Tag Archives: cinnamon

Votemeal Cookies

Today’s the day! If you’re reading this, take a break and go vote. If you’ve already voted, great! You may continue reading for a truly inspirational cookie recipe.

I’m presenting friends, family, coworkers, and you, dear reader, with these delicious oatmeal chocolate cookies to say thanks for voting. There are few things as important to the health of our nation, and few things can make you feel as much a part of the community. Even if you don’t consider yourself especially political, the simple act of casting a ballot renews your stake in the country. It’s the clearest way to say, yes, I am part of this community and my opinion matters.

It’s especially important to vote if you feel ignored or cheated by the government, if your values are under-represented, if you disagree with the laws being passed and the way those laws are enforced. This is a duty to the country, but it is also a duty to yourself. If you take part in choosing who represents you, then they are accountable to you. So thank you for voting, and making sure the people in office are the ones we choose.

This is my tried-and-true oatmeal cookie recipe, a combination of my favorite cookie characteristics. So these cookies are not dense and cakey, thin and crunchy, or soft and soggy – they’re crisp on the outside and soft inside with bursts of chocolate and cinnamon. I’m also including Ian’s recipe for spicy cinnamon glaze, which makes the cookies unforgettable.

Here’s hoping we’re about to start four years of responsible, accountable, trustworthy leadership. And delicious cookies, of course.

Votemeal Cookies

  • 1 stick of butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 egg
  • 3/4 cup flour
  • 1 1/2 cups rolled oats
  • 3/4 cup chocolate chips or chopped chocolate

Preheat oven to 325. Beat butter and sugar together in a stand mixer or with a wooden spoon until smooth. Stir in cinnamon, baking soda, and salt. Beat in egg and vanilla. Gently stir in flour until there are just a few white streaks, then mix in oats. Stir in chocolate chips. Form tablespoon-sized balls of dough on baking sheets, and bake 8-10 minutes, rotating trays halfway through. When completely cool, drizzle cookies with glaze. Serve to fellow voters, and make sure to eat two or three yourself to keep up your strength for the long night of poll-watching ahead. Makes 24 cookies, can be doubled and still fit comfortably in a KitchenAid.

Ian’s Cinnamon Cider Glaze

  • 1/2 cup powdered sugar
  • 3/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1 Tbs apple cider

Stir all ingredients together until smooth. You may need a tiny bit more cider, so increase the liquid 1/2 tsp at a time. This is enough glaze for a judicious drizzle on each cookie, but if you want to slather your cookies, by all means, double the recipe.



Filed under Baked, Recipe, Sweets

Cider Season

During an early fall picnic in Prospect Park, this honeybee was attracted by the first spiced cider of the season and fell into a cup. I scooped her out, and once dry she helped clean up the droplets left in the cup. She was not, however, much help with the crossword.

I share the bee’s enthusiasm for warm cider fragrant with cinnamon, nutmeg, and cloves, though I have yet to tumble into a cup of it. (Maybe I just need to find bigger cups.) Once the weather cools down and the greenmarkets fill with apples, I start lugging home cider to mull, drink cold, and use in other recipes.

The credit for this recipe goes to Ian, who loves cider more than any person or bee I’ve met. I usually just toss everything into a pot and strain it out, but he’s devoted enough to tie whole spices in cheesecloth and carefully crush them to extract more flavor.

Mulled Cider

  • 1/2 gallon apple cider, non-pasteurized
  • 3 cinnamon sticks
  • 8 cloves
  • 1 whole nutmeg
  • Cheesecloth
  • Cotton twine

Cut a 6 inch square of cheesecloth, double thickness. Place all the spices in a ziploc bag and smash with a meat mallet, steel travel mug, or whatever you have handy. Transfer the spices to the center of the cheesecloth square, gather the corners, and tie with a piece of twine. Pour the cider into a large nonreactive pot and add the spice bundle. Bring almost to a boil over high heat, then when the cider steams, reduce heat to low and simmer at least 15 minutes. The spices will continue to infuse the cider the longer it sits. If you like, you can add a 2-inch strip of lemon rind (bright part only) to the spice bundle. Don’t add any additional sweetener, since the cider is sweet enough on its own.

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Filed under Recipe, Sweets

It takes two

Two people in search of dessert. Two ice cream add-ins. Two tries to get the custard right. Two spoons for digging in.

Ian and I were in the mood for ice cream this weekend, and as we walked through my neighborhood supermarket, we tried to think of what kind of ice cream we’d like to make. We were in the cookie aisle when he suggested cinnamon graham crackers. Of course, only the regular kind was in stock, so I suggested we make a quick batch of our own cinnamon grahams.

I’ve been eager to try this particular recipe for a while, especially since it’s been years since I last made graham crackers at home. I just needed a reason, and I think we can all agree that ice cream is one of the best reasons to do anything. The homemade graham crackers are really the star of the show, at least in my opinion, but it’s thanks to the supporting actors, spiced chocolate and turbinado custard, that they work so well. Graham crackers fresh from the oven and dusted with cinnamon sugar are so sensual a pleasure that it’s hard to believe they were invented to staunch unhealty carnal urges. But then, the Victorians were occasionally mistaken on other topics as well.

When we were planning the ice cream, we’d talked about chocolate and cookies, but I got so swept away by the idea of making those graham crackers that I forgot about the chocolate part of the plan until after we made the custard. Luckily, I have a stash of mysterious Valhrona cinnamon-chili chocolate balls, and they turned out to be the perfect match for this recipe. Any cinnamon spiced chocolate would be great here, though, or you could just use your favorite non-spiced chocolate and increase the cinnamon in the custard to 1/2 tsp and add a pinch of cayenne.

Spiced Chocolate Graham Cracker Crunch Ice Cream

  • 2 1/2 c milk
  • 4 tsp cornstarch
  • 1/2 c turbinado sugar
  • 1/4 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 c chopped chocolate bits (I used cinnamon-chili dark chocolate balls from Valrhona)
  • 1c broken graham cracker bits (I made the Nancy Silverton recipe listed on 101 Cookbooks)

In a small sturdy pot, whisk the cornstarch and sugar together. Stir in 2c milk. Turn the heat to medium high until the mixture boils and foams, whisking all the while. Turn the heat to low and cook 1 minute to thicken and get rid of the raw cornstarch taste. Remove from heat and whisk in the cinnamon, vanilla, and remaining 1/2 c milk. Let cool to room temperature, then refrigerate at least 4 hours or until the custard is thoroughly chilled.

Pour the chilled custard into your ice cream maker. When it’s pretty much done churning, stir in the chocolate and graham cracker bits by hand. Plop into storage containers and freeze at least 2 hours to firm up before scooping.

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Filed under Recipe, Sweets