Spice-spice, Baby!

PUMPKIN PIE SPICE

There are few spice blends that I use more than Pumpkin Pie. It's so good in everything - from my Pumpkin Protein Shake, to Greek-style yogurt, cheesecake, quick breads, spice cookies, sprinkled on oatmeal...the list goes on and on.

The one that you can buy is good in a pinch...but nothing beats the hand-picked cinnamon, freshly grated nutmeg, high-quality ginger and all the LOVE that goes into making your own!

I know there are higher-end places you can buy spices, but I love Penzey's. They are super fresh and affordable, and have a big variety.

(I like to be on a budget, but if you know of great finds that you can't live without...let ME know, too. A girl's gotta network, right?!)

Making your own blend means you can choose the flavors you love to dominate, add just a touch of this or that and go heavy on something else. This recipe is the ratios that I love - add, subtract...use a stronger or milder cinnamon - whatever makes you happy in your heart!

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For the standard, Libby's-everybody-loves-it pumpkin pie recipe (two pie-big can) I use 3 1/2 teaspoons of the mix.

12 teaspoons China Cassia cinnamon

6 teaspoons ground ginger

3 teaspoons cloves - grind your own if you can

1/4 teaspoon allspice- grind if you want

1/4 rounded teaspoon freshly grated nutmeg

Combine all and store in an airtight container, if you don't use it all at once. (Like jumping in and wallowing around...ooops...sorry. Got carried away.)

Black IS Beautiful

BLACK CHOCOLATE SAUCE

Silky, velvety, satiny...wait...are we talkin' chocolate sauce? YES!

This is so easy and so good. It will keep well in the fridge for a week at least - if it lasts that long. You can stir a spoonful into your coffee for an instant mocha, or drizzle over plain yogurt or ricotta, or dip your favorite cookies or fruit, or bathe in it...!

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1 cup water

1 1/2 cups sugar

1 cup unsweetened cocoa powder

1/8 teaspoon instant coffee crystals

Pinch of salt

1 tablespoon vanilla

In a medium saucepan whisk together the water, sugar, unsweetened cocoa powder, coffee crystals, and salt. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes, or until thick. Remove from heat and whisk in the vanilla.