Sentences with phrase «tsp ground nutmeg»

Muffins: 1 1/4 cups all - purpose flour 1 cup oat flakes 1/4 cup packed brown sugar 1/2 tsp salt 1 TBLS baking powder 1/2 tsp ground nutmeg 1 tsp ground cinnamon 1 cup milk 1/4 cup vegetable oil 2 large eggs 3/4 cup raisins 3/4 cup toasted, chopped pecans

MINCEMEAT INGREDIENTS: 3 cups mixed dried fruit (raisins and sultanas with a few currants or cranberries) 1 cup of brown sugar (dark or normal) 1 stick of unsalted butter, cubed 1 large sour or cooking apple, peeled and chopped into very small chunks 1/4 cup whole almonds, chopped into small pieces 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1 orange 1 lemon 3 tbsp brandy

* I made this myself by combining 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground all spice, and 1/8 tsp ground nutmeg.

** Namaste Foods Muffin Mix 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 3/4 mini chocolate chips (I use Enjoy Life brand.)

To the dry ingredients, I added 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp ground ginger 1/8 tsp ground nutmeg Yum!

2 tsp of powdered stevia, to taste 1 tsp vanilla extract 1/2 tsp ground ginger 1/4 tsp ground cloves 1/8 tsp ground nutmeg

1 cup brewed coffee, chilled 1 frozen banana 2 tbsp Greek yogurt 2 tsp honey 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/2 cup ice cubes

1 Tbsp Unflavored Gelatin 1/2 cup water 2 oz Unsweetened Dark Chocolate 1 can coconut milk, (use canned, full fat) 1/2 tsp ground nutmeg

FILLING: 3 8 - ounce packages Cream Cheese, softened 3/4 cup Swerve (or erythritol and 1 tsp stevia glycerite) 1 tsp vanilla 3 eggs 1 cup canned pumpkin 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1 dash ground cloves

1 cup soaked raw cashews 1 cup organic unsweetened almond milk 1 cup organic pumpkin puree, chilled stevia, to taste 1 Tbsp ground cinnamon 1 1/2 tsp ground nutmeg 1 tsp ground ginger 1 pinch ground cloves 1 pinch sea salt

Ingredients: 1 cup pitted dates or (prunes if you are on the Health Reboot) 6 TBSP vanilla protein powder 3/4 cup toasted pecan halves 1/2 cup pumpkin puree 2 TBSP pure maple syrup, plus additional 1 - 3 teaspoons as desired 2 TBSP Chia seeds 2 1/4 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/8 tsp cloves 3/4 cup chopped raw pumpkin... Read More»

1 small parsnip, peeled and diced 1 small carrot, peeled and diced 1/2 small onion, chopped 1 tsp olive oil 1 to 2 tbsp low sodium or homemade vegetable stock 1/4 tsp ground nutmeg

2 Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek, sliced (white and pale green parts only) 1 large garlic clove, chopped 1 1/2 pounds red - skinned sweet potatoes (yams), peeled, cut into 1 - inch pieces (about 5 cups) 4 cups chicken stock (or vegetable stock) 1 cinnamon stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1 Tbsp honey

Dough — dry: 2 cups whole wheat flour 1/4 cup vital wheat gluten 1 tb barley malt powder 3 tb nutritional yeast 2 tsp dried oregano 1 tsp dried thyme, chopped 1 tsp dried rosemary, chopped 1 tsp fennel seeds, chopped 1/8 tsp ground nutmeg 1 tb garlic powder 1/4 tsp freshly ground black pepper 1 tsp salt additional whole wheat flour as needed

1 3/4 cups full fat coconut milk 1 3/4 cups light coconut milk 1 cup pumpkin puree 2/3 cup sucanat 1 tbsp pure vanilla extract 2 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp ground cloves

100 g)(28 %) 50 g brown sugar (12 %) 85 g unsalted softened butter (24 %) 7 g salt (2 %) 110 g milk (31 %) ** 90 g raisins, soaked in rum (25 %) *** lemon zest of one lemon orange zest of one orange pinch of ground cloves 1/2 tsp cinnamon 1/4 tsp ground nutmeg ** NOTE: Please feel free to add more liquid (steps of 10 g), if you feel the dough is too stiff and all the flour is difficult to incorporate.

10 oz / 300 g mushrooms 1 sprig rosemary 2 sprigs thyme sea salt and black pepper 7 oz / 200 g spinach (fresh or frozen, thawed) 4 eggs 1/3 cup / 100 ml unsweetened plant milk or regular milk sea salt and black pepper 1/4 tsp ground nutmeg

For the cake 180g fine brown rice flour 90g quinoa flour 50g tapioca flour 55g ground almonds 2 tsp bicarbonate of soda 1 tsp fine sea salt 1 tsp ground ginger 2 tsp ground cinnamon 1/2 tsp ground nutmeg 200g sugar 125 ml olive oil 2 large eggs

If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt and pepper to taste 1 cup dairy - free milk (unsweetened)

Pin It Ingredients: 3 tbs butter, melted 1 1/2 cup milk 3 eggs 2 tbs confectioner's sugar 1 tsp vanilla 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 6 slices egg bread, 1 ″ thick Cooking Instructions: 1.

Ingredients 1 1/4 cup all purpose flour 1 1/4 cup white whole wheat flour 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp salt 1/2 cup butter, softened 1 cup granulated sugar 1/2 cup packed dark brown sugar 1 cup canned pumpkin puree 1 egg 1 tsp vanilla extract

360g (3 cups, spooned and scraped) whole wheat flour 1 1/2 tsp baking powder pinch salt 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 375 ml (1 1/2 cups) whole milk 200g (1 cup) granulated sugar 150g (1 1/2 cups) candied, fresh or frozen cranberries 50g (1/2 cup) roughly chopped walnuts 50g (4 Tbsp) diced candied orange peel 50g (4 Tbsp) diced candied lemon peel

2 cups of ripe sourdough starter (google if you're unsure for the recipe) 3/4 cup milk 1 egg 5 Tbsp butter, melted 1/2 tsp salt 1/4 cup brown sugar 3 1/2 — 4 cups unbleached all - purpose flour 1 tsp cinnamon 1/4 tsp ground cloves 1/4 tsp ground allspice 1/4 tsp ground nutmeg 1/3 cup chopped, lemon peel 1/3 cup currents or raisins

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

140 g (10 tbsp) unsalted butter 140 g (2 1/2 dl minus 1 tbsp; 1 cup) brown rice flour 50 g (1 dl + 1 heaping tbsp; 1/2 cup) almond flour 70 g (3/4 dl; 1/3 cup) light muscovado sugar 2 tbsp tapioca starch 1 1/2 tsp baking powder 1/2 tsp fine sea salt 1/2 tsp cinnamon 1/4 tsp ground ginger ⅛ tsp ground nutmeg ⅛ tsp ground cardamom (preferably freshly ground) 2 eggs (M), at room temperature 80 ml (3/4 dl; 1/3 cup) maple syrup 1 tsp vanilla extract 200 g zucchini, coarsely grated

2 cups flour 1 tsp baking soda 1 tsp baking powder 1 1/2 tsp ground ginger 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1 cup sugar 3/4 cup brown sugar 1/2 cup oil 1 tsp vanilla extract 2 eggs 1/3 cup molasses 1 cup hot water

2 1/4 cups old fashioned oats 3 cups almond milk, regular cow's milk is good as well 1/4 cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional

Ingredients (yields 8 muffins) 1/2 cup coconut flour 2 scoops vanilla whey protein powder 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1 tbsp coconut oil, at room temperature 2 large egg whites 1 tsp vanilla extract 1/2 cup plain nonfat Greek yogurt 1 tbsp pure maple syrup 1/2 tsp vanilla extract 1/2 cup unsweetened cashew milk 1 cup carrots, freshly grated

Filling 1 or 1 1/2 package cream cheese (8 oz / 225 g per package), softened 3/4 cup coconut sugar 2 eggs 1 1/2 cups (8 oz / 225 g) butternut squash, diced 1 tsp pumpkin pie spice (or 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground allspice + 1/8 tsp ground nutmeg)

16 oz gluten - free rolled oats (extra thick or regular)(half a bag) 1/4 cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4 cup walnuts, soaked for 4 hours 1/4 cup raw pumpkin seeds, soaked for 6 hours 1/4 cup raw sunflower seeds, soaked for 6 hours 1/2 cup unsweetened coconut flakes 1/3 cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2 cups dried fruits / freeze - dried fruits

Dry mixture 2 cups old - fashioned rolled oats (or any rolled flakes), choose gluten free if you are celiac 1 tsp baking powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tsp ground cardamom 1/4 tsp ground vanilla or 1/2 tsp vanilla extract 1 pinch coarse sea salt 1 1/3 cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins

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

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 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)

Ingredients: 2 1/2 cups all - purpose flour 2 tsp cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4 cup butter, softened 3/4 cup granulated sugar 3/4 cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4 cup granulated sugar 1 1/4 tsp cinnamon

4 hours) 1 tbsp vanilla essence 1/4 tsp vanilla powder 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1/2 tbsp mixed spice 1/4 tsp Himalayan pink salt Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake) 1 peeled courgette (cubed)

50g sultanas 50g raisins 50g currants 1 tbsp candied mixed peel Juice of 1 orange Pulp & zest of 1/2 orange 1/4 tbsp vanilla extract 1/2 tsp orange extract 1/2 tsp bitter almond extract 1/4 tbsp mixed spice 1/8 tsp ground nutmeg 1/2 tsp ground cinnamon 1/4 tbsp Kirsch 25 ml Kraken rum

spice mix -(1 tbsp ground cinnamon, ⅛ tsp ground nutmeg, ⅛ tsp teaspoons ground ginger, 1 tsp ground allspice)

1/4 cup rolled oats 1/2 cup water 1/2 cup grated carrot 1/4 cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp vanilla

For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz

1 1/2 cups unsweetened vanilla almond or soy milk 1 TB cocoa powder 1/2 tsp coconut sugar 1 packet Stevia or 1 tsp brown or white sugar 1/8 tsp ground ginger 1/16 tsp ground nutmeg 1/8 tsp pure vanilla extract 1/2 tsp blackstrap molasses *

Cupcakes 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light brown sugar, lightly packed 1/2 cup vegetable oil

Add the almond flour to the oat flour along with 1/2 cup raisins, 1 tsp ground cinnamon, 1/4 tsp ground cloves and 1/4 tsp ground nutmeg.

Not exact matches

Dry ingredients 1/2 cup (60 g) almond flour 1/2 cup (65 g) fine coconut flour 1/2 cup (70 g) buckwheat flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp ground ginger 1/2 tsp vanilla extract or ground vanilla 1 pinch sea salt

Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2 cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp • butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper

for the cupcakes: 1 box (18.25 oz) yellow cake mix 1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1-1/2 tsp ground ginger 1/2 tsp cinnamon 1/4 tsp nutmeg

12 oz whole grain lasagna noodles (15 noodles) 8 oz lean ground beef (at least 90 % lean) 2 tsp olive oil 8 oz portobello mushrooms, chopped 4 c Quick Marinara Sauce (1 1/2 recipes) or low - sodium store - bought marinara 1 container (15 oz) part - skim ricotta 1 pkg (10 oz) frozen chopped spinach, thawed and drained well 1 lg egg, lightly beaten Pinch of ground nutmeg 2/3 c grated part - skim mozzarella (3 oz) 1/4 c grated Parmesan

1 tsp black peppercorns 1 tsp coriander seeds 1 small cinnamon stick 1/2 tsp cloves 1/2 tsp ground allspice 2 tsp cumin seeds 1 tsp ground cardamom 1/2 whole nutmeg, finely grated

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

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.