Alright, let’s talk about those cinnamon chips I tried making the other day. Saw a recipe online and thought, “Hey, how hard can it be?” Famous last words, right?
First, I gathered my stuff. Flour, butter (it HAD to be softened, which I almost forgot), sugar, cinnamon (obviously!), baking powder, salt, and an egg. Pretty standard baking ingredients, nothing too crazy.
Then, I followed the recipe (sort of). It said to cream the butter and sugar together. Now, I don’t have one of those fancy stand mixers, so I went old-school with a hand mixer. Took a bit, but eventually, it got all light and fluffy. I think. Maybe not as fluffy as the picture showed, but close enough.
Next up was adding the egg. Beat it in there until it was all combined. Then came the dry ingredients – flour, baking powder, salt, and a TON of cinnamon. I’m a cinnamon fiend, so I might have gone a little overboard. Whisked all that dry stuff together and then gradually added it to the wet stuff. This is where things started getting a little dicey.
The dough was… well, it wasn’t pretty. Kinda crumbly and dry. The recipe said it should be smooth and easy to handle. Mine was neither. I panicked for a sec, thinking I’d messed something up majorly. I added a splash of milk (maybe a tablespoon or two) to try and bring it together. That helped a bit, but it was still a bit of a struggle.
Okay, so the dough was… questionable. The recipe called for rolling it out super thin and then cutting out little squares. I managed to roll it out-ish, but it kept cracking and breaking. It was like trying to roll out sand. I ended up patching it together more than actually rolling it.
Finally, after what felt like an eternity, I got some semblance of little squares. They were definitely not uniform, but hey, homemade, right? I sprinkled them with some extra cinnamon sugar because, why not?
Into the oven they went. The recipe said 350°F for about 8-10 minutes. I kept a close eye on them because my oven is a temperamental beast. After about 7 minutes, they started to brown around the edges, so I pulled them out.
The verdict? They were… okay. A little dry and crumbly, just like the dough. The cinnamon flavor was definitely there, maybe a little TOO much. But overall, they weren’t a complete disaster. I’d probably try this recipe again, but next time, I’ll pay closer attention to the dough consistency and maybe add a bit more milk to begin with. Practice makes perfect, right?
- The good: Lots of cinnamon flavor. Edible (barely).
- The bad: Dry, crumbly dough. Difficult to roll out. Not very pretty.
- The takeaway: Don’t be afraid to adjust the recipe as you go. And maybe invest in a better rolling pin.
So, that’s my cinnamon chip adventure. Not a resounding success, but definitely a learning experience. Happy baking!
