Tag Archives: cinnamon

Cinnamon and Sugar Muffin Puffs

Cinnamon PuffsEvery once in a while I just need something super indulgent for breakfast. Most of the time that means doughnuts for my family. When our favorite doughnut shop retired earlier this year we were at a loss. We’ve tried many of the other neighborhood spots, but none of them are quite as good. Although I recently took a doughnut making class, I have not yet made them at home on my own. So I have succumbed to simply making muffins on a regular basis. This recipe is my version of a churro in muffin form. I hope you enjoy.

Shopping List:

2 cups flour
1 cup milk or cream
2/3 cup brown sugar or granulated sugar (I used brown.)
2 eggs
1 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
8 tablespoons vegetable oil

Topping:

4 tablespoons melted unsalted butter, 2 tablespoons sugar, 1/2 teaspoon cinnamon

Instructions:

  1. Heat oven to 400 degrees.
  2. In a large bowl start by whisking together flour, sugar, baking powder, salt and spices.
  3.  Make an indentation in the center of the bowl and mix in the vanilla, milk and eggs.
  4.  Spoon these into a well-greased mini-muffin baking tray. Bake for 12-14.
  5. When they are done pop them out of their tray and roll them quickly in the butter, sugar and cinnamon topping.
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Middle Eastern-ish Grilled Kabobs

It’s that time of year where everyone is throwing stuff on the grill. Whether you’re born to BBQ, or not this is a pretty simple marinade that I recreated after watching an episode of Dinners, Drive-ins and Dives a while back.

I thought that the addition of cinnamon to a basic herb marinade sounded delightful, and after I tested it out I realized why the place was featured on the show. It’s delicious. The sublty of the spice makes you wonder what it is, since it’s not one of those totally in-your-face types of spices. Most of the time I just marinate steaks in it, but here I’ve cut up the steaks into smaller bites to create kabobs. How very summery of me, huh? This marinade works well with both beef and chicken, although I prefer it with the beef.

1 1/2 pounds boneless Rib Eye (or your favorite cut of meat), cut into 1 1/2 inch chunks

One onion quartered

1/4 cup your favorite olive oil

2 teaspoons of ground cinnamon

1/2 cup of fresh cilantro roughly chopped

2 red peppers, cut into 1 1/2 inch squares

8 ounces of whole mushrooms

Instructions:

1. The night before you plan to serve the meat, in a gallon-sized ziplock bag combine the cut up steaks, olive oil, cinnamon, onion and cilantro. Seal the bag and let it marinate in the fridge overnight.

2. When you are about 30 minutes from serving the meal, pull the meat out of the refrigerator and start to create the kabobs by alternating the veggies with the meat on a skewer. here I used metal skewers which I recommend for more even cooking and stability. If you must resort to bamboo skewers, which are sold everywhere, make sure to soak them in water for 30 minutes before threading the meat and veggies.

3. Next, get your grill nice and hot so you can get a good crust on the meat and seal in the juices. Also, make sure to oil your grate before putting the kabobs on the grill to prevent sticking.

4. Cook the kabobs on the grill for about 4-5 minutes per side.

Serves: 4-5

Churro Chips

Churro Chips

While on vacation we passed by a Churro stand and I commented on how much I love them. And to my surprise one of the people I was with asked, “What’s a Churro?” Well, that got me rolling. Describing the fluffy doughnuttiness. The fact that they are rolled in cinnamon and sugar, so they don’t seem as bad for you as a doughnut. Their brilliant portable hand-held packaging. Oh Man! And then I realized I really needed to eat one soon. By then we had passed the stand, and I let the thought of rolling myself in cinnamon and sugar fall by the wayside. Until we got home. The second night that I made dinner after being home from our trip, I couldn’t resist anymore….I was craving Churros. Instead of making a fast run to the pier to get them from a street vendor, I saved a little of my dignity and tried my hand at making my own. I had seen an article in a magazine for Soppapillas, which are fried tortillas rolled in ecstasy. I can’t seem to find that recipe anymore, but since I don’t fry ANYTHING (because the screaming hot oil scares me silly), I thought I’d adapt the idea for the oven. They turned out fantastic! So delicious. I devoured way too many of them before they even cooled down.

Shopping List:

3 medium flour tortillas (about 7.5 inches in diameter), cut into 4 wedges

3 Tablespoons melted butter

3 tablespoons sugar

1 tesapoon cinnamon

Instructions:

1. Heat the oven to 425 degrees.

2. On a cookie sheet, lined with a silpat or parchment paper spread out all of the tortillas.

3. Using a pastry brush, a spoon should work fine too, drench the tortillas in butter. Painting one side should do it. The butter really soaks through as it is.

4. Mix the cinnamon and sugar in a small bowl and then spoon it over all of the wedges, so that there is a pretty thick layer of the cinnamon-sugar mix.

5. Bake in the oven 8-10 minutes, the sugar will carmelize.