CINNAMON PINE CONES
My backyard is edged by a dense forest that is filled with pine trees, so I decided to go on a little hike and gather some pine cones. I gathered quite a few and have been holding onto all of these pine cones, hoping that I would find an inventive way to use them for the upcoming Christmas season. I prefer the old timey ways of decorating for Christmas and always trim our home with leftover pine tree boughs and pine cones. There is something real and special in the simplicity of primitive Christmas decor. I decided to turn the plain pine cones into cinnamon pine cones. This was a first attempt, but I am very pleased at how well they turned out.
STEP ONE: GATHER PINE CONES.
STEP TWO: REMOVE DEBRIS, PINE NEEDLES, DIRT FROM PINE CONES.
STEP THREE: LAY OUT THE PINE CONES ON AN OLD BAKING SHEET (OR TWO.)
STEP FOUR: PREHEAT OVEN TO 200 DEGREES.
STEP FIVE: ONCE OVEN IS PREHEATED, INSERT BAKING SHEETS INTO OVEN AND BAKE FOR 2 HOURS. THIS ALLOWS THE PINE CONES TO OPEN UP, IT ALSO KILLS ANY BUGS OR BACTERIA THAT HAPPEN TO LIVE IN THE PINE CONES.
STEP SIX: LET PINE CONES COOL.
STEP SEVEN: PLACE COOLED PINE CONES IN A LARGE GALLON SIZED ZIPLOC BAG. MAKE SURE YOU CAN SECURELY SHUT THE BAG.
STEP EIGHT: I DRIPPED ABOUT 15 DROPS OF MY SCENTED OIL INTO THE BAG, CLOSED IT AND SHOOK THE BAG. OPENED THE BAG, DRIPPED ABOUT 10 MORE DROPS, THEN CLOSED THE BAG AND SHOOK IT AGAIN. (FEEL FREE TO ADD MORE FOR A STRONGER FRAGRANCE.)
STEP NINE: LEAVE BAG CLOSED FOR ABOUT FOUR WEEKS. SHAKE BAG EVERY WEEK TO REDISTRIBUTE THE OIL.