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Sweet Nina’s, LLC features Bakery & Dessert cuisine in Philadelphia, Pennsylvania

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1 teaspoon ground cardamom. 1 teaspoon ground ginger. Mix the spices thoroughly in a small bowl and store the blend in an airtight container for easy access whenever your desserts need a magical touch. Try it in muffins, scones, or even sprinkle it over fresh fruits for a delightful twist.


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Sweet Nina's Nina Bryan, a longtime caterer (her side gig while working as a corporate trainer for Colonial Penn Insurance), started selling banana pudding in the market in late 2017 from a day stall. She quickly built the business and picked up a permanent stand across the aisle. This summer, she will move back to join Kismet and Butcher's Pantry.


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Bay leaf: simmer in any stock, soup, or batch of beans; tuck into the cavity of a chicken or onto a tray of vegetables before roasting. Cardamom: Buy the pods or seeds and grind before using. Add.


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In a large bowl, whisk 1 egg white until frothy. Add 2 cups each walnuts and pistachios, sprinkle with the spice blend and toss. Spread out on an oiled rimmed baking sheet. Bake at 350˚ F.


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1 tsp baking soda. 1 tsp sea salt. ½ tsp nutmeg powder. Preheat oven 325° F and lightly grease a 10-inch round cake pan. In a large mixing bowl, combine flour, cinnamon, ginger, nutmeg, baking.


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Mix spices together and store in an airtight container for up to one year. For Garam Masala: Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet over medium heat. Cook, tossing frequently, until aromatic and lightly toasted, about 2 minutes.


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Add the spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. Step 2. Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the cooled spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional.


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Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on. Get This Recipe Photo by Alex Lau