Posts Tagged ‘cinnamon’

I’m in love with apples and cinnamon.


I’ve noticed that I can go without some treat from the cinnamon-apple realm for about two days.


It seems that I have issues.

Wonderful and delicious apple-cinnamon-fall issues.


Anyway, as I was searching for the right recipe I found out there were loads and loads of different variations of the apple cake.

I borrowed a little from here and a little from there and created this ultra-simple and easy version.

Luckily, everything turned out perfect and the cake tasted just as I’d wished it would have.


Here’s what you need if you want to make it too.

Which is highly advised!

1. Preheat the oven to 375 F (190 C).

2. Then prepare your dry ingredients.

In a bowl, combine the flour, baking powder and salt.

3. Now, in the bowl of your electric mixer, whisk the butter and 1/3 cup – 70 grams (!) of sugar until light and fluffy.

Please notice that I am using only half of the sugar amount for the batter.

The other half will go on top of the cake.


4. Add the whole egg and mix just until blended.

5. Add the flour mixture in three additions, …

6. …alternating with the milk, beating until just combined.

The batter is done.


Now we need one apple – any kind, sweet or tart.


7. Peel the apple.

8. Cut it in half.


9. Using a sharp knife, remove the core.

10. And slice the apple.


11. Grab a round pie pan (it should have the capacity of 4 cups/1 liter) and grease it with some butter.


12. Pour the batter in the pan and even out the surface.



13. Lay the apple slices on the batter in concentric circles, starting at the outside edge.

14. Now, for the final touch we need the remaining sugar (1/3 cup – 70 grams).

Combine the sugar with the cinnamon in a bowl…

15. …and sprinkle the heavenly fragrant mixture over the apples.

Just like this.

It might seem like a lot but it will be all right.

I promise.

16. Bake for 25 minutes.


17. Remove the cake from the oven and let cool on the wire rack.

Oh, yum!

You can serve this cake as is or (OR!) with a scoop of vanilla ice-cream.

I thank heavens for that combination very, very often.


Enjoy, dear friends!

(This recipe was vastly adapted from SimplyRecipes.com.)



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Mulled wine is my favorite fall and winter drink.

It’s hot and sweet and it possesses a very special power – it makes both your limbs and your soul beautifully warm.


I got this recipe from my beloved Mom. It’s traditional in our family, it’s simple, it’s fragrant and it’s beyond delicious.

If you’ve never tried it before, you definitely need to.

It’ll make you happy!

Here are the ingredients.

Simple, right?

These are the ingredients posing again just for you.

The water couldn’t make it to the picture ’cause it’s just too slow.

(Oh, yes, I am drinking the wine when writing this… how could you guess that?)


I love cinnamon.

Cinnamon is the spice of my life.

1. To make your own mulled wine, pour the wine into a medium saucepan.

2. Add the water.

3. Add the lemon juice, sugar and spices.

4. Place the saucepan over low heat.

5. Let it simmer, stirring occasionally, for about 10 minutes.

This mixture shouldn’t be boiling – that would make the alcohol evaporate. And, gee, that is the last thing in the world we want, right?


6. Remove from heat and strain into a large jug (or just remove the spices).

7. Serve in glasses while still warm.

And most importantly – enjoy, dear friends!

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The early fall is truly magical.

These days I love to revel in all the pleasant impressions that this time of year evokes in me.

I love the calm… as if everything is coming to rest after all the hard work.

I’m excited when I see first signs of the glitter party that nature is going to throw soon.

Also, I love to go for long walks and enjoy the nice and warm days.

And if I didn’t sleep so late I’d definitely enjoy the crisp and cool mornings.

Hm, you can’t have everything, I guess.


But most of all, I enjoy the fruits of this season.

Like apples, for example.

In my world, there’s nothing more wonderful than the smell of apples and cinnamon coming out of the oven.

That’s why I end up making all sorts of apple-cinnamon creations these days each year – Apple Crisp being one of my favorite.


The ingredients are simple and economical.

And that’s great.


Now I invite you to have a look at what crazy stuff was going on in my kitchen…

1. First, I preheated the oven to 375 degrees F (190 degrees C).
2. I placed all the ‘topping’ ingredients into one bowl – namely the flour, sugar, cinnamon, nutmeg, butter, salt, oats and walnuts.
Okay, maybe it wasn’t that crazy.

3. Using a fork, I combined them all just until this crumbly mixture had formed and no large pieces of butter were visible.

The topping is finished.


4. Then I grabbed six medium apples.

These are Golden Delicious.

Also Empire, Gala, or Braeburn are especially good in this recipe.

5. I peeled, washed, cored and sliced them.

6. And then I cut the slices into 1 inch (2.5 cm) chunks.

7. To make the filling, I placed the apples, the lemon zest (I used dried lemon zest) and the sugar in a larger bowl…

8. …and tossed it to combine.

Mmmm… can you smell that?

Instant home!

9. I am brushing a dish with vegetable oil here.

Instead, you can butter the dish or just spray it with some cooking spray.

Also, although I used a slightly larger dish, I recommend to use a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish.


10. Fill the dish with the fragrant apple filling.


11. And, using your fingertips, spread the topping evenly over the apples.

12. Pop it in the oven and bake for about 30-40 minutes, or until bubbly and the topping is golden brown.


13. Remove from the oven, place on the cooling rack and let cool for about 30 minutes.

Then dig into it with a spoon and check whether everything is all right.

And if everything is perfectly all right, and it definitely will be, proceed to another step – fill a bowl with some more spoonfuls of this flavorful, juicy and crispy wonder.

Add a nice, fat scoop of vanilla ice-cream.

Or two.

Or four.

And have a great time!

If, by any chance, you end up with some leftovers, refrigerate them and reheat them before serving.



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Apple-Cinnamon Squares

This pie brings back many happy memories from my childhood.

My Mom used to make it very, very often because all members of our family loved it.

When I was going to bake it earlier today I took my rings off – as I always do.

And today, while doing so, I remembered my Mom who LOVES her jewelery and takes it off only on very rare occasions.

Baking not being one of them.

I had to laugh out loud when I remembered her carefully cleaning her rings after kneading dough by her hands.

There was especially this ring in the shape of a ball with lots of  holes in it so it was always full of a dough and it must have taken a pretty good while to clean.

But still she wore her rings. What a lady!

My Mom is so much fun.

Last time she asked me if I took any drugs.

I replied: “MOM!!! Of course NOT!”

And do you want to know what she said?

Well this is what she said – “I just asked because I have many syringes that someone has given us and I have no clue what to use them for.”


Nevertheless, this is what you need to prepare the lovely Apple-Cinnamon Squares:

4 cups (520 grams) all-purpose flour

3 teaspoons (15 grams) baking powder

1 cup (115 grams) confectioner’s (or powdered or icing) sugar; this is for the dough

1 cup (227 grams) butter, room temperature

2 eggs

8 medium-sized apples

1 1/4 cups (140 grams) confectioner’s (or powdered or icing) sugar; this is for the apple filling

2 teaspoons cinnamon

1 1/2  teaspoons vanilla extract


1/4 cup (30 grams) confectioner’s (or powdered) sugar


1. In a larger bowl whisk together the flour, sugar and baking powder.

2. Add the butter.

(You can set aside a little butter to grease a baking pan with.)

3. Add the eggs.

4. By hand, knead the dough, cover with plastic wrap and refrigerate for about one hour.

(If you don’t feel like kneading a dough by your hands today, OK then, you’ll be forgiven. In such a case beat the butter with sugar in your electric mixer. Then add the eggs. And then add the flour mixture gradually.)

5. While the dough is cooling we can prepare our apple filling.

So peel the apples …

… and grate them.

Mix them with the sugar, cinnamon and the vanilla extract.

6. Preheat an oven to 350 F (175 C).

7. Grease a baking pan with the butter (I used a 9×13 inch/22×32 cm pan).

8. Divide the dough into two parts – 2/3 and 1/3 of the dough.

The bigger part is going to be the bottom layer of the pie and the smaller one will be cut out into the star shapes.

Roll out the bigger piece of the dough into approximately the size of the pan bottom.

You can adjust the shape using a knife.

9. Transfer the dough onto the pan.

10. Place the apple filling on top of the dough and even it out with a spoon.

11. Now, roll out the smaller dough to about 1/5 inch (0,5 cm) thickness.

Using the cutter of any shape you like, cut out the shapes.

Re-roll any scraps and cut out more cookies.

12. Place the cut-out shapes on top of the apple layer.

(If, by any accident, you end up cutting out more stars/shapes than you can fit on top of the pie, don’t you worry. Just place them on a baking sheet and bake for about 9 minutes at 350F/175C. You’ll have nice little bonus.)

13. Bake for about 40 minutes rotating the pan halfway through.

14. Put the remaining sugar in a sieve and sprinkle the top.

The trick is that the sugar on apples will melt and lose its whiteness while the sugar on the stars will remain white and shiny.

Don’t you believe it?

15. Look!

I told you so … .

Now cut the pie into squares (one star – one square, easy!).

16. Enjoy dear friends!


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These cookies are traditional and time has proven that they are really, really good.

They have great buttery sweet flavor and are covered in spicy cinnamon.

When you bite into one you will find the edges are wonderfully crisp yet inside they are soft and chewy.

Mmmmm, absolutely moreish!


To prepare the lovely Snickerdoodles you need:

1 1/3 cup (180 grams) all purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 cup (110 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

1 large egg

1 teaspoon vanilla extract

For Coating you need:

1/5 cup (30 grams) granulated white sugar

1 teaspoon ground cinnamon


1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.


3. In a large bowl whisk together the flour, baking powder and salt and set aside.

4. In the bowl of your electric mixer, beat the butter and sugar until smooth (about 3 minutes).

5. Add the egg and the vanilla extract and beat well.

6. Add the flour mixture and beat until you have a smooth dough.


7. Shape the dough into a log and cut it into equal pieces.

8. Form a small ball from each piece.

A ball of about 1-inch (2,5 cm) in diameter will make a 2-inches (5 cm) cookie after baking.


9. And now we are going to prepare the coating.

This couldn’t be easier, we just mix together the sugar and cinnamon.


10. Roll the balls of dough in the cinnamon sugar.


11. Place the balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.


12. Flatten each cookie gently using the bottom of a glass.


13. Bake for 8 minutes.

Replace from the oven and leave on the baking sheet for about 5 more minutes to cool!


You can store these cookies in an airtight container, at room temperature, for about two weeks.

This recipe makes about 40 (2-inches/5 cm diameter) cookies.

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I have stumbled across this wonderful recipe on Foodgawker.

The little cuties looked very yummy, fun to make and their individual serving size seemed to make them perfect for sharing.

I opted for an apple filling (instead of the grapefruit one) because it’s my favorite these days. I just love that wonderful moment when apples become hot and intimate friends with cinnamon!

Of course, to satisfy my curiosity I went searching for where the word gallete came from and what it meant.

No surprise dear friends, it comes from French.

Galette is a general term to designate various types of flat, round or freeform crusty cakes. There are two most famous galette types – the galette des Rois (King cake) and the Bretton galette which is a a large, thin buckwheat flour pancake.


To make the pastry you need:

2 cups (260 grams) all-purpose flour

1 teaspoon salt

2 teaspoons granulated sugar

1 cup (230 grams) cold butter, cubed

1 teaspoon vinegar

1/2 cup (120 ml) milk

To make the filling you need:

4 large apples; peeled, cored and sliced (or cut into cubes)

1/2 cup (110 grams) butter

4 tablespoons granulated sugar

2 teaspoons cinnamon


1. Preheat an oven to 356 F (180 C).

2. Line a baking sheet with parchment paper.


3. In the bowl of an electric mixer combine the flour, salt, and sugar.

4. Add the butter.


5.  Pulse until the mixture resembles coarse crumbs.


6. Then sprinkle the mixture with the vinegar and add milk gradually.

Pulse for about 4 more minutes until the mixture becomes smooth.


7. Place the dough on a well floured surface and form a ball.

If the dough is too sticky keep adding flour.


8. With a floured knife keep cutting the dough in halves until you have 16 even pieces.


9. Shape the pieces into balls and put them in a refrigerator (the dough is easier to work with when cooled).


10. Melt the butter and sugar in a large skillet over medium heat. Stir frequently for about 2 minutes.


11. Add the apples.

Stir frequently, for about 4-5 minutes, until they just start to turn tender.


12. Sprinkle with cinnamon.

Toss the mixture gently and cook over medium heat for additional 2 minutes, until the sugar begins to caramelize and the apples are crisp-tender.

Place the apples on a plate.


13. Remove a ball from the fridge and roll it out into a 5-inch (13 cm) circle (remove one ball from the fridge at a time).

Place about 2 tablespoons of the filling in the center of the circle.


14. Fold the edges of the dough over the filling in a crimped pattern, leaving the center uncovered.


15. Gently, but firmly, push down on the crimped edges to help prevent the crust from opening up during baking.


16. Place the pastry on the baking sheet.

Brush with melted butter.


17. And bake for about 30 minutes or until golden brown.

Remove from the oven and let cool.


This recipe was adapted from the blog of “LaFujiMama” .

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What kind of fall would it be without delicious apple turnovers.

These are juicy, full of walnuts and have that great christmasy taste of cinnamon.

When I tasted them they left me completely and utterly speechless.

And the same happened to my boyfriend.

So it has been a pretty quiet household today.



3 frozen puff pastry sheets, thawed

3 larger apples, peeled, cored

6 tablespoons chopped walnuts

3/4 cup (150 grams) sugar

1 teaspoon cinnamon

1 teaspoon corn starch

2 teaspoons vanilla extract

1 large egg, lightly beaten


1. Preheat an oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.


3. Cut apples into tiny little dices (about 1/4 inch – 0,6 cm).


4. In a bowl, mix together the apples, walnuts, sugar, cinnamon, vanilla extract and corn starch.


5. Unfold the thawed pastry sheets on a floured surface.

Cut them into 5-inch-by-5-inch (13cm) squares.

Place about 3 teaspoons of filling on each square leaving about 1 inch (2,5 cm) border.


6. Use a pastry brush to brush the lightly beaten egg on the border of the pastry.


7. Fold each pastry into a triangle.

Try to give the filling no chance to leak. (But still it will, that’s the rule.)


8. Crimp edges with a fork.

Brush the tops with the egg.

Cut 3 small steam vents in the top of each turnover. (Do it after you’ve applied the egg, otherwise you would seal the vents shut again.)


9.  Bake for 20 minutes or until puffed and golden.


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