It’s that time of the year again, where entertaining and spending time with loved ones while enjoying delicious treats becomes a part of the daily routine. Cardamom Spiced Cookies are the way to any sweet-lover’s heart, Mom’s Spiced Nuts are a perfect sweet & savory snack mix, and the Aromatic bitters are a great way to switch up any cocktails or mocktails. Here are 3 of our favourites to spice up staple snack and beverage items!

Cardamom Spiced Cookies

Recipe from cooknourishbliss.com

For the cookies:

• ¾ cup all-purpose flour*
• ½ cup white whole wheat flour*
• 1 ½ teaspoons organic cornstarch*
• 1 teaspoon baking soda*
• ¼ teaspoon fine sea salt*
• ¼ teaspoon ground cardamom*
• ½ cup pure cane sugar*
• ¼ cup coconut sugar*
• ½ cup melted coconut oil, cooled slightly*
• 1 large egg
• 1 teaspoon vanilla extract*

For rolling:

• ¼ cup pure cane sugar*
• pinch of ground cardamom*

Instructions:

• In a medium bowl, whisk together both kinds of flour, the cornstarch, baking soda, salt and cardamom. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla for about 30 seconds.
• Slowly add in the flour mixture (I do this in two batches) and mix until just incorporated (this will take a little bit of arm power!).
• Transfer the bowl to the refrigerator and chill for 1 hour.
• Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper. In a small bowl, mix the sugar and ground cardamom together for rolling. Set aside.
• Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls about 1 ½ inches in size (a cookie scoop is your best friend here!). Roll the balls in the sugar mixture, then place on the prepared baking sheet about 2 to 3 inches apart.
• Bake for about 9 to 10 minutes, until lightly browned and the edges are just set (don’t over bake these!). Let the cookies cool directly on the baking sheet.

*Available packaging-free at The Apothecary or through the mobile refillery.

Mom's Spiced Nuts

Recipe from Zestful Kitchen

Ingredients:

• 1 cup raw almonds*
• 1 cup raw pecans*
• 1 cup raw cashews*
• ¾ cup raw shelled pistachios
• ? cup raw pumpkin seeds*
• 3 tablespoons pure maple syrup*
• 1¼ teaspoon dried rosemary*
• 1 teaspoon curry powder*
• 1 teaspoon kosher salt
• ¾ teaspoon cayenne pepper*
• Flaky sea salt, optional

Instructions:

• Heat oven to 325°F (163ºC); coat a baking sheets with non-stick spray.
• In a large bowl whisk together maple syrup, rosemary, curry powder, kosher salt and cayenne. Add the nuts and toss to coat evenly.
• Transfer nuts to prepared baking sheet and spread into an even layer.
• Sprinkle a bit of flaky sea salt over nuts; optional.
• Bake until toasted and golden brown, 20—25 minutes, stirring a couple of times.
• Let nuts cool completely on sheet. Use a metal spatula to scrape nuts off pans; transfer to an airtight container and store at room temperature for up to 2 weeks.

*Available packaging-free at The Apothecary or through the mobile refillery.

Aromatic Bitters

Recipe from foodandwine.com

Ingredients:

• 1 cup 100-proof grain alcohol (such as moonshine)
• 1 tablespoon cardamom seeds, toasted
• 1 tablespoon coriander seeds, toasted*
• 1 tablespoon dried chopped dandelion root*
• 1 tablespoon chopped quassia bark chips
• 1 teaspoon caraway seeds, toasted
• 3 (3- x 1/2-inch) orange peel strips (from 1 orange; white pith completely removed)
• 2 (3- x 1/2-inch) grapefruit peel strips (from 1 grapefruit; white pith completely removed)
• 5 cup water
• ¼ cup granulated sugar

Directions:

• Place alcohol, cardamom, coriander, dandelion root, quassia bark, caraway, orange peel, and grapefruit peel in a pint-size lidded glass jar; cover tightly with lid. Store in a cool dark place (between 60°F and 75°F is ideal) until alcohol is strongly flavored with the aromatics, at least 14 days or up to 1 month, gently shaking jar once per day to agitate the aromatics.
• Line a fine mesh strainer with cheesecloth and set over a second pint-size lidded glass jar. Pour alcohol mixture through strainer into jar, reserve solids. Crush and grind solids using a mortar and pestle, or place in a resealable freezer bag and mash with a mallet or bottom of a skillet until mixture is coarsely ground. Stir together ground aromatics and 1/2 cup water in a small nonreactive saucepan; bring to a boil over medium. Remove saucepan from heat; cover and let steep at room temperature until water is infused with aromatics, 7 to 10 minutes.
• Add infused water mixture to alcohol mixture in jar, cover tightly with lid, and return to cool dark place until the mixture is even more flavorful, at least 5 days or up to 2 weeks, gently shaking jar once per day. Pour mixture through a cheesecloth-lined fine mesh strainer into a glass bowl or jar; discard solids.
• Cook sugar in a small skillet over medium, undisturbed, until sugar is completely melted, is amber in color, and develops a nutty aroma, 4 to 5 minutes. Quickly and carefully, add caramelized sugar to infused alcohol-water mixture. The caramelized sugar will solidify. Whisk gently until sugar is completely dissolved, a minute or two.
• Pour bitters through a cheesecloth-lined fine mesh strainer into a clean pint-size lidded glass jar (or into small dropper bottles); discard solids. Cover tightly with lid. Bitters can be stored in a cool place at room temperature up to 12 months.

*Available packaging-free at The Apothecary or through the mobile refillery.