Peach & Honey Goat Cheese Bread Pudding

1 tbsp District Spice Hand in the Cookie Jar blend
3 eggs
2 cups half & half
1/2 cup granulated sugar
12 slices from day-old baguette bread, cubed (can use croissants or brioche)
1 tsp vanilla extract
1 large ripe peach
4-6 oz. honey goat cheese (if unavailable, use 4-6 oz plain goat cheese with 2 tbsp honey)

1. Preheat oven to 325F.  Leave goat cheese in fridge (cold goat cheese is easier to crumble).
2. Dice peach and toss lightly with 1 tbsp sugar, set aside.
3. Line a lightly buttered small loaf pan with bread cubes
4. Whisk together Hand in the Cookie Jar blend, eggs, half & half, remaining sugar, and vanilla extract.
5. Pour over bread cubes, and allow to sit at room temperature for one hour, allowing the bread to soak up the mixture.
6. Pour peach mixture over bread.
7. Remove honey goat cheese from fridge, and crumble over the top to taste (if using plain goat cheese and honey, crumble goat cheese over top and drizzle honey).
8. Bake at 325F for 45 minutes, or until dish is golden brown and bubbling to indicate the custard has set.
9. Serve hot or chill to serve sold.  Pairs well with cream fraiche or caramel sauce over the top.

Peach & honey goat cheese bread pudding

Candied Pecans

1.5 tbsp District Spice Hand in the Cookie Jar blend
1 cup whole or halved pecans (raw or roasted)
1 tbsp turbinado sugar (less, if you want it less sweet)
1.5 tbsp butter

1. Melt butter in frying pan over low-medium heat
2. Add pecans, and mix until nuts are coated.
3. Stir in Hand in the Cookie Jar blend and sugar.
4. Cook over medium to high heat so sugar melts and nuts are partially cooked, but not to burned.
5. Remove from pan and let cool on parchment paper or aluminum foil.
6. Serve alone, or use to garnish various salads and dishes (whole or crushed).

Ready to serve!

Sweet Potato Crumble

Makes approx. 8-10 servings

1 tsp District Spice Hand in the Cookie Jar blend
2-3 sweet potatoes
1 cup brown sugar
1 cup butter
1 cup oats

1. Bake sweet potatoes at 400 degrees F for two hours.  Remove the skins and place potatoes into food processor.  Blend until smooth.
2. Blend butter, brown sugar, oats, and District Spice Hand in the Cookie Jar blend until well mixed.
3. Pour sweet potatoes into 9×9 baking dish.  Evenly spread the oat mixture over the top.
4. Bake at 350 F for 30 minutes, or until the top caramelizes.  Serve hot.

Brown Sugar Cookies

Makes approx. 36 cookies

1 tsp District Spice Hand in the Cookie Jar or Pumpkin Spice blend
1 1/4 cup brown sugar
3/4 cup unsalted butter (12 tbsp or 6 oz)
1 egg
2 cups all-purpose flour
2 tsp baking soda
1/2 tsp sea or pink Himalayan salt

Preheat oven to 375 degrees.

Cream butter and sugar, until lightly whipped.

Add egg, and continue to cream mixture.

In a separate bowl, mix flour, baking powder, salt, and District Spice blend.

Slowly add the dry mixture to the wet mixture, and continue mixing until a firm, uniform dough forms.

Line a baking sheet with parchment paper.

Use a melon baller, or other utensil, to create dough balls, approx. 1 1/2 inches in diameter.  Place dough balls onto the baking sheet, approx. 2 inches apart, and lightly press down to deform each ball, and prevent them from rolling off baking sheet.

Bake cookies for 10-12 minutes

Remove cookies from baking sheet, and place onto cooling rack or plate.

Serve after cooling, and store leftovers in an airtight container.

 

Hand in the Cookie Jar Simple Syrup

Makes approx. 2 cups

1 tbsp District Spice Hand in the Cookie Jar blend
2 cups water
2 cups sugar

Combine District Spice Hand in the Cookie Jar blend, water, and sugar in sauce pan.  Simmer for 35-45 minutes.  Cool, and store in refrigerator.

Hand in the Cookie Jar Oatmeal

Makes 2 servings

1 tbsp District Spice Hand in the Cookie Jar blend
1 cup dried oats
2 cups water
1 apple, coarsely chopped (crunchy varietal, such as a pink lady or honeycrisp, recommended)

Combine oats and water in a pot, and bring to boil.

When about half finished, mix in District Spice Hand in the Cookie Jar blend.

Just before turning off the heat, stir in chopped apple.

Serve hot.