Maple Cupcakes with Cinnamon Frosting

Maple Cupcakes with Cinnamon Frosting

Sometimes, you just have to make cupcakes, even if you have no good reason to.

Maple Cupcakes with Cinnamon Frosting

It might begin with one of your friends sending you a recipe for an “autumnal birthday cake.”

Maple Cupcakes with Cinnamon Frosting

I tried for a few weeks to come up with an excuse to bake this cake, then finally threw caution to the wind, bought a ridiculous amount of maple syrup (1 1/2 cups, for the record, is a RIDICULOUS amount of maple syrup), and went for it.

Maple Cupcakes with Cinnamon Frosting

I didn’t feel like making cakes (and I got my cupcake tin back, in case you were on the edge of your seat from my previous post), so cupcakes it was!

Maple Cupcakes with Cinnamon Frosting

This recipe makes a great cake with a lot of maple flavor–1 1/2 cups of maple syrup will do that, I suppose (can you tell I’m completely flabbergasted that this recipe used ONE AND A HALF CUPS of maple syrup? because I am). I’m not keen on meringue frosting since I don’t like eggs, so I swapped that out for an incredible whipped cinnamon frosting from Sweetapolita, one of my favorite cake blogs.

Maple Cupcakes with Cinnamon Frosting

The overall effect is basically a brunch cupcake. They taste exactly like pancakes with cinnamon butter. For that reason, I deeply believe these would be dynamite with bacon sprinkled on top. Sadly, I am currently a reluctant vegetarian, so alas, no bacon for me.

Maple Cupcakes with Cinnamon Frosting

Happily, I ended up making these just in time for a friend’s birthday! It all comes full circle in this blog (recall: we began with “autumnal birthday cake”). Sometimes procrastinating on baker-blogging gets you places in the end, folks. That’s your lesson for today–now go bake these, put bacon on top, and have yourself a brunch snack.

Maple Cupcakes with Cinnamon Frosting

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Autumn Spice Snickerdoodles

It is officially autumn.

Autumn Spice Snickerdoodles

I’m living in giant sweaters and boots, and just got a new coat.

Autumn Spice Snickerdoodles

I painted my nails red this weekend and settled in for a Gilmore Girls marathon (that burgundy pre-Instagram filter on the opening credits just instantly puts you in the fall mood).

Autumn Spice Snickerdoodles

And I’ve had my favorite Christmas-y smelling candle lit all weekend.

Autumn Spice Snickerdoodles

So obviously this weekend when I settled in for some baking, I knew I needed cinnamon and browned butter involved, and it seemed the logical next step to throw in some other winter/autumn spices: cardamom, nutmeg, allspice, cloves, and ginger. They are crisp on the outside and cakey on the inside–the perfect snickerdoodle.

Autumn Spice Snickerdoodles

The real reason I baked was because I have a friend coming over for a visit, but even though I normally have pretty good self-control over leaving my baking be after a taste test, I just cannot stop eating these things. (Cleverly, I made them bite-size so even though I’ve had at least half a dozen already, it looks like I’ve barely made a dent. Pro baking tip from me to you!)

Autumn Spice Snickerdoodles

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Cinnamon Sugar Doughnuts

You guys. I finally bought a doughnut pan.

Cinnamon Sugar Doughnuts

I couldn’t resist. They’re the only thing I’ve wanted to bake lately. And you can’t make doughnuts without a doughnut pan. (Well, I guess you could, but I’m not into deep frying.)

Cinnamon Sugar Doughnuts

I blame my friend AJ, who started this madness, and Tracy from Shutterbean, whose recipe I used– I love her blog (and you should definitely listen to her on the Joy the Baker Podcast)!

Cinnamon Sugar Doughnuts

These are delicious and are super fluffy, so you barely realize you’re eating baked doughnuts instead of fried. They’re going into work with me tomorrow because even I cannot eat six doughnuts in one night. So… two lucky people are going to be getting doughnuts tomorrow.

Cinnamon Sugar Doughnuts

I know it’s been a while since I’ve posted, but grad school certainly keeps a girl busy. Happily, I can now fuel my studies with doughnuts.

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Advent 2012–Day 8

Advent 2012--Day 8

OK, I was a little nervous about this one.

Advent 2012--Day 8

I really don’t like spicy things…and I was actually about to skip it completely.

Advent 2012--Day 8

Happily, this chocolate bar is not too spicy at all. Rather, it’s more earthy. I love the cinnamon in it. Makes me think I should start drinking Mexican hot chocolate!

Advent 2012--Day 8

In other news I was super productive today: I went Christmas shopping AND I finished a paper. AND I put up my tiny fake Christmas tree. Go me!

Advent 2012--Day 8

» Red Fire Bar | Mexican ancho & chipotle chillies + Ceylon cinnamon + 55% cacao dark chocolate
» Check out Day 8 of my sister’s nail polish advent calendar!
» Introduction to my Advent 2012 blog post series

Speculoos Cookies

Told you I’d be back! I couldn’t resist this recipe from this month’s Bon Appetit. You say speculoos, Dorie Greenspan, or spice cookies, and I say a big YES.

Speculoos Cookies

The recipe includes a very simple powdered sugar icing. But if, like me, you only have dark brown sugar and dark molasses in your house (the recipe asks for light in both cases), I don’t think you need the icing. The cookies will turn out a bit darker, a bit spicier, and sweeter. Use your favorite sanding sugar (I used gold but any raw crystal sugar will do) and you’re good to go.

Speculoos Cookies

The best part is that you can freeze the dough, roll the log in sugar when you’re ready to bake, and just slice off a baking sheet full of them and have them fresh whenever you want. They would be great holiday cookies–easy to make, and perfect after big dinners with a cup of coffee.

Speculoos Cookies

I’m starting to feel like baking again, and have plans to make lots of holiday cookies (wishful thinking, but worth hoping!)–so do you have any favorite treats you like to make over the winter holidays? I’m especially excited about this

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Browned Butter Snickerdoodles

Browned Butter Snickerdoodles

There’s nothing like a snickerdoodle, is there?

Browned Butter Snickerdoodles

So sweet, super cinnamony, and using browned butter in your dough adds a depth and nutty flavor that makes these feel a bit more grown-up and special.

Browned Butter Snickerdoodles

My favorite part of this recipe is the texture. These are fluffy, caky, and chewy, with a crisp exterior. Definitely a new staple recipe for me!

Browned Butter Snickerdoodles

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Cinnamon Roll Scones

Cinnamon Roll Scones

You guys know how I love scones, right? And cinnamon? And butter and sugar? Well then you have some small inkling of how excited I was when I saw this recipe for biscuit cinnamon rolls.

Cinnamon Roll Scones

So fervent was my desire to bake these that I turned on my oven (400 degrees, no less) on an 85-degree day.

Cinnamon Roll Scones

They were a little fussy because of the heat, but on a cold winter day when you’re not ready to bust out the yeast to make cinnamon rolls (who ever wants to do that, seriously?!), these would be perfect.

Cinnamon Roll Scones

They are literally just a nice buttermilk scone dough all rolled up with melted butter and cinnamon. So easy!

Cinnamon Roll Scones

They take a bit longer to bake and cool than your normal scone, but right out of the oven they have all the best parts of a yeasted cinnamon roll without all the work: hot, melty, crystallized cinnamon sugar and sweet, light, flaky dough.

Cinnamon Roll Scones

I will never make another traditional cinnamon roll again! Okay, well, to be honest, I have never actually made a legit cinnamon roll before… but now I will never have to.

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