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Spiced Sticky Rolls 

Spiced Sticky Rolls 

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Spiced Sticky Rolls 


For the Spiced Filling: 


2 cups dark brown sugar 

2 teaspoons cocoa powder 

2 ½ tsp This Little Goat went to India

1 Tbsp Butter, softened 

2 tsp Salt





1 cup whole milk 

4 Tbsp Sugar

2 ¼ tsp active dry yeast 

3 ½ cups all-purpose flour, plus more for dusting 

1 ½ tsp baking powder 

1 ¼ tsp kosher salt 

1 large egg, lightly beaten 

6 Tbsp unsalted butter, melted

Make the Cinnamon Filling: Whisk together the ingredients and set aside.  


-Warm milk in a small pot over medium heat until it’s luke warm to the touch but not hot. Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it’s slightly foamy and starting to bubble, 5 minutes. 

-Combine flour, remaining 2 tablespoons sugar, baking powder and salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine.

- Add milk mixture and egg to the mixer on low, stir to combine. Scrape the dough off the paddle and sides of the bowl. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle. 

- Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it’s smooth, shiny and elastic, 5 minutes. You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.

- Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. Let sit until the dough has about doubled in size, 2 hours.

-Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least 3 hours and as long as overnight.

- At this point mix together filling ingredients until a sandy texture forms. Leave out at room temperature until ready to use. 

-Once dough is chilled and stiffened up, turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about ¼ inch thick. 

-Spread filling evenly across rolled dough. You want it to be a heavy layer of filling but not thicker than the dough itself. 

-Starting at the end closest to you, roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling.

-Cut log into 8 even pieces, about 1 3/4-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight. If you plan to bake off in the same day, cover with plastic wrap and allow to proof again in a warm place for 3 hours, until rolls are visibly fluffy. 

Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 35 minutes.



1/2 lb Unsalted Butter, room temperature 

1/2 lb Cream Cheese, room temperature 

4 1/2 cups Powdered Sugar 

1 Tbsp Lemon Juice 

1 Tbsp Vanilla 


In a stand mixer fitted with a paddle attachment whip butter and cream cheese until light, about 2 minutes. Turn mixer to low speed and add remaining ingredients until well incorporated.  


Peanut Butter Sandwich Cookies 

Peanut Butter Sandwich Cookies 

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Peanut Butter Sandwich Cookies 

Yield: 2 dozen  

For Cookies: 

2 1/3 cups Flour 

1 tsp Baking Soda 

2 tsp Kosher Salt 

1 ¾ cups Rolled Oats 

2 tsp This Little Goat Went to India Spice Mix 

1 cup Butter, softened 

1 cup Light Brown Sugar 

1 cup Sugar 

1 ½ tsp Vanilla 

2 Eggs 

1 ¾ cups Smooth Peanut Butter 


For Filling: 

1 cup Butter, softened 

14 ½ Tbsp Smooth Peanut Butter  

1 cup + 1 Tbsp Powdered Sugar, sifted 

1 tsp This Little Goat Went to India Spice Mix 


For cakes: 

Whisk together flour, baking soda, salt, oats and India spice; set aside.  In stand mixer, with the paddle attachment, cream butter and sugars on medium high until well combined and fluffy.  Add eggs one at a time and mix completely after each.  Add vanilla and peanut butter, and mix completely.  Scrape bowl.  On low speed, add dry ingredients.  Mix just until all flour is combined. 

Divide dough in half.  Roll each half to 1/8” thickness between 2 sheets of parchment paper.  Lay on baking sheet and freeze for half hour.  


Preheat oven to 325. 


Working with 1 sheet at a time, cut cookies with a 2” round cutter and transfer to a separate parchment lined cookie sheet, placing 1” apart. Cookie dough scraps can be rerolled. 

Bake for 10 minutes.  Cool completely on cookie sheet before filling.   

** If a more rustic cookie is desired you can portion with a 1 oz scoop and flatten to 1/8” thickness with the smooth bottom of a drinking glass.  Bake as directed.   

For filling:   

In stand mixer with whisk attachment, whip butter and peanut butter until soft and smooth.  On low speed, add powdered sugar and India spice mix. Mix until combined.  Scrape sides and bottom of bowl and then whip on high until light and fluffy.  Transfer frosting into a piping bag with 1/4” tip.   

To Assemble: 

Lay half of cookies flat side up on smooth surface.  Pipe frosting from center, leaving a ¼” ring unfrosted on the outside.  Press second cookie onto frosting, pushing down to squish frosting to the edge.  Serve at room temperature. 

Chocolate Spiced Crinkle Cookies

Chocolate Spiced Crinkle Cookies


Chocolate Spiced Crinkle Cookies

Yield: 20 large cookies

¾ lb Dark Chocolate

2/3 cup Cocoa Powder

1 tsp This Little Goat went to India

3 cups All Purpose Flour

1 Tbsp Baking Powder

½ tsp Salt

¾ cup Butter

2 cups Light Brown Sugar

½ cup Corn Syrup 

1 Tbsp Vanilla Extract

3 Eggs

Powdered Sugar for rolling dough

Melt the chocolate in microwave, stirring several times while melting. Set aside.

Combine flour, cocoa powder, baking powder, salt and India Spice. Set aside.

Cream butter with sugar and corn syrup in a stand mixer with a paddle attachment.

Scrape down and add vanilla extract and eggs one at a time. Mix until fully incorporated.

While mixer is running, stream in melted chocolate.

Add dries and mix until just combines

Scoop into portions and chill for 1 hour. Roll in powdered sugar before baking. 


Bake at 350 for 12-15 minutes, until cracked looking and just firm.

Spiced Butter and Jam Thumbprints

Spiced Butter and Jam Thumbprints


2 c. All- Purpose Flour 

½ tsp Baking Powder

½ tsp Salt

¾ cup Unsalted Butter, softened

2/3 cup Sugar

1 Egg

1 tsp Vanilla Extract

1 tsp This Little Goat went to India

1/3 cup Favorite Store Bought Jam 


In a bowl combine flour, baking powder, salt and India Spice. Set aside. 

In a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy. Add egg and vanilla extract, mix until fully incorporated. 

Slowly add in dry ingredients and mix until dough comes together. Scoop cookies into golf ball sized portions, press a thumb print into the center about ½ inch deep and refrigerate for 30 minutes. 

Preheat the oven to 350 degrees

Space cookies 2 inch apart on a sheet tray. Fill the center of each cookie with ¾ teaspoon of jam. Bake for 15 minutes, until lightly brown. 


Masala Brandy Cherries

Masala Brandy Cherries

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Combine 1 cup of brandy with 1 tsp This Little Goat Went to India, infuse 2 days then fine strain with gold coffee filter or triple layered cheese cloth. 

1 lb cherries rinsed and pitted 


Cherry syrup:

1.5 cups unsweetened cherry juice

1.5 cups sugar

1 star anise

2 sticks cinnamon

20 all spice berries.

In a pot heat and stir til sugar is dissolved and low simmer about 10 mins to reduce. Strain out spices and let cool down. 

In a large mason jar combine cherries, 1 cup of brandy and fill to top with cherry syrup. Let sit at least 1 week before using. Cherries should keep for about a year if stored properly in fridge. 

Spiced Squash Cake

Spiced Squash Cake  



Yield: 24 full size cupcakes  

4 cups butternut or kabocha squash puree (about 1 1/2 to 2 butternut or kabocha) 

3 cups all-purpose flour 

3 teaspoons baking soda 

2 1/2 teaspoons salt 

1 1/2 teaspoons This Little Goat went to India   

1/3 cup unsalted butter, at room temp 

1 1/4 cup granulated sugar 

4 large eggs, at room temp 

3 teaspoons vanilla extract  

Make the cake: Preheat the oven to 350°F. 

Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin from and puree in a food processor until very smooth.  

In a medium bowl, combine the flour, baking soda, baking powder, salt, and India Spice.  

Set aside.  

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.  

Transfer the batter to prepared cupcake pan and bake for 25 minutes, until a toothpick comes out clean. 

Toffee Sauce  

½ cup Unsalted Butter 

1 cup Dark Brown Sugar  

¾ cup Heavy Cream 

½ tsp Salt  

½ tsp This Little Goat went to India  

Melt butter and add brown sugar. Cook for 5 minutes over low heat. Whisk until sugar begins to melt and is well combined. Turn off heat and add spice, salt and cream.  Whisk to incorporate.  

Indian Spiced Stout Cake

Indian Spiced Stout Cake



1 c. Dark Stout Beer

1 c. Unsalted Butter (2 sticks)

¾ c. Unsweetened Cocoa Powder

2 c. All Purpose Flour

2 c. Sugar

½ tbl. Baking Soda

1 tsp. This Little Goat went to India

1 1/2  tsp. Kosher Salt

2 ea large eggs

2/3 c. Sour Cream

  1. Preheat oven to 350 degrees. Prepare 2 6” round cake pans by buttering and lining with parchment.
  2. In a sauce pot, combine the stout and butter. Cook over medium heat until the butter melts. Whisk in cocoa powder until smooth. Remove from stove.
  3. Meanwhile, in a large bowl, combing the flour, sugar, baking soda, India spice, and salt. Whisk to combine.
  4. In a separate bowl, combine the eggs and sour cream. Whisk until completely smooth.
  5. Add the chocolate mixture to the egg mixture whisking to combine. When fully mixed, add the flour and stir until fully incorporated. 
  6. Divide batter equally among cake pans. Bake until tester comes our clean, about 30 – 40 minutes. 
  7. Transfer cakes to cooling rack.
  8. To assemble cake, take one cake round and cover top with a good amount of frosting, about ¾ cup. Top with the other round and lightly crumb coat the entire cake with a small amount of frosting, just enough to keep the crumbs at bay when you decorate. Refrigerate 20 minutes. Remove from cooler and frost as desired.


Cream Cheese Frosting

8 oz Cream Cheese

8 oz Unsalted Butter, room temperature

1 c. Powdered Sugar

1 tsp Kosher Salt

1 tsp This Little Goat went to India 

  1. In a standing mixer, combine the cream cheese and butter. Beat until well combined on medium speed. 
  2. Add the powdered sugar on low speed, mixing until well incorporated.
  3. Add the salt and India Spice and beat on high for about 30 seconds until light and fluffy. 

Sweet Potato Cake

Sweet Potato Cake


For the Sweet Potato Puree:
2 sweet potatoes (target yield: 4 cups)

For the Frosting:
2 sticks unsalted butter, room temp
½ lb cream cheese, room temp
4½ cups confectioners’ sugar
1 Tbsp lemon juice
1 Tbsp vanilla extract
1 tsp This Little Goat Went to India

For the Cake:
4 cups sweet potato puree (see left)
3 cups AP flour
3 tsp baking soda
2 1/2 tsp salt
1 1/2 tsp This Little Goat Went to India
1/3 cup unsalted butter, room temp
1 1/4 cup granulated sugar
4 large eggs, room temp
3 tsp vanilla extract


For the Sweet Potato Puree:
Preheat the oven to 350°F. Roast the sweet potatoes for 45 minutes to an hour, until extremely tender. Remove the skin. Puree until very smooth.

For the Cake: Preheat the oven to 350°F if not already heated. In a medium bowl, combine the flour, baking soda, baking powder, salt, and India spice mix. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until well combined. Add the eggs and scrape the sides of the bowl. Add the sweet potato puree and mix until well combined. Add the flour mixture and fully incorporate.

Transfer the batter to prepared cake pans and bake for 45 minutes, until a toothpick comes out clean. Cool cakes completely in pans on racks.

For the Frosting: Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in sugar, scraping down bowl often. Beat in lemon juice, vanilla, and spice mix. Set aside.

Assembly: Cut around pan sides; turn out cakes. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 2 hours.

Spiced Cheddar Apple Pie

Spiced Cheddar Apple Pie


For the Crust:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold
1 Tbsp cold water

For the Pie Dust:
½ cup AP flour
2 Tbsp sugar
1 tsp salt
½ cup shredded sharp cheddar 

For the Crumble Topping:
1 cup AP flour
¼ cup sugar
¼ Tbsp salt
¼ lb unsalted butter, cubed & cold

For the Pie Filling:
4 cups apples
1/3 cup brown sugar
3/4 cup granulated sugar
1 Tbsp cornstarch ½ tsp salt
½ Tbsp This Little Goat Went to India

For the Crust: In a stand mixer, mix all except water with paddle until butter is incorporated and still crumbly. Add water and bring together into one mass. Divide into 2 small dough balls. Roll flat between parchment paper, chill slightly, and form into 2 pie pans or freeze what you are not using.

For the Crumble Topping: In a stand mixer, mix all ingredients with paddle until butter is incorporated and still crumbly.

For the Pie Dust: In a bowl, mix all ingredients.

For the Pie Filling: In a bowl, mix all ingredients until well combined.

Pie Assembly and Baking (for one pie): Preheat oven to 325 degrees.

Fill one pie crust with 1/4 cup pie dust.

Divide pie filling in half. Layer over of pie dust-topped crust.

Top pie filling with 1 cup crumble topping.

Bake for 55 minutes.

Check occasionally. Continue baking until all of the filling is bubbling slowly and the crumble is golden brown.

Let cool completely before cutting.

Spiced Beef Chili

Spiced Beef Chili


When we got ready to open little goat diner in the west loop in Chicago, I knew we needed a tasty chili with a fun spice profile.  I have been to so many chili cook offs over the years and what I always enjoy is a spice that just comforts me and has the feeling of warmth!  Not too spicy, just layers of flavor with a bit of spice!

Chili Base
2 cloves garlic, rough chopped
2 cups Yellow onion, rough chopped
14.5 oz can diced tomatoes (with juice) 
¼ C Worcestershire  
¼ C Dijon

Sweat onions and garlic until softened.

Add remaining ingredients, simmer for 30 minutes.

Allow to cool and then puree in blender

For the Beef Chili:
2 lb Ground Beef
2 cups yellow onions, diced
1 cup pineapple, diced
1 cup granny smith apple, peeled and diced
1 Tbsp Chili Powder
½ Tbsp This Little Goat Went to India
1 batch Chili Base
1 14.5 oz cans diced tomatoes with juice
1 14.5 oz can garbanzo beans, drained
1 14.5 oz can kidney beans, drained
¼ cup Pickled Peppers, drained and rough chopped

Brown beef in a wide pot. Do not strain. Add onions, pineapple and apple. Sweat until tender. Add spice mix and mix unil thoroughly combined. Season with salt.

Add chili base and canned tomatoes. Cook uncovered over medium-low heat for 2 hours, stirring regularly.

Add beans and pickled peppers and taste for seasoning.

Butter Chicken

Butter Chicken


this dish is comfort food at its best!! simple, flavorful tender chicken that is great with a side of naan or pita for dipping or with simple steamed basmati rice. it's one of those dishes that i keep trying to stop eating because i am full, but i just can not help myself.


Butter Chicken

Serves 4

¾ cups full-fat Greek yogurt
2 tablespoons This Little Goat went to India
1 tablespoons ground turmeric
1 tablespoons lemon juice
2 pounds boneless, skinless chicken thighs, cut into chunks
¼ cup unsalted butter
1 medium yellow onions, peeled and diced
1 14.5-ounce can diced tomatoes, preferably fire-roasted
Salt to taste
⅓ cup chicken broth
¾ cups cream
1 teaspoon tomato paste
Fresh cilantro for garnish, optional

In a medium bowl, whisk together yogurt, This Little Goat went to India spice, turmeric and lemon juice. Add chicken and toss to thoroughly coat. Cover and refrigerate for at least an hour, up to 8 hours.

In a large skillet over medium heat, melt butter until foamy. Add onion and cook, stirring regularly, until translucent and starting to brown, about 5 minutes. Stir in tomatoes and 1 teaspoon salt and cook until slightly reduced, about 5 minutes. Add chicken along with all of the marinade and cook until chicken is starting to turn opaque, about 5 minutes. Stir in chicken broth and bring to a boil. Once boiling, reduce heat to low and simmer uncovered until chicken is cooked through, about 30 minutes.

Stir in tomato paste and cream and continue to stir, cooking until slightly thickened, about 5 additional minutes. Taste and adjust seasoning with salt and/or additional This Little Goat went to India spice. Serve over jasmine rice or with naan.

Spiced Sweet Potato Cupcakes

Spiced Sweet Potato Cupcakes


who doesn't love a cupcake?  sweet potatoes work so well to make a simple and delicious cake batter and the india spice just helps celebrate the season! familiar baking spices hit your nose as you wait for these tasty little guys to come out of the oven, then when you take a bite you are hit with more flavor than expected and just a hint of heat! a fun way to enjoy sweet potatoes!


Spiced Sweet Potato Cupcakes

Yields 12 cupcakes

2 cups sweet potato puree*
1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon This Little Goat Went to India
1/4 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract

1/2 cup butter
1/2 cup cream cheese
2 cups powdered sugar
¼ teaspoon This Little Goat Went to India
2 tablespoons heavy whipping cream

Preheat oven to 350-degrees. Line cupcake pan with 12 liners. In a mixing bowl, whisk together flour, baking soda, salt, and This Little Goat Went to India.

In bowl of stand mixer or with an electric hand mixer, cream together butter and sugar until fluffy.  Add eggs 1 at a time, scraping bowl after each addition. Add vanilla and sweet potato puree and mix until incorporated. Add flour mixture in batches, and mix until completely combined, scraping bowl as necessary.  Divide batter between cups evenly.  Bake until toothpick comes out clean and cake springs back when touched lightly, about 20-25 minutes.  Cool completely before frosting.

In a large mixing bowl, mix butter and cream cheese with a electric hand mixer on low until smooth.  Add powdered sugar and This Little Goat Went to India and continue mixing, scraping bowl. Drizzle in cream until completely incorporated. Beat on high until frosting is fluffy and holds soft peaks. Refrigerate for about 30 minutes to firm up if desired.

*To get 2 cups sweet potato puree, stab one large sweet potato with a fork and microwave until tender, about 5 to 7 minutes. Cut in half and scoop flesh out into a food processor. Pulse until pureed. Canned sweet potato or pumpkin can also be used.

Spiced Whipped Indian Yogurt

Spiced Whipped Indian Yogurt

1 cup Greek yogurt 

1/4 cup heavy whipping cream 

1 teaspoon This Little Goat went to Belize (also works well with This Little Goat went to Morocco or This Little Goat went to India


Using a whisk or stand mixer with a whisk attachment, whip the yogurt on low speed to soften. While yogurt whips drizzle in heavy cream. Add spice mix and mix until fully incorporated. Turn the mixer on high speed and whip until fluffy, about 2 minutes. 


Serve with roasted or grilled vegetables.

Grilled Asparagus

Grilled Asparagus


1lb Fresh Asparagus 

1 Tbsp Oil 

1 tsp Grillville 

sprinkle of salt 


Trim ends off the asparagus, toss with oil, grillville and salt. grill on high heat for 4 minutes. 

Sparkling Apple Cocktail

Sparkling Apple Cocktail


Sparkling Apple Cider Cocktail 

Serves: 4 8-oz cocktails 

Time: 30 minutes 

Active time: 5 minutes 


1 1/2 c Fresh apple cider 

2 Tbsp Honey 

1/2 tsp Cinnamon 

1/2 tsp This Little Goat Went to India Spice Mix 

2 oz Lemon juice, fresh squeezed 

1 bottle Sparkling white wine, dry

Bring cider, honey, cinnamon, and India Spice Mix up to a boil in small sauce pot.  Cook until reduced to 1/4 c, cool completely.  

In each cocktail glass stir together 1 oz of apple cider syrup and 1/2 oz of lemon juice.  Carefully pour over wine, trying to let it bubble as little as possible.  Garnish with apple and lemon slices if desired.    

Sautéed Baby Bok Choy

Sautéed Baby Bok Choy

Sautéed Baby Bok Choy
December 19, 2016 Prep Time: 30 minutes
Yield: 4-6 servings

1 lb Baby Bok Choy, thoroughly washed, ends removed and leaves separated
2 Tbsp Grape seed or Canola Oil
1 tsp This Little Goat went to India Spice Mix
½ cup Cashews, roasted and salted
Salt to taste

Heat oil large heavy sauté pan until almost smoking. Add bok choy, India Spice Mix, and 1 tsp salt. Cook, tossing occasionally, until bok choy is thoroughly wilted and stalks have become tender. Adjust seasoning to taste, add cashews, and serve immediately.
Fall Fruit & Kale Salad
December 19, 2016 Prep Time: 30 minutes
Yield: 4 servings

1 tsp This Little Goat Went to India Spice Mix
1 tbsp Honey
3 Tbsp Seasoned Rice Wine Vinegar
3 Tbsp Extra Virgin Olive Oil
1/2 bunch Kale, stems removed, rough chopped (about 2 cups)
2 cups Cabbage, shredded
1 small Carrot, shredded
1/3 c Pine Nuts, toasted
1/3 c Pepitas, toasted
1/3 c Dried Cranberries
1/3 c Dried Apricots, chopped
1/4 c Mint, torn Salt
Combine India Spice Mix, honey, vinegar, olive oil, and 1/2 tsp salt in small bowl, whisk until combined.
Place kale in large bowl and drizzle with a couple tablespoons of dressing dressing, massage into kale for 1-2 minutes until well coated and starting to wilt. Add remaining ingredients with rest of dressing and toss until everything is combined and well coated. Adjust seasoning and serve immediately.

Indian Ginger Lime Scented Brown Rice

Serves: 4-6 as a side dish 

Time: 45 

Active Time: 10 minutes 



2" piece of fresh ginger, peeled  

1 cup brown rice, rinsed 

2 cups cold water 

2 tsp salt 

1/2 tsp This Little Goat Went to India Spice Mix 

1 lime 

Grate ginger on microplane or mince very fine.  In a 2 qt saucepan combine 1-2 tbsp of ginger with remaining ingredients except lime.  Bring up to a boil, lower heat to just a simmer and cover tightly.  Simmer for 30-45 minutes, until rice is tender and water is absorbed.   

Remove from heat and allow to rest, still covered for an additional 5-10 minutes.   

Fluff rice with fork, grate lime zest over and sprinkle with lime juice.  

Serve immediately.