salt
    • 2-1/2 cups flour
    • 1-1/2 teaspoon baking soda
    • 1-1/2 teaspoon cinnamon
    • 1-1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1 cup very hot water

    Directions:

    1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners and set aside.
    2. In a large bowl, cream together butter and sugar. Add egg and molasses and beat well. Sift dry ingredients together and add to creamed mixture, mixing just until incorporated. Add hot water and beat on low until smooth, about 30 seconds. Batter will be very thin.
    3. Spoon the batter into the cupcake tin, filling each cup about 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes, then remove the cupcakes from the pan to cool completely. Decorate with frosting and garnish with a pinch of ground nutmeg.

    Egg Nog Frosting:

    Ingredients:

    • 1/2 cup solid vegetable shortening
    • 1/2 cup butter, room temperature
    • 1 teaspoon vanilla extract
    • 2 teaspoons rum extract
    • 4 cups (approx. 1 lb) powdered sugar
    • 1 teaspoon ground nutmeg
    • dash of salt
    • 3 tablespoons egg nog

    Directions:

    1. Cream butter and shortening together until smooth. Add vanilla and rum extracts. Gradually add sugar, one cup at a time, beating well on medium speed. Add nutmeg and salt. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add egg nog and beat at medium speed until light and fluffy.
    2. Keep icing covered with a damp cloth until ready to use. Refrigerate icing in an airtight container, up to 2 weeks. Re-whip before icing.
    photo

    Gingerbread Waffles with Hot Chocolate Sauce
Prep: 25 min / Cook: 25 min / Ready In: 50 min
Ingredients:
1 cup light molasses
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
-
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter
Directions:
In a small saucepan, heat molasses and 1/2 cup butter until almond boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.
Nutritional Information: Calories: 664 / Total Fat: 21.9g / Cholesterol: 88mg 

    Gingerbread Waffles with Hot Chocolate Sauce

    Prep: 25 min / Cook: 25 min / Ready In: 50 min

    Ingredients:

    • 1 cup light molasses
    • 1/2 cup butter
    • 1 1/2 teaspoons baking soda
    • 1/2 cup milk
    • 1 egg
    • 2 cups all-purpose flour
    • 1 1/2 teaspoons ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt

    -

    • 2 cups boiling water
    • 1 cup white sugar
    • 2 tablespoons cornstarch
    • 1/2 cup unsweetened cocoa powder
    • 1 teaspoon salt
    • 2 teaspoons vanilla extract
    • 2 tablespoons butter

    Directions:

    1. In a small saucepan, heat molasses and 1/2 cup butter until almond boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
    2. In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
    3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
    4. To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

    Nutritional Information: Calories: 664 / Total Fat: 21.9g / Cholesterol: 88mg