Time to bring that package of Backyard Patch Cinnful Dessert Blend that you have not been sure what to do with out into the open and create a few seasonal treats with it.
These twelve suggestions give a number of new things to try
with this great blend.
Pumpkin Spice “Tea
Latte”
Put seasonal spices—such as a cinnamon stick, half of a
vanilla bean (pod and seeds) and some Cinnful Dessert blend in a tea infuser
and place it in 2 cups steamed milk for about 5 minutes. Add the spiced milk to
cups of freshly brewed hot black tea (or coffee), and top with whipped cream
and a drizzle of caramel
sauce.
Pumpkin Smoothie
Blend together 2 ounces of pumpkin puree with 6 ounces of
almond milk, soy milk, or fat-free milk and a dash or two of Cinnful Dessert
Blend to taste. Sweeten with honey or agave nectar as desired. For a thicker
smoothie, replace some milk with plain or vanilla Greek yogurt. For a frosty
drink, add ice before blending.
Cinnful Sugar
Combine ½ cup of
confectioners’ sugar with 1 teaspoon of Backyard Patch Cinnful Dessert
Blend. Use the mixture to season
cookies, flavor popcorn or even make a simpler version of spiced nuts.
Spice Butter Cookies
First make some Cinnful Sugar. Next, make your favorite butter
cookie or sugar cookie recipe and lightly dust the top of the cookies with Cinnful
Sugar before or after baking.
Holiday Special French Toast or Pancakes
Stir ½ teaspoon of Cinnful Dessert Blend into every 2 cups
of French toast custard (egg-milk mixture) or 2 cups of pancake batter before
cooking.
Cinnful Oatmeal
Add a dollop of pumpkin puree and a teaspoon of Cinnful
Dessert Blend to a serving of cooked steel-cut oats. Sweeten to taste.
Seasonal Yogurt
Add a dollop of pumpkin puree and ½ teaspoon of Cinnful
Dessert Blend to vanilla yogurt. Top with a handful of cinnamon-flavored
cereal.
Cinnful Sweet Potatoes
Bake sweet potatoes until they’re nearly done; then slice
halfway through each and add a sprinkling of Cinnful Dessert Blend and a
drizzle of honey or caramel sauce. Continue baking until the potatoes are done.
Seasoned Cinnamon Rice
When making instant brown rice, melt 2 tablespoons of butter
or margarine in the saucepan and stir in 2 teaspoons of Cinnful Dessert Blend,
then add water, salt, and rice per package directions.
Cinnful Popcorn
Drizzle popped popcorn with butter and sprinkle with Cinnful
Sugar (see above) to taste. Toss to coat.
Simply Cinnful Nuts
Beat 1 egg white with 1 tablespoon of water until frothy.
Add 1 pound of Almonds (or other shelled nuts) and toss to coat. Spread the
nuts on a lightly oiled baking pan and dust them with Cinnful Sugar (above).
Bake at 250°F for 15 minutes; then reduce the heat to 200°F and bake until the
nuts are caramelized, about 45 minutes longer. (This recipe is similar to our original Cinnful Roasted Nuts you can find in this blog from 2011.)
Cinnamon Raisin
Popcorn Balls
Makes 12 (2-inch)
balls. You can wrap them airtight and keep them for 2 days, but they are
best the day they are made.
6 heaping cups popped
corn
1/3 cup packed light
brown sugar
1/4 cup
reduced-calorie light corn syrup
2 tablespoons unsalted
butter
1/4 cup finely chopped
raisins
Directions:
Line a baking sheet
with parchment or wax paper. Prepare a medium bowl of ice water. Put popcorn in
large bowl. Combine brown sugar, corn syrup and butter in a small saucepan.
Cook over medium heat, stirring constantly. As soon as the syrup starts to
lightly bubble, cook, stirring constantly, until the sugar is melted and the
mixture darkens, about 2 minutes. Immediately pour the mixture evenly over the
popcorn; gently mix with a wooden spoon or spatula until well coated. Toss the
raisins with the Cinnful Dessert Blend then gently stir into
popcorn. Dip both hands in the ice water. Working quickly, press small handfuls
(heaping 1/4 cup each) of the popcorn mixture firmly into 2-inch balls. (Make
sure each ball gets a little bit of the raisins.) Place the balls on the
prepared baking sheet. If they seem too fragile, rinse hands with cold water
and press and squeeze each ball again to help keep it together. Let cool
completely before storing. To store, individually wrap in plastic wrap and
store in an airtight container.
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