Naming this blog took me a long time to do. I had been throwing the idea around for months, had teamed up with someone else, then decided to do this on my own, and all the while I changed the name of this blog almost weekly. I wanted something that explained my favorite things about cooking, and maybe a bit more about myself. That's when I came up with "Cinnamon Daydream."
The "daydream" part of the title is easy- I am a big daydreamer and I love reading. Also, the word daydream symbolizes creations and possibilities, which hopefully will manifest themselves here in food creations!
As for the cinnamon... Well, you see, so far I have been holding out on you. I have yet to share my absolute obsession with cinnamon. It is a deep, rich, spicy, sweet and mysterious spice. It makes everything taste better (doubly so for breakfast foods). I understand why the Egyptians, Greeks, and Hebrew used it for religious purposes and why the Europeans sailed around the world looking for the most direct route to its source. If I was only allowed once spice for the rest of my life, this would be it. I would give up basil, rosemary, garlic, salt, dill, and even black pepper.
With that in mind, it was only a matter of time before I had to share baked cinnamon goodies...
The "daydream" part of the title is easy- I am a big daydreamer and I love reading. Also, the word daydream symbolizes creations and possibilities, which hopefully will manifest themselves here in food creations!
As for the cinnamon... Well, you see, so far I have been holding out on you. I have yet to share my absolute obsession with cinnamon. It is a deep, rich, spicy, sweet and mysterious spice. It makes everything taste better (doubly so for breakfast foods). I understand why the Egyptians, Greeks, and Hebrew used it for religious purposes and why the Europeans sailed around the world looking for the most direct route to its source. If I was only allowed once spice for the rest of my life, this would be it. I would give up basil, rosemary, garlic, salt, dill, and even black pepper.
With that in mind, it was only a matter of time before I had to share baked cinnamon goodies...
Pecan Cinnamon Cookies
(from The Golden Book of Cookies)
1 1/4 cups flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
3/4 cup finely chopped pecans
2 tsp ground cinnamon
(from The Golden Book of Cookies)
1 1/4 cups flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 egg
3/4 cup finely chopped pecans
2 tsp ground cinnamon
Preheat your oven to 375°F (190°C) and grease two cookie sheets.
Cream the butter and sugar in a large bowl. Add the egg, beating until just blended. Slowly mix in the flour, baking powder and salt until you have a smooth, even dough.
In a separate bowl, combine chopped pecans and cinnamon. Roll the prepared dough into small balls and roll them in the cinnamon-pecan mixture until completely coated. Place on greased cookie sheets, about 2 inches apart. Cook for 10-15 minutes, until the cookies have flattened and are golden brown.
Cream the butter and sugar in a large bowl. Add the egg, beating until just blended. Slowly mix in the flour, baking powder and salt until you have a smooth, even dough.
In a separate bowl, combine chopped pecans and cinnamon. Roll the prepared dough into small balls and roll them in the cinnamon-pecan mixture until completely coated. Place on greased cookie sheets, about 2 inches apart. Cook for 10-15 minutes, until the cookies have flattened and are golden brown.
