Vanilla Cinnamon Buttered Coffee Food

CREAMY CINNAMON VANILLA COFFEE

Steps:

• Put milk into the cup. Heat gently in the microwave about 30 seconds -- just to take the chill off so the coffee won't get cold too fast.
• Stir cinnamon and vanilla into the milk (cinnamon goes into the milk easier than into the coffee).
• Add coffee and sugar/Splenda. Stir well and enjoy.
• Note: You can use a chunk of cinnamon stick in the cup instead of the ground cinnamon if you prefer.

VANILLA CINNAMON BUTTERED COFFEE

Steps:

• Cut the vanilla bean in half, place the two halves into the brewing basket along with the 2 cinnamon sticks.
• Brew the coffee as usual.
• When it's done remove the vanilla beans and cinnamon sitcks and gently rinse the grounds off of them.
• Place a vanilla bean half and a cinnamon stick in each cup.
• Add a half teaspoon of butter to each cup.
• Fill with the hot coffee and stir gently.
• Add sweetening and cream as and if you wish.
• OR:.
• Add the cinnamon sticks and vanilla bean halves to the cups, add plain brewed coffee and top with a small dollop of the premade butter mix.
• Add sweetener and cream as you like.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth.
• Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the centre comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

HOT BUTTERED COFFEE

Steps:

• Cinnamon sticks and whipped cream, optional.
• In a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in vanilla and spices.
• For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired.
• Cover and refrigerate leftover butter mixture for up to 2 weeks.

EASY CINNAMON ROLL COFFEE CAKE

Steps:

• Preheat the oven to 350° F. Grease an 8x8-inch baking pan.
• Make the cinnamon-sugar mixture (for the middle and the top). Combine the light brown sugar and cinnamon. Set aside.
• In a medium-sized bowl, whisk together the flour, baking powder, and salt.
• In a mixing bowl, cream the ½ cup of butter and ½ cup of granulated sugar together until light and fluffy. Add the egg, mix until incorporated. Next, add Greek yogurt (or sour cream) and vanilla. Mix until combined.
• Add the dry ingredients into the butter mixture. Mix just until combined, do not over-mix.
• Pour half of the batter into the prepared pan and spread into an even layer. Sprinkle half of the cinnamon-sugar mixture over the batter. Spoon the remaining batter into the pan. Sprinkle the rest of the cinnamon-sugar mixture over the top, making sure all the surface is covered. Gently smash the batter down with a spoon until smooth.
• Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Make the cream cheese icing: With an electric mixer, beat the softened cream cheese and butter until fluffy. Carefully add the sugar. Beat until combined. Then add the cream or milk, mix until combined. Pipe the icing over the cake. *If serving warm, heat the cake before piping the icing.

FLAVORED BUTTER: CINNAMON VANILLA

Steps:

• In a medium-sized bowl, blend all ingredients with a wooden spoon until completely incorporated.

VANILLA STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 325. Butter a Bundt pan.
• In medium bowl whisk together flour, baking powder, baking soda and salt. Set aside.
• Combine butter and sugar in large mixing bowl and beat until fluffy.
• Add eggs, one at a time, beating after each.
• Blend in sour cream and vanilla.
• Gradually add dry ingredients and beat well.
• In separate medium bowl, combine brown sugar, nuts and cinnamon.
• Turn 1/3 of cake batter into buttered pan. (Blob it in and spread around evenly with a spatula.).
• Sprinkle with 1/2 of the nut mixture.
• Repeat. (1/3 batter, remaining 1/2 nut mix.).
• Add remaining 1/3 batter to pan and smooth to cover.
• Mix 2 T. vanilla and 2 T. warm water in small bowl and spoon over top of batter.
• Bake 60 to 70 minutes.
• Cool completely before removing from pan.
• Texture will be moist.