The flavor of Chinese five-spice is cozy, comforting, and tastes just like fall! While it’s commonly associated with savory dishes, it can also add an interesting twist to sweet and fruity flavors. The warm and aromatic notes of cinnamon, cloves, and star anise work well with the delicate flavor of pears complementing their natural sweetness.
Chinese Five Spice Powder has been used in Chinese cooking for centuries. Although its origins are somewhat mysterious, it seems to have roots in traditional Chinese medicine. The belief was that this mixture would foster internal harmony by uniting the five main flavors traditionally employed in Chinese cuisine: sweet, sour, pungent, bitter, and salty. By achieving this balance of flavors, aligned with the five main elements (earth, fire, water, metal, and wood), tradition held that one could achieve balance in mind and body.
This flavorful blend of spices typically includes star anise, Szechuan peppercorns, cloves, cinnamon, and fennel seeds and while five spice powder won’t magically cure ailments, it can certainly elevate lackluster dishes.
Chinese five spice as been a favorite of mine for many years. I like it in both sweet and savory dishes but today I thought it would make these ordinary little fall muffins into something special – and it does!
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Chinese 5 Spice Pear & Applesauce Muffins
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Instructions
Preheat oven to 350 F. Line muffin cups with 8 jumbo papers or 12 regular size papers.
Using an electric mixer, cream together butter & sugar then add applesauce, eggs & vanilla & mix until smooth.
In a bowl, whisk together flour, baking powder, salt & 5-spice powder.
Add flour mixture to wet mixture, folding in only until barely combined then add diced pear & gently fold into mixture.
Scoop the batter evenly into prepared muffin tin. Divide topping between muffins & gently spread over top using a fork. Bake 25-30 minutes & a toothpick inserted into center comes out clean.
Cool for 5 minutes before removing from muffin tin.
Many cultures have embraced the apple pie and put their own spin on it, so why is it known as the quintessential American dessert. German immigrants brought over the modern hamburger and Italians were the first to combine cheese with macaroni. Apple pie—a dish that commonly follows the words ‘American as’ —has a reputation for being one of the rare dishes the country can fully claim. But as it turns out, the history of the iconic American dessert isn’t so simple.
The phrase ‘as American as apple pie’ emerged in the early 20th century. It gained widespread popularity during World War II, when soldiers were asked what they were fighting for. The response often included apple pie, alongside other symbols of American life like mom and baseball. This association cemented apple pie’s status as a quintessential American food.
For some cooks, grated apple pie was a practical alternative to the traditional sliced version. Grating or shredding the apples creates a pie with a tender, uniform, and almost custard-like filling, unlike the chunkier texture of a standard pie. Shredding the fruit reduces the cooking time required to soften the apples, which was an advantage for home bakers. As shown in some historic recipes, eggs and melted butter were often mixed into the grated apples, creating a richer filling.
This pie reminds me of an experience I had that seems quite comical when I think of it now. Before I had ever studied in the commercial food industry or made any number of pies, a friend gave me a recipe for a ‘Swiss’ apple pie. Her instructions were to place the shredded apple in a pastry lined pie pan. Next, pour vanilla pudding over the apples and bake. It sounded great! I purchased a box of Jell-O brand vanilla pudding & pie filling, made a crust and filled it with shredded apples. I assumed you were supposed to cook the pudding before covering the apples with it for some reason. Wrong!! What resulted was apples baked in a pastry shell with a ‘rubber top’. I guess we all have to start somewhere, right?!
Today, I wanted to revisit the grated apple pie idea being fall with all the wonderful apples that are in season right now.
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Grated Apple Pie w/ Salted Carmel Topping
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Instructions
Pastry
Sift flour, sugar & baking powder into a bowl. Add salt & rub butter into flour with fingertips until it resembles breadcrumbs. In a small bowl, whisk together the egg, vinegar & water. Sprinkle the egg/water mixture over the flour mixture & combine ONLY until dough comes together. DO NOT OVERMIX. Wrap the dough in plastic wrap & refrigerate for 30 minutes.
Apple Pie
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Grate apples & combine with lemon juice.
Line a 9-inch pie plate with chilled pastry. In a bowl, mix together the sugar, flour, cinnamon, nutmeg & salt. Sprinkle 3 Tbsp evenly in the bottom of the crust & set the rest aside.
In a mixing bowl, beat the butter until creamy. Add the remaining sugar mixture & beat until incorporated. Add the vanilla & eggs. Beat until mixed well & the mixture turns lighter. Stir in the apples.
Pour the filling mixture into the crust & spread out evenly. Place a pie ring or one made out of aluminum foil around the edges of the crust.
Bake at 450 F. for 15 minutes then reduce heat to 350 F. & bake for an additional 30-35 minutes. If the crust is not brown enough, remove the pie ring for the last 10 minutes of the cooking time.
Salted Caramel Sauce
Place the sugar & water into a large heavy bottomed saucepan. Cook, stirring, over a low heat until sugar has dissolved. Increase heat & bring to a boil for 5-7 minutes, stirring occasionally, until you get a deep amber color.
Remove from heat & immediately add the heavy cream & stir. Be careful as it will bubble up quite a lot. Once the caramel has dissolved into the cream, add the butter & salt. Place in a small blender & blend for a few seconds until mixture comes together nicely. Place into a small container & cool.
Finish
Once pie is at room temperature, brush or drizzle sauce over the apple filling. Chill further & serve.
Recipe Notes
The purpose of putting some of the sugar mixture into the bottom of the pie crust is to absorb some of the liquid that forms when sugar & fruit are mixed together.
If the apples produce a lot of juice, drain them BEFORE adding them to the batter. If you pour off the juice after adding the apples to the batter, you will lose a lot of the spice flavor.
Using a deep dish will help avoid it from running over in the oven.
We’re entering the in between… that time when some days are super nice and the sun is shining and if you don’t look at the date on the calendar, you’d swear it’s the middle of July, and some days you need a jacket and it’s gloomy and you can feel the season changing in the air?
The time when the flowers are still blooming and the leaves are starting to change. Fall food is popping up in the stores and it’s more than just pumpkin spice everything.
So why not make a ‘root vegetable cake’? I know, you’re thinking you don’t really want anything called root vegetable cake. But keep an open mind because it’s just a cake with carrots, parsnips and some beets. They’re all shredded and combined with warm spices to make a hearty cake, dotted with dried apricots and pepita seeds. The spice and earthiness of the cake are complemented by the rich sweetness and subtle tang of the ginger cream cheese frosting. Altogether, it’s pretty much the perfect bite – while the root veggies keep this cake soft and add a subtly sweet, earthy flavor; the apricots and pepita seeds add texture. Then it’s topped off with the luxurious creaminess of the ginger frosting. What’s not to love!
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Root Vegetable Apricot Cake
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Ingredients
Ginger Cream Cheese Frosting
Ingredients
Ginger Cream Cheese Frosting
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Instructions
Cake
Preheat oven to 350 F. Grease the base & sides of a 8-inch round cake pan with a little oil. Line the base with parchment paper.
Peel & grate the carrots, beets & parsnips into a large bowl. Zest an orange & add to the vegetables.
Pour in the syrup, eggs & olive oil, then mix to combine. Next, fold in the flour, spices, baking powder, baking soda & salt.
Finely dice the apricots, then add them to the bowl along with the seeds, then mix everything until just combined but DO NOT OVERMIX.
Pour the mixture into the prepared cake pan & bake for 30 to 35 minutes, rotating the tin after 20 minutes, until the top is a light pink-golden tone. The cake should bounce back when pressed lightly, & a skewer inserted into the center will come out clean when fully cooked. Remove from the oven & leave to cool in the pan.
Ginger Frosting
Place room temperature cream cheese, ginger & butter into a mixing bowl. Using an electric mixer. beat until creamy & smooth. Slowly add the powdered sugar until all is incorporated.
Assembly
When the cake is completely cool, transfer to a plate, then finish with the icing, smoothing it over the sides & top of the cake. Decorate as you wish slice & serve.
Recipe Notes
If you are like me, maple syrup is not something I usually have on hand. Here's a good substitute ... 1/2 cup brown sugar, 1/4 cup water & 1/4 tsp maple extract. Place the sugar & water in a small saucepan. Simmer on low heat, stirring frequently, until sugar is dissolved & mixture thickens slightly, 3-5 minutes. Stir in maple extract (adjust to taste). Allow to cool before using (mixture thickens as it cools).
While we are all familiar with carrot cake, there are a variety of other vegetables that are suitable for baking. Beets, zucchini, parsnips, pumpkin and sweet potato can deliver a sweet flavor, while helping keep cakes moist.
On the surface, vegetables and cakes seem like strange bedfellows. However, the two can complement each other, as evidenced by carrot cake and zucchini bread.
Cake inherently isn’t good for anyone. Adding vegetables makes it slightly healthier, but in the end, it’s still cake. I guess you could say, baked goods with veggies are a better-for-you alternative, but not the next superfood. That being said, it’s still not going to deter me from making some beet ‘bread’ today.
The history of using beets in baking dates back to wartime rationing and has evolved into a beloved treat. During World War II, when sugar was rationed and resources were limited, inventive home bakers began using beets as a natural sweetener and a means to add moisture to their cakes. Beets were widely available and proved to be a valuable ingredient in dessert recipes. Over the years, this wartime innovation has evolved into a popular and nutritious cake variation.
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Beet Quick Bread
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Instructions
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Wrap the beets loosely in foil, place on a baking sheet & bake in the center of the oven for 45 minutes or until fork tender. Remove from the oven, set aside to cool then discard the skin (it should peel off easily). Puree the beetroot with the pear & apple juice. You can do this step in advance.
Preheat oven to 350 F. Lightly grease a 9 1/2" loaf pan, line with parchment paper & set aside.
Combine flour, baking powder, baking soda, ginger, lemon zest & salt. Stir thoroughly using a whisk. Set aside.
Beat together the eggs, sugar & oil for about 2 minutes until fluffy. Pour in the beet mixture & stir well to combine.
Add the seeds/nuts of choice & the flour mixture. Stir just to combine (stop stirring when the dry ingredients have disappeared). The batter will be lumpy.
Transfer the batter into the prepared loaf pan, smooth out the top with the back of a spoon & bake in the middle of the oven for 1 hour & 5 minutes (or until a skewer inserted into the middle comes out clean).
Remove from the oven & leave to cool in the pan for 10 minutes. Lift the bread out of the pan with the parchment paper & place on a cooling rack. Cool completely before slicing (store leftovers in an airtight container in the fridge).
Serve on its own as a snack, for breakfast or brunch, with butter or cream cheese. Although the top is so pink & it looks like its been iced, this is just the way it comes out of the oven. It's so interesting that the outside stays the red color of the beets but the inside is a brown color.
Recipe Notes
You can bake the beets in advance. Once cooled, refrigerate them (overnight) until you are ready to use.
You can freeze the entire loaf in a freezer bag or freeze individual slices (separated with pieces of parchment in an airtight container) to enjoy later.
Not all of us are veggie lovers. Lucky for me, I have never had a problem enjoying just about any vegetable.
Root vegetable desserts aren’t exactly a new concept. Carrots, beets, zucchini, parsnips and pumpkin are naturally sweet and mild in flavor. Depending on the vegetable used, you will only taste it very faintly after baking. Parsnips, traditionally used in savory dishes, can bring a subtle sweet tenderness to your baked goods. When roasted or sautéed, their sugars caramelize richly and are well complemented by a variety of seasonings such as orange or lemon zest, ginger and cardamom.
As the autumn weather turns cooler, root vegetables like carrots and parsnips convert their starch to sugar. After a few fall frosts, parsnips develop a higher sugar content than those harvested before the freeze.
I realize parsnips are not for everyone. It probably seems a bit odd to make them the ‘star’ in dessert but I have to say Brion & I loved these scones.
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Parsnip & Orange Scones
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Instructions
In a large mixing bowl, whisk together flour, sugar, baking powder, salt & spices. Work in the butter using your fingertips just until mixture is unevenly crumbly. Stir in orange zest.
In a separate bowl, whisk together the grated parsnips, eggs & milk until smooth. Add parsnip mixture to dry ingredients & stir until all is moistened. Do not OVERMIX.
Line a baking sheet with parchment paper. Scrape the dough onto the parchment & divide in half. Round each half into a 7-inch circle about 3/4-inch thick. Using a bench knife that you have run under cold water, slice each circle into 8 wedges.
Brush each wedge with milk than sprinkle with coarse sugar. For the best texture & highest rise, place the pan of scones in the freezer for 30 minutes, uncovered.
Preheat the oven to 425 F. while scones are chilling.
Bake for 22-25 minutes or until golden brown. A toothpick inserted into the center of a scone should come out clean.
Remove the scones from the oven, re-slice wedges & serve warm. Wrap any leftovers airtight & store at room temperature. Reheat BRIEFLY in microwave, if desired.
Recipe Notes
For a little extra flavor you could sprinkle the scones with a coarse CINNAMON sugar instead of just plain or add a bit of cardamom spice to the batter.
Summer vegetable quiche is all about the transformation of humble ingredients into a tasty, satisfying meal. Quiche is at once fancy, yet deeply practical, using whatever vegetables you happen to have available. Okra can be an interesting addition to a quiche. Its unique texture and flavor can complement other ingredients.
Okra has a fascinating history that spans continents and centuries. Its journey from the Abyssinia region of Africa, the area we now know as Ethiopia to various corners of the world reflects its adaptability and importance in diverse culinary traditions. Because this mountainous region was so isolated for centuries, little is known about the cultivation and uses there. Eventually, however, okra made its way throughout North Africa and the eastern Mediterranean regions, before eventually moving on to the rest of the world.
Admittedly, okra isn’t everyone’s cup of tea. Its silky, slippery consistency doesn’t exactly appeal to everyone. Luckily enough, there are ways of reducing that ‘sliminess’ when cooking okra, in order to make it more appealing!
Okra is a plant that many cultures regard as a culinary treasure. This plant is particularly famous in the Southern regions of the United States, where it’s a thickening agent for their treasured gumbos. Whether in gumbo, curries, or stir-fries, okra continues to be a beloved ingredient in global cuisine.
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Summer Quiche w/ Veggies & Sausage
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Ingredients
Filling
- 1 large egg, separated (use the white on the pie crust & the yolk mixed into the filling)
- 2 Tbsp butter or olive oil
- 1 small red onion, cut into wedges
- 8 (130 gm) okra
- 1/2 - 3/4 tsp sea salt
- 1/2 tsp EACH smoked paprika, garlic powder, black pepper, onion powder, oregano & thyme
- 3/4 cup corn kernels use fresh corn if possible.
- 500 gm Fire-Roasted Red Pepper chicken sausages, casings removed OR substitute with some Italian chicken sausages.
- 200 gm white, extra old cheddar cheese, grated
- 3 large eggs
- 3/4 cup half & half cream
- 8 cherry tomatoes, halved
Ingredients
Filling
- 1 large egg, separated (use the white on the pie crust & the yolk mixed into the filling)
- 2 Tbsp butter or olive oil
- 1 small red onion, cut into wedges
- 8 (130 gm) okra
- 1/2 - 3/4 tsp sea salt
- 1/2 tsp EACH smoked paprika, garlic powder, black pepper, onion powder, oregano & thyme
- 3/4 cup corn kernels use fresh corn if possible.
- 500 gm Fire-Roasted Red Pepper chicken sausages, casings removed OR substitute with some Italian chicken sausages.
- 200 gm white, extra old cheddar cheese, grated
- 3 large eggs
- 3/4 cup half & half cream
- 8 cherry tomatoes, halved
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Instructions
Pastry
In a large bowl, whisk together flour & salt. Work the butter with your finger tips or a pastry cutter until it is a shaggy mixture full of pea-sized lumps. Stir enough cold water with a fork until the pastry just comes together. Gather into a ball & press into a disk. Wrap tightly & refrigerate for at least an hour.
Filling/Assembly
Preheat oven to 375 F. Roll out the dough on a lightly floured surface into a large round. Fit it into a 9-inch deep dish pie pan. Prick the bottom of the pastry with a fork several times. Lay a sheet of parchment over the pastry & fill with pie weights (or dried beans). Bake until crust is set & pale golden. Remove the pie weights & brush the crust all over with egg white.
In a saucepan, melt the butter & sauté the onions until translucent. Add chopped okra & seasonings. Cover & cook until the okra is soft but not OVERCOOKED. Remove mixture from saucepan & set aside.
Place corn kernels in saucepan with chopped sausage meat. Cook over moderate heat, stirring occasionally, until corn is crisp tender, 5-8 minutes. Gently combine with onion/okra mixture. Set aside.
Whisk together cream & eggs. Sprinkle half of the cheese over the baked pastry shell, then spoon the filling mixture over top. Sprinkle with remaining cheese over all. Lay halved cherry tomatoes over the cheese & then carefully pour the egg mixture evenly over everything.
Transfer to the oven & bake until custard is set, 55-60 minutes. Remove from the oven & allow to cool for at least 15 minutes before cutting & serving.
Quesadillas but with crepes instead of tortillas. A quesadilla (kay-suh-dee-yuh) is a popular savory Mexican turnover that consists of a heated, filled, and folded tortilla. Quesadillas originated in central and southern Mexico, where they were first made with corn tortillas and filled with Oaxaca cheese. (The name quesadilla is a combination of tortilla and queso, which means cheese in Spanish). Over the years, other fillings, such as cooked meats and vegetables, found their way into quesadilla.
Quesadillas have gone through various transformations over time, especially as they became more popular. What started as a simple combination of tortillas and fillings evolved with new ingredients and techniques. Regional differences also influenced how the dish is prepared.
Corn tortillas are the traditional option for quesadillas, though nowadays, you’re just as likely to find them made with whatever you wish. Try subbing your tortilla for something else entirely, like thin crepes. Crepe style pancakes are one of those simple culinary treasures, just some eggs, milk, butter, flour and you’ve got it.
The tortilla vs crepe debate ultimately comes down to personal preference. Both flatbreads offer unique culinary experiences and can be enjoyed in countless ways. Whether you prefer the earthy flavor and versatility of a tortilla or the delicate charm and versatility of a crepe, there’s no denying the allure of these culinary masterpieces.
If you’re accustomed to enjoying crepes when they’re soft, you’ll also love them when they’re hot and crispy! While you can make these crispy crepe-adillas with just cheese, if you’re going to get creative with the ingredients, stay away from anything that’s too chunky or watery that the crepe won’t be able to hold up. Roasting the vegetables is such a nice option.
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Ratatouille Crepe-adillas
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Instructions
Crepe Batter
Place all the ingredients for the crepe batter into a medium/large bowl. Mix with a hand (immersion) blender or in a stand blender until smooth. You can also just whisk it by hand. Cover the bowl with a kitchen towel and let stand for 30 minutes. While the batter is resting, prepare the filling.
Roasted Veggies/Cheese
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Combine all vegetables in a large bowl, toss with olive oil, salt & pepper.
Line 2 cookie sheets with foil, spray foil with non-stick cooking spray. Spread vegetables in a single layer over prepared cookie sheets.
Place in the oven & roast for 15-20 min, or until veggies are tender & have a bit of char on them.
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Cooking the Crepes
Whisk the crepe batter before using.
Using a large nonstick skillet or crepe pan, add a small amount of butter over medium-high heat. Pour about 1/4 cup crepe batter onto skillet & form a circle with the bottom of cup or swirl it around the crepe pan so it flattens out. Cook for 30 seconds on the first side or until it firms up, then carefully flip the crepe & cook for another 15-20 seconds. Repeat until all batter is used.
Assemble/Grilling
Spoon 2 Tablespoons of cottage cheese over one half of each crepe; top with 2-3 tablespoons of roasted vegetables & sprinkle with some grated cheddar cheese. Fold the crepe in half then again in half creating a triangle.
Heat a small amount of butter on the griddle, add the filled crepes and cook on both sides until golden and crispy and the cheese is melted.
Recipe Notes
• For a heartier crepe-adilla, add some cooked, shredded chicken or pulled pork.
• Serve with a zesty tomato sauce if you wish.
Pairing beets with chocolate might seem unusual at first glance, but it works beautifully in a cake. It gives an extra bit of complexity to something that’s already amazing. The beets add earthiness and make the cake dense and moist.
This idea is particularly associated with wartime rationing, when sugar and flour were scarce. While historically a frugal option, chocolate beet cake has become more of a novelty or trend in recent years, with modern bakers experimenting with the flavor profile and incorporating it into more elaborate recipes.
It’s impossible to pinpoint exactly who ‘first’ paired saskatoons with beet cake, as such recipes are often developed over time and evolve through various culinary traditions.
Saskatoon berries, or serviceberries, are a staple ingredient in Canadian baking, particularly in pies, cakes, and jams. They are known for their sweet and nutty flavor. Given the historical context, it’s likely that the pairing of saskatoon berries with chocolate beet cake emerged organically in regions where both ingredients were readily available and used in baking. Bakers in these areas may have naturally incorporated saskatoon berries into their beet cake recipes, either as a topping, filling, or as part of the batter.
These little Bundt cakes with their saskatoon berry topping make a very special summertime dessert when those precious berries arrive.
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Chocolate Beet Bundt Cakes w/ Saskatoon Berry Sauce
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Instructions
Beet Puree
Remove beet stems & peel. Rinse beets & chop into small cubes. Place beets in a small saucepan & add water. Cook for about 10 minutes or until fork tender. Remove from heat & allow to cool. Once cool, puree beets with a small amount of the cooking water in a blender or food processor.
Cake
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In a large bowl, place first 6 liquid ingredients & combine well. Add remaining ingredients & mix well.
Scoop into 8 mini Bundt pans (or large cupcake pan), filling about 3/4 full. You can butter the pans or use silicon cups.
For mini Bundt cakes bake only about 9 minutes or until they test done with a toothpick.
Remove from oven & allow to cool slightly.
Saskatoon Berry Sauce
In a small saucepan, combine cornstarch, sugar & salt. Add water & saskatoons. Stir while cooking until 'clear' & bubbling. Add margarine & lemon juice, stir then remove from heat.
Serving
Place individual little Bundt cakes on dessert plates. Top with whipped topping & saskatoon berry sauce. Serve.
