Pumpkin Spice and Everything Nice

Ah, September!  The leaves are changing, the air is crisp, and the world goes mad for pumpkin spice, bonfires, and apple cider. 

I. Love. It.  Though it’s not yet officially fall, around here you can definitely feel it in the air.  

It’s time for curling up with good books, wrapping up in chunky knits, and enjoying all the wonderful flavours of fall.  Oh, and a little self care, too, like the delicious facial I’m modeling above.  It’s a banana bread inspired mix, the recipe for which is in the latest issue of Willow and Sage.  Not my creation, I simply had to try it out. 

I’ve also got another apple inspired offering for you all.


Since our apple trees have produced quite a bit of fruit this year, I have been experimenting with ways of using them.  Above is a stewed apple topping that we used on our pancakes this morning.  It’s super simple to make, and tastes really good.

Pancakes with Stewed Apples

3-4 small apples, washed and sliced

1 knob of butter

1 tsp of cinnamon

1/4 tsp of ginger

1/8 tsp nutmeg

Scant 1/4 cup of brown sugar

Put the butter, sugar, and spices into a medium sauce pan with just enough water to cover the bottom of the pan (no more than 1/4 inch deep).  Heat on medium setting, and add the sliced apples.  Stew until the apples are softened, but not falling apart.  Strain over a bowl, reserving the liquid.  Keep the apples warm over a very low heat while you make your pancakes.  You can use any pancake recipe you like, but add in the reserved stewing liquid from the apples as part of the moist ingredients for your batter.  My grandfather’s pancake recipe is also simple to make, and you can adjust the quantities for the size of your gathering.

Grandpa’s Pancakes

1cup all purpose flour

1Tbsp sugar

1 tsp baking powder

2 eggs

Milk to get a flowing consistency*

Mix the dry ingredients until well incorporated.  Add in the eggs, and mix.  The batter will still be very dry at this stage.  Add in the milk, starting with about an eighth of a cup, mixing and adding more milk until you reach your desired consistency.  Cook over medium-low heat until golden. 

*Variation:  using the liquid reserved from the stewed apples along with  the milk -or buttermilk- yields a scrumptious pancake mix.

A couple of notes, I don’t really bother measuring my ingredients when I’m inventing.  Just a sprinkle of this and a pinch of that.  Makes it frustrating for anyone who really likes quantifiable numbers to follow though, so my measurements are approximate and can easily be adjusted to suit your taste.  Also, the pancake recipe serves 1-3 people as is, but can easily be doubled if need be.  Just double each measurement, except the eggs, add just one egg for each additional cup of flour.








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