Upgrade Store-Bought Applesauce With a Bit of Maple Syrup

If you have no love for plain applesauce, don’t give up on it as a topping for latkes, a partner for seared pork chops, or even layered with Greek yogurt for a breakfast parfait. Instead, use one of these simple tweaks to transform that innocent apple flavor into something way more deliciously adult. Each of these strategies will upgrade one cup of unsweetened “natural” applesauce…

Source: How to Make Store-Bought Applesauce Taste Amazing

  • If you want a sauce that’s sweet and a bit sour, add a splash of apple cider vinegar in there too.  This combination is particularly tasty with a ham.
  • If concerned about already-sweetened/HFCS applesauce, use fake maple flavour.

Save Money by Making Your Own Pumpkin Spice Mix

As the leaves start to change color and cheery pumpkins show up on doorsteps, summer seems like a distant memory and we’re smack-dab in the middle of fall. And while pumpkin spice-flavored treats make their appearance just about, well, everywhere, do you even know what it contains? Here’s what it is and why you should make it at home. (Hint: It’s as easy as it gets!)

Source: How To Make Pumpkin Pie Spice

I spice my coffee with an equal parts mix of cinnamon, nutmeg, cloves, and pepper. It’s so good!  Very popular with tea and coffee in India. Crushed Black peppercorns are awesome in them.

Make Your Garlic Last Longer and Taste Amazing with Garlic Confit

…like everything in our temporal world, garlic has a season. Single cloves are planted in the cold earth in winter; turn into tender, slender green garlic stalks in April and May; transform into garlic scapes and bulbils (if you have hard-neck varieties) in June; and, finally, in June or July, into the crisp, juicy cloves you find in a head of mature, just-harvested garlic.

Over time, those cloves will slowly dry out, and may eventually turn moldy, or send up a little green shoot when their internal clock says it’s spring again. That’s why garlic is best to eat in its season.

And that’s why I make garlic confit.

Source: How to Extend Garlic Season with Garlic Confit

What the article does not mention is the risk of botulism.  This article suggests that as long as you store it properly it won’t be a problem as “type A spores, which produce the most potent and dangerous toxin, is inhibited under 50F/10C”. The author also suggests not making more than you can eat in a two week period if you’re concerned.  However, even though most say there is “very little risk” – there is still a risk, so proceed with caution.

If you sous vide (No?  See Sous Vide 101), this is a great way to do a bunch in one go.