Cinnamon Honey Butter

1 cup Butter (2 cubes)
1/2 Cup Powder Sugar
1/2 Cup Honey
1 Tsp Cinnamon
1/2 tsp Vanilla

Whip until fluffy, serve room temp.

Snickerdoodles (Soft and chewy)

INGREDIENTS
1 cup butter softened
1¼ cup white sugar
1 egg
1½ tsp vanilla extract
3 cups flour
1½ tsp baking powder
¼ tsp salt
¼ cup sugar
1½ tsp cinnamon

Instructions:
In your  mixer cream together butter and sugar until light and fluffy.
Add in egg and vanilla and mix until combined.
In a separate bowl combine dry ingredients - flour, baking powder and salt, and mix to combine.
Slowly add flour mixture to butter mixture, mixing well between each addition.
Mix cinnamon and sugar together and place on a plate.
Measure dough with a ¼ cup measure and roll into balls. Roll each ball to coat well in the cinnamon sugar mixture and place on a cookie sheet lined with parchment paper.
Bake at 350 degrees F for 12-15 minutes or until the center is just set.
Let cool 2 minutes then cool on a wire rack.

Orange Cranberry Sauce

2/3 cup sugar
1/2 cup orange juice (no sugar added or freshly squeezed)
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
One 12-ounce bag cranberries

Directions

Combine the sugar, orange juice, 1/2 cup water, the cinnamon, salt and cranberries in a medium saucepan. Bring up to a simmer over medium heat and cook for 15 minutes. Let cool completely before serving.

Mini Peach Cobbler Recipe

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Preheat oven to 350˚F.

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Vanilla Ice cream on top of Whipped topping makes it perfectly delicious!

Cinnamon Roll Cupcakes

FOR THE SWIRL
1/4 cup unsalted butter (melted)
1/3 cup brown sugar
1 teaspoon cinnamon
FOR THE CUPCAKES
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup  sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
To make the cupcakes: Preheat oven to 350 degrees . Line a muffin pan with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place one tablespoon of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick. Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
Add another tablespoon of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

Frosted Pumpkin Cookies

Pumpkin Cookies:Combine:
1 Cup Shortening or Butter
3 Cups Sugar
Add:
2 eggs
Mix in:
1 large can pumpkin (30 ounces)
Now add:
1 tsp. vanilla
5 cups flour
And then add:
2 tsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
2 tsp. baking powder
1 tsp. saltNow, bake @ 350 for about 10-12 minutes. Let cool & then ice using the following Cream Cheese icing.Cream Cheese Icing:Combine:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
Gradually mix in:
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extractBlend until smooth. Store in the refrigerator after use.

Cinnamon Breakfast Muffins

1/3 c. butter, melted
1/2 c. sugar
1 egg (preferably room temperature)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Topping (option: cut topping in half*)
1/2 c. sugar
1/2 c. butter, melted
1 tsp. cinnamon

Preheat oven to 350F.

In a medium-large bowl, sift together all dry ingredients. Add wet ingredients and stir just until combined, but still a bit lumpy. Do NOT overmix; overmixing will ruin the texture of the finished muffins. Also? Don't overmix the batter. Finally, don't overmix. Scoop batter into muffin tins that have sprayed with cooking spray. Using a large ice cream scoop, I got 8 medium-large muffins out of this batter; I think you could get 10-12 muffins by distributing the batter a little less generously. Bake for 20-25 minutes, or until they just start to turn a bit golden at the edges.

For the topping, mix sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Dip the warm muffins in melted butter (you can dip just the top, but it's even tastier to dip the whole muffin!), then dip/roll the muffin in cinnamon sugar.

Fruit Salsa with Cinnamon Chips

Ingredients for the fruit salsa:
2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar
3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

for the cinnamon chips:
10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray

cinnamon sugar:
1 cup white sugar
2 tbsp cinnamon

Instructions:

1.    In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

2.    Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

3.    Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

 

Crockpot Applesauce

15-20 apples, peeled, cored and cut to fill a large crockpot Use a variety of apples
1 strips of lemon peel - use a vegetable peeler
1 tsp fresh lemon juice
3 inch cinnamon stick
5 tsp light brown sugar

1. Peel, core and chop the apples.

2. Add the sugar, lemon peel, lemon juice and cinnamon stick.

3. Set crock pot to low and cook for 6 hours. Stir apples occasionally, apples will slowly become a delicious applesauce. Remove cinnamon stick and use an immersion blender to blend until smooth or if you prefer a chunky sauce, leave sauce intact. (I used a whisk, which gave the sauce a nice chunky consistency.)

4.  Keep refrigerated up to 3 weeks.

Oatmeal cream Pie cookies

Ingredients:

1 cup butter, softened

3/4 cup brown sugar

1/2 cup sugar

1 tablespoon molasses

1 teaspoon vanilla extract

2 eggs

1 3/4 cups all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon cinnamon

1 1/2 cups quick oats

Cream Filling Ingredients:

2 teaspoons hot water

1/8 teaspoon salt

1 (7 ounce) jar marshmallow cream

1/2 cup vegetable shortening

1/3 cup powdered sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees FahrenheitCombine flour, salt, baking soda, and cinnamon in a bowl. In large mixing bowl, cream butter and sugars. Add in eggs, beating after each. Finally beat in molasses and vanilla. Add to the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon. Drop dough by tablespoons on parchment lined sheets, with plenty of space in between. Bake for 10-12 minutes, or until just starting to brown around the edges. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

While the cookies bake prepare the filling. In small bowl, dissolve the salt in the hot water. Set aside and allow this to cool. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl; mix on high until fluffy (3-4 minutes). Add the cooled salt water and mix well. Spread filling on flat side of one cookie, press 2nd cookie on top.

Pumpkin Snickerdoodle Cookies

Adapted from a recipe I found on pinterest

Ingredients:

3 3/4 cups flour

1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
Sugar Mixture:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

Cinnamon buttermilk Bread

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil or butter (depending on what you like) or subsitute Fat free Greek Yogurt
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tablespoon ground cinnamon
1 tablespoon finely chopped walnuts
Directions:
In a large mixing bowl, combine flour, baking soda and salt. In a small bowl, combine oil and 1-1/2 cups sugar. Add buttermilk and eggs; mix well. Stir into dry ingredients just until moistened. Fill two greased 8-in. x 4-in. x 2-in. or five 5-in. x 2-1/2-in. loaf pans about one-third full. Combine cinnamon and remaining sugar; sprinkle half over the batter. Top with remaining batter and cinnamon-sugar. Swirl batter with a knife. Sprinkle with nuts. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack.

Banana Cookies

Ingredients

1/2 cup of unsalted butter, room temperature

1 cup of sugar

1 egg, room temperature

1 cup of mashed bananas (about 2 ½ large bananas)

1 teaspoon of baking soda

2 cups of flour

pinch of salt

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground mace or nutmeg

1/2 teaspoon of ground cloves

1 cup of pecans (walnuts and chocolate chips are fine alternatives)

1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.



4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.



Makes about 30 cookies.

Spiced Cinnamon Pumpkin Cupcakes

By: Wendy Connors From cafejohnsoniajustrecipes.blogspot.com
(From the Williams-Sonoma website)
MAKES 36 CUPCAKES

2 2/3 all-purpose flour
2 tsp. baking soda.
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. cloves
1 tsp salt
2/3 cup chopped walnuts
1 cup raisins (I always use Craisins)
1 can (15 oz.) solid pack pumpkin (about 1 ¾ cups)
1 cup firmly packed dark brown sugar
1 cup granulated sugar
1 cup canola oil
4 eggs

FOR THE ICING:
14 oz. pure white chocolate, finely chopped12 oz. cream cheese, at room temperature, cut into tablespoon-size pieces12 Tbsp. (1 ½ sticks) unsalted butter, at room temperature, cut into tablespoon size pieces
Position a rack in center of an oven and preheat to 350 degrees. Line three 12-cup muffin tins with decorative cupcake papers.
To make cupcakes, sift together the dry ingredients. Toss the walnuts and raisins with the flour mixture. This will prevent them from sinking to the bottom of the tins.
In a large bowl, whisk together the pumpkin, sugars, and oil. Add the eggs one at a time, whisking after each addition.
Add the flour mixture in three additions, stirring with a large wooden spoon. Mix until just combined.
Fill the muffin tins about ¾ full. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool fro 10 minutes, them remove the cupcakes from the tins and let cool completely.
To make the icing, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large blow, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring as desired. Spread 1 to 2 tbsp. of icing over each cupcake and decorate with colored sugars and decorating pens.
Unfrosted cupcakes will stay fresh in an airtight container for up to 2 days. Once frosted, cupcakes are best eaten within 1 day.

Cinnamon Swirl Bread (aka Cinnamon Cake as named by Noah)

Recipe By: Wendy Connors

Ingredients
1/3 Cup Sugar
1 Cup Sugar
2 tsp Cinnamon
1 Egg (beaten)
2 Cups Flour
1 Cup Milk
1 T Baking Powder
1/3 cup Vegetable Oil
1/2 tsp Salt

Directions
Preheat oven to 350 degrees. Lightly grease bread loaf pan. In a small bowl combine 1/3 c sugar and cinnamon and set aside. In a large bowl combine remaining ingredients stir just until moist.
Pour 1/2 of batter into loaf pan sprinkle with 1/2 of cinnamon/sugar mixture, repeat with rest of dough and sugar mixture then draw a knife through the dough to marble (swirl) the cinnamon and sugar.
Bake 40-50 minutes or until a toothpick comes out clean, cool at least 10 minutes, wrap in foil and refrigerate overnight for best taste! Makes great French toast!

Cake Mix Cinnamon Buns

Recipe By: Wendy Connors

Ingredients
2 (.25 oz) Active Dry Yeast
1/3 Cup Vegetable oil
2 1/2 Cups Warm Water (110 Degrees)
1 1/2 tsp Salt
1 Yellow Cake Mix
1/2 Cup Butter
6 Cups Flour
4 T White Sugar
3 Eggs
2 T Cinnamon
1/4 Cup Melted Butter

FROSTING:
3 Cups Powdered Sugar
1 1/2 tsp Vanilla Extract
2/3 Cup Milk

Directions
In Large bowl dissolve yeast in warm water, let stand 3 minutes. Add Cake Mix, 1 cup flour, eggs, oil and salt; beat well stir in rest of flour until a soft dough forms. Knead on well floured surface about 5 minutes. Place in greased bowl.
Let rise until doubled in bulk about 45 minutes. Preheat over to 375 degrees F. Punch down dough, divide into 2 equal parts. Roll out each section onto lightly floured surface. Spread the butter on each section, sprinkle with sugar
& Cinnamon; Roll like a jelly roll, cut 1 1/2 inch thick, with dental floss. Place in glass baking dish, let rise until double in size (about 30-45 minutes) Bake for 25-35 minutes until golden brown. Remove buns and drizzle frosting over the top.