Cardamom Tea Cookies

Recently, our good friend Tara had a birthday, and you know how much we LOVE birthdays. She also happens to be fan of all things “spice”, particularly cardamom. So for a gift, I thought I’d be clever and make her something with cardamom in it! The problem? Other than our cardamom iced tea I had no idea how else to use it. Turns out, you can “spice” up just about any old cookie recipe to taste exotic. Enter in – cardamom! Not to mention, these little puppies make your house smell ah-mazing.

*Disclaimer, this recipe isn’t instant. You need time to chill the dough. (Just thought I’d point this out. I find it so annoying when I start making something and find out I have to wait! #impatientmuch?)

  • 1 egg yolk
  • 1 cup butter
  • 1 tsp ground cardamom (feel free to add more if you’re really in to the flavor)
  •  2 cups flour
  • 2/3 cup granulated sugar
  • 1/2 tsp baking soda
  • Dash of salt

Whisk the butter with an electric mixer until fluffy. Gradually add in the sugar until fully blended. Finally add in the egg yolk, cardamom, baking soda, and salt. Once combined, add in the flour. The whisking will get tough and eventually turn in to one big ball of dough. Chill the dough for 30 minutes to 1 hour.

When ready to shape the cookies, preheat the oven to 350 degrees. Roll dough in to small 1 inch balls and bake for 15 – 20 minutes. Hot out of the oven, sprinkle the cookies with sugar. And remember – pinkies up!

 

Cardamom Tea Cookies

Happy Eating, XO.

Pumpkin Cresent Moons

In case you were wondering, yes, the pumpkin craze is still going strong and we’re here to help fuel it a little bit more. Because I’ve already dropped enough dinero on Starbucks Pumpkin Spice Latte’s and Dunkin’s Pumpkin Spice Coffee, I brought my addiction to my kitchen. (Plus, canned pumpkin was on sale. Don’t hate.)

I combined my pumpkin addiction to my crescent roll addiction and came up with the perfect fall combo.

  • 1 can of crescent rolls (Pillsbury is the best, but for penny pinching, a generic brand is just fine)
  • 1/2 can of pureed pumpkin
  • 1/4 cup sugar
  • Dash of pumpkin spice

Preheat the oven to 380 degrees (or to roll instructions). Mix together the pumpkin, sugar, and spice until well blended. Unroll the rolls, spread on the pumpkin mixture, then re-roll in to crescent shapes. Bake for 15-20 minutes until golden brown.

They’re delicious hot or cold (I’ve actually been eating them for breakfast on my way out the door!). And they go great with my Pumpkin Spice Keurig cups. 🙂

Pumpkin Crescent Rolls

 

Happy Eating, XO.

Cupcakes to Die For

Finally one of the best times of the year is here – Halloween! Who’s excited for it?! (Raises both hands high.) Every year we decorate the house with skeletons, lights, fog machines. That’s all good, but what about the food? When you think of Halloween you probably don’t think of food first (candy doesn’t count), but it’s one of the only times of the year you can get super creepy and creative with it. Take advantage!

I originally found this creepy cupcake post years ago from Martha Stewart. Looks like Martha’s dark side came out to play!

Below is our “easy” version of the cupcakes, but if you’re feeling daring, her full post is here.

Cupcakes

  • 1 box of devils food cake

Caramel Glass

  • 1 1/2 cups granulated sugar
  • 3/4 cup water

Frosting (Usually I’d say just use the canned stuff, but this is too good to pass up.)

  • 1 lb cream cheese, room temperature
  • 2 sticks unsalted butter, room temperature
  • 6 cups confectioners’ sugar
  • 1/2 tsp pure vanilla extract
  • 1 cup cherry preserves, strained, for garnish

Line the cupcake tin and bake according to box instructions. While they’re baking you can begin on the glass, you’ll need to let it to sit for a while. Pour the sugar and water in to a small sauce pan over medium-high heat and bring to a boil. When the mixture starts turning brown, remove from heat and pour on to a small cookie sheet. Let cool completely. For the frosting, beat the cream cheese and butter until fluffy. Gradually add in the confectioners’ sugar and vanilla extract until fully blended.

Once the cupcakes have cooled, apply the frosting. Break up the glass, and place a shard or two in the middle. Drizzle the preserves where the glass meets the frosting. Prepare evil laugh.

Broken Glass Cupcake

 

Happy Eating, XO.

Muffin Mania Part I

OK so sometimes I buy way too many veggies in attempt to eat healthier. Now we are at that moment in which they will go bad if not consumed soon and I just cant finish all of this myself. So, juicing is usually a good fallback option however I sold my juicer in attempt to buy a new pair of shoes, so there’s that. Good old Pinterest to the rescue. I searched for a recipe that would use ingredients I already had in my pantry/kitchen. What a yummy way to eat my veggies and a resolution to my overabundance problem!

  • 1 cup white whole wheat flour (I used all purpose because that’s all I had lying around)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3 tablespoons butter, melted and cooled (I forgot this, that’s what rushing to take photos does, don’t forget it, seems to be the element that adds a certain richness)
  • ½ cup pure maple syrup (I would also add a tbsp. of sugar because I don’t think they were sweet enough)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 1 cup grated carrot (original calls for 1/2 cup but I think it needs 1, came out too doughy)
  • Original recipe had raisins and nuts (walnuts or pecans would work best), I left out but its a good idea to add some more oompf to the muffins.
Preheat oven to 350°F and place rack in the center of the oven, and coat a mini muffin pan with nonstick cooking spray. Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside. In a large mixing bowl, stir together the butter, maple syrup (& sugar), egg, and vanilla extract. Add the flour mixture to the wet ingredients and stir together until just barely combined. Add the zucchini, carrot, and stir gently until just distributed. Fill each cup in the mini muffin pan approximately ¾ full (my tins were only half full) Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
photo
Happy Eating, XO

Ginger Beer & Dare I Say It….Tequila.

Listen, just because this is the 3rd drink post and 2nd consecutive one, doesn’t mean we are saying food isn’t important or that we all need to go on some liquid diet. Although, as hot as this summer is supposed to be…I am not opposed to it at all! Anyway, like many of my post grad peers I swore off tequila after college. Sure I developed a taste for some of the good stuff, but it still wasn’t my drink of choice. (Sidebar Jess and I are both huge café patron fans by the way. what’s not to love? espresso-yum, good alcohol-yum) Ok ok back to tequila in general and its redeeming qualities… As I was saying, if not consumed in copious amounts and as a shooter, it’s not half bad. I even found myself enjoying a tequila tasting with coworkers, sampling various flights of chocolate and chili undertones. So much so, that a colleague of mine even gave me a bottle of some very nice tequila for Christmas. Now what to do with it…I don’t particularly love margaritas or want to waste the time cleaning my blender so I just let it sit on bar for months until I was at my cousin’s and had this lovely little refreshing gem of a cocktail. Boy, I knew drinking and good taste ran in the family, but I was so pleasantly surprised by this drink that it became my poison of choice all summer long.

  • 4 ounces ginger beer
  • 2 ounces lime juice
  • 1 1/2 ounces tequila (She used patron silver, but any good quality tequila will work. It can be the gold stuff too, just please no Jose, cringe).
  • 1/2 ounce simple syrup (feel free to leave out, some people just need a little sweet to counterbalance the bold ginger & lime flavors, I do without it).
  • fresh limes for garnish
  • coarse salt for the rim (this isn’t just to look fancy, the salt compliments the ginger beer well).

The key to make these super delicious is to use frosty glasses! So a few hours (or the night) before, stick your glasses in the freezer. Before serving, rim the edge of the glass with a lime slice and then dip it in coarse salt to coat. Fill the glass with just a few ice cubes. Add the ginger beer, lime juice, tequila, and simple syrup to a shaker with ice and gently shake (you don’t want to lose the fizz of the ginger beer so one quick stir or shake is more than enough) to combine. Pour over ice and add to the glass an extra lime wedge for show. P/S we are not responsible for any hangovers these may cause, because it will be very hard to just have one!

Happy Drinking, XO.