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Smoked Cinnamon Chocolate Cake

Smoked Cinnamon Chocolate Cake
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Bring a subtle smokey cinnamon flavor to a chocolate cake.
Smoked Cinnamon Chocolate Cake
Print Recipe
Bring a subtle smokey cinnamon flavor to a chocolate cake.
Ingredients
Servings:
Instructions
  1. Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
  2. Melt the butter in a pan over medium-low heat, add the cinnamon. Let it cool slightly, infusing the butter for at least 30 minutes. Whisk in egg yolks, brown sugar, salt and vanilla. Add the melted semi sweet chocolate and cocoa powder, stirring together.
  3. In a large bowl, beat egg whites until soft peaks form. Add white sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture. Gently fold in remaining egg whites equally into each bowl.
  4. Pour plain batter into the prepared pan, and then the chocolate layer. Once the cake pan is full, using a spoon or butter knife, swirl the batter in the pan, marbling it. Bake until the cake pulls away from the sides of the pan and is set in the center, about 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature.
  5. Dust top of cake lightly with smoked cinnamon, powdered sugar, flaked salt.
Recipe Notes

Featured Spice:

Smoked Cinnamon

Cocoa Powder

 

Modified from original recipe by: The Kitchy Kitchen - Smoked Cinnamon Chocolate Cake

 

 

 

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Blog, Front Page, Recipes, Spices

Crockpot Brisket, Sweet and Tangy

Crockpot Brisket, Sweet and Tangy
Print Recipe
Servings
8 - 10 servings
Servings
8 - 10 servings
Crockpot Brisket, Sweet and Tangy
Print Recipe
Servings
8 - 10 servings
Servings
8 - 10 servings
Ingredients
Servings: servings
Instructions
Sauce
  1. Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.
  2. In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar.
Cook the Brisket
  1. Lightly grease crockpot. Place brisket in a crockpot (I had to cut my brisket cut in half and stack it to get it to fit), spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours. (I did this overnight.) Do your best to lift the lid up as little as possible, though if you have a section of the meat sticking out of the sauce, rotate it under the sauce for at least a few hours of the cooking time.)
Rest the Brisket
  1. When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)
  2. Transfer the brisket and all of its sauce to a baking dish. Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat (don't be tempted to skip this step; just do it!)
An hour before you’re ready to serve it
  1. Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified on top with a slotted spoon for a less oily finish. Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.
  2. (Optional: you could run your sauce through a food processor for a smoother sauce; I didn't.) Carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to to 30 minutes.
Recipe Notes

Featured Spices:

Paprika

Garlic Powder

Onion Powder

Cayenne Powder

Oregano

Thyme

 

Recipe source: Carpe Season - Sweet and Tangy Crockpot Brisket

 

 

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Blog, Front Page, Recipes, Spices

Cinnamon Chip Pumpkin Cookies

Cinnamon Chip Pumpkin Cookies
Print Recipe
Servings Prep Time
18 cookies 45 min
Cook Time
8 - 10 min
Servings Prep Time
18 cookies 45 min
Cook Time
8 - 10 min
Cinnamon Chip Pumpkin Cookies
Print Recipe
Servings Prep Time
18 cookies 45 min
Cook Time
8 - 10 min
Servings Prep Time
18 cookies 45 min
Cook Time
8 - 10 min
Ingredients
Servings: cookies
Instructions
  1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the cinnamon chips. They may not stick to the dough because of the melted butter, but do your best to evenly disperse them in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats.
  4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
  5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more cinnamon chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
  6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
  7. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.2 Allow to come to room temperature and continue with step 3. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Recipe Notes

Featured Spice: 

Cinnamon, ground

Pumpkin Pie Spice

Recipe source: Sally's Baking Addiction - Cinnamon Chip Pumpkin Cookies

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