Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts

Friday, June 24, 2016

Cinnamon Tea Cookies

     Alright, I haven't made cookies for while. So, it was time. I wanted something spicy and sweet which match these cookies. These cookies did not last. I really like spice so I did increase the amount of spice in the recipe. 
     Lately, I have made this deal with my daughter. I will make the cookie dough if she bakes the cookies. Since she wants the cookies, she always agrees. I think it is a nice arrangement. She does a great job. She likes the arrangement since she always gets the first cookie. I always tell her if she doesn't want to make all the cookies then freeze the dough. She has never frozen the dough and has made tray after tray of cookies. Why save some dough for later when she can have all the cookies today. Plus she knows Mom will make more cookie dough if asked. 
     Also, I'm heading to Scotland this weekend. I am going with my sister and we will see my Dad. I will post some photos of my trip next month.
Cinnamon Tea Cookies
1 1/3 cup white whole wheat flour
1/2 tsp salt
1 tsp cinnamon powder
1/4 tsp baking soda
1 cup sugar
10 Tbsp butter, softened
1 egg
2 tsp vanilla extract. 

  1. Preheat oven to 375 degrees F. 
  2. Line a baking sheet with parchment paper and set aside. 
  3. In a small bowl, whisk the flour, salt, cinnamon, and baking soda. Set aside.
  4. In a large bowl, cream the sugar and butter until fluffy. 
  5. Add the egg and vanilla. Mix until smooth.
  6. Add the flour mixture to the butter mixture and combine. 
  7. Scoop 1 inch dough onto the baking sheet. Space the dough at least 2 inches apart. 
  8. Bake the cookies for 12 minutes or until medium brown.
Recipe adapted from Tazo.

Two years ago.....................I made Paint Splatter Cupcakes.
Three years ago...................I made Flag Cookies.
Four years ago.....................I made Sweet Cakes.
Did you already know.................
-Cinnamon sticks are called quills. 
-Indonesia is the largest producer of cinnamon.
-The ancient Egyptians used cinnamon as an embalming ingredient.

Monday, October 26, 2015

Apple Cinnamon Cookies

My oldest daughter went apple picking three times! Yes, three times. She does love apples. Unfortunately, I didn't make it. When we planned to go, we had bad weather. I hadn't realized how fast the year had gone. When we finally made it to the farm, we had missed apple picking by a week so we picked up so pumpkins and a bag of apples. I have been adding apples to everything. These cookies are very good.
Apple Cinnamon Cookies
2 sticks unsalted butter, softened
1/2 cup vegetable oil
2 cups sugar
2 eggs
1/4 cup milk
1 medium apple, peeled and grated
1 tsp vanilla extract
4 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 Tbsp cinnamon 

  1. In a large mixing bowl, cream the butter and oil.
  2. Add the sugar and cream until fluffy.
  3. Add one egg at a time. Mix well.
  4. Add the milk, apple, and vanilla extract. Combine well. 
  5. Add the flour, baking soda, cream of tartar, salt, and cinnamon. Mix until combined. 
  6. Refrigerate for 1 hour. 
  7. Preheat oven to 350 degrees.
  8. Line a baking sheet with parchment paper.
  9. Scoop about 2 inch balls of dough. 
  10. Space the cookies about 3 inches apart.
  11. Bake the cookies for 12 to 14 minutes or until the edges are slightly golden. The middle of the cookies should be soft but set.
  12. Remove from oven and allow to cool on the baking sheet for at least 5 minutes before removing to a wire rack to cool completely.
Recipe by Jen of Sweet Morris.

One year ago...............................I made Apple Cinnamon Muffins.
Two years ago.............................I made Chili Mac.
Three years ago...........................I made Mars Alien Cupcakes.
Four years ago.............................I made Vanilla Buttermilk Cupcakes.
Did you already know......................
-The first apple trees planted in the United States were by the pilgrims.
-In an apple, the pockets that hold the seeds are called carpels.
-Apples are grown in all 50 states.

Wednesday, March 25, 2015

Easter Bread

For many years, I wanted to make this bread. Well, I finally did it. My husband even volunteered to help. This bread is an all day affair. It took about five hours to make it. Would I make it again? Yes, I would. It is very good. It taste just like cinnamon raisin bread with no raisins. I did notice I need a little more practice on braiding bread. I should have started in the center and not at the end. The kids thought it was cool and wanted my eggs. I was already prepared and boiled extra just for them. If you want a spectacular bread, this is the bread to make. If you don't want the food dye to run onto the bread like mine, then I recommend using white boiled eggs then replacing them with the colored ones before serving. No one needs to know.
Tsoureki aka Easter Bread
1 cup milk
1 package (1/4 oz.) active yeast
4 cups bread flour
1 tsp salt
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp caraway seeds
1/4 cup butter
3 Tbsp sugar
2 eggs
3 boiled eggs, cooled
Glaze (see below)

  1. In the microwave, heat the milk for 30 seconds. Stir and allow the milk to cool to lukewarm about 110 degree F. 
  2. Add the sugar to the lukewarm milk and stir. 
  3. Add the yeast to the milk and allow to proof for 5 minutes. Set aside. 
  4. In a large bowl,  combine the flour, salt, allspice, cinnamon, and caraway seeds. Set aside.
  5. Combine the butter and sugar to the flour mixture until the mixture resembles course sand.
  6. Add the yeast mixture to the flour mixture and stir to form a ball.
  7. Onto a lightly floured surface, knead the dough until smooth and elastic about 8 minutes.
  8. Place the dough in a lightly oiled bowl and cover with lightly oiled plastic wrap. Allow to rise for 2 hours or double in size.
  9. Punch down the dough and knead for 3 minutes. 
  10. Return the dough to the bowl and cover. Allow to rise for 1 hour or until double in size. 
  11. Punch down the dough and divide the dough into three even pieces.
  12. Onto a lightly floured surface, roll out the dough into 20 inch pieces. 
  13. Braid the pieces together from the center to the end.
  14. Place the dough onto a parchment lined baking sheet. 
  15. Push the three boiled eggs into the loaf.
  16. Allow the dough to rise for about 45 minutes.
  17. Preheat the oven to 375 degrees.
  18. Brush the bread with the glaze. 
  19. Bake for 40 minutes or until golden and the bottom sounds hollow when tapped. 
  20. Transfer to a wire rack to cool.
1 egg yolk
1 tsp honey
1 tsp water

Combine the yolk, honey, and water.

Recipe adapted from The Bread and Bread Machine Bible Cookbook.
**Note: Traditional Tsoureki has mahlab, mastic, and orange zest***

One year ago..........................I made Huli Huli Chicken.
Two years ago........................I made PB Frosting.
Three years ago......................I made Hazelnut Filling.
Yes, the middle egg is a dyed brown egg.
Did you already know..................
-From Greece, Tsoureki is a broche like bread served at Easter.
-Traditional red boiled eggs are used to symbolize the blood of Christ.
-The braid symbolizes the resurrection of Christ.

Monday, February 16, 2015

Bananas Foster Sundays

Awhile ago, my Aunt gave us these food clips. These food clips make an animal noise when you hold it open to clasp something. Well, I was using one of the food clips to seal a bag of cereal which made the monkey sounds. My son came into the kitchen to see what was going on. He told me that he heard his brother calling him. He is my little monkey and a very hungry boy. As expected from my son being a monkey, bananas are very popular at my house. To celebrate Mardi Gras, I figured I would attempt to make banana fosters. This dessert is very good. It may seem easy to make but it is easy to burn. My husband helped with igniting the flame. The kids thought it was very cool. 

Bananas Foster Sunday
4 Tbsp butter
3/4 cups light brown sugar
1/2 tsp ground cinnamon
pinch of grated nutmeg
4 ripe bananas, peeled and cut into quarters
1 nip of banana flavored liqueur
1 nip dark rum
Serve with vanilla ice cream, pound cake, whip cream and candied pecans and other desired toppings

  1. In a large skillet, melt the butter over medium heat. 
  2. Add the brown sugar, cinnamon, and a little grated nutmeg.
  3. Stir continuously until the sugar dissolves about 2 minutes.
  4. Add the bananas and allow to cook for 2 minute. 
  5. Flip the bananas.
  6. Add the banana liqueur. Allow to cook until the bananas are brown.
  7. Remove the pan from the burner and add the rum.
  8. With a lighter, carefully ignite the rum. Allow the alcohol to burn while shaking the pan. Baste the bananas with the sauce.
  9. Serve the bananas with the sauce over desired toppings.
Recipe adapted from Emeril.

One year ago.........................I made Blini Pancakes.
Three years ago.....................I made Rosemary French Fries.
Did you already know...........
-To promote bananas, restaurant owner Owen Brennan asked his chief to create a recipe using bananas.
-Chief Paul Blange created the Bananas Foster recipe.
-The dessert was named for Richard Foster who was Mr. Brennan's friend and frequent customer to the restaurant.

Thursday, April 12, 2012

Sand dollar cookies

I can't wait to head to the beach. I will admit I do not go into the Maine water. Would you? It is just too cold for me. However, my children have no problem. I would rather look for sand dollars. If I find one, I may not be quick enough in grabbing it then I will be hit by a wave but normally I get lucky. I am like the little kids who run away when the wave comes near them.
 Last year, we were at the beach and a sea gull actually swooped down close. It was able to take my oldest daughter's sandwich right from her hand. She screamed so loud. I thought it was so funny. It didn't happen again since she was prepared. The rest of the visit she would just keep watching them. She would just keep scanning the sky. She wasn't going to fall for that again. It didn't help that my son was afraid of birds at the time.
These cookies taste very similar to a snickerdoodle cookie. 

Sand Tarts
1/2 cup unsalted butter, softened
2 cups sugar
2 eggs (1 egg needs to be separated)
1 1/2 tsp vanilla extract
1 tsp lemon zest, finely grated
2 1/2 cups all purpose flour, sifted
1/2 tsp salt
1 tsp water
2 tsp ground cinnamon
sliced almonds, for decoration

  1. In a mixer, beat the butter on medium speed until creamy.
  2. Add 1 cup sugar and beat until fluffy.
  3. Add into the butter mixture 1 egg, 1 egg yolk, vanilla, and the lemon zest.
  4. Add the flour and salt to the butter mixture.
  5. Mix on low speed until the dough comes together.
  6. Shape the dough into a disk and wrap well in plastic wrap.
  7. Refrigerate the dough for at least 2 hours or overnight.
  8. Preheat the oven to 400 degrees F.
  9. In a small, whisk together the egg white and the water.
  10. In another small bowl, combine the sugar and 3/4 cup sugar.
  11. Roll out the dough on a clean, floured surface.
  12. With a round biscuit cutter, (glass or other round object) cut round circles in the dough.
  13. Place the circles of dough onto an ungreased baking sheet. 
  14. Brush the dough with the egg white water.
  15. Decorate each piece of dough with 3 almonds to look like sand dollars.
  16. Sprinkle each pieces of dough with the cinnamon sugar.
  17. Bake the cookies for 8 minutes or until golden brown. Rotate about 5 minutes of baking.
  18. Remove the cookies from the oven and transfer to a wire rack to cool completely.
Recipe adapted from Martha Stewart's Cookies.
Did you already know...
 -Sand dollars tend to live for 6 to 10 years.
-Sand dollars can move along the sand or burrow in the sand underwater.
-Live sand dollars can be found below the low tide depths of the ocean.