Today’s post is quick since we arrived home last night from a fall break camping trip. Beautiful weather – just about perfect for spending three nights in our Aerostar turned camper! We met up with my two adult children and my husband’s parents to camp and visited War Eagle Craft fair near Springdale, AR. This was my mother-in-laws first year not to exhibit in 45 years! It was sad in some ways, but nice in others as we had more flexibility with our schedule and didn’t have to get up and around so early each morning. We enjoyed the beautiful Ozark mountains, blue skies and a few turning trees as we visited the fair and hiked down to the river both evenings we were there. And as I had cooked most of our meals a few weeks before we were able to quickly put satisfying meals together with a minimal amount of effort and clean up. Each evening we played our traditional dice game of farkle and enjoyed a campfire. Many memories from our past 27 years were shared and we considered this year a great success!
Now onto today’s recipe! Recently I posted a pumpkin muffin recipe. It calls for pumpkin pie spice. Although I cook a lot this spice isn’t one I use frequently and so one small container can last for years, which really isn’t the best if you want flavorful muffins. A better option is to make a small amount by mixing some spices that are in the cabinet. So here is the simple recipe for you.
- 1 1/2 tablespoons cinnamon – I prefer Saigon cinnamon
- 1 t ginger
- 1 t cloves
- 1 t allspice
- 1 t nutmeg
- Mix and store in small container.
- Use in any recipe calling for pumpkin pie spice