I love the Fall. Of course I love the colors, and the endless social gatherings, but the food is the real reason that I look forward to this time of year. Homemade apple crisp, eggnog lattes, Irish cream, and pumpkin everything. It’s when I really get excited about baking. I learned to cook from some amazing women. And everything was made from scratch. So recently, when my mother came to a complete standstill over the fact that I didn’t have the Pumpkin Spice Mix that she needed for her recipe, I was floored. She could not figure out how to make her dessert without my help, and I loved every minute of it. For those of you who rely on the Pumpkin Spice Mix as my mother now does, here is the breakdown. And if you ever find yourself in my mother’s predicament, I hope your daughter is more understanding than I was.
Pumpkin Spice Mix:
• 4 tablespoons ground cinnamon
• 4 teaspoons ground nutmeg
• 4 teaspoons ground ginger
• 3 teaspoons ground allspice
• 1/4 teaspoon cardamom seeds (optional)
I think these are fabulous favors. You can place these instructions on the back of the tag: Add some spice to your life! Stir 2 tbs of cappuccino mix into 1 cup hot water/milk and enjoy!
You could personalize these bags by adding a custom tag or label with your wedding information (names and wedding date).
Okay, this one is just because I’m hungry. But these are so cute, bite size, no mess, and very Fall’ish.
Wouldn’t these be beautiful sitting in a tiered cupcake holder on your dessert table.
What? You’re drooling? Do you need a reason better than taste approval for your big day? I think not….
Here is a 5 star recipe for the most amazing Pumpkin Spice Cake: http://www.tasteofhome.com/recipes/pumpkin-spice-cake. I recommend a cinnamon glaze to top it off.
And just a little more inspiration…….
You can see more of this gorgeous cake here: http://cakesdecor.com/cakes/34802
Beautifully simple, and very simply beautiful.
By Keri O’Hara
Delaney Jewelry Designs
From Amanda’s kitchen, of ArtisanMaskers
Mock Apple Crisp
Doesn’t this Autumny apple crisp look delicious? Well, if you thought those were apples you’d be WRONG! Believe it or not, this is a picture of my sister’s “mock apple” crisp, which uses not apples, but ZUCCHINI! (Great way to use up all the excess zucchini from your garden, right?) Here we go!
First, to turn all that zucchini into “apples”!
8 Cups Zucchini, peeled, seeded, and chopped into “apple-like” chunks or slices
3/4 Cup Lemon Juice
1 Cup Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Tbsp Cornstarch
Boil zucchini pieces in lemon juice until tender (about 15 minutes). Add sugar, spices, and cornstarch and simmer another 10 minutes, stirring occasionally. Let cool slightly.
To make “crisp” topping, cut together with a pastry blender:
1 Stick Cold Butter (1/2 Cup)
3/4 Cup Brown Sugar
1 Cup Oats
1 tsp Cinnamon
Pour your mock apple mixture into a 9×13 baking dish and sprinkle crisp topping crumbs evenly over all. Bake at 350 degrees for 20 minutes, or until top looks slightly browned. Enjoy hot with ice cream!