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Fall Baking & Cooking

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

Cinnamon Spritz Cookies

Spice up your Spritz!  With lots of cinnamon flavor, these buttery Cinnamon Spritz Cookies are a fun twist on a classic.

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #fallbaking #cinnamon #spritz #cinnamonspritz

OXO has supplied me with the tools to make these cookies, the recipe and opinions are my own.  #OXOgoodcookies

I typically only make Spritz Cookies during the holiday season since that’s when my Mom would make them when I was a kid.

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

I’ve shared recipes for her Holiday Spritz and a Gluten-Free Spritz on TJCB in the past, so when OXO came out with a fun new set of Autumn themed disks for their cookie press I was inspired to make a cinnamon spritz cookie perfect for Fall!

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

These new Autumn disks for the cookie press are so incredibly adorable!  My personal favorites are the turkey and spider!

I mean, the pumpkin, the leaf, and the wreath are cute too… but that turkey! Totes Adorbs!

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

I never really paid much attention to the type of cookie sheet I used when I baked cookies, however after using OXO cookie sheets over the last few years I won’t go back to using anything else! 

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

The Non-Stick Pro Cookie Sheet features a unique micro-textured pattern that ensures even baking and adds structural rigidity. An oversized edge makes it easy to grip and carry to and from oven.

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

The OXO Cookie Press makes consistently shaped cookies with a simple pump of the large, comfy lever!  It’s one of my favorite tools to make cookies because it’s so quick and easy to use!

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

Now let’s talk about the cookies.

These Cinnamon Spritz Cookies are SO GOOD.   I already love the traditional Spriz cookie, but there’s just something about the addition of the cinnamon that just knocks this recipe out of the park!

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

They are buttery, soft and so good.  I mean it.  Seriously.  I know I say I love all the things I make on my blog… but these Cinnamon Spritz Cookies are something special.

Dunk them in your coffee, tea or milk for an afternoon snack or just grab a couple to have as dessert with lunch.  Either way, cinnamon spritz cookies are the perfect treat!

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

On a total side note… I have a new partner on my blog, Fanette of Frenchly Photography!  She has the ability to capture the most amazing photos of the desserts I’m creating.

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

I have these ideas in my mind of what I want and she makes it happen!  Fanette took so many beautiful pictures of these cookies, I really want to share them all!

Ok… just one more picture!!!

Cinnamon Spritz Cookies | The JavaCupcake Blog https://javacupcake.com #oxo #OXOgoodcookies #fallbaking #cinnamon #spritz #cinnamonspritz

Hope you try this recipe for Cinnamon Spritz Cookies!!  Let me know if you and what you think!

Happy Baking!

Cinnamon Spritz Cookies

Cinnamon Spritz Cookies

Yield: 5 dozen
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

Ingredients

Ingredients

  • 1 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 3 egg yolks
  • 1 Tbsp cinnamon extract
  • 1 Tbsp ground cinnamon
  • 2 1/2 cups all-purpose flour

OXO Supplies

  • OXO Non-stick Pro Cookie Sheet
  • OXO Cookie Press with Disk Storage Case
  • OXO Cookie Press Autumn Disk Set
  • OXO Silicone Cookie Spatula

Instructions

  1. Preheat oven to 400 F degrees. Line the OSO Cookie Sheet with parchment paper.
  2. In the bowl of your stand mixer, cream together the butter and sugar for about 3 minutes.
  3. Add the eggs, one at a time and mix until smooth. Scrape the sides and bottom of the bowl to ensure all the egg has been incorporated.
  4. Pour in the cinnamon extract and mix to combine.
  5. In another bowl, sift together the flour and ground cinnamon.
  6. In three parts, add the flour and mix until just combined. Scrape the bowl.
  7. Divide evenly into 4 parts.
  8. Add gel food coloring and mix until combined.
  9. Fit the OXO Cookie Press with an Autumn themed disk. Force the dough through the cookie press onto the prepared cookie sheet.
  10. Bake for 5-7 minutes. DO NOT OVERBAKE!!
  11. Use the OXO Cookie Spatula to remove the cookies to a wire rack to cool completely before enjoying!

 

Pumpkin Spice Molasses Cookies | JavaCupcake.com

Pumpkin Spice Molasses Cookies

Imagine your favorite molasses cookies, your favorite ginger cookies and your favorite pumpkin cookies.  Now imagine all three of those cookies rolled into one delicious cookie and you’ve got my Pumpkin Spice Molasses Cookies!

Pumpkin Spice Molasses Cookies | JavaCupcake.com

Every fall, I try to come up with at least one new (to me) recipe whose main ingredient is pumpkin.  This season, I decided to combine my husband’s love for ginger and my love for molasses into a pumpkin cookie perfect for the season.

This recipe didn’t turn out exactly how I imagined it in my head… I was going for a chewy cookie, but these are more cakey.  Which is okay, to be honest because the flavor is out of this world!

Pumpkin Spice Molasses Cookies | JavaCupcake.com

The extra Turbinado sugar added after baking adds just the right amount of sweet crunch to the soft cookie.  I probably at half of these cookies myself.  They were kinda irresistible.

So yeah… try these Pumpkin Spice Molasses Cookies.  They’re not the prettiest… but they are the tastiest!

Happy Baking!

Pumpkin Spice Molasses Cookies

Pumpkin Spice Molasses Cookies

Yield: 3 dozen
Prep Time: 1 hour 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 3 cups all-purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • ⅓ cup dark molasses
  • 1 egg
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 2 cups Turbinado sugar

Instructions

  1. In the bowl of your stand mixer, cream together the butter and sugar for 1 minute.
  2. While the sugar/butter is creaming, sift together the flour, baking powder, salt, ginger, and cinnamon until well incorporated.
  3. Add the molasses to the butter/sugar and beat until incorporated. Add the egg and mix on high for at least 1 minute until the light and fluffy.
  4. Scrape the sides of the bowl and mix in the pumpkin.
  5. A little at a time with the mixer on low, add the flour and spice mixture. Mix only until just combined.
  6. Separate the dough into four sections. Place each section onto a large piece of plastic wrap. Fold the wrap over the dough then shape it into a log about 8in long. This will be the width of you cookies, so i you want small cookies make the log longer, bigger cookies make the log shorter. Repeat with the remaining dough. Chill the dough for about an hour or until firm enough to cut through.
  7. While the dough is chilling, preheat the oven to 325F degrees. Line 2 large baking sheets with parchment paper.
  8. Once firm, unwrap the dough and cut it in half. Cut those halves in half. And finally cut the quarters in half.
  9. Pour the Turbinado sugar into a bowl or dish and coat each cookie in the sugar then place them 1-2 inches apart on the prepared baking sheet.
  10. Bake 12-17 minutes depending on how cold your dough when you put it in the oven. You want the edges to begin to crisp but the center to remain soft. Under baking will create a wet, under-baked look on top of the cookie.
  11. Cool the cookies on the baking sheet at least 5 minutes before removing to cool on a wire rack. They are soft and fragile, so be gentle. Sprinkle more sugar on top of each cookie while still hot.

Notes

This cookie was inspired by A Family Feast.

 

Plum Raspberry Galette | JavaCupcake.com

Plum Raspberry Galette

Buttery, flaky free-form crust filled with fresh plums and raspberries makes this Plum Raspberry Galette the perfect dessert to take you into Fall!

Plum-Raspberry-Galette-53wm2I’ve been seeing gorgeous photos of galettes all over the internet this summer and I had no idea what they were or why they were so popular.  So I did a little research and discovered that a galette is like a pie, but it’s made without a pan to bake it in.  It’s made with a free-form crust baked on a flat sheet filled with any fruit of your choice.

I filled mine with plums.

Plum Raspberry Galette | JavaCupcake.com

Plums I picked myself from my friends plum tree in her backyard.  German plums.  So good just on their own but I knew they’d be perfect in this galette.

I wanted to include a bit of sweetness and color and decided on these fresh, local raspberries.

Plum Raspberry Galette | JavaCupcake.com

I didn’t pick them myself, but they are probably the best raspberries I’ve ever had in my life.

This entire recipe took no time at all to put together.  Using the food processor was a breeze and slicing up the plums took only a few minutes.  Don’t let the 2 hour prep time fool you, most of that time is the dough chilling in the refrigerator.

Plum Raspberry Galette | JavaCupcake.com

Have you ever heard of Amarettini cookies before?  I had never seen them before I came to Germany, but they are served in cafes all over Germany with your cappuccinos and espressos.  These small, round cookies taste of caramel and nuts and I used them under the fruit to thicken the juices and protect the bottom crust from getting soggy.

Plum Raspberry Galette | JavaCupcake.com

If you can’t find these cookies, use your favorite graham cracker, biscotti or nut cookie crushed up finely then mix with the flour.

I served my Plum Raspberry Galette with a cup of my favorite coffee, but it would have been amazing with a small scoop of vanilla gelato too.  The tart plums with the sweet raspberries would be delicious with the creaminess of vanilla gelato.  I’m definitely going to have to make this again just so I can eat it that way!

Plum Raspberry Galette | JavaCupcake.com

Do you have any fruit trees in your garden?  This galette is so incredibly simple to put together that almost any fruit would pair perfectly with the flaky, buttery crust!

And let me tell you about this crust.  If you know me… you know that I HATE making pie crust.  I can never get it so it’s light, flakey and buttery.  This recipe, however, is all of those things and it’s FOOL PROOF.  The key is super cold everything and keeping it that way.  Which is why it’s made in a food processor so warm hands don’t heat up the dough.

Plum-Raspberry-Galette-109wm

From now on, I’m making my own pie crust using this recipe and I’m totally making galettes for every season!

Happy Baking!

Plum Raspberry Galette

Plum Raspberry Galette

Yield: 8
Prep Time: 2 hours
Cook Time: 50 minutes
Total Time: 2 hours 50 minutes

Ingredients

Galette Dough

  • 5.6oz all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 4oz unsalted butter, cubed & very cold
  • 2.5oz ice water (1 large ice cube plus water to equal 2.5oz)

Filling

  • 1/2 cup Amarettini cookies
  • 1 Tbsp all-purpose flour
  • 1lb plums
  • 1 Tbsp butter, melted
  • 2 Tbsp sugar
  • 3 oz fresh raspberries

Instructions

Galette Dough

  1. Measure the ice water and set aside to get cold.
  2. In the bowl of your food processor, add the flour, granulated sugar and salt. Pulse 2-3 times until combined.
  3. Add the very cold, cubed butter and pulse again until just combined and the butter is still in chunks. DO NOT OVER PULSE OR MIX!
  4. All at once, pour in the cold ice water and turn on the processor to low. Run for 5-10 seconds or until the dough comes together. This will happen quickly, make sure not to over process.
  5. Remove the dough and pat it gently into a ball. Wrap the ball in plastic wrap then press it gently into a disc.
  6. Chill the dough for at least 1 hour or until firm all the way through.

Filling

  1. Preheat oven to 400F degrees. Line a flat baking sheet without sides with parchment paper. If you do not have a completely flat baking sheet, simply flip over the one you have so that the edges are down and the flat is up. Place the parchment paper on this side.
  2. Combine the Amaretti cookies and the flour in a food processor. Process together on high until crushed finely. Set aside.
  3. Prepare the plums by washing and completely drying them. Cut them in half and remove the pits. Cut each half into 2-3 pieces long way depending on how big they are. I used smaller plums so most of them were only cut in half.
  4. On a floured surface, roll the dough out to a 15in circle. Don't worry if the edges crack a little, these are meant to look rustic.
  5. Fold the dough in half then in half again so it's a triangle. Carefully move the dough to the prepared baking sheet and unfold it.
  6. Spread the crushed Amaretti in the center of the dough leaving a 2in edge on the outside clear.
  7. Plum Raspberry Galette | JavaCupcake.com
  8. Arrange the plums in over the crushed Amaretti in concentric circles, overlapping slightly.
  9. Fold the edges of the dough over onto the plus, pleating the dough as you go.
  10. Brush melted butter over the top of dough and sprinkle the sugar & any extra crushed amaretti you have over the top of the entire galette.
  11. Bake for 30 minutes on the center rack.
  12. Add the raspberries to the center of the galette. I pressed a few under the crust edges and into the plums, but that is optional. Bake for 15-20 more minutes or until the crust is a rich golden brown and the berries are cooked through. NOTE: If the bottom is getting too brown, move the pan to the top rack for the last 15-20 minutes.
  13. Remove from the pan to a wire rack to cool about 10 minutes before serving. Best if served warm and eaten the same day.
  14. Plum Raspberry Galette | JavaCupcake.com

Notes

Dough & filling recipe originally from Fine Cooking.

 

Apple Fritters

The best way to enjoy these warm, chewy, crisp on the edge full of delicious flavor Apple Fritters is with a big cup of coffee and your loved ones!  Perfect for a cold fall Saturday!

Apple Fritters  | JavaCupcake.com

I have loved Apple Fritters me entire life.  When I was a child, every Sunday my parents would take my family to church and most times we’d stop after for “coffee & doughnuts” in the church hall.  If they were out of my favorite maple bars, my #2 was always an apple fritter.

Apple Fritters  | JavaCupcake.com

There’s just something about the crisp pointy edges, sweet glaze on top and the juicy apples in the center of the chewy dough that I couldn’t get enough of.   And in the town I grew up in there were several local bakeries that whipped up these fritters every day so I was never without one! Unfortunately, most of those bakeries have closed and a hot, fresh fritter is hard to find now a days.

Apple Fritters  | JavaCupcake.com

Until I came to Germany.  Apple Fritters are easily found during apple season here and I’ve fallen in love with them again!  So much that I decided it was time to try making them myself at home!  When I scored a big bag of local German apples for only 2 Euro, I knew it was a sign to make me some Apple Fritters!

Now, the process was long and there were a lot of steps, but let me tell you… it WAS WORTH THE EFFORT!  I’m already planning the next time I’m going to make these.  Seriously, they are so good.

Apple Fritters  | JavaCupcake.com

Soft in the middle and slightly chewy.  Juicy apples.  Crisp edges.  Sweet glaze.  You can’t ask for anything more in an apple fritter.

Well, except maybe MORE FRITTERS please!

Enjoy!

Apple Fritters

Apple Fritters

Yield: 12
Prep Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 30 minutes

Ingredients

Dough

  • 1/2 cup whole milk, room temperature
  • 2 eggs, lightly beaten, room temperature
  • 1 packet of active dry yeast (2 1/4tsp)
  • 3 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1tsp salt
  • 1tsp cinnamon
  • 1/3 cup unsalted butter, room temperature

Apples

  • 6 small/medium apples
  • 3Tbsp unsalted butter
  • 2tsp cinnamon
  • 1/4 cup sugar
  • 4Tbsp apple cider vinegar

Glaze

  • 1 1/2 cups powdered sugar
  • 3-4Tbsp heavy cream
  • 1tsp vanilla

Frying

  • Vegetable Oil
  • Thermometer
  • Spider spatula (Asian style wire spoon)

Instructions

Dough

  1. Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
  2. With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
  3. Sprinkle the remaining 1/4 cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
  4. Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
  5. Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.

Apples

  1. Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
  2. In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.

Assemble the Dough

  1. Line two baking sheets with parchment paper.
  2. Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about 1/2in thick.
  3. Spread 3/4 of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
  4. Roll the dough out into another rectangle about 1/2in thick. Cut the dough into 12 even pieces.
  5. Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
  6. Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.

Glaze

  1. Just before you're ready to begin frying the fritters, prepare the glaze.
  2. In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.

Fry the Fritters

  1. In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
  2. While the oil is heating, prepare a cooling rack by lining it with paper towels.
  3. Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.

Glaze the Fritters

  1. Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
  2. Allow the glaze to harden before serving.
  3. Store in a non-airtight container for up to 3 days. They are best if eaten immediately.

Notes

Recipe adapted from The Kitchn.

 

German Plum Cake | JavaCupcake.com

German Plum Cake

Ripe, sweet, juicy plums are one of my favorite fruits in the Fall. Here in Germany, the most delicious cake is make from these dark purple pitted fruits, Plum Cake!

German Plum Cake | JavaCupcake.com

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With less than a year left in Germany, I’m determined to learn to bake as many of my favorite treats that I’ve come to love in the last 3 1/2 years.  Cake rectangles topped with fruit and struessel are a German staple and one of my most favorite desserts.

In Germany, small purple plums are in season beginning in late summer and continue into the Fall.  They are an inexpensive fruit to purchase but they make one of the best and most unexpected additions to cake.

Before I lived in Germany, I had never seen plums in cake before and to be honest, it would have never crossed my mind to use them in a dessert.  Let me tell you though, this Plum Cake is one of my all time favorite treats in Germany.

German Plum Cake | JavaCupcake.com

Now, you may be thinking, “This doesn’t look like a cake?!”  And you’re right!  German cakes come in all shapes and sizes.  The base of is almost a bread like dough made with yeast and rolled out into a pan.  Topping the dough  is a whipped cream and quark mixture topped with rows of fresh plums and a streusel to die for.  Hmmmm… yeah.  This really is the quintessential fruit cake in Germany.  It’s a must have and now a must bake!

There are several names for this German Plum Cake including Pflaumenmuskuchen or Zwetschgendatschi.  When I go into the bakery, I just smile and point and say, “Pflaumenkuchen, bitte!”

German Plum Cake | JavaCupcake.com

I translated this recipe from a German baking book I picked up at the Kaufland here. It’s called Omas beste Kuchen by Parragon Books.  You can buy it on Amazon if you’re interested.  The book is full of traditional German cakes that can be found in all the bakeries here!

If you need help with measurements in the recipe, you can download my Baking Conversion Charts to help you with the conversions!

Enjoy!

German Plum Cake

German Plum Cake

Yield: 16-20 slices
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

Ingredients

Crust

  • 175ml milk
  • 350g all-purpose flour
  • 21g yeast (3 envelopes/packets)
  • pinch of salt
  • 40g granulated sugar
  • 1 large egg
  • 1tsp vanilla sugar
  • zest of 1/2 a lemon
  • 60g unsalted butter

Filling

  • 2 large eggs
  • 50g granualted sugar
  • 500g quark
  • 2Tbsp corn starch
  • 100g heavy cream
  • 850g or about 30 small purple plums, pitted & quartered

Topping

  • 200g all-purpose flour
  • 100g granulated sugar
  • 100g unsalted butter, cold
  • powdered sugar, for garnish

Instructions

Crust

  1. Warm milk in a sauce pan to 100F-110F degrees and set aside.
  2. Sift the flour into a bowl. Make a well in the center and pour in the yeast. Sprinkle the salt and half the sugar over the yeast. Add 50ml of the warm milk (about 1/4 cup) and vigorously stir together with a wooden spoon. Cover with a towel and set in a warm place to proof for about 10 minutes (may take longer if it's not warm enough).
  3. Using a stand mixer with the dough hook, place the dough into the bowl. Add the egg, sugar, vanilla sugar, lemon zest and the butter and mix until combined. Add the remaining milk and mix until smooth. Cover and let rise in a warm place for 30 minutes or until doubled in size.

Filling

  1. Wash and remove the pits of the plus. Slice the plums into quarters (4 pieces) and set aside.
  2. In the bowl of your stand mixer with the whisk attachment, whip the cream until stiff.
  3. In another bowl, whisk the eggs and sugar until fluffy and the color has lightened. Mix in the corn starch and quark and stir until smooth.
  4. Gently fold the quark mixture into the whipped cream being gentle not to deflate the cream.

Topping

  1. In a bowl, combine the flour and sugar. Cube the butter and add it to the mixture. Using a pastry blender or a fork, cut the butter into the flour and sugar until crumbly.

Assembly

  1. Preheat oven to 350F/180C degrees.
  2. Grease a 30x40cm pan with butter and flour.
  3. Knead the proofed dough 3-4 times on a lightly floured surface. Gently roll the dough to the size of the pan. Transfer the dough to the pan, pressing it into the sides and edges.
  4. Spread the filling evenly over the dough.
  5. Arrange the plums in rows on top of the filling.
  6. Sprinkle topping over the plums.
  7. Bake 30-45 minutes until golden brown. Turn heat off and let the cake rest in the oven for 10 minutes.
  8. Cool completely then garnish with a dusting of powdered sugar.
  9. Cut cake into rectangles and serve with coffee or tea.

 

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Cinnamon Chocolate Chip M&M Cookies

A twist on the traditional chocolate chip cookie, these Cinnamon Chocolate Chip M&M Cookies are full of flavor, chocolate and are sure to please everyone!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

If you’ve been reading Java Cupcake for a while, you may know I kind of have an obsession with buying seasonal candy for baking.  Yesterday, I may or may not have bought 10 bags of Christmas candy.  Ya, I know.  I may have a problem.

Think there’s a Holiday Candy Lovers Anonymous group?  Maybe I should ask Crazy for Crust or Love From the Oven… they seem to have the same problem I do. #foodbloggerproblems

Anyhoo… I realized last week that I had bought Fall themed M&Ms and have yet to use them.  And with Thanksgiving just a few weeks away I figured I needed to jump on that train and make some cookies!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com

Tonight, I’m Snack Mom for my daughter’s Girl Scout Troop.  I asked Emily what the other moms had been bringing for snack and she told me they had deli sandwiches, fruit, chips and drinks.

Woah.  That’s a lot of  “snack”.

My idea of a snack is cookies or fruit or popcorn or granola bars.  Something homemade, even.  So yeah… these girls won’t be getting deli sandwiches.  They’ll be getting cinnamon chocolate chip M&M cookies with milk.  Lots of cookies.  Lots of milk.

I started with my Perfect Chocolate Chip Cookie recipe for these cookies.  This recipe makes a cookie that’s crisp on the edges, chewy in the middle and has chunks of chocolate chips perfectly running through them.  Yeah… they’re bomb.   But, because it’s Fall… I wanted to add another layer of flavor to the cookies and decided to add cinnamon to the batter.  YUM!

Cinnamon Chocolate Chip Cookies | JavaCupcake.com`

Also, because I didn’t have all day for these cookies, instead of chilling them in the refrigerator, I popped them in the freezer for a couple hours the baked them.  The butter int he dough just needed to bet set up enough so that the cookies didn’t run all over the pan when baking.   I place a couple extra M&Ms on top of each ball of dough, just to make them pretty and BAM… Cinnamon Chocolate Chip M&M Cookies!

Perfect for Girl Scouts.  Perfect for Fall.  Perfect.

Enjoy!

Cinnamon Chocolate Chip M&M Cookies

Cinnamon Chocolate Chip M&M Cookies

Yield: 4 dozen cookies
Prep Time: 2 hours 15 minutes
Cook Time: 12 minutes
Total Time: 2 hours 27 minutes

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 tsps baking soda
  • 1 Tbsp cornstarch
  • 1 tsp salt
  • 2 Tbsps ground cinnamon
  • 1 1/2 cups dark brown sugar, packed
  • 1 cup sugar
  • 24 Tbsp (3 sticks) unsalted butter, melted
  • 2 eggs + 2 egg yolks, large
  • 2 Tbsps vanilla
  • 1 bag M&Ms in Fall colors, divided
  • 3/4 cup chocolate chips

Instructions

  1. In a large bowl, sift together the flour, cinnamon, baking soda, corn starch and salt.
  2. In a medium bowl, whisk together the sugars until no more clumps remain. Add the butter and continue whisking until smooth.
  3. Add the eggs and vanilla and whisk until incorporated.
  4. Make a well in the flour mixture and pour in the wet ingredients. Mix with a wooden spoon until just combined.
  5. Reserve 1/3 cup M&Ms then add the remaining with the chocolate chips and fold together.
  6. Cover with plastic wrap and freeze for 2 hours. If you have time refrigerate for at least 8 hours or overnight.
  7. When you're ready to bake, preheat oven to 325 F degrees and line cookie sheets with parchment paper.
  8. Roll 6 large balls of dough and place evenly on the prepared cookie sheet. Press 3-4 of the reserved M&Ms onto each ball.
  9. Bake 11-13 minutes or until the tops are a light golden color. DO NOT OVERBAKE. Remove immediately.
  10. Allow cookies to cool on the pan for 2-3 minutes before removing to a wire rack to cool completely.
  11. Repeat process with all the cookie dough.
  12. Eat warm! Store cookies in an air tight container for up to 5 days.
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