Cinnamon Chocolate Chili Cookies

  • 2 1/4 C flour
  • 1/2 C unsweetened cocoa powder
  • 1 T baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 8 oz unsalted butter, room temperature
  • 1 3/4 C sugar
  • 2 large eggs
  • 2 t cinnamon
  • 1/2 t chili powder (optional)

Preheat oven to 200C. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, beat butter and 1 1/2 C sugar until light and fluffy, about 2 minutes. Scrape down side of bowl. Beat in eggs. Gradually add flour mixture and beat until combined.

In a small bowl, combine remaining 1/4 C sugar, cinnamon, and chili powder. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 8-10 minutes. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)

Credits: Adapted from Cleanse Your Palate

31-07-2016: It had been a long weekend, and I realized we needed cookies. Cookies that were chocolatey and didn’t involve chilling. This recipe was just what we needed. Our current oven is more accurate than the previous one; 200C was the right temp. Half a batch makes about 30 cookies.

19-04-2013: I wanted something to celebrate the 1000th anniversary of my persona (Monday) at the event this weekend, and knew cake would be too difficult to transport, and besides, I really wanted cookies…chocolate cookies. I’ve never had a yen for chocolate cookies before, so I had to go looking for a recipe. This one combines cinnamon and chili, two of my favorite additions to chocolate.

A recent test showed that our oven runs about 30 degrees hot, so I only preheated to 180C.


Chocolate Zucchini Bread

  • 3 eggs
  • 1 C sugar
  • 1 C brown sugar, firmly packed
  • 1 C vegetable oil
  • 1 t vanilla
  • 2 oz melted unsweetened chocolate
  • 2 C shredded zucchini
  • 2 C all-purpose flour
  • 1/2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 1 t cinnamon
  • 3/4 – 1 C chocolate chips
  • 1 C slivered almonds (optional)

Beat eggs (at medium speed of an electric mixer or by hand) in a large mixing bowl until thick and lemon-colored. Add sugar, brown sugar, oil, and vanilla, beating well. Stir in melted chocolate and zucchini.

In a medium mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to zucchini mixture, stirring just until dry ingredients are moistened. Fold in chocolate chips and almonds.

Spoon batter into two well-greased 9x5x3″ loaf pans. Bake at 350F for 45-60 minutes or until a wooden pick inserted in center of loaf comes out clean. Let bread cool in pans for 10 minutes, then remove from pans and let cool completely on a wire rack before slicing.

Credits: Probably Carolyn Friedemann due to the typesetting of the original, but I’m not sure.

23-03-2013: Making this recipe is how I discovered that Slinky likes zucchini.

12-09-2015: We made these into muffins today, with some alternations. 2 C zucchini was roughly two small zucchinis. We halved the amount of sugar, and omitted the baker’s chocolate and chocolate chips, and instead shook in some amount of cocoa powder. The result was 28 muffins, which baked at 180C for 25 min.

Carrot Cake

  • 2 C flour
  • 2 t baking soda
  • 2 t baking powder
  • 1/2 t salt
  • 3 t cinnamon
  • 1 t nutmeg
  • 4 eggs
  • 1 1/4 C vegetable oil
  • 1 C sugar
  • 1 C brown sugar, packed
  • 2 t vanilla
  • 3 C shredded or grated carrots

Preheat oven to 160C. Grease a 9×13″ cake pan, or two 9″ pans. Mix together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In separate bowl, beat together eggs, oil, brown sugar, white sugar, and vanilla. Mix the flour mixture in with the egg mixture. Mix carrots in thoroughly.

Pour batter into pan and bake 45-50 min. or until a toothpick inserted comes out clean. Cool thoroughly before frosting (with cream cheese frosting).

Credits: Adapted from

2014-03-09: We had some carrots getting old, so I decided to try a carrot cake recipe, since it’s basically Joel’s favorite type of cake and I’ve never made it. Cake was good. Cream cheese frosting with 20% speisequark substituted for the cream cheese was a bit failure:

Cinnamon pancakes

  • 3/4 C milk + 2 T white vinegar OR 1 C buttermilk
  • 1 C flour
  • 1 T sugar
  • 1 T cinnamon
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 egg
  • 2 T butter, melted

Combine milk and vinegar and set aside to sour.

Combine flour, sugar cinnamon, baking powder, baking soda, and salt; set aside. Add egg and butter to milk, and whisk to mix thoroughly. Whisk in flour mixture, beating until there are no lumps.

Heat a large skillet and grease with oil or butter. Pour batter onto hot skillet in 1/4 C-fuls. Cook until bubbles appear on the surface, and then flip. Cook until the other side is browned.

Credits: Adapted from

2014-03-05: This afternoon I had an unusual hankering for pancakes — true American pancakes, not crepes. Normally, we’re a waffle family, and this is in part because, to date, I had never successfully made pancakes that were not uncooked in the middle. But I figured since the last time I’d tried was in 2005, it might be time to try again. I ended up having to add a bit of extra milk after pouring the first few and finding them a bit too thick, but otherwise, these were delicious with butter or jam, and just the right amount to serve 2 adults and 1 child.

Soft Pretzels

  • 1 package yeast
  • 1 t honey
  • 2/3 C warm water
  • 2 1/2 C flour
  • 1 t salt
  • 2 T honey
  • 1 T olive oil
  • 1/4 C warm water
  • 1 C water
  • 1/8 C baking soda
  • melted butter
  • sea salt

Dissolve yeast in water with honey. Let sit ~10 minutes until foamy. If your yeast doesn’t foam, it is dead; try again. Mix flour and salt in bowl, and make a well in the center. Add yeast, honey, and oil. Mix slightly and add remaining water. Stir until fully mixed and then knead on floured surface until a sticky dough forms. Let rise in warm place (in an oiled bowl if you like) for 1 hour or until doubled.

Preheat oven to 230C. Mix water and baking soda and set aside. Punch down dough and return to floured surface. Divide into 6-8 balls. Roll each ball into a long snake and shape into pretzels. Dip pretzels in baking-soda water and place on a greased cookie sheet. Bake 8 min. or until golden brown. Brush with butter and sprinkle with sea salt upon removal.

Credits: Kenji and Jen

2013-05-19: These were so tasty that once we finished them, I spent the rest of the week looking forward to making them again. Having to bike out to the train station to the only grocery store open on Sundays to get flour was no deterrent. I make a 1.5 batch, since I was wrong last week that we only needed 8 pretzels amongst the three of us. Unfortunately, while scaling everything up, I did it all right until the last water addition, which I mistakenly doubled. So I added more white flour until the dough was soft but not too sticky again; I hope it doesn’t screw up the consistency too much.

2013-05-12: This is scale down by 1/2 from the original; we didn’t really need 16 pretzels. I used 2 C white flour and 1/2 C wheat, and baked at 200C. We sprinkled ours with poppy seeds and sesame seeds before baking.

Jewish Coffee Cake


  • 1/2 C butter
  • 1 C sugar
  • 3 eggs
  • 2 C sifted flour
  • 1 t baking powder
  • 1 t baking soda
  • 1/8 t salt
  • 1/2 pint sour cream (8 oz)
  • 1 t vanilla

Streusel topping

  • 1 C brown sugar
  • 3 t flour
  • 3 T butter, cut
  • 1 t cinnamon
  • 3/4 C chopped nuts

For cake: cream butter and sugar. Add eggs. Sift flour with baking powder, soda, and salt. Add to creamed mixture. Stir in sour cream and vanilla. Grease tube pan. Put 1/3 of the streusel on the bottom, then half the dough, then another 1/3 of the streusel, then the remainder of the dough and end with streusel. Bake at 350F for 55-60 minutes.

Credit: Rose Jablonski, 12/2003

2013-03-31: Made this Easter Sunday afternoon for a treat. Used 1/4 t salt instead of 1/8 t since I had unsalted butter. (I also added a bit of salt to the streusel.) German sour cream is better than Dutch, but it still isn’t quite right. I used 600ml plus some extra flour (Weizen type 405), rather than 500ml, since it comes in 200ml containers. I baked at 170C, since our oven runs a bit hot.

Banana Banana Bread

  • 2 C flour
  • 1 t baking soda
  • 1/4 t salt
  • 1/2 C butter
  • 3/4 C brown sugar
  • 2 eggs, beaten
  • 2 1/3 C mashed overripe bananas

Preheat oven to 350F/175C. Lightly grease a 9×5 loaf pan.

In a large bowl, combine flour, baking soda, and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven 60-65 minutes, until a toothpick inserted into center of loaf comes out clean. Let bread cool in pan for 10 minutes before removing to wire rack.

Credits: Printed from a website, but the URL has been cropped, and given to us by Rita Uckelman.

Banana Bread II

  • 1 3/4 C flour
  • 2 t baking powder
  • 1/4 t baking soda
  • 1/2 t salt
  • 2/3 C sugar
  • 1/3 C butter, softened
  • 2 eggs
  • 1 C mashed banana
  • 1/2 C chopped walnuts (optional)

Grease an 8×4″ loaf pan. Preheat oven to 350F/175C.

In a large mixing bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add butter, eggs, nuts, and mashed banana. Beat until well blended.

Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Credits: This is from a printout of a website (cropped so no URL visible any more) from Rita Uckelman.

Banana Bread

  • 1/2 C oleo, softened
  • 3/4 C sugar
  • 2 eggs
  • 3 very ripe bananas, mashed
  • 1 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 2 C flour
  • 3/4 C nuts (optional)
  • 1 t vanilla

Combine first three ingredients. Mix all together. Pour in greased/floured loaf pan and bake for 1 hour at 325F. If using glass pan, bake at 300F.

Credits: Rita Uckelman

Out-of-this-world Cinnamon-Streusel Anytime Cake


  • 1 C packed brown sugar
  • 2/3 C flour
  • 3/4 C pecans, finely chopped
  • 1 1/2 t cinnamon
  • 5 T + 1 t (1/3 C) cold unsalted butter, cut up


  • 1 stick (1/2 C) unsalted butter, softened
  • 1/2 C sugar
  • 1/2 C brown sugar
  • 2 large eggs, at room temperature
  • 1 t vanilla
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 2 1/4 C flour
  • 1 1/3 C sour cream

Heat oven to 350F. Grease a 10″ angel-food cake pan.

In a medium bowl, stir brown sugar, flour, nuts, and cinnamon to mix. Add butter and stir with a fork or rub into dry mixture with fingertips until crumbly.

Beat butter in a large bowl with electric mixer on medium speed until fluffy, about 3 min. Add sugars, one at a time, and beat until well blended. Add eggs, one at a time, beating until blended after each. Reduce mixer speed to low and beat in vanilla, baking powder, baking soda, and salt. Beat in half the flour, then the sour cream, then the rest of the flour.

Spread half the batter in the prepared pan. Top with half the streusel. Carefully spoon on remaining batter, spread smooth, and crumble remaining streusel over the top. Gently press streusel so it will adhere to cake.

Bake 70 min. or until a wooden pick inserted in the center of cake comes out clean. Place plan on wire rack and let cool completely.

Credits: Woman’s Day 16-07-1996.