Tag Archives: spice

Orange Spice Cookies

Not to brag, but I have been pretty pleased with the status of my 30 before 31 list lately. Never before have I had some many items crossed off at this point in the year; usually it’s a mad scramble to get things done come about January. I still have a long way to go, but it feels good to be checking things off regularly. My current push is to cross off #8 – Make 12 recipes from cookbooks I already own, before the end of the year. So far all the recipes have been good, and with the slightest tinge of Fall in the air, I felt it was a good time to try out the recipe for Orange Spice Cookies.

cookies5 cookies2 cookies1 Since I lacked not only the fluted pastry wheel, but any pastry wheel at all, I decided to cut these out the way I do most of the cookies I make. With one of the glasses from my cabinet 🙂cookies3 cookies6 cookies4


  • I had the worst time with this recipe. I couldn’t get the dough to hold together; it was too soft to roll out even after throwing it in the freezer for five minutes to help it set up. There was some very unladylike cursing and general railing about the folks at Southern Living and whether or not they even bother to try their own recipes before endorsing them. I finally ended up adding extra flour, and everything was peachy, though I sill planned a scathing review… then I realized that I made a teeny tiny error when putting these cookies together. And by teeny tiny, I mean I accidentally doubled the amount of butter called for. So yeah, it was all on me, and I am really glad I didn’t write anything unkind before I figured out my mistake.
  • The only real criticism I have for the final product is that it is really sweet. The cookies are pretty sweet on their own, and adding the icing just takes it a little too far for me. After rolling it around in my mind a bit, I think I’ll probably trade the the icing for a dark chocolate drizzle or dipping the cookies in dark chocolate next time I make them.

Chocolate Chip Banana Spice Muffins

It was a lovely lovely weekend. We ran errands, did a bit of house cleaning, had brunch with friends. Busy, but in a meandering sort of way. Now that my kitchen is almost under control again I decided to make some muffins. And since Andy has been making sure that we end up with a banana or four more than we need, I took the hint and decided some Chocolate Chip Banana Spice Muffins were in order.




  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 2/3 cup brown sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cup of flour
  • 1 cup chocolate chips


Preheat oven to 350 degrees and arrange the baking cups in a muffin pan.

Mash the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine bananas, butter, eggs, baking soda, cinnamon, nutmeg, clove, sugar, and vanilla extract. Thoroughly combine ingredients with wooden spoon, making sure to scrape sides and the bottom of the bowl. Mix flour into wet ingredients until just combined. Fold in the chocolate chips with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown.

Makes 16-18 regular muffins.

Apple Spice Cake

The down side to having Monday off: This week feels SUPER long. I don’t know why, it just does.  I know next week is going to be a little crazy, driving to NC, driving back from NC, baking, packing, cooking and unpacking. There is going to be a lot to do. What does this have to do with today’s recipe. Nothing. I guess I could stretch it and say that this is a day in need of comfort food and this cake, especially when warm, is most definitely comfort food; but considering my “get up and go” got up and went like 4 hours ago….It’s more of a break and bake cookie day. We’ve got it down to a science at Casa Bucior.

Apple Spice Cake
Yield = 1 bundt pan, serves 8 to 10

Butter for greasing pan
3 cups flour, plus more for dusting pan
1/2 cups vegetable oil
1 cup butter (melted)
1 cup white sugar
1 cup brown sugar
3 eggs
1 teaspoon salt
2 tablespoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith*
1 cup chopped pecans

*I used Granny Smith apples for my cake.

1. Preheat oven to 350 degrees. Butter and flour a 9-inch bunt pan. Beat the oil, butter and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.

2. Sift together 3 cups of flour, the salt, spices and baking soda. Stir into the batter. Add the vanilla, apples and pecans, and stir until combined.

3. Transfer the mixture to the prepared pan. Bake for an hour to an 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.

Adapted from: Amanda Hesser and The New York Times
Image from here.