Tag Archives: Cinnamon


Anyone else have trouble saying cinnamon sometimes?

GOOD NEWS PEEPS! i just finished my last exam…

… which meanss…


now i don’t have to feel guilty bout spending over half of my life on this blog and your blogs 🙂

So remember the cream cheese icing I used on this cake in my last post?

I had loads of it left even though I couldn’t keep my finger out of it. So instead of throwing it out as my mom suggested (blasphemy!), i made some cinnamon buns!

And not just any cinnamon buns, these are THE cinnamon buns from THE pioneer woman.

That woman is amazing, check out her blog if you haven’t yet. Her photos make me yearn the country side.

Since I can’t do a better job than PW’s step-by-step instructions with photos click here and it’ll take you straight to her blog.

Her recipe makes A LOT of cinnamon buns. I only made a quarter of her recipe and I still ended up with two round 8-inch pans.

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Hi! Happy wednesday!

Just got back from taking a math exam. I don’t wanna talk about it. Yepp, it was that bad. Let’s never speak of it ok? Thanks 🙂

I’m super tired today, I think I might even take a nap and I usually HATE naps! When I wake up from one, I feel like I have a fever or something. Hot and stuffy and heavy headed. Why do ppl like naps?!

Anyway, let’s talk about snickerdoodles 🙂

I have seen these cookies on every foodie blog and in every form possible. Snickerdoode cupcakes, snickerdoodle blondies, snickerdoodle everything! But believe it or not, I’ve never seen or heard of these before I entered blogging world.

People who have had them rave about them. I hesitated though because I didn’t see how a cookie with no trace of chocolate whatsoever could be THAT good? That’s just crazy !

Finally, I decided to give em a try last week. I thought, eh why not? I’ll give it a chance to prove that non-chocolate things could taste good too!

I wasn’t too thrilled with a took a bite out of these. The cookie was dry, kinda dense and I didn’t taste that much cinnamon in them.

From the photos I’ve seen on other blogs, they look so soft and fluffy, almost cake-like. So I was definitely disappointed that MY FIRST EVER SNICKERDOODLE failed 😦

I blame the cream of tartar. I didn’t have any so I subbed baking powder for both the baking soda and cream of tartar. Google said to sub 1tsp of baking powder for every 1/4 tsp of baking soda AND 5/8 tsp of cream of tartar. I had no idea how to substitute that for this recipe. If you can do it, you must a mathematics genius or something!

Here’s the recipe without my alterations, lol trust me you don’t wanna do what I did.

copied straight from Lovin in the Oven


  • 1/2 cup butter (1 stick), softened
  • 1/2 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar

For rolling:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon

How To

1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the

6. Take about 2 1/2 tablespoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.

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Cinnamon Swirl Banana Cake

Summer started not even a week ago, but I can already feel my brain mushing.

All I do is eat, eat, look at some food porn (yea, it’s a gross term for ‘poring through recipes’) and then eat some more.

I should probably read a book or something. Probably.

Anyways, since my brain is in summer mode so it can’t function at it’s best, I’ll keep this post short and simple.

I found this recipe on Lovin’ From The Oven. Her blog was the first food blog I have ever visited and it inspired me to bake! Yes, it’s that awesome of a blog, go check it out!

(I have yet to figure out how to insert links into posts, sorry folks)

I had some trouble trying to figure out whether to call this cake or bread. But I decided to go with cake in the end because I baked it in an 8×8 square pan. (I need to invest in a bread loaf pan ASAP!)

I’m a huge fan of banana bread (actually, that goes for everything else too). However, I did not enjoy this recipe as much as I have with other recipes. Maybe because I like to keep things simple; I’m a no frills kinda girl. The cinnamon sugar added a nice flare to switch things up a bit, but I think I prefer good ol’ unadorned banana bread/cake.

The cinnamon sugar created a crispy flaky top texture and it added a crunch in contrast to the soft cake part. If you like cinnamon and crunchiness, definitely try this out!

Cinnamon Banana Cake
source: Lovin’ From The Oven


  • 3 over-ripe bananas, smashed up
  • 1/3 cup melted butter
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • dash of salt
  • 1 1/2 cups flour
  • 1/3 cup sugar
  • 1 Tbs cinnamon

How – To:

  1. Preheat oven to 350. Butter and flour a pan. Just adjust the time as needed depending on what kind of pan you’re using.
  2. Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
  3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
  4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
  5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be aware that it might require a different baking time!
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