Pumpkin Spice Madeleines.

Light, puffy pumpkin spice cookies full of brown butter and fall spices, the signature sponge cake-texture of French madeleines, and all the flavor of a pumpkin spice scone + how to make your own pumpkin pie spice at home for baking.

Last Christmas I asked for a madeleine pan (just let it happen. My Christmas wishes always end up being baking-related.) ... and now, ten months later, I've finally used it!

These cakey, pumpkin spice cookies literally only happened because I found my madeleine pan while packing up my kitchen life. If fall is supposed to be the calm before the storm or the hush before winter, then whoever said that never had a lease up in November.

Lies.

Because I'm moving... again!

Okay, underneath all that stress, I'm excited. I am. I secretly love new places, that feel of starting over and creating a home, finding new places for everything, and totally justified every other day trips to Pier 1 and Target. The part I don't like is right now. Just... BOXES. So many boxes. Boxes on boxes. Everything feels a little upside down. I have absolutely no idea where anything is.

What I do is know is if there were ever a madeleine I could fall in love with it would be pumpkin-spiced. I've never really understood those buttery, bite-size, sponge-cake cookies Starbucks tries to sell me with my coffee. Seems like I could I just eat a vanilla cupcake instead. But my boyfriend is obsessed and I'm obsessed with pumpkin spice, so this seemed like a good place to start.

I cannot believe I put off making madeleines for so long. I was so intimidated by the sponge cake batter, piping it into fancy, French pans, and the delicate, seashell shapes, that my new madeleine pan immediately went the way all my other forgotten baking things I "had" to have (which, if you're wondering, includes a handheld heart-shaped pie press and heart-shaped springform pans.)

These light, puffy pumpkin cookies are full of brown butter and fall spices and taste exactly like a soft, cakey pumpkin spice scone. My boyfriend swears they're just fancy, bite-sized pumpkin breads and calling them a "cookie" is a baking lie.

Either way, they're the perfect spiced cookie to start your fall mornings with. Pair them with pumpkin coffee. Dip them in white chocolate. Glaze them with a sugar and spice glaze like your favorite coffee shop scone. Live your fall life.

P.S. If you're like me, you never have anything convenient like pumpkin pie spice just waiting in your cupboards... because if you did, you would already be out because you've been spiking your coffee with it since the last day of summer. You do, however, have every other spice that you could ever possibly need at a moment's notice ... and that calls for pumpkin spice math, which is totally a thing and looks a lot like this... because yes. On top of baking fancy French cookies, we're also making our own pumpkin pie spice:

2 tablespoons pumpkin pie spice = 

1 tablespoon ground cinnamon 

2 teaspoons ground ginger

1/2 teaspoon ground cloves 

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg.

This recipe only calls for 1 tablespoon of pumpkin pie spice. You now have an extra tablespoon to shake on your lattes and hot chocolate. You're welcome.

Pumpkin Spice Madeleines

Printable Recipe

1 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 tablespoon pumpkin pie spice
6 large eggs, at room temperature
1 cup granulated sugar
2 tablespoons brown sugar, packed
1 cup (2 sticks) butter
1/3 cup canned pumpkin
1 tablespoon + 1 teaspoon honey
3/4 teaspoon vanilla extract

Whisk. In a medium bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.

Brown your butter. Heat butter in a medium saucepan over medium heat, whisking constantly, until golden brown. Once butter is browned, remove from heat and pour into a bowl to cool slightly while preparing the rest of the cookie batter. For more information on how to brown butter, see this post. 

Eggs + sugar. Whisk together the eggs, granulated sugar, and brown sugar in the bowl of a stand mixer on high speed until light and fluffy and tripled in size, about 10 minutes (to the consistency & color of melted vanilla ice cream). 

Sift. Sift flour mixture over the mixer bowl in two additions, folding in with a spatula after each addition. 

Pumpkin. In a medium bowl, combine pumpkin and slightly cooled brown butter. Add in two additions, folding in after each addition, with a spatula. 

Chill. Fold in honey and vanilla, then cover bowl and refrigerate for at least 2 hours. 

Preheat + prep. Preheat oven to 350 degrees. Let batter stand at room temperature for 10 minutes. Spray madeleine pans with baking spray or grease with butter.

Pipe. Transfer batter to a pastry bag (or a Ziploc bag) and snip the end to create a 1/2-inch opening. Pipe batter into prepared molds, filling each about three-quarters full.

Bake. Bake for 8-11 minutes (10 minutes was perfect for mine), or until pale brown and darker around the edges. Immediately shake out madeleines scalloped-side down onto wax paper and allow to cool completely. Wash and re-grease molds and repeat with remaining batter. 

Makes 3 1/2 dozen madeleines. 

Source: Adapted from The Lung Family.

P.S. I recently ran in my 6th 5k this past weekend, a wine run in Napa Valley! It was one of the most challenging runs I've done yet... maybe it was all the wine or the rolling hills or the crazy, rocky, ankle-twisting gravel trails. Either way, it felt good to tie up my purple laces and pound out some moving stress on a vineyard path. Also: WINE.  

Candy Bar Bundt Cake with Chocolate Fudge Icing.

It's October. Now is the time to spend way too much money on fun-sized candy bars, smash them into chocolate chunks, and bake them into a candy bar bundt cake. Because you can... and you can get away with absolutely anything in October. Pumpkin spice cookies for breakfast, pumpkin lattes for dinner, candy bars and cinnamon in your popcorn (I can't even) , "just one more" pumpkin spice candle because I'm in love and obsessed/just try and stop me, and spending hours pinning all things pumpkin and then baking absolutely nothing because The Walking Dead is on. This is real life and we're living it!

Aren't you glad too? I'm in love with this Etsy print... and with October. It's the calm before the storm. You know... before we have to deal with candy canes and mistletoe and tangled-up Christmas tree lights.

And a month away from home, at training, where I'm expected to run three miles, study the law, and excel at ground-fighting. Do not major in criminal justice.

In the mean time, we're celebrating that calm by putting down the pumpkin spice and baking a cake. A soft, fluffy, tender, brown sugar-vanilla bundt cake filled with chunks of our favorite chocolate Halloween candy and then completely covered in the thickest, most pure fudge chocolate icing ever.  

And sprinkles. You should never miss an opportunity to use sprinkles. It's the best life advice I could ever give you.

My real life isn't always as sweet, styled, and covered in pumpkin-shaped sprinkles as you would think. Maybe I stress-bake bundt cakes sometimes... because it's who I am, they're a cake-walk to bake, and let me feel completely in control of things for at least 50 minutes.

P.S. Are cake walks even a thing anymore? They were my favorite part of my town's annual Halloween fair growing up. I mean, why try and win a Pixy Stix at the ring-toss when you could when a WHOLE CAKE for walking in a circle?

... this is probably why I run today.

  This bundt cake is the perfect place to start for Everything Ever Baking. As in... this batter smells like chocolate chip cookie dough... and anything can be baked into a chocolate chip cookie! What do you have hiding in your cabinets? Oreos? Chocolate-covered pretzels? Seventeen opened and forgotten bags of chocolate chips?

If you're reading this in November... the answer is probably leftover Halloween candy.

Into this cake went all of my favorite fun-sized chocolate things... 

❤ Reese's peanut butter cups

❤ Rolos

❤ Hershey's Cookies & Cream bars

❤ Almond Snickers 

I love a good suspenseful cake. With this bundt, each slice was different! The slice above was full of chopped almond Snickers and Rolo halves... making it taste like a rich, moist caramel-vanilla cake with unexpected chunks of chocolate.

My boyfriend ate this slice for breakfast full of nothing but peanut butter cups. He totally thought I'd baked him a peanut butter pound cake.

The secret to this cake's fluffy softness? I almost always swap out the light, golden brown sugar in any cookie or cake recipe for dark brown sugar. Besides adding a deeper and richer brown sugar/caramel taste, it leaves my baked goods so much more tender, soft, and moist.

P.S. This cake came THIS close to having a brown butter icing (my second best life advice tip? Follow that link to my buttermilk pumpkin cake & immediately make it a part of your life). This chocolate icing though? Pure fudge + a good decision. It was similar to the stovetop icing used to ice one of my favorite go-to chocolate cakes: Texas sheet cake.

There's just too many things going on here that I love.

It's fall. Let's smash chocolate and bake cakes!

Candy Bar Bundt Cake with Chocolate Fudge Icing

Printable Recipe

Cake
3 cups all-purpose flour + more for dusting
1 cup vegetable oil + more for greasing
1 1/2 cup dark brown sugar, packed
3 large eggs
1 tablespoon vanilla extract

1 cup vanilla Greek yogurt

1 tablespoon baking powder
1/2 teaspoon salt

2 cups assorted candy, roughly chopped & tossed in 2 tablespoons of flour (I used Rolos, Reeses peanut butter cups, and fun-sized almond Snickers and cookies & cream Hershey bars)- 

Chocolate Icing
1/2 cup butter
1/2 cup cocoa powder
6 tablespoons evaporated milk
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1-3 tablespoons evaporated milk or heavy whipping cream, if needed

Prep. Preheat oven to 350 degrees. Grease a 12-cup bundt pan generously with oil and dust with flour, tapping out any excess. Set aside.

Mix. In the bowl of an electric mixer, cream together the oil and brown sugar. Add the eggs and mix well. Next, mix in the vanilla extract and vanilla Greek yogurt until thoroughly combined. Whisk in the flour, baking powder, and salt. Fold in the chopped candy bars (tossed in 2 tablespoons of flour).  Pour cake batter into prepared bundt pan and spread evenly.

Bake. Bake for 50-60 minutes, or until toothpick inserted into center of cake tests clean. Remove cake and allow to cool for 10 minutes before removing to a wire rack to cool completely.

Make icing. In a medium saucepan, bring butter, cocoa powder, and evaporated milk to a boil over medium heat, whisking occasionally. Add the powdered sugar, vanilla, and salt, and whisk continuously until smooth, about 30 seconds. If icing is still to thick, add extra evaporated milk or heavy whipping creaming one tablespoon at at a time until icing is a pouring consistency. Immediately remove from heat and pour icing over the top of your cake. Work fast- the icing will harden quickly once it's removed from heat!

Source: Candy Bar Bundt Cake inspired and adapted from Scarletta Bakes. Chocolate icing from Brown Eyed Baker.

Pumpkin Spice Kiss Gingerdoodle Blossoms.

 These pillowy pumpkin spice blossoms are inspired by two of my favorite and most popular (and pinned!) fall cookies: 

❤ Cinnamon pumpkin spice kiss blossoms... soft, chewy cinnamon cookies, rolled in sugar, with a white chocolate-pumpkin spice Hershey kiss on top. 

+

❤ Gingerdoodles... gingersnaps and snickerdoodles rolled into everyone's new favorite Christmas cookie. 

Anything with a Hershey kiss on top is my favorite thing to bake. That was the first thing I changed when I updated my About Me page! Whether it's peanut butter, chocolate-peppermint, cinnamon spice, or Oreo-stuffed white chocolate raspberry blossoms... I'll be honest: it's all about pressing a chocolate candy into a just-baked cookie and making those signature crinkles.

I love a good sparkling, sugary-crisp crinkle.

This fall, the only thing I wanted to bake (besides everything pumpkin) was a repeat of last year's cinnamon kiss cookies. They were simple, chewy, and full of fall flavor ... and even better when paired with a pumpkin spice latte for breakfast. And after snooping at what you've been pinning lately, I was inspired and determined to combine the sugar & spice swirls of gingerdoodles with the pumpkin spice Hershey kiss of those cinnamon blossoms we're all obsessed with.

There's three parts to these gingerdoodle kiss cookies.

❤ Gingersnap dough

❤ Chilled pumpkin snickerdoodle dough

❤ And pumpkin spice kisses!

Oh... and a quick dunk in a bowl of nutmeg-spiked cinnamon-sugar. I ❤ fall.

Rolled together, it's hard to tell we're baking with two different doughs. Don't worry... all your hard work hasn't gone to waste. Here's a sneak peek at the cookie bottoms!

Gingersnaps meets pumpkin snickerdoodles. 

First up, the gingersnap dough.

If you have ten minutes, you can easily mix together a half-batch of the soft-baked, spicy-sweet gingersnap dough used in my original gingerdoodle recipe. Rich with ginger, cinnamon, and molasses, this recipe needed no improvement (except in quantity!).

Next, the snickerdoodle dough.

Because it's October and let me live, I took things one step further by swapping out the snickerdoodle dough for pumpkin snickerdoodle dough. Pumpkin snickerdoodles have been on my fall to-bake list for the past two or three years and I'm so glad I waited for this moment to test the recipe. With the addition of some fall spices, a few tablespoons of pumpkin puree, a little vanilla, and some extra brown sugar, this cookie dough had all the cinnamon-sugar flavor of the classic snickerdoodle, with the subtle pumpkin flavor I plan on craving from now until December.

Because we're baking with pumpkin, the dough is soft and nearly impossible to roll at room temperature. Chilling the dough for at least one hour (I was too lazy to bake and chilled mine overnight) made the sticky-soft dough pliable enough to roll into balls.

As someone who likes her cookies soft-baked and pillowy, the addition of pumpkin turned these blossoms into the fat, puffy, cinnamon-sugar clouds I was hoping for. Where the original gingerdoodle cookies were thin and chewy, these baked up into perfectly soft (but un-cakey) chewy cookies. And they stay soft! Even several days later.

Last... the pumpkin spice Kisses.

The secret to keeping your chocolate from melting? 

1. Freeze your Hershey Kisses.

2. Allow cookies to cool three minutes out of the oven before pressing your Kisses on top.

3. Place the entire baking sheet into the freezer until chocolate sets.

Simple!

P.S. An anticipated FAQ: I found my pumpkin Kisses at Target. Can't find them in anywhere near you? Try caramel Kisses or use the back of a spoon to make a thumbprint-shape indent and fill with a sprinkle of white chocolate chips!

Pumpkin Spice Kiss Gingerdoodle Blossoms

Printable Recipe

Pumpkin Snickerdoodle Dough

3/4 cup granulated sugar

1/4 cup brown sugar 

1/2 cup butter, softened

1 large egg

1 teaspoon vanilla extract

6 tablespoons pumpkin puree

2 cups all-purpose flour 

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon cinnamon 

Pinch of salt  

Pinch of nutmeg

Make snickerdoodle dough. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, softened butter, egg, vanilla, and pumpkin. 

Add in the flour, cream of tartar, baking soda, cinnamon, salt, and nutmeg and mix on low until thoroughly combined. Let dough chill for at least 1 hour (I chilled mine overnight). 

Gingersnap Dough

6 tablespoons shortening

1/2 cup granulated sugar 

4 tablespoons molasses 

1 large egg

1 1/2 cups all-purpose flour

1 teaspoon baking soda

Pinch of salt 

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves 

1/2 teaspoon ground ginger 

Make gingersnap dough. In the bowl of a stand mixer fitted with paddle attachment, cream together the shortening and sugar. Add the molasses and egg and continue beating until combined. 

Add in the flour, baking soda, salt, cinnamon, cloves, and ginger and mix on low speed until thoroughly combined, scraping down the sides of the bowl as needed.

For rolling & making cookie blossoms 

1/2 cup granulated sugar 

1 teaspoon cinnamon
Pinch of nutmeg

1 package Hershey's Pumpkin Spice Kisses

Freeze pumpkin Kisses. Unwrap pumpkin spice Kisses and place them in a small bowl in the freezer until ready to use. 

Prep. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or spray with baking spray; set aside. 

Sugar & spice. In a small bowl, combine the 1/2 cup granulated sugar, 1 teaspoon cinnamon, and pinch of nutmeg. Set aside.

Combine together. Combine a 1/2 tablespoon of gingersnap dough and a 1/2 tablespoon of snickerdoodle dough together and roll into one dough ball. Toss in cinnamon-sugar and place on prepared baking sheet. Keep snickerdoodle dough in the refrigerator when not using... dough quickly becomes too soft and sticky to handle when at room temperature! 

Bake. Bake for 9-10 minutes, or until done.

Stick a kiss in it. Remove from oven and allow to cool for three minutes on baking sheet. Gently press a frozen pumpkin spice kiss into the center of each cookie. The Kisses will start to get shiny and melt after a just few minutes. At this point, just pop the whole baking sheet into the freezer until the chocolate sets.

Source: Cookie blossoms inspired and adapted from my cinnamon pumpkin spice kiss blossoms and gingerdoodles. 

White Chocolate Cranberry S'mores Cracker Candy.

Sometimes, during those long days when I hit a life rut, I think about writing a cookbook... because that's a thing people do and it helps me focus on what I love. 

Like toppling cupcake towers over.

And browning butter. 

And making stacks of graham cracker candy.

I think it would be full of imperfect bundt cakes... because I don't have the patience to sift powdered sugar.

I would stuff peanut butter cups inside cupcakes... because even a plain vanilla cupcake is capable of being something extraordinary.

It would probably be called Stacks on a Cake Stand... because that's my style. It's who I am. Own it!

And be real: there would be an entire chapter on brown butter. 

We learn who we are by doing the things we love. 

Baking teaches me that magic happens when you least expect it... usually right before you give up. Molasses and sugar become brown sugar, butter finally browns, and butter and sugar become smooth vanilla frosting. It teaches me to follow that thought that wonders if there's such a thing as a white chocolate cranberry s'more... or if you can ever really have too many cake stands. 

It teaches me that comparison truly takes the joy out of the things you love. Be you! 

Running teaches me to keep moving forward, one step at a time... and it teaches me that I'm capable of anything. I can beat my last mile time. I can run at 6 MPH without falling flat on my face. I can shut down that voice that tells me to slow down or give up. I'm stronger than I think and the good things I want in my life are worth fighting for.

Too deep? Let's talk brown sugar and graham crackers. 

One of my favorites things to bake is cracker candy. The possibilities are endless! A bubbling, caramel-toffee glaze of butter and brown sugar poured over a layer of salty-sweet crackers is the perfect blank canvas for any flavor, holiday, or season. 

Just look at all the combinations I've made so far...

Saltines + chocolate + crushed almonds     =      chocolate almond cracker candy 

(Every Christmas I bake at least two batches... it's my most requested holiday treat!)

Graham crackers + marshmallows + M&M candies      =      Christmas s'mores candy

Buttery Club crackers + chocolate + peanut butter chips + sea salt     =     salt river bars

Graham crackers + marshmallows + Hersheys chocolate     =     graham cracker s'mores candy

(my most popular and most pinned recipe!)

Cinnamon graham crackers + pumpkin spice marshmallows + white chocolate + toasted pecans     =     pumpkin spice s'mores cracker candy

(I love this combination... and it's the first thing I baked in my new apartment last fall!)

Today's combination is inspired by fall... and one of my favorite seasonal flavors (besides pumpkin!): white chocolate cranberry. Maybe I'm just ready for Christmas and cranberry bliss bars. Either way, let's make white chocolate cranberry s'mores a thing. 

This is what I imagine fall looks like.

Graham crackers covered in that sugary-rich toffee glaze and sprinkled with puffy marshmallows, white chocolate chips, tart dried cranberries, and toasted pecans.

So addicting, as rich as fudge, full of fall flavor, and as easy as melting butter, sugar, and sprinkling everything ever over graham crackers. 

This is fall baking. In and out... and out the door to find pumpkin spice lattes.  

 White Chocolate Cranberry S'mores Cracker Candy

Printable Recipe 

12 sheets of graham crackers
3/4 cup butter
3/4 cup brown sugar
3 cups mini marshmallows
3/4 cup white chocolate chips
1 cup chopped pecans
3/4 cup dried cranberries

Preheat oven to 350 degrees. Line a 15x10x1-inch jelly roll pan with aluminum foil, leaving a 1-inch overhang over the ends, and spray foil with cooking spray. Line graham crackers up on the foil so that the sides are touching.

In a medium saucepan, melt butter and brown sugar over medium heat, stirring constantly, until smooth and mixture comes just to a boil (about 4-6 minutes). Remove from heat and pour evenly over crackers. Bake 5 to 6 minutes, or until bubbly.

Remove pan from oven and immediately sprinkle mini marshmallows, white chocolate chips, pecans, and dried cranberries over the crackers. 

Return pan to oven for another 2-3 minutes, or until marshmallows begin to soften and puff up. 

Cool completely. Lift from pan using foil edges; cut into bars and enjoy!

Source: Inspired by my graham cracker s'mores candy. 

Cheesecake-Filled Gingerbread Bundt Cake.

It's two thousand and twelve and I have just discovered the bundt pan. 

I've also discovered a few other things. Like... gingerbread is a situation I like finding myself in.

Adding cheesecake is bold. Do it.

Sometimes cake for breakfast is totally a necessary thing. Is it cake if there's no buttercream though? One could argue that it's just a round, cake-y quick bread.

One could argue that every morning for a week.

I've learned that baking gingerbread will make it all about Christmas, all of it, for 40-50 minutes. It's basically baking Christmas spirit.

And on that note: let's discuss how deeply I wish I still believed in Santa.

Maybe it's being an indepedent young lady, living life with a career and a pretty permanent boyfriend and her first ever apartment. Is decorating your own Christmas tree and baking your own Christmas cookies being an adult? I think it might be.

Is reminding yourself to slow down, get off Amazon (you've ordered enough already!), keep calm, eat some gingerbread, and maybe do some laundry what being an adult is all about?

It totally is. And if it's not, don't tell me.

Maybe it's recently finding out I have to change my Christmas plans, from being with family to driving 300 miles back in the opposite direction on Christmas Eve so I can spend Christmas day working. Maybe it's that. That sudden realization definitely ended with an angry white peach margarita Saturday night.

I wish Christmas magic was still as effortless as believing in Santa. I wish that kind of wonder was something I woke up with. But I've learned that, as an adult, Christmas magic is kind of a thing you have to make for yourself. It's a real thing, don't get me wrong, but it's kind of like fitting into your jeans at the end of December. It's not going to happen unless you believe it will... and then get out there in the world and make it happen.

So I make peppermint bark at midnight. I let my boyfriend whisk me away for night of Christmas shopping, eating respectable amounts of deep-dish pizza, and seeing Rise of the Guardians... even though there's at least a hundred five other things I should be doing. I very stealthily fill out Christmas cards at work. I call home. Often. Most importantly... I try and put that magic into somebody else's life.

Sometimes that magic comes in the form of spicy gingerbread cake stuffed with a creamy, sugary cheesecake center. Sometimes that happens. Sometimes it happens for breakfast.

Bundt cakes are way too easy. It's a mix-and-pour situation. And cheesecake centers? Stop it. I can totally make this happen. I'm not always patient and I'm not always as kind as I should be... but I can definitely can bake you a cake and tell you you look nice today.

And you do, really. You totally deserve cake.

This is real Christmas magic. Make it happen! 

Cheesecake-Filled Gingerbread Bundt Cake

Printable Recipe 

Filling
8-ounce package cream cheese, softened
1 cup granulated sugar
1/3 cup all-purpose flour
1 egg

Cake
3 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
2 large eggs
3/4 cup milk
3/4 cup vegetable oil
1/2 cup molasses
Powdered sugar, for dusting over finished cake

Preheat the oven to 350°F. Butter (or spray with a nonstick baking spray) and flour a bundt pan. 

To make the filling, beat together the softened cream cheese, sugar, flour, and egg, until well combined. Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, salt, and ginger.

In a medium bowl, beat together the eggs, milk, oil, and molasses until well combined. Whisk into larger bowl with flour mixture until just combined and no clumps of flour remain.

Pour 1/3 of the cake mixture into the bundt pan, using the a rubber spatula to evenly spray to edges. 

Using an ice cream scoop, scoop cheesecake mixture on top of the gingerbead mixture, being careful to keep it in the center and not spread it to the edges. You want it to be a surprise baked inside your cake!

Pour the rest of the gingerbread mixture over the cheesecake, again using a spatula to gently and evenly spread it. 

Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool for 15 minutes. Place wire rack on top of bundt pan and inverse to remove cake. Allow to cool completely. 

Dust with powdered sugar before serving.

Source: Group Recipes, originally from Taste of Home.