Tag: Nutmeg

Chewy Gingerbread Cookies

I’m hoping you’ll allow me to post one more cookie recipe this season. These Chewy Gingerbread Cookies are too good to not post!

Chewy Gingerbread Cookies

Every year, my mom and I bake multiple cookie recipes to give to friends and family. While there are some that we bake every year, (like these Hot Cocoa Cookies), we try to make a new cookie each time. After many years of trying to make gingerbread cookies and failing at the decorating part, we decided to try making gingerbread cookies instead.

This recipe makes a wonderfully soft and chewy cookie all with the yummy flavors of gingerbread.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup light brown sugar, packed
  • 1/3 cup molasses
  • 1 egg, at room temperature
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons sugar

Continue reading Chewy Gingerbread Cookies

Chocolate Pumpkin Rugelach

I love the combination of chocolate and pumpkin together. So when I was trying to think of an update to a traditional cookie, my mind went right to these flavors, which brings me to this recipe for Chocolate Pumpkin Rugelach.

Rugelach are the perfect cookies for this combo. Traditional rugelach uses an apricot spread that is sprinkled with cinnamon sugar, walnuts, and raisins, and then rolled into a spiral. The pumpkin butter takes the place of the apricot spread, and mini chocolate chips are substituted in for the walnuts and raisins.

 

I based this recipe off the recipe I used in my Apricot and Raisin Rugelach post last month, based off a recipe from American Cookie: The Snaps, Drops, Jumbles, Tea Cakes, Bars & Brownies That We Have Loved for Generations.

 

Ingredients:

Dough:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 8 oz cream cheese, at room  temperature
  • 1/2 teaspoon salt
  • 2 cups all purpose flour, plus more for rolling the dough

Pumpkin Butter:

  • 1 (15 oz) can pumpkin puree
  • 1/3 cup light brown sugar, firmly packed
  • 2 tablespoons maple syrup
  • 1/4 cup water
  • the juice of 1 lemon
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt

Filling:

  • 2 teaspoons ground cinnamon (or pumpkin pie spice if you have it)
  • 1/3 cup granulated sugar
  • 1 (10 oz) bag mini chocolate chips
  • 1 cup pumpkin butter (recipe above)

Egg Wash:

  • 1 large egg white
  • 1 teaspoon water

Continue reading Chocolate Pumpkin Rugelach

Slow Cooker Spring Lamb Stew

I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.

Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.

This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
  • 1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 2 garlic cloves, peeled and minced
  • 1/2 pound shallots, peeled and quartered
  • 1 pound baby new potatoes
  • 1/2 pound carrots, peeled and cut into bite-sized pieces
  • 2 cups red wine
  • 2 cups tomato puree
  • 2 cups low-sodium chicken stock
  • 2 tablespoons fresh oregano leaves
  • 1 cup frozen peas
  • 1 tablespoon red wine vinegar
  • whole milk Greek yogurt, to serve
  • chopped mint, for garnish
  • drizzle of olive oil, if desired
  • salt and pepper, to taste

Continue reading Slow Cooker Spring Lamb Stew

Slow Cooker Lamb Tagine

This cold snap feels like it will never end. One good part about the cold weather is I definitely do more cooking!

One of my husband’s favorite recipes I make is one for Slow Cooker Chicken and Chickpea Tagine. I wanted to try a tagine with a different meat, so when I found this recipe for Slow Cooker Lamb Tagine on the cooking section of the New York Times, I used it as a base to make a slow cooker version.

Tagine or Tajine dishes are Moroccan slow cooked dishes named after the pot they are cooked in. The dishes are typically a stew with a protein, spices, and fruit. And, well, they are fantastic; they make for a perfect comfort food meal!

I braved the cold so I could pick up the ingredients for this yummy dish. I’m lucky enough to live close to Reading Terminal Market, and La Divisa Meats in the Terminal cubed some lamb leg meat for me for this recipe. If you do not have a local butcher, lamb stew meat works too.

Ingredients:

  • 3 pounds cubed boneless lamb leg meat
  • salt and pepper, to taste
  • 2 cinnamon sticks
  • large pinch saffron
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cinnamon
  • pinch ground nutmeg
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon tomato paste
  • 1/2 teaspoon grated ginger
  • 1 3/4 cups beef broth
  • 1 cup dried apricots
  • 1 tablespoon unsalted butter (or margarine to make dairy free, or ghee to make paleo)
  • 1/2 cup slivered almonds
  • 1/4 cup fresh cilantro, chopped
  • 2 scallions, finely chopped
  • 2 tablespoons chopped parsley
  • fresh lemon juice, to taste

Continue reading Slow Cooker Lamb Tagine

Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting

Every year, I have two responsibilities for Thanksgiving: make Bloody Mary’s as everyone arrives and show up with a dessert that is chocolate and/or pumpkin.

This year, I decided to make a dessert that is both pumpkin-y and chocolatey: Chocolate Pumpkin Cake!

This recipe for Chocolate Pumpkin Cake is adapted from a Country Living recipe, and uses my cinnamon cream cheese frosting from my Pumpkin Spice Cupcakes recipe.

Ingredients:

Chocolate Pumpkin Cake:

  • 2½ cups all-purpose flour
  • 1 cup cocoa powder
  • 1 tablespoon baking powder
  • ½ tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • ¾ cup low fat buttermilk
  • 1 (15 oz can) pumpkin purée
  • ½ tablespoon vanilla extract
  • 1 cup plus 2 tablespoons unsalted butter (2.25 sticks), at room temperature
  • 1½ cup dark brown sugar
  • 1½ cup granulated sugar
  • 5 large eggs, at room temperature

Cinnamon Cream Cheese Frosting:

  • 2 (8 oz) packages of Cream Cheese, softened
  • 1/2 cup unsalted butter, softened (1 stick)
  • 1 tablespoon vanilla extract
  • 2 (16 oz) packages powdered sugar
  • 1 tablespoon ground cinnamon

Optional Chocolate Frosting:

  • 1/2 cup unsalted butter, softened
  • 1/3 cup cocoa powder
  • 1 1/2-2 cups powdered sugar
  • 2 1/2 tablespoons milk
  • 1 teaspoon vanilla extract

Continue reading Chocolate Pumpkin Cake with Cinnamon Cream Cheese Frosting

Pistachio Muffins

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

I love pistachios. So when my friend and I were determining what freezer-friendly recipes to make for a cooking marathon last weekend, I immediately suggested we make pistachio muffins.

Luckily, my friend was willing to make a batch with me!

As I mentioned in an earlier post, Bob’s Red Mill sent us a goodie box of ingredients to help with our cooking day, which included their Unbleached White All-Purpose Flour.

We used a recipe I found on Food.com to make these muffins.

Ingredients (makes one dozen muffins):

  • 1 1/3 cups all purpose flour (I used Bob’s Red Mill unbleached white all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • the zest of 1 lemon
  • 1/2 cup finely chopped pistachios
  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup pistachios, coarsely chopped

Continue reading Pistachio Muffins

Hashweh (Spiced Ground Beef with Pistachios Over Rice)

Note: This post is sponsored by Moyer Beef. All opinions are mine alone.

It’s definitely still summer weather for the most part, but this past week, we’ve had a bit of a cool down in Philly. Which got me thinking about more fall inspired dishes.

Hashweh, or rice stuffing, is a wonderfully flavorful ground meat and rice dish that is perfect for fall weather (or honestly, any weather, it’s really tasty!)

The dish originates in the Middle East and is typically made with lamb or beef seasoned with spices including allspice and cinnamon, served with rice.

Most recipes also include toasted pine nuts with some also having a sweet dried fruit.

This dish is a nice comfort food option that comes together in roughly 30 minutes. The spice profile makes it really crave worthy!

Ingredients:

  • 2 tablespoons unsalted butter, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups white rice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 cups chicken broth
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons allspice
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground pepper
  • 2 whole cloves
  • 2 whole cardamom pods, smashed
  • 1 lb ground beef (I used Moyer Beef’s 81% lean ground beef chuck)
  • 1/4 cup pine nuts, toasted
  • 1/4 cup dried cherries (or other dried fruit)
  • 1/4 cup pistachios, chopped

Continue reading Hashweh (Spiced Ground Beef with Pistachios Over Rice)

Blackberry Peach Slow Cooker Crumble

My husband absolutely loves peaches, specifically peach desserts. However, peeling and slicing a bunch of peaches is kind of a pain. So, hooray for frozen cut peaches! Also hooray for slow cooker dessert recipes, like this Blackberry Peach Slow Cooker Crumble!

This recipe, adapted from a Cooking Light recipe, is really simple. Just mix together a few ingredients, add to your slow cooker, and wait.

Three hours later, your house will smell fantastic, and you’ll have enough Blackberry Peach Crumble to feed a crowd! Just top with ice cream and dig in!

Ingredients:

  • 1 cup old-fashioned rolled oats (I used Bob’s Red Mill Regular Rolled Oats)
  • 3/4 cup whole-wheat flour (I used Bob’s Red Mill Whole Wheat Flour)
  • 1/2 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter (or margarine for vegan-friendly), melted and cooled to room temperature
  • Cooking spray
  • 5 (10 oz) bags frozen cut peaches, thawed
  • 3 cups blackberries

Continue reading Blackberry Peach Slow Cooker Crumble

Spinach and Cheese Strata

There is a little cafe in Old City Philadelphia that I absolutely love called Wedge and Fig. It’s essentially a cheese shop converted into a bistro, so they really know how to choose the best cheese for a particular dish. One of my absolute favorite dishes they serve on their brunch menu is a spinach and cheese strata “savory layers of egg, Cantal cheese, spinach, shallots and bread.” It’s absolutely fantastic.

This weekend, I kind of had an epiphany: strata is a great make ahead option! I decided to make a batch of my own ahead of a busy week, and then portioned it out into containers to bring into work.

Like Wedge and Fig’s version, I used Cantal cheese, spinach and shallots. Cantal is a farmhouse cheese from France that has a flavor somewhat similar to Cheddar — buttery and tangy. I added in some Parmigiano-Reggiano cheese as well as some sourdough bread to bring a bit more tanginess to the dish.

Ingredients:

  • 1 (10-oz) package frozen chopped spinach, thawed
  • 1 cup finely chopped shallots
  • 3 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 8 cups cubed sourdough bread (1/2 lb)
  • 2 cups grated Cantal cheese
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 1/2 cups milk
  • 1 cup heavy cream
  • 9 large eggs
  • 2 tablespoons Dijon mustard
  • cooking spray

Continue reading Spinach and Cheese Strata

Hot Cross Buns

Today is Good Friday, which means it’s about time I shared a recipe for Hot Cross Buns!

Hot Cross Buns are a sweet slightly spiced bun with dried fruit. A cross made of icing is piped on top. They are traditionally made and served on Good Friday as a way to break the fasting associated with Lent. There are a bunch of superstitions surrounding hot cross buns. My favorite is that gifting a hot cross bun on Good Friday guarantees friendship between the recipient and gift giver for the year.

Hot Cross Buns aren’t exactly the easiest recipe; it took me most of the day to make them because you need time to let the dough rise. But these tasty little guys are worth it.

Bob’s Red Mill hooked me up with some of their awesome products to help make these hot cross buns, including active dry yeast, all-purpose flour, and currants.

Ingredients:

Icing:

Continue reading Hot Cross Buns

Peanut Butter Banana Pancakes with Strawberry Maple Syrup

Note: I was sent a Breakfast kit from Krusteaz in order to write this post. Opinions are mine alone.

For the last couple of years, I have had the opportunity to work with Krusteaz to bring attention to a fun way to switch up your dinner routine in February.

February is National Hot Breakfast Month, so to celebrate, Krusteaz encourages you to have breakfast for dinner once a week. As someone who never gets a hot breakfast on weekdays, I’m all for this idea, and have made a couple of yummy breakfast-for-dinner recipes in the past, including Cheesy Corn Pancakes and Frog in a Hole.

To help you celebrate National Hot Breakfast Month, Krusteaz is giving away a Breakfast Night Kit to one reader!

The kit includes:

  • two boxes of the following breakfast mixes: Buttermilk Pancake Mix, Belgian Waffle Mix, Blueberry Pancake Mix, Wild Blueberry Muffin Mix, and Cinnamon Swirl Crumb Cake and Muffin Mix
  • Kitchen items including a whisk, a tote bag, and pancake batter pen
  • A selfie stick, to help capture the fun!

Further details will be after the recipe.

This year, I decided to have a sweeter breakfast for dinner option, in honor of upcoming Valentine’s Day: Peanut Butter Banana Pancakes with Strawberry Maple Syrup.

This recipe uses Krusteaz Buttermilk Pancake mix with a few additions to make Peanut Butter Banana Pancakes. I served them with a simple Strawberry Maple Syrup to top them off!

Ingredients (makes 6 4-inch pancakes):

Strawberry-maple syrup:

  • 3/4 cup chopped strawberries
  • 3/4 cup maple syrup

Continue reading Peanut Butter Banana Pancakes with Strawberry Maple Syrup

Very Berry Pie

Note: I was sent a Glass 9″ Pie Plate, a Steel Pie Server, a Double Pastry Wheel, and a 1″ Pastry Brush from OXO. All opinions are alone.
This time of year get’s crazy busy doesn’t it?  I feel like December always flies by! Before you know it, the holidays are here. And prepping for them can be tough; it’s difficult to figure out what can be made ahead of time without sacrificing quality.
This Very Berry pie recipe is here to save the day! It can be prepared ahead of time and frozen.
I call this a Very Berry Pie, because it has 5 (!) different types of berries in it: Blueberries, Raspberries, Blackberries, Strawberries and Cranberries. It uses frozen berries to make prepping even easier.
 
When ready to bake, thaw in your fridge overnight and then bake. Simple right?
Making it even more simple is the use of an OXO Glass 9″ Pie Plate. All OXO Glass Bakeware is made of thermal shock resistant borosilicate glass, so you don’t need to bring it to room temperature before adding it to your oven! (The other glass baking dishes are perfect for pre-made sides for your holiday dinners as well!)
Source: OXO.com

 

OXO has many other tools that help make preparing for the holidays even easier. You’ll see quite a few of them pop up throughout this post.
Ingredients:
For the pie crust:
  • 1 1/3 cups cold butter
  • 4 1/4 cups all-purpose flour, divided
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons salt
  • 1/2 to 3/4 cup ice-cold water
  • Note: You can also buy pre-made pie crusts. I won’t tell.
For the pie filling:
  • 2 (16 oz) bags frozen mixed berries (mine had blueberries, raspberries, blackberries and strawberries)
  • 1 (16 oz) bag frozen cranberries
  • 1 1/2 cup sugar, plus more for sprinkling on top of the pie
  • 1 tablespoon lemon juice
  • 1 egg white

Continue reading Very Berry Pie

Eggnog Cupcakes

With Thanksgiving behind us, I was ready to get in the holiday spirit and wanted to incorporate eggnog into a baked treat; the flavor of eggnog translates so well into dessert!

These Eggnog Cupcakes are vanilla cupcakes with eggnog substituted for milk. They are topped off with a dollop of whipped topping and a sprinkle of cinnamon.

Ingredients:

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup eggnog
  • 1 can whipped topping
  • ground cinnamon, for sprinkling

Continue reading Eggnog Cupcakes

Apple Butter Swirled Gingerbread Bars

Note: I was sent a Glass 3 Qt Baking Dish with Lid, Glass 2 Qt Baking Dish with Lid, Brownie Spatula, and Illuminating Digital Hand Mixer from OXO. All opinions are my own. 
September is Pediatric Cancer Awareness Month. Every year, OXO donates up to $100,000 to support an organization called Cookies for Kids’ Cancer. The organization was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.
I’ve posted twice a year for the last few years to help bring awareness to Cookies for Kids’ Cancer. Click here to see some of my past posts.
Each year, OXO donates $100 to Cookies for Kids’ Cancer for each blogger post up to their $100,000 commitment. This year, OXO asked us to use a recipe from Dorie Greenspan’s newest cookbook, Dorie’s Cookies while using some of OXO’s great baking tools. Dorie’s Cookies includes over 200 recipes from classics to brownies to savory cookies, with some great baking tips thrown in.
 
I decided to make a recipe in the cookbook named Mary’s Maine Bars, named after a recipe developed by Dorie’s recipe tester (Mary Dodd) after a family trip to Maine. The bars are a delicious, chewy gingerbread that is perfect for the fall. One of the alternative to the recipe suggested swirling apple butter into the batter, so I tried it out!

Ingredients:

  • 1½ cups (204 grams) all-purpose flour
  • 1½ cups (204 grams) whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • ¾ teaspoon ground cloves
  • 1 cup (200 grams) sugar
  • ¾ cup (180 ml) unsulfured molasses
  • ½ cup (120 ml) flavorless oil, such as canola
  • 1 large egg, at room temperature
  • ¼ cup (60 ml) buttermilk, at room temperature
  • 1/4 apple butter, spiced
  • Sanding or granulated sugar, for sprinkling

Continue reading Apple Butter Swirled Gingerbread Bars

Beer and Cheddar Soup with Grilled Polska Kielbasa

Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias

I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.

 

When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.

 

 

Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.

 

 

Ingredients:

  • 4 tablespoons salted butter
  • 1 leek, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1/2 cup flour
  • 4 cups low sodium chicken stock
  • 12 oz Oktoberfest beer
  • 1 1/2 cups half and half
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked hot sauce (can also use liquid smoke)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 12 oz extra sharp yellow cheddar cheese, shredded
  • 1 Hillshire Farm® Polska Kielbasa
  • the juice of 1 lemon, optional
  • olive oil for drizzling, optional
  • chives, finely chopped, for garnish

Continue reading Beer and Cheddar Soup with Grilled Polska Kielbasa

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