Banana Pecan Bundt with Bananas Foster Frosting #BundtBakers

Mashed bananas and cream cheese add moisture and flavor to this wonderfully nutty Bundt cake, topped with rum-spiked bananas Foster frosting. 

Thanks to our creative host, Shilpi from Simply Veggies, this month’s Bundt Bakers theme is fruit and nuts. Any fruit or combination of fruits AND any nut or combination of nuts, but the Bundt has to have both fruit and nuts. My mind was swirling with the infinite possibilities, but I finally settled on bananas because there is hardly anything that adds both flavor and moistness to a cake like mashed ripe bananas, unless it’s softened cream cheese. And, with the two together, magic happens. My favorite nut is always pecan, so I added a generous helping of those. And then, the bananas and pecans reminded me of a muffin I made a couple of years back, based on that famous New Orleans dessert, Bananas Foster, and before I knew it, I was making a sort of Bananas Foster frosting too, but with added cream cheese. I hope you are going to like this one as much as I did!

Ingredients
3/4 cup or 170g butter, softened
8 oz or 227g cream cheese, softened (13 Kiri squares, if that’s your brand, like it is mine here in Dubai.)
1 1/2 cups or 300g sugar
2 large eggs
3 cups or 375g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds or 570g unpeeled bananas, about 4 medium)
2 cups or 210g chopped pecans, toasted
1 teaspoon vanilla extract

For the Bananas Foster frosting:
2 tablespoons or 45g butter
1/3 cup, packed, or 66g dark brown sugar
1/4 teaspoon cinnamon
Pinch salt
1 medium banana
2 tablespoons rum
1/4 cup or 26g chopped pecans
2 oz or 26g cream cheese (4 1/3 Kiri squares)


Method
Preheat your oven to 350°F or 180°C and grease and flour a large Bundt pan. (I like to use the baking spray that has flour in it. The pan is my Nordic Ware Anniversary Bundt pan.) Add a 1/4 cup or about 26g of the chopped toasted pecans to the pan. Set aside.

Combine the flour, baking powder, baking soda and salt in a mixing bowl. In another smaller bowl, mash your ripe bananas with a fork.

In a large mixing bowl or the bowl of your stand mixer, beat butter, cream cheese and sugar at medium speed with an electric mixer until creamy and light. Add the eggs, one at a time, beating well in between.

Add in the flour and mix well. Scrape down the sides of the bowl and add in the mashed bananas and the vanilla. Beat again for about one minute.

Fold in the rest of the pecans.

Spoon the batter into your prepared Bundt pan and bake in your preheated oven for about 50-60 minutes, tenting the top with foil if it looks like it’s browning too quickly near the end. Do not do what I did which was to turn the oven off when the timer rang and forget to take it out for another 10 minutes! As you can see from the photos, it turned out a little darker than it should have.

Remove from the oven and allow to cool for about 10 minutes before  turning the banana pecan Bundt out of the pan. Leave to cool completely before frosting.

To make the bananas Foster frosting, melt your brown sugar and butter in a small skillet, along with the pinch of salt and cinnamon.

Chop your banana into small pieces and add them to the pan.

Cook for several minutes on a low to medium flame, stirring occasionally. When the mixture has thickened a little, add in the rum and stir well.

Add in the chopped pecans and stir again. Remove from the heat leave to cool for a few minutes.

Now add in the cream cheese, cut or broken into small pieces. Stir until it’s all melted and no little white bits are showing. I must confess that I prefer the color of the frosting without the cream cheese because it’s a nice warm shiny brown and the cream cheese dulls it, but the flavor is great!

Spoon the frosting on your cooled Bundt cake and spread it around so a little slides down the sides.

Enjoy!

Dark still delicious!

• Almond Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm
• Aloha Bundt Cake from Olivia at Liv for Cake
• Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes
• Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine
• Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets
• Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs
• Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love
• Banana Split Bundt Cake from Andrea at Adventures in All Things Food
• Blueberry Cherry Coffee Cake with Walnut Streusel from Lauren at Sew You Think You Can Cook
• Cherry and Almond Bundt Cake from Lara at Tartacadabra
• Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer
• Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook
• Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead
• Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen
• Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies
• Generra Bundt Cake from Kelly at Passion Kneaded
• Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic
• Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies
• Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots
• Peach and Pecan Bundt from Catherine at Living The Gourmet
• Peach Coffee Cake from Julie at Eat, Drink, Be Mighty
• Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious
• Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas
• Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life
• Summer Fig Bundt from Margaret at Tea and Scones
• Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

.

Cream Cheese Banana Pecan Muffins #MuffinMonday

Sweet ripe bananas and soft cream cheese combine to make the best muffins! Add in a goodly number of toasted pecans and these are the perfect breakfast or snack. 

If you’ve ever had a look at my blog roll in the left hand column (assuming you aren’t on a mobile device, and then I don’t know where it goes!) you’ve likely noticed one link called Kelli’s Kitchen. That’s my friend, Kelli’s blog. She was blessed with a grandmother who loved to cook and bake and who was delighted to have little hands helping her in the kitchen as she concocted her culinary magic. Kelli often shares her Nana’s best-loved recipes but just last week, she published one for an Old-Fashioned Cream Cheese Banana Nut Bread that she adapted from Southern Living Magazine. I love that Southern Living tried to make the banana nut bread healthier, using some whole wheat and reduced fat cream cheese, but Kelli did Kelli and made it more delicious. Even as I read her post, I knew that I would have to recreate that old-fashioned banana bread in muffin form.

Those sweet bananas and cream cheese may sounds like an unusual combination, but let me assure you that they are divine together. This may be my favorite sweet muffin so far in all my years of Muffin Monday.

Ingredients
1 1/2 cup or 190g flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium-sized bananas (Peeled, mine weighed a little more than 8oz or 230g together)
4 oz or 115g cream cheese, softened
1 large egg
1/3 cup or 75g butter, melted then cooled
1/4 cup or 60ml milk
1 teaspoon vanilla extract
1 1/4 cups or 140g pecans, toasted

Method
Preheat oven to 350°F or 180°C.  Fill the muffin pan with liners or grease it really well with butter or non-stick spray. In case you are coveting them, my pretty liners were a gift from my elder daughter. They came from Crate & Barrel.

Measure your flour, sugar, baking powder, baking soda and salt into a large mixing bowl and give them a good stir to mix.

In a medium-sized mixing bowl, mash your bananas and softened cream cheese together with fork.

Add in the egg, butter, milk and vanilla and mix well.

Complete the batter by pouring the liquid ingredients into the dry ones and fold until they are just combined. You should still see a lot of dry flour.

Chop your pecans roughly and put aside a generous handful for topping. Fold the rest of the pecans into the batter.

Divide the batter evenly between the muffin cups.

Sprinkle the tops with the reserved chopped pecans.

Bake in the preheated oven about 20-25 minutes or until a toothpick comes out clean.

Allow to cool for a few minutes in the muffin pan and then remove to a rack to cool completely.

Enjoy!

Muffin Top Cookies #CookieWeek #Giveaway

It’s the best part of every muffin! For those who like to eat the tops off of muffins and leave the rest, I give you Muffin Top Cookies with semi-sweet chocolate chips and chopped pecans. 

It’s Monday so usually that means muffins are baking at my house but today Muffin Monday and Cookie Week collide in a subtly spectacular fashion with Muffin Top Cookies. All the best of both worlds! If you’ve been around here for a while, you know that Cookie Week is the fabulous five-day celebration hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen, who, by the way, also has a commercial kitchen and will ship her delicious cookies right to your door. I participated in the inaugural Cookie Week last year and it was such fun that I begged, "please, pretty please," to be allowed to take part again. It's a great group of bakers – a dozen all told – and we'll be bringing you delicious cookies all week long!

And, as if cookies weren’t enough, we’ve got prizes as well! Make sure to scroll down to the bottom of the recipe for links to all the participating cookie bakers, check out the wonderful prizes and enter the Rafflecopter for a chance to win.

Our sponsors for this event have provided us with some great prizes and we'd like to extend a HUGE thank you for their generosity. Thanks to Imperial Sugar, Circulon, Peanut Butter & Co. and Page Street Publishing for being a part of Cookie Week!

Ingredients for about 2 dozen cookies
3/4 cup or 140g semisweet chocolate chips
1/2 cup or 60g chopped pecans
1 2/3 cups or 210g flour
3/4 cup or 150g sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup or 120ml milk
1/3 cup or 80ml canola or other light oil
1 egg
1 teaspoon vanilla

Method
Preheat your oven to 375°F or 190°C and prepare your cookie sheets by lining them with parchment or silicone liners.

Measure out your chocolate chips and pecans then set aside a small handful of each to decorate the tops of the cookies before baking.

In a large mixing bowl, combine your flour, sugar, baking powder, chopped pecans and salt.  In a medium bowl, whisk together your milk, oil, egg and vanilla.

Pour your wet ingredients into your dry ones and stir until just mixed.

Fold in the chocolate chips.

Spoon about 2 level tablespoons of dough, at 2 in or 4cm apart, onto your prepared cookie sheets. I like to use a two-tablespoon scoop, which makes the process so much easier.

Poke a few of the reserved chocolate chips and pieces of pecan into the top of each.

Bake the muffin top cookies for 8 to 10 minutes or until the edges are a light golden brown. Cool for a couple of minutes and then use a spatula to transfer the cookies to a wire rack to finish cooling.

These turn out cakey and very much like a muffin top! Enjoy!

Are you ready for some more warm COOKIES?!

• Skillet Cookie by Cravings of a Lunatic
• Pumpkin Cookie Cups with Biscoff Buttercream by The Girl In The Little Red Kitchen
• Chocolate-Cherry Chews by Crumb
• Chocolate Hazelnut Cookies by Cooking in Stilettos
• Cranberry, White Chocolate, Crystallized Ginger Cookies by That Skinny Chick Can Bake
• Dark and Crunchy Peanut Butter Cookies by Hungry Couple
• Dulce de Leche Filled Brownie Sandwich Cookies by Mind Over Batter
• Muffin Top Cookies by Food Lust People Love
• Peanut Butter Cookie Dough Sandwich Cookies by Chocolate Moosey
• Pumpkin Eggnog Cookies by Jen's Favorite Cookies

Other blogs participating later this week include:

• Dinners, Dishes, and Desserts
• The Cooking Actress

How about some hot baking PRIZES?! One winner takes all! 

• 1 case (10, 4-lb bags) Imperial Granulated Sugar
• 3-Piece Bakerware Set from Circulon
• 6 assorted jars of Peanut Butter & Co. peanut butter

• One copy of the cookbook Eat More Dessert by Jenny Keller
• One copy of the cookbook Bake and Destroy by Natalie Slater
• One copy of the cookbook Decadent Gluten-Free Vegan Baking by Cara Reed
• One copy of the cookbook Rawsome Vegan Baking by Emily von Euw

How to enter
Mandatory Entry: Leave a comment telling us what your favorite cookie is to bake during the holidays. Additional ways to enter will be then be revealed in the Rafflecopter widget.

1 (one) lucky person will win ALL the prizes listed above. The winner will be randomly chosen through Rafflecopter. This giveaway is open from Monday, November 3rd, 2014 to Monday, November 11th 11:59 EST to US residents only. The winner will be contacted via email and will have 48 hours to respond, at which time a new winner will be drawn. Good luck!

a Rafflecopter giveaway

Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze #BundtBakers

Baked sweet potato, peeled then mashed, can be used in a variety of sweet or savory dishes. In this beautiful Bundt cake it adds flavor, sweetness and texture. With the pecans inside and then piled on top in a sticky glaze, this is a dessert that will add autumn spice to any holiday table.

Autumn Harvest
This month’s Bundt Baker theme is Autumn Harvest and I was fully prepared to try something new. New to me, that is. I could have sworn it was around this time last year that I saw quince for sale in the Dubai supermarkets but this year, nothing. Come to find out, quince season starts in October so I’ll have to wait a month to get out my runcible spoon. Meanwhile, I chose to use my favorite of all fall produce, the sweet potato. I’ve been known to boil and freeze these babies and haul them, Ziplocked, in my suitcase to various countries, just to make sure we will have candied yams for Thanksgiving and Christmas dinner. No kidding.

Sweet Potatoes vs Yams
In the southern United States we use the terms sweet potato and yam interchangeably to mean those root vegetables that are pinky brown on the outside and brilliantly orange on the inside. I’ve discovered in my travels that yam refers to a very different vegetable in other places. There are, in fact, 600 species of yams and the American sweet potato is not even in the same family genetically. Who knew? But I’ll tell you what, I learned to call a sweet potato a sweet potato overseas or risk getting something white or yellow or even purple set on my plate. Real yams are much drier than our sweet potatoes and not nearly as sweet. They are a staple for many in our world, especially in Africa because they can be stored for up to six months without refrigeration or can be dried and milled into flour which can last even longer. Now I’m not saying they wouldn’t make a decent cake and many swear that ice cream made from the purple ones is the best, but, if you can, use the orange sweet potato for this recipe.

Many thanks to our wonderful host, Tux of Brooklyn Homemaker, for proposing the great Autumn Harvest theme and doing all the behind-the-scenes work this month for our Bundt Bakers group post.

Ingredients
For the Bundt cake batter:
1 cup or 100g pecans
3 cups or 375g flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups or 500g sugar
1 cup or 240ml canola or other light oil
3 eggs
1 1/2 cups or 385g cooked, mashed sweet potatoes (nothing else added)
2/3 cup or 160ml buttermilk
1 teaspoon vanilla extract

Glaze:
1 cup or 100g pecans
2/3 cup or 130g sugar
3 tablespoons water
1 teaspoon vanilla
Good pinch salt
1 tablespoon browned butter (or normal butter if that’s all you’ve got), at room temperature

Method
Toast your pecans (2 cups or 200g total – for the batter and for the glaze) in a dry skillet over a medium low flame. This takes just a few minutes so keep stirring and mixing the nuts up to make sure that none scorch. When you can smell the rich aroma of toasted pecans and all of them are little bit darker brown, remove the skillet from the heat and allow to cool.

Preheat your oven to 350°F or 180°C. Grease and flour a 12-cup Bundt pan and set aside.

Chop the pecans roughly with a sharp knife and divide them in two.

Sift together the flour, baking soda, baking powder, cinnamon, salt and nutmeg and set aside.

In another large mixing bowl, beat the oil and sugar together until well blended. Add the eggs one at time, beating well between them. The mixture should turn light yellow and a little fluffy.

Add in the flour mixture, the sweet potato, the buttermilk, one pile of the chopped pecans and the vanilla. Mix on a low speed until completely combined and then mix on medium high for two to three minutes.

Pour into your prepared Bundt pan and bake in the preheated oven for one hour and 15 minutes. Start checking it for doneness at one hour though, as ovens vary in consistency and often have temperature fluctuations.

Remove from the oven and allow to cool for at least 10 minutes before turning the Bundt cake out on to a wire rack to cool completely.

When it is completely cooled, prepare your glaze by putting the sugar, water, vanilla and a good pinch of salt into a small pot.

Heat over a medium flame until the sugar is dissolved then add the second pile of chopped toasted pecans.

Cook for a few minutes or until the glaze thickens slightly.  Take the pot off the stove and add in the browned butter. Stir well. You can add in a little more water, if the glaze seems too thick.

Carefully spoon the pecans and glaze over the cooled cake. Yes, it’s a lot of pecans. No, it’s not too many. Just keep spooning. There can never be too many pecans on a sweet potato cake.

Enjoy!

Who else is ready to bake with Autumn produce? Check out the gorgeous bunch of Bundts we have for you this month with apples, cranberries, carrots, zucchini, figs, sweet potatoes, pumpkin and more!

• Applesauce Cranberry Bundt Cake by Lauren at Sew You Think You Can Cook
• Applesauce Spice Bundt Cake by Caro at En la Cocina de Caro
• Applesauce Walnut Raisin Cake by Renee at Magnolia Days
• Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassie at Cassie's Kitchen
• Chocolate Caramel Apple Bundt Cake by Teri at The Freshman Cook
• Chocolate Zucchini Bundt by Tara at Noshing with the Nolands
• Fig and Caramelized Walnut Bundt Cake by Bea and Mara at I Love Bundt Cakes
• Harvest Bundt Cake by Tammy at Living the Gourmet
• Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze from Lauren at From Gate to Plate
• Old Fashioned Kushaw Bundt by Margaret at Tea and Scones
• Pumpkin and Apple Bundt Cake by Kathya at Basic N Delicious
• Pumpkin and Chocolate Bundt Cake by Aisha at La Cocina de Aisha
• Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia at Patty's Cake
• Pumpkin Espresso Bundt by Kelly at Passion Kneaded
• Sherried Pumpkin Bundtlettes by Laura at The Spiced Life
• Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux at Brooklyn Homemaker
• Spiced Pumpkin Bundt Cake by Kaylin at Keep it Simple, Sweetie
• Sweet Potato Brioche Bread by Jane at Jane's Adventures in Dinner
• Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy at Food Lust People Love
• Triple Chocolate Pumpkin Spice Bundt Cake by Terri at Love and Confections

#Bundt Bakers
Interested in learning more about us? BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here.

Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

Dark Chocolate Chunk Chocolate Peanut Butter Cookies #CreativeCookieExchange

These wonderfully soft, chewy cookies are chock full of pecans in addition to the cocoa, dark chocolate and creamy peanut butter. But there is only so much information one title can contain. A cold glass of milk is an essential accompaniment.

Comfort Food Cookies
The theme for this month’s Creative Cookie Exchange is comfort food cookies.  Hmmm, comfort cookies. There are a lot of things that I find comfort in but, I’ve got to say, as a person who doesn’t crave sweets as much as she does salt and fat, I’m more likely to go for a link of smoked sausage or a slice of cheese than a cookie. I considered baking savory cookies but, I’ll be honest with you, that didn’t really say comfort to me either since they are usually more cracker-like. So, what it came down to was, if I were to eat a cookie for comfort, what would it look like? 1. It would have to have dark chocolate - black chocolate, as the French call it, because sweet milk chocolate is for chocolate wimps. 2. It would have a salty element. I considered bacon but decided on peanut butter, which helps with the next requirement. 3. It needs to be chewy. And for good measure, 4. I was going to throw some pecans in there. Because pecans are my favorite nut. They remind me of home home and that’s a comfort.

What would a comfort cookie look like for you?

Ingredients for 2 dozen thick cookies or more thin ones
3 1/2 oz or 100g dark chocolate
1 cup or 100g pecans
1/2 cup butter or 115g butter, at room temperature
1/2 cup or 140g creamy peanut butter
1/2 cup or 100g sugar
1/2 cup, packed, or 100g dark brown sugar
1 1/2 cups or 190g all-purpose flour
1/2 cup or 40g cocoa (I used Hershey’s regular, not the dark special.)
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 teaspoon pure vanilla extract

Method
Roughly chop the chocolate and pecans with a sharp knife and set aside.

With your electric or stand mixer, cream the butter, peanut butter and two sugars together until they are light and fluffy. Scrape the bowl down a couple of times as you go.

In a separate bowl, combine the flour, cocoa, baking soda and salt.

Add the egg and vanilla into the butter/sugar and beat well.

Now add the dry ingredients into the wet and mix till combined. You will have a fairly stiff dough.

Add in the chocolate and pecans. Mix again.

Turn the dough out onto a large piece of cling film and shape it into a large roll.

Cover the roll tightly with the cling film and refrigerate for at least half an hour.

When you are ready to bake, preheat your oven to 350°F or 180°C and line a cookie sheet with parchment paper or a silicone mat.

Slice your dough into rounds and place them on the prepared pan. Neaten them up with your hands, if need be. I like my cookies thick and chewy so I sliced mine pretty thick. If you prefer a crunchy cookie, by all means slice yours thinner.

These don't spread out much so you can put them fairly close together.

Bake in the preheated oven until the cookies are done the way you like them. I baked my thick cookies for just less than 10 minutes.

Allow to cool on the pan for a few minutes then remove to a wire rack to finish cooling. Okay, go ahead and eat one!

Serve with a glass of ice-cold milk.

Enjoy!

The Creative Cookie Exchange theme this month is Comfort Food Cookies! What cookie says comfort food to you? If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Many thanks to Laura for all the work it takes to organize this great group each month! 

You can also just use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month!

Also, if you are looking for inspiration to get in the kitchen and start baking, check out all the comfort cookies my fellow CCE bloggers have made this month:

• Banana Oatmeal Chocolate Chip Cookies from What Smells So Good?
• Butterscotch Cookies from A Baker's House
• Carrot Cake Sandwich Cookies from Made with Love
• Chocolate Cappuccino Toffee Chip Cookies from Karen's Kitchen Stories
• Chocolate Chip Cookies Made with an Assortment of Chocolate from The Spiced Life
• Crispy Potato Chip Cookies from Rhubarb and Honey
• Dark Chocolate Chunk Chocolate Peanut Butter Cookies from Food Lust People Love
• Momma's Bran Chocolate Chip Cookies from Sweet Cinnamon Honey
• Nut Cookies from Basic N Delicious
• Peanut Butter & Damson Jam Bars from Baking in Pyjamas
• Peanut Butter Chocolate Chunk Cookies from Noshing with the Nolands
• Quadruple Chocolate Shortbread Cookies from Magnolia Days
• Roth (The Sacred Cookies from Kashmir) from Spiceroots
• Thekua (Sweet Wheat Cookies from Bihar) from Indian Curries/Stew
• Triple Chocolate Cookies from It’s Yummi