Today’s Take to the Table Tuesday is inspired by a darling knotty and nesting expert, Sarah Newell.
and let me tell you, they were love at first bite. A bite that sent my fall baking wheels into overdrive.
On top of a pumpkin cookie…
or, a pumpkin cupcake…
better yet, inside warm gingerbread. That’s it!
This new little creation unwraps all of the sweet flavors of fall.
First, we start with my fall dessert secret (or now not-so-secret) weapon. I’ve tried to master the art of gingerbread but nothing has come close to this little Betty’s.
Next, fill the bottoms of a mini cupcake pan with the gingerbread batter…
add a pumpkin spice kiss…
and so those little kisses don’t feel too exposed, cover with another dollop of batter and bake at 350 degrees for 15 to 20 minutes.
Cool and frost with our Maple ‘n Spice frosting (see recipe below.)
Our favorite part of these sweet treats is just when you think you’ve tasted all that fall has to offer, there’s a little surprise in the middle that spices things ups!
We hope you love them as much as we do, and if gingerbread isn’t your thing, try it with your favorite chocolate cake recipe. Oh friends, the possiblities are endless! Enjoy.
Maple ‘n Spice Frosting
In a food processor add:
8 ounces cream cheese
1/2 cup confectioners sugar
1/3 cup maple syrup (Real is always better)
1/2 teaspoon All Spice
Blend. If necessary, slowly add more syrup to sweeten the frosting.