Gingerbread Pumpkin Spice Kiss Cookies

After seeing these Pumpkin Spice Kisses at the grocery store, I knew I had to use them to make a cookie similar to one of my all time favorites: the peanut butter kiss.

These taste like fall.  Almost like a pumpkin pie.  I may like the classic peanut butter kiss better but that's because I'm biased toward both peanut butter and milk chocolate.

I'm really not that picky though.  I ate 4 yesterday.

Gingerbread Pumpkin Spice Kiss Cookies
Makes about 5 dozen - adapted from McCormick's

Ingredients
3/4 cup butter, softened
3/4 cup brown sugar
3 cups flour
1 teaspoon baking soda
2 teaspoon ground ginger
3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup molasses
1 egg
1 teaspoon vanilla extract
60 pumpkin spice kisses

Directions
Preheat oven to 350°F.

In a large bowl (preferably a stand mixer), beat the butter and sugar together until fluffy.  In a separate bowl, combine flour, baking soda, ginger, cinnamon, nutmeg and salt. Add the molasses, egg and vanilla to the butter and sugar and mix.  Slowly add the flour mixture to the wet ingredients until combined. 

Shape dough into 1-inch balls and bake 8-10 minutes or until the edges start to brown.  Immediately press a pumpkin spice kiss into the center of the cookie.  Cool on a wire rack.  Note:  If the dough is too sticky, place the dough in the refrigerator to make it easier to handle. 

Cereal Milk Ice Cream

So you know the milk that is left over after you've eaten cereal?  That's the flavor.

Growing up the law of the land was that cereals could contain up to, but no more than, 10 grams of sugar. 

As with many things from childhood, it's much easier to appreciate these things 15 years or so down the line.  So I still abide by the 10 gram rule but it's on my own accord now. 

Anyway, the base of this ice cream came from Jeni's Splendid Ice Creams.  Her ice creams are delicious and you can make them at home if you buy her book.

I think I may try this with some other cereals too:  Cinnamon Toast Crunch or Cocoa Puffs come to mind.

Cereal Milk Ice Cream
(makes about a quart)

Ingredients
2 cups whole milk
1 Tablespoon + 1 teaspoon corn starch

1 1/2 oz (3 tablespoons) cream cheese, softened
1/2 teaspoon fine sea salt
1 1/4 cup heavy cream
2 Tablespoons light corn syrup
2/3 cup sugar
1 1/2 oz Froot Loops


Directions
In a small bowl, whisk corn starch with 2 tablespoons of the milk.  In a medium bowl (I used a 3 quart), mix the cream cheese and salt until smooth.  Fill a large bowl with ice and water.

In large saucepan (preferably 4 quart but I used a 3 quart), combine the remaining whole milk, heavy cream, corn syrup and sugar.  Bring it to a rolling boil over medium-high heat and let boil for 4 minutes.  Be careful it doesn't bubble over! 

Remove it from the heat and dump in the Froot Loops.  Let steep for 10 minutes.  Strain the Froot Loops through a sieve, pressing the back to squeeze out all the flavor.  Return the milk mixture to the saucepan and whisk in the corn starch slurry.  Reheat it back to a boil over medium-high heat and allow it to boil for about a minute.  Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese, whisking until smooth.  Transfer the mixture into a 1-gallon Ziploc bag, seal it up and submerge it in the ice bath.  Add more ice if necessary and let it cool down for about 30 minutes.

Set up your ice cream maker, start spinning the canister and then cut a small hole on one of the corners to pour the ice cream in.  Mine took about 20 minutes, but let it run until the ice cream is thick and creamy then quickly pack it into freezer safe containers.  Press parchment paper on the top of the ice cream, before putting on the lid, in order to seal out all air.  Freeze until firm - about 4 hours.

P.S.  I dislike how Froot is not spelled Fruit.

Salted Caramel Buttercream Frosting

I'm sorry if you feel the need to lick your computer screen.

















This frosting is just that good.  Very light and sweet with a hint of saltiness.  Frosting is always better when made from scratch.

The cupcakes, however, are not made from scratch.  I'm not sure my baking skills can surpass Betty Crocker's just yet.  She has perfected her boxed recipe and as long as I don't leave it in the oven too long, they always seem to come out tasty.

I made two batches: vanilla and chocolate.  I thought chocolate would be the better pairing with the caramel but I am not a fan of chocolate cake.  (I was pretty surprised by this when I came to this realization a while back.  I do seem to like chocolate everything else though.)

If I had only made chocolate cupcakes, I probably would have licked all the icing off the tops left the cake bottoms for Joe.  

Not the worst problem he could have but I think it's good I decided to make some vanilla as well.


Salted Caramel Buttercream Frosting
(slightly adapted from allrecipes)

Ingredients
1/2 cup brown sugar
1/2 cup unsalted butter
2 tablespoons light corn syrup
1/2 cup heavy cream
1/2 tablespoon vanilla extract
1 pinch sea salt

3/4 cup salted butter
2 cups powdered sugar

Directions
In a medium saucepan, combine brown sugar, unsalted butter, and corn syrup and put over medium-high heat.  Bring it to a boil then reduce the heat and simmer for 3-4 minutes.  Let it cool until it is warm, not hot.  Then slowly whisk in the cream.  Add the vanilla and a pinch of salt and stir to incorporate.  Set aside to let it cool completely to room temperature.

Beat the softened salted butter with the paddle attachment for 2 minutes at a low setting (2 on a Kitchen Aid).  Then switch to the stainless steel whip attachment and beat for 10 minutes at a medium-high setting (6 on the Kitchen Aid mixer).  Add a cup of the powdered sugar and mix on low for a minute to incorporate it.  Scrape down the sides with a spatula and add the second cup of powdered sugar.  Mix for another minute on low.

While keeping the mixer on low, add the cooled caramel a tablespoon at a time until it is all gone.  Beat until it is all combined and smooth.