Master Baker – Cinnamon!

Friday, February 29, 2008

Master Baker – Cinnamon!

I haven’t been baking or blogging much this month. Life in Boston has been cold and wet and work has been keeping me really busy. I have made over 5 dozen of these chocolate cupcakes that are AWESOME and so easy to make. We had friends in town, I had the flu one weekend and I attended a Vegan Cupcake baking class one weekend. So like I said, it’s been a busy month.

I wanted to participate in the first ever Master Baker blogging event. The rules are simple – bake something with the ingredient specified. I was in the mood for some cookies and these guys really hit the spot. They made the house smell delicious. I enjoyed a couple crumbled over ice cream and some warm homemade applesauce. YUM.

I followed the recipe exactly, except I used Egg Beaters since we didn’t have any eggs. I used my cookie scoop and got 36 cookies and they took the entire 12 minutes to bake. The dough looked like cinnamon ice cream. I wanted to eat it all without cooking it…

Cinnamon Cookies – recipe from Allrecipes.com – makes 36
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons molasses
2 1/4 cups all-purpose flour
1 1/8 teaspoons baking soda
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F (180 degrees C).

Cream together butter and sugar.

Mix in egg and molasses, blending well.

Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.

(I chilled the dough for about 15 minutes in the fridge) Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 10 to 12 minutes.

Cookies, Dessert

3 comments »

14 Responses to “Boston Cream Pie Cheesecake”

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Steph — November 28, 2012 at 7:39 am

This is heavenly!!!
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Eva @ Eva Bakes — November 28, 2012 at 8:42 am

This looks amazing!
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Bee — November 28, 2012 at 12:04 pm

I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.
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Ana Fleischmann — November 28, 2012 at 12:14 pm

OMG, it looks SO scrumptious! Trying it very soon!!
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5

Mal — November 28, 2012 at 1:03 pm

Yum! I’d love a slice of this right now

Mal @ The Chic Geek
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Rachel @ Baked by Rachel — November 28, 2012 at 4:35 pm
Yours looks fantastic! So funny we both had a similar idea.
- beantownbaker — November 28th, 2012 @ 9:34 pm
  
  I know! It’s always crazy when stuff like that happens.
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7

Tim — November 29, 2012 at 6:59 am

Being from Boston, I appreciate this Boston Cream Pie Cheesecake!
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Shannon G — November 29, 2012 at 10:51 am

such a great-looking dessert! great minds 😉
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Megan — November 29, 2012 at 6:09 pm
That looks amazing. I love pastry cream and am kind of surprised you don’t like it… even really good pastry cream? (There’s a lot of bad pastry cream out there.)
- beantownbaker — November 30th, 2012 @ 10:38 am
  
  Yea, it’s really a texture thing for me. I don’t like yogurt for the same reason. Although, maybe I’ve just never had good pastry cream…
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Tracy — December 3, 2012 at 5:34 pm

I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!
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zahraa saab — May 13, 2014 at 3:18 pm
Hi there ! I was wondering after refrigerating the cheesecake overnight, how much do i have to freeze it for ??? Thank u ! 🙂
- beantownbaker — May 17th, 2014 @ 6:10 pm
  
  Just for a couple hours. It is just to make it more firm.