Cinnamon Sugar Toast

There are few foods I grew up eating and this cinnamon sugar toast was one of them. My babysitter used to make it for me as an afternoon snack. On cold winter days, after the walk home from school, there were few snacks I looked forward to as much as this one. I have fond memories of sitting at the counter, enjoying this with a mug of hot cocoa. The toasty treat would bring life back into my pink nose and frozen limbs. Even the spicy cinnamon scent brought around a feeling of warmth and content.

This is a very easy snack to make and eat. It isn't fancy. It isn't pretentious. It doesn't try to pretend it is something it is not. This is simplicity at its finest.

I always get a little confused with people who go out and buy the cinnamon sugar pre-mixed spice in the grocery store. Honestly, it is so simple, making it much, much cheaper. Plus, you can adjust the ratio of cinnamon to sugar yourself, making it personalized to your tastes.

A good rule of thumb is one teaspoon cinnamon for every tablespoon of sugar. You can make a small batch or a big batch, but if you have a bowl and a spoon—really, you could even use your finger (and then lick it clean)—then you can have your very own cinnamon sugar in less than a minute. No excuses, people. No excuses.

This cinnamon sugar toast smells divine. We all know cinnamon and sugar are the best of friends, but when you sprinkle them on toast with a little butter? It's delectably simple. This is the perfect afternoon snack. Or, if you are feeling adventurous, you could have this with brunch. There is really no wrong way to eat this toast. Any way you decide to serve this, you'll be glad you did.

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Yeasted Chocolate Coffee Cake

As a baker, I like to pride myself on keeping my cupboards well stocked so when inspiration strikes I can make whatever strikes my fancy without making a trip to the grocery store. My pantry is filled with the basics—flour, sugar, brown sugar, powdered sugar... What can I say? I like sugar. The hall closet doubles as another pantry to keep the extra bags of baking necessities. You'd be surprised how much I go through every week.

Or appalled. Possibly concerned for my arteries.

Yet, no matter how I try, it seems that I'm always missing some ingredient. Always. I try to be prepared; why can't that be good enough?

Today there wasn't milk in the house. Luckily, I had powdered milk on hand from this Mexican Hot Cocoa Mix to save this coffee cake. However, I very often find that I don't quite have what I need. Perhaps I don't have enough butter or cream to finish out a recipe. This is when my desserts suddenly become low-fat.

Sometimes low-fat is on purpose, like when I drag out the whole wheat and chop the sugar in half, like for these banana cinnamon muffins.

Usually, though, its because I was too lazy to take a trip to the grocery store.

This yeasted chocolate coffee cake is decadent and rich. The cake manages to be both dense and flaky at the same time. Each flavor is separated and distinct, yet they complement each other in such a way that you'll find yourself taking bite after bite. This cake is good. Enjoy it with a cup of coffee for the perfect afternoon snack (or breakfast if you feel like a bit of a rebel).

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Mexican Hot Cocoa Mix

I've been following American Idol this year. While the show and its contestants certainly have their ups and downs, I can't help but enjoy watching the stars emerge and the trains wreck. Perhaps the worst of it is that after watching an episode, I tend to get a false perception of my own singing ability. For a few (too many) moments, I actually believe that I can sing.

I can't sing.

My singing voice is reminiscent of the sounds of an angry cat. There is screeching, hissing, and a good chance you'll want to cover your ears. Oh, she's just being modest, you're probably thinking. No one is actually that bad. When I was younger, my mother would ask me to stop making "that noise."

I wish I could tell you I'm being modest.

My singing is limited to the car, with the windows up and the radio loud. In the privacy of my metal cage, there is no one to judge me. No one to cringe when I'm out of tune or in the wrong key. No one to wince when I fall flat trying to hit the big notes.

Alone in the car, I am Celine Dion. I am Madonna. I have the voice of Stevie Nicks and the vocals of Freddie Mercury. I can sing the blissful melodies of Ella Fitzgerald and the pop hits of Lady Gaga. My range knows no bounds. In those few short moments, I can sing.

I don't have to sing for you, my family, or my friends. I sing for myself. And that's good enough for me.

This Mexican Hot Cocoa Mix is smooth, rich, and oh so creamy. The cocoa has deep chocolate tones and the cinnamon gives it just the right amount of spice. Though I made mine with water, you could easily make this with milk but be sure to anticipate a truly creamy drink. Feel free to top it with whipped cream or marshmallows, but this drink doesn't need the toppings to stand out. The cocoa would satisfy even the purist of hot cocoa drinkers. This mix can be stored in your cupboards for months and months to be enjoyed whenever you need your hot cocoa fix.

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