For presentation, I then glazed them with melted white chocolate and sprinkled them with
fresh ground nutmeg.
1 1/2 cups whole fresh cranberries 1 cup sugar 2 cups unbleached all - purpose flour 1 Tablespoons baking powder 1/2 teaspoon
fresh ground nutmeg (I used cinnamon) 1/4 teaspoon ground ginger 1/4 teaspoon salt (I used fine sea salt) grated zest of 2 oranges (I used 1 Tablespoon granulated orange peel from Fresh Market) 1/2 cup walnuts, chopped 3/4 cup orange juice (I used 100 % cranberry juice) 2 large eggs 1 teaspoon vanilla extract 4 Tablespoons (1/2 stick) unsalted butter, melted
The essential ingredients are frozen bananas, almond butter, and
fresh ground nutmeg.
I subbed in 1 tsp vanilla for the almond extract and added 1 tsp of
fresh ground nutmeg.
I increased the spices a bit, and added cloves and
fresh ground nutmeg.
For the Cookie Base 1/2 cup unsalted butter, at room temperature 3/4 cup sugar 1 egg 1 1/3 cup flour 1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar 1/4 tsp
fresh ground nutmeg (optional)
Add dash of salt, pepper, and
fresh ground nutmeg to cream.
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup
ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup
fresh thyme 1 teaspoon freshly
ground nutmeg 1 teaspoon freshly
ground cinnamon 1 teaspoon salt (or more, to taste) 1 tablespoon freshly
ground black pepper 1/4 cup vegetable oil 1/4 cup lime juice Water
Kuchen Ice - Cream 2 cups raw cashews — soaked overnight 2 cups meat of
fresh young Thai coconut 1 cup freshly squeezed apple juice 3/4 cup agave syrup or another sweetener of choice zest of 2 oranges 2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1 teaspoon
ground ginger 3/4 cup coconut oil
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup
fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped
fresh ginger 1 tablespoon honey 1/2 teaspoon
ground cinnamon 1/2 teaspoon
ground coriander 1/4 teaspoon
ground cumin 1/4 teaspoon
ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes
3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp
ground ginger 1/2 tsp
ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract
2 1/2 -3 pounds whole
fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches
Cake Batter: 2 tablespoons
ground flaxseed or chia 6 tablespoons water 1 2/3 cup all - purpose flour 2 teaspoons
ground cinnamon 1/4 teaspoon
ground allspice 1/4 teaspoon
ground nutmeg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup Earth Balance Buttery Spread 1 cup granulated sugar 2 tablespoons maple syrup 2 teaspoons pure vanilla extract 1/2 cup
fresh - pressed apple cider 1/2 cup soy or almond milk
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup
fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm
fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
1/2 cup unsalted butter 1 cup all - purpose flour 2 cups sugar, divided 1 tablespoon baking powder Pinch of salt 1 cup milk 4 cups
fresh peach slices 1 tablespoon lemon juice
Ground cinnamon or
nutmeg (optional)
can tomato sauce 1 cup heavy cream (I used whole milk and it was still rich and creamy) generous pinch
nutmeg salt and freshly
ground black pepper, to taste
fresh or dried herbs, to taste (I used a sprinkling of dried basil, oregano, and thyme) 1 lb.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two
fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of
ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 1/2 pounds
ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon
ground sage 2 teaspoons coarsely
ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated
nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling
Fresh berries of any type, for garnish A splash of Amaretto
Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced -
Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of
ground nutmeg - 1/2 cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
1 box Barilla GF Penne pasta 13
Fresh sage leaves 2 Tbsp butter 1 cup pureed pumpkin 1 cup whipping cream freshly
ground nutmeg grated parmesan cheese
Carrot Cake Recipe Yields 24 cupcakes / one 9 - inch two - layer cake / one 8 - inch three - layer cake Adapted from Smitten Kitchen Ingredients: 2 cups all purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons
ground cinnamon 1/2 teaspoon
ground nutmeg 1 teaspoon
ground ginger 1 cup granulated / castor sugar 1 cup packed light brown sugar 1 cup canola oil 1 8 - ounce can pineapple slices 1 teaspoon vanilla extract 4 large eggs, room temperature 3 cups / 650 grams grated peeled carrots (from about 5 - 6 large carrots) 2 inches
fresh old ginger, finely grated 1 cups walnuts (optional) 1/2 cup raisins (optional) Method:
Tofu with Honey and Herbs 1, 12 - 14 ounce, package tofu 1 2 - inch piece of ginger 4 cloves garlic, peeled 2 tablespoons honey A few sprigs of
fresh thyme A few sprigs of
fresh rosemary, chopped 1/4 teaspoon cinnamon 1/4 teaspoon
ground nutmeg Sea salt and freshly
ground black pepper 3 - 4 tablespoons extra-virgin olive oil 2 teaspoons
ground coriander 2 teaspoons fennel seed 1 - 2 cups vegetable stock 1 - 2 lemons, cut in wedges (save a few wedges for garnish)
2 cups all purpose flour 3/4 cup granulated sugar 1/4 teaspoon
ground nutmeg 1/4 teaspoon
ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces
fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons neutral - flavored oil (I used canola) 2 tablespoons unsalted butter, melted 2 tablespoon coarse sugar (like turbinado), for sprinkling
1.25 cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp
fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced
fresh sage 1/4 tsp freshly
ground black pepper 1/8 tsp
ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1 cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2 cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
1 cup and 2 tablespoons brown rice flour 1/4 cup each almond and coconut flour 1/2 cup plus 1 tablespoon quinoa flour 1 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt 2 teaspoons
ground cinnamon 1 teaspoon
ground ginger 1/2 teaspoon
ground nutmeg freshly
ground seeds of 2 - 3 cardamom pods dash of both clove and all spice 3 tablespoons coconut oil — melted 1 cup full fat coconut milk 1/2 cup coconut sugar 1 teaspoon vanilla extract 1 1/2 cups finely shredded butternut squash about 1 cup
fresh cranberries
Filling 1 cup
fresh carrot juice 1/2 cup meat of young Thai coconut 1/2 cup Brazil nut milk OR any other nut or coconut milk 1/2 cup raw agave syrup 1/2 cup coconut butter 1/4 cup date paste 1/2 tablespoon vanilla extract 1/2 tablespoon
ground cinnamon 1 teaspoon
ground ginger 1/4 teaspoon
ground nutmeg 1/8 teaspoon
ground cloves 1/2 cup Irish moss — soaked in hot water for at least 10 minutes
Marinade: 1/2 cup soy sauce 1/4 cup lime juice 2 tablespoons rice wine vinegar 1/4 cup orange juice 1 tablespoon brown sugar 1 tablespoon honey 1 teaspoon minced garlic 1/4 cup chopped scallions 1/2 teaspoon
fresh ground ginger 1 teaspoon olive oil pinch of
nutmeg sea salt to taste citrus pepper to taste
2 cups apple juice, around 6 apples 1 cinnamon stick 2 star anises 2 allspice seeds 1/2 tsp cardamom seeds 1 sprig
fresh rosemary 2 carrots 1 inch (2,5 cm)
fresh ginger or more to taste 1/2 tsp
ground cinnamon 1/2 tsp
ground nutmeg
Pumpkin Cookies 2 cups basic mix 1/2 cup raw almond butter 1/2 cup freeze dried carrots —
ground 1/2 cup date paste 3/4 cup carrot puree (2 carrots, 1/2 cup freshly squeezed carrot juice, 1/2 ″ piece
fresh ginger root — all pureed in a high speed blender) 1/2 cup carrot pulp left from making carrot juice 1 teaspoon cinnamon 1/2 teaspoon
ground ginger 1/8 teaspoon each clove 1/8 teaspoon
nutmeg
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon
nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons
fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup
fresh or frozen peas (if
fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch
fresh dill (finely chopped) 1/2 bunch
fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly
ground black pepper (to taste)
Ingredients 2 Tbsp olive oil 1 medium carrot, diced 1 celery stalk, diced 1 clove garlic, minced or pressed 1/2 small - medium onion, diced 2 tsp
fresh rosemary, finely chopped * 1 tsp
fresh thyme, finely chopped Kosher salt to taste 1 lb
ground turkey ** 3/4 cup frozen vegetables, I used lima beans, corn, and peas 1/2 tsp pepper pinch (~ 1/4 tsp)
nutmeg 1 cup chicken broth 2 Tbsp corn starch 2 Tbsp cold water 1/2 cup milk 1 1/2 -2 cups mashed potatoes ***
ingredients BUTTERNUT SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon
ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12
fresh sage leaves Kosher salt and freshly
ground black pepper (to taste)
220g Sukrin almond flour or
ground almonds 1 tsp cinnamon 1 tsp allspice 1 tsp
ground ginger (dependant on how ginger like you want it) 1/2 tsp
nutmeg A tiny pinch of sea salt 1 tsp baking soda 8
fresh chopped cherries 5 tbsp fruit syrup (I use Sweet Freedom's syrup) 2 tbsp water
1 c whole wheat flour 1 c all purpose flour 1/2 c wheat germ 1/3 c sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each
ground cinnamon,
nutmeg and cloves 2.5 tsps
ground ginger 1/3 cup oil 1/2 cup + one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps
fresh ginger chopped and
ground to a paste in a mortar and pestle 1/2 c chocolate chips.
Ingredients 8 large organic Fuji apples (washed, cored, and cubed; peel only if not organic) 1 lb
fresh organic cranberries (rinsed) 1 lb organic raisins 1 Tablespoon
ground cinnamon 1 Tablespoon
ground nutmeg 2 teaspoons cardamon 3 cinnamon sticks (optional) 6 ounces maple sugar (optional) 1 bottle (750 ml) Cabernet Sauvignon (or non alcoholic red wine) 2 cups water Directions 1.
20 g / 1/4 cup desiccated coconut 20 g / 1/4 cup blanched almond flakes + more for serving 1 tbsp poppy seeds 2 tbsp oil (I used rice bran oil) 1 yellow onion, finely chopped 4 garlic cloves, finely chopped 30 g / 1 oz
fresh ginger, finely chopped 1/2 tsp cinnamon 1 heaped tsp turmeric 8 dried curry leaves 4 green cardamom pods, seeds crushed 1 tsp
ground coriander 1/4 tsp
ground fennel seeds 1/8 tsp
ground cloves 1/2 tsp
ground cumin 1 heaped tsp garam masala 1/8 tsp grated
nutmeg 1/4 - 1/2 tsp hot chilli flakes, adjust to taste about 1/2 tsp fine sea salt, adjust to taste 1 - 2 tsp maple syrup or sugar juice of 1/2 -1 lemon or lime, adjust to taste coriander leaves for serving
For the Gnocchi: — 2 cups mashed sweet potatoes (from about 2 large or 3 small sweet potatoes)-- 8 - ounces
fresh ricotta cheese, drained in sieve or wrapped in paper towel to remove liquid — 2/3 cup finely grated Parmesan cheese — 1 tablespoon brown sugar — 1 teaspoon salt, plus more for the pasta water — 1/2 teaspoon
ground nutmeg — 1 1/2 — 2 cups whole wheat pastry flour
Pin It Author: Amanda Powell Serves: 1 layer cake Ingredients: Coffee Cake 3 cups all - purpose flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon
ground nutmeg (if using
fresh nutmeg, cut in... Continue Reading →
For the cake: 9 ounces (2 cups) all - purpose flour; more for the pan 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon
ground nutmeg 1/4 teaspoon table salt 8 tablespoons (1 stick) unsalted butter, well softened at room temperature; more for the pan 1 1/3 cups sugar 1 teaspoon vanilla extract 3 large eggs, at room temperature 1 cup plain, low - fat yogurt 1/2 cup
fresh cranberries, chopped
2 green tea bags 2 cups boiled water 1 cup raw almonds, soaked 8 hours in water, drained and rinsed OR 4 tablespoons raw almond butter 2 cups filtered water 1 heaping tablespoon raw
fresh ginger, chopped 2 teaspoons
ground cinnamon 1/2 teaspoon
nutmeg 1/8 teaspoon
ground cloves 2 - 3 tablespoons maple syrup, to taste 2 - 3 tablespoons honey, to taste pinch of sea salt pinch of freshly
ground black pepper
Ingredients For the asparagus and porcini cream 200 g
fresh and cleaned asparagus 300 ml filtered water 200 ml vegetable cream (I used oat cream) 2 tablespoons extra virgin olive oil whole sea salt, just enough to taste
ground nutmeg, to taste freshly
ground white pepper, to taste 4 tablespoons cornstarch, dissolved in about 70 -LSB-...]
frozen chopped broccoli or cauliflower, thawed and drained or other interesting mixed veggies (do not cook frozen ones) 1 1/2 cups milk 3/4 cup baking mix 1/2 cups chopped onion 3 large eggs 1/2 cups chopped green pepper 1 teaspoon salt 1 cup shredded cheese (cheddar or Swiss plus Parmesan) 1/4 teaspoon pepper 1/8 teaspoon
ground nutmeg 1 tablespoon
fresh minced parsley
2 large red - skinned sweet potatoes (about 2 pounds) 1 teaspoon sea salt 1/2 teaspoon
ground nutmeg 1/4 teaspoon freshly
ground black pepper, plus extra for serving 2-1/2 to 3-1/2 cups all - purpose flour, plus extra for rolling 1/2 cup vegan margarine 1/2 cup
fresh sage leaves
Ingredients 1 9 - inch pie crust 3 large eggs 2 cups
fresh pumpkin puree or 1 — 15 ounce can pure pumpkin 1/2 cup heavy whipping cream 1/2 cup light brown sugar 1 teaspoon
ground cinnamon 1/2 teaspoon
ground ginger 1/8 teaspoon
ground cloves 1/4 teaspoon
nutmeg 1/2 teaspoon salt
Pumpkin Whoopie Pies (Source: Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito as seen on Culinary Concoctions by Peabody) Ingredients 3 cups all - purpose flour 1 tsp salt 1 tsp baking soda 1 tsp baking powder 2 TBSP cinnamon 1 tsp
ground ginger 1/2 tsp
ground fresh nutmeg 1 cup granulated sugar 1 cup dark brown sugar, firmly packed 1 cup canola oil 3 cups chilled pumpkin puree 2 large eggs 1 tsp vanilla extract
dry 1 cup old fashioned rolled oats 1/4 cup hazelnut flour 1/4 cup chopped raisins 1/4 teaspoon
ground cinnamon 1/4 teaspoon
ground ginger scant 1/8 teaspoon cloves 1/8 teaspoon
nutmeg 1/2 teaspoon baking powder a good pinch of fine sea salt 1/4 cup coconut sugar 3 to 4 grates of
fresh orange zest
Filling: 5 cups peeled, thinly sliced apples (about 5 apples) 1 tablespoon lemon juice 1/8 teaspoon cinnamon 1/8 teaspoon freshly
ground nutmeg 2/3 cup sugar 3 tablespoons cornstarch 2 1/2 cups
fresh raspberries (about 12 ounces)
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
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly
ground black pepper 1/4 teaspoon freshly grated
nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided
fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)