Posts Tagged ‘cloves’

h1

Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
Advertisements
h1

Fresh Apple Crisp

October 26, 2017

20170918 Apple Crisp 03

Isn’t fall fabulous? The leaves change to beautiful colors; the temperature drops; and you can do all sorts of fun activities like apple picking! We took R to his first orchard recently. He loved picking apples, although the goats on the farm were still a little daunting.

You will need:

  • 8 tart apples
  • 3/4 c flour
  • 3/4 c packed brown sugar
  • 1/2 t salt
  • 1 1/2 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 8 T unsalted butter, cold and cut into small cubes

Then you will…

  1. Preheat your oven to 375 degrees Fahrenheit. Set out a 9×13 inch baking dish.
  2. Peel, core and cut the apples into 1-inch pieces.
  3. Spread the apples in the baking dish.
  4. In a small mixing bowl, combine together the flour with the brown sugar, cinnamon, ginger, cloves, and nutmeg
  5. Cut the butter into the flour mixture until it is coarse and crumbly.
  6. Sprinkle the flour mixture on top of the apples.
  7. Bake until golden, tender and bubbling, about 50-60 minutes.
  8. Allow to cool at least 5 minutes before serving. It’s particularly yummy with a little vanilla ice cream or fresh cream on top.
h1

Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

20170101-pumpkin-cranberry-muffin-01

 

h1

Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

20161112-pumpkin-cupcakes-02

h1

Banana Nut Overnight Oatmeal

June 10, 2016

20160524 Banana Oats 02

No cook, overnight oatmeal seems to be increasingly popular these days. You mix it together the night before, pop it in your fridge, and end up with an easy breakfast the next morning. It’s fun for two reasons: 1) you can mix up quite a few different flavor combinations and 2) who doesn’t like a cool breakfast in the spring and summer? This recipe makes about 4 portions.

You will need:

  • 3 ripe bananas, mashed
  • 1 1/2 c slow cooking oats
  • 1 1/2 c milk
  • 4-5 oz vanilla yogurt
  • 1 t vanilla extract
  • 2 T pure maple syrup
  • 2 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 c chopped pecans

Then you will…

  1. In a medium bowl, combine everything but the pecans.
  2. Stir well.
  3. Divide into four portions in containers with lids.
  4. Refrigerate overnight.
  5. Stir in the pecans and enjoy! (Note: you could add the pecans the night before, but they will absorb some of the liquid. If you want them to stay crunchy, add them in the morning).
h1

Caribbean Grilled Pork Chops with Mango Salsa

June 3, 2016

We grilled these pork chops when my family was in town for R’s baptism. You mix up a spice rub and can prep the pork earlier in the day, so it is an easy meal when you have visitors.

20160520 Pork 02

You will need:

  • 2 T paprika
  • 2 T garlic powder
  • 2 t dried oregano
  • 1/2 t cayenne pepper
  • 1/2 t cumin
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1/4 t cloves
  • Salt and pepper, to taste
  • 1 lb of pork chops

20160520 Pork 05

Then you will…

  1. Combine all the spices in a small bowl.
  2. Rub the pork with the spice mixture.
  3. Grill until cooked through over medium heat. For 1-inch thick chops, this is about 4 minutes on each side.
  4. Serve with mango salsa. (I added a little cumin to the salsa this time).

20160520 Mango Salsa

h1

Caramel Apple Crisp

December 1, 2015

This dessert takes a little bit of time to prepare, but the end result reminds me of a delicious caramel apple rolled in pecans. We served it up with some vanilla ice cream for our Friendsgiving feast. If you want to save some time, you could use your favorite caramel sauce rather than making it from scratch.

20151115 Salted Caramel Apple Crisp 01

You will need the following for the caramel sauce:

  • 2 c sugar
  • 12 T unsalted butter, room temperature and cut into small cubes
  • 1 c whipping cream, room temperature
  • 1 T sea salt

Then you will…

  1. In a large sauce pan, heat the sugar over medium heat. Stir frequently with a wooden spoon.
  2. Once all the sugar is melted, stop stirring and allow the sugar to cook until a deep amber color.
  3. Add the butter to the pan. Stir until melted and smooth.
  4. Remove the pan from heat.
  5. Slowly stir in the cream until thoroughly mixed in and smooth.
  6. Stir in the salt. Allow to cool to room temperature.

Then you will need the following for the crisp:

  • 7 Honeycrisp or Granny Smith apples, peeled + cored + sliced
  • 3/4 c light brown sugar, divided
  • 3 T flour
  • Juice of 1 lemon
  • 1 1/2 t ground cinnamon, divided
  • 1/2 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • Pinch of salt
  • 9 T unsalted butter, cold
  • 1/2 c flour
  • 1/3 c old-fashioned oats
  • 1 c pecans, chopped

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a 9-inch pie plate with non-stick cooking spray.
  2. In a large mixing bowl, toss the apple slices with 1/4 cup of brown sugar, lemon juice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, cloves, ginger and a pinch of salt.
  3. In a large non-stick skillet, melt 1 tablespoon of butter over medium-low heat.
  4. Add the apple mixture and cook for 10 minutes, stirring occasionally. The apples should just be starting to soften.
  5. Meanwhile, combine the flour, 1/2 cup of brown sugar and 1/2 teaspoon cinnamon in a food processor. Pulse to mix together.
  6. Cut the remaining 8 tablespoons of butter into cubes.
  7. Add the butter to the food processor and pulse until butter is integrated into the mixture.
  8. Add the oats and pulse just until mixed in.
  9. Stir 1/2 cup of the caramel sauce and the pecans into the apple mixture.
  10. Spread the apples into the prepared pie dish.
  11. Top with the oat crumbs.
  12. Bake 30-45 minutes, or until the crumbs are golden brown and the filling is bubbly.
  13. Allow to cool at least 15 minutes before serving.
%d bloggers like this: