Why I Love Cinnamon

Cinnamon’s sweet and aromatic taste brings warmth to foods like granola, apple pie, cookies, breads, cappuccino, sweet potatoes, cinnamon rolls, oatmeal and wintery drinks.

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.

Here's a favorite breakfast with Pat's Granola Tropical, Snowville Creamery  yogurt and fresh sliced Rittman Orchard apples. All local Ohio brands.

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.

As a self professed 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.

Here's a recipe I've made often and is well liked by family and friends. It's adapted from the Bravetart cookbook and it's easy. Apple Pie

Cinnamon also pairs well in beverages, especially with mulled apple cider, coffee drinks or chai latte. I even put a dash of cinnamon in my French Press every morning.

Here’s my suggestion for a delicious almond chai latte.

I’d love to hear your favorite ways to include cinnamon in your cooking. Please do share.