Here it is:
It's my cinnamon sugar shaker (a repurposed sea salt shaker). I keep it premixed so that it's readily available whenever I'm making cinnamon rolls, french toast, cinnamon toast, oatmeal, etc. Then there's no extra work involved in sprinkling it right on.I use Rapadura/Sucanat/evaporated cane juice (whatever you want to call it, it's all the same stuff) and ground cinnamon. Our personal taste is approximately 3/4 sugar and 1/4 cinnamon. I like a LOT of cinnamon! Sometimes I mix it stronger than that. Just use a funnel and pour in your cinnamon and sugar, leaving about 1/2 inch at top. Replace shaker top and cap and then shake and roll it around until you have it mixed evenly.
Now it's ready for whenever you need a cinnamon sugar mixture!
3 comments:
We had one of these growing up -- it's perfect for baking, but also for morning toast :)
My mom used container she got as a freebie from a salad dressing mix, and that's what I use. I'm thinking tomorrow is a good day to introduce the 2 year old to the beauty that is cinnamon toast!!
Cinnamon Sugar Shakers are great, just have to hide them from the kids!
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