Tag Archives: Cinnamon

Cinnamon Ice Cream

The most common question I’m asked about this blog is Do you take the photos yourself? The answer is yes, I bake or make and then photograph. This time, however, I didn’t do the making. This was hubby’s project from start to finish. He makes ice cream a couple of times a year. I’m still wanting some more of the chocolate ice cream he made last Easter. The first batch for 2012 is cinnamon, a flavour I know he has been wanting to make for a while. If you like snickerdoodles and ice cream, you’ll love this recipe. It’s creamy, with all the flavour of a snickerdoodle. The original calls for just white sugar; this batch substitutes brown sugar and Equal for 1/2 of the white sugar.

Hubby recommends letting the ice cream freeze for at least a night, but says the texture will be best after two days. If you add anything to the recipe, like walnuts or pecans, be sure to chill them first and add them to the ice cream machine late in the freezing process. That goes for any goodies you add to homemade ice cream, says hubby.


Cinnamon Ice Cream
Adapted from recipe from All Recipes

Ingredients

1/2 cup white sugar
1/4 cup brown sugar
1/4 cup Equal sugar substitute (do not convert to grams, as you will add way too much sweetener. the conversion from sugar to sweetener works only if you go by volume)
1 1/2 cups half-and-half cream (can substitute 3/4 cup of pouring cream plus 3/4 cups of whole milk)
2 eggs, beaten
1  1/4 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions

In a saucepan over medium-low heat (make sure it’s not too hot) stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble.

Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon, about 10-15 minutes.

Remove from heat, and whisk in vanilla and cinnamon. Cover and set aside to cool for at least 3 hours in the refrigerator.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer’s instructions.

Pour ice cream into freezer-safe container with lid, cover surface of ice cream with plastic wrap under lid, and let harden in freezer overnight. Scoop and serve. 

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My 30th Birthday

The Kitchenaid is out on her maiden voyage today. Snickerdoodles are in the oven.

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Hot Cross Buns 3

Happy Easter to all those who celebrate. Any holiday that involves Cadbury chocolate and hot cross buns is ok with me. Hubby is working on his own project today, chocolate ice cream. Yours truly will be the official taste tester.

Buns by Katie, Tupperware plate and tablecloth by Nanna.

Hot Cross Buns 1
Hot Cross Buns 2

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Cinnamon Buns

The new oven arrived last week so I baked some buns yesterday. After making your own you’ll never want store-bought cinnamon buns again.  Click here for recipe.

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Snickerdoodles

Funny name but seriously yum. Almost unheard of here in Australia, but I’m yet to meet and Australian who didn’t love them after a cookie or two. I’ve made these quite a few times now, the dough is pretty quick and easy to whip up. Rolling the balls of dough in the cinnamon and sugar is the most time-consuming aspect of the recipe, but it’s worth it! The recipe makes a fair few cookies so you’ll have plenty to share, even if you sample a cookie or eight. Aim for a little crisp on the edges and cakey in the middle.

Snickerdoodles
Recipe from Smitten Kitchen, adapted from Martha Stewart

Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

2 3/4 cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/4 teaspoon salt
16 tbsps (2 stick or 8 ounces) unsalted butter, at room temperature
1 3/4 cups sugar, plus more if needed
2 tbsps ground cinnamon, plus more if needed
2 large eggs

Preheat the oven to 400°, with one rack in top third and one rack in bottom third of oven. Line baking sheets with silicone baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. At this point, I chilled the dough for an hour (or you can overnight) before scooping it, because I otherwise found it too difficult to scoop into balls and roll but the original recipe doesn’t find this step necessary.

Once dough has chilled, in a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small ice-cream scoop* to form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack. In theory, they can be stored in an airtight container up to one week, but I say good luck with that.

* Martha recommends a size 30 (1 1/4 ounce) ice cream scoop but I used a size 40 (3/4 ounce) and they came out 3 to 4 inches across, or plenty huge.

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Snickerdoodles

Recipe by Martha Stewart

 

These were made for a friend who can’t eat chocolate.
It was hard finding a chocolate-free recipe in my archive!

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Cinnamon Buns and Crochet

These are two of my favourite things.

Cinnamon buns recipe.

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Snickerdoodles

These cookies were made for NYE celebrations. I don’t think any of them lasted to see in 2010.

I used a recipe found on Smitten Kitchen, which is an adapted Martha Stewart recipe. Here is the adapted recipe I used, and the original. 

Snickerdoodles
Recipe from Smitten Kitchen, adapted from Martha Stewart

Makes three dozen 3 to 4-inch cookies. Your mileage will vary by the size scoop you use.

2 ¾ cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
¼ teaspoon salt
16 tbsps (2 stick or 8 ounces) unsalted butter, at room temperature
2 large eggs
1 ½ cups sugar, plus about ¼ cup extra
2 tbsps ground cinnamon, plus more if needed

Preheat the oven to 400° Fahrenheit/200° Celsius. Line baking sheets with silicone baking mats or baking paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 ½ cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine.

Add dry ingredients, and beat to combine.

In a small bowl, combine remaining ¼ cup sugar and the ground cinnamon. Form balls of the dough, and roll in cinnamon sugar. Place about two inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 8 minutes. Transfer the sheets to a wire rack to cool about five minutes before transferring the cookies to the rack.

Snickerdoodles
Recipe by Martha Stewart

Ingredients

2 3/4 cups all-purpose flour
2 tsps cream of tartar
1 tsp baking soda
1/4 teaspoon salt
8 tbsps (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1 3/4 cups sugar, plus more if needed
2 tbsps ground cinnamon, plus more if needed
2 large eggs

Directions

Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside.

Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.

In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.

From Holiday Cookies 2005

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Cinnamon Buns with Chocolate

Two notes:
1. Cold Sydney nights are not condusive to the rising of cinnamon buns. The buns weren’t as good as last time but I will make them again soon.
2. Was out of icing sugar so used chocolate on top of the buns. Missed the icing, but who can complain about chocolate.

Find the recipe here.

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Wholemeal Banana Muffins

Anytime you can pack some extra goodness and fibre into a sweet treat, without affecting the taste too much I say hooray! These are Banana Crumb Muffins without the crumb topping, made with wholemeal plain flour. As always, I added some cinnamon to the batter. The wholemeal flour changed the taste and texture of the muffin only very slightly. I used four small-medium overripe bananas.

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