My mom was always really great at cakes, so birthdays were always very exciting. If I were still living at home, I would totally raid my mom’s photo albums and scan old photos, because they are totally deserving of praise. … Continue reading
Before our usual Friday movie, Kenny and I usually grab drinks and apps. We’ve tried out some pretty great places downtown, but lately we’ve fallen in love with P.J. Clarke’s. They have Hoegaarden on tap, which was instantly a good sign.
The other day, we were still hungry after the chicken quesadilla we split and decided to try out their dessert menu. We got the cinnamon cookie topped with ice cream and caramel sauce and it was amazing!
It was so good in fact, that it inspired me to try my hand at making it myself. I had never made or even had cinnamon cookies ever before, so I didn’t even really know how to rank all the hits I got on Google when I searched “cinnamon cookie recipe.” I found one recipe that sounded great, but it called for cinnamon chips, which Treasure Island did not carry. This was my second choice, but it turned out to be a great decision. I will definitely be making these again.
1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (approximately) cinnamon sugar (1/2 cup sugar + 1 tablespoon cinnamon)
Cream sugar and butter. Beat in egg and vanilla.
In a separate bowl, combine flour, cinnamon, baking powder and salt.
Add dry ingredients to butter mixture until dough forms. Use your hands to press into a ball.
Cover and refrigerate for approximately 2 hours.
Shape dough into small balls about 3/4” in diameter.
Roll balls in cinnamon sugar and place 1” apart on a lightly greased cookie sheet.
Bake at 350ºF for 10 minutes or until the edges are lightly browned.
Cool slightly on pans, then place on cooling rack to cool completely.
They’re delicious on their own or try these serving suggestions!
Try them warm with a dollop of ice cream.
Or put a scoop of french vanilla ice cream between two cookies, wrap individually and let freeze overnight for delicious ice cream sandwiches!
My darling boyfriend doesn’t ask for a lot of things. He will listen to me complain, taste all of my cooking and willingly join me on all my adventures. He asks for little more than football on Sundays and the man is a happy camper. So every Sunday morning, when I ask if he has a preference on dinner or dessert for the day, he says it’s up to me 90% of the time. But this morning, when I read him the options for todays baked good, he actually had an opinion. He cast his vote for the Caramel Apple Cream Cheese Cookie Bars, and so it was decided.
The recipe called for a lot of pre-made things, so they turned out to be pretty expensive since it wasn’t the staple items I already had in my pantry. Other than costing a pretty penny, when I finally got to making them they were incredibly simple. Personally, I think I would have preferred more apple and cream cheese and less cookie, but regardless, they were delicious. Check it out! I got the recipe from Picky Palate.
Caramel Apple Cream Cheese Cookie Bars
3 tablespoons melted butter
3 cups Golden Graham cereal
1 roll Pillsbury sugar cookie dough
8 oz softened cream cheese
1/4 cup sugar
1 teaspoon vanilla
21 oz can apple pie filling
1.5 oz package Nature Valley Oats N’ Honey crunchy granola bars (2 count)
9.5 oz Kraft Caramels (34 pieces)
1/2 cup half and half
Preheat oven to 350ºF. Place the cereal in a sealed Ziploc bag and crush with a rolling pin. Add the melted butter and shake in the bag until combined. Line a 8”x8” baking pan with aluminum foil and spray with cooking spray. Press the graham mixture into the bottom of the pan, and bake for 10 minutes. Remove from oven.
Crumble half of the cookie dough over the partially baked crust.
Combine the cream cheese, sugar and vanilla until smooth. Spread over the cookie dough.
Bake for 25 minutes, then remove from oven. Top with the can of pie filling. Crumble the rest of the cookie dough on top. Before you open the package of granola bars, crush them up with a rolling pin, and then sprinkle on top of the cookie dough.
Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely, and then cut unto squares.
Melt caramels and half and half in a medium saucepan over medium heat until melted and smooth. Drizzle over the bars.
The only thing I love more than coffee is coffee perfectly paired with a delectable dessert. Working at Starbucks for six years taught me a lot of things and how to create a perfect pairing was definitely one of the most important. Since I no longer rock my green apron on a daily basis, I decided that I had to uphold this practice in my own home.
Today I decided to go with my favorite coffee, Starbucks Casi Cielo and pair it with my favorite French cake/cookie, Madeleines. Casi Cielo was specially designed by Starbucks as a dessert coffee. It’s a smooth and balanced Guatemalan coffee with hints of lemon and cocoa flavors. When paired with the subtle sweetness of the Madeleines, you really notice the citrus in the coffee and the vanilla in the Madeleines.
I found this recipe on Joy of Baking, and it has never failed me. Enjoy!!
1/2 cup unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 large eggs (room temperature)
2/3 cup granulated white sugar
1 teaspoon vanilla extract
First, melt the butter and allow it to cool while you make the batter.
In a small bowl place the flour, baking powder and salt and whisk until well blended.
In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.
Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the madeleines will stick and be hard to remove.)
Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic “humped” appearance of the madeleines.)
Bake the madeleines for 11 to13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not over bake these cookies or they will be dry.
Remove the pans from the oven and rap each pan sharply against a countertop to release the madeleines. Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
Makes about 24 – 3 inch madeleines.