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Tag Archives: Cinnamon

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Last Wednesday I had the day off of work and I decided I was really going to use the whole day very wisely.  So I got up, walked the dogs with Brad, showered, did some Christmas shopping, came home, made some crumb cake, went to Sam’s Club with Brad and then made some chili.  Oh and then went to our town’s Christmas Main Street lighting thing and drove downtown Indy to see all the Christmas decorations.

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Like I said, I wanted to use my day wisely…  I think I accomplished my goal.

Ok, so every once and awhile I get on Pinterest.  Is Pinterest sill the thing to do?  I jumped on the wagon a little late and I feel like now no one uses it anymore, but I don’t really know.  Either way, I probably get on it once a week because I feel like the same recipes are always on there, but usually if I get on once a week I can find something new.  Anyway, so I was on Pinterest and realized that I am a dork because I have pinned some 100 recipe but have pretty much never made any of them.  And what better thing to do on a day off than to make some random recipe from Pinterest!?

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The reason why I had originally “pinned” this recipe and decided to make it was because it literally looks exactly like the crumb cake we spent like $20 on from Carlo’s Bakery in Hoboken, NJ (aka Cake Boss) when we went to visit friends over my birthday in March.  Brad had seen it out of the corner of his eye in their case and asked that we get it and I, of course, was not going to pass it up.  However, we had thought we’d be getting just like a slice of it, maybe the size of an index card, but that’s not really how they do things there.  Instead we got a whole slab of crumb cake that was at least the size of a sheet of 8 1/2″ x 11″ paper.  When I saw the girl put it in the box I thought to myself that we would never eat it all and that I hoped it was ridiculously good because I knew we were going to really pay for that thing.  Luckily and not surprisingly it was incredibly delicious.  Delicious enough that I am pretty sure we ate every last crumb of that thing within like 2 days.  It was basically too good to be true.  And so when I saw the photo on Pinterest and realized it looked exactly the same, I knew it was worth a try!

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Now, it doesn’t taste exactly like the one from Carlo’s Bakery (I swear theirs had a hint of lemon to it), but this was still pretty freaking good.  It it’s made with ingredients that most people have laying around the house.  The only thing is that it requires cake flour.  The recipe states at the very beginning to not sub all-purpose flour, but I’m a dork and thought I had more cake flour than I actually did.  So I cheated and used all-purpose flour for the crumb part.  And what do you know, just as the original recipe said, it was dry.  And of course, just as I had put everything together, my mom called me about something and I told her that I was making a crumb cake and that I cheated and used all-purpose flour and exactly like a mom, she told me I could make my own cake flour easily.  Wah.  It was too late.  But I’ll supply a link below to help you not have this situation yourself.

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Ok, so like I said, you should have most, if not all, of the ingredients and it’s really not complicated to make at all.  It probably took me 10 minutes to whip it all together.  It takes about 40 minutes to bake and in case you are wondering what you can do in those 40 minutes, I’ll tell you: You can eat the remaining 5 leftover steak fries from the night before, lick both the batter bowl and the crumb bowl clean, wash those bowls and all the other dishes including the ones that should have gone in the dishwasher had you thought to wait to start the dishwasher instead of doing it 1 1/2 hours before you made this crumb cake… dry all those dishes, clean up some dog vomit (twice) because one of them (I still don’t know who) got freaked by the FedEx man knocking on the front door… and after all of that, you will still be able to watch a good 15 minutes of Parenthood.  You’d be amazed at what you can accomplish in 40 minutes!

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Anyway, the crumb cake is easy and awesome and I am really excited to make it for Christmas morning because it just seems like a good thing to make for Christmas morning.  It would also make a great gift!  Everyone loves a crumb cake, right!?  Oh and warning: it is pretty crumbly, but let’s face it, the crumbs are what makes crumb cake so amazing.

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Crumb Cake
Taken straight from Smells Like Home (found on Pinterest)
Makes 1- 8″x8″ pan

For the Crumb Layer:
1/3 cup of granulated sugar
1/3 cup dark brown sugar
3/4 teaspoon cinnamon
1 pinch salt
1 stick of unsalted butter, melted
1 3/4 cup cake flour (don’t have cake flour?  Learn how to make it HERE!)

For the Cake Layer:
1 1/4 cup cake flour
1/2 cup of granulated sugar
1/4 teaspoon baking soda
6 tablespoons unsalted butter, softened but still solid, cut into 6 chunks
1 whole egg
1 egg yolk
1 teaspoon vanilla
1/3 cup buttermilk (don’t have any?  Learn how to make it HERE!)

Powdered Sugar for dusting (I forgot this part.  Oops)

To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with a spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cake: Preheat oven to 325 degrees. Cut parchment paper to cover the whole inside of the an 8″ pan.  I did this in 2 pieces, it works better.

In the bowl of a standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, about 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to baking pan; using rubber spatula, spread batter into even layer.  Break apart crumb topping and spread it evenly over the batter. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, about 40 minutes. Let it cool for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving (but not while it’s still hot!).  YUM!

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Brace yourself… this post is going to have a lot of photos.

Remember how I wasn’t in a cooking mood all last week while Brad was gone?  Well, Sunday I got excited and in a serious baking mood so I decided to make these cookies.  I had seen them on Eat, Live, Run a few days ago and instantly knew that was next on my baking list.

They did not disappoint.

(Oh, by the way, that’s my awesome KitchenAid in the background of the photo above.  I literally held back tears when I opened it at my first bridal shower.  My momma spoiled me.  Just for the record.)

They are by far the fluffiest cookie I have ever eaten in my entire life.  They are literally like eating a mini frosted cake.  And it’s amazing.

I haven’t been in much of a baking mood lately, mostly because we have been so busy with the doggies and also, it’s been ridiculously hot so using the oven hasn’t been at the top of my list.  However… I did use it to make a pizza last week, but whatever.  I’m not sure what came over me, but I was very determined and excited to bake these cookies.

And I’ve actually been eating them!!  Usually when I get in these types of baking moods, I make whatever it is, have a bite and then I’m done.  Which means Brad eats about 1/3 of what I make, then I have to give away the other 2/3.  I just don’t, for whatever reason, eat that much of what I bake.  I suppose it’s the process that I like rather than the final product.  Not this time though.  I’ve been eating these like my life depends on it.  Luckily, the recipe only made 10 so I haven’t done too much damage.  Plus, I gave 2 to my mom.  AND we started back up with our Tough Mudder training so I don’t feel so bad about it.

No, really.  I don’t feel bad about eating spoonfuls of batter, frosting and a good 3 cookies in one day.  Uhhhh….  Nevermind.

Anyway, if you are a Chai Tea lover like I am, then I swear you’ll love these cookies.  They have great spice flavor in them and the frosting has just enough Chai to satisfy a craving.  Like I said earlier, they have the fluffiest consistency that I have ever seen.  It’s like eating a cloud made of a cookie.  Really.  You should try it.  I think I’m going to eat one right now… that counts as my nighttime tea… right?

Chai Tea Frosted Cookies
Adapted with minor changes from Eat, Live, Run (<- that’s the link for her actually post for the cookies)
Makes 8-10 large cookies

For the Cookies:
1 1/3 cup all purpose flour
1/2 cup sugar
1/2 teaspoon vanilla
1 egg
5 1/2 tablespoons butter, softened
1/3 cup buttermilk (I didn’t have any so I addedjust under 1 teaspoon of white vinegar to regular milk and let it sit for 5 minutes, works like a charm!)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger

For the Frosting:
1/2 stick of butter, softened
1 cup powdered sugar
1 tablespoon Chai concentrate (Oregon Chai and Tazo are good brands)
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger

Preheat oven to 350 degrees.

Cream together butter and sugar until light and fluffy.  In the meantime, in a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg and ginger.  Add egg to butter mixture, mix until well combined (a minute or two).  Alternate adding the flour mixture and the buttermilk, starting and ending with the flour.  Add vanilla and beat until well combined.

Spoon the batter into a gallon size Ziploc bag and cut the tip off.  Pipe onto a parchment paper or Silpat lined baking sheet, leaving a good 2 inches in between each cookie (actually do this because I didn’t so much and I had connected cookies).  Wet your finger with a little water and dab down the tips of the cookies so they are nice and smooth.

Bake for about 12 minutes. Remove from oven and let completely cool before you frost them.

To make the frosting, mix together the powdered sugar, cinnamon and ginger.  Beat butter on low speed and slowly add the powdered sugar.  Slowly drizzle in the Chai concentrate.  Beat until nice and fluffy.

**Note:  I used the whole frosting recipe that she wrote, which is double what I wrote above.  I found that it was WAY too much frosting.  I literally have a tupperware container filled with Chai buttercream that I am trying to figure out what to do with.  I found the frosting to be a little buttery as well, so before you frost your cookies, taste it to make sure you don’t need to add anymore powdered sugar.  I don’t know, you might want to have as much frosting as she suggested, but I just wasn’t feeling it.  Oh!  And the cookies are really good on their own.  They aren’t very sweet, which is nice because the frosting is!



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