Feb 042011
 

Pictures

Cinnamon Toasted Almonds

Cinnamon Toasted Almonds

the Ingredients

the Ingredients

Pouring Sugar

Pouring Sugar

Adding Brown Sugar

Adding Brown Sugar

Adding Salt

Adding Salt

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

About to Beat Egg Whites

About to Beat Egg Whites

Beating Egg Whites

Beating Egg Whites

Frothy

Frothy

Adding Vanilla

Adding Vanilla

Beating

Beating

Beaten

Beaten

Adding Almonds

Adding Almonds

Mixing the Almonds with the Egg White Mixture

Mixing the Almonds with the Egg White Mixture

Getting Covered in Egg White Mixture

Getting Covered in Egg White Mixture

Adding Sugar Mixture

Adding Sugar Mixture

Gently Mixing

Gently Mixing

Ready for the Oven

Ready for the Oven

Pour onto Cookie Pan

Pour onto Cookie Pan

Spreading them Out

Spreading them Out

Now Really Ready for the Oven

Now Really Ready for the Oven

Halfway Done

Halfway Done

Done but Still on the Sheet

Done but Still on the Sheet

Cooling

Cooling

Cinnamon Toasted Almonds

1 whole egg whites
3 teaspoons vanilla extract
2 cups unblanched almonds
1/8 cup sugar
1/8 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

In a large mixing bowl, beat egg whites until frothy; beat in vanilla. Add almonds; stir gently to coat. Combine the sugars, salt and cinnamon; add to nut mixture and stir gently to coat.

Spread evenly into a greased 15-in. x 10-in. x 1-in. baking pans. Bake at 300° for 30-40 minutes or until almonds are crisp, stirring once. Cool. Store in an airtight container.

Original recipe came from here.

LOVE THESE!!!! Yes they are all caps worthy! As you can probably tell I’m not a huge nut person and I’m not sure what possessed me to make these, but I’m glad I did! They taste like candy, and I like candy!!! If you like almonds I really insist you make these!

Jan 212011
 

Pictures

Spicy Frostbite Chocolate Chip Cookies

Spicy Frostbite Chocolate Chip Cookies

the Ingredients

the Ingredients

Adding Flour

Adding Flour

Adding Baking Soda

Adding Baking Soda

Adding Cinnamon

Adding Cinnamon

Adding Ginger

Adding Ginger

Adding Salt

Adding Salt

Sifted

Sifted

Creaming Butter

Creaming Butter

Adding Brown Sugar

Adding Brown Sugar

Added Egg

Added Egg

Adding Vanilla

Adding Vanilla

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

Cookie Dough

Cookie Dough

Adding Chocolate Chips

Adding Chocolate Chips

All Mixed Up

All Mixed Up

Adding Powdered Sugar

Adding Powdered Sugar

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Adding Cookies

Adding Cookies

Covering Them

Covering Them

Ready for the Oven

Ready for the Oven

Out of the Oven

Out of the Oven

You Know...Racks

You Know...Racks

Spicy Frostbite Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon, divided
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1 whole egg
1 1/2 teaspoons vanilla
1 12 ounce bag semisweet chocolate chips
1 cup pecans, chopped, optional
2 cups powdered sugar

Preheat oven to 350. Sift together flour, baking soda, 1 1/2 teaspoons cinnamon, ginger, and salt. Set aside.

Cream butter. Add brown sugar, egg, and vanilla, and beat well. Add sifted ingredients to butter mixture. Gently fold in nuts and chocolate chips.

Refrigerate overnight or until firm. Form balls using 1 tablespoon of dogh.

Mix remaining 1/2 teaspoon cinnamon with powdered sugar. Roll balls in sugar mixture. Place about 2 inches apart on ungreased cookie sheets. Bake for 12-15 minutes.

This recipe came from a wonderful book, The Search for the Perfect Chocolate Chip Cookie by Gwen Steege, I was lucky enough to find it at the Bookman in Orange. A great used bookstore!

As for the cookies themselves, they went to my step-dad’s work and I hear they were eagerly eaten!

Nov 282010
 

Pictures

Cake Ingredients

Cake Ingredients

Adding the Cake Mix

Adding the Cake Mix

Eggs

Eggs

Adding the Applesauce

Adding the Applesauce

Adding the Oil

Adding the Oil

Mixing

Mixing

All Mixed

All Mixed

Pouring into Pan

Pouring into Pan

Ready for the Oven

Ready for the Oven

Hot Out of the Oven

Hot Out of the Oven

Apple Pie Filling

Apple Pie Filling

Pouring the Filling

Pouring the Filling

Adding the Butter

Adding the Butter

Adding the Cinnamon

Adding the Cinnamon

Cooking

Cooking

Pudding-type Filling

Pudding-type Filling

Adding the Milk

Adding the Milk

Adding the Dream Whip

Adding the Dream Whip

Adding the Pudding Mix

Adding the Pudding Mix

Adding the Cinnamon

Adding the Cinnamon

Mixing it Up

Mixing it Up

Almost Ready

Almost Ready

The Cake is Cut

The Cake is Cut

Topping

Topping

The Bowl!

The Bowl!

Adding the Cool Whip

Adding the Cool Whip

First Layer

First Layer

Adding the Cake Cubes

Adding the Cake Cubes

Second Layer

Second Layer

Adding the Apple Filling

Adding the Apple Filling

Third Layer

Third Layer

Top View

Top View

Pudding Layer

Pudding Layer

Fourth Layer

Fourth Layer

Col Whip (Fifth Layer)

Col Whip (Fifth Layer)

More Cake (Sixth Layer)

More Cake (Sixth Layer)

Top View

Top View

More Apple FIlling

More Apple FIlling

More Cake! (Eighth Layer)

More Cake! (Eighth Layer)

Cool Whip (Ninth Layer)

Cool Whip (Ninth Layer)

Adding the Toffee Bits

Adding the Toffee Bits

Done!

Done!

Side View

Side View

Apple Spice Cake Trifle

1 18.25 ounce box spice cake mix
1 1/4 cups cinnamon applesauce
3 whole eggs
1/3 cup vegetable oil
1 21 ounce can apple pie filling
1 tablespoon butter
7 teaspoons ground cinnamon, divided
3 cups milk
1 large container vanilla pudding mix
1 envelope whipped topping mix
1 12 ounce tub Cool Whip®, thawed
1/2 cup chopped walnuts (optional)
1/4 cup English toffee bits or almond brickle chips

In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium speed of electric mixer for 2 minutes. Pour into a greased 13 x 9-inch baking pan.

Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a saucepan, cook pie filling, butter and 1 teaspoon cinnamon until butter is melted; stir until well blended. Cool.

In a mixing bowl, combine milk, pudding mix, topping mix and remaining cinnamon. Beat on high until thickened, about 5 minutes. Let stand 5 minutes.

Spread a third of the topping in a 6-quart clear glass bowl.

Cut cake into cubes; place half over topping. Top with half of the fruit mixture, walnuts and pudding mixture. Repeat layers, ending with remaining topping mixture. Sprinkle with toffee bits. Cover and chill for at least 2 hours.

Recipe from here.

NOTES – Everything about this was YUMMY!!! Next time I would double the apple pie filling, there just wasn’t enough (in my opinion!). I barely had enough to get the second layer of apple pie filling on. I also didn’t use all the cake cubes (more for me to snack on!) The pudding stuff was to die! I would eat that on toast or anything else for that matter! Bottom line, it was huge, a lot of work and AWESOME!!!!

Oct 192010
 

Pictures

Brownie Ingredients

Brownie Ingredients

Flour

Flour

Sugar

Sugar

Whisking

Whisking

Melting Butter

Melting Butter

Adding Coffee

Adding Coffee

Adding Cocoa Powder

Adding Cocoa Powder

Stirring

Stirring

Boiling

Boiling

Adding to the Flour/Sugar Mixture

Adding to the Flour/Sugar Mixture

Beating

Beating

Blended

Blended

Adding Buttermilk

Adding Buttermilk

Adding Beaten Eggs

Adding Beaten Eggs

Adding Baking Soda

Adding Baking Soda

Adding Cinnamon

Adding Cinnamon

Adding Vanilla

Adding Vanilla

Brownie Batter!

Brownie Batter!

Ready for the Oven

Ready for the Oven

Cooling

Cooling

Frosting Ingredients

Frosting Ingredients

Powdered Sugar

Powdered Sugar

Adding Cocoa Powder

Adding Cocoa Powder

Adding Cinnamon

Adding Cinnamon

Pretty

Pretty

Stirring

Stirring

Stirring

Stirring

Stirred

Stirred

Melting Butter

Melting Butter

Almost Melted

Almost Melted

Adding Powdered Sugar Mixture

Adding Powdered Sugar Mixture

Adding More

Adding More

Beating

Beating

Beating it Real Good

Beating it Real Good

Adding Milk

Adding Milk

Adding Vanilla

Adding Vanilla

Frosting

Frosting

Getting Ready to Spread it On

Getting Ready to Spread it On

Ready for Justin to Take to Work

Ready for Justin to Take to Work

Cinnamon Coffee Brownies

2 cups flour
2 cups sugar
1 cup butter
4 tablespoons cocoa powder
1 cup brewed coffee, strong
1/2 cup buttermilk
2 whole eggs, beaten
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Frosting:
1/2 cup butter
4 tablespoons cocoa powder
4 cups powdered sugar
1/2 teaspoon cinnamon (1/2 to 1)
3 tablespoons milk
1 teaspoon vanilla

Preheat oven to 350. Grease a 9×13 inch baking pan.

Combine flour and sugar in a large mixing bowl. In a medium saucepan, over medium heat, bring butter, cocoa and coffee to a fast boil. Pour over flour mixture and mix well. Mix buttermilk, eggs, baking soda, cinnamon and vanilla into the flour mixture; mixing well after each addition. spread evenly into the prepared pan.

Bake for 35 minutes in the preheated oven, or until brownies begin to pull away from the sides of the pan.

Frosting: Melt butter over a low heat. Gradually beat in cocoa, powdered sugar, milk and vanilla, mix well. Frost brownies.

Recipe from here.

NOTES- It really should just say NOTE since I have only 1 thing to say. For the frosting I mixed the powdered sugar, cocoa powder and cinnamon together in advance to make it easier to add to the melted butter. Thats all!

Oct 182010
 

My mom started a new job today, so I thought she need something to take to work tomorrow. I hope they like them!

Pictures

the Ingredients

the Ingredients

Butter

Butter

Adding Sugar

Adding Sugar

Added Brown Sugar

Added Brown Sugar

Mixing

Mixing

Getting Fluffy

Getting Fluffy

Adding Apple Butter

Adding Apple Butter

Adding Eggs

Adding Eggs

Adding Vanilla

Adding Vanilla

Flour

Flour

Adding Baking Soda

Adding Baking Soda

Adding Salt

Adding Salt

Whisking

Whisking

Adding Flour Mixture to Butter/Sugar Mixture

Adding Flour Mixture to Butter/Sugar Mixture

Blending

Blending

Adding Apples

Adding Apples

Apples

Apples

Adding Cinnamon Chips

Adding Cinnamon Chips

Getting Ready to Mix it Up

Getting Ready to Mix it Up

All Mixed Up

All Mixed Up

Poured in the Pan

Poured in the Pan

Ready for the Oven

Ready for the Oven

Fresh out of the Oven

Fresh out of the Oven

Glaze Ingredients

Glaze Ingredients

Powdered Sugar

Powdered Sugar

Adding Milk

Adding Milk

We Have Glaze

We Have Glaze

Drizzling Over Bars

Drizzling Over Bars

Ready to Eat

Ready to Eat

Apple Cinnamon Bars

Bars
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup apple butter
2 whole eggs
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apples, peeled and finely chopped
1 cup cinnamon-flavored baking chips
Glaze
1 cup powdered sugar
2 tablespoons milk

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray.

In large bowl, beat butter, sugar and brown sugar with electric mixer on medium speed until light and fluffy. Add apple butter, eggs and vanilla; beat until well blended.

On low speed, beat in flour, baking soda and salt until well blended. Stir in apple and cinnamon chips. Spread batter in pan.

Bake 28 to 32 minutes or until edges begin to pull away from sides of pan and top is evenly browned. Cool in pan on cooling rack at least 1 hour.

In small bowl, mix glaze ingredients until thin enough to drizzle. Drizzle glaze over bars. For bars, cut into 8 rows by 4 rows.

Recipe from here.

Oct 132010
 

Pictures

Cupcake Ingredients

Cupcake Ingredients

Cake Mix

Cake Mix

Adding Pudding Mix

Adding Pudding Mix

Adding Milk

Adding Milk

Adding Oil

Adding Oil

Adding Eggs

Adding Eggs

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Mixing

Mixing

Mixed

Mixed

Ready to go in the Oven

Ready to go in the Oven

Out of the Oven

Out of the Oven

As You Can See, They Fell!

As You Can See, They Fell!

Frosting Ingredients

Frosting Ingredients

Butter and Cream Cheese

Butter and Cream Cheese

Adding Powdered Sugar

Adding Powdered Sugar

Mixing

Mixing

Adding Cinnamon

Adding Cinnamon

Mixing

Mixing

Yummy!

Yummy!

All Frosted

All Frosted

Cinnamon Toast Cupcakes

Cupcakes
1 18.25 ounce box yellow cake mix
1 3.4 ounce box vanilla pudding mix
1 1/4 cups whole milk
3/4 cup vegetable oil
3 whole eggs
1 tablespoon ground cinnamon
1 tablespoon cinnamon sugar (1 Tbsp sugar + 1/4 tsp cinnamon)
Cinnamon Cream Cheese Frosting
1 8 ounce package lowfat cream cheese, at room temperature
4 tablespoons butter, at room temperature
3 cups powdered sugar, sifted
1 teaspoon ground cinnamon

Place a rack in the center of the oven and preheat the oven to 350°F. Line 24 cupcake cups with paper liners. Set the pans aside.

Place the cake mix, pudding mix, milk, oil, eggs, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 min­utes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon 1/3 cup batter into each lined cupcake cup, filling it 3/4 full. (You will get between 20 and 24 cupcakes; remove the empty liners, if any.) Place the pans side by side in the oven.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 18 to 22 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners. Lift the cup­cakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your finger­tips. Place them on a wire rack to cool for 15 minutes before frosting.

Meanwhile, prepare the Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting: Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners’ sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute. Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.

Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. Sprinkle the frosting with the cinnamon­ sugar mixture. Place these cupcakes, uncovered or in a cake saver, in the refrig­erator until the frosting sets, 20 minutes. The cupcakes are ready to serve.

Makes 24. Recipe from here.

For some unfortunate reason, my cupcakes fell. It happens. I don’t like it, but what can you do. More then likely I over mixed, I’d still like to think it was not my fault!

Sep 032010
 

Pictures

the Ingredients

the Ingredients

Beating Eggs and Sugar

Beating Eggs and Sugar

Adding Vegetable Oil

Adding Vegetable Oil

Adding Applesauce

Adding Applesauce

Adding Orange Juice

Adding Orange Juice

Adding Vanilla

Adding Vanilla

Adding Crystallized Ginger

Adding Crystallized Ginger

Adding Flour Mixture

Adding Flour Mixture

Mixing

Mixing

All Mixed

All Mixed

In the Oven

In the Oven

Out of the Oven

Out of the Oven

Frosting Ingredients

Frosting Ingredients

Beating the Butter

Beating the Butter

Adding the Powdered Sugar Mixture

Adding the Powdered Sugar Mixture

Mixing

Mixing

Adding the Milk

Adding the Milk

Frosting!!!

Frosting!!!

Frosted Cupcakes

Frosted Cupcakes

Racks of Cupcakes

Racks of Cupcakes

Ginger Apple Cupcakes
Recipe Adapted from Family Circle Christmas
Makes 26 Cupcakes

3 cups flour
1 tablespoon baking powder
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
4 whole eggs
2 cups sugar
1/2 cup vegetable oil
1/4 cup applesauce, smooth
1/2 cup orange juice
2 teaspoons vanilla
1 1/2 tablespoons crystallized ginger

Heat oven to 350°. Line muffin tins with paper.

Combine flour, baking powder, ginger, cinnamon and salt in bowl.

Beat together eggs and sugar in large bowl on medium speed until light and fluffy, about 2 minutes. Add oil in steady stream, beating on medium speed. Add applesauce, orange juice, vanilla and crystallized ginger and beat until well blended.

On low speed, beat in flour mixture just until blended.

Divide batter between prepared tins.

Bake at 350° for 18 to 20 minutes or until a toothpick inserted in centers of cupcakes comes out clean. Cool cakes in pans on rack for 5 minutes. Remove cupcakes to wire racks to cool completely.

Cinnamon Ginger Buttercream

1 cup butter, softened
1 teaspoon vanilla
2 teaspoons cinnamon
2 teaspoons ground ginger
1 16 ounce box powdered sugar, sifted
3 tablespoons milk

Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix until blended.

Stir cinnamon and ginger into powdered sugar. Gradually add to butter mixture, beating until well blended after each addition, frequently scraping sides and bottom of bowl.

Beat in milk until light and fluffy. If frosting is to thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

Okay super yummy!!! I got a frosting tummyache from eating left over frosting and the cupcakes were delicious!

Aug 262010
 

Pictures

the Ingredients

the Ingredients

Getting Ready to Cream the Butter and Stuff

Getting Ready to Cream the Butter and Stuff

Creaming the Butter and Stuff

Creaming the Butter and Stuff

Adding the Eggs

Adding the Eggs

Adding the Flour

Adding the Flour

Adding the Oats and (not Golden) Raisins

Adding the Oats and (not Golden) Raisins

All Mixed Up

All Mixed Up

Balls on the Cookie Sheet

Balls on the Cookie Sheet

Flattened and Sprinkled with Crystallized Ginger

Flattened and Sprinkled with Crystallized Ginger

All Cooked

All Cooked

On the Racks

On the Racks

Ginger Oatmeal Raisin Cookies

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup unsalted butter, cut into 1 inch cubes and chilled
2/3 cup light brown sugar
1/2 cup sugar
2 tablespoons crystallized ginger, finely chopped, plus more for garnish if desired
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 teaspoon cayenne pepper, optional
2 whole eggs
1 tablespoon milk
2 teaspoons vanilla extract
2 cups rolled oats
1 1/4 cups raisins, preferably golden*

Sift together the flour, baking powder, and baking soda and set aside.

Put the butter, both sugars, the ginger, cinnamon, salt, and cayenne, into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 4 minutes. With the machine running, add the eggs one at a time, then add the milk and vanilla. As soon as the liquids are incorporated, stop the mixer and scrape down the sides and bottom of the bowl.

Turn the mixer speed to low and add half the flour mixture. When it is incorporated, add the remaining flour and mix until no traces of flour remain. Stir in the oats and raisins. If you have time, cover the dough and let chill for at least 2 hours, or up to 3 days, before baking.

When ready to bake, preheat the oven to 325 F. Line two baking sheets with parchment paper.

Scoop the cookie dough into 1 inch balls and put 2 inches apart on the baking sheets. Use your palm to slightly flatten each ball, then sprinkle the tops with chopped candied ginger, if desired.

Bake the cookies until lightly golden brown, about 13 minutes. Transfer to a cooling rack to cool completely. The cookies can be stored in an airtight container for up to 3 days.

*I usually use the golden raisins, but I happened to have some giant Thompson raisins, so I used those and made the cookies a bit bigger then I normally do.

These are a favorite of mine. I love cinnamon and ginger so yeah LOVE THEM!!!

Original recipe found here.

Aug 102010
 

I’m a few days late on this one but better late then never!!!

Pictures!

Cupcake Ingredients

Cupcake Ingredients

Creaming

Creaming

Beating

Beating

Whipping

Whipping

Folding

Folding

Batter!!!

Batter!!!

Adding Chips

Adding Chips

Ready to Go

Ready to Go

About to go in to the Oven

About to go in to the Oven

Fresh out of the Oven

Fresh out of the Oven

Frosting Ingredients

Frosting Ingredients

Mixing It Up

Mixing It Up

All Blended

All Blended

Adding the Chips

Adding the Chips

Ready to be Used

Ready to be Used

Frosted Cupcakes!

Frosted Cupcakes!

Cinnamon Chip Cupcakes with Cinnamon Chip Frosting

3 1/4 cups cake flour, sifted
1 1/2 tablespoons baking powder
1/4 teaspoon salt
7 ounces unsalted butter (1 3/4 sticks) softened
1 3/4 cups sugar
1 cup milk, plus 2 tablespoons
1 tablespoon vanilla
5 whole egg whites, room temperature
2 cups cinnamon chips
Cinnamon Chip Frosting
12 ounces unsalted butter (3 sticks) softened
1 pound powdered sugar, sifted (about 4 cups)
1/2 teaspoon vanilla
1 11 ounce bag cinnamon chip

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl.

Cream butter and sugar with a mixer until light and fluffy.

Reduce speed to low. Mix any milk and vanilla in a bowl. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.

Beat egg whites to stiff peaks, and fold into batter.

Divide batter among muffin cups, filling each 2/3 full.

Bake cupcakes until testers inserted into centers come out clean, about 18 minutes. Let cool in tins on wire racks for 5 minutes, then remove to wire racks to cool completely. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Frosting: Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Fold in cinnamon chips. Frost cupcakes!

This made 34 cupcakes. 34 really good cupcakes!!!