Posts Tagged ‘cloves’

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Apple Ginger Cake

March 31, 2020

This is a feel good cake, perfect for tea time or sharing with friends. I love the warm ginger and how well it goes with all of the apple!

You will need:

  • 2 c currants
  • 1 c (~ 6 oz) dried apples, chopped
  • Scant 1/4 c (~2 oz) crystallized ginger, chopped
  • 1/2 c brandy or bourbon
  • 2/3 c whole milk
  • 1 c molasses
  • 2 t baking soda
  • 4 c flour
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 1/2 t ground ginger
  • 1 t ground cinnamon
  • 1/2 t salt
  • 8 T unsalted butter, room temperature
  • 1/2 c brown sugar
  • 2 large eggs, lightly beaten
  • 1/2 c toasted nuts, chopped (I used pecans)

20191227 Apple Ginger Cake 01

Then you will…

  1. Preheat your oven to 325 degrees. Grease and flour a Bundt pan.
  2. In a medium bowl, combine the currants, dried apple and crystallized ginger.
  3. Warm the brandy or bourbon for 20 seconds in the microwave.
  4. Stir the brandy into the dried fruits and set aside.
  5. In a medium bowl, combine the milk with the molasses and baking soda.
  6. In another medium bowl, combine the flour with the cloves, nutmeg, ground ginger, cinnamon and salt.
  7. In a large bowl, cream together the butter and brown sugar.
  8. Mix in the eggs.
  9. Mix the milk mixture and the flour mixture into the butter mixture, alternating between the two.
  10. Gently mix in the fruit and nuts.
  11. Pour into the prepared pan.
  12. Cover with a double layer of aluminum foil, tightly crimped around the edges of the pan.
  13. Set the pan in a deep roasting pan.
  14. Add boiling water to the roasting pan until it reaches about halfway up the bundt pan.
  15. Bake for approximately 2 1/4 to 2 3/4 hours, until a toothpick in the center comes out clean.
  16. Remove the Bundt pan from the water and allow to cool for 20 minutes before inverting onto a plate
  17. Serve warm in slices with some whipped cream.
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Sugar and Spice Cookies

December 10, 2019

These figure cookies are lightly crispy and delicious. They are full of warming spices like you would find in gingerbread, building on a sugar cookie base.

You will need:

  • 1 c unsalted butter, room temperature
  • 1 c brown sugar
  • 1 egg, lightly beaten
  • 1 t vanilla extract
  • 2 t ground ginger
  • 1 1/2 t ground cinnamon
  • 1/2 t baking powder
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 1/4 t ground cardamom
  • Pinch of salt
  • 3 c flour

Then you will…

  1. In a large mixing bowl, cream together the butter and brown sugar until smooth and fluffy.
  2. Mix in the egg and vanilla extract.
  3. Mix in the ginger, cinnamon, baking powder, cloves, nutmeg, cardamom and salt.
  4. Mix in the flour.
  5. Form a ball with the dough and flatten slightly. Wrap in plastic wrap and chill for 20-30 minutes.
  6. Preheat your oven to 350 degrees. Line two baking sheets with parchment paper.
  7. Roll the dough out on a lightly floured surface until it is about 1/2-inch thick. Cut into desired shapes.
  8. Place onto the prepared baking sheets and bake until starting to turn golden, about 8-10 minutes.

20181225 Sugar Spice Cookies 01

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Pumpkin Cake

October 21, 2019

The weather has turned crisp. The leaves are changing colors, and pumpkins keep popping up on front steps. It’s perfect weather for ooey, gooey desserts.

You will need:

  • 7.5 oz (1/2 can) canned pumpkin puree
  • 1/2 c milk
  • 1/4 c butter, melted
  • 2 t vanilla extract
  • 2 1/2 t ground cinnamon, divided
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • Pinch of salt
  • 1 1/4 c flour
  • 2/3 + 1/2 c brown sugar, divided
  • 2 t baking soda
  • 1 c chopped pecans
  • 1 1/2 c boiling water

Then you will…

  1. Preheat your oven to 350 degrees. Lightly spray a 9×9 baking dish.
  2. In a large bowl, mix together the pumpkin, milk, butter, vanilla, 2 teaspoons of the cinnamon, ginger, nutmeg, cloves, and salt.
  3. Mix in flour, 2/3 cup of the brown sugar, and the baking soda.
  4. Spread in the prepared pan.
  5. In a medium bowl, mix together the remaining 1/2 t of cinnamon, 1/2 c brown sugar, and the pecans.
  6. Sprinkle the pecan mixture on top of the batter.
  7. Pour the boiling water on top.
  8. Bake for 30-35 minutes. The center will be set, but there should be a softer layer underneath.
  9. Allow to cool for 5 minutes before serving. This softer layer will make a delicious sauce for the cake when you scoop it out.

20191016 Pumpkin Cake 02

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Cranberry Cake

December 31, 2018

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

  • 2 sticks unsalted butter, room temperature
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 eggs
  • 2 t vanilla extract
  • 1 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 12 oz fresh cranberries, picked through to discard any that have gone soft
  • 1 lemon, zested and juiced
  • Approx. 1 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Mix in half of the flour and the sour cream.
  5. Mix in the remaining flour.
  6. Fold in the cranberries.
  7. Spread into the prepared bundt pan.
  8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
  9. Allow to cool for 15 minutes before inverting onto a serving plate.
  10. Allow to cool another 15 minutes before icing.
  11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

20181125 Cranberry Cake 03

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Chewy Molasses Ginger Cookies

December 22, 2017

20171219 Molasses 02

These might be my new favorite cookies. They are spicy and chewy with just the right amount of sweetness. This recipe makes about 2 dozen cookies.

You will need:

  • 3/4 c butter, at room temperature
  • 1 c sugar
  • 1/4 c molasses
  • 1 egg
  • 2 t baking soda
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 c flour
  • 1/3 c raw sugar (I made these for the holidays, so I used a green sparkling sugar)

Then you will…

  1. Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl,cream together the butter and sugar until light and fluffy.
  3. Beat in the molasses, egg, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Gradually mix in the flour until mixed.
  5. Roll the dough into 1-inch balls.
  6. Roll each dough ball in the raw sugar.
  7. Place on the prepared baking sheets, leaving 2 inches between cookies to allow for spreading.
  8. Bake 10-12 minutes or until edges start to set.
  9. Allow to cool for 5 minutes and then transfer to a wire rack to cool completely.
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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.
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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.
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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

 

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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

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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).
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