Sentences with phrase «teaspoon ground ginger»
2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane juice) 1⁄4 cup brown sugar (evaporated cane juice and molasses blend) 1⁄2 teaspoon ground ginger 1⁄2...
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Ingredients 1 1/2 cups heavy cream 2.5 ounces good - quality white chocolate (should contain cocoa butter; Green & Black is a good option), chopped 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon ground ginger pinch salt 1/2 teaspoon vanilla extract
Vegetarian Roasted Carrot Soup Recipe 2 pounds carrots 2 tablespoons olive oil, divided 1 large white or yellow onion, chopped 1 Anaheim pepper, seeded and chopped 2 cloves garlic, halved 5 cups water 1 1/2 teaspoons fine sea salt 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground ginger Dash cayenne pepper 1 cup canned coconut milk
Ingredients — 1 cup dry coconut flakes — 1/2 cup ground raw almonds — 1 teaspoon cinnamon powder — 1 egg * — 4 tablespoons coconut oil (solid at room temperature)-- 4 tablespoons maple syrup, agave nectar or honey — pick your choice * — spoon ground nutmeg — 1/4 teaspoon ground ginger Prep time: 10 minutes Cook time: 12 Total time: 22 Yield: 8 cookies
1 cup cashews unsalted raw 1/2 cup pecan pieces, raw 1 cup pumpkin puree 2 tablespoons coconut oil 1/2 cup FruitSweet (or agave syrup, maple syrup or honey) 1/2 cup water 1/4 teaspoon kosher salt 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger ⅛ teaspoon cloves, ground 1 teaspoon cinnamon Directions
spice mix -(1 tbsp ground cinnamon, ⅛ tsp ground nutmeg, ⅛ tsp teaspoons ground ginger, 1 tsp ground allspice)
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
12 Ounces Dates 3 Cups AP Flour 3 Teaspoons Baking Powder 2 1/4 Teaspoons Baking Soda 2 1/4 Teaspoons Cinnamon 1 1/2 Teaspoons Ground Ginger 1 Pinch Ground Clove 1 1/2 Teaspoons Ground Nutmeg 2 Teaspoons Ground Cardamom 1 1/2 Teaspoons Salt 1 Cup Coconut Oil 1/2 Cup Coconut Sugar 6 Eggs 1 1/2 Teaspoon Vanilla 1 Large Orange (zest and juice equal to 1/3 Cup) 5 Cups Grated Carrot
3 tablespoons cornstarch, divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb boneless round steak cut into thin 3 - inch strips (grass fed pasture raise happy please) 2 tablespoons vegetable oil, divided 4 bunches of broccoli cut into florets steamed in the microwave for 3 minutes 1/3 cup soy sauce 1 tablespoon brown sugar 1 teaspoon ground ginger hot cooked brown rice
If you're already feeling congested, mix up this herbal paste that will help to break up congestion: one - third teaspoon ground ginger and one tablespoon raw honey or manuka honey.
2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane juice) 1⁄4 cup brown sugar (evaporated cane juice and molasses blend) 1⁄2 teaspoon ground ginger 1⁄2...
2 cups pecan halves 2 tablespoons pure maple syrup 1/2 teaspoon garam masala 1/8 teaspoon ground ginger Dash cayenne pepper 1/8 teaspoon coarse salt
For the Filling 3 large eggs 1 can (15 ounces) pure pumpkin puree 1 can (12 ounces) evaporated milk 3/4 cup packed light - brown sugar 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger Coarse salt 1/4 teaspoon freshly grated nutmeg
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
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated 1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optional
4 tablespoons ground cinnamon 4 teaspoons ground nutmeg 4 teaspoons ground ginger 3 teaspoons ground allspice
Nonstick cooking spray 3 cups all - purpose flour 2 teaspoons baking soda 1 teaspoon kosher salt 1/2 teaspoon baking powder 1-1/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 cup granulated sugar 1/2 cup light brown sugar 2/3 cups vegetable oil 3 large eggs 1 cup canned pumpkin puree 1 cup mashed ripe banana (from 3 - 4 medium bananas)
2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nuteg 1/4 teaspoon cardamom 1/4 teaspoon ground cloves
Blondies: 1/2 cup unsalted butter, melted and cooled slightly 1 cup light brown sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1 cup finely shredded carrots, * packed (5 - 6 medium carrots) 1 cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2 cup chopped walnuts, optional 1/2 cup raisins, optional
Ingredients 2 3/4 cups all - purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter 1/2 cup pure vegetable shortening 1 3/4 cups sugar 2 large eggs 1 tablespoon ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves
For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice
4 whole allspice OR 1/4 teaspoon ground allspice 1/2 inch crystallized ginger OR 1/2 teaspoon ground ginger
17 - 18 medium - large apples 5 cinnamon sticks 10 cloves 1 teaspoon nutmeg 1 orange, not peeled, cut into slices 1/4 teaspoon ground ginger 2 cups water
Pumpkin Cheesecake: replace white sugar with brown sugar; omit the sour cream and replace with 3/4 cup mashed pumpkin (canned is fine); stir in 1-1/2 tsp ground cinnamon, 1 tsp grated nutmeg, one teaspoon ground ginger and one tsp grated orange peel to the batter.
6 cups all - purpose flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1 cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1 cup packed dark - brown sugar 2 large eggs 1 cup unsulfured molasses
Ingredients 1 pound cubed butternut squash 1 apple, cored and cut into chunks 3 tablespoons butter or coconut oil 1/4 cup real maple syrup (or honey) 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom or nutmeg 1/4 teaspoon sea salt 1/2 cup toasted pecans (For nut - free: Golden Raisins)
2 — 1/2 pounds of chicken 3/4 cup soy sauce 3 tablespoons brown sugar 2 tablespoons water or chicken stock 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder
1 1/3 cups whole wheat white flour 2/3 cup wheat germ 1 teaspoon baking soda 1/4 teaspoon salt 2 heaping teaspoons cinnamon 3/4 teaspoon ground ginger 1/2 cup 1 % milk 1/2 cup low fat vanilla yogurt 1/3 cup cane sugar 1/4 cup molasses
ingredients: 1/4 cup unsalted butter, melted 1/2 cup (scant) packed brown sugar (or coconut palm sugar) 2 tablespoons honey 1 large egg 1 teaspoon vanilla extract 2 teaspoons baking powder 1 teaspoon baking soda 2 heaping teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 heaping teaspoon freshly grated nutmeg 1 cup wheat bran 1 1/2 cups whole wheat white flour 3/4 cup 1 % milk turbinado sugar, for sprinkling (about 2 teaspoons)
1 1/2 cups rolled oats 1 1/2 cups milk of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts, toasted
Batter 1/2 cup (1 stick or 4 ounces) butter, at room temperature 1/2 cup sugar 1 large egg 1/3 cup dark molasses 1/3 cup honey 1 cup buttermilk 2 1/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon cinnamon
4 cups rolled oats 1/2 cup hazelnuts, chopped 1/2 cup coconut 1/3 cup pumpkin seeds 1/3 cup sunflower seeds 1/4 cup flax seeds 1 teaspoon ground ginger 1 teaspoon nutmeg 1 teaspoon cinnamon 1/3 cup grapeseed oil 1/2 cup maple syrup
* 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 1/2 teaspoons ground allspice and 1 1/2 teaspoons ground cloves.
1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour cream
* 1 tablespoons olive oil * 1 large onion, peeled and chopped * 4 garlic cloves, peeled and minced * 2 organic carrots, chopped * 2 organic celery ribs, chopped * one 28 ounce can organic plum tomatoes, with liquid * 2 cups red lentils, rinsed, picked over, and drained * 1/2 cup organic raisins * 4 cups vegetable broth or water * 1 teaspoons ground cumin * 2 teaspoons ground cinnamon * 1 1/2 teaspoons ground tumeric * 2 teaspoons paprika * 2 teaspoons ground ginger
1 and 1/2 cups (190 grams) all - purpose flour (spooned and levelled) 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg ⅛ teaspoon ground cloves 1/2 teaspoon salt 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling) 1/2 cup (120 ml) canola or vegetable oil 1/2 cup (100 grams) light brown sugar 1/4 cup (50 grams) granulated sugar 2 large eggs 1 teaspoon vanilla
8 tablespoons (1 stick or 113 grams) butter 2/3 cup (130 grams) dark brown sugar, packed 1/3 cup (75 grams) granulated sugar 1 large egg 2 tablespoons dark molasses 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 1 teaspoon ground ginger 1/2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 6 ounces (170 grams) chocolate, roughly chopped
1 1/3 cups whole wheat white flour 2/3 cup toasted wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 teaspoons cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1 1/2 cups peach puree 2 large eggs 1 cup (scant) brown sugar (I will reduce to 2/3 cup the next time) 1/2 cup Greek yogurt, peach flavor 1 teaspoon vanilla bean paste 4 tablespoons unsalted butter, melted 3 tablespoons poppy seeds 2 tablespoons turbinado sugar, for sprinkling
For the filling: 3/4 cup heavy cream 1/4 cup whole milk 8 ounces bittersweet (60 - 70 %) chocolate, finely chopped 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves ⅛ teaspoon ground nutmeg 2/3 cup pumpkin purée 1/4 cup brown sugar 1/4 teaspoon salt 1 tablespoon bourbon (or 1 teaspoon vanilla extract) cocoa (optional)