Posts Tagged ‘nutmeg’

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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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Brown Butter Granola

June 27, 2016

D and I eat a fair amount of granola. I kept thinking, “why haven’t I tried to make my own?” Then I would forget about it until the next time I was picking up granola at the store. This is a basic recipe that can be tailored based on your tastes; use your favorite nuts and add in whatever dried fruits get you excited.

You will need:

  • 8 T (1 stick) unsalted butter
  • 1/4 c brown sugar
  • 1/4 c honey
  • 3 T pure maple syrup
  • 2 t vanilla
  • 1/2 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • Pinch of sea salt
  • 1/2 c nuts (I recommend pecans or walnuts)
  • 2 c slow cooking old-fashioned oats
  • 1/2 c coconut flakes
  • 1/2 c unsweetened chocolate chips or chunks
  • 3/4 c dried fruit, chopped (I used a mix of apricots and cherries)

Then you will…

  1. Preheat your oven to 275 degrees. Line a baking sheet with parchment paper. I recommend one with sides.
  2. In a medium saucepan, melt the butter over medium heat. Allow the butter to foam and then brown, stirring regularly, about 5-7 minutes.
  3. Pour the browned butter into a small mixing bowl. Whisk in the brown sugar, honey, maple syrup, vanilla, cinnamon, ginger, nutmeg and pinch of salt.
  4. Pulse the nuts in a food processor until coarse ground.
  5. In a large mixing bowl, combine the nuts with the oats and coconut flakes.
  6. Stir in the browned butter mixture. Mix well.
  7. Spread the granola on the prepared baking sheet.
  8. Bake 45-60 minutes, stirring every 15 minutes. Remove from oven when golden brown.
  9. Allow to cool on the baking sheet.
  10. Break apart into a large mixing bowl.
  11. Mix in the chocolate and dried fruit.
  12. The granola will keep for about one week in an airtight container.

20160526 Granola

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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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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

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German Apple Pancake

April 22, 2016

20160410 Apple Dutch Baby 02

D and I just had a lovely baby boy! It’s been a bit hectic in our house since his arrival, so I haven’t had much time to cook. This is the first meal I prepared from scratch, and it was perfect for a quiet Sunday morning.

You will need:

  • 4 eggs, beaten
  • 1/2 c flour
  • 1/2 t baking powder
  • 1 T + 1/4 c sugar, divided
  • 1 t ground nutmeg, divided
  • 1 t ground cinnamon, divided
  • 1 t vanilla extract
  • 1/2 c milk
  • 2 T + 1/4 c unsalted butter, divided and melted
  • 1 large apple, peeled, cored and cut into 1/4-inch slices (I used a honeycrisp)

Then you will…

  1. In a large mixing bowl, whisk together the eggs with the flour, baking powder, a tablespoon of the sugar, and 1/2 teaspoon each of nutmeg and cinnamon.
  2. Whisk in the vanilla extract, milk and 2 tablespoons of melted butter. Set aside.
  3. Preheat your oven to 425 degrees. Line a baking sheet with foil and place a 9-inch pie plate on the lined sheet.
  4. In a small mixing bowl, combine the remaining 1/4 cup of sugar with the remaining cinnamon and nutmeg.
  5. Pour the remaining 1/4 cup of melted butter in the pie plate and brush some butter up the sides.
  6. Sprinkle 1/2 of the spiced sugar mixture on the melted butter.
  7. Top with the apple slices and sprinkle with the remaining spiced sugar mixture.
  8. Bake 10 minutes, or until the mixture is bubbly.
  9. Gently pour the batter on top of the apples and return the dish to the oven. Bake for 15 minutes.
  10. Reduce the heat to 375 degrees. Bake for another 10 minutes.
  11. Serve hot with a little powdered sugar or maple syrup.

20160410 Apple Dutch Baby 03

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Walnut Coffee Cake

February 18, 2016

 

20160122 Walnut Coffee Cake 03D and I enjoy coffee cake, especially when we are having a quiet weekend at home. This one has a lovely layer of cinnamon and walnuts in the middle that works well with the nutmeg-spiced cake batter.

You will need:

  • 1/4 c brown sugar
  • 1 3/4 c sugar, divided
  • 1 T + 1/2 t ground cinnamon, divided
  • 1 c walnuts, roughly chopped
  • 3/4 c butter, room temperature
  • 3 large eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1/2 t ground nutmeg
  • 1 1/2 t baking soda
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 3 c flour
  • 1 1/2 c yogurt (plain or vanilla)

 

 

Then you will…

  1. Preheat your oven to 350 degrees. Butter a bundt pan liberally.
  2. In a medium mixing bowl, combine the brown sugar with 1/2 cup of the sugar, the walnuts, and 1 tablespoon of the cinnamon. Set aside.
  3. In a large mixing bowl, cream together the butter with the remaining 1 1/4 cups of sugar until lightly and fluffy.
  4. Whisk in the eggs until light and creamy.
  5. Whisk in the vanilla, nutmeg, remaining cinnamon, baking powder, baking soda and salt.
  6. Mix in the flour and yogurt, alternating, until smooth.
  7. Spread 1/3 of the topping on the bottom of the bundt pan.
  8. Top with half of the batter
  9. Top with the remaining topping.
  10. Spread the remaining batter on top.
  11. Bake for 45-60 minutes, or until a toothpick in the middle comes out clean. It should be golden.
  12. Allow to cool in the pan for 10 minutes before turning out on a wire rack to continue cooling.
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