foodlikecake

Tag: Cinnamon

Spicy Flourless Chocolate Cake

Well, it’s almost February. So it’s almost Valentine’s Day which means I have an excuse to decorate this cake in pink and marshmallows and sprinkles. Underneath all the glitz this cake happens to be very, very dark and chocolatey with the warm heat of cinnamon and cayenne pepper. The spicy ganache and the mascarpone cream perfectly complement the cake.

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Ingredients: Cake

2 and 1/4 cup dark chocolate chips

3/4 cup unsalted butter

5 large eggs, cold

1 cup granulated sugar

1 teaspoons vanilla extract

2 tablespoon water

1/4 teaspoon salt

1/4 cup unsweetened natural cocoa powder

1 teaspoon cinnamon

1/4 teaspoon cayenne pepper

Spicy Ganache

9 ounces dark chocolate, chopped

1 cup heavy cream

1/2 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper

Mascarpone Whipped Cream

8 ounces mascarpone cheese

1 cup heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Recipe: Cake

Preheat the oven to 300F. Grease a 9″ round springform pan and line it with parchment paper. Dust with cocoa powder.

Melt the chocolate and butter in a medium metal bowl set in a skillet of simmering water, stirring until smooth.

Remove bowl from heat and let cool slightly.

Combine the eggs, sugar, vanilla, salt, and water. Beat on medium-high speed until the mixture is very foamy, pale in color, and doubled in volume, about 2 minutes.

Gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds.

Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, about 40 minutes. Don’t overcook. Let cool in the pan on a rack for 30 min.

If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake.

Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine.

Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least overnight.

Spicy Ganache

Put chopped chocolate into a medium bowl.

In a saucepan bring the cream and spices to a simmer then pour over the chocolate.

Let stand for a minute before whisking until smooth.

Mascarpone Whipped Cream

Beat all ingredients together on medium-high speed until thick but fluffy.

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Enjoy!

Coffee Cake

This is the fluffiest, moistest, and easily the most delicious coffee cake I have ever made (or eaten.) It has the best crunchy brown sugar topping and underneath a super awesome cinnamon sugar layer. All I can say is- make this now!

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Ingredients: Crumb Topping (adapted from here)

3/4 cup all-purpose flour

3/4 cup dark brown sugar

1/2 teaspoon salt

3/4 cup pecans, toasted

6 tablespoons cold unsalted butter, cubed

Cinnamon Swirl

1/2 cup granulated sugar

2 teaspoons ground cinnamon

Cake

1 and 3/4 cups all-purpose flour

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs, room temperature

8 ounces full-fat sour cream

2 teaspoons buttery vanilla bakery emulsion

Recipe: Crumb Topping

In a food processor, pulse together the flour, sugar, and salt until combined.

Add the pecans and pulse until they are finely chopped and incorporated.

Add the butter and pulse until mixture looks like coarse sand.

Cover and refrigerate until ready to use.

Cinnamon Swirl

Mix ingredients together.

Cake

Preheat the oven to 350F. Butter a 9-inch spring-form pan.

Sift together the flour, baking powder, baking soda, and salt together in a medium bowl.

Cream the butter until smooth. Add sugar and beat until the mixture is light and fluffy, about three minutes.

Add the eggs, one at a time, beating well after each addition and scraping bowl as needed.

Add the sour cream and vanilla and beat just until incorporated.

Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated.

Pour cake batter into the prepared pan. Use an offset spatula to spread batter evenly in pan. Top with cinnamon swirl mixture. Sprinkle the crumb topping evenly over the top of the batter. (Yes, there’s a lot of crumb topping, but that’s what makes it so good!)

Bake in the center of the oven for one hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes.

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Enjoy!

Chocolate Cupcakes with Cinnamon Cream Cheese Frosting

So, I’ve been searching for the best chocolate cupcake recipe and I’m pretty sure that I’ve finally found the one. It’s “The Ultimate Chocolate Cupcakes” by Brown Eyed Baker. That’s the recipe for the cupcakes I used.  The frosting is absolutely delicious! Creamy, tangy, warm and cinnamon-y; the perfect compliment to the chocolate cupcakes.

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Cinnamon Cream Cheese Frosting

1 (8-oz) package cream cheese, room temperature

1/2 cup powdered sugar

1/4  teaspoon vanilla extract

3/4 cup heavy whipping cream

1 teaspoon ground cinnamon

Recipe: Cinnamon Cream Cheese Frosting

Beat cream cheese until smooth. Sift in powdered sugar, vanilla, and cinnamon.

Whip in the heavy whipping until the frosting is of a pipe-able consistency.

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Enjoy!

Cinnamon Apple Walnut Muffins

These muffins are a perfect transition into fall. They’re soft, cinnamon-y, fluffy, with chunks of apple and walnuts. Perfect for breakfast or a sweet snack. And don’t skimp on the cinnamon-sugar topping; it adds an extra splash of cinnamon and a delicious crisp top.

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Ingredients: Cinnamon Apple Walnut Muffins (adapted from here)

1 cup whole wheat flour

1/4 cup granulated sugar

1/4 cup brown sugar

4 tablespoons wheat germ

1 and 1/2 teaspoons baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 and 1/2 cups quick-cooking oats

1 cup diced apples

1/2 cup chopped walnuts

1 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1 large egg, lightly beaten

1/2 cup boiling water

Cinnamon Sugar Topping

1/4 cup unsalted butter, melted

1/3 cup granulated sugar

1 teaspoon cinnamon (plus more to taste)

Apple Cinnamon Walnut Muffins

Grease a muffin tin.

Lightly spoon flour into a measuring cup; level with a knife. Combine flour, both sugars, wheat germ, baking soda, and salt.

Mix in oats, diced apple, and walnuts.

Make a well in the center of the mixture. Combine the buttermilk, oil, vanilla extract, and egg; add until dry mixture, stirring until just moist. Stir in boiling water.

Let batter stand for 15 minutes and preheat the oven to 375F.

Spoon batter into the muffin tin. Bake for 20 minutes, or until muffins spring back when touched.

Let cool slightly before topping.

Cinnamon Sugar Topping

Combine sugar and cinnamon in a bowl.

Dip muffins into butter and then cinnamon/sugar mixture.

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Enjoy!

Hot Milk Cake

Every since I saw the recipe for “Hot Milk Cake” I wanted to try it. It just looked so good! I had to play around with it a bit though, I halved the recipe, doubled the vanilla, and added cinnamon and salt. The cake was delicious! It’s definitely my favorite vanilla cakes so far. I frosted it with a cooked frosting from Betty Crocker. You might be hesitant about using a frosting with flour in it, but it’s really dreamy. I would say it’s less buttery than Swiss Meringue Buttercream and less sweet than American Buttercream, but super creamy.

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Ingredients: Hot Milk Cake (adapted from here)

2 large eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1 cup and 2 tablespoons all-purpose flour

1 and 1/4 teaspoons baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup plus 2 tablespoons 2% milk

5 tablespoons unsalted butter

Cooked Frosting (from here)

1 cup milk

1/3 cup all-purpose flour

1 cup powdered sugar

1/4-1/2 teaspoons ground cinnamon *optional

1 cup butter, softened

1 teaspoon vanilla

Recipe: Hot Milk Cake

Preheat oven to 350F.

In a large bowl, beat eggs on high speed for 5 minutes or until thick and pale yellow.

Gradually add sugar, beating until mixture is light.

Beat in the vanilla.

Combine flour, baking powder, and cinnamon; gradually add to batter; beat at low speed until smooth.

In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.

Pour batter into an 8×8 pan lined with parchment paper and bake for 30-35 minutes, or until a toothpick comes out clean.

Cooked Frosting

Stir milk and flour in 2-quart saucepan until blended. Heat over medium heat until thickened.

Cover and refrigerate about 25 minutes or until cool.

Beat butter, powdered sugar, cinnamon, and vanilla in medium bowl on medium speed until smooth. Gradually beat in flour mixture until blended.

Frost cake!

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Enjoy!

 

 

Cinnamon Sugar Doughnuts

These are the most delicious doughnuts you will ever eat. Ever. They’re incredibly fluffy and light, like little doughnut clouds and covered in cinnamon sugar. Yum!

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Ingredients: Doughnuts (from here)

3 tablespoons active dry yeast

1 cup whole milk, heated to 110˚F

2 to 2 and 1/2 cups bread flour, plus more for the work surfface

2 tablespoons superfine sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

3 large egg yolks

4 tablespoons unsalted butter, at room temperature

Vegetable oil, for frying

Cinnamon Sugar Coating

1 and 1/4 cup granulated sugar

1-2 teaspoons cinnamon (to taste)

1 stick butter, melted

Recipe: Doughnuts

In a medium bowl, dissolve 2 tablespoons of the yeast in 3/4 cup of the warm milk. Stir in 3/4 cup of the flour to create a smooth paste. Cover and let rest in a warm spot for 30 minutes.

Combine the remaining milk and yeast in the bowl of a stand mixer fitted with the paddle attachment.

Add the flour mixture along with the sugar, salt, vanilla, and egg yolks. Mix until smooth. Turn off the mixer and add 1/2 cup of the remaining flour. Mix on low for about 30 seconds.

Add the butter and mix until it becomes incorporated, about 30 seconds. Switch to a dough hook and, with the mixer turned off, add more flour, about 1/4 cup at a time. Knead the dough on medium speed between additions until the dough pulls completely away from the sides of the bowl and is smooth and not too sticky. It will be very soft and moist, but not so sticky that you can’t roll it out. (You may have flour left over.)

Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.

Line a baking sheet with a lightly floured dish towel. Roll out the dough on a lightly floured surface to 1/2 inch thick. With a doughnut or cookie cutter, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (Note: If making filled doughnuts, clearly, don’t cut out the holes.) You can re-roll the scraps and cut out additional holes.

Place the doughnuts at least 1 inch apart on the baking sheet and cover loosely with plastic wrap. Let rest in a warm spot to proof until they almost double in size, 5 to 20 minutes, peeking every five minutes. To test whether the dough is ready, touch it lightly with a fingertip. If it springs back immediately, it needs more time. If it springs back slowly, it is ready. If it doesn’t spring back at all, it has over-proofed, in which case you can punch it down and re-roll it once.

While the doughnuts are proofing, heat a heavy-bottomed pot with at least 2 inches of oil until a deep-fat thermometer registers 360˚F (182°C). With a metal spatula, carefully place a couple of doughnut holes or doughnuts in the oil, being careful not to crowd the pot.

Fry for 1 to 2 minutes per side, until light golden brown. Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool slightly before glazing. Repeat with the remaining doughnuts and holes, keeping the temperature consistent.

Cinnamon Sugar Coating

Mix the granulated sugar and cinnamon together on a plate or shallow bowl.

While the doughnuts are still warm, dip each of the doughnuts in the melted butter (either or both sides) and then in the cinnamon sugar.

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Enjoy!

 

Ginger Cookies

Happy friday, guys! I made you some ginger cookies. These ginger cookies are soft and full of flavor, they’re also rolled in sugar so the outside has some crunch.

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Ingredients: Cookies (from here)  *Makes 16

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 large egg, room temperature

1/4 cup molasses

2 and 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

Additional sugar

Recipe: Cookies

In a large bowl, cream the butter and sugar until light and fluffy, about 2 minutes.

Beat in the egg and the molasses.

In a separate small bowl, whisk together the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually add to the wet mixture and mix well.

Form 1 and 1/2 tablespoon sized balls and roll in sugar. Place 2 inches apart on baking sheets.

Bake for 10-12 minutes. Cool on a wire rack.

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Enjoy!

Pecan Coffee Cake Cookies

These cookies are thick, cakey, and cinnamon-y, and on top they have a sprinkling of pecan stresuel. They are so good and perfect with coffee, because, well they are coffee cake cookies. Everyone you know will love these cookies 🙂

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Ingrediants: Pecan Streusel

1 and 1/4 cups chopped pecans, toasted

1/2 cup brown sugar

3/4 teaspoon cinnamon

Pinch of Salt

3 ounces unsalted butter, melted

Cookies

12 ounces unsalted butter, melted

2 teaspoons vanilla extract

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup yogurt (6 oz)

2 large eggs, room temperature

2 and 3/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 tablespoon cornstarch

1 teaspoon cinnamon

Recipe: Pecan Streusel

On a baking sheet, toast pecans at 350F until they begin to brown and smell nutty. Let cool, then chop.

Mix the rest of the ingredients in a small bowl, then add the cooled chopped pecans.

Cookies

Preheat oven to 350F and grease three cookie sheets.

Cream butter, vanilla, and both sugars in a medium bowl.

Beat in yogurt and both eggs until smooth.

In a separate bowl, combine all dry ingredients. Slowly mix the dry batter into the wet batter until smooth.

Drop about two tablespoons of dough for each cookie onto the cookie sheet, and then lightly press a bit of the  pecan mixture on top of each cookie.

Bake for 8-11 minutes, or until the bottoms are slightly golden.

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Enjoy!

 

Cinnamon Oatmeal Squares

Warm, chewy oatmeal squares bursting with cinnamon flavor, drizzled with vanilla icing. Mmm, pure deliciousness. Plus, because they’re filled with oats you can totally have them for breakfast.

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Ingredients: Squares (Makes 12)

3/4 cup butter, softened

1 cup and 1/2 cup brown sugar

1 eggs

2 egg yolk

2 and 1/4 cup flour

1 teaspoons cornstarch

1 and 1/2 teaspoons cinnamon

1/2 baking powder

1/2 baking soda

1 teaspoon vanilla

1 teaspoon salt

1 cup quick oats

2 cups (one bag) cinnamon chips

Drizzle

1/2 cup powdered sugar

1 tablespoon heavy cream

1 teaspoon vanilla

Recipe: Squares

Preheat oven to 325F and grease and line with parchment paper a 9×13 pan.

Cream butter and both sugars on medium-high speed until it lightens in color. Beat in vanilla and eggs, mixing after each one.

In separate bowl combine dry ingredients, including oats. Mix into wet batter. Pour in cinnamon chips.

Press batter into pan. Bake for about 20 minutes or until a toothpick comes out clean.

Drizzle

Mix powdered sugar, half and half, and vanilla in a small bowl. With a spoon drizzle over oatmeal squares.

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Enjoy!