Did you know that what we in the U.S. call cinnamon, most of the rest of world calls cassia? In the same way I doubt we’ll ever convert to metric measurements, though I’ll put a plug in for using gram measurements when baking, we will likely always call cassia cinnamon.

I’m excited to share with you the latest addition to the spice education and inspiration on our site. Our first Video Spice Spotlight focuses on the different types of cinnamon and why some cinnamon gets clumpy when added to liquid.

www.youtube.com/watch?v=nfzOaWI2AFI

As though multiple types of cinnamon weren’t enough to keep track of, each type of cinnamon can have multiple common names, but there’s a simple way to cut through the name clutter. Knowing the botanical names will keep you on the right track. They’re ridiculously hard to pronounce at first glance, but you don’t have to pronounce them. Once you recognize what type of cassia or cinnamon you’re after, use the common name.

Cassia varieties:

Cinnamomum cassia (sin-uh-MOH-mum Kass-ee-uh)
aka Cinnamomum aromaticum

• Chinese
• Canto

Cinnamomum burmannii (sin-uh-MOH-mum bur-MAHN-ee-eye)

• Korintje
• Batavia
• Sumatra

Cinnamomum loureirii (sin-uh-MOH-mum lor-EAR-ee-eye)

• Saigon
• Vietnamese

True Cinnamon:

Cinnamomum verum (sin-uh-MOH-mum VER-um)

• Ceylon
• Seychelles
• True cinnamon

If you’re buying prepackaged cinnamon in a grocery store, it will likely just be labeled cinnamon, but of course you know it’s actually cassia. You can be pretty sure it’s Cinnamomum burmannii because that’s the most common variety imported to the U.S. The bulk bin offerings at grocery stores generally list the botanical name along with the common name of spices, making it easier to figure out what you’re buying.

Specialty spice shops typically offer a variety of cinnamons and confusion can set in if they use a common name you’re not familiar with. Thankfully spice shops seem to always list the botanical names, so once again, mystery solved. Remembering the complicated botanical names isn’t critical. The spice merchant can explain the differences between the various cinnamons offered, or you can always just pull up the cinnamon and cassia entries in our Spice Library on your smart phone!

Check out the other great cinnamon information available on our site. Oh, and if you need something to store your cinnamon in, we can help you with that too!

• Spice Library Cassia and True Cinnamon entries with links to all the recipes on our site that use cinnamon.
• Dorie Greenspan shares love of cinnamon in our Celebrity Spice Inspirations.
• Twitter #SpiceChat Cinnamon Recap has a wealth of creative ideas on cooking with cinnamon from Twitter users all over the world along with links to loads of recipes that highlight this popular spice.
• SpiceCare spice storage contianers.

Thank you to everyone who piped up, er, typed up? to join in our first Twitter #SpiceChat! Your participation made the whole thing work. With all of the interesting and inspiring ideas flying by at lightning-fast speed Wendy (@MySpiceSage) and I (Carol @TableFare) could barely keep up! 

Cassia

Here’s a recap of our spicy little cinnamon sorrier. 

110 spice-loving tweeters join us creating 874 tweets. We had a lot to say about cinnamon! 

The esteemed @DorieGreenspan, whose favorite spice is cinnamon, also joined us. She wrote a nice piece about cinnamon for TableFare’s Spice Inspiration project. On the off chance you don’t know Dorie’s work, she has a fabulous new book out called, Around My French Table which follows her stellar book, Baking: From My Home to Yours. If you’re lucky enough to be in NYC this week you can check out her pop-up CookieBar. A little secret she shared during #SpiceChat is that cinnamon is the secret ingredient in the streusel topping for the Jammer cookies, shhh. Be sure to check out her wonderful blog too, In the Kitchen and on the Road with Dorie.   

#SpiceChat Prize Winners

Four lucky people were randomly selected to win prizes during the SpiceChat! 

• @WildOrchids09 & @MamaSarahJane were the winners of SpiceCare Starter Kits from TableFare.
• @KrisColvin & @YouCanCookThis were the winners of the Cinnamon Lover’s Set of spices from My Spice Sage!

Interesting #SpiceChat Questions

Several interesting questions came up during the chat. Please continue to add to the conversation in the comments. 

I remember reading that cinnamon is the most popular spice in America. Not sure if that counts salt and pepper though? @SpiceSherpa 

You are right! Cinnamon is the most popular! – @MySpiceSage 

You are also right that this does not take salt and pepper into account. The 2004 data for world imports of capsicum (chiles, red pepper, paprika) was 371,000 metric tons and cinnamon was the next highest at 88,400 metric tons. 

I’m wondering what type of cinnamon is it that is most commonly available in supermarkets? @Cookingblogger 

@YouCanCook chimed in with; ground is usually Cassia, which is nice and hot. also it’s the one most used in gum, sweets etc… 

So true! Cinnamomum burmannii – also known as Korintje, Batavia, or Sumatra cinnamon. This variety has a slightly more savory flavor than the other cassias. It’s the most common variety imported into the U.S. and is the flavor of “cinnamon” that most people in this country would identify with. A very unique characteristic of this species is the high mucilage content which can be 2 to 3 times that of other species. To test your cinnamon mix an equal part cinnamon with hot water, cinnamomum burmannii will form a ball where as other types of cinnamon will just produce a thick paste. 

How do you tell the difference (between cassia and true cinnamon)? Is true more flavorful? @KyraTX 

In stick form it’s easy to see the difference based on appearance. Cassia is very thick and the sticks are rolled like a scroll. Cassia is what is sold in the US as cinnamon, so if you’re buying ground cinnamon and it’s not labeled as “True Cinnamon” or “Ceylon cinnamon” it’s likely cassia. 

Ceylon or True Cinnamon

Cassia

True cinnamon is a thin almost papery bark and the sticks are rolled up with many layers. True cinnamon isn’t more flavorful than cassia, it just has a more complex flavor profile because it has a number of flavor compounds like citral, linalool, and pinenes that cassia doesn’t.  

How did cassia bark come to replace true cinnamon? @BlogWellDone 

I wouldn’t say cassia ever replaced true cinnamon. Cinnamon is one of the earliest spices traded and spice historians write that it is difficult to accurately trace the history of cinnamon because there is a great deal of confusion between cassia and true cinnamon with the terms often being used interchangeably. Throughout history the supply of cassia and true cinnamon seem to relate directly to trade relationships and who was controlling the supply of true cinnamon growing in Ceylon (Sri Lanka). Cassia is grown in a wider variety of locations (China, Madagascar, Indonesia, Vietnam), so I would venture to say the popularity of cassia in the US is simply a matter of supply. 

Where does the best cinnamon come from? @housewifebliss 

Ceylon cinnamon (true cinnamon) from Sri Lanka is highly regarded for complex flavors and Siagon or Vietnamese cinnamon (cassia) is loved for its strong flavor due to an exceptionally high essential oil content. 

How long does ground cinnamon last, 6 months? @housewifebliss 

Like any spice, it never actually goes bad in a spoilage sort of way, but once a spice is ground the delicate aroma and flavor compounds begin to dissipate which means that over time you lose the flavor complexity that a spice has to offer. It’s generally recommended to use ground spices within six months, but many spice fanatics prefer to keep that window as short as possible. 

Do you have a recipe for homemade cinnamon sugar? I’m curious about the sugar-cinnamon ratio. WildOrchids09 

I say go with what tastes good to you. Anyone have a favorite ratio? 

Where would a person go for other types of cinnamon besides cassia? @cookingblogger 

This one’s easy to answer! @MySpiceSage has lots of varieties of cinnamon to choose from and they will ship it right to you!  

Can I put a cinnamon stick in with vanilla beans when making homemade extract? @themeaningofpie 

I’d love to hear if anyone has tried this. It sounds like a wonderful idea. 

Isn’t there a white cinnamon or am i just thinking of something else? @trisha71478 

I believe you might be thinking of white cardamom - @TableFare 

Cinnamon Tips!

Here are some tips and facts about cinnamon we shared along with other great tips that came from @SpiceSherpa 

• Did you know cinnamon was one of the first spices traded using the first trade routes out of China?
• Cinnamon is the dried bark of a tree in the Laurel family.
• What we call cinnamon in US is called cassia in other countries to distinguish it from true cinnamon.
• Cassia is easy to ID because the sticks (quills) are scroll shaped & very thick & hard. 
• True cinnamon sticks are made of many layers of a thin papery bark rolled into quills. 
• Cinnamaldehyde is one of the key flavor compounds of cinnamon and it’s also found in cumin.
• True cinnamon has more flavor compounds than cassia. Eugenol adds a clove note and linalool a floral aroma.
• Sri Lanka produces most of the cassia & cinnamon sold in the world. More than both Indonesia & China combined.
• Cinnamon /cassia has a synergistic effect when combined with sugar, making foods taste sweeter.
• The largest importer of cassia is Mexico, accounting for 21% of the world market. US is 2nd at 16.9%
• Cinnamon is a natural preservative. Egyptians used it for their mummies!  @SpiceSherpa
• Saigon cassia is popular for its sweet aroma, high oil content & strong intense flavor.  
• Cassia is so hard it’s difficult to grind to a fine powder at home. This is one spice best purchased ground.
• Cinnamon ranks as having the highest concentration of antioxidants…after cloves. @SpiceSherpa
• Korintje cassia is slightly savory vs other cassias. It will ball up in liquid rather than form a paste.
• Korintje cassia is the most common variety sold as “cinnamon” in the US.  
• Ceylon or true cinnamon is mild but with floral & clove notes not found in cassia.  
• Vietnamese cinnamon has the highest essential oil content which makes it so potent. Good stuff!

#SpiceChat Recap

We seeded the conversation with a number of questions. Here’s the discussion that unfolded during the hour-long chat and links to the recipes that were shared. 

When you hear “cinnamon” what foods or food memories do you think of? 

Cinnamon rolls were the clear winner. 

…and cinnamon toast – @sunrae17inJail 

…and tea – @trisha71478 

…on Saturday morning when I was little! – @KyraTX 

…homemade – @Unkatchable73 

…and French toast w/ cinnamon – @WildOrchids09,  @MamaSarahJane 

My mom making me cinnamon toast under the broiler when I was little! – @SoRefined 

Cinnamon sugar with buttered toast. – @name_inspector 

Cinnamon bread – @Unkatchable73, @4evamamii 

Gingerbread cookies! – @cookingblogger 

Can’t ever go wrong with just oatmeal and cinnamon – @Coachsoats 

Cinnamon apple streusel muffins. – @SPO1966 

Mexican food like horchata and Mole sauce. Oohhh…yum! – @SpiceSherpa 

I think Morocco, souks, tagines … it’s the most romantic spice! – @YouCanCookThis   

My fondest memory of cinnamon is my Aunt’s spaghetti sauce, she puts cinnamon in it. – @Unkatchable73 

Cinnamon stick in hot apple cider…. and the very so awesome apple pie! – @Unkatchable73 

What 3 words describe the aroma and flavor of cinnamon? 

A lovely quote shared by @SpiceSherpa
Cinnamon bites and kisses simultaneously. -Vanna Banta 

Sweet, warm, calming and earthy were the most common terms people used to describe cinnamon. Other words that came up included strong, home, invigorating, flavorful, hot, spicy, pungent, musky, simple, aromatic, yummy, mellow, strong, fuzzy, nice, peppery, and “home-sweet-home”. 

What are your favorite ways to use cinnamon in desserts and baked goods? 

Abundantly! – @SoRefined 

Infused sugars using whole cinnamon — easy and oh so lovely. – @housewifebliss    

Love cinnamon sugar on toast & in hot milk. It smells like a kind of ideal of a home kitchen. – @YouCanCookThis 

In all the basics, French toast, applesauce, and cinnamon raisin bread. – @trisha71478 

Apple pie, cinnamon toast, cinnamon rolls, you have to love all of cinnamons sweeter applications. – @poodle_power 

Apples were a popular pairing for cinnamon: 

No warm apples without cinnamon. It is a must! – @MSongbird 

When I can my apples I add cinnamon. – @sunrae17inJail 

I love using it in a crockpot apple crisp. – @trisha71478 

Mom’s Apple Squares are a favorite. – @cookingblogger   

With apples, for sure. Love the smell of apples cinnamon and pasrty. – @YouCanCookThis 

My most favorite is in the apple pie or making apple blossoms, baked apples w/cinnamon. -@ Unkatchable73 

I love to use it in apple crisp – @4evamamii 

I love any dessert with cinnamon & apples and maybe a little vanilla ice cream – @MamaSarahJane 

Apple pie variations w/ extra cinnamon in the filling is good too! @WildOrchids09 

Love also putting cinnamon in apple sauce. – @trisha71478 

Can’t forget apple sauce either. – @Unkatchable73 

Sprinkled on applesauce and in my pancake batter! – @Elevatewellness 

Other fruits mentioned: 

Weight Watchers has a great Grilled Cinnamon Peaches recipe – @Unkatchable73 

Cinnamon on Pears tastes great too – @Unkatchable73 

Apples get a lot of cinnamon attention, but I think bananas are best topped with cinnamon. – @SoRefined 

Cinnamon and bananas are an amazing match, I always put it in my bananas foster. – @poodle_power 

An array of delicious bread and doughy type applications were mentioned: 

Cinnamon Rolls – @LLLSummer 

Of course cinnamon rolls are the best baked good. – @sunrae17inJail 

Love to use it in baked breads, pumpkin, zucchini etc – @sunrae17inJail 

Tea time cakes – carrot cake, apple cake etc… – @YouCanCookThis 

I made myself French toast with a ton of cinnamon as dessert last night – @MamaSarahJane 

Mmmm . . . cinnamon sugar. Pumpkin Doughnut Muffins are fabulous rolled in it! – @cookingblogger    

I love using cinnamon in breads & sauces: cinnamon rolls, pumpkin bread, Apple butter U name I’ll eat it! – @WildOrchids09 

However nothing beats a dripping sweet cinnamon roll made by someone else!! @KrisColvin (after declaring non-baker status) 

My all time favorite dessert….Funnel Cakes with cinnamon on top, yum yum. – @Unkatchable73 

Cinnamon rolls, scones, banana bread, gingerbread cookies. I’ve never made cinnamon ice cream though. – @KyraTX 

Here’s my all-time fave recipe for Gingerbread (with cinnamon, of course). – @cookingblogger 

Chocolate and ice cream were also favorites with cinnamon: 

I’m convinced that cinnamon and chocolate are soul mates. – @SpiceSherpa 

Chocolate and cinnamon.  When I get ice cream, I like to get 1 scoop of cinnamon and 1 of chocolate. -  @BlogWellDone 

You can make the summer version too—Mexican Ice-Cream w/ Chocolate and Cinnamon   @SpiceSherpa 

Young’s Jersey Dairy and Graeter’s make tasty cinnamon ice cream. -  @ginbeatty      

Love cinnamon ice cream! @trisha71478

I love cinnamon and honey, like baklava and chocolate with cinnamon can’t be beat! – @ poodle_power 

Clove-Scented Chocolate & Apricot Loaf uses cinnamon and is delish.  – @cookingblogger 

I love chocolate and cinnamon. I always put a touch of cinnamon in my Chocolate Brownies. - @TableFare 

Cookies! 

I love snickerdoodles too! MamaSarahJane 

These Cinnamon Squares from @DorieGreenspan are killer!  – @Tablefare 

The secret ingredient in the streusel on our Jammers for @cookiebarnyc is cinnamon – shhh. -@dorieGreenspan 

And don’t forget pie! 

Use it in my pies – @sunrae17inJail 

Cinnamon sugar over an egg wash on the crust of an apple pie. – @ancientfirewine 

Has anyone had apple pie ice cream? @Unkatchable73 

You should try @shesimmers amazing Spiced Apple Macaroni and Cheese, it has star anise and is insanely good – @poodle_power       

Cinnamon Rice pudding…and even putting cinnamon in bread pudding too. – @Unkatchable73 

Use in cream sauces also. – @sunrae17inJail 

Nice to add a cinnamon stick to sugar when you’re caramelizing the sugar for a glaze or a sauce. -@doriegreenspan 

Cinnamon sugar glazed almonds. – @SPO1966 

I like using sugar mixed w/ cinnamon to make streusel. – @WildOrchids09 

How did I forget tiramisu? I know most people use cocoa powder, but I use cinnamon! – @poodle_power 

Use cinnamon in popsicles…even those made from snow. – @spicesherpa 

I replace nutmeg with cinnamon in just about everything except curry.  I prefer cinnamon. – @BlogWellDone 

I add cinnamon to almost all of my sweets, even less traditional dishes like pecan pie and chocolate chip cookies. – @poodle_power 

How do you use cinnamon in savory cooking? 

Cinnamon blurs the lines between sweet and savory. It’s what makes it so fun to use. – @SpiceSherpa 

Tourtiere and Pastitsio – @TheRunawaySpoon 

I know it sounds crazy, but I put cinnamon in my burgers and it is delish!!! – @trisha71478 

I love bisteeya! – @poodle_power   

My favorite is in goulash…sprinkle some in and mix it up, yummm – @Unkatchable73 

I love cinnamon in meat dishes — like my Moroccan Lamb Stew & chili – @foodietots 

Cinnamon in Chili had many fans: 

Use cinnamon in Cincinnati Chili – @ ginbeatty 

Cinnamon is the secret to my favorite recipe for Cincinnati Chili!  - @cookingblogger   

I put cinnamon in my chili too! – @ MamaSarahJane 

I saw the other replies about using it in chili, I do that and also in my Marana Sauce. – @Housewifebliss 

Cinnamon in chili is fabulous! – @4evamamii 

My chili permutations always get a half-teaspoon of cinnamon no matter what else I add. – @chefhollywog 

Add to soups and chili for depth of flavor. – @sunrae17inJail 

It’s all about stew, tagine and chili – slow cooked cinnamon gives amazing depth of flavor. – @YouCanCookThis 

Cinnamon is a secret ingredient in many-a-soup-pot: 

Toss a little cinnamon in French onion soup for a whole new taste. – @SoRefined 

Asian Beef and Noodle Soup – cinnamon is in the Chinese five-spice powder. – @cookingblogger   

Made a black bean and pumpkin soup with a little brown sugar and cinnamon today…pretty good. – @themeaningofpie 

Noodley creamy dishes won favor with cinnamon too: 

I love just a dash of cinnamon & nutmeg in my white cheddar mac & cheese. Rounds out the flavors perfectly! – @rosemarried 

I love cinnamon in this awesome Noodle Kugel. It’s a great brunch or side dish. – @cookingblogger    

Love to throw a sprinkle of cinnamon in any pasta sauce too. –  @Unkatchable73 

I like a dash of cinnamon in lentils. – @toptomato 

Doubters that cinnamon & savory go well, check out our newest Spice Inspiration from Karen Page and Andrew Dornenburg (@KarenandAndrew). –  @Tablefare   

How about cinnamon with meat or poultry? 

@jasonrantz inquired about some “unconventional” seasonings to jazz up chicken wings or breasts and @MySpiceSage suggested their Jamaican Jerk Seasoning, and @SoRefined thought za’atar would give chicken a new twist. 

Tagines are popular with this crowd and cinnamon is popular in tagines! 

Here’s a recipe for a Cinnamon Scented Chicken Tagine. – @YouCanCookThis   

My mole has cinnamon, and most things I throw in my tagine. – @poodle_power   

Braised Chicken with Dates and  Moroccan Spices. – @cookingblogger   

My Morroccan Chicken Stew recipe has a gentle cinnamon depth – @YouCanCookThis  

Cinnamon Orange, a great flavor combo: 

Bit of cinnamon, salt and butter spread over chicken, stuffed with orange halves, roasted. Heaven. YouCanCookThis 

cinnamon/orange glaze is a good combo on chicken. – @ginbeatty 

I have a recipe for chicken with OJ & cinnamon in it, trying to find it – @Unkatchable73 

I love cinnamon in my burgers as I have mentioned, also chili and meatloaf. – @trisha71478 

Cinnamon glaze… good on ham for Thanksgiving! – @4evamamii 

Slow Cooked Venison flavored w/ cinnamon. - @ancientfirewine 

You can take ragu in a vaguely Greek direction by adding cinnamon and oregano and sprinkling over feta not Parmesan. – @cookingblogger 

I also love putting some in my spaghetti sauce – I totally forgot about that. – @trisha71478 

Chicken Stew in a vaguely fiesta direction – heat and depth from cinnamon. -  @YouCanCookThis   

I use cinnamon in chili or mole sauce w/ baked chicken. – @WildOrchids09 

What vegetables are enhanced by cinnamon? 

Good on roasted sweet potatoes! – @poodle_power & @sunrae17inJail 

Sweet potatoes and squash were the clear winners here: 

Sweet potatoes – @ aartipaarti, @4evamamii, @trisha71478 

I love sweet potatoes in cinnamon butter.  MMMM – @WildOrchids09 

Cinnamon Butter with Sweet Potato Fries! – @Unkatchable73    

My mom cuts her butter in cinnamon 1st before add ingredients – @WildOrchids09 

Sub butter with mascarpone…even better! @bruschetteriaNY 

Put on yams with butter! – @amandahowse, @Unkatchable73 

Yams & sweet potatoes! & yes the pie is worth it! – @WildOrchids09 

Squash, sweet potatoes, turnips – @MamaSarahJane 

Pumpkin and sweet potatoes – @KyraTX, @Unkatchable73, @evamamii 

Love cinnamon on roasted sweet potatoes and butternut squash! @RecipeDiva 

Roasted squash! And squash soups. – @SpiceSherpa 

Squash for sure! -@ancientfirewine 

I sprinkle it over roasted acorn squash with some butter, yum! – @MamaSarahJane 

Cauliflower and cinnamon sound delicious! 

I do a Morrocan style roasted cauliflower that has cinnamon and raisins, people love it! – @poodle_power 

Cauliflower & carrots with cinnamon and cumin. – @foodietots 

I like cauliflower, whipped with a little cinnamon. Delish and vaguely Greek. Esp. atop shepherd’s pie! – @amaniloutfy 

Carrots were another favorite veggie with cinnamon: 

cinnamon+carrots (and honey, and butter) @ginbeatty 

Carrots do quite nicely with cinnamon.  So does eggplant (if the cinnamon is in a sauce.) – @BlogWellDone 

Love it on carrots also @sunrae17inJail, @WildOrchids09, @SpiceSherpa 

I love it in Indian fare with veggies, and with eggs,- @KrisColvin 

Believe it or not guacamole is better with cinnamon! Gives it a kick! – @Senoraherrera 

Caramelized brussels sprouts. Trust me on this. – @SoRefined, @ancientfirewine 

I am wondering about how well cinnamon and green beans would pair together? – @Unkatchable73 

Do you have a favorite kind of cinnamon? 

True cinnamon has a more sweet delicate taste. You can even break off a bit and eat it plain to taste the difference. – @SpiceSherpa 

I love Korintje for cinnamon toast and in oatmeal, but use Vietnamese for most other things. -@poodle_power 

Cassia is Chinese cinnamon, tastes “hot”. most ground cinnamon in US is cassia. The bark is dark and flakes in shards. – @YouCanCookThis 

I prefer Ceylon cinnamon. And the best is roasted Ceylon cinnamon.-  @SpiceSherpa 

In what kinds of dishes do you use cinnamon sticks over ground cinnamon? 

I Cinnamon sticks in Indian dishes. – @ancientfirewine 

use cinnamon sticks in Braised Chicken w Dates and Moraccan Spices! – @cookingblogger   

I’ll throw a whole stick in my tagine. – @poodle_power 

Cinnamon sticks in stews, ground cinnamon in baked goods. – @cookingblogger 

I like the sticks for something that requires a simmer or hot cider, the powder for adding to a mix. – @Unkatchable73 

Homemade apple cider or in hot tea. – @WildOrchids09 

Sticks for drinks mostly. – @sunrae17 

I use cinnamon sticks in my mulled wine – much better than ground. – @trisha71478, @KyraTX 

In Arroz con Leche you HAVE to use the sticks…you boil it down with the rice/milk. – @Senoraherrera   

Even some non-food uses for cinnamon came up: 

I also like using cinnamon sticks in decorations in my home to make it smell good. – @trisha71478 

Really pretty tied on napkins with pink and red ribbon. – @YouCanCookThis 

I also have cinnamon sticks and bay leaves tucked around my house as they are supposed to repel insects, can’t hurt, right? – @poodle_power 

Cinnamon is great in soaps on cold winter mornings. – @SoRefined 

In lip balms, plumps up your lips and cleans your breath. – @SPO1966 

What spices do you like to combine with cinnamon? Any favorite blends or combos? 

Cumin, cinnamon, coriander … it’s so easy to love spices, especially in winter. – @SeasonalWisdom 

Garam masala is great in Pulao. @aartipaarti 

Cinnamon + cumin, now there is a match made in heaven. – @Housewifebliss, @themeaningofpie 

 Something I need to try. On what though? – @theHipHostess 

I’ll add oregano to your cumin + cinnamon—great for meat, veggies and popcorn! – @SpiceSherpa 

I like cinnamon + rosemary…i am not sure why but it tastes delish! – @trisha71478 

Cinnamon + rosemary sound like a good combination. Different but good. – @SpiceSherpa 

Salt pepper and a little cinnamon – it is really good! - @trisha71478 

With clove and nutmeg for sweet dishes. Use in curry blend for savory dishes. -@KyraTX 

Cumin, oregano, chili powder for Mexican. – @SpiceSherpa 

I add a little extra cinnamon to my Five spice blend to bring out the warmth a little more. – @YouCanCookThis 

The usual suspects: cloves, nutmeg, allspice. Awesome together in this Gingerbread – @cookingblogger 

Cinnamon + ginger, cinnamon + cayenne  -  @ginbeatty 

Cinnamon +  ginger goes well in just about everything. – @poodle_power 

Cinnamon + nutmeg – @sunrae17, @4evamamii 

Nutmeg, clove, allspice for baked good. Cumin, coriander, pepper for Indian dishes. – @ancientfirewine 

Anise and cardamom are good. – @Senoraherrera 

Good with ginger and black pepper in spicy cookies. – @YouCanCookThis 

Ginger, cardamom, allspice, nutmeg for cookies and soups. – @SpiceSherpa 

I love allspice, nutmeg, cumin with cinnamon. – @4evamamii 

Mostly Nutmeg, but I am getting really good ideas for blends and combos from the chat. – @Unkatchable73 

Do you cook with cinnamon just for the flavor or also for health benefits? 

According to many studies, just smelling cinnamon may help improve memory! – @MySpiceSage 

Cinnamon is on the American Diabetic list of spices to eat if you are diabetic. – @Unkatchable73 

Cinnamon has lots of medicinal benefits – great for colds, indigestion and poor circulation. – @SeasonalWisdom   

Cinnamon has antibacterial, anti -fungal, anti – parasitic & anti-inflammatory properties. – @MySpiceSage 

Cinnamon has been shown to very promising in regulating blood sugar levels in Type 2 Diabetes! – @MySpiceSage 

Cinnamon is also believed to lower cholesterol. – @SpiceSherpa 

It’s also good for relieving sinus congestion and nausea. @SS_Dal 

Happy to know that another spice I adore is so good for me! – @RecipeDiva 

And clever use of herbs/spices helps reduce salt intake. But then, you know that. ; ) - @RobinRipley 

Did you know that cinnamon is also an aphrodisiac (but for men only). –  @housewifebliss 

I bet cinnamon is probably also good for your system too.  They say spices help burn calories.- @trisha71478 

Do you have a favorite beverage that uses cinnamon? 

Had cinnamon beer once. I loved it but it was definitely strong. My friends still tease me. – @SpiceSherpa 

I put a little bit of cinnamon in my tea on really cold days to ward off the chills; it’s an old family secret. – @SS_Dal 

I’m drinking chai right now! – @SpiceSherpa 

I’m here, with spiced syrup infused Hot Toddy! – @ancientfirewine   

My spiced syrup for cocktails (cinnamon sticks, allspice berries, whole cloves) with homemade soda rocks. – @ancientfirewine 

I recently infused vodka it was delish – @housewifebliss 

Some creative twists on hot chocolate: 

I make Vanilla Vodka Hot Chocolate with Cinnamon way more than I ought to. – @YouCanCookThis   

Cinnamon in hot chocolate. - @sunrae17inJail, @SPO1966, @aartipaarti 

Here’s my Spicy Hot Cocoa Mix recipe - @TableFare 

Lots of cinnamon coffee lovers: 

I am a cinnamon addict. Love it in my coffee especially, and crave it often. – @KrisColvin 

i also put cinnamon in coffee – @ginbeatty 

Me too. I put it in with the ground coffee in my French press. Also, adding tsp of pumpkin spice is good  too. – @YouCanCookThis 

I also put cinnamon in coffee –I’ve heard of that 2! & people using cinnamon sticks as stirrers 4 hot apple cider   @WildOrchids09 

I love adding cinnamon to a pot of coffee, along with brown sugar – so good. – @thefrillyapron 

Cinnamon instead of nutmeg in spiked eggnog – @trisha71478 

Mulled Wine. – @ancientfirewine   

I love cinnamon in coffee. – @MySpiceSage, @elevatewellness 

Did a quick search on Horchata. This stuff reminds me of a lot of good things. – @SpiceSherpa      

Horchata it’s one of my absolute favorite drinks. @BlogWellDone 

Hot apple cider, vanilla vodka, cinnamon swizzle stick – hot cocktail for a cold day that tastes just like pie filling! @YouCanCookThis 

There was much cheering for the concept of a cinnamon swizzle stick. 

@YouCanCookThis wonders if @cookingblogger has a full recipe for cider/vanilla/cinnamon stick? 

A couple more cinnamon cocktails from Imbibe Magazine  and Bartender Confessions - @ancientfirewine 

I come from a Mexican family and we steep cinnamon to drink as a tea and it does wonders! – @Senoraherrera 

I love cinnamon bark shaken with cocktails. Like in Conferncia, I created for the @Sherry_Society @ChocoMeat   

Final Momments from Cinnamon #SpiceChat

Cinnamon+winter seem to go together:cinnamon in hot chocolate, coffee, tea, carrot soup, tagines- warms everything up. – @DorieGreenspan 

I agree with all the earthy comments about cinnamon, I prefer it in the winter & rarely touch it in the summer. – @housewifebliss 

I didn’t know cinnamon could be used in so many recipes!! ohh time to rub my hands… @4evamamii 

Want to sell your house? Bake cookies with cinnamon. Or, simmer spices on stove. The smell of cinnamon warms the heart. – @SeasonalWisdom 

I wish I could have gone to cooking school. – @sunrae17 

@sunrae17 – You still can go to cooking school, and from the comfort of your home! TableFare is an affiliate site for for Rouxbe Online Cooking School and we have a free 14-day pass for anyone interested. Rouxbe has outstanding video instruction and fast expert responses to posted questions. (If you buy a membership after your free trial, TableFare donates 100% of our commission to Share Our Strength to help end child hunger.) 

I love cinnamon. – @HandCraftKaren 

Next #SpiceChat

Please join the next #SpiceChat on Wednesday March 2nd, 4 pm EST. We’ll be chatting about Coriander. Start collecting your favorite recipes, memories, thoughts and questions and join in the conversation!

photo by David Peterman

The cake made exactly by the recipe is very moist, chocolaty and dense.  It gets a triple chocolate hit from cocoa powder, melted bittersweet chocolate, and semisweet chocolate bits as a mix-in.  The layers of chocolaty delight are wrapped with a blanket of icing that tastes like marshmallow cream. In Dorie’s version as shown on the cover of Baking: From My Home to Yours, the whole cake is then coated with crumbled cake bits to create a stunning, yet simple, finished look.

I decided to take the torch to my cake and turn the frosting into a toasted marshmallow. For an added bit of visual and flavor interest I pooled cinnamon infused chocolate sauce on top (recipe at the end of post). I left out the semisweet chocolate chip mix-in because I wanted a lighter cake, so the chocolate sauce added back the pure chocolate element, just in sauce form. It was nice to have the added spice flavor focused just in the sauce so it would reveal itself only every few bites, not throughout the cake.

The icing is an Italian meringue, also known as a boiled icing. I was especially thrilled about this icing because it uses four egg whites that I was able to pull from my freezer stash and avoid having four spare egg yolks to use. In the meringue world there are a number of different types that are distinguished by the technique used to make them and they each have an ideal application. Italian meringue is made by boiling sugar syrup and then slowly adding the hot syrup to the whipping egg whites. The hot sugar syrup cooks the whites setting the protein structure so it is a more stable meringue than other styles, making it a perfect choice for applications like this cake where the meringue will not be baked. It is also the method generally used for baked Alaska or to top a pie where the meringue is just lightly toasted for color, but not baked through.

French meringue is often used as the basis for a cake. Sugar is sprinkled into whipping egg whites and because the sugar is not hot syrup the eggs don’t get cooked, so it wouldn’t be safe to eat this meringue raw. Once baked, French meringue becomes crispy, light and delicate.  Japonaise meringue uses the same technique but with the addition of finely ground almonds folded into the whipped whites before baking. Noisette is another variation on this same technique featuring ground hazelnuts.

Swiss meringue is what I use as the basis for my butter cream. In this style of meringue the sugar and egg whites are heated together, which pasteurizes the whites, and then whipped until the mixture has cooled and gained volume.

A few tips for whipping egg whites:

• Make sure the whites don’t have any specks of yolk in them. The fat in the yolk will inhibit the whites from expanding when whipped.
• Make sure the bowl and beater are free from any grease or fat.
• Room temperature whites are usually said to whip up to a greater volume, but according to Harold McGee in On Food and Cooking: The Science and Lore of the Kitchen, cold egg whites will gain just as much volume and almost as quickly because the whipping action warms them up.
• A touch of cream of tartar or lemon juice will stabilize the foam structure to hold the volume built up from whipping, but salt will weaken the structure.
• Having trouble separating your eggs without breaking the yolk? One problem could be old eggs. Fresh eggs separate much easier and are more stable once whipped.
• Frozen whites, once thawed, whip up easily.
• Start beating egg whites on low, once the whites are foamy, increase the mixer to medium and continue to beat on medium speed until desired consistency is reached.

This cover recipe sold me the book when I first saw it and it was the first recipe I baked from the book. It must be so difficult to decide on a cover photo, but I think Dorie made the right choice with this cake. It is very representative of the recipes in the book; elegant, delicious and straight forward to make. Thank you to Stephanie of Confessions of a City Eater for finally selecting the cover recipe! She has the recipe posted on her blog.

Cinnamon Chocolate Sauce

This sauce is soft and spreadable when refrigerated, but pourable and drippy when warmed. It makes a nice topping over an iced cake, for ice cream, or can be used to make hot cocoa or mochas.  It is also great spread on graham crackers. The corn syrup adds a significant amount of sweetness, so I prefer to use a bittersweet chocolate, but if you like sweet chocolate sauces a semisweet chocolate might be a better choice.

Makes about 1 cup of chocolate sauce

2.5 oz.( by weight) cream
3.5 oz.( by weight) corn syrup
1 cinnamon stick
2.5 oz. bittersweet chocolate, chopped
1/8 tsp. ground cinnamon
pinch of salt

Place the chopped chocolate in a medium bowl and set aside.

Bring the cream, corn syrup and cinnamon stick to a boil in a small sauce pan. Remove from the heat, cover, and let the cinnamon infuse into the liquid for 20 minutes. Remove the cinnamon stick, and re-heat the mixture to just below a boil. Pour the hot liquid over the chopped chocolate and let it stand for 30 seconds before beginning to whisk the mixture together. Once the chocolate and cream are nicely combined add the ground cinnamon and pinch of salt and stir to combine. Taste the sauce and adjust the seasoning adding more cinnamon if desired.

Let the mixture cool at room temperature to the desired consistency if pouring on a cake. Store remaining sauce in the refrigerator and re-warm gently in the microwave to regain the liquid consistency.

Fresh cranberries are showing up at the market, so it is the perfect time to share my cranberry sauce recipe with you. Freshly made cranberry sauce is such a world away from the canned version. Granted it won’t have the lovely can shape and can ridge texture on the sides, but the taste of freshly made cranberry sauce easily outweighs the nostalgia of cranberry sauce shaped like a can. If you have never made cranberry sauce, you need to know it is a snap to make. I have been making versions of this recipe for my entire adult life. Over the years it has evolved into what is now my favorite version.

photo by David Peterman

Warm exotic spice flavors play between the sweet and tart flavors of this sauce. It is perfect for the Thanksgiving table, but I enjoy this cranberry sauce on turkey sandwiches all year long.

Spiced Cranberry Sauce

Makes about 3 cups

16 oz. fresh or frozen whole cranberries
¾ cup water
½ cup red wine vinegar or raspberry vinegar
1 Tbsp. balsamic vinegar
2 cups sugar
zest of one medium orange
2 star anise, whole
1 ½ tsp. cinnamon, ground
½ tsp. clove, ground
½ tsp. allspice, ground
½ tsp. cardamom, ground
1” piece of fresh ginger, juiced in garlic press

Clean and de-stem cranberries. In a medium saucepan combine cranberries, vinegars, water, sugar, orange zest, and star anise pods. Cook over medium heat until cranberries begin to pop. Stir and mash the berries with the back of a spoon.

Add the spices and the ginger juice. Cook at a medium-low boil for 8 minutes, stirring occasionally.
If you prefer less pulp, press a quarter to half of the sauce through a sieve to strain. Taste the sauce and adjust spices as desired*. Once the sauce cools it will thicken.

It keeps well for a few months in the refrigerator. If you like to can, preserve this sauce following proper canning proceedures. Leave ¼ inch headspace and process in a water bath for 10 minutes, if using half-pint jars or smaller. If you pack in larger jars, or live at an altitude above 1000 feet, refer to a trusted canning resource to adjust the processing time.

* Spice Note: I use whole spices and grind them as I need them. Once I made the switch to buying whole spices I dialed back the amount of spice in the recipe because freshly ground spices are so much more powerful. If you are using pre-ground spices and feel like the flavors aren’t as prominent as you would like, add a bit more of each to suit your taste.

This week’s Tuesday’s With Dorie activity of baking Pumpkin Muffins led to a pancake and cranberry maple syrup creation all because the grocery store only had large cans of pumpkin. Leftovers generate such creativity!

photo by David Peterman

Muffins first. Dorie’s recipe for pumpkin muffins in Baking: From My Home to Yours, is very good. As usual, my taste preferences drove me to fiddle with it a bit. I substituted half the all-purpose flour with whole wheat pastry flour, which is a very finely ground flour made from soft wheat that has a low protein level and thus has less gluten forming ability, which results in tender baked goods. Whole wheat pastry flour is a great way to add a touch of whole wheat goodness while avoiding the heavy dense texture that can result with some whole wheat baked goods.

Protein content in flour
Low protein flour is sold as pastry flour or cake flour and is a good choice when baking goods where tenderness is the goal, for example, biscuits, muffins, cakes, and pie crusts. Often a combination of all-purpose flour and pastry flour works nicely. On the other end of the spectrum is bread flour which is high in protein and great for forming the strong gluten bonds necessary for bread to rise and hold its shape. The tricky element is the protein content of flour ranges depending on where the wheat is grown. In the southern region of the U.S, all-purpose flour has much lower protein content than flour in other parts of the country. National brands of all-purpose flour have a protein content of 11-12, but all-purpose flour in the South, such as White Lily brand, has a protein content of only 8-9. Pastry flour generally has a protein level of 8-9 with cake flour at 7-8.  Whole wheat pastry flour has a protein content of 9 vs. anywhere from 11-15 for whole wheat flour. Just for reference, bread flour is in the 12-13 range. So if a recipe works great at home, but bombs when making the same recipe while visiting a different part of the country, it could be the flour, not you!

Ref: McGee, Harold. On Food and Cooking. New York, Scribner, 2004.
Corriher, Shirley. CookWise. New York, HarperCollins, 1997.
Wing, Daniel and Alan Scott. The Bread Builders Hearth Loaves and Masonry Ovens. White River Jct., VT, Chelsea Green, 1999.

I added half a cup of fresh cranberries because I had them on hand, and cranberries with pumpkin, well, you just can’t go wrong. Dorie suggests topping the muffins with sunflower seeds, but I stayed true to the pumpkin theme and when with pumpkin seeds (pepitas) then gilded the lily with a sprinkling of ginger sugar to add a nice crunch to the top. I increased the amount of salt to 1/2 tsp. from 1/4, which just didn’t seem like enough for the volume of batter and all the other spices. There were many comments in the group that the 400 degree F oven temperature was too hot; I choose to bake at 350 degrees F with a convection fan, and my muffins baked beautifully in about 22 minutes.

Overall, I love the results. They are flavorful, tender, and most importantly, not greasy. The cranberries add a nice tart zing and great color. A big thank you to Kelly of Sounding My Barbaric Gulp for selecting a recipe to get us all in the mood for fall and one that inspired some great pancake improvisation – read on…

photo by David Peterman

Pumpkin Pancakes with Cranberry Maple Syrup

These deliciously dressed up pancakes are the result of leftover pumpkin after making pumpkin muffins. The Cranberry Maple Syrup walks the line between a beautiful jam and syrup, with the whole cranberries offering textural interest and the perfect tartness to play against the sweet maple syrup. The pecans in the pancakes blend seamlessly with the syrup, like a perfect match. This would be a very festive start to Thanksgiving or Christmas day. Leftover pancakes freeze well and reheat nicely in the toaster for a quick mid-week breakfast. 

Makes about 10 six-inch pancakes.

Cranberry Maple Syrup
1 cup whole cranberries, fresh or frozen
1 cup maple syrup
1 Tbsp. dark rum or bourbon
zest of one orange
2 star anise pods, or a cinnamon stick

Combine all the ingredients in a small saucepan over medium heat. Once the cranberries begin to pop, cook at a low boil for 5 minutes stirring and mashing the berries occasionally. Remove from heat and set aside. When ready to serve, remove the star anise pods or cinnamon stick and re-warm if necessary.

Pumpkin Pancakes
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
3 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger powder
1/4 tsp. nutmeg
1/4 tsp. clove
1/2 cup pecans, toasted and chopped

2 cups buttermilk
3 eggs
3/4 cup pumpkin puree
2 Tbsp. unsalted butter, melted

Preheat griddle to 375 degrees F.

In a medium bowl combine the flours, sugar, baking powder, baking soda, salt, spices, and nuts. Mix well to incorporate the dry ingredients together. In a separate bowl, combine the buttermilk, eggs, pumpkin, and melted butter. Pour the liquid ingredients into the flour mixture and stir just enough to combine. A few lumps and dusty spots are better than over mixed batter.

Ladle batter onto hot oiled griddle or frying pan and cook until golden brown on both sides. Serve with Cranberry Maple Syrup.

More delicious cookies are piling up in the kitchens of the Tuesdays with Dorie online baking clan. This week we indulged in Chocolate Malted Whopper Drops. Oh yes, it was off to the candy isle to stock up on a big carton of whoppers!

photo by David Peterman

I love malt and whoppers so I knew these would be a big hit with me, though I also know from experience that desserts with candy mix-ins run the risk of being cloyingly sweet. I am not a fan of the sickly sweet stuff, so I hedged my bets with extra bitter 70% dark chocolate chunks in place of the bittersweet chocolate or chocolate chips that Dorie calls for. I am happy I did. The cookies are rich and chocolaty, and the sweet hits of melted malt balls are nicely tempered by the bitter chocolate chunks. Additionally, I topped them with a light sprinkling of Murray River Flake Salt as a final counterpoint to the sweet candy and a flavor enhancer to the chocolate.

The biggest factor for these cookies slipping from “ooh-ahh” reviews to “eh” is baking time. They are a bit of a cakey cookie and the difference between soft and gooey or dry and cakey could be as little as an extra thirty seconds to a minute in the oven. Error on the side of underdone and they will be “ooh-ahh”‘ good.

photo by David Peterman

So now that I have a big jar of leftover malt powder in my cupboard what do I do? Oh, sure I could make more cookies, but it’s not like the extra whoppers are going to even last until tomorrow, so I thought I had better come up with another plan. My need for a future-use plan is due to the last time I had a jar of malt; it languished in the back of my cupboard for about five years and the remaining contents was so rock hard I finally tossed it out a few months ago. Feeling a bit guilty, I decided to put it behind me and move on. Then this recipe comes along forcing me to face my demons! I vow to use the entire jar of malt and not let a single bit go to waste. Or should I say every bit will go to waist!

The first thing that came to mind is a spicy malted hot cocoa. Like it or not the air is starting to have that crispy nip of fall, at least here in the Northwest where we never really even had summer this year, and hot cocoa is one of my favorite cold weather treats.

Wed. 8/17 – I have updated the recipe now that I have been drinking it for a few more days. I decided it needed more malt and more cocoa.

Spicy Malted Hot Cocoa Mix
1 cup malted milk powder
3/4 cup unsweetened cocoa powder
1/4 cup sugar
3 teaspoons cinnamon
2 teaspoons ancho chile powder
1 1/2 teaspoons allspice
1/2 teaspoon cayenne pepper

Combine all the ingredients together and mix well. Store in an airtight container.
To make a spicy hot beverage, heat one cup of milk and whisk in 3 Tablespoons of Spicy Malted Hot Cocoa Mix. Relax and enjoy.

This has a pretty good kick, so if you don’t like spicy cut back on both the ancho chile and cayenne pepper. Hot cocoa is the perfect place to use a high quality dutch processed cocoa powder if you can. After tasting this, I am not the least bit worried about that extra malt powder languishing in the cupboard this time. I may even need to buy another jar before the winter is over.

Thank you to Rachel of Confessions of a Tangerine Tart for this week’s recipe selection. You can find the recipe for Chocolate Malted Whopper Drops in Dorie Greenspan’s book Baking: From My Home to Yours.

Big, thick, chewy, peanutbuttery, chocolaty chunky cookies is what I’m talking about. How could that be anything but good?

photo by David Peterman

The Tuesdays with Dorie group had me making cookies this week. This recipe, which you can find in Dorie Greenspan’s book Baking: From My Home to Yours, brings the three classics of chocolate, oatmeal, and peanut butter, together in a delicious and harmonious way without letting one single ingredient steal the spotlight. I really expected these to be peanut butter cookies with stuff in them, but far from it. It could be that the addition of cinnamon and nutmeg ends up keeping all the star ingredients in check.

Two process discoveries I made: I preferred them cooked a bit crispier than I normally bake cookies, and the dough was better after aging in the fridge for two days. Dorie recommends baking at 350 degrees F and because I usually bake with the convection fan on, which makes the oven a bit hotter, I dropped the temp to 325 degrees F. The second batch I baked at 350 with convection and let them go until I saw the tops just starting to brown, and though they were a bit crispy they weren’t dry. The crunchier bite worked becasue of the peanut butter component in the dough.

photo by David Peterman

The idea of cookie dough benefiting from a 24 to 72 hour rest in the fridge was first brought to my attention by a New York Times article on the perfect chocolate chip cookie. I can’t honestly say that I noticed as dramatic a difference as the article set me up to expect when I tried their recipe and baked batches off at different time intervals, but with this dough I did prefer the extended resting period becasue the oats softened and became more integrated into the baked cookie. The hearty thick cut oats I used were a bit toothsome the first day I baked them. I didn’t intend to test the resting period with this dough, it just worked out that I didn’t have the time to bake the whole batch at once and ended up with a happy discovery.

The NYT article did have a permanent impact on my cookie baking, but because of salt not resting time. A light sprinkle of salt on the cookies before baking delivers a perfect delicately salty counterpoint to the sweetness of the dough and chocolate. Though my choice is flake salt, specifically Murray River Flake Salt over sea salt.

It was fun to bake cookies this week. Thanks to Stefany of Proceed with Caution for the great selection.

Chocolate pudding is the happiest dessert there is. With the first spoonful conversation inevitably ceases as my full attention is drawn to concentrating on every rich creamy bite. I blissfully drift off to a happy place thoroughly savoring the smooth luxuriousness until the clinking of the spoon on the dish fores me to accept the fact that nothing more can be scraped from the bowl.

The happiness being whipped up in the kitchens of the Tuesdays with Dorie bakers this week is thanks to the excellent selection from Melissa of It’s Melissa’s Kitchen. You can find Dorie’s delicious Chocolate Pudding recipe in her wonderful book Baking: From My Home to Yours.

What is unique about this chocolate pudding is the process rather than the ingredients. Milk, cocoa powder, sugar, cornstarch, eggs, chocolate, butter and vanilla; no surprises here. The method of mixing with a food processor both before and after the thickening process is what is interesting. Dorie’s rational is that working in some air during the processing phase creates a lighter and highly velvety texture. I concur. This is a luxurious pudding. It has good chocolate flavor and an outstanding texture. It will make you happy on the inside!

Before diving into making this recipe I was thinking about how to serve it up and I really wanted some whipped cream as a garnish, but had none. Not wanting to make a special trip to the store I spotted some sour cream in the back of the fridge and I had an instant flashback to the Strawberries Romanoff dessert that was served in a restaurant I worked in as a teenager. I recall the Romanoff sauce was just sour cream blended with some brown sugar and it was stunningly delicious.

I figured brown sugar sweetened sour cream and chocolate pudding would get along just fine together. Add a touch of cinnamon and it would be a sure thing. A quick glance at the sour cream, whew, it’s not expired. On with the sauce-de-improvisation.

Many versions of Romanoff sauce are a combination of sour cream and whipping cream, but if you have been paying attention you know that I don’t have any whipping cream. I have seen versions that add a splash of booze, orange flavoring, and different spices. Here is my version that is deliciously successful on chocolate pudding and summer-fresh strawberries.

Romanoff Sauce
1/2 cup sour cream
2 Tablespoons brown sugar
1/4 teaspoon cinnamon
Vigorously whisk the ingredients together until the brown sugar dissolves. Add additional cinnamon to suit your taste. Chill to set, then serve a generous dollop on chocolate pudding or fresh strawberries.

More than any other dessert item people seem to be passionately loyal to their favorite brownie recipe. Maybe it’s because brownies are more diverse than most desserts. Do you like cakey, chewy, or fudgy? A crispy top, soft top, or frosted top? Are nuts a requirement or a crime? How about other mix-ins like dried fruit, chocolate bits, or spices? 

Maybe that is why Dorie Greenspan offers us twelve different chocolate brownie recipes and two blondie options in her book Baking: From My Home to Yours. This week Di, at Di’s Kitchen Notebook, had all of us in the Tuesdays with Dorie baking club whip up the French Chocolate Brownies. Interestingly Dorie developed this recipe with the intention of it being a French chocolate fondant cake, but when she served it to dinner guests and they excitedly exclaimed “brownies!” She wisely rolled with it and the recipe is now known as French Chocolate Brownies.

The unique characteristics of this recipe are rum-soaked raisins, cinnamon, and 3 eggs. More eggs than typical brownies, but this was originally intended to be a cake. Anyone who likes their brownies on the cakey side will like these, but don’t think these are dry fluffy cake-like brownies. No sir, they are still very moist and dense with the requisite crackly top. You may bristle at the rum-soaked raisins, but I tell you they are delightful little taste treasures that surprise the palate with each bite. The raisins dress these brownies up; like fancy French brownies!

I am no different than any of you and I have my favorite brownie recipe that this will not replace. A key criterion for brownies in my book is to only dirty one bowl during the process of making them. I have also come to realize that cocoa powder is what delivers that true brownie flavor I seek. The Chocolate French Brownies don’t meet either of my personal brownie criteria, so judging them not as brownies, but as a delicious chocolate dessert, I really like them.

I followed the recipe as written with a slight baking variation. I did not place my pan on a baking sheet in the oven and I baked them using the convection fan which cooked them a little quicker. I would have like them a little less sweet and next time would use a 70% chocolate or cut back the sugar a touch. To tone down the sweetness, I dusted them with a Mayan spiced Valhrona cocoa powder that complemented the hint of cinnamon in the recipe and added a little chile kick as well.

It seems that if it weren’t for my weekly baking assignment with Tuesdays with Dorie, I would have a rather empty blog. I have been working on other topics to post and they will be showing up soon, but now it’s time to talk about sticky buns, which was Madam Chow’s baking selection this week.

As if sticky buns aren’t indulgent enough, these are made with brioche dough! I will admit that my high marks for this recipe could be rooted in the fact that this was the first time I have made brioche that was really good, but the finished buns were truly a sticky gooey delight – the second time around.

The reason for the second batch comes later in the story, the first step is making the brioche which worked beautifully once I got over the fact that I was putting three sticks of butter in the mixer. A near disaster was averted when I turned around just in the nick of time to prevent my Kitchen Aid mixer from walking off the counter during the final kneading, whew. The brioche recipe set me up for an easy recovery when I realized I needed to re-make the buns because it makes double what is needed for the sticky buns. With back-up dough just standing by in the refrigerator, I simply announced we would be having sticky buns for lunch rather than breakfast and got back to work.

My downfall was placing my baking dish on a baking sheet lined with a silpat as the recipe suggests. It sounds harmless, but this is a suggestion I usually ignore in recipes and for some reason I used the extra pan this time. The problem is the pan created too much insulation and the bottom of the buns were very undercooked while the tops nearly burned. Additionally, I think it was the top and bottom temperature differential that caused the buns to spiral up like growing volcanoes. Of course I didn’t realize the bottom was still so doughy before I turned them out of the pan and by that time it was too late. Happily, I was able to reuse the pecans and in picking at the cooked parts came up with a few additional adjustments for the next batch.

Take-two started with taking advantage of the opportunity to add some flavor to the sticky part. Anytime I can play in the spice drawer I will so I tossed a beautiful cinnamon stick in to cook with the sugar, butter, and honey and I added about 1/4 teaspoon of salt. The glaze is essentially a caramel and nothing goes better with caramel than a touch of salt. I might even bump this up a bit next time. If I had an orange on hand I would have also tossed in a nice slice of the peel to infuse along with the cinnamon stick. Subtle changes that were very pleasing. If I weren’t reusing the pecans, I would have toasted them first as well. I also added an extra 1/2 tablespoon of cinnamon to the filling which I don’t think is necessary, but I liked the stronger flavor. This time I baked them without the extra pan liner and they were beautiful. It pays to know your own oven and follow your instincts.

Honey is cooked with a cup of brown sugar and a stick of butter to make the glaze and I think honey is the key to achieving such a nice caramel sticky coating on the buns. These really do live up to their name and with the built in back-up dough for a second take, how can you not give it a shot? It’s also important to remember that sticky buns are just as good at lunch as they are at breakfast! You can find all the Tuesday with Dorie recipes in Dorie Greenspan’s wonderful book, Baking: From My Home to Yours. It is worthy of space on your bookshelf.