Mmmmmmmmmmm....ding...scrape scrape...drip...lick....sprinkle...sprinkle...oopppss big sprinkle...spread...bite...AHHHHHH CINNAMON & SUGAR TOAST!!!!
- 3 cups whole milk
- 1 1/4 cups sugar
- 1 cup whipping cream
- 5 cinnamon sticks
- 1/8 teaspoon salt
- 12 large egg yolks
Combine milk, 1 cup sugar, cream, cinnamon sticks, and salt in heavy large saucepan. Bring almost to simmer over medium-high heat.
Whisk egg yolks and 1/4 cup sugar in large bowl. Gradually whisk in hot milk mixture.
Return custard to saucepan and stir constantly over low heat until custard thickens, about 4 minutes (do not boil).
Transfer custard to large bowl set over another large bowl of ice water; let cool 30 minutes, stirring often. Cover and chill custard overnight.
Process in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
Now we can make our own! Sorry mom...we still heart yours too!!!
Um...YES PLEASE!!!!!! That picture is TDF! We can't imagine how it must taste....
Hopefully after Mr AJD eats these he will fall madly in heartville with me and we can run away together...in 15 years that is...
1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
1 teaspoon of cinnamon
zest of one large lemon
1 teaspoon vanilla extract
1 teaspoon of cinnamon mixed with 2 Tablespoons of sugar to sprinkle on top of cookie.
A madeleine baking pan
Use "cooking spray" with flour to grease molds
In a small bowl sift together flour, baking powder and ground cinnamon, set aside.
Cream butter and sugars and lemon juice in another bowl until light and creamy.
Add eggs and beat until combined.
Sift in flour mixture and fold until the flour has been incorporated into the wet mixture.
Place a heaped teaspoonful of the mixture in each mould
Sprinkle cinnamon and sugar mixture on top.
Bake for 8-10 minutes or until the tops are golden.
Remove from oven and cool for 5 minutes in tray.
Unmould Cool on racks and dust with more cinnamon and sugar
They are easy breezy to make and unbelievable to eat! Now if we can only get ours to look as cute as the pic above...
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla
3/4 cup milk, room temperature
Line regular and miniature cupcake trays with paper liners.
In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
In a mixer, cream butter and sugar on medium for about 2 minutes.
Add eggs, one at a time and mix until combined.
Add vanilla and mix until combined.
Add flour mixture to creamed butter and sugar in three additions. Alternate with milk in two additions.
Fill baking cups about 3/4 full.
Bake for about 15-20 minutes.
Remove cupcakes from trays and let cool.
To decorate, pipe on frosting, place one cookie on top and then pipe another dollop of frosting on top.
Sprinkle with leftover cinnamon and sugar from the Snickerdoodle cookie recipe.
- Lowers blood sugar levels
- Lowers cholesterol
- Lowers blood pressure
- Anti-clotting qualities promote healthy blood
- Acts as a natural preservative for food
- The scent of cinnamon boosts your cognitive and memory powers
- A great source of manganese, fiber, iron, and calcium
- Helps stop the growth of bacteria (has shown to aid in treating some yeast infections)
- Soothes the stomach while helping with nausea and indigestion
- Relieves congestion from colds and allergies
- Helps alleviate joint, muscle, and arthritic pain
- May prevent tooth decay and gum disease
- Eases menstrual cramping