by Heather Schmitt-Gonzalez / Wednesday, December 19, 2012
Twisted sticks steeping in cider or wine. Or infused into thick, creamy eggnog or rompope. Tied with twine to adorn a gift. Arranged in a pretty jar as both a means of aromatherapy and as seasonal decor.
Rust-colored powder folded into batters and doughs. Bubbling in the swirls of warm, puffy sweet rolls. Sprinkled atop a soft pillow of whipped cream on hot chocolate... or hot coffee... or hot boozy beverage.
Lip balms and hand creams filled with essential oils... stimulating, energizing, warming your skin against the nip of winter air.
We have a bit of a tradition around here. It started when the kids were very little. We make homemade Cinnamon Ornaments. They are the simplest thing in the world - applesauce + cinnamon. They're not edible, but they smell crazybonkersamazing! That's a word, right?
McCormick this season to do some holiday baking with my family. You may remember the holiday cookie share from about a week and half ago... Reeni and I exchanged cookies. She made Gingerbread Snowballs and I made Peppermint Slice 'n Bakes.
Well, this time, I let the kiddos pick out something from the McCormick site that they wanted to bake together. And we just so happened to stumble across the recipe for Cinnamon Ornaments. Pretty much the same ones we've been making for years. My old index card is riddled with smudges and doughy fingerprints. But I do not have the source written down. I think we've been baking with McCormick every Christmas for the last 8 years or so and not even realized it.
Oh, and one quick thing, while these ornaments smell good enough to eat - they're not. Please don't eat them. You would not enjoy it. Just hang them from your tree, or around your house and let the scent of the season bring you comfort.
- 3/4 cup applesauce
- 1 (4.12 ounces) bottle McCormick® Cinnamon (1 cup + 2 tablespoons)
- cookie cutter(s)
- straw/skewer/thin rod
- colorful ribbon
- opaque paint markers or glitter markers, optional
This is a very wet dough, so it helps to use a metal bench scraper or thin spatula to lift cut dough onto your baking sheet and to clean dough off of your work surface before re-rolling.
This is a sponsored post by me on behalf of McCormick. I received free samples and a stipend. All opinions stated here are 100% my own.
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.