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Easy Pancake Mix Muffins with Pumpkin and Ginger
Bread & Baking American

Easy Pancake Mix Muffins with Pumpkin and Ginger

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a muffin tin with cooking spray.
  2. 2 Combine pancake mix, pumpkin puree, milk, confectioners' sugar, and ginger in a large bowl. Spoon into the prepared muffin tin.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer to a wire rack to cool.
  4. 4 Whisk confectioners' sugar and milk together until smooth. Drizzle glaze over muffins.

By BONNIESAUER

Pumpkin Walnut Bread
Bread & Baking American

Pumpkin Walnut Bread

3.0

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, baking powder, and ginger in a large bowl. Make a well in the center; add pumpkin purée, oil, and eggs. Stir well, then fold in walnuts. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes.

By Dee Reilman

Pumpkin-Apple Bread
Bread & Baking American

Pumpkin-Apple Bread

5.0

Prep
15 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Place an oven rack just below the center level of the oven and preheat to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray and set aside.
  2. 2 Combine flour, cinnamon, baking soda, salt, ginger, and nutmeg in a large bowl; mix well.
  3. 3 Beat eggs in a bowl with an electric mixer until foamy. Add white and light brown sugars and mix until well combined. Stir in pumpkin puree, oil, and vanilla until well blended. Add wet ingredients to the dry ingredients and stir until just combined. Stir in chopped apples and pour mixture into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 65 minutes. Cool in the pan on a wire rack for 15 to 20 minutes, then remove from the pan and cool completely.

By Bibi

Whole Wheat Apple Cider Bran Mini Muffins
Bread & Baking American

Whole Wheat Apple Cider Bran Mini Muffins

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray two 24-cup mini muffin tins with cooking spray.
  2. 2 Place bran cereal in the bowl of a food processor; process until ground to a flour-like consistency. Transfer to a large bowl. Add flour, apple, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt; toss to combine.
  3. 3 Mix together apple cider, applesauce, eggs, vegetable oil, and vanilla extract in a separate bowl. Add flour mixture to the apple cider mixture and gently mix until combined; batter will appear runny. Allow to rest while baking soda and apple cider cause batter to thicken and double in size, 1 to 2 minutes.
  4. 4 Scoop a small amount of batter into the prepared muffin cups.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, 10 to 12 minutes. Allow to cool before eating.

By Jessi T

Zucchini Gingerbread
Bread & Baking American

Zucchini Gingerbread

4.3

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine brown sugar, yogurt, eggs, molasses, and oil in a large bowl; stir in cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently stir in zucchini, then stir in flour until incorporated. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until tops are browned and a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

By Sarah-May

Low-Fat Apple Spice Muffins
Bread & Baking American

Low-Fat Apple Spice Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
  3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
  4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
  5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Best Sweet Potato Muffins
Bread & Baking American

Best Sweet Potato Muffins

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray.
  2. 2 Place sweet potatoes into the bowl of a food processor and add sugar, eggs, cinnamon, ginger, nutmeg, salt, allspice, and cloves. Process until smooth, about 30 seconds. Transfer to a mixing bowl and add milk, oil, baking powder, and baking soda. Mix thoroughly with a fork. Add flour and mix using a fork or spatula just until combined.
  3. 3 Spray a large serving spoon and use to spoon batter into the prepared muffin cups until it reaches the top of each. Sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let rest for 5 minutes; pop muffins out and transfer to a wire rack to cool.

By cookiemommy

Pumpkin Almond Mini Muffins
Bread & Baking American

Pumpkin Almond Mini Muffins

4.7

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray 36 mini muffin cups with cooking spray or line with paper liners.
  2. 2 Whisk flour, baking soda, cinnamon, baking powder, salt, ginger, cloves, and allspice together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a separate bowl using an electric mixer until well blended; beat in pumpkin and coconut oil until just combined.
  3. 3 Stir flour mixture into pumpkin mixture until batter is well mixed. Pour batter into the prepared muffin cups, filling 1/4-inch from the top; sprinkle with almond slices.
  4. 4 Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, about 11 minutes. Cool muffins in the pans for 2 minutes before transferring to a wire rack. Cool muffins for 5 minutes on rack; sift confectioners' sugar over muffins.

By Sabrina Sperry

Pumpkin-Dark Chocolate Chip Muffins
Bread & Baking American

Pumpkin-Dark Chocolate Chip Muffins

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
  2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
  3. 3 Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

By Kim

Apple, Carrot, and Ginger Muffins
Bread & Baking American

Apple, Carrot, and Ginger Muffins

4.5

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
  2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
  3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Citrus Ceviche
Dinner Latin American

Citrus Ceviche

4.1

Prep
25 min
Cook
15 min
Total
160 min

Instructions

  1. 1 In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  2. 2 Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

By Lorna

Squash and Kohlrabi Empanadas
Dinner Latin American

Squash and Kohlrabi Empanadas

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Heat olive oil and butter in a skillet over medium heat. Stir in garlic and ginger; cook and stir until fragrant, about 3 minutes. Stir in kohlrabi, and season with salt and pepper. Cook and stir until kohrabi has softened, 3 to 4 minutes. Toss in yellow squash and continue to cook until squash is tender for 4 more minutes. Stir in the green onion, spinach, and nutmeg. Add more salt and pepper, as needed. Cook until the spinach has wilted, about 1 minutes. Set mixture aside to cool.
  2. 2 Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Beat the egg with water in a small bowl; set aside.
  3. 3 Roll out the pie crust by running a rolling pin over it once or twice. Cut out about 16 6-inch circles using a large cookie cutter or cereal bowl. Fill the center of each circle with about 1 tablespoon of the kohlrabi mixture. Brush the edges of the pastry with water, then fold the dough in half. Crimp the edge of the dough with a fork to seal, and place on the prepared baking sheet. Repeat with the remaining pastry and vegetable filling. Prick each empanada with a fork, then brush with the egg wash.
  4. 4 Bake in the preheated oven until golden brown and flaky, 5 to 7 minutes. Serve hot from the oven.

By Jennie

Vegetarian Huevo Saltado
Dinner Latin American

Vegetarian Huevo Saltado

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
  3. 3 Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
  4. 4 Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
  5. 5 Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

By misobrilliant

Brazilian Chicken with Coconut Milk
Dinner Latin American

Brazilian Chicken with Coconut Milk

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
  2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
  3. 3 Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
  4. 4 Spoon sauce over chicken and garnish with parsley.

By MLYIN

Lazy Dog
Drink

Lazy Dog

3.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Muddle ginger and sugar in a mixing glass until crushed.
  2. 2 Add vodka and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses with a salt rim. Top with grapefruit-flavored seltzer.

By Juliana Hale

Apple-Ginger Tea
Drink

Apple-Ginger Tea

5.0

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine apple cider and ginger in a saucepan; bring to a boil. Boil for 1 to 2 minutes.
  2. 2 Place tea bag in a mug. Pour boiling cider into the mug, straining out the ginger slices. Steep for 1 to 2 minutes. Remove tea bag.

By Alison

Baked Tofu Steaks
Asian

Baked Tofu Steaks

4.3

Prep
10 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  3. 3 Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
  4. 4 Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
  5. 5 Spread marinated tofu onto the prepared baking sheet.
  6. 6 Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

By SlimCookins

Hot Ginger Milk
Drink American

Hot Ginger Milk

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cook milk, sugar, and ground ginger in a saucepan over medium heat until milk becomes foamy, about 5 minutes. Remove from the heat.
  2. 2 Strain through a fine-mesh strainer into a mug.

By Candice S

Pumpkin Ginger Jam

Pumpkin Ginger Jam

4.2

Prep
25 min
Cook
45 min
Total
550 min

Instructions

  1. 1 Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
  2. 2 Place unpeeled lemon wedges in a food processor; purée until smooth.
  3. 3 Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
  4. 4 Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

By tatjanasok

Easy Grilled Lemon Chicken
Dinner

Easy Grilled Lemon Chicken

4.2

Prep
10 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Rinse chicken breasts and pat dry with paper towels. Stir together the lemon juice, soy sauce, ginger, and black pepper in a bowl; pour into a large, resealable plastic bag. Add the chicken breasts, seal the bag, and massage to evenly coat chicken with lemon juice mixture. Place in refrigerator to marinate at least 20 minutes, or up to 24 hours.
  2. 2 Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
  3. 3 Drain and discard marinade from the bag, and place chicken on preheated grill. Cook until chicken is no longer pink and juices run clear, 6 to 8 minutes on each side.

By MelindaG

Ginger Syrup
Drink

Ginger Syrup

5.0

Prep
10 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Mix together water, sugar, ginger, lemon juice, and peppercorns in a saucepan. Bring to a boil; reduce heat and simmer, stirring frequently, until sugar dissolves. Let cool, 15 to 30 minutes.
  2. 2 Strain syrup through a fine-mesh sieve; discard solids. Chill, covered, for up to 2 weeks.

By Allrecipes Member

Honey Carrots With a Hint of Ginger
Dinner

Honey Carrots With a Hint of Ginger

3.9

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V

Ultimate Cranberry Sauce

Ultimate Cranberry Sauce

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine the sugar, orange zest and juice, and ginger in a pot over medium heat; cook and stir until the sugar is completely dissolved, about 5 minutes. Add the cranberries to the orange juice mixture; cook until the cranberries pop, about 5 minutes. Stir the pecans through the cranberry mixture; remove from heat and allow to cool completely before serving.

By SEAMAR

Honey-Ginger Grilled Salmon
Dinner

Honey-Ginger Grilled Salmon

4.6

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
  3. 3 Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

By Kerri Skrudland

Fresh Turmeric Paste

Fresh Turmeric Paste

3.3

Prep
5 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
  2. 2 Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.

By Buckwheat Queen