Tag Archives: organic cinnamon

Spiced Mexican Chocolate with Sea Salt

 

Spiced Mexican Chocolate with Sea Salt

Course Dessert
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 6 oz dark chocolate
  • 3 oz semi-sweet chocolate
  • 1/2 teaspoon organic ground cinnamon
  • 1/2 teaspoon organic ground cayenne
  • 1/4 teaspoon course sea salt
  • 2 tablespoons dry roasted peanuts

Instructions

  1. Prepare a 7"x11" baking pan, by lining it with parchment paper or wax paper. (Taping the paper to the pan will make your life easier when you go to spread chocolate!)

  2. Coarsely chop the chocolate.

  3. Chop/crush peanuts. (I put the peanuts in a bag and use a rolling pin to crush them.)

  4. Melt chocolate in a double boiler, stirring until completely smooth. Stir in cinnamon and cayenne until completely mixed.

  5. Using a spatula, spread chocolate mixture evenly on the parchment paper.

  6. Sprinkle with sea salt, and then crushed peanuts.

  7. Allow to set for 1-2 hours. For best results, place them in the refrigerator.

  8. Cut into pieces, and store in a sealed container in the fridge.

Yummy Crunchy Healthy Granola

My friend Caroline left a batch of this granola on my doorstep in a pretty glass jar with her own cute label. The kids and I nibbled on it morning, noon and night and emptied the jar in three days. So I needed her recipe to replenish the jar.  here it is.  Feel  free to experiment. Add shredded coconut, dried cranberries … live it up.

Yummy Crunchy Healthy Granola

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 6 cups rolled oats
  • 1 cup wheat germ
  • 1-1 1/2 cups chopped nuts (almonds, walnuts, pecans, or cashews)
  • 1 tbsp organic ground cinnamon
  • 1 tsp organic fresh ground nutmeg or
  • 2 tsp organic Apple Pie spice (in place of the cinnamon and nutmeg)
  • 1/2 tsp fine sea salt
  • 1/2-1 cup shredded coconut
  • 1/2 cup canola oil
  • 1/2 - 3/4 cup honey or maple syrup
  • 1 cup raisins or cranberries

Instructions

  1. Directions
  2. Preheat oven to 300°F.
  3. Mix all the dry ingredients together except the coconut and raisins, then add the oil and honey.
  4. Spread the mixture on two baking sheets (I use a little cooking spray so it doesn't stick).
  5. Bake for 30 minutes but check every 10 minutes and stir it up a little. Add the coconut for the last 10 minutes of baking.
  6. After you take it out of the oven, add the raisins
  7. If you like it a little darker, add an extra five minutes but not much more—it burns easily. It's soft when you take it out but gets crunchy as it cools. If you like chucks don't touch or stir until it's completely cooled, then use a spatula to scrape up. Store in an air tight container.

Spiced Toasted Walnuts

These spicy/sweet treats are handy to have around for snacking, throwing in a salad, or sprinkling around a warm melted wedge of brie cheese.

Spiced Toasted Walnuts

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 cup raw walnuts or pecans
  • 2 tbsp maple syrup
  • 1/2 tsp organic ground paprika
  • 1/8 tsp organic ground cayenne
  • 1/8 tsp organic ground cinnamon
  • 1/8 tsp fine sea salt to taste

Alternative spices

  • 1 tsp organic Coriander·Cumin Rub or
  • 1 tsp organic Apple Pie Spice or
  • 1 tsp organic Sweet Potato Seasoning

Instructions

  1. Preheat oven to 350° F.
  2. Toss walnuts with maple syrup and spices until evenly coated.
  3. Spread nut mixture on a sheet pan and bake for 7-10 minutes.
  4. Let cool to room temperature.

Spiced Cranberry Relish with Port

A few weeks ago, I stopped in the Little Raven Vinyards Wine Shop to pick up a bottle of wine for a friends birthday dinner.  It was my first visit, but definitely will not be my last. The unpretentious wisdom of their in-house sommelier makes exploring their diverse collection of undiscovered wines fun and educational. If your a local, give them a visit at 1590 Little Raven, near commons park. If you aren’t local, you can still share their wisdom by signing up for “The Grape Vine”, their weekly e-newsletter. It’s filled with great recipes and information on wine and food pairings. The recipe below was in this weeks newsletter—just in “thyme” for Thanksgiving dinner.

Spiced Cranberry Relish with Port

Course Sauce, Side
Cuisine French
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 orange peel and juice
  • 1 lemon peel and juice
  • 3 cups ruby port*
  • 12 oz fresh cranberries washed
  • 1/2 red onion diced
  • 1 oz ginger, fresh peeled and minced
  • 3 tbsp dark brown sugar
  • 1 tsp fine sea salt
  • 1 tsp organic ground white pepper
  • 1/2 tsp organic ground cinnamon or
  • 1/2 tsp organic apple pie spice blend
  • 2 tbsp orange liqueur

Instructions

  1. Julienne the orange lemon peels. In a small saucepan, heat the juices and 1/2 cup of the port. Over medium-high heat, cook the peels until tender, about 10 minutes. Reserve.
  2. In a medium saucepan, combine the cranberries, onion, 2 cups of the port, ginger, brown sugar, salt, pepper, and cinnamon. Over medium-high heat, cook until the relish thickens, 15 to 20 minutes, stirring occasionally. Stir in the remaining 1/2 cup port, the orange liqueur, and the reserved orange and lemon peel mixture. Cool. Transfer to a serving bowl and refrigerate, covered until needed. This will keep up to one week, so it can be prepared ahead of time.
  3. Recipe adapted from
  4. Wolfgang Puck's Adventure in the Kitchen
  5. (New York: Random House), 1991.

Spiced Gingerbread Cookies

 

Spiced Gingerbread Cookies

These cookies are nice and soft, with the perfect blend of spices. For pure perfection, be sure to make your dough a day ahead and refrigerate it.

Course Dessert
Cuisine American

Ingredients

  • 6 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon organic ground nutmeg
  • 1/4 teaspoon organic ground cloves
  • 1 1/2 tablespoons organic ground ginger
  • 1 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup molasses
  • 2 teaspoons vanilla
  • 1 cup flour for rolling surface
  • Icing and assorted candies to decorate

Instructions

  1. In large bowl, stir together flour, baking soda, ginger, cinnamon, nutmeg and cloves. Set aside.

  2. In second large mixing bowl, beat butter with an electric mixer until soft (about 1 min). Add sugar; beat until fluffy. Add eggs, molasses and vanilla; beat until combined. Gradually add flour mixture—beat as much as you can with the mixer. Stir in remaining with a spoon. Cover. Chill overnight.

  3. Preheat oven to 375° F. On lightly floured surface, roll dough to about 1/8" thickness. Cut using cookie cutters. Place on lightly greased cookie sheet, 1" apart. Create a ball from remaining dough; pat with flour to prevent sticking. Repeat.
  4. Bake 6 mins, or until edges are firm and bottoms light brown. Cool cookies on a wire rack. Decorate.