Tag Archives: baking

Vietnamese Cinnamon

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A few words about cinnamon and cassia, notably, why I use Vietnamese cinnamon, which actually is cassia because it comes from the cassia tree. You might have noticed that I use it when I bake. Why? Let me back up…
My friend Mary introduced me to it a few years ago. She had raved about it after buying it at Detroit’s Eastern Market. She uses it in her baking and adds a little bit to her morning coffee. My interest was piqued. So, when I was in Michigan this past summer, she and I made an excursion to Eastern Market and I picked up a packet for myself and one for my mom.

Ceylon cinnamon (common, “true” cinnamon) comes from the inner bark of the cinnamon tree, while cassia comes from both the inner and outer bark of the cassia tree. Vietnamese cassia is harvested and processed differently than Ceylon cinnamon and is more aromatic and spicier than the different grades of Indonesian cassia that is sold in supermarkets. Honestly, once I opened the packet, my nose could instantly smell a difference between it and my regular cinnamon.

So now when I bake and cook I prefer using Vietnamese cinnamon (yes, I still call it cinnamon, even though it’s actually cassia) in place of regular cinnamon. You can order online via Penzey’s or, if you see it in your local market, pick up some and try it in place of cinnamon…you’ll see/smell that there is a definite difference.

Blueberry Coffeecake

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Right now the scent of Vietnamese cinnamon and baking blueberries fills my apartment. Freshly made baked goods are a perfect breakfast treat. Why buy coffee cake when you can easily prepare it and have it fresh from the oven in 45 minutes? This is a super simple and quick recipe that I got from my mom. I used fresh NJ blueberries, but I’m guessing you can use cherries, raspberries or blackberries. I love summer fruit!

Butter/grease a 9″ square pan and set aside

Mix:

  • 3/4 C. Sugar
  • 1/4 C. Vegetable Shortening
  • 1 egg

Stir in:

  • 1/2 C. Milk
  • 2 C. AP Flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

Then stir in well drained blueberries.

To make the streusel topping:

  • 1/2 C. Sugar
  • 1/3 C. Flour
  • 1/2 C. unsalted butter, (softened)
  • 1/2 tsp. (or more if you like) Cinnamon
  • 1/2 tsp. salt

Combine the streusel ingredients with clean bare hands until the mixture resembles pebbles. Add topping to coffee cake mixture and bake at 375 degrees for 40-45 minutes, depending on how hot your oven is.

A few notes: I swapped unsweetened vanilla almond milk for regular cow’s milk (because sometimes it bothers me [lactose intolerant])–a little more than 1/2 a cup of almond milk. You can judge by the consistency of the mixture. and, I used Vietnamese cinnamon because it’s more flavorful and stronger than regular cinnamon.

it really was delicious. Trust me.

Raspberry Blueberry Coconut Bars

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Sometimes things actually *do* work out. This is one of those fortunate times. I had bought some raspberries and blueberries (and blackberries, but oops, I ate those) from the Farmers Market on Saturday and wanted to make raspberry bars. I didn’t really have a recipe, so I borrowed from several recipes and hoped that this one would work out. Guess what? It did! They turned out deliciously. Then again, maybe I’m biased. Though, I did bring them to a BBQ and received rave reviews. (Yeah, me!) Further, hooray for trusting my own skills and judgment and just going with it.

I used the crust/bar part of my mom’s Toffee Bar recipe and then made a jam/liquid/preserves filling which I poured over the crust, sprinkled on some unsweetened coconut and then a bit of streusel topping and baked for another 10 min. I didn’t have quite enough raspberries, so I added a pint of blueberries. But basically, you can use whatever berry suits your fancy. Be warned, the smell of simmering berries may force you to have several “tastes” of said mixture. Ahem.

Coming up, more berries and I’ll be in Michigan, so hopefully mom and I will be in the kitchen together. I really miss that.

For the crust:

  • 2C Flour (AP)
  • 1/2 tsp. salt (or more if you like a somewhat saltier crust)
  • 1C unsalted butter, room temperature
  • 1 egg yolk
  • 1C brown sugar
  • 1TB vanilla

Berries

As much as you want to make. Two quarts, two pints, whatever (you can always freeze the unused portion OR, put it over waffles or pancakes). Add white sugar accordingly and bring to a nice simmer. You can also add a little lemon zest at this stage.
**Also, you’ll need about a cup of unsweetened shredded coconut. I suppose you can toast this, that would be another nice flavor.**

Streusel:

  • 6TB flour
  • 3TB sugar
  • 1/2 tsp salt
  • 1/4C cold, unsalted butter

(cut cold butter into the flour and sugar until it resembles a sandy/pebbly mix. It should hold together if you squeeze bits in between your fingers).

Now then….instructions.

Mix the butter, brown sugar, egg yolk and vanilla together until it’s nice, pale and fluffy, add the flour and salt mixture until a ball of dough forms. Evenly press dough into a 9″x13″ baking dish and bake until crust beings to just turn brown, about 25 min. Keep an eye on it b/c you don’t want it to be too browned. Smooth dollops of the berry mixture over the crust, sprinkle coconut and then add the crumble/streusel and bake again for about 10 more minutes. Voila. You’re done. Enjoy!

This recipe makes about 36 or so tiny squares.