You could try ground nutmeg, but that
much nutmeg doesn't sound too appetizing to me, and it doesn't have the bite of cinnamon.
Flabby skin... blech... too brothy, too
much nutmeg in the dumplings.
Very good, but recipe calls for too
much nutmeg.
Tasted exactly like pumpkin pie - too
much nutmeg and cinnamon.
Not exact matches
There's just something about that cinnamon - ginger -
nutmeg combo that seems like as
much a part of fall as the changing leaves.
Then, you add in as
much powdered cloves, cinnamon, ginger, and
nutmeg as you can stand.
I do believe the
nutmeg is a bit
much.
I used 3 very large bananas, all ww flour, walnuts, and only cinnamon and
nutmeg (not sure how
much — just eye - balled it).
I plonked in some raisins and pumpkin seeds, as well as paprika, cinnamon,
nutmeg... pretty
much everything.
I added a pinch of cinnamon and
nutmeg to spice it up a bit and they taste that
much better
1 1/2 cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground
nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL butter, cold and cubed 1/2 cup plain, whole milk kefir 3 TBL maple syrup zest of one lemon (1 TBL dried lavender) 1 cup shredded zucchini, wringed / squeezed dry as
much as possible (or cubed peach slices)
Filled with freshly ground cinnamon, ginger,
nutmeg, and cloves, I love this Pumpkin Spice Latte so
much that I drink it year round.
My recipe uses 3cups flour, 3 eggs, 1 cup milk, 1 / 4t salt, AND 1 / 4t
nutmeg... WE LOVE this version, BUT I'll try yours too... Thank you so
much... This is the LINK to the SPAETZLE MAKER http://www.norprowebstore.com/accessories/Norpro-Spaetzle-Maker-3128-556.aspx#
I recommend adding a pinch of
nutmeg and cinnamon — just a pinch, you do nt want to really taste it
much, just use it to add a little more depth to the flavour.
The only adjustment I made was to add more pepper and
nutmeg to the bechamel (I pretty
much add more spice to every recipe, that's just my personal taste preference).
I made it pretty
much as suggested with just one substitution: I skipped the
nutmeg and substituted 3 tsp of pumpkin pie spice.
Kept everything else pretty
much the same, besides omitting the
nutmeg and throwing in some chopped sage, which I think goes great with pumpkin (also omitted the parsley, but simply because I didn't have any).
«Pare off some of the crust of the manchet - bread, and grate off half as
much of the rest as there is of the root, which must also be grated: then take half a pint of fresh cream or new milk, half a pound of fresh butter, six new laid eggs (taking out three of the whites) mash and mingle them well with the cream and butter: then put in the grated bread and carrot with near half a pound of sugar, and a little salt, some grated
nutmeg and beaten spice; and pour all into a convenient dish or pan, butter'd, to keep the ingredients from sticking and burning; set it in a quick oven for about an hour, and so have you a composition for any root - pudding.»
I add a tablespoon of butter (all you need, really) for silkiness, a little whole milk to make them creamy, and a few dashes of cinnamon, ginger, and
nutmeg, which don't necessarily add flavor so
much as warmth.
I'm actually not
much of an eggplant lover so my moms is the only one I ever ate because not only did she cook it just right but she didn't put the traditional cinnamon and
nutmeg since we all preferred it without.
Skip the essential oils & go for V E G A N egg nog instead too... Ingredients Serves 4 - 6 4 cups pistachio nut mylk -LCB- try my recipe at The Chalkboard Mag -RCB- 3/4 cups full fat coconut cream Bourbon or dark rum -LCB- as little as 4 oz as
much as 8 oz -RCB- 1 - 3 Tbsp Royal Rose Anise syrup if you like it sweet 2 tsp
nutmeg 1 tsp cloves 1 tsp sea salt Note: If using canned coconut cream, chill can, take cream from top,...
Pumpkin Protein Pancakes ~ 1 serving Ingredients: 1 scoop vanilla protein powder 1/4 cup pumpkin puree 1 tsp pumpkin spice (optional... makes it
much tastier) 1 tsp vanilla 1 tsp
nutmeg 1 tsp cinnamon 1/8 tsp baking powder 1 Tbsp chia seeds 3 Tbsp egg whites
one other quick question, i have pumpkin pie spice which contains cinnamon, ginger, cloves, and
nutmeg, can i use that in the filling instead of each individually and how
much of it should i use.
If glazing, mix together powdered sugar,
nutmeg and as
much milk substitute as need to make a glaze thick enough to drizzle on the biscotti.
1 cup of almond milk 3/4 cup of pumpkin puree -LCB- can prob do 1/2 too -RCB- 2 dates 2 tbsp sunbutter -LCB- it's sunflower butter -RCB- a heavy dash of cinnamon and
nutmeg a bit of himalayan pink salt -LCB- I wouldn't include that
much of this because you can taste the saltiness -RCB-
• 1 and 3/4 cups (220g) all - purpose flour • 1 teaspoon baking soda • 2 teaspoons ground cinnamon • 1/4 teaspoon ground
nutmeg * • 1/4 teaspoon ground cloves * • 3/4 teaspoon salt (this seems like SO
much!
Hi Dr. Gregor — thanks so
much for your post and love these smoothies - my kids love them and I like to stock with healthy stuff like maca, cinnamon,
nutmeg and black peppercorns - do you recommend any fresh fruits or veggies that work best?
It's amazing how
much flavor
nutmeg can bring out in a well - made fruit salad.
Then, you add in as
much powdered cloves, cinnamon, ginger, and
nutmeg as you can stand.
The cookies didn't come out very chewy — more fluffy, like a few other reviewers pointed out — and they didn't have
much flavour to them, as they are only spiced with a touch of
nutmeg.
Eventually though, the cooler weather and changing leaves (granted I live in the South and the fall foliage pretty
much goes from green, to yellow, to a muddy brown and then boom — dead leaves littering my still uncovered pool) win me over and I start thinking about cinnamon,
nutmeg, and yes — pumpkin.
While painting this, I was reminded how
much the kiddies used to enjoy making gingerbread playdough and making gingerbread dough ornaments that 10 years later, still have that gorgeous scent of cinnamon, ginger and
nutmeg.