Tag Archives: cinnamon

Puff Pastry Pecan Rolls with Bacon Caramel

These sticky buns are quite the guilty pleasure and one that needs to be taken advantage of!  They’re sweet, salty, and unlike your typical breakfast bun, these are made with puff pastry which gives a light and airy crunch to them, a la Baklava!  Plus, they have baaccooonnn!!  To answer the old age question, nothing, I repeat nothing, is better than bacon!

*Make sure to serve fresh and warm as the caramel will harden.  You can reheat them.

**These can also be made using your standard dough recipe for an equally delicious and softer bun!

***They’re also great as dessert with a scoop of vanilla ice cream.

The Starting Lineup

  • 1 lb bacon + grease
  • 1-1/2 cups light brown sugar
  • 1/4 cup pure maple syrup
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 4 Tablespoons unsalted butter
  • 1 (17.5oz) package puff pastry (freezer aisle)
  • 1 Tablespoon cinnamon
  • 1 1/2 cup pecans

Preheat the oven to 400 degrees.  Place a 12-cup muffin tin on a baking sheet lined with parchment paper.

Cook the bacon slices until almost crispy, but not quite done.  Remove the bacon to a paper towel-lined plate.  Pour the bacon fat into a small pot.  Once the bacon is cool, crumble into small pieces.

Place the pot of bacon grease over medium-low heat.  Add 1 cup brown sugar and cook, whisking frequently, until the sugar is dissolved, about 3 minutes (the mixture will look granular).  Slowly stream in the maple syrup and whisk vigorously as the mixture begins to bubble.  Once the syrup comes together, add the cream and kosher salt.  Remove from the heat and whisk until all of the cream is incorporated.  Reserve until ready to use.

Melt the butter in a small saucepan over medium-low heat.  Unfold both sheets of puff pastry and arrange the sheets so that the fold lines run parallel to the counter edge.  Generously brush the sheets with the melted butter.  Combine the remaining 1/2 cup brown sugar with the cinnamon in a small bowl.  Sprinkle the sugar mixture evenly over the buttered sheets.  Sprinkle 1/2 cup crumbled bacon and some of the chopped pecans over the pastry.  Gently press the bacon and nuts into the sugar mixture with your palms.  Roll the pastry away from you, forming 2 tight logs.  Use a serrated knife to cut each log into 6 equal pieces.

Pour 1 Tablespoon of the caramel into each muffin cup.  Sprinkle with 1 Tablespoon each crumbled bacon and chopped pecans.  Place sticky buns cut-side into caramel in each muffin cup and gently press down, maintaining the round shape.

Bake until the caramel bubbles and the buns are deeply golden brown, about 35 minutes.  Work quickly to release the sides of the buns from the muffin cups, using a small knife, as if you wait they will stick.  Carefully invert the muffin tin onto another baking sheet/serving tray.  Spoon any caramel that remains in the muffin tin over the buns.  Serve immediately.

PecanPuffPastry

 

Glazed Pumpkin Pie Snickerdoodles

In my home right now, Fall IS in the air!  The pumpkin pie spiced aroma is almost too much to take as my boys and I are baking, so we decide to play outside as the cookies cool.  …Going outside to play, that again told me it was Fall and no longer the hot summer months.

It also made it that much more pleasurable to go back in and REALLY smell that sweet & spicy goodness!  These delicious cookies are topped off with a glaze that can only make them better..if you can even imagine!! 🍂🍃🍂

The Starting Lineup

  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 2 sticks butter, unsalted softened 
  • 1 cups sugar, divided
  • 1/2 cup light brown sugar
  • 1 egg, room temperature 
  • 3/4 cup of pumpkin purée 
  • 1 tsp pure vanilla extract

Crust

  • 1/4 cup sugar
  • 1 tbsp pumpkin pie spice
  • 1 tbsp cinnamon

Simple Glaze

  • 1 1/2 cup confectioners sugar
  • 3 Tbsp milk
  • 1 tsp pure vanilla extract  

Preheat the oven to 400 degrees and have to baking sheets prepped with parchment paper.

In a large bowl, whisk together the flour, cream of tartar, baking soda, salt and pumpkin pie spice. 

 In a seperate bowl with a hand mixer or a stand mixer and paddle attachment, cream together the softened 2 sticks of butter and the white and light brown sugar till fluffy (2-3 minutes) on medium speed. Add in the egg and vanilla extract and beat for 1 minute. Finally add in your pumpkin purée and beat together till just combined. 

     Now you’ll slowly add in the dry ingredients (flour mix), scraping the bowl as needed, and beat again until just combined. Do not overmix! Saran Wrap the top of this dough and refrigerate for 20-30 minutes (meanwhile clean the mess 😉 and get the ‘crust’ together. 
   In a shallow dish combine the 1/4 cup sugar and 1tsp each of the pumpkin pie spice and cinnamon. (Remove dough from refridgerator). With a small spoon or better yet, a small small ice cream scoop, scoop out a ball of dough and roll in the ‘crust’. Make sure to fully coat..you may need to make more sugar mix. 

   Place each dough ball onto the parchment lined baking sheets about 2″ apart. *I typically fit about a dozen per sheet. 

 Place the baking sheet into the preheated oven for 10 minutes, rotating the baking sheet halfway through (at 5 minutes). Cool for 5-7 minutes and then transfer to a wire rack to cool completely. Complete with the remaining dough and baking sheets till all are cooked and cooled. 

 Meanwhile, prepare the Simple Glaze for your finished cookies.  In a small bowl combine the glaze ingredients and whisk till smooth.  Now with the cooled cookies still on the wire rack over the baking sheet, you can either drizzle the glaze or dunk the cookie tops and replace on rack to soak in and harden. 

     Set these beauties on a pretty platter or immediately serve alongside a cold glass of milk!  Also…get ready to make another couple dozen, as they go quick!! 

 

Cinnamon French Toast Pancakes

This hybrid of a breakfast will knock your socks off and get your morning off to a great start!  In my home there are some of us that prefer pancakes, while there are the others that prefer french toast…now it’s no more fighting and just eating!  Amen to that!

The Starting Lineup

Pancake Batter

  • 1 cup flour
  • 2 Tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 2 Tbsp vege oil
  • 1 tsp pure vanilla extract

French Toast Batter

  • 2 eggs
  • 1/2 cup milk
  • 1 tsp cinnamon  

Heat a skillet or griddle to medium heat (you may add a tbsp of vegetable oil and/or butter if using a cast iron).  Also preheat your oven to 225degrees and get a baking rack/baking sheet ready.  You’ll keep your pancakes and then turned to french toast here to keep warm!

In a larger bowl, combine your dry ingredients:  flour, sugar, cinnamon, baking powder, baking soda and the salt. Whisk them to combine. 

 Now in a smaller bowl combine the wet ingredients: buttermilk, egg, oil and the vanilla extract.  Slowly stir the wet ingredients into the dry.  It is OK if there are a few lumps my friends!  So please do not overwork the batter with your whisking…that will result in a flat pancake.  No Bueno. 

    Pour almost a 1/2 cup of batter onto the hot skillet and let cook till bubbles have started to form on the top, about 2-3 minutes.  Flip your pancake with a large spatula and cook for about 1-2 minutes..repeat till the batter is finished.  After each pancake is done, transfer to the preheated oven to keep warm (on an oven safe plate or sheet people! ;)) 

      Ok..meanwhile, you have gotten the cinnamon French toast batter ready..or you should have at least.  I like to use a pie plate for mine.  It’s both shallow and round, just like the pancakes!! 

 In an easy assembly line line-up, have in order your cooked pancakes, French toast batter and the same heated skillet/griddle ready…(add more butter if needed). 

 Dip the cooked pancake into the French toast batter, flip to cover both sides.  Next transfer to your hot pan and cook for about 1 minute on each side and then transfer to the oven to keep warm.  Repeat until…until you’re out of pancakes!

Serve this delicious hybrid breakfast with a bit of butter, warm syrup and perhaps a dash more of cinnamon and powdered sugar.  Enjoy!!! 

 

Turkey, Brie & Apple Pockets

The options of fillings on these are limitless and trust me..I’ve tried a few, even breakfast.  However,…..nothinnggg that I’ve found and tried beats this one.  These are knock your socks off good!!  Did I just sound old there?? 😉

This is barely even considered ‘cooking’, besides the fact that you have to turn on your oven for 20minutes.  The great thing is no one will be the wiser.  This tastes like a picnic at the park or fancy bistro fare.   It’s kind of impressive.

The Starting Lineup

  • 2 cans crescent roll dough
  • 1/2 lb quality, deli turkey breast, thin slices
  • 8oz of Brie cheese, 8 thin slices
  • 1-2 apples, thin slices
  • 2 Tbsp spicy brown mustard
  • 2 Tbsp honey
  • 1 Tbsp cinnamon, plus more for dusting
  • 1 egg 

Preheat your oven to 375 degrees.  Line two baking sheets with parchment paper or lightly spray. With the first roll of crescent dough, which I have my husband open due to my irrational fear of them ‘popping’ open (hell, I’d even walk to a neighbor before I opened one of those alone), start taking the precut triangles apart. You will place 4 on each baking sheet.  However, first you must stretch them to literally double in size.  You can either gently pull and press with your fingertips or lightly flour and use a rolling pin or wine bottle.    Now with 4 dough triangles on each sheet, let’s cut them apples!  I have no rhyme or reason to how I cut them, but I just like them in thin slices.  I also prefer to leave the skins on.  Do what you wish..  After your apple(s) have been sliced, just toss in the spicy brown mustard, the honey and the cinnamon.  Mix well…these are weirdly delicious.  Like seriously..     While my apples are soaking up that sweet & tangy concoction, I slice the Brie cheese, thinly as well!   Assembly time!!!  Take 1-2 slices of your turkey (I’m sure any turkey would work here, but I honestly use our grocers REAL oven-roasted, sliced at a 1 or 2..it’s way, way better than Boars Head, etc even!) and lay lengthwise on your dough.  Follow that with 3-4 Apple slices and your Brie Cheese.       With your second can of crescent dough, do the same as above.  Carefully press or roll out till doubled. Make an egg wash with the 1 egg and a splash of water.  Beat together till lightly frothy. Lay each of the 8 extra dough triangles overtop your assembled “pockets”.  This is where you realize how great it is to thinly slice all of your ingredients.  Press each side together and crimp with a fork.  Do not worry AT ALL about it looking pretty, you know I like things rustic!  Also, if you have any tears on the top, you can always mend it with a bit of extra dough from the corners or just let that gooey Brie ooze right on out!  Brush the tops and crimped edges with the egg wash you just made.  This will make a beautiful golden crust and keep it slightly crisp.  Bake these for 12-15 minutes till beautifully browned!  They’re best served straight out of the oven or at room temperature…just be careful because that cheese is hot!  These are soooooo good!!! 

Brown Sugar & Apple Pancakes

Tomorrow being Sunday, my official lazy brunch day, is the best time to make these!  Given there is fresh fruit and an oil substitute, you can feel somewhat healthy when eating these or feeding them to your kiddos.  They’re not overly sweet but will remind you of a deep dish apple pie.  Enjoy!

The Starting Lineup

  • 1 Red Apple, your choice
  • 1 cup All Purpose Flour, leveled
  • 1 large Egg
  • 1 cup Milk
  • 1 1/2 Tbsp Brown Sugar
  • Dash of cinnamon
  • 2 tsp BakingPowder
  • 1/2 cup Applesauce
  • 1 tsp Vanilla Extract (optional)
  • 3/4 tsp Salt



Preheat the oven to 200degrees.  Cut your apple into bite size chunks and place in a Saranwrap covered bowl.  Put the apple filled bowl into the microwave for about 2 minutes until softened.  Set aside.

In large bowl, sift together all of the dry ingredients.  In another bowl, add together the milk, egg, applesauce & vanilla.  Slowly incorporate the dry ingredients into the wet ingredients.   Pour the softened apple chunks into the batter and carefully mix in.  You don’t want to overmix the pancake batter, some small lumps are ok.



Heat a nonstick pan or buttered griddle to medium heat.  I, personally, like to spray my pan with extra nonstick spray between pancakes.  Cook each pancake about 2-3 minutes, until tiny bubbles form on the top.  Carefully flip over to the other side and cook for another 1-2 minutes.  Transfer these pancakes to an oven safe plate or baking sheet and place in the warmed oven till brunch time!

*These pancakes take on a darker color than normal due to the brown sugar.  Serve with warmed REAL Maple Syrup , extra softened apple chunks and a dollop of apple sauce!




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