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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