Tag Archives: autumn

apple scones

It’s officially Fall, and it’s my favorite time of year. But everyones says this, so that’s old news. But anyways, it’s that time of year where we have bags and bags of apples fresh from the orchard just waiting to be baked or eaten. I have in mind a lot of recipes that I want to try, so hopefully I stay on track and have some more apple posts coming soon. Have you ever looked at FoodGawker.com? I could spend hours and hours on that site. Type in any ingredient in the search bar and you will lose track of time I’m sure. Well that’s where I’ve found my list of apple things to bake. But this scone recipe was actually just something I adapted from some of my other scones recipes, because if you don’t already know this, I do love me some scones. My mornings are always happier when I can eat one with my coffee. And they are so quick to make too. I do believe these apple ones make for a nice welcome into the Autumn season.


  • 1 c. all purpose flour
  • 1 c. wheat flour
  • 5 tbsp. sugar
  • dash of salt
  • 1 tbsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 6 tbsp. cold butter (roughly cubed)
  • 1 apple (peeled and roughly cubed)
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1 egg


Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. With a pastry cutter or two knives, cut butter into the dry ingredients until mixture is crumbly and no big chunks of butter remain. Gently stir in the apple pieces. In a separate mixing bowl, whisk together the milk, vanilla, and egg. Combine wet ingredients into the dry ingredients.

Form the dough into a ball. If it’s too sticky, slowly add a bit more flour so you can handle it. Pat out dough onto a lightly floured surface and form it into a 1-inch thick disc ( I pat my dough right out onto the parchment paper on the baking sheet because it’s one less thing to clean up). Use a knife to slice the dough into 6 equal triangle pieces. Bake for 15-17 minutes, until the edges are lightly golden. After mine cooled a bit, I brushed a glaze of powdered sugar, cinnamon and a little bit of milk on the tops to sweeten them up slightly. You can add any sort of frosting or glaze you like really, or just eat them plain.


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Filed under autumn, breakfast, dessert, fruit, holidays, pastry, recipes, summer, winter

pumpkin spice latte cupcakes

these beauties are a joint effort with my dear friend andrea. i’ve known her since the beanie baby swapping days of 4th grade, and today she is my go-to crafting and baking buddy/confidant. she came across this recipe online a few months ago, and bookmarked it to save for a baking day when i finally returned to the states. we are all about the pumpkin spice lattes at starbucks, and these are basically the same thing disguised as adorable little fluffy cupcakes. the original recipe seems a bit intimidating because there are a lot of ingredients, but we were both surprised at how easy it ended up being. andrea has a real nice stand mixer which i think made it even easier, but really all you do is just combine the ingredients, and then pour in the muffin tins. you can go the extra distance and make your own whipped cream (which i did for these pictures with the extra cupcakes i brought home) and caramel sauce for decoration, but reddi-wip and caramel sundae sauce will make your belly just as happy, and look pretty anyways.

 don’t you think more things should be printed on loose leaf paper? i do. hello instant retro.


  • 2 2/3 c. all-purpose flour
  • 3 tbsp. espresso powder
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/8 tsp. grated nutmeg
  • 1/8 tsp. ground cloves
  • 1 tsp. salt (yeah it does look like a lot, but it’s ok!)
  • 1 (15 oz.) can pumpkin puree
  • 1 c. sugar
  • 1 c. packed brown sugar
  • 1 c. canola or vegetable oil
  • 4 eggs
  • strong coffee or espresso, for brushing

if you want to whip your own cream (and tone your biceps):

  • 1 pint heavy cream, chilled
  • 1-2 tbsp. sugar (i think it also helps the cream stiffen sooner)

for decorating:

  • ground cinnamon
  • caramel sauce


preheat the oven to 350°F.  line cupcake pans with paper liners.  in a medium bowl, combine the flour, espresso powder, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  stir together and set aside.  in another bowl (or the stand mixer if you have one), blend together the pumpkin, granulated sugar, brown sugar and oil. add the eggs one at a time. then gently add the flour mixture in two additions, mixing just until incorporated.

fill the cupcake liners about three-quarters full.  bake until a toothpick inserted into the center comes out clean, 18-20 minutes.  transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans. now this next part i say is optional. it’s a special touch that enforces the “latte” in this recipe name, but i’m pretty sure these are delicious enough if you don’t feel like doing it. while the cupcakes are still warm, you can brush them two or three times with the coffee or espresso, allowing the first coat to soak in before repeating. now let cool completely. at this point, you can make your own cream and caramel sauce, or use the whipped cream and smucker’s sundae sauce you already have in your fridge, or just eat them nekkid. if you do want to add some homemade whipped cream, whip together the heavy cream and sugar with a hand mixer, stand mixer if you have one, or if you want to be old-skool, a whisk. i used a whisk because i was too lazy to find the hand mixer in our kitchen ( if you want an excuse to eat an extra cupcake without shame, go for the calorie-burning, lazy-arm-inducing whisk method). so yeah, either way then top the cupcakes with the cream, sprinkle some cinnamon, and swirl some caramel. they are really great with a cup of pumpkin coffee, and probably even better with a pumpkin spice latte from starbucks, but are best enjoyed during the day. if you aren’t affected by caffeine, disregard that and enjoy one or two as a late night sweet treat! but if you are like me and like sweet things before you go to bed and want to indulge in just one tiny cupcake to say goodnight to yourself, you’ll have some extra energy for a little while.

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Filed under autumn, baking-with-friends, cupcake, dessert, recipes, winter

pumpkin seeds

we carved pumpkins a few days ago and i kept a bunch of seeds to experiment with. i was looking at an article in the october issue of the food network magazine, and there was a feature about roasting pumpkin seeds. it’s probably something that a lot of people already know how to do, but i’ve never tried it before, and i don’t know why really because it’s super easy. basically all you do is dry the seeds (either by roasting in the oven first, or laying them out for awhile) and then coat them in some oil and whatever flavors you want, and then bake! the article that i read said to rinse the seeds and then place them on a baking sheet and bake at 300° F for 30 minutes to dry them out, then mix them with oil and spices, and then bake again for another 20 minutes or so. even though i read through the directions first, i stil forgot what i was doing and mixed the oil and spices with the seeds before drying them. i somehow always manage to skip some steps in recipes by accident. oh well. since the recipe said they should be in the oven for a total of 50 minutes, i just figured to bake them for that long anyways, which worked out just fine. since i had so many seeds i made two batches and tested the official recipe from the magazine on the second batch by drying them out first and then adding spices. this way also worked, so do whatever works for you. i made the first batch with olive oil, cinnamon, and sugar. these made the kitchen smell exactly like autumn in a jar if there was such a thing. they were also tasty. for the second batch, i used olive oil and some mrs. dash garlic and herb spices we had here in our kitchen. the kind i used had a mixture of spices like pepper, rosemary, basil, cayenne pepper and garlic of course, making them spicy, garlic-y, and addictive.

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