Posts tagged ‘nutmeg’

October 5, 2013

Grains of Paradise and Cayenne Oatmeal Cookies

Living in Houston I’ve learned that Texans LOVE spicy, hot food.  They serve everything with a side of Tabasco or hot salsa that makes your forehead sweat, and it’s already hot enough without the spicy food.  Eggs, steak, salads, burgers… everything is bursting with heat.  I spent my first few months in Houston downing gallons of milk every time I attempted to conquer the red salsa at our local Mexican restaurant.  Sadly, I never succeeded.  But in an effort to enbrace my new home I’ve tried to incorporate some spice into my classic recipes to satisfy my friends cravings.

Grains of Paradise and Cayenne Oatmeal Cookies

The thing I like about these cookies is that they don’t immediately smack you in the face with heat, it gradually hits at the end and lingers ever so slightly.  I didn’t want to mess with a classic too much, but I do think this takes a traditional oatmeal cookie to a more grown up level.  The cranberries add to the chewy texture of the oats and give it an added sweetness needed with the earthy spices. I purposely left out cinnamon, usually a staple in oatmeal cookies, as I didn’t want it to mask the other spices. 

The secret ingredient in these cookies is grains of paradise, a spice native to West Africa. I crushed the grains with my mortar and pestle which released the most heavenly aroma — a combination of black pepper, cardamom, coriander and citrus with a lingering scent of something floral and woodsy.  If you crack one between your teeth, the flavor follows in much the same order as the aroma.  If you only get one thing from this recipe I hope it’s an introduction to this wonderful spice.  The floral, peppery flavor is going to make a wonderful addition to just about all your favorite foods.  Your grilled steaks, fish, vegetables and potatoes will thank you.

If you’re looking for something a little more special, pop two cookies in the oven at 350 for a few minutes and add a scoop of vanilla ice cream and you have a perfect ice cream sandwich. 

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 tsp. freshly ground nutmeg
  • 1 tsp. cayenne pepper (more if you are adventurous)
  • 1 tsp. grains of paradise
  • 1 tsp.  baking soda
  • 1/2 cup toasted pecans, chopped and toasted
  • 1/2 cup dried cranberries
  • 1 1/2 cups all-purpose flour
  • 3 cups traditional Quaker Oats (not quick cook)

Method

  1. Preheat the oven to 325°F
  2. Position racks in the upper and lower thirds of the oven. This helps the cookies crisp by being closer to the heat source or at the very top where the heat accumulates.
  3. Place nuts in a small pan and toast on medium heat for 5-7 minutes.  As soon as they become fragrant take them off the heat and space them on the side to cool.
  4. In a medium bowl, mix together flour, baking soda, nutmeg, cayenne, grains of paradise and salt thoroughly and set aside.
  5. In a large bowl, beat butter, white and brown sugar, and vanilla until the mixture changes color and becomes a smooth, pale white… this is what you want so you have light, fluffy cookies.
  6. Slowly add the flour mixture and continue to stir with a wooden spoon until well incorporated.
  7. Add oats, pecans and cranberries and stir until mixed well.
  8. Scoop dough on to ungreased cookie sheets, I use a mini ice cream scoop to make it easier.  I also spray the spoon with pam so the dough doesn’t stick.
  9. Bake for 8-10 more minutes until the cookies are golden brown
  10. Let the cookies cool on pan for 1 minute before placing on wire rack.
  11. Enjoy!

 

October 10, 2012

Black Pepper Cranberry-Walnut Oatmeal Cookies

I have an influx of oatmeal in my pantry…  every time I go to the store I seem to think I’m out so I buy more.  And of course when I get home I realize I have pounds of it!  (I’ve had the same experience with foil and butter…. )  So I needed to find some ways to get through it apart from my morning breakfast.

Black pepper oatmeal cookies with cranberries and walnuts

Thankfully, oatmeal can be used for a variety of healthy and tasty treats… granola and cookies being two of my favorites.  The change of seasons also makes me warm up to those heartier breakfasts and the cold harsh winter in Houston.  OK, harsh is probably overdoing it but we did get snow my first winter in Houston!  After a few not-so-subtle hints from my husband I finally had a free evening to bake up some goodies.

Home-baked cookies seem to be the perfect vehicle for little warm nuggets of heavenly pecan, walnut and macadamia.  It’s the perfect amount of crunch to balance the chewy exterior, and helps level out the sugary sweetness of plain cookies.  These are buttery, chewy and indulgent, and the hints of black pepper and nutmeg give this traditional recipe an interesting twist.  The tart cranberries contrast well with the black pepper and allow both flavors to spark while not overpowering one another.  You’ll friends will know they’re different, but they won’t know why…

Ingredients

  • 3/4 cup butter, melted (1½ sticks)
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. ground cloves
  • 1 1/2 tsp. ground black pepper
  • 1 tablespoon pure vanilla extract
  • 1 egg
  • 1 egg yolk
  • 1 1/2 cups traditional Quaker Oats (not quick cook)
  • 1/2 cup toasted chopped walnuts (or your favorite nut)
  • 1/2 cup dried cranberries

Method

  1. Remove butter from fridge and let warm to room temperature.
  2. Preheat the oven to 325 degrees.
  3. Place chopped pecans on a baking sheet and toast in the oven for 8-10 mins.  When you kitchen smells like heaven they’re ready.
  4. Remove from oven and let cool on the side.
  5. Line cookie sheets with parchment paper. Your cookies turn out so much better with parchment paper. I don’t know why but it works and then there is less to clean up!
  6. In a separate bowl, mix flour, baking powder, salt, cinnamon, nutmeg, clove and black pepper; set aside.
  7. In a medium bowl, cream together the melted butter, brown sugar and white sugar until it becomes a light cream color and fluffy in texture.  The color should significantly change from when you start, so just turn up that mixer and let it go!
  8. Beat in the vanilla, egg, and egg yolk for 2-3 minutes until light and creamy.
  9. Mix in the flour mixture until just blended.
  10. Add the oats, walnuts and cranberries and mix with a wooden spoon. Mix until just blended.
  11. Use a tablespoon and scoop out small balls of dough onto parchment lined cookie sheet and bake for 13-15 minutes. Do not over bake. The edges should turn very light brown, which is sometimes hard to see in the oven light, so I think I over baked these the first few times I made them.  The centers should still be slightly soft.
  12. Let the cookies rest on the cookie sheet for a couple of minutes before transferring to a cooling rack (I usually try to eat one right off the tray and always burn myself… but it’s so worth it!
  13. Repeat and enjoy!
February 28, 2012

Chocolate Chip Nutmeg Cookies (and extra crispy coffee chocolate chip for crunch lovers)

Soft or crispy?  It’s the never-ending debate for all cookie enthusiasts.  I personally go for a soft center with slightly crisp edges, but let’s tell the truth here… any cookie is hard to resist.  Cookies bring you back to your childhood, can turn around a stressful afternoon, and usually come along with friends, family and laughter.  I wouldn’t encourage eating a whole batch, but share them with your friends after a BBQ or a day at the beach and you’ll be guaranteed a good end to your meal.

I wanted to make a twist o the traditional chocolate chip cookie.  I know, why change such a perfect thing, but I always like to try something new.  Sometimes they work and sometimes they don’t.  (I tried adding lemon zest into a back to oatmeal cookies to give it a zesty flavor and they came out tasting like a cookie coated in pledge.  Fail.  This one however received much better feedback.)  As a spun my spice rack I noticed my nutmeg grinder looking sadly neglected after the eggnog-filled holiday months so I decided to break it out for the occasion.  The nutty, warm scent of nutmeg mixed with the almond extract gives this ordinary cookie a flavor that makes your willing cookie takers say, “mmm, what’s in these??”.  I made these especially for a coworker’s birthday and they were a big hit.  By 10am that morning all of them were gone.

And of course they cookies always seem taste better when they’re right out of the oven.  If you miss that freshly baked taste, pop a few in the oven at 350 for 3 minutes and enjoy.

Ingredients

  • 2 cups semi-sweet chocolate chips
  • 1 cup unsalted butter, softened
  • 3/4 cups sugar
  • 3/4 cups brown sugar, packed
  • 2 large eggs
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract
  • 2 1/4 cups flour (unsifted)
  • 1 tsp. baking soda
  • 1 tbsp. freshly ground nutmeg
  • 1/2 tsp. salt

Method

  1. Pre heat oven to 375°F
  2. In a large mixing bowl, beat butter, white sugar and brown sugar at medium speed until creamy and lightened in color.  I recommend mixing it roughly with a fork so the sugar doesn’t go flying around the kitchen when you turn on the blender.  Start slow and gradually bring up to medium until it’s a fluffy, creamy consistency.
  3. Add eggs one at a time, mix on low-speed until incorporated.
  4. And vanilla and almond extract and mix on low-speed until incorporated.
  5. In a separate bowl, stir flour, baking soda, nutmeg and salt.
  6. Gradually blend in the dry mixture into creamed mixture.
  7. Stir in chocolate chips.
  8. Drop tablespoon sized balls onto ungreased cookie sheets.
  9. Bake for 9 to 11 minutes or until golden brown.
  10. Remove from oven and let cool for 1 minute.
  11. Carefully remove cookies with a spatula and let cool on wire racks for 2 minutes before digging in.
  12. Return for seconds, and then pack up the rest for later.

If you prefer crisper cookies, here’s a tip to making them more your style.  It’s about the eggs, skipping them results in a flatter cookie with a great crunch.  Super crispy, crunchy, chocolate chip goodness coming right up!

CRISPY COFFEE CHOCOLATE CHIP COOKIES

Ingredients

  • 1 cup semi-sweet chocolate chips
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cup unsalted butter, melted and cooled
  • 1/3 cups lightly packed light brown sugar
  • 1/4 cups granulated sugar
  • 1 tsp. freshly ground nutmeg
  • 1 tbsp. cold strong coffee (save a small amount from your morning brew)
  • 2 tbsp. plus 2 tsp. light corn syrup
  • 1 1/2 tbsp. milk
  • 1 tsp. vanilla extract
  • 1 tsp. anise extract

Method for Supreme Crunch

  1. Preheat the oven to 325°F
  2. Position racks in the upper and lower thirds of the oven. This helps the cookies crisp by being closer to the heat source or at the very top where the heat accumulates.
  3. Line two large baking sheets with foil with the dull side up.
  4. In a medium bowl, mix together flour, baking soda, and salt thoroughly and set aside.
  5. In a large bowl, combine butter, white and brown sugar, coffee, corn syrup, milk, vanilla and anise. Mix until smooth.
  6. Slowly add the flour mixture and continue to stir with a wooden spoon until incorporated.
  7. Add chocolate chips and stir until mixed.
  8. The dough will be very soft.
  9. Divide the dough in half.
  10. Divide one half of the dough into 10 equal pieces, each about 1/4 cup
  11. Place 5 pieces of dough least 3 inches apart on each lined baking sheet. Use your fingers covered with a piece of plastic wrap to flatten each scoop until it is 3 inches in diameter. Remember, the cookies will spread even more as they bake so leave room!
  12. Bake the two sheets for 8 minutes.
  13. Rotate the sheets from the top rack to the bottom and from front to back.
  14. Bake for 7-10 more minutes, watching closely, until the cookies are evenly dark golden brown all over. Pale cookies will not be crispy.
  15. Let cool on pan for 5 minutes.
  16. Slide the foil with cookies onto racks.
  17. When the baking sheets are cool, repeat with the remaining dough.
  18. Cool cookies completely before snacking, stacking or storing.
November 18, 2011

Homemade Waffles with Nutmeg Whipped Cream

All it takes is a rush of cold air after a potent October cold front, on the heels of blustery northerly winds, to quickly change the weather in Texas.   Add in clear skies overnight allowing the heat to escape into space and voilà, very cold morning temperatures will be there to wake you.  In preparation for these cold blasts, I have something to warm your mornings, and leave you setting your alarm clock a few minutes early.

Adult waffles.  That’s right, not your usual Eggo mini waffles, but grown up, spruced up, adult waffles.  You still feel like a kid when you eat them, but with the touch of a few ingredients they transform into something decadent.  I love the slight crisp of the outside paired with the warm, fluffy center.  You can put almost anything on a waffle and it makes it better… berries, cream, butter, sugar, and syrup, even CHICKEN!  Ok, I didn’t grow up in the South and this dish totally confuses me, but I know it’s a favorite for some of you.  This recipe is in honor of my boyfriend who calls on these fluffy treats every Sunday morning.  And don’t worry, if you decide to go with Bisquick I won’t tell, I tend to go that route on busy weekends, and save these for special occasions.   P.S. You’ll be amazed what a little almond extract will do to your waffles, I promise it’s worth a try.

Ingredients

Waffle batter

  • 2 cups all-purpose flour
  • 1/8 cup sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 large eggs
  • 2 cups buttermilk (can also use milk if you don’t want to make a special trip)
  • 2 tbsp. vegetable oil
  • 1/4 tsp. real vanilla
  • 1/4 tsp. almond extract
  • Vegetable spray for waffle iron
  • Butter for topping

Whipped cream

  • 1 1/2 cup heavy whipping cream
  • 1 tbsp. confectioners sugar
  • 1/2 tsp. nutmeg

Method

  • Whip cold heavy whipping cream, confectioners sugar and nutmeg in a metal bowl.  Make sure the cream is super cold; warm cream is much harder to whip.
  • With an electric hand mixer beat cream (you can use a hand whisk; it just will take longer). Start slowly; if you set it on high at first, you’ll have cream all over the place. Set the mixer so it goes as fast as possible without splashing.
  • As the cream thickens, turn the speed up. As it begins to foam, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially become butter)
  • When finished, place Saran wrap over bowl and place in cold fridge (good luck, it’s always a game trying to get everything to fit, and inevitable the milk or orange juice has to come out.
  • Preheat your waffle iron
  • In a large mixing bowl mix flour, sugar, baking powder and baking soda
  • In a separate bowl, mix eggs, almond extract, vanilla, buttermilk and oil, then and add to the dry ingredients.
  • Let stand for 3-5 mins so batter thickens
  • Spray iron with oil
  • Spoon out about 1/2 cup of batter into hot iron (more or less depending on your waffle iron)
  • Remove from iron when ready-light turns on and top with whipping cream, a small knob of butter and a dusting of powdered sugar

You’ll be waking up earlier and earlier for these!  Add toppings and fillings to make them your own.  I usually add mini chocolate chips to my boyfriends waffle and then he carefully pours pure Vermont maple syrup into the cracks.  I like mine plain with whipped cream, but the best thing about waffles is the flavor combinations are endless.

November 14, 2011

Mexican Wedding Cookies

Ok, I waited long enough.  It’s now officially holiday season with Thanksgiving only 10 days away!  I’ll continue to post some healthy alternatives to get you through the cookie season, but this is not one of them.  This is melt-in-your-mouth, buttery, sugary heaven, and a perfect way to begin the festivities.

These quick, easy powdered sugar-covered shortbread cookies are known as Russian tea cakes or Mexican wedding cookies.  Either way they’re delicious, and dead easy to make.  They’re very similar to a shortbread cookie, but have the added flavor and texture of pecans and the silkiness of powdered sugar.

The secret to great tasting Mexican Wedding cookies is to use a high quality butter and pure vanilla extract.   Yep, it’s that simple.  The distinctive quality of these cookies that make it stand out from others is the smooth, velvety texture, light as air yet buttery flavor, and the surprising hint of crunchy nut which elevates this from simple cookie to a grown-up confection. I remember being horribly disappointed by these cookies as a kid because they aren’t overly sweet.  Now I appreciate that subtle sweetness and complex nutty flavor.

Ingredients 

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup confectioners sugar, plus more for coating baked cookies
  • 1/2 tsp. pure vanilla extract or fresh vanilla bean
  • 1/2 tsp. almond extract
  • 1/2 tsp. ground nutmeg
  • 1 3/4 cups all-purpose flour, plus more for dusting hands
  • 1 cup pecans, chopped into very small pieces

Method

  • Preheat the oven to 275 degrees F.*
  • Line cookies sheets with parchment paper.
  • Take one tray and line with chopped pecans.  Toast nuts for about 10 minutes, or until lightly brown and fragrant.  Remove from oven and let cool while you prepare the rest of the batter
  • Cream the butter and sugar in an electric mixer at low-speed until it’s smooth and light in color.
  • Beat in vanilla, almond extract and nutmeg at low-speed.
  • Keep mixer on low and gradually add the flour.
  • Once you add all the flour, remove mixer from stand and mix in the pecans with a spatula.
  • With floured hands, take out about 1 tablespoon of dough and shape into a crescent.
  • Continue to dust hands with flour as you make more cookies.
  • Place crescent shapes prepared cookie sheets.
  • Bake for 40 minutes.
  • Before the cookies are ready to come out, prepare a shallow bowl with confectioners sugar
  • Remove cookies from oven and when cool enough to handle but still warm, roll in additional confectioners sugar
  • Cool on wire racks

* QUICK TIP: If you’re short on time, you can raise the oven temperature to 350 and cook for 12-14 minutes per batch.  I prefer the slow cooking method, it keeps them evenly cooked and you have less chance of overcooking them, but the hotter oven also works.

Buying vanilla extract can be a challenge as there are so many choices. The first thing to do is to make sure that it’s labeled “pure” and not “imitation”. The best I have found, although it is quite expensive, is Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract that can be found in specialty food stores and online.

 

 

October 17, 2011

Walnut Banana Bread

I’m not one to go for the fat-free, low-carb, no flavor recipes.  I like everything in moderation and this is a good recipe for those who want to meet in the middle, a little bit on indulgence without all the guilt.  This recipe usually calls for a stick of butter, but I decided to substitute in some other ingredients to give it the same moist consistency you’re looking for in traditional banana bread.  I’ve made more banana bread than I like to think about trying to perfect this combination, and I’ve finally found one that’s a winner.

I’m not a huge fan of bananas, but there’s something about the smell of warm nuts and toasty bread in the oven that warms my heart and has me waiting by the oven to dig in.  Spread a thin layer of honey or jam on top and settle in for some much-needed deliciousness.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cinnamon
  • 3 tablespoons melted butter
  • 1/4 cup plain yogurt
  • 1/4 cup applesauce
  • 1/2 cup brown sugar
  • 1/4 granulated sugar
  • 2 large eggs, beaten
  • 2-3 overripe bananas, mashed
  • 1/2 cup walnuts, chopped and toasted

Method

  • Preheat oven to 350°F
  • Line a baking sheet with foil and lay out the chopped walnuts
  • When oven is ready, toast the nuts for 10 mins.  Remove and set aside to cool.
  • Lightly grease a 9×5 inch loaf pan.
  • In a large bowl, combine flour, baking soda, nutmeg, cinnamon and salt.
  • In a separate bowl, mix melted butter, yogurt, applesauce and mashed bananas, and vanilla.  Then add 2 eggs and mix until well blended with a whisk.
  • Gently stir banana mixture into flour mixture; do this quickly and only until the mixture is moist, if you over mix you will end up with rock hard banana bread.
  • Take the nuts you set aside and lightly dust with flour (this will help them float in the bread and not sink to the bottom)
  • Stir in nuts and pour batter into prepared loaf pan
  • Bake for 50~60 minutes, until a toothpick inserted into center of the loaf comes out clean.
  • Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

This bread lasts for about a week if you keep it in a Ziploc bag in the fridge.  I like to toast the slices after the first day and spread honey and butter on the top.  It’s also been known to be a good companion to your cup of coffee on those early Monday mornings.

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