Tag Archives: cinnamon

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Cinnalmond Bites and a Giveaway!!

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Hey, guys!

I’m super excited to share this recipe today because it comes with a giveaway for the cookbook No Bake Makery, for you! Though it doesn’t happen as often as I’d like, I love an opportunity to give you stuff. I’m a gifter and I love it. BUT! let’s talk these little cookie, truffle bites.

These little bites are dead-easy to make. Everything gets whirled in the food processor all at once–chocolate cookies, cinnamon toast cereal, almonds, salt, a teensy bit of milk, and some honey.  The dough is then scooped, rolled, and chilled before getting dressed with some candy coating (or tempered chocolate). These bites are sweet-sweet-and-salty. I could see kids going crazy-nuts for these (and they could totally help!), but they make the perfect two-bite indulgence–which is sometimes all I want, just a few bites of sweetness.

No Bake Makery is a cookbook of sweet little treats by Cristina Suarez Krumsick (Tweet or Like), in the book you can find the recipe for these Cinnalmond Bites, along with dozens of other little, two-bite, no-bake treats…Now, for the giveaway details!

To enter, simply leave a comment sharing what your favorite no-bake treats are, as well as a good contact email address. I will choose one winner at random Wednesday, May 15th. Unfortunately this giveaway is only open to US residents with non-PO Box addresses.  (Don’t fret, I have another giveaway schemed up that will be open to all :)

*A copy of No Bake Makery was provided to me by the publisher, as well as the giveaway copy. As per usual, all opinions are my own. 

Cinnalmond Bites

From No Bake Makery

The recipe calls for almond milk, but I’m sure you could use whatever milk you’d like. These are also great from the freezer. 

12 chocolate sandwich cookies (Like JoesJoes or Oreos)

1 cup cinnamon toast cereal

5 tablespoons sliced almonds

2 teaspoons ground cinnamon

2 tablespoons honey

1/4 cup almond milk

1 teaspoon sea salt

1 1/2 cups candy melts or candy bark (or temper some chocolate, if you dare)

Line a cookie sheet with wax (or parchment) paper and set aside.

In a food processor, process the cookies and cereal until fine crumbs form, about 1 minute. Add 3 tablespoons of the almonds and 1 teaspoon of the cinnamon and process for another 30 seconds. Add the honey and almonds milk and process another 30 seconds. Transfer to a clean bowl.

Roll the dough into 1-inch balls (I chilled the dough for 30 minutes before beginning this step). Place on the prepared cookie sheet and chill another 45 minutes.

Roughly chop the remaining almonds and mix with the remaining cinnamon and salt. Set aside.

Melt the candy coating according to package instructions. Dip balls into the chocolate and place back on the sheet, sprinkle with almond mixture, and chill until coating is set, about 1 hour.

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Brownie Sundaes

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Guys, I know Valentine’s Day gets a bad rap for being too sweet, too commercial, too much…but! I’ve always been a believer in celebrating this day of love and appreciation, whether one is coupled or not. Before I met Sean, all of my Valentine’s were more of a Leslie Knope a la Galentine’s situation…which isn’t bad at all, if you ask me. I love my friends and my girlfriends are so very near and dear to my heart. Girlfriend’s are my spirit animal. It’s just the truth.

So, basically  what I’m saying is that even if you’d rather scrooge the day away, don’t do it alone. Or at least, don’t eat dessert alone. This brownie sundae was made for sharing, you can double up on the brownies and the ice cream and the fudge and just attack it with two spoons–as singles, as friends, as couples, whatevs! and whether it’s romantic or platonic, it’s the day to celebrate the loves of your life! Hugs and sundaes all around!

 

Brownie Sundaes

I cut the brownies out with heart cutters and mini heart cutters to up the festive/cute factor. This is a totally optional step, you can simply cut them into generous squares. These sundaes come together quickly using store-bought ice cream. You can use whatever brownie recipe you love, below I have my favorite. The fudge sauce really is no-nonsense, it comes together perfectly and swiftly in the microwave. The brownie and fudge recipe make enough for several sundaes. 

Brownies (recipe below)

No Nonsense Hot Fudge (recipe below)

Ice Cream (softened slightly for easy scooping)

Toasted Almonds (optional)

If the brownies are room temperature or chilled, pop in the microwave in 10 second bursts until just warm. Place a brownie (or two) in the center of a bowl, spoon a bit of warm fudge over the top of the brownie. Dish out 2-3 scoops of ice cream, top with more hot fudge and almonds (if using). Serve with two spoons.

Spiced Cocoa Brownies

adapted from this recipe. 

10 tablespoons unsalted butter

1 1/4 cups sugar

3/4 cup cocoa plus 2 Tablespoons

1/4 teaspoon salt

1/2 teaspoon vanilla

2 cold eggs

1/2 cup flour

1 tablespoon of sugar

1/2 teaspoon cinnamon

1/8 teaspoon cayenne

Preheat oven to 325*F. Line an 8×8 inch baking pan with parchment and grease well. Set aside.

In a saucepan over medium-low heat melt the butter. Stir in the sugar, cocoa, salt and vanilla, to moisten and combine well. Remove the pan from heat and allow to cool a few minutes–until no longer hot, but still warm to the touch. The mixture may appear grainy and a bit greasy.

Once the mixture has cooled to warm and the pan is no longer burning-hot, vigorously whisk in the eggs one at a time until completely incorporated–the mixture should be smooth and shiny. Fold in the flour, fold about 40 times. Scrape the batter into the prepared pan.

In a small bowl whisk together the tablespoon of sugar, cinnamon, and cayenne. Sprinkle the sugar mixture evenly over the top of the brownie batter. Bake in the center of the oven for about 20-24 minutes, or until a toothpick inserted in the center of the brownie comes out with a few moist crumbs. Cool completely before cutting.

No-Nonsense Hot Fudge

recipe from Take a Megabite

2/3 (1, 5 oz. can) cup evaporated milk

4 Tablespoons unsalted butter

pinch of salt

1 cup semisweet chocolate chips

1 cup confectioner’s sugar

In a large, heatproof measuring cup combine all of the ingredients. Using the microwave on high, microwave the mixture in 30 second bursts, stirring after each, until the mixture is melted, smooth, and mixed well–about 2 minutes total. Allow the fudge to set up a 1-3 minutes for the best consistency.

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Oatmeal Cherry Cookies w/ Chocolate Chips + Walnuts

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I made these cookies for my mom.

Well, I made the recipe for my mom so she’d have something to bake for my aunt’s annual holiday cookie party. In her usual fashion, my mom doesn’t want to bake anything.

To quote her, “I hate-dat-dang-baking…”(to get the full effect, say it in one word, in your head like a scolding-Korean-mother would).

What she really wants is to bribe one of her baking-friendly pals into make something totally cute and delish for her… except, according to my aunt, that is cheating. And, my aunt is totally right! You cannot show up to a cookie party with another persons baked goods–it’s a tragic holiday charade. I told mom to suck it up and get to baking! Usually moms dole out the tough love, but sometimes adult-daughters have to step it up.

So, after figuring out what my moms dream cookie would be–something chewy and oat-y, with mix-ins, and the possibility of sandwiching some cream cheese frosting between two–I came up with these lightly spiced, chewy oatmeal cookies full of dried fruit, nuts, and chocolate. It also had to come together quickly and with the least amount of fuss possible–since my mother thinks  the no-bake, rice krispy treat is fussy and somehow a baked good. While mom will most certainly switch out the chocolate chips for white chocolate (excuse me while I weep, I have a white-chocolate bias), and the dried cherries may become cranberries, these cookies are everything she asked for–chew, chunky texture, endless mix-in possibilities, sandwich capability, easy assembly…the works.

These cookies have molasses and thick oats, for lots of rich and chewy goodness. The dried cherries are tart and deep, the walnuts are toasty, and the chocolate does it’s chocolate thing. These are a great cookie-jar cookie. They are not too sweet and would totally welcome a slick of tart-creamy frosting to make the best holiday cookie sandwich. Like those oatmeal cream pies in the cellophane but, well, better.

Oatmeal Cherry Cookies

These don’t have to be cherry-walnut-chocolate cookies, you can use whatever nutty, dried fruit, chocolate-y mix-ins you’d like. I made small cookies, about the size of a silver dollar–but you could make these larger, just bake a few minutes longer. I used my favorite Extra-Thick Rolled Oats, but regular Quaker rolled oats will work just as well. 

1 1/2 cup all-purpose flour

1 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1 stick (4 ounces) butter, softened

1 cup sugar

3 Tablespoons molasses

1 egg

1 teaspoon vanilla extract

1/2 cup each dried cherries, walnut pieces, chocolate chips

Preheat oven to 350*F. Line two baking sheets with parchment, set aside.

In the bowl of a mixer, beat butter until creamy, about 1 minute. Add the sugar and molasses, beat well until combined, scraping bowl as needed. Add the egg and vanilla, mix to combine well.

Scrape bowl and add the dry ingredients, pulsing mixer until all of the dry ingredients are incorporated. Mix in the dried fruit, nuts, and chocolate. Scoop cookies in desired amount (I used a mini disher for these) and place on a baking sheet spaced about 1-2 inches apart (1 for smaller cookies, 2 for larger) and bake 1 sheet at a time in the center of the oven for 11-13 minutes–possibly more for larger cookies–until the bottoms are golden brown and cookies are just done in the center. Over-baking will make for a less chewy cookie. Cool on sheet pan about 5 minutes before transferring to a cooling rack. Repeat process with remaining dough. Can be kept in a cookie jar or other container at room temperature for 3-4 days.

 

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Apple Walnut Pull-Apart Bread

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I love working with yeast.

It seems a lot of you have a little bit of yeast-fear…and I totally get it. The idea of wasted ingredients and failed baking endeavors is always a bummer. Nothing gets under my bakers-skin like a failed mess of a recipe that either ends up being thrown angrily into the trash whilst swearing, or, ends up languishing in the refrigerator for weeks until I begrudgingly toss it into the trash–though with less anger, yet more resentment. It’s no fun.

I mean, I know yeast can be scary–sometimes it dead before you even begin, sometimes you just don’t know what’s going to happen. Will it rise, deflate and fall flat, come out dense and heavy and flavorless?

The thing is, working with yeast–as scary as it may seem–is incredibly rewarding. It’s where science and domesticity converge to create something amazing. For me, there is nothing like working with a smooth, elastic ball of dough…and not to get too weird, but I absolutely LOVE the way it feels in my hands (thats’s why you don’t see any bread-machine recipes here…not that there is anything wrong with a bread machine, promise!).

I just have to feel the dough–plus, it’s the best way, over time, to figure out exactly what you are looking for. At this point, I know exactly how sticky I want an unrisen dough to feel–and that, friends, feels like a major accomplishment. So, if my “I-wanna-touch-all-the-bread-dough-in-the-lands” didn’t freak you out, and maybe you want to do a little more yeasted baking, I have a few tips I’ve learned along the way.

Is it ALIVE?! Your yeast can die on you. If it’s been lounging in the pantry for who-knows-how-long, it could be inactive. Meaning, all your efforts are completely wasted ’cause those little dudes are D-E-A-D. You can avoid all that heartache by sprinkling a pinch of yeast into a cup of warm water–if it doesn’t start to foam, ever, it’s done-zo.

Bulk up–buying yeast in bulk is super economical  If you like to bake yeasted goodies, it’s definitely the way to go. I buy yeast in bulk–like, Costco style. I keep it in a screw-cap jar in the refirgerator where it will last for daaaaaays. Like, well over a year. You can also freeze yeast and possibly even extend its life further.

Feed your yeast. If your recipe calls for some sugar–granulated, honey, etc.–add some to the liquid while you proof. It will feed the yeast and get it started a bit faster. Add your salt to the dry mix, don’t add it to the yeast as it will inhibit it from doing it’s thing and it may just die on you.

Perfect isn’t everything. Maybe you’re looking for the perfect artisan-whatever-bread. It’s probably not going to happen the first time. I worked as a baker, mostly cookies and cakes, but the bread baker was a pro. He’d been doing it for almost as long as I’ve been alive and would still phone his consultants and take classes. It’s a learning process and the more you do it the better you’ll get. Really though, few things beat warm, homemade bread–even if it is imperfect.

Anyway, what I am trying to say is, if you are a bit of a yeast-a-phobe–don’t be too scared. It’s only bread, don’t let it defeat you because it is SO worth the effort–even if only every once in a while. Plus, everyone you share your baking-spoils with will think you’re like a baking champion or something…which is totally worth mowing through the self-doubt and yeast-fear.

Apple Walnut Pull-Apart Bread

Adapted from this recipe. 

Yields , 9x5inch loaf

I added some whole wheat flour to this version, though it can certainly be made with just all-purpose. This bread is the very best the day it is made, still warm and slightly gooey. Make it when there are people around for sharing, as you might find yourself in a bread-coma, otherwise. The apples and walnuts make for a messy filling, if they fall out from between the layers, just tuck any stray bits in between the folds of dough after you have placed them into the pan. I streamlined the original steps in the recipe to make it a bit easier to pull together. 

Dough:

2 1/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 teaspoon salt

1/4 cup sugar

2 1/4 teaspoons instant yeast (or 1 envelope)

1/3 cup whole milk

4 Tablespoons (2 oz.) butter, unsalted

1/4 cup water

1 teaspoon vanilla

2 eggs, room temp, beaten lightly

Filling:

1 large apple, peeled and diced small (I used a Honeycrisp)

1/2 cup chopped walnuts

3/4 cup sugar

2 teaspoons cinnamon

pinch of salt

4 Tablespoons (2 oz.) unsalted butter, melted

Icing:

3 Tablespoons butter, browned

1 cup powdered sugar

milk to thin

To make the dough, heat milk with butter in a small saucepan just until butter has melted. Add the water and sugar, set aside to cool for a minute–you want it to be just warm, not hot or the yeast will die. Once it has cooled (to about 120*F), stir in the yeast and set aside until foamy–about 5 minutes.

Meanwhile, in a large bowl or the bowl of a stand mixer, add the flours and salt. Stir the beaten egg and vanilla into the yeast mixture and using the dough hook, or your strength and a sturdy spoon or bowl scraper, mix the wet into the dry until a dough forms. Knead–either with the mixer or by hand–until you get a fairly sticky and tacky, but well mixed dough.

Grease a large bowl (the one you mixed in is perfect), place the dough inside and cover with plastic wrap. Allow to rise in a warm spot for about 1 hour, or until doubled in size.

While the dough rises, melt the butter for the filling, pour into a small dish and set aside. Brown the butter for the icing in a skillet–heat butter over medium until the solids turn deep brown and smell like nuts and toffee. Pour browned butter into a bowl and set aside. Add the diced apples to the skillet and sauté with a pinch of salt, until softened slightly–3-5 minutes. Set the apples aside to cool. In a small bowl mix together the sugar and cinnamon for the filling, set aside.

Deflate the dough (at this point you can recover and place in the refrigerator overnight and continue the next day).

On a lightly floured work surface roll out the dough into roughly a 12 X 20 inch rectangle (erring on the side of smaller is okay here as the finished dough will rises considerably, filling in any gaps). Using a pastry brush spread all of the melted butter over the dough. Cut the dough North to South in strips (12X4 in pieces). Spread 1/5 of the cinnamon-sugar mixture onto a rectangle of dough followed by the apples and walnuts, stack another rectangle on top and repeat. You can reshape and maniupulate the dough as needed to make a nice stack.

Preheat the oven to 350F and place rack in the center. Lightly grease a 9X5 loaf pan.

Slice the stack through the five layers into 6 equal sections, about 2X4 inches. Fit the layered strip into the loaf pan, cut side down…as if it were a loaf of pre-sliced bread. Cover the pan in plastic and allow to rise another 45-50 minutes until nearly doubled in size. If you poke the dough and the indentation stays it is ready to bake.

Bake until the top is golden and brown and the insides are done (you can test this with a thermometer, it should read between 189-190*F). Check it after 30 minutes or so…this loaf took about 45 minutes to bake–if it starts to brown too much before the interior is done, tent the top with foil and continue baking.

Make the icing by stirring together the browned butter and powdered sugar, adding milk to thin to desired consistency.

Turn the baked bread out onto a cooling rack while it is still warm and glaze.

 

 

 

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Pumpkin-Chocolate Swirl Buns

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I know that I just lamented about pumpkin, but, truth be told…I’m not even close to being over it yet.

I’ve been eyeing this recipe for Chocolate Swirl Buns since I saw them on Smitten Kitchen over the summer, but I wanted to wait until the air was crisp and the leaves were fallen before I delved into it. There’s just something about baking with yeast when the cooler months start rolling in, that I cannot resist…I can’t resist pumpkin right now either…surprise!

So, given my love of fall-time baking AND pumpkin AND chocolate, these buns were a no-brainer-mega-hit. I had 3, THREE, the day I made them. My husband had a few himself, and the rest got sent to his office and out of the danger zone–aka, my face. The dough is super-soft and tender, lightly flavored with pumpkin and cinnamon, and slightly sweet. The spiced chocolate filling is the best thing when still warm–gooey, melty, and just spiced. The egg wash and sugar crust make for the best crisp-crunch on the tops of the buns. I love the way the buns unravel, allowing you to eat layer-after-layer of perfectly tender, yeasted dough, with bits of crunchy sugar topping, and rich, gooey pockets of chocolate. Though these buns may be nice for an ultra-decadent weekend brunch, they would be perfect along side an afternoon pick-me-up, as well.

Pumpkin-Chocolate Swirl Buns

Adapted from Smitten Kitchen

Makes 12 buns.

This recipe calls for a bit more liquid and flour than the original and yield buns that are a little larger. I also switched the sugar in the dough and filling to brown, but regular granulated sugar would be perfectly fine. The dough is pretty soft, so work gently and flour the counter and rolling pin liberally to keep things from getting too sticky. Though these are best eaten soon after baking, you can pop leftover buns in the microwave for 10-15 seconds–mimicking that ‘just-baked’ warmth. 

Dough:

1/3 cup warm milk

1/3 cup plain pumpkin puree

1/4 cup brown sugar

1 1/2 teaspoons yeast

1 egg, lightly beaten

2 1/4 cups flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

4 Tablespoons unsalted, softened butter

Filling:

3 Tablespoons unsalted butter

1/4 cup brown sugar

8 ounces (1 cup) chocolate chips, or chopped bar

pinch of salt

1/2 teaspoon cinnamon

Egg Wash:

1 egg

1 Tablespoon cream

sugar for sprinkling

In measuring cup, combine milk with yeast and a pinch of sugar. Allow to proof 5 minutes. Stir in the pumpkin and the egg. In the bowl of a stand mixer fitted with the paddle attatchement, combine flour, remaining sugar, salt, and cinnamon. Add the yeast-pumpkin mixture and mix on low to combine. Add the butter 2 Tablespoons at a time, mixing until the butter is incorporated before adding the rest. Scrape dough from the paddle, add the dough hook attachment  and knead on medium speed for 10 minutes. The dough will be quite sticky and stringy. Place in an oiled bowl, cover with plastic and allow to rise until doubled in size, about 1 hour.

While the dough rises, make the filling. In the bowl of a food processor, process all ingredients until all of the butter is distributed and you have an uneven, gravely mixture. Set aside.

Liberally butter a 12-cup muffin tin. Set aside.

Once dough has risen, turn the dough out onto a well floured surface and gently deflate. Allow to rest 5 more minutes, before rolling the dough out into a large rectangle, the short end measuring about 12 inches–the long edge can be about 18-22 inches. Sprinkle the chocolate filling evenly over the rectangle, it will be bumpy, and begin rolling from the short end all the way up into a 12-13 inch log and pinch to seal. Gently saw off about 1-inch spirals, placing each into a prepared tin. Cover loosely with plastic wrap and allow to rise another hour.

Meanwhile, preheat the oven to 350*F.

Whisk together the egg and cream, brush gently over the tops of the proofed buns and sprinkle liberally with sugar. Bake in the center of the oven for 15-25 minutes. Mine took closer to 25 minutes to bake. Remove from oven and cool on a rack for at least 15 minutes before serving.

 

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Chewy Chocolate Ginger-Spice Cookies

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Sometimes a night in with friends is what you need. Ideally, these sorts of gatherings should involve a plethora of mini sandwiches and spiked libations…maybe even a little illicit cross-stich art for good measure. Hopefully, a kitchen dance party will erupt, followed by girl-talk, then more dancing. Sometimes that is exactly what you need to remind you that good times are to be had…even if you go to bed with the threat of a headache and need an evening nap the next day, it’s still a breath of fresh air and totally worth it.

Sometimes you just need all of that, but, sometimes in a pinch a cookie will do.

These cookies are an ultra-spiced, chewy, chocolate delight. Cocoa and shards of chocolate add depth and smooth richness. A gang of spices, plus candied ginger, add heat and excitement. Sparkly and fragrant cinnamon sugar bring crunch and texture to the party. These sweetly-spiced cookies are similar to one of my favorites, but with an added layer of depth from the cocoa. The combination of spices in this cookie is pretty bold and literally spicy–these are not for the shy, but perfect for the adventurous and brave.

Chewy Chocolate Ginger-Spice Cookies

Makes 24-30 cookies.

Adapted from Martha Stewart

The dough for these chewy gems has to be chilled before baking and I would suggest placing the remaining dough in the refrigerator between batches, as well. Also, there are two forms of chocolate in this cookie, as well as three incarnations of ginger, PLUS cinnamon, allspice, nutmeg, and black pepper. One could dial back the spices, but I think these cookies are made different because of the boldness of the spices. As always, I encourage you to make these your own, so if super spiced baked goods aren’t your game, then definitely begin by reducing each spice by half. These cookies are great for cookie jars and will keep at room temperature for several days. 

1 stick (4 ounces) unsalted butter, softened

1/2 cup brown sugar

1 Tablespoon fresh, grated ginger

1/2 cup molasses

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

2 Tablespoons cocoa powder

1 1/2 teaspoons ground, dried ginger

2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground, black pepper

1/4 teaspoon grated nutmeg

pinch of salt (scant 1/4 teaspoon)

1/4 cup chopped, candied ginger

4 ounces dark chocolate, chopped

3 Tablespoons granulated sugar + 1 teaspoon cinnamon, for rolling

In the bowl of a mixer, beat the butter with the brown sugar until creamy and combined well. Add the fresh ginger, molasses, and vanilla, mix to combine. In a separate bowl whisk together flour, baking powder, cocoa, ground ginger, cinnamon, allspice, pepper, nutmeg, and salt.  Add the dry mixture to the butter mixture and pulse until just combined. Fold in the candied ginger and chopped chocolate. Cover and chill the dough for at least 2 hours, or until very firm.

Preheat oven to 325*F and line baking sheets with parchment or silicone baking mats.

Scoop dough (I used a 1 1/2 inch disher/levered scoop) into rounds and roll into a ball. Roll each ball in cinnamon sugar and place on baking sheets spaced about 1-2 inches apart–as the cookies will spread. Working with 1 sheet at a time, flatten the top of each cookie and chill for 10 minutes before baking in the center of the oven for 15-18 minutes. Remove from oven and allow to cool on the sheet pan about 10 minutes before placing on a cooling rack to cool completely. Repeat with remaining dough.

 

 

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Recipe: Spice Roasted Carrots

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Let’s talk about these carrots.

I’ve always been lukewarm about carrots. Sure, I’ve eaten plenty of carrot sticks in my day..and inhaled little shreds of carrots into my lungs, sending myself into one of those ugly-coughing-fits, I hope I’m not the only one. Most of the cooked carrots I’ve had have been those little whittled dudes–aka baby carrots, aka NOT an actual baby carrot–or mushy coins taking up too much space on my plate. I never loved or hated carrots, I just didn’t really have any feelings for them.

You know?

I decided I needed to get over it. Mostly because I love those bunches of carrots with their frilly tops and spindly bodies. I wanted, so badly, to love to eat carrots as much as I liked to look at them. I went for roasting, a surefire way to prepare pretty much any vegetable. I liked the idea of sweet spices, a bit of heat, and a bit of acid. Cumin, cinnamon, ginger, and cayenne get whisked into honey thinned out with lemon, carrots get tossed with the mixture, drizzled with oil, and sprinkled with salt. It all gets tossed onto a baking sheet and hits a hot oven until the thin ends are crisp and caramelized, while the thick ends manage to be tender yet retain a bit of bite.

My carrot indifference has turned into carrot love. Love wins!

Spice Roasted Carrots

I have used maple syrup instead of honey for these carrots with great results. You can omit the ginger and cayenne if you want, but I think the cumin and cinnamon are a must. Also, I should have weighed my carrots to give you and exact amount, but this recipe is easily adaptable for any amount. It’s sort of a toss it into a bowl situation.

2 bunches of carrots, tops removed

1/4 teaspoon cinnamon

1/4 teaspoon cumin

1/4 teaspoon ground ginger

1/8 teaspoon cayenne pepper

big pinch of salt

juice of 1/2 lemon

1 Tablespoon honey

oil for pan and drizzling (I have used both grape seed and olive with fine results)

Preheat oven to 425*F. Line a baking sheet with parchment and drizzle the parchment with oil.

Scrub or peel carrots. In a large bowl whisk together honey, lemon, and spices. Toss carrots with the dressing. Put the dressing coated carrots onto the baking sheet, drizzle with oil and sprinkle with salt. Roast in the oven for 15 minutes, toss, and roast an additional 10-15 minutes–depending on how large your carrots are and the doneness you  would like.

These carrots are great with roasted or grilled pork loin, or with chicken.

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Recipe: Apple-Cinnamon Swirled Ice Cream with Pie Crust Sprinkles

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That is one mouthful of a recipe title, I know.

And…it’s ice cream right after the new year….I know.

But, it’s ice cream that tastes like pie. It’s ice cream with an identity crisis…one that we should support. There are sweet, cinnamon spiced apples folded into a rich vanilla ice cream with little shreds of cinnamon-sugar dusted pie dough sprinkled over the top. It’s all the things you want with a slice of apple pie, but frozen.

 

Apple-Cinnamon Ice Cream

for the apples:

It’s best to make the apples the day before when you make the ice cream base, so both can chill over night. 

3 apples, peeled, cored, and diced (I used Honey Crisp, Granny Smith would be nice too)

1-3 tablespoons sugar (to taste)

2 teaspoons lemon juice

2 teaspoons cinnamon

1 tablespoon butter

In a medium bowl toss apples with sugar, lemon, and cinnamon to coat. Set aside. Heat butter in a skillet until melted and foamy, add apple mixture and saute until tender and caramelized. Remove from heat and cool completely, store in an bowl covered with plastic in the refrigerator.

for the ice cream base:

adapted from David Lebovitz

1 1/2 cups whole milk

1 1/2 cups heavy cream

3/4 cup sugar

pinch of salt

2 teaspoons best vanilla extract, or 1 vanilla bean split lengthwise

5 large egg yolks

Make an ice bath in a large bowl or clean sink.

Pour cream into a large bowl and set a fine mesh strainer over the top. Set aside.

In a medium sauce pan stir together milk, sugar, salt, and vanilla bean (if using–scrape the seeds from the bean and toss both the seeds and pod into the milk). Heat milk mixture to scald (just before a boil–small bubbles should appear along the edges of the saucepan). If using a vanilla bean, cover, turn off heat and steep for 30 minutes–then reheat to scald.

In a large, heat-safe bowl, whisk egg yolks well to break up. Remove the vanilla pod from the milk. Slowly pour the hot milk into the yolks, whisking constantly. Scrape the milk and yolk mixture back into the pan and  stir constantly over low heat, being sure to scrape the bottom of the pan, until custard becomes thick enough to coat the spoon.

Strain the custard into the heavy cream. Stir to combine. If using vanilla extract, stir in now. Stir the hot custard over the ice bath until it is cool. Cover the custard with plastic (touching the surface of the custard) and chill in the refrigerator overnight.

Freeze custard in an ice cream maker according to manufacturer’s instructions. The ice cream will be like soft serve at this point. Fold apples into ice cream before scraping into a container, covering, and freezing.

Pie Crust “Sprinkles”

1/4 recipe pie dough (I like this one)

1 tablespoon butter, melted

3 tablespoons sugar

1 teaspoon cinnamon

In a small bowl, combine sugar and cinnamon, stir. Set aside.

Roll out the dough on a floured work surface into a rough rectangle, about 1/8 inch thick. Using a pizza or pastry wheel (or sharp knife), trim the edges to make a rectangle–save the scraps to bake for snacking–and cut the rectangle into thirds. Brush each rectangle with butter and sprinkle with cinnamon-sugar. Cut each rectangle into thin strips cross-wise. Place on a baking sheet and chill in the refrigerator while the oven preheats to 375. Bake “sprinkles” for 6-8 minutes (watch this closely as the dough will go from golden to burnt in moments). Remove from oven and cool.

 

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Recipe: Apple-Pecan Crumble Bars for Fall

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Autumn or Fall, whatever you call it, is my very favorite of seasons.

It’s when the air turns crisp, mornings become cool, days become mild, the light begins to change, and the verdant landscape bursts into a spectrum of golds and reds. It’s the perfect season for long walks, hot beverages, sweaters and hoodies, tights and boots, cozy socks and new slippers, and warm meals full of comfort.

This is my first fall in Michigan and already I can feel how different it is here. Anyone familiar with northern Nevada will tell you that there are only 2 real seasons–Summer and Winter. The changing leaves never stick around, gusty winds carry them away with a quickness. If you’re lucky maybe a few spring and fall days will be scattered in between, but the weather there is fickle and tends toward extremes.

Fall here is the real deal.

Sean and I took the dogs for a walk this yesterday on the river trail and I couldn’t help but snap photo after photo. There was still a lot of green, but even this morning the lanscape has changed. Fallen leaves litter our yard and our trees are a mottled landscape of green and yellows, oranges and reds.

All of this change in a single day.

Simply amazing.

This is the season when baking is at it’s best–days when the oven on for hours doesn’t feel oppressive, but welcome.

I baked something with apples, that quintessentially autumn ingredient, to celebrate this favorite season.

Never a big fan of apple pie, I opted to go with these apple crumble bars. They were a suggestion from my blogger friend Megan, who has become a real deal friend since my move here to Michigan. We share a lot of likes (and dislikes!), fall included. We’ve both been dreaming of cozy, fall baking for a better part of the summer and now it’s finally here!

Hooray!

For fall, for friends, and for baking!

Apple-Pecan Crumble Bars

Adapted from Take A Megabite

I added more spice, some candied ginger, and pecans to make these bars my own. I just like things extra spicey and a little nutty.

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon fresh, grated nutmeg

1 teaspoon ground ginger

1 teaspoon fresh, grated ginger

3 tablespoons chopped, candied ginger

1/2 cup chopped pecans

3/4 cup sugar

1/4 cup brown sugar

4 ounces (1 stick) unsalted butter, softened

3 apples–cored, peeled, and diced

Preheat oven to 350F. Line an 8×8 inch pan with foil or parchment and grease well. Set aside.

In a large bowl toss together flour, salt, spices, sugars, nuts, and candied ginger. Using your fingers rub butter into dry mixture until the crumb mixture clumps together when pressed. Divide the crumb mixture in half. Mix half of the mixture with the apples. Divide the remaining crumbs and press half into the bottom of the pan. Bake the base for 10 minutes.

Allow base to cool slightly and top with apple/crumb mixture. Top apples with remaining crumbs and press down. Bake for another 45 minutes. When it is done the tope will be golden brown and crumbly. Cool pan on a wire rack and cut into squares.

 

 

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cinnamon cupcakes and a blog award

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these cupcakes are simple and quaint i think. very much not-fussy in any way…unless you overfill your cups like i did the first time. that really has nothing to do with flavor and everything to do with aesthetics, but it irks me either way. despite my love for cinnamon and cream cheese and honey…i didn’t really love these cupcakes. the flavors were flat somehow. i think i’ll use the basic recipe for the batter again. i like the crumb and they were tender, but just lacking.

“breathe in, breathe out, carry on, carry out…”

listening : don’t wanna know why, whiskeytown

cinnamon cupcakes

adapted from simply recipes

1 1/2 cups + 2 tablespoons all-purpose flour

1/4 teaspoon salt

1 1/4 teaspoons baking powder

1/2 cup unsalted butter at room temperature

1 cup granulated sugar

2 teaspoons ground cinnamon

1 egg, plus 2 egg whites at room temperature

3/4 cup buttermilk

1 teaspoon vanilla

preheat oven to 350 F and line a muffin tin (12) with liners or spray well.

combine flour, baking powder, salt and cinnamon in a bowl, whisk together.

beat butter in mixer until creamy, add sugar and beat until light and fluffly. scrpe and add egg and whites one at a time, beating for 30 seconds after each addition and being sure to scrape the bowl. add vanilla and beat to combine.

add flour and buttermilk alternately, beginning and ending with flour, until just combined. fill lined or sprayed cupcake tin with batter (about 3/4 up the sides) and bake for 18-20 minutes.

cool on a rack completely before frosting.

honey cream cheese icing

this is a pretty loose frosting, i just kind of threw it together. it sets nicely in the refrigerator.

1 8 oz. package cream cheese, softened

1 tablespoon honey (more or less depending on how strong your honey is)

1 1/2 cups powdered sugar

combine all ingredients into a bowl and using a hand mixer, blend well until creamy and fluffy.

over the weekend angela, from my year without spending, presented me with a kreativ blogger award…very exciting! so, basically you get to learn 7 things about me you didn’t know, here goes!

1. i always have been and still am afraid of the dark. when i turn the lights off in the house at night (if i don’t make sean do it for me) i run/skip from room to room very quickly and then end it all with a little squeal of relief when i land in my bed.

2. when i was 18 and working as a lifeguard i broke the tip of my tail bone off at work.

3. i wear jeans and a cardigan or hoodie every day usually with my old, white cons. i own quite a few dresses, but i never seem to be brave enough to get out the door in one. this is only one of my many habits that seem to rule my days.

4. i love a sad song. i can’t really explain it, but there’s this singular feeling i get and it’s comforting.

5. i’m in love with love…and lousy poetry. that’s from a weakerthans song, but, it’s true.

6. i’m shy and can be very awkward. this often leads people to believe that i am bitchy and unfriendly. i’m not, i’m just terrified of them. then, if you get to know me, you realize i’m kind of a wacky goof.

7. i am very protective of my friends and family. once one of my friends went through an abrupt and awful break-up after many years of being together. when we moved her out of their house,  i threw one of his favorite shoes off the deck and into oblivion…that’s what happens when you hurt my friend, i will inconvenience you. she doesn’t know i did it…shhhh, it’s a secret ;)

so…i’m passing this on to a few lovely gals:

hannah : honey and jam

elise : belle of the bakery

natalie : the southern hostess

hilary : let her bake cake

nadia : la port rouge

deb : your destiny is stone golden

johanna : birds on a wire