spiced

Maple Spiced Candied Nuts

By in Appetizers, Christmas, GF Sweets, Snacks 2 Comments Tags: , , , , , ,

maple spiced candied nuts

One of my favourite things to snack on this time of year is spiced candied nuts. The sweet, salty, spicy combination just can’t be beat in my books. And, the fact that it’s a slightly healthier Christmas treat is just an added bonus! This year, in my ongoing attempt to cut out processed sugar, when possible, I decided to make it with my favourite sweetener. I’m sure you’ll never guess what it is. ;)

These Maple Spiced Candied Nuts are the bomb! I made some to give a gifts but I’m pretty sure that I’m going to have to make another batch because none of us can stop eating them. My four year old asked me to pack them along for his playschool snack because he loved them so much. They can be enjoyed as is, but I also think they would make a delicious garnish for holiday desserts. Vanilla ice cream with caramel sauce and spiced nuts? Yes please!

You might as well whip up a double batch while you’re at it, because they’ll be gone in a flash. And, they’re just so handy to have on hand for last minute gifts and guests. You must make some ASAP, they’re just too good to pass up.

Maple Spiced Candied Nuts

If you can’t handle spice cut the cayenne down to 1/2 teaspoon.

  • 8 cups (2 pounds) mixed raw nuts
  • 3/4 cup real maple syrup
  • 3 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cinnamon

Stir nuts together in a large bowl. Set aside. In a small bowl stir together remaining ingredients. Pour over nuts and stir to coat evenly. Divide nut mixture between two parchment lined baking sheets. Bake at 300ºF for 10 minutes. Stir. Bake an additional 10 minutes, or until nuts are toasted and coating is sticky. Let cool 5 minutes, or until coating is dry to the touch. Serve while warm or allow to cool completely and store in a sealed container.

Makes: 8 cups

Adapted from Buns in My Oven and Beyond the Peel.

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.

Chai Spiced Banana Bread

By in Breads, Breakfast, Fall 14 Comments Tags: , , , , , ,

Remember how I wanted to hold onto summer? Well summer didn”t want to hold on to me. Around the same time I was professing my love of summer and how I was going to hold onto it and my garden forever, it decided to frost and kill half my garden. And, it was just about to start bearing all sorts of deliciousness. Boo. Ever since then there”s been a chill in the air and its never quite warmed up again. Ha ha. Serves me right for thinking I had control of the seasons. :)

I decided I better start embracing fall in all it”s glory because winter lasts about 8 months out of the year here in Alberta and I just needed to buckle down and face the facts. I usually love all the seasons when they come but I haven”t lived in Canada for almost 4 years and I”m not conditioned to these cold, long winters anymore. I”ve become a winter wimp and once fall hits here you know that winter is really only a month away. Despite my anxiety over what”s coming, right now it”s fall, so here I am embracing it with some warm fall spices.

After making this recipe I don”t know that I”ll ever be able to go back to my regular banana bread. I took my go-to recipe, made it a little healthier by adding whole wheat and added some chai spices for a fall spin. The result was one of the most delicious banana breads I have eaten, and I”ve made my share of banana bread. Even my not-so-banana-bread-loving husband was raving about how good it was. I think it has to do in part with the fact that the spices are strong enough to overpower that distinctive banana bread flavour and the whole wheat keeps it from becoming too sticky, as a lot of banana breads seem to be. The crumb is tender and soft, hearty yet light, and the spices are the perfect combination to ring in the new season.

To fall!

Chai Spiced Banana Bread

  • 1/2 cup unsalted butter, softened

  • 1 1/3 cups sugar

  • 2 eggs

  • 1 cup mashed bananas (about 3)

  • 1 teaspoon vanilla

  • 1 cup all-purpose flour

  • 1 cup whole wheat flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1.5 teaspoons ground cardamom

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground allspice

  • 1 cup sour cream (full fat)

Cream together butter and sugar. Beat in eggs. Stir in mashed bananas and vanilla. Sit together flours, baking powder, baking soda, salt and spices. Add to banana mixture in three additions, alternately with sour cream, starting and ending with the flour mixture, until evenly combined. Pour into 2, greased, 9×5 inch loaf pans. Bake at 350ºF for 45 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool 10-15 minutes before removing from loaf pans and transferring to wire racks to cool completely.

Makes: 2 loaves

Pumpkin-Spiced Hot Chocolate

By in Beverages, Fall, Kids, Smithfield, Warm 11 Comments Tags: , , , , , , ,

I”m not much for Halloween. I love the idea of little kids dressing up and the sense  of community when going door to door for candy. But, I just can”t handle the creepy stuff. I find it too… creepy. I always dreaded having to listen to all the scary stories that the teachers told at Halloween. I just couldn”t handle it and not much has changed since then. You definitely won”t catch this girl watching any horror movies. I wouldn”t be able to sleep for a year! I believe my parents would chalk it up to an over-active imagination. :)

That being said I think there”s plenty to be done without things going over the top with scariness. Today on Smithfield.com I”m sharing some simple ways to add Halloween touches, including this delicious Pumpkin-Spiced Hot Chocolate. I don”t know if I will ever be able to go back to regular old hot chocolate.

“After coming in from the cold this Pumpkin-Spiced Hot Chocolate is the perfect way to warm up, while the kids sort their candy. You can make it extra festive by tinting the whipped cream orange and maybe add some black or chocolate sprinkles. The flavour is mostly hot chocolate with just a hint of pumpkin and spice making it a great beverage for adults and children alike.”

Head over to Smithfield.com to get the recipe and tips.

Update: The post is no longer active on Smithfield. But, I don’t want you to miss out so here’s the recipe!


Pumpkin-Spiced Hot Chocolate

  • 1/3 cup unsweetened cocoa powder

  • 1/2 cup sugar

  • pinch salt

  • 1/3 cup very hot water

  • 3.5 cups milk

  • 1/2 teaspoon vanilla

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/8 teaspoon ground ginger

  • 1/3 cup pumpkin puree

  • whipped cream tinted orange, for serving

Mix together cocoa powder, sugar and salt in a medium sized saucepan. Stir in water. Heat over medium heat until it comes to a simmer. Stirring constantly (so it does not scorch) allow to simmer two minutes.

Pour in remaining ingredients and cook until heated through, stirring occasionally. Do not boil. Ladle into 4 mugs and top with whipped cream.

Serves: 4

*You may use 3/4 teaspoon pumpkin pie spice in place of spices.

*Strain through a fine mesh sieve or cheesecloth if you don”t want the spices building up at the bottom of the mug.