This holiday season, you might be thinking about adding a little extra spice to your life. So, try baking these buttery sweet holiday snickerdoodles to celebrate the season.

I love snickerdoodle cookies, and I wanted to create a cookie that was just right. So I decided on adding nutmeg and clove to the cinnamon sugar rolling mixture to give these some holiday flair. The spices add just a bit of a twist on this cookie classic.

If you are tired of pumpkin everything (see my pumpkin pie, pumpkin chocolate chip muffins, and pumpkin cream cheese rangoons), then maybe try this simple cookie makeover. With a mix of nutmeg and cloves, this snickerdoodle recipe gives you a tasty and unique flavor. From the smell of this dough to the flavor of the finished cookie, these cookies give your mouth a treat.

Try the perfect holiday nutmeg and clove snickerdoodles today! These are definitely the best holiday snickerdoodle cookies ever, and I am definitely not a biased reviewer.

What Are Snickerdoodles?

Seeming to hail from the New England area of the US, the exact origins of this cookie are unknown. Along with its unknown origins comes the mystery of its very name. It could be Germanic, could be a portmanteau of snicker and doodle, or it could just be a fun nonsense made-up name for a cookie.

I think it’s just utter nonsense for the fun of it.

Either way, snickerdoodle cookies are slightly modified sugar cookies that are rolled in a cinnamon-sugar mixture before baking. They’re placed on the baking sheet and cooked as balls, then bake into scrumptious round treats.

One of the most unique aspects of the snickerdoodle is the inclusion of cream of tartar in the baking mixture. When used in snickerdoodles, it lends a tangy flavor and also makes them more chewy.

To make these unique holiday snickerdoodles, we’ll include nutmeg and cloves along with the cinnamon.

What is Cream of Tartar?

With cream of tartar being such an integral ingredient in snickerdoodles, what even is it?

Before researching and making this recipe, I had no idea what cream of tartar was. Even though I have used it before in a few different recipes like my homemade whipped cream.

Cream of tartar is tartaric acid. It is actually a byproduct of fermenting wine. This ingredient is commonly used in a few baking applications – to stabilize eggs (especially in meringues) or cream, and to help prevent sugars from crystallizing.

It tends to come in smaller containers because recipes usually call for small quantities. It is a white powder that can have a faint lemon-lime scent since it is an acid. Find cream of tartar in the store with the dried herbs and spices or down the baking aisle.

So, why is cream of tartar used in snickerdoodles? This is one of the ingredients that is used to create the typical snickerdoodle. The acidity of the tartar creates a tangy flavor in the cookie. It also prevents the sugar from crystallizing and so creates a chewier texture.

Mixing the Dough

Mixing the dough for snickerdoodle cookies is very easy with the right tools. I highly recommend using a stand mixer to whip up these tasty treats. But everything can be stirred and mixed by hand. It may be able to count as your workout for the dough. So plan ahead.

Before you begin to mix the dough, preheat your oven to 375°F (190°C). That way it will be ready to go when the dough is finished. Start by mixing the flour, cream of tartar, baking soda, and salt together in a bowl. Then add the butter and sugar into your stand mixer bowl or a separate bowl if mixing by hand.

Cream together the butter and sugar until fully combined and it looks a little fluffy. Then add in the eggs and vanilla and mix them together. At this point, the dough will be a fairly wet mixture with lumps still visible. This is expected, so don’t try to overmix it into a super smooth consistency.

Now it’s time to add the flour mixture.

Empty the bowl of flour, cream of tartar, baking soda, and salt into the main mixing bowl and mix it until combined. This is the final mix and it should now be smooth cookie dough.

Rolling the Holiday Snickerdoodles

Let’s roll those cookies!

Snickerdoodles get their signature flavor and look from a mix of sugar and cinnamon. For our holiday snickerdoodles, we’ll be adding ground nutmeg and cloves to the mix as well.

And to get the spiced sugar onto the cookies we need to roll the snickerdoodle dough into balls and then roll it around in the sugar mixture. So, start by mixing together the sugar, cinnamon, cloves, and nutmeg. Get everything evenly distributed. I decided to mix it together on a plate since it would be easy to roll the dough around.

Now scoop and roll the dough into balls. Use a spoon or dedicated cookie scoop on the dough. They don’t need to be perfectly round, just a good shape for rolling around.

After rolling the dough into balls, take them one by one and place them in the sugar and spice mix. Roll the dough around so that it gets coated everywhere with the spiced sugar. You may want to roll them once, let them sit for a minute or so, and give them a second roll around to get them fully coated.

The more sugar coating, the better in my opinion.

Why Nutmeg and Clove?

I’ve always had a soft spot for cloves, I just love the way they smell. But I promise that isn’t the only reason I added them to this recipe. I swear.

Snickerdoodle cookies are typically made by rolling the dough in a mixture of cinnamon and sugar. And nothing else.

But I wanted to add a little more holiday flavor into the treats – hence the holiday snickerdoodles recipe. And it made sense because cinnamon is already a pretty popular spice to use around the holidays.

So, I started thinking of all the other spices used around the holidays and what might pair well with the cinnamon. And when you think of fall flavors, you think about pumpkin spice. The spices commonly used in pumpkin pie and the ubiquitous fall flavor that takes over every year.

Included in the typical pumpkin pie spices are cinnamon, nutmeg, and cloves. And so this combination was born and seemed perfect for these holiday snickerdoodles.

And the combination of all these spices is delicious. But don’t take my word for it, make the recipe and try it for yourself.

Baking Holiday Snickerdoodles

After mixing the dough and rolling it all in the flavored sugar, all that’s left is to bake the cookies.

And the main goal here is just to not burn them.

Place the rolled dough balls onto a greased baking sheet about two inches apart from each other. Then pop the tray into the preheated oven. If you’ve forgotten to preheat before mixing the dough, then preheat now and wait until the oven has come to temperature to start baking.

Preheating ensures the cookies will start to bake immediately upon going into the oven.

Bake them for 8 to 10 min. when checking on them, you’ll be looking for a golden color on the cookie itself. It can be a little difficult to distinguish and differentiate since the cookies were rolled in spiced sugar.

While baking the dough balls will flatten out into perfect cookies with amazing texture. Remove the cookies from the baking sheet to a wire cooling rack.

Then eat the cookies. Store them in an airtight container after about an hour to make sure they stay soft and fresh for as long as possible.

These snickerdoodles are delicious when served warm with a glass of milk. Just make sure you wait long enough for them to cool so that you don’t burn yourself on the delicious treats.

How did yours turn out?

I’d love to hear when you try these holiday snickerdoodles! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Perfect Holiday Nutmeg and Clove Snickerdoodles

Recipe by Marc PetersonCourse: DessertDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

These soft, buttery, spicy cookies are full of clove and nutmeg flavor. Make a batch of holiday snickerdoodles to share with family and friends.

Ingredients

• 2 and 3/4 cups flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup butter

• 1 and 1/2 cups white sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup white sugar

• 1 and 1/2 teaspoon ground cinnamon

• 1 and 1/2 teaspoon ground cloves

• 1 and 1/2 teaspoon ground nutmeg

Directions

• Preheat the oven to 375°F (190°C)
• Mix together the flour, cream of tartar, baking soda, and salt in a medium bowl and set it to the side
• In a stand mixer, cream together the butter and 1 and 1/2 cups sugar until fully combined and a little fluffy looking
• Add the eggs and vanilla and mix together well
• While stirring with the stand mixer, pour in the flour mixture from step 2 and let it mix until fully combined and a soft dough has formed
• In a wide bowl or small plate, combine the remaining 1/3 cup sugar with the ground cinnamon, cloves, and nutmeg
• Use a small cookie scoop or spoon to scoop out the dough, roll it into a ball, roll it into the spiced sugar mixture, set them to the side for about a minute, and then roll it into the sugar mixture a second time for a thorough coating
• Place the rolled dough balls 2 inches apart on a greased baking sheet
• Put the baking sheet into the preheated oven and bake for 8 to 10 minutes
• Remove the baking sheet from the oven and place the cookies onto a wire cooling rack

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The post The Perfect Holiday Nutmeg and Clove Snickerdoodles appeared first on Do You Roux?.

There’s no better way to celebrate the holiday season than with this delicious punch recipe. It’s packed with warming spices, sweet apple cider, cream, and ginger ale. This delicious and festive apple cider punch is perfect for a fall holiday party or any other occasion that calls for a spiced cider!

Party punches are pretty easy to make and very hard to mess up. Just toss a bunch of tasty drinks together and mix in a few things to put it all over the top. But if you’re wanting a drink that perfectly fits the season and mood, then look no further than the recipe below.

Unlike my Thanksgiving punch recipe, this one does not come from family tradition. Just a fun, new punch that I wanted to create because I love apple cider and all of the typical seasonal spices.

This festive cinnamon ginger apple cider punch is the perfect thing to serve to friends and family. It’s light and refreshing with a hint of spice. Here’s how to make a delicious drink perfect for Thanksgiving, holiday parties, Christmas, or just because.

The Apple Cider of It All

It’s the season for apples! And so, now is the time to make use of fresh, delicious apple cider. I absolutely love apple cider and can hardly get enough of it during the apple season.

And that’s really the inspiration behind this recipe. I really just needed an excuse to drink more apple cider. So, why not make an apple cider punch?

What’s the big difference between regular old apple juice and seasonal apple cider anyways?

The difference between apple juice and apple cider all comes down to the processing. Both start with pressing apples, but apple juice is then filtered and pasteurized for better shelf stability. Juice may also have preservatives or sugar added as well. Cider is unfiltered and unpasteurized.

This is why cider is typically only made available during the apple harvest season. It just doesn’t last as long and will relatively quickly ferment into apple cider vinegar or alcoholic cider. The sediment at the bottom of apple cider is a result of the lack of filtering but just needs a quick shake before serving.

This punch is a wonderful way to serve the traditional drink.

Apple Cider Punch Ingredients

As I said above, making a batch of apple cider punch isn’t difficult. All you need to do is mix together the ingredients in a large punch bowl or beverage server (at least 2 gallons…).

The idea behind apple cider punch is pretty simple. It’s a smooth, lightly carbonated spiced apple drink that’s meant to be enjoyed as a sipping beverage. It has a light sweetness, a little tartness, and a nice, crisp finish.

Though cider is also frequently served warm, I wanted a cold beverage for this punch. For a warmer fall drink, try my decadent homemade hot chocolate.

First and foremost, start with apple cider.

Find apple cider in stores from mid-September through November. Or, better yet, find a local orchard that sells fresh cider. If you can’t find it anywhere, then you can substitute apple juice if you really need to. It’ll just be a little less flavorful.

The other main ingredient in this punch is ginger ale. This will lend carbonation that helps lift the party punch up a bit.

Heavy cream completely changes the color and texture of the drink while cranberry juice adds a bit of tartness.

The final additions to the punch are an array of spices and flavorings. Included spices are nutmeg, cloves, cinnamon, ginger, and allspice. And for a bit more flavor, we add a bit of vanilla extract.

The mix of spices is the same that can be found in my spiced pumpkin pie recipe.

Mixing the Apple Cider Punch

The quick and dirty way to make a punch is just to mix everything together all at once. Which is serviceable, but can be improved.

The biggest pitfall in the full-dump method is losing carbonation quickly. So, I mix the punch together in sort of batches. Start by mixing just the heavy cream, spices, and vanilla extract. This provides a good base to begin mixing with everything else.

Then add in the cranberry juice and apple cider. Use a whisk or a good ladle to stir everything together as best as possible. The spices like to try and clump together, so thorough mixing is required.

Finally, add in the ginger ale and give it a quick stir. Be gentle during this mixing step to disturb the carbonation as little as possible.

On to the fun part of serving the punch.

Serving the Apple Cider Punch

This apple cider punch is a fun and easy drink for holiday parties. To take it to the next level, focus on having an interesting presentation and options for topping the drink.

You may want to have ice available for the drink to help keep it cold. I am not the biggest fan of ice. I think it waters down the flavors of the drink too much. But I know some people would rather have ice to chill.

I recommend serving the punch in a large pitcher with a ladle. The drink will separate over time. Just mix it back together. So having the drink in an open pitcher makes it possible to stir everything together as needed. A beverage server with a spout could also work but would be harder to stir. You will need a container with at least a 2-gallon capacity.

A pitcher can also be great for serving as it makes pouring the drink easy. However, be aware that most pitchers would not have a very large capacity, so you’d end up having to refill it.

When it comes to serving apple cider punch, you can also go with something simple. But here are some options if you want to fancy it up:

• Top the drink with homemade whipped cream
• Colored sugars for glass rims
• Sprinkle the top with nutmeg
• Use cinnamon sticks, star anise, whole cloves, cranberries, or apple slices to garnish the punch bowl

When serving, be careful when pouring the liquid. Make sure that you pour slowly so that it doesn’t splash or run down the outside of the glass.

How to Store the Punch

This recipe makes a huge batch of punch. Which is great, but it can also mean that you have some left over after your gathering or holiday party is over.

First of all, you should always keep your punch in the fridge when it isn’t being served.

Once your punch is made, keep it cool as best as possible. You may be able to surround your punch bowl or serving container with ice.

Storing punch can be tricky. The carbonation will typically end up going flat overnight, depending on how you store it. Store the punch in the fridge for up to a week. Maybe have a little extra ginger ale on hand to pour into any leftovers to help revive it a bit.

In the end, this recipe is really quick to make. And, it’s fun to serve. So, if you want to make your party a success, consider serving this festive cinnamon ginger apple cider punch. It’s a delicious, refreshing drink that you’ll love!

How did yours turn out?

I’d love to hear when you try out this apple cider punch! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Festive Cinnamon Ginger Apple Cider Punch

Recipe by Marc PetersonCourse: DrinksDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking timeminutes

Total time

10

minutes

This festive apple cider punch is a great fall and winter drink recipe that’s perfect for the holidays with warm spices and smooth flavor.

Ingredients

• 1 gallon apple cider

• 2 liters ginger ale

• 2 cups cranberry juice

• 2 cups heavy cream

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground cloves

• 1/2 teaspoon ground allspice

• 1/2 teaspoon ground ginger

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon vanilla extract

Directions

• In a large punch bowl or beverage server, whisk together the cream, cinnamon, cloves, allspice, ginger, nutmeg, and vanilla
• Add in the cranberry juice and apple cider and mix everything together until the spices have fully mixed in
• Pour in the ginger ale and give it a gentle mix so everything is combined
• Top the drink as desired and serve

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The post Festive Cinnamon Ginger Apple Cider Punch Recipe appeared first on Do You Roux?.

The ubiquitous flavor of pumpkin spice is now synonymous with the season changing to fall. But that isn’t the only flavor to enjoy.

From mouthwatering maple to ambrosial apples, there is something here for everyone. But, which flavors are really worth our time during autumn and the spooky season? I have taken it upon myself to review 10 fall flavors and let you know which are worthwhile.

So, now on to the totally not subjective and absolutely set-in-stone fall flavors tier list.

Pumpkin Spice – F Tier

Let’s get this out of the way, I’m not a fan of pumpkin spice. Not because I think it’s too ‘basic’ or that the flavor itself isn’t tasty but on principle alone. Pumpkin spice is not its own spice. So it must be F-tier.

It originates from all of the spices that make up a pumpkin pie.

Pumpkin spice has long since been synonymous with fall because of the far-reaching pumpkin spice latte (a PSL for short…) made famous by Starbucks.

In fact, the spice you usually buy at the grocery store is just an imitation of the true flavors that make pumpkin pie. The spice contains cinnamon, ginger, nutmeg, cloves, and allspice.

So instead of buying a pre-made spice, why don’t you try making your own? You can easily combine these five basic spices into a delicious mixture that will remind you of pumpkin pies and other autumn treats.

And even though this is the worst of the fall flavors, you can enjoy it in these recipes (though only one calls for pre-made pumpkin spice mix):

• Easy Brown Sugar Pumpkin Spice Butter
• Pumpkin Spice Cupcakes
• Pumpkin Spice Syrup

Cloves – A- Tier

I have a confession. I’ve got a soft spot for cloves. For me, I think it was love at first smell.

So I may be biased but I definitely think cloves are A-tier. But because I can be reasonable and recognize others might not enjoy the flavor as much, I’ll knock it down to an A- for fall flavors.

Some may find the flavor and smell of cloves overwhelming. I don’t know how. I would like to wrap myself in a blanket of cloves for the whole fall and winter season.

Unfortunately, it is a bit difficult finding recipes that feature cloves. And I’m sad to say I haven’t made a recipe for this site yet to use cloves as the star. Though my clove ratios in all pumpkin pie spice creations are skewed much higher than most.

So try the following clove recipes:

• Smoked Ginger Chicken with Cardamom, Cloves and Cinnamon
• Apple Butter with Cinnamon and Cloves
• Honey Baked Ham With Cloves

Cranberry – D Tier

I’ve long had a grudge against cranberries.

I’ve never really loved their flavor and found them a bit sour for my taste. I must admit that I do have a real bad sweet tooth. But, my issue with them started when they just started being used in everything.

Maybe it was cheaper to include cranberries or their juice in things, but it just took over. It may be a kind of smart cooking technique to use this fall flavor to cut the sweetness of other foods. But I just won’t stand for it.

Though I have to say that craisins – dried cranberries – make for pretty good salad toppings. That’s the saving grace that secures them a D instead of an F rating.

If you’re more into cranberries than I am, try these creations:

• Cranberry Orange Bread
• Fresh Cranberry Bars with Oat Crumble Topping
• Cranberry Coulis Recipe

Maple – A Tier

Maple syrup is one of my favorite things to cook with. Not only does it taste great, but it can be used to make delicious treats. Maple syrup can be used in place of sugar or honey.

You’ll want to get real maple syrup, rather than any kind of imitation. There are a bunch of different grades of maple syrup and whatnot, but I can’t be bothered to get into all of that right now.

Because it is a natural product, maple syrups can vary widely depending on a whole lot of environmental and processing factors. But I think that lends a bit of uniqueness when looking at different

Its sweet, slightly spicy, and vanilla flavor profile along with its wide versatility give maple syrup an A rating.

If you’re looking to add maple flavor to your life, here’s how to get started:

• Delicious Orange Maple Soy Glazed Salmon
• Maple Cinnamon Roasted Chickpeas
• Maple-Glazed City Ham

Pumpkin – D Tier

Pumpkins are a symbol of the season. If you think of fall you’ll likely think of leaves changing colors and pumpkins.

But just because something is iconic doesn’t mean it is the best. Just like with pumpkin spice, we have to keep it real.

Most things that use pumpkin call for canned pumpkin. That’s because it can be annoying to cook and prepare your own pumpkin. Plus, the typical pumpkin you think of for carving up and decorating is not the best for eating. Those varieties are much smaller.

Plus, most recipes with pumpkin really feature other more powerful flavors that overshadow the gourd itself, so how good can it really be? Just look for butternut squash recipes instead cause they’ll probably be better.

When it comes down to it, pumpkin tends to make a better decoration than it does a flavor. So it’ll rank D-tier on our fall flavors list.

Put your canned pumpkin to good use in these recipes:

• Fall Spiced Pumpkin Pie
• Super Simple Pumpkin Chocolate Chip Muffins
• Pumpkin Risotto

Cinnamon – A+ Tier

Cinnamon is one of the most popular spices in the world. Its warm, woody, slightly sweet flavor and amazing fragrance make it one of the best.

Many many fall recipes call for the addition of cinnamon. It definitely seems to be the most widely used spice from the list of those that make up the warm spices of pumpkin pie spice.

With its delicious flavor and wide usability, cinnamon deserves an A+ rating.

Here are some cinnamon-centric recipes:

• Simple Cinnamon Candied Sliced Almonds
• Cinnamon Roll Pancakes
• Savory Cinnamon Shoulder Roast

Ginger – C Tier

Okay, ginger itself is better than C-tier. But I’m out here judging everything as fall flavors. And I haven’t ever really associated ginger with just the fall. It is a year-round kind of spice that is used widely in many dishes.

Warm, peppery, with some heat and zest, use ginger when you’re looking to add that extra kick to a dish. Whether fresh or ground, it can add a whole layer of complexity to food.

Because ginger is just not quite associated with fall, I had to rate it lower than it really deserves.

Get your ginger fix with any of these:

• Glazed Carrots with Honey and Ginger
• Simple Candied Ginger
• Ginger Broccoli Stir Fry

Pecan – A Tier

Pecans are nuts that grow on trees. If you have a tree in your yard, you might be able to get some pecans from time to time. However, most people buy them at the store.

If you love pecans, then you should definitely add them to your diet. You can eat the raw seeds straight from the shell, but you can also bake them into cookies. This is one of the best ways to enjoy the flavor.

You can also use pecans as an ingredient in many different recipes. Ground, chopped, whole,

Here are some recipes for enjoying this nutty treat:

• Pecan Crusted Chicken
• Double-Chocolate Pecan Pie
• Butter Pecan Fudge

Nutmeg – C Tier

I mostly think of nutmeg as a finishing garnish. It is difficult to find recipes with nutmeg as a featured ingredient.

Especially associated with eggnog (which is a trash drink… don’t get me started), it is somewhat comparable to cloves but with a nutty, woody flavor.

I’ll admit that I’ve never grated any fresh, just used a prepackaged spice. So maybe that would improve its ranking for me. But until then, nutmeg gets a grade of C compared to all fall flavors.

Try this warm spice in any of these recipes:

• Ultimate Jerk Seasoning
• Silky Smooth Roasted Butternut Squash Soup
• Seasoned Breaded Chicken

Apple – S Tier

Apple is one of the most popular fruits around the world. From applesauce to apple pie, this fruit is delicious. If you want a snack that can help you keep your energy levels high, then you should consider apples.

They are so completely versatile. Eat it straight. Bake it. Chop it. Slice it. Juice it. Top a salad. Blend it up into applesauce. Add it to pies and desserts galore.

Plus, there are like a million different varieties of apples that all have a slightly different taste. So there’s bound to be a variety for everyone.

Because fall is when apples naturally ripen, this is when they are at their peak. Especially if you can find a pick-your-own orchard near you for those super-fresh and ripe apples. Also, you need apples to make both apple juice and apple cider. Which are both top-tier drinks in their own right.

For all these reasons, apples get the highest rating possible when ranking the fall flavors – S-tier.

So, don’t let

• The Best Apple Pie
• Excellent Fall Apple Crisp
• Homemade Applesauce Recipe

The post Fall Flavors Tier List | 5 A+ Flavors, 5 C- Flavors appeared first on Do You Roux?.

Can you go wrong with candying anything? Especially some tasty almonds. Add in a bit of cinnamon and vanilla and you can easily make these cinnamon candied sliced almonds.

If you like almonds, you will love this simple cinnamon candied sliced almonds recipe. This is super easy and delicious, and it’s great for topping salads or ice cream, and as a sweet snack. They are somewhat similar to my candied walnuts, though those end up a bit more on the caramelized side of sugar than the flavored crystals that form on the almonds here.

When you add these almonds to a sweet treat, it adds extra flavor and crunch to the recipe. Candied almonds are also a great addition to baked goods like bread, brownies, cookies, muffins, and cake. I made these almonds specifically to pair with my almond and berry salad.

For a sweet, savory snack, make your own delicious cinnamon candied sliced almonds. They’re easy to make, inexpensive, and taste great. Read on for more details and the final recipe.

Ingredients and Tools Needed

I love a simple recipe, and this one fits the bill.

And good news – you don’t need any super fancy equipment or tools to make candied almonds. No double boilers, candy thermometers, or candy molds.

All I used besides the measuring cups were a wide frying pan, a spatula, and some parchment paper. So, most kitchens should be equipped to make this recipe.

There are a few basic ingredients that need to be in place for this: sliced almonds, brown sugar, white sugar, vanilla, cinnamon, and a bit of water.

Making cinnamon candied sliced almonds is easy.

A sweet, cinnamon flavor pairs perfectly with the kind of toasted flavor that the almonds take on when cooking them with this process.

Candied Almonds Process

Essentially, we’ll be boiling the almonds in a flavored sugar syrup to get the candied sliced almonds.

Start the process by combining all of the ingredients except the almonds in a large frying pan. Make sure to stir everything together until well mixed before turning on the heat.

Then turn the heat up to medium and stir constantly. The sugar will begin to heat up and melt. And then the whole mixture will start simmering and bubbling up.

And that is the time to strike with the almonds.

Pour in the sliced almonds and stir to mix them in so that all the almonds get coated in some of the sugar mixture. Then keep on stirring as you let it cook. The sugar will start to kind of crystallize on the top sides of the pan first. Then on the almonds and the bottom of the pan.

The main trick is to pull them off the heat before either the sugar or the almonds start to burn. When the sugar mixture is no longer liquid, crystallizes on the almonds, and is fully coating the bottom of the pan, then it is time to remove them from the heat.

Spread them out on parchment paper and let them cool.

Storing Candied Sliced Almonds

Because this makes a decently large batch of candied sliced almonds, you will likely need to store some of the almonds.

They can easily be stored in a Ziploc bag or an airtight container. They should keep for a few weeks at room temperature in the pantry.

For longer storage, put them in an airtight container in the fridge for up to two months, or the freezer for up to 4 months. To prevent them from absorbing moisture while in colder storage, I recommend wrapping the almonds in plastic wrap before putting them in the airtight container.

The best part about these candied sliced almonds is that they can be used on so many different occasions—you can serve them as a sweet snack, or you could sprinkle them onto a salad, over ice cream, in oatmeal, and even as a topping for cake.

Try them on whatever could use a sweet, nutty crunch.

How did yours turn out?

I’d love to hear when you try out these cinnamon candied sliced almonds! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Cinnamon Candied Sliced Almonds

Recipe by Marc PetersonCourse: Condiment, ToppingDifficulty: Intermediate

Servings

16

servings

Prep time

5

minutes

Cooking time

15

minutes

Cooling Time

10

minutes

Total time

30

minutes

The crystallized cinnamon-vanilla sugar on these candied sliced almonds lends a perfectly flavored crunch that can top salads, ice cream, and more

Ingredients

• 1/2 cup granulated white sugar

• 1/4 cup brown sugar

• 1/4 cup water

• 2 teaspoons ground cinnamon

• 1 teaspoon vanilla extract

• 2 cups almond slivers

Directions

• In a wide nonstick frying pan, combine the white sugar, brown sugar, water, cinnamon, and vanilla extract and mix well
• Place the pan on the stovetop, turn the heat up to medium, and bring the mixture to a simmer while stirring constantly
• When the sugar mixture begins bubbling, add in the sliced almonds and stir thoroughly so that all of them get coated
• Continue to cook and stir the mixture until the water evaporates and crystallizes onto the almonds – it will also crystallize on the sides and bottom of the pan
• When all of the moisture is gone, the sugar has all crystallized, and it begins to smell of toasted almonds, pour the almonds out onto a sheet of parchment paper, spread them out with a spatula, and let them cool for at least 10 minutes
• Use the candied almonds or store them in an airtight container

Notes

• You can grease the parchment paper with a bit of butter to help prevent sticking

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The post Simple Cinnamon Candied Sliced Almonds Recipe appeared first on Do You Roux?.

Compound butters are a simple way to add a whole lot of flavor to a final dish. For this one, we take the best flavors of fall, mash them into soft butter, and spread it on whatever you like for a pop of autumn flavor. This sweet pumpkin spice butter will easily bring the fall flavor to the table.

The colors of it all even look like fall. Reddish-browns, bright oranges, pale yellows.

Almost all of the flavors from my pumpkin pie recipe made it into this butter. Cinnamon, nutmeg, cloves, and allspice give flavor with a bit of pumpkin puree. Brown sugar makes this a sweet butter.

Sorry, ginger, you didn’t make the cut.

Mix Your Butter

I’ve mostly made one main compound butter before – the gorgonzola butter I use to top a perfectly grilled steak.

And I love that one so much, you’d think I would have expanded my compound butter horizons at this point. But for whatever reason, I haven’t. Until now.

Mixing up a compound butter is one of the easiest things you can do in the kitchen. Plus, everything is better with butter. Just add all of the ingredients together and stir it together with a fork.

Note that it is very important to use soft butter. Otherwise, it will not mix well and you’ll have clumps of plain butter, and clumps of spices and sugar. Still probably not the worst, but not ideal.

Once you’ve made the butter, you can use it right away while it is still soft. Or you can store it for later. Keep it in the fridge to be used within two weeks. Or store it in the freezer for up to 3 months.

If you want to portion the butter out in square pats, try using a spatula to scoop the butter onto some parchment paper. Then use the parchment paper to help mold it into a rectangle. Put it in the fridge or freezer to set up and it’ll be easy to slice for topping and spreading.

Using Pumpkin Spice Butter

I do not recommend eating this straight. I would hope that is clear, but you never know.

This butter is for topping and spreading on everything you can imagine. Or at least anything that you would want a little sweet and tasting like fall.

Try it on French toast, pancakes, and buttermilk waffles. Get creative with glazed carrots, sweet potatoes, and squash. Or use it in place of plain butter on dinner rolls, cornbread, buttermilk biscuits, or toast.

You could even try throwing a dash of this brown sugar pumpkin spice butter into your hot breakfast oatmeal for a fun twist on fall flavor.

Brown Sugar Pumpkin Spice Butter

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking timeminutes

Total time

5

minutes

Use this quick and easy brown sugar pumpkin spice butter to add a pinch of sweet fall flavor to pancakes, biscuits, cornbread, and more

Ingredients

• 1/2 cup softened butter (1 stick)

• 3 tablespoons brown sugar

• 1 tablespoon pumpkin puree

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground allspice

Directions

• Add all ingredients to a small mixing bowl and use a fork to mash and stir them together until fully combined
• Use it as a spread immediately or chill it in the fridge for up to two weeks

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The post Easy Brown Sugar Pumpkin Spice Butter appeared first on Do You Roux?.

It is sort of almost starting to be that time of year. Fall. The weather begins to cool off from the summer highs, and certain fall flavors come in full force. Though it is most often associated with pumpkin spice and pumpkin pies, it is also the time when apples are truly in season. So what better time to make a fall apple crisp?

I originally bought these apples to make an apple pie for the site. But then I realized that I had already made and published my apple pie recipe in March in honor of Pi Day (March 14th). So, after coming to terms with how poor my memory is, I tried to think of something else I could make with the huge haul of apples I brought home from the store.

Apple crisp quickly came to mind because it is similar to apple pie. Almost like a pie without the crust and with a crumbly oat topping instead. Buttery, cinnamony, and delicious.

So bust out all your apples and get ready to have this as dessert, or breakfast, or whenever you need a warm, comforting treat.

All About the Apples

Clearly, apples are an important part of an apple crisp. So it is important to decide which ones you should use for this recipe. We’ll be mixing the apples with sugar, spices, flour, and flavorings to make the filling for the crisp.

It is best to use a crisp apple that is less prone to going mushy and falling apart in the heat of the oven. There are a lot of varieties that fit the bill. So then, it is important to think of flavor and your own personal preferences.

This list from The Kitchn gives a list of the 5 best apples for baking.

My favorite variety of apples for baking is the Honeycrisp apple. Its given name perfectly describes the apple. It is a sweet, juicy, and crispy apple that will keep its shape and have a whole lot of flavor. They are also relatively easy to find in the average grocery store, so you won’t have to hunt around for a specific variety.

Though Granny Smith has long been the usual apple for baking, I think they are a bit tart for my liking. If you like a more tart dessert to a sweeter one, then give those a try.

Or choose another variety that you prefer.

Topping Your Apple Crisp

Making the dish is actually quite simple. Mix together the topping and set it aside. Mix together the apple filling and then put it in the baking dish. Top it with the mixed topping and throw it in the oven until it is cooked through.

Well, maybe don’t throw it.

But after it comes out of the oven, you should probably let it cool for about 5 minutes. So nobody burns their mouth. Cause that’s never happened to me.

But once you are ready to serve it, you can have it as is or you can top it. I recommend topping it with any (or all) of the following:

• Salted Caramel Sauce
• Whipped Cream
• Berry Syrup
• Ice Cream
• Half and Half or Heavy Cream
• Butterscotch Sauce

So mix it, bake it, top it, and serve your homemade apple crisp whenever you need some fall flavors in your life.

Excellent Fall Apple Crisp

Recipe by Marc PetersonCourse: Dessert, BreakfastDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Apples covered in autumn flavors of cinnamon, nutmeg, and cloves then topped with a crumbly sweet oat topping make a delicious apple crisp

Ingredients

• Oat Topping

• 1 cup old-fashioned whole oats

• 3/4 cup all-purpose flour

• 3/4 cup brown sugar

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, cold and cubed

• Apple Filling

• 6 to 7 large apples (see variety choosing above)

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• 1/2 cup brown sugar

• 1/4 cup all-purpose flour

• 2 teaspoons cinnamon

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

Directions

• Oat Topping
• Preheat the oven to 375°F (190°C) and grease a 9″ x 13″ baking dish with butter
• In a medium-sized mixing bowl, combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt until thoroughly mixed
• Add the butter to the mixing bowl and cut it into the dry ingredients with a fork or pastry cutter until the butter is pea-sized or smaller
• Set the mixed topping aside for later
• Apple Filling
• Cut the apples into thin slices and put them into a large mixing bowl
• Add the vanilla extract and lemon juice to the bowl with the apples and mix it around to thoroughly cover
• Sprinkle the brown sugar, flour, cinnamon, cloves, and nutmeg over the apples and stir again until combined
• Layer the apple mixture evenly in the bottom of the baking dish
• Spread the oat topping over the top of the apples until they are fully covered
• Place the dish in the oven and cook for 40 to 50 minutes, until the top is golden and you can hear the bubbling of the apple filling
• Remove it from the oven and let rest for at least 5 minutes to cool

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The post Excellent Fall Apple Crisp Recipe appeared first on Do You Roux?.

Happy early Pi Day! At least for those in the US using the month/day format, this happens on 3/14 (March 14th) every year. And what better way than to celebrate by making the best apple pie recipe? Both because it sounds the same and because a pie is round. So we could calculate the areas of our pie with Pi if we really wanted to…

Okay, I may be a bit biased in saying that this is the best apple pie. But it was the go-to family dessert growing up. I don’t think my younger sister was the biggest fan, but the rest of us enjoyed it (sorry, sis). Though dad also really liked strawberry pie. My older sister especially liked the apple pie and would usually help with making the dough. I didn’t actually get too involved in making this dish while growing up. But now am making it from scratch myself.

Though the pie originated in England, it has become a very classic American dessert. As American as apple pie. I don’t know how exactly it became such an American icon, but likely because it is just so tasty. It is a perfect mix of spices, sugar, flaky crust, and a bit of tart.

My favorite way to eat pie is à la mode. Which is just a fancy way of saying with ice cream on top. Preferably vanilla. And specifically vanilla bean. It starts to melt over the hot pie and just marries everything together perfectly. Though beware, because it is a large dose of sugar.

Apples and Spices

Lots of recipes have you cook the apples only in the oven. I switch it up a bit and give them a little precook on the stovetop before baking. In my opinion, this helps it come together and cook perfectly in the oven. The apples can be cooked through without burning the crust. Instead, we get the perfect golden-brown.

You’ve probably noticed in the produce section of the grocery store that there are like 50 million apple varieties (actually around 7,500 exist). So you may be wondering which variety to choose. The classic apple pie variety is Granny Smith. My mom would always use Gala apples. For this pie, I used a mix of Honeycrisp and Gala. In my opinion, you should use the variety of pie that you like the most. Or what is most readily available to you. Though there are some varieties that may get a little too mushy, so you could try cooking them less on the stovetop before filling the pie.

The other big part of this pie is the dough. I’ve already covered making the ultimate pie crust in another post. I highly recommend that crust for this pie, but you can use whatever recipe you are familiar with. Or even use a pre-made dough in a pinch.

For the spices, I use cinnamon, nutmeg, and cloves. With a distinct focus on cinnamon. It is an aromatic combination that adds flavor and helps to mellow out some of the tartness of the apples. This combo helps make this the best apple pie recipe.

Fun note – my mom would always put in half of the apple mix and then sprinkle in any leftover pie crust in small crumbs into the apple mixture before topping with the rest of the apples.

Helpful Tools for Making the Best Apple Pie

Though it isn’t too difficult to make apple pie, there are a few tools that can help or make it a little faster:

Pastry cutter – A pastry cutter helps when making the dough. One step is cutting the Crisco and butter into the flour mixture. You can use a knife, but a pastry cutter helps make things faster since it is essentially a whole row of knife edges to cut everything together.

Apple corer/peeler/slicer – This helps to peel, core, and spiralize-cut your apples all at once. I have used them before, and it definitely speeds things up when going through a lot of apples at once. However, it isn’t necessary and you can just use a peeler and knife to get the same job done.

Rolling pin – The rolling pin I’ve linked to here helps you get everything to an even thickness. It uses spacers on the end of the rolling pin to lock it to a specific height. Then you can roll away and not worry about making it even. I bought it for my wife who does a lot more baking than I do. But I’ve been stealing it recently for pie-making.

Pastry wheel – I used a pastry wheel for making the lattice top to the pie. The lattice top makes the pie look super fancy, and it seems like a lot of work. but it is not. I found some instructions online on how to make a pie lattice. It was very simple and just involves folding back alternating strips of dough. I will also admit that I didn’t even measure the strips to get them to the same size. Eyeballing it works.

So gather your tools and your favorite pie dish to get started with the best apple pie recipe you’ve ever tried.

The Best Apple Pie Recipe

Recipe by Marc PetersonCourse: DessertDifficulty: Moderate

Servings

8

servings

Prep time

25

minutes

Cooking time

40

minutes

Total time

1

hour 

5

minutes

Tart apples, fragrant spices, crispy crust and a bit of sugar come together making this the best apple pie recipe

Ingredients

• Pie dough for the top and bottom of a 9″ pie

• 7 large apples

• 2 tablespoons butter

• 1 tablespoon lemon juice

• 1/3 cup sugar

• 1/3 cup flour

• 2/3 cup brown sugar

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

Directions

• Roll out half of the pie dough to an even thickness, fit it into the bottom and sides of a 9″ pie dish, and place the dish in the fridge to keep cold until filling the pie
• Peel, core, and cut the apples into evenly thick slices
• Preheat the oven to 375°F (190°C)
• Melt the butter in a deep pan on medium heat
• Add the sliced apples and lemon juice then simmer for 10 minutes until the apples start to get a little tender, stirring occasionally
• Mix the sugar, flour, brown sugar, cinnamon, nutmeg, and cloves in with the apples and cook 5 to 10 minutes until the liquid at the bottom begins to thicken
• Remove the pie dish from the fridge, pour the filling into the bottom crust, and spread it into an even layer
• Roll out the remaining pie dough and top the pie with either a solid or lattice top and any other crust decorations
• Bake the pie in the oven for 20 to 30 minutes until the crust is evenly golden-brown – cover the edges of the crust with strips of foil if they are cooking faster than the rest of the pie

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