Do not eat this recipe. It is not food. Well, it is food…I mean obviously those are oranges and cranberries. But it’s not food you should consume. This is the most amazing, make your house smell incredible, holiday cheer inducing, dance around the living room smelling the air — stove top potpourri. Did you know you can fill your home with the smell of a your grandmother’s baking without creating a flour disaster in your kitchen? It’s true.
Confession. I’m a giant bookworm. It’s a condition that dates back to my early childhood. My parents have time-lapse video from Christmases long past where I don’t move from the same armchair for over 10 hours. I’m a constant figure as the room buzzes with holiday activity around me. Motionless, except the occasional turning of a page. My favorite place to be is completely engrossed in a great novel, oblivious to the world passing me by. As such, it’s no great surprise that I’ve always wanted to host a book club. I was recently given the opportunity to start one with friends, and I jumped at the chance. Books and my best gals? Win-win. Bonus prizes for me include the excuse to use my grandmother’s dainty teacups, and making delicious treats for my guests. I began with this amazing cranberry upside down coffeecake.
Spice cupcakes have been a Halloween tradition for me since childhood. These “deathcakes” are full of cinnamon and pumpkin topped with a glorious cream cheese frosting. Delicious.
Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!
Pumpkin Spice Deathcakes
from Cake Central
1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract
Whisk together dry ingredients then add wet and beat on low speed for 2 minutes.
Bake at 325 for 20-25 minutes. Makes about 36 cupcakes.
Cream Cheese Frosting
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 T vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated.
Monkey bread is the devil. I cannot resist it. I especially enjoy a new spin on it, like adding some kind of new flavor to the delicious combo of cinnamon sugar and buttery goodness. I can more readily call it breakfast if it includes fruit which makes this blueberry filled bread perfect for supporting my delusion. So, breakfast it is. That’s when I served it to my family anyway. But, I also ate it for lunch and dessert so it’s really all-encompassing food. The oatmeal practically makes it a health food…so I figured it was ok to have it for more than one meal.
I’m always on the lookout for ways to eat dessert for breakfast. These delightful little muffins have perfectly light flavor and a melt in your mouth oh-my-goodness-this-is-so-amazing texture that’s to die for. What would you call a dessert that you pass off as breakfast? I mean, besides the obvious…pie. Bressert? Deskfast?
In addition to being a bar version of one of my most favorite cookies, these are SUPER easy to make. Just slap it all in a pan, sprinkle with some cinnamon sugar and drop more dough on top.
I’ve decided Betty Crocker is an evil woman. That decision has been a long time coming – she’s been on my radar a while. Pure. Amazing. Evil. I love that lady.
As if ribbons of cinnamony delight weren’t enough, these blondies also have a drizzled glaze. Happiness is anything with a sweet sugar dribbling off the edges.
If you have a snickerdoodle lover in your life, make these immediately. If you don’t, go find one – they are the best kind of people and your life really isn’t complete until you know someone who goes ga-ga over cinnamon and sugar.
from Betty Crocker
2 1/3 cups all-purpose flour
- Heat oven to 350° F. Spray or grease bottom only of a 13×9-inch baking pan with cooking spray. In small bowl, combine flour, baking powder, and salt; set aside.
- In large bowl, beat butter with electric mixer on high speed until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed, beat in dry ingredients until combined.
- Spoon half the batter into pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter.
- Dollop teaspoon size amounts of remaining batter evenly over cinnamon-sugar mixture.
- Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
I had some leftover cinnamon butter in my fridge from making Snickerdoodle Bread. Not enough to make a full recipe of anything really, so I’ve been pondering how to use it. Then I thought of something I saw a while ago (on Pinterest…yes, all good ideas come from there it seems). After eating these cinnamon roll pancakes, my kids declared that I am “the best Mommy in the whole world”. So, that pretty much made my day. Even if it was a result of buttery goodness on their plates.
If you make the cinnamon butter the night before and pop it in your fridge, these pancakes won’t take any extra time in the morning. Just pop it in the microwave to soften it to a drizzling consistency and then swirl away. I used a ziploc baggie with the end snipped to swirl mine.
The big bonus for me is that instead of messy syrup which always ends up EVERYWHERE, my kids got a homemade cinnamon swirl that cooks right into the breakfast so there’s no sticky mess!
You can use your favorite pancake recipe if you’re making these for a Sunday brunch or if you are crunched for time, just whip up a batch of Krusteaz and make it special with the addition of that gorgeous cinnamon butter.
You will LOVE these. Yum!
1/4 cup butter
1/2 cup brown sugar, packed
1-2 tablespoons cream
Pinch of baking soda
1 1/2 teaspoons cinnamon
In a saucepan over medium high heat, melt the butter. Add in the brown sugar and whisk, bringing it up to a boil. Let it boil for about one minute, remove from heat, and whisk in the cream. Add the baking soda and cinnamon and whisk until combined. Set aside to cool slightly. Or, place in the fridge until ready to make pancakes.
Put cinnamon butter into a ziplock bag and snip one corner (microwave if necessary to bring to liquid consistency). Combine ingredients for pancake batter and dollup on hot griddle. Swirl cinnamon butter around the pancake starting along the outside, moving to the center. Flip pancake. Allow to cook on other side, then serve.
A few weeks ago my grandmother gave me four mini loaf pans. She knows me so well. I’ve been trying to use them ever since so I can bring her something delicious as a thank you. Yes, that’s what happens when you give me a baking item as a gift. I use it to make something awesome for you. The problem is, I got fixated on this snickerdoodle bread recipe I found. You may wonder why that’s an issue…and I’ll tell you. It’s because the recipe calls for cinnamon chips which (apparently) are seasonal. Not the season we’re currently in. But it was too late. I wanted to make a cinnamon sugary bread version of one of the best cookies ever. Nothing else would be good enough for the maiden voyage of my new pans. What to do, what to do?
I took some time reading the comments on the original recipe to find that people had substituted white chocolate chips as well as toffee chips in the bread and liked the results. Somehow I just couldn’t bring myself to spoil all that delicious cinnamon sugar goodness with a different flavor. I had just about given up and resigned myself to making some other kind of bread until cinnamon chips were back in stock, but then, a miracle!!
My wonderful cousin came up with a solution for me without even knowing it. She made some cookies today that included a cinnamon butter inside. Basically like a cinnamon sugar caramel kind of deal. As soon as I saw her recipe I knew it was the answer to my dilemma. I could make the bread per the recipe, but instead of using the cinnamon chips, I’d swirl the cinnamon butter through the batter. Genius!
We start by making our cinnamon butter swirl. Some butter and brown sugar are melted together and boiled briefly.
Add a little cream and some cinnamon then set aside to cool while we make our bread batter. Try not to eat with a spoon.
Cream butter, sugar and cinnamon together. Add some eggs, sour cream and dry ingredients. Until it looks like this. It’s very thick.
Spoon into your pans until about a third full.
Then swirl your cinnamon butter around. I did about a tablespoon straight down the center, then swished a butter knife back and forth thru it.
Top with remaining batter and another swish and swirl of the cinnamon butter. Then sprinkle with cinnamon and sugar.
Bake until a toothpick comes out clean and the bread is golden with a crusty top.
(worst part of baking) Allow to cool, then slice and enjoy. Lightly spiced sweet bread and that amazing buttery surprise in the middle topped with a craggy cinnamony crust. Yuuuum!
Three of these loaves are headed out the door as gifts. Otherwise I’m at risk of palming one and just walking around all day munching on it.
Have a slice (or a loaf) of this with breakfast. It’s not a cookie. It’s bread. That’s allowed. Just look at that gorgeous ribbon of buttery cinnamon goodness!
2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
3/4 c. sour cream
3 T. sugar
3 t. cinnamon
Cinnamon Butter Swirl:
1/2 cup butter
1 cup brown sugar, packed
2-3 tablespoons cream
1/8 teaspoon baking soda
1 tablespoon cinnamon
For the cinnamon butter swirl:
In a saucepan over medium high heat, melt the butter. Add in the brown sugar and whisk, bringing it up to a boil. Let it boil for about one minute, remove from heat, and whisk in the cream. Add the baking soda and cinnamon and whisk until combined. Set aside to cool.
For the bread:
Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
Add vanilla and sour cream and mix well.
Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
Spoon batter into 4 mini loaf pans until about 1/3 full. Dollup and swirl the cinnamon butter around in the batter. Add more batter on top til 2/3 full. Dollup some more filling and swirl again.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
Bake at 350 for 38-43 minutes. Let cool before removing from pan.
© mybakerlady.com and Bakerlady, 2010 – Present. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Bakerlady and mybakerlady.com with appropriate and specific direction to the original content.