Cake Ingredients
2⅔ cup all-purpose flour
1 cup light brown sugar, firmly packed
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 Tbsp ground ginger
1 Tbsp ground cinnamon
½ tsp nutmeg
½ tsp allspice
½ tsp ground cloves
12 Tbsp unsalted butter, melted
½ cup vegetable or canola oil
¾ cup unsulphured molasses
3 large eggs (room temperature preferred)
1 Tbsp vanilla extract
1 cup sour cream
⅓ cup very hot water
Frosting Ingredients
8 oz cream cheese,
Gingerbread Cookies
Ingredients1½ sticks butter, softened¾ cup packed brown sugar⅔ cup molasses1 large egg1 tsp vanilla extract3¼ cup flour1 Tbsp ginger, ground1 tsp baking soda1 tsp cinnamon½ tsp cloves, ground¼ tsp nutmeg½ tsp saltSugar cookie icingSprinkles
DirectionsIn a large bowl, beat butter, brown sugar and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
Corn Crab Cakes with Jalapeño Mayonnaise
For the Jalapeño Mayonnaise1½ cups mayonnaise2 Tbsp red onion, chopped1 tsp fresh cilantro, chopped½ tsp dry mustard1 Tbsp Jalapeño pepper, seeded and finely chopped
For the Crab Cakes½ cup Jalapeño mayonnaise, plus more for serving1 large egg, beaten1 tsp dry mustard¼ tsp red pepper flakes, crushed½ tsp kosher salt½ tsp freshly ground black pepper½ cup yellow corn kernels,
Spiced Pumpkin Latte
Ingredients:2 cups milk (dairy or dairy-free) or unsweetened almond milk2 Tbsp canned pumpkin puree2 Tbsp sweetener (you can substitute maple syrup)2 Tbsp vanilla extract ½ tsp pumpkin pie spice½ cup of extra strong coffee or 2 shots of espresso (add more for a stronger coffee taste)
Toppings (Optional):Whipped creamCinnamon powder, pumpkin pie spice or vanilla-infused sugar,