Sugar & Spice Halloween and Fall Cookies

Sugar & Spice Halloween and Fall Cookies

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There’s a bit of a nip in the air, even here in Hawaii it’s been rainy and gloomy.  And Starbuck’s has added my seasonal favorites like Pumpkin Spice Latte!  This can only mean Fall is here!

This time of year I get a yen for spice cookies, nothing smells better than oven fresh cookies.  It fills the house with those delicious fall aromas like cinnamon and ginger.  And since this year’s Halloween will probably be very different from Halloweens past cookie baking is one of the activities we’ve added to our yearly festivities.  I mean Halloween parties (or parties of any type involving multiple people from different households) is out of the question and for our family and friends Trick or Treating is a no go too.  Instead we’ve been making Halloween crafts, watching Halloween movies, and reading Halloween books.  And now we’ll also be baking and decorating Halloween cookies.

These Sugar & Spice cookies are yummy without the icing.  They’re great for all the Fall occasions including Halloween and Thanksgiving.  That’s right one recipe different styles!

 

 

 

 

 

You can even use the same cookie cutter, well at least the pumpkin shape!  And the same icing colors!

These cookies are so easy to bake and they are so yummy!  To make them pretty I used royal cookie icing in 2 different consistencies, piping and flooding.  I also saved some cookies and icing so the kids can decorate them next when they’re in the mood!

This cookie recipe makes a dough that is great for rolled and cut cookies without having to refrigerate it before cutting!  Here’s the recipe for the cookie icing, the cookie recipe is below.  Enjoy!

Royal Cookie Icing

Ingredients:

4 Tbs. Meringue Powder

1/2 Cup Water at room temp

7 Cups Powdered Sugar

2 Tsp Vanilla extract or other flavor

2 Tbs Shortening

2 Tbs Corn Syrup

1/8 tsp Salt

Procedure:

In the bowl of a stand mixer using the paddle attachment mix together meringue powder and water until frothy and all powder is dissolved.

Add 1/2 of the sugar and beat on medium speed about 4 minutes.  It will be thick and glossy.

Add flavor, shortening, and corn syrup and mix well.

Slowly add in remaining sugar.  Mix on slow/medium until well blended.  Mix for another 3 minutes.  It should be thick like a  piping consistency. (if you want it really thick add another cup of sugar, this is used for hard decorations like roses, eyes, and more that you stick to the top of cookies and cakes.)

Cover bowl with plastic wrap or damp cloth to keep moist.

Divide to make different colors and consistencies.

To make flood icing thin with water but add 1/8 to 1/4 tsp water at a time until you get desired consistency.  Flood icing should be a bit thin and runny, but not too runny and watery that it rolls off the sides of the cookie.

To decorate cookies place a small amount of icing in a small bowl and color using gel food coloring.

I usually color a bowl then separate it again so that I can change the consistency of a portion of the colored icing.   I place the Piping or thicker consistency in a piping bag and the thinner flood icing in a plastic squeeze bottle.

Pipe a thin line of icing, piping consistency of course, around the edges of the cookies and any other place you want to separate the flood icing from.  Let dry.

Squeeze flood icing on the cookie surface and spread out making sure it all stays inside the piped lines.  Let dry.

Pipe other decorations onto to dry flood icing, like words, eyes, and designs.

Let everything dry completely and store in air tight containers.


Sugar & Spice Fall Cookies
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Sugar & Spice Fall Cookies
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Ingredients
Servings:
Instructions
  1. In a separate bowl mix together flour, baking powder, and spices.
  2. In the bowl of your stand mixer cream together butter and sugars.
  3. Add in egg and vanilla. Mix until well incorporated.
  4. Gradually add in flour mixture scarping down sides and bowl bottom to make sure the dough is well blended. Dough will be thick.
  5. Roll out dough on floured surface. The thickness should be between 1/4" and 1/2".
  6. Cut out shapes and place on parchment or silicone covered baking sheet.
  7. Bake in a preheated 350 degree oven for about 11 minutes.
  8. Remove from oven and let sit on sheet about 2 minutes.
  9. Gently transfer to wire racks and cool completely before decorating.
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Savvy Nana’s Ono Mango Bread

Savvy Nana’s Ono Mango Bread

Mango

Mango season in Hawaii is from May to July.  When we’re lucky we get a bumper crop of mangoes.  During the summers when mangoes are abundant we eat mangoes every which way we can think of, those we can’t eat fresh we freeze and turn into different mango desserts, our favorite is mango bread.

Here is my favorite recipe for mango bread.  I’ve been baking them for over 20 years!  Bake some for the family and bake extra for friends.  They make great gifts!

You can make this bread ahead of time and freeze.  Wrap each loaf in foil and place in freezer safe ziplock bags.  They will keep in the freezer for 6 months.  Just remove from freezer and thaw out before serving.

By the way “Ono” means tastes good in Hawaii!

Ingredients:

2 cups flour

1 tsp. cinnamon

2 tsp. baking soda

1 ½ cups sugar

½ tsp. salt

¾ cup oil

3 eggs, slightly beaten

2 cups diced ripe mango

Directions:

Pre-heat oven to 350 degrees

Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
Add remaining ingredients, stir well.  Batter will be thick.

Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.

Pour batter into pans til 2/3 full.
Bake for 55-65 mins or until tester comes out clean.

To freeze wrap each loaf in foil, then place in freezer zip lock bags.
I don’t recommend doubling the recipe, the batter gets too difficult to mix.  When I’ve doubled the recipe somehow the the baking soda doesn’t get distributed well and some parts of the loaves will be bitter.


The Best Mango Bread Ever
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This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
The Best Mango Bread Ever
Print Recipe
This is a tried and true recipe for mango bread. I've been baking it for friends and family for over 20 years.
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Servings Prep Time
5 Mini Loaves 20 Minutes
Cook Time Passive Time
65 Minutes 65 Minutes
Ingredients
Servings: Mini Loaves
Instructions
  1. Pre-heat oven to 350 degrees
  2. Sift dry ingredients together, making sure baking soda is distributed evenly, no clumping.
  3. Add remaining ingredients, stir well. Batter will be thick.
  4. Lightly oil 5 – 2 ½ “ x 5” loaf pans OR 2 large ones.
  5. Pour batter into pans til 2/3 full.
  6. Bake for 55-65 mins or until tester comes out clean.
Recipe Notes

Mango Bread CollageTo freeze wrap each loaf in foil, then place in freezer zip lock bags.

I don't recommend doubling the recipe, the batter gets too difficult to mix. When I've doubled the recipe somehow the the baking soda doesn't get distributed well and some parts of the loaves will be bitter.

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Easy Beef Shawarma Wrap Recipe

Easy Beef Shawarma Wrap Recipe

Whenever we are in LA there’s this place we frequent, Zankou Chicken; although their specialty is the delicious rotisserie chicken they also serve beef and chicken kebobs and shawarma wraps.  We love the beef shawarma so much that we buy a dozen or so to take home with us.

Since there are no trips planned to LA anytime soon I decided to try my hand at making my own.
Shawarma is usually cooked on a spit and slow roasted as it turn, I don’t have one of those machines so I found a way to make it using just my oven and stove top.
To make the meat extra tender I used thinly sliced boneless beef short ribs with all the fat trimmed off.  I adapted a chinese restaurant method used to tenderize their stir fry meat and it made my ribs very tender.
The secret to great shawarma is the spices used to marinate the meat.  So get out your spice rack to make this tasty recipe.  We make it into wraps using either pita bread or nan.  Served with crunchy dill pickles and my sun dried tomato/roasted red pepper hummus and you’ve got a filling meal.
My family thinks my version is just as good as the shawarma we buy at Zankou!
Marinade Ingredients:
1 tbls. corn starch
1/4 cup olive oil
2 tbls. garlic powder
1 tsp. Allspice
1 tsp. Cinnamon
2 tsp. Cumin
1 tsp. Paprika
1 tsp. Cayenne Red Pepper
1 tsp. Oregano
1 tsp. Sea Salt
1 tsp. Turmeric
1 tsp. Corriander
1/2 tsp. Nutmeg
1 lb. thin sliced boneless beef short ribs
Extra olive oil for sauteing
Extra spices for taste adjustment (optional)
Pita or Nan bread
Hummus spread (you can use my Sun dried tomato/Roasted red pepper hummus or any hummus you prefer)
Dill pickle spears
Lettuce, tomato, any other veggies you prefer – optional
Directions  for Marinade:
1.  Place all ingredients in a large ziplock bag
2.  Seal bag and knead until it’s well blended – break up any clumps of corn starch that may form so that it mixes in with the oil and spices.  You should end up with a cloudy thick liquid.
3.  Trim extra fat off the edges of the short ribs
4.  Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
5.  Refrigerate for at least 1 hour; up to overnight.  Turn bag occasionally to evenly distribute marinade.  The longer it marinates in the oven the more flavorful the meat will be.
Cooking and assembling directions:
1.  Place meat on an ungreased baking sheet.
2.  Bake in 400 degree oven for 15 minutes
3.  Remove from baking sheet and slice into thin strips
4.  Heat some olive oil in large pan
5.  Add sliced meat into hot oil and saute – DO NOT SKIP this step, it’s what gives it the finish like it was roasted on a spit.
6.  If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute.  I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
7.  Spread one side of bread with hummus
8.  Layer on meat, pickles, and other veggies you prefer
9.  Fold sides over the filling and serve
10.  Enjoy!
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Ingredients
Servings: Wraps
Instructions
  1. Directions for Marinade: Place all ingredients in a large ziplock bag
  2. Seal bag and knead until it's well blended - break up any clumps of corn starch that may form so that it mixes in with the oil and spices. You should end up with a cloudy thick liquid.
  3. Trim extra fat off the edges of the short ribs
  4. Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
  5. Refrigerate for at least 1 hour; up to overnight. Turn bag occasionally to evenly distribute marinade. The longer it marinates in the oven the more flavorful the meat will be.
  6. Cooking and assembling directions: Place meat on an ungreased baking sheet.
  7. Bake in 400 degree oven for 15 minutes
  8. Remove from baking sheet and slice into thin strips
  9. Heat some olive oil in large pan
  10. Add sliced meat into hot oil and saute - DO NOT SKIP this step, it's what gives it the finish like it was roasted on a spit.
  11. If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute. I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
  12. Spread one side of bread with hummus
  13. Layer on meat, pickles, and other veggies you prefer
  14. Fold sides over the filling and serve
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Vegan Pumpkin Pie

Vegan Pumpkin Pie

Thanksgiving is right around the corner.  At my house this means baking, lots of baking.  I have to make the family’s favorite pies like sweet potato, pecan, and of course pumpkin.  But in a family that has a child who’s allergic to eggs, nuts, and dairy none of these pies will do.  So for my grandson Jett we make a special Vegan Pumpkin Pie.  He loves it!

This Vegan Pumpkin Pie is super easy to make, it contains no dairy or eggs.  We have been making it for Jett every year for Thanksgiving and Christmas, it’s something he totally looks forward too.  By the way it’s tasty enough to serve to the whole family so if you don’t want to make 2 types of Pumpkin Pie go ahead and just make this Vegan Pumpkin Pie.  If you don’t tell anyone it’s vegan they might not even notice.  Yes it’s that good!

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Vegan Pumpkin Pie

Ingredients:

1 15 or 16 oz. can or box Organic pumpkin pumpkin puree

1/2 tsp salt

1 Cup Organic Coconut Milk  –  don’t shake the can before opening, scoop up and use the fat creamy white portion on the top

1 tsp cinnamon

1/2 tsp ground ginger

1/4 cup Organic Maple Syrup

1/2 Cup Coconut Sugar (you can use cane sugar if you can’t find coconut sugar)

1/4 Cup Cornstarch

1 Unbaked Pie Shell  – homemade or frozen (be sure it’s allergen free)

Directions:

Mix Dry Ingredients except corn starch together and set aside

Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended

Add mixed dry ingredients to the pumpkin mixture and mix very well

Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well – you don’t want lumps

Pour pumpkin mixture into unbaked pie shell

Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean

Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.

Cover with plastic wrap and refrigerate until ready to serve.  I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.

 


Vegan Pumpkin Pie
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Vegan Pumpkin Pie
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Ingredients
Servings:
Instructions
  1. Mix Dry Ingredients except corn starch together and set aside
  2. Mix Pumpkin Puree, coconut milk, and maple syrup together until well blended
  3. Add mixed dry ingredients to the pumpkin mixture and mix very well
  4. Sprinkle cornstarch in 2-3 increments over the pumpkin mixture making sure to stir cornstarch into the mixture very well - you don't want lumps
  5. Pour pumpkin mixture into unbaked pie shell
  6. Bake in a pre-heated 350° oven for about 1 hour or until tester comes out clean
  7. Do not over bake, once tester comes out clean remove from oven and set on the counter, center may still be soft and wobbly when shake, it will set firm as it cools.
  8. Cover with plastic wrap and refrigerate until ready to serve. I serve it with spray canned coconut whipped cream I buy at Safeway next to the Rediwhip.
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Shrimp with Black-Eyed Peas

Shrimp with Black-Eyed Peas

This is truly the primary instruction that I made of Shrimp with Black-Eyed Peas up and it created Pine Tree State pretty darn happy. I’m not curious about any diet that creates Pine Tree State eat things that don’t style smart. Thus i used to be alleviated after I Sat all the way down to eat and that I may honestly say that I actually enjoyed the meal. It created Pine Tree State feel optimistic concerning my ability to stay with this set up of ingestion whereas keeping Pine Tree State feeling healthy and happy.

What I really like concerning the style of this dish is that the juxtaposition of the flavoring and also the cinnamon, the sweet purple onion and also the hot pepper, and also the dry couscous and also the creamy black-eyed peas. Each flavor is in balance and if you’re careful to not cook the shrimp their soft sweetness compliments everything else.

I served Shrimp with Black-Eyed Peas it with couscous so as to spherical out the meal. I’m thinking of adding okra or inexperienced beans next time to feature in some additional veggies. However that will solely create it higher as a result of its superb to start with. I even created additional the last time I created it in order that I may have leftovers to eat. Dinner tomorrow is going to be nearly as good because it was last night!

 

Click Shrimp with Black-Eyed Peas for recipes.

 

(This post has affiliate links)



Ingredients

1 tablespoon olive oil
1/4 tsp chili powder
1/8 tsp cinnamon
20 large shrimp
1 small red onion, peeled and diced (I used a regular yellow onion b/c it was all I had on hand)
1 long hot green pepper, seeded, ribs removed, and diced
1 garlic clove, minced
1/3 cup broth
1 tbsp honey
5 tbsp fresh lime juice
1 can black-eyed peas, drained and rinsed

Instructions

1. In a bowl mix the oil, chili powder, and cinnamon. Add in the shrimp and toss to coat.
2. Cover the bowl with plastic wrap and put it in the fridge for 1-4 hours.
3. When you are ready to cook place the oil, onion, and pepper In a large skillet over medium heat and cook until softened.
4. Whisk together the honey, broth, and lime juice in a small bowl.
5. Add the black-eyed peas into the pan and add in the whisked liquid.
6. When the liquid has boiled off and reduced spread the peas to the outside rim of the pan and add the shrimp to the center of the pan.
7. After 2-3 minutes (or when the bottoms of the shrimp have turned pink) flip the shrimp. It will cook faster on the second side so after 1-2 minutes stir everything together and it will be ready to serve.
8. Serve with couscous which, if made without oil, will add 88 calories and 1 gram of fat to the meal.

 

Shrimp with Black-Eyed Peas
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Shrimp with Black-Eyed Peas
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