The cinnamon dinner party was a success! It was actually a brunch party and everyone brought delicious food! So lets cut to the chase! Here are the recipes:
Nick and I made Blueberry Muffins with Doughnut topping from Baking for All Occasions
Blueberry muffins with doughnut topping
Blueberry Muffins with Doughnut Topping from Flo Braker’s Baking For All Occasions, page 60 | Makes 12 muffins
For the Muffins:
2 cups all-purpose flour*
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup cold, well-shaken buttermilk**
3/4 stick (3 ounces) unsalted butter, melted and tepid
2 large eggs, room temperature
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
1 1/2 cups blueberries, picked over for stems
For the Doughnut Topping:
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 sticks (3 ounces) unsalted butter, melted
To make the muffins:
1. Center rack in the oven and preheat oven to 375°F (190°C). Lightly coat a 12-cup muffin pan with nonstick spray, then flour the cups, tapping out the excess flour. Or butter and flour the cups or line with fluted paper or foil liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a medium bowl, stir together the buttermilk, butter, eggs, lemon zest, and vanilla until combined.
4. Add the buttermilk mixture to the flour mixture and stir gently with a rubber spatula just until moistened. Do not beat until smooth, or the muffins will have a coarse texture.
5. Using the spatula, fold in the blueberries just enough to incorporated them into the batter. Fill the muffin cups three-fourths full.
6. Bake the muffins until they are golden, spring back when gently pressed in the centre, and are starting to pull away from the muffin cups, 18 to 23 minutes. Cool in pan until they can be handled, about 10 to 15 minutes.
7. To make the Doughnut Topping: In a small bowl, stir together the sugar and cinnamon. 8. While the muffins are still warm, gently remove them from the pan one at a time. Dip the tops in melted butter, roll in the cinnamon sugar to coat, and then place on a wire rack. Serve warm or at room temperature.
Storing: Store at room temperature under a cake dome for up to 2 days, or freeze for up to 10 days in a sturdy covered container. Thaw at room temperature 1 to 1 1/2 hours.
Kathy and Martin made a citrus salad and some amazing coffee!
Cinnamon citrus salad
Citrus Cinnamon Fruit Salad
2 red grapefruits
1 white grapefruit
6 blood oranges
3 navel oranges
1/2 cup cranberries, dried
Chop all the fruit using knifework that you think yields pleasing results. Add the cranberries. Then add 1/4 honey and 1 TBSP cinnamon and mix it up.Y ou can also add nutmeg, cloves, and ginger to taste.
Mexican Spiced Coffee– Cafe de Olla
Mexican Spiced Coffee– Cafe de Olla
Spiced Sugar Syrup
4 1/2 ounces (roughly 1/2 9-ounce cones) piloncillo, roughly chopped,
OR 1/2 cup plus 1 tablespoon dark brown sugar
The finely chopped zest of 1 orange
1/4 teaspoon whole cloves
One 3-inch piece of cinnamon stick
3/4 cup freshly ground coffee, preferably a fairly dark-roasted Mexican one
Put a kettle of water on to boil. In a medium (3-quart) saucepan combine the ingredients for the spiced sugar syrup along with 1 cups water. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Let steep at least 10 minutes.
Pour through a strainer into a 48-ounce (8 cup) press pot (aka French press pot). Top with the coffee, then fill 3/4 full with boiling water. Allow to steep 5 minutes before pressing the filter down. Serve right away.
Ryan Kelly brought drinks!
Here is what I he did:
1. Obtain skewers
2. Onto the skewer place the following items: whole green olive, cube of pepper-jack cheese, sliced baby pickle, whole pepperoncini pepper, parsley
3. Rim wedge of lime along edge of 24 ounce glass and dip into celery salt until coated
4. Fill glass with ice, then pour 1-2 shots vodka into glass
5. Pour bloody-mary mix to fill glass
6. Add dash of cinnamon to the drink
7. Add garnish and serve
Tiffany, Matt and Elliott brought Cinnamon rolls and spiced apples
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3/4 cup milk
4 tablespoons butter
1 cup brown sugar or 1 cup white sugar
3 teaspoons cinnamon
1/2 cup powdered sugar
1/4 cup milk
1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
2. Sprinkle 1/2 of the mixture over the bottom of a 9×9 pan.
3. In a large bowl mix together flour, sugar, baking powder, and salt.
4. Cut in softened butter (sometimes your hands are the best tools).
5. Stir in milk to form a soft dough.
6. Roll out dough on a lightly floured cutting board into a rectangle about 1/4 inch thick.
7. Spread the remaining filling on the rolled out dough.
8. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
9. Bake for 20-25 min at 400°F.
10. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
11. Once rolls are finished, drizzle on glaze and serve warm.
Baked Cinnamon Apples
10 apples, cored, peeled and sliced thinly
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons lemon juice (optional)
1 dash salt
1 dash nutmeg
whipped cream (optional) or ice cream (optional)
1. Preheat oven to 375°F.
2. Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.
3. Put apples in a non-stick pan; cover and place in the oven.
4. Bake for 45 minutes, stirring at least once every 15 minutes.
5. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.
And Breahan brought a quiche! You can find the recipe here
There were many other dishes made, but I do not have recipes for those! Kristi brought the little bread treats that Rose is grabbing….so much good food! The next party is in June and tea is the featured ingredient! Can’t wait!
Cinnamon Pear Sandwiches