Posts Tagged ‘Cinnamon’

Simple Coffee Cake

Now coffee cake doesn’t actually have coffee in it, but it is ideal to eat while drinking a cup of your favorite joe! It must be the pairing of roasted coffee beans and sweet brown sugar cinnamon that not only fill your house with home warming smells but all the way down to your heart.

Coffe Cake22 Simple Coffee Cake

I love enjoying coffee cake on the weekend, with or without guests. And I love when my husband wakes up to the sweet aroma of cinnamon and coffee, he follows his nose to the kitchen with the biggest smile on his face!

Benefits of Greek Yogurt

I am sure everyone has heard of Greek yogurt, it is everywhere here. But do you know what makes it “Greek” and do you understand the nutritional benefits over just regular yogurt?

First, Greek yogurt is still simply yogurt! The key factor in making it qualify as Greek is that it is a strained yogurt. It іѕ produced wіthоut adding аnу stabilizers оr gelatin tо the finished product. Since it iѕ а dairy product produced bу the bacterial fermentation of milk, it саn be produced іn small quantities by аnуonе аt home. You juѕt nееd sоmе milk, time and patience аnd thе bacteria wіll do іtѕ job. The end result is a more dense, creamier, and rich tasting yogurt. Of course it is still offered  in full, low-fat, and non-fat options.

Ravani Syrup Cake

I personally am not a huge fan of all the Greek syrup sweets, most of the time they are just too sweet. Having said that though, I do like the occasional syrup cake. The two most popular are Ravani and Karydopita (walnut cake). Ravani, that you see here, is a simple semolina cake lightly infused with either lemon or orange zest. Two versions I have grown to love are a coconut Ravani or a cinnamon one, like below! 

Kolokythopita – “Greek Pumpkin Pita”

I can’t believe it is almost November, and even almost 2012! Where has the time gone?

Now that school has begun, the days fly by and Monday to Friday seems to come and go faster than I can keep up with. Thankfully though, life is really good right now. Amidst all the turmoil this country is facing and the extreme austerity measures we are forced to adapt to, we still feel very blessed. We are still being taken care of on a daily basis: we have shelter, food, work, health, love, and an abundance of so many more daily joys!

Whole Wheat Cinnamon Rolls

I love the added taste of whole wheat flour. I add it to just about anything I am able to, including cinnamon rolls. Although, there is probably only the minimal fiber benefit by adding whole wheat flour, I think it gives a more dense and almost nutty flavor! This is the same wonderful Ooey-Gooey Cinnamon Roll recipe from a long time ago, but I substituted wheat flour and a simple powdered sugar glaze instead! 
cinnamon roll piece Whole Wheat Cinnamon Rolls

Whole Wheat Cinnamon Rolls
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
2 cups whole wheat flour
2 cups bread flour (*use All Purpose if that is all you have on hand)
1 T. sugar or honey, optional
1 tsp. salt
1 packet or 2 tsp. instant dry yeast 
First, add all of the dry ingredients (minus 3/4 – 1 cup of your flour, keeping aside for kneading) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.
Flour your hands and begin to shape the dough, adding the remaining flour by the tablespoon to keep the dough from sticking when needed. You can knead the dough inside your bowl or onto a floured counter; I usually knead inside the bowl for a few minutes, and when it stops being sticky I turn it out onto the counter. To form or shape the dough, you want to push the heel of your dominant hand (just above your wrist, not your foot) into the dough while turning the dough over with your other hand, repeat for 8-10 minutes until the dough is not sticky and it feels very pliable!
Spray the (now) cleaned big bowl with oil and turn to coat your dough ball, cover tightly with kitchen plastic and let rise in a warm place until doubled, about an hour! I turn on my oven to low for a few minutes and then leave on the light while the dough rises, this works like a charm for rising anytime of the year!
1 – 1 1/2 cups sugar (white and/or light brown)
2-3 T. cinnamon
1/3 – 2/3 cup butter, melted slightly

Optional Additional Fillings - 
1-2 T. crushed, toasted walnuts (optional)
1 T. coconut shredded (optional)
1/2 – 1 T. lemon zest (optional)
Any other ingredients you want to try, I have even spread on peanut butter once and nutella another time. Get creative with your favorite ingredients!

Remove your dough out onto a floured surface and roll out into as uniform of a rectangle as you can icon smile Whole Wheat Cinnamon Rolls  Mix cinnamon and sugar in a small bowl, spread the butter all over your dough and then top generously with the sugar mix and any other ingredients you want. The key here is to not be stingy. I actually don’t even measure this part of the recipe, I usually wing it and am quite liberal. Let’s face it, can a cinnamon roll really ever be healthy? I think that if you do get it “healthy” it will always be sub-par to every other cinnamon roll out there, and that is at the sacrifice of a few calories that you will probably just eat somewhere else anyway! My philosophy when making these, GO BIG OR GO HOME!!!

Roll up length-wise and cut into about 1″ rolls with either kitchen scissors or dental floss (works well if you make a loop and pull both ends in the opposite direction). Arrange in a lightly buttered pan of your choice, I used a spring form round and it works great. Bake in a preheated oven of 400 F./200 C. for around 12-15 minutes, checking for them to be golden brown. Remove from oven, let cool slightly and add a simple glaze of powdered sugar and a few drops of milk and vanilla. 
Serve with a good ole cup of joe or an ice cold mug of milk! 

cinnamon roll double Whole Wheat Cinnamon Rolls

I love saving the middle for the last indulgent bite….

Kali Orexi my friends!

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Monkey Bread Muffins with Homemade Caramel Sauce

These mouth watering, cinnamon and sugar infused, pull apart monkey bread muffins might just be the most amazing thing I have ever tasted. It definitely ranks up there in the top 10 for sure. This is not my recipe, I came across it on another wonderful food blog, but it was like love at first sight and right then I knew I would be making it very soon for my own lips to indulge.

monkey bread+ alone Monkey Bread Muffins with Homemade Caramel Sauce


Mix anything with cinnamon and I am a fool for it, but especially in snickerdoodles! My snickerdoodles are made with whole wheat flour and a dash of lemon zest, they always turn out extremely light too. Give this recipe a try next time you want a delight to bite. Corny I know, but how could I resist such a clever endeavor. 

Apparently, snickerdoodles are of German origin and it was a first time for each Greek friend that I shared the new cookie with. Everyone here was amazed how soft and chewy the “cookie” was  because when you say cookie in Greece, they assume you mean “biscuit” which is always a hard, crunchy, British-style cookie that I have never been fond of eating — even with tea.
DSC 0008 Snickerdoodles
Snickerdoodle Cookie Recipe:   Makes 2 – 2 1/2 dozen cookies
1 1/2 cups AP flour
1 1/4 cups whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter, room temp

1 – 1 1/2 cups sugar, white or raw sugar
2 eggs, large and lightly beaten
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. fresh lemon zest
cinnamon and sugar mixed to roll cookie balls

Loukoumades – THE Greek Doughnut

There are so many wonderful Greek recipes, and my first experience of Greek food was in Crete when I was on holiday, not knowing at the time that I would fall madly in love and marry a handsome Greek with a heart of gold! It was similar to my first loukoumades experience, not that I am comparing the love I have for my husband to a small, delicious fried Greek donut covered in honey and cinnamon, although I am obsessed with cinnamon. 
DSC 0036 Loukoumades   THE Greek Doughnut

Anyway, my first encounter with loukoumades was at night when we were walking along the beach and we shared some just freshly made. I was taken away by just the smell of the honey and cinnamon, not to mention the crushed walnuts that also intrigued me. My first bit was melt in your mouth with every flavor and sweetness joining together to create a firework display in my mouth. I immediately began to count that there were only 4 left, which meant someone would get 1 more than the other person. As we shared this newly discovered delicacy, I savored each bite. I patiently waited until the end, and then I pretended to be done at which V insisted that I have the last one. Let’s just say that I didn’t put up much of a fight and that is when I knew I found someone pretty dang special!!! The last time I had that enlightenment was in high school and my now best friend Debbie came over to my house for the weekend and I actually shared my un-opened food with her. It sounds ridiculous now, but I used to hide all my favorite foods, mainly from my older brother. So, when I was willing to share something new and untainted, I knew she would be a friend for life!

donuts Loukoumades   THE Greek Doughnut
Okay, back to these little treasures, this is a simple and very basic recipe. It will make about 12-15 small donuts. 
Homemade Greek Loukoumades Recipe
250 g. flour
1/4 tsp. salt
3 tsp. dry fast acting yeast
250 ml water 
1 tsp. vanilla
Sunflower oil or Canola oil for frying
Combine all ingredient together until well blended and smooth. Cover with plastic wrap and keep in a warm place to rise up to 1 hour, or until double in size and looks frothy/bubbly. If you have a donut dropper, add batter and proceed to drop into hot oil (temperature should be about 360°F). If you are using a spoon to drop donut balls into batter, dip spoon in water each time before dropping batter into hot oil. Cook only until golden, about 30 seconds each side, depending on size. 
DSC 0044 Loukoumades   THE Greek Doughnut
Serve with warm honey and cinnamon or warm nutella. Skies the limit to what you can top these delicious Greek donuts with: powdered sugar, honey and walnuts, jelly, anything your little heart desires go for it! You can double or triple the recipe if you want to have a loukoumades party or even refrigerate the batter for up to 2 days.  
DSC 0049 Loukoumades   THE Greek Doughnut

Whether you are Greek or not, you should start a tradition of making these for a special occasion or just because you are special. I promise that your olfactory and gustatory (smell and taste) experience will leave you with very pleasant memories to relive again and again. My mother-in-law is THE best Greek cook that I have met and her loukoumades are out of this world. I still have a lot to learn and many more recipes to try. Thanks for letting me share and I hope you will enjoy these as much as I do icon smile Loukoumades   THE Greek Doughnut

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Galatopita me kanela.

Milk Pie dusted with cinnamon.

This is a delicious, filling, and popular Greek sweet.
It couldn’t be easier to make, and it always welcomes a crowd!

Revani%2B6 Galatopita me kanela.

Try this out sometime. Recipe:

5 cups milk (at least 2% but whole is preferred)
1 cup sugar
1 cup semolina (fine)
1/2 cup butter
3 eggs, beaten
1-2 tsp. vanilla
Puff pastry or phyllo optional for bottom crust

Revani%2B7 Galatopita me kanela.

Preheat oven to 350. Heat milk over heavy bottom saucepan on medium heat, adding butter until melted and simmering. Add sugar and semolina, stirring constantly with whisk until dissolved completely and thickens. Remove from heat, whisk for a few minutes to slightly cool, and then continually stream in eggs and vanilla while continuing to stir quickly.


Greek Christmas Sweets.

Please visit my update recipe and pictures of this recipe here. Thank you!

Melomakarona%2B1 Melomakarona

These are one of two traditional Christmas sweets made all over Greece. They are a simple, delicious syrup cookie made with fresh juice, zest, and cinnamon and spices. Once baked they are crunchy, but after a light syrup bath and topped with nuts, they are transformed into a decadent Greek sweet.

Melomakarona%2B2 Melomakarona

Ooey Gooey Cinnamon Rolls.

To be completely honest, there is nothing Greek about these… it is ALL-American!
These were also my substitute this year to a Thanksgiving lunch, and I am quite confident that I achieved my calorie quota for the day.Cinnamon%2BRolls%252C%2Bect%2B089 Ooey Gooey Cinnamon Rolls.
THE Cinnamon Roll Recipe: For 1 pan of Ooey-Gooey Rolls
Printable Recipe Here
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
4 cups bread flour
1 T. sugar or honey, optional
1 tsp. salt
2 tsp. instant dry yeast
 Ooey Gooey Cinnamon Rolls.

I used a bread maker to actually knead the dough and rise, but I have also done this by hand. The secret here is to work the dough until you can actually feel it change into a soft, pliable texture. If you have a bread maker to use, simply add the liquid first then the dry and set to “dough” setting. If you are doing it the old fashioned way, set to “by hand” and start with a large bowl. First, add all of the dry ingredients (minus 3/4 cups of your flour, waiting to add at the end) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.

Hi! My name is Jacquline. Welcome to my blog. I hope you will find some delicious Greek food recipes and enjoy the read along the way! Kali Orexi :)


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