I grew up having toast with cinnamon sugar for breakfast on many a morning. So, like any good mom, I thought I’d pass that on to my kids. I don’t think diabetes was as much of a concern for my parents as it is for parents today, so let’s just say that for a little while there was a lot of cinnamon toast. Now, we try to balance with Cheerios and a glass of milk. However, until recently and this wonderful gift of cinnamon, that was really all I knew to do with cinnamon sugar. Like so many other things I do, I was winging it with both the recipe and experimenting with the uses. What I have learned is that proportions are important (a little cinnamon goes a long way) and that cinnamon sugar and cantelope don’t mix!
Basic Cinnamon Sugar
1/2 cup granulated sugar
2 1/2 teaspoons ground cinnamon
Place both in a bowl and stir to combine. I have found that an empty spice bottle with a shaker top is the best way to dispense cinnamon sugar; otherwise it’s too easy to get too much. As a general rule I would start with sprinkling a small amount at first. You can always add more later. I learned this the hard way when I totally overdid it with strawberries. I used too much cinnamon (2 tablespoons with only 3 tablespoons of sugar– big mistake) and then sprinkled way too much on the berries. Not only was I unable to taste the fruit, but the mixture was actually chalky in texture. I tried rinsing the berries- that just created mush.
Great places to use cinnamon sugar:
- Sprinkle on half a grapefruit
- Toss with fresh mixed berries (I like strawberries, raspberries, blueberries, and blackberries)
- Toss with fresh pineapple chunks
- Dip chocolate chip cookie dough (rolled into a ball) into cinnamon sugar before baking. Cinnamon and chocolate are awesome together!
This series was inspired by the gift of a large amount of cinnamon my mother-in-law brought me from Ecuador. It includes recipes from Verona chefs and chefs with Verona connections. You can follow this series and all of my cooking adventures on Twitter: @TracyCooksIt