Ginger Snap Cookies with Pumpkin Frosting

Cookie Ingredients:

• ¾ cups Butter Or Margarine, Softened
• 1 cup Sugar
• 1 whole Egg
• ¼ cups Molasses
• 2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• ¼ teaspoons Salt
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Cloves
• 1 teaspoon Ground Ginger
• Additional Sugar

In a mixing bowl, cream butter and sugar. Add egg and molasses and beat well. Stir together dry ingredients, and gradually add to creamed mixture. Mix well, then chill the dough.
Preheat oven to 350º. Roll dough into 1-1/4? balls and dip into sugar. Place 2? apart on ungreased cookie sheets. Bake for 10 – 12 mins. or until set and surface cracks. Cool on wire racks. Makes 3 – 4 dozen cookies.

 

 

 

 

Frosting:

 Ingredients

• 1 package(8-ounce) cream cheese, softened
• 1/4 cup pumpkin purée
• 1/4 cup(1/2 stick) unsalted butter, softened
• 1 tablespoon fresh orange juice
• 1 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• 4 cups confectioners’ sugar

Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy — about 5 more minutes.

Chai Pancakes

In its most basic form, chai is black tea that is brewed strong with a combination of spices and is diluted with milk and sugar. The spices vary from recipe to recipe, but usually consist of cinnamon, cardamom, cloves, pepper and ginger. Chai tea is traditionally consumed hot and sweet. The sweetness is needed to bring out the full flavors of the spices.

Now imagine all the spicy goodness of chai in a hot, fresh from the griddle, pancake. This recipe exemplifies the rich goodness of the comfort spices offer.

Ingredients

• 2 whole Eggs
• 1½ cup Buttermilk
• ½ cups Brewed Chai Tea
• ½ teaspoons Vanilla Extract
• 2 cups All-purpose Flour
• 3 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• ¾ teaspoons Ground Cinnamon
• 1 pinch Ground Cloves
• 1/4 teaspoons Ground Black Pepper
• 1 teaspoon Salt

Preparation

In a large bowl beat eggs. Add buttermilk, chai tea and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes.

Heat non-stick frying pan over medium heat. Pour one ladle of batter onto the pan, make sure it’s not too thick as I’ve had issues with the pancakes not cooking properly in the middle. Cook on the first side until bubbles that form start to pop. Flip the pancake over with a spatula and cook until golden brown. Repeat as required.

Dress with butter and lots of maple syrup… DELICIOUS!!!

Yield: 8 large pancakes.