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recipe we grew up with for a breakfast cake (as odd and decadent a concept as that is) called Amish Cinnamon It is essentially a white cake, on top of which a butter-brown sugar-cinnamon mix is crumbled. While in the oven, the brown sugar and cinnamon sink through the cake and caramelise at the bottom of Given the cinnamon and brown sugar, I decided to try out adding apples and oats. -- Difficulty: Easy Ingredients: 1 1/2 c sugar 2 TBSP soft butter 1 egg 2 tsp baking powder 3/4 tsp cinnamon

A particularly good flavour to match with sahlep, in my opinion, is cinnamon, so while I do have other flavour combinations in mind to try, many of my ideas pair up sahlep and cinnamon. Sahlep is a hot drink made from ground orchid tubers in warm milk, often with cinnamon too. of cinnamon For the buttercream filling: 1/3c butter 2 1/2 tsp sahlep 1/3 c maple powdered sugar (or I would also increase the cinnamon content a little, maybe to a full (generous) tbsp rather than sticking

So I decided to try the Cinnamon Stars, which have ground almonds as their base, using hazelnuts substituted For the plain ones: 3 egg whites a pinch of salt 1 1/2 c powdered sugar 3 c ground hazelnuts 2 tbsp cinnamon If using, fold in cacao at this point. 2) Mix in the nuts, cinnamon and kirsch to form a stiff dough. Further, the chocolate ones were too chocolatey and the cinnamon paled into insignificance behind it. biscuits with cacao and not chocolate biscuits with a bit of cinnamon and some hazelnuts for texture

butter, cubed 1 tsp baking powder 1 tsp baking soda 1 tbsp honey 1/3 c milk 1/3 c raisins 1 1/2 tsp cinnamon They had a taste almost of cinnamon raisin bagels and were particularly nice with homemade Plum and Apple

batch of these using the more traditional ground almonds rather than the ground Hazelnut variety of Cinnamon I also increased the cinnamon content in both varieties, which was also a popular move. If using, fold in cacao at this point. 2) Mix in the nuts, cinnamon and kirsch to form a stiff dough. The increased cinnamon was a hit, and I think I've hit on the right proportion of cacao. some nuts and a little cinnamon.

On the eighth day of Christmas, my true love gave to me eight cinnamon stars, seven Basler Christmas Ingredients: 3 egg whites 1 pinch of salt 1 1/2 c icing sugar 2 tbsp of cinnamon 3 c ground almonds 2 Fold in the icing sugar and set aside about 2 tbsp for the icing. 2) Add the cinnamon and the ground

Ingredients: 6 c mead 1 tbsp maple sugar 1 tbsp honey 1 tbsp dried orange peel 1 cinnamon stick 6 cloves

sweet potato, cubed 1 tbsp oil 1 tbsp mustard seeds 6 curry leaves 1/2 c water 1 c coconut milk 1/2 tsp cinnamon

Ingredients: 2 tbsp butter 1 mango, peeled and sliced 2 tbsp tomato purée 1/2 shallot, sliced 1 tsp cinnamon

Still on our baking kick with my sister, we were playing with more Christmas cookie ideas. We decided to play around with the flavouring of sugar cookies, adding some cocoa and some Christmas Mix spice. We tried it a first time and found that the chocolate came on too strongly and the spice not strongly enough, so we tried it a second time, tweaking the amounts a little bit. To deepen the flavour and add a festive note to it, we swapped out some of the sugar for maple sugar. On the second go, we decided we liked the balance. Here it is: Ingredients: 1/2 c butter 1/2 c sugar 1/2 c maple sugar 1 egg 1 tbsp milk 1 tsp baking powder 1 tbsp mix spice 3 tbsp cocoa 1 1/2 c flour 1) In a large mixing bowl, cream together butter and sugars. Beat in egg and add milk. Gradually add dry ingredients and mix well. 2) Roll into balls 1 inch in diameter and place spaced out on a greased baking sheet. Alternatively, chill for an hour, then roll out to just shy of a cm thick and cut out with cookie cutters. (in the picture above, Little Bit tried out his Christmas profiled roller - repeatedly so the shapes are a bit unclear, but lots of fun!) Flatten with a butter knife dipped in cold water. Bake at 190°C for 8 minutes. 3) (Optional: decorate with icing and sprinkles!) These came out very tasty! We talked about brushing them with melted butter, but forgot to do so while they were hot. They are also probably rich enough as it is, but maybe I'll do so at some point. It may be nice to add nuts or maybe orange, whether dried or candied, next time... Something to think about. Definitely best had hot, but they were still good the couple of days afterwards too! Don't forget to leave some for Santa with a glass of milk.... or some grog, if you have a sea-shanty-obsessed toddler. Just beware jolly fat men flying a sleigh on too much grog! Ho ho ho and a bottle of grog, and to all a goodnight!