Tag Archives: nutmeg

Sweet Potatoes – 2 ways

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This is one of our go-to paleo sides. It’s easy to make a big batch and it reheats well. We’ve come up with two different variations here.

Ingredients: 

3 Sweet potatoes – scrubbed and chopped into 1″ squares
1 tablespoon coconut oil or olive oil

Variation 1 –
1 teaspoon sea salt
1/2 teaspoon ground pepper
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cumin
1/2 teaspoon thyme

Variation 2 –
1 star anise, finely crushed
1″ piece fresh ginger, grated
1 lime, zested and juiced
1/2 teaspoon sea salt
1/2 teaspoon Fresh ground pepper

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Hemp Oatmeal Cookies

In celebration of International Hemp Day which was on 4/21 I got together with my friend from grad school that happens to be an expert hemp enthusiast and made some hemp-tastic food! We thought the cookies turned out particularly well! So well that we had to make another batch the same day because the first batch made too few cookies!

All the ingredients

All the ingredients

Ingredients:
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Pumpkin Cinnamon Rolls

FoodPornDaily.com is our drool-a-day website.
The cookbook is just as beautiful and where we got the following recipe…

Dough Ingredients:

4 Tbsp. butter, melted
¼ cup granulated sugar (or in our case  Maple Sugar)
½ tsp. salt
1 cup canned unsweetened pumpkin puree
1 large egg, beaten
½ cup lukewarm water (105 – 110 degrees F)
1 packet active dry yeast
1 Tbsp. granulated sugar
3 ¾ cups flour, plus extra- as needed
cooking spray

Filling Ingredients:

4 Tbsp. butter, at room temperature
2/3 cup brown sugar
1 Tbsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. ground ginger
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg

Instructions:

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Currant Scones & Molasses Frosting

We started from this recipe on epicurious, added some cinnamon and then made up our own molasses frosting! Yum!

Ingredients:

2 cups all-purpose flour
1/3 cup sugar OR sucanat
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
8 tablespoons unsalted butter, chilled
1 cup heavy whipping cream
1/2 cup currants, cranberries or raisins

1 cup heavy whipping cream
1 tablespoon molasses
cinnamon, nutmeg, cloves and ginger to taste

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Whole Wheat Molasses Waffles

Ingredients:

1 1/4 cups all-purpose flour
1 cup whole-wheat flour
2 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup plus 1 1/2 teaspoons grapeseed oil
3 tablespoons honey
5 large eggs
2 cups milk, plus more as needed
1 1/2 teaspoons pure vanilla extract
1 tablespoon molasses

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Upside-Down Apple Sour Cream Cake

From our guest baker/blogger Laurie. Adapted from a recipe she found on epicurious.com, we totally love her version–just the perfect amount of sweet. We were all talking about second helpings before we even finished our first slice! Yum!

Cake Ingredients

1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream
1/2 Golden Delicious apple, peeled, cored, finely chopped (about 3/4 cup)

Apple Ingredients

6 tablespoons (3/4 stick) unsalted butter
1/3 cup (packed) dark brown sugar
2 8-ounce Golden Delicious apples, peeled, halved, cored, cut into 1/4-inch-thick slices

Find full instructions on epicurious.com

Mac & Cheese

This recipe came from the Macaroni & Cheese cookbook, which is pretty hilarious because the only requirements are literally that the recipe contain macaroni AND cheese. So recipes like Truffled Timbales with Zucchini Pesto, Lemon-Scented Pasta Pudding and Tuna Noodle Casserole are in this book because they have… you guessed it… both cheese and macaroni! We’ll be trying out a couple more recipes, especially a couple of the baked versions.

This recipe is SUPER easy and SUPER quick. You can literally prep everything in the time it take for your pot was water to come to a boil.

Ingredients:

12 ounces smallish macaroni (elbows or pennette)
2 cloves chopped garlic (we minced 4 cloves)
1 shallot, chopped (we clearly used a red onion)
10-12 ounces shredded Gruyere, Emmenthal or Appenzeller (we used about 16 ounces total of all three!)
4 ounces of creme fraiche (we used heavy whipping cream)
A grating of nutmeg
Salt and pepper to taste
2 – 3 tablespoons butter


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Pumpkin Chocolate Chip Cookies

There are a couple options when making these cookies… you can make them the healthy way or the good way! We’re all for healthy desserts, but this time the healthy option just doesn’t measure up to the white flour and sugar version! We made them with sucanat & whole wheat flour and then sugar & white flour. There was no contest. The sugar & white flour version has a much smoother consistency, though if you were only presented with the sucanat and whole wheat flour version you probably wouldn’t complain… they just can’t hold their own in a comparison.

Two warnings:

#1 These cookies are super addicting!
#2 We’ve made these cookies without the chocolate chips and had friends ask why we wasted our time not putting chocolate chips in!

Ingredients:

1/2 cup butter
1 1/2 cup sugar OR sucanat
1 egg
1 cup canned pumpkin
1 tsp vanilla
2 1/2 cup flour OR whole wheat pastry flour OR a mixture of the two
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 cup+ Ghiradelli chocolate chips (optional)


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Carrot Cake & Cream Cheese Frosting

We’re determined to make desserts that taste good and are good for you (well okay… desserts that at least aren’t horrible for you and don’t have processed sugar!). The original recipe came from Epicurious, but we made a decent amount of changes to get it sugar-free and we also substituted coconut oil for canola oil, since coconut oil is more beneficial.

Carrot Cake Ingredients:

1/3 cup dried shredded organic unsweetened coconut
3 cups (a little less than a 1 pound) organic farm-fresh carrots, shredded
1 cup agave nectar
1 1/2 cups organic all-purpose flour
1/2 cup organic whole wheat pastry flour
2 teaspoons baking soda
3 teaspoons organic ground cinnamon
1 teaspoon freshly grated organic nutmeg
1 teaspoon salt
1/2 cup sucanat
3/4 cup organic coconut oil
1 tablespoon organic vanilla extract
3 organic eggs

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Kale and Barley Gratin

If you like kale, you’ll love this earthy dish. If you don’t like kale, just try it! It really doesn’t taste like you’re eating straight kale… plus the cheese helps! From Deborah Madison’s Vegetarian Cooking for Everyone.

Ingredients:

2/3 cup pearl barley, rinsed
Salt and freshly milled pepper
1 large bunch kale, about 1 1/4 pounds stems entirely removed
2 tbsp butter
3 tbsp flour
1 1/2 cups milk or basic vegetable stock
1/4 tsp allspice
1/8 tsp grated nutmeg
1/2 cup grated Gruyere

The classic Julia Child Cheese Soufflé

Ingredients:

2 tablespoons finely grated parmesan cheese
1 cup milk, whole
2 1/2 tablespoons unsalted butter
3 tablespoons all-purpose flour, unbleached
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, finely shredded (about 4 ounces)


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Peach Crumble

Ingredients:

8 ripe peaches, pitted and chopped into eight sections
 Juice of 1 lemon
1/8 teaspoon ground cinnamon
1/8 teaspoon nutmeg
3/4 cup all-purpose flour
3/4 cup firmly packed dark brown sugar
1/4 pound (1 stick) unsalted butter, chilled and cut into thin pieces
1/3 cup quick-cooking oats

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Chewy Chocolate Gingerbread Cookies

Taken straight from the Martha Stewart website! Changes made from original recipe: we took out the fresh ginger, used 1/8 cup unsulfured molasses and 1/8 cup bootstrap molasses to get the full 1/4 cup of molasses and we used a mixture of all-purpose flour and whole wheat pastry flour.

with sugar and without

Ingredients:

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

 

 

 

 

 

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