Gluten Free Cinnamon-Sugar Cookies

Tomorrow is Valentine’s Day!  How do you celebrate?

This year my husband and I are staying in with the kids because we’re having dinner out next weekend with friends.  I always buy my kids some little sweet treat to celebrate and this year I made their classes Shortbread Bars with Cinnamon Heart Buttercream. It’s so good!

I also made some Gluten Free Cinnamon-Sugar Cookies for the first time this week.  I used coconut flour instead of regular flour, which I had never used before, and it gave it an amazing taste.  These cookies baked up so moist too and stayed moist for days after. Everyone that tasted them has asked for the recipe!

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Have you been watching any of the Olympics?

I’ve been enjoying the skiing and skating competitions and we’re even getting to watch a bit of the action during the lunch break at school.  Our cafeteria and main foyer have TV’s that have been tuned to the Olympics so we can all get in the spirit of the games.  It’s amazing how much skill and talent we have in our great country.  I’m definitely proud to be Canadian!

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Whatever your plans are for Valentine’s Day, I hope you have a great day and get to spend it with those special in your life!

Gluten Free Cinnamon-Sugar Cookies | A Sweet Baker

Gluten Free Cinnamon-Sugar Cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 12-18 cookies

Moist Gluten Free Cinnamon-Sugar Cookies made with flavorful coconut flour. You won't be able to eat just one!

Ingredients

  • 4 eggs
  • 3/4 cup + 2 Tbsp. sugar
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt
  • 1/2 cup butter, melted
  • 3/4 cup coconut flour, sifted
  • 2 tsp. cinnamon

Instructions

Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.
In a large bowl, whisk together eggs, sugar (reserve 1 Tbsp of sugar), salt, vanilla and butter.
Stir in coconut flour and let the mixture sit for 5 minutes to allow the batter to thicken.
On a small plate, combine cinnamon with the reserved 1 Tbsp. sugar.
Using a small cookie scoop, scoop dough into balls and roll into cinnamon-sugar mixture, coating thoroughly.
Place balls onto prepared cookie sheet, about 1 inch apart and flatten each ball with a fork.
Bake for 15 minutes.
Remove from oven and let cool on a wire rack.
Enjoy!
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Recipe from an insert in the Bulk Barn (no credit listed).

Caramel Filled Snickerdoodles

Today I’m bringing you Caramel Filled Snickerdoodles (with browned butter, of course!). Since some of you might have leftover Halloween candy hanging around, these cookies would be perfect to use up those extra caramels!  Soft, fluffy cookies with creamy caramel inside – sounds good, doesn’t it?

Caramel Filled Snickerdoodles | A Sweet Baker

When it comes to baking, my favorite spice to use is definitely cinnamon.  So when I found out that Snickerdoodles have cinnamon in them, I couldn’t believe that I had never tried one before.   I quickly whipped up a batch and added the creamy goodness of caramel inside!  This was also the first time that I used browned butter in a recipe and I was quite pleased with the outcome.  The browned butter smelled so nutty and caramel-y that it was a great addition.

Caramel Filled Snickerdoodles | A Sweet Baker

Having three kiddies and a husband with a big sweet tooth, these cookies didn’t last long in my house! Everyone said they were one of the best cookies they’ve had.   We all thought the caramel inside the cookie was the best part.  I even added some coarse sea salt to the tops which went perfect with the caramel.

If you like cinnamon and caramel then you should really make these cookies.  Don’t forget to brown your butter as well, it really adds so much flavor.

Caramel Filled Snickerdoodles | A Sweet Baker

Caramel Filled Snickerdoodles

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Soft and fluffy cinnamon-flavored cookies filled the creamy goodness of caramel and sprinkled with sea salt.

Ingredients

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 cup unsalted butter, sliced
  • 1¼ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 tablespoon sour cream or yogurt
  • 1/2 cup caramel squares, cut into ¼’s
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • Coarse Sea salt

Instructions

In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add the butter, whisking frequently. You will have to watch the butter closely as it will brown quickly. It took about 4-5 minutes before I noticed it starting to brown. Once the butter starts to brown it will brown quickly. Remove from heat and let cool.
While the butter is cooling, cut the caramel squares into ¼’s.
In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Once you are ready to bake preheat the oven to 350 degrees. Using a medium cookie scoop (about 2 Tbsp.) scoop the dough and roll into a ball. Flatten the ball and place 2-3 caramel pieces inside, wrap the cookie dough over the caramel and roll back into a ball and flatten slightly. Make sure it is completely covered so that the caramel won’t stick to the pan.
Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with coarse sea salt.
Bake for 8-10 minutes, or until the edges turn lightly brown. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.
Enjoy!
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Recipe slightly adapted from The Recipe Critic

Cinnamon & Brown Sugar French Toast Roll-Ups #GayLeaFoods #Giveaway

I have some great news!

First of all, I am so excited to say that for the next year I will be bringing you delicious recipes once a month using Gay Lea Food products.  There’s a bunch of great bloggers who all became Gay Lea Food Ambassadors this past month and I’m so excited to be a part of this great community.

Second, I made you these delicious Cinnamon & Brown Sugar French Toast Roll-Ups made with Gay Lea’s NEW Cinnamon & Brown Sugar Spreadables butter and you have a chance to win a year’s supply of their NEW product!

Cinnamon & Brown Sugar French Toast Roll-Ups | A Sweet Baker [Read more...]

Apple Pie Pancakes

It seem as though there’s a thousand different kinds of apples.  I went to buy apples the other day and there were apples that I’ve never heard of before.  I love the variety but I never know which ones to buy anymore.  I like crisp, kinda sour, juicy ones, so I normally go for McIntosh but I also like a crisp Red Delicious and a fresh Royal Gala.  For these Apple Pie Pancakes I used some apples that were given to me from a co-worker who grows them on her farm.  I honestly have no clue what kind they are but they were delicious.

Apple Pie Pancakes | A Sweet Baker

It’s a tradition in our house every Saturday morning to make pancakes, french toast or waffles.  It’s one day where we can all sit down together for breakfast.  My husband is usually the cook and we all wait in anticipation as he whips up something delicious.

Apple Pie Pancakes | A Sweet Baker

This past weekend I suggested we make Apple Pie Pancakes and my husband quickly agreed and set into action before I even rolled out of bed.  My husband is the main cook in our house and every night he makes us a delicious meal, pulling things out of the fridge and cupboards, tossing in a bit of this and that, and never measuring anything.  That’s why the baking is left up to me because, as you know, baking usually involves careful measuring of ingredients.

Apple Pie Pancakes | A Sweet Baker

Apple Pie Pancakes | A Sweet Baker

So, when I gave my husband the task of making these Apple Pie Pancakes I gave him strict instructions to write down all the ingredients.   Well, guess what?  He didn’t!  He did, however, use his mom’s pancake recipe but he made up his own apple pie filling.  I sure hope his memory is better than his listening skills!

 

Apple Pie Pancakes

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: About 8 large pancakes

Moist and fluffy buttermilk pancakes filled with the goodness of apple pie filling and then drenched in maple syrup. The perfect breakfast to wake up to!

Ingredients

    For the Buttermilk Pancakes:
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 3/4 cup flour
  • 2 Tbsp. sugar
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. vanilla
  • For the Apple Pie Filling:
  • 4 cups apples, peeled and sliced
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 Tbsp. vanilla
  • 1 Tbsp. cinnamon
  • dash salt

Instructions

For the Buttermilk Pancakes:
In a medium-sized bowl, whisk eggs, buttermilk and oil together and set aside.
In a large bowl, add all dry ingredients and mix well.
Slowly pour wet ingredients into the dry ingredients and stir to just combine.
For the Apple Pie Filling:
Add all ingredients to a large saucepan and cook until apples are soft but not soggy.
To assemble the Apple Pie Pancakes:
Heat and oil your pan to cook the pancakes.
Pour batter in your pan to make one large pancake (but not too big that you can't flip it!)
Once batter is poured, pour about 1/2 cup of the apple mixture into the batter, spreading evenly.
When the bottom side of the pancake is golden brown flip it over and let the other side cook until golden brown.
Repeat with the rest of the batter and apple pie filling.
Place pancakes on a plate and garnish as desired.
At this point you can add more of the apple pie filling on top (you'll have to double your apple pie filling if you want to do this) or slather in butter and maple syrup.
Enjoy!
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Cinnamon Bun Cheesecake

Anything with cinnamon in it always grabs my attention.  So when I saw this recipe for Cinnamon Bun Cheesecake I knew I was going to make it as soon as I had the chance.  It was probably one of the best cheesecakes I’ve ever had!

Cinnamon Bun Cheesecake | A Sweet Baker

First off, this cheesecake starts with a Cinnamon Bun Batter for the crust.  Next time I would add some cinnamon to the crust mixture as it is, after all, a cinnamon bun crust!  Nevertheless, it still tasted amazing!

The next layer is the cheesecake filling and then the cinnamon filling goes on top, followed by more cinnamon bun batter.   You have to somehow swirl all of these together in the pan, which I found rather hard.  I would mix these two layers together in the bowl before placing in the pan.

Lastly, the cream cheese icing.  I always add a bit of cinnamon to my cream cheese icing because, once again, you can never have too much cinnamon!

Cinnamon Bun Cheesecake | A Sweet Baker

From the picture above you can see the big chunks of cinnamon filling which were pretty tasty but needed to be broken up a bit more because not everyone likes to get a big mouthful of sweetness all at once (crazy, eh?).  That’s why I would incorporate the batter and filling before putting it into the pan.

I took this Cinnamon Bun Cheesecake to a dinner/pool party we had with friends and everyone at the party loved it.  I even caught one of the guys, who said he didn’t like cheesecake, scarfing down half a piece!  Ya, it’s that good!

Cinnamon Bun Cheesecake | A Sweet Baker

Cinnamon Bun Cheesecake | A Sweet Baker

As you’re reading this I’m back up at the cottage for another week to relax before school starts and I go back to work.  I’ll be totally un-plugged for the whole week and I can’t wait to put my feet up, read a good book and spend time with the people I love the most!

Cinnamon Bun Cheesecake

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Yield: 10-12 slices

A delicious cheesecake filled with cinnamon bun batter and a cinnamon filling that will become your new favorite! All this is topped with a Cinnamon Cream Cheese Icing!

Ingredients

    Cinnamon Bun Batter:
  • 2/3 cup white sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1 egg
  • 1/2 cup milk
  • 1 Tbsp. vanilla
  • 2 cups flour
  • 2 tsp. baking powder
  • 1/2 teaspoon salt
  • For the Cheesecake Filling:
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 cup sugar
  • 3 eggs
  • 1 Tbsp. vanilla extract
  • 2 Tbsp. flour
  • For the Cinnamon Filling:
  • 1/3 cup butter, melted
  • 1 cup brown sugar
  • 3 Tbsp. cinnamon
  • For the Cream Cheese Icing:
  • 4 oz. (half pkg.) cream cheese, room temperature
  • 1/4 cup butter, room temperature
  • 1 cup icing sugar (more or less, depending on the sweetness you want your icing)
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon

Instructions

Preheat oven to 350 F. Grease a 10-inch springform pan and set aside.
For the Cinnamon Bun Batter:
In a stand mixer with the paddle attachment, mix together sugar and butter until light and fluffy.
Add in egg, milk and vanilla, scraping down sides of the bowl when needed.
In a separate bowl, mix together flour, baking powder and salt.
On low speed, slowly add flour mixture to the creamed ingredients.
Spread half of this mixture into the bottom of the prepared springform pan and put remaining half of mixture in a small bowl and set aside.
For the Cheesecake Filling:
In a stand mixer (using a clean bowl) with the paddle attachment, blend together the cream cheese and sugar until light and fluffy. Slowly add the eggs one at a time, scraping down the sides of the bowl when needed.
Add vanilla and flour and mix until well combined.
Pour this mixture on top of the crust mixture already in the pan.
For the Cinnamon Filling:
In a small bowl, combine the melted butter, brown sugar and cinnamon until mixed thoroughly.
Drop spoonfuls of this mixture into the batter in the pan. (This is where I would combine the batter and cinnamon filling together and pour it all into the pan at once, but I'm telling you what I did originally).
Take the remaining Cinnamon Bun Batter and spoon over the top of the entire cheesecake. Gently swirl with a knife of skewer. (I found this step really hard and ended up mixing as best as I could).
Bake cheesecake for about 50-60 minutes or until center it fully cooked. I used a wooden skewer to test if it was done as a toothpick wasn't long enough.
Remove from oven and let cool for about 1/2 hour and then refrigereate for 4-6 hours before serving.
When you're reading to serve, use a knife and run it along the edge of the cheesecake before removing the outer edge of the springform pan.
For the Cheesecake Icing:
In a stand mixer with the paddle attachment, blend together the cream cheese and butter. Slowly add the icing sugar until you reach desired sweetness. Add in vanilla and cinnamon. Spread over cheesecake and enjoy!
Cheesecake from Culinary Concoctions by Peabody , Cream Cheese Icing from A Sweet Baker
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