Sugar, Spice, and Everything Nice

Jozi Kozak, Staff Writer

In my opinion, November is one of the best months of the year. Holiday hype has begun, the weather finally seems to make up its mind so you don’t need fifty layers to take on and off throughout the day, and the best part—AMAZING FOOD! Although I adore Christmas, recipes around Thanksgiving are my absolute favorite.  The phrase “sugar and spice and everything nice” couldn’t apply more to these delicious snacks, treats and desserts. I modified these slightly with tips off personal experience, but all of the original recipes can be easily found on Enjoy!

The first recipe is something you can sink into for the first meal of the day—scones! As a knock off of a popular Starbucks recipe, these glazed pumpkin scones are a huge hit with any crowd.




2 cups all-purpose flour

7 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

6 tablespoons cold butter, cut into small cubes

½ cup canned pumpkin

3 tablespoons half-and-half (heavy cream works as a substitute)

1 large egg


Powdered Sugar Glaze:

1 cup + 1 tablespoon powdered sugar

2 tablespoons milk


Spiced Glaze:

1 cup + 3 tablespoons powdered sugar

2 tablespoons milk

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

Pinch of ground ginger

Pinch of ground cloves



Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Making the Scones:

  1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Using a pastry blender or fork, cut the butter into the dry ingredients until the mixture is crumbly and there are no pieces of butter larger than the size of a pea; set aside.
  2. In a medium bowl, whisk together the pumpkin, half-and-half and egg. Fold the wet ingredients into the dry ingredients until mostly combined (the mixture will seem dry), and turn the dough out onto a clean work surface. Knead the dough a few times to ensure it is completely combined.
  3. Pat the dough into a 7-inch circle. Cut the dough into 8 equal triangles.
  4. Place the scones on the prepared baking sheet. Bake for 14 to 16 minutes, or until lightly browned on top. Cool completely before glazing.

Making the Powdered Sugar Glaze:

  1. In a small bowl, whisk together the powdered sugar and milk until smooth.
  2. Use a pastry brush to spread the glaze over the top of each scone. A knife or back of a spoon for spreading works just as well! Allow to set (about 15 minutes) before adding spiced glaze.

Making the Spiced Glaze:

  1. In a small bowl, whisk together the powdered sugar, milk, cinnamon, nutmeg, ginger and cloves.
  2. Using a spoon, drizzle the glaze over each scone and allow to set before serving. The mixture may thicken, which can easily be fixed by whisking a splash of milk in to thin it out just enough to drizzle!



Next up is one of the recipes I love making regardless of what season we’re in—apple cheesecake crumb bars. Although the ingredient list is long and it appears complicated, don’t let that deter you! These bars are easy to make, and the perfect mix of chunky apples, smooth cheesecake and a crispy crumb topping. Doubling as a snack and a dessert, this recipe is versatile enough to eat before dinner or after.


Crumb Topping:

½ cup all-purpose flour

½ cup light brown sugar

¼ cup quick-cooking oats

¼ cup unsalted butter, at cool room temperature



1 cup all-purpose flour

¼ cup light brown sugar

Pinch of salt

½ cup unsalted butter, at cool room temperature



8 ounces cream cheese, at room temperature

¼ cup + 1 tablespoon granulated sugar, divided

1 egg

½ teaspoon vanilla extract

Pinch salt

2 small apples (any variety), peeled, cored and finely chopped

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg



Preheat oven to 350 F. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides. Spray the foil with non-stick cooking spray.

Crumb Topping:

  1. In a small bowl, stir together the flour, brown sugar and oats.
  2. Using a fork, your fingers or a pastry blender, work the butter into the dry ingredients until the mixture becomes crumbly. Refrigerate the topping while you prepare the bars.


  1. In a medium bowl, whisk together the flour, brown sugar and salt. Add the butter and, using a pastry blender, cut the butter into the dry ingredients until the mixture resembles wet sand.
  2. Turn the mixture into the pan and press into an even layer. Bake for 15 minutes, or until light brown and set. Remove the pan to a wire rack.


  1. Using an electric mixer on medium speed, beat the cream cheese with ¼ cup of the sugar until its well-combined and smooth, scraping the sides of the bowl as needed. Add the egg, vanilla and salt, and beat just until the mixture is uniform. Pour over the crust and smooth into an even layer.
  2. In a small bowl, toss the apples with the remaining 1 tablespoon of sugar, the cinnamon and nutmeg, ensuring that the apples are evenly coated.
  3. Distribute the apples evenly over the cream cheese mixture. Sprinkle the crumb topping evenly over the apples.

Finishing touches:

  1. Bake for 30 to 35 minutes, or until the filling is set and the center does not jiggle.
  2. Remove the pan to a wire rack and let the bars cool completely, then cover the pan with plastic wrap and refrigerate for at least 4 hours before serving.