Cocktail Friday: Ginger Spiced Rum Punch

Well, I've nearly survived this week. It's been a long one. In the midst of everything, Riley got his first cold of the season, making him grumpier than usual. Still, we took advantage of the cooler, crisper, drier air and visited the park almost every day. The trees surrounding our favorite park are beginning to show hints of yellow at the tip tops of the leaves. Yesterday, I was actually covered in goosebumps because the air was so cool. And I was blissfully happy.

Ready to make Rum Punch Cocktails :: Set the Table

Along with the cooler air comes my obsession will all things spiced. Cinnamon, nutmeg, ginger...all of those warming flavors are begging to be enjoyed in cookies, pancakes, and cocktails like this Ginger Spice Rum Punch. It's simple to make for 2 people but can also be made in large batches for fall parties.

Ginger Spice Rum Punch for National Rum Punch Day :: Set the Table

Did you know that today is National Rum Punch Day? Yep. Now you must try this.

Rum Punch Pour :: Set the Table

Ginger Spiced Rum Punch

Ingredients

• 3 oz rum (I used Diplomatico Reserva)
• 1 1/2 oz ginger spice simple syrup (recipe follows)
• 2 oz pineapple juice
• fresh lime juice

Instructions

1. Combine the rum, simple syrup, and pineapple juice in a shaker filled with ice.
2. Shake until well chilled and pour into ice filled glasses.
3. Squeeze fresh lime juice on top.
4. Stir gently to combine.
5. Garnish with a cinnamon stick and serve.

Ginger Spiced Simple Syrup

Ingredients

• 1/2 cup sugar
• 2 firmly packed tablespoons fresh ginger, minced
• 1 teaspoon mulling spice blend
• 1/2 cup water

Instructions

1. Combine all the ingredients in a small saucepan over medium heat.
2. Bring to a simmer and stir until the sugar dissolves.
3. Pour through a fine mesh strainer and allow to cool to room temperature before using.
4. Store in the refrigerator in an airtight container for up to 2 weeks.

Snickerdoodle Cookies

The past week has been intense. We have seen shocking images from Boulder and surrounding areas that are literally under water. Every body of water near us is overflowing and rushing at a scary pace. Fortunately, our area hasn't seen much damage from all the rain. We had some serious street flooding the first day the storm system came to our area, but since then it has just been wet. It's a helpless feeling watching rain continue to fall knowing that there has been way too much already and that every drop that falls just adds to the destruction. It's an especially confusing feeling when all you've done is pray for rain to fall in the midst of a drought.

Snickerdoodle Cookie Dough :: Set the Table

I don't have the answers to why natural disasters happen or how to cope with the aftermath, but I do know that I almost always turn to baking. In Japan we didn't have a proper oven, so after the earthquake and tsunami, I made pancakes. We didn't know what was happening with the power plant in Fukushima and it seemed like every 5 minutes brought another aftershock. But I knew how to make pancakes. It was something certain. Something steady and reliable. It helped immensely to keep me calm and focused. Mostly.

Snickerdoodle Cookie Recipe :: Set the Table

Yesterday, while the rain fell steadily outside for the 6th day in a row, I made snickerdoodles. This might be my favorite cookie, which is strange to say because I don't make them very often. Every time I do, I remember how I love the way they melt in my mouth. How every bite is a perfect combination of crispy and chewy. And, oh, the cinnamon-sugar coating... Yum.

This recipe is from my absolute favorite baking book: Baking Illustrated. If you don't have this book in your collection, you need it. Now. Just do yourself a favor: head to the Cook's Illustrated site (click here) and order it. They even have a section outlining how to cook in high altitudes which is based on their testing experience in Golden, Colorado.

While you bake these cookies, your kitchen will fill with the lovely smell of cinnamon, sugar and butter. It's wonderfully comforting.

So if you're at a loss for what to do this week, just bake some cookies. It'll help.

Snickerdoodles

Ingredients

• 2 1/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons unsalted butter, room temperature
• 1/4 cup vegetable shortening
• 1 1/2 cups granulated sugar, plus 3 tablespoons for rolling the dough
• 2 large eggs
• 1 tablespoon ground cinnamon for rolling the dough

Instructions

1. Move your oven racks to the upper and lower middle positions. Preheat the oven to 400 degrees.
2. Line two large baking sheets with parchment paper and set aside.
3. Whisk the flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
4. Cream the butter, shortening and 1 1/2 cups of sugar together in the bowl of an electric mixer set to medium speed. This should take about 1 minute. Add the eggs and beat until combined, about 30 seconds.
5. Add the dry ingredients to the bowl and beat on low until just combined, about 20 seconds.
6. Combine the 3 tablespoons sugar and 1 tablespoon cinnamon in a shallow bowl. Take a heaping tablespoon of dough and roll it into a ball. Toss in the cinnamon-sugar mixture and place on your prepared baking sheet. Repeat with the remaining dough, placing the balls about 2 inches apart.
7. Bake for 9-11 minutes or until the edges are just starting to turn golden and the center is soft and puffy. Halfway through baking, switch the baking sheets from top to bottom. Let the cookies cool for a couple of minutes on the baking sheet before transferring them to a wire cooling rack.
8. Best enjoyed with a big glass of milk or hot apple cider.

Mexican Chocolate Shake {Husband Appreciation Post}

I don't remember the exact conversation Brad and I had before I started my food blog. I'm positive it didn't involve me mentioning that I would be addicted to social media, taking pictures of everything we eat (meaning he couldn't touch it until I was done), or that our pile of dishes in the sink would grow exponentially as a result of this endeavor. No, we did not cover those tiny details. And yet, in the nearly 5 years that I've been blogging, my husband has remained my biggest cheer leader.

Husband Appreciation::the man behind Set the Table

My two favorite boys. Just look at them. How did I get so lucky? So blessed? This was last fall- Riley has grown immensely since then. And I love them both more today than I did when this photo was taken. *Cue heart growing with love, Grinch-style*

Cocoa Powder, Chili Powder & Cinnamon :: Set the Table

Anyway, I, along with a great group of fellow bloggers, have decided to give our partners the credit they deserve. Putting up with all of the craziness that ensues after starting a food blog is worth an award. But a blog post will have to do for now. The lovely Amanda from I Am Baker put this all together. Thanks, Amanda! Now, for a little insight into the man behind the woman behind Set the Table:

• What is your favorite blog called?

Use Real Butter is pretty awesome and I’ve always loved White on Rice Couple, but Denise from Wasabi Prime has to be the funniest human being on the planet. Or at least a close second to the blogger formerly known as Tokyo Terrace.

• What is your favorite prop? (this can be dishes or whatever I use in photos that you like)

Rachael’s awesome turquoise-infused cheese board. That thing is amazing. And it usually has cheese on it. Cheese and beauty…can’t beat that.

• What is the weirdest thing you have seen me do for a blog post?

Remember that scene from Spiderman when he’s hanging upside down and kisses Mary Jane in the rain? Well, sometimes while Rachael is photographing food, she is in some sort of bizarre pose to get the right lighting, These poses are reminiscent of our web-slinging friend. I wish I could somehow slip in there and reenact a scene from the movie…

• If you could have your own blog what would you call it?

Eat the Table.

• What do you do for a living and what are your hobbies?

I’m a founding middle school director for a charter school network in Denver, Colorado (http://dsstpublicschools.org/). Rachael and I have one son, but I have 157 children and am in awe at just how much I love my job day in and day out. Golf, cycling, and occasionally singing and playing music are some of my hobbies.

• How do you cope with the constant photo-taking/social media/blog world craziness?

I love almost everything about the blog world. I get to enjoy all the fruits of Rachael’s food labors, which is like winning the mouth lottery every day. But, I may or may not dream occasionally of a pink iPhone flying out the car window when we’re out and about and I want my wife back for a few minutes.

• Who does the dishes?

Ouch. I used to. Really, I did. But the sheer amount of dishes these days has made it a two-person job, with Rachael being both of those people.

In all fairness (this is Rachael speaking again, by the way) Brad did do a lot of dishes. But as he said, he has 157 children and a son of his own. His life is incredibly busy and he is doing amazing things out there in the land of education. If that means I have to do a few more dishes, that's fine with me. I do make sure he changes diapers on a regular basis though.

Mexican Chocolate Milk Shake :: Set the Table

To say thank you for all the support he's given me over the years, I've made this Mexican chocolate shake for Brad. He goes completely crazy over the combination of chocolate and cinnamon in hot chocolate, so I've made it a little more decadent (and chilly) by putting those flavors into a milkshake. There isn't any chocolate syrup used here. Just straight up cocoa powder for the best, richest chocolate flavor. Plus, the powder keeps the shake from tipping the sugary scale. I've also added cinnamon, nutmeg and just a little chile powder for some smokey heat. It's a lovely treat and the perfect way to rope your husband into doing dishes say thank you for everything.

Thank you, my love, for always being there to push me to do better. And to eat my food. I love you.

To find out more about other blogger partners, check out this list (some delicious recipes in these posts as well!):

Lauren from Keep It Sweet Desserts madeM&M Kit Kat Cake

Rachel from Rachel Cooks madeWhole Wheat Chocolate Chip Cookies

Shanna fromPineapple & Coconut made Best Ever Chicken Enchiladas

Meaghan from The Decorated Cookie made Homemade SpaghettiOs

Amy from Very Culinary shared a Fabulous Video!

Liz from The Lemon Bowl made Lebanese Meat Pies (Sfeehas)

Cassie from Bake Your Day made Something Fabulous

Erin from The Law Students Wife made Chicken Stir Fry with Thai Peanut Sauce

Heather from Sugar Dish Me made Bourbon Apple Shortcakes

Dorothy from Crazy For Crust made Pretzel Toffee Peanut Butter Cookies

Lauren from Climbing Grier Mountain shared At the Table with Mr. B

Tanya from Lemons for Lulu made Something Fabulous

Erin from Texanerin Baking made Healthier New York Times Chocolate Chip Cookies

Jen from Jens Favorite Cookies made Chocolate Pudding

Jamie from Thrifty Veggie Mama made Something Fabulous

Diane from Created By Diane made Rocky Road Cookie

Nikki from Seeded at the Table made Oatmeal Cream Pie Ice Cream Sandwiches

Meagan fron A Zesty Bite made Something Fabulous

Taylor from Greens & Chocolate made Something Fabulous

Amanda from i am baker made Classic Cheesecake with Double Crust

Kristy from Sweet Treats & More made Something Fabulous

Lauren from Healthy. Delicious. made Something Fabulous

Erin from Dinners, Dishes, and Desserts shared a Round up of Hubbies Favorites

Julie from Julie's Eats and Treats made Something Fabulous

Stefani from Cupcake Project made Graham Cracker Waffle Cones

Katerina from Diethood made Something Fabulous

Betsy from Java Cupcake made Something Fabulous

Kimberly from The Daring Gourmet made French Almond Cake

Mexican Chocolate Shake

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 1/4-1/2 teaspoon chile powder, depending on how much heat you want
• pinch of ground nutmeg
• 1 cup vanilla ice cream(about 3 small/moderate scoops)
• 1/2 cup milk
• 1/3 cup whipping cream

Instructions

1. Combine the cocoa powder, cinnamon, chile powder and nutmeg in a small bowl. Set aside.
2. Whip the cream until stiff peaks form. Do not sweeten. Set aside.
3. Add the cocoa powder mix to a blender with the ice cream and milk. Blend until smooth. Pour the shake into a tall glass and top with a dollop of freshly whipped cream. Sprinkle with additional cinnamon if desired.
4. Serve immediately.