Category: cinnamon

Apple-cranberry pie.

(This was originally written for a contributor post on eighteen25, go take a look and see! And look for more posts by me over there soon.)

Apples for apple-cranberry pie.

Peeling apples for apple-cranberry pie.

As a food blogger and someone who just loves to eat in general, there are a few things I hear from people a lot. One is usually something like “How do you stay so skinny?” Now in my mind I am far from skinny, but also do people assume I eat every single thing I make in it’s entirety? And two, which really bothers me: “I don’t have time to do all that!”

Yes, yes you do.

Apple-cranberry pie; like apple pie with cranberry sauce!

I’m busy too. Trust me. I have a lot going on in my life. But it’s a matter of priority. Some people will always choose to drive through a fast food restaurant, others will make homemade hamburgers. That’s just the way it is. Some people won’t ever try to do it, so they won’t realize how it really doesn’t take 6 hours and it isn’t all that difficult. However, if I want something, I want to make sure its the best it can be. Sometimes, yes, I use shortcuts like frozen pie crust, and that’s okay. That is TOTALLY OKAY. But Jay can sniff out a frozen crust from a mile away- and he prefers homemade. So if I know I’m making a pie ahead of time (and not at 3 a.m. when I can’t sleep), I try to put aside extra time to make a homemade pie crust. Especially if it’s for a holiday dinner.

This pie was new for me, and I wanted to share it with you because it’s a great Thanksgiving pie. And Christmas pie, too, really. It’s like cranberry sauce and apple pie rolled into one. It’s dessert and a side dish. It’s totally unexpected. And it’s also adapted from Cook’s Illustrated, which I happen to trust immensely when it comes to recipes.

Apple-cranberry pie.

I hope you’ll try it this year for the holidays. Maybe you’ll come to love it so much, you’ll never buy a frozen crust or store-bought pie ever again. And yes… I continue my tradition of being horrible at folding pie crust.

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Dutch apple-pumpkin crisp.

One particularly nasty, cold, and quite rainy afternoon in late October, I decided to use the remainder of my leftover pumpkin puree and the apples I had left (that were barreling straight towards being “too soft to use”). I knew I had to use up both of these things sooner rather than later, and I couldn’t imagine in what way I’d do it. Two apples aren’t really enough for a pie, and these weren’t pie apples anyway. And one scant cup of pumpkin puree is probably enough for muffins or cupcakes, but… been there, done that, yanno? How many pumpkin muffins can one person eat!?!?

I contemplated pumpkin-applesauce, but two small apples aren’t really enough for a good amount of sauce. I didn’t think it was worth the effort.

Dutch apple-pumpkin crisp.

Thankfully, Google is our friend. I found this recipe by Betty Crocker and adapted it to suit my needs (I do not currently own a microwave). It’s a great way to use up leftover pumpkin puree that may or may not be on the verge of tossing, and maybe a few straggler  “soft spotted” apples, too.

I love making these “crisps” or “breakfast thingies.” I’ve made summer stone fruit versions, and berry varieties that were more cake-y. The addition of oats not only makes it heartier but makes it versatile; it almost screams HAVE ME FOR BREAKFAST, TOO! And it’s so cool and autumn-y out. The leaves are all pretty reds and yellows. Ya just need somethin’ like this to eat on a November morn.


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Spiced ginger walnut pumpkin cake with vanilla maple frosting.

Spiced pumpkin ginger cake with maple frosting.

Readers of my blog will remember when I said a few weeks ago that it was pumpkin time. Well, it definitely is. Pumpkin, pumpkin everywhere. As far as the eye can see! Pumpkin is the universal symbol- and flavor- of autumn. Pumpkin spice lattes, pumpkin bread, pumpkin pie, pumpkin Oreos… the thought of it makes me want to pull out my fuzzy knit socks and my favorite sweats and read a book. Because fall.

That’s how I feel about ginger too. It’s a fall and winter thing, for me.

Spiced ginger pumpkin cake with maple frosting.

Spiced pumpkin ginger cake with maple frosting and toasted walnuts.

I saw the original form of this cake in an e-mail from one of my favorite stores, Sur La Table. I decided to switch it up a bit, tweak it and bake it in a different way. The frosting I also changed completely, because I don’t like cream cheese frosting. So I made a vanilla maple buttercream-ish frosting instead.

I know it sounds like a lot going on- just like that apple pie, but I promise you it works beautifully and it is not “too much.” It’s a gorgeous cake that works perfectly for any fall Sunday dinner, or even Thanksgiving, but also just for your average cold fall weekend.

I made this cake twice. The first time I used a 1 1/2 qt. vintage glass Fire King baking dish  (this one actually) that was about 10″ x 6.” I just greased it lightly and skipped the parchment. The second time, I used this vintage loaf pan, but you can use any baking dish or pan that’s roughly the same size. It can be a little wider and shallower, square instead of rectangle, or even a little deeper… but regardless, you shouldn’t have to change the temperature. Just watch the time. You don’t want the cake to burn! Baking it as a loaf, it will take around 40 minutes to bake.

But both times it came out perfect- so don’t stress what kind of pan you use.

Pumpkin spice ginger cake with maple frosting and toasted walnuts.

The cake can also very easily be made vegan: just take out the eggs and substitute with an egg replacer, flax seed or tofu. And you can use a vegan frosting option too. Although you can definitely serve it without frosting and it’s awesome, too.

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Maple, brown butter & bourbon apple pie… with walnuts.

Maple brown butter bourbon apple pie with toasted walnuts.

Wow. That’s a mouthful and a half, huh? It didn’t start out being all of that. It started out simple: bourbon apple pie. And then I said to myself, let’d add some toasted walnuts. But this finished pie is a result of me letting Jay get all up in the kitchen with me while I was making it. I mean, it’s only fair- it was HIS pie. I don’t eat apple pie.

I know. Blasphemy. I LOVE apples, though, if that counts for anything.

Granny Smith & Ginger Gold apples for a fall apple pie (with maple, brown butter and BOURBON)

I’m a purist. I prefer things to be straightforward and to the point. My cupcakes are never (and never will be) green tea and macaroni and cheese cupcakes with tangerine frosting and Maldon sea salt flakes. I like things to be good, original, sturdy. My apple pies are usually just that; apple pies. I add the spices, sure, and sometimes I’ll throw in some brandy or bourbon, but for the most part it’s a basic apple pie. Jay, on the other hand, likes to throw all kinds of things into his food. He comes up with these crazy (to me) ideas right before making whatever he’s making, or while he’s making it, and it’ll go from a basic brisket or barbecued chicken to something recognizable but yet completely new… with all these ingredients I never would’ve thought to add. And it comes out amazing. So he decided- as I was slicing apples- that it would be fantastic to add brown butter to it. Oh… and some maple syrup, too.

So that’s what I did. And it smelled quite fantastic the entire time.

For this pie, we chose a mix of Ginger Gold (kind of a Golden Delicious variety, a cross between them and an Albemarle Pippin) and Granny Smith, the classic apple pie apple. We decided to make this pie randomly the night before, so we grabbed about 2 1/2 lbs. of apples to be on the safe side. This pie uses 5 apples, which is (usually- unless you have HUGE apples) less than that.

Maple brown butter bourbon apple walnut pie... whew, what a mouthful!

I SUCK AT CRUST. Always. It starts off great, and then I always have some kind of problem, particularly with the top crust. This time, I was all set to make a covered pie, not this garbage-y lattice I have going on. But disaster struck and I was forced to do this. It was a HUGE DISASTER. I won’t even say what it was… but it sucked. And the shitty thing is, it looked pretty decent pre-disaster. *sigh*

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Jack-O-Lantern pudding.


When I was little, Bewitched was one of my favorite TV shows. It used to be on in the early afternoons in syndication, on channel 11 or something. I’d rush home from school to try and catch it. I loved Samantha Stevens so much, and I wished I could just wiggle my nose and do magic like her and Tabitha. I even designed some Cupcake Rehab merchandise based on the show’s opening credits. It’s only fitting that I share this photo! Especially since I’m starting to think about what my jack-o-lantern this year will be. Previous years: Edgar Allan Poe, many varieties of cats, Sally from the Nightmare Before Christmas, Oogie Boogie and Jack Skellington (also from TNBC), pipe smoking pumpkins, regular jack-o-lanterns, witches on brooms and many more.

Jack-o-lanterns are kinda my thing.

So, today since we’re talking about jack-o-lanterns, I thought I’d post just a little a short and sweet little DIY/recipe post for you; in true Halloween-y fashion. These jack-o-lantern puddings are actually just pumpkin puddings in cute glasses that I DIY’ed. I mean, what are jack-o-lanterns made of? Pumpkins! Duh.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

You’ve probably seen this idea or something similar all over the Internet. But do you know how it’s done? Nope- I didn’t buy jack-o-lantern glasses.

And no, I didn’t use a Sharpie.

Jack-O-Lantern puddings! With a DIY for cute jack-o-lantern glasses.

I used black electrical tape.

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Fruit & walnut jammy bars.

Fruit & walnut jammy bars!

So school has started. It’ll be about a month until Christmas decorations start to show up in stores. Things are only going to start getting more hectic from here; now that the slow & easy days of summer are gone. So how about some comforting treats? Like cookie bars! I love cookie bars. Cookie bars are so easy, fun and delicious. Plus they’re even kinda cooler to make than cookies, because you can just throw it all in a pan and not worry about the shape. Or removing it too quickly before it’s cooled and ending up with a smooshed falling apart cookie and a burned mouth.

Or is that just me?

Yeah. So cookie bars. Jammy bars. Cookies filled with jam, basically.

Fruit & walnut jammy bars!

Anyway, this is a great recipe for many reasons. One, you can use up some of those half-filled jars of jam in your fridge. Two, it’s a great school lunch item. And three, it’s 100% customizable. Literally any kind of nut and any flavor jam/preserve can be put in it. Including lemon curd or Nutella, if ya wanna get crazy! You can literally do anything you want and they’ll come out sweet. Get it? Sweet? Ha. Or hey, even pumpkin pie filling! GO NUTS.

And the best thing is, if you have problems taking it out of the pan & it crumbles, it makes a fantastic ice cream or yogurt topping! SO WHO CARES! PAAAAARTYYYY!

*ahem* The only reason I mention that is because the first time I made them, that’s what happened. Still delicious, but I didn’t use enough butter/flour on the pan. Ooopsie.

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Ushering in autumn with spiced nectarine jam.

Spiced nectarine jam.

Whoa. All you bloggers- not to mention store owners- are really kicking in the fall stuff quick, huh? I’m sorry guys- I can’t do it. It’s still hot and while I love fall… I mean, I really LOVE fall… I just can’t do Halloween stuff or hardcore fall recipes in late August, or even the beginning of September. Gross. I’m still eating grilled hot dogs and fresh corn and hanging out in my backyard! I have plenty of time to make apple (and the ever beloved pumpkin) themed desserts and treats. There will be more than enough of that in October. And November. But for now, no. It’s still summer for God’s sake!

But what I can do is make a summery (or end of summer…y) fruit into a fall-appropriate jam. Because it is coming, and when it does won’t it be nice to have a few jars of summer mixed with a little fall? That’s how we have this jam; spiced nectarine. Spiced with vanilla bean, star anise and cinnamon. And actually a little bit of nutmeg, cardamom, powdered honey and ginger, too, because I used a “sweet blend” spice mix I bought from a local spicery at a fair last summer.

It’s basically a way to start to acknowledge fall without going crazy for apples (yet).


These nectarines are the last of what’s left from my most recent shipment of Washington State Fruit. My “Canbassadorship” is coming to and end for this year, and I wanted to make a jam that was easy and didn’t require something like purple basil that not everyone has.

Feel free to substitute your own favorite spices. I know star anise can be polarizing, like licorice. Use cardamom instead. Or ginger. Or nutmeg. Or just add in a teaspoon of pumpkin pie spice! That way you get a little bit of everything.

I wouldn’t omit the vanilla bean, though. Not only does it smell heavenly, but it adds those little flecks to the jam that look pretty cool.

Spiced nectarine jam with vanilla bean, cinnamon and star anise.

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