Tag Archives: cinnamon

Cinnamon Popcorn

18 Feb

20120218-071619.jpg Torrential rains outside last night! Yikes. Last night was a stay-at-home-and-rent-a-Redbox night if I ever knew one. Rafe wasn’t feeling so hot either–he’s developing an allergy to something, but I’ll be damned if we can’t figure out what it is. So we stayed at home, rented Planet of the Apes, and basically had popcorn for dinner. Both kinds– salty and sweet. Sweet was adapted from this.


  • 1/2 c popcorn kernels
  • 2 tbsp canola oil
  • 1/4 c unsalted butter
  • generous tsp cinnamon
  • 1 tbsp coconut milk (like SoDelicious)
  • 1/3 c powdered sugar


  • Melt the butter and mix cinnamon in a bowl.
  • Whisk together the coconut milk and powdered sugar until smooth.
  • Place canola and popcorn in a large-bottomed pot (try to make sure that most kernels get coated with canola). Put lid on tightly and turn pot on high heat. Shake pot from side to side while it is heated (don’t stop, or else kernels will burn). Once you heat the popcorn stop popping for ~20 sec or so, take off heat.
  • Shake popcorn out of pot and onto rimmed baking sheet. Pour the butter mixture on top, tossing to get even coating. Then pour the icing on top, tossing again.

Mmmm, movie night!



Carrot Cake Cupcakes

22 Feb

This recipe totally brings out the carrot cake lover in us all. And with a higher ratio of frosting to cake than in a normal cake, it is so much tastier. These cupcakes were brilliant when still warm.  Adapted from Martha’s recipe here.

My best practice for cupcake eating is to eat the top first (the part with the frosting), and then with the remaining frosting, re-frost the bottom, so you can enjoy that first-bite glory all over again.

I thoroughly enjoy nutmeg and all-spice, and I like the exotic flavor cardamom gives things, but spice to your own tastes.

Cupcakes Ingredients

  • 1 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp. all spice
  • 1/2 tsp. nutmeg
  • dash cardamom
  • 3/4 c. unsalted butter, melted
  • 1 c. light brown sugar
  • 1 egg
  • 2 tbsp. plain low-fat yogurt
  • 1/4 tsp. vanilla
  • 5 peeled and grated carrots
  • Cupcakes Method

    1. Preheat oven to 375 degrees.
    2. In a large bowl mix flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
    3. In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined.
    4. Pour into cupcake tin (into papers!). Bake 20 to 25 min.

    Frosting Ingredients

  • 5 oz. light cream cheese
  • 1/3 stick unsalted butter (room temp)
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • Frosting Method

    1. Using an electric beater, beat cream cheese, butter, and confectioners’ sugar .
    2. Beat in vanilla.

    Enjoy deliciousness.