41 Comments
Oct 3, 2023·edited Oct 3, 2023Liked by Marissa Rothkopf

I love reading your recipes and enjoy your realness and humor. Please keep the political sprinkles on the page!

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Sprinkles do make everything nicer....

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Oct 3, 2023Liked by Marissa Rothkopf

Okay, back to the store for some of the ingredients as these sound spectacular and where I live the high 80s will finally give way later this week as fall is here. I also congratulate you on surviving the Merritt (not something I miss from my time in CT). And, even if some readers don't like your political comments it's your Substack so you can write whatever you like. I don't believe that you have to like everything about what a person says, writes or bakes. You simply have to be civil (channeling Joyce White Vance).

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Thank you! I agree with you and try to be civil. Everywhere but the Merritt. LOL. Glad you understand!!

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Nobody can crop these babies, Marissa

They look delicious!

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Nobody crops Baby in the corner.

Ha.

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Oct 3, 2023Liked by Marissa Rothkopf

I can’t wait to try these!!!

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lmk what you think!

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Guess what I will be making tomorrow? Thanks for the recipe. My husband thanks you too.

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Yay!

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Marissa, the dough is in the fridge now. Husband is not a patient man. I am banning him to his office. 😂 BTW, the dough tastes amazing. I feel Ike it is not too sweet. I will let you know what hubby thinks of the baked cookie. P.S. he had no idea what a snickerdoodle was and he keeps calling them sniggle dingys.

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Oct 3, 2023Liked by Marissa Rothkopf

I'm hanging out with an 18-month old until this afternoon; but the butter is on the counter to be creamed as soon as I get home. I must say, you're doing a bang-up job of supporting my love of Autumn and making me wish you lived in my neighborhood!

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You know, I wasn't all that excited about autumn this year...my garden this summer was sort of the best it's ever been and although I dread to see it all die back...pouring myself into pumpkin/apple/spice-y recipes is easing the transition! Your encouragement multiplies the effect! Thank you. (Sounds like you have some good company this AM).

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Oct 3, 2023Liked by Marissa Rothkopf

Because I’m lazy and in the UK, I tend to use supermarket “mixed spice” as a sub for pumpkin spice blends; I adore it in porridge!

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Me too! I've even been known to put it in my coffee while brewing it.

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Oh great idea!

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Defnitely on my list! Now - if the weather would cooperate and cool down a bit, I would be VERY happy.

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I shall have a word with Mother Nature, but she's been very busy--too busy--lately.

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Oct 3, 2023Liked by Marissa Rothkopf

Yummmy!

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I always like to mix my own spices. We like spicy pumpkin pie, so I usually add some cardamom and mace also.

I think theses cookies look fab.... maybe g’son will help me make today!

I missed muffin recipe, so I’ll go plowing back.

I loved brownie podcast too! We don’t have a TJ here, but Ghirardelli mixes good. Would you lie my mix tip? Sift the powder.....

FWIW, if you get any say with Substack, the new app format makes it really hard for old cars like me to read my favorite newsletters. I liked the simplicity and visual clarity of old list

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Your spice mix sounds like the platinum version! I suspect if more people made pumpkin pie spicier, more people would like it. I'll try that this Thanksgiving and see if I can convince the nay-sayers (all of them) who come to my table.

Ooo, so you sift the brownie mix powder before you mix it up? Is the end result a more delicate brownie? LMK!

And let substack know your feelings!

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Oct 6, 2023Liked by Marissa Rothkopf

People who think they don’t like pumpkin pie love mine because it’s spicy. Last years I topped with a pecan streusel which seemed really popular.

Sifting box mixes seems to make the brownies or cupcakes lighter and somehow seems to bring flavor out!

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Love these ideas. Am working on a recipe for peanut butter cheesecake brownies, where the brownie base is made with Trader Joe's brownie mix...and I will try your sifting trick!

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I hope it works well for you!

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Marissa, I can't wait to make these snickerdoodles, but I'm confused. The last item in the Ingredients list is "1 tablespoon + 1 teaspoon" of the spice blend, for the topping. That's 4 teaspoons, no? But your directions (item 7) say to mix the topping sugar with "3 tablespoons" of the spice mix. Which is it, please?

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Yum! Great recipe and the weather is mostly cooperating enough to begin Fall baking. That said, I wondered why we've seen little to no political content lately. I, for one, miss it.

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I love the recipes and political content

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Perfect timing I have about a cup of canned pumpkin leftover from another recipe so I’m trying this tomorrow! Looks delish 😋! Thx!

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Well, not sure what I did wrong, but these did not work for me. The dough stayed sticky even after 2 + hours in frig. I did get crabby. They never did get firm but stayed soft even after cooling. I gave up!

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Oh no! I'm so sorry to hear that. When you say they stayed soft even after cooling, do you mean the cookies were still soft after coming out of the oven?

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Yes and after cooling down. So bummed!

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Marissa,

This is a little off topic but spiced pumpkin brought to mind…

As a child (I am 66) in Canada (out west) there was a brand of Ginger Snap that were so hard you had to hold them in a glass of milk to soften them enough to bite and actually cold milk because the snaps were so spicy. Of course the particular Brand is long gone but the memory is very vivid.

Coming up to Thanksgiving (USA) and Christmas, have you a hard hot snap recipe?

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How did I come late to this party?? Completely missed this newsletter but now caught up, I will have these incredible sounding cookies made by Friday! Thanks, Marissa!

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