There are certain smells that evoke warm, fuzzy feelings in me, and number one on the list is cinnamon.
It conjures up memories of bright red candy apples, hot apple cider with a cinnamon stick for stirring, and, of course, cinnamon toast (in our family that meant hot toast spread liberally with butter and honey, then sprinkled with cinnamon).
Recent studies have indicated that cinnamon may have some health benefits as well. It is a popular flavouring for food, particularly baked goods and sweet snacks. Be sure to refresh your supply of cinnamon often. Like most spices, it loses its potency after a while.
Apple Cinnamon Muffins
1½ tsp baking powder
¼ tsp salt
2 tsp ground cinnamon, plus ½ tsp for coating apples
2 cups all-purpose flour, plus 2 tsp for coating apples
2 cups diced, peeled apples
½ cup butter, room temperature
1 cup granulated sugar
2 large eggs
2 tsp vanilla
½ cup milk
Topping:
½ cup butter, melted and cooled slightly
¼ cup granulated sugar
2 tsp ground cinnamon
Preheat oven to 375° F; spray muffin tins with cooking spray or line with paper muffin cups. Sift the flour, baking powder, salt and cinnamon together into a medium bowl and set aside. In a separate bowl, toss together the diced apples, two teaspoons of flour and half a teaspoon of cinnamon; set aside.
With an electric mixer cream together the butter and sugar until light in colour, about three minutes. Add the eggs one at a time, beating to incorporate each one; mix in vanilla.
Gently fold in the flour mixture, alternating with milk; stir until just combined. Fold in the diced apples. Scoop batter into prepared muffin tin, filling each cup about two-thirds to three-quarters full.
Bake until a toothpick or skewer inserted in the middle of a muffin comes out clean, about 30 minutes. While the muffins are baking, prepare the topping: pour the melted butter into a small bowl; mix together the granulated sugar and cinnamon in a separate bowl and set aside. Once muffins have baked, allow them to cool slightly in the muffin tin, then remove muffins from tin and dip the top each one into the melted butter and then into the cinnamon-sugar mixture.
Place muffins on a wire rack until topping has dried slightly; serve warm or at room temperature. Makes 12 muffins.
Source: addapinch.com
Cinnamon Glazed Pecans
Packed in festive tins or cellophane bags, these make a nice little Christmas gift.
2 egg whites
2 Tbsp water
1 cup granulated sugar
1 tsp kosher salt
1 tsp cinnamon
4 cups pecan halves
Preheat oven to 225° F. In a large bowl, beat the egg whites and water until foamy.
Add pecans and stir to coat. In a separate bowl whisk together the sugar, salt and cinnamon; sprinkle mixture over the pecans and stir to coat. Spread pecans in a single layer on a large baking sheet that has been sprayed with cooking spray; bake for one hour, stirring every 15 minutes. Makes four cups.
Source: kevinandamanda.com
Cinnamon French Toast Bites
Four one-inch-thick slices of day-old white bread (the best loaf to use is an unsliced square sandwich loaf from a bakery)
2 large eggs
¼ cup milk
2 tsp sugar
Pinch of salt
¼ cup granulated sugar
½ tsp cinnamon
3 Tbsp butter, divided use
Warm maple syrup dipping
Cut the crusts off the bread, then cut each piece into nine equal cubes. Whisk together the eggs, milk, two teaspoons of sugar and salt in a medium bowl. Combine the quarter cup of sugar and cinnamon in a shallow bowl.
Melt 1½ tablespoons of butter in a frying pan over medium high heat. Don’t let the butter brown.
Quickly toss half the bread cubes in the egg mixture; pick cubes up with your hands and shake off excess egg mixture.
Place the bread cubes in the fry pan and use a wooden spoon to sauté them until browned on all sides, about two to three minutes. Remove the bread cubes from the frying pan straight into the sugar mixture. Toss to coat; either serve half of the cubes right away or place on a plate and keep warm in a 250° F. oven.
Repeat process with remaining bread cubes, melting the remaining butter in the pan before cooking them. Serve with a ramekin of warm maple syrup for dipping. Makes four servings.
Source: recipetineats.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
