Cinnamon’s sweet and aromatic taste brings warmth to foods like granola, apple pie, cookies, breads, cinnamon rolls (please read my blog post on this) sweet potatoes and oatmeal.
It was a must have ingredient when I first began making granola. Loved the flavor and it always tastes like home when baked into foods. Nothing smells more welcoming to me than walking into a space with this delicious aroma.
And, who can resist a pie of warm apple pie made with fresh local apples? Paired with a dollop of fresh whipped cream or a scoop of ice cream, it’s a slice of heaven on a plate. These beautiful apples are from Rittman Orchards in Doylestown, Ohio.
As a scratch cook, I enjoy reading recipes and figuring out how to add my own personal touch. Cinnamon, ginger, nutmeg, cloves and sometimes cardamom (a highly underrated spice) are the spices I turn to when making apple pie, even if a recipe doesn’t call for these specific spices. Insert a 😊.
Here’s one of my favorite fall beverages, almond chai latte.
2 C. Water
2 Regular Tea Bags (I like Earl Grey)
1/8-1/4 teaspoon EACH of ginger and cardamon
1 whole clove
1 cinnamon stick
1/8 cup Sugar
2 1/2 C. Almond Milk
I’d love to hear your favorite ways to include cinnamon in your cooking.