Pumpkin Spice Harvest Collection

We have been making a special spice blend for the fall and winter season since about 2001. It contains cinnamon, cloves, nutmeg, ginger, and my secret ingredient lemon peel -- which makes it perfect for pies, mixed drinks, and baking. I have called it many things in the past (Spicy Dessert Blend, Cinnful Dessert Blend, and Pumpkin Spice Blend.)  We are currently using Pumpkin Spice Blend because folks tend to know what that means when they see it. This is a great substitute for Apple Pie Spice or Pumpkin Pie Spice in your seasonal baking with much less bitterness.  

The exciting thing to me about this blend is its versatility.  You can use it to make cinnamon toast, sprinkle it in your latte for that seasonal spice flavor, or you can use it in baking recipes.

In fact, we created an entire selection of baking products using this blend as the main flavor.  We have scones, muffins, pancake mix, oatmeal cookies and even an instant latte.  To make them easier to shop we collected them all with our fall teas and cider seasonings into a collection- Pumpkin Spice Harvest Collection and you get all the details on our website: www.backyardpatch.com

In the mean time here are a few great recipes you can try with our Pumpkin Spice Blend.  Although the flavor won't be nearly as fun, you can substitute ground cinnamon until your Backyard Patch Pumpkin Spice Blend arrives.

Perfect Cinnamon Toast

• 1/8 cup sugar
• 1 1/2 tsp. BackyardPatch Pumpkin Spice Blend Herb Mix

Blend together, then use as a sprinkle on rice pudding, unbaked muffins, and especially on buttered toast.

Outdoor Party Punch

• ½ gallon apple cider
• ½ gallon cranberry juice
• ½ cup brown sugar
• 2 Tbls. Backyard Patch Pumpkin Spice Blend Herb Mix
• 1 lemon, sliced    
• 1 lime, sliced
• 1 cup raisins (optional)

Add spice mixture and sugar to cider and juice.  Simmer for 20 minutes, stirring occasionally.  Add fruit slices and raisins (if used) and simmer slowly for 30 minutes.  Strain.  Serve in mugs steaming hot.  For added fun provide cinnamon stick stirs.

SOFT SPICE BARS

• 3/4 cup butter, melted
• 1 cup plus 2 Tbls. sugar, divided
• 1/4 cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 tsp. baking soda
• 2 tsp. Backyard Patch Pumpkin Spice Blend Herb Mix
• 1/2 tsp. salt

In a mixing bowl, combine butter, 1 cup sugar and molasses.  Beat in egg until smooth.  Combine flour, baking soda, BYP Pumpkin Spice Blend and salt in another bowl.  Stir into molasses mixture  Spread into greased 15"x10"x1" baking pan.  Sprinkle with remaining sugar and bake at 375 degrees or until lightly browned.  Do not over bake. Cool on wire rack.  Yield 2 1/2 doz. bars. 

And if you still cannot get enough, check out our previous recipes shared on this blog using Pumpkin Spice Blend when it was called -- Cinnful Dessert Blend

Herbal Gifts DIY

Coming up on Nov 6 we are presenting our Making Herbal Gifts program at District 214 in the Arlington Heights, IL  Area, so I thought I could share this blog post I first wrote as a Guest post on the Supporting Artists blog in December 2012.  The best thing about this is it is timeless and these items are great to make and perfect as gifts.

Using and gifting with herbs is such a special holiday treat. I thought I would share a few simple ideas that you can use to herb up your Holidays.

As an herb gardener, I enjoy the scents and smells of herbs, but this time of year the smell of spices is just as appealing. I craft these simmering spices to give my home the smell of gingerbread even when I do not have time for baking.

Simmer Spices

§  6 whole cinnamon sticks, broken

§  1 Tbls. whole allspice

§  1 Tbls. orange rind

§  1 Tbls. whole cloves

§  A handful of pine needles or fir needles, or you can substitute 2 Tbls. of Rosemary

Place all the items with water to cover in a simmer pot or place in a saucepan on the back burner with enough water to cover and keep on simmer. Refill the water whenever it gets low and enjoy the smell of Christmas!!

Seasoned Nuts

This is a recipe I share with my friends each year. I make it to serve at open houses. As a favor or gift I give my Backyard Patch Cinnful Dessert Blend with the recipe attached to those visiting. It is simple and easy to make and you can change up the nuts to suit your palate. If you do not have any Cinnful Dessert Blend, try pumpkin pie spice or just plain cinnamon.

Stirring the seasoned nuts, just before the oven

Cinnful Nuts (Cinnamon Roasted Nuts)

§  1/2 cup pecans

§  1/2 cup walnut halves

§  1 cup peanuts (see note below)

§  1 egg lightly beaten

§  1 tsp. water

§  3/4 cup sugar

§  1 Tbls. Backyard Patch Cinnful Dessert Blend

§  3/4 tsp. salt

Steps:

Combine the nuts. Mix together the egg and water and toss with the nut mixture. Combine the sugar, spices and salt and toss that with the nuts until they are well coated.

Spread nuts in a single layer on a lightly greased cookie sheet. Bake at 300 degrees for 20 to 25 minutes. Break up any large clusters and allow to cool.

(* NOTE: You can remove peanuts and increase the other nuts by ½ cup to make a different mixture. Or substitute hazelnuts for the peanuts.)

Inspiration Stimulation

When your creativity starts flagging because of all the pressure and use this delightful recipe for tea that combines sweet and savory herbs to construct a creative frame of mind. As a gift I tie 2 teaspoons of the herbs into cheese cloth squares or coffee filters and stack them in a decorative jar with a label including instructions.

§  1 Tbls. Hibiscus

§  1 Tbls. Lemon grass

§  ½ Tbls.Basil (Holy Basil if you have it is even better)

§  1 tsp. Rosemary

§  1 tsp. Cardamom seed (if you have pods crush and extract only the seed)

 

Combine in a container with a tight-fitting lid and use 2 tsp. per cup of hot water. Allow to steep 5 to 7 minutes.

Energizing Bath Bag Blend

Need more energy this holiday season? This combination of energizing herbs could do the trick. Create this blend of herbs and use it for yourself or make up a batch with your family and give them as gifts. The recipe makes 8 cloth bags of bath blend.

§  ½ cup lavender flowers

§  ½ cup peppermint

§  ½ cup spearmint

§  ½ cup lemon grass

§  8 drops lavender essential oil

§  10 drops lemon grass essential oil

§  5 drops peppermint essential oil

§  5 drops spearmint essential oil

Combine all herbs in a plastic bowl. Add oils by the drop and stir with a plastic spoon or spatula (not with your hands.) Allow to meld for an hour and then place about ¼ cup in a cotton muslin bag or heat sealed tea bag.

TO USE: Allow bath bag to steep in hot bath water for 3 to 5 minutes before bathing.

I hope you enjoy these recipes and if you like herbs, please visit my Shop where I highlight not only my cooking and tea herbs, but also baking mixes, soups mixes, and seasonal spices: www.backyardpatch.com or you can visit me at www.backyardpatch.etsy.com

 

 

Cinnamon Roasted Chicken - Theme Recipe

This is a great roasted chicken recipe with deep spicy flavors and a crunchy outer layer that makes it a great evening meal when served with hashbrowns and side of green beans.  If you are feeling adventuresome, serve with polenta and harissa sauce. You can substitute 1 ½ Tablespoons of Cinnful Dessert Blend for the cinnamon and ginger in this recipe if you have some on hand.

Cinnamon Roasted Chicken

• 1 1/2 teaspoons ground cinnamon
• 1 tablespoon grated fresh ginger
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 4 whole chicken legs with thighs attached (2 1/2 pounds)

Directions

Preheat oven to 400°F. In a bowl, combine all of the ingredients except the chicken and stir to make a paste.

Rub spice paste onto chicken legs and let stand on a parchment-lined baking sheet 15 minutes. Roast until skin crisps, 40 to 45 minutes; serve. 

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Breakfast Cookies - Weekend Recipe

Today I want to share a recipe you can make ahead and chill overnight and bake fresh in the morning or even freeze for future use.  These cookies are filled with nuts and fruits for anti oxidant power. And are very filling.  Each cookie is 324 calories with Vitamin D, iron, potassium and calcium.

Breakfast Cookies

• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 stick butter, room temperature
• ½ cup coconut oil
• 1/2-1 Tbls BYP Cinnful dessert blend or ground cinnamon
• 2 eggs
• 2 tsp vanilla extract
• 2 1/2 c ground oat flour
• 2 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1/2 cup dried cranberries
• 1/2 cup dried cherries
• 1 cup walnuts
• 6 oz. chopped Belgian chocolate (milk or dark)

Directions:

1. If preparing within the hour, preheat oven to 375°. Begin by combining the sugars, butter, oil and spices in large bowl.  Whip together by hand or with a mixer. After whipping these ingredients together, add eggs & vanilla.
2. To prepare the oat flour, pulse old-fashioned oats in a food processor until the oats are ground into a fine powder.
3. Add oat flour, flour, salt, baking soda, and baking powder to the creamed mixture. Mix to combine, stopping to scrape the sides and continuing to mix until evenly incorporated.
4. Then stir in the dried fruit, nuts & chopped chocolate.
5. Using a 2-ounce scoop, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour to overnight. At this point you can either store in freezer bags and freeze up to 3 months or bake.
6. To bake, place 5-7 cookie dough balls onto a parchment-lined baking sheet 2″ apart.
7. Before baking in a preheated 375° oven, press the bottom of a drinking glass in granulated sugar and then press the glass onto the cookie, slightly flattening the cookie. Repeat until all cookies have been pressed. NOTE allow frozen balls to thaw before baking.
8. Bake cookies for 14 minutes or until lightly golden around the edges.
9. Allow to cool for 5 minutes before serving.
10. Makes 20 2-ounce cookies.

 

 RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Apple Bread - Weekend Recipe

I like this apple bread because it is perfect to make in the winter, with warming cinnamon and easy to get Gala or Braeburn apples you can make it easily even in midwinter. It is great to spread with honey or butter and have for a weekend breakfast.

Apple Bread

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon (or use BYP Cinnful Dessert Blend)
• 1/2 teaspoon salt
• 1/2 cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1/4 cup honey
• 2 tablespoons vegetable oil
• 1 1/2 cups Gala or Braeburn apples, peeled, cored, and cut into 1/2-inch cubes
• Powdered sugar for dusting, optional

Directions

Preheat oven to 325°F. Grease and line a standard-size loaf pan with parchment paper. In a bowl, stir together flour, baking powder, cinnamon, and salt; set aside.

In a large mixing bowl, whisk together applesauce, eggs, vanilla, brown sugar, honey, and vegetable oil. Whisk vigorously until mixture is completely homogenous. Add dry ingredients and whisk gently until just combined, being careful not to overmix. Fold in apple pieces.

Transfer batter to the prepared loaf pan and bake until a toothpick inserted comes out clean, about 1 hour and 20 minutes. Allow to cool completely before dusting with powdered sugar, if desired.

 

RECIPE THEME
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  
 
To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.
 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Sugar-free Pecan Pie - Monthly recipe theme

The good news for me this month is that Pies are something I have posted previously and some of them are really good.

There was the awesome Pumpkin Pie Squares I posted in November 2018.

A Squash Gallette (which is a pie made with puff pastry or crepes) was posted on October 2018

I also posted a no meat Mincemeat in 2012.

So enjoy any of those Pies to make up for the ones I missed at the beginning of the month.  And for today, here is a sugar-free Pecan Pie.

Sugar Free Pecan Pie

1/3 cup of water

2/3 cup of granular fructose

2 packages of sugar free vanilla pudding - not instant

3/4 cup evaporated skim milk

2 large eggs

½ Tbls cinnamon (or BYP Cinnful Dessert Blend)

1 pie shell, 9-inch

1/4 cup of chopped pecans

1/2 cup of Grape Nuts cereal (Yes, they still make Grape Nuts, you can find it at Walmart!)

Directions:

Preheat the oven to 350 degrees.

Combine the water and fructose, and simmer over low heat for 5 minutes. Let the mixture cool.

Mix the dry pudding into the fructose mixture. Then add skim milk and eggs, stir until well blended. Pour the mixture into the pie shell.  Sprinkle the top with the Grape Nuts and pecans. Bake for 30 minutes.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:

Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Seafood Recipes (SeafoodApr)

May 2019 - Cajun And Creole (C&CMay)

June 2019 - Vegetarian Dishes (VegJun)

July 2019 - Zucchini Recipes (ZucJul)

August 2019 - National Mustard Day – mustard recipes (MustardAug)

September 2019 - Quiche (QuicheSep)

October 2019 - Crock Pot meals (CrockOct)

November 2019 - Pies (PieNov)

December 2019 - Mocktails