Category: spices

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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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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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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Quick pickled giardiniera-style veggies.

IT’S SPRING! Oh man. Spring, how I’ve waited for you. Can we be best friends? Okay, maybe not, but can I at least try to jar you up and save you? Forever and ever and ever?! *siiiiiiigh* I don’t know, maybe winter just felt too long this year, maybe I’m just in an overly romantic mood since I’m only married for about, oh, 10 days… whatever it is, it feels so good to have SPRING here. It’s been an unseasonably cold spring so far, but this week it’s supposed to be in the high 60°’s F. Exciting!

Spring means summer is coming. Summer means sunshine, longer days, and veggies. Fresh from the garden.

Mixed vegetable giardiniera for spring.

A lot of people hear the word “giardiniera” and cringe. In Italian families, it’s often taken for granted and force-fed to you. It’s also most commonly found crammed flavorlessly into mass-produced jars in an aisle in the supermarket. But it doesn’t have to be that way! We can take it back!

Not to get all Norma Rae, but for real. Giardinera can be a delicious and wonderful way to preserve and make use of any extra veggies you may have, or just ones you want to use to create a beautiful looking jar. Giardiniera means pickled vegetables, or pickled “garden” (giardino). It’s also known as “sottaceti”; or “under vinegar,” which basically leaves it open to a lot of interpretation. So you can use really any mixture of vegetables that strike your fancy. It doesn’t even have to resemble a traditional giardiniera!

Mixed vegetable giardiniera- or pickled veggies!

Is that not beautiful?

There is no reason it has to be flavorless, or boring, either. But I’ll get to that in a second.

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Tart, sweet & spicy apple rings.

Spiced canned apple rings.

You’re seeing apples everywhere aren’t you? They’re crazy this time of year. And when you live in a state like New York that’s known for it’s apples, you really see ’em everywhere. It’s almost as bad as pumpkin (which has already been popping up, too). And I’m sure you’re thinking, “I’M OVER IT.”

This recipe is a bit different than your average September apple-fare, however.

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Retro-style Indian “lime pickles.”

Retro-style Indian lime pickle recipe from a McCall's cookbook supplement from the 60's/70's.

Retro-style? Salad oil? Lime pickles? What the hell is this?” That’s probably what you’re thinking reading this recipe. And I don’t blame you, really. But you should get the backstory before you think I’m totally insane.

Because lime pickles are totally a thing, and this is indeed a vintage- or “retro”- recipe.

A few months ago on a really rainy, chilly, gross Friday night, Jay & I stopped in to one of my favorite thrift stores. There wasn’t much to get. I was a little disappointed. Until he found a stack of 1960’s/1970’s McCall’s magazine cookbook supplements! SCORE!

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