Cinnamon Vanilla Almonds | Dishin & Dishes

How to make Vanilla almonds like mall

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Yes, Like at the Mall!


Almonds like at the mall


I recently made these addictive Cinnamon Vanilla Almonds at Christmas and gave them out as gifts to my co-workers.

I started out trying to figure out how to make them because they are my son Conner’s favorite thing to get at a ball game, or the mall, or anywhere else you walk by those booths and stop dead from the aroma of freshly baked candied vanilla almonds.




Gifts Cinnamon Vanilla Almonds


They were a big hit! Someone asked me for the recipe recently and I realized I hadn’t posted it for you guys so here goes!


Photo Dec 14, 6 55 23 PM


P.S. We might have eaten half of the first batch and had to make another one for the gifts.





They taste and make your house smell just like the ones you get at the mall or ballgames! No potpourri or scented candles needed! They are so delicious!


Cinnamon Vanilla Almonds 1


I tested several recipes of these -the crock-pot version and the oven baked versions. I did not care for the crock pot version at all. It ended up being sticky and I had to finish them in the oven. I tweaked a few different recipes and came up with my own as follows!

Also – one recommendation – I believe the almonds took longer than the pecans, and some of the pecans were darker and a tad burn, so when you get to the part where you coat them with the egg whites, do the almonds first and put them on a separate baking sheet and then do the pecans separately as well. Check the pecans after 25 minutes. You just want all the stickiness or wetness to have hardened and look sugary and hard. If you still see any sticky wetness, pop them back into the oven for another five minutes and check them again!

Cinnamon Vanilla Almonds

 

Author:

Recipe type: Snack

  • 1 large egg white
  • 1 T. pure vanilla extract
  • ½ c. sugar
  • ¼ c. brown sugar, packed
  • 2 t. ground cinnamon
  • 5 c. raw almonds or pecans or mixture of both (not roasted or salted!)
  • (Note: I used 2½ cups almonds and 2½ cups pecans and LOVED)
  1. Preheat oven to 300º
  2. Line a baking sheet with parchment paper
  3. Whisk egg white and vanilla in small bowl
  4. In a large bowl, combine sugars and cinnamon
  5. In another bowl, add nuts and pour egg white mixture over top. Mix well, making sure to coat all nuts completely.
  6. Add wet nuts to sugar mixture bowl
  7. Mix well to coat all nuts completely
  8. Spread nuts out evenly on parchment lined pan
  9. (I used a spider (or large slotted spoon to lift nuts from bowl tapping to remove excess sugar mixture)
  10. Bake for 30 minutes. Check to see if any nuts are still moist, If so, cook an additional 5 minutes and check again.
  11. Let cook and if any are stuck together, break apart.

3.5.3208











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Pumpkin Biscuits | Dishin & Dishes

Pumpkin Biscuits Apple Butter

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You know it’s that time again, when you start seeing a zillion recipes cropping up with ingredients like pumpkin, butternut squash and apples.

It’s Fall.



The Christmas song that quotes “It’s the most wonderful time of the year” should have been written about Fall as far as I’m concerned. After a few months of mind-numbing heat, browning grass and flowers, AND the steering wheel in my car practically searing my hands to blisters every time I get in it, the coolness and beauty of Fall is something I always look forward to.

And dishes with pumpkin.

I love incorporating pumpkin into traditional sweet dishes like Maple Pumpkin Crème Brulee, Pumpkin Cookies with Spiced Cream Cheese Frosting, Pumpkin Scones, and Pumpkin Crisp. But tonight I mixed some into some biscuit dough to create a savory biscuit that is moist and delicious. We spread Apple Honey Butter on top of them and oh my, were they fabulous!


pumpkin biscuits


They are pretty easy to make as well so join me in making these this fall!

First you want to sift all your dry ingredients together. Measure out two cups of flour into a fine mesh sieve, or whatever sifter you happen to have. Add in one tablespoon of baking powder, 1 tablespoon of sugar, ½ teaspoon of kosher salt, and ¼ teaspoon of baking soda. Sift this all together into a large mixing bowl.


Sift dry ingredients


This next step is important for making your biscuits light and flaky.

ICE COLD butter.

Take a stick of frozen butter and using a box grater, grate the butter completely. Then add it right into your dry ingredients. It will be a somewhat crumbly mess. That’s okay.


Grate frozen butter


Now in a separate bowl, add in one cup of pure pumpkin puree. DON’T get the pumpkin pie mix. They look very similar! Add it to ¾ cup of milk. Whisk it all together.

Wet ingredients pumpkin muffins




Pour it into the dry ingredients/butter mixture and using a rubber spatula just begin to mix it up. When you’ve gotten as much of the dry ingredients mixed in as possible, turn the whole mess onto a floured countertop or cutting board and begin to work it with your hands. Not too much, but just until it’s all mixed nicely. It doesn’t have to be super smooth (in fact, it shouldn’t be), and can be a little rough.

Pat it into a circle and take your rolling pin and roll it out one way, then turn the rolling pin or dough and give it a roll the other way.


Pumpkin Biscuit Dough


This way your dough keeps the shape of a circle instead of becoming really long because you’re alternating rolling it in different directions. You want it to be just under an inch tall or closer to ¾ inch. Take a 3-inch biscuit cutter and cut as many biscuits as you can with it. (Use a glass if you don’t have a biscuit cutter or even the ring off a mason jar.)


biscuit cutters


Place the cut biscuits on a baking sheet.


Pumpkin Biscuits


I like to use a Silpat mat on mine but parchment works wonderfully as well. Take your leftover dough and shape it into a ball again and roll it to ¾ inch again. Cut out more biscuits. This recipe makes exactly sixteen biscuits nicely for me.

Bake at 400 degrees for 12 minutes, then Remove them form the oven and brush them with melted butter.

https://www.dishinanddishes.com/recipe/pumpkin-biscuits/


Pumpkin Biscuits brush with butter


Remove them and let them cool and top them with some of my Apple Honey Butter. (Click here for recipe)


Pumpkin Biscuits with Apple Honey Butter



It truly IS the most wonderful time of the year.

Fall goodness.


Pumpkin Biscuits Apple Honey Butter


 

Pumpkin Biscuits

 

Author:

  • 2 c. flour
  • 1 T. baking powder
  • 1 T. sugar
  • ½ t. kosher salt
  • ¼ t.baking soda
  • ¾ c. milk
  • 1 c. pure pumpkin puree (not pumpkin pie mix)
  • 1 stick butter, frozen
  • Melted butter for brushing tops (about ½ stick)
  1. Mix all dry ingredients together and sift into large bowl.
  2. Mix milk and pumpkin together in another bowl.
  3. Grate stick of butter on large holes of box grater right into the dry ingredients and then mix with spatula. Mixture will still be pretty dry.
  4. Add in pumpkin/milk mixture and when ball starts forming, turn out onto floured surface.
  5. Knead with hands as minimally as possible just until flour is mostly absorbed (batter will still be rough and not super smooth)
  6. Form disk and roll with rolling pin once in each direction and then once in the opposite direction until dough is ¾ inch high.
  7. Cut with 3 inch biscuit cutters, mason jar lid or glass.
  8. Place on sprayed baking sheet or baking sheet lined with Silpat mat or parchment paper.
  9. Bake for 12 minutes. Remove from oven and brush each biscuit with melted butter. Return to oven for 3 minutes.
  10. Serve warm. Famtastic with Apple Honey Butter!

3.2.2124





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Holiday Spiced Cider | Dishin & Dishes

11

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Baby it’s cold outside…well sometimes.  We actually had a 75 degree day one day this week.  Ya just never know in Oklahoma.

The holidays are and have been upon us. We like to start a crockpot of this cider on Thanksgiving and Christmas and pretty much every weekend in between. Not only is it warm goodness to sip on in the evenings, but it makes your house smell heavenly as well.



But for the most part, the  weather here has dropped significantly requiring hoodies, sweaters, blankets. socks and the worst of all…pantyhose.  I hate pantyhose almost as much as I hate spiked high heels, and think it highly unfair that men don’t have to suffer the misery of either.  I mean, the things us woman have to endure to look marvelous..I tell ya..

Anyway, I actually like cool weather.  I realize that places that stay warm all year have their perks, but I love the change in seasons.  Especially here in Oklahoma.  I love it when the 100 degree days spiral down to the 80’s, and then the mercury continues to drop to even the 60’s and 50’s.  I love wrapping up in a blanket on a cold Saturday afternoon and popping in a movie.

But nothing makes it more perfect than a good cup of warm, fragrant Spiced Cider.

 

This recipe is made in your crock pot, but can be made in a pot on your stove as well. Just simmer it for 15 minutes or so on your stove and you’re good to go.  However, the added bonus to the crockpot over the stove is

#1)  if you walk away and forget about it, it won’t evaporate or reduce away, and

#2) the heavenly aroma it fragrances your home with all day long.

So, to begin, pour a gallon of apple cider into your crockpot.


cidercollage



Cloves.


cloves


Now, the spices of mulled cider beg for this spice, the most important ingredient of spiced cider.

Cloves just give it that little hint of something’ something’ at the back of your palate.  Add in one tablespoon of ground cloves.


allspice


Next, add 1/4 cup of brown sugar.  I like my cider smooth with just a hint of tartness.


sugar


Add 1 tablespoon of Allspice.


clovesin


Add 4-5 whole cinnamon sticks.  They look pretty floating on top.


cinnamonsticks


Slice up one whole orange.


oranges


And float the pieces right into the pool.


orangesin


Some people use juice, but I prefer the pretty oranges floating on top and also, this way you release the essential oils in the rind of the orange as well.

And that’s all folks.  Just pop on your crockpot lid and turn your setting to High.


lidon


I left mine like this for several hours, then turned it down to Low.

Mmmmm….

Now if you are a picky texture floaty person, you  might want to strain this before you serve it through some cheese cloth or a fine sieve.

However, as one person who refuses to drink pulp in orange juice, it didn’t bother me at all.  The spices kind of melt in with the cider.  But there may be some residue in the bottom of your cup, so you decide.

Ladle it out into a nice mug or cup.


final collage


During mid-afternoon at some point, it occurred to me that this would be fabulously amazing with one of my Triple Cinnamon Snickerdoodle Bars.  I think it was the incredible scent of the mix of apples and spices that drew me.

I made up a tray and set off to watch Patrick Swayze for the millionth time in Point Break on some off-cable channel.


8


Let’s have a minute of silence in remembrance of Patrick.  I will always have the biggest crush on him that goes way back to the 80’s.  I remember being pregnant with Tori and with my hormones all out of whack, sobbing all the way to the parking lot after watching Ghost for the first time.  I was astounded to learn he was 57 when he died recently.  I would have guessed early 40’s.  He still looked that good.

So, it was a lovely, cool autumn day.

I was under a quilt, sipping Mulled Cider.

5

 

Holiday Spiced Cider

 

Total time

 

Author:

Recipe type: Drinks

  • 1 gal. Apple cider
  • 1 T. ground cloves or 8 whole cloves
  • ¼ c. brown sugar
  • 1 T. Allspice
  • 4-5 whole cinnamon sticks
  • One whole orange sliced thinly
  1. Add all ingredients to crockpot
  2. Turn on high heat
  3. Allow to heat to hot temperature then turn crockpot on low or warm for the rest of the day!
  4. After 2-3 hours can strain if desired or just serve with a little strainer and let guests ladle into their cups through the strainer.

3.2.2708

It doesn’t get much better than that.

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