Archive for the ‘Pumpkin Pie Spice’ Category

Ginger-Spice Snaps

Recipe courtesy of Family Circle

Makes: 30 cookies
Bake: 12 minutes
Prep: 15 minutes

  • 1/2 cup all-purpose flour
  • 1 tablespoon cocoa powder
  • 1 tablespoon pumpkin pie spice
  • 2 tablespoons ground ginger
  • 1-3/4 teaspoon baking soda
  • 1/4 teaspoon ground white pepper
  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1 tablespoon milk
  • 1/3 cup coarse white decorating sugar
  1. Heat oven to 350°F.
  2. In a small bowl, whisk flour,cocoa powder, pumpkin pie spice, ginger, baking soda and white pepper.
  3. On a well-floured surface, knead cookie dough and flour mixture. Add 1 tablespoon milk and continue to knead until smooth.
  4. Using level tablespoons of dough, form into 1-inch disks and coat in the coarse sugar. Place 2-inches apart on ungreased baking sheets.
  5. Bake at 350°F for 12 minutes. Let cool on baking sheet for 2 minutes. Remove to wire rack to cool.

**Personal Review: No Review Yet**

Festive Gingerbread Cookies


Recipe & picture courtesy of Shape

Serves 4

  • 1 1/4 cups all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 1/4 cup lightly salted butter
  • 1/2 cup molasses
  • 1 large egg
  • Decorations (dried currants, chopped pistachios, cinnamon candies, or colored sprinkles)

Icing

  • 1 1/4 cups confectioners’ sugar
  • 2 tablespoons skim milk
  • 1/4 teaspoon pure vanilla extract
  • Food coloring (optional)
  1. In a medium bowl, combine flours, ginger, cinnamon, baking powder, pumpkin pie spice, and baking soda. Whisk until well blended and set aside.
  2. In a large mixing bowl, beat granulated sugar and butter for 5 minutes. Add molasses and egg; beat until smooth. Stir in the flour mixture. Divide dough into two flattened disks and seal in plastic wrap. Refrigerate dough for 1 hour.
  3. Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminum foil (shiny side down). On a floured surface, roll out one disk of dough at a time until it’s about 1/8 inch thick. Cut into shapes and transfer to prepared baking sheet, 1 inch apart. Decorate with currants, nuts, candies, or sprinkles. Bake 8 minutes. Let cool slightly, then place on a wire rack to cool completely before icing.

Icing

  1. In a medium bowl, blend confectioners’ sugar, milk, and vanilla. Divide into smaller bowls and tint with food coloring, if desired.
  2. Spread icing onto cookies, or put into a heavy-duty plastic bag with a tiny hole snipped in one corner to pipe onto cookies.

**Personal Review: No Review Yet**

Apple Popovers with Maple-Spiced Butter

Recipe courtesy of Ladies’ Home Journal

Prep: 15 min
Start to Finish: 1 hr 15 min
Makes 12 popovers

For Maple-Spiced Butter:

  • 8 tbsp unsalted butter, softened
  • 2 tbsp maple syrup
  • 1 tsp pumpkin pie spice

For Apple Popovers:

  • 1-1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1-1/3 cups milk
  • 4 large eggs
  • 7 tbsp unsalted butter (5 tbsp melted)
  • 1 small tart apple, cored and cut into 1/8-to 1/4-inch dice

Make Maple-Spiced Butter:

  1. In a small bowl, stir together butter, maple syrup and pumpkin pie spice until smooth; set aside.

Make Apple Popovers:

  1. In a medium bowl, whisk together flour and salt. In a blender combine milk, eggs and 5 tbsp melted butter. Blend on medium-high speed 20 seconds. Whisk into flour mixture until just combined. Let stand at room temperature 30 min.
  2. Meanwhile, heat oven to 450 degrees F and place rack in lower third. Cut remaining 2 tbsp butter into 12 pieces and divide among cups of a 12-cup popover pan. Place 1 tbsp apple into each cup. Just before baking, transfer pan to oven and heat until butter is melted and pan is hot, about 1 min.
  3. Carefully remove pan from oven and evenly pour batter over apples. Immediately return pan to oven. Bake 15 min (do not open oven). Reduce oven to 375 degrees F and bake until popovers are crisp and browned, 18 to 20 min more.
  4. Turn out popovers onto a wire rack and let cool 2 to 3 min. Serve hot with Maple-Spiced Butter.

**Personal Review: No Review Yet**