DIY Pumpkin Pie Spice

I am a spice junkie/addict. I will probably need an intervention soon so get ready to prepare your speeches and tell me why I need to give up my addiction. I acknowledge it is a disease, but I simply love to have lots of spices in my cupboard. I am thinking of moving to a bigger house just so that I will have a huge pantry for my spice collection. Hmm...maybe it is hoarding and not an addiction. I would qualify to be on both reality TV shows.

I have such a fond memory of Thanksgiving and spices. When my boys were "little" (under 4) I volunteered to bring pies to a family gathering for Thanksgiving. I worked almost every holiday, and that year I had to work at 7AM. I had also worked two 12 hour days before the holiday, so I really had no time to bake the night before.  I was lucky enough to get another nurse to come in at 6PM on Thanksgiving so that I could join the family for a late dinner. I knew that I couldn't bake pies during the day, so I got up at 4:30 to bake. Well, I gathered all of the ingredients and realized the cloves container was empty. I panicked! I couldn't go to the store, bake pies,  and get ready to be at work on time. So, I woke my dear sweet husband up and asked him to go to the 24 hour supermarket. It was the first day of his vacation and that wonderful man went out in the dark to buy me a container of cloves. I still have that container and re-fill the bottle with fresh cloves every Thanksgiving. I simply cherish the bottle and will not throw it away. It is symbolic to me and such a sweet memory.

I love fresh spices, and farmers markets or Sprouts/Whole Foods are great places to purchase them. Whenever a recipe calls for the typical blend of fall spices like cinnamon, nutmeg, etc. I toss in a couple of teaspoons of this homemade pumpkin pie spice. It’s better than any premade version that I have found and since you probably have all the spices on hand, it is less expensive than the pumpkin pie spice you buy in the store.

I measure all of the ingredients into a small weck jar, seal it up and give it a good shake to ensure it’s well blended. Then you can smack a label on it and you’re good to go. Or if you’re obsessed with adhesive vinyl (that's me), you can go that route and cut out a nice font for your homemade pumpkin pie spice. Just store it in your pantry as you would any other spice and you’ll have all the flavors of fall at your fingertips.

Ingredients:

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons nutmeg
1 ½ teaspoons ground allspice
1 ½ teaspoons ground cloves

Directions:

1. Combine spices in a small bow, mix well to combine. Store in a small jar or spice container.

Cheater Apple Crumble Pie

I have been super busy these past weeks and I  love having a hot apple pie for fall ready to bring to events or a nice treat. This is such an easy, home baked apple pie...with help from Mrs. Pillsbury. I do like the taste of a pie crust that is not a "cheater". But busy women need help every now and then! I keep a frozen crust in my freezer, and I always have apples on hand for baking, whipping up this pie is a cinch. 

Crust:

Cheat and use ready-made Pillsbury pie crust shell, deep dish. Place it on a cookie sheet in the foil liner – it will make it easier to take out of the oven. If you want it more "home made", put the foil pie tin in one of your pie pans...it almost passes for you own.

Filling:

6 large apples peeled, cored and sliced to about ¼ inch thick. (I use a mix of granny smith and honey crisp)
¼ cup packed brown sugar
2 tbsp flour
1 tsp cinnamon

Toss all the ingredients together in a bowl – making sure the apples are well covered. Pour into pie crust shell.

It might appear to be really full or high, but it will bake down.

Crumble topping:

½ cup flour
1 cup quick oats
¾ cup packed brown sugar
1 tsp cinnamon
6 tbsp melted butter
A pinch of salt

Mix all the ingredients together and press over the apple filling

Bake at 375 for about an hour. If the crust looks like it might be browning quicker than the crisp topping you can cover the edges in foil.

Cool completely and top with vanilla ice cream!

Joanne's Chocolate Pecan Pie Bars

I often have wished Betty Crocker was my grandmother, it would be such fun to have her baking in my kitchen with her cute bouffant hair. My grandparents lived very far from us growing up, so I do not have many baking memories with them. I am convinced my mom is somehow related to the Crocker family, she is simply the best baker I know. 

I have not posted in a few weeks, my mom is very ill and I have been caring for her. When I was young, I would watch her make a pie or a batch of cinnamon rolls without looking at a recipe. She would "look" at the ingredients in a bowl and add till it looked "just right". I would always get to stir, add, and pour the batter into the pan. These are my fondest memories of my childhood: baking. This recipe is in my mom's honor, a family favorite.  It has chocolate added, what could be better?  These bars are rich and delicious, and keep well for 2-3 days so they're perfect for a busy holiday season. 

 

Joanne's Chocolate Pecan Pie Bars

Crust

1 3/4 cups flour

1/4 cup packed brown sugar (light or dark)

3/4 teaspoon salt

3/4 cup cold butter, cut into pieces

1-2 Tablespoons cold water

Filling

3 eggs

3/4 cup packed dark brown sugar

1/2 cup light corn syrup

2 teaspoons vanilla

2 Tablespoons butter, melted

1/2 teaspoon salt

2 cups pecan halves, coarsely chopped

3/4 cup semisweet chocolate chips

Directions

1.  Heat oven to 375*F

2.  Line the bottom and sides of a 9"x13" baking pan with aluminum foil.

3.  (For the crust)  In the bowl of an electric mixer, beat 3/4 cup butter, brown sugar and salt until smooth and creamy.  Add flour, and beat until coarse crumbs form.  While the mixer is running, add 1-2 tablespoons of cold water, as needed to help form dough.  

4.  Press dough into the bottom and 1/2 inch up the sides of the prepared pan.  Prick the dough with a fork several times, randomly around the pan.  Bake 10-12 minutes or until light golden brown.

5.  (For the filling)  In a large bowl, mix eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt with a whisk until well blended.  Stir in pecans and chocolate chips.  Pour filling into baked crust.  

6.  Bake 20-30 minutes or until golden brown and filling is set.  

7.  Cool 1 hour, then set in the refrigerator to further cool.  Cut into squares using a serrated knife, with a slight sawing motion, and clean the knife between cuts as needed, if you want nicely cut bars.  Store covered, in the refrigerator.  Serve cool, or at room temperature.  Can be stored up to 3 days.