Tag Archives: Cinnamon

Frosted Zucchini Bars

9 Oct

I will never be a truly successful blogger. Want to know why? Because I get all excited about my blog for about 6 months…then I get lazy. Or busy. Or both. And my poor blog suffers. However! If you stick with me, I promise that I will get to the ever-growing list of recipes. Promise.

Anyone else have zucchini coming out their ears from their over-successful garden? Yeah…me either. We actually have a ton of tomatoes this year (the ironic thing being, I’m the only one in my entire house that eats them) but our zucchini never made it. I think there’s something wrong with us. All of our neighbors got a ton! I’ll trade a few of my tomatoes so I can make these. 🙂 My sister passed this batch along and they look so good!!! (it’s times like these that you curse the fact that your sibling lives clear across the country and you can’t skip over to have a taste)

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Ingredients

    • 1 1/4 c. butter, softened
    • 3/4 c. sugar
    • 3/4 c. brown sugar, packed
    • 3 eggs
    • 2 tsp vanilla
    • 2 1/2 c. flour
    • 1 Tbsp baking powder
    • 1 1/2 tsp cinnamon
    • 2 c. zucchini, grated
Frosting
  • 2 c. powdered sugar
  • 1 tsp cinnamon
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 2 Tbsp milk

Instructions

  1. Cream butter and sugars. Add eggs and vanilla. Mix in flour, cinnamon and baking powder. Blend in zucchini.
  2. Pour into greased jelly roll pan. Bake at 350 degrees for 25-30 minutes. Cool.
  3. Prepare frosting. Add more milk if necessary to get right consistency. Spread over cooled bars.

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http://www.julieseatsandtreats.com/2011/07/cinnamon-frosted-zucchini-bars/

 

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Apple Crisp

6 Jul

I am so behind on posting, these days. I’m in a production of Les Miserables this summer, so I’m not cooking new things as frequently (it’s a good thing my kids never get sick of mac and cheese), and when I do, I let them sit forever in my draft box because I can’t manage to upload the picture and write down the recipe in one sitting. So today I’m playing catch up! Hopefully I’ll get to the point that I can post more than one recipe a month. 🙂

This Apple Crisp is another one from my ‘there’s no way you can mess this up’ recipe collection. I like it because there is a single serving version, as well as a feed-the-crowd version.

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Apple Crisp For One:

Filling

1 medium cooking apple

2-3 drops lemon juice

1 Tbsp sugar

1/4 tsp ground cinnamon

Crumb Topping

2 Tbsp flour

2 Tbsp rolled oats

2 Tbsp brown sugar

dash of cinnamon

1 Tbsp softened butter

Peel and core apple and cut into 1/4″ slices. Place in 4″ round casserole dish. Sprinkle with lemon juice. Combine sugar and cinnamon in small bowl. Add to apples and toss to coat. Combine dry ingredients for crumb topping. Cut in butter with a fork until the mixture is crumbly.

Method 1:

Cover prepared filling (no topping) loosely with plastic wrap and microwave on high for 2 minutes. Stir gently, then sprinkle with crumb topping mixture and bake, uncovered, at 375^F for 15-20 minutes.

Method 2:

Sprinkle crumb topping over apple/cinnamon sugar mixture and bake at 375^F for 30-40 minutes.

Apple Crisp for 6-8

Follow directions above for filling, using 6 medium cooking apples, 1 Tbsp lemon juice, 1/4 cup sugar, and 1 tsp cinnamon. Make the crumb topping as directed using 3/4 cup flour, 1 cup rolled oats, 1 cup brown sugar, 1 tsp cinnamon, and 1/2 cup softened butter.

Sprinkle topping over filling and bake at 375^F for 40-45 minutes until apples are tender.

Serve with ice cream.

 

Cinnamon Roll Sugar Cookie Bars

19 Feb

My husband came upstairs and said, “Whatever that is that you made – it actually tastes really good.” To some, this may seem a little…snarky? But coming from my husband – a man who’s dessert intake in strictly limited to rice crispy treats and brownies – it was a huge compliment. He ate one of my desserts, of his own free will, and he liked it.

These turned out a little more cake-y than sugar cookie-y for me…it was my first try and I very well could have mixed them funny (I think I forgot to press the batter into the pan) – but regardless, they were really good. Definitely a repeat!

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Ingredients

    • 2 1/4 cups + 2 Tbsp all-purpose flour
    • 2 Tbsp cornstarch
    • 1 Tbsp cinnamon
    • 1 1/2 tsp baking powder
    • 1/2 tsp salt
    • 3 1/2 Tbsp powdered milk
    • 10 Tbsp unsalted butter, softenend
    • 2/3 cup packed light-brown sugar
    • 1/3 cup granulated sugar
    • 2 large eggs
    • 3 Tbsp sour cream
    • 1/2 tsp vanilla extract
Cream Cheese Frosting
  • 6 oz cream cheese, softened
  • 6 Tbsp salted butter, softened
  • 1/2 tsp vanilla extract
  • 2 1/2 – 3 cups powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, salt and powdered milk for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, brown sugar and granulated sugar until pale and fluffy, scraping down sides and bottom of bowl occasionally. Add in eggs one at time mixing until combined after each addition. Blend in sour cream and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Butter and 13 by 9-inch baking dish, then with buttered hands gently press and spread cookie dough into an even layer in dish. Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 21 minutes. Allow to cool completely then frost with cream cheese frosting. Cut into squares and store in an airtight container.
  • For the cream cheese frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy, occasionally scraping down sides and bottom of bowl. Stir in vanilla. With mixer set on low speed, slowly add in powdered sugar and continue to mix until fluffy.

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Original recipe: http://www.cookingclassy.com/2013/08/cinnamon-roll-sugar-cookie-bars/

Gingerbread Bars

9 Jan

I’m totally past the acceptable limit of gingerbread, I’m sure – the holidays being over and all that jazz. But I really love the whole ‘bar’ cookie thing and I can’t pass this one by. So, close your eyes and pretend it’s Christmas all over again. 🙂

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Ingredients:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

3/4 tsp vanilla

1/4 cup molasses

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp salt

2 cups flour

1 tsp baking soda

Frosting:

4 oz cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 325^F. Line jelly roll pan* with foil or parchment paper and spray with non-stick cooking spray. Set aside.

In a large bow, cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes, or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. Pour into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.

For the frosting: Whip all ingredients together until smooth. Spread overtop cooled bars and cut into squares. Serve immediately or store in air tight container.

*If you don’t have a jelly roll pan, you can use a glass 8×8 dish and add 2-3 extra minutes to baking time.

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Cinnamon Swirl Bread

11 Oct

I asked my husband to make this Cinnamon Swirl Bread recipe that I found online, and was so excited when he finally did! When I took a few pictures of it, he asked, “Are you going to put it on your blog?” I said, “Of course!” And he added, “Well, I better give you the recipe then.” I was slightly confused, considering the fact that I was the one that gave him the recipe…or so I thought. He’s been obsessed with making the perfect loaf of bread lately, and it’s a good thing I decided to add this recipe to the blog because, apparently, he made up his own and the only place it resides is in his head. A sudden case of amnesia, and this piece of cinnamon-swirl, gooey goodness could have been lost to us forever. That would have been a real tragedy! That and the loss of my husband’s mind…I’d miss that too.

 

 

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Ingredients:

3 cups bread flour

1 1/2 cups warm water

1/3 cup sugar

1 Tbsp yeast

1 tsp salt

butter – room temperature

cinnamon/sugar (about a 3:1 ratio, ex: 4 tsp cinnamon, 1/4 cup sugar)

In a smaller bowl, mix warm water and sugar. Add yeast and allow it to proof. Sift together flour and salt, then add yeast mixture. Knead together until dough pulls away from your fingers – a little sticky still and not too dense. Cover the dough and let rise to double in size. Roll out dough to 1/2″ inch thick rectangle and spread a layer of softened butter over surface (the thicker the butter, the more pronounced the marbling in your loaf). Sprinkle the butter layer with a generous coating of cinnamon/sugar mixture. Fold the dough in thirds long-ways, then fold in thirds again from the opposite sides, forming a loaf. Place in greased bread pan and bake at 350^F for 20 minutes. When bread is done baking, remove from oven and brush top crust with butter. Best when served warm!

*You can use regular flour, but bread flour allows your loaf to rise and hold it’s shape better. Our all-purpose flour loaves always turn out much more dense.

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Pumpkin Cheesecake Crescent Rolls

1 Oct

Let the pumpkin-fest begin! I love Fall, and I love pumpkin, so I will probably make every recipe I find that mentions pumpkin…you have been warned.photo 1

Ingredients:

Rolls –

2 pkgs crescent rolls

6 Tbsp cream cheese, softened

1/2 cup powdered sugar

1/4 cup pumpkin puree

1/4 tsp ground cinnamon

1/4 tsp allspice

Glaze –

2 Tbsp cream cheese, softened

1 cup powdered sugar

1 Tbsp milk

Preheat oven to 375^F. To make filling, beat cream cheese, powdered sugar, pumpkin, cinnamon,  and allspice until fully combined. Unroll crescent rolls and separate into triangles. Scoop a large spoonful of filling into the center of the triangle. Roll up the crescent carefully, and place on parchment paper-lined baking sheet. Bake for 11-13 min. Cool crescents. To make glaze, mix all ingredients until creamy. Drizzle or put glaze in a ziplock bag, snip a small hole in the corner, and pipe glaze onto rolls.