Let’s get into this week’s bake
Nutmeg & The Sweet Life
Grenada isn’t called the “Isle of Spice” for nothing. We’re one of the world’s largest producers of nutmeg and mace — the ninth largest, to be exact. For a small island just 133 square miles wide, we pack a big punch. We may be likkle, but we talawa (Caribbean patois for “small but mighty”).
Nutmeg isn’t just an ingredient to us — it represents pride, strength, prosperity, and resilience. It’s a symbol of who we are as a people: creative, resourceful, and deeply connected to the land.
There was a time we had to lean on those very traits. In September 2004, Hurricane Ivan — a Category 3 storm — barreled through Grenada, damaging 90% of our homes and infrastructure. It destroyed about 60% of our nutmeg trees. It was one of our lowest points as a nation. Yet, through faith and resilience, we found ways to rebuild, reinvent, and protect what mattered most.
In Grenada, nutmeg truly finds its way into everything. I kid you not — we use it in medicine for arthritis and muscle pain, in jams, rums, cocoa tea, and ice cream, even in savory dishes and baked goods. We take our nutmeg very seriously.
For me, nutmeg holds a special place in my heart because it connects me to home. My dad taught me how to use it in cooking, and my aunt showed me how to bring it to life in baking. It’s a staple in my kitchen — and a flavor that feels like family. Personally, I prefer freshly grated nutmeg over pre-ground. Why? The flavor is richer, warmer, and unfiltered. Plus, I love the smell (a little weird, I know… but it’s true 😅). Whenever I visit home, I stock up on nutmeg before heading back to the U.S. — because why not bring the best?
As I continue rediscovering the bakes from my childhood and creating new recipes, I’m learning to weave the flavors of Grenada into each one. These are the recipes I hope to pass down one day — from coconut drops to blueberry coconut scones, and even nutmeg jam (which I’m currently obsessed with). I’ve even been toying with a nutmeg cheesecake idea… maybe that’s taking it too far? (We’ll see. 😂)
Nutmeg teaches us that life, like baking, is about depth, warmth, and adding flavor to the everyday. The Sweet Life was created to celebrate that — the stories, memories, and moments that give life its richness and spice.So tell me — what flavors are you adding to your life?
And if you’d like to taste a little of mine, check out my Banana Bread or Coconut Drops recipe
Pineapple “Pine” Tarts
Ingredients
Filling:
- 3 cups chopped fresh pineapple or 1 can / 20 oz chopped or crushed pineapple, drained
- ¼ cup brown sugar increase to ⅔ cup for tart pineapples; adjust to taste
- 1 cinnamon stick
- 3 whole cloves or ¼ teaspoon ground cloves
- ½ teaspoon fresh grated nutmeg
- 2 teaspoon lemon juice optional but brightens the flavor
- ¼ teaspoon almond essence
- ⅛ teaspoon salt a pinch
Note: If using canned pineapple, cook uncovered for 20–25 minutes instead of 30–40. The fruit will break down faster and may need slightly less sugar.
Pastry
- 1½ cups all-purpose flour
- 4 tablespoons cold unsalted butter
- 4 tablespoons cold shortening
- ¼ teaspoon salt
- ¼ cup cold water
- 1 tablespoon sugar
Instructions
For the pastry:
- In a bowl, mix flour, salt, and sugar.
- Cut in butter and shortening until mixture resembles coarse crumbs.
- Add cold water, a little at a time, mixing until dough just comes together.
- Wrap and chill dough for at least 30 minutes (or overnight for best results).
For the filling:
- In a saucepan, combine pineapple, brown sugar, spices, salt, almond essence and lemon juice (if using).
- Cook over medium-high heat uncovered for 30–40 minutes (20–25 minutes for canned pineapple), stirring often, until thickened and jam-like.
- Remove cinnamon stick and cloves(if using whole cloves), then let filling cool completely.
To assemble:
- Preheat oven to 350°F (175°C).
- Roll out chilled dough on a lightly floured surface. Cut into rounds(half moons) and spoon a small amount of filling in the center.
- Fold, seal edges with a fork or shape as desired.
- Place on a parchment-lined baking sheet and bake for 25 minutes, or until golden brown.
- Let cool and enjoy
Notes
- For sweeter pineapple, start with ¼ cup sugar and increase as it cooks. Keep checking taste as it cooks.
- Crushing pineapple during cooking gives a softer, more “jammy” texture.
- Chill dough overnight for extra flakiness.
Before the Bake
Part 1: The Function of Salt & Why It Matters
Salt isn’t just for savory dishes — it’s the quiet hero behind every great bake.
It deepens sweetness, balances island flavors, and gives your dough structure.
Think of it as your secret ingredient for harmony in every bite.
