Tag Archives: nutmeg

Recipe: Honey Glazed Carrots

I had a bunch of leftover carrots from Christmas dinner (bought way too many) so I was playing around with a little of this and a little of that and came up with this recipe. Its not bad, sweet, but a nice compliment to something savory.

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approximately 2 cups baby carrots
2 tbsp butter
2 tbsp honey
1 tbsp brown sugar
1 tsp lemon juice
1/4 tsp nutmeg
pinch of salt

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Recipe: Pumpkin Butter

I woke up just craving pumpkin butter on buttered toast, no idea why. So considering I have about a dozen cans of pumpkin (thank you Mom!) its been too easy to keep making pumpkin recipes…I’m going to be orange before the end of the month! Sure fresh (frozen) puree would be better but around here pumpkins were expensive this year, so canned will have to do.

If you ever Google this your in for a treat. There are probably a thousand different ways to make it, mostly variations of the same theme, none of which actually involves butter from what I can see. 🙂 So it was off to create my own…and this is what I came up with. Spiced just right (more pumpkin pie like and less spicy), not too sweet, just right I think.

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1 1/2 cups (which is (1) 15-oz can) of pumpkin puree
1/4 cup brown sugar (I use dark for everything, just tastes better)
2 tbsp sugar
3/4 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
pinch of ginger
1/4 cup water (only cause I drank the last of the apple cider last night)

Mix all ingredients together and boil over medium heat. Lower the temperature to medium low or low and cook until thick, about 30 minutes or so. Cool and store in the fridge for about a week…enjoy!

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Recipe: Iced Pumpkin Oatmeal Cookies

I fell in love with this recipe from Simply Recipes and this recipe from Williams-Sonoma. I couldn’t decide which to make (and my hips certainly don’t need both) so I combined them…the base is the Williams-Sonoma recipe definitely, but I don’t like raisins with my pumpkin and I hate nuts entirely (yeah, yeah except peanut butter). Thus we have this amazing cookie…and with all Penzeys Spices (ya know the freshest, best spices – and vanilla – on the planet)…OMG! Yep. Make these. NOW!

You can fiddle with the spices a bit and see what you like…this turns out to be my preference for it. I am a chai drinker so I always have cardamom on hand, but you can totally leave it out and they still taste great.

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3/4 cup butter (I prefer to bake with margarine, gives it a better texture)
3/4 cup brown sugar (I use dark on everything…gives it a nice kick)
3/4 cup white sugar
3/4 cup pumpkin puree (half a 15 oz can or so)
1 egg
2 tsp vanilla
1 tbsp cinnamon
1 1/2 tsp nutmeg
1 tsp baking soda
3/4 tsp ginger
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp ground cloves
1/8 tsp ground cardamom
2 1/4 cups flour
1 1/2 cups quick or old-fashioned oatmeal
1/2 cup raisins (if you really wanted to)

3 oz cream cheese
1 1/2 tbsp butter (I did use real butter for this!)
1 1/2 cups powdered sugar
1 tsp vanilla

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Recipe: Pumpkin Bread

I adore pumpkin bread! I just love it! Around this time of year I usually make it 2 or 3 times a week – as other than cooking time it takes all of 10 minutes (or less!) to prepare. I prefer to use my own pumpkin puree but this year it looks like that isn’t going to happen as pie pumpkins in this neck of the woods are SO expensive compared to canned. I’m a little saddened but let me show you a trick my grandmother taught me…

Buy more canned pumpkin then you think you will need within the next year and put it on your shelves and forget about it. Next year at this time repeat the procedure but cook with the pumpkin you bought last year. What happens is the pumpkin slowly ages in the can (but it doesn’t expire) giving it a rich, wonderful flavor – just like homemade pumpkin puree. I swear by it! My grandmother did it all of her life (she was born in 1923) and I have since done this as well. All I ever get are compliments asking if I use homemade puree. Try it before you think I’m looney. 🙂

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1 cup pumpkin puree
1/2 cup vegetable oil (I use only canola as its good for the heart)
2 eggs
1/3 cup white sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
pinch of ground ginger
1 2/3 cups flour
1/4 cup chopped walnuts, pecans, raisins, or chocolate chips (optional – I hate nuts and don’t like add ins so I don’t add these)

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Recipe: Baked Apple Couscous Pudding

Its fall. Ok. Its close to fall. But around here its been cold for the last couple of weeks. The kind of cold where I sleep snuggled up, covered in blankets, with my windows open because I’m just not ready to admit defeat yet. The kind of cold where I have to wear jeans and a sweater, but no jacket, just to keep warm outside. The kind of cold where all I wanna do is make hot cocoa and hot chai to drink. The cold where I haven’t flipped my furnace back on and I don’t want to…because that means fall is over and winter is coming.

At any rate. Fall puts me in the mood for apples…and warm things (see referenced hot drinks above!). So since I bought a new cookbook the other day I decided to christen it by making this BEYOND EASY “pudding”. I already had all the ingredients so it was a no brainer.

The original recipe comes from 1001 Recipes by Martha Day. Amazon says its not out yet, but I bought mine at a brick and mortar Borders location for all of $4.99. And it (like others from this same publishing company – Hermes House) are worth WAY more than that. I’ve got 6 of their $4.99 Borders specials and they are fantastic to cook from. The only problem? They are British in origin. So some ingredients are called by different names (rocket in the book is usually known as arugula here in the States) or impossible to find (this recipe calls for Mixed Spice – something that basically doesn’t exist here). But I digress as I’m planning on covering all 6 of the ones I own on an upcoming Exploring Cookbooks.

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2 1/2 cups apple juice
2/3 cup couscous
1/3 cup raisins
3/4 tsp mixed spice
1 apple, peeled, cored and sliced
2 tbsp brown sugar

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Recipe: Mixed Spice

I needed this for Baked Apple Couscous Pudding and used this recipe (by French Tart on RecipeZaar). I cut the recipe in half (I don’t think I want to store this very long and I’m not going to use it much) and used just ground spices as that is all I have on hand. This is an amazing recipe and big props should be given to French Tart!! I didn’t find any other Mixed Spice recipe that came even close to her’s and its wonderful taste – and smell!

1 tsp allspice
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground ginger
1/2 tsp ground cardamom
1/2 tsp ground coriander

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Recipe: Peach Crisp

My mother buys a big “crate” (ok, cardboard box now) of peaches every year from Colorado when the season arrives. Well it arrived last week apparently. I am the lucky daughter that gets to mooch off her peaches and not have to buy my own! 😀 As such I had about a dozen peaches and was trying to figure out what to do with them, a couple of eaten ones later I stumbled on this recipe (by M&Mers on RecipeZaar). Its amazing as is. Really. I didn’t do much to it except change the amounts to suit my taste buds and preferences. I like crunch and I like sweet. If using canned or ripe peaches you may want to back down on the honey and/or the sugar as they tend to be sweeter than not quite ripe fresh ones.

And since I do like more crunch and less peach when eating, I opted for the flatter baking dish…and it made more than enough “crunch” for the top for me. If you choose to use a smaller baking pan you might want to cut the recipe in half for just the right amount of topping.

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8 or 9 peaches, peeled and sliced
1 tbsp lemon juice
1/3 cup honey
1 cup flour
1 cup oatmeal
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup butter

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