- - - - - - - - - - Fall 2017 - - - - - - - - - - - -
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It’s that time of year—when temperatures start to drop, the leaves begin to change, and sweaters start making their way to the front of your closet. Well…of course…depending on where you live!
Regardless of the temperature outside, fall will soon be in full swing; in the form of pumpkin-flavored everything at the local coffee shop and Thanksgiving patterns galore at the craft store.
Here in Houston, our sweaters will still be sitting pretty for a while. But whether you’re already bundling up by the fire or still blasting the air conditioner, these recipes are sure to delight your taste buds no matter what the thermometer reads.
We’re sure that you’ll “fall” for them just like we did!
SPICED CHAI SUGAR COOKIES
From Tastes of Lizzy T
2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon ground
¼ teaspoon ground ginger
1 cup butter softened
1 ½ cups white granulated sugar
1 large egg
¾ teaspoon vanilla extract
Chai Spice for Rolling:
¼ cup granulated sugar
1 teaspoon ground ginger
2 teaspoons cinnamon
2 teaspoons ground cardamom
½ teaspoon ground cloves
1. In a small bowl, stir together flour, baking soda, baking powder, cinnamon, cardamom and ginger. Set aside.
2. In a large mixing bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients.
3. Scoop the dough into about 18 1-1/2" inch balls.
4. In a small bowl, combine the ingredients for the chai spice.
5. Roll the dough balls in the chai spice and place on an ungreased cookie sheet.
6. Slightly flatten the top of each cookie with the bottom of a glass that has been dipped in sugar.*
7. Refrigerate the cookies for at least 1 hour.
8. Sprinkle the top of the cookies with extra chai spice right before baking.
9. Bake at 375 degrees for 10 minutes, removing the cookies just before the edges get brown.
10. Allow the cookies to cool for 5 minutes, and then move them to a flat surface to cool.
11. Store in an airtight container.
*Recipe Notes: If you flatten the cookies after they chill, they get the lighter color "broken" edges look.
SLOW COOKER PUMPKIN WHITE HOT CHOCOLATE
From Tornadough Alli
1 (14 oz) can sweetened condensed milk
2 cups heavy cream
6 cups milk
1 (12 oz) package high quality white chocolate chips
1 (15 oz) can pumpkin puree
1 tablespoon pumpkin
1. In 5-quart slow cooker mix your sweetened condensed milk, heavy cream, milk, chocolate chips, pumpkin, and pumpkin pie spice and stir well to combine.
2. Heat on low for 3 hours or high for 1.5 hours stirring frequently.
3. Pour desired amount in glass and top with whipped cream and pumpkin pie spice (optional).
EGGNOG FRENCH TOAST W/ GINGERBREAD SYRUP
From Sugar & Soul Co.
1 loaf French bread
½ cup eggnog (regular
1 teaspoon vanilla extract
1 tablespoon rum or rum extract
½ tablespoon nutmeg
Stonewall Kitchen Gingerbread Syrup (or if
you wish to make your
own syrup, click here).
1. Cut French bread into 1-inch slices.
2. Whisk together eggs, eggnog, vanilla extract, rum/rum extract, and nutmeg.
3. In a medium-large skillet, melt the butter over medium heat.
4. Dip each side of your slices in the egg mixture and put them in the pan.
5. Cook each side until golden brown (about 2 minutes) on each side.
Add butter to pan as needed for cooking.
6. Plate and top with butter and gingerbread syrup.
Hot Dish! Fall Edition