Step aside gingerbread, these chewy brown sugar pomegranate molasses cookies are a flavor journey of sweet, tangy, and spiced.

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Ever since I first discovered pomegranate molasses I’ve been obsessed, And yet somehow this is only the second recipe I am sharing which features this magical ingredient (the first being a Pomegranate-Goat Cheese Ball). Not sure how I let that happen, especially when one of my favorite creations was when I added pomegranate molasses to pecan pie – oh my word! Clearly I need to remake that and share.

The idea for these pomegranate molasses cookies was born shortly after I made the maple brown sugar cookies. All I did was use pomegranate molasses in place of the maple syrup, and rolled the dough in a cinnamon-spiced-brown sugar instead of just plain white granulated sugar.

Sure, you could add the cinnamon and other spices to the cookie dough, but I wanted the pomegranate molasses to kind of have it’s own moment to shine, slightly apart from it’s spiced-sugar coating. I tried it with just white granulated sugar which was good on it’s own, but those spices really enhance the pomegranate flavor.

In the end, these chewy brown sugar pomegranate molasses cookies are a bit sweet and tangy – which I promise is a good thing!

• Bacon Pear Salad with Parmesan Dressing by Jolene’s Recipe Journal
• White Chocolate Pumpkin Blondies by Hezzi-D’s Recipe Box
• Pork Marsala by A Day in the Life on the Farm
• Apple Cider Baked Donuts by A Kitchen Hoor’s Adventures
• Arugula, Apple, and Fennel Salad with Cheesy Crostini by Karen’s Kitchen Stories
• Baked Pumpkin Pie Pudding by A Little Fish in the Kitchen
• Apple Date Sugar Halwa by Magical Ingredients
• Italian Broiled Tomatoes by Art of Natural Living
• Cranberry Apple Compote by That Recipe

POMEGRANATE MOLASSES COOKIES

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Yield: 2 Dozen Prep Time: 12 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups all-purpose flour
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed brown sugar + 1/2 cup for coating
• 1/3 cup pomegranate molasses
• 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 1 Tbsp ground cinnamon, for coating
• 1 tsp ground allspice, for coating
• 1 tsp ground nutmeg, for coating
• 1 tsp ground cloves, for coating

Directions

1. In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter, brown sugar, and pomegranate syrup until creamy, about 3 minutes. Add egg yolk, and vanilla extract and beat until combined. Gradually add flour mixture, mixing until just combined.
3. Place remaining 1/2 cup brown sugar in a shallow bowl and whisk in cinnamon, allspice, nutmeg, and clove. Roll tablespoons of dough into balls and roll in the spiced sugar, shaking off any excess. Place on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight.
4. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.

Source: Adapted from my Maple Brown Sugar Cookies.

Chai tiramisu is loved by coffee-lovers and -haters alike! Chai-soaked lady fingers are layered between a creamy mascarpone filling and topped with chai-spiced sugar.

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I hate coffee.

Well, now that I’ve lost a significant proportion of you, it’s time to make tiramisu for the non-coffee lovers. I present to you, Chai Tiramisu!

Chai Tiramisu is pretty much the same concept as traditional tiramisu but instead of soaking the lady fingers in coffee you dip them in homemade chai concentrate. Then I dusted the top with a chai-spiced-sugar instead of cocoa powder. Simple as that.

While I understand that making chai tiramisu instead of making it with coffee takes it out of the realm of being traditional, I tried to keep the integrity of rest of the recipe intact. Same with my pumpkin spice latte tiramisu.

Authentic Italian tiramisu is made with raw eggs but in the US tiramisu is often made with heavy whipping cream instead. If eggs are used, it’s sometimes just the yolks and they are tempered.

As someone who researches Salmonella as my day job I respect the fear of Salmonella in raw eggs, but as long as you use pasteurized eggs you’re good to go – regardless of whether it’s Chai Tiramisu or Traditional Tiramisu.

Honestly, I was super impressed with how this turned out. Even coffee lovers had to admit it was stinking delicious! I also loved how easy it was to make. It reminds me of a fancier version of dessert lasagna, and we all know how obsessed I am with that delicacy.

CHAI TIRAMISU

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Yield: 16 Servings Prep Time: 2 Hours 30 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHAI CONCENTRATE

• 3 cups filtered water
• 3 bags of chai 
• 1/4 cup sugar
• 2 Tbsp dark rum

TIRAMISU

• 1/2 cup white granulated sugar
• 4 pasteurized eggs, yolks and whites divided
• 2 cups mascarpone 
• Pinch of salt
• About 24 lady fingers** 

TOPPING

• 1 Tbsp powdered sugar, for topping
• 1/8 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp cardamom
• Pinch ground cloves
• Pinch ground allspice

Directions

1. To make the chai tea concentrate, add the water to a medium sauce pan and bring to a boil over medium-high heat. Once boiling, remove from heat, add the tea bags, and cover the pot to steep for 5 minutes.
2. Discard the tea bags and add the sugar, stirring until dissolved. Stir in the rum and set aside to cool*.
3. To make the mascarpone filling, in a medium bowl, beat the egg whites until forming soft peaks. Set aside.
4. In a large bowl place the sugar and egg yolks. Beat until creamy. Add mascarpone and salt, then beat until light and fluffy, about 2 minutes. Gently fold in the egg whites until incorporated. 
5. One by one, dip 1/3 of the lady fingers into the chai concentrate and place them in a single layer on the bottom of 2-quart dish**. Spread about 1/3 of the mascarpone filling evenly over the top of the lady fingers. Repeat layers finishing with the final third of mascarpone filling.
6. Cover the tiramisu and transfer to the fridge to chill for at least 2 hours (or overnight). 
7. Prepare the topping by mixing the sugar and spices together in a small bowl. Cover and set aside. 
8. When ready to serve, dust the top with the chai-spiced-sugar.

Notes

*Place in fridge to speed up process if needed. **Depending on the shape/size of your dish you may need more of less to assemble 3 layers.

Source: Adapted from A Cozy Kitchen.

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May the orchards be allspice dram-ed this fall with a spiced apple cider cocktail, sweetened with maple syrup and spiked with apple whiskey.

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While I realize I am participating in #FallFlavors week, I’m not ready for pumpkin. Many people jump straight to pumpkin (more specifically pumpkin spice which often doesn’t have any pumpkin at all) and skip over all the other delicious flavors of fall. So let’s first bring on the figs, pears, and apples!

Apple picking at the local orchard is a fall activity that is deeply engrained in my childhood memories. I am fairly certain we went every fall, followed by all the apple pie and apple jelly making. I have not been as diligent in my adult life but I at least intend to go and every other year manage to make it happen. After all, with only two of us in our household, I’m not picking the bounty that I did as a child in a household of 5. When all else fails, there’s the Farmers Market ;-).

I haven’t gone apple picking yet but I did snag some apples from the local market to garnish this cocktail. Made with apple whiskey, maple syrup, allspice dram, and topped with your favorite apple cider – whether that be traditional, sparkling, or hard cider. You know, in case apple cider wasn’t already spiced and dressed for fall.

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Wednesday #FallFlavor Recipes

Beverages

• Cranberry Orange Bourbon Cocktail from Family Around The Table

Breakfasts and Breads

• Apple Pie Pancakes from Magical Ingredients
• Instant Pot Pumpkin Applesauce from An Affair from the Heart
• Pumpkin Chocolate Chip Scones from Hezzi-D’s Books and Cooks
• Pumpkin Spice Oatmeal from Jolene’s Recipe Journal

Mains and Sides

• Chicken Parm Stuffed Spaghetti Squash from A Kitchen Hoor’s Adventures
• Chicken Sausage with Apples from Cheese Curd In Paradise
• Roasted Whole Butternut Squash from Jen Around the World
• Sauerkraut with Tomato Sauce from Palatable Pastime

Desserts

• Air Fryer Candied Walnuts from Devour Dinner
• Caramel Apple Pie from Sweet Beginnings
• Easy Apple Pie Cake from A Little Fish in the Kitchen
• Instant Pot Apple Cinnamon Cheesecake from Blogghetti
• Pumpkin Bread Pudding from Hostess At Heart
• Old Fashioned Ritz Pie from Art of Natural Living
• Pecan Butter Cookies from Books n’ Cooks
• Pecan Pie Bars from Best Cookie Recipes

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

ORCHARDS BE DRAM-ED (SPICED APPLE CIDER COCKTAIL)

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Ice
• 1 oz. apple whiskey
• 1/2 oz. maple syrup
• 1/4 oz. allspice dram
• Apple cider to top off (hard, sparkling, or traditional)
• Apple slices, for garnish

Directions

1. In a cocktail shaker, add ice, apple whiskey, maple syrup, and allspice dram.
2. Shake for 30 seconds then strain into a rocks glass filled with ice.
3. Top with cider, garnish with apple sliced, and serve.

Source: Adapted slightly from Love to Know. Named by Haley Adcox, friend of The Spiffy Cookie.

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All the spices you love in mulled cider are in these spiced brown sugar cookies. Add a little glaze drizzle and they are perfect for you holiday cookie exchange.

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I cannot tell you how unhappy I am that the moment Halloween ended, Christmas exploded everywhere. But here I am participating in Christmas Cookies week so clearly I am a hypocrite.

This is the blogging world, where we have to publish the recipes you want in a month and a half right now.

These cookies are only a slight adaptation from my cinnamon brown sugar cookies with slightly different spices added to mimic those used in mulled apple cider. If you are lucky enough to get your hands on some mulled cider white balsamic that would be a great addition as well instead of vanilla extract.

Add a little glaze on top and these will be an unsuspecting favorite holiday cookie. But in case you need more ideas, check out Monday’s #ChristmasCookies week list of recipes below:

Monday Christmas Cookie Recipes

• Almond Joy Cookies from Cheese Curd in Paradise
• British Brandy Snaps from Art of Natural Living
• Chewy Gingerdoodles from Blogghetti
• Chocolate Mint Thumbprints from Sweet Beginnings
• Chocolate Peppermint Stuffed Cookies from Family Around the Table
• Confetti Sprinkle Cookies from Shockingly Delicious
• Easy Peanut Butter Cookies from A Kitchen Hoor’s Adventures
• M&M Santa Cookies from Kathryn’s Kitchen Blog
• Eggnog Cookies from Devour Dinner
• Gluten-Free Pistachio Cacao Cookies from Frugal & Fit
• Gingerbread Cookies from Jen around the world
• Lemon Drop Cookies from Take Two Tapas
• Magic Cookie Bars from Leftovers Then Breakfast
• Mandarin Orange White Chocolate Chip Cookies from Palatable Pastime
• Molasses Cookies from A Day in the Life on the Farm
• Old Fashioned Spritz Cookies from An Affair from the Heart
• Orange-Scented Alfajores from Karen’s Kitchen Stories
• Peanut Butter Oatmeal Cookies with Grape Nuts from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Quick Maple Oatmeal Cookies from Christmas Tree Lane
• Salted Caramel Fudge Drops from Jolene’s Recipe Journal
• Santa Hat Red Velvet Mini Cookie Cups from Magical Ingredients
• Slice and Bake Butter Pecan Cookies from Hezzi-D’s Books and Cooks
• Spiced Christmas Cookies from Daily Dish Recipes
• The Best Slice and Bake Christmas Cookies from Kate’s Recipe Box

Two years ago: No-Bake Banana Pudding Dessert Lasagna

Six years ago: November 2015 Stitch Fix #12

Seven years ago: Healthy Inside-Out Peanut Butter Cups

Eight years ago: Farro, Cranberry and Goat Cheese Salad

Nine years ago: Chocolate S’mores Cupcakes

MULLED CIDER SPICED BROWN SUGAR COOKIES

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Yield: 2 dozen Prep Time: 45 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COOKIES

• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp orange zest
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1-1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
• 1 cup packed brown sugar
• 1/2 cup sugar, plus more for rolling
• 1 egg, room temperature
• 1 Tbsp milk
• 1 tsp vanilla extract or 1 tsp mulled cider white balsamic vinegar

ICING

• 1/2 cup powdered sugar
• 2 tsp water
• 2 tsp mulled cider white balsamic vinegar (or apple cider)

Directions

1. In a medium bowl, Whisk together flour, seasonings, baking soda, and salt. Set aside.
2. In a large bowl, beat together the butter and sugars until creamy, about 3 minutes. Add egg, milk, and vanilla and beat until combined. Gradually add flour mixture, mixing until just combined. Cover with plastic wrap and refrigerate for at least 30 minutes, or overnight.
3. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place sugar in a shallow bowl.
4. Roll tablespoons of dough into balls and roll in the sugar, shaking off any excess. Place on prepared cookie sheets, about 2 inches apart.
5. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
6. While the cookies cool, in a small bowl whisk together the  powdered sugar, water, and vinegar. Drizzle over cooled cookies and allot to set before serving.

Source: Adapted from my Cinnamon Brown Sugar Cookies.

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Floral, citrus gin pairs with fruity black currant liqueur and allspice dram in this lunar bramble cocktail. Perfect for welcoming spring!

I was compensated for this post by Hendrick’s Gin US and is intended for audiences 21 and older. This content also contains affiliate links. As an Amazon Associate I earn from qualifying purchases. All thoughts an opinions are my own. Please drink responsibly.

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Supposedly a “bramble” is a spring cocktail. But, except for the last 2 days, it has been below freezing here for over 2 weeks so now that we are squeaking just above freezing I don’t mind pretending it is spring – if only in my glass.

Confession: I am not a huge gin fan. Especially in gin and tonic form which is one of the worst drinks in my opinion. But when you pair the floral and citrus flavors found in the new Hendrick’s Lunar gin with the sweet fruitiness of black currant liqueur and spiced up allspice dram, now that’s more my style.

While this cocktail could hold it’s own without the allspice dram, I thought the extra depth added onto the gentle spice already present in the gin was worth highlighting. Just don’t go overboard or it’ll take over completely.

This gin fits in well with all the other obscure spirits that take up residence on our bar cart. I swear it’s only so well stocked because we hardly ever drink when it’s just the two of us. This is what happens when a pandemic prevents you from hosting parties for an entire year! 

Heck we still have liquor and wine leftover from our wedding in 2018. We may have overestimated the alcohol intake of our guests a bit, but I suppose you can’t complain about guests not being total lushes.

But I digress. I apologize if I am adding to your own collection of obscure ingredients but one day we will be able to have large gatherings again and you will be able to serve everyone great cocktails!

I actually have been meaning to work on more mocktails too. Which are basically just fancy fruit drinks but I’m totally on board with those too. If you have any suggestions feel free to drop them in the comments!

Love my cocktail glasses?

You can make your own with my tutorial HERE. I also made those napkins too, which have their own post HERE.

Six years ago: Double Dark Chocolate Cherry Cookies

Seven years ago: Honey Almond Ice Cream with Fudge Ripple

Eight years ago: Garlic Lover’s Pizza

Ten years ago: “Creamed” Berry Cheese Spread

LUNAR BRAMBLE COCKTAIL

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Yield: 1 serving Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• Crushed ice
• 1-1/2 oz. Hendrick's Lunar gin
• 3/4 oz. fresh lemon juice
• 1/2 oz. simple syrup
• 1 barspoon (1/8 oz.) of allspice dram
• 3/4 oz. crème de cassis (blackcurrant liqueur)
• Lemon, for garnish

Directions

1. Fill a rocks glass half way with crushed ice. Add gin, lemon juice, simple syrup, and allspice dram. Stir to mix.
2. Pour blackcurrant liqueur over the top but do not stir.
3. Garnish with a lemon slice and serve immediately.

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Raspberry pie is tart yet sweet with a crumbly streusel topping. Serve with a dollop of allspice whipped cream for the final touch.

Like everyone else, the first days of true spring weather have me spending as much time outside or with the windows open as possible. It also has me ready for all the fruit pies! Raspberries have been crazy cheap lately (especially blackberries, I’ve been snatching up pints at $1/each) so now is the time to make this raspberry Pie. Normally is it not very friendly on the wallet to buy enough raspberries to fill a pie! But totally worth it in case you are not lucky enough to find them on sale.

With a crumbly streusel topping it’s basically a berry crisp baked in a pie crust and that’s alright by me. And of course I can’t serve pie without a dollop of fresh whipped cream. In this case I added some allspice into the whipped cream for an extra layer of flavor. A seasoning that tends to get pigeonholed into the fall but I’m here to break it out of that mold! It pairs so well with the tart but sweet raspberries, making it a pie worthy to serve through spring and summer.

To keep you up to date, here’s the Easter Menu I’ve shared thus far (updated as I post more):

• Apricot-Honey Glazed Ham
• Black Pepper Parmesan Biscuits
• Creamy Spring Peas
• Herb-Roasted Carrots & Parsnips
• Smashed Potatoes with Lemon Aioli
• Carrot Top Pesto
• Mom’s Investment Salad (aka Ambrosia Salad)
• Raspberry Almond Streusel Pie with Allspice Whipped Cream

Three years ago: April 2016 Stitch Fix #14

Four years ago: Meyer Lemon Poppy Seed Pound Cake

Five years ago: Spaghetti with Roasted Butternut and Brussels & Greek Yogurt Cream Sauce

Six years ago: Creamy Pesto with Mini Ravioli, Asparagus and Sun Dried Tomatoes

Either years ago: Guiltless Cajun Chicken Alfredo

RASPBERRY ALMOND STREUSEL PIE WITH ALLSPICE WHIPPED CREAM

Makes 1 pie

Ingredients:

CRUST & TOPPING

6 Tbsp brown sugar

6 Tbsp sliced almonds

6 Tbsp (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes

4-1/2 Tbsp old-fashioned oats

4-1/2 Tbsp all purpose flour

1 refrigerated pie crust

FILLING

1 cup sugar

1/4 cup quick-cooking tapioca

2 Tbsp lemon or orange juice

5 cups fresh raspberries

WHIPPED CREAM

1 cup heavy cream

1 Tbsp powdered sugar

1/8 tsp ground allspice

Directions:

1. In the bowl of a food processor, combine all topping ingredients. Process until moist clumps form. Transfer to a bowl, cover and place in the fridge.
2. In a large bowl mix sugar, tapioca, and lemon juice. Add berries and toss gently to coat. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes.
3. Preheat oven to 400°F. Roll out pie crust on a lightly floured surface to 15-inch round. Transfer to 9-inch pie dish. Trim or fold overhang under and crimp. Place in freezer for 20 minutes.
4. Spoon filling evenly into crust and crumble topping over filling. Bake crust and topping are golden brown and filling is bubbling, about 55 minutes. Transfer to a cooling rack for at least 3 hours.
5. When ready to serve, make the whipped cream. In a large chilled bowl, beat the heavy cream with a hand mixer until peaks almost form. Add the powdered sugar and allspice and beat until peaks form. Cut pie into wedges and serve topped with a dollop of whipped cream.

Source: Adapted slightly from Epicurious.