I get a lot of people who ask about my spice rack- what do I keep in my kitchen, since we cook at home so much. I made a list of what I use, then I polled my Facebook friends. Below is a reflection of what we use most at home, plus what most of my foodie friends use too all combined into a handy dandy top ten list!
I prefer spices and herbs from Penzey’s– They have the best quality and a wide variety. They tend to be a little more expensive, but they are very high-quality herbs and spices, and you will use much less than their cheaper counterparts. If you have a Penzey’s store near you, it’s worth checking out. Join their mailing list- they frequently have coupons for freebies and really good deals (and free shipping sometimes too if you don’t live close to a store). Penzey’s also sells their spices on Amazon!
- Mural of Flavor
- Chili Powder
- Italian Seasoning
- Bay Leaves
- Turkish Seasoning
These are of course in addition to Table Salt, Kosher Salt, a pepper mill for freshly cracked pepper, roasted garlic, granulated garlic, toasted onions, onion powder, and air-dried shallots. For me, these are pantry staples and every kitchen should have them, as they are used in so many recipes, in addition to the 10 above.
Talk Back: What are some of your favorite seasonings?
We love donuts. BUT, we don’t love that they are fried and dipped in sugary frosting (ok, some of us do… the kids).
After hearing hubs and Henry complain about neeeeeeding donuts, I rummaged through the cupboard and came up with:
Similar to my 3 ingredient chocolate cake, I set in motion to make some tasty donuts.
I grease my silicone baking dishes. I use a little butter.
All you do is mix the cake mix with the pumpkin and add spices to taste (usually 1t. cinnamon and a few dashes of ginger and nutmeg).
Pour into the donut “holes” (about 1/2 full) and bake per the mix directions for cupcakes.
Most cake mixes make 12 donuts. I let the donuts sit in the pan until they are cool, them take them out and do batch #2.
If you NEED glaze, mix:
- 1 cup powdered sugar (confectioners sugar)
- 1 T. soft butter
- 1t. vanilla (you could use maple extract if you wanted to make it UBER FALL)
- 1T. milk
Whisk all together and drizzle over the donuts.
This recipe is easy peezy pumpkin squeezy! It’s totally kid approved as well, which is why there are no after photos.It goes great with a PSL or other fall themed coffee beverage,
During a recent pantry clean out, I discovered 3 pounds of brown sugar.
So, I unleashed my google fu to find a recipe to use some of it up. I discovered this recipe from The Pioneer Woman, but it didn’t quite meet our needs (aka what was in the kitchen). So with some changes, I whipped up a batch of chewy, yummy, spiced oatmeal cookies that are sure to please even the finickiest cookie monster!
I had to make 3 batches because they just kept disappearing!
Spiced Brown Sugar Oatmeal Cookies (Adapted from this recipe )
- 1/2 cup (1 stick) Salted Butter, Softened
- ½ cup coconut oil, room temperature
- 1/2 Cups (packed) Brown Sugar
- 1/2 cup white sugar
- 2 teaspoons Vanilla Extract
- 2 whole Eggs
- 1-1/2 cup All-purpose Flour
- 1 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 2 teaspoons each: Cinnamon, allspice, ground ginger, nutmeg
- 3 cups Old Fashioned Oats
Preheat the oven to 350 F.
Beat together the butter, coconut oil, and sugars until fluffy. Beat in vanilla and eggs.
Mix together the flour, salt, baking soda, and spices in a separate bowl. Add it into the wet ingredients, mixing it until just combined. Mix in the oats until just combined. Don’t overmix!
Drop scoops/spoonfuls of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. These cookies spread when you bake them, so make sure to give them room to grow!
Let them cool slight on the pan after removing from the oven, then transfer the cookies.
Makes 24-36 cookies (depending on the size cookie you make)