No, it isn’t a typo. There really are 2 1/2 tsp of cinnamon in a recipe for 6 muffins. I adapted this recipe for my friend, Steph, whose answer to all the world’s problems is, “it needs more cinnamon”. My goal was to add enough cinnamon to make her say. “Whoa, that’s enough cinnamon.” Sadly, I didn’t accomplish that goal with this recipe. I did accomplish making a yummy muffin that both Steph and I enjoyed so I am happy with that.
Preheat oven to 400 degrees. Spray a 6 cup muffin pan with non-stick cooking spray. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and sugar. Mix well. In a small bowl, combine, the egg, canola oil, and milk. Combine the wet ingredients with the dry ingredients and mix until just moistened.
Fill the prepared muffin cups 2/3’s full. Bake at 400 degrees for 15-20 minutes.
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.
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.
Well, Guys, I have made it through 8 days of training and my head hasn’t exploded, although it’s been close at times. Yesterday, I was almost in tears because I just couldn’t quite understand what I needed to do. It was the last thing I thought about before falling asleep and the first thing I thought about this morning. In training this morning, we worked through more examples and I got it fine. I have to remember to be patient with myself. No one has all the answers after 8 days of training.
Last Friday, the class was on the phones for the first time helping real people with real problems. It was scarey af to push the go button but once I did, it was fun. Did I have all the answers? No. Did I do everything right? No. Will I do better when we are on the phone this Friday? Yes.
They talk a lot about the opportunities for advancement at my new job. I have already decided if I get the opportunity I would like to be a trainer or coach. I loved to train at my old job and many of my trainees said I was good at it. I think I would like to be the person who is as encouraging to others as our coach, Kelly, was to me. Yesterday, when I was having trouble and feeling very discouraged, Kelly sat beside me and gave me some concentrated help. She walked me through steps I needed to solve the problem. She didn’t make me feel like I was dumb for not getting it. After lunch she gave me an extra resource to help me understand. Kelly is very aware of who is struggling in class and is there to help before she is asked. I want to be that person for others.
I think it’s funny that three weeks ago, when I was approaching my last day at my old job, I was having serious doubts about leaving, now I am thinking about my future at my new job. As hard as it was to leave my old job, I am more certain than ever it was the right decision.
These cookies are my new favorite. I love molasses and think it’s a shame it isn’t used more often in all kinds of recipes. I don’t usually frost them because the cookies are great without it. I just like to enjoy the molasses flavor without any distractions.
Preheat the oven to 350 degrees. In a bowl, beat the brown sugar, butter, molasses and egg white until smooth. Add the rest of the ingredients and stir until combined. Shape the dough into 1 1/2 inch balls and place on a baking sheet. Leave about two inches between cookies. Bake for 11 -13 minutes or until just set and the cookies appear dry. Let cool on a rack for at least a half an hour. In a bowl, use a spoon to combine the powdered sugar, butter, and cinnamon. Add milk, a little at time until you have a smooth frosting. Frost your cookies.
This morning I dropped off my cockatiel, Riley, at the vet’s office to have surgery on her wing. As of right now, I am still waiting to hear how she is doing but I have high hopes she will be all right. While I am sitting here waiting to hear from the vet, I thought I would take my mind off the worry and do a gratitude post.
Today I am grateful:
I have an excellent vet that surrounds himself with an excellent support staff.
For all the people on the bus who were cool with Riley being there. They aren’t always when people bring animals on the bus.
For my friend, Steph, and her want to hang out today text. I wasn’t sure what I was going to do with myself until I can pick up Riley except for worry. I am beyond grateful for her friendship.
I will be very glad to have Riley home and this wing problem put behind us. You can tell I have been stressed because the last three recipes I have posted here are for desserts. I bake when I am stressed. I hope you are all have a great week and bake just because the day ends in y.
Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar, until light and fluffy. Add molasses and egg, mix well. In a separate bowl, combine the flour, baking powder, 3 tablespoons of sugar.and 1 teaspoon cinnamon. Slowly add the flour mixture to the egg mixture and mix well. Spray a cookie sheet with non-stick cooking spray. Mix remaining sugar and cinnamon in a dish. Roll a tablespoonful of dough into a ball. Roll the ball in the cinnamon and sugar mixture. Place on the cookie sheet and bake for 10 – 12 minutes. Cool a few minutes on the pan and then remove the cookies to a rack to cool.