Tag Archives: cinnamon

apple scones

It’s officially Fall, and it’s my favorite time of year. But everyones says this, so that’s old news. But anyways, it’s that time of year where we have bags and bags of apples fresh from the orchard just waiting to be baked or eaten. I have in mind a lot of recipes that I want to try, so hopefully I stay on track and have some more apple posts coming soon. Have you ever looked at FoodGawker.com? I could spend hours and hours on that site. Type in any ingredient in the search bar and you will lose track of time I’m sure. Well that’s where I’ve found my list of apple things to bake. But this scone recipe was actually just something I adapted from some of my other scones recipes, because if you don’t already know this, I do love me some scones. My mornings are always happier when I can eat one with my coffee. And they are so quick to make too. I do believe these apple ones make for a nice welcome into the Autumn season.

ingredients:

  • 1 c. all purpose flour
  • 1 c. wheat flour
  • 5 tbsp. sugar
  • dash of salt
  • 1 tbsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 6 tbsp. cold butter (roughly cubed)
  • 1 apple (peeled and roughly cubed)
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1 egg

directions:

Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine flour, sugar, baking powder, salt, and spices in a large mixing bowl. With a pastry cutter or two knives, cut butter into the dry ingredients until mixture is crumbly and no big chunks of butter remain. Gently stir in the apple pieces. In a separate mixing bowl, whisk together the milk, vanilla, and egg. Combine wet ingredients into the dry ingredients.

Form the dough into a ball. If it’s too sticky, slowly add a bit more flour so you can handle it. Pat out dough onto a lightly floured surface and form it into a 1-inch thick disc ( I pat my dough right out onto the parchment paper on the baking sheet because it’s one less thing to clean up). Use a knife to slice the dough into 6 equal triangle pieces. Bake for 15-17 minutes, until the edges are lightly golden. After mine cooled a bit, I brushed a glaze of powdered sugar, cinnamon and a little bit of milk on the tops to sweeten them up slightly. You can add any sort of frosting or glaze you like really, or just eat them plain.

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Filed under autumn, breakfast, dessert, fruit, holidays, pastry, recipes, summer, winter

sour cream coffee cake

it seems that i have disappeared for awhile! march has gone by fast and i’ve been busy with many things such as freelance design projects, portfolio website (slowly) finishing, super early warm weather, and the hunger games. have you read that book and/or seen the movie? if not, stop reading this and go do that now. this coffee cake will be here when you’re done. if you are like me and have already obsessed over that story, you know what i mean.

to welcome myself back to my blog, i wanted to bake a recipe that included a few things i’ve been wanting to use for awhile now. these would be a really nice bundt pan i totally forgot i had, cake flour (which i invested in after spending way too much time staring at pretty cupcake pictures and recipes), and sour cream which was leftover from another recipe (because i hate wasting food!). when i think of bundt pans, i think of retro cakes that i might find in magazines and cookbooks from a few decades ago. i just don’t feel like i see them anymore that often. but i like retro and vintage things. and the new episode of mad men is on tonight, so this cake makes me even more excited for that. my photos got instagrammed for this special occasion too.

recipe from ina garten and food network

ingredients:

  • 12 tbsp. (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 c. granulated sugar
  • 3 large eggs at room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 1 1/4 c. sour cream
  • 2 1/2 c. cake flour (not self-rising)
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
for streusel:
  • 1/4 c. light brown sugar, packed
  • 1/2 c. all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 3 tbsp. cold unsalted butter, cut into pieces

for glaze:

  • 1/2 c. powdered sugar
  • 1/2 tsp. cinnamon
  • 1 – 2 tbsp. milk

directions:

preheat the oven to 350° F. grease and flour a 10-inch tube pan. cream the butter and sugar in a large bowl with a handheld mixer or by hand with a spoon, until light. add the eggs one at a time, then add the vanilla and sour cream. in a separate medium size bowl, whisk together the flour, baking powder, baking soda, and salt. slowly add the flour mixture to the batter until just combined. finish stirring with a spatula to be sure the batter is completely mixed.

for the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and use a pastry cutter to cut everything together until it forms a crumble. you can also use two butter knives or your fingers.

spoon half the batter into the pan and spread it out with a knife. sprinkle with 3/4 cup streusel. spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. bake for 50 to 60 minutes, until a toothpick inserted comes out clean. let cool in pan on a wire rack for at least 30 minutes. run a knife along cake edges to loosen. place a serving plate on top of pan and carefully flip over, and then gently remove the pan. make the glaze by whisking the powdered sugar, cinnamon, and milk together to make the glaze runny. drizzle as much as you like over the cake with a fork or by placing the mixture in a small plastic bag and cutting a small corner off.

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Filed under cake, dessert, recipes

cinnamon butter frosting

this happened when i was making zucchini cake this last week to share with a friend. every time i’ve made frosting so far, i always add too much liquid and it ends up being a watery glaze and i never get the fluffy, thick frosting that i intended on. well after baking the zucchini cake, i wanted something sweet to go on top, and i began with a (very) generous amount of powdered sugar with a little bit of butter, and only a teensy-weensy bit of cream at the end. oh and a few sprinkles of cinnamon to match the cake. perfect texture and perfect taste.

(for a small square-ish cake, you can double this for a normal size cake)

ingredients:

3/4 c. powdered sugar

2 tbsp. butter (room temperature is easier)

1/2 tsp. heavy cream (i think milk also works)

1/4 tsp. cinnamon

directions:

sift the powdered sugar so that it’s light and fluffy. cream it with the butter, and then stir in the heavy cream (or milk). mix in the cinnamon. the mixture should be thick, and if it’s too liquidy, add more powdered sugar. wait until your cake is almost cooled before you frost it. i couldn’t wait and frosted too soon which made it start to melt on the cake, but in the end it hardened back up and looked oh so pretty.

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snickerdoodles

the name just sounds so cute. tomorrow is my birthday, and while i’m here germany with most of my friends away on vacation, i am baking for myself. birthdays are really good excuses to eat all the sweets i want, including a fresh batch of snickerdoodles. these are my go-to cookies, and when i have to bring food to a party or someone’s house, i make these. they are so easy and quick. i have almost memorized the recipe, and i can make them in under a half hour including baking time! anyways, that’s why i made these for birthday-self. i was considering experimenting with a recipe or finding a way to incorporate the fresh plums i bought yesterday into something sweet and crumbly, but on my birthday i want something that i know tastes really good. and it was going to be impossible to mess these cookies up. these are also one of the first official recipes i learned when i became serious about baking. the recipe is adapted from Nigella Lawson’s book, How to be a Domestic Goddess. they aren’t the traditional looking flat cookies, but little doughnut-texture balls that are more adorable. to birthday-ize these, i added  chopped hazelnuts. I also substituted some of the flour for wheat flour because i have some and need to use it up.  making things with whole wheat flour just sounds more “rustic,” and i love that word.

ingredients:

1 c. all purpose flour

2/3 c. whole wheat flour

1/2 tsp. nutmeg

1/2 tsp. cinnamon

3/4 tsp. baking powder

tiny pinch of salt

1/2 c. butter (at almost room temperature makes things easier)

1/3 c. sugar

1 egg

1 tsp. vanilla

1/4 c. chopped hazelnuts (or whatever type you like)

1 tsp. extra of cinnamon and 2 tbsp. extra of sugar mixed together on a plate

directions:

preheat oven to 350 degrees F. (175 degrees C)

combine flour, nutmeg, cinnamon, baking powder, and salt in a bowl. in a bigger bowl, cream together the butter and sugar until smooth. beat in the egg and vanilla. stir in the nuts. slowly stir in dry ingredients until well mixed. roll 1 inch size (approx.) balls of dough in the cinnamon and sugar mixture (you can also add some chopped nuts to the mixture too) and arrange on a parchment lined baking sheet. bake for 12-15 minutes. the bottoms should be just barely golden brown.

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