Tuesday, October 23, 2012
The Snickerdoodle. Who can ignore that name? A type of cookie rolled in cinnamon sugar, which you will come across everywhere in the States. They are characterized by their cracked surface – they are crisp on the outside and soft and gooey on the inside. A yummy treat.
And the coolest fact about these cookies? Some claim that snickerdoodles are German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. ‘snail noodles), cinnamon dusted sweet rolls which are common in Germany.
So why turn Snickerdoodle cookies into Sickerdoodle Bread? Because it tastes amazing! The cinnamon taste and dense, yet moist texture, makes this a lovely treat for breakfast, brunch or any occasion really!
• 2 1/2 cups flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 cup butter softened
• 2 cups sugar
• 3 eggs
• 1 tsp. vanilla
• 3/4 cup sour cream
• 1 pkg. Hershey's cinnamon chips (I used chocolate chips, which worked well!)
• 3 TB sugar
• 3 tsp. cinnamon
1. Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well.
2. Add vanilla and sour cream and mix well.
3. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined.
4. Add cinnamon chips and stir into batter. Set aside.
5. Spoon batter into 4 mini loaf pans until about 2/3 full.
6. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.
7. Bake at 350 for 35-38 minutes. Let cool before removing from pan.
Monday, October 15, 2012
Wanted to try something new and although apple cakes have been tried and tested in my kitchen, I never say no to trying a new one, especially when it comes highly recommended (from the NY Times!)
This cake is a keeper! The apples keep the cake moist, the cinnamon spices things up gently and the walnuts almost caramelize. Buttery, sweet goodness. Yum!
Cant wait for round two of this cake. Perfect for all occasions.
Make the recipe as written below. It can sit for 2 days prior to eating…makes it even better I would say.
Teddie’s Apple Cake
Yield = 1 bundt pan, serves 8 to 10
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cups vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored and thickly sliced tart apples, like Granny Smith
1 cup chopped walnuts
1 cup raisins (I omitted)
Vanilla ice cream (optional, depending on whether you choose to eat it for breakfast, afternoon tea or dessert I guess)
1. Preheat oven to 350 degrees (175C). Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts (if using) and raisins (if using) and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before turning out. Serve at room temperature with vanilla ice cream, if desired.