Make Your Own Pumpkin Spice

Make Your Own Pumpkin Spice

Erin, our guest blogger from Food Wise Family, is getting us ready for yummy, pumpkin spice season! 

How to Make Pumpkin Spice
Now that fall is upon us, pumpkin spice is everywhere and somehow in everything, so it’s time to make a fresh spice blend. With only five ingredients, you can have this delightful autumn spice blend in five minutes or less. I am all about making homemade spice blends, and that includes pumpkin spice, which is also called pumpkin pie spice. This tasty blend is made up of cinnamon, nutmeg, ginger, cloves, and allspice, and somehow manages to encapsulate all that is fall.

Why You Should Make Your Own Spice Blends
Making your own spice blends saves money, especially if you already have the spices. A quick peek in the cupboard might reveal that you already have the ingredients for pumpkin spice. Without even thinking about it, you just saved some money by looking in your cabinet and making your own spice mix. Even if you don’t have all the spices, making your own blend will still save you money in the long run, particularly if you use a lot of pumpkin spice, or if you cook a lot with the individual spices.

Additionally, making your own pumpkin spice at home means you can customize the spice blend to meet your needs. If you have an allergy to a certain spice or just don’t like it, leave it out. Customize your blend to fit you and your family.

What Is Pumpkin Spice Used For
Typically, pumpkin spice is used in sweet pumpkin recipes, such as pumpkin pie, pumpkin cake, pumpkin bread, pumpkin muffins, and don’t forget your pumpkin spice latte. Don’t limit yourself to just using it with pumpkin recipes. Branch out and sprinkle it on warm homemade applesauce, on freshly roasted butternut squash, or even delicious candied maple pecans. Get creative and liven up your food with these warming autumn spices this season.

Pumpkin Spice
Total Time: 5 Minutes

Ingredients
2 tablespoon ground cinnamon
1.5 teaspoon ground nutmeg
1.5 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice

Instructions

  1. Add all spices to a small bowl and mix well.
  2. Place spice blend in a small airtight container. Store in a cool, dry place for up to 6 months.

Note: This mixture fits perfectly in a 4-ounce glass mason jar.

Homemade Pumpkin Spice
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.
Read our other Butcher Block Co. blogs featuring pumpkin!
Super Moist Gluten Free Banana Bread Recipe

Super Moist Gluten Free Banana Bread Recipe

Our guest blogger, Erin, of Food Wise Family, shares with us a favorite fall baking treat for the family – gluten free banana bread!

Fall is almost here, so it’s time to crank up the oven and get baking. To me, nothing is more reminiscent of fall than banana bread, but maybe that’s just because my mom used to bake it around this time of year when I was a kid.

This gluten free banana bread is super moist and perfectly browned with that classic banana flavor. Not only is this bread gluten free, but it is also paleo friendly and grain free. Additionally, it is sweetened with bananas, applesauce, and maple syrup, making this recipe free of any refined sugars.

Use Up Those Overripe Bananas
Besides how irresistibly delicious this bread is, my favorite part about this gluten free banana bread recipe is the fact that it lets no bananas go to waste. It seems like bananas are underripe forever and then before you know it they are overripe, and somehow you missed the window of perfectly ripened before they got too mushy. Or at least, that’s the case for us. I cringe at the thought of throwing away food, so being able to use up overripe bananas in breads, muffins, or pancakes is a plus. (Tip – you can save overripe bananas in the freezer with their peels on. When you need one for baking, just pop it in the microwave for a few seconds until it softens.)gluten free banana bread ingredient
Is Your Baking Powder Gluten Free?
To keep this recipe gluten free, read the label and make sure your baking powder is gluten free. To my knowledge, there is no paleo or grain free baking powder on the market, so I make my own. Making your baking powder only requires baking soda, cream of tartar, and a few minutes of your time. If you’re interested, check out my instructions here.
Gluten Free Banana Bread
Prep Time: 10 Minutes
Baking Time: 50 Minutes
Total Time: 60 Minutes
Wet Ingredients
4 large eggs
2 mashed large overripe bananas (about 1 cup)
1/3 cup melted extra virgin coconut oil
1/3 cup applesauce
1/4 cup maple syrup
1 tsp vanilla extract
Dry Ingredients
1/2 cup coconut flour
1/4 cup arrowroot flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Nuts
1/2 cup chopped raw pecans
Instructions
1. Preheat oven to 350°.
2. Grease a 9” x 5” bread pan with coconut oil.
3. In a large bowl, mix all wet ingredients until thoroughly combined.
4. In another bowl, combine all dry ingredients.
5. Slowly add the dry ingredient mixture to the wet ingredients while thoroughly mixing.
6. Gently stir in pecans.
7. Add batter to the greased pan.
8. Bake for 45 to 50 minutes, or until brown and a toothpick inserted into the center of the loaf comes out clean.
9. Let bread cool for at least 20 minutes before removing from the pan.
10. Store tightly wrapped in the refrigerator for up to one week, or in the freezer for up to 3 months. Although, this gluten free banana bread does not last in our house for more than two days before we gobble it all up.
Note: Unlike most wheat flour banana bread recipes, this gluten free banana bread recipe does not fill the entire bread pan once baked. So, if your bread is just a little over half the height of the pan, you did it right.gluten free banana bread
I believe that the food we put on the table should not only be healthy, but easy and full of flavor. Check out my website foodwisefamily.com for more wholesome recipes.
Baked Apples – The Taste of Autumn

Baked Apples – The Taste of Autumn

My only encounters with baked apples have been on camping trips, when we would wrap stuffed apples in foil and throw them in the fire. While delicious, they were quite messy…and there was no ice cream, so really what’s the point? I like Claire’s approach better, as it involves staying indoors and using real plates. And these baked apples just look SO GOOD! They are the perfect way to ease into Fall baking. Let’s get to it. Claire, usher us into Autumn with your spectacular baked apples!

Well, it’s eighty-three degrees in the shade today, and California is still on fire, but I am ninety-three percent sure that I felt a cool, cool, autumn breeze last week, so I am already gearing up for fall. I am packing up my summer wardrobe, planning my Halloween costume, and breaking out the knitting needles for sweater season. Just joking; this is California. I just wear all dresses all year. I also plan my Halloween costume and knit year-round, obviously. I’m not joking about the breeze, though. I have lived here long enough to know that one cool week means nothing, except that we’re about to have another month of dry, relentless heat. In fact, in my experience, the first week of October has a habit of being the most unbearably hot week all year. All that aside, I am ready for fall, whether Mother Nature likes it or not.

Across our great nation, Trader Joe’s and Starbucks are ushering in the autumn with pumpkin spice everything, but for my money, the most supreme fall fruit is still the apple. Whether pressed into cider or baked into pie, the combination of apple and cinnamon is distinctly, undeniably autumnal. Now, my grandmother taught me well and I make a damn good pie crust. Still, sometimes I find myself in a bit of a time crunch and have to turn out something delicious and impressive in a third the time of a pie. In a case like that, I will choose to forego the rolling and chilling and latticework and egg wash and skip right to the bake.

This very hot autumn, my go-to dessert is baked apples and vanilla ice cream.

  • 4 large Honeycrisp or other good baking apples
  • 1/3 cup butter, slightly softened
  • 1/2 cup brown sugar
  • 1 tablespoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon nutmeg
  • 1/4 cup pecans, chopped very fine

Preheat your oven to 375°. Using a sharp paring knife and a spoon, hollow out the cores of the apples, leaving just enough at the bottom to form a basin. In a medium bowl, mix together the rest of your ingredients. Fill each apple to the top with the spice mixture and place them in a baking dish. Pour half a cup of water into the bottom of the baking dish and bake for one hour until the apples are soft.

Baked Apples

Let the baked apples cool slightly. With a slotted spoon, gently lift each one into its own bowl or plate and top it with a nice big scoop of vanilla ice cream. These evoke all the comforting warmth of an apple pie without the fuss of the crust, and, as a bonus, they will make your home smell like heaven. For as simple as these treats are to make, they really make a stunning dessert, and a quintessentially autumnal crowd-pleaser.

Baked Apples