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Posts Tagged ‘cinnamon’

better one

It’s what happens when you mix butter and sugar and cream.  Caramel!  This is a pretty easy upgrade to your regular oatmeal and I added both apples and almonds for an extra nutritious mmmpphh.

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Ingredients

1 honey crisp or gala apple, peeled and chopped
3 Tbsp cinnamon sugar
2 Tbsp butter
2 Tbsp slivered almonds
2 cups water
1/2 cup cream
1 teaspoon vanilla
1 cup steel cut oats

Instructions

Mix cinnamon sugar on apple pieces, stirring to coat.  Melt butter in pan on high heat.  Add apple pieces and almonds and stir while cooking until apples are semi-soft (3-5 minutes).  Add water, cream, vanilla and oats, stirring to mix.  Reduce heat and cover, cooking 5-7 minutes.  I stirred mine once during this process just to make sure the oats were not sticking to the bottom.

Let set, covered for 5 minutes.

Scoop into pans, put a dab of cream on top if desired, and a splash of nutmeg.

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Chopped apples coated in cinnamon

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Quick trip through butter

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with water, cream and oats added

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consistency of finished product

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1/2 c warm water
2 pkgs yeast
2 Tbsp sugar
1 small pkg french vanilla instant pudding (mix as directed on box, but instead of milk, use eggnog)
1/2 c butter, melted
2 eggs
1 tsp salt
6 c flour
1/2 c butter, melted
2 c brown sugar
6 tsp cinnamon

Dissolve sugar and yeast in water, set aside to rise. In large bowl mix vanilla pudding as directed. Add melted 1/2 c butter, eggs and salt. Mix well. Blend in yeast mixture. Gradually add 6 cups flour. Knead dough while adding another 1-1 1/2 c more flour. Knead until smooth. Cover and let rise in well greased bowl. Let rise until double, punch down and let rise again. Roll out on floured surface approximately 34/21 inches. Spread with butter. Top with brown sugar and cinnamon mixed together. (you may add any nuts or raisins at this point). Roll tightly and cut with string (I use dental floss) with each roll being 3/4 inch wide. Place in greased pan 2 inches apart. Bake at 350 degrees 15-20 minutes, until gold brown. Do not overbake.

Frosting:

1 8 oz cream cheese softened
3 c powdered sugar
1/2 c butter softened
1 tsp vanilla
1 Tbsp warm milk (if it is warm it whips up lighter)

Spread on each roll while very warm.

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pumpkin white chocolate snickerdoodles

Pumpkin White Chocolate Snickerdoodles

 

Pumpkin White Chocolate Snickerdoodles

Ingredients

1 1/2 cups sugar
1/2 cup butter flavored shortening
1/2 cup butter, softened
1/2 cup pureed/canned pumpkin
2 eggs room temperature
1 Tbsp pure vanilla
1 1/2 tsp. cream of tartar
2 3/4 cup flour
1 tsp. baking soda
1/8 tsp. baking powder
1/2 tsp. salt
3 tsp. pumpkin pie spice
1 cup white chocolate chips
3 tsp. cinnamon
4 Tbsp sugar
1 tsp. pumpkin pie spice
Cream butter, shortening and sugar on low with mixer, or by hand (don’t overmix it). Stir in pumpkin, eggs, vanilla and cream (mix) together.
In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
Cover and freeze for 20-30 minutes.
Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.
Bake at 375 for 8 minutes.

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I am mimicking a Hungarian twist bread to make these really easy and delicious cinnamon twisters. The ingredients are simple cinnamon roll recipes, the trick is only how you prepare the design.

Ingredients:

2 boxes puff pastry dough boxes (each box has two foldout pieces of dough
1 Tablespoon cinnamon
1/4 cup brown sugar
1/2 cup sugar
salted butter, softened

Then follow the images. Preheat oven to 375 degrees. Spray with butter spray a pizza pan. Blend according to your desire cinnamon and brown sugar/sugar and place in a bowl.

Then, you are going to take the three foldout pieces of dough, slightly smooth it with a rolling pin, cut to the shape of a circle with a large bowl.
Layer the first, spread softened butter on top, and sprinkle with cinnamon sugar mixture. Do this with the remaining circles. then cut into even spokes. I scored it lightly with a knife before making cuts.

Take two and twist in opposite direction, then sealing at the end. Do this with the rest of each section.

Bake for 20-25 minutes on center shelf of oven., top should be lightly browned.

Drizzle with a powdered sugar/milk glaze.

cinnaspinwheel ingred

cinnaspinwheel 1

cinnaspinwheel 4

cinnaspinwheel 2

cinnaspinwheel 3

 

twisting

cinnaspinwheel 5

cinnamonrollwheel

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apple hearts closeup

Ingredients:

6 medium apples (Jonathan, Jonagold or Granny Smith)
1/2 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon salt
3 tablespoon lemon juice (don’t skimp on the lemon, it not only prevents your apples from discoloration but it gives the caramel an edgy flavor)
1 tablespoon vanilla
1/3 cup heavy cream
2 tablespoons cornstarch
4 tablespoons browned butter

Preheat oven to 450 degrees F. Use your favorite crust or a premade one from store to line your pie pan.

Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Whisk cornstarch in cold cream. Melt butter in heavy skillet, stirring until brown. Add cream and vanilla. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.

apples and sugar combined

apples ready to bake

Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar.Place aluminum foil tent over edge of pie. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer, removing aluminum foil for last ten minutes or until golden brown.

apples the crust

Remove from oven. Serve warm with a scoop of ice cream. Perfect!!

 

apples done

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speculoos

 

A crunchy, sweet, all natural treat!

Speculoos

2 cups flour

3 tsp cinnamon

1/3 tsp nutmeg

1/3 tsp ginger

1/3 tsp allspice

1/3 tsp cloves

1/2 tsp salt

1/4 tsp baking sode

1/4 tsp baking powder

1 cup plus 2 tbsp unsalted, softened butter

1/2 cup sugar

1/3 cup dark brown sugar

1 tsp vanilla

1/4 cup agave honey

 

Preheat oven to 350.  Mix together dry ingredients.  Cream together butter, sugars, vanilla and honey.   Add dry ingredients.  Dough will be thick.  Chill for about 10 minutes.  Turn out and roll with rolling pin to flat, equal thickness.  Shape into desired shape, or use cookie molds.

Bake 15-20 minutes of so, depending on size.  These smell wonderfully as they are baking!

Watch for them to start darkening.  When they start turning, remove from heat and turn out onto pan.  Let cool.

Serve with coffee, tea, or milk.  Or just eat them on their own.  Because they’re like pumpkin pie in a cookie.  And what’s not to like about that!

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4 1/2 cups chicken broth
3 Tbsp olive oil
1 cup finely chopped onion
1 diced serrano pepper
3 Tbsp chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
a dash ground nutmeg
a dash ground cloves
2 1/2 tablespoons chili powder
3 tablespoons all-purpose flour
1 oz unsweetened cocoa
1 oz semi sweet chocolate chips

Directions:

Add onion, pepper, garlic, oregano, cumin, cinnamon, nutmeg and cloves. Cover and cook until onion is almost tender, stirring occasionally, about 10 minutes.

Mix in chili powder and flour, stir for 3 minutes.

Gradually whisk in chicken broth.

Increase heat to med. high. Boil until reduced, about 35 minutes, stirring occasionally.

Remove from heat. Whisk in chocolate; season with salt and pepper, if desired.

Add two pounds baked chicken, cubed.  Serve over cooked rice.

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Fall is my most favorite time of year.  By far.  I love the crisp of the air, I love the changing colors in the mountains.  They say your most favorite season is the one you first fell in love with.  For me, this is true.  I fell in love during Autumn.  So besides that nostalgic rush of memory that revives and tingles my endorphines, I embrace the pumpkins and the jonathan apples and the Autumn brown/copper/orange/yellow/burgundy colors.

I decided I liked pumpkins so much I was going to use them as a container for my pumpkin desserts this year.  Because you normally have to cook pumpkin for about an hour I was concerned about the integrity of my “container” so I opted just to create the shell as a base and place my already cooked pumpkins into the scooped out base.  I had to choose a pumpkin that was large enough to set a pumpkin sized pie into the base.  Consequently I needed to cut about four inches from the center of the pumpkin so I could have a cover-looking sized cover for the top.

So if you are going to do this, choose a large enough pumpkin, make sure you clean out the bottom well enough to place a pumpkin pie.

It makes a delightful setting!  I did two pies:  one a traditional pumpkin pie with baked leaf pieces (you can dust with cinnamon sugar or glaze with an apricot or strawberry jam to make the shimmery ones) prior to cooking.  Not only are they easy to do, they are very tasty and compliment the pie.

I also did a pumpkin dessert.  Super easy and very tasty.  I love streusel-type toppings on just about anything.

Pumpkin Dessert

INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1/3 cup butter, melted
1 egg

1 (29 oz) can pumpkin
1/2 c brown sugar
2/3 c milk
3 eggs
2 tablespoons pumpkin pie spice

1/4 c butter, chilled
1/2 c white sugar
3/4 chopped walnuts or pecans

DIRECTIONS:
1. Preheat oven to 350 degrees and lightly grease a 9×13 inch baking dish.
2. Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
3. In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
4. In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
5. Bake 45 to 50 minutes, until top is golden.

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Fall season is by far my most favorite cooking time of year. Along with the stews and chilis and soups associated with cooler weather, the stores stock up with pumpkin. You can tell by the color that it is loaded with beta-carotene. The following is the complete nutritional value of one cup of pumpkin cooked, boiled, drained and without salt.

Pumpkin Nutrition Facts

Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

These factoids brought to you to ease your guilt of digging into the pumpkin pie, pumpkin dessert, pumpkin eclairs, etc you wil be tempted to eat within the next couple of months. 🙂

Enjoy!

Individual pumpkin dessert baked in oval ramekin

1 package yellow cake mix
1/2 c melted butter
3 eggs
3 c pumpkin*
2/3 c milk or half and half
1/4 c white sugar
1 Tbsp cinnamon
1 tsp nutmeg
1/4 c butter

Preheat oven to 350 Grease the bottom of a 9×13 inch pan. Pour one cup of dry yellow cake mix into a medium size mixing bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well. Press into the baking pan.

Combine pumpkin, 2 eggs, milk, sugar, cinnamon and nutmeg in a medium size mixing bowl; mix until smooth. Pour evenly over the crust in the 9×13 inch pan.

Cut butter into your remaining 1 c of dry yellow cake mix until crumbly. Sprinkle this mixture over the pumpkin filling.

Bake for 45 to 50 minutes or until a knife inserted into the bars come out clean. Let cool before cutting. Serve with whipped topping and a sprinkle of nutmeg.

*If you use a prepared pumpkin pie filling you will not need to add any sugar.

These can be made into individual dessert pieces by creating layer mixtures in greased ramekin pans and cooking for 25 minutes.

marbled layer with streusel top

marbling cross-section

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