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Sugar & Spice Almonds and Cashews

Howdy!

So as most of you have noticed, it is FINALLY starting to get cooler! No more 100 degree days, nice cool mornings perfect for running, FOOTBALL SEASON is here… it is time for fall!!! So to kick off fall, we need a nice fall tasting treat! The other day, my family and I were trying to find a great tasting treat to make the house smell amazing, and so I decided to make some Sugar & Spice Almonds and Cashews!!! They are so yummy, so delicious, and they taste like fall! And the best part is, they are simple to make! So let’s get started!

You’ll need…

Ingredients

1 egg white

1 tbsp water

1/3 cup brown sugar

2/3 cup white granulated sugar

1 tsp sea salt, fine

¼ tsp smoked paprika

1 tsp ground cinnamon

½ tsp ground nutmeg

1 lb nuts (I use a mix of almonds and cashews, but you can use whatever you prefer)

You’ll need to…

Preheat your oven to 300°.  Mix all of your dry ingredients in a medium bowl, and set aside for later. In a large bowl, beat together the egg white and water until frothy.

Add the nuts, and mix until all are well coated with the egg/water mixture. **This is what makes the sugar mixture stick to them, so it’s important they all get coated well!

Add the dry ingredients, and mix until all the nuts are evenly coated with the sugar and spice mix.

Place on a baking sheet covered in parchment paper or a silicone baking mat (I used a Silpat Baking Mat, and it worked PERFECTLY!) and bake for 30 minutes, stirring every 10 minutes.

Remove from the oven, and let cool. Separate nuts while cooling to prevent them from sticking together.

OMG. Spiced just right, so sweet, so delicious!!! They seriously taste like fall.. maybe that’s why they disappeared so fast! Seriously, they last for less than a day! I took some to work, and I think they were gone in 5 minutes! So give them a try… they’re super easy to make, and taste absolutely amazing! And a great way to welcome fall 🙂

I hope you enjoyed learning how to make these, now go make them yourself! You won’t regret it, I promise!

Feel free to leave comments/questions/suggestions!

Love,

Katie

…………………………………..

Here’s the full recipe…

Sugar and Spice Almonds & Cashews

Ingredients

1 egg white

1 tbsp water

1/3 cup brown sugar

2/3 cup white granulated sugar

1 tsp sea salt, fine

¼ tsp smoked paprika

1 tsp ground cinnamon

½ tsp ground nutmeg

1 lb nuts (I use a mix of almonds and cashews, but you can use whatever you prefer)

You’ll need to…

  1. Preheat your oven to 300°.  Mix all of your dry ingredients in a medium bowl, and set aside for later.
  2. In a large bowl, beat together the egg white and water until frothy.
  3. Add the nuts, and mix until all are well coated with the egg/water mixture.
  4. Add the dry ingredients, and mix until all the nuts are evenly coated.
  5. Place on a baking sheet covered in parchment paper or a silicone baking mat (I used a Silpat Baking Mat, and it worked PERFECTLY!) and bake for 30 minutes, stirring every 10 minutes.
  6. Remove from the oven, and let cool. Separate nuts while cooling to prevent them from sticking together.

Snickerdoodle Cake

Howdy!

It has been a bit since I’ve posted, and for that, I sincerely apologize! I have been busy training for my marathon (I am still in need of DONATIONS, help me out, you know you want to!), working and all that jazz! But don’t worry, I’m here to bring you another recipe! This one might look familiar because I’ve made it in cupcakes, BUT for the cake, I changed it up a bit! I filled the cake with a yummy Cinnamon Cream Cheese, and frosted it with a Cinnamon Buttercream. The reason for the butter cream is simple… 1. I love buttercream, and 2. It is much better for decorating, and I wanted to make something beautiful for my friends! Afterall, it WAS our three-girl celebration weekend BIRTHDAY CAKE! So no more stalling, let’s get to it…

Cake:

You’ll need…

Snickerdoodle Cake Ingredients

You’ll need to…

Pre-heat your oven to 350° F. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.

In a medium bowl, beat eggs and sugar together until thick (a few minutes) and then add the vanilla. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.

Pour the batter into two 9-inch cake rounds, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, it is done! Let cool for 10 minutes in the cake pan, then move to a wire cooling rack to cool completely. Level your cakes (you want the top to be flat so they sit properly on top of each other.)

Filling:

You’ll need…

Cinnamon Cream Cheese Frosting (Lemon extract not pictured.... sorry!)

You’ll need to…

Cream the butter and cream cheese until smooth. Add the vanilla and cinnamon and mix until well blended.

Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)

Frosting:

You’ll need…

Buttercream Frosting Ingredients (Cinnamon not pictured... so sorry!)

You’ll need to…

In a large bowl, beat the butter until smooth. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)

Add in the salt, cinnamon, and vanilla, and mix until well incorporated. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)

On the top of your bottom cake, pipe a ring of buttercream around the outside of the cake. Then, inside the ring of buttercream, cover the cake with your cream cheese filling. (I realize this sounds weird/confusing, but I hope the picture helps a bit!)

Place your second cake on top of the bottom cake, and the frost the cake with the buttercream frosting.

Refrigerate for 2 hours, then decorate. I used a wilton Star (1m ) tip, and made flowers over the cake, but you can do whatever you like!

Happy Birthday to ME!

Happy Birthday to ALL OF US 🙂

This was our yummy birthday treat, and we definitely enjoyed it! It was a great way to end our dinner, and a great way to begin our girls night out on the town! This cake is so yummy, it will definitely satisfy your sweet tooth! No lie, I was craving sweets the week after our celebration, and I might have eaten two pieces because it was just that good (or because I have no self control when it comes to my sweet tooth… you decide.) I hope you go make this cake… I promise, you will not be disappointed! I know my friends and I were VERY happy with this creation!

I’m off for a nice night of relaxation before an amazing day of AGGIE FOOTBALL tomorrow, WHOOP!

Have a great night, see you next post! And as always, feel free to leave comments/suggestions/questions!

Love,

Katie

……………………………….

Here’s the full recipe…

Snickerdoodle Cake with Cinnamon Cream Cheese Filling & Cinnamon Buttercream Frosting

Ingredients:

Cake:

2 cups all purpose flour

1 ½ tsp baking powder

2 ½ tsp ground cinnamon

¼ tsp salt

1 cup whipping cream

½  cup butter

4 large eggs

2 cups sugar

1 tsp vanilla

 

Filling:

4 oz cream cheese

¼ cup butter

1 ½ cups powdered sugar

½ tsp vanilla

½ tsp lemon extract

1 1/8 tsp ground cinnamon

Frosting:

2 cup butter

7 cups powdered sugar

1 tsp salt

2 tbsp ground cinnamon

4 tsp vanilla

4 tbsp whipping cream



You’ll need to…

Cake…

  1. Pre-heat your oven to 350° F.
  2. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.
  3. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.
  4. In a medium bowl, beat eggs and sugar together until thick (a few minutes) and then add the vanilla.
  5. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.
  6. Pour the batter into two 9-inch cake rounds, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, it is done!
  7. Let cool for 10 minutes in the cake pan, then move to a wire cooling rack to cool completely.

Filling…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and cinnamon and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)


Frosting…

  1. In a large bowl, beat the butter until smooth.
  2. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)
  3. Add in the salt, cinnamon, and vanilla, and mix until well incorporated.
  4. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)
  5. On the top of your bottom cake, pipe a ring of buttercream around the outside of the cake. Then, inside the ring of buttercream, cover the cake with your cream cheese filling.
  6. Place the top cake on top of the bottom cake, and frost your cake completely with buttercream.
  7. Refrigerate for 2 hours, then decorate.


Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Howdy y’all!

So last night was Friday, and while I should probably out doing something super exciting and fun since it’s the weekend, I couldn’t help myself… I baked! I had been craving something sweet all day long, but I really wanted to try something a little different than the usual. So instead of one of my typical go-to recipes, I decided to make Snickerdoodle Cupcakes! The same delicious cinnamon sugar flavor as a Snickerdoodle Cookie, but different texture… and FROSTING! If you like snickerdoodle cookies, or even just cinnamon and sugar, you really really need to try these! I promise you will not be disappointed! I love sweets, but I also don’t feel like getting fat, so of course, I make my family and friends help me eat them, and I think all of us were very happy with the results! Seriously, the cupcakes are already gone, and I have requests for more! So lets get started:

Cupcakes:

You’ll need…

Snickerdoodle Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350° F. Line a 12-cup cupcake pan. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.

In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. It is VERY important to keep stirring the whole time so it doesn’t scorch on the bottom! Once melted, remove from heat and set aside.

In a medium bowl, beat the eggs and sugar together until thick (this should take a few minutes), and then add the vanilla.

Add the flour mixture to the egg and sugar mixture, and mix until they are blended. Then add the butter and milk mixture and mix until well blended.

Pour the batter into your cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done! Let them cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting:

You’ll need…

Cinnamon Cream Cheese Frosting Ingredients

You’ll need to…

Cream the butter and cream cheese until smooth. Then add the vanilla and cinnamon and mix it until well blended.

Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best! And you can use more or less than 3 cups… it’s all about the consistency that you like!)

Frost your cupcakes once they are COMPLETELY cooled! If you try to frost them before they are cool, the frosting will melt and run!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)

I wish they weren’t gone already!

Ok guys… I know that was a pretty long post, but I promise, it doesn’t take as long as it might seem! And even if it did, these cupcakes are definitely worth it! The frosting is great, but most importantly, the cake is fantastic too! The problem I have with some of the cupcake places around town is that either the frosting is really good but the cake is dry, or the cake is amazing but the frosting is just not very good. This is NOT the case with these– I promise you will like the whole thing!

I hope you all enjoyed reading, and now I hope you go make them for yourself. You will certainly enjoy (and so will your friends and family… that is, if you are nice enough to share)!

Feel free to leave me any questions/comments/suggestions! Thanks for reading 🙂

Love,

Katie

……………………

Here’s the full recipe…

Ingredients

Cake:

1 cup all purpose flour

¾ tsp baking powder

1 ¼ tsp ground cinnamon

1 pinch salt

½ cup whipping cream

4 tbsp (half stick) butter

2 large eggs

1 cup sugar

½ tsp vanilla

Frosting:

8 oz cream cheese

½ cup butter

3 cups powdered sugar

1 tsp vanilla

2 ¼ tsp ground cinnamon

You’ll need to…

Cake…

  1. Pre-heat your oven to 350° F. Line a 12-cup cupcake pan.
  2. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.
  3. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.
  4. In a medium bowl, beat eggs and sugar together until thick (a few minutes), and then add the vanilla.
  5. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.
  6. Pour batter in cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done!
  7. Let cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and cinnamon and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
  4. Frost your cupcakes once they are COMPLETELY cooled!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)