Tag Archives: cinnamon

Cinnamon Sugar Coffee Cake Muffins

Today I was feeling like baking….obviously I was in the mood for cinnamon, because it was either cinnamon sugar coffee cake muffins or snickerdoodles….and obviously the muffins won. But be on the lookout for snickerdoodles soon! 

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Ready to bake?

Here’s what you need:

For the muffin:

1 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1/4 cup vegetable oil
2/3 cup granulated white sugar
1 egg
1 cup milk

For the cinnamon sugar topping, you will need:

1/4 cup butter
1/3 cup granulated white sugar
1 Tablespoon cinnamon

Here’s what you do:

1. Preheat the oven to 350 degrees Fahrenheit. 

2. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.

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3. In a separate bowl, whisk together the oil, sugar, egg, and milk.

4. Add the flour mixture to the oil mixture, and stir until just combined. It will be a rather thick mixture.

5. Spray a 12-cup muffin tin with non-stick spray. Or you can use butter. You just don’t want it to stick. I don’t suggest using cupcake liners…save those for some cupcakes!

6. Divide the batter as evenly as you can among the muffin tins…and then lick the bowl and the spoon with the kids like I did!

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7. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. They will not look done, because they will not brown at all! Here is how mine looked…

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8. Right away, run a butter knife around the edges to loosen them (super easy to do!)

9. Turn them upside down onto a cooling rack. What I do is I place the cooling rack upside down onto the muffin tin, and then use hot pads to turn the cooling rack and the muffin tin over…then just lift off the muffin tin and there you go! They are all out!

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10. Then, of course, turn them right-side up. But they are hot!

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Now, while those cool, let’s make the cinnamon sugar topping! You will need two bowls…use small, shallow bowls. 

11. In one small bowl, melt the butter. I microwaved it on high for 20 seconds. It melted about half of it and softened the rest. Then I stirred it with a fork until it was all melted. 

12. In the other bowl, combine the cinnamon and the sugar. 

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13. Take a muffin. Dip the top into the butter. Then dip it into the cinnamon sugar mixture. Then put it back on the cooling rack to let it harden before you serve ’em up. 

Confused? Six-year-old Lucas was my helper for this part. We created for you a convenient video…too bad it cut off at the end! But, it is still helpful. 

14. Enjoy!

Best when enjoyed with a glass of milk.

Also, the kids were playing hide and seek while I was baking. Twelve-year-old Natalie was hiding in the kitchen….and when the oven started to make the kitchen smell amazing from the baking muffins, I yelled to all the kids “GUYS, IT SMELLS SO GOOD!!!” And Natalie opened the cupboard she was hiding in (where the plastic storage containers are kept) and she whispered “I only smell Tupperware!” I laughed so hard. And took a picture of her. Because I had to share that. Don’t worry, I made sure the other kids weren’t near when I took the picture…they couldn’t find her!

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Now, go enjoy your muffins!

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Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

It’s fall! And that means the arrival of delicious combinations of flavors. Let’s start here…

Pumpkin Cupcakes with Cinnamon Cream Cheese IcingYep, they’re worth it. It will take you less than 2 hours. Do it. 

Makes 24 cupcakes

Pumpkin Cupcakes with Cinnamon Cream Cheese Icing

For the Pumpkin Cupcakes, you will need:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt (Kosher salt)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon pumpkin pie spice
1 cup packed light brown sugar
1 cup white sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, slightly beaten
1 can (15 oz) pumpkin puree

For the Cinnamon Cream Cheese Frosting you will need:
2 (8 oz each) packages cream cheese, softened
1 stick butter, softened
2 lbs. powdered sugar
1 Tbsp. ground cinnamon
2 teaspoons vanilla extract

Directions:

For the cupcakes…
1. Preheat oven to 350 degrees F
2. Line cupcake pans with paper liners
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin pie spice. Set aside.
4. In a large bowl, whisk together the brown sugar, white sugar, butter, and eggs
5. Add dry ingredients and whisk until smooth
6. Whisk in pumpkin puree
7. Eat some of the batter. There will be enough, don’t worry. I had extra!
8. Divide batter evenly among liners, filling about 3/4 full….or more…
9. Bake for about 20-25 minutes, or until toothpick inserted in center comes out clean. It was 20 minutes for me.
10. Let sit on counter for 5 minutes
11. Remove from cupcake pans and let cool completely

For the icing…
1. Using a mixer, blend the butter and cream cheese together until well combined
2. Gradually add in the powdered sugar until fully incorporated…I did about 1/4 cup at a time
3. Mix in the vanilla and cinnamon.

Now it’s time to frost the cupcakes! I used Wilton tip #2D Drop Flower, which I purchased last year from Amazon…Amazon is my weakness…
Or, you can frost them with a simple spatula!
Either way, they will be delicious. 

Enjoy! 

 

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Crock Pot Cinnamon Almonds

These turned out SO GOOD! Don’t let the word Crock Pot fool you, though…you can’t just let these sit all day. They need a good stir every 20 minutes. BUT SO WORTH IT. I made them on a Sunday afternoon. My church meets from 8:30-11:30, so I am home by noon and still have half the day ahead of me! So I usually end up baking…and this was today’s creation (I found this recipe on Pinterest, here‘s the link to the original recipe)

You will need:
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 Tbsp cinnamon
1/8 teaspoon salt
1 egg white
2 teaspoons vanilla
3 cups almonds
1/3 cup water

Here’s what you do…
1. In a medium-sized bowl, mix together sugars, cinnamon, and salt. Set aside. It will look like it’s WAY too much, but trust me, it works. I thought the same thing.
2. In another medium-sized bowl, whisk the egg white and vanilla together until it’s a little frothy.
3. Add almonds. Make sure almonds are thoroughly coated in the egg white mixture.
4. Add cinnamon mixture to the almonds.
5. Toss until coated
6. Thoroughly spray (with Pam) the stoneware of your crock pot (mine is 4 quarts and it was perfect).
7. Add the divine mixture of almonds and sugars to the crock pot and turn it to low.
8. Cook (with the lid on) for 2 hours, stirring every 20 minutes. A picture below will show you how I kept track of when to stir.
9. Add the 1/3 cup water and stir well. This ensures a crunchy, yummy coating.
10. Continue to cook for another hour, stirring every 20 minutes. You have to stir REALLY WELL, especially as it gets later in the cooking process.
11. Line 2 baking sheets with parchment paper.
12. Spread the almonds flat to cool. The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.
13. Enjoy your beautiful, crunchy, sugary, dark brown coated almonds!

Store in an airtight container, or, like me, snack-size Ziplock baggies so I can give some away, and do a little portion control!

Here’s how I kept track of when to stir, when to add water, and when it was done…sorry it’s sideways, but I’m using my roommate’s computer to write this post and don’t know how to work her photo editing program!

These make your whole house smell so cozy, inviting, and delicious. Also, they are great for gifts! Who wouldn’t love a bag of these, that’s what I’d like to know!

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