Each year, our church holds a bake sale at its fair. This year, I'm all about sugar and spice, which, of course, makes everything nice.

I made gingerbread cookies but gave them a local twist by swapping the traditional molasses for Louisiana cane syrup. I also whipped up some pumpkin snickerdoodles. 

I thought I'd get a little help from my daughters. But when I looked up from my recipe box, I discovered I was talking to myself. Not to worry, as soon as they heard the mixer stop, they magically appeared requesting a hunk of dough, only to disappear again until the oven dinged. Then they reappeared requesting a warm cookie.

My older daughter always wants to bake her own cookies for the bake sale. As I watched her gather her ingredients to make pumpkin spice cookies, I jokingly asked if she wanted me to thaw out some pumpkin from the freezer. She looked at me, as teenagers do (like I had grown a third eye), and said, “Very funny, Mom. They don’t have actual pumpkin in them.”

I put a little “pumpkin spice” in my snickerdoodles — along with some actual pumpkin — and tried not to eat more than I packed to sell at church. I hope with the autumn-type temperatures expected, these fall flavors will sell well.


Teresa B. Day is a local food writer and author of the “I Eat BR” blog. You can reach her at ieatbrla@gmail.com.