Happy Election Day dear readers! In the spirit of vote-casting, we at Teaspoon of Spice are running our own little spicy popularity contest: Cinnamon vs Smoked Paprika? While we don’t have “I voted” stickers to distribute, your friends will be able see you voted through our comment section below.
It all started when I recently noticed that the two most popular spices in our cornucopia of site recipes are cinnamon and smoked paprika. Deanna and I both seem to gravitate toward cooking with these warm flavors when we want to spice things up; we even (somewhat unintentionally) had our site designed in warm colors.
Interestingly, Deanna uses a lot of smoked paprika – which tends to match her bold, fresh, super-modern cooking style. (I just bought my first jar of smoked paprika this summer.) I tend to gravitate toward using more cinnamon in a cooking/baking tendency that loves to look back in time (and back at vintage recipes) to find new favorites…like this recipe for Cinnamon Oatmeal Monster Cookies. I’ve been making these since I was a kid (like 8 years old – really – I remember pulling out a bowl almost as big as me to mix up 18 cups of oatmeal!) I’ve adapted the recipe significantly by cutting down on the white sugar, brown sugar and corn syrup, cutting back the amount of fat and swapping out butter for canola oil. With the addition of oil, the amount of sugars and fat can be drastically reduced without sacrificing the incredible chewy texture that makes these cookies a favorite. And this time when I made them, this dietitian was super excited to get my kids to part with big wads of leftover Halloween candy to add to the cookie batter. (And magically the candy that didn’t make it into the batter will never be seen again.)
This Election Day, please vote for your favorite spice in the comment section below: Smoked Paprika vs. Cinnamon! And check out our recipe round-ups here:
Click here for: Complete Smoked Paprika Recipe Round-Up
Click here for: Complete Cinnamon Recipe Round-Up
Cinnamon Oatmeal Monster Cookies
These chewy oatmeal cookies are popularly called monster cookies and are a great way to use up leftover Halloween candy. I’ve made them a little healthier so they are great for after-school snacks.
- Yield: About 4 dozen 1x
- 2 1/3 cups brown sugar
- 1 cup granulated sugar
- 3 tablespoons butter
- 1 cup peanut butter
- 4 eggs
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon corn syrup
- 6 cups old-fashioned oats
- 1/2 cup all purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 2 cups chopped chocolate, peanut or caramel Halloween candy (Tootsie Rolls work especially well) OR 1 cup chocolate chips plus 1 cup M&M’s
- Cream together sugars, butter and peanut butter. Beat in eggs, oil, vanilla and corn syrup. In a separate bowl, combine oats, flour, baking soda and cinnamon; add oat mixture to egg mixture and stir well with a wooden spoon. Fold in candy.
- Preheat oven to 350 degrees. Using an ice-cream-scoop spoon dough onto greased cookie sheet. Bake for 10-15 minutes until tops are no longer wet and cookies begin to color golden brown.
- Cookies freeze well.
The original Monster Cookie recipe is ‘monster,’ it contains 18 cups oatmeal, 2 pounds of brown sugar and 1 pound of butter. I cut this recipe in thirds – but also drastically cut the sugar and butter proportions – and cut out some peanut butter. They still come out chewy and delicious and peanut-y!
What’s your favorite spice? Cinnamon or Smoked Paprika