Spiced Nfsc?

Baking By khufstetler Updated 31 Oct 2008 , 3:27pm by khufstetler

khufstetler Posted 31 Oct 2008 , 11:48am
post #1 of 3

There are SO many threads! I just know this is a repeat question, but I have to ask. I noticed on a thread (about Penny's cookies) where someone had substituted the vanilla in NFSC for almond/butter extracts and added 1 teaspoon cinnamon.

Would that be sufficient for a "spiced" NFSC?

I was thinking cinnamon, nutmeg, cloves, or pumpkin spice - something. I want to make some of my fall cookies "spiced". I would like to stick with the NFSC w/vanilla (instead of switching to Almond) I have great success with that.

I just want to stay consistant, while adding a little "spice" to my selections - make sense?

Which spices have/would you try?
Would it still taste good with MMF on it?
And how much total dried spice would you add?

THank you so much in advance for your input - you guys/gals are always so helpful! thumbs_up.gif

2 replies
Honeydukes Posted 31 Oct 2008 , 12:12pm
post #2 of 3

Spiced cookies are discussed here:
http://cakecentral.com/cake-decorating-ftopict-603882.html

I don't like too much almond, so I use vanilla and add about 2 tsp. of Pumpkin Pie Spice. This is my "recipe" for homemade pumpkin pie spice:

1 teaspoon ground cinnamon
1/2 teaspoon ground ginger *
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

*If I have fresh ginger on hand I use that!

khufstetler Posted 31 Oct 2008 , 3:27pm
post #3 of 3

Thanks so much Honeydukes! I will definitely do that!

Tomorrow... I am officially and finally DONE BAKING for this Halloween day. hahaha.

Thanks again!

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