Tag Archives: cinammon

Fire Cider

If you have ever heard the song “I want a Hippopotamus for Christmas,” you will appreciate why I am considering booze at noon.
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mug of cider and fireball

Fireball. Now with slightly more class & less judgment.

Of all the adult beverages we have here at Nummy, this one is the simplest and most seasonal.

Even better – It’s the fastest way to get Fireball into your system since Matt Hinson moved back to Memphis.
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1/2 gallon apple cider
1 orange
12 cloves
4 cinnamon  sticks
1 star anise (optional)
Fireball to taste
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  1. Stud your orange with cloves (i.e. jam cloves into the outside of an orange).
  2. Simmer all ingredients except Fireball for 30 minutes. (Reminder: Star anise tastes like liquorice, so if you Hate Licorice like I do, skip it.)
  3. Strain and add desired amount of Fireball. Serving suggestions per mug are as follows:
    1. One splash for fuzzy memories
    2. One shot for slightly sloppy
    3. Two shots for telling your sister what you really think of her boyfriend
  4. Garnish each mug with a cinnamon stick and a slice of orange peel.
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Filed under Alcohol, Beverages, Christmas, Special Occasion

Joe’s Cream Cheese Puffs

girlmeetswhisk.com

If there is one thing happened at my office this week, it’s happyfatness.

Be honest – you have 1 or 2 days left before a 5-day break, and you couldn’t care less. As if that weren’t enough, all those clients who need your business next year are trying to buy your affection with sugar-coated, fat-filled yummies. And if I’ve learned one thing this week, it’s that I can be bought.

This recipe is actually an in-house offering from Joe, one of our writers, so this is honestly a gesture of good cheer rather than self preservation. Scary cheerful.

Anyway, these gutbombs were spectacular and are – he assures me – easy to make. And when he told me the main ingredients were crescent rolls and cream cheese, no further encouragement was necessary.

Get fat and happy:

2 cans Pillsbury crescent rolls (don’t go with store brand)
2 pkg (square) cream cheese (here you can go store brand)
1 cup sugar
1 tsp vanilla
1/2 stick butter, melted
cinnamon

  1. Soften cream cheese to room temp and preheat oven to 350 degrees.
  2. Butter casserole dish.
  3. Spread one package crescent rolls across bottom; pinch perforations closed so it’s a single sheet.
  4. Blend sugar and cream cheese to frosting consistency; add vanilla while doing so.
  5. Spread cheese mix over dough and then spread second can of rolls over top, pinching perforations shut.
  6. Smooth melted butter evenly over top; sprinkle with cinnamon.
  7. Bake at 350 for 30 minutes.

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Filed under Christmas, Comfort food, Dessert, Sweets

Cinnamon-Sugar Cream Cheese Roll-Ups

As I spent my Easter Sunday watching 12 hours of deliciously ridiculous docudrama programming about William & Kate (thanks Lifetime!), I started thinking that we needed a recipe for some dainty finger food for those of you who are planning Royal Wedding Watch Parties.

So I started discussing options with Carol, the resident guru of all things Will-and-Kate, and guess what? I hate English food. Or what I think is English food. Cucumber sandwiches, scones, crumpets, that nasty banana flan People magazine is pushing as Wills’ favorite dessert. All of it sounds like a big gray pile of Yick to me.

So we’re going rogue here. Or we’re going Big D, rather, with a recipe from the brunch mistress herself, Dot Akin. These are perfect little packets of fat-and-happy, and I can think of nothing better to snack on while you try to cope with the fact that you’re not becoming a princess and this is not the most special day of your life. Cinnamon and sugar do quite a bit to take the sting out of being a commoner. Cheerio!

1 loaf of Pepperidge Farm Very Thin Bread
8 oz cream cheese
1 egg yolk
1/4 cup sugar
few tbsp cinnamon
1 stick butter

  1. Preheat oven to 375.
  2. Cut crust off bread and roll out with rolling pin until very thin.
  3. Mix cream cheese, egg yolk and sugar.
  4. Spread mixture on bread. Roll up and cut in half.
  5. Mix sugar and cinnamon (however much you fancy) together.
  6. Melt butter. Dip each bite in melted butter and then into cinnamon-sugar mixture.
  7. Place on ungreased cookie sheet and bake for 10 minutes.

These can be made a few days in advance or frozen. You know, in case you’re going to have some dignitaries in town to entertain. Whatevs.

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Filed under Breakfast, Comfort food, Dessert, Sweets

Butternut Squash Bisque

The Chef loves his squash. And I love my bisque. So this is a happy meeting place. The addition of cinnamon is a great little toasty surprise, and finishing this with the roasted walnuts gives it a really interesting texture.

As always, the roasting is the most important part. It takes the squash from good to great, so don’t skip it!

2 whole butternut squash, peeled and diced
1 onion, diced
2 stalks of celery diced
1/2 cup of heavy cream
dash of cinnamon
salt and pepper to taste
tablespoon of butter
tablespoon on olive oil
splash of vegetable stock

  1. Preheat oven to 375.
  2. Toss squash with oil, salt,and pepper. Roast for about 40 minutes or until very soft.
  3. Melt butter in a medium pot. Add, onions and celery. Add a good pinch of salt . and saute until tender.
  4. Puree squash , celery, and onions.  Put back in a pot on medium heat.
  5. Add stock, cream, and taste for seasoning. Simmer for 30 minutes and done.
  6. Garnish with chopped roasted walnuts and a dollop of sour cream.

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Filed under Appetizers, Soups, Veggies

New York Crumb Cake

Despite The Chef’s well-documented aversion to desserts, he speaks very highly of this one. Also, “crumb cake” is actually a German specialty called “Streuselkuchen,”  and that’s just plain fun to say.

Batter:
1 cup of milk or buttermilk
2 whole eggs and 1 yolk
1 1/3 cup oil
3 cups of pastry flour
1 3/4 tsp baking powder
dash of salt
2 cups of sugar
1 tablespoon of molasses

Crumb topping:
1 cup of sugar
1/2 cup brown sugar
1 1/3 cup flour
1 tsp cinnamon
1/2 vanilla bean
7  oz butter (softened 1/2 inch cubes)
powdered sugar

  1. Preheat oven to 350.
  2. For the batter, mix milk, eggs, and oil.  Add dry ingredients. Do not over-mix.* Pour into cake pan.
  3. For the topping,  mix dry ingredients together and add butter to form crumbs.*
  4. Sprinkle on top of batter.
  5. Bake for 30 minutes.  Let the cake cool completely and top with powdered sugar.

*Chef says the two biggest mistakes you can make are over-mixing and making the crumbs too dry, so consider yourself warned.

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Filed under Comfort food, Dessert, German food, Sweets