Posts Tagged ‘nutmeg’

by Sarah Steimer

The blog where I got the recipe cut out a lot of the sugar, which I appreciated. There’s really no reason to go overboard on sugar with either carrots or cream cheese — both are so naturally sweet.

  • 1 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup sugar
  • 3/4 cups canola oil
  • 2 eggs
  • 2 cups grated carrots (about 2-3 large carrots)
  • 1/3 c chopped walnuts

Whisk flour, baking soda, salt, cinnamon, cloves and ginger in medium bowl.

In a large bowl, combine the sugar and oil. Whisk in eggs one at a time. Add flour mixture and stir until combined. Stir in carrots and walnuts.

Divide batter among cupcake molds fitted with liners, filling 3/4 of each. Bake cupcakes at 350 degrees for 14 to 18 minutes, or until a toothpick or knife inserted into the center comes out clean. Let cool before icing.

For the frosting:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 stick unsalted butter, room temperature
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons maple syrup (I did use pure maple syrup, not sure if this made any difference)

Using a hand or stand mixer, beat all the ingredients on medium until fluffy. Chill the frosting for a few minutes minutes, until it has set up enough to spread smoothly. After icing the cupcakes, sprinkle with cinnamon.

Makes 12 cupcakes.

Recipe adapted from: Mehan’s Kitchen

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by Caitlin Saniga

Have you ever grated your own nutmeg? It tastes and smells dramatically different from the nutmeg that comes already grated in little jars at the store. It's fresh and floral and earthy. The large seed resting on the grater in the right of the photo is a nutmeg seed, and you can find whole nutmeg at bulk food stores.

  • 7 ounces shredded Swiss cheese (I used Emmental.)
  • 1 tablespoon all-purpose flour
  • 1/2 cup white wine
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, finely minced
  • 1 ounce cherry-flavored liqueur (Kirschwasser is good.)
  • 1/4 teaspoon freshly ground pepper
  • Freshly grated nutmeg, for topping

Dipper ideas:

  • sliced pear
  • crispy mini sausages
  • strips of grilled pita

When Sarah and I worked together at The Burr, one of Kent State's student-run magazines, we made several trips to The Melting Pot for dinner and desserts, courtesy of our editor John (left). This recipe is a copycat recipe for The Melting Pot's traditional Swiss fondue.

Toss the cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with two inches of water (or use a double boiler). Bring the water to a boil over high heat. Reduce the heat to medium, and pour the wine into the bowl.

Stir in the lemon juice and garlic using a fork. Cook for 30 seconds, stirring constantly.

Add half of the cheese, and stir constantly until the cheese is melted. Add the remaining cheese a small amount at a time stirring constantly. Pour the liqueur slowly around the edge of the bowl.

Pull the cheese mixture away from the edge of the bowl and cook for about one minute or until the alcohol cooks off. Stir the liqueur into the cheese. Stir the pepper in gently. Pour into a hot serving bowl. Garnish with a dash of nutmeg and serve immediately.

Makes about 4 servings.

Recipe adapted from: RecipeSecrets.net

*Throughout February we’ll post fondue recipes as part of our Fond of You guide (get the Valentine’s Day reference?). You can find all of our fondue recipes here.

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