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Tres Leches Cake: Three Times the Awesome.

tres leches

Last month, my boyfriend took me to a Mexican restaurant for my birthday. It was absolutely fabulous – possibly the best Mexican restaurant I’ve ever been to, and I have been to many (too many). From the sangria to the dessert, it was to die for. Here’s a glimpse of the gloriousness:

heaven on a plate.

heaven on a plate.

Anyway, for dessert, we split a slice of Tres Leches Cake. Now, I’ve had this cake before, and always loved it, but this was one especially grand. It was so moist, perfectly sweetened, and wonderfully light all at the same time. It was at this moment I decided I needed to make this cake at home.

Having never made this cake before, I needed to find a good base recipe to start with. I began searching my books and the ‘net, and eventually settled on this one.

I knew going in that my first attempt at this mouth-watering food-coma-inducing dessert was not going to be anywhere near the perfection I had at the restaurant. But you know what? It really did turn out pretty darn good. I started by gathering up the three major players: the milks.

the three musketeers.

the three musketeers.

Next, I made the cake, pretty much exactly as the recipe dictated, except I added the dry mixture in larger amounts that two tablespoons at a time – I pretty much divided it into fourths and added 1/4 at a time. It worked just fine, as you can see.

the canvas.

the canvas.

Next, I poked holes in it, allowed it to cool, than doused it with the milks until it couldn’t take it anymore. (Tip- put a sheet pan below the cake to catch all the excess milk mix when you pour it over the top – it was the best idea EVER and there was literally no milky mess to clean up at all.)

drowning in milk.

drowning in milk.

Next, I whipped up some homemade whipped cream to use as the topping.

whip it good.

whip it good.

Once it was whipped to stiff peaks, I applied it to the cake.

top that.

top that.

For me, this just wasn’t enough. It needed something more. So, I mixed up some cinnamon sugar, and dusted the entire thing with it.

a dust of sweetness.

a dust of sweetness.

The result: a Tres Leches cake that won the hearts of many, and could definitely hang with the best of them.

one of the cool kids.

one of the cool kids.

Now that I have the cake down, my goal is work towards that unforgettable piece of awesome from the restaurant. You know what they say – practice makes perfect. So everyone I know may be enjoying practice cakes for a while. I do believe this is not such a bad thing. ;)

 
 

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Super Easy Recipe: Cinnamon Chip Cake.

I just felt like baking the other day, as I do again right now, but I had no reason and no real ideas of what to bake. So I entered into the kitchen with an open mind and with open cabinets. I started rooting around, seeing what sort of fun ingredients I had. I found chocolate chips, walnuts, mini chocolate chips, almonds…and some cinnamon chips (my favorite!). So I started there and decided to base a recipe around the chips. A small cake maybe? Sounded like a good idea, and I could bring it into work as a little something extra. I pulled out my trusty recipe binder, and began seeing what I could do. I started with a very simple cake recipe, and worked from that, tweaking and adding ingredients as I went along, and eventually wound up with a nice little loaf-sized cinnamon chip cake.

quick and easy and delicious.

quick and easy and delicious.

I let it cool, and whipped up a cinnamon sugar glaze, and doused the thing with it, until it was completely covered.

glazey.

glazed over.

I then cut a piece off, and called my boyfriend into the kitchen for an official taste-tasting.

passed the test.

passed the test.

Success! I boxed the rest up and brought it to work the next day. And I believe that quite possibly the world became a better place because of this cake. It’s a winner, small and simply.

Give it a try! :)

Cinnamon Chip Cake. 

What you’ll need:

1/2 cup butter

1 cup sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 cup cinnamon chips

What you’ll do:

Preheat the over to 350 degrees, Cream together the butter and sugar until fluffy. Add the eggs and vanilla, and mix well. Add the flour, and mix until smooth. Fold in the cinnamon chips. Grease a 9 x 5 loaf pan, and pour the batter in (it should be somewhat thick). Bake for about 25 minutes, or until a toothpick inserted comes out clean.

Cinnamon Sugar Glaze.

What you’ll need:

Cinnamon

Confectioner’s Sugar

Milk

What you’ll do:

So…for the glaze…I just kinda winged it. I didn’t measure any amounts of the ingredients other than the milk, of which I used 1/4 cup. I sprinkled in some cinnamon, and then just added confectioners sugar until I liked the texture – not too thick that it couldn’t be poured, but not so thin that it dripped all over the place.

 

 
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Posted by on March 28, 2014 in cake, cinnamon, Indulgences, recipes

 

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Home Grown Irish Potatoes.

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Ok, so these “potatoes” are actually not grown. They’re not even actually potatoes. They just kinda look like them. Mini potato lookalikes, that taste nothing like their larger counterpart. Nope, there is really nothing potato-like about Irish Potatoes other than an odd bumpy oval-ish shape and a brown coloring (which on the Irish Potato, is cinnamon, not skin).

cinnamon skin.

cinnamon skin.

Irish Potatoes are actually very similar in ingredients and method of production to buttercream icing. Both involve creaming together butter and confectioner’s sugar, but Irish Potatoes also include a bit of cream cheese and some coconut. Two of my favorite things.

potato mixing.

potato or buttercream?

They are also a stiffer consistency then the buttercream icing you’d want to use on your cake. They need to be, so they can be rolled into the classic potato shape they’re named for.

rolled and ready.

rolled and ready.

As I mentioned before, once they’re shaped, they are rolled in a bowl of cinnamon, and completely coated.

cinnamon rolled.

cinnamon rolled.

Finally, they are put in the fridge to set (about an hour or so should do the trick).

potato chillin'.

potato chillin’.

As far as actual recipe goes, I used a traditional Irish Potato recipe that I’ve had floating around for a few years and have used in the past with much success. It went a little something like this:

Irish Potato Candy.

What you’ll need:

1/4 cup butter (softened)

4 oz cream cheese (about half a package)

1 tsp vanilla

4 cups confectioners’ sugar

2 1/2 cups coconut

cinnamon for coating

What you’ll do:

In a large mixing bowl, cream together the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar, and beat until fluffy and icing-like. Add the coconut, and beat until well-blended. Roll into walnut-sized potato-shaped ovals. Roll each in a small bowl of cinnamon, until completely covered. Chill for about an hour. Eat and enjoy!

 

 
 

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Recipe: Pumpkin Oatmeal Chocolate Chip Cookies.

pumpkin cookies

I hate when things go to waste. I had this partial can of pumpkin leftover from the pumpkin fudge I just made, and I really wanted to put it to good use. But I couldn’t figure out what I wanted to use it for. I wanted to make cookies, so I started looking up pumpkin cookie recipes, but nothing really tickled my fancy. So, I decided to make up my own pumpkin cookie recipe. I started with my chocolate chip cookie recipe. I added oatmeal and pumpkin.

orange you glad i added pumpkin to the batter?

orange you glad i added pumpkin to the batter?

I also used mini chocolate chips instead of the regular sized ones. I’d like to say this was a conscious decision, but in reality, the mini chips were all I had in the house, and I didn’t feel like running out last minute and picking up a bag of the bigger ones. Thankfully, it seemed to all turn out ok.

mini chips to the rescue.

mini chips to the rescue.

They turned out soft, chewy, and not at all flat. So, the experiment was a success, and the leftover pumpkin definitely did not go to waste. All is right in the kitchen. :)

happiness is a pumpkin cookie.

happiness is a pumpkin cookie.

Pumpkin Oatmeal Chocolate Chip Cookies.

What you’ll need:

5 oz.   shortening

8 oz.   sugar

.25 oz.  salt

3 oz. (about 2)  eggs

.25 oz.  vanilla

12 oz.  flour

.25 oz.  baking soda

1 cup canned pumpkin

1 cup cinnamon flavored oatmeal (about 2 of the pouches)

6 oz. mini chocolate chips

What you’ll do:

Preheat the oven to 375. In a large bowl, cream together the shortening, sugar, and salt. Add the eggs and the vanilla, and beat until smooth. In a separate bowl, whisk together the flour and baking soda, and slowly add it to the wet ingredients. Add the pumpkin and the oatmeal, and mix well. Fold in the mini chips. Line a baking sheet with parchment paper, and scoop dough into rounded tablespoon sized balls, at least an inch apart onto the sheet. Bake for 8-9 minutes, or until edges start to brown.

 

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Symphony in Cinnamon Maple.

My friend’s birthday was the other day, and I wanted to make a cinnamon maple cake with maple buttercream, since he was a big fan of the last one I made. That one included banana and was in cupcake form, and this time I wanted to try it minus the banana, and as a small cake — 6″, to be exact. I also got to thinking that I really hadn’t done much in the realm of cake decorating over the past few months, so I thought I’d take this opportunity to bring something fancy to the table. I always wanted to try my hand at a rosette cake, so I went for it.

a white icing waltz.

a white icing waltz.

Not only did this cake wind up looking rather pretty, but it tasted pretty darn good, based on the feedback I received from those who dared to sample it, in all it’s rich, billowy, sweetness.

a maple concerto.

a maple concerto.

Something about this cake reminded me of music – classical music, to be exact. Possibly the way each rosette just flowed seamlessly into the next, like a melody or a symphony by Strauss. Maybe it was the way the cake and icing complimented each other so well, like an operatic soloist who sings with the music, yet creates a unique and beautiful melody in her/his own right. So yeah, this cake was kinda like that. :)

 

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Recipe: Cinnamon Banana Maple Cupcakes.

“I even picked all of the chocolate chips off of the paper after I finished the cupcake. There may have been a bit of paper stuck to some of them. Oh well!” 

That’s the sign of a good cupcake – if you’re willing to risk eating the paper. And these cupcakes apparently were paper-eating-worthy.

maple cupcake open

worth the risk.

I made them because a friend suggested it – she wanted a banana maple cake, and thought I could make a pretty good one. I was flattered, and of course, accepted the challenge with open arms (and oven).

“The cupcake was piquant, thanks.”  

No, thank YOU for eating. There was other feedback  along these lines, but most with some unsuitable for posting expletives used to stress the deliciousness experienced….

pretty and piquant.

pretty and piquant.

I modified an existing coffee cake recipe of mine, including the addition of maple syrup and a packet of banana flavored oatmeal. I substituted the eggs with white vinegar (my new favorite baking trick) and topped it with a maple buttercream, based on my Signature Buttercream, but, like the cake, with the addition of maple syrup.

“The icing is amazzzzzzzzzing.”

I guess it worked. :)

fabulously frosted.

fabulously frosted.

Anyway, because they were such a hit with the masses, I’m going to share the recipe with you now, so you, too, can win friends and influence people with delectable desserts and captivating cupcakes.

“These are really friggin’ good.”

Heck yeah, they are. Now go wash my car and fold my laundry, and maybe you can have another… ;)

two for the road.

two for the road.

Of course I’m kidding. But I’m not kidding about how good they are – see for yourself!

Cinnamon Banana Maple Cupcakes.

What you’ll need:

1/2 cup brown sugar

2 tblsp white vinegar

3 tsp canola oil

1 cup flour

3 tsp baking powder

1/2 tsp salt

1 packet banana oatmeal

1/2 cup half and half

1/4 cup maple syrup

1 cup cinnamon chips

What You’ll Do:

Preheat the oven to 350 degrees. In a large mixing bowl, combine the brown sugar, white vinegar, and canola oil. In a separate bowl, whisk together the flour, baking powder, salt and oatmeal, and add to the sugar/vinegar/oil. Mix until just combined, and add the milk and maple syrup. Mix well. Fold in the cinnamon chips. Line a cupcake tin with paper liners, and fill each about halfway. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Makes about a dozen cupcakes.

 Maple Buttercream Frosting. (*this recipe is measured all in weight,except for the maple syrup)

What you’ll need:

8 oz butter (softened)

4 oz shortening

1 lb 4 oz confectioners sugar

1/4 cup maple syrup

What you’ll do:

Cream together the butter, shortening, and sugar. Add maple syrup. If you’d like a thinner frosting, add water, a very little bit at a time until desired consistency is reached.

 

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Celebrate with Eggless Coffee Cake.

coffee cake4

So, around my office, I’m kinda known as the dessert queen – and I’m ok with that. I’m always testing out new creations on my very-willing-to-be-taste-testing coworkers, and they always give me honest feedback, so it’s a win-win. I’m also always making the goodies when someone’s birthday rolls around. Well last week, someone in my office conveniently “forgot” to tell anyone that it was his birthday, until we found out accidentally later that afternoon (when the HR rep delivered his birthday card in front of all of us – ha ha). But no one gets off that easy. I decided that I would whip up a quick better-late-than-never birthday cake that night, and surprise him the next morning.

I flipped through my recipe binder, and decided a small coffee cake would be perfect. I had all the ingredients (so I thought) and I even had some leftover cinnamon chips that would be an excellent addition to the batter. I started going to work. Three ingredients in and I suddenly realized – I was all out of eggs. Yikes. I really didn’t feel like running out and getting them – I already started the whole cake making process!

running on empty.

running on empty.

But then, I had an idea. I’ve made vegan cakes in the past, and they sometimes use white vinegar in place of eggs. I did have white vinegar, so I figured, what the heck, I’ll give it a tray. I guesstimated that two tablespoons of vinegar per egg would be sufficient. I definitely didn’t want to go too heavy on the vinegar and wind up with an overpoweringly gross vinegar cake.

vinegar

my hero.

Well, once again, those two years of pastry school paid off – the cake was delicious – I dare say even better with the vinegar!

eggless and proud of it.

eggless and proud of it.

I guess it’s true what they say – never settle for the same old cake.  (Ok so no one really ever said that. But it does seem to be true.) Change really can be a good thing, my friends. Even good ol’ eggs can be replaced by something better, if you look around a bit. :)

 

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The Brussels Chocolate Shop Tour, Stop #8: Zaabär.

DSC_0888

Looking at my map upon exiting Stop #7 (Wittamer), I realized I had a bit of a walk ahead of me. Zaabär was the farthest of all the shops. It was on the other side of the business district. But I’m a walker by nature (not cause I hate ya), so I sucked it up, and strode onward. The walk was really quite nice. I got to glimpse another side of the city – the city center – full of old buildings and new towers, peacefully coexisting side by side, with hundreds of working folks and tourists passing by in a continuous stream. I walked with eyes wide open, taking it all in, including this random tree, in the middle of a city block.

an Ent, maybe?

an Ent, maybe?

I have no idea really what kind of tree it even was – but it definitely struck my fancy. After a few more turns, I finally arrived at…

Stop #8: Zaabär.

DSC_0889

Upon entering Zaabär, I was brought face to face with an area where the chocolate was being made, on display, behind a glass wall for tourists to see.  To the right, was a long corridor, with fun images of chocolate making on the wall.

diy chocolate.

diy chocolate.

At the end of the hall, was the shop itself. Zaabär was clean, and modern, and classy. It reminded me of IKEA. The only thing missing were Swedish meatballs.

affordable solutions for better living?

affordable solutions for better living?

There were people milling around, seriously discussing their pending purchases. This shop was no joke. I wondered around for a bit, poking my nose into all the displays.  They had a giant section devoted entirely to flavored chocolate, some on the rather exotic side. I spied a lavender chocolate, and I was sold. I purchased a cinnamon as well, along with a rose.  It was a very tough decision – they had an amazing selection of some pretty intense flavors. But I was able to eventually narrow it down.

craft chocolates.

craft chocolates.

I also couldn’t resist the truffles…so I picked up a two pack of them, too.

Well, needless to say, this was some good stuff.  It was different  – I’ve never really had chocolate quite like it.  It was like the craft beer of chocolate. Once you try it, you really can’t imagine drinking Coors again (not that I ever did…).

Next up, Stop #9, Laurent Gerbaud: The happiest chocolate shop on earth.

 

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Ch-ch-ch-churros! (recipe included!)

churros2

Recently, I was invited to a Mexican food-themed dinner party. Everyone was bringing their favorite Mexican dish, and I, as always, volunteered to provide dessert. I really wasn’t sure what to do though. I started thinking about my favorite Mexican restaurants, and what delicious meal-ending sweets I’ve enjoyed there…

My first thought was fried ice cream. I haven’t had it in years, and it has always been near and dear to my sweet heart. But I don’t own a deep fryer, and I foresaw the giant ice creamy mess that would certainly ensue. So that was out. Then I remembered Churros. Again, the first recipe I came across called for a deep fryer, but thinking back to the only other time I made them, which was in pastry school, no deep fryer was needed. We just heated up the oil to the proper temperature (which is key in this case) in a large pan, and dipped them in. I consulted my text book to be sure, and so it was written.

churros in a pan of oil.

churros in a pan of oil.

I wound up combining two recipes into one, and added my own cinnamon sugar topping. The results? Perfecto!

delicioso postre.

delicioso postre.

My homemade Churros were a huge hit at the dinner party, and will definitely be called upon again for future dessert needs, whether it be a Mexican-themed party, or any event where a sweet treat is required (which is pretty much any event, in my book).

three cheers for churros!

three cheers for churros!

.

Cinnamon Sugar Churros.

What you’ll need:

1 cup water

1 Tbsp vegetable oil

1/8 tsp salt

1 tsp sugar

1 cup flour

1/4 tsp baking powder

additional vegetable oil (for frying)

1 cup sugar + 1 tblsp cinnamon (combined)

What you’ll do:

Depending on how big you want your churros, fill a saucepan or deep frying pan with oil, at least two inches high (enough to completely cover the churros). In a separate saucepan, combine water, oil, salt and sugar, and bring to a boil. In a separate bowl, whisk together the flour and baking powder. Once the water mixture boils, remove from heat and pour into the flour/baking powder, stirring vigorously until it pulls away from the sides of the bowl and forms a solid ball – it should form a thick dough. At this time, begin heating the oil until it is between 350 and 375. Fit a pastry bag with a large star tip, and pipe logs of dough directly into the oil. You can make them as long or as short as you like. Fry them until they are golden brown. Remove them from the oil, and place on a paper towel. While still warm, coat in cinnamon sugar. Churros are best when served right away – they start to get “chewy” if kept for any longer than a day.

 

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Recipe Tuesday Afternoon: Pumpkin Rosemary Pie.

Serendipity has always been one of my favorite words – even before the movie with John Cusack (which is also one of my favorite movies). I love the idea of a fortunate accident – that every event happens for a reason and contributes to the making of something truly great. In this case, it’s a pumpkin pie – with rosemary.

Two simultaneous events lead to the serendipitous creation of this particular pie :

1. I was given a container of fresh rosemary yesterday morning. It smelled wonderful. I had no idea what to do with it, but i knew I  had to do something – it was much too good to just go untouched and its freshness wouldn’t last forever. I had to strike while the iron was hot.

the scent of the gods.

2. I got sick. Sometimes bad things happen for a good reason. In fact, they usually do. I was going to have my friend over on Monday night and I was originally going to make a pumpkin pie on Sunday night for it. I got sick, and did not make the pie on Sunday night. I told my friend yesterday morning that I should be ok by Tuesday night (tonight) so we could reschedule. Then I was given the rosemary. Then I wound up feeling worse, and stayed home from work today. However, this gave me plenty of time to focus on the pie, and as I began getting the ingredients together, I saw the rosemary on the counter. So I did what any adventurous baker would do – I added it in.

pumpkin, fate, rosemary and time.

The resulting pie was truly meant to be: I’ve never made a better pie in my life, and that’s the truth. And now you can make it too – because good things are always meant to be shared. And life’s too short to let your rosemary go bad – you never know when it might come your way again. :)

pie love.

Pumpkin Rosemary Pie.

The Crust:

What you’ll need:

10 whole cinnamon graham cracker sheets

¼ cup confectioners’ sugar

6 tablespoons butter (melted)

What you’ll do:

Preheat the oven to 475. Combine the graham crackers, sugar, and melted butter in a food processor. Press into the bottom and up the sides of a 9” pie pan. Bake for 7-8 minutes, until slightly brown and set.

The Filling:

What you’ll need:

1 cup fat-free milk

15 oz pumpkin puree

2 eggs

¾ cup sugar

2 tablespoons corn starch

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon fresh minced rosemary

What you’ll do:

Preheat the oven to 350. In a large bowl, combine the milk, pumpkin, and eggs.  In a separate bowl, whisk together the sugar, corn starch, salt, cinnamon, nutmeg, and rosemary until well combined, then fold it into pumpkin mixture. Pour mixture into pre-baked crust, until it almost reaches the top (you will most likely have some extra filling – enough for a personal-sized pie!).  Bake for 50 – 55 minutes, or when a toothpick inserted comes out clean.

The Topping:

What you’ll need:

1 lb heavy cream

2.5 oz confectioners’ sugar

1 teaspoon cinnamon

1 teaspoon vanilla

Whip the cream until it forms soft peaks. In a separate bowl, whisk together the sugar and cinnamon. Add the sugar and cinnamon mixture and the vanilla to the cream, and continue whipping until is forms stiff peaks. Keep refrigerated until ready to use.

a little piece of heaven.

 
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Posted by on October 23, 2012 in cinnamon, holidays, pies, Recipe Sunday, recipes

 

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