Cinnamon Frosting

The original recipe for the cinnamon cake I posted yesterday had a struesel topping on it instead of frosting. The struesel topping made it seem more like a muffin to me than a cake so I whipped up a small batch of frosting for the cake.

Cinnamon Frosting

Created by me

2 TBS butter, room temperature

1/2 cup powdered sugar

1 1/2 tsp milk or buttermilk

1/4 tsp vanilla

2 tsp cinnamon

Add the butter and powdered sugar in a medium bowl. With an electric mixer, cream the butter and powdered sugar together. Add milk, vanilla and cinnamon and mix together well.

Cinnamon Cake

This recipe is dedicated to my friend, Ess, whose answer to life’s greatest problems is to add more cinnamon. Thank you for being my friend.

Cinnamon Cake

Adapted From The How To Bake Everything Cookbook

3 TBS butter, melted

1 cup flour

1/2 tsp baking soda

1/8 tsp salt

1 1/2 tsp cinnamon

6 TBS sugar

1 egg

6 TBS buttermilk

1 tsp vanilla

Preheat the oven to 375 degrees. Grease the bottom and sides of two 5 inch pie pans. Combine the flour, baking soda, salt and cinnamon in a large bowl.

Place the egg and sugar in a medium bowl. Using an electric mixer, beat them together. Whisk in the buttermilk and vanilla, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until combined.

Pour the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool completely before frosting.

Nutbutter Cookies

This is what happens when I get snowed in by a blizzard on my day off. I sit around feeling sorry for myself because all the things I had planned on doing got cancelled then I pull out my copy of Mark Bittman’s How To Bake Everything and start finding some recipes to adapt. Then I get in the kitchen and bake. I am still not happy about the snow but now I have cookies so it doesn’t seem nearly as bad. Lol.

These aren’t soft, fluffy cookies. They are actually on the flat and crisp side of cookies. They go nicely with a glass of milk for dunking. Use any nutbutter you have on hand. I used almond butter.

Nutbutter Cookies

Adapted From Mark Bittman’s How To Bake Everything

1/2 cup flour

1/4 tsp baking soda

1/8 tsp salt

4 TBS butter, softened

1/4 cup white sugar

1/2 cup brown sugar

1/2 cup nutbutter

1 egg

1/2 tsp vanilla

Preheat the oven to 350 degrees. In a medium bowl, combine the flour, salt and baking soda. Mix well. In another medium bowl, cream togethet the butter, brown sugar and white sugar, until light and fluffy. Add the nutbutter, egg and vanilla and beat until well combined. Add the flour mixture to the wet mixture in three batches throughly mix them together before adding more flour mixture. Drop by tablespoonsful, 2 inches a part onto a baking sheet. Bake 8-10 minutes or until golden brown. Let cool on the pan 5 minutes then remove to a wire rack to cool completely.

Pumpkin Spice Cranberry Muffins

Yesterday, someone told me I gotta stop hating on pumpkin and pumpkin spice. I guess I have got to set something straight. I don’t hate pumpkin or pumpkin spice. In fact, I love pumpkin and pumpkin spice. I just love cranberries more.

I think its sad that craberries don’t get a fraction of the attention pumpkin and pumpkin spice get this time of year. In my very small way I am trying to change that. I want everyone to know cranberries aren’t just for sauce at Thanksgiving anymore.

To prove that pumpkin, pumpkin pie spice and cranberries can live together in peaceful harmony, here is a recipe for a muffin that uses all three.

Pumpkin Spice Cranberry Muffins

Adapted From Aberdeen Kitchen

1 cup flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

1 tsp pumpkin pie spice

3/4 cup fresh cranberries

1 egg

1/4 cup brown sugar

1/4 cup white sugar

3/4 cup plus 1 tablespoon pumpkin puree (not pumpkin pie filling)

2 TBS canola oil

1/2 tsp vanilla

Preheat the oven to 375 degrees. Grease a 6 cup muffin tin; set aside.

In a medium mixing bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice until well combined.

In a small mixing bowl, whisk together the eggs, brown sugar, white sugar, pumpkin, oil and vanilla until throughly combined.

Stir the wet ingredients into the dry ingredients and mix until just combined.

Fill each muffin cup 2/3 full. Bake on a center rack for 20 – 25 minutes or until a toothpick inserted in the center comes out clean. Cool the pan for 5 minutes then remove the muffins to a wire rack to cool.

Dill Pickle Bread

I bought dill pickles at Aldi yesterday so I could make Two Sleever’s Big Mac salad all summer. Then I saw this recipe for Dill Pickle Bread. I knew I had to make it because it was one of the weirdest sounding recipes I have ever found.

I am going to be totally honest, this recipe isn’t going to appeal to everyone. In fact, you’re either going to love it completely or absolutely hate it, there really isn’t any in between. I, personally, love the super sour, super sharp taste of this bread. If you aren’t a fan of sour tastes, I would skip this recipe.

Dill Pickle Bread

Adapted From Delish

1/4 cup sour cream

1/4 cup canola oil

1 large egg

1 1/2 tsp sugar

3/4 cup plus 2 TBS flour

1/2 tsp plus 1/8 tsp baking powder

1/4 tsp salt

1 1/2 tsp pickle juice

1/4 cup chopped dill pickle

1/4 cup shredded cheddar

Pre heat the oven to 350 degrees. Spray a 5 inch loaf pan with non stick cooking spray and set aside.

In a medium bowl combine sour cream, canola oil, egg and pickle juice.

In another medium bowl combine flour, sugar, baking powder and salt.

Pour the wet ingredients into the dry ingredients and stir to combine. Pour the batter into the greased tin.

Bake 40 – 45 minutes or until a toothpick inserted in the center comes out clean. Remove bread from tin. Cool completely before slicing.