Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
You’ll enjoy these PSL adjacent goodies anytime of the year. Thank you to our friends at NCG for this amazing recipe!
Gingerbread is already a celebration of spices and deep, sweet molasses, and when you make it into a cupcake and add delicious cinnamon frosting, gingerbread becomes even more celebratory. The creamy frosting is a perfect foil for the dense, rich cupcakes.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
For the Cupcakes
1 stick butter
½ cup brown sugar, packed
1 large egg
1½ cup molasses
½ cup honey
1 cup whole wheat pastry flour
1½ cups unbleached flour
1½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 tsp ginger
½ tsp ground clove
½ tsp black pepper
½ cup hot coffee or black tea
For the Frosting
8 oz cream cheese
½ stick butter, softened
½ tsp cinnamon
2 cups powdered sugar
½ tsp vanilla
Directions
Preheat the oven to 350 F. Prepare a 12 cupcake pan with paper liners, and butter the top of the pan as well. In a large bowl, cream the butter and sugar. Beat in the egg, then the molasses and honey. Beat until smooth.
In a medium bowl, combine the pastry and unbleached flours, soda, salt, cinnamon, ginger, clove and black pepper. Stir to mix, then beat into the butter mixture. Pour in the hot coffee or tea and stir to mix well.
Portion into the 12 cupcake tins and bake for 25-30 minutes, until a toothpick inserted in the center of a cupcake comes out dry.
For frosting, cream the butter and cream cheese, scraping down and beating until smooth. Add the cinnamon and powdered sugar and beat until smooth, drizzle in the vanilla and beat until smooth. Spread or pipe a 2 tablespoon portion of frosting on each cupcake.
Thank you to our friends at Frontier Co-op for this amazing recipe!
This creamy, fizzy and frothy confection strikes an unusual balance between richly decadent and lightly refreshing. The sunny flavors of chamomile, lemon and honey make this a fine summer cocktail, but it’s just as delicious any time of the year.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
Chamomile Honey Syrup
1 cup honey
1 cup water
1 cup Frontier Co-op Chamomile Flowers
Cocktail
2 parts gin
1 part Chamomile Honey Syrup
1/2 part lemon juice
1/2 part skim milk
1 egg white (per drink)
Directions
In a saucepan, combine honey, water and chamomile; stir and bring to a boil. Reduce heat to low and simmer for 5 minutes.
Remove from heat and let steep until cool. Strain into a jar or container. Store unused portion in refrigerator for up to 2 weeks.
In a shaker filled with ice, combine gin, chamomile honey syrup, lemon juice, milk and egg white. Shake vigorously for 2 minutes. Strain into a champagne flute or cocktail glass.
Thank you to our friends at Pachamama Coffee for this amazing recipe!
We love this salted maple coffee to keep us warm and cozy by the fire as the crisp fall days set in.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
1 cup of your favorite Pachamama Coffee
1 oz Maple Valley Cooperative’s Organic Maple Syrup
4 oz oat milk (sub for any milk product you prefer)
Dash of Salt
Directions
Make your cup of coffee how you prefer. Add 1oz maple syrup to the cup.
Add oat milk to a jar with a dash of salt and an extra dash of syrup if you like it extra sweet. Froth mixture until desired thickness. Add to coffee.
Thank you to our friends at Equal Exchange for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Stir sugar and cocoa powder together in large saucepan until evenly blended.
Pour in milk, keeping an eye on how much. You want enough that the mixture is “runny”, yet if you put in too much, it will take forever to boil down. A good way to judge the right amount is if, when you drag a spoon across the diameter of the bottom of the pan, the mixture closes in behind it fairly quickly. Heat at medium-high until boiling, then lower heat and let low boil continue. Stir occasionally.
Grease pie plate or similar dish and fill sink with about 2″ of cold water.
Start checking temperature with a candy thermometer when bubbles get small and glossy. Total cooking time will be about 20 minutes or less depending on the amount of milk. Remove from heat when mixture reaches 235°F or “soft ball” stage.
Set pan in cold water to cool.
Add vanilla extract. Let cool slightly and add peanut butter.
Remove from cold water and stir quickly to mix in peanut butter. Pour it into a buttered pie plate just as it begins to hold its shape or harden. Perfect is when it hardens just as it spreads out in the plate and holds the decorative swirl you put on top. Let cool and cut into pieces.
Thank you to our friends at Frontier Co-op in Iowa for this amazing recipe!
Apple cider mimosas are the perfect fall twist on the classic celebratory drink. Spice up your next special occasion (or even a fall-time brunch) with this simple two-ingredient combination that is a match made in autumn heaven.
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
On a small, rimmed plate, gently whisk together cane sugar and apple pie spice. Spread out mixture so the edge is bigger in diameter than the rim of your glass. Set aside.
Dip the rim of each glass in a shallow bowl of water or apple cider, or rub an apple slice along the rim. Dip glass rim in sugar-spice mixture until rim is fully coated. Repeat with all four glasses.
Just before serving, cut four thin apple slices and place one at the bottom of each glass along with a cinnamon stick. Tuck cinnamon stick under apple slice so it doesn’t float to the top.
Into each glass, pour champagne until bubbles have settled and glass is half full. Add apple cider until glass is full.
Thank you to our friends at Organic Valley Co-op for this amazing recipe!
In the month of October, we celebrate co-ops. Why? Because they are awesome! We feature recipes from co-ops around the country in our special Co-op Recipe Guide.
Ingredients
Bread
1 Tbsp active dry yeast (not rapid rise)
1 cup Organic Valley Whole Milk, heated to 110°
½ cup granulated sugar, plus 1 Tbsp for yeast (for bread)
1 cup canned pumpkin puree
4 ½ to 5 cups all-purpose flour
2 tsp salt
1 tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
6 Tbsp Organic Valley Unsalted Butter, softened
½ cup (1 stick) Organic Valley Unsalted Butter, melted
Spiced Sugar
1 ½ cup granulated sugar
½ cup brown sugar
½ tsp cinnamon
¼ tsp ground nutmeg
⅛ tsp ground ginger
⅛ tsp ground cloves
Directions
Dissolve yeast in 110° milk in large bowl of electric mixer fitted with dough hook; let stand 10 minutes.
Add ½ cup sugar (substitute granulated sugar with brown sugar for a more caramelized look and flavor), pumpkin puree, 4 ½ cups of the flour, salt and spices for bread. Beat at medium speed until a soft dough forms, about 2 minutes. If needed, add additional flour to form a smooth and moist (but not sticky) dough, beating an additional 3 to 4 minutes. Add softened butter and mix until just combined.
Place dough in a buttered, medium-sized bowl, turning the dough to coat. Cover and let rise in a warm, draft-free place until dough has doubled in size, 45 minutes to 1 hour.
Meanwhile, combine all ingredients for Spiced Sugar in a shallow bowl; mix well.
After dough has risen to double in size, punch dough down and transfer to a lightly floured surface. Divide evenly into golf ball-sized pieces (1 ½ oz each). Roll each piece into a ball.
Butter a 10-inch Bundt pan or ring-shaped cake pan or mold. Dip each ball of dough lightly into melted butter, then dip heavily in spiced sugar. Place rolls evenly in prepared pan, stacking on top of one another. Pour any remaining butter over the rolls and sprinkle with a small amount of any remaining sugar mixture. Cover and let rise in a warm, draft free place until doubled in size, 1 hour to 1 hour 20 minutes.
Heat oven to 350° Bake bread until puffed and light golden brown, about 35 minutes. Cool 5 minutes in pan.
Invert onto a serving plate. Serve warm or at room temperature.
