Well hi there!
Thanks for checking in on me even though it's been radio static over here on Messy Little Cook. Life sure moves fast and time has absolutely flown by since I went back to work in the fall. Hannah is growing up so fast - it's hard to believe she's almost 19 months already! She walks (runs, really), talks ("no, no, no") and gets into everything...definitely keeps me on my toes. My days have flown by in a blur of day home pick-ups, scrambles to find something for dinner and quality time with my favourite people. I've also decided to pick up quilting as a hobby, so that's been keeping me busy too. On top of the 'normal life stuff' we did some travelling this winter. We spent a few weeks in Costa Rica, enjoying the beaches and rainforests, then a few weeks later we headed to southern California for a family vacation and made it back a bit before Christmas. January always seems to disappear in a blink, so here we are - late February!
And that brings me to the pumpkin pie spice... (yes, I made this recipe and took the photo in October)
It's definitely a classic fall flavour, but really it comes in handy all year round. Anytime you want to add that warm, cozy feeling to something you're baking. This spice blend is the perfect addition to oatmeal cookies, scones or muffins. There are lots of possibilities...even pie!
Pumpkin Pie Spice
- 1 tbsp cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg (freshly grated is best)
- 1/2 tsp allspice
- 1/2 tsp mace
- 1/2 tsp cloves
Mix all the ingredients together and store in an airtight container. It's as simple as that!
Recipe adapted from thekitchn.com