Friday, October 19, 2012

Cinnamon, The Remix

This is a little late in coming, I know, but I've been super busy. Which is weird, since, you know, I'm unemployed now and should theoretically have a lot of time on my hands. But hey, at least I'm not bored! Now, I like to sometimes send Sambo to work with goodies for his co-workers, if you didn't already know. A while ago, I attempted (and pulled off!!) the most delicious cinnamon rolls ever, which were a hit with all his co-workers. I sure do love cinnamon. And giving people yummy trreats! So now, I'm bringin' cinnamon back in muffin form! (Which were gobbled up in less than a minute, so that should tell you how freaking amazing they were!)

Simply Sinful Cinnamon Muffins
from King Arthur Flour

For the Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup All-Purpose flour
3 tablespoons soft butter

For the Filling
3 to 4 tablespoons water
3 tablespoons butter
1/2 cup brown sugar
1 1/2 tablespoons cinnamon

For the Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups All-Purpose flour
1/2 cup rolled oats
2 tablespoons cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips (Go with cinnamon. Just trust me.)

Preheat your oven to 400°F.

Line a 12-cup muffin pan with cupcake papers, or grease it lightly. But why grease when you can use adorable cupcake liners? Like this one:

Prepare the topping and set it aside. Maybe take a teeny tiny sample... for um, quality control. Yeah, that's it...

Prepare the filling. It should have a soft, pudding-like consistency. Set it aside.

It smells soooooooooo good! :D

Now stop! It's batter time! (Sorry, that was cheesy...) In a large bowl, whisk together the melted butter, milk, and eggs.

In a separate bowl, whisk together the dry ingredients.

Add the dry mixture to the liquid, stirring just until combined.

Now fold in those heaven-sent cinnamon chips. I'm not exaggerating. They seriously are that delicious.

Divide half the batter evenly among the muffin cups. This is actually a long process from start to finish. I think I went through two whole episodes of Vampire Diaries. That Damon. Mmm...

Dollop 2 teaspoons cinnamon filling onto each muffin, and spread it around to cover all of the batter.

Now, go ahead and top that with the remaining batter.

Sprinkle all of that with topping, pressing it in just slightly. I wasn't kidding about it being so time-intensive!

Bake the muffins for 20 to 25 minutes, or until they're golden brown.

Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. They'll be nice and puffy and sooooo gooooood!

This will make 12 muffins.

If you want my advice, double this recipe!!!!!!! The muffins Sam took to work were vacuumed up in like, 10 seconds. And the cinnamon chips? They make these little breakfast delights that much better!


Saturday, October 6, 2012

Halloween Is Here!

This is my favorite time of year! I love all the spooky decorations, the costumes, and of course, the Halloween candy. I would decorate our house to the nines with skulls and pumpkins if my husband would let me, but alas, he doesn't get as into the spirit of the season like I do. And we don't really have that many decorations just yet. We will though. Just wait. Now, I was feeling rather festive today, seeing Jack Skellington in someone's front yard and going through Halloween Town at Disneyland yesterday, so I wanted to make a tasty treat to reflect my holiday cheer! What's the most recognized fall candy? Candy Corn! So I decided to whip up something wickedly sweet and only a little bit spooky to celebrate the coming of my favorite holiday.

Candy Corn Cookie Bark
adapted from The Girl Who Ate Everything

14 whole Oreos (use Halloween-orange Oreos if you can find them! More festive.)
1 1/2 cups pretzels, any shape
16 ounces white chocolate chips
8 ounces semi-sweet chocolate chips
1 cup candy corn
Halloween sprinkles

Step one, cover a large cookie sheet with wax paper or parchment paper.

Break up the cookies and the pretzels.

Spread the cookies, pretzels, and 3/4 of  the candy corn on the cookie sheet.

Already so festive!

Place the white chocolate chips in a microwave-safe bowl and microwave at 20-second intervals, adding a smidgen (yes, smidgen. Technical term.) of oil to make it spreadable. Do the same for the chocolate as well.

Drizzle the melted chocolate over the cookie mixture, spreading with spatula if needed to coat evenly. It may seem like it's not enough but just try to spread it evenly.

Sprinkle the remaining candy corn and colored sprinkles over the chocolate mix while it's still melted.

Place the cookie tray in the refrigerator until nice and firm.

Remove and gently break bark into pretty small pieces because it's really rich.

Nom nom nom!

The only place suitable for storing such a delectable treat is a candy corn pot!

Happy Halloween! And enjoy!