cinnamon chips

Chewy Pumpkin Cinnamon Chip Cookies

/ Jodi / 46 Comments

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Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!

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I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had!  These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!

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Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!

I had some pumpkin and was trying to decide what to make.  I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites.  I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.

Make some to share with your family and friends.  They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves.  Go stock up on you Hershey’s Cinnamon Chips and get baking!

Chewy Pumpkin Cinnamon Chip Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:chewy-pumpkin-cinnamon-chip-cookies-2

  • 1 lb. (4 sticks) butter, room temperature
  • 2 cups brown sugar, packed
  • 1 cup white sugar
  • 4 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 5 cups all purpose flour
  • 5 cups cinnamon chips (I use Hershey’s)

Directions:

Preheat oven to 375 degrees F.

Cream butter in electric stand mixer about 2 minutes.  Add sugars and continue beating.  Add vanilla and continue beating.  Add pumpkin and slowly mix in to incorporate.  Next add the baking soda, salt, and cinnamon.  Gradually mix in the flour on very low speed and just until all is incorporated.  Stir in cinnamon chips with rubber spatula or wooden spoon.

Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball.  Place two inches apart on baking stone or prepared cookie sheet.  Bake approximately 15 minutes until golden brown on the outside with crisp edges.  Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.

Enjoy!  

Cheers & Hugs,
Jodi

Biscoff Blondies with Cinnamon and White Chocolate Chips

/ Jodi / 8 Comments

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OOOO  LA LA!!  Have you ever tasted Biscoff Spread?

O… M… G…

It kinda tastes like those little teddy graham cookie crackers, but in a peanut buttery-like spread.  (Can you imagine?!)

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It is amazing on toast, bagels, English muffins…..

It is heavenly licked from a spoon!

Add it to a blondie with some cinnamon chips and some white chocolate – and it is magical!

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Remember – I was recently cleaning out the baking shelf??   Well – I had some Biscoff Spread, had some cinnamon chips, and Biscoff Blondies came to my imagination.

So, of course, I googled Biscoff Blondies to see if anyone had thought of it yet or if there was a similar recipe; and lo and behold, the amazing Sally from Sally’s Baking Addiction, had just the recipe!

I thought it needed cinnamon chips, so that was just the way to “Jodi” it up.

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I simply followed Sally’s recipe, but subbed 1/2 cinnamon chips and 1/2 white chocolate chips for her 1 1/4 cups of white chocolate chips.

Here’s the recipe:

Ingredients:

  • 1 cup  flour
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 tsp salt
  • 5 Tbsp  butter, melted
  • 1 cup light brown sugar, packed
  • 1 large egg + 1 egg yolk
  • 1 tsp vanilla
  • 1/2 cup Biscoff spread
  • 3/4 cup white chocolate chips
  • 3/4 cup cinnamon chips

Directions:

Preheat oven to 350F degrees. Line a 8×8 or 9×9 baking pan with parchment paper or spray with nonstick spray (I used a 9 x 9 square baking stone).

In a small bowl, mix the flour, baking powder, baking soda, and salt.

In a large bowl, mix the melted butter and brown sugar until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold in the dry ingredients.

(Per Sally – be careful not to overmix, as it will result in crumbly, hard blondies.).

Fold in the cinnamon and white chocolate chips.

Spoon the batter into the prepared baking dish. Bake for 20-25 minutes. The blondies may appear very soft, but they will set up as they cool.  Always UNDERBAKE for yummy goodness.

Allow the blondies to cool completely before cutting into squares.

Makes 16 yummy, awesome blondies.

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Betchya can’t eat just one!

Enjoy!

Cheers & Hugs,

Jodi

Cinnamon Chip Scones

/ Jodi / 15 Comments

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Another one of my “almost famous” recipes is this super easy, yet super yummy recipe for homemade Cinnamon Chip Scones.

I made some this week to take to a morning meeting at work, so I thought I would share with  you.

The first time I had these was at a friend’s house for a holiday party.  Brenda is quite the chef, baker, and entertainer.  We all raved about these scones, but I had never attempted making them before.  I assumed they were difficult.  And truthfully – every scone I ever had before this was less than exciting…..  Many I’ve had were quite dry and lacking in anything that really made me want to do cartwheels.

But these – oh my – I wish I could express to you have awesome they are.  They are tender and moist and full of sweet and cinammony chips.  sc8

And though they end up looking like they would be something difficult or time consuming to make, they are really easy.

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So here we go.

Start by mixing the dry ingredients together (I often do this the night before and put in a bowl with a lid, so I can make fresh in the morning by simply adding the wet ingredients and baking):

2-3/4 cup Flour
1 TBSP Baking Powder
1 tsp Baking Soda
1/4 cup + 2 TBSP Sugar
Pinch of Salt
2 tsp Cinnamon

Then add 1-1/2 sticks of cold butter, sliced and cut in with a pastry blender (Sorry, Kurt – I told you there was no butter in them – just keep believin’ that – Wink! Wink!)

It starts out looking like this…
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and with the magic of the pastry blender (who needs a food processor?! – have had two – gave away – over-rated), in a matter of about 2 minutes, it becomes a crumbly mixture like this:

sc2Easy Peasy.

Then you add 3/4 cup (or a little more if it is too dry) Buttermilk and 1 TBSP Vanilla with a wooden spoon just until dough forms a ball.

Then you transfer it to a floured surface, blend in a bag of Cinnamon Chips, and shape into a 15 x 3″ rectangle.

Cut it in half, then each half in thirds, then each third on a diagonal into triangles – like this:

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I then brush with a little bit more buttermilk or water, sprinkle some coarse raw sugar on top, place on baking stone (I use 2 with 6 on each) – allowing room for them to GROW.  They go in the oven looking like this:

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Bake at 400 degrees F for 10-15 minutes, and they come out looking like this:

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These are truly best served the day they are baked.  If you store them in an airtight container or bag, they get soft and lose the crispy outside that contrasts so well with the tender inside and makes them so amazing.

sc7Hope you’ll give these a try – even if you don’t think you like scones.  I think you’ll be pleasantly surprised.

sc8Enjoy!

Cheers & Hugs,

Jodi

The BEST Ever Banana Bread

/ Jodi / 8 Comments

bbcoverI used to have the best banana bread recipe years ago from Aunt Francie.  (Aunt Francie is Marty’s 91 year old Aunt – who happens to be engaged and living with her 92 year old boyfriend – a random, but oh so cute piece of information 🙂 )

Somehow I seemed to have lost it, so I’ve been trying various banana bread recipes on the web every time I have a few over-ripe bananas to spare.

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Sadly – none have even come close to comparing…

UNTIL NOW.

O… M… G…

I found a recipe for Extreme Banana Nut Bread and read the various comments and reviews.  Seemed everyone LOVED it, but tweaked it this way or that.

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So I set out to put this extreme banana bread recipe to the test with my own little touches, and I have to say…  THIS IS IT!

Dare I say even better than Aunt Francie’s?!

I made it three different ways for my first experiment.

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I divided the recipe into three separate batches.  I added pecans to one batch, cinnamon chips to another batch, and kept the last batch plain.  Then I made some loaves and some muffins.

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This bread is dense and sweet with crispy edges and a buttery, rich banana taste like no other.

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One of the new tricks I tried that made it even EXTRA AMAZING was  greasing the pans with shortening and then coating with cinnamon sugar instead of the usual flour dusting.

WOWSERS!  On top of the banany goodness, imagine a crust that taste like the cinnamon toast of our childhood days. OUTRAGEOUS!!

This bread doesn’t raise very high, and it isn’t fluffy or light in any way, shape or form.  It is more rustic looking as it stays dense and ooeey gooeey.  Some of mine ran over the edges and got extra crusty, but it only added to the awesomeness.

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Not the most perfect loaves of bread to look at, but I dare you to try it and tell me if you’ve ever tasted better.

This is my new GO TO recipe for Banana Bread.

It is truly Extreme.

It is truly the BEST BANANA BREAD EVER.
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Best Ever Banana Bread Recipe:

Ingredients:

1 cup white sugar
1 cup brown sugar
1 cup butter
4 eggs, beaten
1 Tbsp vanilla
2 cups flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
2 cups mashed over-ripe bananas
Optional: Pecans or Walnuts or Cinnamon Chips
Sugar and Cinnamon Mixture for coating pans

Preheat oven to 350 degrees F. Grease and cinnamon sugar coat pans (do the same way as you would with flour).

In mixer, beat together sugars and butter until creamy. Add beaten eggs and vanilla, and continue creaming until well beaten.

Combine flour, salt, baking soda and baking powder together, then add to creamed wet mixture, beating well with electric mixer.

Once that is all well combined, beat in the mashed bananas.

If using nuts or cinnamon chips, fold those gently in last.

Fill pans 3/4 full. Bake until toothpick inserted comes out clean. Let loaves cool in pan for about 5 mins, then remove to cooling rack to finish cooling.

Once cool, place in large Ziploc bag or wrap in aluminum foil and refrigerate.

BEST served if refrigerated for at least 2 hours first.

Large loaf pan needs to bake about an hour.
Mini loaf pans approximately 30 minutes.
Muffins approximately 20 mins.

WARNING             WARNING                 WARNING
This recipe is NOT low-fat and may become HABIT FORMING!

ENJOY!

Cheers and Hugs,

Jodi