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Handmade Holiday Home Fragrance: Cinnamon Spice Bake

Cinnamon Scented Shapes
Prep Time20 minutes
Drying Time2 hours 30 minutes

Equipment

  • 1 Non-porous mixing bowl and spoon
  • 1 Measuring cups and spoons
  • 1 Rolling pin (optional)
  • 1 Baking sheet lined with parchment paper
  • 1 Mesh screen or baking rack (Make sure it can withstand 200 degree oven heat)

Materials

  • 1 cup Unsweetened Applesauce
  • 1/3 cup White Glue
  • 1 1/2 cups Cinnamon
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Allspice
  • 1/2 teaspoon Nutmeg
  • 4 Whole Cinnamon Sticks Cut into Pieces

Instructions

  • Measure applesauce into bowl. Add glue. Mix well with a spoon.
  • Add cinnamon, cloves, allspice and nutmeg to the bowl. Stir well until the dough comes together.
  • Break off enough dough to make 2-3" orbs. Squeeze in your palm to release excess moisture. Roll into a ball set aside until all the dough is used.
    Alternately, roll out with a rolling pin to about 1/4" thick. Cut with cookie cutters. If you would like to make holes for hanging or stringing, use a drinking straw to punch the holes.
  • If making the pumpkin orbs. Score the top across the top - not too deep - don't go past 1/4" inch so they do not split when drying. Make a second score at a diagonal over the first one. Make the last score as an opposite diagonal. The orb will appear to have ridges like a pumpkin.
  • Insert a cinnamon stick in the middle.
  • Place all pumpkins or shapes cut with a cookie cutter onto a cookie sheet lines with parchment paper. Let dry in a preheated 200-degree oven for approximately 2 hours. If they are still damp on the bottom, place them on a wire mesh or baking rack and put them back in the oven for another 30 minutes.
    Let cool.
  • Decorate with however you choose or leave as is. If the pumpkin stems seem loose you can pull out the cinnamon stick and place a little hot glue in to secure them.