cinnamon

Homemade Almond Milk

By in Beverages, Cold, Homemade 8 Comments Tags: , , , , ,

almond milk

Almond milk has been a constant in our fridge for a long time. I use it mostly in my granola and drinks. We still use regular milk for cooking, but I find that if I have too much it starts to bother me, so I keep it to a minimum and always make sure to have an alternative on hand.

I started making my own almond milk about a month ago. It’s cheaper then buying a carton from the store, especially if you can buy your almonds in bulk. Since I’m the only one that uses almond milk on a regular basis in my family I can never finish a full carton by the time it goes bad. Making my own saves me money and I don’t have any waste. Plus, it only takes two ingredients for the base recipe, rather then a bunch of extra fillers that I don’t need. I find it much more convenient to make it myself then to run out to the store for more. As soon as I’m out I soak some almonds overnight, blend it up in the morning and I’ve got myself some fresh almond milk.

I also love the adaptability to flavour it up as I please. If I’m going to use it for cooking I leave it plain, if I’ll be using it for granola and drinks I like to flavour and sweeten it up. I do think that almond milk is an acquired taste, especially if you’re used to using another alternative, like soy milk. But it has quickly become my favourite milk substitute, right alongside coconut milk. I like to flavour it with vanilla and cinnamon, my kids think it tastes like eggnog and actually beg to drink it. That never happened with the stuff I got from the store.

If almond milk is a regular at your table, or you want to have a small batch rather then having to buy a big carton, this recipe is for you. It really couldn’t be simpler.

In other news, Kitchen Simplicity is featured in the spring issue of Celebrate Home Magazine. You can view the free magazine online through issuu or browse through the pdf version. In the issue I share four recipes for a spring brunch. They have lot’s of lovely articles about gardening, cooking, and, of course, all the different ways to celebrate home.

Almond Milk

Pick and choose your optional mix-ins or use them all for a delicious beverage that tastes great on it’s own.

  • 1 cup raw almonds
  • 3.5 cups water (plus more for soaking)
  • pinch sea salt
  • 2 teaspoons vanilla, optional
  • 1/4 teaspoon cinnamon, optional
  • 2 tablespoons maple syrup, optional

Place almonds in a bowl. Cover with enough cold water that the almonds are completely submerged. Set aside and let soak overnight (or at least 8 hours).

Drain and rinse the almonds, place in your blender along with 3.5 cups fresh water. Cover and process on the highest setting for one minute. Line a fine mesh sieve with cheesecloth. Pour the almond mixture through the cheesecloth. Gather the ends of the cheesecloth and, using your hands, squeeze out as much liquid from the almonds as possible. Discard or save the almonds for another use (once I come up with some good ones I’ll be sure to share!). Whisk in sea salt along with desired flavourings. Pour into a storage container and refrigerate (let sit for a couple hours before using for best flavour) . Stir or shake before use. This should stay good for up to 5 days.

Makes: 3.5 cups

Adapted from Oh She Glows.

Cinnamon-Honey Marshmallows

By in Candy, Fall, Sweets 14 Comments Tags: , , , , ,

Cinnamon Honey Marshmallows

Ever since my kids and I were sick, I’ve been avoiding processed sugar like the plague, because of it’s annoying habit of lowering immunities. I always like making things processed-sugar-free when I can anyways, because it’s just plain healthier all around.

Last week was bitter cold and snowy. We are in full fledge winter over here. And, the only way I can get on board with that is by making it extra cozy in the house. So after the kids come inside from playing in the snow, I can’t help but make some warm beverages to warm up their sweet frosty little cheeks.

Because of all this hot beverage drinking, I got a major hankering to make some homemade marshmallows. But on my quest to keep things healthy I wanted to avoid sugar and corn syrup. And that’s why these marshmallows are made 100% with honey. The sweetener you’re even recommended to have when you’re sick!

I’ve seen several versions of this recipe and many of them complained that, while delicious, they didn’t really hold up to roasting – that they turned to liquid as soon as any heat hit them. The major difference between those recipes and this? It had double the amount of honey and no complaints of turning into liquid. So, I decided to give it a go and was rewarded with a marshmallow that compares to all those sugar-filled marshmallows but with a wonderful honey flavour. It roasts beautifully, and while it does soften quicker than store-bought marshmallows, it doesn’t liquify and the taste is far superior.

To keep them from being sticky, and instead of coating them in the typical icing sugar, I decided to coat them in cinnamon. Since they’d be destined for our mugs I knew the cinnamon would add a comforting warmth. The cinnamon is quite strong when you eat the marshmallows straight up, but I actually really like it. And, melting on top of a latte or hot chocolate, they’re divine. They would also make delicious fall flavoured s’mores. And, I’m definitely planning that for my next batch, because there will be many more batches to come.

Cinnamon-Honey Marshmallows

For a lighter honey flavour use a mild honey, such as clover.

  • 1/4 cup water
  • 1.5 tablespoons unflavoured gelatin
  • 1 cup honey
  • 1/8 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • ground cinnamon, for dusting

Place water in a mixer bowl, sprinkle gelatin over. Allow to sit until softened, about 5 minutes.

Meanwhile, place honey and salt in a small saucepan. Bring to a simmer and let cook until the syrup registers 240ºF on a candy thermometer (the soft-ball stage*). Turn the mixer onto medium-speed and slowly drizzle honey over the gelatin mixture, scraping down sides of the bowl occasionally to make sure it is mixing evenly. Once it’s evenly mixed together add vanilla, turn the mixer to high-speed and let it beat for 10 minutes, until mixture is light and fluffy and has doubled in volume. Meanwhile, prepare an 8×8 inch square pan – grease it lightly, top with parchment paper and grease again. Spread marshmallow mixture into prepared pan. Let sit, uncovered, at room temperature overnight (or at least 4 hours, until dry).

Once ready, dust work surface with cinnamon and flip pan over to release the marshmallows. Peel off parchment paper. Grease a knife or cookie cutter and cut into desired shapes. Coat lightly in cinnamon, brushing off excess. Now they’re ready to be put into your favourite hot beverage, roasted over a fire or eaten straight up!

*If you don’t have a candy thermometer you can test the honey for the soft-ball stage. To do this, drop a small amount of honey into a bowl of cold water, it should form into a ball, when you remove the ball from the water it should flatten out naturally in your hand. This is when you know it’s done and should remove the honey from the heat.

Adapted from Deliciously Organic.

Apple-Cinnamon-Raisin Oatmeal

By in Breakfast, Fall, GF Mains, Gluten Free 1 Comment Tags: , , , ,

Hello friends! I kind of disappeared off the face of the earth for a little bit there didn”t I? The wonderful thing about fall and your son being in preschool is that you get all sorts of wonderful bugs brought back to your home. Let”s just say that food has been the last thing on my mind and health has been at the foremost. Probiotics are being consumed daily and I have a newly spurned desire to make sure, even more, that what we”re eating is not only tasty but nourishing for our bodies too. And a healthy day starts with breakfast!

This oatmeal was actually Max”s idea. I was going to make our usual Banana Walnut Oatmeal when he protested that today he wanted Apple Oatmeal! So I decided to take my go-to and give it an apple-cinnamon spin. It was a hit and it will now be going into our morning oatmeal rotation.

Apple-Cinnamon-Raisin Oatmeal

Use gluten-free certified oats to make this gluten-free.

  • 1 cup water

  • 1 cup milk (or almond/coconut milk)

  • 1 small apple (or 1/2 large), peeled and diced

  • 1/2 teaspoon vanilla

  • 1 teaspoon ground cinnamon

  • pinch nutmeg

  • pinch salt

  • 2 tablespoons maple syrup

  • 1 cup rolled oats

  • 1/3 cup raisins

Place water, milk, apple, vanilla, cinnamon, nutmeg, salt and maple syrup in a medium-sized saucepan. Bring to a boil over medium-high heat, stirring frequently. Stir in oats and raisins. Simmer over medium heat for 8 minutes or until desired thickness. Top with additional milk, cinnamon and apple slices before serving, if desired.

Makes: 2-3 servings

Spiced Plum Jam

By in Condiments, Fall 5 Comments Tags: , , , , ,

Spiced Plum Jam

Sugar and spice and everything nice, that”s what Spiced Plum Jam is made of (cheesy but true :). I made this recipe for the first time last year and had to leave it, along with my Vanilla Peach Jam, when we moved. Ever since then I”ve been dreaming of making them again because they”re both so delicious and much more unique then the average jam in the grocery store.

After one taste of this I knew it was perfect for gift giving around the holidays and the three little jars just weren”t going to cut it. I doubled the recipe this year and am planning on whipping up one more batch yet, because it really is the perfect jam to give away when everyone is craving crimson colors and heady spices.

We”ve been eating it slathered on toast along with Maple Roasted Almond Butter. It”s a match made in heaven, I tell you! If you”re not feeling up to canning you can make this jam and freeze it. But canning the jam makes it much easier for gift giving.

Don”t worry I”m not going to be waxing poetic about holidays now. I”m just bringing it up because I don”t want you to miss out! If you want to make this jam to give away later, you have to act now before all the cheap and delicious plums disappear. Consider yourself pre-warned. ;)

Spiced Plum Jam

New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.

  • 4 cups chopped and pitted plums (from approximately 1 quart)

  • 2 cups sugar

  • 1 teaspoons cinnamon

  • 1/4 teaspoon ground nutmeg (preferably fresh)

Add plums and sugar to a medium-sized pot, stir until the plums begin to release their juices. Bring to a boil and let cook for 20 minutes, stirring frequently, or until mixture is thick and  passes the wrinkle test*. Stir in spices near the end of cooking time. Once ready, you can pack it into jars or tupperware and freeze, or follow the process below for canning.

To can: While jam is cooking, sterilize 3, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.

*Wrinkle Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes: 3 (1/2 pint) jars

Adapted from Simple Bites.

Plum Apple Butter

By in Condiments, Fall, GF Sweets, Gluten Free 31 Comments Tags: , , , , , , ,

Plum Apple Butter

Yesterday I stood staring at the abundance of gorgeous purple plums sitting on my counter. I knew I needed to use them up soon but I wasn”t sure what I wanted to make with them. I love plum jelly but since I don”t have any canning equipment that wasn”t really a possibility. That”s why this recipe immediately caught my eye when I went on my Internet search for recipes.

I”ve never made fruit butter before but it seemed so easy I had to give it a try. It will now be my go to when a little bit of fruit needs using up. It”s really so simple to throw together and makes the house smell amazing while it bubbles away.

Fall spices with the sweetness of plums and crisp tart apples make this a perfect fall spread and a wonderful hostess gift. I mean, just look at that gorgeous purple color! It has me swooning.

Have you made any fruit butters before? What are your favourite combinations?

One Year Ago: Banana Rum Chocolate Chip Pound Cake

Plum Apple Butter

adapted from tasteofhome

  • 3 medium sized plums (or 4 small), pitted and quartered

  • 2 medium sized tart apples, peeled, cored and quartered

  • 1/4 cup water

  • 3/4 cup sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • dash cloves

  1. Place plums, apples and water in a medium sized saucepan. Bring to a boil. Lower heat and simmer, covered, for 15 minutes or until fruit is tender.

  2. Remove from heat and pour into blender or food processor. Blend until smooth. Pour back into saucepan. Add remaining ingredients.

  3. Bring to a boil. Lower heat and simmer, uncovered, for 40 minutes or until thick enough that it mounds on a plate without spreading.

  4. Cool completely before covering. Store in the fridge for up to 3 weeks.

Makes approximately: 1 1/4 cup

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Cranberry Upside-Down Cake

By in Cakes, Christmas, Fall, Fruit, Sweets 36 Comments Tags: , , , , ,

This cake has Christmas written all over it. I know there will be people rolling their eyes since it”s only the beginning of November, but I love Christmas, so I”m not afraid to start sharing early. To be totally honest I started listening to Christmas music at the end of September. Not every day, mind you, but when it”s a gloomy day that needs perking up I pop in some Bing Crosby and my day gets a whole lot brighter.

I wasn”t planning on sharing any Christmas recipes quite yet but this cake would be so perfect for a Christmas gathering. The sticky, bright red cranberry topping with the scent of cinnamon and cloves wafting in the air. If you can make this and not turn on the Christmas music, I commend you.

For those of you who are still gearing up for Thanksgiving, Mandi from life… your way has partnered with 15 different bloggers (including myself) to bring you a Free Thanksgiving E-book that is completely dedicated to helping you get your Thanksgiving plans in order. This e-book has everything from How to Thaw a Turkey to Table Setting Inspiration. If you”re hosting Thanksgiving and feel like you could use some help with the planning then I recommend you check it out.

P.S. I think this cake would make a wonderful addition to the Thanksgiving table as well. It really is perfect for the entire holiday season, and it”s just too good to be limited to Christmas.

One Year Ago: Tortilla Salad Bowls

Cranberry Upside-Down Cake

adapted from Martha Stewart

  • 8 tablespoons softened butter, divided

  • 1 cup sugar, divided

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon cloves

  • 1 3/4 cups cranberries

  • 1 large egg

  • 1 teaspoon vanilla

  • 1 1/4 cups flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  1. Prepare an 8 inch round cake pan by rubbing the sides and bottom with 2 tablespoons butter (Don”t skimp on the butter! I thought it was a little excessive so I only used 1 tablespoon, but I had trouble with my topping getting stuck to the pan, so use the whole 2 tablespoons).

  2. Mix together 1/2 cup sugar, cinnamon and cloves. Sprinkle evenly over bottom of pan. Top with cranberries, making sure they are in a single layer.

  3. Cream together remaining 6 tablespoons of butter and 1/2 cup sugar. Mix in egg and vanilla.

  4. In a separate bowl mix together flour, baking powder and salt. Alternating with milk, mix the flour mixture into butter mixture in three additions, starting and ending with flour.

  5. Spread cake mixture over cranberries, smooth top.

  6. Bake at 350ºF for 30-35 minutes or until toothpick inserted in the centre comes out clean. Let cool for 20 minutes in pan, run a knife around the edges to loosen the sides. Flip onto serving platter.

Makes: 8 servings

*This cake is best served fresh, although the leftovers are still tasty, the sticky topping is so much better when it”s still a bit warm (in my opinion).

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