Posts tagged ‘always add cinnamon’

February 17, 2011

Pear Bread

Pear bread. Pear cake. It’s in the shape of a bundt cake, but if the food doesn’t have a coffee in front of it, I don’t think we’re allowed to eat it for breakfast. Hence, bread. Also, it’s very, very similar to banana bread.

I have a feeling I should keep playing around with this recipe a bit. But it was fun making it the first time. So, allow me to tell you about it.

Pear Bread
inspired by Smitten Kitchen

3 c A-P flour
1 t baking soda
1/4 t baking powder
1 t salt
1 T ground cinnamon
3/4 c butter, softened
3 eggs
2 c sugar
3 pears, firm
2 t vanilla bean paste

Preheat oven to 350 degrees F. Whisk together dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).

Cream the sugar and butter together until light and fluffy.

Peel and grate the pears.

Add eggs, grated pears, and vanilla to the creamed butter and sugar. Once completely combined together, mix into the flour mixture.

Butter the bundt pan.

And pour batter in evenly.

Bake for 60 to 70 minutes, or until tester comes out clean.

Cool bread in the pan on a wire rack for 10 minutes. The cool it completely on a plate. Sprinkle with confectioners sugar.

Slice. Enjoy.

Advisory:: Be aware. Cutting yourself a slice of this bread even after a week, topping it with a tablespoon of honey, heating it up in the microwave for 22 seconds, then topping that with French Vanilla organic yogurt is INCREDIBLE!!! It’ll make you sing, make you feel giddy, and make you want at least one more slice.

January 10, 2011

Snickerdoodles

These are some of my favorite cookies. Come to think about it, I have a lot of favorite cookies. Molasses Crinkles, Snickerdoodles, Chocolate Chip Oatmeal Cookies, Ginger Molasses, et cetera and so on.

But THESE. These are cinnamon-sugar good. The consistency of cake and the outer crunch of cinnamon sugar. Oh, man.

Snickerdoodles.

Snickerdoodles
Inspired by Smitten Kitchen

2 3/4 c A-P flour
2 t cream of tartar
1 t baking soda
1/4 t salt
16 T (or 2 sticks) butter
1 3/4 c sugar
2 large eggs
1/4 c sugar
2 T ground cinnamon

Sift flour, cream of tartar, baking soda, and salt together.

Cream sugar and butter. Beat until fluffy, which will take about 2 minutes. Scrape down the sides and add the eggs; beat to combine.

Add the dry ingredients in three installments, beating well each time.

Let the dough chill for at least an hour or overnight.

Once the dough is chilled, preheat the oven to 400 degrees F. Mix together cinnamon and sugar.

Roll the dough into balls 1 inch in diameter.

Place cookies on cookie sheet two inches apart, and bake until the tops begin to crack, about 10 minutes. After 5 minutes, rotate the cookie sheet.

Let the cookies cool on a rack before enjoying.

 

November 28, 2010

Ginger Snap Cupcakes

Inspiration comes in all forms– music, a passing phrase, a “mis”interpreted glance from the corner of your eye, or a tub of delicious, wonderful, incredible cookies.

Ginger snaps. With three forms of ginger– candied, ground, and fresh. And Thanksgiving just passed. And it was an evening for cupcakes.

I made up a recipe from nothing. Oh, how I love doing this. I consulted quite a few sources. However, this recipe– all me and our house’s need for cupcake. And good ol’ ginger snap.

Ginger Snap Cupcakes

For the batter::
2 c cake flour
2 t baking powder
3/4 t salt
1/2 t cinnamon
1/2 t ground ginger
1/4 t groung cloves

3/4 c plus a little more milk

1/2 c brown sugar
1/2 c granulated sugar
1/2 c (1 stick) unsalted butter

3 large eggs, room temperature
2 t vanilla extract

For the frosting::
**Note: There was twice as much frosting as I needed. If you don’t want extra frosting, halve this recipe.

1/4 c brown sugar
1 c powdered sugar
2 (8-oz) packages cream cheese
1/4 c butter
2 t cinnamon
1 t vanilla extract

Preheat oven to 350 degrees F.

The dry team:: Sift it all together– cake flour, baking powder, salt, ground ginger, ground cinnamon, and ground cloves.

Next, cream the brown sugar, granulated sugar, and butter together.

Cream, cream, cream.

It’ll start to look crumbly. Don’t stop yet.

Then, it’ll look a little smoother. Keep on mixing.

Ahh. Smooth sailing. Now, you’ll mix in one egg at a time. Crack the egg into the bowl, then mix until completely incorporated. Repeat. Repeat.

Now, I have a confession to make. The second egg was twins!!!

I wasn’t sure what to do at first. So, I thought of all the friends I have who are twins. What would they do in a situation like this? As a twin, it is important to be treated as an individual. Instead of counting this egg as one egg, I thought I need to count it as two. What would you have done in this situation?? Did I do the right thing?

As soon as I got past the soul delving, I went on with cooking. We can go on, too.

Add a portion of the dry into the wet ingredients. Mix until completely incorporated.

Add a splash of milk. Mix until completely incorporated.

Repeat.

Keep repeating until dry mix and milk are gone:: dry, mix, milk, mix, dry, mix, milk, mix, dry, mix, milk, mix.

Now dollop batter into prepared muffin tins. Fill 3/4 to the top.

Cook for 20 minutes. But start checking on them at 15 minutes.

While they are baking, make the caramel!!!

For the Caramel Sauce::

4 T butter
1/2 c brown sugar

In a sauce pan, melt butter with heat on medium. Add brown sugar, stir until everything is all mixed up. Allow to cook for two minutes, continuing to stir the whole time. Then, set aside.

Then continue on to the frosting.

Put sugars and cinnamon into mixing bowl.

Add cream cheeses and butter. And cream all together. Oh, yeah. Add vanilla extract, too.

Look! It’s all creamed together. Oh, man. Look at that cinnamon. Place in the refrigerator, covered until you’re ready to use it.

Core out the cupcakes once they get a chance to cool a bit. I just used a knife. I don’t have one of those neato cupcake corers, but I didn’t need one. I just used a knife to core the cupcakes and then added the caramel to the center.

Smush up some ginger snap cookies.

Top with frosting and smushed ginger snaps.

Enjoy!

Make sure you put the frosting away really quickly. Before you discover how delicious the frosting is with ginger snaps. Store it in the refrigerator. And have someone else put it in there so he or she knows where it is but you don’t… just so you don’t eat all of it by yourself.

 

November 14, 2010

Cranberry Blueberry Coffee Cake

I almost didn’t create this post. Almost. I don’t know how I feel about nearly repeats. What do you think? This is a variation of a certain Blueberry Sour Cream Coffee Cake which you might remember. Click here if memory needs jogging (I know my memory and I both need a little bit of that.)

Okay, okay. So that was that. Now, I have autumnized the recipe a bit and made it Thanksgiving-appropriate. Just around the corner; isn’t that crazy?

Cranberries! I added cranberries. And I could eat the whole coffee cake all by myself. But after that I’d probably jog. Probably. Maybe. Or just make this cake again.

Blueberry Cranberry Coffee Cake
Inspired by Atlanta Journal Constitution, June 2010

1/2 c packed brown sugar
1/2 c chopped pecans
1 t ground cinnamon
1 c fresh or frozen blueberries
1 c fresh or frozen cranberries
1 1/2 c plus 2 T A-P flour, divided
1 t baking powder
1/4 t salt
1 1/2 c granulated sugar, and then a bit more for dusting the pan
1 c (2 sticks) unsalted butter, room temperature
Zest of 1 lemon
2 eggs
8 oz sour cream
2 t vanilla extract
Confectioners’ sugar for dusting

Preheat oven to 350 degrees F. In a small bowl, combine sugar, pecans, and cinnamon, then set aside.

In a second small bowl, combine blueberries and cranberries with 2 T flour.

In the third small bowl, stir the rest of the flour, salt, and baking powder; set aside. Grease and dust (with granulated sugar) a 9-inch fluted or tube pan.

In a mixing bowl, cream sugar and butter. Add lemon zest, then add the eggs one at a time. Beat in the sour cream and vanilla extract. Mix well. Add half the flour mixture, mix, repeat. Beat until combined. Beat for an additional 30 seconds. Then, fold in the blueberries and cranberries. Gently.

Spread half the batter in the pan. Sprinkle half the brown sugar mixture. Swirl the brown sugar mix with a knife or small spatula. Pour second half then top with the remaining brown sugar mixture.

Cook for about an hour or until a toothpick inserted into the cake comes out clean. Allow it to cool in the pan for 20 to 30 minutes. Then run a knife around the edge, carefully separating any renegade blueberries that might have stuck to the sides of the pan. Invert the cake onto the serving platter. Just before serving, sprinkle with powdered sugar. The powdered sugar will cover up any rips or tears and help you embrace mistakes as delicious.

Slice it up to share.

Try not to eat it in one sitting.

October 12, 2010

Braised Chicken

Oooh me. I love chicken. Love it. I want to learn more about how to fix it in different ways. I always want to learn.

This chicken has cinnamon!? Also, I have never, EVER made food with curry. Until NOW, my friends. And now, I will continue to use curry, because, man! Delicious. However, I will have to use it sparingly so I don’t forever smell like curry. I do want my mother to be able to talk to me in person at some point, and I’m afraid that if I infuse the smell of curry into my very being, my mother will not be able to stay in my presence, at least within 50 feet of my presence, without getting physically ill or disowning me.

This recipe has new spice, colorful bell peppers, awesome taste, and pizzazz. Who doesn’t love a chicken dish with pizzazz??

Braised Chicken
Inspired by Annie’s Eats

3 chicken breasts
Jane’s Crazy Mixed-Up Salt (or just salt and pepper)
1 t paprika
1 t curry powder
1/4 t cinnamon
1/4 t salt
1/8 t cumin
4 T extra virgin olive oil
2 bell peppers, strips
1 onion, sliced
1/2 c chicken broth
Cilantro

Preheat oven to 350 degrees F. Season chicken breasts with Jane’s Crazy Mixed-Up Salt. In a small bowl, combine paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well combined.

Heat 2 T of olive oil in a Dutch oven over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, which will end up being a few minutes for each side. Remove chicken to a plate.

In a baking dish, line the bottom with a third of your peppers and onions.

Lay the chicken on top of the vegetables. Brush the tops of the chicken breasts with the spice, olive oil mixture. Sprinkle the entire dish with the rest of the bell peppers and onion.

Pour the chicken broth around the edges of the pan. Place in the oven and bake for one hour. After thirty minutes of baking, flip the chicken pieces over, toss vegetables, and spoon juices from the bottom of the pan to the top of the chicken. After the next 30 minutes, remove from the oven and sprinkle the cilantro over the chickens.

Oh, my, what’s that? Yes, other foods with this braised chicken. There it is in the back there, and those other delicious delights? We’ll get to those another day!!

And I cannot thank my incredible help enough. The 10.10.10 celebration would not have been the same without you, Martha. In fact, it wouldn’t have happened without you!!!

September 28, 2010

Cinnamon-Apple Cookies

The preschool treat I did take. (See Definitely Cannot Force Three-Year Olds to Try) The theme for the week was Apples! The letter of the week: A. I went through a lot of back up ideas when I realized I couldn’t take the muffins I had intended to take:: dried apricots, asparagus, animal crackers, applesauce, American cheese cut out in the shape of an “a,” apoplectic muffins, armageddon cookies, accidental food, angry teddy grahams, and Apple Jacks.

I didn’t go with any of those. You’re very welcome, bugslies.

Cinnamon-Apple Cookies
Inspired by Cate’s World Kitchen

1 1/8 c A-P flour
2 t cinnamon
1/2 t baking soda
1/2 t salt
1 stick unsalted butter, softened
2/3 c brown sugar
1 large egg
1/2 t vanilla
1 c grated golden delicious apple

Stir flour, cinnamon, baking soda, and salt together in a medium bowl and set aside.

Cream the butter and brown sugar with hand mixer until fluffy.

Beat in egg and vanilla then the flour mixture.

Mix in the grated apple. Then cover and chill for an hour. (Or thirty minutes for if you’re too impatient to distract yourself for another thirty minutes. But try to wait.)

Preheat the oven to 325 degrees F. Drop rounded teaspoons of dough and bake for 12 to 15 minutes. Cool on cookie sheet for two minutes then transfer to wire racks to cool completely.


September 26, 2010

Apple Streusel Muffins

**Disclaimer::: These are muffins that I made. I’m not entirely sure why they weren’t the GREATEST MUFFINS EVER. But they weren’t. If you can think of ways to make them better, I’d love to know. ***

Streusel. Mm. I guess it’s a thing with me. Maybe it’s partly because I know the practice of spelling streusel correctly. “U” after the “e”!! Maybe it’s also because I like new and more complex things, and I’m still getting the handle of it.

I intended for the muffins to work for my preschoolers, hoping the three year olds would delight in the slightly sweet but not overly sugary concoction. And also enjoy being introduced to new textures. (See My Opinion About Textures) Ugh. What was I thinking?? I made these muffins, but did not take them into school. I like the textures. I like the subtly sweet. I like the crumbly streusel. I like the small apple chunklettes. (There’s got to be a nicer word for that.)

Apple Streusel Muffins
Inspired by Emeril Lagasse

Muffin
1 1/2 c A-P flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 1/2 t ground cinnamon
2 large eggs
1/2 c plain Greek yogurt
4 T melted butter
1 c packed light brown sugar
1 c chopped golden delicious apple

Streusel Topping
1/4 c rolled oats
1/4 light brown sugar
1/8 c A-P flour
1/2 t ground cinnamon
2 T melted unsalted butter

Preheat oven to 375 degrees F.

In a large bowl, sift flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk eggs, yogurt, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples.

Spray a 12-cup muffin tin (I splurged! I have one now.) with cooking spray and divide the batter amongst the tins. Only fill about 2/3 full or less if you think you’re going to be serving them to three year olds and you also have an extra 6-cup muffin tin you’d like to use for the extra.

Streusel topping: Combine all the ingredients and mix until combined and crumbly.

Sprinkle about 1 T of streusel over each muffin.

Bake about 25 minutes or until tester comes out clean. Let them cool in the tin for 10 minutes. Continue cooling on wire rack before serving.

September 19, 2010

Cinnamon Streusel Muffins

Sunday morning. Freshly baked muffins, freshly brewed coffee, and reading the newspaper online. You don’t have to make these muffins strictly on Sunday. I would hedge my bets that these muffins would be good wrapped in a paper towel and devoured on the way to work. They might even aid in helping a Monday morning, rushed to the car and to work, feel like a Sunday mid-morning. Ahh.

Close

For this recipe, I used three different mixing bowls, two sticks of butter (almost), and one cup of rolled quick oats (because that’s what I had on hand).

Cinnamon Streusel Muffins
Inspired by: King Arthur Flour

Topping
1/3 c brown sugar
1/2 c rolled oats
1/2 c A-P flour
3 T soft butter

Filling
3 T butter
1/2 c brown sugar
1 1/2 T ground cinnamon

Batter
1/2 c butter, melted
3/4 c milk
2 large eggs
1 3/4 c A-P flour
1/2 c rolled oats
2 T cornstarch
3/4 c granulated sugar
1 T baking powder
1/2 t salt
1/4 t ground cloves
1/8 t ground cinnamon

Preheat oven to 400 degrees F.

For topping:: Mix ingredients until crumbly. Set aside.

For filling:: Beat (low speed) butter, brown sugar, and cinnamon. Pat together with large spoon to bring together. Set aside.

For batter:: Whisk together melted butter, eggs, and milk until combined. In a separate bowl, mix all dry ingredients. Add dry mixture to liquid, stirring until combined.

Spray muffin tins with cooking spray. Divide half the batter evenly among the muffin cups. Dollop 2 t of filling into each muffin. Top with remaining batter. Then, sprinkle topping, press in lightly.

Bake muffins for 20 to 25 minutes or until golden brown. Remove from oven. Wait 5 minutes to remove them to a rack. Continue to let them cool.

Object of Affection

September 7, 2010

Whole Wheat Fig Newtons

I really like fig newtons. I forgot how much I do until I made these from scratch.

They remind me of my childhood and visiting my grandparents. I knew the difference between kid bread (white)  and grown up bread (multi-nutty-grain), but I never considered these as grown up cookies. Lucky me.

I adjusted this recipe since I made it. I used all whole wheat flour, but next time, I will most certainly use a mix.

Figgy Netwon

Whole Wheat Fig Newtons
Inspired by CatesWorldKitchen.com

for filling:
6 ounces dried black mission figs, chopped
1/2 c boiling water
1/4 c evaporated cane juice (or granulated sugar)

newton dough:
1/2 c softened butter
1 T milk
1 egg
1 t vanilla extract
1/2 c granulated sugar
1/2 t salt
1/2 t baking soda
1/4 t cinnamon
1 c whole wheat flour
1 c A-P flour

Preheat the oven to 350 degrees F.

Soak the figs in the boiling water for about 20 minutes.

Stir in the sugar then cook over medium heat, stirring frequently, for about 20 minutes, or until it has a jam-like consistency. Set aside to cool.

Cream the butter in a stand mixer, then beat in the egg, vanilla, and milk. Gradually add the sugar and mix well. Add the flour, baking soda, salt, and cinnamon, and stir just until combined. Divide the dough in half.

Working on a sheet of wax paper or plastic wrap, pat half the dough into a long, thin 18″ x 3″ rectangle. Spread the fig filling down the center. On a separate sheet of wax paper or plastic wrap, make a similar rectangle and carefully place this on top of the dough with the fig filling. Press the edges together, then cut crosswise into 1″ lengths.

Place the cookies on a cookie sheet and bake for 15 minutes, or until just beginning to brown.