Cinna-mmmmm-mon Muffins

Cinna-mmmmm-mon Muffins

On a trip to Penzey’s Spices, I idly picked up the catalog as I purchased my delicious shallot salt. As Bill drove us back home, I was perusing the listings and recipes when I stumbled across this muffin recipe. Since Bill is a HUGE fan of cinnamon, we both love muffins, and it looked super-simple, I decided to make muffins for dinner that night.

Since then I have not been able to stop making these muffins! Bill took them to school of the first day, I made them this weekend for a lacrosse coaches meeting, and I think we’ve had them for breakfast every other weekend for a few months now.

It’s basically a one-bowl recipe, no mixer required, and I have all the ingredients on hand in my pantry just by default. Try them, and let me know if your family loves them too!


Cinna-mmmmm-mon Muffins

Ingredients
  • 1 cup and 2 Tbsp. flour, separated (all-purpose or whole wheat)
  • ¼ cup and 2 Tbsp. sugar, separated
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 3 Tbsp. oil
  • 1 egg, beaten
  • 1 tsp. vanilla extract
  • 1 cup milk
  • 1 cup oats (any kind will work)
  • 1 tsp. cinnamon
  • 1 tsp. butter, melted
Directions
  1. Preheat oven to 425°.
  2. In a large bowl, mix together the 1 cup flour, ¼ sugar, baking powder and salt.
  3. Add the oil, egg, vanilla, and milk. Stir only until moistened.
  4. Gently stir in the oats.
  5. In a small bowl, combine the 2 Tbsp. flour, 2 Tbsp. sugar, cinnamon and melted butter. S
  6. Fill greased or lined muffin cups 2/3 full.
  7. Sprinkle each muffin with topping.
  8. Bake for 15 minutes until puffy and golden brown.

based on recipe from Penzey’s Spices

IMG_4613

Advertisements
Summery Sweets: Peach-Blackberry Shortbread Bars

Summery Sweets: Peach-Blackberry Shortbread Bars

I don’t know if y’all know this, but I grew up in the woods. And when I say the woods, I mean no-fire-department, just-got-9-1-1-service-a-few-years-ago, walk-around-barefoot, fish-in-the-lake-across-the-road woods.

diptych_622

My parents’ house is at least 30 minutes from almost anything, surrounded by Piney Woods and some less-than-savory characters. For some city folks, being that removed from civilization may sound like torture, but for me it meant that I grew up relying on my books and imagination for entertainment rather than, you know, other people or activities.

Blackberry-Peach Shortbread Bars from Mancktastic! at mancktastic.wordpress.com

My brother and I would walk across our little tar road to the “lake” (really just kind of a big pond) to fish for three-eyed little guppy-fish, search for turtle shells and birds nests in the thicket across from the house or pick dewberries (wild blackberries) from the huge bush that grew around a big oak tree down at the turnaround. It was easy to imagine that I was Laura Ingalls from the Big Woods or scrounging for survival like in Hatchet. When we came home with our bounty of berries, smeared with juice and scratched up from brambles, we’d enjoy them like cereal – in a big bowl of cold milk with a little bit of sugar sprinkled on top. Daddy would tell us stories about doing the same thing when he was a little boy, a county over, and how sick he’d get when he ate more berries than he brought home to Grammy and his siblings.

Blackberry-Peach Shortbread Bars from Mancktastic! at mancktastic.wordpress.com

Now, whenever I enjoy a dessert studded through with glistening blackberries, I drift back to those happy summer days of my childhood. Maybe we only berry-picked a few times, but the taste of those fresh little jewels imprinted that memory deep in my mind. I got to reminisce this weekend when I made Blackberry-Peach Shortbread Bars for our weekly Sunday meal with our neighbor, Keri. It was very homey, enjoying my grownup life while thinking about memories of my childhood.

Blackberry-Peach Shortbread Bars from Mancktastic! at mancktastic.wordpress.com

These are deliciously dense bars, lightly spiced with cinnamon and nutmeg and a little extra sweetness from the brown sugar. I used both almond and vanilla extracts to get an extra bake-y flavor that melted into the natural syrupy texture of the baked peach and blackberries. They’re just sweet enough to satiate your sweet tooth without overwhelming your palette, while remaining fresh from the fruit and filling because of the shortbread base. These bars are delicious fresh out of the oven or chilled in the fridge for an extra dense texture. For an extra special treat, enjoy them topped with vanilla ice cream for a cobbler-esque dessert.

Blackberry-Peach Shortbread Bars from Mancktastic! at mancktastic.wordpress.com

Peach-Blackberry Shortbread Bars

  • 1½ cup flour
  • ½ cup sugar
  • 2 Tablespoons brown sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon salt
  • ½ cup cold butter (1 stick), cut into small pieces
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 peach, pitted and thinly sliced
  • 1 cup frozen or fresh blackberries
  1. Preheat oven to 375° F. Spray an 8″x8″ pan with non-stick baking spray and set aside.
  2. Mix together flour, sugars, baking powder, cinnamon, nutmeg and salt in a medium bowl.
  3. Add butter pieces to flour mixture and use your hands or a pastry cutter to crumble together until the dough forms small pieces. Stir egg and extracts into the dough until well-combined.
  4. Press ¾ of the dough into your pan, setting the rest of the dough aside. Add peach slices and blackberries to the pan, then top with the remaining dough.
  5. Bake for 25-30 minutes, over until top is golden brown. Allow to cool completely before cutting into bars. Store leftovers in refrigerator.

Based on a recipe from Everybody Likes Sandwiches

Blackberry-Peach Shortbread Bars from Mancktastic! at mancktastic.wordpress.com

Pretty as a Peach Cobbler!

Pretty as a Peach Cobbler!

This started out as a cobbler for my wonderful parents as thanks for letting us borrow their big ol’ truck to drive up to Albany… but then I forgot it in Houston when we went to get the truck. Dang! It turned out to be a blessing in disguise, though, since Mom’s more of a pie-crusty-cobbler person and this is in the biscuit-crust camp. Luckily, the girls at work like biscuit-crust cobblers, so they got to enjoy this cobbler as I left them for the great North 🙂

Peach Cobbler from Mancktastic!

As I said last week, it’s definitely peach season in Texas right now, so of course it has to be cobbler season as well! This recipe highlights the natural sweetness of the peaches with honey, cinnamon and cornstarch for a nicely spiced, syrupy filling with a light, almost shortbread-like crust that also incorporates cinnamon for extra yumminess!

Peach Cobbler from Mancktastic!

This is a great recipe to make ahead for a picnic (it is Fourth of July tomorrow!) and enjoy with family, friends and vanilla ice cream. The tasty crust soaks up both the melty ice cream and the sweetly syrupy peaches. You can even follow my lead and bake it in a disposable pan so you don’t have to worry about clean-up or leaving a pan behind!

Peach Cobbler from Mancktastic!

Pretty as a Peach Cobbler

  • 3 pounds peaches, sliced
  • ¼ cup honey
  • 3 teaspoons cornstarch
  • 1 teaspoon cinnamon
  • ⅛ teaspoon salt
  • 1½ cups flour
  • ½ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 9 Tablespoons cold butter, cut into small chunks
  • ⅓ cup boiling water
  1. Preheat oven to 350◦ F. Butter and flour a 8×8 baking dish.
  2. Toss peaches, honey, cornstarch, cinnamon, and salt together until well-combined. Pour the filling into the prepared dish.
  3. Stir together the flour, sugar, baking powder, salt, and cinnamon in mixer bowl. Add butter pieces and mix on medium until it forms coarse crumbs. Add the boiling water and mix until it forms a dough.
  4. Top filling with small hunks of dough. Bake for 40 minutes or until golden brown and delicious.

based on a recipe from Buns In My Oven

prettyasapeachcobbler

Cinnamon Surprise: Snickerdoodle Dough Truffles

Cinnamon Surprise: Snickerdoodle Dough Truffles

As you know by now, Snickerdoodles are a favorite here at the ManckWhite kitchen; cinnamon and sugar are one of our love languages : ) As delicious as the baked goods are, sometimes in the heat of summer I just want a big ol’ hunk of dough rather than messing with the oven, you know? Mom always told me not to eat raw cookie dough unless I wanted salmonella, so I was going sadly cookie-dough-less… until now!

Snickerdoodle Dough Truffles from Mancktastic!

Snickerdoodle Dough Truffles take all of the wonderful sweet and spiced flavors of snickerdoodles and makes them into cool little bite-sized treats. By replacing eggs with cream cheese, we remove any danger and add decadent creaminess in its place. Then we coat the whole shebang in cinnamon-y white chocolate to cap off a perfect sweet bite.

Snickerdoodle Dough Truffles from Mancktastic!

Honest to goodness, I had to hide these from my husband so they’d make it up to Albany for his parents. They’re the perfect size and taste for a hard-to-resist indulgence.

For a special 4th of July twist, add red and blue sprinkles to their tops as the white chocolate sets and call them flavor fireworks!

Snickerdoodle Dough Truffles from Mancktastic!

Snickerdoodle Dough Truffles

  • 4 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • ½ cup sugar
  • ¼ cup light brown sugar
  • 1¼ cup all purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1¼ teaspoon cinnamon
  • ¼ teaspoon cream of tartar
  • 2 cups white chocolate chips
  • ½ cup shortening
  • ½ teaspoon cinnamon
  1. Beat cream cheese and butter with sugars in mixer for 2-3 minutes, or until creamy. Add flour, vanilla, salt, cinnamon and cream of tartar, then beat until smooth.
  2. Form dough into 1 Tablespoon-sized balls and place on a parchment paper-lined baking sheet or flexible cutting board. Place in freezer and freeze for at least 2 hours, or up to overnight.
  3. Combine white chocolate chips and shortening in a microwave-safe bowl and microwave for 1 minute. Stir together until all chocolate is melted and smooth. Dunk dough balls into chocolate one by one, tap off excess chocolate, then place back on to original sheet.
  4. Top coated truffles with cinnamon and allow to set, about 15 minutes. Store truffles in refrigerator for one week, or freezer for one month.

based on recipe from Shugary Sweets

Snickerdoodle Dough Truffles from Mancktastic!

 

Good Morning, Sunshine: Oatmeal Banana-Peach Muffins

Good Morning, Sunshine: Oatmeal Banana-Peach Muffins

Oh boy, is it ever peach season in Texas right now! Every week for the past month, peaches have been on super-sale in all the grocery stores, which has made for some delicious days in the ManckWhite household.

Banana-Peach Oatmeal Muffins from Mancktastic!

Of course, peaches are wonderful in smoothies, pies, cobblers and on their own merits, but what better way to start the day than with a burst of brightness (and a little fiber)?

Banana-Peach Oatmeal Muffins from Mancktastic!

That’s where these scrumptious Oatmeal Banana-Peach Muffins come in. Studded throughout with sweet, ripe peaches, these muffins are here to jump-start your morning!

Banana-Peach Oatmeal Muffins from Mancktastic!

Moist, chewy and delicious, these muffins combine the sweetness of peaches and maple syrup with rich banana flavor and a tiny hint of spice from cinnamon.

Banana-Peach Oatmeal Muffins from Mancktastic!

The addition of oatmeal makes for an extra bite to keep you full and healthy as you meet the day. It’s a great combination of fruit and granola bar flavors, with a fresh twist to mix up the morning routine!

Banana-Peach Oatmeal Muffins from Mancktastic!
I mean, c’mon, look at those peach chunks!

Oatmeal Banana-Peach Muffins

  • 1¼ cup flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • ¾ cup vegetable oil
  • 2 bananas, mashed
  • 1 pound peaches, chopped
  • ½ teaspoon cinnamon
  1. Preheat oven to 350° F.
  2. Combine maple syrup, vegetable oil and mashed bananas together in a large bowl.
  3. Add the flour, oats, baking soda, salt, cinnamon and peach pieces and gently fold together until just mixed.
  4. Grease one 12-cup muffin tin and fill with batter. Bake for 25-30 minutes.

Based on a recipe from Eat, Live, Run

Banana-Peach Oatmeal Muffins from Mancktastic!

Cinnamon Sugary Delights: My Classic Snickerdoodles

Cinnamon Sugary Delights: My Classic Snickerdoodles

Last week, with fingertips covered in cinnamon-sugar and an oven full of cookies, I found myself reflecting on how tied together recipes and memories can be. Cherry cream cheese pie will always take me back to hurried pie making at my parents’ house and sesame chicken reminds me of Bill and I’s courtship. Snickerdoodles send me right back to college though; to my first apartment, to friends clustered around couches and hanging out in the green room…

One of my first big starts into culinary-dom in college was when my friends figured out that I knew how to make the Holy Grail of cookies: the Snickerdoodle. Sure, I made dinner for my friends at least once a week and kept them stuffed with every variation of dessert, but the ‘Doodles were what they always seemed to circle back to.

snickerdoodles

I’m not sure why, but they were all under the impression that somehow the Snickerdoodle was a magic cookie, produced only by restaurants and stores, never to see the light of a kitchen. I’ve never encountered a single person who doesn’t like a ‘Doodle, but no one seems to have ever made them. It’s a shame because they’re a simple and delightful cookie!

I remember one ‘dinner party’ my senior year of college: after a simple (and cheap) chicken, veggie and pasta dish for dinner, we watched Stardust in my tiny ‘loft’ apartment while I whipped up the ‘Doodle dough and let them do the cinnamon-sugar honors before baking. I felt like a little Momma, letting the kids “help” with dessert on a special occasion. There was such a happy sense of community attached to the whole evening that it gave Snickerdoodles a whole new importance to me. I didn’t have a fancy mixer or many groceries, my kitchen was basically a hallway, but I had an apartment full of friends enjoying something we’d baked together. 🙂

3865_519586123668_1765642_n
At least some of the folks I made the ‘doodles for.
Bef, Bert, Me and Goo 🙂

I included Snickerdoodles in my graphic design capstone project, a cookbook called “The Collegiate Kitchen Companion” with tips for young folks starting with their first dorm ‘kitchen’, going through apartment cooking, impressing their significant other with a fancy dinner, and breaking in their first ‘real’ kitchen after graduation. It seemed fitting that this cookie would be part of the summation and proclamation of all I had learned and designed.

IMG_1762
What you’ll need:

The streak of appreciation continued when Bill found out that I was a practitioner of the hidden Snickerdoodle arts. He’s a huge cinnamon fan, so of course he loves these soft, sweet cookies with their delicious cinnamon-sugar coating. I try to keep them as a bit of a special cookie since they’re so memory-full for me, but I’m always glad when the occasion calls for them.

IMG_1799

Snickerdoodles

  • 1½ cups flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¾ cup sugar
  • ½ butter, softened
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ⅛ cup sugar
  1. Preheat oven to 375° F.
  2. Combine flour, cream of tartar and baking soda in a medium bowl, set aside.
  3. Cream together butter and ¾ cup sugar until light and fluffy, 2-3 minutes. Add the egg, then the vanilla extract, and beat until well-combined.
  4. Reduce mixer speed to low, then slowly add the flour mixture. mix until a cohesive dough forms.
  5. Combine cinnamon and ⅛ cup sugar in a small bowl. Roll dough into 1-inch balls, then coat with the cinnamon-sugar mixture, and place on cookie sheet (about 1 inch apart).
  6. Bake cookies until they’re crinkled and set, about 12 minutes. Allow them to rest for 1-2 minutes before removing from the cookie sheet.