Fruity Spiced Oatmeal Cookies

I am so in love with these amazing cookies.  They are thick and chewy, full of spices and oatmeal, and are loaded with dried apricots, figs, and currants.  Original recipe found here.

Fruity Spiced Oatmeal Cookies

1/2 cup butter, room temperature
2/3 cup packed dark brown sugar (light works fine too)
2 Tablespoons maple syrup
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 1/4 cup old fashioned oatmeal
3/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cardamom
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 cup diced dried apricots
1/2 cup diced dried figs
1/2 cup currants

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter, brown sugar, and maple syrup until smooth.  Beat in the egg and vanilla extract.  Add the flour, oatmeal, salt, baking soda, cardamom, cinnamon, and allspice, and beat until just combined.  Stir in the apricots, figs, and currants until evenly distributed.

Scoop dough into tablespoon sized balls and place on the prepared baking sheet.  Bake for about 8 to 10 minutes, or until the tops are set.  Remove from the oven and transfer to a cooling rack to cool completely.  Makes about 30 cookies.

Enjoy!  -Cardamommy

Apple Cranberry Pastry Cream Pie

I found this recipe ages ago from Better Homes and Gardens, and am just finally getting around to making it.  I feel like this is a theme in my kitchen lately.  "I can't wait to make this recipe" quickly turns into "I'll get around to it eventually". If I had my way, I'd bake and create all the time!  But then I'd also have a refrigerator full of sweets and treats.  Which sounds amazing, but my jeans wouldn't thank me.  This pie, though!  I made only a few changes from the original pie.  I used my own favorite crust recipe, and I made a lattice top.  The pastry cream at the bottom of the pie gives an interesting flavor contrast to the classic apples and tart cranberries.  Initially I was going to add more cranberries, but decided to stick with the recipe.  The cranberries, as a result don't overpower the pie, but are a nice tart colorful addition.

Apple Cranberry Pastry Cream Pie

2 layer 9-inch pie crust

Pastry Cream:

1 cup milk

1/4 cup granulated sugar

2 egg yolks

3 Tablespoons granulated sugar

3 Tablespoons cornstarch

1/4 teaspoon salt

2 Tablespoons butter

1/2 teaspoon vanilla

Apple Cranberry Filling:

6 Granny Smith apples, peeled, cored and sliced

1/2 cup cranberries

2 Tablespoons lemon juice

1 1/4 cups granulated sugar

1/4 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

For the pastry cream, place the milk and 1/4 cup sugar in a small saucepan and heat until nearly at a boil.  In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until combined.  The mixture will be very thick.  Slowly whisk about 1/2 of the milk mixture into the egg yolk mixture, then return the mixture to the pan.  Continue to cook over medium heat, whisking constantly, until the mixture is thick and bubbly.  Remove from heat and stir in the butter and vanilla.  Transfer to a bowl and cover with plastic wrap. Place in the refrigerator until you are ready to assemble the pie.

For the apple cranberry filling, place the sliced apples and cranberries in a large mixing bowl. Add the lemon juice, sugar, flour, cinnamon, allspice, and salt, and toss together until the apples are evenly coated.

Preheat the oven to 375F.

Fit the bottom crust into a 9-inch pie plate.  Spread the pastry cream over the bottom of the crust.  Spoon the apple cranberry filling over the pastry cream.  Use the top crust to make a lattice, or simply place the top crust over the pie.  Seal and crimp the edges.  If not making a lattice, cut several slits into the top of the pie to let steam escape during baking.  Place the pie in the oven and bake for 80 to 90 minutes, or until the filling is bubbly in the center.  Cover the pie loosely with foil if the crust starts to get too brown.  Remove the pie from the oven and let cool before slicing and serving.  Makes 8-10 servings.

Enjoy!  -Cardamommy

Red Hot White Chocolate Chip Cookies

I decided to make some red hot cookies for Valentine's Day, and I had an idea of how to incorporate the red hots into the cookie.  I didn't want to just add them in, but rather I decided to melt them with the butter and shortening instead.  It was a complete experiment, and I honestly had no idea if it would even work or not.  But, this is how we figure things out.  Try and fail, then try again.  Luckily, this time I didn't fail.  The cookies worked out wonderfully.  They are chewy with a definite red hot flavor, and the cooling white chocolate chips provide the perfect balance.

Red Hot White Chocolate Chip Cookies

1/3 cup butter
1/3 cup shortening
1/2 cup red hots candy
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips

Place the butter, shortening, and red hots in a small microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each, until the butter and shortening are melted, and the candy is beginning to melt.  Let the mixture sit, stirring occasionally, until the red hots are nearly completely melted.  You will be left with a hard glob of candy on the bottom of the bowl.  Scoop it out and discard.  Let the shortening and butter return to room temperature.

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Stir together the red hot mixture, granulated sugar, and brown sugar until smooth.  Stir in the egg and vanilla extract.  Add the flour, baking soda, and salt, and stir until combined.  Stir in the white chocolate chips. 

Scoop the dough in tablespoon size balls and place on the prepared baking sheet.  Flatten just slightly with your hand (just to take off the rounded top).  Bake the cookies in the preheated oven for about 10 minutes, or until just set in the center.  Remove cookies from the oven and let cool on the pan for several minutes before transferring to a cooling rack.  Makes about 30 cookies.

Enjoy! -Cardamommy

Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

We're not big angel food cake eaters at my house.  In fact, I've had the same 2 boxes of angel food cake mix for an amount of time I'm embarrassed to disclose.  The first box was used up a few weeks ago in chocolate angel food cupcakes, which....were okay.  But I really wanted to do them again with cinnamon and this light and delicious brown sugar marshmallow frosting that I thought would go perfectly with angel food cake and cinnamon. I was right.  So the second box went to this recipe.  Except hold on, why is my batter so thin?  And why does there seem to be so much of it?  Oh right.  I added 1 3/4 cup of water instead of 1 1/4 cups.  Oops.  My baking skills go unrivaled.  I messed up a just add water cake mix.  It happens. Don't judge.  Just go buy another box and make these, because they are worth it!

Cinnamon Angel Food Cupcakes with Brown Sugar Marshmallow Frosting

1 box Angel Food Cake mix
1 teaspoon cinnamon
Water called for on the box

Brown Sugar Marshmallow Frosting:
1 cup packed brown sugar
1/2 cup corn syrup
1/4 cup water
4 egg whites
2 teaspoons vanilla extract

Preheat the oven to 375F.  Line 36 muffin cups with paper liners.

For the cupcakes, place the angel food cake mix, cinnamon, and water in a large bowl.  Beat on low speed for about 30 seconds, then increase to medium speed and beat for an additional minute.  Scoop the batter into the prepared muffin cups, filling each about 3/4 full.  

Bake in the preheated oven for 12 to 16 minutes, or until they are golden brown and the cracks are dry.  Remove from the oven and transfer to a cooling rack to cool completely.

For the frosting, place the brown sugar, corn syrup, and water in a medium saucepan over medium-high heat and stir to combine.  Let the mixture come to a boil.  Continue to boil until the mixture reaches 240F.  Remove from heat.

While the sugar syrup is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment.  Whip the egg whites until stiff peaks form.  With the mixer on medium-low speed, slowly pour the hot sugar syrup into the egg whites.  When all of the syrup has been added, increase the mixer speed to high and beat the frosting until stiff peaks form (it will still be a bit warm), then beat in the vanilla.  Pipe or spread the frosting on the cooled cupcakes (depending on how you apply the frosting, you may have extra.  Just put it in a sealed container and refrigerate).  Makes about 36 cupcakes.

Enjoy!  -Cardamommy

Cookie Butter Snickerdoodles

So, I have to admit, I am a little bit late to the cookie butter party.  But here I am!  I tend to resist major trends because I really don't like doing what everyone else is doing just because everyone else is doing it.  I like to do my own thing, whatever I want because I want to, and who cares what anyone else thinks?  So cookie butter.  Finally I tried it, and it was kind of awesome.  Then I got the crunchy kind and it was kind of really awesome.  So cookies happened.  And they are also kind of awesome.  Be warned... a jar of cookies and cream hazelnut spread just made its way to my pantry, so something of that ilk may be coming this way soon.  Recipe adapted from here.

Cookie Butter Snickerdoodles

1/4 cup butter, room temperature
1/4 cup shortening
1/2 cup cookie butter
6 Tablespoons granulated sugar
6 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups all purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
1/8 teaspoon cloves

3 Tablespoons granulated sugar
1 1/2 teaspoons cinnamon

Preheat the oven to 375F.  Line a baking sheet with parchment paper.

Cream together the butter, shortening, cookie butter, sugar, and brown sugar until light and fluffy.  Add the vanilla extract and egg, and beat until smooth.  Add the flour, cream of tartar, baking soda, salt, cinnamon, and cloves, and beat until just blended.

In a small bowl, stir together the 3 tablespoons of sugar, and the cinnamon.  Scoop the dough into tablespoon size balls and roll in the cinnamon sugar mixture.  Place on the prepared baking sheet and flatten very slightly with your fingers (you want thick disc shapes instead of balls, so just flatten the rounded top).  Bake in the preheated oven for 8 to 10 minutes, or until just barely golden brown at the edges.  Remove cookies from the oven and transfer to a cooling rack.  Makes about 24 cookies.

Enjoy!  -Cardamommy

Browned Butter Oatmeal Cinnamon Toffee Cookies

These cookies are another recipe that has been on my list for some time.  I know I'll get around to them eventually, it just takes a while sometimes.  So much to bake, so little time.  Baker problems, huh?  These cookies are pretty delicious.  They start with a brown butter oatmeal cookie base, and are full of the warm flavors of cinnamon, clove, and molasses, and are studded with cinnamon chips and toffee bits.  Truly delightful! Original recipe found here.

Browned Butter Oatmeal Cinnamon Toffee Cookies

2 sticks (1 cup) butter, browned then cooled to room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup molasses
2 teaspoons vanilla extract
2 eggs
2 1/2 cups all purpose flour (loosely measured)
1/2 cup quick cooking oatmeal
1/2 cup old fashioned oatmeal
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1 1/2 cups cinnamon chips
1 cup toffee bits

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the browned butter, brown sugar, and granulated sugar until well blended.  Add the molasses and vanilla and beat until combined. Beat in the eggs, one at a time, until incorporated.  Add the flour, quick oatmeal, old fashioned oatmeal, baking powder, baking soda, salt, cinnamon, and cloves, and beat on low until just blended.  Stir in the cinnamon chips and toffee bits until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake for about 8 minutes, or until the edges are golden and the tops are set.  Remove the cookies from the oven and let cool on the pan for several minutes.  Transfer cookies to a cooling rack to cool completely.  Makes about 60 cookies.

Enjoy! -Cardamommy

Gingerbread Cinnamon Rolls with Mascarpone Frosting

These cinnamon rolls!  I made these for our Christmas morning breakfast, and they were so amazing, I think I ate 3 of them!!  They are soft and gooey and full of warm gingerbread flavor.  And the frosting!! You know I have a weakness for mascarpone, and this frosting did not disappoint!  

Gingerbread Cinnamon Rolls

Dough:
1 1/4 cups warm water
1/4 cup molasses
1 egg
1/4 cup powdered milk
1/4 cup granulated sugar
1/4 cup shortening
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 Tablespoon instant yeast
3 to 3 1/2 cups all purpose flour

Filling:
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
3 to 4 Tablespoons butter, melted

Mascarpone Frosting:
2 Tablespoons butter, room temperature
1/2 cup (4 ounces) mascarpone cheese
1 cup powdered sugar

For the dough, in the bowl of a stand mixer (or by hand), combine all of the dough ingredients (starting with 3 cups of flour), and mix until a soft dough forms, adding the remaining 1/2 cup of flour if necessary.  Knead the dough, either with the dough hook of your stand mixer, or by hand, until the dough is smooth and elastic.  Place the dough in a greased bowl, and grease the top of the dough.  Cover with plastic wrap and let rise for about 1 hour.

Preheat the oven to 350F.  For the filling, combine the brown sugar,granulated sugar, cinnamon, ginger, and cloves.  Roll the dough into a large rectangle.  Spread the melted butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough.  Roll up the dough, starting at the widest edge, and pinch the seam to seal.  Cut the dough into 12 rolls, using a knife or dental floss, and place in a greased 9x13 inch pan, and press down slightly on the top of the rolls.  

Cover with plastic wrap and let rise for about 30 minutes. (At this point, you can cover with plastic wrap and refrigerate overnight.  Remove the rolls from the fridge while you preheat the oven, then bake as usual).  After the rolls have risen, remove the plastic wrap and bake the cinnamon rolls in the preheated oven for about 20 to 25 minutes, or until golden brown.  Let cool slightly before frosting.  

For the frosting, combine the butter and mascarpone cheese until smooth.  Stir in the powdered sugar, a little at a time until well blended and smooth.  Spread the frosting over the warm cinnamon rolls.  Makes 12 cinnamon rolls.

Enjoy!  -Cardamommy

Potica

I have to say before we start, that this is my very first walnut recipe!  Crazy, huh?!  I really dislike walnuts, but I really love this bread.  My maternal grandmother was Serbian and her parents came to the United States from what was then Yugoslavia (now Bosnia-Herzegovina, Croatia, Kosovo, Macedonia, Montenegro, Serbia, and Slovenia).  My paternal grandmother was also Slovenian.  I never knew my paternal grandmother, as she passed away before I was born, but I remember my maternal grandmother making this bread when I was a kid.  As I stirred together the walnut mixture, it smelled just like my memories!  It was wonderful.  This is the first time I have made this traditional Serbian/Slovenian bread, and it definitely won't be the last.  I hope that I can help to keep this traditional bread in my family.  A sweet yeast dough filled with a sweet walnut filling, rolled up and baked!  This is the recipe that my grandmother used.  Note: After 40 minutes of baking, my bread was not quite done in the center, so if you need to, cover the top of the bread with foil and continue to bake until done in the center.

Potica

Dough:
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup butter
1 cup hot milk
2 pkg (2 1/4 teaspoons each) active dry yeast
1/4 cup warm water (105 - 115F)
2 eggs
4 1/2 cups unsifted all purpose flour

Filling:
3 eggs
4 cups (1 pound) walnuts, ground or finely chopped (it should look like coarse wet sand)
1 cup light brown sugar, packed
1/3 cup butter, melted
1 1/2 teaspoons cinnamon
1 teaspoon vanilla extract

2 tablespoons butter, melted

Stir sugar, salt, and 1/4 cup butter into hot milk.  Cool to lukewarm. (A drop sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water (check temperature with thermometer) in large bowl.  Stir to dissolve.  Stir in lukewarm milk mixture.

Add eggs and 2 1/2 cups flour; beat at high speed with electric mixer 2 minutes.  With wooden spoon, gradually beat in remaining 2 cups flour; knead with hand until the dough is stiff enough to leave side of bowl.  Place dough in lightly greased large bowl.

Turn the dough over to bring up greased side.  Cover with a towel.  let rise in warm place (85F), free from drafts, until double in bulk - about 1 hour.  Make filling: In medium bowl, beat eggs, slightly.  Add nuts, brown sugar, 1/3 cup butter, the cinnamon and vanilla.

Stir filling to blend well.  Shape dough: Punch down dough.  On lightly floured surface, turn out dough, cover with bowl, allow to rest for 10 minutes.  Roll out to a rectangle 30 inches long and 20 inches wide.  Spread with filling to 1 inch from edge.

Starting from the wide side, roll up tightly as for a jelly roll.  Seal by pinching edges to dough with fingers.  With palms of hands, roll back and forth so that roll is even all over.  On large greased cookie sheet, form roll into a large coil, seam side down.

Let rise in warm place (85F), covered with towel, free from drafts, until double in bulk - 1 hour.  Preheat oven to 350F.  Brush with 2 tablespoons butter.  Bake 35 to 40 minutes, until golden.  Cool on wire rack.  Slice crosswise 1/4" thick.  Makes 4-pound loaf.

Enjoy!  -Cardamommy

Sadelle's Bakery Oatmeal Raisin Cookies

These cookies.  Another bakery cookie recipe.  This one comes from Sadelle's Bakery in New York City.  I got the recipe from the Wall Street Journal, who proclaim these cookies to be the best ever oatmeal cookies.  I always take this proclamation as a challenge, to see how it measures up to my taste buds.  Very well, I accept.  As a result, I have to say that the WSJ may indeed be correct that these are the best oatmeal raisin cookies ever.  The flavor is incredible (thanks to the 4 day chill), and the oatmeal soaks up all of the extra moisture from the raisins, giving the cookies a really delightfully chewy texture.  I actually made these cookies twice.  The first time, I made them exactly as written in the recipe and chilled them for four days.  Love love loved them.  The only problem was that they came out so soft that they fell apart just a little bit.  The second time I added slightly more flour, a touch less salt, and didn't chill them (in a rush...) they were still nice and chewy but didn't fall apart this time.  So as for the question of does the dough really need to chill for four days?  If you want them to be the best oatmeal raisin cookies ever, then yes, they need to be chilled for four days.  The chill time makes a major difference!!  I will be making these cookies again for sure!

Sadelle's Bakery Oatmeal Raisin Cookies

1 cup raisins
1 1/2 sticks butter, room temperature
1 cup packed brown sugar
6 Tablespoons granulated sugar
1 1/2 cups all purpose flour
4 teaspoons cinnamon (I used Vietnamese Cinnamon)
2 teaspoons baking soda
1 teaspoon salt
2 cups old fashioned oatmeal
1 egg
1 1/2 teaspoons vanilla extract

Place the raisins in a bowl and cover with very hot water.  Let sit for about 30 minutes, then drain.

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.  Add the flour, cinnamon, baking soda, and salt, and beat until just blended.  Beat in the oatmeal, raisins, egg, and vanilla, until incorporated.

Scoop the dough into two tablespoon size balls and place close together on a waxed paper lined baking sheet (or use a large flat tupperware container).  Flatten each ball of dough, then cover well with plastic wrap and refrigerate for four days (not necessary but highly recommended!!!).

When you are ready to bake the cookies, preheat the oven to 350F.  Line a baking sheet with parchment paper.  Arrange the dough balls on the baking sheet, and bake for about 12 minutes, or until the cookies are browned at the edges, but still soft in the middle.  Remove from the oven and let cool for several minutes on the pan.  Transfer to a cooling rack to cool completely.  Makes about 24 cookies.

Enjoy!  -Cardamommy

White Cheddar Sour Cream Apple Raisin Pie

I've been planning to make an apple pie for a little while now, but I wanted it to be special.  I wanted to do something a little different, not just a plain old ordinary apple pie.  Don't get me wrong, I love plain apple pie!!! I just also really love to try new things.  For some weird reason, while I've been thinking about this pie, I've also thinking about this apple rice pudding.  I actually haven't made it in years, but I love it.  The flavor is wonderful and the raisins and cheese in it are brilliant!  I knew I wanted to do a cheddar crust with this pie, so I decided to base the rest of it on that rice pudding.  The sharp white cheddar crust is perfect with the sour cream apple raisin filling and the brown sugar crumble on top.  More white cheddar is mixed into the filling, and even more white cheddar is sprinkled on top of the crust.  A delightful blend for a delicious pie!

White Cheddar Sour Cream Apple Raisin Pie

Crust:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
14 Tablespoons cold butter 
6 Tablespoons shortening
1 cup (4 ounces) sharp white cheddar cheese, grated
6 Tablespoons cold water
1 ounce (about 1/4 cup) sharp white cheddar cheese, grated (for topping the pie)

Apple Filling:
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream
1 egg
1 teaspoon vanilla extract
3 pounds apples, peeled and sliced
1 cup raisins
3 ounces (about 3/4 cup) sharp white cheddar cheese, grated

Brown Sugar Crumble:
1/2 cup packed brown sugar
2 Tablespoons all purpose flour
1 teaspoon cinnamon
2 Tablespoons butter, melted

Preheat the oven to 425F.

For the pie crust, place the flour, sugar, and salt in a food processor (if you don't have a food processor, just use a large bowl and cut in the butter with a pastry blender), and pulse several times to blend.  Place the cold butter and the shortening over the top of the flour mixture in the food processor, and pulse 20 to 25 times, or until the mixture is crumbly.  

Pour the pie crust mixture into a large bowl and stir in the grated cheese.  Sprinkle the water over the top.  Toss and press the mixture together with a large spoon until it forms a ball.  Divide the dough in half and form into disks.  On a floured surface, roll out one half of the dough, and fit it into your pie plate.  

For the apple filling, in a large bowl, whisk together the sugar, brown sugar, flour, cinnamon, nutmeg, and salt.  Stir in the sour cream, egg, and vanilla extract until smooth.  Fold in the apples, raisins, and grated cheese.  

For the brown sugar crumble, in a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. 

Pour the apple mixture into the prepared pastry, then sprinkle the brown sugar crumble over the apple mixture.  Roll out the remaining crust and cut it into strips.  Make a lattice crust over the top of the apple filing, then seal and crimp the edges. 

Bake for 15 minutes, then reduce oven temperature to 375 and bake for an additional 45 to 60 minutes, or until the filling is bubbling.  If the crust gets too brown, loosely cover with foil.  During the last 10 to 15 minutes of baking, sprinkle the remaining 1/4 cup of cheese over the top of the pie.  Remove the pie from the oven and let cool completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy

Pumpkin Orange Cake with Caramel Cream Cheese Frosting

This cake recipe is another that I found in my Grandmother's old box of recipes.  There were literally hundreds of recipes clipped from newspapers and magazines in that box.  I got rid of most of them, but kept a few that looked interesting.  This cake is so moist and full of pumpkin and orange flavor!  To go with this pumpkin orange cake, I decided to make this Caramel Cream Cheese Frosting, because of course.  When I made this cake, I had just done a quick ingredient run to the store and thought I had everything I needed.  But of course, I didn't have enough cream cheese.  Oops.  Instead of making another trip, I just decided to cut the cake recipe and the frosting recipe in half and do a 1 layer 9x9 inch square instead of a 2 layer cake (my jeans are thanking me).  If you'd like to turn this into a 2 layer cake, just double the recipe for the cake and frosting.

Pumpkin Orange Cake with Caramel Cream Cheese Frosting

Pumpkin Orange Cake:
1/2 cup pumpkin puree
6 Tablespoons orange juice
1 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 cup butter, room temperature
1/2 cup + 2 Tablespoons granulated sugar
Zest of 1/2 orange
1 egg

Caramel Cream Cheese Frosting:

1/2 cup sugar

1/4 cup water

6 Tablespoons unsalted butter, softened

1 Tablespoon heavy cream

8 ounces cream cheese, cut into 2-inch cubes

1/2 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Preheat the oven to 350F.  Grease a 9x9 inch square cake pan.

In a small bowl, stir together the pumpkin and orange juice.  Set aside.

In a separate bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, ginger, and allspice.

In a large bowl, cream together the butter, sugar, and orange zest until light and fluffy. Beat in the egg until smooth.  Add half of the flour mixture and beat until just combined.  Beat in all of the pumpkin mixture.  Add the remaining flour mixture and beat until incorporated and no streaks of flour remain.

Pour the batter into the prepared pan and bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cake from the oven and let cool completely before frosting.

For the frosting, place the sugar and water in a small saucepan and cook over high heat, stirring until the sugar dissolves and the mixture boils.  Reduce the heat to medium and continue to heat without stirring until the mixture turns a medium to dark amber color.  Remove the saucepan from the heat and stir in the butter and cream (be careful as it will spatter and bubble a bit). If the butter separates, it is okay.  It will come back together in a minute.

Pour the caramel into the bowl of a stand mixer (or use an electric mixer) and beat with the whisk attachment on medium low speed for about 5 minutes, until the caramel cools a bit.  While the mixer is running, add the cream cheese, one cube at a time until completely incorporated and smooth.  Beat in the vanilla extract.  Transfer the frosting to a bowl, cover and chill until cold and firm, several hours at least.

Spread the frosting over the cooled cake.  Sprinkle with chopped pecans, if desired.  Makes 9 servings.

Enjoy!  -Cardamommy

Cinnamon White Chocolate Rice Krispie Treats

My youngest Hungry Puppy has been wanting to do a cookout, and make soup, and grill kabobs, all on the same day, within about 15 minutes.  She was starting to collect ingredients.  None of that was in the plan, nor did I have ingredients for most of it, so I was able to convince her to make something quick and easy with no cooking required.  These treats have been on my to do list for a while, so we got in the kitchen and made up the recipe on the fly!  And they turned out great!  So simple, and super good!

Cinnamon White Chocolate Rice Krispie Treats

3 Tablespoons butter
1 bag (10 ounces) marshmallows
3/4 cup white chocolate chips
1 Tablespoon cinnamon
5 cups Rice Krispies cereal
Cinnamon Sugar (for sprinkling on top)

Lightly spray a 9x13 inch baking dish with cooking spray.  Set aside.

Place the butter, marshmallows, white chocolate chips, and cinnamon in a large microwaveable bowl.  Heat in the microwave in 30 second intervals, stirring after each interval, until melted and smooth (mine took about 1.5 to 2 minutes).  Stir in the Rice Krispies cereal until evenly coated with the marshmallow mixture.

Pour the cereal mixture into the prepared pan and spread evenly, patting down firmly with a large spoon, or greased hands.  Sprinkle the cinnamon sugar evenly over the top of the treats and shake the pan back and forth to distribute and settle in the cinnamon sugar.  Chill until firm before cutting.  Makes about 24 treats.

Enjoy!  -Cardamommy

Norwegian Sour Cream Porridge

Last year I made Rommegrot during Hostfest here.  My husband totally loves it, and this classic Scandinavian dish isn't too hard to make.  I while ago I wrote about an old unsalvagable Scandinavian cookbook that belonged to my grandmother.  This Norwegian Sour Cream Porridge (a different version of Rommegrot) was in that cookbook, and I knew that I had to give it a try.  This recipe uses sour cream in it which gives it a bit of a tang, and cream of wheat cereal to help thicken it up.  It is more of a soupy texture than a pudding texture as well.  Everyone enjoyed this version of Norwegian Sour Cream Porridge, but the original Rommegrot is still our favorite!

Norwegian Sour Cream Porridge

1 cup sour cream
1 Tablespoon quick cooking cream of wheat
2 cups milk
1 teaspoon granulated sugar
3/4 teaspoon salt
3 Tablespoons melted butter
1/2 cup granulated sugar
1 teaspoon cinnamon

In a saucepan, simmer sour cream 3 minutes, stirring.  Mix the wheat cereal with a little of the milk to make a smooth paste; beat into sour cream.  Gradually stir in milk, sugar, and salt, cooking and stirring until soup is smooth and thickened.  Ladle soup into warm bowls.  Pour melted butter over soup and sprinkle with sugar mixed with cinnamon.  Makes 4 servings.

Enjoy!  -Cardamommy

Hot Cinnamon Strawberry Ice Cream

Last Valentine's Day, we tried the red hot strawberry ice cream from Coldstone.  It was such an interesting combination of spicy cinnamon and sweet strawberry, we really loved it!  I kind of forgot about it after that. I have been toying with the idea of making a cinnamon cake using cinnamon oil to give it a spicier flavor, and that ice cream popped back into my head, and I just had to try my own version.  This super easy recipe comes together really fast. You do need to cook the strawberries for about 5 to 10 minutes which I think helps them to not be so icy when they freeze, but if you'd rather, you can leave out that step and add the berries uncooked.

Hot Cinnamon Strawberry Ice Cream

Strawberries:
1 pound fresh strawberries, washed and hulled
1/4 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon

Ice Cream Base:
1 can (14 ounces) sweetened condensed milk
1 quart (4 cups) half and half
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon oil (not extract)

Place the strawberries in a food processor and pulse until the berries are chopped (you don't want them puree). Place the pulsed strawberries, sugar, lemon juice, and cinnamon in a small saucepan.  Cook and stir over medium high heat until the mixture comes to a boil.  Continue to cook for about 5 to 10 minutes.  Transfer the strawberries to a bowl, cover and place in the refrigerator to chill, about 4 hours, or overnight.

For the ice cream base, whisk together the condensed milk, half and half, vanilla, and cinnamon oil.  Cover and place in the refrigerator to chill, about 2 hours, or overnight.

When you are ready to freeze the ice cream, pour the ice cream base mixture into your ice cream maker and process according to the manufacturer's directions.  During the last several minutes of freezing time, pour the chilled strawberries into the ice cream maker.  You may need to freeze this in two batches, depending on the size of your ice cream maker (my ice cream maker is 1 1/2 quarts, so I did this in two batches).  When the ice cream has finished freezing, serve immediately for soft serve, or transfer to a container with a lid and place in the freezer until ready to eat.  Makes about 2 quarts.

Enjoy!  -Cardamommy

Honey Vanilla Almond Granola

I don't make granola very often, but when I do it disappears so fast! A nibble here, a bowl there, breakfast, snacks, toppings, and it's gone! This time I wanted to make it for a recipe I'm going to try out. I put granola on my grocery list, but then thought, why can't I just make it myself? So. I used this recipe as a basic outline, then added and tweaked to fit what I wanted it to be. It turned out so great, it might be our favorite so far! Note: I made a second batch of this granola using quick oats instead of old fashioned oats just to experiment with the consistency. The quick oat batch had a consistency more like what you get from store bought granola. Make it how you love it best!

Honey Vanilla Almond Granola

5 cups old fashioned oats
2 1/2 cups sliced almonds
1/2 cup coconut oil
1/3 cup honey
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 Tablespoon vanilla extract
1/2 teaspoon almond extract
2 egg whites

Preheat the oven to 300F.  Lightly grease a half sheet pan.  Set aside.

In a large bowl, combine the oats and almonds. Set aside.

In a smaller bowl, stir together the coconut oil, honey, brown Sugar, and cinnamon. Place in the microwave and heat in 30 second intervals, stirring after each until bubbly. Be careful that it doesn't boil over in the microwave.  Stir in the vanilla and almond extract.  The mixture will bubble up a bit. Pour the honey mixture over the oats and stir until evenly moistened.

Place the egg whites in a bowl and beat until white and foamy. You don't need peaks here, just foam.  Stir the foamy egg whites into the oat mixture. Pour the granola onto the prepared pan and press firmly into an even layer.

Bake the granola for 30 to 40 minutes, or until golden brown. Do not stir. This plus the egg whites will keep the granola in those lovely clumps.  Remove granola from the oven and let cool completely. Break the granola into pieces and store in an airtight container.  Makes about 12 cups.

Enjoy!  -Cardamommy

Peanut Butter Snickerdoodles

Every Sunday I make cookies for church.  There are some people who go early to have meetings before church actually starts, so I make cookies for them.  I've been doing this for a while now, and new inspiration is always welcome, so I've been letting people know that I take requests.  My first request came in last week for peanut butter snickerdoodles, and I was so excited!  I searched for a recipe, but came up empty on what I was specifically looking for.  I found this recipe, and modified it to suit my needs.  What a brilliant cookie idea!  These soft and chewy peanut butter cookies are lightly spiced with cinnamon, and rolled in a mixture of sugar and Vietnamese cinnamon for an extra spicy cinnamon bite! 

Peanut Butter Snickerdoodles

Cookies:

1/2 cup butter, room temperature

1/2 cup shortening

3/4 cup peanut butter 

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 teaspoons vanilla extract

2 eggs

2 3/4 cups all purpose flour 

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon 

Cinnamon Sugar:

1/2 cup granulated sugar

2 teaspoons Vietnamese cinnamon (you can substitute regular cinnamon)

In a large bowl, cream together the butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy.  Beat in the vanilla extract and eggs, one at a time, until incorporated.  Add the flour, cream of tartar, baking soda, salt, and cinnamon, and beat on low just until incorporated.  Cover the dough and chill for about 1 hour.

Preheat the oven to 375F.  Line a baking sheet with parchment paper. 

For the cinnamon sugar, combine the sugar and Vietnamese cinnamon in a small bowl.  Scoop the dough into tablespoon size balls and roll in the cinnamon sugar mixture.  Place dough on the prepared baking sheet with enough room in between for the cookies to spread.  Bake the cookies for 8 to 10 minutes, or until slightly puffed and cracked on the top.  Remove cookies from the oven and let cool for several minutes before transferring to a cooling rack to cool completely.  Makes about 48 cookies.

Enjoy!  -Cardamommy

Caramel Cinnamon Pecan Bars

These amazing bars are deadly.  They are so deliciously full of caramel, cinnamon, and pecans, that you won't be able to stop with just one.  Or two.  I won't judge.  I found this McCormick recipe in an ad circular in the newspaper!  Talk about a lucky find for a win.

Caramel Cinnamon Pecan Bars

1/2 cup (1 stick) butter, melted
1 1/2 cups packed brown sugar
2 eggs
1 Tablespoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt
1 cup chopped pecans
1 bag (14 ounces) caramels, unwrapped OR 1 bag (11 ounces) caramel bits
3 to 4 Tablespoons milk (4 if using 14 ounces caramel, 3 if using 11 ounces caramel)

Preheat the oven to 350F.  Spray a 9x13 inch baking dish with cooking spray.

In a large bowl, stir together the melted butter and brown sugar until well blended and smooth.  Stir in the eggs and vanilla extract until combined. Add the flour, baking powder, cinnamon, and salt, and stir until just combined.  Stir in the pecans.

Set about one cup of batter aside.  Spread the remaining batter in the prepared baking dish and bake for about 15 to 17 minutes, or until just set in the center.

Meanwhile, place the caramels and milk in a microwaveable bowl and microwave for 2 to 3 minutes, stirring every 30 seconds until caramel is melted and smooth.  Pour the caramel over the bars, spreading evenly. Drop the remaining batter in spoonfuls over the caramel and use a butter knife to swirl the batter and caramel together.  Return the bars to the oven and bake 15 minutes longer, or until the center is set.  Cool completely before cutting into bars.  Makes 24 to 32 bars.

Enjoy!  -Cardamommy

Peanut Butter Cinnamon Oatmeal Raisin Cookies

I think that I have found my new favorite cookies.  Ever.  Holy cow, this combination is crazy!  I'm not sure why I haven't figured this one out before now, but I will definitely be making these cookies again.  The peanut butter, raisins and cinnamon are incredible together, and the the oats give these cookies a nice chewy texture.  I kind of want to eat them all!  Original recipe found here.

Peanut Butter Cinnamon Oatmeal Raisin Cookies

 

1 sticks (1/2 cup) unsalted butter, room temperature

½ cup creamy peanut butter

¼ cup granulated sugar

¾ cup packed light brown sugar

1 large egg

1 tablespoon vanilla extract

1 cup all-purpose flour

¾ cups old-fashioned rolled oats

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 cup raisins

Preheat the oven to 350F.  Line a baking sheet with parchment paper.

Cream together the butter and peanut butter until smooth.  Add the sugar and brown sugar and beat until light and fluffy.  Beat in the egg and vanilla extract until well blended.  Add the flour, oats, baking powder, baking soda, salt, and cinnamon, and beat until incorporated.  Stir in the raisins until evenly distributed.

Scoop the dough into tablespoon size balls and place on the prepared baking sheet.  Bake the cookies for about 9 to 10 minutes, or until golden brown at the edges.  Remove cookies from the oven and let cool on the pan for several minutes.  Transfer to a cooling rack to cool completely.  Makes 36 cookies.

Enjoy!  -Cardamommy

Cinnamon Honey Buttermilk Pie

I don't think that I have ever made a buttermilk pie.  Mostly, I think, because I was a tiny bit afraid that it would taste like buttermilk.  In a pie.  Now, don't get me wrong, I like buttermilk.  Just not in pie form, I don't think.  I once made a buttermilk chocolate pudding and I really wasn't a fan because I could really taste the buttermilk tang through the chocolate. This pie is so amazing!  It doesn't taste like tangy buttermilk, but has a wonderful custard flavor and the honey comes through very nicely.  Just lightly spiced with cinnamon, this pie is just perfect!


Cinnamon Honey Buttermilk Pie

9 inch unbaked pie crust
1/2 cup butter, melted
2/3 cup granulated sugar
1/2 cup honey
1/2 teaspoon salt
3 Tablespoons all purpose flour
3 eggs, lightly beaten
2 teaspoons vanilla extract
1 cup buttermilk
1 teaspoon cinnamon

Preheat the oven to 350F.  

Stir together the melted butter, sugar, and honey until smooth.  Add then salt and flour, and stir until combined.  Stir in the eggs and vanilla.  Add the buttermilk and cinnamon and stir until completely incorporated.  

Pour the mixture into the unbaked pie crust and bake in the preheated oven for 15 minutes.  Reduce the oven temperature to 325F, and continue to bake the pie for 40 to 45 more minutes, or until the filling jiggles slightly.  Remove the pie from the oven and let cool completely (and chill if desired) before serving.  Makes about 8 servings.

Enjoy!  -Cardamommy