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RUSTIC MEAT RUB

This is a semi-wet rub that is extremely packed with flavor. I typically don’t eat red meat often but when I do, I usually will eat filet that comes seasoned with salt and pepper at a decent restaurant. Although I must say that I’ve had an itch to grill and learn how to properly cook steaks. So far so good! But you know me, I LOVE spices and it would be silly of me to not share a yummy meat rub that goes fantastic with steaks, just like my Rustic Rubbed Top Sirloin!

The best thing about this semi-wet rub is that you can use it on any type of red meat, even on chicken. It’s full of warm spices, a little sweet and can have a good amount of heat depending on how much cayenne pepper you want to put in the mix. Okay, I’m gonna go drool now! Enjoy.

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RUSTIC MEAT RUB
Servings
steaks
Ingredients
Servings
steaks
Ingredients
Instructions
  1. Combine everything in a bowl.

RUSTIC RUBBED TOP SIRLOIN

Cold weather rustic food doesn’t always have to be soups and stews. So this time around I’m going for something hearty and interesting with my semi-wet rustic rub. It’s sweet, salty, savory and full of spice. Annnnnd so easy to pull together. If you like things more spicy, add more cayenne pepper to your hearts desire. You can give or take any of the spices to make it to your perfect liking. I won’t judge  😉  Personally, my favorite part is the dark char on the outside from the dark brown sugar. I kinda wish every bite of the steak was the edge piece, haha!


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RUSTIC RUBBED TOP SIRLOIN
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Mix all the ingredients except the sirloins in a bowl and generously rub all over the steaks. Let the steaks marinate in the fridge for at least an hour.
  2. Pull the steaks out and let it come to room temperature.
  3. Bring your grill to high heat and place the steaks on the grill with the cover closed for about 5 minutes. Turn the steaks over with tongs and let grill for another 5 minutes if you want the steak done medium.  Remove from the grill and let them rest for 5 minutes before serving.

PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


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PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.

APPLE SAUCE

‘Tis the season for apple sauce! Well, personally I feel that every seasons is apple sauce season because you can use it all year ’round. You can use apple sauce to make pastries, over ice cream, stir it into some plain yogurt, use a little in your smoothies, eat as is, even replace butter or oil in your baked goods too. Your options are really endless.

Most professionals usually will tell you to use certain apples only to make apple sauce and to specifically not use Golden Delicious apples. And you know what? Screw that! Golden Delicious apples happen to be my absolute favorite and I make apple sauce with them all the time. They take less time to cook down and you typically can get away with using less sugar in your recipe because they’re sweeter. So really, you can use whatever damn apple your heart desires and go with your bad self!


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APPLE SAUCE
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Use a potato peeler to remove the skin off the apples. With a sharp knife, slice the apple around the core and make about one inch cubes.
  2. Toss the apples, lemon juice, apple cider vinegar, dark brown sugar, cinnamon, and clove into a large pot over medium-high heat. Stir everything together. Let it come to a boil and simmer for about 20-30 minutes, stirring frequently.
  3. Once the apples are tender, turn off the heat and let cool. Place the apples into a food processor or blender and blend to your desired consistency.

PUMPKIN MUFFIN TOPS

Are you one of those people that only eats the top of a muffin? Or ever wish you could just have one big muffin top instead? Me too! I love this time of year and I can’t really say that enough so I apologize if I sound like a broken record. With Spring and Summer time I tend to lose my interest in heavy foods so that by the time Autumn comes, I’m all for recipes like this. Maybe I indulge a bit too much at times but I figure I go the other half of the year recovering, haha!

Okay to the point! For all you pumpkin lovers out there and all the yummy spices that go hand-in-hand with pumpkin, you’re gonna love these. They come out so tender, not too sweet leaving room for the sweet icing. And afterwards you’ll probably not like me anymore because from that moment forward you’ll only want to eat muffin tops. I’ll admit to having one for breakfast in the morning but when they’re around I just can’t help it. Enough of my babble! Enjoy and let me know how they turn out for you.


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PUMPKIN MUFFIN TOPS
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Servings
dozen
Ingredients
MUFFIN TOPS
GLAZE
Instructions
MUFFIN TOPS
  1. In a large bowl, with a whisk combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, cardamom, salt, and set it aside.
  2. In a standing mixer, cream the butter and sugar together. Then add the pumpkin puree, egg, and vanilla extract.
  3. Grab your bowl of dry ingredients and pour a third of it into the mixture until it’s fairly incorporated. Do this two more times until all of the dry ingredients are mixed together with the wet, creating a dough.
  4. Place the cookie dough using a tablespoon and slightly flatten each one.
  5. Bake the muffin tops at 350 F degrees for 20 minutes or until the edges are golden orange. Let them cool completely before drizzling the glaze on top.
GLAZE
  1. In a large bowl, combine all the ingredients together and whisk together thoroughly. Add more milk as needed until you get a consistency that is like honey.