Vegetable Soup

 

This bright and bold vegetable soup is a healthy meal that's great for cold wintery days  and cool autumnal days. It's an easy flexible soup to use up whatever vegetables that you may have on hand or to reacquaint yourself with some classics. An abundant bowl with a wee bit of spiciness for added warmth.  

Vegetable Soup

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Serves 6 to 8 

2 tablespoons olive oil

1 medium yellow onion, diced

1 teaspoon salt

1 teaspoon ground pepper

1 carrot, diced

1 small - medium sweet potato, diced

5 garlic cloves, crushed

2 cans (2 x 398 ml) fire roasted diced tomatoes

3 teaspoons Scarborough Fair or Herbs de Provence or 2 teaspoons dried oregano, 1 teaspoon dried rosemary and 1 tablespoon dried thyme - you may use fresh herbs

1/2 teaspoon crush red pepper flakes

8 cups (2 x 946 ml) low sodium vegetable broth

3 bay leaves

1 small pint (284 g) cherry tomatoes

1 cup green beans, fresh or frozen, chopped

1 medium zucchini, diced

1 can (398 ml) chickpeas, drained and rinsed

4 tablespoons white wine vinegar

1 1/2 cups chopped kale, fresh or frozen

Prep or chop vegetables according to recipe. Set them aside. 

Using a large Dutch Oven, heat the olive oil over medium heat. Add the onion, salt and pepper and cook for 8 minutes, stirring occasionally. Add the diced carrot and diced sweet potato and crushed garlic, stir and cook 2 minutes more.

Add the canned tomatoes, Scarborough Fair herb seasoning, or whichever seasoning and herbs you are using, and the red pepper flakes. Stir in the broth and bay leaves and bring to a boil. Once boiling reduce the heat to a simmer and cook covered for 20 minutes.

Add and stir in the cherry tomatoes, chopped green beans, diced zucchini, and chickpeas. Cover and cook for 10 to 15 minutes or until the green beans are tender.

Stir in the white wine vinegar, then add the chopped kale and cook for 5 minutes more or until the kale is soft and wilted. Season according to your taste. Serve.  

Pumpkin Raisin Fruit Loaf

 

A golden amber spiced loaf that is moist and rich. A definite winter warmer in every slice and depending on which mix of spices you use and dried fruit you add, it will have a wonderful abundant seasonal flavour.  

Pumpkin Raisin Fruit Loaf

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makes 1 loaf

1 3/4 cups unbleached all purpose flour

1 teaspoon baking soda

1 teaspoon English mixed spice

1 teaspoon Pumpkin Pie spice

3/4 teaspoon salt

1/2 cup golden raisins

1/2 cup Italian mixed peel or any citrus candied peel

2 large eggs, room temperature

1/2 cup white sugar

3/4 cup dark brown sugar, packed

1 can (398 ml) pumpkin purée

1/2 cup light olive oil

1/4 cup milk or orange juice

walnut pieces or pumpkin seeds for sprinkling on top, optional 

Preheat oven to 350ºF (180ºF). Lightly grease and flour a 2 lb. loaf tin and line the bottom with baking parchment. Set aside.

In a large bowl combine the flour, baking soda, spices and salt. Whisk together and then add the raisins and Italian mixed peel. Stir to combine.   

In another bowl whisk the eggs, white sugar and brown sugar together until combine. Then whisk in the pumpkin purée, olive oil and milk or orange juice, which ever you are using, until incorporated and smooth. Pour into the flour mixture and gently stir together until just combined. Do not over mix. 

Pour or spoon the batter into the prepared loaf tin. Sprinkle walnut pieces or pumpkin seeds, if you are using, over the top.   

Bake for about 60 minutes, or until a toothpick inserted into the centre comes out clean, a few moist crumbs will be fine, checking halfway through baking time and covering the top with aluminum foil if you notice the top browning too quickly. 

Allow the loaf to cool completely in the tin on a wire rack before carefully removing to slice and serve. 

Notes: if you cannot find any English mixed spice just use 2 teaspoons pumpkin pie spice. You can also mix together your own spice blend of ground cinnamon, ginger, nutmeg, all spice and or cardamom. You may also add some grated orange zest to the batter.  

Mabon ~ Autumn Equinox ~ Apple Yoghurt Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Apples are symbolic not only of Autumn but of Mabon too. This lightly spiced butter cake is lovely around this time of year to celebrate both Mabon and the Autumn Equinox. 

Apple Yoghurt Cake

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Serves 9

1/2 cup (125 ml) butter, softened 

1/2 cup (125 ml) dark brown sugar

1/4 cup (50 ml) white sugar 

2 eggs

1 cup (250 ml) plain Greek yoghurt

1 teaspoon (5 ml) vanilla extract 

2 cups (500 ml) all purpose flour

1 teaspoon (5 ml) baking powder

1 teaspoon (5 ml) baking soda

1/4 teaspoon (1 ml) salt

2 teaspoons (10 ml) ground cinnamon

2 cups (500 ml) diced unpeeled apples

Extra slices of apples for decorating

Icing sugar

Caramel sauce when serving 

Preheat oven to 350ºF (180ºC). Butter and flour a 9 - inch square baking pan and line the bottom with baking parchment. 

Dice the apples and set aside.

In a medium bowl combine the flour, baking powder, baking soda, salt and ground cinnamon. Stir together.

In a large bowl, using a handheld mixer cream butter, brown sugar and white sugar until light and fluffy. Then beat in the eggs until smooth.  Add the yoghurt and vanilla extract and blend until smooth.

Add the flour mixture to the creamed butter mixture and stir until blended. Fold in the diced apples. 

Pour the batter into the prepared square pan. Smooth the top of the cake and place  extra slices of apples on top. Sprinkle with cinnamon sugar. Bake for 45 - 55 minutes or until a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack. Once cool sprinkle with icing sugar and serve with a drizzle of caramel sauce or custard.   

 

Simple Beef Stew

 

I have made an oven beef stew to which I stand by and that is my go to recipe even with its three hour cooking time however this stovetop recipe just may curb that. A satisfying, simple and abundantly delicious meal that is hearty and rustic. And if you are feeling a bit adventurous, you may substitute the potatoes for sweet potatoes and pop in a few plump cherry tomatoes for added richness. 

Simple Beef Stew

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Serves 6 - 8

3 tablespoons olive oil, divided

2 medium yellow onions, diced

5 large carrots, peeled and cut into rustic chunks

1 pound small Yukon gold potatoes 

5 - 8 cloves of garlic, peeled and minced

2 1/2 teaspoons salt, divided

1 1/2 teaspoons freshly ground black pepper, divided

4 pounds beef sirloin tips, cut into 1 - inch pieces

1/4 cup unbleached all purpose flour, divided

2 tablespoons Worcestershire sauce

2 cups beef broth

2 cups water

2 bay leaves

1 - 2 teaspoon dried thyme

Heat a large Dutch oven or stock pot with 2 tablespoons of the olive oil over medium heat. Add the onions and carrots to the pot and cook for 5 to 7 minutes. Next, add the potatoes and garlic and continue to cook all of the vegetables for 10 minutes more, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Next add the last bit of the oil and let it heat up a bit. While the pan heats up, season the beef with the remaining salt, pepper, and 2 tablespoons of the flour and shake off any excess. Place the meat into the hot pan and sear it quickly for about 1 to 2 minutes, then sprinkle the remaining flour over the meat and veggies and mix well while cooking for an additional 1 minute.

Add the Worcestershire sauce and beef broth to the pot and scrape the bottom of the pot to loosen any bits from the bottom. Add the water, bay leaves and dried thyme and bring the stew up to a boil. Once boiling, turn the heat down and simmer for 10 minutes until the vegetables are, when pierced with a fork, tender. Taste the stew for seasoning and adjust as necessary. Ladle portions in smaller bowls and serve warm with a buttery Scotch Bap bun or thick slices of crusty bread.

 

Mabon ~ Autumn Equinox ~ Apple Walnut Squares

 

Mabon ~ Autumn Equinox, September 23rd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

A light sponge cake studded with apples and walnuts all on a shortbread crust, a most luscious way to honour and celebrate Mabon. 

Happy Mabon and Autumn Equinox to everyone!

   

Apple Walnut Squares

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1 1/2 cups (325ml) unbleached all purpose flour

1/4 cup (50ml) icing sugar

1/2 cup (125ml) butter

2 eggs

3/4 cup (175ml) brown sugar

1 teaspoon (5ml) vanilla extract

2 cups (500ml) diced peeled apples

1/4 cup (50ml) chopped walnuts

1 teaspoon (5ml) baking powder

Preheat oven to 350ºF (180ºC).

Sift 1 cup (250ml) flour and icing sugar into a small bowl. Melt butter and blend into flour mixture. Press mixture into an 8-inch square baking pan. Bake in the preheated oven for 20 minutes. Remove from oven and set aside. 

Beat the eggs and brown sugar together in a large bowl until thick. Stir in the vanilla, apples and walnuts.

Sift the remaining flour and baking powder in a small bowl. Stir into the egg mixture. Spread over baked pastry. Bake in the the preheated oven for 35 minutes or until browned. Cut into squares when cool. Dust with icing sugar before serving.

 

Apple Curry Soup

I know this may look like apple sauce however it is much more complex than that. Subtly sweet apples and spices bring all the warmth of the season in one comforting bowl. Dunking crisp samosas or roasted pieces of sweet potatoes in this soup is an unrestrained must for myself. Feel free to adjust the spice according to your taste.

Apple Curry Soup

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5 to 6 larger apples, cored and sliced into pieces

2 cups water

2 tablespoons curry powder

1 tablespoon lemon juice

1 teaspoon mixed spice

1 teaspoon chili powder

pinch of salt

Combine all the ingredients in a slow cooker and cook on low for 8 hours. Puree, in small batches in a food processor or blend using a handheld blender. Reheat for an hour. Serve warm with a dollop of sour cream or creme fraiche. 

It has been one of those short but long weeks... where Wednesday is going along fine only to realize it's actually Tuesday, you blink, and it's Friday. Yes, one of those weeks... 

Have a nice weekend everyone! - JD  

Festive Pumpkin Cheesecake with Salted Caramel Sauce

I would say this cheesecake is more seasonal than festive however festive has an undeniable cheery celebratory ring to it. Drizzling caramel sauce over this rich abundant, smooth and creamy cheesecake definitely completes an autumnal feel and taste in every slice. 

    

Festive Pumpkin Cheesecake 

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1  1/4 cups graham crumbs

1/4 cup butter, melted

1  1/2 cups canned pumpkin

3 eggs

1/2 cup firmly packed brown sugar

1  1/2 teaspoons pumkin pie spice 

3 packages (250g each) Philadelphia Brick Cream Cheese

1/2 cup sugar

1 tablespoon cornstarch

Preheat oven to 350ºF. Line the bottom of a spring form pan with baking parchment paper.

Mix graham crumbs and butter together; press onto bottom of a 9-inch springform pan. 

In a large bowl, whisk together the pumpkin, eggs, brown sugar, and pumpkin pie spice.

In another large bowl beat the cream cheese, sugar and cornstarch. Blend in the pumpkin mixture. Pour over crust. Bake in the preheated oven for 50 to 55 minutes or until centre is just set. Remove from oven, cool 5 minutes, and run a knife around rim of pan. Cool completely at room temperature. Refrigerate for 3 hours or overnight. Top or drizzle with caramel sauce. 

Notes: if you do not have pumpkin pie spice then use... 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg. 

You may use whatever caramel sauce recipe you wish or a ready made one however my son, lended a hand, and made this one from a website called Sally's Baking Addiction. I have included the recipe below.   

Caramel Sauce

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1 cup (200g) granulated sugar

6 tablespoons (90g) salted butter, room temperature cut up into 6 pieces

1/2 cup (120ml) heavy cream

1 teaspoon salt

Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.

Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

Stir the butter into the caramel until it is completely melted, about 2 minutes. If you notice the butter separating or if the sugar clumped up, remove from heat and vigorously whisk to combine it again. (If you're nervous about splatter, wear kitchen gloves. Keep whisking until it comes back together, even if it 3 - 4 minutes. It will eventually - just keep whisking. Return to heat when it's combined again.)

Very slowly drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is cold, the caramel mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

Remove form heat and stir in 1 teaspoon of salt. Allow to slightly cool down before using. Caramel thicken as it cools.

Cover tightly and store for up to 1 month in the refrigerator. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

Notes: 1/4 cup of chopped mixed nuts were added to the sauce. 

Apple Ginger Loaf

Welcoming the change of season with this lovely autumnal loaf that smells and tastes divine. 

Apple Ginger Loaf

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2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon salt

2 large eggs, beaten

1/2 cup dark brown sugar

1/2 cup vegetable oil

2 tablespoons milk

3 medium sized apples, cored and cut into cubes

1 cup chopped walnuts, optional

thinly sliced apple pieces,  for decorating the top 

Preheat the oven to 350ºF. Grease and line a 8x4 loaf tin. 

In a large bowl combine the flour, baking powder, ground ginger, salt, chopped walnuts and the cubed apple together. 

In another bowl add the 2 eggs and gently beat together; add the brown sugar, vegetable oil and milk and stir to blend together, add to the dry ingredients and stir until just blended, do not beat or over stir. Spread into the prepared loaf tin. Add the slices of apple on top.

Bake in the preheated oven for 60 to 80 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack for 10 minutes before removing from the tin. 

 

Pumpkin Pecan Pie

This pumpkin pecan pie gives a twist on the traditional holiday pumpkin pie by adding a rich nutty sweet crust on top. It was my first time making a pecan topping for a pumpkin pie therefore I was fussing over this throughout it's entire baking time. My flurried excitement aside, I would make this recipe again only next time with a bit more ease. It is quite a substantial pie so a deep pie baking dish is a must for this recipe.   

Pumpkin Pecan Pie

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makes one 9" pie

1 can (398ml) of pumpkin purée

1/2 cup (125ml) dark brown sugar

1/2 teaspoon (2ml) ground ginger

1 teaspoon (4ml) cinnamon

1/2 teaspoon (2ml) nutmeg, freshly grated

1/4 (1ml) teaspoon salt

2 large eggs, beaten

1/2 cup (125ml) Evaporated Milk

homemade pie crust or ready made pie crust shaped into a 9" deep oven proof pie dish 

Pecan Topping

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2 eggs

2/3 cup dark corn syrup

1/2 cup white sugar

3 tablespoons melted butter

1/2 teaspoon vanilla extract

2 cups chopped pecans

In a bowl combine the 2 eggs, corn syrup, white sugar, melted butter and vanilla. Stir in the chopped pecans. 

Preheat oven to 425ºF (220ºC). Place rack in centre of oven.

In a large bowl mix the brown sugar and spices together.

Beat in the eggs and pumpkin until well blended. Stir in the evaporated milk and mix well. 

Place the deep pie dish, with the formed pie crust inside, on a flat baking tray; then pour the pumpkin mixture into the bottom of the formed pie shell, spreading it evenly, and place the pie dish with the baking tray underneath in the preheated oven. Bake for 10 to 15 minutes. 

Reduce the heat to 375ºF (180ºC) and carefully remove the pumpkin pie from the oven, allow to cool slightly. 

Mix the ingredients for the pecan topping together, if you haven't done so already. Spoon the pecan topping over the slightly set, slightly cooled pie and place back into the oven for an additional 35 to 40 minutes, or until the topping has set and a knife inserted in the centre comes out clean. 

Remove from oven. Cool for just a bit. Serve warm.

Notes: You can use pumpkin pie spice to flavour the pumpkin mixture. I also added a bit of British Mixed Spice. Ovens vary so there may be some adjustments to the baking time. 

Just muddling through the week until the holiday weekend. - JD 

Peach Pecan Coffeecake

Here is a sweet autumnal coffeecake that has nothing to do with pumpkin spice. Fabulous with a cup of coffee or tea. This brunch favourite has a fruity sweetness and hints of warm cinnamon.  

Pecan Peach Coffeecake

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makes 12 servings

2 cups (500ml) unbleached flour

1 1/4 cups (310ml) sugar

1 1/2 teaspoon (7ml) baking powder

1/2 teaspoon (2ml) baking soda

1/2 teaspoon (2ml) ground cinnamon

1/4 teaspoon (1ml) salt

3/4 cup (180ml) butter or margarine, softened

1 cup (250ml) light sour cream

1/4 cup (60ml) milk

2 eggs

1 teaspoon (5ml) vanilla extract

3/4 cup to 1 cup peaches, fresh or canned, diced

Topping:

1 1/2 cups (375ml) chopped pecans

1/4 cup (60ml) dark brown sugar

2 teaspoons (10ml) ground cinnamon

Preheat oven to 350ºF. Line a 13" x 9" x 2" (33cmx23cmx5cm) baking tin or dish with a sheet of baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, cinnamon and salt. Blend in the butter until the mixture resembles coarse crumbs. 

In another bowl combine the sour cream, milk, eggs and vanilla extract. Add to the dry mixture. Beat at medium speed with an electric mixer until nicely smooth and fluffy.

Spoon half of the batter into the parchment lined baking tin. Then place the diced peaches on top of the batter.  

Combine the pecans, sugar and ground cinnamon together. Sprinkle half of the pecan mixture over the batter topped with diced peaches. Spread the remaining batter over the pecan/peach topping. Then sprinkle with the remaining pecan topping. 

Bake in the preheated oven for 35 to 40 minutes or until a wooden toothpick inserted into the centre comes out clean. Allow to cool. 

Notes: I had some diced peach fruit cups handy so I decided to drain the juice off and use them. In total I used 4 diced peach fruit cups, drained. Which probably amounted to 3/4 cup of diced peaches.  

Pumpkin Chocolate Chip Bread

It is the season where just about everything turns into a pumpkin flavour. As much as we love or loathe the pumpkin inspired spirit I do prefer to bake with it and the pumpkin loaves have out number the banana ones in my kitchen. I know I have posted a Pumpkin Loaf recipe before however this recipe is slightly different. Dense... moist and full of flavour with just a hint of chocolate.  


Pumpkin Chocolate Chip Bread

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1 3/4 (200g) of all purpose flour

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1 teaspoon British mixed spice

1 tablespoon ground flax seed

2 tablespoons wheatgerm
3/4 teaspoon salt
2 large eggs

1/2 cup (100g) caster sugar

1/2 cup (100g) dark brown sugar, packed

1 1/2 cups (340g) pumpkin puree - fresh or canned

1/2 cup (120ml) vegetable oil 

1/4 cup (60ml) orange juice 

2/3 cup (120g) dark semi sweet chocolate chips

Preheat oven to 350ºF. Prepare a 9x5 inch loaf pan with a non stick cooking spray or baking parchment paper or butter and flour the loaf pan.

In a large bowl mix the flour, baking soda, spices, salt, ground flax seed, and wheatgerm together. Set aside. 

In another large bowl whisk the eggs, caster sugar, and brown sugar until combined. Whisk in the pumpkin, vegetable oil and orange juice. Pour the wet ingredients into the dry ingredients and gently mix together until just blended. Do not overmix a few lumps are fine. Gently fold in the chocolate chips.  

Pour the batter into the prepared baking pan, place on the rack in the middle of the oven, and bake for about 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. If you are worried that the top might brown too much you may loosely cover with foil halfway through the cooking time to prevent the top from possibly browning too much.  

Allow the bread to cool completely in the pan on a wire rack. Once cool remove and slice. 

Notes: You may want to add 2 teaspoons ground cinnamon, 1/4 teaspoon freshly grated nutmeg and 1/4 teaspoon cloves instead of the 1 teaspoon pumpkin pie spice. 

Pumpkin Pie with Crumbly Nut Topping

This time the dessert was the focal point of the holiday meal but then again when is it not. Classic pumpkin pie is sweet and full of warm spices with a golden amber perfection. Even though this recipe uses condensed milk I found that the pumpkin pie taste was not overly sweet. The nut topping was a wonderful change from the usual dollop of whipping cream or vanilla ice cream. You may use this recipe or what ever pumpkin pie recipe you like however I do recommend you try this crumbly nut topping, you won't be disappointed. It is a such a simple topping that can be made for many different pies.   

Pumpkin Pie

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1 can (15 ounce) of pumpkin purée

1 can (14 ounce) of sweetened condensed milk

2 eggs, beaten

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon pumpkin pie spice or British mixed spice

1/2 teaspoon of freshly grated nutmeg

1/2 teaspoon salt

1 - 9 inch unbaked ready made pie shell or make pastry dough using whatever pastry recipe you have; roll out and form the dough into a pie baking dish. Use unbaked.  

Crumbly Nut Topping 

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2 tablespoons of flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1 tablespoon dried orange peel

2 tablespoons of butter, chilled

1 cup of chopped walnuts or pecans

Preheat oven to 425ºF (220ºC)

In a large bowl combine the pumpkin purée, condensed milk, the beaten eggs, cinnamon, ground ginger, pumpkin pie spice or British mixed spice if using, freshly grated nutmeg and salt. Stir to mix everything together nicely. Then pour the pumpkin mixture into the unbaked made pie shell or a unbaked ready made pie shell. Bake for 15 minutes in the preheated oven.

While the pie is baking, you can prepare the crumbly nut topping... In a medium bowl combine the flour, brown sugar, cinnamon, dried orange peel, chopped walnuts and chilled butter; mix together with a fork or use your clean fingers. 

When the 15 minutes are up remove the pie from the oven and sprinkle the topping over the pie. Before placing the pie back into the oven; Reduce the heat to 350ºF (175ºC) and bake an additional 40 minutes or until set. 

Pumpkin Bread

'Tis the season to make everything pumpkin and this pumpkin bread is super moist and easy to make. Delicious and decadent. A lovely dark amber colour with a nice seeded date top. I much prefer this over banana bread. There is definitely more to this pumpkin loaf than meets the pumpkin pie eye.       

Pumpkin Bread

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1 1/2 cups (200g) of all purpose flour 

1/2 teaspoon of salt

1 cup (200g) of caster sugar or coconut sugar

1 teaspoon baking soda

1 teaspoon ground ginger

1 teaspoon cinnamon

1 teaspoon British mixed spice or pumpkin pie spice

freshly grated nutmeg or 1/2 teaspoon of ground nutmeg

1 cup of pumpkin purée

1/2 cup of vegetable oil 

2 eggs, beaten

1/4 cup water

3 teaspoons of molasses

Options: 1 teaspoon of orange zest and or about 1/2 cup (120ml) chopped walnuts.

Topping: handful of pumpkin seeds, chopped dried dates and sunflower seeds

Preheat the oven to 350ºF (180ºC).

Butter and flour a loaf tin. Then line the bottom of the prepared tin with a piece of parchment paper. Set aside. Trust me, adding parchment paper will help ease the loaf out of the tin and prevent it from from cracking.

In a large bowl combine the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg and British mixed spice. Set aside.

In another bowl combine the pumpkin purée, vegetable oil, water, molasses, and orange zest, if using. Add the dry ingredients to the wet ingredients and stir until just combined. Making sure that there is no dry flour in the batter. Then gently stir in the chopped walnuts, if adding. 

Pour into the prepared baking tin; making sure that the batter is even and nice and smooth on top. Spread the topping: pumpkin seeds, chopped dried dates, and sunflower seeds on top. 

Place in the oven and bake for about 45 to 60 minutes or until a knife in the centre comes out clean and the loaf is nicely darkened. 

Let cool slightly in the loaf pan before running a spatula around the sides, to loosen before removing from the pan and allowing to cool further on a wire rack.

Notes: I had a heavy duty light loaf tin therefore I baked the pumpkin loaf for a full 60 minutes. If I had a darker tin then perhaps the loaf would have needed less time, as darker tins or pans cook their contents more quickly than light tins or pans. The topping can be optional. If you can't have nuts then omit them. You can replace the vegetable oil with apple sauce or reduce the amount of oil to 1/3 cup. Although I didn't you can add 1 to 2 tablespoons of ground flax seed to the dry ingredients. I omitted the orange zest as I wanted full pumpkin flavour.  

Pumpkin Waffles

Looking at these waffles they are a nice golden amber colour and the smell is that of pumpkin pie. Delicious with maple syrup although my topping of choice was blackberry syrup. Which was amazing! This simple recipe is easy to whip up for breakfast or brunch.   

Pumpkin Waffles

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Makes approximately 5-7 waffles (depending on the size of the waffle maker you use.)

 2 1/2 cups all purpose flour

 4 teaspoons baking powder

 3 tablespoons ground flax seeds

 2 teaspoons ground cinnamon

 1 teaspoon ground British mixed spice or all spice

 1 teaspoon ground ginger

 1/2 teaspoon salt

 1/4 cup packed brown sugar

 1 cup canned pumpkin

 2 cups milk or soy milk

 3 eggs

 1/4 vegetable oil or melted butter 

Preheat waffle iron.

Combine all the dry ingredients (flour, baking powder, flax seeds, cinnamon, British mixed spice, ground ginger, salt, and brown sugar) into a large bowl. Stir together. Set aside. 

In a separate bowl combine all the wet ingredients (pumpkin, milk, eggs, and oil) and  blend together. Stirring moderately gently to not spill.

Make a well in the centre of the dry ingredients and then add the wet mixture to the dry ingredients; stirring until both are combined. 

Cook waffles according to the waffle makers instructions. When done top with your favourite toppings and enjoy! 

Pumpkin Spice Cake with Caramel Sauce

While others reach for a frothy pumpkin spice latté, I prefer to make and enjoy a slice of pumpkin spice cake. And for those that want a change from pumpkin pie this cake will certainly satisfy. It has a spicy rich amber texture and the caramel sauce adds the golden touch of sweetness making this cake very indicative of the season.   

Pumpkin Spice Cake
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16 oz can of pumpkin (approx. a 540ml can)
1 cup caster sugar
1 cup coconut sugar
1/2 cup vegetable oil
1/2 cup apple sauce
4 eggs, beaten 
2 cups of cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg 
1/2 teaspoon salt

Notes: If you do not have or can not find coconut sugar that use 2 cups of caster/white sugar. You can use 2 cups of all purpose flour if you do not have cake flour.

1. Preheat the oven to 350ºF (180ºC).

2. Grease and flour a bundt cake tin.

3. Combine all the dry ingredients (flour, baking soda, cinnamon, nutmeg and salt) into a medium sized bowl. Set aside.

4. In a large bowl beat the pumpkin, sugar, vegetable oil, and apple sauce until smooth.

5. Add the eggs and mix well.

6. Add the dry ingredients to the pumpkin mixture and using a spatula stir until well blended. 

7. Pour the batter into prepared cake tin. And place in the oven. 

8. Bake for about 1 hour or until a toothpick inserted comes out clean. 
I usually check the cake after 45 minutes. Then adjust the remainder of the baking time according to how well the cake is done at that point. I did end up baking the cake for 1 hour and 10 minutes.  

Let cool on a wire rack. Once cake has cooled remove from tin. Dust with icing sugar or drizzle with a caramel sauce.
  
Caramel Sauce
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3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons white sugar
3 tablespoons half and half (I used 2% milk instead)
1/2 teaspoon vanilla

Put all the ingredients into a saucepan. Boil for 1-2 minutes. Remove from heat and spoon over cake.

You can serve immediately or let the caramel sauce cool. To which it takes on more of a maple sugar flavour reminiscent of those little maple leaf shaped sugar cubes.