#Allspice

[fullcravings]

Everyday Apple Cake

[fattributes]

Ground Beef Arayes with Shawarma Sauce

[morethansalad]

Holiday Pomegranate Cranberry Mocktail (Vegan-Friendly)

[nebulardrip-art]

Day 2: Mob (Shigeo Kageyama), allspice

[certifiedceliac]

Apple Molasses (Cider Syrup) (via Forager Chef)

[mybackyardflock]

Many such cases

[offensivelytasteless]

[coffeenuts]

[laura-bitoni]

Chocolate Coconut Cake, SHARING THE RECIPE!

ingredients:

For the dough :

2 cups flour 1.5 cups of sugar 1 teaspoon of soda 1 teaspoon of baking powder 5 tbsp. heaping tablespoons of cocoa 2 large eggs 1 cup milk 1 teaspoon vanilla sugar 1/3 cup vegetable oil

Method :

cup boiling water not sure about the quality of the paper, it is better to lubricate it with oil). Preheat the oven to 180 C. Prepare two containers – a large one and a smaller one.

In a small one – mix all the dry ingredients (the first five in the list). In a larger bowl, lightly beat the eggs, and add vegetable oil and vanilla sugar.

Then alternately add flour and milk, mixing, starting, and ending with flour.

At the very end, pour in a glass of boiling water and mix again quickly. Get a liquid dough.

Pour it into a mold and bake at 180 C for 40 minutes (check with a toothpick near the end – it should come out dry or with a few wet crumbs, but do not overdry at the same time). The biscuit doubles in size!

Making cream

For cream:

1 can of condensed milk with sugar 2 yolks 2 tbsp. tablespoons butter 100 g coconut flakes

Method :

Mix everything in a saucepan with a thick bottom and boil, constantly stirring with a spoon, over low heat for about 5 minutes (no more – it will be too thick). Make sure the yolk doesn’t curl. It turns out thick coconut cream. Cut the cooled cake into two cakes and coat with cream, decorate with chocolate icing.

[hunger-not-by-number]

carrot cake french toast

[wickedherbgrimoire]

✨ALLSPICE ✨

Allspice is fantastic for enhancing psychic abilities and reaching new levels of consciousness, so it is a great herb to meditate with.

Element: Fire Deities: Aries, Mars Zodiacs: Aries, Scorpio Planet: Mars Crystals: Amethyst, Tiger’s Eye, Red Carnelian Good For: Psychic powers, money, abundance, & more! Protects Against: Negativity, lethragy, insomnia...

For more tips, tricks, tonics, and tintures check out the Wicked Witch's Web! 🌛🖤🌜

Source: The Wicked Witch of the Web

[fullcravings]

Chai Cake

[fattributes]

Potato Croquettes with Cheese and Hatch Chile Sauce

[morethansalad]

Christmas Tree Gingerbread Cookies (Vegan)

[tallhenrysalmanac]

Wassail

Ingredients:

- 6 Fuji Apples

- 1 cup Brown Sugar

- 1 cup Water

- 72 oz English-style Ale

- 750mL Madeira

- 10 Whole Cloves

- 10 Whole Allspice Berries

- 1 Cinnamon Stick, 2-inches long

- 1 tsp Ground Ginger

- 1 tsp Ground Nutmeg

Supplies:

- 8x8 Glass Baking Dish

- Apple Corer

- Large Slow-Cooker

- Cheesecloth

- Kitchen Twine

- Ladle

Method:

- Preheat oven to 350°F

- Remove cores from Apples and set in the baking dish standing upright

- Fill Apples with Brown Sugar and pour Water into the dish

- Bake until tender, about 45 minutes

- Pour the Ale and Madeira into the slow cooker and add Ginger and Nutmeg

- Put the Allspice Berries, Cinnamon, and Cloves in the cheesecloth and tie with kitchen twine

- Set to medium and bring it to at least 120°F (do not allow to boil)

- Add the baked Apples and the liquid from the dish into the cooker

- Ladle into cups to serve

[askwhatsforlunch]

Blaff

Blaff, thus named in reference to the sound the fish makes when plunged in a fragrant, boiling broth, is a spicy Caribbean fish stew.

Ingredients (serves 4):

1 teaspoon allspice

a large garlic clove, minced

1 Habanero chilli pepper

a thumb-sized piece fresh ginger

3 large, ripe limes

700 grams/1.5 pound red mullet (or other fresh fish of your choice)

1 large onion

2 large garlic cloves

1 heaped teaspoon annatto

1 teaspoon allspice

2 sprigs fresh thyme

2 bay leaves

1 1/2 litre/6 cups water

1 teaspoon corse sea salt

3 ripe limes

In a mortar, thoroughly grind allspice with the pestle. Spoon into a large baking tin.

Add minced garlic.

Whilst wearing gloves, cut a quarter to a half of the habanero pepper (according to your taste and resistance!) and finely chop, add to the tin. Grate in the zest of two of the limes and the ginger. Give a good stir to combine; set aside.

With a sharp knife, cut the mullet into decent chunks. Remove the bones where you can.

Add mullet chunks to the tin and thoroughly squeeze the juice of all three limes over them.

Still wearing the gloves, rub each piece of fish in the marinade to coat well.

Cover with foil, and allow to marinate, one hour.

Peel onion and garlic cloves, and halve each. Add onion and garlic halves to a large pot, along with annatto.

Crush allspice with a pestle, and add them to the pot, along with thyme sprigs and bay leaves. Cover with water and bring to the boil over a high flame.

Once boiling, stir in coarse sea salt, and reduce heat to medium-high and add mullet chunks to the pot. Cook, 10 to 12 minutes.

Spoon Blaff into serving bowl and thoroughly squeeze the juice of all three limes over the fish.

Serv Blaff hot, with rice, boiled ripe plantains or avocado.