Posts Tagged ‘Cinnamon’

Cinnamon Goodness

December 16, 2009

Cinnamon Egg Nog SconesWhen I saw the recipe for Cinnamon Eggnog Scones on the Baker’s Banter blog I knew I would have to make them. The cinnamon chips and Cinnamon-Flav-R Bites were in my cupboard patiently waiting their turn to shine. They definitely shine in these scones. I only baked off a few of the scones and the remainder are nestled away in the freezer. Maybe I’ll bake them Christmas morning. They would be a wonderful way to start the day.

If you make these and use the Cinnamon-Flav-R Bites be careful not to soak them too long. Mine all but dissolved. I think I was doing too many things at once and left them soaking longer than I thought I did. It didn’t matter. The flavor was still wonderful. If you look at the photos at the Baker’s Banter Blog you’ll notice that theirs are much whiter than mine. That’s because of the melted cinnamon bits.

I might mention that these have a wonderful balance of spices, and don’t seem at all egg like to me. You see I don’t like egg nog in the least. In fact this is the first time I’ve ever purchased it. So, if you’re afraid of the egg nog like I was, don’t be. This is a great place to use it. The scones turn out with a moist but not wet interior and a melt in your mouth crust on the exterior. They are so much better than anything you can purchase at a store or coffee shop. I would make these again, and in fact will probably look for excuses to make them in the future. Just in case you’re wondering, I purchased organic egg nog. The ingredient list seemed a little less frightening to me.

You’ll find the recipe here.

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Snickerdoodles

August 5, 2009

It’s a funny name, but a good basic cookie that I haven’t made in the past 25 years. Once I started making Mrs. Field’s Cinnamon Sugar Butter Cookies there really wasn’t a need for another cinnamon, sugar cookie in the repertoire.  But, the slight twang from the cream of tartar and the crispiness of a snickerdoodle are unique so I decided to revisit them and I’m not sorry I did.

It took me two attempts to make these cookies so that I was happy with them. My first batch tasted great and had crispy edges but once they were completely cooled the crispy edges disappeared. I baked those on my air bake cookie sheets. In case you’re wondering I bake almost all of my cookies on air bake cookie sheets. While these had good flavor I was disappointed in the texture once completely cooled and might not have made them for another 25 years, except that I got a request for “something tasty”, and since I had all of the ingredients for these I decided to try again.

This time I used my flat cookie sheets and made sure to bake them completely. Success!! This time they are crispy with a nice chew and they retained their crispiness and chewiness even after storage in Tupperware.

Another difference between my first attempt and the second is that I didn’t chill the dough the dough the first time, but I did the second time. The last dozen were chilled for about 36 hours and they were the best of all.

Snickerdoodle Cookies

Snickerdoodles

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.

Cream together the following:

1/4 cup (48 grams) shortening

1 1/2 sticks unsalted butter (170 grams)

1 1/2 c. (300 grams) sugar

Add the following to the creamed mixture and combine completely:

2 large eggs

Sift together: (you don’t really have to sift this, but do be sure to rid the cream of tartar of any lumps)

2 1/4 c. flour (318 grams)

2 t. cream of tartar

1 t. baking soda

1/2 t. salt

Combine the creamed ingredients and the dry ingredients. Divide the dough equally into three portions, wrap in waxed paper and thoroughly chill the dough.

When the dough is thoroughly chilled divide each third into 12 pieces of dough and form into balls.

Topping:

Stir together 3 Tablespoons sugar and  1 Tablespoon ground cinnamon.

Roll each ball in the cinnamon sugar topping and place on the parchment lined cookie sheet. Bake in the center of the oven for 10 minutes. The cookies should puff up and then deflate while in the oven. Cool the cookies on the cookie sheet for 2-3 minutes and then transfer the cookies to a wire rack to cool completely.

Yield: 36 cookies

Carl’s Cinnamon Rolls

May 2, 2009
A few unglazed rolls

A few unglazed rolls

A glazed cinnamon roll

A glazed cinnamon roll

I’ve been making cinnamon rolls with one recipe or another for years. Two years ago I found this recipe on The King Arthur Flour website and I’ve been making this recipe ever since then. They rise without fail, the dough is easy to handle, and they’re so tasty! The only change I make is that I skip the bread dough enhancer. I’ve never used it. I should probably give it a try sometime, but I never do because the rolls are great without it.

I used my Kitchen Aid mixer to mix these. Sometimes I use a regular white sugar and cinnamon filling but today I made them with the light brown sugar filling as called for in the recipe. I also made a simple glaze with powdered sugar, cream, and vanilla from a different cinnamon roll recipe on the KA site. The cream was a luxurious addition, but I had it on hand and it needed to be used up. Usually I make the glaze with powdered sugar, butter, milk and vanilla.

If you check out the recipe on The King Arthur site you’ll see that they use a fancier glaze for the rolls. I’d love to try that sometime but I almost always make these when the kids are around and I think they’d rebel if I messed with tradition and put different flavorings and liqueur in their glaze.

The majority of these rolls were sent out the door piping hot from the oven with my daughter. The glaze went in a ziploc bag. When she gets where she’s going she can clip a corner off the bag and glaze the rolls. I sent along plenty of napkins. It will be interesting to find out if she shares them with her bike racing teammates or if she takes them home and pops the extras in the freezer.

I made the reduced yield recipe which makes 20 good sized rolls.

Here are links to the recipes.

The Dough and Filling
The glaze

Breakfast treats

January 11, 2009
Sugar and Spice Mini Muffins

Sugar and Spice Mini Muffins

When our children were little, and my Dad came for a visit he would buy them “Breakfast Treats” at least once during his visit. The “Breakfast Treats” were donuts. He is an early riser so he would be up before anyone else and he would take off to choose the treats, making sure that he got all the favorites. As long as there were glazed donuts and donuts with sprinkles for the kids, I don’t think anyone really cared what he brought back.

In between visits we make do with homemade breakfast treats. Breakfast treats of any kind are not regular items here, so when they appear they are very much appreciated. The following muffin recipe is among the favorites, especially for my son. They make me think of donut holes only better. When they’re hot out of the oven you dip them in butter and then roll them in a cinnamon sugar mixture. It’s hard not to pop them in your mouth as your doing this.

When I woke up this morning I realized that we would be taking our son back to college a week from today. This week I’ll try to make as many of his favorites as possible. He says the University dining service just isn’t the same. Imagine that!

This muffin recipe has been around even longer than I have been. It goes by many different names. The two that I’ve heard most often are French Breakfast Puffs, and Sugar and Spice muffins. While I don’t know this for sure I doubt the French eat anything like this, so I call mine Sugar and Spice Mini Muffins. They can be made as 36 mini muffins or 12 standard size muffins.

Sugar and Spice Mini Muffins

1 3/4 c. flour

1 1/2 t. baking powder

1/2 t. salt

1/2 t. nutmeg

1/3 c. vegetable oil

3/4 c. sugar

1 egg

3/4 c. milk

Topping

2/3 c. melted butter

3/4 c. sugar

1 t. cinnamon

Preheat the oven to 350 degrees. Spray muffin cups with cooking spray.

Whisk together the first five ingredients in a mixing bowl. With a whisk beat together the sugar, oil, egg, and milk in a seperate bowl. Add the wet ingredients to the dry ingredients blending well.

Divide the mixture evenly between 36 mini muffin wells, or 12 standard size muffin wells.

Bake for 12 – 15 minutes.

While the muffins are baking melt the butter for the topping in one bowl and set aside. Mix together the cinnamon and sugar mixture and set aside. When the muffins are baked remove from the pans while they’re still hot and dip each one in the butter, and then roll in the sugar.