i hadn't originally intended to share these - i've been deep into "fall cleaning" over the last couple weeks, as i find this time of year to be a better time to purge and deep clean, before we bring in a bunch of new stuff for the holidays, prepare some massive meals, entertain, and host company. i also love beginning the new year having recently given our home a fresh start.

as part of my purge, i've been trying to empty our tiny pantry of those pesky items that have been sitting on the shelves for a while. among those items were some gourmet bottles of bbq sauce i hadn't been able to pass up, candy pumpkin decorations i hadn't used last year, too many cans of pureed pumpkin, and a french vanilla cake mix. i figured i could cobble together the latter two ingredients as a substitute for the pumpkin cake mix in your cup of cake's pumpkin spice latte cupcakes and stick the candy pumpkins on top. i'd made her version of these psl cupcakes before, and they were heavenly -- besides, who doesn't love a good pumpkin treat this time of year?

i mixed and added in mad-scientist fashion to create a pumpkin-spice batter with what i had on hand, and once the batter was complete, i was extremely [pleasantly!] surprised. i found i actually prefer this version to the original i was recreating. something about the french vanilla mix works really well with the coffee, and the use of real pumpkin instead of the pumpkin-flavored cake mix was more reminiscent of an actual psl. i frantically grabbed my notepad, and went back over everything i'd added to make this so i could share!

and while i know i've shared this before, it bears repeating - i l-o-v-e making pumpkin cupcakes because you can create pumpkin muffins from the same batch. just drop some fresh cranberries into the second half of the batter, or top with a cinnamon-sugar streusel, of just bake them plain and leave them unfrosted, and you have breakfast and dessert for the week in one bowl.

| ingredients |

french vanilla cake mix
1 tbsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tsp nutmeg
1/3 cup oil
1/2 cup melted butter
3 eggs
1/2 cup sour cream
1 cup pureed pumpkin
1/2 cup milk
1/4 cup freshly brewed coffee
2 tsp vanilla

for the frosting:
8 ounces of cream cheese, softened
1/2 cup of butter, at room temperature (if you forgot to take it out of the fridge - try this trick.)
1 tsp hazelnut extract
1 tsp vanilla extract
1/2 tbsp ground cinnamon
4-5 cups powdered sugar

| method |

take the cream cheese and butter (for the frosting) out to soften on the counter while you prepare the cupcakes.

preheat oven to 350 degrees. in a large mixing bowl, combine the cake mix, cinnamon, cloves, ginger, and nutmeg. whisk together until well combined. add the remaining ingredients and mix well, until thoroughly combined.

line a muffin tin with liners, and fill each cup approximately 3/4 of the way with the cake batter mixture. bake for 15-20 minutes, [i pulled mine out at 17 minutes] until a toothpick inserted into the center comes out clean.

to make the frosting:
in the bowl of a stand mixer, beat the butter and cream cheese on medium speed for a couple minutes. add the extracts (you can use 2 teaspoons of vanilla if you don't have hazelnut), and the cinnamon and mix until combined. slowly add the powdered sugar, and whip on medium-high until desired consistency is achieved.

you can add a cute straw, a drizzle of caramel, or a sprinkle of cinnamon to accent.

pies were one of the first dishes i learned to make so there have been many versions over the years, but since i like to blog to record things for myself, i wanted to update with my new go-to filling.

for a couple years, i made apple pies with no issues. then suddenly - something changed. my beloved recipe was betraying me! my baked pies looked fine, but when i cut into them they were filled with liquid. i tried changing the type of apples, letting them macerate to reduce the juices, ensuring there was enough ventilation, and refrigerating them overnight before cutting, but no matter what i did i still seemed to encounter the same issue. i finally concluded the problem was likely a result of not enough thickener in my filling, but rather than risk another watery pie, i changed tack and decided to make a pre-cooked filling.

i found this williams-sonoma version, which was highly rated, and decided to give it a whirl. combined with a classic pate brisee. it's total perfection - a recipe that takes the best of both worlds from two american kitchen heavyweights. in addition to thick, flavorful filling, it's a win since you can cook the filling in advance and then refrigerate overnight. i'm all about splitting up the year's largest meal into bite-sized tasks. especially helpful given that homemade pie filling and crust are kind of a process.

this was a huge hit at our friendsgiving, and will definitely be repeated a couple more times this year.

| ingredients |

2 pie crusts
4 large granny smith apples, peeled, cored and cut into slices
2 pink lady apples, peeled, cored and cut into slices
2 gala apples, peeled, cored and cut into slices
1/2 cup packed dark brown sugar
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 teaspoons cornstarch
1 tablespoon lemon juice
2 tablespoons butter, cut into cubes
1 egg, whisked with a splash of water
clear sprinkles or turbinado sugar, for dusting

| method |

in a large pot or skillet with a lid, combine sliced apples, sugars, cinnamon, salt, nutmeg, and cornstarch. cover the pot and heat over medium for 20 minutes, until the apples are tender. uncover, and let cook for 5-7 additional minutes, until the filling is thick.

remove from heat, add the lemon juice and let sit until it is cool enough to be transferred to tupperware. pour into a container and refrigerate overnight.

when ready to bake your pie, pull your filling out and let it sit on the counter while you preheat your oven to 400 degrees. make or roll out your crust and place into your greased/buttered pie pan. scoop your refrigerated filling into your prepared pie pan and dot with the 2 tablespoons of butter, then place the second crust on top (make a double crust or lattice!) and crimp or decorate as desired.

in a small bowl, mix your whisked egg and water to create an egg wash and brush it over the pie. this will ensure you get that beautiful golden color when baked. sprinkle with turbinado sugar and bake for one hour in a 400 degree oven, until the crust is golden. you won't have to worry too much about the filling being cooked through enough, since your apples have already been cooked until tender. if your crust is becoming too crispy, cover with tin foil.

i prefer my apple pie cold, so after baking i let cool to room temperature, then cover in plastic wrap and refrigerate until serving. the pie must sit at room temperature for at least 4 hours after baking, before slicing. if you'd like it warm, place it back in a 200 degree oven while eating dinner before serving. warm or cold, it's delish with an added dollop of ice cream or whipped cream.