Tag Archives: cinnamon

Cinnamon Scone Cake

This Cinnamon Scone Cake was actually the first of the Giant Scone Cakes. I had the idea of a cinnamon flavoured scone smothered in clotted cream and honey and I couldn’t rest until it had been created!



450g self raising flour

a pinch of salt

1/2 tsp baking powder

100g butter, softened

1 1/2 tbsp caster sugar

1 tbsp ground cinnamon

Just under 300ml milk with 1 tbsp lemon juice added* (or 300ml buttermilk)

2 tbsp brown sugar + 1 tsp cinnamon

50g icing sugar + cold water

– Heat the oven to gas mark 5 /180C and line a baking tray. 

– In a large mixing bowl mix the flour, salt and baking powder. 

– Rub the butter into the flour mix until it resembles coarse breadcrumbs. 

– Add the sugar and cinnamon and stir lightly. 

-Mix in the milk quickly and thoroughly but be careful not to over mix the dough. 

– Trn the dough out onto the baking tray and use floured hands to shape into a round. 

– Slice though the dough to to the number of sections you want. 

– Brush the top with a little milk and a sprinkle of brown sugar and cinnamon. 

– Bake for ~30 minutes until the sugar on top is caramelised and the scone cooked through. 

– Mix the icing sugar with just a little water then drizzle over the top. 

– Serve with clotted cream and honey. Plain butter is also delicious! 

Advertisements

1 Comment

Filed under Cakes, Easy, quick, Teatime Treats

Cinnamon Rolls

Merry Christmas!!! Do you like the snow?  

Cinnamon Rolls Collage

I have a new obsession.  I don’t know what came over me.  All of a sudden I woke up one day and out of nowhere I NEEDED to have cinnamon rolls! I couldn’t think about eating anything else.  I just wanted cinnamon rolls.  Soft, spicy, pillowy cinnamon rolls.

Cinnamon Rolls

Now, for some people I understand that this is quite a normal state of affairs… but I don’t like cinnamon!!!  Yeah, well that’s a thing of the past!  I love cinnamon now!  For about a week, I kid you not, I pretty much existed on a diet of cinnamon rolls.  Nothing else.  I couldn’t stop thinking about them and craving them, and I had to get the recipe exactly right.  I had to pursue this cinnamon roll nirvana!

Cinnamon Rolls

Happily, I think I succeeded in my quest.  These cinnamon rolls are everything I dreamed of.  They are soft, sweet, squishy, delicious, moreish… I’ll stop now, shall I?

Having attained my perfect cinnamon roll I am pleased to say that I have moved on to new experiments but luckily even excessive consumption hasn’t put me off these… in fact, I might just make up another pan tonight, it would be a shame not to!

Cinnamon Rolls

Makes 9

500g strong bread flour
7g sachet fast action yeast
1 tsp salt
100g butter
2 eggs, beaten
150ml milk, warmed
50g butter, melted
4 tbsp demerera sugar
1 -2 tsp cinnamon
200g cream cheese
300g icing sugar

– Weight out your flour into a large mixing bowl.
– Put the yeast on one side of the bowl and the salt on the other.
– Mix gently with your hand to combine everything.
– Add the butter, cut into chunks, and rub it into the flour until all chunks have disappeared.
– Make a wekk in the centre and add the egg and almost all of the milk.  Hold back a little milk in reserve.  You probably will need it, but you may not.
– Start mixing everything together using your hand.  ( I like to keep one hand clean for holding the bowl and just use the other to get all sticky!)
– It should come together into a smooth dough, if it is still floury add the remaining milk.  You want a soft, smooth dough, not too sticky, not too dry.
– Turn it out on to a lightly floured worksurface and knead it for 10 minutes until soft and elastic.
– Place in a buttered bowl and leave covered in a warm place for 1 hour or until doubled in size.
– Turn out the dough on a lightly floured worksurface and roll out into a large rectangle, about 30cmx40cm.
– Brush the dough all over with melted butter.
– Sprinkle the surface evenly with sugar and cinnamon.  (I’ve left how heavy to go with the cinnamon up to you, I go for less at 1tsp and find that a comfortable amount.)
– Starting from the long edge furthest away from you, tightly roll the dough towards you into a tight spiral.
– Press the edge of the dough gently to seal it together.
– Slice into 9 equal sections.  (About 4-5cm each.)
– Place in a large, high baking dish cut side up.
– Leave to rise for 30 minutes.
– Bake in the oven for 25 minutes at gas mark 6 / 200C.  The centres should be springy and the dough lightly browned.

– For the frosting mix together your cream cheese and icing sugar until smooth.  Try to work it as little as possible.  Place it in the fridge to refirm it as it will be quite runny to start with.

– If you are not eating the cinnamon rolls straight from the oven simply microwave each one for 30 seconds before icing and eating!  There is little in this world more pleasurable than unrolling a warm cinnamon roll as you consume it!

Cinnamon Rolls

1 Comment

Filed under Breads, Breakfasts, Desserts, Easy, Teatime Treats

Apple Pie Jam

I am obsessed with all things apples this month!  I love these Discovery apples from my parent’s garden and I want to try to preserve the joy for as long as possible.  Their season is starting to wane now so I thought I’d take some of the worse looking ones and turn them into Jam!

IMG_5382-0.JPG

 

This jam is a deliberately chunky one as I am hoping to be able to use it to make thinks like jam pies later in the year when I want to remember the gorgeous fragrant flavour of these lovely apples.  It has just a hint of cinnamon in to that end too.  Apples and cinnamon is a brilliant combination but one it took me a while to come round to.  Now I’ve come round I’m a big fan!

IMG_5383-0.JPG

I love the colour of this jam that comes from the pink flesh of the Discovery apple, if you use another apple then it will probably be a much paler colour but I’m sure would still be delicious!

Oh My Apple Pie Jam

 

Makes 6 jars

2 kg peeled and cored apples
1.5kg granulated sugar
1/2 tsp cinnamon
small knob unsalted butter (* optional)

(0.75kg sugar to 1kg apples)

– Core and peel your apples and slice them roughly, leaving them fairly large, and place them immediately in a large bowl of cold water with lemon juice to stop them from turning brown while you do the rest.
– Drain your apples and weigh them, you want 0.75kg sugar for every 1kg of apples.
– Add the apples to a large, heavy bottomed jam pan.
– Add the sugar and cinnamon.
– I like to add a splash of water to start things off, about 100ml, but that’s because I’m a nervous jam maker!
– Turn up the heat!
– Prepare your jam jars, either by running them through the dishwasher or washing them in hot, soapy water then drying them in the oven on a very low heat.  Lids can be sterilised in boiling water.
– Boil your apples and sugar, the sugar will melt and the apples will start to break down, which is why we kept them quite chunky to begin with.
– Keep boiling for about 50mins-1 hour, stirring frequently to avoid catching but not too vigorously so as to avoid breaking down the apple as it cooks.
– If you have a jam thermometer you want to get it to 104C, Jam temperature.  If you don’t you can see that the bubbles get sort of small and the mixture more slow and gloopy.  It will drip slowly off the spoon.  If you pour a small bit onto a cold saucer and push your finger through it it should wrinkle up.  These are all signs that your jam is done.
– Add the knob of butter and give a good stir round.  (*optional)
– Carefully ladle into your prepared jam jars and seal the lids on tight.  Leave to cool, the lids should sick in so there is no dimple.  If any don’t seal then use these first and keep in the fridge.

Autumn Darcy

Leave a comment

Filed under Gluten Free, Jams and Preserves, Moderately easy

Apple Crown

I am a bit odd when it comes to apples.  I don’t like them.  Except for these apples.  These apples I will eat every day that they are in season and come up with ways to preserve them just a little bit longer.  I love them.  But they are the only ones.  They are the apples from the tree in my parent’s front garden.  These apples are ‘Discovery’ and are an eating apple that does a bang up job of being a cooking apple too.  When ripe they are gorgeously fragrant and the flesh holds a rosy pink blush, which makes these just the prettiest apples ever!

IMG_5380-1.JPG

 

In this incarnation I have worked them into a sweet braided crown the better to cram as much appley goodness into every bite as I can.  It’s a bit tricky, and some may say overloaded, but no.  More apple = better! The enriched dough makes a perfect vehicle for these lovely chunks of apple and the sticky cinnamon sauce it all creates is a delight!  I’m sure if this were to be presented on Bake Off there would be “Soggy Bottom” comments but I really can’t bring myself to care, the juicy apples and sweet cinnamon are worth a tiny bit of sog!

IMG_5381.JPG

 

If you wanted to you could brush the finished crown with an apricot (or apple jelly!) glaze to make it shine and a drizzle of simple glace icing would make it look lovely too.  Alas, I had run out of icing sugar on this occasion and couldn’t wait to share this recipe with you so you have here the unglazed crown.  Still beautiful in its own way!

Apple Crown

 

Serves 12

250g strong bread flour
1 tsp salt
7g instant yeast
50g unsalted butter
135ml warm milk
1 egg
3 apples, chopped
1 tsp cinnamon (or less if you prefer)
4 tbsp granulated sugar

– Take a large mixing bowl and add the flour, then add the salt to one side of the bowl and the yeast to the other.
– Mix it all together.
– Chop your butter up into little bits and add this along with the milk and egg.
– Get in there with one hand and mix everything together.
– Keep mixing by hand in the bowl.  It will be sticky but keep going and after not too long it will start to come together into a cohesive dough.
– Once you have almost everything as one ball of dough you can turn it out onto a floured worksurface and really start kneading! (There will still be some sticky bits, you can take a small bit of dough and clean round the bowl to mop up stragglers.)
– Keep working it, the trick with a wetter dough is time!
– After about 10 minutes you should have a smooth, elastic dough.
– Place in a clean, oiled bowl, cover and place somewhere sheltered to rise for 1-2 hours until doubled in size.  I found 2 hours about perfect.
– Prepare your apples.
– Turn out the dough onto a lightly floured worksurface.  Do NOT knock it down.
– Simply start to roll it out with a rolling pin.  You want it to be about 25cm deep and 45cm long.  Try to keep it rectangular.
– Scatter the surface with 2 tbsp sugar, then the cinnamon, then the apples, then the remaining 2 tbsp sugar.
– Carefully roll the long end of the dough towards you, keeping the apples inside and keeping the roll quite tight.
– When you have a long roll gently press to seal the dough back to itself.
– Starting about 1″ in from the end cut straight through the dough all the way along to the other end.
– Now for the messy bit!  Twist each half around the other, one over the top, followed by the next, arranging the cut side so it faces uppermost.  Shove the apple back in as it falls out!
– Gently manoeuver onto a baking tray covered in baking parchment and bring each end round to form a circle.  Press the ends together gently to secure.
– Place in a plastic bag (bin bags work well here) and leave in a sheltered spot to rise for another hour.
– Heat the oven to gas mark 6/200C.
– Bake for 25 minutes.
– Remove from the oven and leave to cool on the tray.
– When cool the sticky puddle of sauce in the centre should separate nicely as you peel the baking paper away leaving you with your crown!
– Serve as is or glaze with jam and drizzle with icing, the choice is yours!

 

IMG_5416.JPG

 

Leave a comment

Filed under Breads, Cakes, Christmas, Desserts, Moderately easy

Arancello

This is my new favourite drink.  I made up a batch of it to give as Christmas gifts and I had some left over for myself.  I will certainly be making this again and again all year round.  It’s absolutely delicious!  It’s theoretically related to Limocello the Italian lemon flavoured drink but with oranges instead. 

I’m currently drinking it mixed with cranberry and raspberry juice over crushed ice, or snow as available, and with a sprinkle of edible gold glitter.  I think I’m calling it ‘The Northern Lights’ as the colours go deliciously swirly.  I may change the name when I get a newer carton of cranberry juice as this one’s kind of a funny colour but still delicious! 

Makes 2.5 litres

1 l vodka, doesn’t have to be good
peel of 4 oranges plus 1 orange for later
1 cinnamon stick
1 vanilla pod, split length ways
4 cardamon seeds
600g granulated sugar
500ml boiling water

– First you will need to find 2 large bottles or jars to take 2.5l liquid by the end of this process and give them a good clean.  I used 2 glass Italian milk bottles but obviously those are hard to come by. 
– Split the vodka between each bottle. 
– Peel the oranges using a vegetable peeler and be careful not to get any of the white pith along with the peel as it is very bitter. Cut into short strips and divide equally between the bottles. 
– Break the cinnamon stick in half and add that. 
– Put half the vanilla pod and 2 cardamon seeds in each bottle. 
– The bottles should now be about half full.  Put the lids on and keep them in a dark place, shaking every day. 
– After a week mix together the boiling water and sugar in a large jug and stir until the sugar is dissolved. 
– Divide this between the two bottles. 
– Put the lids back on and return to the cool dark place for another week, again shaking every day. 
– After this week is up decant into fancy bottles, straining out the bits and pieces.  Add a strip of peel from the remaining orange and a cinnamon stick to these bottles then either store and keep for yourself or give as gifts.  You can be sure the recipients will be very greatful! 

Leave a comment

Filed under Christmas, Drinks, Easy