We normally have my family over for a big Easter Sunday celebration, complete with an egg hunt, but not this year. Since I’m getting too old to be crawling around the bushes hiding eggs, and my nephews are way too old to be hunting around for them, our family plans never materialized. My husband and I ended up having a quiet holiday weekend alone, with plenty of chores, and our taxes, to keep us occupied.
Archives For cinnamon
Strawberries and cream. They make a great pair, don’t they? In their simplest forms, they are spectacular, but they’re even better when baked together, like in these muffins. As soon as I stumbled upon this recipe, I knew I had to make it. Fortunately for me, strawberries are available year-round in Southern California.
Rugelach (literally meaning “little twists” in Yiddish) is a cross between a cookie and a pastry. This crescent-shaped cookie is made by rolling a triangular piece of dough around a sweet filling such as preserves, chocolate, dried fruits, nuts, or cinnamon sugar. Rugelach is easy to make and it is a perfect addition to a holiday cookie platter!
Today I’m doing my best Paula Deen imitation with this recipe for Pumpkin Swirl Coffee Cake which requires almost 12 ounces of butter. I certainly don’t recommend baking with and eating this much butter all the time, but it is a nice indulgence once in a while. The result is quite possibly the most buttery and moist cake I’ve ever made. It is also light and tender with just the right amount of sweetness and spice. The crumbly pecan and brown sugar streusel made for a great topping, as well as a base, for the cake. My kitchen was filled with the heavenly aroma of cinnamon, nutmeg, cloves, and ginger, reminiscent of Thanksgiving, which, by the way, is a mere 56 days away!
Chocolate symbolizes, as does no other food, luxury, comfort, sensuality, gratification, and love.
― Karl Petzke and Sara Slavin
Today is my husband’s birthday, and to mark the occasion, I chose to bake something chocolatey. I came across this recipe that I knew he would love, so move over birthday cake, and make room for birthday brownies! I wanted to bake a special treat and these certainly are!! These made-from-scratch brownies are utterly decadent, intensely rich and dense and are best eaten with a glass of ice-cold milk. I added a little bit of ground cinnamon since I know Chris loves a touch of it with chocolate. Continue Reading…
In Mexican hot chocolate, unsweetened cocoa is usually laced with vanilla, cinnamon, and almond flavors to make a fragrant chocolate drink. In this recipe, the espresso and cocoa combine to make a mocha ice cream with a cinnamon twist. Follow this recipe from A Pastry Affair to make your own Mexican cocoa or use a mix like Azteca D’Oro, which is readily available in grocery stores (at least in California). Continue Reading…
On one of my recent trips to New York City, I discovered Rice to Riches, a modern, Jetson-inspired store that serves only one thing – rice pudding. The gourmet rice pudding at Rice to Riches comes in 21 designer flavors with whimsical names such as Fluent in French Toast, Cinnamon Sling, and Sex, Drugs, and Rocky Road. There are a variety of toppings to choose from – toasted buttery pound cake, espresso crumble, toasted coconut, and graham crackers, to name a few. The bright, bold color scheme – orange, pink, yellow, and white – along with the irreverant slogans makes Rice to Riches a fun and kitcschy hangout. The rice pudding is served in the coolest custom-made plastic containers with long curved spoons. I loved those containers so much, I had to buy a pack of them. They are cool, aren’t they?