Apple Cinnamon Muffins

 

Due to parent teacher interviews – the best ❤ – I don’t have school until Thursday. I know I said I was going to make a 6-layer cake, but I had a interesting night and didn’t get much sleep. So by the time I got home today I was quite exhausted, and therefore only felt like making something little. Speaking of little, I recently went baking supply shopping and got a mini muffin tin among other things. I was very excited about it, I mean who wouldn’t be? Doesn’t everyone get jittery at the thought of making little bite size muffins and cupcakes? Oops that’s just me. 

So anyway, when I got home, I as usual looked through my ever-growing pile of recipes and decided to make apple cinnamon muffins. As per the name of this blog and the amount of posts that have cinnamon in them, I think it’s pretty obvious that I really like cinnamon, so these muffins were a clear choice.

This was the first time I made this recipe. I was originally going to make a different muffin recipe, but after I read the method I realized it made no sense, so I then moved on to this recipe. The apple in the muffins really help keep it nice and moist. I would definitely make this recipe again.

Song of the Day – Lupe Fiasco – Unforgivable Youth

Apple Streusel Cinnamon Swirl Cupcakes
Makes 12 cupcakes

Ingredients

Swirl & Topping
1/2 cup sugar
2 tsp ground cinnamon

Cupcakes
1 cup grated, peeled apple (1 large apple)
2 Tbsp cinnamon-sugar (from above)
1 1/4 cups unbleached all-purpose flour
3/4 cup sugar
3/4 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup canola or corn oil
1 tsp vanilla extract
3 Tbsp unsalted butter, melted

Method

1. Preheat oven to 350˚F and line a dozen cupcake tin cups with paper liners.

2. Using an apple peeler/corer/slicer (or by hand), peel, core and slice one apple and then dice into small bits. In a medium bowl, toss the apple with 2 Tbsp of the cinnamon-sugar. Set aside.

3. In a large bowl, mix together the flour, sugar, baking soda and salt. Make a small well in the center and the eggs, oil and vanilla. Mix until just blended and smooth. Stir in the apple/sugar mixture, as well as any apple juice that was released.

4. Drop 2 Tbsp of batter into each muffin cup. Spoon 1/2 tsp of cinnamon-sugar on top of the batter. Drop another scant 2 Tbsp of batter on top. Then brush or dollop melted butter on top of the batter in each cup. Sprinkle the remaining cinnamon-sugar on top of each cup of batter.

5. Bake for 25 minutes or until a toothpick inserted into the cupcake comes out clean. Remove from oven and cool for 10 minutes. Then carefully remove cupcakes from tin to cool completely. You can do this picking them out individually (careful not to burn yourself) or flipping them out by inverting them onto a wire rack and inverting them again.

All the best,

Mish

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Rogelach

The aroma of cinnamon is haunting me right now. The rogelach are in the oven, and they smell so good I kinda just want to pull one out and eat it.

My mom has been making this recipe ever since I can remember. Making these made me think of all the times I sat in the kitchen helping her roll all the little circles into crescents. Good times, good times.

These are reminiscent of a cinnamon bun and a cookie in one, it has the texture and over all feel of a cookie and the amazing yummy cinnamon filling of a cinnamon bun.

Song of the Day – Childish Gambino – Bonfire

Rogelach
 
Dough:
1 package of yeast
1/2 cup of warm water
1 cup margerine
5 tablespoons sugar
3 cups flour
3 egg yolks
1 1/2 teaspoons vanilla
oil for brushing
Filling:
1 1/2 cups brown sugar
2 teaspoons cinnamon
Glaze:
1 egg yolk
1 teaspoon oil
1 teaspoon sugar
1 teaspoon water
 
1. Combine yeast with water
2. Mix margarine sugar and flour in separate bowl
3. stir in remaining ingredients including yeast
4. Put in fridge for 2 hours
5. Divide dough into 8 equal balls
6. roll each ball into 7 inch circle
7. spread oil generously on
8. combine filling
9. put on dough  circles
10. cut each circle into 8 wedges, then roll up into cresents
11. mix glaze and brush on top of the rogelach
12. bake in 350 oven for 30 min
 

All the best,

Mish

 

 

 
 

Cinnamon Buns

So today after getting back from a very tiring day at the gym, I got to baking. As always I was in the mood to make something with cinnamon.

I have only made legit cinnamon buns with yeast and all once. That is due to the one hour rising time, and because the first time I made these they didn’t rise. Whenever I wanted cinnamon buns I would make the non-yeast version, although still tasty, they aren’t those soft flavorful buns, that you associate with cinnamon buns of the yeast variety.

So I decided to have another go. This time they worked beautify, they are positively amazing. I was scared that they were all going to be gone in the morning, knowing my family. So I hid them and wrote a don’t touch sign, we’ll see how well that does at fending them off.

Song of the Day – Ram Jam – Black Betty

Cinnabon-Style Gourmet Cinnamon Buns

Yield: 12 large buns

Ingredients:

Dough

1 (1/4 ounce) package dry yeast

1 cup warm whole milk

1/2 cup granulated sugar

1/3 cup margarine (or 80% margarine 20% butter spread)

1 teaspoon salt

2 large eggs

4 1/2  cups all-purpose flour

Filling

1 cup light brown sugar

3 tablespoons ground cinnamon

1/3 cup margarine (or 80% margarine 20% butter spread)

Method:

• For the rolls, dissolve the yeast in the warm milk in a large bowl.

• Add sugar, margarine salt, eggs, and flour, mix well.

• Knead the dough into a large ball, using your hands dusted lightly with flour.

• Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

• Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

• It should be approx 1/4 thick.

• To make filling, combine the brown sugar and cinnamon in a bowl.

• Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface, leaving about 1″ untouched around edges.

• Gently roll into a fairly tight roll, trying to keep the filling inside.

• With a sharp knife, slice into 12 pieces.

• Place on parchment lined cookie sheet about 2″ apart, cover with lint-free cloth, and let rise for another hour.

• Bake in 400 degree on rack just above centre, for about 10 minutes, or until light golden brown.

• Cool on cooling rack and gently place into airtight container when cool.

 
All the Best,

Mish

Brown Sugar Cookies

Hello readers,

Have no fear, I did indeed bake yesterday, keeping up my something like 3 week streak. I made banana bread. My reason for not posting was two-fold. One I was exhausted, which also extends into today. And two I didn’t really want to post my banana bread recipe. It’s not because I’m one of those annoying people that say that no one can know their recipe. No. It’s just that I have been making this recipe for so long that I don’t really measure anything, so if I were to approximate the amounts there is a large possibility that it wouldn’t turn out for those of you at home.

But it’s largely because I’m lazy and love sleep. I got home at like 8 from the gym, then showered procrastinated, then baked, did a little work I had, then passed out; then I woke up and went to the gym…. I can not wait for this long weekend coming up, my brain just isn’t working anymore, I need some rest.

So anyway.. After getting home I procrastinated by going on a couple blogs and found a really good recipe for brown sugar cookies.

These are the perfect combo of sugar cookie and gingerbread man. I hate spicy gingerbread men, and tend to only put a little ginger and a helluva lot of cinnamon. So these cookies taste pretty similar. While they do have that flavor it is very subtle, and you can still really taste the sugar cookie aspect.

Song of the Day – Left Boy – Jack Sparrow

Brown Sugar Cookies
makes 2 1/2 dozen cookies
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg
 
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Dollop tablespoons size balls of dough onto the baking sheet. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Cookies will last, in an airtight container at room temperature, for up to 5 days.
 
 

All the best,

Mish

Cinnamon Vanilla Cupcakes

That’s right, more cinnamon. So I am going to my brothers for dinner so I decided I would make the dessert. This particular combo of icing and cake is actually to die for, like I’m not kidding. The cake is so light and fluffy, and the icing keeps it perfectly moist. It can last for at least 4 – 5 days, but trust me, it is not going to be there for 2 days much less 4.

For my first music post I am going to post the very first song I ever heard by this artist. He then became my favorite rapper of all time, no one can come close.

Acting Up – G-Eazy

Vanilla Cupcakes
 
3 cups flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter at room temperature
1 1/3 cup milk
5 egg whites
1 tablespoon vanilla extract
 
1. Preheat oven to 350 degrees. Line cupcake pan with cupcake liners
2. Whisk flour, sugar, and salt in a large bowl
3. Add the butter and 1 cup of milk and mix until incorporated
4. In a small bowl whisk the egg whites with the vanilla and remaining milk
5. Add to batter in 2 or 3 additions mixing only to incorporate
6. Put in cupcake liners
7. Bake for 15 minutes
 
For Cinnamon Icing:
 
1/2 cup butter, melted
2 tablespoons milk
1 teaspoon vanilla extract
4 cups powdered sugar
2 tablespoons of instant vanilla pudding mix
 
1. Mix butter milk and vanilla
2. In a separate bowl mix powdered sugar and pudding mix
3. add dry to wet
 

All the best,

Mish