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#allspice
fullcravings · 4 months
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Gingerbread Waffles Recipe with Cranberry Syrup
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fattributes · 2 months
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Polish Paszteciki
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morethansalad · 1 month
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Jerk Cauliflower with Mango Salsa & Coconut Rice (Vegan)
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coffeenuts · 4 months
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subtlecottagewitch · 8 months
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Orange: love and prosperity
Cinnamon: luck, prosperity, passion, and communication
Nutmeg: health
Allspice: renewal, healing, and health
Cardamom: clarity and direction
Need some refreshing energy in the house and decided to simmer this concoction in the hopes to open up the vibe at home and center it around a more positive atmosphere and give us some enlightening on what direction in life to take.
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reptilian-angel · 7 months
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Day 12: Spicey
With fall baked treats, it’s all about the spice
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laura-bitoni · 2 months
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Chocolate Coconut Cake, SHARING THE RECIPE!
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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.
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thorplayspetz · 10 months
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Allspice is showing us her favorite summer toy!
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fieriframes · 3 months
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[The allspice, the nutmeg, not too much heat.]
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angelkin-food-cake · 1 year
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Fried Rabbit
1 (3 lb.) rabbit, cut into 6 pieces, rib cage reserved for another use (such as stock)
1 Tbsp. plus 2 tsp. kosher salt
1 bottle dry white wine
1 garlic clove, crushed
2 (3 inch) strips lemon zest
1 bay leaf
½ tsp. whole allspice, crushed
1 cup crème fraîche
1 Tbsp. dijon mustard
1 Tbsp. chopped fresh oregano
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
1 tsp. freshly cracked black pepper
1 Tbsp. fennel seeds
1 cup all purpose flour
1 cup semolina flour
vegetable oil (for frying)
½ tsp. crushed red pepper flakes (optional)
2 Tbsp. minced fresh chives (optional)
Place rabbit in a medium pot; add 1 Tbsp. salt, next 5 ingredients, and water if needed so that rabbit is completely submerged. Bring liquid to a boil over medium-high heat; immediately reduce heat and gently simmer until an instant-read thermometer inserted into the thickest part of the meat registers 135°, about 20 minutes. Let rabbit cool in cooking liquid. Drain rabbit; discard liquid.
Meanwhile, whisk crème fraîche, Dijon mustard, oregano, rosemary, thyme, and black pepper in a medium bowl. Add rabbit to marinade, turning to coat well. Cover tightly with plastic wrap and chill for 24 hours.
Lightly toast fennel seeds in a small skillet over medium heat until fragrant, about 30 seconds. Grind in spice mill and transfer to a medium bowl; whisk in remaining 2 tsp. salt and flours.
Pour oil into a large deep skillet to a depth of 1 inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 325°. Set a wire rack inside a rimmed baking sheet. Working in 2 batches, dredge rabbit in flour mixture, shaking off any excess, and fry, turning once and adjusting heat to maintain a steady temperature, until an instant-read thermometer inserted into the thickest part of the meat registers 165°, about 10 minutes. Transfer rabbit to prepared rack. Sprinkle with red pepper flakes, if using, and let cool for at least 10 minutes before serving. Garnish with chives, if desired.
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I also made this post months ago but I've decided to try again since nobody saw it
What kind of seasoning do Asgardians use....
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Allspice
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fullcravings · 1 year
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Salted Caramel Apple Pie
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fattributes · 27 days
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Sałatka Jarzynowa
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morethansalad · 5 months
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Christmas Tree Gingerbread Cookies (Vegan)
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tallhenrysalmanac · 5 months
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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
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faewitchsherbs · 1 year
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𝕬𝖑𝖑𝖘𝖕𝖎𝖈𝖊
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𝕮𝖔𝖒𝖒𝖔𝖓/𝖋𝖔𝖑𝖐 𝖓𝖆𝖒𝖊(𝖘): Allspice, Pimento berry, Jamaica pepper 𝕭𝖎𝖓𝖔𝖒𝖎𝖆𝖑 𝖓𝖆𝖒𝖊(𝖘): Pimenta dioica 𝕱𝖆𝖒𝖎𝖑𝖞: Mytraceae~ clove, bay rum, eucalyptus, myrtle, guava
𝕸𝖊𝖉𝖎𝖈𝖎𝖓𝖆𝖑 𝖚𝖘𝖊𝖘: Used in a paste for tooth aches, arthritis & sore muscles, acne, and cold limbs. Also used in a tea for encouraging appetite and digestion, and as a tonic 𝕾𝖎𝖉𝖊 𝖊𝖋𝖋𝖊𝖈𝖙𝖘: Can cause nausea and vomiting in large amounts.
𝕸𝖆𝖌𝖎𝖈𝖆𝖑/𝖒𝖊𝖙𝖆𝖕𝖍𝖞𝖘𝖎𝖈𝖆𝖑 𝖚𝖘𝖊𝖘: Boosts will power Breaking bad habits & inertia Clearing energy blockages Courage Healing mixes Increasing energy & determination Luck Money Sex magic Spell booster Spell breaking 𝕯𝖊𝖎𝖙𝖞(𝖎𝖊𝖘): 𝕰𝖑𝖊𝖒𝖊𝖓𝖙(𝖘): Fire 𝕻𝖑𝖆𝖓𝖊𝖙(𝖘): Mars 𝖅𝖔𝖉𝖎𝖆𝖈(𝖘): 𝕲𝖊𝖓𝖉𝖊𝖗(𝖘): Masc 𝕮𝖍𝖆𝖐𝖗𝖆(𝖘): 1st|root|red
𝕻𝖔𝖎𝖘𝖔𝖓𝖔𝖚𝖘? 𝕴𝖋 𝖓𝖔, 𝖋𝖑𝖆𝖛𝖔𝖗𝖘 & 𝖔𝖗 𝖚𝖘𝖊𝖘: No. Has a robust, peppery, earth taste and smell. Used as a sub for cinnamon, nutmeg and cloves. 𝕮𝖔𝖒𝖒𝖔𝖓𝖑𝖞 𝖚𝖘𝖊𝖉 𝖎𝖓: Jerk recopies and English food, stews, sauces, pickling, and more.
𝕻𝖗𝖔𝖕𝖆𝖌𝖆𝖙𝖎𝖔𝖓- 𝖂𝖍𝖊𝖗𝖊 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: Tropical areas 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: 𝕳𝖔𝖜 𝖙𝖔 𝖕𝖑𝖆𝖓𝖙: 3ft apart to allow for full canopy spread 𝕻𝖗𝖊𝖋𝖊𝖗𝖗𝖊𝖉 𝖈𝖔𝖓𝖉𝖎𝖙𝖎𝖔𝖓𝖘: 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖈𝖔𝖑𝖑𝖊𝖈𝖙 𝖘𝖊𝖊𝖉𝖘/𝖘𝖕𝖔𝖗𝖊𝖘/𝖊𝖈𝖙: 𝕺𝖙𝖍𝖊𝖗 𝖙𝖎𝖕𝖘: must have male and female trees for cross-pollination, only female trees set fruit. 𝕳𝖆𝖗𝖛𝖊𝖘𝖙- *INDANGERED GROW YOUR OWN* 𝖂𝖍𝖊𝖓 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: trees fruit at 3 yrs of age 𝖂𝖍𝖆𝖙 𝖙𝖔 𝖑𝖔𝖔𝖐 𝖋𝖔𝖗: flowers appear in June, July, and August, once berries are full size but are unripe and green (because once they ripen they lose their aroma) 𝖂𝖍𝖆𝖙 𝖕𝖆𝖗𝖙𝖘 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: the unripe yet full grown berries from females and leaves from males 𝕳𝖔𝖜 𝖙𝖔 𝖍𝖆𝖗𝖛𝖊𝖘𝖙: break off small branches bearing clumps of berries, being sure to leave as little wounds on the plant as possible. 𝕳𝖔𝖜 𝖙𝖔 𝖉𝖗𝖞/𝖘𝖙𝖔𝖗𝖊: Dry in the sun or in an oven until they turn a dark reddish brown. Leaves can be plucked and pressed for oil.
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