Ahhh, the wonderful world of spices. So many to choose from! My biggest problem this month was deciding which spice to use! I love the combination of ginger, clove and cinnamon. But in the end, after toying with a few ideas, I decided to go with cardamom, because this is a challenge after all, and cardamom is a spice I seldom use.
It’s a little ironic actually, because I wouldn’t really call cardamom my “favourite” spice, but what I have learnt is that if used in the right ratio, and combined with the right ingredients, it can be very refreshing, and nice palate cleanser, all of which makes for a perfect Summer dessert.
Here in Australia, we are just coming into mango season. This juicy, plump fruit is so gorgeous, and naturally sweet, it’s just made to feature in a dessert! With the holidays coming up, I’m sure we’re all getting busier and busier, so the beauty of this dessert is in it’s simplicity. I made it after work on a weeknight – believe me when I say, you will be able to complete it within 10 minutes. So if you do it before you start preparing dinner, and freeze straight away, you could be eating it 2 hours later after you’ve had your fill of dinner. Super easy and simple!
It’s also perfect for dinner parties – you can prepare it the day before (or a few days before) and come time for dessert, voila, pull it out of the freezer, coat in pistachios and you’re done!
So the next time you’re stuck for time, or wanting to try a new dessert, give this one a go. The easy peasy recipe can be found here.
A lot has changed since my last post on BSS. I am now a mom to an infant girl, so it was a bit of a struggle this month finding the time to research and test out my BSS recipe for the month. Luckily, I did manage to sneak some time in between A’s naps this past week :)
Now that we are fast approaching the Christmas holiday season, all I can think of are gingerbread lattes, short bread biscuits and all things Christmas! So for my contribution to the sugar and spice theme, I tried a quick and simple gingerbread biscuit recipe.
I LOVE gingerbread! When I was growing up, my mom made gingerbread cookies using the classic gingerbread man cookie shapes and my sister and I would stay up late to help my mom ‘dress up’ the cookies with icing, candies and sprinkles. The 3 of us would spend an entire afternoon and evening making our army of gingerbread people and then we would freeze a batch to have over the holidays and pack up the rest into small parcels to give as treats to our friends.
I don’t have the time to make the gingerbread recipe that we grew up having, so I needed to find a simpler version if I am going to satisfy my craving for gingerbread this holiday season. So when I came across a Donna Hay recipe for a simple gingerbread biscuit, I had to give it a try!
These biscuits are soft and gingery in flavour. I added nutmeg and cinnamon to the recipe and also used dates in the centre of each biscuit to spruce it up a bit :) This recipe does not use molasses, which is a bonus because it can be made from items from the kitchen cupboard and save me a trip to the grocery store.
While I was doing my research I also found a recipe for gingerbread sandwich biscuits with a cream cheese filling. I tried my own version of this by pairing the biscuits I baked with a side of lemon cream cheese dip. The biscuits are scrumptious on their own and the lemon cream cheese gives it that extra taste of indulgence….perfect for the holiday season :)
Melting moments. Simple, comforting cookies that melt in your mouth once you bite into them. Cookies that, in their original form, are delicious. But also ones that lend well to the addition of other flavours such as spices – perfect for this month’s challenge.
I decided to roll each cookie in cinnamon sugar before baking.
I love chai teas and lattes, so I took inspiration from these for the filling. Melting moments are sandwiched together with a buttercream, so I added a spice mix of cinnamon, cardamon and cloves to give it that chai flavour.
I haven’t actually made melting moments for quite a while now, and with the addition of spices, I was a little curious to see how they would turn out. Thankfully they turned out well, with the spices giving them that little bit of extra something – perfect for this festive season.
I celebrated my first ever Thanksgiving this year in Hong Kong. As it is an historical American holiday, it’s not something we ever did growing up in Australia. But I suppose it’s the influence of the expat community here in Hong Kong – all the hotels and restaurants have special Thanksgiving dinner menus, and people celebrate together, whether they are American or not. We were blessed with an amazing dinner, and my little part in it was to gift the melting moments to each guest. I found out that many people had never heard of Melting Moments, let alone eaten them before. So when ‘yum, wow, they really melt in your mouth’ was said by quite a few, I knew I’d hit a winner.
You can find the recipe here.
What are little boys made of?
Snips and snails, and puppy dog tails,
That’s what little boys are made of.
What are little girls made of?
Sugar and spice, and everything nice,
That’s what little girls are made of.
This month, we are creating sweet dishes featuring our favorite spices!