Gin is usually my drink of choice, see last winter’s Blood Orange Gin & Ginger, but this winter I’ve been pulled toward whiskey drinks. Blood oranges are in season, and they blend perfectly with whiskey and a touch of cinnamon. Trust us.
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This cocktail was 100% inspired by Mexican hot chocolate. It has the cocoa, the spices, and some milk, but I wasn’t sure what to call it because it’s served over ice. Does it count has hot chocolate when it’s not hot?! Whatever we call it, this is delicious and perfect for when you’re gathered around the fireplace this season.
Continue readingHey! We’re popping in this weekend to share another super simple Christmas craft (this is for the folks that have finished their shopping – if you’re rushing around the mall today, don’t even bother to read this post). You’ve probably seen some version of cinnamon ornaments popping up on your Pinterest page? Or even made them as a kid? They are super easy, relatively fast, and a fairly kid-friendly project.
So, why are we sharing yet another cinnamon ornament post? Because as I was prepping mine for the tree, I realized that they would also make a really cute garland! The key here is to make a batch with shapes that are close in size, then your garland will hang nicely and you won’t have really heavy and big ones weighing it down in different areas.
You can use your favorite recipe, but I like the ones that have a little bit of kids’ glue in them.
I ended up making two pieces of garland. The little three-piece one hangs just inside our door on a wall that was just an empty space, so you see it and the tree as you enter the house, creating a nice little Christmas scene when you enter! The longer one hangs on the empty wall going up our staircase, but because the staircase is open, we still get to see it from the living room, which I love.
There you have it, a super simple twist on an old Christmas craft, and one that you can use to decorate a small space that could use a touch of cheer! xo
When I think of comforting cinnamon desserts, rice pudding often comes to mind. Granted, cinnamon is not a key ingredient in the recipe, but we always top our rice pudding with a sprinkle of ground cinnamon.
I’m a huge fan of eating the pudding straight from the pot when it’s ready, having some from dessert, and then having it again for breakfast, but you do you.
This is the recipe that we grew up eating. It’s a boiled pudding, as opposed to the baked variety. And we like to keep it simple, no raisins please! And while this isn’t the fanciest of desserts, if serving it to guests, it’s always fun to elevate the experience with fancy dishes and spoons.
Bring the water to a boil. Add the rice and cook for 20 minutes or until the water is gone.
In a large pot combine the 1 cup of milk, evaporated milk, vanilla, and sugar. Beat the egg and cornstarch into the remaining cup of milk and add it to the pot. Add the cooked rice, warm over medium heat, stirring constantly until it boils. Boil for 3 minutes.
Cool and serve with a sprinkling of ground cinnamon and nutmeg.
This recipe comes from Betty Crocker’s Cooky Book. Yes, cooky, not cookie!
I picked up a pristine copy of this book at our favorite local coffee shop, Bamse, in our hometown of Shamokin. They are located in an old church, are dog friendly, sell used books, and have the motto “do only good”. Could there be anything better?
No, nothing could be better. Now do some good by baking these cookies for your neighbor.
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Forget pumpkin spice season, in our house fall is apple crisp season!
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With the long weekend coming up, this simple cake makes a delicious breakfast that’s perfect for sharing (and snacking!). Yes, the cake’s combination of basic ingredients + easy prep makes this the perfect cinnamon snacking cake.
With a list of pantry staples for its ingredients, it’s likely that you’ll have everything that you need to bake this on a whim. It’s definitely the sort of simplicity that I really appreciate when want to bake something first thing in the morning… and then snacking on it all weekend.
This recipe comes from the Sweetest Menu site. I often find myself making minor adjustments to recipes. Reducing sugar content is my m.o., but in this case I didn’t have to make a single change. The recipe was perfect as is! So perfect
Preheat the oven to 350F. Grease and flour an 8-inch round cake pan Instead of flouring, you could grease and line with parchment paper.
Cream together the butter, sugar, and vanilla until well blended and light (about 1-2 minutes). Add the eggs one at a time, beating well and scraping down the sides between each addition.
Sift the flour, baking powder, and cinnamon. Add half of the flour mixture and half of the milk to the batter, mixing in on a low speed. Add the remaining flour and milk and mix until the batter is smooth, but being careful not to unnecessarily over-mix.
Bake for about 30-35 minutes. Until a skewer inserted in the center comes out clean. While baking, mix together the remaining 1/2 tsp cinnamon and 1 Tbsp sugar.
When the cake comes out of the over, brush with the melted butter and then sprinkle with the cinnamon-sugar mixture.
Have you ever used a lip scrub? They’re a gentle scrub, often made with sugar, that you rub on your lips to remove dry skin and add a touch of moisture. They’re a delicious solution to those pesky dry lips that are unavoidable come autumn and winter.
This DIY is so simple that we don’t really have an exact recipe, and as you’ll see, you definitely don’t need one.
I made a tiny batch of scrub – just enough to fill a small cosmetic jar, but you can easily play around with a recipe and scale up or down. Down? Yes! Making a scrub is as simple as putting a dab of coconut oil on your finger with a sprinkle of sugar and then rubbing it on your lips.
You can use your scrub any time of day. I prefer morning and evening. At night, I’ll often follow the scrub with a nice thick balm like Ilia’s lip mask.
This is one of those recipes that I’ve always wanted to make, but didn’t take the initiative until we decided upon cinnamon as our ingredient of the season.
This pitcher of horchata was so easy to make and definitely exceeded my expectations!
Continue readingCinnamon is our Ingredient of the Season this fall. Both Sarah and I can’t believe that it’s taken us this long to feature this well-loved spice, but that definitely doesn’t mean we haven’t been using it. Below is a long list of past Live Seasoned posts using cinnamon.
Apple Cream Cheese Quick Bread
Lamb Meatball & Vegetable Soup
