Recipe Index (by Ingredients)

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Recipes that include nutmeg

Thanksgiving 2008 Series: Mini Pumpkin Pies

Thursday, November 27, 2008

Happy Thanksgiving!

Both of us (Lon and I) don’t like Pumpkin Pie. I know. I know. So anti-Thanksgiving but…it’s the truth. One of my problems with pumpkin pie is that the filling is too much for me. Too what? I’m not sure, just too much, so I figured I might like it more if I made mini pumpkin pies so that I could work the ratio so that it’s more crust, less filling. I think it worked. I do like this more and so does Lon. Yippee!

mini pumpkin pies 2

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Thanksgiving 2008 Series: Upside Down Cranberry Pumpkin Cake

Monday, November 24, 2008

Lon’s not a big fan of pumpkin. I like pumpkin but I don’t like pumpkin pie. So, for Thanksgiving, I had to come up with an alternative. This is a beautiful cake and perfect for those who don’t like things too sweet. The light cake, mildly pumpkin flavored, is topped with tangy cranberries and crunchy pecans, a very adult cake (but I bet kids will like it too).

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Thanksgiving 2008 Series: Pumpkin Lasagna

Friday, November 14, 2008

As I mentioned, I’ll be working on recipes for you to use this Thanksgiving. This one is not one of your grandma’s recipes. It may seem a little out there and I won’t lie, I was nervous making it, thinking, what if this is crap? I don’t know where this idea even came from. Ideas just pop into my head from time to time, but just trust me. This is an incredible recipe. Lon was skeptical too, as he asked, what is that? Oh, and pumpkin, forget it. He was like, don’t give me a big piece. But in the end, he loved it.

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Mini Carrot Spiced Cupcakes (Sans Nuts)

Friday, September 12, 2008

I made these Mini Carrot Spiced Cupcakes almost 6 months ago, and promised to make them again without the nuts. I love nuts, but in these little cupcakes, I just thought a smoother texture throughout would work better. Today is my mom’s birthday so it was the perfect opportunity to make mini-cupcakes again, the perfect, travel on the train, going to a restaurant, birthday cake. No extra plates, knives, or forks needed, and her friends loved them. Here is my tweaked recipe:

Mini Carrot Spice Cupcakes

*photos updated on 11/30/10

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Zucchini Apple Bread

Thursday, September 4, 2008

It‘s that transitional time of year, where we still have some summer produce, like zucchini, and fall goodies are coming in, like apples. I decided to make something exactly for this window of time, Zucchini Apple Bread. I also wanted something relatively healthy. Lon and I have been putting on some weight. Relatively is the key, because I never let flavor and texture suffer for health purposes. I don’t like fake sugars and fat free baked goods.

This recipe yields a wonderfully moist and mildly sweet quickbread, with a very natural flavor. The visible zucchini pieces may even make you feel healthier when eating them. The only problem is that it tastes great, so you may eat too much.



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Oxtail Goulash and Spaetzle

Sunday, August 31, 2008

I love beef oxtails and try to use it in any beef recipe I can (see my Oxtail and Linguine recipe). It works especially well for soups and stews because the bones give off so much flavor to the liquid. My latest oxtail conquest is Goulash, a Hungarian stew, which Lon grew up with. This is an easy dish that doesn’t require too much work, but it does require inactive time. As I sat, waiting for it to finish cooking, I started getting nervous wondering if my Oxtail Goulash would pass the test for Lon (of Hungarian descent) and it did, with flying colors!

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Almond Crunch French Toast

Saturday, August 9, 2008

Almond Crunch French Toast with Peach Compote

After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.

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Mini Carrot Spice Cupcakes with Cream Cheese Frosting

Friday, March 28, 2008

My friend Lily is moving away so I had to send her off with a treat. I love mini cupcakes and I love giving mini cupcakes. So, I decided on an apple/carrot spice flavor but you can’t taste the apple so I’m calling them Carrot Spice Cupcakes. I am so impressed with this recipe, as a first try. I would only change one thing, remove the nuts. The texture of the cupcakes is so light and tender that the crunch of nuts seems not to fit in. I will definitely be making these again (sans nuts).

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