Posted tagged ‘cinnamon’

Mexican Hot Chocolate Muffins

March 12, 2009

Muffins:
2 cups flour
1 cup brown sugar
1 TB baking powder
1 tsp salt
1/3 c unsweetened cocoa
1 1/2 tsp cinnamon
1 stick (1/4 pound) butter, melted
1/4 cup canola oil
3/4 cup milk
2 eggs
1 tsp vanilla extract
1 1/4 cups chocolate chips

Streusel:
1/3 cup of sugar
1/4 cup of flour
2 TB cocoa
1 1/2 tsp cinnamon
2 TB of melted butter

Heat oven to 350. Grease a 12 cup muffin pan.
Sift the dry stuff together, and make a well in the center.
Add the butter, oil, milk, eggs and vanilla and chocolate chips.
Mix well, but don’t overdo it.
Fill the muffin cups evenly.
Mix the streusel stuff until it’s crumbly and top each muffin with some.
Bake for 17 minutes or so, and check for doneness.
Cool in pan for a few minutes then remove to a rack.
A cooling rack, not the old torturing device.
And really, I hope you don’t have one of those lying around.
Because then you’re probably too mean to make nice little streusely muffins.

Elle’s New England Kitchen
http://ellesnewenglandkitchen.blogspot.com/2009/02/mexican-hot-chocolate-muffins-and-award.html

Deb’s Mom’s Caramel Rolls

February 20, 2009

We usually get 3 round cake pans worth, but you can also use a 9 x 13″ pan. You can get these ready, and leave them in the fridge overnight, then bake in the morning. Be sure to remove them from the pans while they’re still warm, otherwise the caramel will harden and stick to the pan.

2 cups warm water (about 95-105°)
2 packages yeast (2 T bulk)
1/2 cup sugar
2 tsp salt
4 Tbs butter (let sit out until soft)
1 egg
5 1/2 – 6 1/2 cups flour
cinnamon-sugar mixture (1/2 cup sugar + 1 Tbsp cinnamon)

Topping
1 1/2 cups brown sugar
3/4 cup butter
3 Tbs water

1. Mix water and yeast, and 1/4 tsp of sugar and wait 5 minutes. After 5 minutes, you should see some action happening in the bowl. like bubbling and foaming action.
2. Stir in sugar, salt and 2 cups of flour.
3. Add egg and butter and mix.
4. Stir in about 3-4 cups of flour by hand, and if the dough is still sticky add just enough to make it not sticky anymore. (I needed about 3 3/4 total in this step today.)
5. Let rise until dough is double in size.
(I usually put the oven on to about 175° for a few minutes, then shut it off and put the bowl of dough in it to rise.)
6. Sprinkle flour on surface and roll dough out until is approx 18 X 12 inches.
7. Spread a very thin layer of soft butter on dough and sprinkle cinnamon/sugar mixture on it.
8. Roll the dough up from the long side, it should look like a log.
9. Cut into eighteen 1 inch pieces.
10. Place brown sugar and butter into microwave dish and heat
until butter is melted.
11. Stir well.

12. Stir in 3 T water.
13  Divide mixture into three 8 inch cake pans.
14  Sprinkle nuts over caramel, if desired.
15  Place 6 pieces in each pan.
16  Let rise for about 45 minutes.
17  Bake for 20 minute in a 325 degree F. oven.
18  When you take them out of the oven, turn each pan of rolls over on a plate well before they cool,
otherwise you will have cemented your gorgeous caramel rolls to the pans.

http://ellesnewenglandkitchen.blogspot.com/2008/03/debs-moms-caramel-rolls.html
Elle
Elle’s New England Kitchen