Posts Tagged ‘cinnamon’

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Chewy Molasses Ginger Cookies

December 22, 2017

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These might be my new favorite cookies. They are spicy and chewy with just the right amount of sweetness. This recipe makes about 2 dozen cookies.

You will need:

  • 3/4 c butter, at room temperature
  • 1 c sugar
  • 1/4 c molasses
  • 1 egg
  • 2 t baking soda
  • 1 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 c flour
  • 1/3 c raw sugar (I made these for the holidays, so I used a green sparkling sugar)

Then you will…

  1. Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl,cream together the butter and sugar until light and fluffy.
  3. Beat in the molasses, egg, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Gradually mix in the flour until mixed.
  5. Roll the dough into 1-inch balls.
  6. Roll each dough ball in the raw sugar.
  7. Place on the prepared baking sheets, leaving 2 inches between cookies to allow for spreading.
  8. Bake 10-12 minutes or until edges start to set.
  9. Allow to cool for 5 minutes and then transfer to a wire rack to cool completely.
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Eggnog Cookies

December 21, 2017

Have some extra eggnog in your fridge? Add them into these cookies for a special holiday treat. They are perfect with…eggnog! (or cocoa!) This recipe make about 2 dozen cookies.

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You will need:

  • 3/4 c unsalted butter, at room temperature
  • 1 1/4 c sugar
  • 1/2 c eggnog
  • 1 t vanilla extract
  • 2 eggs
  • 1 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1 t baking powder
  • 2 1/4 c flour

Then you will…

  1. Preheat your oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggnog, vanilla, eggs, cinnamon, nutmeg and baking powder.
  4. Slowly add the flour until combined.
  5. Drop spoonfuls onto prepared baking sheets. Leave 1-2 inches between the cookies.
  6. Bake 18 to 20 minutes, or until starting to turn light golden brown.
  7. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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Pumpkin Cranberry Bread

November 4, 2017

What flavors come to mind when you think of fall? How about pumpkin and cranberries? Then think about putting both of those yummy ingredients into a bread that can be served toasted with a little pat of butter. Mmmm.

You will need:

  • 2 c flour
  • 3/4 c brown sugar
  • 2 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t ground ginger
  • 1/4 t salt
  • 1 c pumpkin puree
  • 1/4 c apple cider (or orange juice or water)
  • 1/4 c vegetable oil
  • 1 1/2 t vanilla extract
  • 3 egg whites
  • 1 c cranberries, roughly chopped
  • 1/2 c pecans, roughly chopped (optional)

20171031 Pumpkin Cranberry Bread 03

Then you will…

  1. Preheat your oven to 350 degrees. Lightly grease a regular loaf pan with non-stick cooking spray and set aside.
  2. In a large mixing bowl, combine the flour with the brown sugar, baking powder, cinnamon, nutmeg, cloves, ginger and salt. Stir till well mixed.
  3. In a small mixing bowl, whisk together the pumpkin puree, apple cider, oil, vanilla, and egg whites.
  4. Stir the wet ingredients into the dry, just until mixed.
  5. Gently stir in the cranberries and the pecans (if using).
  6. Spread in the loaf pan.
  7. Bake for 55 to 70 minutes, or until golden and a tester in the middle comes out clean.
  8. Allow to cool in the pan for 10 minutes. Then remove from the pan, and allow the bread to finish cooling on a wire rack.
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Fresh Apple Crisp

October 26, 2017

20170918 Apple Crisp 03

Isn’t fall fabulous? The leaves change to beautiful colors; the temperature drops; and you can do all sorts of fun activities like apple picking! We took R to his first orchard recently. He loved picking apples, although the goats on the farm were still a little daunting.

You will need:

  • 8 tart apples
  • 3/4 c flour
  • 3/4 c packed brown sugar
  • 1/2 t salt
  • 1 1/2 t ground cinnamon
  • 1/2 t ground ginger
  • 1/4 t ground cloves
  • 1/4 t ground nutmeg
  • 8 T unsalted butter, cold and cut into small cubes

Then you will…

  1. Preheat your oven to 375 degrees Fahrenheit. Set out a 9×13 inch baking dish.
  2. Peel, core and cut the apples into 1-inch pieces.
  3. Spread the apples in the baking dish.
  4. In a small mixing bowl, combine together the flour with the brown sugar, cinnamon, ginger, cloves, and nutmeg
  5. Cut the butter into the flour mixture until it is coarse and crumbly.
  6. Sprinkle the flour mixture on top of the apples.
  7. Bake until golden, tender and bubbling, about 50-60 minutes.
  8. Allow to cool at least 5 minutes before serving. It’s particularly yummy with a little vanilla ice cream or fresh cream on top.
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Banana Pancakes

October 13, 2017

20170917 Banana PancakesR really loves pancakes and bananas, so we made some banana pancakes the other weekend as a treat. They also freeze well after you cool them, so that you can defrost in the microwave for a quick toddler breakfast before school or work.

You will need:

  • 2 ripe bananas, peeled and mashed
  • 1 c milk
  • 2 large eggs, lightly beaten
  • 1/2 t vanilla extract
  • 1/2 t ground cinnamon
  • Dash of ground nutmeg
  • 3 T unsalted butter, melted
  • 2 T sugar
  • 2 t baking powder
  • Pinch of salt
  • 1 1/2 c flour

Then you will…

  1. In a medium mixing bowl, whisk together the banana with the milk, eggs, vanilla, cinnamon, nutmeg, and melted butter.
  2. Whisk in the sugar, baking powder and pinch of salt.
  3. Gently stir in the flour, just until mixed.
  4. Warm a nonstick pan over medium heat. Lightly grease with nonstick cooking spray.
  5. Drop the batter onto the pan to get your desired size. They will puff up, so be sure to leave space between the pancakes. We made silver dollar pancakes with about 2-3 tablespoons per pancake.
  6. Cook until the edges look like they are starting to set and there are small holes on the top, about 2-3 minutes.
  7. Flip and allow to finish cooking through until golden brown, about another 2 minutes.
  8. You will likely need to cook in batches, so you can always preheat your oven to 225 degrees Fahrenheit and keep the pancakes warm on a cookie sheet until you are done.
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Pumpkin Cranberry Muffins

January 30, 2017

I made these for a new year’s brunch; they were quick to bake the day prior and tasted great. I love the pumpkin and warming spices. I am also a huge fan of tart cranberries. I had some leftover fresh cranberries from Thanksgiving that I’d frozen. You could use them whole, but I decided to chop them up slightly in the food processor.

You will need:

  • 1/2 c unsalted butter, melted
  • 5 T unsalted butter, room temperature
  • 1 c brown sugar, divided
  • 2 eggs, lightly beaten
  • 1 c pumpkin puree
  • 1 T + 1 1/2 t ground cinnamon, divided
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger
  • 1/4 t ground cloves
  • 1 t baking soda
  • 1 1/2 c all-purpose flour
  • 1 c fresh or frozen cranberries
  • 3/4 c old-fashioned oats

Then you will…

  1. Preheat your oven to 350 degrees. Line a muffin tin tray with paper liners.
  2. In a medium mixing bowl, combine the 1/2 cup of melted butter with 1/2 cup of brown sugar.
  3. Stir in the eggs and pumpkin puree, whisking until smooth.
  4. Stir in 1 1/2 teaspoon of cinnamon, the nutmeg, the ginger, the cloves, and the baking soda.
  5. Mix in the flour until just combined.
  6. Fold in the cranberries.
  7. Spoon batter into the muffin cups until each one is about 3/4 of the way full.
  8. In a small bowl, combine the 5 tablespoons room temperature butter with the remaining 1/2 cup of brown sugar, the tablespoon of cinnamon, and the oats.
  9. Crumble the topping on each of the muffins. Gently press into the top.
  10. Bake for 25-30 minutes or until golden and a tester in the middle comes out clean.
  11. Allow to cool 10 minutes in the pan and then remove and finish cooling on a wire rack.

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Pumpkin Pie Cupcakes

November 16, 2016

We recently celebrated a Friendsgiving, complete with seven babies. I wanted to bring a dessert that was easy to eat one-handed, so I adapted this pumpkin pie cupcake recipe and it worked great! It tastes a lot like pumpkin pie but in a cupcake form. If you really like the smooth custardy consistency of pumpkin pie, this probably won’t be your favorite dish. However, it has all the same flavors and doesn’t require a fork!

20161112-pumpkin-cupcakes-01

You will need:

  • 1 can (15 oz) pure pumpkin puree
  • 1/4 c brown sugar
  • 1/2 c sugar
  • 2 eggs, lightly beaten
  • 1 t vanilla extract
  • 3/4 fat-free evaporated milk
  • 1/4 t salt
  • 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 t ground nutmeg
  • 1/2 t ground ginger
  • 1/2 t ground cloves
  • 1 1/2 t ground cinnamon
  • 2/3 c flour
  • Whipped cream (Optional)

Then you will…

  1. Preheat your oven to 350 degrees. Grease a muffin tin with non-stick cooking spray.
  2. In a medium mixing bowl, whisk the pumpkin together with the sugars, eggs, vanilla, evaporated milk, salt, baking soda, baking powder, nutmeg, ginger, cloves and cinnamon.
  3. Whisk in the flour.
  4. Scoop 1/4 c of the batter into each muffin cup.
  5. Bake for 20-25 minutes, or until set in the middle.
  6. Remove from the oven and allow to cool 25 minutes.
  7. Gently remove from the pan and allow to finish cooling on a wire rack.
  8. If desired, top with whipped cream and a dash of cinnamon or nutmeg before serving.
  9. Extras should be refrigerated.

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