#1/4 teaspoon ground ginger

[recipesvira]

Ingredients:

1 cup brown sugar

1/2 cup honey

2 tablespoons Dijon mustard

1/4 cup apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

Pinch of salt

2 tablespoons unsalted butter

Directions:

In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, ginger, and salt. Stir well.

Bring the mixture to a simmer and cook for about 5-7 minutes, stirring occasionally until the sugar has dissolved and the glaze has thickened slightly.

Remove from heat and stir in the butter until melted and incorporated.

Brush the glaze over the ham during the last 30 minutes of baking, reapplying as needed.

Prep Time: 5 minutes | Cooking Time: 7 minutes | Total Time: 12 minutes Kcal: 120 kcal per serving (glaze only) | Servings: 12 servings (for an average ham)

#hamglaze #brownsugar #holidayrecipes #glazingham #sweetandsavory #holidaycooking #easterham #thanksgivingham #dinnerrecipes #holidayfeast #festiverecipes #hamdinner #dinnerideas #comfortfood #homemadeglaze #familydinner #honeyglaze #cinnamonclove #dinnerisserved #savorymeals

[foodshowxyz]

🍂 Baked Pumpkin Fritter Bites 🍂

Ingredients:

For the Fritters:

🥫 1 cup pumpkin puree

🥄 1 cup all-purpose flour

🍬 1/4 cup granulated sugar

🍬 1/4 cup brown sugar

🥄 1 teaspoon baking powder

🌰 1/2 teaspoon ground cinnamon

🍂 1/4 teaspoon ground nutmeg

🌱 1/4 teaspoon ground ginger

🧂 1/4 teaspoon salt

🥛 1/4 cup milk (dairy or plant-based)

🍦 1 teaspoon vanilla extract

🥚 1 large egg

🧈 2 tablespoons melted butter

For the Coating:

🍬 1/2 cup granulated sugar

🌰 1 tablespoon ground cinnamon

🧈 2 tablespoons melted butter

Instructions:

Preheat the Oven 🔥

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Batter 🥣

In a large bowl, mix together:

🥫 Pumpkin puree

🍬 Granulated sugar & brown sugar

🥛 Milk

🍦 Vanilla extract

🥚 Egg

🧈 Melted butter

In another bowl, whisk together:

🥄 Flour

🥄 Baking powder

🌰 Ground cinnamon, nutmeg, ginger

🧂 Salt

Gradually add the dry ingredients to the wet mixture. Stir just until combined. (Don’t overmix!)

Shape the Fritters 🍩

Using a spoon or a cookie scoop, drop small mounds of the batter onto the prepared baking sheet. Space them about 1 inch apart.

Bake the Fritters 🍪

Bake for 12-15 minutes or until lightly golden and a toothpick comes out clean.

Coat the Fritters 🍯

While they bake, mix together:

🍬 Granulated sugar

🌰 Ground cinnamon

Once baked, let the fritters cool for a few minutes.

Brush each fritter with 🧈 melted butter and roll them in the cinnamon-sugar mixture until well coated. Enjoy! 😋

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

[theoutcastrogue]

I need to share this. (@st-just : hearty gruel alert!)

Red lentils. Boil them in a pot all by themselves, with salt, until soft. Skim the Bad Foam (or first wash them many times, until the water's clear). Set them aside.

Take a big skillet, and sauté in medium heat garlic with cumin, coriander seeds, mustard seeds, and ginger. Grate a tomato in there (or however you add tomato in sauces), add fresh parsley or coriander, and stir.

Drop in the red lentils with water, tumeric, lemon juice, AND TAHINI. Mix them together, let them cook for a few minutes more, stir until done. Adjust texture to taste basically, it's up to you if you'll eat with a fork or with a spoon.

Now serve. In the middle of the gruel, plop a spoonful of strained yoghurt, and slice some raw red onion around it. Drizzle some olive oil/lemon on top. Ready? CHARGE.

hot lentils (sans parsley, I was out) served in gruel form, a hearty meal for 1

Numbers (approximate), for 2 people

pot:

200 gr red lentils

7 minutes boiling

salt to taste

skillet:

2 cloves of garlic

1 teaspoon cumin

1/2 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger [I don't actually KNOW numbers for the spices, I'm eyeballing this; do what you will]

1 big tomato

salt and pepper to taste

+2 minutes stirring

skillet with the lentils:

~1/2 cup water (IF you've strained the lentils; I empty most but not all of the water from the pot, and then unceremoniously plop the whole thing in there)

1 teaspoon tumeric

4 tablespoons tahini

1/2 lemon

8 minutes cooking total

per serving:

1 hefty tablespoon yoghurt

1/2 small red onion

olive oil and lemon to taste

Feel free to play around with spices and seasoning. The only essential ingredients are the lentils, oil+tomato+cumin, and tahini+lemon.

It's completely feasible with brown lentils, except they take longer to boil. Basically this recipe combines the standard "brown lentils + tahini" with "red lentils + a bunch of spices".

If you have iron deficiency, the dairy will inhibit the iron absorption from the lentils, so either skip the yoghurt, or decide you're eating this because it's delicious, and not because it's good for your blood.

cold lentils ~8 hours later, now in spread-ish form, kinda like hummus. reheating not necessary, fantastic mezze for 2. lasts in the fridge for 3-4 days (just let it out to acquire room temperature first, and serve with yoghurt and onions again).

[tiredwitchplant]

How to Use Herbs: Basil (Sweet Basil)

Hwello again! This time we shall be talking about how to use basil in different forms. If you want more information about basil, please click this link to get to my basil post: Basil Let's get started.

Alchemist Formulas:

*Remember always try to see one part as a teaspoon before going into other measurements. Doing a smaller amount first and then trial and error is better than making too much and a mess.

Mars:

two parts red sandalwood

one part honeysuckle flowers

one part basil

one part ginger oil

one part juniper oil

Health

one part frankincense (Sun; vitality)

one part basil (Mars; energy)

one part cinnamon (Mercury; nervous system)

one part bay oil (Sun; health)

one part sandalwood oil (Moon; Inner Self)

Oils

Basil Essential Oil:

Ingredients

12 ounces olive oil

2 ounces basil, 1 packed cup

Remove basil leaves from stems.

Place olive oil in a pint sized mason jar.

Carefully stuff basil into mason jar and close the lid.

Store on a sunny windowsill for 1 day.

Use a funnel to strain oil and a spoon to smash last bits of oil out of leaves and discard the leaves.

Transfer oil to a decorative jar and refrigerate for up to 1 week.

Prosperity Oil:

1 part mint

1 part basil

1 part cinnamon

1 part pine

Carrier oil of your choice (olive oil, jojoba oil and etc)

Simply take a small mason jar and fill it a 1/4 of the way up with your chosen oil.

Add in your herbs while thinking of your intentions of prosperity and abundance and swirl the jar around clockwise.

Then add a little bit more of the oil before closing the lid.

Awakening Oil:

*This needs to crafted on a full moon

1/4 cup carrier oil

Mason jar

2 drops of basil oil

2 drops of thyme oil

Pour your carrier oil into the mason jar and then added the drops of thyme and basil

Swirl it gently in a clockwise direction so it will mix thoroughly. Say, "I awaken, I listen, I see. Enlightenment come to me. Awareness, mindfulness, clarity. Illumination come to me."

Anoint your temples on your head and pulse points with your oil before doing divination work.

Spells

Basil Growth Spell

Chop fresh basil into fine threads.

Warm honey gently over the stove. (A double boiler or bain-marie is recommended, as honey scorches easily.)

Add the basil to the honey and simmer.

Remove the basil-enhanced honey from the source of heat and murmur over it something like this: "Flies flocks to honey, Customers flock to me, Bears flock to honey, Business flocks to me, Ants flock to honey, Contracts flock to me."

Run a warm bath for yourself.

Rub the honey over your body, and then enter the bath.

Soak in the water for a while. When you emerge, before you drain the water, reserve some of the used bathwater.

Toss this on the grounds of your business.

Sex Worker’s Better Business Spell

Dress a lodestone , a magnetite rock, with essential oils of basil, bergamot, and lavender. (In theory, the lodestones' gender may be coordinated with the gender of the clientele you wish to draw.)

Sprinkle with magnetic sand and a pinch of ground cinnamon.

Carry or wear to charm up added business.

Exorcism Powder

Blend the following ingredients together and grind into a fine powder:

Dried basil

Frankincense

Rosemary

Rue

Yarrow

2. Blend this powder with arrowroot powder.

3. Sprinkle as needed.

Basil Cleansing Bath

Pour approximately one cup of boiling water over one heaped teaspoon of dried basil.

Allow this to stand until the water cools, creating a strong infusion.

Add this to your bath.

Financial Dreams (For Solutions)

Sprinkle either infused basil oil or essential oil of basil onto a lodestone, just before going to sleep.

Get into bed, turn out the lights and gently rub the scented lodestone in a sunwise direction on your forehead. (When you awake, your forehead will probably be dirty. Don’t panic; lodestone dust is lucky.)

Keep the lodestone near the bed, so that you can inhale the basil

Since two of these spells ask for lodestone, here is where you can get some and arrowroot powder. Lodestone , Arrowroot Powder

Kitchen Witch Recipe:

Wisdom Soup

Serves: 4

Prep Time: 30 minutes

Cooking Time: 30 minutes, plus a little bit until it’s just right

1 cup red lentils

2 cloves garlic, minced

1 can coconut milk

1 lime, sliced into thin wheels

Oil Options: Olive oil, toasted sesame oil

Sour Options: lemon juice, lime juice, rice vinegar

1 onion, diced

Sweet Options: Sugar, honey, agave

2 sprigs basil, de-stemmed and chopped

Salt Options: Soy sauce, sea salt, sweet miso (make a paste with miso and water before adding)

2 inches fresh ginger, minced

2 cups water

2 sprigs cilantro, de-stemmed and chopped

2 sprigs mint, de-stemmed and chopped

1/4 teaspoon cayenne pepper

In a pot, place the lentils, coconut milk, and water, and bring to a boil.

Reduce heat and simmer.

Add the onion, garlic, ginger, cayenne.Stir. Do not cover.

Once the lentils are cooked and not firm (about 15–20 minutes), add one thing from the sour category, one from the sweet category, one from the salty, and some oil (add about a teaspoon of oil at a time). Taste. Repeat with a different item from each category.

Garnish with sliced wheels of lime and minced-up basil, mint, and cilantro.

I hope you enjoy these spells, recipes, and formulas and put them to good use. Use them wisely and bye byes~

Sources

[emily1-johnson]

Keto Carrot Cake

Ingredients:

2 cups shredded carrots

1 cup almond flour

1/2 cup erythritol

4 eggs

1/2 cup coconut oil

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

A pinch of salt

Instructions:

Preheat the oven to 350°F (180°C).

In a bowl, mix together the almond flour, erythritol, baking powder, cinnamon, ginger, and salt.

In another bowl, whisk the eggs with the coconut oil.

Combine the dry ingredients with the wet ingredients, then fold in the shredded carrots.

Pour the batter into a greased cake pan.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool before serving.

Enjoy your keto-friendly carrot cake!

[heavenlybackside]

Buttermilk Pumpkin Pound Cake 🎃

Ingredients:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 cup canned pumpkin puree

1 cup buttermilk

2 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

¼ teaspoon salt

1 teaspoon vanilla extract

Instructions:

1. Preheat Oven:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.

2. Cream Butter and Sugars:

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add Eggs and Pumpkin:

Beat in the eggs one at a time, then mix in the pumpkin puree and vanilla extract.

4. Combine Dry Ingredients:

In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

5. Mix Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

6. Pour into Pan:

Pour the batter into the prepared Bundt pan and smooth the top.

7. Bake:

Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool:

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Optional Glaze:

Ingredients:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions for Glaze:

1. Mix Glaze Ingredients:

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

2. Drizzle Over Cake:

Drizzle the glaze over the cooled cake before serving.

Enjoy your delicious fall dessert!

[thecheekyblog]

It TIIMEEES!

You all know my passion for beauty and self care especially when it is DIY ! Like there is nothing better than taking care of yourself in the comfort of your home ( except maybe a 5 star but hey we do we what we can )

So here is few homemade recipe to take care of yourself right in your casa babes!

Hair mask :

1 ripe avocado

2 tablespoons honey

2 tablespoons olive oil (or coconut oil)

Optional: a few drops of essential oil (like lavender or rosemary)

Instructions:

Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

Mash the Ingredients: Use a fork or a blender to mash the avocado until smooth.

Mix in Other Ingredients: Add the honey and olive oil (and essential oil, if using) to the mashed avocado. Mix well until you have a creamy consistency.

Apply the Mask: Start with clean, damp hair. Apply the mask evenly, focusing on the ends and any dry areas. You can use a comb to help distribute it.

Let It Sit: Cover your hair with a shower cap or a towel to keep the mask warm. Leave it on for 30 minutes to an hour.

Sugar wax :

2 cups granulated sugar

1/4 cup water

1/4 cup lemon juice (freshly squeezed is best)

Instructions:

Combine Ingredients: In a medium saucepan, mix together the sugar, water, and lemon juice.

Heat the Mixture: Place the saucepan over medium heat. Stir constantly until the sugar dissolves.

Cook the Mixture: Once dissolved, stop stirring and let it boil. Keep an eye on it, as it can bubble up. Cook for about 8-10 minutes, or until the mixture turns a golden amber color. Use a candy thermometer to check the temperature; it should reach about 240°F (115°C).

Cool Down: Remove the saucepan from heat and let the mixture cool for a few minutes. Pour it into a heat-safe container and allow it to cool completely.

Check Consistency: Once cooled, the wax should be pliable but not too sticky. If it's too hard, you can add a little water and heat it again briefly.

Face mask :

2 tablespoons plain yogurt (preferably unsweetened)

1 tablespoon honey

1 tablespoon oatmeal (finely ground)

Optional: a few drops of essential oil (like tea tree or lavender)

Instructions:

Mix Ingredients: In a bowl, combine the yogurt, honey, and oatmeal. Mix until you have a smooth paste.

Add Essential Oil: If desired, add a few drops of your chosen essential oil and mix again.

Apply the Mask: Clean your face and gently apply the mask evenly, avoiding the eye area.

Let It Sit: Allow the mask to sit for about 15-20 minutes.

Rinse Off: Rinse your face with warm water, gently massaging in circular motions to exfoliate.

Finish with a splash of cool water to close the pores.

Detox shot :

Ingredients:

1-inch piece of fresh ginger (helps with digestion and inflammation)

1/2 lemon (rich in vitamin C, supports immune function, and helps with digestion)

1 tablespoon apple cider vinegar (supports digestion and balances pH)

1/4 teaspoon turmeric powder (anti-inflammatory and antioxidant properties)

A pinch of cayenne pepper (boosts metabolism and circulation)

1 tablespoon honey or maple syrup (optional, for sweetness)

Instructions:

Prepare the ingredients:Grate or finely chop the fresh ginger.Squeeze the juice from the lemon.

Blend: In a blender, combine the ginger, lemon juice, apple cider vinegar, turmeric powder, cayenne pepper, and honey (if using).Add about 2–3 tablespoons of water to help with blending.

Strain (optional):If you prefer a smoother shot, strain the mixture through a fine mesh sieve or cheesecloth to remove any pulp.

Serve:Pour into a small shot glass (about 1 to 2 ounces).Stir well before drinking, as some ingredients might settle at the bottom.

So girlies, i hope this helps and see you on my next blog!!!

[hallow-witxh]

Pumpkin Cupcakes Feel-Good Abundance Spell Recipe

Yes yes yes, I know it's still summer and autumn is a loooong way away, but damnit, sometimes I want to call forth my Inner White Girl and indulge in pumpkin spice! Well, luckily for me (and for you!), I have a perfect recipe for you - because not only is it a dozen pumpkin spice mini cakes, but also a feel-good and abundance spell. So here's my abundance spell recipe - complete with cream cheese frosting and DIY pumpkin spice mix! So, without further ado, here we go!

What you'll need:

Pumpkin pie spice:

3 tablespoons ground cinnamon (adds power to the spell, prosperity, success)

2 teaspoons ground ginger (adds strength to the spell)

2 teaspoons ground nutmeg (money)

1 teaspoon ground allspice (money, luck)

1 teaspoon ground cloves (success)

Bowl

Spoon, fork, or whisk

Cakes:

2 eggs

1 1/4 cups granulated sugar (banishes negativity)

1 cup pumpkin puree (granting wishes, prosperity)

3/4 cup melted butter (enhances peacefulness)

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice (abundance)

1/2 teaspoon vanilla extract (self-love)

1/4 teaspoon salt (protection, grounding)

Cupcake liners (I like these! Unbleached, chlorine-free)

Wire rack (optional)

Whisk, hand mixer, or stand mixer

Large mixing bowl

Cream cheese frosting:

1/2 cup softened butter (enhances peacefulness)

8 ounces softened cream cheese (meeting goals)

4 1/2 cups powdered sugar (banishes negativity)

splash of vanilla extract (self-love)

Large mixing bowl

Hand mixer, or stand mixer (trust me, you'll want a hand or stand mixer for this)

Piping bags (optional)

What you'll do:

Pumpkin pie spice:

Add all ingredients into a bowl

Mix mix mix

All done!

Cakes:

Preheat the oven to 400 degrees (F) and line a 12-cup muffin baking pan with paper liners

Place the wet ingredients (eggs, sugar, pumpkin puree, and butter) in a bowl or stand mixer bowl. Whisk or mix until smooth.

Add the dry ingredients (flour, baking soda, baking powder, pumpkin pie spice, vanilla extract, and salt) to the bowl. Stir until just combined.

Divide the batter among the 12 muffin cups.

Bake for 15-18 minutes, or until just browned and a toothpick inserted in the center of a cupcake comes out clean. A chopstick also works but leaves a bigger hole. Don't worry, you can cover it up with frosting.

Cool for a few minutes in the pan on the wire rack, then transfer the cupcakes to the wire rack to cool completely. Don't frost until the cupcakes are completely cool!

Cream cheese frosting:

Put the butter and cream cheese in the bowl of a mixer or a mixing bowl and mix until light and fluffy, about 3-4 minutes.

Add the powdered sugar, one cup at a time, and mix on low speed until combined. Add the vanilla extract and mix for a minute.

If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached. You can use any kind of milk, but I don't recommend soy.

Optionally, you can put the frosting in a piping bag and pipe the frosting on the cupcakes. Or you can just dollop it on with a spoon. Or, if you're like a monster like me, you can put a cupcake in a bowl and scoop in some frosting with it. Oh who am I kidding, I mash it all up together like an ungodly goop...

I know it's a long post, but I promise it's actually quite easy! And delicious. Very, very delicious.

As always, practice safely, do your research, and blessed be!

Support your local witch on Ko-Fi!

[beautyandlifestyleblog86]

Turmeric Golden Latte ——

Ingredients:

* 1 cup almond milk (or your preferred milk)

* 1 teaspoon turmeric powder

* 1/2 teaspoon ground ginger

* 1/4 teaspoon ground cinnamon

* 1/4 teaspoon ground black pepper

* 1 tablespoon honey (or maple syrup)

* Pinch of nutmeg (optional)

Instructions:

▫️In a small saucepan, heat the almond milk over medium heat until warm but not boiling.

▫️Add turmeric, ginger, cinnamon, black pepper, and nutmeg (if using) to the warm milk.

▫️Stir the mixture well to combine the spices.

▫️Add honey or maple syrup to taste.

▫️Pour the golden latte into a mug and enjoy.

This golden latte contains a blend of powerful spices that offer a range of nutritional benefits. Turmeric is known for its anti-inflammatory properties and potential immune-boosting benefits, while ginger can help reduce inflammation and support digestion. Cinnamon is rich in antioxidants and may help regulate blood sugar levels. Also, black pepper is included to enhance the absorption of curcumin, the active compound in turmeric. Enjoying this golden latte is a delicious and healthy way to boost your immunity and experience the advantages of these potent spices.

[forkfulofflavor]

Pumpkin Cinnasticks Ingredients: Pumpkin Cinnasticks: 1/2 cup warm milk (100-105°F / 125 ml) 1/4 cup granulated sugar (50 g) 1 1/2 teaspoons active dry yeast (6 g) 1/2 cup pumpkin puree (122 g) 2 1/2 cups all-purpose flour (370 g) 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1 large egg yolk 1/4 cup plus 2 tablespoons melted butter, divided (85 g) 1/4 cup brown sugar (50 g) 2 tablespoons pumpkin spice seasoning 1 tablespoon cinnamon sugar Maple Cream Cheese Dip: 1/2 cup heavy cream (125 ml) 4 ounces cream cheese, softened 1/4 cup maple syrup (125 ml) Directions: Prepare the Dough: In a small bowl, combine warm milk, granulated sugar, and active dry yeast. Let sit for 5 minutes until foamy. Stir in the pumpkin puree. In a stand mixer bowl, combine the yeast mixture with flour, cinnamon, salt, nutmeg, ginger, and egg yolk. Knead the dough for 6-7 minutes until smooth (or knead by hand). The dough will be soft and slightly sticky. Place in a clean bowl, cover, and let rise in a warm place for 1 hour, until doubled. Make the Pumpkin Spice Butter: Mix 1/4 cup melted butter with brown sugar and pumpkin spice seasoning. Line a baking sheet with parchment paper. Shape the Cinnasticks: Lightly flour a clean surface. Punch down the dough and roll it into a 24x16-inch rectangle. Spread the pumpkin spice butter over half (12x8 inches) of the dough. Fold the dough in half lengthwise to make a 12x16-inch rectangle. Cut into 1-inch strips (about 16 strips). Twist each strip by holding both ends and twisting in opposite directions. Place on the prepared baking sheet. Cover lightly and let rise in a warm area for 30 minutes. Prepare the Dip: While the cinnasticks rise, whip the heavy cream in a bowl until stiff peaks form. In a separate bowl, blend the cream cheese with maple syrup until smooth. Fold in the whipped cream until well combined. Set aside. Bake and Finish: Preheat the oven to 375°F (190°C). Bake the cinnasticks for 10-12 minutes until golden brown on the bottom. Mix the remaining 2 tablespoons melted butter with cinnamon sugar and brush over the baked cinnasticks. Let cool for 5 minutes before serving. Serve: Enjoy warm with maple cream cheese dip! Prep Time: 25 minutes (plus 1 hour 30 minutes rising) | Cooking Time: 12 minutes | Total Time: 2 hours 7 minutes Kcal: 200 kcal per serving | Servings: 16 cinnasticks These Pumpkin Cinnasticks bring together the comforting flavors of cinnamon, nutmeg, and pumpkin for a cozy fall treat. Soft and fluffy, each stick is lightly spiced and brushed with cinnamon sugar butter after baking. Paired with a creamy maple cream cheese dip, they’re perfect for dipping and sharing, offering a hint of sweetness in every bite. Ideal for autumn gatherings or a cozy treat at home, these cinnasticks make an irresistible snack or dessert. The warm spices and touch of pumpkin make them festive and inviting, while the maple cream cheese dip adds a creamy finish that will have everyone reaching for seconds. Serve them fresh from the oven for the ultimate fall indulgence!

[foodshowxyz]

Spicy Coconut Curry Scallops

Ingredients:

• 500g scallops 🦪

• 1 tablespoon olive oil 🫒

• 1 small onion, finely chopped 🧅

• 2 cloves garlic, minced 🧄

• 1 tablespoon ginger, grated 🍃

• 1 red chili, finely chopped 🌶️

• 1 teaspoon ground turmeric 🌿

• 1 teaspoon ground cumin 🌿

• 1 teaspoon ground coriander 🌿

• 400ml coconut milk 🥥

• 200g chopped tomatoes 🍅

• 1 teaspoon salt 🧂

• Fresh coriander leaves, chopped (for garnish) 🌿

Instructions:

1. Prepare the Ingredients:

• Pat the scallops dry with a paper towel and set aside.

• Finely chop the onion, garlic, ginger, and red chili.

2. Cook the Aromatics:

• In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes).

• Add the minced garlic, grated ginger, and chopped red chili. Cook for another 2 minutes until fragrant.

3. Add Spices and Liquids:

• Stir in the ground turmeric, cumin, and coriander. Cook for 1 minute.

• Pour in the coconut milk and chopped tomatoes. Stir well and bring to a simmer.

4. Cook the Scallops:

• Add the scallops to the pan and cook for 5-7 minutes, turning occasionally, until they are opaque and cooked through.

• Season with salt to taste.

5. Serve:

• Transfer the scallops and sauce to a serving dish.

• Garnish with freshly chopped coriander leaves.

[info-hazard]

A year or so ago, I put my herbalist brain to use and created a recipe for Tarkalean tea. I've been drinking it ever since. Here's the recipe if anyone wants it.

One darjeeling tea bag (Or chamomile, if black tea isn't your thing!)

1/2 Teaspoon orange or lemon peel

1/4 Teaspoon lavender

1/8 Teaspoon turmeric

Whole or ground cloves (However much you want.)

One piece of star anise

Crystallized or ground ginger (Again, to taste.)

Steep this in boiling hot water and sweeten to taste. This isn't really based off of any evidence in the Star Trek universe, I just came up with it based off of what I thought it'd taste like, as well as whatever medicinal properties I wanted it to have.

[najia-cooks]

[ID: First image is bowl of collard greens with tomato and sliced jalepeño; second image shows several Ethiopian vegetable dishes on a piece of injera. End ID]

ጎመን / Gomen (Ethiopian collard greens)

This wot, or stew, consists of leafy greens that are cooked until tender with onion, garlic, ginger, tomato, and spices including korerima (Ethiopian false cardamom) and tikur azmud (nigella seeds). The result is a robust, flavorful side dish with an intensely aromatic finish.

Recipe under the cut!

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Ingredients:

12oz (340g) collard greens, kale, or other bitter greens, washed

1/4 cup avocado or sunflower oil, or other neutral oil

1 red onion, chopped or grated

2 cloves garlic, chopped

1 1/2 tsp minced ginger

1 tomato, minced

1 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

1/2 tsp Ethiopian false cardamom (korerima / ኮረ���ማ; Aframomum melegueta), toasted and ground

1 tsp nigella seeds (tikur azmud / ጥቁር አዝሙድ; Nigella sativa), toasted and ground

1 jalapeño, sliced

Salt to taste (about 3/4 tsp table salt)

Mitmita (ሚጥሚጣ), to taste (see notes at end)

For more information on Ethiopian herbs and spices, including suggested substitutions, see the notes at the end of my berbere recipe.

Some recipes include niter kibbeh (ንጥር ቅቤ) in Ethiopian vegetable dishes such as gomen; this isn't typical, but you may add a teaspoon or so at the end of the cooking time if you have some lying around!

Instructions:

1. If using collard greens, discard any yellow leaves. Bend the end of each stem backwards and peel away the string that emerges. If the stems are stiff, remove them; if they are tender, they may be minced and included in the dish. Dice greens (finer than I did in the picture!).

2. Heat onion, tomato, about a third of the garlic, and a pinch of salt in a dry pot on medium heat. Continue to cook, stirring and scraping the bottom of the pot often, until tomato is softened and onion is translucent.

Beginning the cooking process without oil is traditional in Ethiopia, but if you’re worried that they may stick, you may heat a little oil in the pot before adding the onion, tomato, and garlic.

3. Add oil and sauté, stirring occasionally, for about 10 minutes, until mixture is very soft and homogenous. Lower heat it ncessary.

4. Add ginger and another third of the garlic and sauté for about 30 seconds, until no longer raw-smelling.

5. Add ground spices and a couple tablespoons of water. Heat until simmering and add chopped greens.

6. Cover and cook, stirring occasionally, until tender (about 20-30 minutes).

7. Add salt to taste, jalepeño, and the remainder of the garlic and cook for another couple minutes.

Serve warm as a side with injera, misir wat, doro wat, etc.

For the mitmita:

Mitmita is a spicy seasoning mix that may be included in Ethiopian dishes, or served at the table as a condiment. Preparations differ, but recipes usually include chili, korerima, and cloves, and may also include cumin, green cardamom, allspice, black pepper, cinnamon, or garlic powder.

Ingredients:

20 dried bird's-eye chili peppers (piri piri)

2 Tbsp cumin seeds (optional)

1 Tbsp korerima seeds

1 Tbsp green cardamom pods (optional)

2 tsp whole cloves

1-inch piece Ceylon cinnamon (optional)

Bags of bird's-eye chili peppers can be purchased at a halal grocery store, where they will likely be a product of India or Thailand; they may not be labelled "bird's-eye," but look for the small size and curved shape.

Instructions:

Toast spices one at a time in a small dry skillet on medium heat until fragrant. Allow to cool completely and then grind in a spice mill or using a mortar and pestle. Store in an airtight jar in a cool, dry place.

[iceycube]

Pebernødder!

Tiny traditional Danish Christmas cookies, name translates to pepper nuts. One recipe yields 150-200.

Ingredients:

45 g brown sugar

65 g granulated sugar

1 tablespoon dark syrup

130 g softened butter

1 egg

250 g all purpose flour

2 teaspoon ground cinnamon

1/4 teaspoon ground white pepper (you can do more, but they get a very spicy aftertaste then.)

1/3 teaspoon ground ginger

1/2 teaspoon ground cardamom

2 1/2 teaspoon vanilla sugar

1/2 teaspoon ground cloves

1 teaspoon baking soda

How to:

Mix all ingredients (or you can do like when making American cookies: cream butter and sugars and syrup, and then add egg, and then the dry stuff)

Wrap and cool in fridge for at least 1 hour.

Portion into 4 and roll into very thin sausages. We are talking pinky finger thick.

Cut to 1 cm slices and roll to small balls. Or just set them up and press on them.

Press slightly flat on baking sheet. Leave one nut space between nuts as they almost double in size.

Bake in convection oven at 180 Celsius for 8-10 minutes

You can also use it for cookie cutter cookies and decorate with icing like you would ginger bread men.

All spices except cinnamon and cardamom are optional and can be regulated up or down how you like them :]

[riebearsp]

This is the recipe for the Asian Medley potato soup. I left a few things out of mine cause I didn’t have them like the garlic powder and onion powder (but I put them here cause Ik it would make it taste better) and same with the optional stuff i just put things I thought would make it taste better but I didn’t have any.

Mine was about 158 cals, with sesame oil it’s 180 cals so I did no sesame oil. (In general I don’t usually count seasoning cals but some of you may so I put it in) Keep in mind the cals may be different depending on the brand you use.

Ingredients:

• 1/2 cup Asian medley vegetables (broccoli, carrots, snap peas, peppers, etc.)

• 1 packet Bare Bones bone broth (prepared according to packet instructions, usually 1 cup)

• 1/2 clove garlic, minced

• 1/8 teaspoon ground ginger

• 1 small potato, peeled and diced

• 1/2 teaspoon sesame oil (optional)

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/4 teaspoon paprika

• Salt and pepper to taste

• Optional: Toasted sesame seeds, chopped cilantro or parsley, a squeeze of lemon or lime juice, or green onions.

Instructions:

1. Prepare the Bone Broth:

• Prepare the Bare Bones bone broth according to the packet instructions, usually by mixing the contents of the packet with hot water to make 1 cup of broth.

2. Prepare the Vegetables:

• If the vegetables in the Asian medley are not already bite-sized, chop them into smaller pieces.

• Peel and dice the small potato (Optional peel)

3. Sauté the Aromatics:

• In a small pot, heat the sesame oil over medium heat. Add the minced garlic and ground ginger, and sauté until fragrant (about 1-2 minutes).

4. Cook the Potatoes:

• Add the diced potato to the pot and sauté for a couple of minutes.

5. Add the Broth:

• Pour in the prepared bone broth. Bring the soup to a gentle boil.

• Reduce the heat and let it simmer for about 10 minutes, or until the potatoes are almost tender.

6. Add Seasonings and Vegetables:

• Add the Asian medley vegetables, garlic powder, onion powder, and paprika to the pot. Continue to simmer for another 5-7 minutes, or until the vegetables and potatoes are tender.

7. Finish and Serve:

• Taste the soup and adjust seasoning with salt and pepper if needed. Pour the soup into a bowl and garnish with chopped green onions, toasted sesame seeds, chopped cilantro or parsley, and a squeeze of lemon or lime juice.

(It may have to sit longer, mine was sitting for a while cause I wanted it soft, if you use frozen veggies you should definitely wait maybe an extra 10 mins.)