The Chai Pumpkin Spice Thumbprints turned out surprisingly well. For all that the Pumpkin Spice Hershey Kisses were disgusting by themselves, somehow the cookie helped to moderate that and pull the entire combination into something worth eating. And happily, most of them have disappeared at this point. That being the case I have decided to steal a photo from the original website so you can have a clue what they look like. I can take no credit for this lovely photo.
I've just had this inkling of worry that my recipe links may not always be there, so I'm going to copy the ingredients and directions over here. Again, these come from the above link and are nothing of my own creation.
Chai Pumpkin Spice Cookies
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup chai concentrate <– click here for a link to what I used
- 1 large egg
- 1 teas vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/2 teas baking soda
- 1/8 teas salt
- 1/2 teas chai spice mix<–click here for a link to the chai spice mix recipe
- 22-24 Pumpkin spice Hershey’s Kisses (found at Target in the early fall)
Combine the butter and sugar in the bowl of your stand mixer and cream at medium speed until fluffy, or with a hand mixer, for about 2-3 minutes. Add the egg, chai concentrate, and the vanilla, mix until combined. Add the flour, baking soda, and salt, scraping down the sides of the mixing bowl as necessary. Cover with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 325 degrees F.
Using your hands, roll the dough into 22 to 24 1 inch round balls. Place the dough balls on parchment paper lined baking sheets and sprinkle chai spice mix lightly over cookies.
Bake the cookies for 12-15 minutes. Meanwhile, unwrap kisses.
Remove the cookies from the oven and immediately place pumpkin kisses in the center of each cookie. Don’t touch or the kisses will turn into puddles! Cool completely.
On an entirely different front, my grandparents had a lovely little family celebration for the closure on their and my parents houses. We're all here!
For this little celebration I once again made the glorious Red Velvet Cheese Ball that I made so many months ago when we had our original moving party. Again, neither the picture or recipe are mine. I'll have to be better about taking my own pictures at least.
Red Velvet Cheese Ball
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 1 1/2 cups red velvet cake mix, dry
- 2 tablespoons brown sugar
- 1/2 cup powdered sugar
- 1/2 cup mini chocolate chips
- assorted cookies and crackers (my favorite was Vanilla Wafers)Instructions
- In the bowl of a stand mixer, beat the cream cheese and butter until smooth. Add in the red velvet cake mix, the brown sugar and the powdered sugar. Beat until smooth and combined.
- Turn the mixture out onto a piece of plastic wrap. Wrap up into a ball and refrigerate for at least 2 hours.
- Put the chocolate chips on a plate or in a shallow dish. Remove the cheese ball from the refrigerator and unwrap. Roll in the chocolate chips. (This might get messy!) Place on a serving plate and serve with cookies or graham crackers.