Sugar and Spice Cookies

These figure cookies are lightly crispy and delicious. They are full of warming spices like you would find in gingerbread, building on a sugar cookie base.

You will need:

• 1 c unsalted butter, room temperature
• 1 c brown sugar
• 1 egg, lightly beaten
• 1 t vanilla extract
• 2 t ground ginger
• 1 1/2 t ground cinnamon
• 1/2 t baking powder
• 1/4 t ground cloves
• 1/4 t ground nutmeg
• 1/4 t ground cardamom
• Pinch of salt
• 3 c flour

Then you will…

1. In a large mixing bowl, cream together the butter and brown sugar until smooth and fluffy.
2. Mix in the egg and vanilla extract.
3. Mix in the ginger, cinnamon, baking powder, cloves, nutmeg, cardamom and salt.
4. Mix in the flour.
5. Form a ball with the dough and flatten slightly. Wrap in plastic wrap and chill for 20-30 minutes.
6. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
7. Roll the dough out on a lightly floured surface until it is about 1/2-inch thick. Cut into desired shapes.
8. Place onto the prepared baking sheets and bake until starting to turn golden, about 8-10 minutes.

Cranberry Nut Cake

This buttermilk cake studded with fresh cranberries and white chocolate and full of ground walnuts. I loved the combination of sharp tartness, creamy sweetness, and nuttiness.

You will need:

• 3/4 c brown sugar
• 1/4 c sugar
• 1 orange, zested
• 8 T unsalted butter, room temperature
• 1 egg, lightly beaten
• 2 t vanilla extract
• 2 t baking powder
• 1 t ground cardamom
• 1/2 t ground cinnamon
• 1/4 t salt
• 1/2 c buttermilk (substitute: combine 1 T lemon juice with cup of milk and let sit for 5 minutes; stir and use)
• 1/2 c walnuts, finely ground
• 1 1/2 c flour
• 12 oz fresh cranberries
• 1/2 c white chocolate chips
• 3 T cinnamon sugar

Then you will…

1. Preheat your oven to 350 degrees. Grease and 8 or 9-inch springform and line the bottom with parchment paper.
2. In a large mixing bowl, combine the sugars with the orange zest to release the orange oils.
3. Cream the butter into the sugar mixture.
4. Mix in the egg, vanilla, baking powder, cardamom, cinnamon and salt.
5. Mix in the buttermilk, ground walnuts, and flour.
6. Fold in the cranberries and white chocolate
7. Spread in the pan and sprinkle with cinnamon sugar.
8. Bake 45-60 minutes, until golden and set in the middle.
9. Allow to cool for 10 minutes before removing from the pan.

Chai Cupcakes with Cinnamon Cream Cheese Frosting

I love my book club. We rotate around to people’s houses and get together every few weeks to talk about a new book over food and laughter. It is always a most excellent way to spend an evening. Our latest hosts cooked up an Indian feast, so I decided to try my hand at some chai-inspired cupcakes. These spicy little cakes are balanced out by a delicious cream cheese frosting (plus a surprise filling)!

You will need:

• 2 t ground cinnamon, divided
• 1/2 t ground ginger
• 1/2 t ground nutmeg
• 1/2 t ground cardamom
• 1/4 t ground allspice
• 1/8 t ground black pepper
• 1 c (2 sticks) unsalted butter, room temperature, divided
• 1 c granulated sugar
• 1 egg
• 1 t vanilla extract, divided
• 1/4 t salt
• 1 1/2 t baking powder
• 1 3/4 c flour
• 2/3 c milk
• 8 oz light cream cheese, room temperature
• 3 1/2 c powdered sugar
• OPTIONAL: caramel sauce (I picked up a 10 oz Fleur de Sel version from Trader Joe’s)

Then you will…

1. Preheat your oven to 350 degrees. Add paper liners to a tray for 12 cupcakes.
2. In a small bowl, mix together 1/2 teaspoon of the cinnamon with the ginger, nutmeg, cardamom, allspice and pepper. Set aside.
3. In a large mixing bowl, cream 1/2 of the butter into the granulated sugar.
4. Mix in the egg and 1/2 teaspoon of the vanilla until well combined and fluffy.
5. Mix in the salt, baking powder, and 1 1/2 teaspoons of the spice mixture.
6. Mix in the flour and the milk, alternating between the two. Stir just until combined.
7. Fill each cupcake cup 2/3s full of batter.
8. Bake 15-20 minutes, until slightly golden. A toothpick or tester in the middle should come out clean.
9. Remove from the oven and allow to cool for 15 minutes.
10. Remove from the cupcake tin and cool completely on a wire rack.
11. In a stand mixer or using an electric mixer, beat together the cream cheese with the remaining 1/2 cup of butter.
12. Beat in the remaining 1 1/2 teaspoons of cinnamon, 1/4 t of the chai mixture and the remaining 1/2 teaspoon of vanilla extract.
13. Slowly mix in the powdered sugar on low speed until combined. Then increase the speed to medium until fluffy and smooth.
14. OPTIONAL: Use a cupcake or apple corer to remove a small part of the top of the cupcake. Fill with the caramel sauce.
15. Frost the cupcakes as liberally as desired.
16. Share with friends (and there will be no leftovers)!