HOMEMADE PUMPKIN PIE SPICE

Yesterday I decided that since I'm doing so much pumpkin baking I would make a batch of HOMEMADE PUMPKIN SPICE MIX!  It was really easy.  All I did was put all the spices in my coffee grinder (that I actually only use for grinding flax and spices!) and grind away! 

Here is the mix I made:  2 small cinnamon sticks broken up into pieces or 5 teaspoons (tsp) ground cinnamon
2 small nutmeg seeds or 2 tsp ground nutmeg 
2 tsp ground ginger (or omit ginger if you prefer to use fresh ginger)
1 level tsp ground cloves or 1 rounded tsp cloves
4-5 allspice seeds or 1 tsp ground allspice
Hmmm....perhaps this would smell nice in a bar of homemade soap or a homemade candle?!  I think I may do some testing!  
I think I may sprinkle some of this on a batch of pumpkin seeds before I stick it in the dehydrator! 

CARDAMON PLUM CAKE

I came up with this cake late last night when I was trying to figure out what to do with all the plums we have left to eat.  We've already frozen about 30 lbs and made plum sauce and plum conserve.  It was gone just shortly after noon today so I know without asking that it passed the blog test.  SOME people were even arguing about the size of pieces that others were cutting for themselves!  

INGREDIENTS:
15 large prune plums
2c flour (I used 1c organic white and 1c organic whole grain red fife)
1tsp each baking soda and ground cardamon (~5 cardamon pods)
1c raw unsweetened almond milk (or any other milk)
1tsp balsamic vinegar
1c organic cane sugar
1/2c earth balance
1 1/2 tsp ground flax seed
2 Tbsp warm water
3/4 tsp pure almond extract

DIRECTIONS:
1.  Grease a 8 x 11 pan and set your oven to 350 degrees F. 
2.  Wash, half and pit the plums.
3.  Put sifted flour, baking soda and cardamon in a small bowl and set aside.  
4.  Put the milk and vinegar and another small bowl and set that aside.  
5.  In a medium sized bowl beat the earth balance and sugar until light and fluffy!  
6.  Add the ground flax, water and almond extract and beat for another minute or so. 
7.  Add the milk and vinegar mixture and mix together.  Don't worry about how it looks...
8.  Gently fold in the flour mixture and then spread evenly into the pan.  Dot the top of the cake with your plums leaving the skin side up.  

9.  Bake for 50-55 minutes.  When a toothpick comes out clean it is ready!  ENJOY! 

P.S.  I'm making this AGAIN tonight but I'm going to fold in 3/4 c of chopped walnuts.  

VEGAN VANILLA CAKE ICING (and variations)

Ingredients:
1/2 c Earth Balance 
1/2 c organic virgin coconut oil
2-3 cups powdered coconut, date or organic cane sugar
1 tsp pure vanilla extract
1-3 tsp nut or coconut milk

~Optional ingredients~
1/4 c mashed berries and 1/4-1/2 cup fresh berries OR
3 T sifted cocoa powder OR
1/4 c shredded organic coconut OR
1/4 c organic vegan chocolate grated

Directions: 
1.  In a medium-sized bowl, add the Earth balance and coconut oil.  Using an electric blender, beat until smooth and creamy.  
2.  Powder the sugar in a high speed blender. 
3.  Add the vanilla and 1 c of sugar to the Earth balance/coconut oil mixture.  Beat well.  Add another cup of sugar and beat again.  Add more sugar to taste. 
4.  If needed, add nut or coconut milk 1 tsp at a time until desired consistency is reached. 

~Variations~
BERRY ICING:  Blend in 1/4 c fresh or thawed and drained berries that have been mashed well.  After icing, decorate with the reserved berries.  

COCOA ICING: Add sifted cocoa and blend well.

Coconut Icing: After icing your cake, sprinkle with coconut. 

Chocolate Vanilla Icing:  After icing your cake with the vanilla icing, sprinkle with grated dark/vegan chocolate.