Posts Tagged ‘cinnamon’

Giant Peanut Butter Snickerdoodle Cookie For One

It may not be a full-time science job, but I may have a part-time job soon at a golf course in my parents village. Something to pay the bills at least because that POD with all my belongings in it is not going to pay for itself. Obviously I will continue my “real job” search as usual but maybe I’ll be able to afford a weekend road trip now!

Giant Peanut Butter Snickerdoodle Cookie 1

Let’s celebrate such possibilities with a nice big peanut butter cookie. But not any old peanut butter cookie (not that it isn’t enough on it’s own), but a peanut butter snickerdoodle cookie. Oh heck yea. This cookie was so good I actually wished I had made a full batch instead of just one big one. But I managed to share it, which made me wonder why I didn’t just bake the 4 regular sized ones instead. Oh well big cookies are more fun even when shared.

Giant Peanut Butter Snickerdoodle Cookie 2

Two years ago: S’mores Molten Lava Cake

Three years ago: Chocolate Chip-Peanut Butter Layer Pie
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Homemade Cinnamon Hot Chocolate Mix

Every winter I whip up a new hot chocolate mix. This year I decided to try two kinds, white hot chocolate pods and now cinnamon mix. This version was made on the fly while my parents were in town for my graduation. We were getting ready to go to a drive-thru Christmas light show and I realized I didn’t have any hot chocolate mix to prepare and bring for the show. So I pulled up my favorite mix recipe and added cinnamon. If you haven’t had cinnamon and chocolate together before, you’re missing out!

Homemade Cinnamon Hot Chocolate Mix

Two years ago: Salted Caramel Hot Chocolate Mix

Three years ago: Bacon and Cheese Egg McMuffin Cups
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Eggnog Snickerdoodle Blondies

It is post PhD graduation week, and a short week at that with only 3 days left before I no longer have a “work” to go to. I’ll be whisked away for the holidays and return for just one last month in Memphis before packing up and moving in with family. Hopefully with the new year will come responses to all the jobs I have applied to but have yet to hear from. I am really excited/anxious to see where I end up next!

But on to these bars. After I became addicted to the snickerdoodle blondies that Alex sent me last month, I decided to make my own with eggnog in order to continue my eggnog streak. These bars turned out to be just as magical as the traditional version with some added holiday spirit, making them a great treat to make for your upcoming holiday parties (or a way to use up any leftover eggnog).

Eggnog Snickerdoodle Blondies

Three years ago: Brownie Covered Oreo Pops
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Cranberry-Walnut Oat Bread

In case you live under a rock, it’s the day before Thanksgiving! I hope you have your menus planned and prepped or know what you are bringing to help supplement someone else’s feast. If you happen to still be hunting for the carbs, I highly suggest my Greek yogurt-rosemary dinner rolls or this bread. Because what’s more festive than cranberry bread?

Cranberry-Walnut Oat Bread 1

Oh but there’s more than just cranberries in this gorgeous loaf. How about some crunchy walnuts, hearty oats, and the usual fall suspect of cinnamon? I knew that would catch your attention. Not only is this bread visually appealing, it will also satisfy your nose with its wonderful aromas. With a swipe of honey butter on top you may not even need dessert – but who am I kidding? Bring on the dessert to seal off this food celebration fit for a fat kid.

Cranberry-Walnut Oat Bread 2

One year ago: Red Velvet Rice Krispie Treats

Three years ago: Leftover Turkey Tetrazzini
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Caramel Frosted Pumpkin Mini Cakes

One of my favorite bands, Paramore, is playing in Nashville tonight. Originally when I had planned on going out of town for Thanksgiving, I was going to stop and see that show on my way out. Unfortunately that is no longer my plan as I decided to stay put and save money. I did see them with No Doubt a couple years back and with Jimmy Eat World before that so it’s not too heart breaking – except that they are the headliners this time. You better believe I will be cooking dinner tonight while dancing around to their music, pretending I’m there. Not that that’s different from a normal day in my kitchen…

Caramel Frosted Pumpkin Mini Cakes 1

In other news, today is National Cake Day! With Thanksgiving nearly upon us I am throwing as much pumpkin at you as I possibly can, including these mini cakes. These individual cakes are made by cutting rounds from a thin sheet cake. The rounds are layered and frosted with a caramel cream cheese frosting and then topping with caramel sauce and candied pecans, resulting in eyegasms. Who wouldn’t want their own personal mini cake?

You can use the leftover cake scraps to make cake balls or if you’d prefer to avoid scraps, make these into cupcakes instead.

Caramel Frosted Pumpkin Mini Cakes 2

One year ago: Arugula Pesto Pasta

Three years ago: Caramel Apple Pie
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Cranberry Chocolate Chunk Brown Butter Cookies

We need to sit down and have a serious discussion. These cookies? Yea you need to make them, like right now. Don’t make excuses, just go to the store to buy any ingredients you don’t already have on hand and get your oven ready. Why am I so demanding? Because the holidays are just starting to creep up on us and I already think I found my favorite cookie of the season.

Cranberry Chocolate Chunk Brown Butter Cookies 3

These cookies use fresh cranberries whereas usually cookie recipes use dried fruits. I have only made cookies two other times with fresh fruit (another with cranberries and one with blueberries) and they nearly caused the same reaction as these did. There must be some strange magic that happens when fresh fruit is used or my weakness for fruity desserts is showing. Yes, this peanut-butter-loving-fiend would have a difficult time deciding between a fruit or peanut butter dessert.

Cranberry Chocolate Chunk Brown Butter Cookies 1

In addition to the cranberries there is browned butter, dark chocolate, cinnamon and nutmeg. I think those last two spices were the real kicker, adding an especially festive feel to these cookies and making them smell irresistible while baking. Of course you can never go wrong with browned butter either. Just be warned, the dough does need to be chilled which is why you need to whip them up asap!

Cranberry Chocolate Chunk Brown Butter Cookies 2

One year ago: Sweet Potato Pie Oat Bars

Three years ago: Secret Ingredient Sugar Cookies
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Pumpkin Baklava Bars

After making peanut butter baklava bars I immediately knew I wanted to try it out with pumpkin for the holidays. As much as I loved the peanut butter version, how could it not be just as good if not better with pumpkin? With the cinnamon, honey, and nuts floating around in there it was meant to be.

The result is what I imagine would happen if pumpkin pie and baklava got together and made babies. With a sugar cookie base, pumpkin-walnut filling, crispy fillo topping and completely coated in honey, it’s two deserts in one. As a bonus it’s easy to make and  therefore should definitely make it for your upcoming festive gatherings.

Pumpkin Baklava Bars 1

As far as the job search is going, I have applied to many, but no hooks just yet. I just have to keep applying for those which interest me and I am qualified for and hope for the best. I probably should track down contact numbers to HR or whoever I can find to inquire about my applications. Unfortunately several to which I have applied explicitly say that calls are not welcome. Ugh… Thankfully I have a couple little projects to fiddle with in the lab to keep me busy in the meantime and will be resubmitting my paper now that I have finished addressing reviewers comments. Having that paper in press will definitely improve my CV!

Pumpkin Baklava Bars 2

One year ago: Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze

Two years ago: Gluten-Free Cake Batter Pancakes
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Chocolate Pumpkin Pancakes

Not only is it another Secret Recipe Club reveal day, but it’s also National Chocolate Day! As a result, my recipe selection for today from Vintage Kitchen Notes involves chocolate. But before I talk about that, you should check out some of Paula’s other recipes such as Grilled Eggplants with Honey and Spices, Brown Sugar Cheesecake, and these festive White Chocolate Dulde de Leche Ghosts. I also almost made her Chocolate Walnut Sheet cake for today but I hadn’t treated myself to pancakes in awhile.

I ended up choosing her recipe for chocolate pumpkin pancakes. The original recipe used chocolate chips, but I decided to mix in cocoa powder instead to spread the chocolate throughout the pancakes. The chocolate flavor wasn’t as pronounced, but I liked the added flavor in addition to the pumpkin and cinnamon. And I went ahead and sprinkled some mini chocolate chips on top anyway. It’s a fall breakfast treat!

Chocolate Pumpkin Pancakes

Two years ago: Halloween Brownie Roll Out Cookie Sandwiches
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Chocolate Pumpkin Cupcakes with Cinnamon Buttercream

If you recall, last week I posted a savory recipe for a Chicken & Sweet Potato Potpie using the Baker’s Secret 9-inch pie pan. Today I am sharing a sweet recipe using their muffin/cupcake pans because who doesn’t enjoy a good festive cupcake?

Chocolate Pumpkin Cupcakes 1

The combination of pumpkin and chocolate is not visited enough, in my opinion. I discovered the joy of those two flavors mixed together when I made the Pumpkin Kissed Gingerbread Brownies. This time they come together in the form of a cupcake, with a cinnamon buttercream. Complete with fall leaves sprinkles.

Chocolate Pumpkin Cupcakes 3

Don’t forget to enter to win your own Baker’s secret pie pan and muffin pan by clicking HERE and using the Rafflecopter widget at the bottom of the post. Giveaway ends tonight!

Chocolate Pumpkin Cupcakes 2

Two years ago: Stuffed Flank Steak with Potato Cakes and Amaretto Chocolate Cheesecake
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Cinnamon-Raisin Bagel for One & Melt Buttery Spread

When I first got to try Melt, I fell in love with how fantastic it worked in my favorite chocolate chip cookie. Who knew a butter substitute could taste so good? After that it because my go-to butter substitute and I even participated in a challenge where I used it for all my butter needs for a week. Never heard of Melt? It is a healthy butter substitute made with “good” fats like coconut butter and  virgin coconut oil. It even comes in honey and chocolate flavors!  Unfortunately, I was unable to find those fun flavors in stores near me, but I gladly snagged some more of the regular.

Cinnamon Raisin Bagel 1

After so much success using Melt as a substitute in baking and cooking in the past I decided to post about it as a condiment on a nice, warm, toasty cinnamon-raisin bagel. And since it is Single Serving Sunday, it’s a recipe for just ONE bagel!  Because if you are like me, you sometimes don’t need an entire batch of bagels, or don’t have room for them all in your freezer to save for later. So I whipped up this one bagel and immediately scarfed it down with some Melt spread on top.

Cinnamon Raisin Bagel 2

 One year ago: Peanut Butter-Chocolate Molten Lava Cake
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