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Posts Tagged ‘cinnamon’

For a very long time, I shied away from these wonderful cookies for fear of them not ending up soft and chewy like all of the wonderful ones that I remembered eating.  That and really, who wants to measure molasses.  It’s sticky and messy!  But, I found a hit in a cooking magazine once that said to spray the measuring cup 1st.  I thought why not…and guess what!  It works!!!  Now I use this little trick for measuring honey, molasses, corn syrup…pretty much anything sticky!!!

Ingredients:

3/4 C  Butter – softened

1 C  Sugar

1 Egg

1/4 C  Molasses

2 C  Flour

2 tsp Baking Soda

1/4 tsp Salt

2 tsp Ground Cinnamon

1/2 tsp Ground Cloves

1/2 tsp Ground Ginger

additional sugar for rolling cookies in

Directions:

Blend butter, sugar and egg until smooth.  Stir in the molasses. Add the flour, baking soda, salt, cinnamon, cloves and ginger and stir well.

Cover the dough and allow to chill in the refrigerator 1/2 to 1 hour.

Preheat oven to 375°.  Roll the cookie dough into small balls (I like use a small cookie scoop.)  Then roll the balls in the additional sugar.  Place on ungreased cookie sheets, about 2 inches apart.

Bake 8 – 10 minutes or until tops are cracked slightly.  Allow to cool 1 minute on cookie sheet, then remove to cooling racks!

Enjoy!!!

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I found a great recipe for mini cheesecakes on bakerlla.com.  While they look great as they are, I just had to make them my own!

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Follow the link above for the original recipe which is for mini cherry cheesecakes.  I’ve listed below what I did!

Ingredients:

2 pkg. (8oz.) cream cheese, softened to room temperature

3/4 cup sugar

3 eggs

1 Tbsp vanilla

1 Tbsp lemon juice

2 tsp ground cinnamon

48 mini nilla wafers

48 1.25″  diameter baking cups (the mini ones from Wilton)

1 can apple pie filling chopped

Directions:

Preheat oven to 350°.  In a large bowl, beat cream cheese until well blended.  Add sugar, eggs, vanilla, and lemon juice.  Blend well.  Add ground cinnamon to the batter and work just until blended.

Line mini muffin tin with liners.  Drop one mini Nilla wafer into each liner.  Fill with cheesecake batter (note, I used the Pampered Chef small cookie scoop to fill mine and it worked awesome!)  Note most mini muffin tins have 24 cups in them, so you will need to bake twice!  Bake for 20 minutes.  Allow to cool 15 – 20 minutes before removing from pan.  Refrigerate at least 4 hours.  Top with apple pie filling and a sprinkle of additional cinnamon!  Enjoy!

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It’s apple season!!!!  I am so excited!  I have several apple recipes lined up to make/try this week!  I went to a local orchard and purchased a peck (that’s 10 ish pounds) of a new variety of apples that we haven’t tried before.  Did I also mention the apple cider we picked up?  Yes, fresh apple cider right from the source!!!  I love the fall!!!!

With young children in the house, I have been more interested in how things are grown then I ever used to be.  For instance, I chose the orchard we visited based on the fact that they use Integrated Pest Management opposed to traditional spraying of the whole orchard!  Finding out that it is becoming more and more common as we as consumers push for safer food production.

So, now that I’m home with all these apples, sit back and prepare yourself for a few ways to use all these apples!!!

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Apple Cinnamon Pancakes – You could add smoke Applewood Smoked bacon, or sausage and make this a lunch or even a quick weeknight dinner!

Ingredients:

2 Cups all-purpose flour

2 Tbsp sugar

2 Tbsp ground cinnamon

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 C milk

1/2 cup butter flavored Crisco – melted

1 large apple, peeled, cored, and finely chopped.

Directions:

In glass measuring cup, melt Crisco in the microwave in 30 second increments until melted.  Set aside.

In large bowl, mix flour, sugar, cinnamon, baking powder, and salt.  Set aside.

In another bowl, mix milk and eggs.  Beat slightly.

Combine milk and egg mixture with dry ingredients.  Mix until moistened.  Add melted Crisco.  Stir just until blended.  Fold in finely chopped apples.  Pour onto hot griddle using a 1/4 cup measuring cup.  Pancakes should be flipped when bubbles appear on top.  Flip once, and allow the other side to get golden brown.  Repeat with remaining batter.  Serve with syrup, or butter and sprinkle with cinnamon and sugar.

Allow leftovers to cool on cooling rack.  When cooled completely, wrap in plastic wrap and store in refrigerator.  Reheat in oven or microwave.

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OK…So I know that I just posted Banana Bread, but you have to understand…I had lots of bananas to use!!!  That, and we just met our 1st grader’s new teacher.  She is requesting only healthy treats.  So I thought I would try a twist on an old favorite or two and see what I can do to make them healthier.  With no butter in the muffin itself and whole wheat flour, I think that they classify as healthy!  If you don’t have whole wheat flour, you can substitute for all purpose flour, but I do encourage you to at least try them with the whole wheat flour.  My family is not a group of health food lovers as you are sure to see by a soup I plan to post later this week.  I chose not to tell anyone that they were “healthy” until after they ate them.  I must say by the reaction I got…all 12 muffins gone in less than 24 hours…they didn’t even notice that these are good for them!!!  Let me know what you think!

Ingredients:

1 egg

1/3 Cup apple sauce

1 tsp vanilla

3 ripe bananas

1/2 cup white sugar

1 1/2 Cups whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 Tbsp ground cinnamon

Topping:

1/3 Cup packed brown sugar

1 tsp ground cinnamon

2 Tbsp whole wheat flour

1 Tbsp butter – cold

Directions:

Preheat oven to 375°.  Grease 12 cup muffin tin.

In a large bowl, beat egg.  Add applesauce, vanilla, bananas, and sugar.  Mix until well blended.  Add flour, baking soda, baking powder and cinnamon.  Stir until dry ingredients are moistened.  Fill muffin tin evenly with batter in all 12 cups.  Bake for 13 minutes.

While muffins are baking, make crumb topping.  Mix brown sugar, cinnamon, and flour in a small bowl.  Cut in butter.  After the initial 13 minutes, remove muffin tin from oven.  Carefully pat the crumb topping on the muffins.  Return muffins to oven to bake an additional 5 minutes.

Remove pan from oven and allow muffins to cool 10 – 15 minutes before removing from pan.

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A quick, easy, delicious breakfast, lunch, or dinner.  This is such a light tasting and refreshing twist on french toast.  The syrup is sooo yummy.  I saw this in a Taste of Home magazine a while back, tweaked it a bit, and here are the results!

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Orange Syrup:

1/2 cup orange juice

1/3 cup corn syrup

1/8 cup sugar

1 T salted butter

3/4 tsp orange extract

To make the syrup:  Combine all ingredients except the orange extract in a saucepan.  Bring to a boil.  Stirring constantly, boil for 2 – 3 minutes.  Remove from heat and add the orange extract.  Syrup will bubble slightly as you stir it in.  Note this is more of a sauce than a syrup.  Will be runny, not thick!  Reheat syrup just before serving.

French Toast:

4 eggs

1 cup milk

1 T sugar

pinch of salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

12 slices french bread – approx 3/4″ thick

In a medium bowl, beat eggs, milk, sugar, salt, cinnamon and nutmeg together.  Dip bread into egg mixture, allowing to soak 15 – 20 seconds on each side.  Cook slices on a high heat griddle until golden brown on both sides, flipping only once.  Keep warm on a hot sheet pan in a 200 degree oven until ready to serve.

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