#i don't have “apple pie spice” so i just used a dash of cinnamon nutmeg cardamon and cloves

[butterflies-and-bumble-bees]

obsessed with this rn

[dollwritesarchive]

helpful recipes take 2!

So I didn't have enough space in the ask to mention it in the ask, but if you're gonna do a Turmeric Latte, you NEED to use black or white pepper or else your body won't absorb all the beneficial stuff in the turmeric.

Honestly, I can't recommend these strongly enough, they always help me feel way better, and faster than if I was just doing the other medecine/remedies on their own. The quick version presumes you live near a city or have stuff on hand, tho, so sorry if that's not the case.

Turmeric Latte

Do not add these all at once to the pot!

Mandatory ingredients:

350ml (~1 1/2 cups) milk of choice (If using cow's milk, I tend to do a 1:1 ratio of water and milk instead, but I buy whole milk so ymmv with other percentages/your palate)

¼ tsp ground turmeric

¼ tsp ground cinnamon

¼ tsp ground ginger

½ tsp vanilla extract

grind of black pepper

pinch of salt

honey to taste (I do a fuckton if I've got a sore throat, local/unprocessed/crunchy hippie honey is best for this to avoid the sugar stratified ones)

Optional/somewhat esoteric ingredients

½ grind of white pepper (if using, reduce black pepper to ½ grind)

dash ground blade mace

heavy grating of freshly dried nutmeg (~1/4 tsp)

dash ground cardamom or like 1 smashed pod *

TINY pinch of ground cloves or float like 4 in the milk while it's heating. *

* careful with these, if you add too much it starts to taste like a winter holiday candle, and not in a good way

Put everything but the vanilla and honey in a pot, heat and try to whisk if it's a milk that will boil over. I like to use a milk frother as long as all the spices are ground, or else they get caught up in the wire.

Once hot, take off the heat and add the honey. Taste carefully so you don't burn your tongue until it's at a level you want. I seriously use like 1/3 a cup or more, don't feel guilty - you're sick! Indulge!

Strain if you can and add the vanilla. Try not to let it steep or sit too long before you drink it, or the pepper will overwhelm everything else.

Fast Turmeric Latte

350ml (~1 1/2 cups) milk/water blend of choice

¼ tsp ground turmeric

½ - ¾ tsp garam masala or pumpkin/apple pie spice

grind of pepper

Whatever other ingredients from above recipe you have the energy to add

Same steps as above, this one gets dicey since pie spice mixes can vary, but it'll get the brewed turmeric and black pepper in you, which is the whole point, lolol.

Sometimes if I can't stomach milk or I've run out, I'll do this next one instead, but I always keep fresh lemons on hand, so if you don't, my apologies. Unfortunately, I doubt lemon extract will do, but if you're really in a bind I do think shelf stable lemon or lime juice should still help.

Lemon tonic (2 servings)

2 cups boiling water

zest of 1 lemon (I use a vegetable peeler instead of a micro-plane/zester for this recipe. The sharper the better! It helps avoid peeling the bitter white pith along with the zest)

juice of 1 lemon

1 knob of fresh ginger, sliced (no need to peel, just wash if not organic)

2 tsp cinnamon

pinch ground cayenne

TINY pinch red pepper flakes (I have potent ones, idk what yours might be, so adjust accordingly)

pinch of salt

honey to taste

shot of decent whiskey or brandy (utterly optional. I can't actually add this anymore due to other meds I'm on, but I stand by it for those who can.)

Put zest, cinnamon, cayenne, and pepper flakes in mug, pour boiling water and steep 6 minutes

Add the rest of the ingredients and enjoy, no straining necessary.

ALTERNATE VERSION: add 1 orange, zested and juiced, and replace 1 cup of water with wine of choice (preferably a red)

Sometimes I get funky with it and add berries/fruit to it, especially blueberries, raspberries, 1/4 a sliced apple, and other citrus. Anything to spark joy when sick, haha.

If I want to have this fresh for both servings, I peel the whole lemon and put half in as small of a container as possible and wrapped up in cling film until I want to make the second batch. I don't even remove the lemon peels from the brewing mug or anything, I just dump fresh ingredients in. Sometimes I'll re-brew them, too, if only for the soothing of the hot water. (I also totally eat the citrus peels once they're softer, but I'm a gremlin like that, lmao.)

I know this is a lot, but I hope one of these helps you feel better!

this is so kind of you to drop off and I’m going to see if I can make some of this with my mom bc I think she’s feeling a little bit under the weather too so hopefully 🥺 thank you so much rememdy non! ❤️

[annsbites]

Caramel Apple Cake

This cake is beyond amazing. I could have probably eaten the entire thing if i wanted to. Its sweet with a nice bite from the spices. And the caramel frosting is to die for. You will be making this all fall.

Ingredients : For the apples-2 large baking apples (I used gala apples)

4 tbsp unsalted butter

½ cup brown sugar

1 tsp cinnamon

1 tsp ground nutmeg

dash of salt

For the cake- ½ cup butter, softened

1 1/3 cups dark brown sugar

3 eggs

2 tsp vanilla extract

1 2/3 cups AP flour

¾ tsp baking powder

dash of salt

2 tsp cinnamon

2 tsp ground ginger

1 tsp fresh ground nutmeg

1/2 tsp pumpkin pie spice

For the frosting- 1 ½ sticks butter, softened

3 cups powdered sugar

8 ounces soft caramel candies (I use Wethers brand)

2 tbsp heavy cream

1 tsp vanilla extract

sea salt , to flake over the top

1. Make the apples: Melt the butter over medium heat in a large sauce pan. Once the butter is melted add in the apples, brown sugar, cinnamon, nutmeg, and salt. Stir well to coat the apples. Cook, stirring regularly, for about 6 minutes, until the apples begin to soften a little bit. You don't want them fully soft since they will continue to cook within the cake. Remove the pan from the heat and let cool completely.

2. Make the cake: Heat your oven to 350*. Grease a 10 inch cast iron skillet with a little bit of vegetable oil. Set aside. In the bowl of a stand mixer cream together the butter and sugar for 5 minutes, until it is very light and fluffy. Scrape down the sides and bottom as needed. One at a time add in the eggs, mixing until fully combined after adding each egg. Add in the vanilla and mix well. Scrape down the sides as needed.

3. In a separate bowl whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Add the dry mixture into the wet, half at a time, and mix well until everything is just combined. Remove the bowl from the stand mixer and gently fold the apple mixture into the cake batter. Don’t drain off any of the liquid from the apples, pour it all in! Mix gently until combined.

4. Pour the batter into the cast iron skillet and make sure it is in one, even layer. Bake for 42 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean (a few small crumbs are okay) . Leave the cake in the skillet and let cool completely.

5. Make the frosting: In the bowl of a stand mixer (with the paddle attachment) beat the butter on medium high speed for 30 seconds. One cup at a time add in the powdered sugar, mixing on medium after each addition. Once all powdered sugar is added beat on medium high speed for 2 minutes.

6. While the butter and powdered sugar are being mixed add the soft caramels into a microwave safe glass measuring cup or bowl. Microwave in 20 second intervals, stirring after each interval. You want the caramels to be liquid, but not scalding hot. Once the caramels are fully melted and liquid, let cool for 30 seconds. Then pour the caramel into the butter mixture and mix on medium speed for 2 minutes. The mixture will look very separated and oily (due to the hot caramel and butter), but that is normal. Just keep letting it mix. Add the heavy cream and vanilla and mix on high speed for 3 minutes. The frosting will be very smooth and velvety.

7. Put the frosting on top of the COOLED cake and spread evenly all over the cake. Theres a lot of frosting so you can lay it on thick or save a little for leftovers. Top with some sea salt if desired. Then eat it all!!!