1 package Duncan Hines chewy fudge brownies 2 eggs 1/4 cup water 3/4 cup canola oil 1 generous tsp
cinnamon pinch of cayenne pepper (optional) 1 bar Scharffen Berger Nibby Dark Chocolate 1/2 cup chopped pecans
Not exact matches
Dust with a
pinch of Cayenne pepper and garnish with
cinnamon sticks, or dust with grated chocolate and garnish with dried red chiles.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches of salt and
pepper, the garlic, the cumin, the
cayenne and the
cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another
pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon
cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
5 cups filtered water 1/2 cup raw cane sugar (or sweetener
of choice e.g. raw honey) 10 cm piece fresh ginger, sliced thinly 2
cinnamon sticks 2 star anise 6 cardamon pods, cracked open 2 tsp whole cloves 2 tsp freshly ground black
pepper 2 tsp ground
cinnamon 1 tsp ground nutmeg 1/2 tsp pink Himalayan salt 1/4 tsp vanilla powder
pinch cayenne pepper
In a large bowl, toss the butternut squash with 3 tablespoons olive oil, the thinly sliced shallot,
cinnamon, nutmeg,
cayenne pepper, 1 tablespoon maple syrup, a
pinch of salt, and
pepper.
Here's how it goes: you macerate the fruit in a mix
of Bourbon, honey,
cinnamon and a
pinch of cayenne pepper.
1/2 teaspoon
cinnamon 1
pinch of black
pepper tiny piece
of fresh, peeled ginger root or 1/4 tsp ginger powder 1
pinch of cayenne powder 1
pinch of cardamom powder liquid stevia to taste Instructions: Mix... Read More»
Drizzle with 1 1/2 tablespoons olive oil, and add the brown sugar,
cinnamon,
cayenne pepper and a good
pinch of salt.
And I'll make sure to finish with some spices like
cinnamon, a
pinch of cayenne pepper or turmeric.