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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES

They’re not too sweet, a little chewy from the cranberries, soft, and crumbly like your traditional butter cookie. Without a doubt it’s easy to lose track how many you’ve eaten in one sitting. I swear they magically appear in my hand, I’m not sure how it happens.

I love things during the holidays for a classy look on some dessert options but not much has stopped me from making these during any other time of the year in the past. If you’re in the mood for any kind of cook at any time of year, no one can tell you no and stop you! Just a fair warning, you’ll probably want to double up the recipe. You’ll see why! 🙂


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WHITE CHOCOLATE CRANBERRY BUTTER COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. Preheat oven to 350 F degrees.
  2. Combine the flour and baking powder in a large bowl and set aside. 
  3. Cream the sugar and butter in your stand or hand held mixer then add the egg and extracts until well combined. 
  4. Gradually add the flour mixture to the sugared butter and beat until just combined. Make sure to scrape down the sides of the bowl, especially the bottom.
  5. Add the chopped white chocolate chips and cranberries. Use a large spoon to fold everything together in the cookie dough.
  6. Line a baking sheet with parchment paper. Use a medium (1.5 tablespoon) cookie dough scooper to scoop each butter cookie onto the baking sheet. Use the back of a teaspoon and flatten the center of the cookie with an imprint.
  7. Bake at 350 F degrees for about 10 to 12 minutes.  Let them sit a few minutes to cool before removing.

BOURBON PEACH CRUMBLE

Here’s another peach recipe I recently went crazy over. Buying a half bushel of peaches from The Peach Truck over at the Nashville Farmers Market was one of the more fun things I’ve done this year. Shhh, don’t judge! I’m a simpleton. And I must say, cooking with bourbon is a new thing for me, which I’m loving! It must have something to do with living in Tennessee the last few years, hmm I dunno. I think it’s important to share that you don’t have to like bourbon to enjoy this dessert. The bourbon mixed with butter and sugar truly gives a very caramel-like flavor. And it just pairs so well with peaches. I wouldn’t want peaches any other way in a crumble!

You don’t have to be a baker to make a crumble. Trust me, I’m not a baker! You can easily put this together very quickly; in fact I think cutting the peaches is the longest part LOL. It’s so worth it though! So the fun part, you know… all the ways you can enjoy a crumble. Of course you can eat as is, piping hot. Yet it’s amazing straight out of the fridge too. Serve it over ice cream if you dare. I pretty much learned from my Father that you can put anything yummy on ice cream LOL. And I know this may sound strange but, this is good over toast or an English muffin. It’s not too far from a jam! All I’m saying is, this won’t last long when you make it. Prepare to have to make it again. Enjoy!

 

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BOURBON PEACH CRUMBLE
Servings
servings
Ingredients
BOURBON BUTTER
CRUMBLE
Servings
servings
Ingredients
BOURBON BUTTER
CRUMBLE
Instructions
  1. Place the peaches in a 9” x 9” baking dish.
  2. Put the bourbon, vanilla extract, butter, and arrowroot powder in a small sauce pan over medium-high heat, stir until it comes to a boil. Add the brown sugar, lower temperature to low-medium, whisk while it simmers for about 3 minutes. Let cool.
  3. In a food processor add the all purpose flour, sugar, 1/4 cup dark brown sugar, chilled butter, cinnamon, and salt. Make sure the butter is cold and cut in small cubes. Pulse everything about a dozen times until everything resembles coarse meal.
  4. Drizzle the bourbon butter mixture over the peaches and sprinkle the crumble on top evenly.
  5. Bake at 375 F degrees for about 25 minutes or until everything is gold brown on top.

BOURBON VANILLA PEACH JAM

There’s nothing quite like homemade jam using fresh fruit. With peach season in full swing I snagged several peaches from my half bushel I got at the Nashville Farmers Market and decided to once again incorporate bourbon with peaches. It’s part jam and part fruit butter that can be used on ANYTHING! I’ve used this on toast, on ice cream, as a glaze for wild caught Alaskan salmon that turned out incredible.

But I must confess, one of my weaknesses is cheese and crackers. Not just any cheese though, a great strong tangy cheese will go great like swiss, sharp cheddar, a little gorgonzola or a soft cheese like camembert. And since we’re on the topic of cheese, you could totally make a quick crostata or galette with your favorite store bought dough. A little cheese, peach jam and nuts. SO GOOD! You know, just some ideas for you to enjoy!

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BOURBON VANILLA PEACH JAM
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Fill a large pot with water and bring to a boil. Make a very shallow cut like an “X” at the bottom of the peaches.
  2. Boil each peach for about 30 seconds. Remove from the water and peel the skin off.
  3. Cut the peach flesh off from around the pits and discard them.
  4. Puree the peaches in a blender or food processor and set aside.
  5. In a sauce pan, melt the butter, add the peach puree, bourbon, sugar, lemon juice, and vanilla extract. Let it come to a boil stirring frequently to prevent from burning.
  6. Reduce the heat so the jam can reduce slowly while it simmers. Still stirring frequently, scraping down the sides from time to time. Do this for about 40 minutes or until fairly thick.
  7. Let it cool before placing in a jar.
Recipe Notes

The jam will thicken more as it cools.

GUINNESS CHOCOLATE CUPCAKES

Celebrating National Chocolate Cake Day, I decided to go a bit different from the traditional chocolate cake by complimenting chocolate with the worlds most loved stout, Guinness. If you’re a chocolate lover, and I don’t just mean milk chocolate… you will love this recipe! You don’t have to like Guinness to enjoy this recipe BUT these cupcakes are meant for taste buds that can appreciate a deep, dark chocolate flavor. So, if you’re ready for decadence, brace yourselves and go all out. I decided to pair it with a salted caramel frosting instead of the popular Bailey’s and/or Jameson frosting that a lot of people are doing. Personally, I find the salted caramel does an equal justice to the Guinness and chocolate.

The recipe typically calls for two sticks of butter but if you happen to find yourself making dry cakes; what I do is use half butter and half grapeseed oil. You can use any oil that you prefer but grapeseed oil yields the least flavor so the Guinness and chocolate aren’t competing with the flavor of the oil. When decorating the cupcakes feel free to be creative. I like keeping things simple and so all I did was sprinkle a little cocoa powder and edible gold dust on top. You can find edible gold or silver dust in the baking isle of an arts ‘n crafts store like JOANN’s, Michaels or Hobby Lobby, even Amazon.com. Have fun and HAPPY NATIONAL CHOCOLATE CAKE DAY!


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GUINNESS CHOCOLATE CUPCAKES
Servings
cupcakes
Ingredients
GUINNESS CHOCOLATE CAKE
SALTED CARAMEL FROSTING
Servings
cupcakes
Ingredients
GUINNESS CHOCOLATE CAKE
SALTED CARAMEL FROSTING
Instructions
  1. In a saucepan, melt the butter, add the Guinness, cocoa powder, and brown sugar. Whisk everything until smooth. Remove from heat and allow to cool to room temperature.
  2. Add the flour, sea salt, granulated sugar, and baking soda into a bowl of a standing mixer on low.
  3. Pour the Guinness mixture in three parts beating everything until everything is just combined. Increase speed without getting flour to fly out of the bowl.
  4. Add the eggs and plain Greek yogurt with the last part of the Guinness mixture, beat on medium until smooth.
  5. Pour the batter into the cupcake pan ¾ of the way.
  6. Bake at 350 F Degrees for about 20 - 25 minutes. Poke the center with a toothpick. If it comes out mostly clean then your cupcakes are done.
SALTED CARAMEL FROSTING
  1. In a small saucepan melt the butter, dark brown sugar with the heavy cream, salt, and vanilla extract until the brown sugar dissolves. Let it come to a light boil for only a minute and then remove from heat to cool.
  2. Pour the salted caramel into a mixing bowl and pour a little bit of powdered sugar at a time. Start the mixer on low speed at first and bring it up to medium speed.
  3. Mix approximately 2 cups of powdered sugar until you get a nice thick fluffy consistency. Add a little more powdered sugar if needed.
  4. Use a heaping teaspoon to place a dollop of the frosting on top of the cupcake and use the back of the spoon to swirl around in circles until you have it spread out evenly.
  5. Garnish the top with cocoa powder and/or edible gold dust, sprinkles, whatever you prefer to decorate with.

BANANA BUTTERMILK PANCAKE MUFFINS

This recipe is a result of having a super ripe banana, leftover buttermilk and a craving for pancakes. So, I pretty much took my Lemon Berry Pancake Muffins recipe and tweaked it to make this happen. It is yet another super easy recipe that requires no standing in front of the stove. Although if you do prefer your traditional shaped pancakes, this will still work just fine. But, lets face it… I suck at making the perfect pancake, which is why I leave the work up to the oven, haha. Plus, they’re all equally warm, ready to serve. And guess what? If you’re out of eggs, you can still make pancakes happen! Enjoy.

 

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BANANA BUTTERMILK PANCAKE MUFFINS
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Preheat the oven to 400 F degrees.
  2. Combine the flour, sugar, baking powder, and salt in a large bowl with a whisk.
  3. In another bowl whisk the buttermilk, melted butter, olive oil, vanilla extract, and mashed banana together.
  4. Add half of the dry ingredients and mix well. Then add the last half of the dry ingredients and whisk until everything is smooth. If the pancake batter is too thick add another splash of buttermilk or milk to loosen it up.
  5. Spray the inside of the muffin tin with cooking spray making sure you cover the bottom and sides. Pour the batter about 3/4 of the way in each muffin tin and bake for about 15 - 20 minutes.
  6. Serve warm or room temperature with your favorite berries.