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

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.

 

Pumpkin Spice Dessert Dip

1 tbsp District Spice Pumpkin Spice blend
1 8oz packet of cream cheese
1 cup powdered sugar
Half a 15oz can of canned pumpkin (plain pumpkin, not pumpkin pie mix)

Combine all ingredients in a bowl using a Kitchenaid mixer or beaters until well-blended.

Serve in bowl with dippers, such as Nilla wafers or graham crackers.  Sprinkle a pinch of District Spice Pumpkin Spice blend over the top for added color.

For extra festivity, serve the dip in a small, hollowed-out pumpkin.