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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

Pickled Spice Pumpkin

 

 

Pickled Spice Pumpkin
Print Recipe
Enjoy the Pumpkin harvest all year long with pickled pumpkin
Servings
2 1/2 pints
Cook Time
1 hr
Servings
2 1/2 pints
Cook Time
1 hr
Pickled Spice Pumpkin
Print Recipe
Enjoy the Pumpkin harvest all year long with pickled pumpkin
Servings
2 1/2 pints
Cook Time
1 hr
Servings
2 1/2 pints
Cook Time
1 hr
Ingredients
Servings: pints
Instructions
  1. Prepare a small boiling water bath canner and jars. Place lids in a small saucepan and bring to a gentle simmer.
  2. In a large pot, combine vinegar, water and sugar. Heat to dissolve sugar.
  3. Place peppercorns, cloves, allspice berries, crushed cinnamon sticks and bay leaf in a muslin spice bag or tie them tightly in a length of cheesecloth.
  4. Add pumpkin chunks and spice bag. Bring to a boil and then reduce heat to a simmer.
  5. Cook pumpkin in the brine for 30-40 minutes, until the chunks are translucent and fork-tender.
  6. When pumpkin is done cooking, ladle it into the prepared jars. Cover with brine, leaving 1/2 inch headspace.
  7. Wipe rims, apply lids and rings and process in a boiling water bath canner for 20 minutes.
  8. When time is up, remove jars from canner. Let them cool on a folded kitchen towel.
  9. When jars are cool enough to handle, remove rings and test seals by grasping edges of the lids and gently lifting jars. Lids should hold fast.
  10. Let pickles cure at least 2 weeks prior to eating.
Recipe Notes

Featured Spices:

Black Peppercorns, whole

Cloves, whole

Allspice Berries, whole

cinnamon sticks

 

Recipe Source: Serious Eats - Pickled Sugar Pumpkin

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