Cinnamon

Maple Snickerdoodle Cookies

5:52 AM

 


Maple Snickerdoodle Cookies


2 cups all-purpose flour 

1 ½ teaspoons baking powder 

¼ teaspoon baking soda 

1 ½ teaspoons ground cinnamon 

½ cup margarine, softened 

1 cup white sugar 

3 tablespoons real maple syrup 

1 egg 

½ cup white sugar 

¼ cup maple sugar


Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, baking powder, baking soda, and cinnamon. Set aside. Step 2 In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy. Beat in the egg and maple syrup. Gradually blend in the dry ingredients until just mixed. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on ungreased cookie sheets. Step 3 Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.


Bread

Cinnamon Swirl Bread

5:44 AM



Cinnamon Swirl Bread


Cinnamon Mix

1/2 cup granulated sugar

1 Tablespoon ground cinnamon


Bread 

2 cups all purpose flour 

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg, at room temperature

3/4 cup granulated sugar

1/3 cup (vegetable oil

1/3 cup sour cream (or plain yogurt/Greek yogurt)

2/3 cup whole milk

1  1/2 teaspoons pure vanilla extract

vanilla glaze, optional 


Glaze 

1 cup confectioners’ sugar, sifted (sift after measuring)*

2–3 Tablespoons milk or heavy cream

1/2 teaspoon pure vanilla extract

optional: pinch of salt

(Instructions for glaze- Whisk the confectioners’ sugar, milk or heavy cream, and vanilla extract. Taste, then add a pinch of salt if desired.)


Preheat oven to 350°F. Spray a 9×5 inch loaf pan with nonstick spray. In a small bowl mix the sugar and cinnamon together. Set aside. In a large bowl whisk together the flour, baking soda, and salt. In a medium bowl, whisk the egg and 3/4 cup (150g) granulated sugar together until combined. Whisk in the oil, sour cream, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. You will have about 3 cups of batter. Pour/spread half of the batter into prepared loaf pan. Sprinkle almost all of the cinnamon sugar evenly on top (reserve about 2 Tablespoons for topping). Carefully pour/spread remaining batter evenly on top. Sprinkle with the rest of the cinnamon sugar. Using a knife, make a large swirl down the loaf pan. Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to prevent the top from over-browning. Bread is done when a toothpick inserted in the center comes out clean. Poke the center of the bread with a toothpick. Cool bread completely in the pan set on a wire rack. Drizzle with icing, if using. 

Bundt Cake

Pumpkin Bundt Cake

5:59 AM

 


Pumpkin Bundt Cake 

2-1/2 cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
Confectioners' sugar 

Preheat oven to 350°.  In a large bowl, combine sugar and oil until blended.  Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.  Transfer to a greased 10-in. fluted tube pan.  Bake 60-65 minutes or until toothpick inserted near the center comes out clean.  Cool 10 minutes before inverting onto a wire rack.  Remove pan and cool completely. Dust with confectioners' sugar.

Apples

Red Apple Butter Bars

8:02 AM

 


Red Apple Butter Bars


3 cups all-purpose flour

2 cups quick-cooking oats

2 cups packed brown sugar

1-1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1-1/2 cups butter, melted

2 medium apples, chopped

1-1/2 cups apple butter

1 cup chopped walnuts


Preheat oven to 350°. In a large bowl, combine the first six ingredients; stir in butter. Reserve 1-1/3 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking dish. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack. (Don’t skip this step) Sprinkle apples over crust; spread with apple butter. Stir walnuts into reserved topping; sprinkle over apple butter. Bake 35-40 minutes or until lightly browned. Cool in pan on a wire rack. Cut into bars.


Apple

Apple Cider Donut Cake

9:26 AM






Apple Cider Donut Cake 


1 box yellow cake mix

3/4 cup apple cider

1/2 cup butter, melted

4 eggs

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

1 cup coarsely shredded peeled tart apples (2 medium)

3 tablespoons butter, melted

1/4 cup sugar

1 teaspoon ground cinnamon


Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper. Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour. Store loosely covered at room temperature.

Bread

Snickerdoodle Bread

7:17 AM




Snickerdoodle Bread 

1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream
1 cup cinnamon chips (Hershey makes these)
1 tablespoon flour
1 tablespoon sugar
1 teaspoon sugar

Preheat oven to 350º. Grease the bottom of full size loaf pan. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs one at a time mixing well after each addition. Add vanilla and sour cream and mix to combine. Add flour mixture and mix just until combine. Do not overmix. Coat the cinnamon chips with 1 tablespoons flour and stir into batter. Spoon batter into greased pan. Combine 2 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over the top of the batter in the pan. Bake for 45-55 minutes until a toothpick inserted into a crack in the center of the loaf comes clean. Remove from oven and let cool 10 minutes before removing from pan. Remove from pan and let cool completely before serving.

Apple Cider

Apple Cider Donuts

8:00 AM



Apple Cider Donuts

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large eggs, room temperature
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
1/4 cup sugar/1 tbsp. cinnamon (optional)
1/4 cup sugar/1 tbsp. apple pie spice (optional)
Powdered sugar (optional)

In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely. Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into powdered sugar or sugar mixture of your choice.


Apples

Apple Cinnamon Monkey Bread

8:00 AM



Apple Cinnamon Monkey Bread

2 cans (17.5 oz.) Pillsbury Grands cinnamon rolls
2 medium tart apples, peeled and chopped
3/4 cup sugar
2 tsps. cinnamon
1/4 cup butter, melted
Caramel sauce (optional)
Walnuts, chopped (optional)

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apples in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/2 cup sugar mixture to apples; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Drizzle with caramel sauce and sprinkle with walnuts, if desired. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm. 

chocolate chips

Pumpkin Chip Cookies

8:00 AM




Pumpkin Chip Cookies

3/4 cups butter, softened
1 cups packed brown sugar
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
7.5 ounces pumpkin (about half of a can)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup semisweet chocolate chips

Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool. Makes around 4- 5 dozen.

Cinnamon

Chunky Raspberry and Peanut Butter Crumble

8:38 AM



Chunky Raspberry and Peanut Butter Crumble

6 cups fresh or frozen raspberries
3/4 cup plus 1 tablespoon all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 lemon, juiced 
1/2 cup quick-cooking oats 
1/3 cup chunky peanut butter 
1/4 cup packed light brown sugar 
6 tablespoons unsalted butter, melted 
1/8 teaspoon kosher salt 

Preheat oven to 400 degrees. Place the berries in a medium sauce pan and heat over medium high. Stir in 1 tablespoon of the flour, 1/4 cup of the sugar, 1/4 teaspoon of the cinnamon and the lemon juice. Cook until all the juices release, 5 minutes. Pour berries into a 9x9 baking dish and set aside. To make the crumble topping, in a medium bowl combine the oats, peanut butter, brown sugar, the remaining 1/4 cup granulated sugar and the remaining 3/4 cup flour. Mix with a spoon until combined. Pour the butter into the dry crumble mixture and stir to achieve a crumble consistency. Spoon dollops of the crumble mixture over the berry mixture. Bake until the topping is crisp, 20 minutes. Cool the crumble for 5 minutes, then serve.

Bread Pudding

Capirotada (Mexican Bread Pudding)

9:00 AM



Capirotada (Mexican Bread Pudding)

4 1/2 cups water
1 1/2 Piloncillo Cones (Piloncillo is Mexican brown sugar. If unable to find you can substitute 1 cup of dark brown sugar plus two teaspoons molasses for each cone)
4 cinnamon sticks
6 whole cloves
4 Bolillo rolls or French bread rolls or baguette, sliced into 1/2 inch pieces)
4 tbsp. Melted butter 
3 cups shredded cheese (Longhorn Cheddar, or Colby)
1 cup raisins 
1 cup chopped nuts, optional (walnuts, pecans, peanuts, almonds) Mari even suggested shredded coconut

Combine water, piloncillo, cinnamon sticks and cloves in a large saucepan. Bring to a boil; reduce heat, creating a syrup. Simmer syrup uncovered for 20 minutes. Remove from heat and let steep, covered for 2 hours. Pour through a strainer and discard cinnamon sticks and cloves. Set syrup aside. Preheat oven to 350 degrees. Spread melted butter on both sides of sliced bread. Layer on a baking sheet and bake for 3 minutes on each side, until lightly toasted and dry. Remove and cool. Spray a 9 x 13 baking dish with nonstick spray, and add a bit of syrup to bottom of dish. Layer ingredients in the following order: a third of the toasted bread, a third of the raisins, a third of the cheese, a third of the nuts, followed by 1½ cups syrup. Repeat layers. Cover the dish with aluminum foil that has been sprayed with nonstick spray and bake 15 minutes, uncover and bake about 10 to 15 minutes more. 

Apples

Apple Fritter Bread

9:00 AM



Apple Fritter Bread

1/3 cup light brown sugar 
2 teaspoons ground cinnamon 
2 apples (any kind), peeled and chopped 
2/3 cup plus 2 tablespoons granulated sugar
1/2 cup (1 stick) butter, softened 
2 large eggs 
1 1/2 teaspoons vanilla extract 
1 1/2 cups all-purpose flour 
1 3/4 teaspoons baking powder 
1/2 cup plus 1 to 3 tablespoons milk or almond milk
1/2 cup powdered sugar 


Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl. Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract. Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness. Let the loaf cool for about 15 minutes, then drizzle with glaze.