Category: cinnamon

Gingerbread cake with marshmallow snow & paper trees.

For some reason, as I was writing the title of this post, I thought of the lyrics from Lucy in the Sky With Diamonds. Odd.

Anyway, gingerbread is one of my favorite holiday treats. I love the cookies, I love it in a spicier form like pfeffernusse and I love gingerbread cake. I don’t make it nearly enough, though, even around the holidays. I have a favorite gingerbread cookie recipe & a favorite Guinness ginger cake recipe, but that doesn’t mean I don’t enjoy trying others. So I thought that this year, I’d make a plain gingerbread cake- no Guinness, no chocolate- and top it with some fluffy white snow.

And trees. Gotta have trees.

Gingerbread cake with a marshmallow "snow" and paper cupcake liner trees. And elves!

For the trees, I got the how-to from The Cake Blog. Pretty self-explanatory, but still. It’s a fun & easy way to make cupcake or cake toppers.

It’s so retro-looking, isn’t it?

Cupcake liner Christmas trees!

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A pie for the ages: bourbon sweet potato pumpkin pie!

I’m publishing this pie today, because I wanted to give you time to make it for Thanksgiving. I purposely didn’t post it too early, and I specifically waited until this date. I wanted to give you enough time to really absorb what you’re seeing. Then get up, go out to the store & get the ingredients you need to make this, then come home & plan to do so on/by Thursday. I felt it had to be done this way. So I’m giving you a few days, and I expect you all to make it. You must. Seriously.

It’s THAT good.

Don’t believe me?

Bourbon sweet potato pumpkin pie, anyone?

It’s the pie to end all pies.

It’s a pie for the ages!

Bourbon. Sweet potato. Pumpkin. With toasted meringue. Toasted bourbon meringue, that is.

Sweet potato pumpkin pie with bourbon! And more bourbon in the meringue.

Say word.

A motherflippin’ bourbon sweet potato pumpkin pie with toasted bourbon meringue! 

When I told Jay of my plans to make it, his jaw dropped open. And he doesn’t even really like pumpkin anything! I knew I was on to something. Although, in hindsight, it might have just been the mention of bourbon. Either way, I combined a few different recipes for a few different pies & came up with this: the holy grail of autumn piedom.

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I didn’t know what to call these, so how about ‘peppery orange ginger muffins’?

After a while, coming up with names for things gets old. And tiresome. And when I’m doing 600 million other things (like for example: painting 5 rooms, 1 ceiling & a hallway, refinishing hardwoods, installing new light fixtures, getting new appliances, redoing my bathroom- there’s literally NO walls just studs & insulation, and of course on top of all that figuring out what’s going on for Thanksgiving) I can’t really focus well enough to come up with a name thats either a) clever or b) makes sense.

See, there’s been a lot of work going on at the house. There are a lot of people working very hard- myself included. I need to have snacks & goodies on hand to feed the troops… or else they might revolt. And the revolt might include not finishing my house! So I try to throw together things that are unique and not just your average snack repeated over & over. Being that it’s been so chilly & windy, I thought a warm, spicy, gingery muffin would work. Then I’d post the recipe if they came out good. Which they definitely did.

Peppery orange ginger muffins. Or spiced orange ginger muffins with black pepper. Whatever they are, they're amazing!

So I just gave up.

Peppery orange ginger muffins it is!

They’re like gingerbread cake, but with orange to sweeten it up a little more. There are so many flavors going on in these, you’d think they’d be “messy” tasting, but they’re not. They’re right on target.

Side note: they came out so delicate & perfectly rounded. Not big or obnoxious or overflowing out of the pans. I don’t know why that is, but they’re good. And I guess it really doesn’t matter. So I eat two instead of one. Big deal.

Ginger muffins with orange zest, candied ginger & black pepper.

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Maple apple walnut crisp, celebrating fall.

Autumn in NY: fall leaves

The word “crisp” always reminds me of fall. In all of it’s meanings, it applies to autumn: the weather is (usually) crisp, apples are crisp when you bite into them, the leaves are crisp- they crunch under your feet, and of course, you can bake things like crisps without your face melting off.

It’s nice to be able to put the oven on & have the windows open… instead of cranking the A/C higher to compensate.

Beautiful, shiny fall apples... just waiting to be baked!

Well, here in New York, anyway.

And it’s about time. I shouldn’t really complain: we didn’t have ONE day over 90° in August this year, and September was relatively pleasant. A bit humid & muggy at times, but all in all it was mostly very cool, sunny days & nice breezes (and some positively cold evenings). October started off HORRIBLE with 86° weather & humidity like crazy, but it evened out into nicer “fall like” temperatures. And lately it’s been really nice… not too cold, sunny, and… wait for it… crisp. I have to say it always dismays me when the weather skips past fall & goes right from sweltering to freezing. Ya gotta give me a little crisp fall weather, Mama Nature!

I say that knowing tonight it’s supposed to dip down to 37 degrees.

A delicious maple apple walnut crisp recipe!

Anyway, can we talk about “crisps”? No, not the U.K. version of a crisp. The baked, dessert-y, fruity, sugary cobbler-like version.

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Gettin’ pumpkin apple sauce-y.

Happy October! My favorite month. It’s finally cool enough to bake more. It’s time for super fresh apples & tons of pumpkins. And all the best spices are fall-appropriate: cinnamon, nutmeg, cloves, cardamom, etc. And let’s not forget that it’s the month of my favorite holiday- Halloween!

it's October!(Ironically, the dates are the same this year! Except Columbus Day)

 

So we’re going to celebrate my favorite month/upcoming holiday & get sauced! Or not. Or actually… yeah we are, but not in the way you think. A different kinda sauced.

Like I said, it’s both apple season & pumpkin season. Everyone is going apple picking, pumpkin picking, & shoving apple cider donuts & pumpkin lattes in their pie hole. You can’t go anywhere without tripping over pumpkins for sale & bushels of apples. So of course I had this big old batch of bright, shiny, fresh apples, right? Apples don’t last forever. So they had to be used up, right? And naturally I’ve already stocked up on organic canned pumpkin. Well…

*siiiiiiiiigh*

I made applesauce. I know what you’re thinking:

 “Three posts in a row about apples!? BO-RING!”

But wait.

Yes, I made applesauce. But… it’s not what you think. I had to add pumpkin.

I know. SAY WHAT?  APPLESAUCE WITH PUMPKIN?!

Uh huh. Yup.

I'm ready for applesauce. And you know what? Let's add a little pumpkin, shall we?

Gorgeous apples & organic canned pumpkin… together. With cinnamon streusel muffins to go with it.

Blame it on the Food Network magazine.

Blame it on the rain. I don’t know. Blame it on the fact that I can’t keep myself out of the kitchen once the fall comes!

Pumpkin applesauce! Because why make the same ol boring applesauce?

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Apple cake, sadness, sickness & Spode.

Apple cake made with hazelnuts. The hazelnuts toast in the oven & the middle layer of apples just melts into the coffee-cake style cake, leaving you with a moist, delicious dessert.

Alliteration at it’s finest, ladies & gentlemen. My 7th & 8th grade English teacher Mrs. Clarey would be proud. Shamefully ‘apple cake’ doesn’t start with an ‘s.’ Anyway, even though I’ve shown you the cake… first let’s tackle the easiest of the four: Spode.

A while back, I told you all about my adventures in thrifting- or, as Xenia says: Tales from the Thrift. I’ve bought some pretty little things since that post & you’ll see some of them today.

Like, right now.

Vintage Spode Cowslip pattern bread & butter plates (+ a recipe for apple cake with hazelnuts).

See? Those plates. They’re Spode “Cowslip” pattern bread & butter dishes, or appetizer dishes. I got them for less than $2.00 a piece (actually closer to a buck a piece) in a thrift store, and according to Replacements.com that’s quite a good deal. I should’ve bought the whole dinnerware set, but they were asking a bit much considering there was quite a lot of it missing. Regardless, I’m happy with my four little plates- dating from December 1950, according to the marks on the bottom (D50). Since the pattern was only started in the 1940′s and discontinued by 1972 that’s pretty cool.

Spode Cowslip plates (& a recipe for apple cake).

I just love me some cute little plates for serving desserts or snacks. Or cake.

Cake! Apple cake!

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Spiced bourbon. Need I say more?

Last fall around this time, I posted a recipe for spiced honey; honey infused with spices & lemon. It was a great thing to have around last winter when I thought I’d die. No seriously. I was in the midst of two TERRIBLE bouts of severe cold/bronchitis & it really helped immensely. I added it to tea & I had spoonfuls of it straight from the jar. I’m still making a few jars of it for this winter. However this year… I’m also going with spiced alcohol.

Spiced Buffalo Trace Bourbon; with cardamom, vanilla & cinnamon.

Truth be told, I am not  was never a bourbon girl. Not really. I’d drink it in an old fashioned, even drink it on the rocks. But it’s never been my favorite thing to drink alone. But lately, when it comes to infusions & whipped creams & baked goods & even pickles… bourbon has become my “boo thang.”

Jay loves him some bourbon. He’s my go-to bourbon guy. If I need it for a recipe, I ask him. Which one is best in this, which one would be good for that, which is too expensive to bake with (notice: don’t touch the Pappy Van Winkle, whatever you do), which one would go well in cake, you get the idea.

‘Tis the season for warming drinks. Bourbon, brandy, whiskey, etc. Fall & winter just screams for that kind of thing. Hot toddy’s, hot milk punch, hot buttered whiskey, all that. And like I said, while I’m not a fan of straight up bourbon, I do enjoy some infused varieties. I added that cherry bourbon to Cokes all winter, not to mention I made chocolate sauce with it. And listen: who wouldn’t love some vanilla-infused spiced bourbon?

Loony people, that’s who.

A recipe for spiced Buffalo Trace bourbon.

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