Cinnamon Butter Candy

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About once a year, my mom visits me in Reno and we take a day visit to Virginia City with my aunts, cousins, and grandmas.  Since I’m already aware that you have no idea what Virginia City is, Mark Twain used to write there, and it’s a pretty popular place to take “old-timey” photographs dressed in stockings and boas with a sepia filter.

Virginia City is also the home to multiple candy shops, which are famous for their cinnamon candy.  If you ask my mom or aunts, all of them will tell you about how much they used to look forward to visiting Virginia City just to get their famous cinnamon butter candy.

This year for Christmas, my mom and I decided we would try to recreate the recipe for our friends and family.  It took 3 batches and multiple trips to the store, but we got pretty close.

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First off, let me give you a few opinions on cinnamon oil vs. cinnamon extract.  We first tried cinnamon extract, because it’s much cheaper and easier to find than cinnamon oil.  First, we tried 2 tsp., and it was not flavorful enough.  The next batch, we tried 4 tsp., and it still wasn’t what we were looking for.

We then researched where we could find cinnamon oil, called a special store, made a trip to said store, spent $15 on a bottle, and used it in the third batch.  While it was spicier than extract, it still wasn’t exactly what we wanted out of our cinnamon candy.

The candy isn’t really what we thought it would be (since we had the high expectations from Virginia City), but we ended up loving it!  While we were looking for that artificial cinnamon flavor (like in Red Hots or Cinnamon Jolley Ranchers), we actually got a real cinnamon flavor, which was a pleasant surprise.

In the end, if you like spicy, get some cinnamon oil online (it’s cheaper over Amazon!), or just go the easy way and buy cinnamon extract.  Either way, you’ll end up with a buttery, unique hard candy that’s really easy to make and can be packaged up as a gift (alternative for peppermint bark??)

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*Photos courtesy of my brother*

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*Song of the Day: Inside Out by Spoon*

The Best Homemade Snickerdoodles

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I like the name snickerdoodle because it’s cute and funny, although it does not sound appetizing in the least.

But I think most people will agree that snickerdoodles are actually super appetizing.

I may or may not have already eaten like, 10 of them.

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These cookies are a family recipe, and they’re by far my brother’s favorite.  He asks me to make them whenever I bake, and they’re gone in just a few minutes.  And I normally do make them because they’re sooooo easy.

However, I will warn you that they have shortening in them.  I am totally against shortening in almost all cases, but not in a few family recipes (where shortening is used a lot).  The shortening makes these cookies chewy and gives them a great texture, so just go ahead and trust me on this, okay?

I wouldn’t give you guys any recipe that wasn’t amazing, I promise.

Cause you guys are da besss.

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Ingredients:

1 1/2 c. sugar

1/2 c. butter

1/2 c. shortening

2 eggs

2 3/4 c. flour

1 tsp. baking soda

2 tsp. cream of tartar

1/4 tsp. salt

2 Tbs. sugar mixed with 1 Tbs. cinnamon

Preheat oven to 350*.   Whisk together flour, baking soda, cream of tartar, and salt.  In a mixing bowl, cream sugar, butter and shortening until fluffy.  Add eggs one at a time.  Gradually mix in flour mixture.  Form into 1 inch balls and roll in cinnamon sugar mixture.  Bake for 8-10 minutes.

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I really did make the dough for these in about 8 minutes.

Go make them you beautiful people.

XO Sara

Song of the Day: NYC Baby–Karen O

Cinnamon Swirl Coffee Cake Muffins

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I wish I had that muffin right now.

Because I made them 2 weeks ago, and have been meaning to post the recipe since then.

And I’ve been a bad blogger.  I apologize.  I was sick all last week, which seems like the perfect time to blog if I hadn’t been sleeping the whole time.

But on another note, we finally got a new investment home my boyfriend and I will be living in for the next few years!  We are so excited to start painting and moving.  I also can’t wait to have such an awesome kitchen that I get to start cooking in.  Nice and sunny for perfect food pics!

Back to the muffins.  They are super yummy, cinnamon-y, and kind of have a caramel undertone to them.  Everything is good about these muffins.

They took a little trial and error at first, but the muffins eventually became just right!  The only downside is they fell a little flat which I wasn’t expecting.  Apparently, I need to work on a little baking soda/powder ratio.

However, the flatness did not take away from the taste at all!  They are definitely worth a try for Christmas morning or brunch with your family.

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Ingredients:

Muffins

2 c. AP flour

1 Tbs. baking powder

Pinch of salt

2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 tsp. allspice

2 eggs

1 c. sugar

1/4 c. melted butter, cooled

1/2 c. buttermilk

1 tsp. vanilla

1/2 c. milk (about; I estimated a little)

Topping:

1 c. flour

1/2 c. brown sugar

1/2 tsp. cinnamon

1/4 tsp. allspice

1/4 c. butter, softened

1/2 tsp. vanilla

Cinnamon Swirl:

3 Tbs. butter, melted

1/2 c. brown sugar

1/2 tsp. cinnamon

Glaze:

1 c. powdered sugar, sifted

2 Tbs. milk

1/2 tsp. vanilla

Preheat the oven at 350* F.  Whisk together the flour, baking powder, salt, and the spices.  Set aside.

Whisk the eggs, sugar, and cooled butter together.  Add the dry ingredients, buttermilk, and vanilla.

 Mix the milk in lastly until just mixed.  The muffins will be dense if you overmix!

For the topping, mix the first four ingredients.  Then mix the butter and vanilla in until crumbly.  Set in the fridge.

Combine the brown sugar, butter, and cinnamon until the brown sugar combines into it.  Microwave for a few seconds if necessary.

To assemble, spoon the batter into lined muffin tins.  Using a toothpick, swirl 1 Tbs. of brown sugar/butter mixture into the batter, and top with 1-2 Tbs. of topping.

Bake the muffins for 12-14 minutes.

While the muffins bake, mix together the powdered sugar, milk, and vanilla.

When the muffins are finished baking, drizzle the glaze over the warm muffins.  Then they are ready to eat!

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I really might need to make these again this weekend.  They take a little bit of time, but they are by far worth it.

  • Gluten Free Version: Replace flour with quinoa or rice flower
  • Vegan Option:

Let me know what you guys think.

Stay Serendipitous!

XOXO Sara