Pumpkin Spice Honey Butter

Pumpkin Spice Honey Butter

Pumpkin Spice Honey Butter

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My inspiration for today’s sweet and spicy honey butter comes from my recent 50th birthday celebration. Not only did I get to spend it with some very special people, but I also got to enjoy cake and a few gifts. As a food blogger, nothing says happy birthday more than a foodie gift, right? One of the birthday gifts received was a trio of flavoured gourmet honey. One of them being maple honey, which was fantastic mixed with butter and melted over steamed carrots. Another was pumpkin spice honey which I cheerfully mixed with butter and spread onto a toasted bagel. It was ohhhh so good!

Butter, honey and spices arranged on a wooden board in preparation for Pumpkin Spice Honey Butter.

So in the fashion of sharing, I mixed warm fall spices with honey and butter so you can enjoy Pumpkin Spice Honey Butter without having to worry about finding and buying specialty honey. It’s super easy to make at home and wonderful on baked goods like zucchini bread, muffins, bagels/toast, pancakes and French toast. All I can say now is thank goodness for turning 50, thoughtful people and foodie gifts. Enjoy!

Pumpkin Spice Honey Butter spread on zucchini bread and arranged on a wooden board with extra butter.
Pumpkin Spice Honey Butter served in a small stainless steel dish and arranged with pine cones.

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Pumpkin Spice Honey Butter

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/4 cup salted butter, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup honey
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp allspice
  • 1/8 tsp ground clove

Instructions

  • Add all ingredients to a medium bowl and mix until smooth.

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Five Spice Mixed Nuts

Five Spice Mixed Nuts

Five Spiced Mixed Nuts in a small bowl on a gold tray with white napkins and glasses of champagne.

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Do you have a New Year’s Eve gathering and need tasty nibbles to pass along with your bubbly? Five Spice Mixed Nuts are very snackable and rather addictive with a hint of spice and sugar. They’re the party favour that you just can’t stop grabbing at. You’ll find a pleasant mixture of Chinese five-spice, maple syrup and brown sugar. The nuts are coated just enough for a light sugary chew with a lingering spice that you can’t quite put your finger on. The added dried cherries lend a little extra sweetness and soft texture to balance the crunchy nuts.

Five Spice Mixed Nuts is a simple recipe to toss together and will keep in an airtight container for a couple of weeks. They’re perfect to make ahead for any social gathering. Enjoy your holidays and Happy New Year to you and your family. I wish you a wonderful year ahead!

Five Spice Mixed Nuts
Print Recipe
    Servings Prep Time
    5 cups 10 minutes
    Cook Time Passive Time
    60 minutes 1+ hours
    Servings Prep Time
    5 cups 10 minutes
    Cook Time Passive Time
    60 minutes 1+ hours
    Five Spice Mixed Nuts
    Print Recipe
      Servings Prep Time
      5 cups 10 minutes
      Cook Time Passive Time
      60 minutes 1+ hours
      Servings Prep Time
      5 cups 10 minutes
      Cook Time Passive Time
      60 minutes 1+ hours
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 225°F. Spray a large baking tray with non-stick spray.
      2. In a large bowl toss together nuts.
      3. In a medium bowl whisk together maple syrup, brown sugar, egg white, water, Chinese five spice and sea salt. Pour over nuts and stir to coat evenly.
      4. Spread nuts evenly on a large baking tray. Bake for 60 minutes, turning every 15 minutes. If using dried cherries stir them in halfway through baking time.
      5. Remove from oven and loosen from the baking tray. Allow nuts to cool completely before breaking apart. Will keep in an airtight container for up to two weeks.

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      Parsnip Spice Cake

      Parsnip Spice Cake

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      Think carrot cake, only better! Parsnip Spice Cake is moist, nicely spiced and delicious with cream cheese icing.

      Parsnips add an unexpected twist to this delicious cake, and while most people don’t think of adding parsnips to baked goods, it’s just like adding grated carrots. The parsnips have a naturally sweet nuttiness that comes out when they’re cooked. This flavour is also enhanced when combined with a little sugar and plenty of spice. It’s quite lovely!

      Raw parsnips stacked in a wicker basket lined with an orange checkered napkin and scattered with pinecones.

      I’ve gone and made the recipe into a 3 tier cake for presentation purposes, but the recipe can be simplified by making as one 9×13 cake. I’ve included preparation and baking methods for both. However you choose to make it, you won’t be disappointed.

      Tips for great cake layers:

      – weigh or measure the batter into each pan for uniform baking.
      – line pans with a parchment circle so the cake comes out easily.
      – don’t over bake.
      – allow the cake to cool completely in the pan prior to removing.
      – brush the layers with simple syrup to help keep the cake moist.
      – if baking and using at a later date, wrap each layer individually and freeze for up to one month.

      Parsnip Spice Cake on a wooden cake stand with a wedge cut out and plated for serving.

      Parsnip Spice Cake
      Print Recipe
        Servings
        16-18
        Servings
        16-18
        Parsnip Spice Cake
        Print Recipe
          Servings
          16-18
          Servings
          16-18
          Ingredients
          Cake
          Simple Syrup
          Cream Cheese Icing
          Servings:
          Instructions
          Cake
          1. Preheat oven to 350°F. Prepare cake pans as per option 1 or option 2 below.
          2. In a medium bowl whisk together flour, sugar, baking powder, spices and salt.
          3. In a large bowl whisk together eggs, oil, milk and vanilla. Add dry ingredients and whisk until just combined. Stir in parsnips.
          4. Option 1: Line the bottoms of 3 - 8" round cake pans with parchment and spray sides with non-stick spray. Divide batter evenly into each pan and spread out with a spatula (about 13 ounces per pan). Bake on centre rack for 17-20 minutes until a toothpick inserted comes out clean. Remove from oven and allow to cool completely.
          5. Remove cake from pans and peel off parchment. Brush each layer with the simple syrup. Arrange one layer on a serving plate and spread with approximately 1/4 of icing. Top with another layer and repeat with icing and top with the remaining cake layer. Ice the top, reserving a small amount of icing to fill in the layer sides. Run a bench scraper or long straight edge spatula around the outside of the cake to smear and flatten the icing into a "naked cake" look. Dust the top with cinnamon and cut into desired wedges.
          6. Option 2: Spray a 9"x13" pan with non-stick spray. Pour batter into the pan and spread out evenly with a spatula. Bake on centre rack for 25-28 minutes or until a toothpick inserted comes out clean. Remove from oven and allow to cool completely. Brush with simple syrup and spread evenly with frosting. Cut into desired squares and serve.
          Simple Syrup
          1. Combine sugar and water in a small saucepan over medium heat. Bring to a boil stirring until sugar is dissolved. Once at a boil, allow syrup to boil for 1 minute. Remove from heat and stir in brandy. Allow to cool completely before brushing on the cake.
          Cream Cheese Icing
          1. Beat butter and cream cheese together until light and fluffy. Add powdered sugar, spices and vanilla. Beat until just combined. Frost cake as desired.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Cardamom Date Squares

          Cardamom Date Squares

          These are no culinary school squares, in fact, Cardamom Date Squares are far from the many cakes and pastries I made while attending culinary school.  Truth is, I don’t remember making many squares like this. The focus was all about pastries, cakes, and classics like Peach Melba and Crepes Suzette.  However, at the time as a young adult, I still had to live in the real world, and happily collected an array of home maker popular books such as Company’s Coming, Best of Bridge and Betty Crocker.   

          It’s within these dated books that I find some of the best treats, including my favourite recipe for Date Squares.  Being who I am though, left me no alternative but to give the recipe a tweak in Compelled To Cook fashion, and Cardamom Date Squares emerged, buttery and golden from my kitchen. A splash of orange juice and a sprinkle of cardamom gives my favourite date square a hint of something different and delicious. I’m in no way a hoarder, but there are certain books I refuse to get rid of, no matter how old and out dated they are.  Because in my mind they’re a classic in their own right.  

          Recipe for Cardamom Date Squares adapted from:  Company’s Coming Matrimonial Squares

          Cardamom Date Squares
          Print Recipe
            Servings Prep Time
            36 squares 40 minutes
            Cook Time
            30 minutes
            Servings Prep Time
            36 squares 40 minutes
            Cook Time
            30 minutes
            Cardamom Date Squares
            Print Recipe
              Servings Prep Time
              36 squares 40 minutes
              Cook Time
              30 minutes
              Servings Prep Time
              36 squares 40 minutes
              Cook Time
              30 minutes
              Ingredients
              Servings: squares
              Instructions
              1. Preheat oven to 350℉ and lightly butter a 9"x9" baking pan. Line bottom and two sides with parchment, allowing a slight overhang.
              2. In a medium sauce pan over medium heat combine dates, granulated sugar, orange juice and water. Allow to come to a simmer and cook uncovered for 8-10 until soft and jammy. Remove from heat and set aside.
              3. In a large bowl combine oatmeal, flour, brown sugar, cardamom, baking soda and salt. Cut in butter using your fingers or pastry cutter until well combined and mixture holds together when lightly squeezed.
              4. Evenly press a generous half of oat mixture (about 3 cups) into the bottom of prepared pan. Spread dates evenly over oats. Add remaining oat mixture, pressing slightly. Bake in preheated oven for approximately 30 minutes until golden. Remove from oven and allow to cool completely. Remove from pan by lifting the overhanging parchment and cut into desired squares.

              Squash Spice Cake

              Squash Spice Cake

              Move over zucchini and pumpkin, squash takes the cake!  Finely grated butternut squash gives way to moist and tender Squash Spice Cake.  Yes, it is widely known that zucchini makes for moist muffins, cakes and loaves, but wait right there!!  What about squash, doesn’t it deserve the same recognition?  It does and as far as I’m concerned it’s very much undervalued in the cake and muffin world.  I think because we are all mildly obsessed with using zucchini and pumpkin in our baking right now we’re overlooking an equal rival. So today I bring the squash front and center in this lovely Squash Spice Cake.

              This cake is every bit as moist as its zucchini counterpart but with a subtle sweetness that zucchini lacks.  What is important in this recipe is to use a fine grater, like the one you would use to grate fresh parmesan cheese.  It needs to be quite fine in order to cook down and soften in the time it takes for the cake to bake.  A light spice and toasted hazelnuts creates interest and crunch, plus it makes the house smell wonderful.

              What I love about this recipe is the gorgeous burnished copper colour that this cake takes on.  It’s moist, tender and ready to go head to head with any zucchini cake around.   Enjoy!

              Recipe source:  Inspired by Epicurious Ginger Squash Cake with White Chocolate Frosting

               

               

               

              Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
              Squash Spice Cake
              Print Recipe
              Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
                Servings
                24 Pieces
                Cook Time
                30-35 minutes
                Servings
                24 Pieces
                Cook Time
                30-35 minutes
                Squash Spice Cake is lightly spiced, moist and topped with cream cheese icing.
                Squash Spice Cake
                Print Recipe
                Lightly spiced and tender, topped with cream cheese frosting an toasted hazelnuts.
                  Servings
                  24 Pieces
                  Cook Time
                  30-35 minutes
                  Servings
                  24 Pieces
                  Cook Time
                  30-35 minutes
                  Ingredients
                  Cake
                  Icing
                  Servings: Pieces
                  Instructions
                  Squash Spice Cake
                  1. Preheat oven to 350℉. Grease a 9"x13" pan.
                  2. Whisk together flour, baking powder, baking soda, spices and salt, set aside.
                  3. Cream together butter and brown sugar until light and fluffy. Beat in one egg at a time, incorporating after each. Whisk in sour cream, orange juice and vanilla.
                  4. Whisk in dry ingredients and combine until just incorporated.
                  5. Stir in squash and 1 cup of the hazelnuts.
                  6. Spread evenly into prepared pan and bake in preheated oven for approximately 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely in the pan on a wire rack.
                  Cream Cheese Icing
                  1. Beat together butter, cream cheese and brown sugar until light and fluffy. Add vanilla and 2 cups of icing sugar, beat until smooth. Spread evenly onto cooled cake and top with remaining 1/4 cup toasted hazelnuts. Cut into 24 pieces.
                  Recipe Notes

                  Peel butternut squash then split in half lengthwise. Cut into large chunks and grate using a fine grater. It is essential to use the fine grates (like you would use to grate parmesan cheese).  The finely grated squash will cook in the time the cake takes to bake.

                  The brown sugar in the icing will dissolve as it gets beaten with the cream cheese and butter.