sweet miscellany

I’ve always made a point to have a jar of pumpkin pie spice in the pantry once September rolls around. It’s my favorite way to add that characteristic fall flavor to anything. But this year, I decided to be picky. This year, I decided to finally make my own blend that was slightly heavier on the ginger and had cardamom in the mix (naturally). Since it’s incredibly easy to make, I figured I’d share it here!

Pumpkin pie spice, which is the basis of all of the “pumpkin spice” flavors out there, is typically a mix of cinnamon, ginger, allspice, cloves, and nutmeg. Some blends have mace in them (the web-like covering of nutmeg) and some might have cardamom. Typically, this blend is used for flavoring pumpkin pies (hence the name). While I use it in my pumpkin pie, I also use it to flavor other baked goods, coffee, and oatmeal. It’s a really simple way to make pretty much anything taste like fall!

This recipe yields 3 tablespoons but you can easily double or triple it if you plan on using it a lot. The last two mornings I’ve used 1/4 teaspoon in my oatmeal and it was incredibly delicious. I’ve also added the spices to my coffee grounds before brewing in my French press. It is also lovely in pumpkin bread, and more obviously, in pumpkin pie!

Here are a couple of recipes from the archives that you can use your homemade pumpkin pie spice blend in: butternut bread with pecan streusel and pumpkin doughnuts with vanilla cashew butter glaze.

Homemade Pumpkin Pie Spice Blend

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Author: Courtney
Total Time: 5 minutes
Yield: 3 tbsp 1x

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Description

Pumpkin pie spice is a delicious blend of warm spices perfect for the cooler months. It is a simple way to add a lovely fall flavor to baked goods, coffee drinks, and more.

Ingredients

Scale

1 tbsp ground cinnamon
1 tbsp ground ginger
2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 tsp ground nutmeg

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Instructions

Combine all of the spices together in a small bowl. Mix well, then transfer the spice blend to an airtight container and store away from direct sunlight.

Make sure to use within 6-12 months.

Notes

I don’t keep ground cardamom, nutmeg, or allspice around so I ground the whole spices before adding them to the blend. You can do this in a coffee grinder (make sure to clean it first!), spice grinder, or with a bit of muscle and a mortar and pestle.

My favorite way to use the blend is in my oatmeal (1/4 tsp per serving), coffee (I add it to the grounds in my French press), pumpkin bread, and pumpkin pie.

Prep Time: 5 minutes

Golden Zucchini Crumble with Ginger Root and Cinnamon | seasonal plant-based recipes via the Sweet Miscellany blog

My university training as an anthropologist and archaeologist turned me into a lifelong researcher of random things to quell my curiosity. Only now, I don’t have to run to the library. I can do it with this mini computer called a smart phone that is almost always within reach. If I can’t remember the scientific name of broccoli, it’s just a Google away. Or, if I have a crazy idea for a recipe (like making a sweet golden zucchini crumble recipe), I can research an exhausting amount of recipes and articles much quicker than the old school, analog way.

I posted a teaser image of this dessert earlier in the week on my Instagram to see if anyone could guess what was underneath the blanket of oat crumble. The closest guess was pumpkin (which is in the same genus, just a different species). I figured if we use pumpkins in desserts, then why not zucchini! These golden zucchini are already sweet, nutty, and tender on their own making them perfect for an autumnal dessert. And if you’re like wait, zucchini is a summer veg!? Well, here in Houston, it’s currently in season in late October.

If you scan the recipe, you might think the extra step of cooking the zucchini first seems unnecessary, but it is vital to the final taste and texture of the dessert. It allows the zucchini to release some of its water while also infusing the lemon flavor (which ends up making them taste like apple once the dessert is baked). Fresh ginger root and ground cinnamon gives this a cozy feel while oats lend the crumble topping an extra toasty and nutty flavor. So, how about some crumble?!

Golden Zucchini Crumble with Ginger

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Author: Courtney
Total Time: 50-55 minutes
Yield: 8 servings 1x

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Description

Golden zucchini are cooked with fresh ginger root, cinnamon, and lemon juice before being tucked under an oat crumble and baked to golden perfection. Upon the first bite you just might think it’s an apple crumble instead of one filled with beautiful tender zucchini.

Ingredients

Units Scale

1.5 pounds golden zucchini, diced (you should have around 4 cups)
1/4 cup fresh lemon juice
1 tsp lemon zest
1 1/2 tsp grated fresh ginger root
1/2 tsp cinnamon
1 tsp vanilla extract
6 tbsp cane sugar
1 cup rolled oats
1 cup all-purpose gluten free flour mix like this one (or standard all-purpose flour)
pinch of sea salt
6 tbsp of cold vegan butter (or regular butter), diced
3 tbsp maple syrup or honey

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Instructions

Combine the diced zucchini, fresh lemon juice, lemon zest, and grated ginger root in a large skillet. Place the skillet on a burner set to medium-low. Cook the zucchini for 15-20 minutes, stirring every minute or two, until it is tender and has released some of its water. Once the zucchini reaches this point, add the cinnamon, vanilla, and sugar. Stir to combine, then cook for only 1 more minute before removing the zucchini mixture from the burner. The mixture will look like it has a lot of liquid now thanks to the addition of the sugar but this is fine! It will caramelize and thicken in the oven. Set this mixture aside to cool while you prepare the other ingredients.

Preheat your oven to 350 degrees. In a medium-sized bowl, stir together the rolled oats, flour, and sea salt. Add the butter and use either a fork or your fingers to begin mashing it into the dry ingredients. Once the butter has broken down into smaller pieces (pea-sized or smaller) and the mixture looks crumbly, stir in the maple syrup or honey. The crumble mixture should hold together in a ball when you squeeze it in your hand.

Pour the zucchini mixture into a quart-sized baking dish (I used a pie dish). Spread it into an even layer, then scatter the crumble mixture over the top into an even layer. Bake the crumble in your preheated oven for 35-40 minutes or until the crumble topping is golden and you can see the juices bubbling up around the edges. Cool for at least 15 minutes before serving.

Notes

You can use green zucchini, too! I just happened to have these golden ones from a local farm. I made this vegan and gluten free but you can easily sub in dairy or gluten if you like. I’ve including the possible substitutions within the recipe.

Prep Time: 15 minutes
Cook Time: 35-40 minutes