To Cinnamon Zucchini Bread

While my parents were here I invested a few lira into two really cute bundt pans. Until this bread I had not taken advantage of my new baking purchases. Fear no more. Now the bundt pans are unfortunately not the … Continue reading

To Pumpkin Snickerdoodles

Sweet Pea’s Kitchen delivers yet again with these delicious Pumpkin Snickerdoodles, and while it may not be pumpkin season – my tastebuds appreciate pumpkin at all times of the year and refuse to be limited to the Autumn season only – that’s just ridiculous.

Hopefully you hoard pumpkin like me so that you can try these!

Makes between 3 1/2 and 4 dozen (2 inch cookie scoop used)

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
(note: to make your own mix 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. allspice, 1/8 tsp. nutmeg – then use 1/2 a tsp. of this for the recipe)
1 3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon
Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking (I realized that they can cook faster on the bottoms so I pulled my temp down to 375 and cooked closer to 10min). Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
I took a tin of them to a friend who I went to pilates with this morning – she was a happy camper (:
Cheers to fall at all times of the year


To Cinnamon Roasted Almonds

One thing that I absolutely love to get from winter fairs, especially in Europe are the roasted nuts. Instead of paying an arm and a leg for them I thought that I might as well just try and make my own, and I am sure glad I did. This recipe from Sweet Pea’s Kitchen, is simple and leaves you with irresistible cinnamon roasted almonds…almost too irresistible. At least you are getting some protein when you eat them, right?


1 egg white

1 teaspoon vanilla extract

4 cups whole raw almonds

1/2 cup white sugar

1/2 cup light brown sugar

1/2 teaspoon salt

3 teaspoons ground cinnamon


Preheat oven to 250 degrees F. Line a 10×15 inch jellyroll pan with parchment paper.

In a medium bowl beat the egg white and vanilla until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugars, salt and cinnamon into the nut mixture. Toss to coat. Spread evenly on the prepared pan.

Bake in preheated oven for 1 hour and 15 minutes, stirring occasionally, until golden. Allow to cool. Store nuts in airtight containers.



To Cinnamon Apple Oatmeal Cookies

These cookies were a day of last minute type of result. In January I am going to California with 13 other Illinois students to volunteer at AIDS Project Los Angeles (APLA) so right now my group and I get together once a week to discuss our issue of AIDS, fundraise and get to know each other. Last night we had a meeting and I decided that I wanted to make cookies to share. Sometimes I like to play it safe when baking for a new crowd with either using a classic cookie or using a never fail recipe. The problem was both of the two cookies I thought of (Chocolate Crinkles) and the classic Peanut Butter cookie required refrigeration which I didn’t think I had enough time for. So when my housemate mentioned Cinnamon Apple Oatmeal Cookies it was an automatic sell – my house has plenty of apples, cinnamon and oats – solid. However, once I got home I only had time to prep the dough and not actually bake the cookies because I was meeting some girls on my program for $1 sushi – so delicious by the way! So I ended uprefrigerating my dough for about two hours (pretty much would have been fine with one of my other recipes) out of necessity of my busy schedule. Not sure if this played with the chemistry of the cookie dough, but either way they were delicious. Soft and chewy and little fresh bits of apple in them just made them that much better. Next time I will make a few alternatives to “health them up a bit” and may even try a vegan version of them. Pretty much what I am saying is that these cookies were killer and I definitely recommend them. A perfect fall treat – ohhh how delicious they would be with some apple cider – cold or warm – too many choices in life.

With my cookie scooper it yielded 28-30 cookies

1/2 cup (1 stick) unsalted butter , softened (will try 6 tbsp. butter and 2 tbsp. apple sauce next time)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour (I used 1/2 cup all purpose and 1/2 cup whole wheat)
1 1/4 cup oats, old fashioned or quick cooking
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon salt
1 teaspoon ground cinnamon (organic cinnamon – best of the best – yum yum yum)
generous pinch nutmeg (use fresh grated if you have it)
1 medium apple, peeled, diced small (used a honeycrisp apple – fantastic)
1 teaspoon fresh lemon juice

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Line two baking sheets with parchment paper and set aside.
Peel and dice the apple and toss with lemon juice.  Set aside.
Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg one,  beating for 1 minute..  Add the vanilla extract and beat until blended.
Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the walnuts andapple chunks last.
Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness.  I like mine a little underdone and cook them for 10 minutes.  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.  Or you could just eat them warm.  That’s probably the best idea.