Cinnamon Syrup

I don't often go to Starbucks, but when I do, I usually get a Cinnamon Dolce Latte.  The only problem is that it is SUPER sweet.  I learned (by speaking with my local barista) that a "tall" size uses 3 pumps of syrup.  I ordered 2 pumps, and it was still too sweet, so now I go with one pump. 

The only problem with one pump is that I lose out on some cinnamon flavor!  The other day I set out to make a syrup with a reaaaaaaaly strong cinnamon flavor.  I think I've succeeded!

Ingredients:
Just over 1 c water
1/2 c brown sugar
1/2 c white sugar
1 cinnamon stick
1 tbs cinnamon


Directions:

• Pour water into a small saucepan and add a cinnamon stick.  I used just over 1 cup because I was worried about losing some water while it boiled.

• Heat to a boil, and allow it to boil until the water is infused with cinnamon- you'll be able to smell it!

• Turn off the stove, and dump in your brown sugar...

• ...and the white sugar.

• Stir to combine, then bring back to a boil until all of the sugar is dissolved.

• Turn off the heat, and add the powdered cinnamon.  Stir to combine

• Allow to cool a bit, then transfer to a glass container- I used this cute blue jar that Dave bought for me! :)

I shake this up before using, in case the powdered cinnamon settles.  Other than using it for coffee, can you think of any more uses for this syrup?  If so, please leave a comment!

Ingredients:
Just over 1 c water
1/2 c brown sugar
1/2 c white sugar
1 cinnamon stick
1 tbs cinnamon

Directions:

1. Pour water into a small saucepan and add a cinnamon stick.
2. Heat to a boil, and allow it to boil until the water is infused with cinnamon- you'll be able to smell it!
3. Turn off the stove, and add the white and brown sugar.
4. Stir to combine, then bring back to a boil until all of the sugar is dissolved.
5. Turn off the heat, and add the powdered cinnamon.
6. Stir to combine.
7. Allow to cool a bit, then transfer to a glass container.

Spicy Chocolate Cinnamon Cookies

 

 

We already have a recipe for Mexican Hot Chocolate Cookies...chocolate, cinnamon, chili powder.  I have to admit- these cookies are similar, but different.  So of course I deemed them worthy to post!  For starters, the recipe is easier:  no sifting, and no rolling the dough into individual balls.  Secondly, these cookies have chocolate chips.  Hooray for that! :)

 

 

Ingredients:

1 stick (1/2 cup) unsalted butter, softened

1 cup dark brown sugar

2 eggs

1 tbsp vanilla bean paste (if you don't have that, vanilla extract will work)

2 tsp baking powder

1 tsp kosher salt

¼ tsp cayenne pepper

½ tsp cinnamon

½ cup cocoa powder (I used Hershey’s Specialty Dark Chocolate- dutch process would be great too)

1¼ cup all-purpose flour

1 cup chocolate chips (I used mini)

 

• Preheat oven to 350 degrees.
• In an amazing Kitchenaid mixer that you love so much, cream together softened butter and brown sugar.



• Add eggs and vanilla bean paste, and mix until well combined.

•  Whisk together baking powder, salt, cayenne pepper, cinnamon, cocoa powder, and flour. I like to put them on a big sheet of waxed paper and whisk them together like that.  Makes it easier to add to the mixer!

 (Not labeled: the flour.  I promise it's under there!)

 

• Slowly mix in the dry ingredients, with the mixer on the lowest speed.  Do you see how easy the waxed paper makes it to incorporate the dry ingredients?!

• Fold in the chocolate chips.  (yes- I know there's less than a cup of chips there.  I ate a small handful before starting to bake, and apparently there was not enough left!)

• Scoop dough onto cookie sheets lined with parchment paper.  Here's the scoop I used- I don't remember the size measurements, but this pic should help:

• Bake for 8-10 minutes, and cool on cookie racks. For one sheet of cookies, I flattened the ball.  The other sheet was cooked how you see the dough in the pic above- those created the puffy cookies.   I think I like the flat ones better.

Aww, pretty :)

 

Ingredients:

1 stick (1/2 cup) unsalted butter, softened

1 cup dark brown sugar

2 eggs

1 tbsp vanilla bean paste (if you don't have that, vanilla extract will work)

2 tsp baking powder

1 tsp kosher salt

¼ tsp cayenne pepper

½ tsp cinnamon

½ cup cocoa powder (I used Hershey’s Specialty Dark Chocolate- dutch process would be great too)

1¼ cup all-purpose flour

1 cup chocolate chips (I used mini)

 

Directions:

1. Preheat oven to 350 degrees.
2. Cream together softened butter and brown sugar. 
3. Add eggs and vanilla bean paste, and mix until well combined. 
4. Whisk together baking powder, salt, cayenne pepper, cinnamon, cocoa powder, and flour.
5. Slowly mix in the dry ingredients, with the mixer on the lowest speed.
6. Fold in the chocolate chips.
7. Scoop dough onto cookie sheets lined with parchment paper.
8. Bake for 8-10 minutes, and cool on cookie racks.

Recipe adapted from Baker Bettie

Beef Skewers

I know that (much like the 6 minute egg), you guys probably don't need a recipe for beef skewers.  But I like how the marinade tasted, and I want to ensure that the next time I make this, it's just as delicious!

Ingredients:
1 tbs Montreal Steak Seasoning (we have reduced sodium)
2 tsp soy sauce
2 1/2 tbs olive oil
cubed beef (I used pre-cut meat, but you can always cut your own or have a butcher cut some)
vegetables (I used grape tomatoes and peppers)

• Start by making the marinade.  Combine steak seasoning, soy sauce, and olive oil in a zip top bag.  Add the meat and mush things around a bit.  Allow meat to marinate for 30 minutes.

•  While the meat is marinating, soak skewers in water.  You don't want them to burn!

• Prepare the vegetables

• Once the meat is finished marinating, assemble your skewers.  Note that I put all of the tomatoes on one skewer- they won't take as long to cook so I wanted to keep them separated. ("gotta keep 'em separated!")

• Cook the skewers using your preferred method. We don't have a grill, so we cooked these on a grill pan in a 475 degree oven for about 10 minutes, flipping the meat half way through.  (the tomatoes were finished in about 5 minutes)

They were cooked to a lovely and delicious medium, and we served them with some sourdough bread (topped with Kerrygold Irish butter, of course!

Ingredients:
1 tbs Montreal Steak Seasoning (we have reduced sodium)
2 tsp soy sauce
2 1/2 tbs olive oil
cubed beef (I used pre-cut meat, but you can always cut your own or have a butcher cut some)
vegetables (I used grape tomatoes and peppers)

Directions:

1. Start by making the marinade. Combine steak seasoning, soy sauce, and olive oil in a zip top bag. Add the meat and mush things around a bit. Allow meat to marinate for 30 minutes. 
2. While the meat is marinating, soak skewers in water. You don't want them to burn!
3. Prepare/chop the vegetables
4. Once the meat is finished marinating, assemble your skewers. Note that I put all of the tomatoes on one skewer- they won't take as long to cook so I wanted to keep them separated.
5. Cook the skewers using your preferred method. We don't have a grill, so we cooked these on a grill pan in a 475 degree oven for about 10 minutes, flipping the meat half way through. (the tomatoes were finished in about 5 minutes)

Enjoy!

6 Minute Egg

Yeah, "recipe" is in quotes because this is not much of a recipe at all...more of a technique.  I LOVE eggs when they are poached, or cooked over medium...anything that will get my my coveted "egg goo."  It's sometimes tough to get the eggs perfect, since I need the whites to be fully cooked.

Enter the 6 minute egg.

I watch a lot of chef and cooking shows, and I have heard about this egg.  The resulting yolks always have the magical egg goo consistency!!  Of course I had to give it a try.

• Start with room temperature eggs.  These sat out on the counter for about 40 minutes.

• Boil up some water in a pot.  If you are bored while you wait for your water to boil, watch Project Runway :)

• When the water reaches a rolling boil, carefully place eggs into the pot.  

• Set your timer for 6 minutes

• After 6 minutes, promptly remove eggs and place in a water bath to cool.

That's it!

Ohhh...gotta love the egg goo.  I didn't have any bread in the apartment to make toast, so I put the egg on top of a toasted Eggo waffle.  Amazing meal!

Charred Corn Crepes

Dave had purchased some corn on the cob, and we decided to use it for this recipe!  Scroll down a bit, and you'll also find a video :)  Here's what you'll need:

Ingredients:

2 ears of corn on the cob

4 tbs melted butter

1 cup flour

2 cups milk (I used almond milk, because that's what we had)

4 eggs

1 tsp salt

butter for the pan

for serving:

queso fresco (or other salty cheese)

sour cream

tomatoes

chili powder (optional)

lime

Directions:

• Husk your corn, and allow it to char over an open flame

• Use tongs to rotate the corn until cooked and blackened.

The corn will pop as it is cooking!  I filmed a video so you could see what I mean:

(watch video below, or in HD on YouTube)

• Use a knife to cut off the kernels from both ears of corn.

• Transfer corn to a food processor, and pour melted butter on top.  I had to do this in 2 stages because we have a small food processor.  Allow it to cool a bit, then blend.

It should look like this- still a bit chunky!

• Add flour, milk, eggs, and salt, and mix well.   I eventually transferred the mixture to a large bowl to make mixing easier.

This picture was a tough one to take.  One hand was holding the measuring cup, one hand was holding the chopstick, and one hand was holding the camera....?  Ahh- the magic of cooking!

Not necessary, but fun to have: a crepe ladle!

• Heat a skillet over medium heat, and coat with butter.  I put some in the middle and then spread it around with a paper towel.

• Pour some batter into the center of the skillet, and tilt it until you have a circle (or, a rustic circle like mine!)  Cook until the edges start to brown slightly, then flip and cook the other side for another 20 or 30 seconds.

• Transfer your cooked crepes to a plate lined with paper towel.

• To serve, alternate crepes, sour cream, and cheese until you have a lovely stack.  Throw on some chopped tomatoes, and squeeze on a bit of lime juice.

We ate this like a pie as you can see in the photo above, but when we ate it the next night (there was leftover crepe batter), we rolled them like burritos.  That was a lot easier! :)

Ingredients: 

2 ears of corn on the cob 

4 tbs melted butter 

1 cup flour 

2 cups milk

4 eggs 

1 tsp salt 

butter for the pan 

for serving: 

queso fresco (or other salty cheese) 

sour cream 

tomatoes 

chili powder (optional) 

lime 

Directions: 

1. Husk your corn, and allow it to char over an open flame Use tongs to rotate the corn until cooked and blackened. 
2. Use a knife to cut off the kernels from both ears of corn. 
3. Transfer corn to a food processor, and pour melted butter on top.  Allow it to cool a bit, then blend. 
4. Add flour, milk, eggs, and salt, and mix well. 
5. Heat a skillet over medium heat, and coat with a thin layer of butter. 
6. Pour some batter into the center of the skillet, and tilt it until you have a circle 
7. Cook until the edges start to brown slightly, then flip and cook the other side for another 20 or 30 seconds. Transfer your cooked crepes to a plate lined with paper towel. 
8. To serve, alternate crepes, sour cream, and cheese until you have a lovely stack. Add chopped tomatoes, and squeeze a bit of lime juice on top.

Recipe adapted from Smitten Kitchen