From the Kitchen #04: Spiced Up
Molasses shortbread, pumpkin butter, pumpkin spice syrup, and a rum hot toddy.
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It got very autumnal back in my San Juan kitchen this week, thanks to the launch of my pumpkin spice blend with Burlap & Barrel. But I don’t think of it as just pumpkin spice. For me—and this was its possible name—it’s an all-purpose baking spice, something you can use to zhoosh up anything to which you might usually just add some cinnamon. I’ve made th…