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Posts tagged ‘Cardamom’

Butternut Squash muffins

Butternut Squash Muffin

 

Sweet flavor similar to carrot cake with added white chocolate chips and chopped walnuts and a cream cheese filling.

INGREDIENTS:

  • 1 cup butternut squash puree
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger extract
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ground cloves
  • 1/4 teaspoon ground all-spice
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners.

2. In a large bowl, mix together the butternut squash puree, eggs, oil, water, extracts and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, all-spice and cardamom. Add the walnuts and chips and stir.

3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 20-25 minutes or until a wooden skewer inserted into the center  comes out clean.

Yield: 16-18 muffins

 

Pear-blackberry Pie with Cardamom

Pear-blackberry Pie

The blackberries give the pie a nice color and the pear rounds out the flavor of the the berries.

Ingredients:

Filling

  • 4 fresh pears, unpeeled
  • 1½ cups fresh or frozen blackberries
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • ¼ cup cornstarch
  • 1 unbaked 9-inch pie shell

Crumb Topping

  • 3 tablespoons sugar
  • 3 tablespoons brown
  • ½ cup all-purpose flour
  • ½ teaspoon ground cardamom
  • 2 tablespoons cold unsalted butter

Directions:

Preheat the oven to 375°F. Core and slice the pears. Mix all the filling ingredients together well. Pour into the pie shell.

Add the dry ingredients for the crumb topping to a food processor or blender, pulse to combine, then add the butter. Mix until the topping comes together into crumbs. Add to the top of the pie. Bake for 70-80 minutes and let pie cool on wire rack before serving.

Yield: one 9-inch single-crust pie.

Lemon Poppy Seed Muffins

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Ingredients:

  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon cardamom
  • 1 tablespoon + 1 teaspoon poppy seeds
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 cup milk
  • 1/4 cup vegetable oil or softened butter (optional)*
  • 2 large eggs

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add lemon zest and juice.
  3. Beat the liquid ingredients together — milk, oil or butter, and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more! It’s OK if you’ve left some lumps that look as if they want more stirring; they really don’t.
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Sprinkle tops with additional poppy seeds. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

Pear Cupcakes

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Ingredients:

  • 1 cup of peeled, shredded, drained, and pressed pears (about 1 large or 2 small pears)

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar

  • 2/3 cup canola oil

  • 1 cup, 2 tablespoons all-purpose flour, sifted

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon cardamom

  • 1/4 teaspoon freshly grated nutmeg

  • 2 large eggs, beaten

Directions:

  1. Preheat oven to 350F. Line cupcake pans with 12 baking cups.

  2. Combine pears, granulated sugar, and brown sugar. Mix on medium low until well combined, about 1 minute.

  3. Slowly pour in oil. Continue mixing until combined. Scrape bowl to completely incorporate.

  4. Sift together flour, baking powder, baking soda, salt, cardamom and nutmeg. Add to batter. mix on medium just until combined. Add eggs and mix until smooth, about 10-20 seconds. Scrape bowl to well mix.

  5. Scoop batter into prepared baking cups, filling them ¾ full.

  6. Baked in middle of oven for 20 – 25 minutes, rotating the pan halfway through.

  7. The cupcakes are done when centers spring back to touch.

  8. Let cool completely.

Yield: 12 cupcakes

Pear Muffins

pearmuffinIngredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 cup milk
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup pear, chopped

Directions:

  1. Preheat your oven to 500°F.  Line muffin tin with 12 baking cups
  2. Blend together flour, sugar, salt, baking powder, cardamom and nutmeg. Set aside.
  3. Beat the liquid ingredients together — milk, oil, and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds — no more!
  5. Scoop batter into prepared baking cups, filling them 2/3 to  3/4 full.
  6. Place muffins in the oven and immediately drop temperature to 400°F*.
  7. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

*When you put muffins in a very hot oven and immediately drop the temperature, you help create the high peaks that make them so appealing.

 

Chai Spiced Blondies

Chai spiced blondie

Ingredients:

  • 8 tablespoons unsalted butter, melted
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • Pinch salt
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon black pepper
  • Pinch of cayenne pepper
  • 1 cup all-purpose flour

 Directions:

  1. Butter an 8×8 pan
  2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
  3. Add salt, pepper and spices, stir in flour.
  4. Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle.
  5. Cool on rack before cutting.

Yield: 16 pieces

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