Snickerdoodle Cupcakes

Christmas is a wonderful, magical time for some people. I'm certainly one of those. I love the decorating, the music, the buying gifts for people in my life, the snow (as long as I don't have to drive in it), but most of all, I love seeing and spending time with family. I look forward to the days of just being with each other, relaxing, playing board games and eating delicious food. I can't wait!

However, Christmas can be a really tough holiday for some individuals. I work in the field of Addictions and Mental Health, and my job has forced me to witness the heartbreak and sadness that sometimes comes with the Christmas season. For some, it can be the darkest time of the year due to stress, pressure and expectations that come with the holidays. It can be a reminder of lost family and friends, either because people have passed away or relationships have disintegrated over time. It can trigger break downs in mental health, relapses or increases in substance use and more. Sadly, the Christmas season is the busiest time of the year for professionals in my field of work, and so I do what I can. Christmas isn't about getting gifts, it's about giving love and care to others. These cupcakes are 1 part of my donation to a bake sale, where proceeds will go towards the local Abused Womens Shelter in town.

These cupcakes are really yummy. They're a little dense, but they taste exactly like Cinnamon Toast Crunch cereal- I'm sure they taste like Snickerdoodle cookies as well, I just have never had those so I can't attest! They are warm and cinnamoney and perfect for the cold season. Enjoy!

Yield: about 28 cupcakes
Ingredients:
For the cupcakes:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 sticks (1 cup) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 1/4 cups milk

For the frosting:
3 sticks (1 1/2 cups) unsalted butter, room temperature
4 cups powdered sugar
pinch of salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

For garnish:
1 teaspoon cinnamon
2 tablespoons sugar

Directions:

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners. Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine.

In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions alternating with the milk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.

Divide the batter evenly between the cupcake liners, filling each approximately 3/4 full. Bake until a toothpick inserted in the centre comes out clean, about 18-20 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.

To make the frosting, place the butter in the bowl of a stand mixer and beat on medium-high speed until smooth, about 1 minute. Add the powdered sugar to the bowl and mix on medium-low speed until just incorporated. Sprinkle in the salt and vanilla extract, and beat on medium-high until smooth. Mix in the heavy cream on low speed until just incorporated; then, increase the speed to high and beat until light and fluffy, scraping down the bowl as needed, for about 4-5 minutes.

Fill piping bag fitted with decorative tip (I used a Wilton 1B) and frost cupcakes as desired. For the garnish, mix cinnamon and sugar together until completely combined; sprinkle on top of each frosting swirl to complete.

Source: cupcakes from Annie's Eats Pin It

Apple Cinnamon Rolls

You know what I love? Sunny, blustery fall days where the beautifully coloured leaves dance about your feet as you take a stroll through the city park all bundled up with a big thick scarf around your neck. You know what I don't love? Rainy-borderline-snowy and miserably cold fall days. The only good thing about days like these is that I believe it gives you permission to wear fuzzy pajamas, curl up on the couch with a good book or movie, and indulge in heavenly soft and comfortingly warm cinnamon rolls. Perfect.

Yield: 12 rolls

Ingredients:
For the dough:
3 3/4 cups all-purpose flour
2 1/4 teaspoons instant yeast
1 teaspoon salt
1 1/3 cups warm milk (about 110 F) + a possible additional 1/4 cup**
3 tablespoons maple syrup
2 tablespoons unsalted butter, melted

For the filling:
1 tablespoon unsalted butter, melted
1/2 cup packed brown sugar
1/4 cup + 1 tablespoon granulated sugar, divided
2 + 1 teaspoon cinnamon, divided
1/8 teaspoon salt
1 large apple (any kind), peeled and diced

For the glaze:
1 cup powdered sugar
2 oz. low fat cream cheese
1/2 teaspoon maple extract
1 tablespoon milk

Directions:
In the bowl of a stand mixer fitted with the dough hook, combine 3 1/2 cups of the flour, yeast and salt. Stir briefly to combine. In a medium measuring cup, whist together the milk, maple syrup and butter. With the mixer on low, gradually add the milk mixture and continue mixing until a rough dough comes together, about 2 minutes. Knead the dough on low speed for 5-6 minutes, or until smooth and elastic. The dough should clear the sides of the bowl- if it's excessively sticky, you can add as much of the remaining 1/2 cup of flour as necessary. Conversely, if the dough seems dry and not overly soft, you may need to add more milk. This is challenging to do if the dough has kneaded for awhile, so you'll have to keep an eye on it and if it appears to be dry try to mix the additional milk in as soon as possible.

Spray a large bowl with nonstick cooking spray. Shape the dough into a ball and place in the bowl. Briefly warm your oven up at the lowest possible temperature for about 2 minutes, just until the inside is warm. Place the bowl in your oven, along with a small bowl of hot water. Dough needs warmth and moisture to rise, so this will promote a much quicker rising than leaving it out at room temperature. Allow to rise until doubled in size, about 1- 1/2 hours.

Meanwhile, in a small bowl stir together the diced apple, 1 teaspoon cinnamon and 1 tablespoon of sugar. In another medium bowl, stir together the remaining ingredients for the filling until well combined and evenly moistened.

Coat a 13 x 9 inch baking dish with nonstick cooking spray. Turn the dough out onto a lightly floured surface. Roll it into an 18 x 12 inch rectangle. Mist the dough with water, then sprinkle evenly with the filling mixture, leaving about a 1/2 inch border along the long edge farthest from you. Press the sugar into the dough gently to adhere, then sprinkle with apple mixture. Starting with the long edge closest to you, roll the dough into a tight log about 18 inches long, pinching the seam to close when you get to the end. Use a sharp serrated knife to cut the dough into 12 equal pieces.

Transfer the rolls (cut side up) to the prepared baking dish. Return to the oven (reheat briefly and replace water with hotter water if needed) and allow the rolls to rise until just about doubled in size, about 45 minutes.

Once rolls have risen, remove and preheat oven to 350 degrees F. Transfer the rolls to the oven and bake for 20-25 minutes, or until golden brown. Remove the pan to a wire rack and allow the rolls to cool. Make the glaze by mixing the powdered sugar, cream cheese, extract and milk in a food processor (or by hand, this just takes longer). Add more milk if you want a thinner consistency. Spread the glaze over the rolls, then serve.

Source: slightly adapted from Tracey's Culinary Adventures, taken from Comfort Food Makeovers Pin It