Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

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Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

I love these mini gingerbread cookies on Christmas cookie platters, with lattes, or stand them up next to your next gingerbread house! You don’t want it to sit unoccupied, after all.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mini Gingerbread Men (and Women!)
• Tip for Success
• More Christmas Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first decided to make this simple gingerbread cookies recipe because I wanted an adorable decoration for my gingerbread latte recipe (coming soon!) I soon realized, though, that these easy gingerbread cut-out cookies stand up all on their own. Literally, if you prop them up just right – because they have wee little cookie feet!

For the recipe, I used one I already have – my simple gingerbread trees recipe is one that I love to make this time of year. It’s an easy, simple gingerbread cookies recipe and it was perfect for these mini gingerbread cookies, too.

I decided to be an equal opportunity Christmas baker and make mini gingerbread men AND women. Besides, the skirts (and bows!) are so extra cute!

Ingredients

For the mini gingerbread men:

• Butter – I like to use unsalted butter for my recipes so that I can better control the salt content. Salted butter is delicious! But different brands have different salt levels.
• Sugar – Plain old granulated sugar.
• Egg – Just one
• Molasses – The type of molasses is important. You want dark molasses, but NOT blackstrap, which is way too strong tasting.
• Flour – I like to use plain all-purpose flour, but whole wheat flour would work, too.
• Baking soda – To give the cookies a bit of lift and structure.
• Spices – Ground ginger, ground cinnamon, and ground cloves.
• Salt – I prefer to use fine grain sea salt in my baking vs. kosher salt, because the larger crystals of salt can be jarring in baked goods (in my opinion! kosher is totally fine if you prefer it!)

For the icing:

• Powdered sugar – Also known as confectioner’s sugar. You’ll want to sift it to make sure there aren’t any lumps.
• Milk – Any old milk – dairy, oat, almond, etc. – will do.
• Light corn syrup – This ingredient is important because it helps the frosting drizzle on and then harden.
• Vanilla – Pure vanilla extract gives the icing a bit of flavor.

Adaptations/Variations

• Standard gingerbread cookies – This dough is a nice versatile gingerbread cookie dough and can be made into any shape. You may just need to cook them for a bit longer than the mini version.
• Cardamom gingerbread cookies – Add 1/2 teaspoon ground cardamom with the rest of the spices.

How to Make Mini Gingerbread Men (and Women!)

First, you’ll whip up the dough. Give yourself lots of time, because it will need to chill for awhile before you can roll it out and bake it.

To make the dough, beat together the butter and sugar until pale and fluffy. Then, add the egg and molasses and blend well.

In a separate bowl, mix together the flour, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.

At this point, you’ll want to press the dough together into a disk and cover it tightly in plastic wrap. Chill it for at least an hour, or up to three days in advance.

When you’re ready to bake your mini gingerbread men, pull the dough out of the fridge and work with it 1/4 section at a time. Roll it out to about 1/4 inch thick and cut out the shapes.

Place them on the baking sheet an inch or two apart, and bake! They’re done when they’re a bit firm and slightly golden around the edges.

Pull them out of the oven and let them cool completely. Mix up your icing and pipe it on. I like to make extra happy faces, buttons, squiggles to mark the arms and legs, and a nice little bow for the ladies.

Tip for Success

• You’ll want 2″ – 3″ cookie cutters. I like the smallest cookie cutters in this gingerbread cookie cutter set for my mini gingerbread cookies (affiliate link).

I hope you love these mini gingerbread men (and women!) as much as I do! I think they’re such fun little cookies to make and it’s so nice to have an easy two- or three-bite holiday cookie for Christmas treat platters.

More Christmas Cookie Recipes

• Chocolate Crinkle Cookies
• Cranberry White Chocolate Oatmeal Cookies
• Sparkly Chocolate Snickerdoodles

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Mini Gingerbread Cookies Recipe

Tiny in size, big on taste! These cute mini gingerbread men & women are great for holiday cookie platters, decorating cakes, & serving with tea or coffee.

Keyword mini gingerbread cookies, mini gingerbread men

Prep Time 1 hour hour 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 36 cookies

Calories 141kcal

Author Kare

Ingredients

Cookies:

• 1 cup unsalted butter, room temperature* 2 sticks
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup molasses not blackstrap
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine-grain sea salt

Icing:

• 3 cups powdered sugar sifted
• 2-3 tablespoons milk
• 2 tablespoons light corn syrup
• 1/2 teaspoon pure vanilla extract

Instructions

• In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
• Add the egg and molasses and beat until blended, scraping down sides as necessary.
• To a separate medium bowl, add the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix together.
• Add the dry ingredients to the wet ingredients and beat just until combined.
• Press the dough together and form into a disc. Wrap in plastic wrap. Refrigerate for an hour, or up to three days.
• Preheat oven to 350 degrees Fahrenheit.
• Remove disc from fridge and cut into fourths.
• Roll each piece about 1/4 inch thick. You may need to let the dough warm up just a bit, and, depending on your surface, you may need some additional flour to prevent sticking.
• Use small gingerbread cookie cutters to cut out the cookies. Roll out the scraps and cut a few more out. Repeat with the remaining dough.
• Bake on an ungreased cookie sheet for 7-8 minutes, until they're firm and just starting to get golden at edges. Remove from oven and let cool for about 5 minutes. Transfer to a wire rack to cool completely.
• Make the icing. Add the powdered sugar, 2 tablespoons milk, corn syrup, and vanilla to a small bowl. Use a wire whisk to mix it well. If it's too thick, add more milk a teaspoon at a time. You want the icing to be thin enough to be pipeable but thick enough to hold a line. Scoop the icing into a piping bag with piping tip or a Ziploc bag with the end snipped off, and pipe the icing onto the cookies.
• Let sit until icing hardens before storing or assembling on cookie plates. Cookies keep up to one week in an airtight container.

Notes

Icing recipe adapted from Sugar Spun Run

Nutrition

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 494mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 166IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg

The post Mini Gingerbread Men (& Women!) Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Dairy-Free Eggnog Ingredients
• How to Make It
• Frequently Asked Questions
• More Dairy Free Christmas Recipes
• More Cashew Cream Recipes

• Jump to full, printable recipe
• Reviews and comments

The Story Behind the Recipe

Growing up, we really weren’t an eggnog family. My first encounter with it was well into adulthood – in the form of an eggnog latte.

That easily segued into the real stuff whenever possible every December, but when I had to remove dairy from the menu, this Dairy-Free Eggnog is what really came to the rescue.

When I discovered Dairy-Free, Vegan Eggnog, the angels sang. Because seriously, this stuff is unbelievably delicious. The first version I tried was this one, and when I first sipped it, my eyes widened and I was like, okay, forget the traditional stuff. Where has THIS been all my life?

After that, I ventured into chai-spiced territory, which is really nice when I’m wanting a special twist.

But more often than not, this Easy 6-Ingredient Dairy-Free Eggnog is what I’m all about every December.

I took the inspiration recipe and ran with it, changing up the quantities until I landed on, in my humble opinion, vegan eggnog perfection.

Dairy-Free Eggnog Ingredients

Not only is it a super-simple list of ingredients, but this is so much easier to make than traditional eggnog!

We’ve got:

• Cashews – blended with water, cashews are creamy dreamy goodness (as also evidenced here and here)
• Coconut milk – a little sweetness and wonderful richness. I like lite coconut milk for this recipe, but you can use full fat if you prefer. .
• Dates – trust me on these. They add thickness and a carmelly, rich sweetness. SO GOOD.
• Vanilla – necessary!
• Nutmeg – even more necessary!
• and Sea salt – to help round out the flavors. Just a little!
• Okay, and a little water, too.

How to Make It

First, soak your cashews for ultimate creaminess.

Then, add all of the ingredients to the blender and blend completely. Hello, thick, rich, decadent egg free and lactose free eggnog! Taste your dairy free eggnog, and add more dates if you’d like for it to be sweeter.

Now chill it for a bit, and you have frothy cool eggnog in your life. YESSS.

Whether you’re vegan, dairy-free, or just not so sure about the idea of drinking egg, I encourage you to give this Dairy-Free Eggnog a try, and I hope you love it as much as we do!

P.S.: It is absolutely delicious in coffee, too. Total bonus. (Just swap out your usual coffee creamer for this. Heaven!)

Frequently Asked Questions

Q: Can I skip the cashew-soaking step?
A: If you have a high-speed blender like a Vitamix, you don’t necessarily have to soak the cashews. But if you want the creamiest eggnog and/or you don’t have a high speed blender, I’d suggest taking the extra step of soaking them.

Q: How long does this dairy free eggnog keep?
It keeps refrigerated in an airtight container for 4-5 days.

Q: Do you have any suggestions for boozing it up?
I do! Splash in some rum, bourbon, and/or Bailey’s Almondmilk Liqueur. Delicious!

More Dairy Free Christmas Recipes

• Chai-Spiced Vegan Eggnog brings together warm and cozy chai spices with vegan eggnog. This variation on vegan eggnog is really nice.
• Get cozy with Gluhwein! This warm mulled wine is well known for chasing the chills away.
• Need some dairy free Christmas cookie ideas (that would go VERY well with your dairy free nog?! How about these PB&J Thumbprints or Chocolate Crinkle Cookies?!
• This eggnog recipe makes an excellent coffee creamer, but if you’re craving chocolate and peppermint, go with this one. Yum!

More Cashew Cream Recipes

• Rich & Creamy Cashew Coffee Creamer
• Dairy-Free Alfredo Sauce Recipe
• Vegan Avocado Crema
• Cashew Sour Cream

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Dairy-Free Eggnog

Decadent and velvety, this egg-free, dairy-free & vegan eggnog is sure to be the hit of the party … or the entire season! Cashews, coconut milk, dates, vanilla, nutmeg, and a pinch of sea salt make up this glorious situation. Rum optional!

Course beverages

Cuisine American

Keyword christmas, drinks

Total Time 25 minutes minutes

Servings 6

Calories 368kcal

Author Kare

Equipment

• High-speed blender Like Vitamix

Ingredients

Dairy free eggnog:

• 2 cups raw cashews soaked*
• 1 1/2 cups water
• 30 ounces canned lite coconut milk 2 cans
• 8-10 medjool dates
• 2 tablespoons freshly ground nutmeg + more for garnish
• 2 tablespoons pure vanilla extract can substitute vanilla bean paste
• 1/4 teaspoon fine-grain sea salt

Optional cinnamon rims:

• 1 teaspoon ground cinnamon
• 2 tablespoons granulated sugar

Instructions

• Place all ingredients, starting with 8 of the dates, into the pitcher of a large high-speed blender. Puree until smooth. Taste; add and puree additional dates if you'd like it a bit sweeter.
• Refrigerate for at least an hour to chill. Serve, adding a bit of rum to each (adult!) serving if desired. Keeps refrigerated for 4-5 days.
• For optional cinnamon rims, mix sugar and cinnamon in a saucer. Pour a bit of water in a second saucer. Lightly dip the rims of the glasses first into the water and then in the cinnamon sugar mix. Voila!

Notes

Recipe time includes soaking time for cashews.

*Cashew Soaking Note

To soak the cashews, place them in a bowl of hot water for 20 minutes, then drain and proceed with the recipe. 

Nutrition

Serving: 1g | Calories: 368kcal | Carbohydrates: 43g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 106mg | Potassium: 523mg | Fiber: 4g | Sugar: 29g | Vitamin A: 51IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 3mg

Originally published Dec. 5, 2018.

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I know, I know. There are so many “best ever” and “better than” claims out there. I’ve been an offender at other times too, though whenever I name a recipe in such a way, I tend to offer it up with a full arsenal of disclaimers. Which is kind of typically me. Disclaimer girl.

But here’s the deal with these Better-Than-Starbucks Pumpkin Scones.

Obviously I didn’t conduct a nationwide taste test, but I did conduct a family-wide taste test, and the results were unanimous: This recipe, while inspired by Starbucks pumpkin scones, resulted in a pumpkin scone that actually was preferred over Starbucks.

Like, I literally brought home a Starbucks pumpkin scone and sat it next to this homemade pumpkin scone recipe and we tasted both and the homemade version won hands down.

Now, I will say that I only set out to make a duplicate of Starbuck’s most popular scone because it’s fall and hello pumpkin. I also wanted it to be a dairy-free pumpkin scone recipe because I’m a dairy avoider these days. Do the coconut oil and coconut milk make these better than Starbucks, at least according to my family? I don’t know, I really don’t.

I just know these scones are the bomb. Dot com. Or something like that.

Tender, pumpkiny, indulgent – pumpkin spice and everything nice. And perfect with a cuppa first thing in the morning. (Cuppa = coffee, in case that was too obtuse. Or too obnoxious. Either way, I apologize).

So here’s the key when you make scones: DO NOT OVERWORK THE DOUGH! Seriously, to keep your scones super duper tender, you practically mix the dough together on your countertop or whatever surface you’re shaping and cutting it on.

Here’s what I do.

I mix the dry ingredients together, then cut the coconut oil in. I use a pastry blender, but you can use knives or your fingers.

Then I add the wet ingredients and work it together – just a little bit! In the bowl.

My process shots aren’t the prettiest, are they? Stay with me.

THEN I dump it on the (clean and slightly floured) countertop.

And then I work it together – only as much as I need to! And shape it. In this case, into a square. And then I cut into six rectangles.

What shape are Starbucks pumpkin scones where you are? Here, they’re rectangular. So I made these copycats rectangular. But you can easily pat your dough into a round shape and cut your pumpkin scones into wedges. Totally fine! Whatever floats your scone! Or something like that.

After they come out of the oven, I let them cool. And then it’s about the glaze.

The double glaze situation is also a direct copy of what Starbucks does. For my pumpkin scone recipe, I brush with vanilla glaze then I doctor up what’s left with cinnamon and turmeric. Yep, turmeric. That’s how we get a bit of fall-ish color without having to resort to food coloring. Don’t worry, you can’t taste it.

These are great to make ahead and freeze. Just refrain from adding the glaze until they’re thawed and ready to serve. I’m thinking Thanksgiving morning breakfast, are you? Okay, okay, fine. Let’s get through Halloween first.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Better-Than-Starbucks Pumpkin Scones Recipe

Ahhh … autumn in a pastry, right here. Tender, tasty, and these scones just happen to be dairy-free too!

Course Breakfast

Cuisine American

Keyword scones

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 scones

Calories 467kcal

Author Kare

Ingredients

Pumpkin scones:

• 2 cups all-purpose flour + a little more for shaping/cutting
• 1/2 cup granulated sugar
• 1/2 teaspoon fine-grain sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/3 cup solid coconut oil*
• 1/2 cup canned pumpkin puree
• 1/4 cup full-fat coconut milk see note**
• 1 large egg

Vanilla icing:

• 1 cup powdered confectioners sugar
• 2 tablespoons water
• 1/2 teaspoon vanilla extract vanilla bean paste, or vanilla bean powder

Cinnamon icing:

• 3 tablespoons of the vanilla icing
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric

Instructions

• Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with a silpat or parchment paper. Set aside.
• To a large mixing bowl, add the flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves. Mix until combined.
• Plop in the coconut oil and, using a pastry blender (or two butter knives or your hands), work the coconut oil into the flour until the mixture resembles coarse crumbs.
• To a medium bowl, add the pumpkin puree, coconut milk, and egg. Whisk together.
• Pour the wet ingredients over the dry and, with a wooden spoon or spatula, mix JUST until it starts to come together. Turn the mixture out onto a clean surface prepped with a sprinkle of flour to help prevent sticking. Finish mixing and shape the dough into an approximately 1-inch thick, 7-inch by 7-inch square. It should be a bit wet but not overly sticky – add a bit more flour if it is.
• Cut the square in half and then each half into three rectangles.
• Transfer the rectangles to your baking sheet.
• Bake about 15 minutes, until puffed, lightly browned on top, and – I feel silly describing this – but how I really know is when they look a bit dry when you peer into the little cracks.
• Remove from oven and transfer to a wire rack. Let cool completely.
• Now glaze! In a small bowl, mix together the powdered sugar, water, and vanilla. Just keep stirring, just keep stirring, until the icing is a spreadable consistency. If it’s too thick, add a few more drops of water. If it’s too thin, add more powdered sugar. Transfer three tablespoons of the icing to a small bowl and set aside – this will be used for the cinnamon icing.
• Use a pastry brush to liberally spread the icing over the scones. If it seems a bit messy/thick at first, don’t worry – it’ll smooth on out and look divine momentarily.
• Now make the cinnamon icing. Add cinnamon and turmeric to the three tablespoons of reserved icing and mix well. Transfer to a plastic baggie and squeeze the icing to one corner. Snip off a tiny bit of the corner and squeeze the glaze over the top of the scones.
• Enjoy now or let sit for a bit longer to let the glaze harden.
• Scones keep well at room temperature for 3-4 days, though they definitely don’t last that long around here.

Notes

* If your coconut oil is not in solid form, place it in the refrigerator for a bit to help it solidify.

** If the content of your can of coconut milk are separated, be sure to stir it all together and THEN measure it out.

Adapted from Shugary Sweets (who adapted from The Shoebox Kitchen who adapted from Sweet Peas Kitchen who adapted from Brown-Eyed Baker who adapted from We [Heart] Food and I think it ends there. Whew!)

Nutrition

Serving: 1scone | Calories: 467kcal | Carbohydrates: 60g | Protein: 11g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 48mg | Sodium: 520mg | Potassium: 401mg | Fiber: 2g | Sugar: 26g | Vitamin A: 3416IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 3mg

The post Better-Than-Starbucks Pumpkin Scones Recipe appeared first on Kitchen Treaty.

I agreed with him up until early adulthood, when I discovered the beauty of a perfectly poached egg. Holy-what-have-I-been-missing-ness!

But the idea of straight-up raw eggs in something? Yeah, still skeeved me out a bit. So even though I enjoyed my fair share of eggnog lattes as a young adult- I guess I was far enough removed from the egg to be okay with them – a cold glassful of simply eggnog just really didn’t appeal to me.

And then. And then! Last year, I came across this vegan eggnog recipe and I had to try it. Laaaaaaaaaaaaaa! (That is the sound of angels singing.)

So so so SO good.

I made and tweaked and made and tweaked that recipe more my fair share of times last December, and for the past four months, I’d be lying if I said I haven’t looked forward to vegan eggnog season almost daily. Because seriously, this is a case in which plant-based beats the plants – er, the pants – off of the original dairy-and-egg version.

My favorite iteration of the recipe is this Chai-Spiced Vegan Eggnog, flavored not only with must-have nutmeg, but also some ginger, cardamom, cinnamon, and spicy peppercorns. And a star anise for good measure.

The inspiration recipe started with cashews, which I love. But I thought I’d try to make an easier version, one that starts with Silk Almondmilk and doesn’t need the lead time that soaked cashews call for. (I also like that using almond milk instead of cashews lightens up the recipe a bit).

First, we simmer the almond milk and coconut milk with the spices to infuse in all of that chai-spiced goodness. Then, we add a goodly bit of vanilla and blend it all up with several medjool dates. I find that dates are key to this recipe – they add a richness, thickness, and caramelly flavor. YUM.

Chill and serve it up with a generous dusting of more nutmeg and maybe even some rum if you’re so inclined. It tastes decadent as an evening cocktail, but this vegan eggnog recipe also makes a most excellent coffee creamer the next morning too.

You can bet I’ll be enjoying it both ways right up until Christmas. And, to be honest, well beyond as well. And Dad would approve, so, bonus!

More Dairy Free Christmas Recipes

• This 6-Ingredient Vegan and Dairy Free Eggnog pares down the ingredient list but also perfects vegan eggnog. We love it so much!
• Warm mulled wine is perfect for cozying up with. This Gluhwein hits the spot. 
• Here are some dairy free Christmas cookie ideas – love both of these! PB&J Thumbprints or Chocolate Crinkle Cookies?!
• This chai eggnog makes coffee super creamy! This  Vegan Mocha Peppermint Creamer does too. So festive!

Money-Saving Tip

Grab your spices in the bulk section of your grocery store. You’ll be amazed by how much you save!

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Chai-Spiced Vegan Eggnog

Thick, rich, and vegan! Eggnog x chai spices = a perfect combination. I love this eggnog straight up or as a coffee creamer – and I sip it all December long.

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 cups – about 6 6-ounce servings

Author Kare

Ingredients

• 2 cups Silk Unsweetened Almondmilk
• 1 15-ounce can full-fat coconut milk
• 1 teaspoon freshly grated nutmeg + more for serving
• 3 5-inch cinnamon sticks
• 1 pinky-sized hunk of ginger sliced thin (can substitute 1/2 teaspoon ground ginger)
• 15 black peppercorns
• 6 pods cardamom smashed
• 1 star anise optional
• 1/8 teaspoon ground turmeric optional; for a bit of color only
• 6-7 medjool dates pitted
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon fine sea salt

Instructions

• Place a medium saucepan over medium-low heat. Add the almondmilk, coconut milk, nutmeg, cinnamon, ginger, peppercorns, cardamom, star anise, and turmeric if using. Bring to just a simmer, then remove from heat. Stir and cover. Let steep for 20 minutes.
• Set a fine-mesh sieve over the pitcher of a high-speed blender. Pour milk mixture through the strainer and discard the solids. Add 6 dates, vanilla, and salt. Blend until completely smooth, 1-2 minutes. Taste and add the remaining date if you’d like it a little sweeter.
• Pour into a container with airtight lid and refrigerate until ready to serve. The nog will thicken as it cools. Stir before serving. Serve plain either warm or chilled (your preference), with or without a splash of rum, or use in eggnog lattes or as a coffee creamer (delicious)! Be sure to grate a bit of extra nutmeg over the top. Keeps refrigerated for 3-4 days.

Find Silk in stores and sign up for Silk’s email newsletter for great coupons and giveaways. This is a sponsored post that I created in partnership with Silk. I only work with brands I love! Thank you for supporting the brands who support Kitchen Treaty.

The post Chai-Spiced Vegan Eggnog appeared first on Kitchen Treaty.

This version’s a bit heartier than some, thanks to the addition of oats. I’ve done that once before, in this Blueberry Oatmeal Smoothie, and I figured it was time I did it again.

Oats are an awesome addition to smoothies. Aside from the added fiber, they bulk up your typical fruity base to help keep you satisfied for longer.

I love cranberry smoothies this time of year – not only for the health factor, but also because they’re just so darn seasonal! I mean, you can’t not look at this smoothie’s rosy hue and NOT feel good, am I right? (To feel even better, drink it too!)

Oh, and just an aside: pineapple may seem like a strange ingredient to add to the list, but stay with me here! The sweetness of the pineapple is the perfect counterpoint to the tart cranberries – no extra sweetener needed.

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Spiced Cranberry Oat Smoothie

Tart cranberries join up with warm winter spices for a festive smoothie with no added sweetener.

Author Kare

Ingredients

• 3 tablespoons rolled oats
• 1/3 cup unsweetened almond milk or your milk of choice
• 1/3 cup frozen pineapple chunks
• 1/3 cup fresh or frozen cranberries
• 1 medium ripe banana
• 1/4 - 1/2 teaspoon ground cinnamon to taste
• 1/8 teaspoon freshly ground nutmeg

Instructions

• Add all ingredients to the pitcher of a blender and puree until smooth. Serve.

The post Spiced Cranberry Oat Smoothie appeared first on Kitchen Treaty.

Originally published in 2012, I thought it was time to revisit this recipe. I took new photographs and updated the recipe in a few different ways. First, I accounted for dairy-free options. Second, I added a non-refined-sugar option. And last, I simplified the recipe – if you’d like to simmer whole spices as the original recipe called for, definitely do so! But an easier option is simply to add one teaspoon of pumpkin pie spice mix. Easy peasy. All versions, though? Delicious!

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This is a fairly new blog, but my love for coffee is already solidly documented. I mean, it’s delicious, it’s versatile, and it gives you a good jolt. What more can a long-time caffeine addict (and sleep-deprived new mom) ask for?

Iced coffee is pretty much an obsession of mine. When March rolls around, it’s not spring that’s around the corner. It’s Iced Coffee Season, and I’m a happy bean. Conversely, when autumn closes in, I clutch my glass of iced coffee a bit tighter, not ready to let it go.

This year, I decided to ease myself into the transition to hot coffee and lattes by making Pumpkin Spice Iced Coffee. My beloved cold-brewed iced coffee spiked with all the  cozy flavors of fall. Pumpkin, nutmeg, cinnamon … perfection.

With this seriously delicious pumpkin spice development, I may have to take my warm-weather iced coffee addiction to year-round status.

(more…)

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