+++ /dev/null
-[[!meta title="Brown Butter Brownies with Chocolate Chips"]]
-
-Adapted from Hershey's
-
-4990 cal/recipe
-
-## Ingredients
-
-+ 1 c butter
-+ 2 c granulated sugar
-+ 2 tsp vanilla extract
-+ 4 eggs
-+ 3/4 c all-purpose flour
-+ 1 c cocoa powder
-+ 1/2 tsp baking powder
-+ 1/4 tsp salt
-+ 1 c chopped nuts or chocolate chips (optional)
-
-## Directions
-
-+ Brown butter on stovetop over medium heat.
-+ Remove butter from heat and allow to cool to room temperature.
-+ Preheat oven to 350 °F.
-+ Grease 9" x 13" pan.
-+ Cream cooled butter, sugar, and vanilla on high speed until fluffy.
-+ Beat in eggs, one at a time, beating well after each addition.
-+ Mix flour, cocoa powder, baking powder, and salt in separate bowl.
-+ Slowly blend flour mixture into butter mixture until barely incorporated.
-+ Stir in nuts or chocolate chips (optional).
-+ Pour batter into pan and bake for 30-35 minutes (until edges are firm and pull away from pan edge).
-
-## Note
-
-[[!tag dessert chocolate "cocoa powder"]]
+++ /dev/null
-[[!meta title="Earl Grey Cupcakes with Lemon Buttercream Frosting"]]
-
-Adapted from InTheKnow.com
-
-4200 cal/recipe
-
-## Ingredients
-
-### Cupcakes
-
-+ 1 1/2 c all-purpose flour
-+ 5 tsp Earl Grey tea leaves
-+ 1 1/2 tsp baking powder
-+ 1/4 tsp salt
-+ 1/2 c unsalted butter, at room temperature
-+ 1 c granulated sugar
-+ 1 large egg
-+ 1 tsp vanilla extract
-+ 1 c milk
-
-### Frosting
-
-+ 1/2 c unsalted butter, at room temperature
-+ 2 c powdered sugar
-+ 2 tbsp heavy cream
-+ 1 large lemon, zested and juiced
-
-## Directions
-
-+ Heat oven to 350 F.
-+ Line cupcake pans with about 14 cupcake liners.
-+ Make cupcakes by stirring together flour, tea leaves, baking powder, and salt in a small bowl.
-+ Cream 1/2 c butter and granulated sugar in a large bowl until light and fluffy.
-+ Beat egg and vanilla into butter mixture.
-+ Slowly mix flour mixture into butter mixture.
-+ Mix milk into batter.
-+ Pour batter into cupcake liners, filling each about 2/3 full.
-+ Bake cupcakes for 15-20 min until lightly golden.
-+ Make frosting by beating 1/2 c butter and powdered sugar until smooth.
-+ Mix in heavy cream, lemon zest, and lemon juice.
-+ Spread frosting on cooled cupcakes.
-
-## Note
-It's best to cut open tea bags for the tea leaves since bagged tea is basically ground and mixes into the batter well.
-Nice tea leaves will remain as little pieces in the batter that will turn into hard bits after baking.
-
-[[!tag "Earl Grey" lemon]]
+++ /dev/null
-[[!meta title="Eggnog Cake"]]
-
-Adapted from MyRecipes.com (http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/)
-
-6622 cal/recipe
-
-### Ingredients
-+ 1 c butter, softened
-+ 3 c granulated sugar
-+ 6 large eggs
-+ 3 c sifted cake flour
-+ 3/4 tsp baking powder
-+ 1/2 tsp salt
-+ 1 c plus 2 rounded tbsp eggnog, divided
-+ 2 tsp vanilla extract
-+ 2 tbsp brandy (optional)
-+ 1 tsp ground cinnamon
-+ 3/4 tsp freshly grated nutmeg
-+ 1/2 tsp ground allspice
-+ 1/4 tsp ground cloves
-+ 1 cup sifted powdered sugar
-
-### Directions
-
-+ Generously grease and flour a 12-cup Bundt pan.
-+ Preheat oven to 350 F.
-+ Cream butter until fluffy (about 2 min).
-+ Gradually add sugar, beating 5 to 7 minutes.
-+ Add eggs, one at a time, beating each just until yellow disappears.
-+ Combine flour, baking powder, and salt in separate bwol.
-+ Mix half of flour mixture into butter mixture, until just blended.
-+ Mix 1 c of eggnog to butter mixture, until just blended.
-+ Mix remaining flour mixture into butter mixture, until just blended.
-+ Stir in vanilla and, if desired, brandy.
-+ Pour half of batter into prepared pan.
-+ Stir spices into remaining batter.
-+ Spoon spice batter over plain batter.
-+ Swirl batters slightly together, using a knife.
-+ Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean).
-+ Cool in pan on a wire rack 15 minutes.
-+ Remove from pan by inverting to wire rack and finish cooling on wire rack.
-+ Place cake on a cake plate.
-+ Combine 1 cup powdered sugar and whipping cream, stirring until smooth.
-+ Drizzle glaze over cake.
-
-[[!tag dessert eggnog]]
+++ /dev/null
-[[!meta title="Honey Baked Ham Cupcakes"]]
-
-6420 cal/recipe
-
-## Ingredients
-
-### Cupcakes
-
-+ 1 3/4 c all-purpose flour
-+ 1 1/2 tsp baking powder
-+ 1/2 tsp baking soda
-+ 2 tsp ground cinnamon
-+ 1/4 tsp ground cloves
-+ 1/4 tsp ground allspice
-+ 1/2 c vegetable oil
-+ 1/2 c honey
-+ 3/4 c granulated sugar
-+ 1/4 c brown sugar
-+ 2 large eggs, room temperature
-+ 1/2 tsp vanilla extract
-+ 1/2 c pineapple juice
-+ 1/2 c whiskey
-+ 17-20 medium sliced pieces of ham
-
-### Frosting
-+ 8 oz cream cheese, room temperature
-+ 1/4 c (half stick) butter, room temperature
-+ 1 tsp vanilla extract
-+ 1 1/2 tsp cinnamon
-+ 2-3 C powdered sugar (add to desired stiffness)
-
-## Directions
-
-### Cupcakes
-+ Prepare cupcake tin(s) for 20 cupcakes by spraying with oil.
-+ Preheat oven to 350 F.
-+ In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
-+ Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey.
-+ Slowly stir together to make a thick, well-blended batter.
-+ Place one slice of ham in each well of the cupcake tin, taking care that the ham on the bottom and sides of the pan has no holes.
-+ Spoon batter into the ham, filling about half full.
-+ Bake for about 30 minutes (until toothpick comes out clean).
-+ Remove to wire racks to cool.
-
-### Frosting
-+ Beat cream cheese and butter well.
-+ Mix in vanilla and cinnamon.
-+ Slowly mix in powdered sugar.
-+ Frost cooled cupcakes.
-
-## Notes
-+ These can be made without the ham for a sweeter, simpler cupcake.
-++ The recipe will make fewer cupcakes since the ham takes some room in the cupcake well.
-++ Bakes in a shorter time (about 20 min).
-+ It works well to use Black Forest ham, which has those nice looking black edges.
-+ It is best to use a ham layer about 1/8 inch thick. If the ham is very thinly sliced, layer multiple pieces.
-
-[[!tag dessert ham]]
+++ /dev/null
-[[!meta title="Maple Brown Sugar Cookies"]]
-
-Adapted from AllRecipes.com
-
-4630 cal/recipe
-
-## Ingredients
-
-+ 1 c unsalted butter, browned and cooled to almost room temperature
-+ 1 1/2 c packed brown sugar
-+ 1/3 c maple syrup
-+ 1 tsp vanilla extract
-+ 1 large egg at room temperature, lightly beaten
-+ 3 c all-purpose flour
-+ 2 tsp corn starch
-+ 1 tsp baking soda
-+ 1/2 tsp salt
-
-## Directions
-
-+ Completely combine browned butter, brown sugar, and maple syrup in large bowl.
-+ Stir in vanilla extract.
-+ Stir in egg until well-combined.
-+ In a medium bowl, stir together flour, cornstarch, baking soda, and salt.
-+ Gradually add flour mixture to butter mixture until completely combined.
-+ Scoop out cookies and chill in refrigerator for at least an hour.
-+ Preheat oven to 375 F and line cookie sheets with silicone mats or parchment sheets.
-+ Bake cookies one tray at a time on middle rack for 10-12 min. Allow cookies to cool completely on cookie sheet.
-
-[[!tag dessert maple]]
+++ /dev/null
-[[!meta title="Nanaimo Bars"]]
-
-Adapted from the city of Nanaimo, New York Times, and Epicurious
-
-5250 cal/recipe
-
-## Ingredients
-
-### Crust
-
-+ 1/2 c unsalted butter
-+ 1/4 c white granulated sugar
-+ 5 tbsp cocoa powder
-+ 1 egg, beaten
-+ 1 3/4 c graham cracker crumbs
-+ 1 c unsweetened shredded coconut
-+ 1/2 c diced nuts
-
-### Creamy Middle
-
-+ 3 tbsp unsalted butter
-+ 1 1/2 tbsp heavy cream
-+ 1 tbsp custard powder (see Note)
-+ 1 c confectioners sugar
-
-### Chocolate Topping
-
-+ 1 c dark chocolate chips
-+ 6 tbsp heavy cream
-
-## Directions
-
-+ Line a 8 inch by 8 inch dish with parchment paper.
-
-### Crust
-
-+ Melt first 3 ingredients in double-boiler.
-+ Add egg and stir.
-+ Cook until slightly thickened.
-+ Remove from heat.
-+ Stir in crumbs, coconut, and nuts.
-+ Press firmly into prepared dish.
-+ Place in freezer while preparing next step.
-
-### Creamy Middle
-
-+ Cream all ingredients together.
-+ Beat until light and fluffy.
-+ Spread evenly over crust.
-+ Place in freezer while preparing next step.
-
-### Chocolate Topping
-
-+ Melt all ingredients together in double-boiler.
-+ Allow to cool slightly.
-+ Spread evenly over creamy middle.
-
-+ Cool for 1 hour in freezer or 4 hours in refrigerator before slicing.
-+ Store in fridge.
-
-## Note
-
-+ Custard powder is difficult to find in United States. Vanilla pudding mix (unprepared) can be substituted at 1:1.
-
-[[!tag dessert "heavy cream" chocolate]]
+++ /dev/null
-[[!meta title="Pumpkin Mousse Dessert"]]
-
-Adapted from TheKitchn.com (https://www.thekitchn.com/pumpkin-mousse-recipe-23577808)
-
-2950 cal/recipe
-
-## Ingredients
-
-### Topping
-
-+ 2 oz cold mascarpone
-+ 2 tbsp packed brown sugar
-+ 1/2 c heavy cream
-+ 1/4 tsp [[pumpkin pie spice blend]]
-
-### Mousse
-
-+ 6 oz cold mascarpone cheese
-+ 2/3 c packed brown sugar
-+ 1 c pumpkin puree
-+ 1 1/2 tsp [[pumpkin pie spice blend]]
-+ 1/4 tsp salt
-+ 1 c cold heavy cream
-+ 1 tsp vanilla extract
-
-### Crust
-
-+ 6 whole graham cracker sheets (about 1 c crumbs)
-+ 3 tbsp unsalted butter
-+ 1 pinch salt (about 1/16 tsp)
-
-## Directions
-
-### Topping
-
-+ Beat topping ingredients, except pumpkin pie spice, until peaks form (about 2 min).
-+ Transfer whipped topping to small bowl for later assembly.
-
-### Mousse
-
-+ Beat all mousse ingredients, except cream and vanilla, until smooth (about 90 sec).
-+ Add cream and vanilla and then beat until soft peaks form.
-
-### Crust
-
-+ Crush graham cracker sheets to crumb-sized pieces.
-+ Melt 3 tbsp butter in large frying pan over med heat.
-+ Stir crumbs ans salt into butter and cook until crumbs are fragrant and toasted (about 2 min).
-+ Remove crumbs to plate to cool.
-
-### Assembly
-
-+ Divide the crust among 6 small jars and tamp down lightly (about 3 tbsp per jar).
-+ Pipe or spoon the mousse over the crust (about 1/2 c per jar).
-+ Pipe or spoon the topping over the mousse (about 3 tbsp per jar).
-+ Refrigerate for at least 2 hours.
-+ Dust with remaining pumpkin pie spice (from topping ingredients).
-
-[[!tag pumpkin dessert mascarpone "heavy cream" "graham cracker"]]
+++ /dev/null
-[[!meta title="Pumpkin Pie Spice Blend"]]
-
-Adapted from The Kitchn (https://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245#post-recipe-8533)
-
-140 cal/recipe
-
-## Ingredients
-
-+ 3 tbsp ground cinnamon
-+ 2 tbsp ground ginger
-+ 1 1/2 tsp ground allspice
-+ 1 1/2 tsp ground cloves
-+ 1 1/2 tsp ground mace
-+ 1 1/2 tsp ground nutmeg
-
-## Directions
-
-+ Thoroughly combine all ingredients in a bowl.
-+ Store in an airtight container.
-
-[[!tag pumpkin spice]]
--- /dev/null
+[[!meta title="Brown Butter Brownies with Chocolate Chips"]]
+
+Adapted from Hershey's
+
+4990 cal/recipe
+
+## Ingredients
+
++ 1 c butter
++ 2 c granulated sugar
++ 2 tsp vanilla extract
++ 4 eggs
++ 3/4 c all-purpose flour
++ 1 c cocoa powder
++ 1/2 tsp baking powder
++ 1/4 tsp salt
++ 1 c chopped nuts or chocolate chips (optional)
+
+## Directions
+
++ Brown butter on stovetop over medium heat.
++ Remove butter from heat and allow to cool to room temperature.
++ Preheat oven to 350 °F.
++ Grease 9" x 13" pan.
++ Cream cooled butter, sugar, and vanilla on high speed until fluffy.
++ Beat in eggs, one at a time, beating well after each addition.
++ Mix flour, cocoa powder, baking powder, and salt in separate bowl.
++ Slowly blend flour mixture into butter mixture until barely incorporated.
++ Stir in nuts or chocolate chips (optional).
++ Pour batter into pan and bake for 30-35 minutes (until edges are firm and pull away from pan edge).
+
+## Note
+
+[[!tag dessert chocolate "cocoa powder"]]
--- /dev/null
+[[!meta title="Earl Grey Cupcakes with Lemon Buttercream Frosting"]]
+
+Adapted from InTheKnow.com
+
+4200 cal/recipe
+
+## Ingredients
+
+### Cupcakes
+
++ 1 1/2 c all-purpose flour
++ 5 tsp Earl Grey tea leaves
++ 1 1/2 tsp baking powder
++ 1/4 tsp salt
++ 1/2 c unsalted butter, at room temperature
++ 1 c granulated sugar
++ 1 large egg
++ 1 tsp vanilla extract
++ 1 c milk
+
+### Frosting
+
++ 1/2 c unsalted butter, at room temperature
++ 2 c powdered sugar
++ 2 tbsp heavy cream
++ 1 large lemon, zested and juiced
+
+## Directions
+
++ Heat oven to 350 F.
++ Line cupcake pans with about 14 cupcake liners.
++ Make cupcakes by stirring together flour, tea leaves, baking powder, and salt in a small bowl.
++ Cream 1/2 c butter and granulated sugar in a large bowl until light and fluffy.
++ Beat egg and vanilla into butter mixture.
++ Slowly mix flour mixture into butter mixture.
++ Mix milk into batter.
++ Pour batter into cupcake liners, filling each about 2/3 full.
++ Bake cupcakes for 15-20 min until lightly golden.
++ Make frosting by beating 1/2 c butter and powdered sugar until smooth.
++ Mix in heavy cream, lemon zest, and lemon juice.
++ Spread frosting on cooled cupcakes.
+
+## Note
+It's best to cut open tea bags for the tea leaves since bagged tea is basically ground and mixes into the batter well.
+Nice tea leaves will remain as little pieces in the batter that will turn into hard bits after baking.
+
+[[!tag "Earl Grey" lemon]]
--- /dev/null
+[[!meta title="Eggnog Cake"]]
+
+Adapted from MyRecipes.com (http://www.myrecipes.com/recipe/spiced-eggnog-pound-cake-10000001675100/)
+
+6622 cal/recipe
+
+### Ingredients
++ 1 c butter, softened
++ 3 c granulated sugar
++ 6 large eggs
++ 3 c sifted cake flour
++ 3/4 tsp baking powder
++ 1/2 tsp salt
++ 1 c plus 2 rounded tbsp eggnog, divided
++ 2 tsp vanilla extract
++ 2 tbsp brandy (optional)
++ 1 tsp ground cinnamon
++ 3/4 tsp freshly grated nutmeg
++ 1/2 tsp ground allspice
++ 1/4 tsp ground cloves
++ 1 cup sifted powdered sugar
+
+### Directions
+
++ Generously grease and flour a 12-cup Bundt pan.
++ Preheat oven to 350 F.
++ Cream butter until fluffy (about 2 min).
++ Gradually add sugar, beating 5 to 7 minutes.
++ Add eggs, one at a time, beating each just until yellow disappears.
++ Combine flour, baking powder, and salt in separate bwol.
++ Mix half of flour mixture into butter mixture, until just blended.
++ Mix 1 c of eggnog to butter mixture, until just blended.
++ Mix remaining flour mixture into butter mixture, until just blended.
++ Stir in vanilla and, if desired, brandy.
++ Pour half of batter into prepared pan.
++ Stir spices into remaining batter.
++ Spoon spice batter over plain batter.
++ Swirl batters slightly together, using a knife.
++ Bake for 50 to 55 minutes (until a long wooden pick inserted in center comes out clean).
++ Cool in pan on a wire rack 15 minutes.
++ Remove from pan by inverting to wire rack and finish cooling on wire rack.
++ Place cake on a cake plate.
++ Combine 1 cup powdered sugar and whipping cream, stirring until smooth.
++ Drizzle glaze over cake.
+
+[[!tag dessert eggnog]]
--- /dev/null
+[[!meta title="Honey Baked Ham Cupcakes"]]
+
+6420 cal/recipe
+
+## Ingredients
+
+### Cupcakes
+
++ 1 3/4 c all-purpose flour
++ 1 1/2 tsp baking powder
++ 1/2 tsp baking soda
++ 2 tsp ground cinnamon
++ 1/4 tsp ground cloves
++ 1/4 tsp ground allspice
++ 1/2 c vegetable oil
++ 1/2 c honey
++ 3/4 c granulated sugar
++ 1/4 c brown sugar
++ 2 large eggs, room temperature
++ 1/2 tsp vanilla extract
++ 1/2 c pineapple juice
++ 1/2 c whiskey
++ 17-20 medium sliced pieces of ham
+
+### Frosting
++ 8 oz cream cheese, room temperature
++ 1/4 c (half stick) butter, room temperature
++ 1 tsp vanilla extract
++ 1 1/2 tsp cinnamon
++ 2-3 C powdered sugar (add to desired stiffness)
+
+## Directions
+
+### Cupcakes
++ Prepare cupcake tin(s) for 20 cupcakes by spraying with oil.
++ Preheat oven to 350 F.
++ In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
++ Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey.
++ Slowly stir together to make a thick, well-blended batter.
++ Place one slice of ham in each well of the cupcake tin, taking care that the ham on the bottom and sides of the pan has no holes.
++ Spoon batter into the ham, filling about half full.
++ Bake for about 30 minutes (until toothpick comes out clean).
++ Remove to wire racks to cool.
+
+### Frosting
++ Beat cream cheese and butter well.
++ Mix in vanilla and cinnamon.
++ Slowly mix in powdered sugar.
++ Frost cooled cupcakes.
+
+## Notes
++ These can be made without the ham for a sweeter, simpler cupcake.
+++ The recipe will make fewer cupcakes since the ham takes some room in the cupcake well.
+++ Bakes in a shorter time (about 20 min).
++ It works well to use Black Forest ham, which has those nice looking black edges.
++ It is best to use a ham layer about 1/8 inch thick. If the ham is very thinly sliced, layer multiple pieces.
+
+[[!tag dessert ham]]
--- /dev/null
+[[!meta title="Maple Brown Sugar Cookies"]]
+
+Adapted from AllRecipes.com
+
+4630 cal/recipe
+
+## Ingredients
+
++ 1 c unsalted butter, browned and cooled to almost room temperature
++ 1 1/2 c packed brown sugar
++ 1/3 c maple syrup
++ 1 tsp vanilla extract
++ 1 large egg at room temperature, lightly beaten
++ 3 c all-purpose flour
++ 2 tsp corn starch
++ 1 tsp baking soda
++ 1/2 tsp salt
+
+## Directions
+
++ Completely combine browned butter, brown sugar, and maple syrup in large bowl.
++ Stir in vanilla extract.
++ Stir in egg until well-combined.
++ In a medium bowl, stir together flour, cornstarch, baking soda, and salt.
++ Gradually add flour mixture to butter mixture until completely combined.
++ Scoop out cookies and chill in refrigerator for at least an hour.
++ Preheat oven to 375 F and line cookie sheets with silicone mats or parchment sheets.
++ Bake cookies one tray at a time on middle rack for 10-12 min. Allow cookies to cool completely on cookie sheet.
+
+[[!tag dessert maple]]
--- /dev/null
+[[!meta title="Nanaimo Bars"]]
+
+Adapted from the city of Nanaimo, New York Times, and Epicurious
+
+5250 cal/recipe
+
+## Ingredients
+
+### Crust
+
++ 1/2 c unsalted butter
++ 1/4 c white granulated sugar
++ 5 tbsp cocoa powder
++ 1 egg, beaten
++ 1 3/4 c graham cracker crumbs
++ 1 c unsweetened shredded coconut
++ 1/2 c diced nuts
+
+### Creamy Middle
+
++ 3 tbsp unsalted butter
++ 1 1/2 tbsp heavy cream
++ 1 tbsp custard powder (see Note)
++ 1 c confectioners sugar
+
+### Chocolate Topping
+
++ 1 c dark chocolate chips
++ 6 tbsp heavy cream
+
+## Directions
+
++ Line a 8 inch by 8 inch dish with parchment paper.
+
+### Crust
+
++ Melt first 3 ingredients in double-boiler.
++ Add egg and stir.
++ Cook until slightly thickened.
++ Remove from heat.
++ Stir in crumbs, coconut, and nuts.
++ Press firmly into prepared dish.
++ Place in freezer while preparing next step.
+
+### Creamy Middle
+
++ Cream all ingredients together.
++ Beat until light and fluffy.
++ Spread evenly over crust.
++ Place in freezer while preparing next step.
+
+### Chocolate Topping
+
++ Melt all ingredients together in double-boiler.
++ Allow to cool slightly.
++ Spread evenly over creamy middle.
+
++ Cool for 1 hour in freezer or 4 hours in refrigerator before slicing.
++ Store in fridge.
+
+## Note
+
++ Custard powder is difficult to find in United States. Vanilla pudding mix (unprepared) can be substituted at 1:1.
+
+[[!tag dessert "heavy cream" chocolate]]
--- /dev/null
+[[!meta title="Pumpkin Mousse Dessert"]]
+
+Adapted from TheKitchn.com (https://www.thekitchn.com/pumpkin-mousse-recipe-23577808)
+
+2950 cal/recipe
+
+## Ingredients
+
+### Topping
+
++ 2 oz cold mascarpone
++ 2 tbsp packed brown sugar
++ 1/2 c heavy cream
++ 1/4 tsp [[pumpkin pie spice blend]]
+
+### Mousse
+
++ 6 oz cold mascarpone cheese
++ 2/3 c packed brown sugar
++ 1 c pumpkin puree
++ 1 1/2 tsp [[pumpkin pie spice blend]]
++ 1/4 tsp salt
++ 1 c cold heavy cream
++ 1 tsp vanilla extract
+
+### Crust
+
++ 6 whole graham cracker sheets (about 1 c crumbs)
++ 3 tbsp unsalted butter
++ 1 pinch salt (about 1/16 tsp)
+
+## Directions
+
+### Topping
+
++ Beat topping ingredients, except pumpkin pie spice, until peaks form (about 2 min).
++ Transfer whipped topping to small bowl for later assembly.
+
+### Mousse
+
++ Beat all mousse ingredients, except cream and vanilla, until smooth (about 90 sec).
++ Add cream and vanilla and then beat until soft peaks form.
+
+### Crust
+
++ Crush graham cracker sheets to crumb-sized pieces.
++ Melt 3 tbsp butter in large frying pan over med heat.
++ Stir crumbs ans salt into butter and cook until crumbs are fragrant and toasted (about 2 min).
++ Remove crumbs to plate to cool.
+
+### Assembly
+
++ Divide the crust among 6 small jars and tamp down lightly (about 3 tbsp per jar).
++ Pipe or spoon the mousse over the crust (about 1/2 c per jar).
++ Pipe or spoon the topping over the mousse (about 3 tbsp per jar).
++ Refrigerate for at least 2 hours.
++ Dust with remaining pumpkin pie spice (from topping ingredients).
+
+[[!tag pumpkin dessert mascarpone "heavy cream" "graham cracker"]]
--- /dev/null
+[[!meta title="Pumpkin Pie Spice Blend"]]
+
+Adapted from The Kitchn (https://www.thekitchn.com/how-to-make-pumpkin-pie-spice-cooking-lessons-from-the-kitchn-69245#post-recipe-8533)
+
+140 cal/recipe
+
+## Ingredients
+
++ 3 tbsp ground cinnamon
++ 2 tbsp ground ginger
++ 1 1/2 tsp ground allspice
++ 1 1/2 tsp ground cloves
++ 1 1/2 tsp ground mace
++ 1 1/2 tsp ground nutmeg
+
+## Directions
+
++ Thoroughly combine all ingredients in a bowl.
++ Store in an airtight container.
+
+[[!tag pumpkin spice]]
--- /dev/null
+[[!meta title="World's Best Gingerbread"]]
+
+Adapted from u/happieKampr on reddit/Old_Recipes (https://www.reddit.com/r/Old_Recipes/comments/qm9pf1/worlds_best_gingerbread/)
+
+6270 cal/recipe
+
+## Ingredients
+
++ 1 c butter, softened
++ 1/2 c packed brown sugar
++ 2 c blackstrap molasses
++ 1 c buttermilk
++ 2 tbsp dry ground ginger
++ 1 tbsp ground cinnamon
++ 1 tsp ground cloves
++ 1 tsp ground nutmeg
++ 1 tsp ground allspice
++ 3 eggs
++ 4 c all-purpose flour, sifted
++ 1 tsp baking soda
+
+## Directions
+
++ Preheat oven to 350 F.
++ Grease a 9-inch by 13-inch pan or a gingerbread cake tin.
++ Cream butter and sugar.
++ Beat in molasses, buttermilk, and spices.
++ Beat in eggs, one at a time.
++ In small bowl, blend flour and baking soda.
++ Stir flour mixture into butter mixture until just incoporated.
++ Bake until a toothpick inserted in the center comes out without batter (about 45 min).
+
+[[!tag spice buttermilk molasses]]
+++ /dev/null
-[[!meta title="World's Best Gingerbread"]]
-
-Adapted from u/happieKampr on reddit/Old_Recipes (https://www.reddit.com/r/Old_Recipes/comments/qm9pf1/worlds_best_gingerbread/)
-
-6270 cal/recipe
-
-## Ingredients
-
-+ 1 c butter, softened
-+ 1/2 c packed brown sugar
-+ 2 c blackstrap molasses
-+ 1 c buttermilk
-+ 2 tbsp dry ground ginger
-+ 1 tbsp ground cinnamon
-+ 1 tsp ground cloves
-+ 1 tsp ground nutmeg
-+ 1 tsp ground allspice
-+ 3 eggs
-+ 4 c all-purpose flour, sifted
-+ 1 tsp baking soda
-
-## Directions
-
-+ Preheat oven to 350 F.
-+ Grease a 9-inch by 13-inch pan or a gingerbread cake tin.
-+ Cream butter and sugar.
-+ Beat in molasses, buttermilk, and spices.
-+ Beat in eggs, one at a time.
-+ In small bowl, blend flour and baking soda.
-+ Stir flour mixture into butter mixture until just incoporated.
-+ Bake until a toothpick inserted in the center comes out without batter (about 45 min).
-
-[[!tag spice buttermilk molasses]]
projects / recipes.git / commitdiff