Cinnamon Toast / Cinnamon Popcorn / Cinnamon Croissants
Hello. I am Kendra’s Mom, Lesa. Before I tell you about my love of cinnamon and sugar, I need to tell you a little bit about Kendra and I. We both like to create experiments with food. When she lived at home and I’d try to create something for dinner without a recipe, she’d say, “Is that a make-up or recipe?”Lots of times dinner turned out great. Other times…well..
I probably should follow a recipe more, but it is fun to just start creating in the kitchen. Kendra invited me to share a treat so I put on my best creative hat and came up with not one but three!I love this stuff! Take good quality bread and cut in half or quarters at an angle. Melt butter in large bowl in microwave. Set aside. Make up a mixture of cinnamon/sugar. (I can’t really give you a portion, I just scoop some sugar in a bowl and add cinnamon as I stir it up until it looks like a good consistency.) Dip bread in butter and then in cinnamon/sugar mixture. Place on cookie sheet and bake for about 20 minutes @ 350 degrees.
Toast will crisp up after you take out of the oven. You could dip it in syrup, but you really don’t need to do anything but eat it with a HUGE glass of milk.
I made up a glaze to drizzle on after I took them out of the oven and while they were still hot.
Glaze: some of the melted butter from above, a little milk, almond flavoring, and some powdered sugar. Again, I don’t have measurements, I just started with the butter, almond flavoring, a little milk, and added powdered sugar until it was the consistency I wanted.
Once again, I used a little bit of the melted butter from above and mixed it up with some microwave popcorn. I sprinkled cinnamon and sugar on top and mixed it up lightly.
Grab some milk – you will need it with all the cinnamon and sugar!
I’d love to meet you, come by one of my blogs. I like to write about life and the simple things at living for simple. Or, you can find me writing about and sharing my LOVE of good music at Notes About Music Notes. Enjoy your day!
Thanks for having me today, Kendra.