Gingerbread Chai Snickerdoodle Pound Cake

I’m obviously on a mission to guarantee your kitchen and home smells like a million-billion-zillion bucks .. aka the holiday season!!

Could there BE anything more Christmas-y that cinnamon and gingerbread smells?!?!

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Our tree goes up this weekend!! I can’t wait, I always loved putting up the tree growing up, but it’s a little bit more special now that it’s just Mr. LTSL and I. It genuinely is OUR tree, and as you look at it, you can definitely see our personality shining through. Our decorations range from places we’ve traveled to together, shiny gold blubs, tons of homemade knickknack’s and guarding it all, just at the tippy top sits batman ready to fight off any prying Grinch … and right next to him, a cupcake of course. Randomness, at its best.

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I’m sure there will be Christmas carols playing, and I’ll be baking up a storm!! And there will be wine … possibly, probably, mulled. Annnnd with all of that hard work of rocking around the Christmas tree… we’ll need cake!!

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Gingerbread Chai Snickerdoodle Pound Cake

Ingredients:

4 eggs, room temperature

2 cups sugar + 2 tablespoons ( separated)

1 teaspoon almond extract

1 tablespoon  dark molasses

2 all-purpose flour

1/4 cup cake flour

21/4 teaspoons baking powder

1 teaspoon ground ginger powder

1 teaspoon cinnamon powder + 1 tablespoon ( separated)

1/2 tsp fresh nutmeg

½ teaspoon ground clove

1-1/4 cups milk

4 Chai Spice Tea bags

2/3 cups butter

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Directions:

Preheat oven to 350 degrees F.

In a large bowl, beat eggs. Slowly add 2 cups sugar, until mixture is light and fluffy. Add almond and molasses.

Sift together flours, baking powder, ginger powder, 1 teaspoon cinnamon, nutmeg and ground clove. Slowly add to batter.

In a small saucepan, heat milk and chai tea – you want to begin to see small bubbles forming and the tea extracting. Do not boil.

Once simmering, remove tea bags and add butter. Allow it to melt.

Slowly ( and carefully) add hot mixture to the batter. Stir just until combined

Pour into a greased baking pan. Bake at 350° for 60 minutes.

While the cake is baking, combine remaining 1 table spoon of cinnamon and 2 tablespoons of sugar in a small bowl.

Once the cake is finished, remove from oven and sprinkle with cinnamon sugar topping.

Allow to cool completely, and slice.

Cool on a wire rack.

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Pour me a glass , and start blasting the Christmas carols….  it’s beginning to look a lot like Christmas!!

Pumpkin Spice Oreo Pumpkin Pie Bars

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Haaapppy Thanksgiving!!

Woooohooooo …. Heh. While most of us ( moi avec mi familia … yes, that was French and Spanish all in one) celebrated Thanksving over a month ago I have an extra special recipe for all of my American readers.

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Pun’kin pie… bars.

Also, I’m being super sneaky this year and celebrating thanksgiving twice because my sweet baboo ( ala Sally Brown) and I are in ‘Merica this week!! Bring on the turkey, pun’kin pie and extra stretchy pants!!

I’m normally not a pumpkin pie person, growing up my mom made a very traditional Trinidadian version – no crust – lots of spices – with huge chunks of ginger ( even though I think this might have been a mistake).

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What’s a pie without crust?!? … especially, when I made a crust out of OREOS!! Pumpkin Spice OREOS!!  I did however take a note out of her book, and spiced this recipe up – and added the fresh ginger … just a little and minced it as much as I can. And taaa-daaa I’m a pumpkin pie looovvaaaahhh … it could just be the oreos… or the magic powers that are in pumpkin spice.

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Mehh. After today, don’t we all just move onto nutmeg and chestnuts anyway … heh. Kidding. Kind of. Starbucks, I love you.

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Pumpkin Spice Oreo Pumpkin Pie Bars

Ingredients

2 cups pureed pumpkin

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated ginger

½ teaspoon ground nutmeg

1/4 tsp ground cardamom

½ teaspoon salt

¼ teaspoon Garam masala

1 can Sweetened Condensed Milk

2 large eggs

1 tsp vanilla

21 Pumpkin Spice Oreo Cookies (crushed to a fine crumb)

5 Tbsp melted butter

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Directions:

Preheat oven to 425°

Line a large rectangular baking pan with greased foil.

In a large bowl, combine oreo crumbs and butter.

Add to bottom of prepared rectangular pan.

Bake for 5 minutes.

Remove from oven.

In a medium microwave safe bowl, add pumpkin puree, spices, salt and fresh ginger Microwave for 2 minutes.

Allow mixture to come to rooms temperature, it should be warm to the touch. Whisk in remaining ingredients.

Pour into crust and bake for 15 minutes.

Lower the heat to 350, and bake for an additional 45 minutes.

Remove from oven and allow to cool.

Slice and enjoy.

IMG_9037Just a note ( and if you’re not super hungry right away) – if you refrigerate the bars for at least 45 minutes, they slice extremely clean.