Baked Pumpkin Pie Custard

What an easy alternative to making a pumpkin pie? This baked custard is very similar to the filling of a pumpkin pie, without the crust. The sugar topping gets crunchy and reminded me of the crackle of crème brûlée. These are good served warm or cool (I especially liked them chilled).

You will need:

• 15 oz (1 can) pumpkin purée
• 2 eggs, lightly beaten
• 1 c heavy whipping cream
• 1 c light brown sugar, divided
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground cloves
• 1/2 t ground nutmeg
• 1 T butter
• 1/4 c chopped walnuts or pecans (optional)

Then you will…

1. Preheat your oven to 350 degrees. Boil 4-6 cups water in a large pot or a water kettle.
2. In a medium mixing bowl, whisk together the pumpkin with the eggs, cream, 2/3 cup of the brown sugar, and the spices.
3. Divide into the custard into the six ramekins.
4. Place the ramekins in a 9×13 baking dish.
5. Pour boiling water into the 9×13 baking dish, until about 1 inch deep around the ramekins, to create a water bath.
6. Bake for 20 minutes.
7. Melt the butter in a small bowl.
8. Mix in the remain 1/3 cup of brown sugar and the nuts, if using.
9. Sprinkle on top of the custards and continue baking another 30-35 minutes, until just set in the middle.
10. Remove from oven and allow to cool at least ten minutes before serving.

Spiced Molasses Chip Cookies

We can’t seem to get enough of these chewy and delicious cookies. We love freezing balls of the batter and storing them in a freezer-safe, sealable bag. Then we can pop a few in the oven whenever we have a craving for cookies.

You will need:

• 1 c butter, room temperature
• 1 1/2 c brown sugar
• 1/4 c molasses
• 1 egg
• 1 egg yolk
• 2 t vanilla extract
• 1 t baking soda
• 1/2 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground cloves
• 1/4 t salt
• 2 c flour
• 1 1/2 c bittersweet or semisweet chocolate chips

Then you will…

1. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, cream together the butter with the sugar and molasses.
3. Mix in the egg, egg yolk, and vanilla extract.
4. Mix in the baking soda, cinnamon, ginger, cloves, and salt.
5. Mix in the flour and chocolate chips.
6. Drop the dough onto the cookie sheet; I usually do 1-2 tablespoons per cookie, which gives you cookies about 1 1/2 inches wide.
7. Place the cookie sheet in the freezer and allow the cookie dough to freeze, about 2 hours.
8. If saving to bake later, pop the frozen dough balls into a resealable bag or container. Keep in the freezer up to 2 weeks.
9. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.
10. Place frozen cookie dough balls about 2 inches apart.
11. Bake for 8-10 minutes, or until the edges are just starting to firm up and turn golden.
12. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Hot Spiced Cranberry Cider

Getting tired of cocoa and mulled wine? Looking for a new steamy fall favorite? This is very simple and tastes great as is or with a splash of spiced rum.

You will need:

• 32 oz 100% cranberry juice (no sugar added)
• 48 oz 100% Apple juice (no sugar added)
• 4 oz fresh cranberries
• 1 apple, cored and sliced
• 1 pear, cored and sliced
• 2 cinnamon sticks
• 3 whole star anise
• 10 whole cloves

Then you will…

1. Combine the juices, cranberries, and fruit slices in a slow cooker.
2. Add the spices. (I put mine in a large tea ball to make it easier to remove after).
3. Cook on LOW for 2 hours.

Birria Beef Tacos

These are addictive and well worth the effort that goes into the preparation. You get some spectacular steak filling and the broth turns into a great sauce. We like to divide the pulled beef in half and the sauce in half (freeze separately), so that we can stock the freezer for a busy week. From half, we usually get more than enough for a taco dinner plus leftovers to go on nachos.

You will need:

• 8 dried Guajillo peppers
• 8 c hot water
• 12 oz chipotle peppers in adobo
• 1/2 c apple cider vinegar
• 1 T cumin
• 1 T oregano
• 1 T paprika
• 2 t chili powder
• 14 oz crushed tomato
• 1/2 c onion, chopped
• 8 cloves garlic, peeled
• 8 c low-sodium beef broth, divided
• 3 lb bone-in short ribs
• 4 lb beef chuck, cut into 4-inch pieces
• 5 bay leaves
• 2 cinnamon sticks
• 10 whole cloves
• Corn tortillas
• 1/2 c onion, minced
• 2 T cilantro, chopped
• 1 lime, zested and juiced
• Shredded cheese (recommend: monterey jack)

Then you will…

1. Cut off the tops of the Guajillo peppers. Cut the open along one long side and remove the seeds.
2. Place the peppers in a large bowl and cover them with hot water. Allow to soak for 15 minutes until soft.
3. Drain and place the peppers in a blender.
4. Add the chipotle peppers with the adobo sauce, cider vinegar, cumin, oregano, paprika, chili powder, crushed tomato, 1/2 cup of onion, garlic cloves, and 4 cups of the broth to the blender.
5. Puree until smooth. Pass the sauce through a fine sieve and set aside.
6. Heat a large pot or Dutch oven over medium heat. Add the short ribs and beef, allowing them to start searing.
7. Pour the sauce over the beef. Mix in the remaining 4 cups of the broth. (If the meat is not fully covered, and enough water to just cover it).
8. In a large tea or spice ball, place the bay leaves, cinnamon sticks, and cloves. You will likely need to break up the cinnamon to help it fit.
9. Place the spice ball into the pot with the beef and sauce.
10. Bring to a simmer.
11. Cover and allow to simmer for 4 hours. The beef should be fall apart tender.
12. Remove the spice ball.
13. Remove the beef, shred, and place in a large mixing bowl.
14. Mix 1 1/2 cups of the sauce into the pulled beef.
15. Allow the sauce to reduce by half.
16. In a small bowl, stir together the remaining 1/2 cup of onion with the cilantro, lime zest, and lime juice. Set aside.
17. Heat a large nonstick skillet over medium heat. You will need to assemble and cook these tacos in batches.
18. Dip a tortilla in the sauce and place in the skillet.
19. Add some of the pulled beef, onion mixture, and shredded cheese to one half of the tortilla.
20. Fold the empty half of the tortilla over the filling and allow the bottom half to crisp up, about 3 minutes.
21. Flip the taco over and allow the other side to crisp up, another 3 minutes.
22. Set finished tacos aside on a wire cooling rack to allow extra heat to dissipate without making the tacos soggy.
23. Serve with your favorite sides, like this toasted corn, and some salsa and sour cream.

Quick Winter Cranberry Shrub

This is a super quick recipe perfect for spicing up your winter drinks. You can use a few ounces with sparking water for a refreshing spritzer, or try it with a cocktail.

You will need:

• 1 c fresh cranberries
• 2/3 c water
• 5 T white balsamic vinegar
• 5 T sugar
• 6 whole cloves
• 1 cinnamon stick

Then you will…

1. Combine everything in a pot and bring to a boil over medium heat.
2. Reduce heat to a simmer, cover and allow to cook another 8 minutes.
3. Remove from heat and let cool for 10 minutes.
4. Strain it into a storage jar, and allow to cool on the counter for another 30 minutes.
5. Close the jar and refrigerate until fully cool, before mixing and enjoying in your favorite drink.

Apple Ginger Cake

This is a feel good cake, perfect for tea time or sharing with friends. I love the warm ginger and how well it goes with all of the apple!

You will need:

• 2 c currants
• 1 c (~ 6 oz) dried apples, chopped
• Scant 1/4 c (~2 oz) crystallized ginger, chopped
• 1/2 c brandy or bourbon
• 2/3 c whole milk
• 1 c molasses
• 2 t baking soda
• 4 c flour
• 1/4 t ground cloves
• 1/4 t ground nutmeg
• 1/2 t ground ginger
• 1 t ground cinnamon
• 1/2 t salt
• 8 T unsalted butter, room temperature
• 1/2 c brown sugar
• 2 large eggs, lightly beaten
• 1/2 c toasted nuts, chopped (I used pecans)

Then you will…

1. Preheat your oven to 325 degrees. Grease and flour a Bundt pan.
2. In a medium bowl, combine the currants, dried apple and crystallized ginger.
3. Warm the brandy or bourbon for 20 seconds in the microwave.
4. Stir the brandy into the dried fruits and set aside.
5. In a medium bowl, combine the milk with the molasses and baking soda.
6. In another medium bowl, combine the flour with the cloves, nutmeg, ground ginger, cinnamon and salt.
7. In a large bowl, cream together the butter and brown sugar.
8. Mix in the eggs.
9. Mix the milk mixture and the flour mixture into the butter mixture, alternating between the two.
10. Gently mix in the fruit and nuts.
11. Pour into the prepared pan.
12. Cover with a double layer of aluminum foil, tightly crimped around the edges of the pan.
13. Set the pan in a deep roasting pan.
14. Add boiling water to the roasting pan until it reaches about halfway up the bundt pan.
15. Bake for approximately 2 1/4 to 2 3/4 hours, until a toothpick in the center comes out clean.
16. Remove the Bundt pan from the water and allow to cool for 20 minutes before inverting onto a plate
17. Serve warm in slices with some whipped cream.

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.

Pumpkin Cake

The weather has turned crisp. The leaves are changing colors, and pumpkins keep popping up on front steps. It’s perfect weather for ooey, gooey desserts.

You will need:

• 7.5 oz (1/2 can) canned pumpkin puree
• 1/2 c milk
• 1/4 c butter, melted
• 2 t vanilla extract
• 2 1/2 t ground cinnamon, divided
• 1/2 t ground ginger
• 1/4 t ground nutmeg
• 1/4 t ground cloves
• Pinch of salt
• 1 1/4 c flour
• 2/3 + 1/2 c brown sugar, divided
• 2 t baking soda
• 1 c chopped pecans
• 1 1/2 c boiling water

Then you will…

1. Preheat your oven to 350 degrees. Lightly spray a 9×9 baking dish.
2. In a large bowl, mix together the pumpkin, milk, butter, vanilla, 2 teaspoons of the cinnamon, ginger, nutmeg, cloves, and salt.
3. Mix in flour, 2/3 cup of the brown sugar, and the baking soda.
4. Spread in the prepared pan.
5. In a medium bowl, mix together the remaining 1/2 t of cinnamon, 1/2 c brown sugar, and the pecans.
6. Sprinkle the pecan mixture on top of the batter.
7. Pour the boiling water on top.
8. Bake for 30-35 minutes. The center will be set, but there should be a softer layer underneath.
9. Allow to cool for 5 minutes before serving. This softer layer will make a delicious sauce for the cake when you scoop it out.

Cranberry Cake

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

• 2 sticks unsalted butter, room temperature
• 1 c sugar
• 1 c packed brown sugar
• 4 eggs
• 2 t vanilla extract
• 1 t baking powder
• 1 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground nutmeg
• 1/4 t ground cloves
• 1/4 t salt
• 2 1/2 c flour
• 1/2 c sour cream
• 12 oz fresh cranberries, picked through to discard any that have gone soft
• 1 lemon, zested and juiced
• Approx. 1 c powdered sugar

Then you will…

1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
4. Mix in half of the flour and the sour cream.
5. Mix in the remaining flour.
6. Fold in the cranberries.
7. Spread into the prepared bundt pan.
8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
9. Allow to cool for 15 minutes before inverting onto a serving plate.
10. Allow to cool another 15 minutes before icing.
11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

Chewy Molasses Ginger Cookies

These might be my new favorite cookies. They are spicy and chewy with just the right amount of sweetness. This recipe makes about 2 dozen cookies.

You will need:

• 3/4 c butter, at room temperature
• 1 c sugar
• 1/4 c molasses
• 1 egg
• 2 t baking soda
• 1 t ground cinnamon
• 1/2 t ground ginger
• 1/4 t ground nutmeg
• 1/4 t ground cloves
• 1/4 t salt
• 2 c flour
• 1/3 c raw sugar (I made these for the holidays, so I used a green sparkling sugar)

Then you will…

1. Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
2. In a large mixing bowl,cream together the butter and sugar until light and fluffy.
3. Beat in the molasses, egg, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
4. Gradually mix in the flour until mixed.
5. Roll the dough into 1-inch balls.
6. Roll each dough ball in the raw sugar.
7. Place on the prepared baking sheets, leaving 2 inches between cookies to allow for spreading.
8. Bake 10-12 minutes or until edges start to set.
9. Allow to cool for 5 minutes and then transfer to a wire rack to cool completely.