Tag: Cinnamon

Sometimes Pinterest wins my heart

So while on IG recently I came across a recipe that was blindingly pretty to look at. You know what I mean…it was a scroll stopper!

My interest peaked and so I clicked to see the recipe which took me to pinterest and finally to the recipe! It’s here I found a super simple dessert with lots of design Wow factor! My first thought…. “I think I can pull this off!!”

So I gave it a go! And here was I learned!

#1 my knife skills are not as good as theirs…or maybe they “cheated” and used a mandoline

#2 knowing how long is long enough to microwave apples until “pliable” is very a tricky observation to make.

And #3 Apples add water and will increase baking time!

Other than these few things it came out great! And I encourage you to search for this recipe as described above and give it a try, you can easily find it on Pinterest. The recipe is not mine and I did not request permission to publish it myself so…sorry but you’ll have to look that one up! Enjoy it though! It was very good!!

Warm Apple Crisp

The first official day of fall is coming this week and just the thought of it has me in the mood to get in my kitchen and make some fall baked goods! 

My Mom always made the best apple crisp! It was an absolute treat when she would bake up a big pan of it. I have made my own version of her recipe, and hope my family has fond memories like mine when I bake up this delicious fall dessert for them too.

Fruit Crisp first appeared in cook books in 1924 Everybody’s Cook Book: A Comprehensive Manual of Home Cookery, Isabel Ely Lord

It consisted of rolled oats, butter, sugar, warm spices, and a seasonal fruit like apples or pears. 

During WWII food rationing the recipe was adapted to exclude the oats and spices and utilized flour butter and brown sugar which would be rolled until it became the consistency of bread crumbs. This was then applied as a topping to seasonal fruit, and was referred to as crumble instead of crisp. 

My version is much like the original, it’s a quick and easy recipe that your family will surely enjoy! Here’s what you need.

1 stick or 1/4c. of butter softened

1/2c brown sugar

1/4 tsp allspice

1/2 tsp cinnamon

2c. Rolled oats

3Tbsp. Granulated sugar

1/4tsp additional cinnamon

12-15 medium apples, I like crisp semi tart apples like Gala or Jonathon. Peeled, cored and chopped.

Preheat the oven to 350°F, prep your apples and place into an ungreased pie pan, sprinkle with granulated sugar and additional cinnamon and set aside. In a medium mixing bowl combine remaining ingredients. Mix well until the crisp has a course crumble appearance. Pour over top of the apples and bake 30min. Until lightly brown and bubbly at the edges.  Allow to cool slightly and serve warm! Add a side of vanilla ice cream if you’d like, but I promise it’s amazing all on it’s own! Enjoy! 

The Delights of a Snickerdoodle

​Reposted from February 2012

What’s not to love about a Snickerdoodle cookie, they are sweet, and soft, with that slightly crispy outer coating of cinnamon and sugar. They’re chewy, a fulfilling cookie experience (more bang for your caloric buck!) , and for me bring back great memories of my Grandma CarolAnne. Not to mention they have a great name! Snickerdoodle really just try to say that without smiling 🙂

The earliest recipes for Snickerdoodle Cookies were from the late 1880’s.  This was a very popular cookie in New England and Pennsylvania.  Commonly used as a “tea-time” cookie, they are easy to make, and can store for several days in a sealed container without becoming stale.

So what are the defining characteristics of this baked treat? So glad you asked, there is only really one major difference between a Snickerdoodle, and a sugar cookie. Sugar cookie’s do not traditionally incorporate other spices like cinnamon, and with a Snickerdoodle, the cookie is rolled in a generous amount of sugar and cinnamon creating a sweet lightly crispy outer crust, and the cookie it self is soft, and has a cake like texture, and they have the most amazing flavor. So yummy!

One serving of Snickerdoodle Cookies, usually two medium sized cookies 2-3 inch diameter, will cost you only about 125 calories, and contain about 9 gm of sugar.  Compared to peanut butter cookies which will cost you around 145 calories/serving, or chocolate chip cookies at 167 calories per serving,(values are dependent on the recipe used).

My Grandma used to make cookies every week, she would usually make a couple of different kinds but I always loved to see the snickerdoodles.  It was such a treat to see her big glass cookie jar full of fresh homemade cookies.  So, without further delay, let’s bake some cookies!

Snickerdoodle Cookies

2 3/4 c. all purpose flour

1/2 tsp. salt

2 tsp. baking powder

1 c. unsalted butter at room temp.

1 1/2 c. granulated sugar

2 lg eggs

1 tsp vanilla

outer coating

3/4 c. granulated sugar ( you can also try raw sugar for a little different flavor)

2 tsp. ground cinnamon or cinnamon spice blend

Preheat you oven to 400 degrees, and line baking sheets with parchment paper.  In a large bowl whisk or sift together Flour salt and baking powder and set aside.

In your mixer, blend together butter and sugar until creamy, add eggs one at time until well incorporated and then add vanilla.  Mix well, and then add your dry ingredients a little at a time until dough is well mixed.

Refrigerate for 1-2 hours or until dough has firmed up and can be easily handled.  Flour your hands and roll dough into 1-2 in. balls.  Drop these into the sugar and cinnamon mix and coat generously.  Place about 2 inches apart on the prepared baking sheets and using the bottom of a glass flatten the cookies to about a half inch thickness. If you don’t flatten the cookies it can affect cooking time.

Bake 8-10 minutes in a preheated oven.  Remove and allow to cool on a baking rack.  Makes 4-5 dozen cookies. Enjoy!

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