Cinnamon Chip Bake

Yes, I AM still alive!  Time to dust off Spare Time Baker and get back to baking!
Today, I really wanted some sort of cinnamon roll tasting thing.  But I needed it to be quick, I wanted it to be easy, and I had limited resources in my kitchen.  I tried to find something on Pinterest that fit the bill, but failed.  So I figured I'd experiment a little and see what I could come up with.  I'm pretty pleased with myself; it was quick, easy, and turned out delicious (if I do say so myself!).

I'm going to go ahead and dub this the "Cinnamon Chip Bake" - because I'm not sure what else to call it!  It's made of a YUMMY biscuit-type dough, that is rolled into balls, and baked with cinnamon chips nestled in between, then smothered with a rich glaze.  And there is a minimal amount of dishes dirtied - BONUS!

RECIPE:

2 c. flour
2 Tbs. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
1/2 c. heavy cream
1/2 c. cinnamon chips

for glaze: 1/2 c. heavy cream, about 1/2 c. to 1 c. powdered sugar and 1 tsp. vanilla
 

• Preheat oven to 400.  Spray a round or square bake pan (or baking dish) liberally.

• In a large mixing bowl, mix together flour, brown sugar, baking powder and salt.  Slowly add in 1 c. buttermilk, then 1/2 c. heavy cream.  Stir together until a wet dough forms.  

• Roll dough into balls (about 2") and place them in prepared pan.  You can nestle them all right up together, it's okay.  Sprinkle the cinnamon chips all over the top, letting some fall in between.

• Bake for about 20 minutes, until done (will not brown much).  

Mix together the glaze:  Whisk the 1/4 c. cream with 1/2 tsp. vanilla, and then whisk in the powdered sugar until you get the consistency and taste you want.  Pour liberally over the still-warm biscuits.  Share with a few of your favorite people and enjoy!

Pumpkin Pancakes with Cinnamon Chips

Breakfast for dinner is a big hit in our house. We love to have pancakes, french toast, eggs, etc. Since I'm in the middle of my pumpkin frenzy, I decided recently to perfect my pumpkin pancake recipe. These are soooooo good - the result is a light & fluffy texture, with just a hint of pumpkin, and the cinnamon chips add a delicious element. We drizzled a little maple syrup on top, but they're just as tasty on their own.

Puffy Pumpkin Pancakes

1 cup milk

2/3 cup pumpkin puree

1 egg

1 tablespoon vegetable oil

1 tablespoon apple cider vinegar

1 1/2 cups all-purpose flour

2 tablespoons brown sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/2 c. Hershey's cinnamon chips

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine. Fold in cinnamon chips.

Heat a nonstick griddle over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake (batter should be thick - you'll want to spread it out into shape desired). Flip when surface is covered in bubbles and edges are dry.

This recipe made (for us): 3 large, 3 medium and 6 mini pancakes :)