Each week I try to find out why we will be having at our family dinner so I can prepare a dessert that will pair well with it. It doesn’t always work out but I like to try.
This week we had tortilla soup so I thought it would be fun to make a Mexican dessert. I’m not a fan of flan (say that 5 times fast) so that was off the list of options right away. I was also informed by my wife that she was getting tired of pumpkin and would appreciate a week off from that. So that’s a big NO to “putting a fall twist on a Mexican classic.”
After several days of googling and pondering quietly on the balcony while I watched the sunset, I was about ready to phone it in and get a frozen Sarah Lee pie when I stumbled upon this simple recipe. The simplicity of the recipe was a big selling point because I honestly didn’t want to make anything at that point.
What resulted was a dessert that took about 20 minutes (including bake time) that everyone loved.
This recipe was so simple that the recipe didn’t really exist. I had to work this one out for you guys. Enjoy!
- 1 puff pastry sheet (located in the freezer section at the grocery store)
- 1 egg (for egg wash)
- 2 Tablespoons of milk (for egg wash)
- Preheat the oven to 400 degrees
- Cut the puff pastry sheet into small triangles and lay them on a greased cookie sheet.
- brush the top of each triangle with the egg wash.
- Egg Wash instructions (for those that don’t know): Whisk one egg in a bowl until blended. whisk in 2 Tablespoons of milk (or water). Once that’s all blended you’re good to go
- Place in the oven for 15 to 20 minutes or until lightly browned.
- While the pastry is backing, mix cinnamon and sugar in a large plastic freezer bag. The mix ratio is up to you, make it however you like. I used 3.5 cups of sugar and 1/2 cup of cinnamon.
- When the pastry is done baking, let them cool for just a minute then drop them in the bag of cinnamon sugar a few at a time and give them a good shake.
- Once they’re done being “sugared” arrange them on a plate and drizzle them with honey.
- Take pictures to post on Facebook and Instagram before serving.
*Notes: You can also serve them with the honey on the side for those who might find the whole dessert a little too sweet. This really was a simple recipe, use it on a night when you want to “phone it in” but still impress everyone.
What should I do with this extra sheet of puff pastry? I’m glad you asked! Why not try out this Dessert Enchilada recipe?
Original “recipe” source: http://sewtrashy.com/2010/03/make-it-monday-gringo-sopapillas/
Cinnamon Cream Cake
There’s a Corner Bakery within two miles of my apartment in every direction so it’s safe to say I’ve eaten there more times than I ever thought I would. Every time I go in I see the cinnamon cream coffee cake as well as other desserts and immediately have to start to fighting the urge to buy one of everything. It all looks so good! Well, the last time I visited one of the many locations near my apartment I just happened to be thinking about our upcoming family dinner and what I would make for dessert that week. It was as if the universe knew what I was thinking and answered my question, right there in front of me was the cinnamon cream coffee cake. I immediately did a Google search for a cinnamon cream coffee cake recipe and found a copycat recipe.
Topping and Filling Ingredients
- 2/3 cup sugar
- 3/4 cup brown sugar
- 4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 1/3 cups flour
- 2 sticks salted butter, melted
- 3 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup butter, room temp, cut into pieces
- 1/2 cup vegetable shortening
- 1 2/3 cups sugar
- 5 eggs
- 1 1/2 tsp. vanilla
- 2 cups sour cream
- Preheat oven to 350º. Grease and flour 10 inch/12 cup tube pan very well. (Do not use a smaller pan or a bundt pan.)
- Combine first five topping ingredients in a large bowl, add melted butter and combine with a wooden spoon. You want big chunks of the topping and filling so don’t over mix.
- Cake: Combine flour, baking powder, baking soda and salt in a medium size bowl, set aside.
- In a large bowl cream butter, shortening, and sugar until very light. Beat in the eggs one at a time. Mix in almond extract. Add the dry cake ingredients alternating with the sour cream. The batter will be very thick.
- Spoon half of the cake batter into the prepared pan. Sprinkle half of the topping mixture over the batter, then the remaining cake batter, then remaining topping. Press the final topping layer into the cake layer very gently, just to make sure it “sticks”.
- Bake in the center of the oven for 50 – 1 hour and 15 minutes. Cake is done when it starts to pull away from the sides and a toothpick inserted in center comes out clean. Cool in pan for 30 minutes. Loosen sides of cake with knife and invert onto a wire rack and then invert again on to serving platter. Sprinkle with powder sugar to finish.
*Notes: I deviated from the original filling recipe a bit. I tend to like things to be a little sweeter and the results of the original recipe were a little more bland. The recipe above is what I used. You can find the original recipe in the link below. If you’re using a powdered sugar shaker to add the powdered super, I suggest waiting a while for it to cool otherwise the sugar will clump in the shaker and make life difficult. Not only was the cake beautiful but it turned out incredibly moist. Serve it warm with coffee and you wont be disappointed.
Cinnamon Cream Cake
Original Recipe: http://www.barbarabakes.com/2011/10/corner-bakery-cinnamon-creme-coffee-cake/