Cinnamon

Spiced Dried Fruit Tea Cookies

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When you curl up on the couch with a warm cup of tea, you need something slightly sweet and warm with spices to counter the bitter and floral notes of the tea.  These chewy and mildly sweet cookies are the perfect match to your cup of tea.

These cookies were inspired by my love of spices, dried fruits and nuts.  I’m not a fan of chocolate sweets with a cup of tea, so I needed to create something to nibble on.  I was inspired by Ina Garten’s Fruit Cake Cookies and a certain cookie dough from the bakery I work at.  Sometimes taking two really good recipes and mashing them up can create a really good cookie!

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Fruit Cake Tea Cookies

I think I would make the British proud with this cookie or “biscuit.” If you’re having a tea party, I guarantee your guests will be grabbing more than one! These are a great gift to give to your tea obsessed friends as well!

You can make these cookies all your own by adding what ever dried fruits and nuts you want.  I chose dried dates, cherries, apricots and walnuts, but you could use raisins, pecans, pineapple, etc.

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Spiced Dried Fruit Tea Cookie Recipe:
1/2 C. Softened Butter
1/4 C. Light Brown Sugar
2 tsp. Honey
1/2 tsp. Orange Zest
1/2 C. Chopped Dried Dates
1/4 C. Chopped Dried Cherries
1/4 C. Chopped Dried Apricots
1/4 C. Chopped Walnuts
1/2 tsp. Vanilla Extract
1 Egg
1 1/2 C. Bread Flour
1/2 tsp. Cinnamon
1/4 tsp. Ground Cloves
Pinch of Salt

Preheat the oven to 350.

Instructions:

1. In a stand mixer, cream your butter. Once light and fluffy, add your brown sugar and mix until fluffy.

2. To your butter and sugar mixture, add your honey, dried fruits, nuts and orange zest. Mix together.

3. Add your egg and vanilla extract.

4. To your wet ingredients in the stand mixer, add the bread flour, cinnamon, cloves and salt.  Mix only until combined. DO NOT OVER MIX.  

**If you over mix your cookie dough, it will not keep its form while baking.

5. On a sheet of plastic wrap, form your dough into a 1 1/2 – 2 inch width log.  Let the dough sit in your freezer or refrigerator until firm.  Cut dough into 1/4.” Bake for 10-12 minutes or until the cookies just start to show color.

Your cookie should be light, firm and chewy.

I hope you enjoy this cookie with your next cup of tea! I promise you won’t be disappointed!

xo,
Marlee

P.S.
My go to and favorite teas are Tazo’s Organic Peachy Green and Traditional Medicinals Organic Chamomile with Lavender.

Super Moist Pumpkin Muffins

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As we all know, it’s PUMPKIN SEASON! Going along with pumpkin season, I decided to whip up another delicious, super easy recipe – PUMPKIN MUFFINS! These pumpkin muffins are one of my all time favorite muffins, besides the higher calorie Panera Bread pumpkin muffins.

Fall is without a doubt my favorite season! I love that you can wear comfy sweaters, eat comfort food and hide those extra pounds under those big comfy sweaters! 🙂  I love to curl up on the couch with a cup of tea and watch the return of my favorite shows! Wearing my Ugg slippers that feel like a cloud on my feet! And I can’t get enough cinnamon and pumpkin goodies! I’ll probably be in a cinnamon/pumpkin comma after this season is over.

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Did I mention I love this recipe!? I’ve been making it since high school and it’s super easy to put together and even easier to eat! They’re so good, I usually eat two for breakfast, because it’s really hard to just eat one, unless you use a jumbo muffin pan.  If you use a jumbo muffin pan and eat two, I think you might suffer from a self-control problem.

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Muffins are comfort food, that’s why this pumpkin muffin is perfect for a cold morning.  It seriously will make your day better.  If you’re having an awful day, I actually challenge you to see if your day still sucks after eating one of these!

If you try this recipe, I guarantee you will like it, unless you’re a person that hates pumpkins, muffins and puppies.
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Super Moist Pumpkin Muffin Recipe: Makes 12 – 15 muffins
1 1/2 C. All-Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Apple Pie Spice
1 15oz Canned 100% Pure Pumpkin Puree
2 Eggs (Beaten)
1/3 C. Canola OiL
1 1/4 C. Granulated Sugar

Preheat oven to 350.

Instructions: 

1.  In a medium size bowl, combine flour, baking powder and baking soda.  Set aside.

2.  In a large bowl, combine with a whisk, canned pumpkin, cinnamon, apple pie spice, eggs, oil and sugar.  Once combined, add the dry ingredients.  Mix until incorporated or until most of the lumps are gone.

3.  Line a muffin tin with muffin cups/liners and scoop batter 3/4 of the way up with an ice cream scoop.

4.  Bake for 20 – 30 minutes or until the toothpick comes out clean.  I took me 25 minutes.  Once cooled, place muffins in an air tight container – this will keep them moist up to 5 days.

Enjoy and thanks for reading!

xo,
Marlee

Individual Bumble Berry Pies

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Bumble berry pie is my absolute favorite pie of all time.  For me, this pie screams comfort food!   Whatever season, I could eat this pie, if only the ingredients were always in season.  How I discovered bumble berry pie was at a farmer’s market.  This Amish man would sell these delicious pies every Wednesday and Saturday.  I had always loved strawberry rhubarb pies, but when I saw bumble berry, I was intrigued, I had to try it.  I was instantly hooked, strawberry rhubarb shed a tear that day, because I moved on to better pie.

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My version/the Amish copycat of bumble berry pie has 4 fruity ingredients – rhubarb, green apple, strawberries and raspberries.  This pie pairs tart and sweet perfectly.  See?! Now you know why I ditched the strawberry rhubarb pie!

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So you might be thinking, why the individual pies, verse the homey big pie? Well, for one, I didn’t have enough rhubarb on hand, opps.  So what did I do, I made individual pies! Portion control, no sharing required and a nice amount of flaky crust in every bit! So, why don’t we make individual pies all the time!?

So I’ll let you in on a secret, I made my life easy and bought frozen raw pie dough. I know, shame on me.  I used Trader Joe’s frozen pie dough, and can I tell you, that it came out so flaky and delicious! I would use it again in a heart beat.

I’ll let you in on another secret, don’t cover your leftovers with a plastic cover, or plastic wrap. The crust will lose it’s flaky crust.  Instead, loosely cover you pie or storage container with foil.

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This pie is a great end of the summer, beginning of fall pie.  It’s fruity flavors are bright, but the warmth of the cinnamon and vanilla create a cozy feeling.

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Bumble Berry Pie Recipe:
1 3/4 C. Rhubarb (Roughly Chopped)
1/2 of One Lg. Green Apple (Peeled & Chopped)
1/2 C. Strawberrys (Roughly Chopped)
1/4 C. Raspberries
1 C. Granulated Sugar
1/4 C. Brown Sugar
1/4 tsp. Cinnamon
1/2 tsp. Vanilla Extract
4 tsp. Cornstarch (Sifted)

Store bought raw pie dough or homemade.

Preheat oven to 400.

Instructions:
1. Chop fruit as specified above. In a large bowl, mix fruit, sugars, cinnamon and vanilla. Once mixed well. Add 1 tsp. of sifted cornstarch at a time and mix well. You will repeat this until each of the 4 tsp. are well incorporated. If you do not sift the cornstarch, you will end up with chunks of cornstarch throughout the fruit.

2. Roll out your pie dough and cut out 9 (4 inch) circles. Grease a muffin pan and line the pie dough in each round. Fill with the fruit filling just to the top.

3. Make sure to put a pan lined with foil under your muffin tin to catch liquid sugar. Cook for 40 – 45 minutes. Let cool and take a knife and round the edges, which will release them from the pan. Serve with vanilla ice cream and enjoy!

**For enough filling for a  9inch pie, multiply this recipe by 1.5.

I hope you try this recipe and love it! I promise you won’t regret it!

xo,
Marlee

Farm Stand Cinnamon Zucchini Bread with a Brown Sugar Topping

Zucchini Bread with Brown Sugar Topping

I have been fortunate enough to grow up with a local farm stand only 5 minutes away.  They grow and sell local and seasonal produce from May to October.  Produce that ranges from golden beets to local peaches to pumpkins and sweet corn.  It’s a small everyday farmers market that doesn’t make me wait for a whole week to shop at a city farmer’s market!   If you have a farm stand or an incredible farmers market, you’re really fortunate!

Zucchini is one of my favorite vegetables (well I guess fruit).  It’s super versatile! Savory or sweet, they are awesome.  I use them in fritattas, pastas, salads, and more! So why not feature this versatile veggie in a quick bread!

I love almost anything with cinnamon, so I loaded it, top to bottom! What can I say, I’m cinnamon happy! Oh, and by the way, don’t skimp on the brown sugar topping.  If you do, don’t bother making it, because it’s just that good!

Farm Stand Zucchini

Cinnamon Zucchini Bread with Brown Sugar Topping Recipe: (Makes 1 Loaf)
8 oz (1/2 Ibs) Shredded Zucchini
1 C. Sugar
5 oz. Canola Oil
1 Egg
1 Egg White
1/2 tsp. Vanilla
1 1/4 C. plus 1 tbsp. All Purpose Flour
1 tsp. Baking Soda
1 tsp. Cinnamon
Pinch of Salt

Brown Sugar Topping:
4 tbsp. All Purpose Flour
4 tbsp. Brown Sugar
2 tbsp. Butter (Softened)
1/8 tsp. Cinnamon

Preheat oven to 350.

Instructions:
1. Shred zucchini and squeeze excess water with a paper or kitchen towel. Try to remove as much water as possible. Set aside.

2. In a standmixer on low, mix the oil and sugar. Add one egg at a time and vanilla extract. In a separate bowl, mix together the dry ingredients and add to the wet. Do not over mix.

3. Take the strained zucchini and toss in 1 tbsp. flour. Fold by hand, the zucchini into the batter.

4. In a greased loaf pan, pour in the batter. Meanwhile, make your crumble topping. Combine altogether, it will look like a paste. Place globs of the topping on the loaf. Place in the oven for 50-60 minutes. Place foil over the loaf after 30 to 40 minutes.

These recipe also makes 12 muffins. Cook for 15-20 minutes.

This quick bread is super easy to make and yummy. Thanks for reading! Buy local!

xo,
Marlee