Holiday Sweet Tooth

by Lauren

It’s Friday afternoon and you are in a panic because while you already picked out your rockin’ ensemble for your bestie’s holiday party that night, you completely forgot one small detail.  You promised to help her out by  bringing the dessert. What’s a girl to do? Instead of frantically searching the web for something original yet simple to whip up on short notice, let us remedy the problem by giving you not only one, but two fabulous options. Last week we put on our aprons and baked some very festive yet tasty treats. We guarantee everyone will love them! ( We taste-tested them ourselves)

Add a little Sugar& Spice to your next soiree!

L +SC 


Baked Pumpkin Spice Donut Holes 

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup low-fat milk

For the Coating:

  • 1 stick of unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.

Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test.

Remove the muffins from the oven and allow to cool for 2 minutes or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter and serve! :) 

recipe from: Pennies on a Platter


Peppermint Mocha Cupcakes


1 cup butter, softened                    2 tsp coffee extract

3/4 cup unsweetened cocoa      2 (16 oz) packages powdered sugar

1/4 tsp salt                                       1/2 cup whipping cream divided

2 tsp peppermint extract

1. Beat first five ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar alternately with 1/4 cup cream, beating at low speed until blended after each addition. Add remaining 1/4 cup cream, beating until bleanded. Beat at hugh speed 2 minutes or until creamy.

Mocha Cupcake:

2 cups boiling water               1 tsp baking soda

1 cup Dutch process cocoa     1 tsp baking powder

1 to 2 Tbsp instant espresso   1/2 tsp salt

1 cup butter, softened              1 tsp chocolate extract (or vanilla)

2 cups granulated sugar         Paper baking cups

4 large eggs                               Non-stick cooking spray

2 3/4 cups all purpose flour

Preheat oven to 350 degrees

1. Stir together boiling water, cocoa, and espresso until smooth; let cool.

2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

3. Combine flour and next three ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in the chocolate extract.

4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

5. Bake for 12 to 15 minutes or until a wooden toothpick is inserted and comes out clean. Cool on wire racks for about 10 minutes; remove from pans to wire racks, and cool completely. Makes about 24 cupcakes.

Chocolate Ganache:

1 cup whipping cream

8 oz semisweet chocolate, chopped

1. Cook cream in heavy non-aluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat.

2. Place chocolate in glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended.

The mixture will thicken as it cools. Makes about 2 cups.

Fill each cupcake with chocolate ganache and frost with the Peppermint Mocha Frosting. Top with peppermint candies and chocolate sprinkles or snowflake sprinkles.