Tag Archives: cinnamon

chewy snickerdoodles

A while ago I went shopping with a friend and ended up buying baking weights and a home made soft, chewy snickerdoodle in a household goods shop. The cookie was so delicious I wanted to try and make them myself. I searched online and found this recipe from Sally’s Baking Addiction.

chewy snickerdoodles
 
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Ingredients
dough
  • 1 cup (220g) butter (room temperature)
  • 1⅓ cup (265g) granulated sugar
  • 1 egg (L)
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 2½ teaspoons cinnamon
  • 1 teaspoon salt
topping
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon cinnamon
Instructions
  1. Line baking sheets with parchment paper.
  2. Make the topping: toss ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl.
  3. Preheat oven to 375° F / 190° C.
  4. In a large bowl using a mixer cream the butter for about 1 minute on medium speed.
  5. Then add the sugar on medium speed until fluffy and light and mix in egg and vanilla.
  6. In another bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt.
  7. Slowly add the dry ingredients to the wet ingredients in 3 different parts.
  8. The dough is quite thick and you may have to stir the rest by hand.
  9. Take 1.5 - 2 tablespoons of dough and roll into a ball, then roll the dough balls into the reserved cinnamon-sugar topping.
  10. Bake the cookies for 11-12 minutes.
  11. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

 

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They turned out nicely chewy but unfortunately not quite as good as the one I bought at the little shop.

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honey pecan bread

I guess there’s no better time to bake something christmassy than the middle of August – no one expects it… I stumbled across this recipe in a (German) book that I bought a very long time ago called “Basic Baking“. I haven’t baked anything from it in years, because I’ve rarely been very happy with the results, but I thought I could give it another try.

This is a variation of a typical German “Honigkuchen” (Honey Cake), which is quite similar to a Gingerbread cake.

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I made one with and one without pecans.

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Honey Pecan Bread
 
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Yields: 20
Ingredients
  • 4 cups (500g) all-purpose flour
  • ½ pound (250g) honey
  • ½ cup (100g) brown sugar
  • 2 teaspoons cinnamon
  • 1 cup & 3 tablespoons (100g) ground almonds (or hazelnuts)
  • 1 cup (230ml) buttermilk
  • 1 ½ tablespoons (16g) baking powder
  • 1 tablespoon molasses
  • 1 egg
  • grated zest of one lemon
  • 1 teaspoon vanilla extract
  • 1 cup (115g) chopped pecans (or more)
Instructions
  1. Slightly heat the honey and brown sugar, set aside.
  2. Grease and lightly flour a 13-inch (33cm) baking pan. If you don't want the bread to become too huge you can also use a 13 inch and a 6 inch (15cm) pan.
  3. Whisk flour, baking powder, lemon zest and cinnamon in a bowl.
  4. Preheat oven to 350° F / 175 °C.
  5. Stir molasses, vanilla extract and egg into the honey mixture until just combined.
  6. Pour the honey over the flour and mix until well combined.
  7. Pour the batter into prepared baking pan(s) and tap the pans gently
  8. on the counter to remove any air bubbles.
  9. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 50 minutes.

 

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cinnamon pull apart bread

I made this cinnamon pull apart bread the last time my friend J. came to visit from Freiburg, we ate some of it fresh out of the oven and he took the rest with him for the train ride home. It’s sweet, it’s sticky and it’s incredibly delicious!

I adapted this recipe from lecker and used more or less half the ingredients. It was enough dough for a loaf pan that is approx. 10 inches / 25cm long.

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Luckily it was a warm and sunny day – the dough had a good time on my window sill.

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cinnamon pull apart bread
 
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Yields: 1 loaf
Ingredients
dough:
  • 2 cups (250g) all-purpose flour
  • ¾ tablespoon (8g) fresh or dry yeast
  • 2 ½ tablespoons (30g) sugar
  • a pinch of salt
  • 1 ½ teaspoons vanilla extract
  • not quite 2 tablespoons (25g) butter
  • 5 tablespoons (75ml) milk
  • 1 egg (L)
filling:
  • 3 ½ tablespoons (50g) butter, melted
  • 1 teaspoon cinnamon
  • 6 tablespoons (75g) sugar (brown or regular granulated)
  • 2 teaspoons golden syrup (Zuckerrübensirup)
Instructions
  1. Combine flour, salt, sugar, vanilla and yeast in a bowl.
  2. Moderately heat up the milk and add the butter.
  3. Add the egg to the flour, then add the milk and butter.
  4. Knead the dough for 8 to 10 minutes. Place the dough in a lightly buttered bowl, cover it with a dish towel and let it rest and rise in a warm place for at least one hour.

  5. In the meantime melt the butter and add the cinnamon, sugar and golden syrup.

  6. On a lightly floured surface knead the dough and then use a rolling pin to roll the dough into something resembling a square.
  7. Slather generously with the butter mixture. Cut the dough into squares and stack them.
  8. Place the stacks of dough squares into a greased and floured loaf pan.
  9. Again cover with a dish towel and let it rest and rise in a warm place for at least 30 minutes.

  10. Preheat oven to 350° F / 175° C
  11. Bake for 30 minutes. Allow to cool slightly – if you can…

 

 

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