Posts Tagged ‘Cinnamon’

For Love of Ginger!

January 12, 2015

Here is a recipe that I ran across that is positively marvelous (especially if you like ginger as much as I do).

Cinnamon-Ginger Cookies

1-1/2 cups of flour
1-1/2 teaspoons of cinnamon
3/4 teaspoon of baking soda
1/4 teaspoon of powdered ginger
1/8 teaspoon of ground cloves
1/8 teaspoon of ground nutmeg
a dash of salt
6 Tablespoons of butter, softened
3/4 cup of sugar, divided
3 Tablespoons of milk
3 Tablespoons of molasses
1 teaspoon vanilla extract

In a large bowl, sift together the flour, cinnamon, baking soda, ginger, cloves, nutmeg, and salt.  Set aside.  In a second large bowl, cream together the butter and 1/4 cup of the sugar until fluffy.  Add the milk, molasses, and remaining 1/2 cup of sugar and vanilla and mix well.  Gradually add the dry ingredients and beat until well blended.  Shape the dough into a 6-inch disk, wrap in plastic wrap and chill for at least 30 minutes.

Preheat your oven to 350 degrees.  Shape the dough into little balls (about 2 teaspoons each).  Place on a lightly greased cookie sheet and bake for 12-15 minutes until golden and a bit crinkly.  The colder the dough is the more crinkles will form.  Let cool on the baking sheet for a few minutes and then remove to wire racks to cool completely.

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Cheesecake of the Month – December 2012!

December 15, 2012

“Tis the season for decadently delightful desserts . . . but I’ve already posted most of my most decadent Christmasy cheesecakes (eggnog, cranberry/pistachio, butter pecan, hot fudge, etc.).  So, I dug through my recipes to come up with this unique one that requires three different types of cinnamon (I’m not sure how easy it will be to find these in your local store, but here’s a link to an online spice store to help you out).  I’ve not made this one yet only because I have not yet attempted to find the different types of cinnamon locally — hmm, perhaps a great project for this weekend — but it certainly sounds delicious.

Three-Cinnamon Cheesecake

Crust:
1-1/2 cups butter cookie crumbs
1/4 cup butter, melted
1 teaspoon Ceylon ground cinnamon

Filling:
3 packages (8 ounce) cream cheese, softened
8 ounces small curd cottage cheese
1 cup sour cream
1-1/2 cups granulated sugar
4 eggs
1 egg yolk
1 teaspoon Vietnamese ground cinnamon
1/2 teaspoon Ceylon ground cinnamon
1/2 teaspoon Korintje Cassia ground cinnamon

Decoration:
1 cup whipping cream
2 Tablespoons granulated sugar
1/4 teaspoon Vietnamese ground cinnamon

1. In a medium bowl, combine butter cookies, butter and Ceylon cinnamon. Press into bottom of 9″ cheesecake pan and freeze.

2. In a large mixing bowl, beat the cream cheese, cottage cheese, sour cream and sugar on medium-high speed for 3 minutes. Add eggs (and egg yolk) one at a time, beating after each addition. Blend in the three cinnamons. Pour over the frozen crust. Bake for 45-55 minutes or until the top is light brown and the center has a slight jiggle to it. Cool ona rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving.

3. In a well-chilled bowl, whip cream on medium-high speed until soft peaks form. With the mixer still running, sprinkle sugar and cinnamon into cream (you can blend the sugar and the cinnamon together prior to whipping into the cream) and continue whipping until firm peaks form. Ice the top of the cake with the whipped cream or pipe rosettes around the top of the cake (if you so desire).