amy chaplin

celebrating the art of eating well

Tagged as: CINNAMON

Spiced red fruit tartlets

POSTED ON December 22, 2015

Posted in Baked Goods, Dessert

Spiced red fruit tartlets

 

The scent of these tartlets is not only delicious, but also surprisingly intriguing; perhaps it’s the tanginess of the pomegranate and berries combined with a hint of cardamom, orange and nutmeg or the dark cocoa crust enriched with ground almonds, maple and coconut? Even after they cooled I couldn’t stop trying [...] continue reading ->

Pumpkin Oat Waffles (gluten free and vegan)

POSTED ON October 9, 2015

Posted in Breakfast, Gluten free

Pumpkin Oat Waffles (gluten free and vegan)

When it comes to breakfast I prefer to eat something that nods towards a sweet flavor but isn’t actually sweetened. Ingredients like squash, warming spices, almonds and oats all have a subtle, naturally sweet flavor and are perfectly comforting for breakfast. I leave the dates, raisins and added sweeteners for times when I’m really [...] continue reading ->

chai + homemade almond milk that won’t curdle

POSTED ON February 25, 2015

Posted in drinks

chai + homemade almond milk that won’t curdle

Tis the season of chai in my house

The weather this winter, marked by months of sub-zero temperatures, snow and even blizzards has me craving warm, invigorating drinks. I’ve always liked chai, the spicy Indian tea when it’s well made – not that easy to find outside of your own kitchen– but haven’t, up [...] continue reading ->

Pumpkin nut milk

POSTED ON November 19, 2014

Posted in drinks, Snacks

Pumpkin nut milk

Suddenly the weather here in New York feels too cold to drink or eat anything that isn’t warm. However, I must admit this pumpkin milk is so delicious, I’ve been sipping on it cold as a snack. It wasn’t until this morning that I stirred some into hot oatmeal which created a golden, creamy [...] continue reading ->

Plum almond crisp with cardamom custard

POSTED ON September 25, 2012

Posted in Dessert

Plum almond crisp with cardamom custard

Lately I have been surrounded by an abundance of plums: Italian prune plums, back plums, Santa Rosa’s and many more that I can’t identify readily. Some varieties have pink flesh, some yellow, all delicious. I had no intension of bringing home so many from the farmer’s market the other day. I chose a few of [...] continue reading ->

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