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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

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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Blog, Front Page, Recipes, Spices

Pumpkin Pie Spice Latte

Pumpkin Pie Spice Latte
Print Recipe
Servings
2 servings
Servings
2 servings
Pumpkin Pie Spice Latte
Print Recipe
Servings
2 servings
Servings
2 servings
Ingredients
Servings: servings
Instructions
  1. Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
  2. Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
  3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
  4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
  5. Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Recipe Notes

Featured Spice:

Pumpkin Pie Spice

 

Recipe Source: thekitchen.com - Pumpkin Spice Latte at Home

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