Cinnamon Recipes

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Drunken Apple Cake Recipe (Gateau Invisible aux Pommes) Recipe

My girlfriend is coming over for lunch after we work out together and she's not a chocoholic, so I've had to rethink my normal dessert selection. This light pastry should get the job done. In French, it's called gâteau invisible aux pommes. By its name, you've probably already guessed that it's a dessert made exclusively of apples. I would say it looks like a healthy version of a Dobos torte. They're sliced paper-thin  and coated in a delicate, evenly-distributed, layer of cake batter. This creates a light, multi-layered apple cake. The apple slices are so thin, it makes the cake almost translucent once baked. The apples are soft, almost creamy. The hardest part is to wait to let it cool and set.    

In English, it's called drunken apple cake because it's traditionally covered with a caramel sauce (I often serve it with a caramel au beurre salé sauce) or a crème anglaise topping (light, thin, pourable custard) but I wanted to keep the dessert healthy so I substituted berry coulis using the strawberries from our garden. I haven't been able to harvest any apples yet though (I need to wait at least 2 more months for these!).

Invisible Apple Cake Recipe with Picture


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Horchata Cookies with Queso Fresco Recipe

If you've been keeping up on my recipes this week, you know that I've been making use of the wonderful cheeses from Queso Del Valle. I thought a dessert would be a nice way to end the week. Lulu and I had lunch at the appropriately named "Lulu's" Mexican restaurant last Sunday, and we both enjoyed a nice cup of horchata (cinnamon-flavored rice drink). I thought it would be fun to capture the rice and cinnamon flavors of the drink in an edible form.

I made cookies with queso fresco and incorporated sweetened condensed milk, horchata, almonds, rice flour and cinnamon. I didn't stop there and topped the moist cookies with cinnamon and crema Mexicana sour cream icing. 

These horchata cookies turned out great and I might whip another fusion dessert before the weekend is over. How do profiteroles filled with Mexican vanilla-flavored queso fresco and crema Mexicana sour cream sound? I think it would be even more luscious if the profiteroles are drizzled with dulce leche. Mmmm...


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Snickerdoodles: Cinnamon Sugar Cookies (+Giveaway) Recipe

Snickerdoodles are perfect during this holiday season. They're just as delicious as plain sugar cookies, but with a touch of freshly ground cinnamon. The cookie dough is rolled into small dough balls and then rolled in cinnamon sugar. Once they're nicely coated, the cookies are flattened, and when they're baked, a whimsical, crinkled cinnamon top is formed.

What makes this batch of cookies very special is the use of Bourbon Barrel Foods smoked salt, smoked sugar and pure vanilla extract. It turned out to be a marvelous choice as it added another dimension to the Christmas cookies.

If you want to try out this recipe, head over to BourbonBarrelFoods.com. Their products are some of the best new ingredients I’ve tried in a long time, and I highly recommend them for your sweet and savory cooking. And today only, you have a chance to win an assortment of Bourbon Barrel products by entering on the 25 Days of Giveaways page.

Snickerdoodle Cookie Recipe with Picture

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Apple Cake with Crumb Topping Recipe

Apple Cake with Crumb Topping

09.23.11 by Jackie

This apple cake recipe has become a standard in our house. It's probably one of the first desserts I remember baking as a kid in France. Over the years, the recipe hasn't changed one bit, with the exception of the addition of crumb topping for texture contrast.

The apples in our garden are smallish and a bit tart, which makes them better for cooking than eating. I was able to gather a basketful of the apples and put them to use in this recipe. The flesh was aromatic, crisp and firm, making them perfect for baking. Once cooked, they tasted nutty, sweet and tart. The cake is perfect for brunch as well, and as an added bonus, we ate it again the next day and it was still moist and perfect.


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Mango Rice Pudding Recipe Recipe

Mango Rice Pudding Recipe

03.10.11 by Jackie

Today, there were no eggs, fresh fruit or flour in the kitchen. I was able to find sugar, a can of Alphonso mango purée, sweet Asian rice and a few cups of milk. Rice pudding is my go-to dessert whenever my pantry is running on empty, and I found just the right set of ingredients to make a batch to satisfy my sweet tooth.

First, I boiled the rice in water, drained it and slowly cooked it in milk until tender. Once the rice was cooked, I sweetened and flavored it with the delicious mango purée. I couldn't stop there, so I finished the rice pudding with a little crème fraîche for extra creaminess and created a sugar crust, crème brûlée-style. All I can say is, yum!


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