Cinnamon Sugar Graham Crackers Food

CINNAMON AND SUGAR GRAHAM CRACKERS

Steps:

• Preheat oven to 350 degrees. Whisk together flours, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Beat butter and sugar with a mixer on medium speed until pale and fluffy. Mix in egg. Add flour mixture, and mix to combine.
• Divide dough in half. Roll out each dough half to 1/8-inch thickness on a lightly floured surface. Refrigerate until firm, about 30 minutes.
• Cut out eighteen 2 1/2-inch-square crackers, using a fluted cookie cutter or a knife. Transfer to baking sheets, spacing 1/2 inch apart.
• Bake, rotating sheets halfway through, until golden brown, about 10 minutes. Transfer sheets to wire racks, and let cool.

CINNAMON SUGAR GRAHAM CRACKERS

Steps:

• Preheat oven to 325 degrees. Line baking sheet with parchment paper.
• In large bowl of standing mixer with paddle attachment, add flour blend, oat flour, brown sugar, cane sugar, cinnamon, baking powder, baking soda and salt. Turn on low to blend dry ingredients.
• To flour mixture, add melted coconut oil, water, maple syrup and vanilla. Continue to blend until dough comes together. Add an additional tablespoon of water, if needed.
• Place dough on prepared baking sheet. Top with additional piece of parchment paper. Roll dough into 1/6-inch thick 12×17 rectangle.
• Using large knife or pizza cutter, cut dough into 3-inch squares. Poke holes with fork into crackers.
• In small bowl, mix together sugar and cinnamon for topping. Sprinkle evenly over graham crackers.
• Bake crackers for 20-22 minutes, or until edges begin to brown. Rotate pan after 10 minutes of baking.
• Remove crackers for oven. While still warm and on pan, retrace cuts to separate crackers. Allow to cool on pan 10 minutes. Place on cooling rack to cool completely.
• Store graham crackers in airtight container for up to 1 week.

CINNAMON SUGAR GRAHAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners.
• Sift together the cake flour, baking powder, and salt into a bowl, and set aside.
• Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl.
• With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting.
• Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside.
• In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon.
• Yield: approximately 3 1/2 cups

CINNAMON GRAHAM CRACKER CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 9x13 inch glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside.
• Cream sugar and butter until light and fluffy. Add yolks, vanilla, and cinnamon.
• Add flour mixture to creamed mixture alternatively with milk.
• Stir in nuts, if using.
• Spread into prepared pan.
• Bake for 20 to 25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.
• To make icing: Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla then spread evenly over cooled cake.
• Refrigerate any leftovers.

CINNAMON GRAHAM CRACKER CRUST

Steps:

• Combine cracker crumbs and sugar in a bowl, then add the butter and optional cinnamon.
• Stir with a fork until crumbs are moistened.
• Empty the mixture in the pie plate, then pat and press mixture evenly all around the bottom and sides of the plate.
• Before filling, either bake in a preheated 350°F oven for 8-10 minutes or chill for about an hour.
• (You simply want the crust to be firm and both baking and chilling will do that, although I prefer baking.).