Posts Tagged ‘cinnamon’

Here is a cookie that is worth all the work put into it.

One of my families favorite.

These are asked for as their birthday treats instead of cake…. weirdos i know

It all starts with your favorite sugar cookie dough (mine is below)

After a short stint in the fridge, roll into a rectangle.

Mix your filling

Slather it on

Roll up. Make it do some more time in the fridge. Remove and slice it up.

Bake…let cool (don’t eat while hot…it will hurt your mouth….trust me )

Drizzle with chocolate

Now you can devour.

Cinnamon Roll Cookies

adapted from Picky-Palate

Ingredients

• 1 ½ cup butter
• 1 ½ cup sugar
• ½ cup brown sugar
• 2 eggs
• 5 tsp vanilla
• Seeds from 1 vanilla bean
• 3 tsp almond extract
• 4 cups flour
• 1 tsp salt
• 1 tsp baking powder
• ½ tsp cinnamon

For the filling

• 1 stick (1/2 cup) butter, softened
• 1 cup brown sugar
• 4 oz cream cheese, softened
• 1 Tbsp cinnamon

Directions

1. In the bowl of an electric mixer cream butter and sugars. Add eggs (1 at a time), vanilla, vanilla bean seeds and almond extract; mix until combine.
2. In a separate bowl mix flour, salt baking powder and cinnamon together.
3. Slowly incorporate dry mix into butter mixture.
4. Once fully combine, divide in half and shape into disks. Place in parchment paper or plastic wrap. Pop in fridge for about an hour.
5. Meanwhile make filling. Combine softened butter, brown sugar, cream cheese and cinnamon in a bowl.
6. When dough is done in the fridge, roll out 1 of the disks in a rectangular shape (do this on parchment paper. It makes it easier to roll up). Spread ½ of the filling mixture on. Begin to roll in a ‘log’ shape, starting at the end furthers from you. Cover again in plastic wrap and stick in the fridge for about 30 min. Meanwhile do the same to the other disk of dough.
7. Pre-heat oven to 350.
8. Remove dough from fridge and using a serrated bread knife, cut into ½ inch cookies.
9. Place on lined baking sheet and cook for 9-12 min. Remove and let cool for at least 5 min before moving to a cooling rack.
10. To make chocolate drizzle, just melt 1 cup chocolate chips in microwave and drizzle on cooled cookies. Stick in fridge or freezer until firm.

It is absolutely no secret that I have a sweet tooth; just rummage thru my recipes, pantry or fridge.

It is why diets just don’t work for me. Never have and I don’t think ever will.

While the hubs what out of town the other day, I got board. Yea I have two kids and a dog to entertain. And could have should have worked on my fitness. But all that is STILL boring (not my kids…I love them. They were to busy bugging each other anyway).

SO……… the Chocolate Chip Snickerdoodle Cupcakes were born.  (ahhhhh…thats supposed to be the sound of angels singing)

I love  that I only had mini-chocolate chips. I think the regular sized may have been just a bit to much….maybe…..nahh, what am I talking about there is never to much chocolate.

First, mix up your batter (and pre-heat your oven)

Next, flour your chocolate chips. This will make it so they don’t fall to the bottom of the cupcake.

Then fold them in. Fill muffin cups and bake.

Then frost. ( I used the Brown Sugar Frosting from the Snickerdoodle Cookie sandwiches)

Then EAT/ Devour. I think I ate like 4 before I had to share.

Chocolate Chip Snickerdoodle Cupcakes

Makes 12

Ingredients

• 1 stick (1/2 cup) butter, softened
• ¼ cup brown sugar, packed
• ½ cup + 2 Tbsp regular sugar
• 2 eggs
• 2 tsp vanilla
• ½ tsp almond extract
• 1 ½ cup flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ Tbsp cinnamon
• ½ cup milk
• ½ cup mini-chocolate chips (tossed in flour)

Directions

1. Pre heat oven to 350. Grease or line a muffin tin.
2. In the bowl of an electric mixer, cream butter and sugars. Add eggs, vanilla and almond. Mix well.
3. In a gallon Ziploc bag (or large bowl) combine flour, baking powder, salt and cinnamon. Slowly incorporate into butter mixture.
4. Add milk.
5. Fold in floured mini-chocolate chips.
6. Fill muffin cups 2/3 full.
7. Pop in oven and bake for 25 min. Remove and let cool completely. Frost.
8. Enjoy!

Brown Sugar Buttercream

From Always with Butter

Ingredients

• 1½ sticks of butter, softened
• 2/3 cup brown sugar
• ½ tsp cinnamon
• 3 cups powdered sugar
• 3 Tbsp heavy cream
• 1 tsp vanilla

Directions

1. In the bowl of an electric mixer cream butter and brown sugar together.
2. Add cinnamon and powdered sugar (1 cup at a time so you don’t end up in a huge dust cloud).
3. Add milk and vanilla.
4. EAT!!!! Or frost if you must

I absolutely love love love cinnamon….not the ground brown kind (although I do love that), but the hot kind, the fake kind, the red kind. The Big Red, Red hot candy kind.

When I was a teenager I used to chew so much Big Red my mouth felt like it was raw. But I loved it.

So while browsing the candy isle the other day I saw a box of Red Hots candy. And the little man on my shoulder (we all have him..mines name is Frank ) put them in my basket. I didn’t, he did He is a mean little man.

So why not make something with them, instead of going to the dentist because I ate a whole box and broke my teeth and the hard little guys.

So the Red Hot Cookie was born……

These didn’t last long in my house….about an hour maybe two.

They have that wonderful Red Hot cinnamon taste.

Fabulous, just fabulous.

Red Hot Cookies

Ingredients

• 1 ½ cup sugar
• 1 cup + 2 tbsp butter, softened
• 1 egg
• ¾  cup cinnamon candies (i.e. Red Hots)
• 2 tsp vanilla
• 2 vanilla bean seeds
• 1 tsp cinnamon
• 2 ½ cups flour
• 1 tsp baking powder
• ½ tsp cream of Tartar
• ½ tsp salt
• ½ cup water
• 2 ½ cups powdered sugar

Directions

1. Pre-heat oven to 375.
2. Cream 1 cup butter and sugar in the bowl of an electric mixer. Add egg, 1 tsp vanilla, cinnamon and 1 vanilla bean seeds.
3. In a food processor, process ¼ cup of cinnamon candies into a powder (a few chunks are ok). Add to butter mix.
4. Mix in flour, baking powder, cream of tartar and salt until fully incorporated.
5. Drop by the tablespoon full onto a lined baking sheet. Bake 8-10 min or until done.
6. Remove and let cool.
7. Meanwhile, in a medium saucepan, boil water and ½ cup cinnamon candies until candies are dissolved.
8. In the bowl of an electric mixer (with the whisk attachment) cream butter, vanilla bean and vanilla. Add Cinnamon water.
9. Mix in powdered sugar.
10. Pop in refrigerator for about 15-20 min to firm up.
11. Scoop frosting into a Ziploc bag (or piping bag), snip if a corner and squeeze out to frost.